Table of Contents
ISRN Biotechnology
Volume 2013, Article ID 916481, 6 pages
Research Article

Yield and Properties of Ethanol Biofuel Produced from Different Whole Cassava Flours

1Department of Chemical/Petrochemical Engineering, Rivers State University of Science and Technology, 234 Port Harcourt, Nigeria
2Department of Food Science and Technology, Rivers State University of Science and Technology, 234 Port Harcourt, Nigeria

Received 3 October 2012; Accepted 22 October 2012

Academic Editors: G. Garrote and G. Ladics

Copyright © 2013 F. T. Ademiluyi and H. D. Mepba. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.


The yield and properties of ethanol biofuel produced from five different whole cassava flours were investigated. Ethanol was produced from five different whole cassava flours. The effect of quantity of yeast on ethanol yield, effect of whole cassava flour to acid and mineralized media ratio on the yield of ethanol produced, and the physical properties of ethanol produced from different cassava were investigated. Physical properties such as distillation range, density, viscosity, and flash point of ethanol produced differ slightly for different cultivars, while the yield of ethanol and electrical conductivity of ethanol from the different cassava cultivars varies significantly. The variation in mineral composition of the different whole cassava flours could also lead to variation in the electrical conductivity of ethanol produced from the different cassava cultivars. The differences in ethanol yield are attributed to differences in starch content, protein content, and dry matter of cassava cultivars. High yield of ethanol from whole cassava flour is best produced from cultivars with high starch content, low protein content, and low fiber.