Generating Bioelectricity from Traditional Food Processing Wastewater Using an Inoculum of Return Activated Sewage Sludge S. I. Ocheni, C. C. Ogbaga (B ) , S. S. D. Mohammed, and G. Mangse Department of Microbiology and Biotechnology, Nile University of Nigeria, Abuja, Nigeria chukwuma.ogbaga@nileuniversity.edu.ng Abstract. Mediatorless, two-chambered microbial fuel cells were developed using activated sewage sludge as the source of exoelectrogenic microorganisms with wastewater from two Nigerian traditional food processing activities (locust Bean Processing and Sorghum processing) as the energy source. The fuel cells were operated in batch mode, with aerobic, instead of anaerobic anode cham- ber. Carbon felt rolled into cylindrical shapes were used for both electrodes and a Nafion® 117 (Dupont Co., USA) proton exchange membrane was used. The high- est voltage (172.3 mV) was reached using Locust bean wastewater as the anolyte. A directly proportional relationship was observed between current density and power generation. These initial results demonstrate that wastewater from traditional food processing activities can be used for power generation in a mediatorless microbial fuel cell with an aerobic anode chamber. Keywords: Microbial fuel cell · Aerobic anode chamber · Locust beans · Sorghum · Wastewater 1 Introduction Nigeria is a country known for its diverse cultures and cuisines [1, 2]. The west African country, with a population of over 210 million (2021 est.) [3], has over 250 ethnic groups (2018 est.) [3]. These ethnic groups each have their own distinct cultures, traditions and cuisines. Iru (Yoruba), also referred to as Ukpehe in Igala land and dadawa in the northern part of the country, is a condiment often used in the preparation of traditional dishes by many ethnic groups in Nigeria. The condiment is made from the fermentation of whole locust beans. However, iru is not the only condiment gotten from this process. Other oil seeds such as soybean, melon seed, castor oil seed and mesquite bean are fermented to yield other condiments [4]. Ogi or akamu also known as pap is a fermented cereal pudding, enjoyed by many Nigerians, which has a custard-like consistency. It can be made from the wet milling of various cereals like maize, millet or sorghum. After milling, it is allowed to settle and the water is decanted off and disposed of. © ICST Institute for Computer Sciences, Social Informatics and Telecommunications Engineering 2022 Published by Springer Nature Switzerland AG 2022. All Rights Reserved A. D. Mambo et al. (Eds.): InterSol 2022, LNICST 449, pp. 187–194, 2022. https://doi.org/10.1007/978-3-031-23116-2_15