Some parametric effects on fermentation of Cyperus esculentus using Saccharomyces cerevisiae

Authors

  • H Ibrahim Department of Chemistry, Federal University Lafia, PMB 146, Lafia, Nasarawa State
  • BO Atolaiye Department of Chemistry, Nasarawa State University, PMB 1022, Keffi, Nasarawa State
  • MO Aremu Department of Chemical Sciences, Federal University Wukari, PMB 1020, Taraba State

DOI:

https://doi.org/10.3329/bjsir.v51i2.28089

Keywords:

Tiger nut, Fermentation, Saccharomyces cereviseae, Temperature

Abstract

The fermentation of tiger nut (Cyperus esculentus var. sativus) using Saccharomyces cereviseae was carried out under varying temperature: 25oC, 30oC, 35oC, 40oC, 45oC and 50oC respectively and pH of 4.0 which changes due to temperature. The fermentation time was 8 hours for all the temperatures. The effect of temperature on the rate of fermentation of juice from tiger nut was determined using the volume of carbon dioxide produced. Fermentation rate was observed to be highest at 40oC while the pH before and after fermentation were 4.10 - 4.29 and 3.60 - 3.67 respectively. The concentrations of ethanol produced were 13.35 g/L, 27.45 g/L, 31.16 g/L, 36.35 g/L, 33.39 g/L and 28.94 g/L at 25 oC, 30oC, 35oC, 40oC, 45oC and 50oC respectively.

Bangladesh J. Sci. Ind. Res. 51(2), 89-94, 2016

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Published

2016-06-12

How to Cite

Ibrahim, H., Atolaiye, B., & Aremu, M. (2016). Some parametric effects on fermentation of Cyperus esculentus using Saccharomyces cerevisiae. Bangladesh Journal of Scientific and Industrial Research, 51(2), 89–94. https://doi.org/10.3329/bjsir.v51i2.28089

Issue

Vol. 51 No. 2 (2016)

Section

Articles

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