Kamias (Averrhoa bilimbi)

Fruit Extract as Vinegar

A Science Investigatory Project Proposal

Submitted by

Gerieleen Faith Baylon

Rollen Bayo-ang

Cielo Yahn Villamayor

In Partial Fulfillment of the Requirements in the Subject

Research II

Submitted to

Franz Ian D. Solomon

Research Teacher

Barotac Nuevo National Comprehensive High School

Special Program in Science, Technology, and Engineering

May 2022
 CHAPTER 1

INTRODUCTION

Background of the Study

Averrhoa bilimbi L. (Oxalidaceae) is an oblong sour fruit native to Malaysia

and Indonesia that is consumed fresh and used in the making of vinegar. The

researchers have come up with the idea of producing the vinegar out of kamias fruits

for the reason that the resource is available and common in the country yet it is one of

the most underutilized fruits in the continent. Furthermore, the variable and the

desired product have some similar properties. The acidity, for instance, gives the

researchers the concept of utilizing the fruit to produce a different yet comparable

material.

Vinegar is an alcoholic and subsequent acetic fermentation condiment created

from various sugary and starchy ingredients. There are several methods for making

vinegar, as well as a variety of raw components. A common element in Filipino

cuisine, vinegar is known as “suka” in Filipino. It is a vital ingredient in many basic

Philippine preparations, making it a defining quality of their cuisines.

The researchers came up with a study that will allow consumers who use

vinegar on a regular basis to have an alternative method of creating vinegar for the

first time. Cooks and parents who enjoy making food for their children are most likely

to profit from this study. Because coconut-derived vinegars are becoming scarce,

Kamias can be a perfect substitute if the study is confirmed to be valid.

Statement of the Problem

The researchers, in the conduct of this study entitled Averrhoa bilimbi Fruit

extract as Vinegar are guided by the following research questions:

1. Is there a significant difference in the pH of the vinegar of kamias as compared

with the commercial vinegar?

2. Is the vinegar made from kamias acceptable in terms of its smell and taste?

Hypotheses

1. There is no significant difference in the pH of the vinegar made from kamias and

the commercial one.

2. The vinegar from kamias is acceptable in terms of its smell and taste.

Significance of the Study

This study will be capable of coming up with a vinegar product that could be a

an alternative to coconut-derived vinegar. This study could be potentially beneficial to

the following:

Community. This will benefit the community because it will make the most of

Kamias, which grows excellently in our land’s soil and climate, which is rarely put to

use. Resource and financial management will be improved for the country as a result

of this.

Industry. It will provide a new source of vinegar, the outcome will be significant for

the industry.

Department of Agriculture. To recognize this as a source of vinegar that is natural

and also to promote other uses of kamias fruit.

Futures Researchers. Our study well serve of future references for students studying

the same subject. This research will provide valuable information to some researchers,

as well as companies who deal with emphasis on the efficiency of this plant as a

sustainable vinegar replacement.

Definition of Terms

In order to give light and further understanding to the study, the following terms are

defined conceptually and operationally.

Acid - A compound which has a pH level lower than seven

- as used in the study, this refers to the classification of the product that will be

produced based on its pH.

Kamias (Averrhoa bilimbi)- is a fruit-bearing tree of the genius Averrhoa, family

Oxalidaceae.

- in this study, this refers to the fruit which will serve as the main material in

making vinegar

Fermentation- Storing the substance is a jar. Chemical decomposition of an organic

substance without the use of oxygen.

- this refers to the process that will be used to produce the vinegar from

kamias extract.

Vinegar- A sour-tasting liquid containing acetic acid, obtained by fermenting dilute

alcoholic liquids, typically wine, cider, or bees, and used as a condiment or for

pickling.

- this refers to the product that will be produced from the kamias fruit extract

Condiments- Substances used to season foods.

- this refers to how vinegar is being used as a food

Scope and Limitations of Study

This researchers will use experimental method for this study. It makes use of

controlled variables or structures, in which waste or native materials to be

experimented upon and made into a new product. With this method, the researchers

hopes to create a product that would help improve man’s lifestyle as well as conserve

and preserve nature. This study will be conducted from March to May at zone 4,

Cabilauan, Barotac Nuevo, Iloilo.The dependent variable is the acerbity of the

experimented vinegar, for the variations applied to each treatment will affect its

acerbity of the vinegar. The independent variable is the balimbi itself for the

dependent variable relies on the adjustments of balimbi in every treatment.

 Chapter II

REVIEW OF RELATED LITERATURE

Nature of Vinegar

Distilled white vinegar is an effective and chemical-free household cleaner. The acetic

acid in vinegar kills many strains of bacteria on household surfaces and inhibits the

growth of new bacteria and mold. Vinegar is an all-natural cleaner. It has been used as

a folk remedy to treat infections and to treat stings. Tablets of apple cider vinegar

have been touted as remedies for conditions such as hemorrhoids, hypertension,

arthritis, sore throats, and indigestion. Vinegar has been used medically to reduce

bacteriuria in patients with chronic indwelling urinary catheters. There are many

reports in the Russian literature of adverse reactions to vinegar essence and the

treatment of such reactions.

