Published Paper Details:

The over production of jack fruit (Artocarpus heterophyllus) during harvest season and its short self-life have caused serious losses for farmers. The unused jack-fruit and its parts also produce environment pollution in the form of odd smell. Since there is high sugar content in the jack fruit pulp makes it a potential substrate for alcohol production. Basically, the fruit juice should contain at least 14% of sugar to be converted into alcohol. If the sugar content is less than 14 % , some amount sugar must be added to compensate the lack of sugar content. Since the sugar content of jack fruit is in the range of 18% without any extra sugar it is possible to convert it in to alcohol. The present work deals with the formation of ethanol from jack-fruit. We confirmed the ethanol by few basic tests like odor, ignition test, action of sodium esterification and iodoform test. It is found that about 18% of alcohol present in the ripped jack-fruit flesh. In addition to this we extracted the alcohol from the outer part and the waste part of the jack-fruit using same method. It is found that it also contains about 13% of ethanol. We quantitatively studied the variation of ethanol quantity with the number of days needed for fermentation. The addition of yeast accelerates the fermentation process.