Abstract
AbstractA fibrous waste residue (20%) obtained in the manufacture of starch and sago from Cassava poses disposal problems. Fermentation studies for the production of alcohol on saccharified waste revealed that enrichment with mineral salts and nitrogen is essential. Inoculum size of 24.2 · 106 cells per 50ml medium was optimal while highest quantity of alcohol was formed at 96 h of fermentation. Though optimum initial sugar concentration in fermentation medium was found to be about 15%, the saccharified waste needed expensive concentration treatment to raise the sugar concentration to optimum level. Economic considerations suggest the use of saccharified waste without concentration.
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