Chemical Sciences Journal

Egwim Evans Chidi

Publications

• Research Article
  Effect of Maize/Millet Malt Hydrolysis and Baker�¢����s Yeast/Burukutu Starter Fermentation on the Yield of Ethanol from Dioscorea Spp (Yam)
  Author(s): Apeh Daniel Ojochenemi and Egwim Evans ChidiApeh Daniel Ojochenemi and Egwim Evans Chidi
  
  The ethanol production ability of baker’s yeast (Saccharomyces cerevisiae) and burukutu starter culture were examined on yam starch hydrolyzed with malts of maize and millet. Four substrate treatments which include yam starch (as control), yam starch hydrolyzed with millet malt (B), yam starch hydrolyzed with maize malt (C) and yam starch hydrolyzed with a mixture both millet and maize malt (D) were prepared in duplicate and made up to 600 ml. Baker’s yeast (4.40 g) was inoculated on one set of four while burukutu starter was inoculated on the other set of four and fermented for a period of four days at a temperature of 26°C. The pH was observed to drop as fermentation period increased, the highest ethanol yield of up to 74.5 g/Kg was obtained from starch hydrolyzed with maize malt and inoculated with baker’s yeast. Yam is a potential source of industrial scale e.. Read More»
  

  Abstract PDF