Food Security

BIO- ETHANOL PRODUCTION ( from SUGARCANE ( molasses) and CASSAVA.- ( an update). www.wufasagronet.com

Published

1 year ago

August 23, 2023

■ Projection of Sugar plant: 10millon tons Sugarcane -> 1milliontons of Sugar ( molasses ) -> 100million litres of Ethanol.
■ BIO-ETHANOL could be gotten from Cassava and Sugarcane (molasses). Producing Potable and Industrial Alcohol.
■ BIO-ETHANOL could be exploited ( economy of scale ) from various Sugar factories in the country and geo-political zones with large landmass where Cassava is of comparative advantage eg. Niger, Adamawa, Kogi etc.
■ Nigeria imports all the industrial value chain of Cassava eg: 98% of Ethanol, 100%of Baker yeast, 88% of HQCF, 100% of Sweetener ……….

…..@wufasAgronet, we are Food Security (processing) Advocates.

✅Earned FAO, WFP (WA ) , ROCKEFELLER FOUNDATIONs Top Fan barges.
✅Member NAAJ, PAAJ, IFAJ & AFAN.
✅Consultancy Services in Human Capital and Value Chain Development.

↔️WufasAgronet was Factory Manager with Nig. Yeast & Alcohol Manu.Co. ( NIYAMCO ) Bacita kwara state. — (A BIO -ETHANOL DISTILLATION Plant from Molasses)

CASSAVA
The low root yield of Cassava per hectare in Africa is unacceptable. Africa account for 55% of global production yet Africa’s yield per hectare is the lowest globally about 10metric tons per hectare compared with Asia’s yield of 21metric tons per hectare doubling Africa’s. However, the trajectory is changing through concerted R&D ( IITA ) efforts which are yielding the desired results as claimed by “Next Gen Project”.

VALUE CHAIN OF CASSAVA.
Amongst many other operators, Industrial applications of starch include: Pharmaceutical, Textiles, Bakeries, Beverages, Distilleries and other food sector operators depend on cassava value chain. Eg.
Starch,Sweetener, Ethanol, Bakers, Yeast, Caramel, HQCF (high quality cassava flour).
Presently as it stands, which is very unacceptable. Nigeria is importing
— 96% 600,000mt of starch, applications includes adjunct for wheat flour in pastries.
— 100% of 200,000mt of sweeteners.
— 88% of 504,000mt HQCF (Pharmaceuticals)
— 98% Ethanol ( Potable & Industrial ).
— 100% of Bakers yeast imported.
While domestic applications as foods takes about 60% of African menu eg. Garri, Fufu, Cassada, Starch and livestock feed etc.

■ CASSAVA BIO- ETHANOL PROCESSING ( Carbohydrate Saccharification and fermentation process. )
● The processing includes preparation of Cassava into chips and dried.
●The milled dry chips is made into solution and hydrolysed using biological enzymes.
● The hydrolysed Cassava is cooled into a fermentation vat with yeast pitched into the medium .
● The fermented wort is centrifuged into a buffer tank awaiting distillation.

MOLASSES is uncrystalized molten sucrose from Sugarcane juice. (sugar processing waste).
There are many types of Alcohols depending on the carbon molecules exhibited. Only two types will be discussed here:
–The Portable alcohol- Ethanol -this is the consumable type. C2H5OH it has a Boiling Point of 80 degree centigrade. While religion has relegated the portable alcohol to taboo status it is used as solvent in pharmaceutical, in pastry baking , it is the Chef’s deligth etc.
–The Industrial alcohol- the industrial alcohol is a combination of the higher carbon molecules ,this is used
mostly as industrial solvent eg for emulsion paints, aerosol for insecticide , herbicide, fungicide and motor spirit.
C3….,C4… etc.butanol, pentanol , Iso…

■ PTOJECTION OF SUGAR PLANT .
10MT of Sugar cane -> 1mt Sugar .(molasses)
1ton of Sugar -> 100litres of Ethanol.

■ PRODUCTION PROCESS. – MOLASSES.
These are into five departments
1)Yeast Propagation
This is by Aerobic fermentation (Budding) of Bakers yeast in sterile stainless steel vat using Molasses as substrate. The cultured yeast is stored cold for subsequent pitching of processed brew.

