Comparative Evaluation of the Methods of Palm Sap Fermentation for Bio-ethanol Production

Ubong David Offiong; Godwin Edem Akpan

doi:doi:10.11648/j.be.20170102.14

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Comparative Evaluation of the Methods of Palm Sap Fermentation for Bio-ethanol Production

Ubong David Offiong, Godwin Edem Akpan

Published in Bioprocess Engineering (Volume 1, Issue 2)

Received: 10 March 2017 Accepted: 18 May 2017 Published: 3 July 2017

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Abstract

This paper evaluates the methods of fermenting palm sap for bio ethanol production and compares the yield. A survey was carried out in three local government in Akwa Ibom State, Nigeria; Essien Udim, Ikot Abasi and Uruan local government area. Personal interviews were conducted with local palm wine dealers and questionnaires distributed. Three types of palm trees were found dominant in these areas; oil, raphia and nypa palm tree. The sap from these three palm trees were used in investigation. Two methods were investigated; natural and yeasted fermentation using saccharomyces cerevisae. 60% respondents of the questionnaires agreed on using additives to speed up fermentation. Experiments were carried out in which the result shows that yeasted fermentation yields more alcohol than natural fermentation and also reduce the period of fermentation.

Published in	Bioprocess Engineering (Volume 1, Issue 2)
DOI	10.11648/j.be.20170102.14
Page(s)	54-57
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2017. Published by Science Publishing Group

Keywords

Bio Ethanol, Evaluation, Fermentation, Methods, Palm Sap, Production

References

[1]	Amoa-Awua, W. K. Sampson E., Tano-Debrah K. (2007) Growth of yeasts, lactic and acetic acid bacteria in palm wine during tapping and fermentation from felled oil palm (Elaeis guineensis) in Ghana. Journal of Microbiology 102(2); 599–606.
[2]	Ayernor, G. K. S. and Matthews, J. S. (1991) The Sap of the Palm Elaeis Guineensis as Raw Material for Alcoholic Fermentation.
[3]	Banzon, J. A. 1999. Harvestable Energy from the Coconut Palm. Energy in Agriculture, 3: 337-344.
[4]	Ezeronye, O. U. and Okerentugba, P. A. (2000) Genetic and Physiological Variants of Yeasts Selected from Palm Wine. 152, 85–89.
[5]	Herzog, F., Farah, Z. and Amado, R. (1995) Chemical Composition and Nutritional Significance of Wines from the Palms Elaeis Guineensis and Borassus Aethiopum. Trop Sci 35, 30–39.
[6]	Kosugi A, Tanaka R, Magara K, Murata Y, Arai T. (2010) Ethanol and lactic acid production using sap squeezed from old oil palm trunks felled for replanting. Journal of Bioscience and Bioengineering; 110 (3): 322-25.
[7]	Maxwell Scientific Organization, 2012; Bio-ethanol Production from Sap of Palm Tree. Research Journal of Applied Sciences, Engineering and Technology 4(15): 2367-2371, 2012.
[8]	Obahiagbon FI, Osagie AU. (2007) Sugar and macrominerals composition of sap produced by Raphia hookeri palms. African Journal of Biotechnology; 6(6): 744-50.
[9]	Ogbulie TE, Ogbulie JN, Njoku HO. (2007) Comparative study on the microbiology and shelf life stability of palm wine from Elaeis guineensis and Raphia hookeri obtained from Okigwe, Nigeria. African Journal of Biotechnology; 6(7): 914-22.
[10]	Owuana, C. I. and Saunders, J. R. (1990) Physiological Variants of Sacchromyces Cerevisiae and Kloeckera apiculata from Palm Wine and Cashew juice. J Appl Bacteriol 68, 491–494s.
[11]	Tanoh Debrah and Michael Clean 2006. Growth of Yeast, Acetic and Lactic acid Bacteria in Palm Wine during Tapping and Fermentation of Oil Palm.
[12]	Wikimedia Foundation Incoperated. 2012. Ethanol Definition.

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APA Style

Ubong David Offiong, Godwin Edem Akpan. (2017). Comparative Evaluation of the Methods of Palm Sap Fermentation for Bio-ethanol Production. Bioprocess Engineering, 1(2), 54-57. https://doi.org/10.11648/j.be.20170102.14

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ACS Style

Ubong David Offiong; Godwin Edem Akpan. Comparative Evaluation of the Methods of Palm Sap Fermentation for Bio-ethanol Production. Bioprocess Eng. 2017, 1(2), 54-57. doi: 10.11648/j.be.20170102.14

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AMA Style

Ubong David Offiong, Godwin Edem Akpan. Comparative Evaluation of the Methods of Palm Sap Fermentation for Bio-ethanol Production. Bioprocess Eng. 2017;1(2):54-57. doi: 10.11648/j.be.20170102.14

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@article{10.11648/j.be.20170102.14,
  author = {Ubong David Offiong and Godwin Edem Akpan},
  title = {Comparative Evaluation of the Methods of Palm Sap Fermentation for Bio-ethanol Production},
  journal = {Bioprocess Engineering},
  volume = {1},
  number = {2},
  pages = {54-57},
  doi = {10.11648/j.be.20170102.14},
  url = {https://doi.org/10.11648/j.be.20170102.14},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.be.20170102.14},
  abstract = {This paper evaluates the methods of fermenting palm sap for bio ethanol production and compares the yield. A survey was carried out in three local government in Akwa Ibom State, Nigeria; Essien Udim, Ikot Abasi and Uruan local government area. Personal interviews were conducted with local palm wine dealers and questionnaires distributed. Three types of palm trees were found dominant in these areas; oil, raphia and nypa palm tree. The sap from these three palm trees were used in investigation. Two methods were investigated; natural and yeasted fermentation using saccharomyces cerevisae. 60% respondents of the questionnaires agreed on using additives to speed up fermentation. Experiments were carried out in which the result shows that yeasted fermentation yields more alcohol than natural fermentation and also reduce the period of fermentation.},
 year = {2017}
}

