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Comparative study of Saccharomyces cerevisiae bioethanol production from cassava, yam, and rice husks

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Amauche I. P., Onyinye O. B., Egbosiuba T. C., Ukamaka M. H.
World News of Natural Sciences
|
2025
|
vol. 61
|
issue 2
124-142
EN
Bioethanol is a sustainable alcohol-based fuel derived from a range of biological sources. It is mostly made by fermenting the sugars found in crops including corn, sugarcane, wheat, and other agricultural goods. As part of the process, these carbohydrates are converted into ethanol by bacteria or yeast. Bioethanol is widely used as a biofuel component in petrol with the aim of reducing greenhouse gas emissions and dependency on fossil fuels. It is seen as a more environmentally friendly option because it produces fewer emissions when burned than regular fuel. Also, it can be combined with petrol in different proportions (such as E10 or E30), and cars that run on flexible fuels are designed to use these blends interchangeably. Around the world, there is widespread support for replacing fossil fuels with renewable energy sources. Our lives have depended on fossil fuels for energy, but we cannot ignore the dangers they provide; instead, we require an alternative energy source that is both environmentally benign and does not pose a threat to human life. This study emphasizes on producing bioethanol, an alternative fuel source, using rice husk, cassava peels, and yam peels. Rice husk, cassava, and yam peels were fermented at 48-, 72-, and 96-hour intervals to yield bioethanol with the aid of Saccharomyces cerevisiae Meyen ex E.C. Hansen. By distilling the fermenting liquid at 78 °C, the amount of bioethanol generated was determined. utilizing varying H2SO4 concentrations to hydrolyze yeast and agricultural waste. For different retention times and fermentation, the peak masses of 500g of rice husk, yam peel, and cassava peel were 3.19g, 5.58g, and 6.46g, respectively. This study shows that the peels of rice husks, cassava, and yams can be used to make bioethanol. Cassava peels produced the maximum yield because of their increased starch content, which was attained by employing more yeast.
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