Comparative Study of Alcohol Produce from Two Species of Tubers

Ethanol is a primary alcohol among other type of alcohol and can be produce either industrially or by fermentation using appropriate enzymes. The fermentation method can be implemented with the use of sugarcane, grains, cassava and tubers like yam and more yield is attained when mixed together with sugar cane. This research is studying the fermentation method of producing alcohol from two tubers: Cocoyam and sweet potato using standard method. The produced alcohol was tested and the infra red spectrum was carried out. The results reveal that the alcohol produced was positive to all the test conducted. The peaks on the three spectrum indicate the present of alcohol, that is: It falls within 3200cm-1 -- 3550cm-1 indicating high concentration, with O – H stretching and C – H deformation at CH3 -- C -- on peaks within 1470cm-1 -- 11430cm-1 and 1380cm-1 ---1430cm-1 Those on ≈ 1050cm-1 and ≈ 1100cm-1 indicating the present of primary alcohol and secondary alcohol, other peaks were also similar. In Conclusion, there is present of alcohol in the samples and that government should used this natural blessing to set up industry.