Gotowa bibliografia na temat „Cocoyam peels”

This study investigates the proximate composition of yam (Dioscorea alata), cocoyam (Musa parasidiaca) and plantain (Xanthosoma sagittifolium) plant wastes, with a focus on evaluating the impact of the individual and combined plant wastes. Tubers of yam (Dioscorea alata), cocoyam (Musa parasidiaca) and plantain (Xanthosoma sagittifolium) used in this study were obtained from Obibi in Etche Local Government Area of Rivers State, Nigeria. Yams are tubers, plantains are fruits, whereas cocoyam is derived from corms, underground stems, and swollen hypocotyls. All these crops can be propagated by vegetative parts and these include tubers (yams), sucker (Plantain) and side shoots, stolons, or corm heads (cocoyam). Peels from the yam tubers were obtained by using a kitchen knife to carefully remove the peels. The peels were then immediately oven dried at 45oC for 24 hours. The dried peels were then ground through a 40-mesh screen using a Wiley. Analyses conducted isproximate determination using AOAC method. The results highlight the high ash content of Yam and Cocoyam Peel, which contributes to mineral enrichment; the enhanced moisture content of Plantain Peel, which has implications for water retention; and the low fat and oil content of Cocoyam Peel, which suggests that it is appropriate for use as a low-fat organic material. Yam Peel has a high crude fiber level, which indicates that it has the capacity to improve the structure of the soil. On the other hand, Yam and Cocoyam Peel stand out because it has largest protein content, which is essential for the development of plants. Plantain and cocoyam peel have the largest carbohydrate content, making it an excellent source of energy for the bacteria and plants that live in the soil below it. These findings have practical implications for sustainable agriculture by optimizing crop yields in diverse agro ecosystems.

The aim of this work is to study the acid and enzymatic hydrolysis of cocoyam peels using HCl, H2S04 acids and cellulase enzyme. The cellulase was secreted from Aspergillus Niger (A. niger) fungi. The proximate analysis of the substrate showed that cocoyam peel is a lignocellulosic biomass with a cellulose composition of 48%. The effect of the process parameters (time, temperature, acid concentration and pH) on the yield of glucose in acid and enzymatic hydrolysis of the cocoyam peel was respectively investigated. Maximum glucose yield of 44.5% was obtained after 3 days of enzymatic hydrolysis at 30°C and pH 5. The HCl acid hydrolysis showed a maximum glucose yield of 27.3% at 70°C, 5% HCl after 180 minutes. The glucose yield in H2S04 hydrolysis was relatively lower than that of the HCl with a maximum yield of 26.5% at 70°C, 5% H2SO4 after 180 minutes. In addition to, the functional groups present in the glucose synthesized from cocoyam ground peels and the standard glucose were evaluated using Fourier Transformed Infrared (FTIR). The FTIR results showed similarities in the functional groups present in both sugars. Cocoyam peel can be used for the production of glucose and further fermentative process to produce ethanol.

Bioethanol is an alternative to fossil fuel and it’s produced by fermentation of sugar components of plant materials. The effect of fermentation on production of bioethanol from peels of cocoyam using sequential mono-cultures and co-cultures of <em>Aspergillus niger</em> and <em>Saccharomyces cerevisiae</em>. Standard methods were used to carry out isolation, identification and analysis of the samples. Sixty grams of cocoyam peels was dried and ground; and was subjected to heat pretreatment. Direct fermentation of cocoyam peels to ethanol by sequential monocultures and co-cultures of <em>Aspergillus niger </em>and <em>Saccharomyces cerevisiae</em> was done for 7 days during which reducing sugar yield, amylolytic activity rate, residual starch and ethanol yield were determined. Residual starch (9.18-4.42 g/100 ml) and reducing sugar (9.86-4.21% g/100 ml) yield decreases as fermentation progresses. Amylolytic activity rate (31.00-0 U/ml) and ethanol yields (5.65-0.00 g/100 ml) increased several-fold in co-cultures and mono-cultures. From this study, it is concluded that the peels of cocoyam can be employed for bioethanol production.

