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Table 1 Effect of fruit pulp supplementation on ethanol production in 30 and 40% sugar fermentation

From: Effect of fruit pulp supplementation on rapid and enhanced ethanol production in very high gravity (VHG) fermentation

  Serial number Supplement Alcohol concentration (w/v)
    24 h % IMP 48 h % IMP 72 h % IMP
30% Sugar 1 Control 2.5 ± 0.3 - 5.5 ± 0.3 - 9.0 ± 0.7 -
2 Mango 4.5 ± 0.5 90 ± 4.5 10 ± 0.8 90.5 ± 8.0 14.5 ± 1.2 80.5 ± 10
3 Banana 4.0 ± 0.5 80 ± 4.0 9.0 ± 1.0 81.5 ± 9.0 13.2 ± 1.0 73.1 ± 8.0
4 Chiku 4.0 ± 0.4 80 ± 4.2 7.5 ± 0.6 68 ± 6.2 12 ± 0.8 66.5 ± 4.8
40% Sugar 1 Control 2.0 ± 0.3 - 4.5 ± 0.5 - 7.5 ± 0.6 -
2 Mango 4.0 ± 0.2 100 ± 2.0 8.4 ± 0.7 93 ± 7.0 12.5 ± 1.0 83.3 ± 10
3 Banana 3.3 ± 0.3 82.5 ± 2.5 8.0 ± 0.6 87.6 ± 6.2 11 ± 0.8 73.3 ± 7.0
4 Chiku 3.2 ± 0.2 77.5 ± 2.0 7.2 ± 0.8 80 ± 6.8 10 ± 1.0 66.5 ± 8.1
  1. % IMP, percentage of improvement.