Cassava starch
Gelatinization (80oC for 20 min)
Liquefaction (α-Amylase (80oC for 1 h)
Saccharification (Amylo-glucosidase enzyme (60oC for 4 h)
Hydrolysate wort
Filtration through muslin cloth
Hydrolysate
Adjustment of brix (10%, 15%, 20%, 25%)
Addition of growth nutrients
Fermentation (Saccharomyces cerevisiae)
Crude ethanol
Distillation at 90oC
Ethanol