Different fruit wastes are major environmental polluters however; they can also be exploited to produce energy. The presented study was to evaluate the alcoholic yield from locally available Avocado and banana peels. Different substrates combinations were made for Avocado and Banana peels. The fermentation was allowed for 4 consecutive days using Saccharomyces Cerevicea. The alcoholic yield was extracted by simple distillation method and the concentration was determined by back titration of potassium dichromate with sodium thiosulfate. The data were entered using Microsoft Excel and SPSS version 16. The substrate combinations of Avocado peel and Banana peels (BP) showed a significant variation (p<0.05). The lowest alcoholic yield (0.17%) (v/v) was obtained from Avocado Peels (AP) whereas the highest alcoholic yield (4.3%) was obtained from combinations of AP (50%) (v/v) + BP (50%) (v/v)+inoculum + malt (CM). The main substrate combinations supplemented with malt give more alcoholic yield than non-supplemented combination. More alcoholic yield was also obtained from BP than AP. Generally, the substrate combination used to produce higher alcohol yield using locally available agro-wastes after microbial fermentation.

Keywords: Alcohol, Avocado and Banana peels, inoculums malt and Saccharomyces cerevicea