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Fermentation of Potato Peels Using Saccharomyces cerevisiae as a Fermenting Yeast

Abdullahi, U. B, Ekperi N. I., Ikenyiri P. N.


This research was basically on the investigation into the possibility of fermenting a potato peel using Saccharomyces cerevisiae as a fermenting yeast which gave a very favourable result and found reliable and adoptable. Selected number of peels were washed very well with stream water (running water) to remove any form of dirt such as sand and other particles, and then the stone particles since the potato is a root crop. In the next step, the potato was allowed to dry and later crushed into a powder form and then sieved out in a particle size of precisely 0.005 mm. After this step, 3600g of the peels which was earlier crushed into powder was stored for subsequent use. About 300g of potato
already crushed into powder form was placed into 12 different conical flasks and later were all sterilized in an autoclave at the temperature of 121°C for the timing period of 15 minutes. After which, they were then preserved for a later determination of juice yield and SSF analysis. The result obtained from the SSF analysis shows that the juice content for the potato peels after fermentation process for the different samples is seen to vary. And shows that considering a specific fermentation time of about 72 hours, it can be seen that the juice yield increases with the increase in enzyme concentration. Also, at any specified enzyme concentration the yield increases within fermentation time. This implies that the potato fibers are being digested and therefore, fermentation is achieved


fermentation, analysis, juice, potato peels, yeast formation, fruit juice, production, techniques

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