CHEMICAL PROPERTIES AND ETHANOL FERMENTATION FROM Dioscorea sp.
Keywords:
Dioscorea sp., Alcohol fermentation, EthanolAbstract
The chemical properties and production of ethanol from 3 species of Dioscorea sp. compose of D. alata L., D. esculenta L., and D. hispida Dennst. were studied. The results shown that D. alata L. gave the highest fat content, D. esculenta L. gave the highest carbohydrate and energy. While, D. hispida Dennst. gave the highest of ash, protein content, and moisture content. The production of ethanol from Yam digested process into sugar and fermented with a Simultaneous Saccharification and Fermentation and anaerobic condition was tested. Phase 1: digestion of starch into reducing sugar of Dioscorea sp. with 0.1 percent by weight of α-amylase produced from Aspergillus oryzae. Reducing sugar of D. alata L., D. esculenta L. and D. hispida Dennst. was 64.17±14.64 and 12.44±59.19 65.95±16.49 mg/mL, respectively. Phase 2: the production of ethanol from Dioscorea sp. with the SSF in laboratory using Saccharomyces cerevisiae strains TISTR 5339 was found pH, Total Soluble Solid, glucose and ethanol that the difference was statistically significant (p <0.05).
References
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Wang, W.-M., Lai, V.M.F., Chang, K.,-F., Lu, S. & Ho, H.-H. (2006). Effect of Amylopectin Structure on the Gelatinization and Pasting Properties of Selected Yam (Dioscorea spp.). Starch. 58(11), 572-579.
Wanikorn, P. (2007). Qualitative and quantitative analysis of some substances in pummelo wine. Bachelor of Science (General Science) Thesis. Department of Science, Kasetsart University. (in Thai)
Wickramasinghe, H.A.M., Takigawa, S., Mastsuura-Endo, C., Yamauchi, H. & Noda, T. (2009). Comparative analysis of starch properties of different root and tuber crops of Sri Lanka. Food Chemistry. 112(4), 547-560.
Yoonan, K. (2003). A Study of optimal conditions for fermentable sugar production from cassava peels. Master of Science Thesis, King Mongkut’s University of Technology Thonburi. (in Thai)
Zaky, A.S., Pensupa, N., Andrade-Eiroa, A., Tucker, G.A. & Chenyu Du. (2017). A new HPLC method for simultaneously measuring chloride, sugars, organic acids and alcohols in food samples. Journal of Food Composition and
Analysis. 56, 25-33.
Amani, N.G.G., Buléon, A., Kamenan, A. & Colonna, P. (2004). Variability in starch physicochemical and functional properties of yam (Dioscorea sp.) cultivated in Ivory Coast. Journal of the Science of Food and Agriculture. 84(15),
2085-2096.
AOAC. (2000). Official Methods of Analysis. 17th Edition, The Association of Official Analytical Chemists, Gaithersburg, MD, USA.
Brunnschweiler, J., Luehi, D., Handschin, S., Farah, Z., Escher, F. & Conde-Petit, B. (2005). Isolation, physicochemical characterization and application of yam (Dioscorea spp) starch as thickening and gelling agent. Starch. 57(3-4), 107-117.
Fan, L. T., Gharpuray, M. M. & Lee, Y. H. (1987). Cellulose hydrolysis. Berlin, Germany: Springer-Verlag.
Farhat, I.A. Oguntona, T. & Neal, R.J. (1999). Characterisation of starches from west African yams. Journal of the Science of Food and Agriculture. 79(15), 2105-2112.
Hernández-Salas, J.M., Villa-Ramírez, M.S., Veloz-Rendón, J.S., Rivera-Hernández, K.N., González-César, R.A., Plascencia-Espinosa, M.A., & Trejo-Estrada, S.R. (2009). Comparative hydrolysis and fermentation of sugarcane and agave bagasse. Bioresource Technology. 100(3), 1238-1245.
Jayakody, L., Hoover, R., Liu, Q. & Donner, E. (2007). Studies on tuber starched. II. Molecular structure, composition and physicochemical properties of yam (Dioscorea sp.) starches grown in Sri Lanka. Carbohydrate Polymers. 69(1),
148-163.
