Evaluation Of Cassava Genotypes On Alcohol (Ethanol) Production

ABSTRACT

This study examined 4 different cassava genotypes, which are resi i ant to cassava mosaic disease, namely TME 419, TMS 0505, TMS 0581 and i'MS 1632. Flour and starch were produced, from each genotype and were subjected to saccharification using the enzymes, a Arnylase, Amiloglucosidasc (AM( i) and fungamyl. The resultant liquid wort was Fermented using Suc hiiomc' cerevisiac' (yeast), to produce alcohol. At the end of the Fermentation, difFerent levels of alcohol were obtained with Cassava starch producing more alcohol than cassava flour. TME 419 (14.28%), TMS 0581 (10.14%), 1'MS 1632 (1 0.09%) and TM$ 0505 (8.27%) For starch varieties while cassava genotypes For hour were TMS 0505 (10.28%), TMI.i 419 (8.96%), TMS 0581 (5.722°A) and TMS 1632 (5.70%). A critical look at the Fermentation regimes monitored, show that higher yield of alcohol was obtained at the l2 day of Fermentation with TME 419 (starch) having the highest alcoholic yiekl in both cassava genotype.