PRODUCTION OF WINE AND BIO-ETHANOL FROM RICE BY THE CO-CULTURES OF LACTIC ACID BACTERIA ANDYEASTS UNDER SUBMERGED FERMENTATION

PRODUCTION OF WINE AND BIO-ETHANOL FROM RICE BY THE CO-CULTURES OF LACTIC ACID BACTERIA ANDYEASTS UNDER SUBMERGED FERMENTATION

  • The Complete Research Material is averagely 150 pages long and it is in Ms Word Format, it has 1-5 Chapters.
  • Major Attributes are Abstract, All Chapters, Figures, Appendix, References.
  • Study Level: BTech, BSc, BEng, BA, HND, ND or NCE.
  • Full Access Fee: ₦4,000

Get the complete project » Instant Download Active

CHAPTER ONE

1.0INTRODUCTION

1.1        Background to the Study

RiceistheseedofthemonocotplantOryzasativaofthegrassfamilyGramineae. (Kadiri et al., 2014). RiceisanincreasinglyimportantcropinNigeria.Itisrelativelyeasytoproduceanditisgrown forsale and for home consumption. In some areas thereis a longtradition of ricegrowing, but formany,itisconsideredaluxury foodforspecialoccasions.However, withtheincreased availability ofrice,ithasbecomepartoftheeverydaydietofmanypeopleinNigeria.There aremanyvarietiesofricegrowninNigeria;someofthesearetraditionalvarietieswhileothers havebeen introduced into the country. Riceisgrown virtuallyinalltheagro-ecological zones inNigeria (Kadiri et al., 2014).Thisisbecause,Nigeria has idealclimatic conditionswhichis akin to that ofSouth East Asiawherethe crop is produced for export. Ricecultivationistheprincipalactivityandsourceofincomeformillionsofhouseholds aroundtheglobe.SeveralcountriesinAsiaarehighly dependentonriceassources offoreignexchangeearningsand governmentrevenues.(Kadiri et al., 2014)

Riceisthesecond largestproducedcerealintheworldafterwheat,itisacropthatcutsacrossregional,religious, cultural,nationalandinternationalboundarieswithvery highdemand.Starch is themajorconstituentof rice,andmakesupto 90%ofricein dry weight. Considerable attentionhas beengiventotheproductionofdifferentbeveragesfromvarious sugary substratessuchas starchy materials like rice,wheat,barley etc.Mostbiological processesconcernedwiththeconversionofstarchy materialsintoalcoholicbeverageshas three steps, liquefaction of starch, enzymaticsaccharification and fermentation.Thewell-knownfermentedricefoodsin liquidform arericewine,ricebeer,and rice vinegar(Karthikeyan et al., 2014).

Rice wineisproduced byamylolytic process, whichistheconversion ofstarchintosugarbytheactionofacidsorenzymes like amylase (Subhasree, 2010).Wine isa fermentedbeverageofcereals,freshfruits, etc.Winefrom


You either get what you want or your money back. T&C Apply







You can find more project topics easily, just search

Quick Project Topic Search