Production of Ethanol from Papaya Waste

DOI : http://dx.doi.org/10.13005/bbra/1409

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A study was carried out on yeast fermentation of carica papaya (pawpaw) agricultural waste using driedactive baker’s yeast and brewer’s yeast strain (Sacchromyces cerevisiae). The pawpaw considered asan agricultural waste was the tapped ripe pawpaw fruit harvested after the tapping of papain. Effect ofdifferent yeast strains on the percentage yield of ethanol was investigated. The effects of yeastconcentration, saccharification and different nutrient supplements as they relate to the optimization ofthe ethanol yield were also carried out. The fermented pawpaw yielded ethanol contents of 3.83 to5.19% (v/v). The reducing sugar in the pawpaw was determined before and after saccharification. The value recorded was 7.6 to 13.6 g/100g. Brewer’s yeast gave a higher ethanol yield than baker’s yeast. Saccharification for 48 h coupled with nutrient supplements significantly increased the ethanol yield

Paw-paw agro waste; baker’s yeast; brewer’s yeast; fermentation; pH; temperature; saccharification