Ethanol Production from Carica papaya (Pawpaw) Fruit Waste

Akin-Osanaiye, B. C.; Nzelibe, Humphrey Chukwuemeka; Agbaji, Abel S.

doi:10.3923/ajb.2008.188.193

Cited by 28 publications

(19 citation statements)

References 3 publications

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“…The results were comparable to the previous report where the proteases were extracted from fresh and dried papaya peel through different extracts and measured the pH in fresh and dried papaya peel were 5.61 ± 0.04 and 4.31 ± 0.13 respectively (Chaiwut et al, 2010). In addition, papaya fruit extract displayed a pH of 4.30 after tapping papain (Akin-Osanaiye et al, 2008). Protein was determined separately in unripe latex extract, unripe peel extract, ripe latex extract and ripe peel extract having protein contents 58.5, 48.7, 50.7 and 40.5 g/100ml respectively (Table 3).…”

Section: Resultssupporting

confidence: 88%

EXTRACTION AND UTILIZATION OF PAPAYA EXTRACT AS MEAT TENDERIZER AND ANTIMICROBIAL ACTIVITY AGAINST Salmonella typhimurium

Saeed¹,

Rahman²,

Shabbir³

et al. 2017

PAKJAS

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Papaya extract from Carica papaya (dwarf solo) was found to curtail active growth of Salmonella typhimurium. Four different segments of Carica papaya fruit were processed and protein concentration of unripen peel (48.7%), unripen latex (58.5%), ripe peel (40.5%) and ripe latex (50.7%) were observed. The protease activity and pH of extract of unripe latex, unripe peel, ripe latex and ripe peel were recorded as "1648-9.20", "1684.5-9.91" and "5-4.5", "6-4.7" respectively. The proteolytic activity of unripe and ripe peel extract was observed as 9.20 and 9.91 at pH 4.5 and 4.7. The proteolytic activity of unripe and ripe latex extract was observed as 1648 and 1680.5 at pH 5 and 6 respectively. Anti-Salmonella activity of papaya extract was accessed through multiple dilution technique to find out minimum inhibitory concentration. Papaya extract from ripe peel showed minimum 25.31µg of MIC50 and 50.62µg of MIC90, followed by unripe latex with MIC50 at 36.56µg and MIC90 at 73.12µg. However, the MIC50 for unripen peel was 60.93µg and MIC90 at 121.87µg likewise the papaya extract derived from ripe latex showed MIC50 at 63.37µg and MIC90 at 126.75µg. Ripe peel and unripen latex had better potential to control Salmonella typhimurium growth. The beef kababs incorporated with unripe latex extract at various levels (0, 0.5, 1.0, 1.5, 2.0, 2.5 and 3.0 mg/100g), showed significant reduction in moisture contents while protein, fat, ash, cooking yield and texture showed non-significant variation during storage.

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Section: Resultssupporting

confidence: 88%

EXTRACTION AND UTILIZATION OF PAPAYA EXTRACT AS MEAT TENDERIZER AND ANTIMICROBIAL ACTIVITY AGAINST Salmonella typhimurium

Saeed¹,

Rahman²,

Shabbir³

et al. 2017

PAKJAS

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“…India is the second largest producer of fruits in the world [7] which accounts for 30 million tones out of this seventytwo per cent of fruit waste due to lack of proper retailing and adequate storage capacity. Very little of fruit is exported in the absence of adequate processing and refrigeration/storage/cold chain facilities the situation is made worse by callous and antiquated post-harvesting practices, a staggering quantity of the produce rots in the fields or dangerously decays while in the process of transportation, storage and in the last leg of reaching the consumer [7].…”

Section: Introduction:-mentioning

confidence: 99%

“…Very little of fruit is exported in the absence of adequate processing and refrigeration/storage/cold chain facilities the situation is made worse by callous and antiquated post-harvesting practices, a staggering quantity of the produce rots in the fields or dangerously decays while in the process of transportation, storage and in the last leg of reaching the consumer [7].…”

Section: Introduction:-mentioning

confidence: 99%

Comparative Study of Sugar Content From Different Fruit Juices Using Saccharomyces Cerevisiae.

Mehta¹,

Mittal²

2017

IJAR

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“…However, the major disadvantage of this process is that most of these crops are food crops and tend to increase the cost of production. In order to make the fermentation method cost effective and to meet the great demand for ethanol, research studies are now being directed in two areas namely, the production of ethanol from cheaper raw materials and the study of new microorganisms or yeast strains efficient in ethanol production (Favela-Torres et al, 1986;Pandey et al, 2000;Akin-Osanaiye et al, 2008). In this respect, inexpensive raw materials such as agricultural wastes, cellulosic wastes, fruit wastes, vegetable wastes, municipal and industrial wastes can be used to produce ethanol cheaply (Abouzeid and Reddy, 1986;Green and Shelef, 1989;Park and Baratti,1991;Schugerl, 1994;Joshi et al, 2001;Akin-Osanaiye et al, 2008).…”

Section: Introductionmentioning

confidence: 99%

Ethanol production from corn cobs by co-culture of <i>Saccharomyces cerevisiae</i> and <i>Aspergillus niger</i>

Ado¹,

Kachalla²,

Mohammed³

2011

Bayero J. Pure App. Sci.

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Saccharomyces cerevisiae and Aspergillus niger were used in a co-culture for the simultaneous saccharification and fermentation (SSF) of 1% and 10% (w/v) dry pre-treated corn cobs to ethanol. Positive controls of glucose of same concentrations in a synthetic medium were also fermented. At 1% substrate concentration, the complex medium containing corn cobs had a maximum ethanol yield of 4.17%, while the synthetic medium with glucose gave 3.45%. At a higher concentration of 10% the synthetic medium gave a yield of 6.23% which is comparable to 6.17% by the complex medium. Residual sugar concentration was observed to decrease with increase in ethanol production and cell growth increased with time of fermentation.

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Ethanol Production from Carica papaya (Pawpaw) Fruit Waste

Cited by 28 publications

References 3 publications

EXTRACTION AND UTILIZATION OF PAPAYA EXTRACT AS MEAT TENDERIZER AND ANTIMICROBIAL ACTIVITY AGAINST Salmonella typhimurium

EXTRACTION AND UTILIZATION OF PAPAYA EXTRACT AS MEAT TENDERIZER AND ANTIMICROBIAL ACTIVITY AGAINST Salmonella typhimurium

Comparative Study of Sugar Content From Different Fruit Juices Using Saccharomyces Cerevisiae.

Ethanol production from corn cobs by co-culture of <i>Saccharomyces cerevisiae</i> and <i>Aspergillus niger</i>

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