EVALUATION OF VINEGAR PRODUCTION PROPERTIES OF Garcina kola AND Artocarpus heterophyllus ......

Vinegar is an acetic acid liquid created by fermentation from a suitable agricultural raw material containing starch or sugars as a carbon source that is also suitable for human consumption. The purpose of this study is to determine the potential of Garcina kola (Bitter Kola) and Artocarpus heterophyllus to produce vinegar (Jack fruit). Bitter kola and jack fruit fermentations were carried out with added inoculant and naturally by indigenous inoculant for seven days at 30oC for alcoholic fermentation and 28 days for acetic fermentation, with some samples being boiled and one group receiving added inoculant while the other did not. A proximate study of the vinegar produced was also performed in order to determine its nutritional quality. The pH of the vinegar ranged from 2.6 to 2.9 for bitter kola, 3.20-3.73 for jackfruit with peel, and pH 3.20-3.40 for jackfruit without peel, according to the findings. Bitter kola has an acetic acid yield of 0.80-2.30 percent, jackfruit with peel has an acetic acid yield of 0.80-1.92 percent, and jackfruit without peel has an acetic acid yield of 0.98-1.92 percent. The alcohol concentration ranged from 0 to 0.5. The specific gravity is between 1.001 and 1.083. Acetobacter sp. is the putative bacteria found in the samples. With 3.49 logcfu/ml, Sample 4A Natural had the highest colony count of Acetic acid bacteria. With 2.45 percent protein, 1.5 percent ash, and 17.3 percent total solids, the jackfruit with peel vinegar had the highest protein, ash, and total solid content. With a moisture percentage of 88.36%, the jackfruit sans peel vinegar had the highest moisture content. In general, the substrates tested, such as bitterkola and jackfruit, have shown to be capable of being used in vinegar production and to include some nutritional properties, albeit further optimization is required to maximise production of vinegar of higher quality.

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