<strong>Abstract:</strong> Bioethanol, produced by the anaerobic fermentation of carbohydrates, can be used as a renewable fuel, as vital ingredient in the production of beer, wine, or high-valued distillate alcoholic drink. Different plants have been installed in different parts of the world as carbon source to produce bioethanol. Feedstocks is a fundamental requirement for successful and efficient operations of these bioethanol manufacturing plants. One major challenge in choosing suitable feedstock is food versus fuel debate, that is, reducing to the barest minimum food crops serving as main source of food for human consumption. Thus, the focus of this review is to explore some crops rich in carbohydrate but less commonly consumed as food such as wild cocoyam, cassava peels and waste product of sugar refinery, sugar cane molasses as alternative feedstocks. In this review, the harvested wild cocoyam corms and cassava peels were washed, dried, ground and then made into a gelatinized solution to increase the surface area. The starch present in the slurry mixtures was then saccharified by the action of different hydrolytic enzymes, like alpha-amylase, protease, amylitic-TS, and amyloglucosidase. It was reported that the enzymatic hydrolysis of ground cocoyam and cassava was effective in yielding favorable levels of fermentable glucose. The saccharified wort was then inoculated with viable yeast strains to begin the fermentation process. On the other hand, sugar cane molasses considered highly rich in sugar content was converted to bioethanol using a gram negative, facultative anaerobic, rod shaped strain&rsquo;&rsquo; Zymomonas mobilis&rsquo;&rsquo; as the microorganism under anaerobic fermentation condition. The fermentation process varied for several days from 48 h to 168 h depending on the feedstock. Percent alcohol concentration produced from wild cocoyam sample was 12.90 % after 168 h of anaerobic fermentation, whilst sugar cane molasses recorded 9.3 % bioethanol content after 48 h of fermentation process. The percent alcohol recovered from waste cassava peel was 8.5 % after 96 h of fermentation. <strong>Keywords:</strong> Bioethanol, Anaerobic fermentation, wild cocoyam, molasses, and cassava peels. <strong>Title:</strong> Bioethanol Production from Low-Value Feedstocks: Wild Cocoyam, Waste Cassava Peels, and Waste Sugar Cane Molasses <strong>Author:</strong> Isah S., Ahiakwo J, Odusina A., Equere-Obong A., George J., Ojo E.M., Udoh S., Anwuchughum C., Edward A., Enahoro E., Salami A <strong>International Journal of Novel Research in Physics Chemistry &amp; Mathematics</strong> <strong>ISSN 2394-9651</strong> <strong>Vol. 10, Issue 3, September 2023 - December 2023</strong> <strong>Page No: 1-19</strong> <strong>Novelty Journals</strong> <strong>Website: www.noveltyjournals.com</strong> <strong>Published Date: 18-September-2023</strong> <strong>DOI: https://doi.org/10.5281/zenodo.8355346</strong> <strong>Paper Download Link (Source)</strong> <strong>https://www.noveltyjournals.com/upload/paper/Bioethanol%20Production-18092023-4.pdf</strong>

The use of cassava (Manihot esculenta Crantz) peel for enzyme production has not been widely used. The purpose of this study was to produce complex amylase enzymes from cassava peel by A. awamori KT-11 and apply them in the manufacture of natural sweeteners. Enzyme production is carried out on red and white cassava peel. Media of cassava peel sterilized, inoculated with 1% A. awamori KT-11, incubated for 5 days, then dried at 50°C and mashed. Making sugar is done on cassava flour, sweet potato ( Ipomoea batatas L), taro (Colocasia esculenta) and cocoyam (Xanthosoma sagittifolium) with different concentrations of 10%, 15%, 20%, and 15% and 20% enzyme concentrations. The hydrolysis process is carried out for 3 days at 60°C. The enzyme activity in red cassava peel was 405,006 U/mL and white cassava peel was 321,239 U/ml. The sugar produced in cassava, taro, sweet potato, and Cocoyam was 101.38 mg/mL, 81.18 mg/mL, 55.929 mg/mL, and 42.874 mg/mL, respectively. The results of TLC showed that cassava and taro sugar contain maltose, lactose and glucose, sweet potatoes contained glucose and dextrin and Cocoyam containing fructose. The sweetness level of sugar from cassava, taro, sweet potato and Cocoyam is 14 brix, 12 brix, 9 brix and 9 brix, respectively.

A study was carried out in some Local Government Areas of Cross River State of Nigeria to identify and ascertain the availability, level of production and the yields of crop by-products derived from commonly cultivated crops that can serve as feed for small ruminants. The results show that the various staple crops commonly grown in Cross River State produce the following crop by-products in a decreasing order of yields- cassava peels&gt; yam peels&gt; corn cobs&gt; maize sheaths&gt; plantain peels&gt; maize offal&gt; rice offal&gt; cassava sievets&gt; banana peels&gt; fried garri sievets&gt; groundnut haulms&gt; sweet potato peels. The annual yield of crop by-products per Local Government Area is estimated as follows: cassava peels 89,226.40, yam peels 32,318.80, maize sheaths and offal 358,050.00, rice 0ffal 37,140.00, cowpea haulms 34,064.00, groundnut haulms 41,872.00, banana peels and rejects 18,420.00, plantain peels 7,598.40, cocoyam peels 11,944.00, sweet potato peels and rejects 8,024.00 tonnes per selected LGA.The total amount of crop by-products (638,657.60 tonnes) generated each year from the staple food crops will go a long way in solving the problem of feed scarcity for ruminants during dry season.

