Abstract

There is usually an increased production of fruits during their peak production seasons. Large quantities available cannot be consumed at the same pace which decays and hence, wastage of available resources. This study, therefore, measures the glucose levels in some five fruit wastes; Pawpaw (canica papaya), pineapple (Ananus comosus), orange (citrus sinensis), banana (musa paradisiacal) and watermelon (Citrullus lanatus) before and after yeast (Saccharomyces cerevisiae) fermentation.

The results  showed that the glucose contents was more before fermentation (banana; 1600mg/dl, watermelon; 880mg/dl, pawpaw; 830mg/dl, orange 760mg/dl, and pineapple;740mg/dl) compared to the glucose levels after 48 hours of fermentation (banana; 300mg/dl, watermelon; 210mg/dl, pawpaw; 190mg/dl,  orange; 170mg/dl and pineapple; 120mg/dl) using a glucometer at room temperature.

This study showed that there was a great difference in glucose levels in the different fruit waste extracts before and after fermentation. Hence, there is huge amount of glucose in fruit waste extracts that can be conserved and converted into bio-energy by fermentation techniques.

CHAPTER ONE

INTRODUCTION

1.1. Background to the study

A majority of fruits like banana (Musa paradisiaca), pineapple (ananus comosus)  pawpaw (carica papaya), orange (citrus sinensis) and water melon (citrullus lanatus) are highly fermentable and perishable, due to their high moisture (80-90percent), total soluble sugar (6-64 percent) and crude protein (10-24 percent) contents (Bakshi et al, 2013). For example, during fruit packaging, distribution, and consumption in India, the Philippines, China, and the USA, waste generated is approximately 1.81, 6.53, 32.0, and 15.0 million tonnes respectively (ICAR. 2012: NHB. 2011: FAO. 2011: Gustavsson et al, 2011).

Many countries search for alternative sources of fuel that can be produced locally (Willington. 1982) due to the depletion of fossil fuel resources. Since this fossil fuel is produced from agricultural products which have become more expensive, it has also led to increase in the prices of the fossil fuel (Pant. 2007).

Agricultural products which could serve as food are been used in the production of bio-energy. This has lead to a drastic increase in shortage of foodstuff. Whereas, the production of   this bio-energy can be locally gotten from fruit wastes through fermentation techniques.

Also, since livestock play a  major  role in the livelihood of poor farmers by providing economic, social and food security, taking 2010 as the base year, the World would need 73 percent more meat and 58 percent more milk in 2050. In developing countries, the rate of demand will be 109 and 116 percent respectively (FAO. 2011). In order to meet this demand, huge quantity of feed resources will be required which is a major problem. This has led to the global increase in price of feed ingredients.

In order to meet the world’s need of 73 percent more meat and 58 percent more milk, there is need for the use of   fruit wastes for alternative feed resources production. These fruits wastes can also be limited by further processing to extract glucose or develop value added products. This approach will therefore convert fruit wastes to opportunities for development and sustainable intensification of livestock industry and fermentation techniques. The production of fruit wastes in huge quantities during their peak production and processing seasons leads to surplus which cannot be consumed or sold at the same pace. These wastes decay and hence, wastage of available resources which could be conserved for industrial uses.

Similar to this study, (Debabandya et al., 2010) showed that banana is rich in sugar. Also, (li et al., 2010) showed that banana pulp is rich in sugar content. (Sirangala et al., 2014) also worked on fruit waste fermentation to produce ethanol while measuring the glucose content before and after 9days of fermentation. (Janani et al., 2013) also worked on the fermentation of apple, grape, pawpaw and banana wastes for the production of ethanol. But this work is different in that, it is aimed at determining the glucose content of these fruit wastes which can be conserved for the production of bio-energy through fermentation processes and other value added products.

1.2 Problem statement

During the peak production or processing seasons of fruits, large amounts of fruits are available. These fruits cannot be consumed at the same pace. Hence, decay, leading to wastage of available resources.

1.3 Hypotheses

Null hypothesis (Ho): (1) No difference in glucose concentrations in the different fruit waste extracts.

No difference in glucose levels in the different fruit  Waste extracts before and after fermentation

Alternate hypothesis (Ha): (1) Difference in glucose concentrations in the different fruit waste extracts.

Difference in glucose levels in the different fruit waste extracts  before and after fermentation

1.4 Research Objectives

1. Determination of glucose level in five different fruit waste extracts
2. Determination of 12 hourly glucose concentration during fermentation in five different fruit waste extracts.