Publication: OPTIMIZATION OF PARAMETERS FOR BIO-ETHANOL PRODUCTION FROM SWEET SORGHUM (Sorghum bicolor (L.) Moench) STALK JUICE AND FINGER MILLET MALT USING TAGUCHI METHOD
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2023-11-02
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Bull. Chem. Soc. Ethiop.
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Abstract
ABSTRACT. Bio-ethanol is a promising renewable energy but its production is expensive from high cost of
feedstocks. In this study, sweet sorghum (Sorghum bicolor (L.) Moench) stalk juice was investigated for bio-ethanol
production. Most reports on bio-ethanol productions use commercial Saccharomyces cerevisiae as yeast. However,
this study used finger millet (Eleusine coracana) malt with already high adaptation to local conditions and high
economic viability as it is being utilized by the indigenous communities. Five sweet sorghum varieties of IESV92001-DL (V1), NTJ (V2), 15233-IESV (V3), 92008-DJ (V4) and IESV-92028-DL (V5) were planted at
0°3'45.4644" North, 34°17'16.1052" South, in Kenya. °Brix content of juice was determined at 11th to 16th weeks
after sowing. Highest °Brix for all varieties were at 15th week where V1 was highest at 22.07. V1 was then harvested
for the juice. Factors affecting fermentation; temperature, time, pH and yeast to substrate ratio were optimized using
Taguchi method and were obtained as 30 ℃, 48 hours, pH 5 and 5 g/L, respectively. Kinetics parameters of Vmax
and Km were 0.35 g/L/h and 12.56 g/L, respectively. The optimized and kinetic parameters were within literature
values and therefore finger millet malt has a great potential, as a substitute yeast source, in commercial bio-ethanol
production.
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Keywords
KEY WORDS: Bio-ethanol, Sweet sorghum juice, Taguchi method