Effect Of Fermentation Conditions On Alcohol Production From Sweet Potatoes

Abstract

Fermentation is a metabolic process which involves the microbial degradation of sugars, resulting to the conversion of sugar to acids, gases and or alcohol. It is also used more broadly to refer to bulk growth of microorganisms on a growth medium. This research project was carried out to produce ethanol from two locally varieties of sweet potatoes within Nigeria (Carolina Ruby and O'Henry) while varying the fermentation parameters such as temperature, time and mass ratio of yeast to potato.