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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39 For more details click here
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2018: 95.39
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39
For more details click here

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Original Research Articles

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2016.5(10): 997-1009
DOI: http://dx.doi.org/10.20546/ijcmas.2016.510.106


Correlation between Initial Content of Starch of the Mash of Cassava (Manihot esculenta L) in Fermentation and Temperature of Distillation of Alcoholic Fermented Wort in the Course of the Production of Bioethanol in Congo
Diakabana Philippe1-4*, Simon Charles Kobawila3 and Delphin Louembé3
1Institut Supérieur de Technologie Agroalimentaire et d’Agronomie, Université Libre du Congo, Brazzaville 2Ecole Supérieur de Technologie des Cataractes, Brazzaville, 3EPRAN-Congo, Pôle d’Excellence en Alimentation et Nutrition, Faculté des Sciences et Techniques, Université Marien NGOUABI, Brazzaville 4Ecole Nationale Supérieure d’Agronomie et de Foresterie, Université Marien NGOUABI, Brazzaville
*Corresponding author
Abstract:

This study is a contribution at the conversion of the home scale traditional activity of production of cassava brandy in industrial process of production of bioethanol in Congo. The experimental results show the possibility to control the fermentation of cassava mash by the measure of the density in keeping with starch content. The evolution of the fermentation process of cassava mash depends of the addition of maize malt, source of α-amylase. The number of stages of temperature of distillation process increases when the density of the cassava mash submited to the ethylic fermentation is high. For a cycle of distillation of fermented wort, the temperature of extraction of ethanol is as much down as the initial density of mash on fermentating is higher. The fractions of volume of the distillate proceeding from dense worts are more alcoholic in comparison with those of worts more light. For the mash at 285 g/L of starch, six fractions of volume of the distillate having an alcohometric title superior at 20°GL are collected in comparison with two fractions for the mash at 71g/L. The redistillation process of the fractions of volume of the distillate has permitted to concentrate the alcohol content.


Keywords: Ethanol fermentation, density of cassava mash, corn malt, ratio α- amylase/starch, distillation of fermented wort, concentrating of alcohol solution
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How to cite this article:

Diakabana Philippe, Simon Charles Kobawila and Delphin Louembé. 2016. Correlation between Initial Content of Starch of the Mash of Cassava (Manihot esculenta L) in Fermentation and Temperature of Distillation of Alcoholic Fermented Wort in the Course of the Production of Bioethanol in Congo.Int.J.Curr.Microbiol.App.Sci. 5(10): 997-1009. doi: http://dx.doi.org/10.20546/ijcmas.2016.510.106