CHAPTER I Introduction

Background of the Study Nowadays, many commercial vinegars are made to sell in the markets. Usually, other companies use chemicals to improve the taste of their vinegar. For those people who cannot afford to buy commercial vinegar, especially those living in rural areas, can make their own just by using natural ingredients. According to the people in some provinces like Pangasinan, making vinegar from bananas or mangoes are possible and also delicious. If people would use this kind of fruit/s, it will be more nutritious because it has no chemicals and it will be harmless to human beings. Thinking of another fruit that can be used to make vinegar aside from lacatan bananas (Musa acuminata) took the researchers a little time to think about. The researchers came up with indian mangoes (Mangifera indica) because both of them have the same component which is the acetic acid that is one of the factors why vinegars are made. These two fruits Lacatan banana (Musa acuminata) and Indian Mango (Mangifera indica) are feasible in making vinegar. The researchers chose these fruits because making vinegar from lacatan bananas and indian mangoes are new to the people. It can help improve their healthy lifestyle because of the nutrients the bananas and the mangoes have.

Statement of the Problem The study aims to compare if which fruit Lacatan Banana (Musa acuminata) or Indian Mango (Mangifera indica) is more feasible as vinegar. So, the researchers came up with the following questions to be studied and answered. 1. Which of the two fruits Lacatan Banana (Musa acuminata) or Indian Mango indica) is more suitable to use in making vinegar? 2. Are both lacatan bananas (Musa acuminata) and indian mangoes (Mangifera indica) suitable to use as a component in making vinegar? (Mangifera

Hypotheses Based from the questions, the researchers came up with the following hypotheses: 1. Lacatan Bananas (Musa acuminata) and Indian Mangoes (Mangifera indica) are both feasible to make vinegar. 2. Lacatan Banana (Musa acuminata) or Indian Mango (Mangifera indica) is not a good component in making vinegar.

Significance of the Study Both lacatan bananas (Musa acuminata) and indian mangoes (Mangifera indica) are produced primarily in the Philippines. The importance of this study is that the people especially those living in the province or far from city markets can produce naturally brewed vinegar as their alternative for commercial vinegar. As we know, over ripped fruits are often taken to the trash, and most people doesnt eat over ripped fruits they would just leave it until it becomes

rotten. The researchers decided to use over riped fruits for it would not be wasted. The vinegar was made through fermentation without any additives or preservatives.

Scopes and Delimitation The bananas and indian mangoes that were used in conducting the experiment is limited to 1 kilogram per jar. Only the meat of the fruits was used to undergo fermentation to make vinegar. The experiment conducted 4 set ups. There are 2 set ups for each fruit. The jars were labelled as 1 month for every two jars. The experiment that was conducted for the comparative study is to know if which fruit Lacatan Bananas (Musa acuminata) or Indian Mangoes (Mangifera indica) is a more suitable component in making vinegar. The researchers compared to which is better Lacatan Bananas (Musa acuminata) or Indian Mango (Mangifera indica) to be used as an effective component in making vinegar. The researchers chose both of these fruits because they are cheap, nutritious, and commonly eaten by people especially Filipino families. Also, they contain the same building block, which is the acetic acid.

Assumptions 1. Assume that lacatan bananas (Musa acuminata) and indian mangoes (Mangifera indica) are effective components in making vinegar. 2. Assume that the jar or container that was used must be air tight so that the fermentation process wont be interrupted. 3. Assume that the change in temperature will not affect the fermentation process.

Definition of Terms Overriped Lacatan Banana is the other fruit used to compare from indian mangoes to which is a more feasible fruit in making vinegar. Overriped Indian Mango is one of the fruit used by the researchers to compare from lacatan banana to which is more feasible in making vinegar. Acetic Acid is the main component of vinegar (apart from water; vinegar is roughly 8% acetic acid by volume), and has a distinctive sour taste and pungent smell. Fermentation - is the conversion of a carbohydrate such as sugar into an acid or an alcohol. Vinegar - is a liquid undergoes fermentation of ethanol and one of the ingredients in acetic acid.

CHAPTER II Review of Related Studies and Literature

Related Literature Lacatan Bananas Lacatan, sold in Luzon, sometimes comes from Mindanao. These bananas are more expensive because of their better quality and additional transport costs. Hence, lacatan produced in Luzon provinces can be very competitive, with market opportunities available in the growers own public markets and in the huge Metro Manila markets. Fruits can be harvested 8-12 months after planting. Suckers are allowed to grow for the next fruiting cycle and repeated for another cycle as long as plants are healthy. (Retrieved from:http://www.mixph.com/2010/02/lakatanbanana-growing-and-production-with-roi.html)

Indian Mangoes It is a species of mango in the Anacardiaceous family. It is found in the wild in India and cultivated varieties have been introduced to other warm regions of the world. It is the largest fruit-tree in the world, capable of a height of one-hundred feet and an average circumference of twelve to fourteen feet, sometimes reaching twenty. (Retrieved from: https://en.wikipedia.org/wiki/Mangifera_indica) The species appears to have been domesticated about 4,000 years ago. The species was brought to East Asia around 400-500 BCE from India; next, in the 15th century to the Philippines; and then, in the 16th century to Africa and Brazil by the Portuguese. The species was described for science by Linnaeus in 1753.
5

