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Use the flour of the mesocarp of babassu (Orbignya martiana) for obtaining ethanol

Author(s): Marta Cristina de Menezes Pavlak et al.

Journal: Evidência : Ciência e Biotecnologia - Interdisciplinar
ISSN 1519-5287

Volume: 7;
Issue: 1;
Start page: 7;
Date: 2007;
Original page

Keywords: Orbignya martiana | Babassu. Starch | Alcoholic fermentation | Ethanol.

The babassu (Orbignya martiana) is part of the family of palms (Arecaceae), and is composed of epicarpo, mesocarp, endocarp and almonds, and the mesocarp represents 20% of the fruit whole and is composed of up to 60% starch, which could be used in the production of ethanol. This study aimed to develop and improve the production of alcohol from the babassu mesocarp, and calculate the income of the process. During the fermentation, the grape was examined on the content of residual sugar, pH, acidity and relative density. The variables were optimized pH and temperature through analysis of the conversion of starch into glucose. The conditions optimized for α-amylase were 100 °C at pH 6, and for amiloglucosidase were 60 °C, pH 4. The enzymatic hydrolysis presented, in these conditions, a yield of 93%. The time of fermentation was set at 12 h, as the parameters fermentativos analyzed. The amount of alcohol produced, approximately 3 °GL, was not affected by the unrest. This concentration shows that the fermentation showed a yield of 98%. The ethanol mesocarp of the babassu may have some projection if all elements of coconut are industrialized.
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