The present invention refers to a fermentation method in which a bioethanol is obtained from sorghum and cassava. The optimum concentration of fermentable sugars is of 170g/L in the cassava case and 200g/L in the sorghum case. 396.66 g of cassava and 200 g of sorghum to be hydrolysed with 700 mL of water for obtaining the amount of fermentable sugars required for the fermentation. The yeast must be added every 24 hours for obtaining better yields so that when the salts are added the fermentation is performed in a reduced time and the fermentation efficiency of the sorghum would be of 84.08%, and 86.21% for the cassava.
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