PRODUCTION, CHARCTERIZATIONAND APPLICATION OF BIOETHANOL FROM WHITE COCOYAM(COLOCASIA ANTIQUORIUM) AND SWEET POTATOES(IPOMEA BATATAS)

Abstract

The production and applications of bioethanol from Ipomea batatas (sweet potatoes) and Colocasia antiquorium (white cocoyam) as alternative domestic cooking fuel to replace conventional fossil cooking fuel was investigated.1kg each of the feedstock were washed, peeled and grated using mechanical grater and gelatinized. The gelatinized sample was subjected to a two stage enzyme hydrolysis using Industrial enzymes namely: alpha amylase for liquefaction and amylogucosidase for saccaharification to produce fermentable sugar. The hydrolysed sample was then fermented with industrial baker’s yeast Saccaromyces cerevisea which yielded 136 L/ton and 134 L/ton of ethanol for Ipomea Batatas and Colocasia antiquorium respectively after 3days. The FT-IR spectra, flash point (400C and 420C), calorific value (561.06 Jg-1 and 559.14 Jg-1), specific gravity (0.8113 and 0.8136) and refractive index (1.3608 and 1.3610) of the product produced from cocoyam and sweet potatoes respectively showed that the alcohol produced was ethanol when compared with the standard values. The suitability of these as alternative domestic cooking fuels was tested in a spirit lamp and result showed that the fuels were promising. In addition the synthesized ethyl benzoate derivative of the bioethanol proved that the bioethanol from these plant crops will be very useful in laboratory analysis. The bioethanol was also used to produce liquid air freshener and perfume to confirm its industrial utilization.