2)PREPARATION OF MOLASSES FOR FERMENTATION.
Dilution of molasses to desirable brix and steam sterilisation
Separation of undesirable chemicals eg heavy metals such as zinc, lead, mercury, calcium etc.through a reaction with sulphuric acid. forming sulphate salt. and precipitating out as sediment.Urea (ammonium salt)is added to provide nitrogen source for the yeast activities.

3) FERMENTATION
This is done in a double jacketed stainless steel vat the yeast is pitched alongside the prepared molasses. to a desirable original gravity of 12 – 14° degree brix. @high temperature fermentation.25- 30°C

Separation of yeast— this is by Centrifuge into yeast vessel.

4) DISTILLATION
– Supply of heat of vapourisation from the boiler
-Maintenance of the system temperature such that the partial pressure of steam is less than the saturation pressure at any particular temperature.
–Bubble cap column in use.the plates are constructed in a manner that permt vapour to rise into the plate and liquid ( spent wort) flow down from plate.
–Condensation of vapour into alcohol in the cooling tower condensers.
Further separation into various grades is effected.

5) STORAGE
FOR Commercial production different farm tanks are used for different product.

At WufasAgronet, we are Competent and Reliable Food Technologists into Human Capital and Value Chain Development Consultancy. Promoting Global Competitiveness and International Best Practices.
■■ Into Technical Consultancy of Cassava and Molasses bio-Ethanol production.
Email ; Wufasagronet@gmail.com , 08157784430

Food Security

BENEFITS OF CASHEW NUTS

Published

3 weeks ago

October 30, 2024

Akindele Faleye

www.wufasagronet.com
…… @WufasAgronet, we are Food Security (processing) Advocates.

✅Earned FAO, WFP, WORLD BANK, WORLD Economic Forum, IFAD, IDA, IMF, UNSDG, UN, USAID, UNICEF, ROCKEFELLER FOUNDATIONS, BBC NEWS, JAGABAN ARMY, PUNCH NEWSPAPERS, GUARDIAN Newspapers, Today Reporters, Ripples News, AIT Online etc TopFan Barges.
✅Member NAAJ, PAAJ, IFAJ AND AFAN.
✅Consultancy Services in Human Capital and Value Chain Development in Food Processing technology.

-Antioxidants
Cashews are rich in carotenoids and Polyphenols antioxidants that helps reduce inflammation and offers protection from disease.

-Low Sugar
Cashews are low in sugar which helps reduce the risk for serious diseases such as Type 2 Diabetes, Lung disease, Heart disease, Liver disease, fatty buildup and enhances weight loss.

-Rich in Fibers
Fibers are very important to normalize bowel movement, also increases weight and size of stool thereby improving transit.

-Plant Protein
Cashews contain phytonutrients and quicker muscle repair property. Plant proteins have been linked to a lower risk of stroke heart disease

-Essential micro-nutrients
Cashew kernels are a good source of copper, magnesium and Manganese (nutrients for energy production, brain health, immunity and bone health
).

-Reduce cholesterol
Too much cholesterol in the body cause plaque buildup in arteries which can lead to atherosclerosis (cardiovascular disease).

At WufasAgronet, we are competent and reliable Food Technologists into Human Capital and Value Chain Development Consultancy in Food Processing technology training the teeming youthful population including tertiary institutions graduates in Global Competitiveness and International Best practices in Food Processing technology. Contact email wufasagronet@gmail.com

Food Security

LIVESTOCK: COLD CHAIN MAINTENANCE FOR MILK & OTHER PERISHABLES.

Published

3 weeks ago

October 29, 2024

Akindele Faleye

www.wufasagronet.com
…. @WufasAgronet we are Food Security (processing) Advocates

✅Earned FAO, WFP, WORLD BANK, IFAD, IDA, IMF, UN, ROCKEFELLER FOUNDATIONS, BBC NEWS, JAGABAN ARMY, PUNCH NEWSPAPERS, GUARDIAN Newspapers, Today Reporters, Ripples News, AIT Online etc TopFan Barges.
✅Member NAAJ, PAAJ, IFAJ AND AFAN.
✅Consultancy Services in Human Capital and Value Chain Development Consultancy in Food Processing technology.

