Statistical Investigation on the Hydrolysis and Fermentation Processes of Cassava Peels in the Production of Bioethanol
International Journal of Statistical Distributions and Applications
Volume 3, Issue 3, September 2017, Pages: 47-55
Received: Mar. 14, 2017; Accepted: Apr. 17, 2017; Published: Oct. 31, 2017
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Authors
Adenomon Monday Osagie, Statistics Unit, Department of Mathematical Sciences, Nasarawa State University, Keffi, Nigeria
Evans Patience Ogheneofejiro, Department of Mathematics, The Federal Polytechnic, Bida, Nigeria
Tela Musa Nma, Department of Statistics, The Federal Polytechnic, Bida, Nigeria
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Abstract
There are several types of experiments which require statistical investigation. These are characterized by the nature of treatments under investigation and also the nature of comparison required among them so as to meet the objectives of the experiment. To achieve this, cassava peels was collected from Kasuwa Gwari market Minna, Niger state dried and taken for hydrolysis and fermentation processes. Temperature, acid concentration, cassava biomass ratio, ph and time were varied to get the optimum yield of reducing sugar. Curve fitting and a two-way analysis of variance were used in analyzing the data. Most of the results from the experiment follows quadratic model. Furthermore, time and temperature were very significant in both hydrolysis and fermentation processes. We therefore concluded that for hydrolysis process yield is optimum at 110°C and 30mins, while for fermentation process yield is optimum at 35°C and at 6 days and 7 days respectively.
Keywords
Statistical Investigation, Hydrolysis, Fermentation, Processes, Cassava, Production, Bioethanol
To cite this article
Adenomon Monday Osagie, Evans Patience Ogheneofejiro, Tela Musa Nma, Statistical Investigation on the Hydrolysis and Fermentation Processes of Cassava Peels in the Production of Bioethanol, International Journal of Statistical Distributions and Applications. Vol. 3, No. 3, 2017, pp. 47-55. doi: 10.11648/j.ijsd.20170303.14
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Copyright © 2017 Authors retain the copyright of this article.
This article is an open access article distributed under the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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