THE EFFICACY OF CARDABA BANANA PEEL AS A POTENTIAL SOURCE

OF NATURAL WINE

A Research Paper
Presented to the Senior High School Faculty of
ACLC College of Ormoc City, Inc.

In Partial Fulfillment
Of the Requirements for the Inquiries, Investigation, and Immersion subject
Senior High School Department
Science, Technology, Engineering, and Mathematics (STEM)

By

Baltonado, Shanley Mae D.

Biore, Trixie C.
Caballero, Kennith C.
Calabia, John Paul T.
Dela Cruz, Richard Jefferson D.
Miranda, Eire Clare Kerry S.
Penserga, Lovelyn
Revecho, Justine Camille E.
Tan, Charles Brent G.

May 2023
 CHAPTER I
INTRODUCTION

Background of the Study

Banana is an international fruit that is commonly used in various products, such as

pastries, juices, and other food products. The Philippines is one of the known nations to be

abundant of agricultural resources and is quite known as a country. Here in the Philippines,

there are a lot of residents who consider wines as a major component in traditional

occasions. The Philippines is one of the countries that is bountiful of natural resources such

as banana, copra, abaca, and rice. (Clarke, Radnidge, Lai, Jensen, & Hardin, 2008). Banana

is one of the most widely cultivated crops in the world, and the Philippines is one of the

top producers of bananas globally. However, the banana industry generates a significant

amount of waste, particularly the peel, which is often discarded as waste and can contribute

to environmental problems.

Banana peel is a major by-product in the pulp industry in the Philippines, and it

contains various bioactive compounds like polyphenols, carotenoids, and others (Leong,

2016). Previous studies have explored the potential uses of banana peel in the Philippines,

such as its use as a source of dietary fibers and pectins, a potential absorbent for removing

toxic compounds, and a source of valuable compounds for industrial purposes (Acabal,

Barliso & Pandez, 2016). Banana is a widely cultivated fruit with various nutritional and

therapeutic properties. Its peel, which accounts for 18-33% of the whole fruit, is often

discarded as a waste product. However, recent studies have shown that banana peels are a
potential source of bioactive compounds, such as polyphenols and carotenoids, which have

multiple biological effects and therapeutic properties (Dã-az, et. al, 2017).

In the context of wine production, a study has been conducted to evaluate the effects

of adding banana (Musa acuminata var. Cavendish) peel to banana wine, focusing on its

physico-chemical, microbiological, and sensory qualities (JFST, 2003). The study found

that the addition of fruit peel (0, 5, 10, and 15%) had significant effects on the wine's

characteristics. Wine is a fermented beverage typically made from grapes, specifically the

species Vitis vinifera. However, there is growing interest in exploring alternative sources

for wine production, including fruits and their by-products.

The researchers aim to promote the utilization of every possible food source and

use every part to eliminate waste and help the environment. In this regard, the researchers

plan to produce natural wine from banana peelings, which are usually thrown away after

eating the banana. The experimental study will assess the acceptability of banana peel wine

by evaluating its appearance (color), taste (texture), aroma, alcohol content, and overall

acceptability.

The researchers' goal is to provide a sustainable alternative to reduce food waste

and promote the natural products of the municipality. The potential applications of banana

peels depend on their chemical composition, and they can be used for industrial processes,

such as the production of chips, dried pulps, jams, wine, beer, and sauce. The researchers'

study will contribute to a circular economy by recovering banana waste-loss from

production and processing. The study will also help minimize malnutrition and hunger in

developing countries by utilizing food waste and byproducts as a sustainable alternative.

Statement of the Problem

Banana peelings are often discarded after eating the banana, which leads to food waste

and environmental problems. This study aims to investigate the potential of cardaba banana

peels as a source of natural wine.

Specifically, the researchers aim to answer the following questions:

1.) Does the cardaba banana peel wine pass the standard of a natural wine in terms of:

1.1 Color

1.2 Taste

1.3 Aroma

2.) What is the optimum formulation of cardaba banana peel wine?

2.1 TO- Coconut Wine (Commercial Wine)

2.2 TI- 300 grams of Banana Peel, 1/ 3 tablespoon of Sugar, 10 grams of Yeast

2.3 T2- 300 grams of Banana Peel, 2/ 3 tablespoon of Sugar, 20 grams of Yeast

2.4 T3- 300 grams of Banana Peel, 1 tablespoon of Sugar, 30 grams of Yeast

3.) Is there a significant difference in various treatments of cardaba banana peel wine?

The study aims to provide a sustainable alternative to reduce food waste and promote

the natural products of the municipality. Entrepreneurs can leverage this opportunity to

create a profitable and socially responsible business model. The potential markets for

cardaba banana peel wine include eco-conscious consumers, health enthusiasts, and wine

enthusiasts who are looking for unique and sustainable products. Entrepreneurs can

collaborate with local farmers and producers to source banana peelings and promote
sustainable agriculture. The challenges and opportunities for entrepreneurs in the

production and marketing of cardaba banana peel wine include sourcing high-quality

banana peelings, optimizing the formulation and production process, complying with

regulatory requirements, and creating a strong brand and marketing strategy. Entrepreneurs

can leverage the circular economy and sustainable development goals to create a

competitive advantage and differentiate their products in the market. The study aims to

propose the acceptability, salability, and profitability of banana peelings, which can

contribute to sustainable entrepreneurship and promote the economic development of the

municipality.

Research Hypothesis

𝐻𝑜 : There is no significant difference among the formulation in terms of color, taste and

aroma.

