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Bioethanol Production from Agricultural Products and Fruits of Bangladesh

Md. Abul Kalam Azad*
Institute of Environmental Science, University of Rajshahi, Rajshahi 6205, Bangladesh

Mst. Nilufa Yesmin
Institute of Environmental Science, University of Rajshahi, Rajshahi 6205, Bangladesh

Abstract/ Executive Summary:

Bangladesh is an energy deficient country. Petroleum is the main energy source of Bangladesh imported from the Middle East spending a huge amount of foreign currency. However, the subtropical climate of Bangladesh is favorable for the cultivation of different agricultural products and fruits. This research was carried out to find out the potentiality of bioethanol production from different agricultural products and fruits of Bangladesh. In 100 gm of agri-products (boiled) and fruits (ripen), 300 ml of distilled water was added and blended and then sterilized. Alpha-amylase enzyme (1750 unit) was added to degrade the starch into simple sugar compound. For alcoholic fermentation, 200 ml yeast (Saccharomyces cerevisiae CCD) was added to make the total volume of 500 ml and incubated at 31^o C for 6-days. From the fermentation of agri-products (potato, sweet potato, corn, pumpkin and carrot), the highest bioethanol production was observed in sweet potato. The bioethanol production capacity of four fruits (orange, banana, papaya and sapota) was also assessed. A high yield of bioethanol was found from a local variety of banana called Sagorkola (Musa sapientum L.). The purity of bioethanol in single distillation for banana and sweet potato was 40% and 35%, respectively. This research proved that Bangladesh has a good prospect of bioethanol production from banana and sweet potato

Keywords: Bioethanol, Agricultural products, Fruits, Fermentation

Location: Institute of Environmental Science, University of Rajshahi, Rajshahi 6205, Bangladesh

Start Date:

End Date:

Program Area: Resource Development and Management

Commodity: Fruit

Objectives:

The main objective of this study was to determine the bioethanol production efficiency of different agri-products (potato, sweet potato, corn, pumpkin and carrot) and ripen fruits (banana, papaya, orange and sapota) of Bangladesh.

Methodology:

2.1 Raw Material Collection: The agri-products (potato, sweet potato, corn, pumpkin and carrot) and fruits (orange, banana, papaya and sapota) were collected from the local market of Rajshahi city, Bangladesh. 2.2 Yeast Strain and Culture Media Yeast strain (Saccharomyces cerevisiae CCD) was collected from the Spirit Section of Carew and Co., Darsana, Bangladesh. For yeast culture, modified YMPD (Yeast-Malt-Peptone-Dextrose) broth culture media was used. The YMPD media was prepared with yeast extract (3.0 g), malt extract (3.0 g), peptone (5.0 g) and dextrose (10.0 g). All of these ingredients were dissolved in 1000 ml of water and adjusted to pH 6.0. 2.3 Bioethanol Production of from Different Agri-Products About 100g of agri-products (potato, sweet potato, corn, pumpkin and carrot) was boiled blended in 300 ml distilled water. About 1750 unit of α-amylase enzyme and 200 ml of 2-days old yeast were added to each treatment and adjusted to pH 6.0, and incubated at 31⁰C for 6-days. After the incubation period, the turbidity of the solution and produced ethanol were measured. 2.4 Bioethanol Production from Different Ripen Fruits Different ripen fruits like banana, orange, papaya and sofeda pulps were extracted by blending with blender machine. The fruits fresh or blanched were mashed. Then it was used as raw materials for bioethanol production. For optimum bioethanol production 200 ml of 2-days old yeast was added in 300 ml fruit pulp solution (20%), adjusted to pH 6.0, and incubated at 31⁰C. After 6 days of fermentation, the crude fermented fruit solution was first centrifuged at 12,000 rpm to remove the unused starch and yeast cell. Then, the clear solution was taken into the rotary evaporator for separation of ethanol at 78.5?C for five minutes. 2.5 Estimation of Total Sugar before and after Fermentation Total sugar content was determined by the sugar measurement machine named "On Call Plus". Sugar concentration before and after fermentation was measured. 2.6 Distillation Process Distillation was carried out using a distillation apparatus (Witeg, Germany). Heating of fermented materials was carried out at 78.5°C. 2.7 Measurement of Purity of Produced Alcohol The percent of purity of produced bioethanol from agri-products and fruits was measured by using an alcohol meter (Jiujingnongduji, China). This meter can measure alcohol purity from 0- 100%.

Source of Information: International Journal of GEOMATE, Sept., 2019 Vol.17, Issue 61, pp.222-227 ISSN: 2186-2982 (P), 2186-2990 (O), Japan,

Article Link (Online Journal): DOI: https://doi.org/10.21660/2019.61.4795

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

From this study we conclude that sweet potato and banana are the good and cheaper sources for bioethanol production. These sources can be used for small and large scale production of bioethanol because sweet potato and banana are available everywhere in Bangladesh. The production of ethanol from the agriproducts and fruits can be improved further by using genetically engineered yeast strains that are capable of converting multiple sugars into ethanol, and using of high-grade distillation process is required for the preparation of anhydrous bioethanol to be used as fuel in vehicle.

Knowledge Management: Journal