PRODUCTION OF ETHANOL FROM FRUIT AND VEGETABLE WASTE: A SUSTAINABLE APPROACH TO BIOFUEL GENERATION IN PAKISTAN

Abstract

Pakistan faces a severe energy crisis with increasing demand for fossil fuels and significant environmental concerns from waste disposal. Fruit and vegetable waste represents a substantial biomass resource that can be converted into ethanol, providing both waste management and renewable energy solutions. This study aimed to assess the feasibility and efficiency of producing ethanol from fruit and vegetable waste through saccharification and fermentation processes using Saccharomyces cerevisiae. Six waste samples (banana, mango, papaya, potato, tomato, and carrot) were collected, processed, and subjected to fermentation. Each 500g sample was mixed with 1500mL distilled water, and 20g of Saccharomyces cerevisiae yeast with 20g urea was added. Fermentation was conducted at 30-35°C for 72 hours, followed by distillation and dehydration processes. Performance analysis included pH, temperature, strength, density, absorbance, and potassium permanganate tests. Ethanol production was successful from all samples, with strength values ranging from 17-22% (w/w). Fruit peels (banana, mango, papaya) showed superior performance with higher sugar content and better fermentation characteristics compared to vegetable waste. The highest ethanol strength was achieved from mango (22%) and papaya (21%), while carrot showed the lowest yield (17%). All samples met density standards (0.58-0.88 g/cm³), and most exhibited acceptable pH levels (6-8). Fruit and vegetable waste can be effectively converted into ethanol, offering a sustainable solution for both waste management and biofuel production in Pakistan. The process demonstrates economic viability and environmental benefits, supporting the country's transition toward renewable energy sources.