Fermentation of lady godiva (Cucurbita pepo) pumpkin flesh to produce ethanol

Author

William M. Johnson

Date of Award

8-1981

Degree Type

Thesis

Degree Name

Master of Science

Major

Food Science and Technology

Major Professor

H. O. Jaynes

Committee Members

F. A. Draughon, J. R. Mount

Abstract

Flesh of Lady Godiva pumpkin was fermented to produce ethanol. Enzymes were used to hydrolyze fiber constituents to increase ferment-able sugars. Analysis of the flesh showed 90.4% moisture and, on a dry matter basis, 11.3% protein, 1.8% lipid, 8.3% ash, 18.7% fiber (neutral detergent) and 60.0% nitrogen-free extract (NFE). Three cellulases were investigated and Cellulase Tv Concentrate showed the greatest increase in total sugars. Three strains of Saccharomyces yeast were used to ferment sugars to ethanol in mashes of pumpkin flesh with Cellulase Tv Concentrate added to break cellulose and increase sugars. Ethanol production was complete after 24 hours at 30° C and no one strain of yeast was superior. Mean ethanol content was 0.86% in pumpkin mash diluted 1:1 (w/w) with water. Analysis of mashes before and after fermentation showed increases in moisture, protein and ash and a marked decrease in NFE.

Recommended Citation

Johnson, William M., "Fermentation of lady godiva (Cucurbita pepo) pumpkin flesh to produce ethanol. " Master's Thesis, University of Tennessee, 1981.
https://trace.tennessee.edu/utk_gradthes/7686