Mango is the nationalfruit of India and the Philippines. It finds mention in the songs of 4th century CE Sanskrit poet, Kalidasa, prior to it is believed to have been tasted by Alexander (3rd century BCE) and Chinese pilgrim, Hieun Tsang (7th century CE). Later in 16th century Mughal Emperor, Akbarplanted 100,000 mango trees in Darbhanga, Bihar at a place now known as Lakhi Bagh. (Retrieved from:

https://en.wikipedia.org/wiki/Mangifera_indica)

Acetic acid It is an organic compound with the chemical formula CH3COOH. It is a colourless liquid that when undiluted is also called glacial acetic acid. Acetic acid is the main component of vinegar (apart from water; vinegar is roughly 8% acetic acid by volume), and has a distinctive sour taste and pungent smell. Besides its production as household vinegar, it is mainly produced as a precursor to polyvinyl acetate and cellulose acetate. Although it is classified as a weak acid, concentrated acetic acid is corrosive and attacks the skin. (Retrieved from:

http://en.wikipedia.org/wiki/Acetic_acid) Acetic acid is one of the simplest carboxylic acids. It is an important chemical reagent and industrial chemical, mainly used in the production of cellulose

acetate for photographic film and polyvinyl acetate for wood glue, as well as synthetic fibres and fabrics. In households, diluted acetic acid is often used in descaling agents. In the food industry, acetic acid is used under the food additive code E260 as an acidity regulator and as a condiment. As a food additive it is approved for usage in many countries, including Canada, the EU, USA and Australia and New Zealand. The global demand of acetic acid is around 6.5 million tonnes per year (Mt/a), of which approximately 1.5 Mt/a is met by recycling; the
6

remainder is manufactured from petrochemical feedstock. As a chemical reagent, biological sources of acetic acid are of interest but generally uncompetitive. Vinegar is dilute acetic acid, often produced by fermentation and subsequent oxidation of ethanol. (Retrieved from: http://en.wikipedia.org/wiki/Acetic_acid)

Vinegar Takeyoshi Nakayama stated that vinegar production is in principle based upon fermentation by acetic-acid bacteria growing in a medium containing ethanol. The quality of the vinegar produced will naturally be dependent mainly on the fermentative properties of bacteria, the culture medium and conditions applied. In commercial production of vinegar, investigations mostly been directed to the improvement of the quality of the vinegar. However much remains to be known how to regulate the oxidative fermentation to make vinegar uniform. Oxidative fermentation of ethanol by acetic acid-bacteria has been studied by many investigators. Tamiya and Tanaka reported that ethanol oxidation by a strain of Acetobacter was inhibited by carbon

monoxide, and that this inhibition was restored by light-irradiation. They also found that the fermentation was inhibited by a cyanide. Biochemical studies in the oxidative fermentation of ethanol by Acetobacter sp. With special reference to the accumulation of much acetic acid in the system as a metabolic intermediate of ethanol. (Retrieved from: http://jb.oxfordjournals.org/content/46/9/1217.extract)

Related Studies Banana Peelings as Vinegar Banana plant or plantation is abundant in the Philippines and since we dont make use of the banana peelings, and it contains beg amount of acetic acid, then we could make use of the banana peelings as an alternative source of vinegar. This is why researchers before came up to study how the banana peelings from ripe ones can be made into a vinegar. (Retrieved from: http://ifeepenkpadayhag.blogspot.com/2008/03/effect-of-banana-leaves-on-cooked-rice.html). Vinegar is also known as a good ingredient for health, but banana vinegar is much better because banana is a fruit rich in dietary fiber and vitamins. It is also rich in potassium that plays in the reducing the risk of high blood pressure and stroke, increasing strength and reducing stress. (Retrieved from: http://www.mixph.com/2010/07/how-to-make-vinegar-from-bananaand-peelings.html)

Unripe Mangoes as Vinegar Vinegar making is popular nowadays and it is also very helpful in the world in the field of food processing and preservatives. It is also one of the important ingredient in cooking food and other delicacies. Thus many people continue to experiment different fruit as vinegar to have to produce better quality and quantity .(Retrieved from: http://einstein-open-research2007.blogspot.com/2008/04/abstract-vinegar-making-is-popular.html)

CHAPTER III Methodology

Research Design The researchers used an experimental design since the main objective of this research study is to compare which is more effective -- lacatan bananas (Musa acuminata) or indian mangoes (Mangifera indica) in making vinegar. The researchers surveyed 20 individuals to determine which vinegar is more effective in taste and appearance. This study aims to determine if lacatan banana (Musa acuminata) or indian mango (Mangifera indica) can produce a standard pH level and nutritional contents that can be safe for human consumption. Set-ups The researchers made 4 set-ups for the experimentation. For each month, there are two samples for each fruit. Each of the set-ups has 1 replicate. There are equal amounts of lacatan banana (Musa acuminata) and indian mango (Mangifera indica) for each set-up. It was weighed 1 kilo each before it was put in their respective jars. All of the 4 jars were sterilized for 30 minutes at the same time and at the same amount of hot water. Every week, the samples are being checked and put back in their same place again

Procedure In this experiment, the materials needed are sterilized jars, knives, chopping boards, weighing scale, bowls and especially the lacatan bananas (Musa acuminata) and indian mangoes
9

(Mangifera indica). The lacatan bananas (Musa acuminata) and indian mangoes (Mangifera indica) are being peeled off and chopped in a bite size. The researchers did not use any processes other than letting the fruits undergo natural fermentation.

