PRODUCTION OF ETHANOL GEL FROM CASSAVA AND BANANA PEELS

Fossil fuels, sometimes known as conventional fuels, are becoming increasingly scarce. To meet the fuel demand, we need an alternative source, which bioethanol can provide. Due to the abundance of agricultural wastes, they are the most viable source of commercial ethanol generation. In this study, we utilized the TMS 30572 cassava and burro/baby banana peels varieties sourced from the Owode local market in Osun State and processed into powder samples as sources of bioethanol. The acid hydrolysis was prepared by adding 4% sulphuric acid, and the biological hydrolysis was accomplished by inoculating gelatinized peel paste. Prior to the fermentation, a glucose analysis was performed; the Benedict's test confirms that both reducing and non-reducing sugars exist. Aspergillus niger was added to the hydrolyzed samples in conical flasks twenty-four (24) hours before the saccharomyces cerevisiae to breakdown the cellulose into simple sugar, agitated and left to incubate for four (4) days at a temperature of 28 °C to produce ethanol with cotton wool serving as a stopper. After the distillates were collected at 78 °C, the bioethanol gel was produced by extracting calcium acetate from dried blended snail shells in 5% acetic acid (vinegar), 5 g of CMC (carboxyl methylcellulose), and clean tap water, which were mixed together in a 250 ml glass beaker. The results from the biochemical and physicochemical analysis of the acid and biologically hydrolyzed cassava and banana ethanol gel samples were compared with the control (kay’s ethanol gel). The results indicated that, apart from the control (kay’s ethanol gel), the banana acid hydrolyzed ethanol gel has the highest quantity of ethanol produced, sugar content, alcohol percentage, pH, alcohol content, proof spirit, ash content, heating value, and calorific value of 49.50 g/mL, 16.5%, 49.15%, 4.9, 48.42%, 88.35%, 0.845%, 30575.66 kJ/g, and 2164.88 kJ/g, respectively. The cassava biologically hydrolyzed ethanol gel has the highest specific gravity of 0.9783 and flash point of 28.2%, while the cassava acidly hydrolyzed ethanol gel has the highest viscosity of 2.17 Pa.s and moisture content of 6.86%. The banana biologically hydrolyzed ethanol gel has the highest acidity of 10%. The results indicate that the addition of sulphuric acid to acid hydrolysis progressively increased ethanol yields, whereas yield decreased in the samples without sulphuric acid. The flammability test was also carried out by adding two (2) drops of the cassava, banana, and Kay’s (control) ethanol gels in a glass beaker and lighting up to examine the nature of the flame produced. From the flame test, the cassava ethanol gel burns with a pale blue flame, the banana ethanol gel burns with a pale blue flame with a slight yellowish colour and Kay’s (control) ethanol gel burns with a pale blue flame that is almost invisible in daylight, all evidence that ethanol is present. The ethanol gels will help to reduce the environmental risk associated with kerosene and charcoal sources of cooking fuel and help to consume waste, preserve the environment free of agricultural trash, and protect the environment from pollution.