Masters Theses

Date of Award


Degree Type


Degree Name

Master of Science


Food Science and Technology

Major Professor

H. O. Jaynes

Committee Members

F. A. Draughon, J. R. Mount


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 pro-duction 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.

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