Determination of Glucose Concentration by Fermentation Process of Cassava Peels Via Sonication

Abstract

The large volume of cassava peels derived from gari processing activities are usually discarded as waste and allowed to decay in the open causing damage to the environment, thus resulting in several health related issues. In this study, glucose concentrations were determined from the fermentation of cassava waste peels using an ultrasound machine. Glucose concentration rates were estimated at 0.75 M, 1.00 M, and 1.25 M of acid hydrolysis. Moisture, protein, ash, fiber, lipid, and carbohydrates compositions were determined using proximate analysis. The results obtained showed that glucose concentration at 0.75 M increased with increase in time indicating a second order polynomial. The R-squared value calculated from the slope of the plot was 0.909. Glucose concentration at 1.00 M also increased with increase in time. However, as the time becomes large, glucose concentration at 1.25 M decreased progressively with time, and eventually leveled off to a constant value. The kinetic mechanism showed that the process followed pseudo-second order model equation with R-squared values of 0.996, 0.998, and 0.960 for 0.75 M, 1.00 M and 1.25 M, respectively. The cassava waste peels examined have appreciable levels of nutrients and can make useful contributions in animal nutrition and bio-ethanol production. It is evident that fermentation of cassava waste peels using ultrasound improved fermentation process and glucose concentration rates. Thus, the biotechnological approach is a veritable tool for economic utilization of agro-waste residues such as cassava peels waste.