@article{ajmr2015327,
author={{Mbajiuka, M and S, Chinedu and A.C, Ifediora and C.E, Onwuakor and L.I, Nwokoji},
title={Fermentation of Pods of Cocoa (<i>Theobroma</i> <i>cacao</i> L) Using Palm Wine Yeasts for the Production of Alcohol and Biomass},
journal={American Journal of Microbiological Research},
volume={3},
number={2},
pages={80--84},
year={2015},
url={http://pubs.sciepub.com/ajmr/3/2/7},
issn={2328-4137},
abstract={Ripe cocoa pods whose seeds have been extracted were examined for production of ethanol and biomass as one of the measures of converting waste into useful products. The cocoa pods were grinded to fine powder and hydrolyzed using 1M HCl for 4 hours at 75ˇăC to digest the cellulose to glucose. The hydrolysate was filtered, neutralized with 2% NaOH and the salt disposed. Determination of reducing sugar by FehlingˇŻs reagent confirmed presence of glucose in the medium. 15ˇăBrix sugar (1.0625SG) produced from the hydrolysis was optimized to 24ˇăBrix (1.104 SG) with 65g of sucrose and fermented to ethanol, using yeasts from Nigerian local palm wine by batch fermentation at room temperature. The pH range was between 4.03-3.91 at temperature of 28ˇăC and 30ˇăC, producing biomass of 0.7-1.489 with fall in the sugar content from 24ˇăBrix to 2ˇăBrix, after 7 days of fermentation. 10.3% ethanol was obtained after distillation. Further distillation of the sample under controlled fermentation could produce a higher percentage of ethanol.},
doi={10.12691/ajmr-3-2-7}
publisher={Science and Education Publishing}
}