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This study investigates the production of ethanol from yam (Dioscorea spp.) peels, aiming to explore an alternative source for ethanol production, as yam peels are often discarded as waste. The yam tubers were sourced from Eke Oko Market in Orumba North L.G.A., Anambra State, Nigeria. After peeling, the yam peels were washed, milled, and weighed. A 1000g portion of the powdered peels was mixed with distilled water, mashed, and filtered to obtain the wort. Yeast and malt were added to the filtered wort, which was then allowed to ferment for three days. The fermented wort was distilled to produce a clear liquid distillate. The distillate was tested and identified as ethanol through various chemical tests: it was neutral to litmus, soluble in water, formed esters with acetic acid, and showed a positive result in the Lucas test, confirming it to be a primary alcohol. This research highlights the potential of utilizing yam peels, a typically discarded agricultural byproduct, as a sustainable feedstock for ethanol production. The findings have implications for reducing environmental waste and promoting a more efficient use of agricultural resources, while contributing to the growing demand for biofuels and ethanol-based products.
Keywords: Ethanol production, Yam peels, Dioscorea spp., Fermentation, Biofuels, Ethanol extraction, Environmental sustainability
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Table of Contents
Title page
Certification
Dedication
Acknowledgement
Table of contents
Abstract
CHAPTER ONE
Introduction
1.1 Background of study
1.2 Statement of the problem
1.3 Objective of the study
1.4 Significance of the study
1.5 Scope of study
CHAPTER TWO
Literature Review
2.1 Origin and history of yam
2.2 Description of yam
2.3 Taxonomy of yam
2.4 Harvesting of yam
2.5 Nutritional composition of yam
2.6 Diseases of yam
2.7 Uses/importance of yam
2.8 Alkanols
2.9 Types of Alcohols
2.10 Description of ethanol
2.11 Properties of ethanol
2.12 Preparation of ethanol
2.13 Uses of Alkanols (ethanols)
CHAPTER THREE
Materials and Method
3.1 Materials
3.2 Collection of sample
3.3 Preparation of sample
3.4 Isolation of the sample
3.5 Qualitative test
CHAPTER FOUR
Results
CHAPTER FIVE
5.1 Discussion
5.2 Conclusion
5.3 Recommendation
Reference