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