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Fermentation of stalk juices from different Nigerian sorghum cultivars to ethanol

Muhammad Nasidi
  • School of Contemporary Sciences, University of Abertay Dundee, Bell street, Dundee, DD1 1HG, Scotland
  • Other articles by this author:
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/ Reginald Agu
  • The Scotch Whisky Research Institute, The Robertson Trust Building, Edinburgh, EH14 4AP, Scotland
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/ Yusuf Deeni
  • School of Contemporary Sciences, University of Abertay Dundee, Bell street, Dundee, DD1 1HG, Scotland
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/ Graeme Walker
  • Corresponding author
  • School of Contemporary Sciences, University of Abertay Dundee, Bell street, Dundee, DD1 1HG, Scotland
  • Email
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Published Online: 2013-08-22 | DOI: https://doi.org/10.2478/bioeth-2013-0003


For improved production of ethanol from sorghum stalk juice fermentation, cultivation location and cultivar type are important factors to consider. In the present study, SSV2 and KSV8 sorghum cultivars were cultivated in Kano and Kaduna states in Nigeria that exhibit notably different rain precipitation and diurnal temperatures. The crude stalk juices (without pre-treatment or nutrient supplementation) were extracted from these sorghum samples and fermented with a distiller’s strain of the yeast, Saccharomyces cerevisiae. Sugar consumption and alcohol production were determined by HPLC and GC-MS, respectively. When it was grown in the Kaduna site, SSV2 was identified as the highest yielding sorghum cultivar from which we extracted the maximum levels of extractable sugars (161.50 g l-1 ) that yielded favourable ethanol levels of 80.56 g l-1 following fermentation. Our findings show that relatively colder and wetter cultivation sites are preferred for sorghum stalk juice destined for bioethanol production

Keywords: Sorghum cultivars; Varied climate condition; Juice composition; Fermentation performance; Bioethanol


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About the article

Received: 2013-05-09

Accepted: 2013-08-09

Published Online: 2013-08-22

Citation Information: Bioethanol, Volume 1, Issue 1, ISSN (Online) 2299-6788, DOI: https://doi.org/10.2478/bioeth-2013-0003.

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© 2013. This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License. BY-NC-ND 3.0

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