Table 2.

Comparative table for production of bioethanol by using Castor bean cake.

Substrate	Reaction parameters	Pretreatment	Sugar	Ethanol	References
Castor bean cake	castor cake quantity: 100 g, Dilution ratio: 1:6, Temperature: 30 °C, pH = 6.6, Enzymes used: α- amylase, pullulanase, glucoamylase, Yeast used: Saccharomyces cerevisiae	-	63.7 g L−1	34.5 g L−1	[18]
Castor bean cake	castor cake quantity: 1 kg of castor plant, Dilution ratio: 1:5, Temperature: 37 °C, Time: 72h, pH = 7, Enzyme used: carboxymethylcellulase, Yeast used: Saccharomyces cerevisiae	8% (w/v) sodium hydroxide at 0 and 100 °C for 30 and 60 min	-	63 g	[13]
Castor bean cake	Castor cake quantity: 1 kg, Dilution ratio: NIL, pH = 5, Temperature: 37 °C, Time: 96 h, Enzyme used: 15 FPU cellulase and 30 IU β-glucosidase, Yeast used: Saccharomyces cerevisiae	8% w/v sodium hydroxide at 100 °C for 60 min	-	30.1 g	[34]
Castor bean cake	Castor cake quantity: 100 g, Dilution ratio: 1:6, pH = 5, Temperature = 30 °C, Time = 72 h, Enzyme used: carboxymethylcellulase, Yeast used: Saccharomyces cerevisiae	-	5220 mg L−1	35 g L−1	[14]
Castor bean cake	Castor cake quantity: 200 g, Dilution ratio: 1:6, pH = 5.5, Temperature = 35 °C, Time = 24 h, Enzyme used: Cellic CTec3, Yeast used: Saccharomyces cerevisiae	Autohydrolysis pretreatment	99.9 g L−1	50.5 g L−1	[33]
Castor bean cake	Castor cake quantity: 100 g (with optimized particle size BSS-10), Dilution ratio: 1:2, pH = 6, Temperature: 30 °C, Time: 72 h, Enzyme used: T. viride 1%, Yeast used: saccharomyces cerevisiae	thionyl chloride 8.175g (w/w) at 35 °C for 25 min.	76 g L−1	37.5 g L−1	Present study