Application of Factorial Design to the Production of Bioethanol from Maize Kernel

Abstract

The production and characterization of bioethanol from maize kernel was carried out through fermentation process using a 24 factorial experimental design. The maize kernel was milled, cooked, liquefied, saccharise with malt and fermented with yeast. The optimised operating parameters include reaction temperature, reaction time, quantity of yeast and quantity of maize. The two levels used for each parameter are: temperature (30 o C and 37 oC), time (48 hours and 72 hours), yeast (1 g and 2 g) and maize (50 g and 100 g). The optimum yield of bio ethanol obtained was 45.77 % at 100 g, 72 hours, 2 g and 37 oC for mass of maize, reaction time, yeast and reaction temperature respectively. In addition, the properties of the bio ethanol produced was characterised and were found to compare favourably with the standard values recommended in the literatures