ABSTRACT

Cations play significant roles in biochemical pathways. In some natural substrates the required cationic co-factor exist in adequate intrinsic quantities. In others, agricultural and ecology conditions lead to the harvest of biological substrates with mineral co-factor deficient. Added cations will then become vital in biochemical transformations involving the affected substrates. This project researched the influence of added bivalent cations in ethanolic fermentation of sorghum and Breadfruit extract. The control was the ordinary fermenting extract of sorghum and breadruit without any added cations. Zinc and mangnesium showed the most marked positive stimulation of ethanol production. The general order was as follows: Zn> Mg > Fe > Ca > Cu. Copper showed a general inhibitory effect, calcium and iron showed only minimal stimulation which is economical only in

large batch production. Zinc and Mgnesium demonstrated absolute economic stimulatory effects and are recommended to biotechnology industries as biocatalysts for fermentation optimization using non-malt carbohydrate substrate

 TABLE OF CONTENTS

Page

Certification

Dedication

Acknowledgement

Abstract

1.0 CHAPTER ONE

Introduction

Objectives 5

2.0 CHAPTER TWO

2.1 Wine 7

2.2 Naming of wine 9

2.3 Wine making 11

2.3.1 Fermentation of must 12

2.3.2 Aging 14

2.3.3 Microbial Flora of Juice and Wine 15

2.3.4 Finished Wine and other properties of wine 15

2.4 Breadfruit 16

2.5. Dietary and Nutritional Importance of Breadfruit 16

2.6.. Economic Prospects of Breadfruit 17

2.7 Proximate Analysis of Breadfruit 18

2.8 Sorghum 19

2.9 Nutritional Composition of Sorghum Grain 22

2.9.1 Uses of Sorghum Grain 23

2.10 Traditional uses 23

2.11 Industrial Uses 24

2.12 Sorghum Wort or Extract 25

2.13 Ethanol and Bivalent Cations 26

CHAPTER THREE

3.0 MATERIALS AND METHODS . 34

3.1 Source of Raw Materials 34

3.1.1 Proximate Analysis of Breadfruit Grits 34

3.2.1 MoistureContentDetermination 34

3.2.2. Crude Protein Determination 35

3.2.3. Ash Content Determination 35

3.2.4 Fat Content Determination 36

3.2.5 Crude Fibre Determination 36

3.2.6 Carbohydrate Determination 37

3.2.7 Preparation of Yeast Innoculum 37

3.3 Required amount of Salts used 37

3.4 Sorghum Extract (Wort) 38

3.5 Production of breadfruit grits 39

3.6 Mashing of Breadfruit grits 39

3.7 Breadfruit Must Parameters Before Innoculation 40

3.8 Analysis of Fermenting Extract 40

3.9 Determination of Titrable Acidity 40

3.9.1 Determination of specific gravity. 41

3.9.2 Determination of Ethanol content 41

3.10 Primary and secondary fermentation 41

3.11 Clarification of the fermented breadfruit drink 42

3.12 Pasteurization of the fermented breadfruit drink 42

3.13 Microbial analysis of the fermented breadfruit drink 42

CHAPTER FOUR

4.0 Result and Discussion 43

CHAPTER FIVE

5.0 Conclusion and Recommendation 55

References 57

Appendices 62

Determination of the stimulatory effect

Microbial analysis of the fermented breadfruit drink.