[01] Daramola Busayo Mary, Department of Chemistry, School of Sciences, Federal University of Technology, Akure, Nigeria. [02] Ogunsuyi Helen Olayinka, Department of Chemistry, School of Sciences, Federal University of Technology, Akure, Nigeria. [03] Adelaja Adekoya Oluwaseun, Department of Chemistry, School of Sciences, Federal University of Technology, Akure, Nigeria. [04] Ayoko Oladipupo Oluwanisola, Department of Chemistry, School of Sciences, Federal University of Technology, Akure, Nigeria.

Guinea corn chaff was pre-treated by screening and ultrasonication processes. Fiber fraction analysis of the untreated and treated chaffs were determined using fibertex analyser. Hydrolysis of the sample was carried out with 4% w/v sulphuric acid and the hydrolysate analysed for monomeric sugars (glucose, xylose, arabinose) using High Performance Liquid Chromatography. The hydrolysed sample was fermented for 5 days to produce bioethanol. Bio-CaO produced from waste fruit was used for purification of the bioethanol produced. Surface morphology and structural composition of the pre and post hydrolysed chaffs were studied. The fuel properties of the bioethanol were carried out and characterised with FTIR. Pre-treatment result in fractional increase in fiber content of 74.96%. Neutral detergent and acid detergent fibers recorded for the untreated and treated chaffs were 74.36%, 74.56%, 29.40% and 29.20% respectively. Hemicellulose content recorded for the untreated and treated chaffs were 44.96% and 45.36%. The result of the hydrolysis using HPLC for monitoring the release of the monomeric sugars were established at 1:5 liquor ratio and 1.21 micrometre particle size. The surface morphology of the sample showed an organised and rupture surface before and after hydrolysis. The fuel properties of the bioethanol conform to the standard values. These results obtained suggests that guinea corn chaffs are good feedstock for bioethanol.

Renewable Energy, Biofuel, Bioethanol, Fibertex, Analyser, Monomeric, Hemicellulose Biomass, Fermented

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