Cassava(Manihot esculenta) is one of the most popular tropical food consumed worldwide. Cassava is a common term embracing a number of species and cultivated mainly for its food. The bioethanol from cassava peels were hydrolysed with Aspergillus niger for 5days, the hydroslates was fermented with Zymomonas mobilis at a temperature of 35°C for 5days. The bioethanol from cassava peel produce a reducing sugar of 0.15mg/ml that of Saccromyces cerevisiae while that of Zymomonas mobilis produce the lowest reducing sugar of 0.012mg/l, the concentration obtained was 0.961mg/l from Saccromyces cerevisiae while 0.988g/ml from Zymomonas mobilis, the quantity of the bioethanol was 180g/l from Saccromyces cerevisiae while 175g/l from Z. mobilis and the density of the bioethanol was 0.988g/ml, the quantity of the bioethanol produced was 175±35. This shows the cassava peels are possibly used.