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A Comparative Study on Saccharification Methods and Alcohol Production from Starches
Thesis Abstract:
Saccharification methods using mineral acids, commercial pure enzymes from malt and bacteria and crude enzyme extract from Aspergillus oryzae NIST 3038 were tried on cassava, corn and sweet potato starches containing 95.0, 97.5 and 77.7% starch dry weight basis. The efficiency index of the method was expressed in terms of the percentage of alcohol produced.
Among the mineral acid tested, hydrochloric and nitric acids proved better than sulfuric, Hydrochloric acid not only showed the highest efficiency rate but also gave consistency results on all the three starches. Its conversion efficiency at a concentration of 0.4 gm/10gm starch was 95, 90 and 82% for sweet potato, cassava and corn starch, respectively, with corresponding alcohol yield of 70, 61, 50%.
The crude enzyme extract from A. oryzae excelled as a saccharine agent, giving alcohol yield of 98, 85 and 72% and 92, 78, and 66% for the three starch samples, respectively.
Sweet potato starch was a good substrate for saccharification. Owing to its smaller granules, it reached considerably and consistently to all the saccharification methods used.