PRODUCTION OF BIOETHANOL FROM FRUIT PEELS USING YEAST FERMENTATION

The increasing global demand for energy, coupled with the environmental drawbacks of fossil fuels and the food-versus-fuel debate, has heightened the need for sustainable biofuels. This study investigated the production of bioethanol from non-food, lignocellulosic waste, specifically banana, orange, and pineapple peels, using Saccharomyces cerevisiae. The objectives were to determine and compare the ethanol yield from each peel type and to assess the fermentation efficiency of the yeast. The peels were pre-treated, hydrolyzed, and fermented under anaerobic conditions. Results revealed that the biochemical composition of the peels directly influenced their potential, with banana peel possessing the highest fermentable sugar content (53.4%). Consequently, banana peel yielded the highest volume of bioethanol (11.8 mL/100g dry substrate) with a fermentation efficiency of 89.1%, followed by pineapple (9.5 mL/100g, 86.3% efficiency). Orange peel showed the lowest yield (7.8 mL/100g) and efficiency (74.8%), attributed to its acidic pH (4.4) and likely presence of inhibitory compounds. The study concludes that fruit peels are viable substrates for bioethanol production, with banana peel being the most promising feedstock. This approach offers a dual benefit of generating renewable energy and managing organic waste, contributing to a circular bioeconomy.