Abstract

• In the present study, waste fruit of mango (Mangifera indica L.); Yin Kwe`, was used as raw material for the production of bioethanol. Baker’s yeast (Saccharomyces cerevisiae) was used for fermentation of waste mango. Response Surface methodology (RSM) based on Box-Behnken Design (BBD) was applied to optimize the strength of ethanol during bioethanol production. The process variables for the maximum strength of ethanol were 0.73 % (w/w) amount of yeast, 76.08 % (w/v) of substrate concentration and pH of 4.6, respectively. Specific gravity (sp.gr) and Gas Chromatography (GC) methods were used to measure and identify the strength of ethanol. The observed strength of ethanol 25.05±1 % (v/v) was found to be very close to the predicted value 24.11 % (v/v). The coefficient of determination, R2 value was 0.9867 that indicates the goodness of fit for regression model. The insignificance lack of fit (p=0.118) also proved that the model fitted well to the experimental data.