10

CHAPTER IV Data Presentation and Analysis

Presentation and Discussion of Data The researchers accomplished this research paper by following the procedures properly. Sterilized materials are very important to avoid contamination that can cause interruption during the fermentation process. The bananas and mangoes must be peeled cleanly and washed properly into smaller slices to be able to fit them into the sterilized jars. Table 1. pH (Power of Hydrogen) level of the Acetic Acid of the Lacatan Banana (Musa acuminata) or Indian Mango (Mangifera indica) vinegar.

Lacatan Banana Vinegar

Indian Mango Vinegar

pH (Power of Hydrogen) Level

4.33

4.10

Table 1 shows the pH (Power of Hydrogen) level of the acetic acid of the lacatan banana (Musa acuminata) is higher than the pH level of indian mango (Mangifera indica). It clearly

11

means that lacatan banana (Musa acuminata) is more acidic, therefore, it is more sour than indian mango (Mangifera indica).

Table 2. The Nutritional contents of Indian mango (Mangifera indica) Lacatan banana (Musa acuminata) and their values in terms of percentage.

Nutritional Contents Vitamin A Magnesium Potassium Phosphorus Calcium Vitamin C Calories

Protein

Lacatan Banana
3%

Indian Mango
7%

15%

3%

23%

4%

5%

2%

1%

1%

33%

44%

4%

3%

Carbohydrates

93%

94%

Fats

3%

Table 2 shows that the nutritional content of (Mangifera indica) Lacatan banana (Musa acuminata) has very different percentages. The researchers cannot say which is healthier because
12

both fruits have their own amounts of nutrients that each other dont have or somehow h ave but not with a tad difference from each other.

Table 3. Survey according to the taste and appearance of the vinegar.

Characteristics of Vinegar

Vinegar 1 (Lacatan Banana)

Vinegar 2 (Indian Mango)

A.) Taste Good Sourness Sweetness Bitterness 4 11 8 Better 13 4 8 Best 3 5 3 Good 1 9 5 Better 7 7 5 Best 10 2 8

B.) Appearance Color 8 6 7 7 8 10 4 5 2 6 7 7 9 7 6 4 5 6

Texture Odor

13

CHAPTER V Findings, Conclusions and Recommendations

Summary of Findings/Conclusion The study revealed the following findings, namely: 1. The pH (Power of Hydrogen) level of indian mango (Mangifera indica) vinegar is 4.10, which is more acidic than lacatan banana (Musa acuminata). Therefore, Indian mango is more sour compared to the sourness of the lacatan banana (Musa acuminata), because the pH (Power of Hydrogen) level of the lacatan banana (Musa acuminata), is lower than the Indian mangos acetic acid pH level which is 4.33.

2. The mass of the fruits the researchers used to put in the containers was only 1 kilo for each sample. Therefore, when the due date came, the amount of liquid extracted was limited than the expected.

3. The Nutritional contents of both vinegars has the highest percentage of Carbohydrates and Vitamin C which gives high amount of energy.

4. According to the survey conducted, the researchers found that the majority of students liked the indian Mango (Mangifera indica) more than the lacatan banana (Musa acuminata) vinegar. Therefore, indian Mango (Mangifera indica) is a more effective vinegar than lacatan banana (Musa acuminate).

14

Recommendations The mentioned conclusions led to the following recommendations: 1. Increase the mass of the fruit to be able to produce more vinegar. 2. Try using a catalyst such as yeast to shorten the time of the fermentation process. 3. Try other fruits that can be used as the main ingredient to produce a naturally brewed vinegar.

15

APPENDIX A

Figure 1. Sterilizing the Jars

Figure 2. Peeling and Slicing of Fruits

16

Figure 3. Weighing and Packing

Figure 4. Labeling the set-ups

17

Figure 5. Extracting the vinegar after one month

Figure 6. Extracted Vinegar

18

BIBLOGRAPHY

Lacatan Bananas. (Retrieved from:http://www.mixph.com/2010/02/lakatan-banana-growing-andproduction-with-roi.html)

Acetic acid. (Retrieved from: http://en.wikipedia.org/wiki/Acetic_acid)

Vinegar. (Retrieved from: http://jb.oxfordjournals.org/content/46/9/1217.extract)

Indian Mangoes (Retrieved from: https://en.wikipedia.org/wiki/Mangifera_indica)

Banana

Peelings

as

Vinegar

(Retrieved

from:

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

Unripe

Mangoes

as

Vinegar

(Retrieved

from:

http://einstein-open-research-

2007.blogspot.com/2008/04/abstract-vinegar-making-is-popular.html)

19