✔️At WufasAgronet, we provide adequate cooling effects on milk production and other perishables to support the Livestock Ministry through our competent INTERNATIONAL PARTNERSHIP with foreign experts.

TYPES OF COLD CHAINS

-SHOCK FREEZERS
Shock Freezers are professional equipment that controls temperature necessary for keeping products fresh for a long time.
While preserving the products the equipment makes to keep undamaged nutritional value of the products after being defrosted. The equipment is made to consists of Double Stage Semi Hermatic compressors. The Shock freezers system allows to lower the temperature very rapidly up to -180°C degrees. Freezing is provided by air coolers of it by blowing over fronted surface of the wagon. This enables to freeze down quickly in cold air flow. The room air should not exceed 35°/-40.°C. Besides, it’s proven to be a low-waste and environment friendly system.

COLDSTORAGE
This system is manufactured and installed with the entire components like it is ready to use. It could be of mobile device.
This system can be disassembled so it can be moved to other places.
Cold storage consist of the following levels and types of preserving:
-Cold-rooms 🙁 +16° / +5°C)
-Cold storage Rooms (+5°/-5°C)
-Freezing Rooms : (-18°/-23°C)
-Shock freezer :(-35°/-40°C) .

DEEPFREEZE ROOMS.
These are for preserving products such as meat, poultry etc. For a long time. They are preserved under temperatures not exceeding – 18°/-23°C. In order to isolate these rooms 150mm width sandwich panels are used.

COLD ROOMS
Cold rooms are used to keep baked goods, chocolates etc.
The cold rooms prevent bacteria from growing. Low ventilation allows workers to work without endangering their health which is very important aspect too.

Food Security

NATURAL COLORS IN FOOD

Published

1 month ago

October 8, 2024

Akindele Faleye

FOOD SECURITY

NATURAL COLORS IN FOOD
www.wufasagronet.com
…. @WUFASAGRONET, we are competent and reliable Food Technologists.

✅Earned FAO, WFP, WORLD BANK, IFAD, IDA, IMF, UNSDG, UN, USAID, UNICEF, ROCKEFELLER FOUNDATIONS, BBC NEWS, JAGABAN ARMY, PUNCH NEWSPAPERS, GUARDIAN NEWSPAPERS, AIT Online, Today Reporters, Ripples News etc TopFan Barges.
✅Member NAAJ, PAAJ, IFAJ AND AFAN.
✅Consultancy Services in Human Capital and Value Chain Development in Food Processing technology.

FOOD COLORS
Natural colors are available in powder, Gel paste and liquid forms with oil soluble (OS) and water soluble (ws).

USAGE –
In Beverages, Bakery(bread, cakes etc), Dairy (Yogurt, ice cream, flavor milk etc) and Confectionery (candy, jelly etc ).

COLORS/NAME /LIQUID /DOSAGE (%)
-Pink to baby pink / Carmine, E120-liquid. – 0.1
-Wine / Radish red, E163 (viii) /liquid -0.1
-Purple / Carmine cohineal, E120, Gardenia blue /liquid -0.1
-Yellow /Gardenia yellow, E164/ liquid -0.1
-Brown /Caramel color E150D-liquid-0.05-0.2
-Dark brown /Caramel color E150D/ powder -0.1
-Light Brown / Caramel color E150A-powder-0.1
-Green /chlorophyll in copper sodium salt E141(ii) – liquid -0.1
-Lime green /Carthamins yellow, Gardenia blue E165 – liquid -0.1
-Red Velvet / Carmine cohineal, E120 – powder -0.3-0.5
-Lemon yellow / Natural carotene E160A (ii-powder )-0.1

✅Each of the above have Product code…….. on request

At WufasAgronet, we are competent and reliable Food Technologists into Human Capital and Value Chain Development Consultancy in Food Processing technology training the teeming youthful population including teirary institutions graduates in Global Competitiveness and International Best practices in Food Processing technology. Contact email wufasagronet@gmail.com

Environmental2 years ago

OPINION: AN ACCESSMENT OF NIGERIA’S PERFORMANCE IN THE OPTICS OF THE UN 17 SUSTAINABLE DEVELOPMENT GOALS AGENDA 2030. ( Periodic quaterly review & update — ( September ’22)