Abstract
Ethanol was produced from different fruits using Baker's yeast. We had chosen fruits having sugars >10%. Some juices were used for ethanol production. Food materials after the expiry date are generally thrown. We have used some of these food materials for ethanol production. Ethanol is obtained depending on sugar present in the fruits. We achieved maximum 6.63%w/v ethanol using banana. Among juices we obtained maximum 6.38% ethanol using guava juice. Tamarind was subjected to extraction and fermentation simultaneously. We have obtained 8.99% w/v alcohol from tamarind. Pectin and tartaric acid were precipitated as calcium salts. After precipitation ethanol concentration was 7.68% w/v having 85.42% efficiency.
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