Jeon, J.R., Lee, J.S., Lee, C.H., Kim, S.D. & Nam, D.M. (2006). Effect of ethanol extract of dried Chinese yam (Dioscorea batatas) flour containing dioscin on gastrointestinal function in rat model. Archives of Pharmacal Research.
29(5), 348-353.
Karam, L.B., Ferrero, C., Martino, M.N, Zaritzky, N.E. & Grossmann, M.V.E. (2006). Thermal microstructural and textural characterisation of gelatinised corn, cassava and yam starch blends”. International of Food Science and
Technology. 41(7), 805-812.
Mali, S., Grossmann, M.V.E., Garcia, M.A., Martino, M.N. & Zaritzky. (2002). Micro-structural characterization of yam starch films. Carbohydrate Polymers. 50(4), 379-386.
Miller, C.O., Skoog, F., Okomura, F.S., von Saltza, M.H. & Strong, F.M. (1956). Isolation, structure and synthesis of kinetin, a substance promoting cell division. Journal of the American Chemical Society. 78, 1345-1350.
Osuji, C.M., Nwanekezi, E.C., Amadi, E.M. & Osuji, C.A. (2010). Yield of ethanol from enzyme-hydrolyzed yam (Dioscorea rotundata) and cocoyam (Xanthosoma sagittifolium) Flours. Nigerian Food Journal. 28(2), 1-5.
Tamunaidu, P., Matsui, N., Okimori, Y. & Saka, S. (2013). Nipa (Nypa fruticans) sap as a potential feedstock for ethanol production. Biomass and Bioenergy. 52, 96-102.
Riley, C.K., Adebayo, S.A., Wheatley, A.O. & Asemota, H.N. (2006). Fundamental and Derived properties of yam (Dioscorea spp.) starch powders and implications in tablet and capsule formulation. Starch. 58(8), 418-424.
Riley, C.K., Wheatley, A.O. Hassan, I., Ahmad, M.H. Morrison, E.Y.S.A. & Asemota, H.N. (2004). In vitro Digestibility of Raw Starch Extracted from Five Yam (Dioscorea spp.) Species Grown in Jamaica. Starch. 56(2) 69-73.
Scragg, A.H. (2009). Biofuels: Production, Application and Development. UK: Cambridge.
Soontornchaiboon, W., Chunhachart, O., & Pawongrat, R. (2012). Ethanol production from yam bean using yease Saccharomyces cerevisiae TISTR 5339. 1st Mae Fah Luang University International Conference.
Sriroth, K., Piyachomkwan K., Chatakanonda, P., Wanlapatit, S. & Keawsompong, S. (2006). Improvement of raw starch hydrolysis by enzyme process in ethanol production from cassava. Complete Research Report, National Research
Council of Thailand. (in Thai)
Thatoi, H., Dash, P.K., Mohapata, S. & Swain, M.R. (2014). Ethanol production from tuber crops using fermentation technology: A Review. Indian Institute of Technology Madras. 1-26.
Wagner, W. (2005). Biodiesel and ethanol from soybeans and sugar beets. BioCycle. 46(6), 10.
Wang, W.-M., Lai, V.M.F., Chang, K.,-F., Lu, S. & Ho, H.-H. (2006). Effect of Amylopectin Structure on the Gelatinization and Pasting Properties of Selected Yam (Dioscorea spp.). Starch. 58(11), 572-579.
Wanikorn, P. (2007). Qualitative and quantitative analysis of some substances in pummelo wine. Bachelor of Science (General Science) Thesis. Department of Science, Kasetsart University. (in Thai)
Wickramasinghe, H.A.M., Takigawa, S., Mastsuura-Endo, C., Yamauchi, H. & Noda, T. (2009). Comparative analysis of starch properties of different root and tuber crops of Sri Lanka. Food Chemistry. 112(4), 547-560.
Yoonan, K. (2003). A Study of optimal conditions for fermentable sugar production from cassava peels. Master of Science Thesis, King Mongkut’s University of Technology Thonburi. (in Thai)
Zaky, A.S., Pensupa, N., Andrade-Eiroa, A., Tucker, G.A. & Chenyu Du. (2017). A new HPLC method for simultaneously measuring chloride, sugars, organic acids and alcohols in food samples. Journal of Food Composition and
Analysis. 56, 25-33.
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2019-01-15
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