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Abstract
This study focused on the valorization of food wastes, particularly banana and
pineapple peels, for the production of bioethanol and other valuable products using Aspergillus Niger. The fruit wastes were collected, cleaned, oven-dried, pulverized, and subjected to fermentation for 21 days a. Proximate and physicochemical analysis revealed high carbohydrate content (17.50–21.29%) and moderate protein and ash levels, indicating their suitability as substrates for microbial fermentation. During fermentation, there was a gradual decline in pH and reducing sugar concentration, confirming active microbial metabolism and sugar utilization. The mixed banana–pineapple substrate yielded the highest ethanol concentration (7.60 mL/100mL), followed by banana (7.20 mL/100 mL) and pineapple (6.80 mL/100 mL). In addition to ethanol, A. Niger produced significant quantities of citric acid (4.30mg/mL), gluconic acid (2.60 mg/mL), and carbon dioxide (4.50 g/L), reflecting
multiproduct valorization. These findings demonstrate that fruit wastes can serve as low-cost, renewable feedstocks for sustainable bioethanol and organic acid production. The research underscores the potential of waste-to-wealth conversion as an effective strategy for environmental protection, renewable energy generation, and the promotion of a circular bio economy through sustainable food waste management
pineapple peels, for the production of bioethanol and other valuable products using Aspergillus Niger. The fruit wastes were collected, cleaned, oven-dried, pulverized, and subjected to fermentation for 21 days a. Proximate and physicochemical analysis revealed high carbohydrate content (17.50–21.29%) and moderate protein and ash levels, indicating their suitability as substrates for microbial fermentation. During fermentation, there was a gradual decline in pH and reducing sugar concentration, confirming active microbial metabolism and sugar utilization. The mixed banana–pineapple substrate yielded the highest ethanol concentration (7.60 mL/100mL), followed by banana (7.20 mL/100 mL) and pineapple (6.80 mL/100 mL). In addition to ethanol, A. Niger produced significant quantities of citric acid (4.30mg/mL), gluconic acid (2.60 mg/mL), and carbon dioxide (4.50 g/L), reflecting
multiproduct valorization. These findings demonstrate that fruit wastes can serve as low-cost, renewable feedstocks for sustainable bioethanol and organic acid production. The research underscores the potential of waste-to-wealth conversion as an effective strategy for environmental protection, renewable energy generation, and the promotion of a circular bio economy through sustainable food waste management
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