Bioconversion of starch into ethanol or ethyl alcohol involves two-steps. The first step is saccharification which converted starch into sugar using enzymes. The second step includes two phases started with fermentation where sugar is converted into ethanol and ends with distillation where pure ethanol is collected as ethyl alcohol. Although there are over 150 amylolytic yeast species, the amylase from cockroaches was extracted and used as medium enzyme to produce ethyl alcohol from common agricultural wastes. Of the five sample wastes, potato (Solanum tuberosum) peelings, mango (Mangifera indica) seeds, bandera espaÃ?â?¦Ã?Ë?ola (Canna indica L), cassava (Manihot esculenta) peelings and banana (Musa acuminate) peelings, the potato peelings yielded the highest amount of ethyl alcohol. Moreover, the yielded alcohol from agricultural wastes was cloudy, with sharp odor, flammable and in liquid form which made it physically comparable to commercial ethyl alcohol. The enzyme amylase in cockroaches have the shortest period of breaking sugar molecules and separation of carbon dioxide and ethanol processes compared to enzyme in yeast and bacteria