The study was carried out to determine the nutrient composition, anti-nutritional factors and mineral content of crop residues and kitchen wastes fed to small ruminants in Choba and to ascertain the best crop residues and kitchen wastes suitable to these animals. The samples of crop residues and kitchen wastes commonly fed to small ruminants were collected from farms, home of farmers and restaurants around the study area. They were dried and analysed for moisture content, crude protein, crude fibre, ether extract, and ash and nitrogen free extract. The anti-nutritional factors (saponins, tannins and phytate) were checked and the mineral content (calcium, potassium, phosphorus, magnesium and sodium) were also analysed. The data obtained were subjected to analysis of variance (ANOVA). The results gotten showed that the nutrient composition, anti-nutritional factors and mineral content were significantly different (P&lt;0.05). These crop residues and kitchen wastes (maize cob, vegetable residues, ripe plantain peels, cassava leaves, cassava peels, yam peels, cocoyam peels and banana peels) showed low levels of anti-nutrients within tolerable levels (3% for saponins and 2% for tannins) for small ruminants. Cowpea pod (4.85%), pineapple wastes (5.02%) and banana peels (3.00%) had tannin levels higher than the recommended 2% for small ruminants and as such need further processing to reduce their tannin levels. All the crop residues and kitchen wastes had adequate levels of minerals especially calcium and phosphorus and their nutrient compositions fell within the requirements for small ruminants. Therefore, these crop residues and kitchen wastes should be used for small ruminant feeding.

This study assessed the microbial evaluation of hydrocolloids from fresh and peel of tuber crops flour and sensory attributes of ice cream produced from it. White flesh sweet potato and cocoyam were purchased from Ubani market Umuahia, trifoliate yam was purchased from Orie-Ntigha in Isi-alaNgwa North of Abia State and aerial yam from the Abakiliki main market in Ebonyi State. Ice cream ingredients were purchased from Ubani Market in Umuahia of Abia State. Each of the tuber samples (Sweet potato, yams and cocoyam) were washed, peeled and chopped into smaller units of about 5-6 cm long. The peels and flesh were divided into three (3) portions each and were dried to constant weight using sun, air and oven drying methods respectively to obtain chips, followed by grinding into flour samples separately. The flour samples obtained were defatted. The extracts produced were purified and kept in plastic bag and stored in air-tight plastic container prior to analysis. Bacterial and fungal loads in the samples were determined using standard methods. The sensory evaluation of homemade vanilla ice cream was determined based on the method of Iwe (2010). Results obtained showed that the total bacterial count for sun dried and air dried samples ranged from 3.12x 103 to 3.69 x 103 CFU/g, while fungi count ranged from 4.21 x 103 to 4.68 x 103 CFU/g. Four species of bacteria (Micrococcus, E. coli, Salmonella and Staphylococcus aureus) were identified in the sun-dried and air-dried samples, while 2 species of fungi (yeast and mould) were also detected in the sun-dried and air-dried samples. The oven-dried samples had no microbial growth. Sensory evaluation results showed that ice cream sample produced with oven dried white flesh sweet potato peel hydrocolloids was most preferred.

Cocoa peels and coffee peels as food industry have low economic value but have great potential because of the high levels of pectin in them. This research used microwave assistant extraction (MAE) method from kako peel and coffee peel waste and has assessed their potential as a source of raw material for capsule shells. This research included observing the optimization of pectin extraction techniques, standardizing pectin, and observing the quality of the resulting capsule shells. The pectin used comes from cocoa peel and coffee peel waste in West Java. The test results showed that the quality of the pectin obtained from cocoa shells and coffee husks complied with IPPA (International Pectin Produce Association) standards so that these pectins could be used for industrial purposes. While the capsule shells obtained have met the organoleptic standards and the disintegration time of the capsule shells according to the Indonesian Pharmacopoeia. Some of the parameters that meet these standards were the size of the capsule shell, both the uniformity of the size of the capsule cap, the uniformity of the size of the capsule body and the minimum disintegration time. Meanwhile, the weight uniformity standards have not met the requirements. The coffee peel capsule shells also meet the Indonesian Pharmacopoeia standards in terms of uniformity of capsule cap size, uniformity of capsule body size, minimum disintegration time, and uniformity of weight. In addition, capsule shells made from cocoa peel and coffee peel meet the requirements for the characteristics of good capsule shell materials where the results of the elongation strength and tensile strength tests meet the quality requirements. So it can be seen that the pectin from cocoa and coffee peels waste have good character to be developed as a source of pectin for pharmaceutical raw materials with the addition of other excipients, such as CMC-Na and carrageenan

