optimizing bioethanol production from cassava peels through agitation timing variation in separate hydrolysis and co-fermentation

Background: this study assessed the effect of various agitation timings on bioethanol production from cassava peels (cp) using separate hydrolysis and co-fermentation (shcf) technique.methods: the milled cp was divided into three groups each of 20 g and subjected to two-stage hydrolysis carried out at 100 oc for 60 min and 50 minutes, respectively. experimental layouts were sample 1 (b1) [0 hours i.e., no shaking], sample 2 (b2) [3 hours shaking with an electric shaker at 200 rev/min-1], and sample 3 (b3) [6 hours shaking at 200 rev/min-1]. fermentations were carried out at 30 oc for 72 days. data were analyzed using descriptive statistics, one–way anova, and new duncan’s multiple range test at p = 0.05.results: the tss and ph readings of the treatment groups before and after fermentation were: b1 – tss (27.15 ± 0.15, 17.25 ± 0.07 obx), ph (5.50 ± 0.00, 4.53 ± 0.04); b2 – tss (27.32 ± 0.08, 14.78 ± 0.12 obx), ph (5.50 ± 0.00, 4.74 ± 0.06); and b3 – tss (27.17 ± 0.07, 10.24 ± 0.08 obx), ph (5.50 ± 0.00, 4.77 ± 0.05) (p < 0.05). the mean fermentation efficiency (fe) and ethanol productivity (ep) were b1 (15.17 ± 0.07%, 0.122 ± 0.001 gl-1h-1), b2 (15.70 ± 0.18%, 0.126 ± 0.002 gl-1h-1), and b3 (18.80 ± 0.14%, 0.151 ± 0.001 gl-1h-1) (p < 0.05). all treatment groups attained the maximum ethanol yields at 72 hours of fermentation (p < 0.05). agitation at 200 rev/min-1 for 6 hours gave the optimal fe (%), ep, and ethanol yield.conclusion: the established condition improved the bioethanol quality and yield of cp. thus, optimizing bioethanol production from cp would help enhance sustainable biofuel production without affecting food security.