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

Ansa Esther Okon; Obi Chidi; Ibezim-Ezeani Millicent Uzoamaka; Mgbemena Mary-Ann Nkoli

doi:doi:10.11648/j.wjfst.20210504.14

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

Ansa Esther Okon, Obi Chidi, Ibezim-Ezeani Millicent Uzoamaka, Mgbemena Mary-Ann Nkoli

Published in World Journal of Food Science and Technology (Volume 5, Issue 4)

Received: 22 September 2021 Accepted: 14 October 2021 Published: 12 November 2021

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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.

Published in	World Journal of Food Science and Technology (Volume 5, Issue 4)
DOI	10.11648/j.wjfst.20210504.14
Page(s)	83-88
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2021. Published by Science Publishing Group

Keywords

Cassava Waste Peels, Proximate Analysis, Glucose Evaluation, Sonication, Kinetics

References

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[2]	Motarjemi, Y. 2002. Impact of small scale fermentation technology on food safety in developing countries. International Journal of Food Microbiology, 75 (3): 213-229.
[3]	Adewusi, S. R. A., Ojumu, T. V. and Falade, O. S. 1999. The effect of processing on total organic acid content and mineral availability of stimulated cassava-vegetable diets. Plant Foods for Human Nutrition, 53 (4): 367-380.
[4]	Akharaiyi, F. C. and Omoya, F. O. 2008. Effect of processing methods in the microbiological quality of liquid pap ogi prepared from maize. Trends in Applied Sciences Research, 3 (4): 330-334.
[5]	Gabriel, R. A. O. and Akharaiyi, F. C. 2007. Effect of spontaneous fermentation on the chemical composition of thermally treated jack beans (Canavalia ensiformis L.). International Journal of Biology and Chemistry, 1 (2): 91-97.
[6]	Achinewhu, S. C., Barber, L. I. and Ijeoma, I. O. 1998. Physicochemical properties and garification (gariyield) of selected cassava cultivars in Rivers State, Nigeria. Plant Foods for Human Nutrition, 52 (2): 133-140.
[7]	Adeleke, B. S., Akinyele, B. J., Olaniyi, O. and Jeff-Agboola, Y. 2017. Effect of fermentation on chemical composition of cassava peels. Asian Journal of Plant Sciences, 7 (1): 31-38.
[8]	Oboh, G. 2006. Nutrient enrichment of cassava peels using a mixed culture of Saccharomyces cerevisae and Lactobacillus spp solid media fermentation techniques. E-Journal of Biotechnology, 9 (1): 45-56.
[9]	Aro, S. O., Aletor, V. A., Tewe, O. O. and Agbede, J. O. 2010. Nutritional potentials of cassava tuber wastes: A case study of a cassava starch processing factory in South-Western Nigeria. Livestock Research for Rural Development, 22 (11), http://www.lrrd.org/lrrd22/11/aro22213.htm.
[10]	Aderemi, F. A. and Nworgu, F. C. 2007. Nutritional status of cassava peels and root sieviate biodegraded with Aspergillus niger. American-Eurasian Journal of Agriculture and Environmental Sciences, 2 (3): 308-311.
[11]	Monday, O., Simon, U and Agbajor, G. 2017. Proximate Analysis and Mineral Composition of Peels of Three Sweet Cassava Cultivars. Asian Journal of Physical and Chemical Sciences. 33 (3): 274–275.
[12]	Christopher, N., Onyekwe, E., Justus, O. and Nkwoada, A. 2016. The proximate analysis and biochemical composition of the waste peels of three cassava cultivars. International Journal of Scientific Engineering and Applied Science, 63 (3): 244–245.
[13]	Mike, E. 2012. Mathematics: A Simple Derivation for the equation of a linear equation in two variables (https://math.stackexchange.com/users/17976/mike). Retrieved from Stack Exchange: https://math.stackexchange.com/questions/1.
[14]	Charles, P. and Charles, M. (2015). The fermentation of sugars using yeast: A discovery`experiment. Retrieved from University of WaterLoo CHEM 13 NEWSMAGAZINE: https://uwaterloo.ca/chem13-news-magazine/april-2015/activities/fermentation-sugars-using-yeast-discovery-experiment.
[15]	Sirajuddin, B. S., Edy, B., Wiwin, S. 2019. Bioethanol production from cassava peel by ultrasonic assisted using HCl as catalyst. International Journal of Scientific & Technology Research, 8 (3): 146-148.

