EFFECT OF YEAST ON THE RATE OF FERMENTATION AMONG GLUCOSE, SUCROSE AND FRUCTOSE MAINTAIN AT ROOM TEMPERATURE

ABSTRACT This study investigated the effect of yeast on the rate of fermentation among three sugars: glucose, sucrose, and fructose, all maintained at room temperature. The study was carried out in Bichi Local Government. Area of Kano state. It employed an experimental research design using equal concentrations of each sugar solution and the same amount of baker’s yeast. Carbon dioxide (CO₂) production was measured as an indicator of fermentation rate. Three trials at different temperature of 210C, 250C 240C were carried out for each sugar. The results were recorded and analyzed using descriptive statistics. The study was guided by two research questions. The findings revealed that these are differences in fermentation performance among the three sugars substrate. Glucose produced the highest average CO₂ volume (43.7 ml), followed by fructose with an average of 40.0 ml, while sucrose recorded the lowest CO₂ production (36.0 ml). The faster fermentation of glucose and fructose is attributed to their monosaccharide nature, which allows yeast to metabolize them directly. In contrast, sucrose, a disaccharide, requires enzymatic hydrolysis before fermentation can occur, resulting in a slower rate. The study concludes that sugar type significantly affects the rate of yeast fermentation, with monosaccharides supporting faster CO₂ production than disaccharides. It is recommended that industries requiring rapid fermentation, such as baking and brewing, use glucose-rich substrates, while further research should explore additional factors such as temperature, yeast strains, and sugar concentration