Nwabueze, T. U. and Uchendu, C. B. (2011) African Breadfruit (Treculia africana) Seed as Adjunct in Ethanol Production. European Journal of Food Research & Review, 1 (1). pp. 15-22.
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Abstract
African breadfruit seeds have the potentials as carbon source for ethanol production with a carbohydrate value of 72.19%. On malting the seeds at 28±2oC for 9 days it yielded a 96% germination capacity and total malting loss of 25.70%. Grain dormancy was broken by the second day of malting. Malted breadfruit seeds were ground and defatted to 0.78% fat content. Full fat breadfruit and defatted breadfruit flours were used as adjuncts in the ratio of 3:5 (adjuncts: barley). Fermentation parameters such as wort fermentable sugar, specific gravity, extract yield and ethanol were measured over the 9 days of fermentation. Extract yields were 12.59, 9.66 and 11.23% while ethanol production was 5.79, 6.39 and 6.10% for wort from defatted breadfruit, full fat breadfruit and maize, respectively.
Item Type: | Article |
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Subjects: | Open STM Article > Agricultural and Food Science |
Depositing User: | Unnamed user with email support@openstmarticle.com |
Date Deposited: | 23 Jun 2023 08:03 |
Last Modified: | 23 May 2024 07:04 |
URI: | http://asian.openbookpublished.com/id/eprint/1177 |