Research Journal # 16

Valerie Fay D.L. Gabertan November 29,2019

8-Adelfa Group #5

The Feasibility of Banana Peelings as Source of Vinegar

ABTRACT :

The purpose of this study is find out if banana peelings could also be an alternative source of vinegar. This study
could also identify what are the other nutrients that banana peelings have to make vinegar out of it.

In order to launch the purpose of the study, the researcher made experiments regarding on how to make vinegar out
of banana peelings. The researcher gathered all the materials needed to make this experiment.

The result of this study is significant to the society because, as we could see, most of us just throw the peelings of the
banana after eating. Instead of throwing it away, we could still make use of its peelings.

The hypothesis of this study is acceptable because it concerns the taste of the vinegar as the result from the
experiment, also the other factors. This includes the odor that the vinegar may have.

CHAPTER I :

INTRODUCTION

BACKGROUND OF THE STUDY:

Musaceae musa or also known as the Banana plant. Bananas are fast-growing herbaceous perennials arising from
underground rhizomes. The banana is of great nutritional value. It contains Vitamin C - 8mg and a high grade protein,
which includes 3 of the essentials amino acids. Ripe banana is useful in acidity. Heartburns resulting from
consumption of tea maybe neutralized ( eat two bananas before taking tea ). It has a total amount of 10.738 mg
Vitamin C or ascorbic acid.

Banana plant or plantation is abundant in the Philippines and since we don't make use of the banana peelings. Since
the banana plant contains, a big amount of acid, then we could make use of the banana peelings as an alternative
source of vinegar. This is why the researcher came up to study how the banana peelings from ripe ones, can be made
into vinegar.

STATEMENT OF THE PROBLEM:

This study tries to test the feasibility of the banana peelings to be made into vinegar. This study will be able to show
the important use of the banana peelings.

Specifically, this study tries to answer the following questions

1. Could the banana peelings produce vinegar?

2. Will the vinegar from the banana peelings have a pleasant odor?

HYPOTHESIS:

1. The banana peelings can produce vinegar by its extract.

2. The vinegar from the banana peelings won't have a bad odor for it will undergo many stage of pasteurizations.
SIGNIFICANCE OF THE STUDY:

Since the Philippines has an abundant plantation of banana plant, it won't cost a big amount of money. We could also
make use of the banana peelings after eating, instead of throwing it away.

SCOPE AND LIMITATION:

This study was only limited on how to make vinegar out of the banana peelings.

DEFINITION OF TERMS:

banana - the edible fruit of musa, family Musaceae, a genus of plants cultivated widely in tropical and subtropical
areas. A herbaceous plant bearing its fruit in compact, hanging bunches.

banana peelings - skin of the banana fruits

vinegar - a sour-tasting liquid containing acetic acid, used as a condiment and preservative.

CHAPTER II :

REVIEW OF RELATED LITERATURE

Vinegar is a liquid processed from the fermentation of ethanol in a process that yields its key ingredient, acetic acid,
which may also come in diluted form. Natural vinegars also contain small amounts of tartaric acid, citric acid and
other acids. Vinegar has a density of approximately 0.96 g per ml. Density level depends on the acidity of the vinegar.
Vinegar eels ( Turbatrix aceti ), a form of nematode, may occur in some forms of vinegar. These feed on the microbial
culture that is used to create vinegar, ( called mother of vinegar ) and can occur in naturally fermenting vinegar. Most
manufacturers filter and pasteurize their product before bottling to eliminate any potential adulteration.

Source: ( http://en.wikipedia.org/wiki/vinegar )

Banana is a common name for a fruit and also the herbaceous plants of the genus Musa which produce the
commonly eaten fruit.

Source: ( http://en.wikipedia.org/wiki/banana )

( http://bicol.da.gov.ph/Opportunities/banana%20profile/topic1.html )

CHAPTER III :

METHODOLOGY

Ingredients and materials:

We need to have one kilogram of banana peelings. Two cups of sugar to be mixed with the liquid. Four cups of water
and forty teaspoons of baker's yeast. The last is two cups of vinegar starter.

