Mahua flower is generally used by local people for preparation of alcohol and stored by many local people to use in winter as a food source. This paper deals with fermentation of mahua flower for ethanol production and its estimation. As flower is having high sugar and important mineral content we prepared jam from flower which can be used as food source at house hold purpose for poor people. The remains of fermentation used as fertilizer and its effect are demonstrated by growing seeds. The characterisation of fermentation remains by XRD and FT-IR shows the presence of several important minerals which are responsible for the plant growth.
Sonika Jha , Vineet Vaibhav and Suneetha V