Patent AU-2021103289-A4 (AU)
Title: Production of bio-alcohol utlizing waste parts of jackfruit
Inventor: BOSE DEBAJYOTI
IPC: C12R1/865
Filed: 2021-06-10
Granted: 2021-11-11
Abstract: PRODUCTION OF BIO-ALCOHOL UTLIZING WASTE 
PARTS OF JACKFRUIT 
ABSTRACT 
Current increase in price and decrease in availability of crude oil have motivated a worldwide 
search for cheap alternatives. Starch is an alternative source of energy because it is both 
renewable and available throughout the globe in large quantities. There are a variety of 
products that can be obtained from starch biomass via hydrolysis. Bio-alcohol is one of the 
largest volumes of products that can be produced from biomass. Recently there has been 
active research aimed at attaining an increase in bio-ethanol productivity by fermentation.  
Jackfruit is a starch rich material, besides acting as a delicious seasonal fruit. Jackfruit 
(Artocarpus heterophyllus) generates large amount of wastes which creates disposal problem 
along with environmental pollution by generation of non-ecofriendly gases due to natural 
fermentation. This large amount of jackfruit wastes produced every year in tropical countries, 
after saccharification can be used for production of alcohol which may generate employment 
potential apart from saving good amount of foreign exchange. Jackfruit has tremendous 
potentiality to obtain alcohol as fermented product and very few reports are available on this 
account. No such systematic work has been reported in India, Malaysia or other tropical 
countries on bio-alcohol production from jackfruit wastes using two different 
microorganisms. Therefore, systematic studies were carried out leading to a technology 
invention for production of bio-alcohol utilizing different waste parts of jackfruit with 
different treatments. The invented method was initiated with the waste part of Jackfruit 
consisting of central core (rind) and the fibrous portion in between the seeds and the outer 
shell (Flesh with rag) and the jack fruit itself. Through the invented method the core (Rind) 
part of Jackfruit treated with diastase enzyme produces 19.9% bio-alcohol and the fibrous 
part (flesh with rag) of Jackfruit treated with diastase enzyme produces 86.5 % of alcohol 
after fermentation with yeast(Saccharomyces cerevisiae).Whereas, the same Core(Rind) of 
Jackfruit when treated with Mold (A.oryzae) produces 88% alcohol content and fibrous Part 
(Flesh with rag) of Jackfruit treated with Mold (A.oryzae) produces 56.26% after 
fermentation with yeast (Saccharomyces cerevisiae).  
Key words: Bio-alcohol, Aspergillus oryzae, Saccharomyces cerevisiae, jackfruit wastes.  
1
TABLE 1: Production of alcohol by S.cerevisiae after treatment with A.oryzae 
Sl No. Jackfruit % moisture Reducing sugar (mg/ml) % Alcohol produced 
waste (w.r.t ethanol) 
Before After Wet Dry weight 
fermentation fermentation weight 
1. Core 95.7 1 0.6 3.81 88 
2. Fibrous part 90.4 1.13 1.10 5.40 56.26 
TABLE 2: Production of alcohol by S.cerevisiae after treatment with Diastase 
Sl No. Jackfruit % moisture Reducing sugar (mg/ml) % Alcohol 
waste produced (w.r.t.  
ethanol) 
Before After Wet Dry 
fermentation fermentation weight weight 
1 Core 95.7 1.1 0.83 0.85 19.9 
2 Fibrous part 90.4 1.12 1 8.3 86.5 
TABLE 3: Comparison between Diastase treated and Mold (A.oryzae) treated Jackfruit waste 
Sl.No. Treatment Jackfruit % moisture Reducing sugar (mg/ml) 
with waste 
Before After treatment 
treatment 
1 Diastase 1.Core 95.7 0.9 1.1 
2.Fibrous part 90.4 1.1 1.2 
2 Mold 1.Core 95.7 0.9 1.0 
2.Fibrous part 90.4 1.1 1.15 
2