The use of unpeeled and peeled fresh cassava tubers for the production of ethanol indicated that the extent of liquefaction and saccharification is comparable to that of dry chips. However, the fermentation efficiencies were lower by about 13 and 2% with the use of fresh unpeeled and peeled tubers r
β¦ LIBER β¦
Production of ethanol from cassava whey
β Scribed by I. Akpan; N. Uraih; C. O. Obuekwe; M. J. Ikenebomeh
- Publisher
- John Wiley and Sons
- Year
- 1988
- Tongue
- English
- Weight
- 349 KB
- Volume
- 8
- Category
- Article
- ISSN
- 0138-4988
No coin nor oath required. For personal study only.
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Because of its high content of lactose (4.5%), unprocessed whey was a very polluting waste and because of its very low percentage of dry matter whey was expensive and difficult to move. In spite of the existence of many valorization processes (concentration,' drying,2 and constituent extraction3',,