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APA Style

Ansa Esther Okon, Obi Chidi, Ibezim-Ezeani Millicent Uzoamaka, Mgbemena Mary-Ann Nkoli. (2021). Determination of Glucose Concentration by Fermentation Process of Cassava Peels Via Sonication. World Journal of Food Science and Technology, 5(4), 83-88. https://doi.org/10.11648/j.wjfst.20210504.14

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ACS Style

Ansa Esther Okon; Obi Chidi; Ibezim-Ezeani Millicent Uzoamaka; Mgbemena Mary-Ann Nkoli. Determination of Glucose Concentration by Fermentation Process of Cassava Peels Via Sonication. World J. Food Sci. Technol. 2021, 5(4), 83-88. doi: 10.11648/j.wjfst.20210504.14

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AMA Style

Ansa Esther Okon, Obi Chidi, Ibezim-Ezeani Millicent Uzoamaka, Mgbemena Mary-Ann Nkoli. Determination of Glucose Concentration by Fermentation Process of Cassava Peels Via Sonication. World J Food Sci Technol. 2021;5(4):83-88. doi: 10.11648/j.wjfst.20210504.14

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@article{10.11648/j.wjfst.20210504.14,
  author = {Ansa Esther Okon and Obi Chidi and Ibezim-Ezeani Millicent Uzoamaka and Mgbemena Mary-Ann Nkoli},
  title = {Determination of Glucose Concentration by Fermentation Process of Cassava Peels Via Sonication},
  journal = {World Journal of Food Science and Technology},
  volume = {5},
  number = {4},
  pages = {83-88},
  doi = {10.11648/j.wjfst.20210504.14},
  url = {https://doi.org/10.11648/j.wjfst.20210504.14},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.wjfst.20210504.14},
  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.},
 year = {2021}
}

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TY - JOUR
T1 - Determination of Glucose Concentration by Fermentation Process of Cassava Peels Via Sonication
AU - Ansa Esther Okon
AU - Obi Chidi
AU - Ibezim-Ezeani Millicent Uzoamaka
AU - Mgbemena Mary-Ann Nkoli
Y1 - 2021/11/12
PY - 2021
N1 - https://doi.org/10.11648/j.wjfst.20210504.14
DO - 10.11648/j.wjfst.20210504.14
T2 - World Journal of Food Science and Technology
JF - World Journal of Food Science and Technology
JO - World Journal of Food Science and Technology
SP - 83
EP - 88
PB - Science Publishing Group
SN - 2637-6024
UR - https://doi.org/10.11648/j.wjfst.20210504.14
AB - 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.
VL - 5
IS - 4
ER -

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Author Information

Ansa Esther Okon

Department of Biochemistry and Chemistry Technology, School of Science Laboratory Technology, University of Port Harcourt, Port Harcourt, Nigeria
Obi Chidi

Department of Pure and Industrial Chemistry, Faculty of Science, University of Port Harcourt, Port Harcourt, Nigeria
Ibezim-Ezeani Millicent Uzoamaka

Department of Pure and Industrial Chemistry, Faculty of Science, University of Port Harcourt, Port Harcourt, Nigeria
Mgbemena Mary-Ann Nkoli

Department of Chemistry, Michael Okpara University of Agriculture, Umuahia, Nigeria

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APA Style

Ansa Esther Okon, Obi Chidi, Ibezim-Ezeani Millicent Uzoamaka, Mgbemena Mary-Ann Nkoli. (2021). Determination of Glucose Concentration by Fermentation Process of Cassava Peels Via Sonication. World Journal of Food Science and Technology, 5(4), 83-88. https://doi.org/10.11648/j.wjfst.20210504.14

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ACS Style

Ansa Esther Okon; Obi Chidi; Ibezim-Ezeani Millicent Uzoamaka; Mgbemena Mary-Ann Nkoli. Determination of Glucose Concentration by Fermentation Process of Cassava Peels Via Sonication. World J. Food Sci. Technol. 2021, 5(4), 83-88. doi: 10.11648/j.wjfst.20210504.14

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AMA Style

Ansa Esther Okon, Obi Chidi, Ibezim-Ezeani Millicent Uzoamaka, Mgbemena Mary-Ann Nkoli. Determination of Glucose Concentration by Fermentation Process of Cassava Peels Via Sonication. World J Food Sci Technol. 2021;5(4):83-88. doi: 10.11648/j.wjfst.20210504.14

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@article{10.11648/j.wjfst.20210504.14,
  author = {Ansa Esther Okon and Obi Chidi and Ibezim-Ezeani Millicent Uzoamaka and Mgbemena Mary-Ann Nkoli},
  title = {Determination of Glucose Concentration by Fermentation Process of Cassava Peels Via Sonication},
  journal = {World Journal of Food Science and Technology},
  volume = {5},
  number = {4},
  pages = {83-88},
  doi = {10.11648/j.wjfst.20210504.14},
  url = {https://doi.org/10.11648/j.wjfst.20210504.14},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.wjfst.20210504.14},
  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.},
 year = {2021}
}

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