Ethanol is an increasingly attractive alternative to fossil fuels as a renewable energy source. A little studied yet very promising source of environmentally friendly ethanol is from fermentation of tropical fruits such as jackfruit. This study analyses the potential of jackfruit as a source of ethanol. Annual fermentable sugar yields per hectare of jackfruit are comparable to those of sugar cane. Fermentation trials were conducted using Saccharomyces cerevisiae in a 500g/L jackfruit broth to produce 3.2% ethanol. Results obtained include jackfruit sugar profiles (sucrose, glucose, fructose, maltose) and ethanol yields. Ethanol yields were of the order of 70% of the theoretical maximum yield for these studies.
Overall this project sets a solid foundation to the use of jackfruit as a fermentation substrate. Jackfruit analysis and fermentations have been completed successfully with seemingly consistent results, the methods developed will be useful for further studies.