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Research Article
Ethanol Production from Carica papaya (Pawpaw) Fruit Waste

B.C. Akin-Osanaiye, H.C. Nzelibe and A.S. Agbaji

Asian Journal of Biochemistry, 2008, 3(3), 188-193.

Abstract

The production of ethanol from Carica papaya (pawpaw) agricultural waste, using dried active bakers yeast strain (Sacchromyces cerevisiae) was investigated. The pawpaw fruit considered to be an agricultural waste was the tapped ripe pawpaw fruit harvested after the tapping of papain. The proximate composition, pH and the reducing sugar of the pawpaw fruit were determined. Effects of yeast concentration, duration of fermentation, pH, temperature and different yeast supplements as they relate to the optimization of the ethanol production were investigated. The fermented pawpaw fruit waste produced ethanol contents 2.82-6.60% (v/v). Proximate analyses of the dry fruit showed that pawpaw waste contain 90.82 g/100 g carbohydrate, 2.60 g/100 g lipid, 1.63 g/100 g crude protein, 4.95 g/100 g ash. The results of this work show that the rate of alcohol production through fermentation of pawpaw fruit waste by bakers yeast (Sacchromyces cerevisiae) increases with fermentation time and peaked at 72 h. It is also increased with yeast concentration at the temperature of 30°C. The optimum pH for fermentation is 4.5.

ASCI-ID: 16-52

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