Procedure:

First, slice a kilogram of banana peelings with a knife and a chopping board. Put it in a caserole, then add four cups of
water, then boil it. Extract the juice of the banana peelings, decant and filter through clean and fine cloth. Add four
cups of water, then put a half cup of sugar and pasteurize for 10-15 minutes at 60 degree Celsius to 65 degree
Celsius. Transfer it into a sterilized container, half-filled. Let it cool, then add a half teaspoon baker's yeast for every 8
cups mixture. Then, allow to ferment for 7-8 days. Pour it into another container to separate sediments. Add 1 cup of
vinegar starter for every four cups liquid. Cover it with clean cloth. Allow to ferment at a normal room temperature
for 2-3 weeks or until a sour odor of vinegar is attained. Then decant to separate the sediments.
 CHAPTER IV :

RESULTS AND DISCUSSIONS

After performing the experiment base on the procedures using the materials above, after two weeks, a sour odor
was attained. But it wasn't that good odor. There should be an precise amount of the ingredients to be added. The
yeast could kill bad bacteria in the experiment.

CHAPTER V :

Recommendations:

The researcher lacks materials that could make her production of vinegar more presentable. The researcher should
add more observations in the experiment, to see how the vinegar from the first experiment differ from the other
experiments.

Conclusion:

The researcher concludes that the banana peelings could be used as an alternative source of vinegar.

Malic acid is the main acid in banana peels, with substantial quantities of oxalic acid as well (oxalic acid is why sour
grass tastes sour). Malic acid content increases substantially upon ripening, whereas the oxalic acid is metabolized
(probably via the TCA cycle) and decreases. This is one reason why the bitter taste disappears during ripening;
however, another may be that tannins in the fruit polymerize.

References

http://en.wikipedia.org/wiki/vinegar

http://en.wikipedia.org/wiki/banana

http://bicol.da.gov.ph/Opportunities/banana%20profile/topic1.html

http://ifeepenkpadayhag.blogspot.com/2008/03/effect-of-banana-leaves-on-cooked-rice.html
Glossary

acetic acid

Acetic acid (CH3COOH), also called ethanoic acid, the most important of the carboxylic acids.

Acidity

Acidity or acid reflux is a very common condition affecting many Indians.

Ascorbic acid

Ascorbic acid (vitamin C) is used to prevent or treat low levels of vitamin C in people who do not get enough of the
vitamin from their diets.

Diluted

(of a liquid) weakened by the addition of water or another solvent.

Ethanol

Ethanol (also called ethyl alcohol, grain alcohol, drinking alcohol, or simply alcohol) is a chemical compound, a simple
alcohol with the chemical formula C. 2H. 6O.

Fermentation

the chemical breakdown of a substance by bacteria, yeasts, or other microorganisms, typically involving
effervescence and the giving off of heat.

Genus Musa

The genus Musa is in the family Musaceae in the major group Angiosperms (Flowering plants).

Herbaceous

Herbaceous plants are those plants that do not have woody stems, they include many perennials, and nearly all
annuals and biennials, they include both forbs and graminoids.

Musaceae musa

Musaceae, the banana family of plants (order Zingiberales), consisting of 2 genera, Musa and Ensete, with about 50
species native to Africa, Asia, and Australia.

Nematode

nematode species that feed on plants are so tiny that you need a microscope to see them.

Pasteurize

subject (milk, wine, or other products) to a process of partial sterilization, especially one involving heat treatment or
irradiation, thus making the product safe for consumption and improving its keeping quality.

Perennials

lasting or existing for a long or apparently infinite time; enduring or continually recurring.
Rhizomes

Rhizome, also called creeping rootstalk, horizontal underground plant stem capable of producing the shoot and root
systems of a new plant.

Turbatrix aceti

Turbatrix aceti (also called vinegar eels) is a species of nematode. They feed on the acidic bacteria from vinegar and
other things, like fermented apples. They range from 1mm to 10mm long or larger. These nematodes go through a
six-stage life cycle.

Yields

In finance, the yield on a security is the amount of cash that returns to the owners of the security, in the form of
interest or dividends received from it. Normally, it does not include the price variations, distinguishing it from the
total return.