tapioca yielded 8-9% alcohol showing about 95% fermentation efficiency.

Article
Production of Ethanol from Tapioca (Manihot esculenta Crantz) S. Srikanta, M.Sc., (Food Tech.), S. A. Jaleel,
M.Sc. (Food Sci.), K.
R. Sreekantiah, Ph. D.

Discipline of Microbiology and Fermentation Technology, Central Food Technological Research Institute, Mysore
570013, Abstract

Ethanol production from fresh tubers, flour and starch of tapioca was studied by simultaneous
saccharification and fermentation procedure. A 20% enzyme-liquefied slurry showed about 2-3% reducing sugars,
which increased to 10% on enzymic saccharification for 4h. Alcoholic fermentation of this hydrolysate with
Saccharomyces cerevisiae, Var.
ellipsoideus, yielded 8-9% alcohol showing about 95% fermentation efficiency. Large scale fermentation of
tapioca flour by this process also showed fermentation efficiency of 90% thereby indicating the economic
viability of the process