Kamias: New Alternative for High Quality Vinegar Production

Siddharta Arwel S. Blanco

Klarissa L. Brodith
Andrea Faye C. Castelltort
Lawrence L. Cezar
Nikki DC. Dedicatoria
 INTRODUCTION

In its broadest sense, fermentation refers to any process by which organic foods are
converted into simpler compounds, and chemical energy, the ATP, is produced. The most familiar
type of fermentation is the process by which sugars and starches are converted to alcohol by
enzymes in yeasts. Enzymes, as defined, are chemicals that act as catalysts, which spark reactions.
This process is used commercially, especially in some vegetable dishes, soy foods, dairy products,
and also condiments – in which vinegar takes a commendation.
Vinegar is an acidic liquid produced through fermentation, commonly used in cooking not
only for its flavor qualities, but also its chemical properties. Vinegar can be made from a variety
of original ingredients, each lending its own unique flavors and qualities. Most studies show that
natural vinegar is a better food additive than synthetic vinegar as it carries essential amino acids
from its fruit source and is reported to act as a medicine for many illnesses. This type of vinegar
production process has been improved to shorten the processing time as well as yielding a high
concentration of acetic acid and thus resulting in a low cost and high quality production of vinegar
from agricultural by-products.
Fruits have been parts of our lives since we were little. We would think that fruits are
healthy and we should always eat these, but little did we know that fruits do not only act as a
healthy food in this world. They also could be a building block to form something larger, or
something new.
For the perfomance task about vinegar fermentation, the researchers chose Kamias (local
term) from the fruit-bearing Bilimbi tree (Averrhoa bilimbi), as the main ingredient. Kamias can
be found growing wild in most areas in the Philippines. The fruits are green, are the size of your
thumb on the average and are cylindrical to pear-shaped. In our city market nowadays, Kamias is
not really frequently seen, perhaps because most home cooks prefer the convenience of instant
sinigang soup mixes, but nothing can beat real, fresh fruit in terms of safety and nutrition.
The researchers will perform the task using this sour, natural fruit without any preservatives
to ensure high quality production of vinegar.
 RATIONALE OF THE STUDY

o The said study is significant because fruit vinegars are high in acetic acid, which
increases the body's absorption of important vitamins and minerals needed.
o Fruit vinegar can also help people eliminate the fatigue effectively. Various kinds
of organic acid and amino acid contained in it can remove the depositional lactic
acid and eliminate the fatigue for people. When people feel tired, they can drink
fruit vinegar so as to recover the normal functions of the metabolism and regain the
energy.
o It can benefit not only the youth, but people of different ages, too.
o The study, as well, will lead to the diversification of Kamias products and
consequently will increase the income of local farmers and small entrepreneurs.

OBJECTIVES OF THE STUDY

Following are the objectives of the study:

o The study aims to determine, under what experimental or environmental condition

will yield high quality vinegar, in a shorter period of time.
o To assign two variables and one control group in the said project.
o To perform the appropriate test for the vinegar.
o Investigate the suitability of Kamias as a substrate for vinegar production and
improve the process.
 HYPOTHESIS OF THE STUDY

o Kamias and yeast are effective ingredients for vinegar fermentation.

o The amount of yeast controls the fermentation of the vinegar.
o A fruit vinegar is a high quality vinegar.

METHODOLOGY

Sample Collection
First, take 2 kilograms of overripe Kamias the mash them with 2 kilograms of sugar.
Next, equally divide the substrate into two wide-mouth, gallon size glass containers and add
some water up to four fifths of the container and shake or stir well.
Yeast Addition
Place one tablespoon of commercial or baker's yeast into each jar and stir again, don't
forget to cover the jars with sinamay or kulambo textile to keep them aerated during
fermentation. And remember, not to seal the cover.
A froth will noticeably rise after 2-5 hours. When this happens, stir the substrate to calm
it. For the first week, stir it once daily. Let it stand for 3-4 weeks until solids can be seen at the
bottom. Keep it a shaded area of the house.
Fermentation
Gradually pour the filtrate into another container and plug it with cotton to allow air to
circulate. This is where the ageing phase starts. Ageing may last for 2-3 months. The longer it
stays in this phase, the better the quality of the vinegar.
To harvest the kamias vinegar, gradually pour the contents into airtight bottles using a
small siphon to filter the sediments.
 REFERENCES

Electronic Sources:

1. Fermentation. Retrieved from: http://www.biology-online.org/dictionary/Fermentation

2. The Health Care Effect of Fruit Vinegar. Retrieved from:
http://www.lookchem.com/Chempedia/Health-and-Chemical/8035.html
3. How Do You Produce Vinegar With Kamias? Retrieved from:
http://www.lookchem.com/Chempedia/Health-and-Chemical/8035.html
4. Moncel, B. 2017. Retrieved from: https://www.thespruce.com/what-is-vinegar-1328647
5. Fermentation. Retrieved from: http://www.scienceclarified.com/Ex-
Ga/Fermentation.html

Books:

1. Johnston, C.S.; and Gaas, C.A. (2006). Vinegar: Medicinal uses and antiglycemic effect.
Medscape General Medicine, 8(2), 61.