Region specific foods in the Niger Delta like yam and cassava are consumed on a daily basis by at least 70% of the population. In addition to other commonly consumed foods, high volumes of unavoidable food wastes are generated. With 78% of the households in the region disposing their waste by burying, burning or in unauthorised heaps, environmental degradation is sustained. The region also suffers an infestation of Water Hyacinth (WH). Anaerobic Digestion (AD) presents a viable way of managing these wastes in addition to providing a clean source of energy. Limited research has been conducted on the characterisation and biogas potential of these exotic food wastes due to their localised availability, leading to a knowledge gap. My original contribution to knowledge is the Specific Waste Index (SWI), nutrient characterisation and biogas potential of the local food wastes and WH. Also novel is the design and optimisation of the AD process for mono and codigestion including the quarter hourly analysis of CH4 and CO2 content of the biogas composition over the complete duration of an AD test. The research approach was experimental and involved using conventional research methods in new fields of investigation. SWI was determined by replicating local food processing practices while nutrient composition was obtained using standard analytical methods. The Bio-Methane Potential (BMP) tests were carried out on the four most common food wastes, Yam Peel (YP), Cassava Peel (CP), Cocoyam Peel (CoP), Plantain Peel (PP), following VDI 4630 guidelines and using a newly designed cost-effective bioreactor. Laboratory scale batch reactors ran over 20 days at 37⁰C (310 K). The food wastes were anaerobically co-digested with WH in the ratio 2:1 g Volatile Solid (VS) with a total substrate mass of 8.4 g VS. The S:I ratio was 1:2 g VS and tests were carried out in duplicates to give an indication of repeatability. The results showed a wide range of SWI from 0.2-1.5. The Total Solid (TS) content varied from 7% for WH to 82% for Egusi Shell. Crude Protein and Crude Fibre were highest for Ugwu Stalk at 37% VS and Egusi Shell at 82% VS respectively. Cassava Peel had the highest oil content at 25% VS. NFE which was the major nutrient for 80% of the samples was highest for Yam Peel at 82% VS. YP+WH, CP+WH, CoP+WH and PP+WH had specific biogas yields of 0.42, 0.29, 0.39, and 0.38 m3/kg VS respectively. The yields represented 76%, 48%, 70% and 69% of their respective theoretical values. The samples had their highest methane content during the Technical Digestion Time (T80) period, which lasted up to the 8th day of digestion. The pH values ranged from 7.3 to 7.9 indicating that there was no inhibitory accumulation of organic acids. The results of the mono-digestion tests showed that co-digestion with WH reduced the biogas yields for YP, CP, CoP and PP by 16%, 22%, 7% and 7%. This drop in gas production was due to presence of complex molecules in the WH co-substrate, which cannot be digested by the anaerobic microbes. Further tests showed that fresh waste produced more biogas than dry samples, while a lower S:I produced more biogas due to increased microbial population. It was concluded that waste and nutrient content varied widely between different types of Niger Delta foods. In addition mesophilic digestion of food wastes have good biogas potentials which reduce when co-digested with water hyacinth. The methane content is shown to vary widely throughout an AD test. The findings of this research would provide valuable information to AD databases and its implementation would support clean energy production, environmental remediation and allow researchers in poor regions to perform BMP test on novel feedstock using cost-effective reactors. Key Words: Anaerobic Digestion, Co-Digestion, Water Hyacinth, Niger Delta, Yam, Cassava, Cocoyam, Food Waste, Specific Waste Index, Biogas.

This chapter examines the topic of food in everyday international political economy (IPE). It primarily focuses on the international trade of agricultural commodities and its developmental implications within the Global South. It explains the concepts of governmentality and the global value chain. The chapter begins by looking at corporate brands behind the globalization of chocolate, the associated transformation of dietary patterns, and the attempts to manage the exploitation that persists in the cocoa industry. It shows how these trends can be drawn together conceptually with reference to neoliberalism, a key term in IPE and in food studies generally. The chapter then analyses the meaning of food security, looks at how diets are governed, and looks at where value is distributed in the agri-food sector. It also considers how autoethnography and foodscaping can be used to reflect theoretically on daily diet and the moral economy of veganism.

Pectin, a natural ionic polysaccharide found in the cell wall of terrestrial plants undergoes chain–chain association to form hydrogels upon addition of divalent cations. Based on its degree of esterification, pectin has been classified into two main types. The high methoxyl pectin with a degree of esterification greater than 50%, which is mainly used for its thickening and gelling properties and the low methoxyl pectin, which is widely used for its low sugar-content in jams, both applications being in the food industry. Pectin is mostly derived from citrus fruit peels, but can also be found in other plants such as waterleaf leaves, cocoa husk, and potato pulps. Pectin has been used as an excipient in pharmaceutical formulations for various functions. This chapter will focus on the various applications to which pectin has been used in the pharmaceutical industry.