ABSTRACT
Energy is an important component in all the sectors of any
society and serves as a key indicator of a country’s socio-economic growth,
poverty eradication and security. This study was aimed at evaluating the
biofuel production potential of three organic substrates (Cassava, Maize and
Sugarcane Liquor). A total of 10kg weight each of the three samples was
obtained from a local distributor at Marian Market Calabar, Cross River State.
The organic substrates were then subjected to a four stage fermentation processes
that lasted for a period of ten (10) days with subsequent production of
bioethanol using distillation method. The results show bacterial isolates
before fermentation include Staphylococcus, Streptococcus, Bacillus, Candida
and Rhizopus Sp. While isolates after fermentation include Klebsiella,
Serratia, Mucor, Aspergillus and Saccharomyces Spp. the result revealed that
sugarcane had the highest production potential of bioethanol (15mls), compared
to cassava produced with bioethanol production of 12mls. However, the
combination of maize, cassava and sugarcane produced (10mls) of bioethanol
while the lowest yield was obtained from maize which was 4mls. The results
obtained also revealed that the bioethanol yield from maize was very weak
compared to the yield from sugarcane that was very strong. A total of 63mls of bioethanol was produced
from the substrates and their combination. This study revealed that the three
substrates can be used to produce bioethanol. This thus suggests that, the
studied substrates with high yield of bioethanol especially sugarcane can be
harnessed for commercial production, hence the need for further research.
TABLE OF CONTENT
Title Page
i
Certification
ii
Dedication
iii
Acknowledgement
iv
Abstract
v
Table of Content vi
List of Tables
xi
List of Plates xii
List of Figures
xiii
CHAPTER ONE: INTRODUCTION
1
Background of the Study
1
Statement of the Research Problem
Aims and Objectives of the Study
Justification of the Study
CHAPTER TWO: LITERATURE REVIEW
2.1 Biofuel
2.2 History of
Biofuel
2.3 Generations
of Biofuel
2.3.1 First
Generation Biofuel
2.3.2 Second
Generation Biofuel
2.3.3 Third
Generation Biofuel
2.3.4 Fourth
Generation Biofuel
2.4 Types of
Biofuel
2.4.1 Biogas
2.4.2 Syngas
2.4.3 Ethanol
2.4.4 Methanol
2.4.5
Biodiesel
2.4.6 Green
Diesel
2.5 Common
Feedstock for Biofuel Production
2.5.1
Sugarcane
2.5.2 Cassava
2.5.3 Soybeans
2.5.4 Sweet
Sorghum
2.5.5 Palm Oil
2.5.6
Jatrophacurcas
2.6
Manufacturing process of biofuels
2.6.1
Pretreatment
2.6.2
Hydrolysis
2.6.3
Fermentation
2.6.4
Distillation
2.7 Importance
of biofuels
2.7.1 Limitation of
Biofuel Production and Utilization
CHAPTER THREE: MATERIALS AND METHODS
3.1 Study Area
and Sampling Site
3.2 Materials
3.3 Media
3.4 Methods
3.4.1 Proximate
analysis of substrates
3.4.2 Preparation
of substrates for biofuel production
3.5 Microbial
screening of collected samples
3.6
Determination of total viable counts (TVC)
3.7 Gram
Staining and Microscopy
3.7.1 Biochemical
Tests
3.7.2 Motility Test
3.7.3 Oxidase Test
3.7.4 Catalase Test
3.7.5 Methyl Red
Test
3.7.6 Indole Test
3.7.7 Citrate Test
3.7.8 Coagulase
Test
3.7.9 Urease Test
3.7.10 Triple Sugar
Iron (sugar fermentation test)
CHAPTER FOUR: RESULTS
4.1 Proximate
Composition of Substrates
4.2
Characterization of Bacteria Isolates
4.3 Distribution
and frequency of occurrence of bacteria species
from substrates before fermentation
CHAPTER FIVE: DISCUSSION, CONCLUSION AND RECOMMENDATION
5.1 Discussion
5.2 Conclusion
5.3
Recommendation
REFERENCES
APPENDIX
LIST OF TABLES
Table4.1: Proximate analysis of cassava, Maize and sugarcane
liquor
Table4.2: Frequency of occurrence of Bacteria species before
fermentation
Table4.3: Frequency of occurrence of fungal species before
fermentation
Table4.4: Frequency of occurrence of fungal species after
fermentation.
Table4.5: Frequency of occurrence bacteria species after
fermentation
Table4.6: Characterization and identification of bacteria
isolates
from cassava, maize and sugarcane liquor.
Table4.7: Characterization and identification of fungal
isolates
from cassava, maize and sugarcane liquor
LISTS OF PLATES
Plate 3.1: substrates before beginning fermentation process
Plate 3.2: culture plates before and after fermentation
Plate 3.3: distillation setup.
LIST OF FIGURES
Fig. 4.1: Amount of Bioethanol produced from each substrates
and in their combination.