The Feasibility of Banana Peelings as Source of

Vinegar

INTRODUCTION
BACKGROUND OF THE STUDY:

Musaceae musa or also known as the Banana plant. Bananas are fast-growing herbaceous
perennials arising from underground rhozomes. 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.

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 eleminate any
potential adulteration.

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 fourty
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 celcius to 65 degree celcius. 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.

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.

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 sourgrass
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.

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.h
tml )
J.H. CERILLES STATE COLLEGE

DUMINGAG, ZAMBOANGA DEL SUR

SCHOOL OF TEACHER EDUCATION
BEED-1 NIGHT

GEC- 103 SCIENCE TECHNOLOGY AND

SOCIETY

SUBMITTED BY: ALBIOS, JULIE ANN C.

AMIGO, MARY GRACE O.

SUBMITTED TO: RHIVEE MAE H. CONOL