Grades of cassava starch (flours) as sustainable substrates for use in neutral spirit and biofuel production—Industry approach

Abstract

One way to mitigate the adverse impacts of climate change is through aggressive replacement of fossil energy sources with plant derived renewable energy. The potential of different grades of cassava starch, including decayed cassava starch, as viable alternative and cheaper source of renewable raw materials for bio-ethanol production was studied. The global population keeps expanding and poverty levels keep increasing. Conflict in the use of food-grade cassava starch as raw material for bio-ethanol production will pose a threat to food security. The highest alcohol yield (AY) of 539 LA/t dm was obtained from food grade cassava starch. Food grade cassava starch per-boiled for 5 min produced lower AY (524 LA/t dm). Cassava starch per-boiled for more than 5 min gave much lower AY (507 LA/t). The mildly decayed cassava starch gave a relatively higher AY of 491 LA/t dm than the more decayed cassava substrate that produced AY of 453 LA/t dm. The AY value obtained from the more decayed cassava starch is similar to the AY values obtained with some cereals. Decayed cassava is not fit for human consumption, would not compete with food requirements. This will assist in food security, secure our environment from pollution and other adverse effects.

Keywords

• Cassava starch
• Food grade
• Per-boiled grade
• Decayed grade
• Raw material
• Bio-ethanol