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TY  - JOUR
T1  - Comparative Evaluation of the Methods of Palm Sap Fermentation for Bio-ethanol Production
AU  - Ubong David Offiong
AU  - Godwin Edem Akpan
Y1  - 2017/07/03
PY  - 2017
N1  - https://doi.org/10.11648/j.be.20170102.14
DO  - 10.11648/j.be.20170102.14
T2  - Bioprocess Engineering
JF  - Bioprocess Engineering
JO  - Bioprocess Engineering
SP  - 54
EP  - 57
PB  - Science Publishing Group
SN  - 2578-8701
UR  - https://doi.org/10.11648/j.be.20170102.14
AB  - This paper evaluates the methods of fermenting palm sap for bio ethanol production and compares the yield. A survey was carried out in three local government in Akwa Ibom State, Nigeria; Essien Udim, Ikot Abasi and Uruan local government area. Personal interviews were conducted with local palm wine dealers and questionnaires distributed. Three types of palm trees were found dominant in these areas; oil, raphia and nypa palm tree. The sap from these three palm trees were used in investigation. Two methods were investigated; natural and yeasted fermentation using saccharomyces cerevisae. 60% respondents of the questionnaires agreed on using additives to speed up fermentation. Experiments were carried out in which the result shows that yeasted fermentation yields more alcohol than natural fermentation and also reduce the period of fermentation.
VL  - 1
IS  - 2
ER  -

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Author Information

Ubong David Offiong

Department of Agricultural Engineering, Akwa Ibom State University, Ikot Akpaden, Nigeria
Godwin Edem Akpan

Department of Agricultural Engineering, Akwa Ibom State University, Ikot Akpaden, Nigeria

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APA Style

Ubong David Offiong, Godwin Edem Akpan. (2017). Comparative Evaluation of the Methods of Palm Sap Fermentation for Bio-ethanol Production. Bioprocess Engineering, 1(2), 54-57. https://doi.org/10.11648/j.be.20170102.14

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ACS Style

Ubong David Offiong; Godwin Edem Akpan. Comparative Evaluation of the Methods of Palm Sap Fermentation for Bio-ethanol Production. Bioprocess Eng. 2017, 1(2), 54-57. doi: 10.11648/j.be.20170102.14

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AMA Style

Ubong David Offiong, Godwin Edem Akpan. Comparative Evaluation of the Methods of Palm Sap Fermentation for Bio-ethanol Production. Bioprocess Eng. 2017;1(2):54-57. doi: 10.11648/j.be.20170102.14

Copy | Download

@article{10.11648/j.be.20170102.14,
  author = {Ubong David Offiong and Godwin Edem Akpan},
  title = {Comparative Evaluation of the Methods of Palm Sap Fermentation for Bio-ethanol Production},
  journal = {Bioprocess Engineering},
  volume = {1},
  number = {2},
  pages = {54-57},
  doi = {10.11648/j.be.20170102.14},
  url = {https://doi.org/10.11648/j.be.20170102.14},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.be.20170102.14},
  abstract = {This paper evaluates the methods of fermenting palm sap for bio ethanol production and compares the yield. A survey was carried out in three local government in Akwa Ibom State, Nigeria; Essien Udim, Ikot Abasi and Uruan local government area. Personal interviews were conducted with local palm wine dealers and questionnaires distributed. Three types of palm trees were found dominant in these areas; oil, raphia and nypa palm tree. The sap from these three palm trees were used in investigation. Two methods were investigated; natural and yeasted fermentation using saccharomyces cerevisae. 60% respondents of the questionnaires agreed on using additives to speed up fermentation. Experiments were carried out in which the result shows that yeasted fermentation yields more alcohol than natural fermentation and also reduce the period of fermentation.},
 year = {2017}
}

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TY  - JOUR
T1  - Comparative Evaluation of the Methods of Palm Sap Fermentation for Bio-ethanol Production
AU  - Ubong David Offiong
AU  - Godwin Edem Akpan
Y1  - 2017/07/03
PY  - 2017
N1  - https://doi.org/10.11648/j.be.20170102.14
DO  - 10.11648/j.be.20170102.14
T2  - Bioprocess Engineering
JF  - Bioprocess Engineering
JO  - Bioprocess Engineering
SP  - 54
EP  - 57
PB  - Science Publishing Group
SN  - 2578-8701
UR  - https://doi.org/10.11648/j.be.20170102.14
AB  - This paper evaluates the methods of fermenting palm sap for bio ethanol production and compares the yield. A survey was carried out in three local government in Akwa Ibom State, Nigeria; Essien Udim, Ikot Abasi and Uruan local government area. Personal interviews were conducted with local palm wine dealers and questionnaires distributed. Three types of palm trees were found dominant in these areas; oil, raphia and nypa palm tree. The sap from these three palm trees were used in investigation. Two methods were investigated; natural and yeasted fermentation using saccharomyces cerevisae. 60% respondents of the questionnaires agreed on using additives to speed up fermentation. Experiments were carried out in which the result shows that yeasted fermentation yields more alcohol than natural fermentation and also reduce the period of fermentation.
VL  - 1
IS  - 2
ER  -

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