European Journal of Food Research & Review, ISSN: 2231-0878,Vol.: 1, Issue.: 1 (April-June)
African Breadfruit (Treculia africana) Seed as Adjunct in Ethanol Production
T. U. Nwabueze1* and C. B. Uchendu1 1Department of Food Science and Technology, Michael Okpara University of Agriculture, Umudike, P.M.B. 7267 Umuahia, Abia State, Nigeria
T. U. Nwabueze1* and C. B. Uchendu1
1Department of Food Science and Technology, Michael Okpara University of Agriculture, Umudike, P.M.B. 7267 Umuahia, Abia State, Nigeria
African breadfruit seeds have the potentials as carbon source for ethanol production with a carbohydrate value of 72.19%. On malting the seeds at 28±2oC for 9 days it yielded a 96% germination capacity and total malting loss of 25.70%. Grain dormancy was broken by the second day of malting. Malted breadfruit seeds were ground and defatted to 0.78% fat content. Full fat breadfruit and defatted breadfruit flours were used as adjuncts in the ratio of 3:5 (adjuncts: barley). Fermentation parameters such as wort fermentable sugar, specific gravity, extract yield and ethanol were measured over the 9 days of fermentation. Extract yields were 12.59, 9.66 and 11.23% while ethanol production was 5.79, 6.39 and 6.10% for wort from defatted breadfruit, full fat breadfruit and maize, respectively.
African breadfruit, Treculia africana, ethanol, adjunct in ethanol production, fungamyl and termamyl, Saccharomyces uvarrum, wort, fermentation, malting, mashing
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