E-ISSN 2705-3954 | ISSN 0794-4756
 

Original Research 
NJE. 2024; 31(2): 91-101


Optimization of Lactic Acid Production from Groundnut Shells

Alewo Opuada Ameh, Damilola Sarah Aleyemi, Abba Uba Saleh.


Abstract
Lactic acid, a widely used organic acid was produced from groundnut shells using Bacillus coagulans and the process was optimized with response surface methodology (RSM) by examining the relationships between time/temperature on the concentration of the Lactic acid produced. The experiment involved preparing the microorganism in a YEX medium (containing xylose and yeast extract) and combining it with treated groundnut shells, fermentation medium, and yeast extract and leaving it to ferment at a pH of 6.0 and temperature range of 350C of 500C for a 24hr period; producing lactic acid. The concentration of the product was measured using titrimetric and spectrophotometric methods at different conditions of temperature and time and the highest concentrations achieved were 5.92 g/l (titrimetric) and 13.02 g/l (spectrophotometric) at 42.5°C and 55 hours and the lowest concentrations were 2.16 g/l (titration) at 54°C and 8.86 g/l (spectrophotometric) at 31°C, consistent with the survivable temperature range of the microorganism (35°C to 50°C). The integration of the two techniques was to offer a dual-confirmation approach to ensure the reliability and accuracy of the concentration measurements. The optimum conditions for the titration method were 21.68 hours and 38.32°C, yielding a concentration of 4.434 g/l and for the spectrophotometric method, the optimal conditions were determined as 21.347 hours and 38.35°C, with a concentration of 11.332 g/l. Quadratic models were developed for both methods, yielding significant and well-fitting responses with the sequential p-value below 5% (p < 0.05) showing that the model is a fit. These findings indicate that groundnut shells can be effectively utilized for lactic acid production, within an optimal temperature range, showing that this process holds promise as a viable method for lactic acid production.

Key words: Lactic acid, Bacillus coagulans, groundnut shells, foodwaste, biomaterials.


 
ARTICLE TOOLS
Abstract
PDF Fulltext
How to cite this articleHow to cite this article
Citation Tools
Related Records
 Articles by Alewo Opuada Ameh
Articles by Damilola Sarah Aleyemi
Articles by Abba Uba Saleh
on Google
on Google Scholar

How to Cite this Article
Pubmed Style

Ameh AO, Aleyemi DS, Saleh AU. Optimization of Lactic Acid Production from Groundnut Shells. NJE. 2024; 31(2): 91-101.


Web Style

Ameh AO, Aleyemi DS, Saleh AU. Optimization of Lactic Acid Production from Groundnut Shells. https://www.njeabu.com.ng/?mno=153881 [Access: November 04, 2024].


AMA (American Medical Association) Style

Ameh AO, Aleyemi DS, Saleh AU. Optimization of Lactic Acid Production from Groundnut Shells. NJE. 2024; 31(2): 91-101.



Vancouver/ICMJE Style

Ameh AO, Aleyemi DS, Saleh AU. Optimization of Lactic Acid Production from Groundnut Shells. NJE. (2024), [cited November 04, 2024]; 31(2): 91-101.



Harvard Style

Ameh, A. O., Aleyemi, . D. S. & Saleh, . A. U. (2024) Optimization of Lactic Acid Production from Groundnut Shells. NJE, 31 (2), 91-101.



Turabian Style

Ameh, Alewo Opuada, Damilola Sarah Aleyemi, and Abba Uba Saleh. 2024. Optimization of Lactic Acid Production from Groundnut Shells. Nigerian Journal of Engineering, 31 (2), 91-101.



Chicago Style

Ameh, Alewo Opuada, Damilola Sarah Aleyemi, and Abba Uba Saleh. "Optimization of Lactic Acid Production from Groundnut Shells." Nigerian Journal of Engineering 31 (2024), 91-101.



MLA (The Modern Language Association) Style

Ameh, Alewo Opuada, Damilola Sarah Aleyemi, and Abba Uba Saleh. "Optimization of Lactic Acid Production from Groundnut Shells." Nigerian Journal of Engineering 31.2 (2024), 91-101. Print.



APA (American Psychological Association) Style

Ameh, A. O., Aleyemi, . D. S. & Saleh, . A. U. (2024) Optimization of Lactic Acid Production from Groundnut Shells. Nigerian Journal of Engineering, 31 (2), 91-101.