Biology of Kamias

A. bilimbi is a commonly cultivated tree species of the Old World tropics introduced

in the 1790s to the Neotropics, where it has since naturalized (Macfadyen, 1837;

Morton, 1987). The species is also cultivated in western Africa (Burkill, 1985). It is

listed in the Global Compendium of Weeds as a “naturalised, weed” (Randall, 2012)

and is known to be invasive in the Old World tropics (Space et al., 2003). A risk

assessment prepared for Hawaii gave the species a score of 1, indicating the need for

further evaluation of its invasiveness (PIER, 2015). Fruit contains potassium oxalate.

Kamias is considered antibacterial, astringent, antiscorbutic, febrifuge, antidiabetic,

stomachic, refrigerant. Fruit considered astringent, refrigerant, and stomachic. Studies

haves shown antimicrobial, anti-inflammatory, cytotoxic, antioxidant, antifertility,

and antibacterial properties. Kamias can also be use to remove stain because of high
oxalic acid content, removing rust and stains from metal blades. Can be a skin rub for

allergies and an ingredient in making wine.

Production of Vinegar

The fruit juice or other liquid contains sugar, which is converted into alcohol and

carbon dioxide gas by the actions of yeast enzymes. The alcohol thus formed

combines with atmospheric oxygen by the action of Acetobacter bacteria, forming

acetic acid and water. Organic acids and esters derived from the fruit or other source

material are also present and are responsible for the flavour and aroma variations of

vinegar. Table vinegar contains approximately 4 percent acetic acid. Despite its

ancient origin, the technology of vinegar production advanced slowly, improvements

consisting principally of better methods of aeration. The Orleans process, best-known

of the old methods, used a barrel of about 50 gallons (200 l) capacity. A mash

consisting of wine or other alcoholic liquid was poured into the barrel, and a small

amount of vinegar containing a mass of vinegar bacteria, called mother of vinegar,

was added to start the reaction. One or two small air holes drilled above the liquid

level exposed the surface to aeration. The finished vinegar was drawn off through a

wooden spigot near the bottom. Care was taken in refilling the barrel with the new

charge of raw ingredients to avoid breaking up the surface film of bacteria.

Common Plant Sources of Vinegar

According to Louis Pasteur, vinegar can be made from a variety of liquids, including

malted barley, sugar cane, coconut, rice, and cider; however, as its name suggests, it

was probably first made from wine. The word vinegar derives from the Old French

vinaigre, meaning "sour wine." (1858)

 Chapter III

METHODOLOGY

Collection and Preparation

The Kamias fruit came from the Kamias tree. The researchers washed the

Kamias fruit in water after they have obtained it. Following that, the researchers begin

preparing the juice. Pass the fruits through a food processor or blender to make the

juice. Blend the fruits until they become liquefied. Using a cheesecloth, press the

mixed fruits. Then, pour the juice into a container and add 1/4 pound of sugar every

liter of juice.

The experiment will be conducted with three samples. The experiment

samples are as follows: Set-up A - with sugar; Set-up B - without sugar; Set-up C-

control group. The set-ups will undergo two two different processes of extraction: (a)

through the use of a blender and (b) through hanging the material using a cheesecloth.

Fermentation

To ferment the juice (alcoholic fermentation), add 1/8 teaspoon of dry active

yeast or an equivalent amount of compressed yeast to every quart of the tested juice.

Hydrate the yeast in a small amount of the juice before adding to the whole quality to

be used. Mix throughly with the juice. Transfer in a well-covered bottle or glass jar.

Cover with a cloth to avoid entrance of contaminants. Let it stand for 2 weeks or until

gas formation has ceased. After 2 weeks, filter the extract with a cloth to remove the

sediments. Let it stand for another 1 to 2 weeks until it becomes clear and all the

sediments will settle down. After 45 days of fermentation, filter the fermented extract

to remove all the sediments.

pH Test

A pH meter and commercially available or manufactured signaling techniques

are typically used to determine the acidic or basic composition of materials. The

aqueous and ethanolic extracts of kamias were used to make an environmentally

friendly pH indicator in this work. The pH indicator paper from Kamias was

calibrated with buffer solutions ranging from 0 to 14 pH to produce a colored chart.

this served as baseline for the product’s subsequent effectiveness and acceptability

evaluations.

Acceptability of Smell and Taste

The goal of this investigation was to see if kamias could be turned into vinegar.

To see if there were any discrepancies in its quality attributes, two methods were

applied. Wine quality features were described using sensory evaluation in terms of

aroma and taste. Acceptability was measured on a 5-point scale, with five indicating

extreme liking and one indicating extreme dislike. The t-test was performed to

compare the acceptability of kamias vinegar and Datu Puti (commercial vinegar).

Data Analysis

The data from the experiment will be analyzed using analysis of variance to

compare the means of three or more treatments, specifically in their pH. For the

acceptability of the vinegar in terms of its smell and taste, Likert scale questionnaires

will be utilized and will be analyzed using means and standard deviation.
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