Nitrogen and minerals are essential for the growth of yeast and in metabolic pathways of ethanol fermentation. This research examined the effects of nitrogen and added minerals on ethanol production from yam bean juice by Saccharomyces cerevisiae RMU Y-10. Three factors affecting ethanol production efficiency i.e., yeast extract (YE) concentrations (3, 6 and 9 g/L), diammonium hydrogen phosphate (DAP) concentrations (0.25, 0.50 and 0.75 g/L) and MgSO4 concentrations (0.5, 1.0 and 1.5 g/l) were investigated using a L9 (34 ) Orthogonal array design. Fermentation was performed at 37°C and YE showed the greatest influence on ethanol concentration followed by DAP and MgSO4 . The highest ethanol concentration of 51.2 g/L, with yield (Yp/s) and productivity (Qp ) values of 0.51 and 0.71 g/L.h, respectively, was obtained under the optimal conditions of 9 g/L YE, 0.75 g/L DAP and 0.5 g/L MgSO4 . The ethanol concentration obtained under the optimum conditions was about 30 % higher than those obtained in control sets using YM medium or yam bean juice without nutrients added to the substrates.