Abstract
The effect of the supplementation of finger millet ( Eleusine coracana L.) flour (4–6%, w/v) in the production of ethanol by yeasts in high gravity sugar (30–40%, w/v) containing yeast extract-peptone-malt extract medium was investigated. It was found that the finger millet flour not only reduced the fermentation time (from 5 to 3 days) but also enhanced the ethanol concentration from 10 to 15% (v/v) by better utilization of sugar. The physical and chemical factors of finger millet that may aid in reducing the osmotic stress of high gravity fermentation and as well as enhancing ethanol yield. Production of high ethanol concentration by using VHG sugar fermentation technology eliminates the expensive steps in the conventional process and saves time.
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