𝐻𝑎 : There is a significant difference among the formulation in terms of color, taste, and

aroma.
 Conceptual Framework

PROCESS

1. Gather enough banana

INPUT peels. OUTPUT
2. Thoroughly clean the
banana peels.
Banana Peel 3. Bring those banana peels
into a boil, for a maximum of CARDABA
(Cardaba) BANANA
45 minutes in a 120 degree
celsius heat PEEL WINE
4. Gather the extract from the
boiled banana peels.
5. Strain the extract to
separate the excess particles
to completely start the
fermentation process.
6. Put the extracts to a clean
container, add an exact
amount of sugar (depends
upon how many liters of the
banana peel gathered).
7. Start the fermentation
(Figure 1)
process, typically 10 to 15
days prior.

The Schematic Diagram of the Input, Process, and Output approach of the study.

The process includes the tools and analysis in gathering the data, while the output is the

outcome based on the result of the study

Scope and Delimitation

The Grade 12 STEM Neon researchers from ACLC College of Ormoc will conduct

research from December 2022 to April 2023 to determine the efficacy of using cardaba

banana as a potential source in wine-making. The research will be conducted to the

Hospitality Management (HM) students of ACLC College of Ormoc, and will not include

other students who did not take the HM course.

The study will only use cardaba banana peel to produce wine, and other types of

banana peel will not be utilized. The study will only test the color, taste, and aroma of the

wine produced from cardaba banana peel, and will not cover other methods or techniques

of wine-making, or study the chemical composition of the banana peel.

Significance of the Study

The study on the efficacy of cardaba banana peel as a potential source of natural

wine can have significant implications for farmers, entrepreneurs, and future researchers.

Here are some of the potential benefits:

Promotes sustainable agriculture: The utilization of banana by-products can

contribute to sustainable agriculture by reducing waste and increasing the value of banana

crops.

Offers opportunities for entrepreneurship: The utilization of cardaba banana

peel as a potential source of natural wine can provide opportunities for entrepreneurship,

particularly for small-scale farmers and local communities.

 Provides knowledge about banana by-products: The study can provide farmers

with more knowledge about the potential uses of banana by-products, specifically the peel,

which is often discarded as waste.

On the other hand, the study on the efficacy of cardaba banana peel as a potential

source of natural wine can have significant implications for entrepreneurs and small

business owners. Here are some of the potential benefits:

Provides a new source of revenue: The study can provide entrepreneurs with a

new source of revenue by exploring the potential of cardaba banana peel as a source of

natural wine.

Encourages innovation and creativity: The study encourages innovation and

creativity in the food and beverage industry by exploring new sources of natural wine.

Promotes sustainable practices: The utilization of banana by-products can

contribute to sustainable agriculture by reducing waste and increasing the value of banana

crops.

Definition of Terms

Efficacy- The ability of something to produce a desired or intended result.

Cardaba Banana- A type of banana that is commonly grown in the Philippines and other

Southeast Asian countries. It is also known as Saba banana and is often used in cooking

and baking.

Natural wine- Wine made without the use of chemicals or additives, using only naturally

occurring yeasts and minimal intervention in the winemaking process.

 CHAPTER II

REVIEW OF RELATED LITERATURE AND STUDIES

In recent years, scientists’ interest in agricultural waste has increased, and the waste

has become attractive to explore and benefit from, rather than being neglected waste.

Banana peels have attracted the attention of researchers due to their bioactive chemical

components. The theoretical framework for the efficacy of cardaba banana peel as a

potential source of natural wine can be based on the following concept discussed below.

In terms of wine formulation, Banana peels have been studied as a potential source of

natural wine. Here are some relevant studies:

A. Formulation in Banna Peel Wine

According to Wafaa M. Hikal (2022), it has been shown that banana peel (Musa

sapientum) contains many nutrients and minerals. The mineral composition of banana peel

was phosphorus, iron, calcium, magnesium, and sodium. The chemical composition of six

varieties of fruit peels of the banana and plantain was studied by Emaga et al. (2022). Their

results reveal that the varieties did not consistently affect chemical constituents. However,

the maturation of fruits involved an increase insoluble sugar content and, at the same time,

a decrease in starch. The degradation of starch under endogenous enzymes may explain the

increase in the soluble sugar content.

Furthermore, Debabanya Mohapatra (2010) emphasized that maturation of fruits

involves, increase in soluble sugar, decrease in starch and hemicelluloses, and slight

increase in protein and lipid content. Degradation of starch and hemicelluloses by

endogenous enzymes may explain increase in soluble sugar content, hence Debabanya
Mohapatra (2010) claims that Sugar content of fully mature banana is quite high that makes

it an ideal substrate for wine making. The ground water available in the country, in general,

is potable and suitable for various usages. The commonly observed contaminants such as

Arsenic, Fluoride and Iron are geogenic (occurring due to natural causes mainly through

rock-water interaction).

A study on banana fruit peel (Shah & Patel, 2012) assessed banana peels as a

substrate and were able to produce alcohol and citric acid with the help of microorganisms.

The study found that Banana peel can be used as a substrate for fermentation to produce

alcohol and other organic acids. The fermentation process can be optimized to produce

high-quality natural wine.

According to Ogodo et al. (2015), producing wine at home has been done with

variety of fruits, including apple, cherries, plums, oranges, and cucumber, and others. By

using species of Saccharomyces cerevisiae or brewer's yeast, the sugar in fruit juices is

transformed into alcohol and organic acids, which later react to generate aldehydes, esters,

and other chemical compounds that also help preserve the wine (Fleet 2003; Duarte et al.

2010; Isitua and Ibeh 2010). Ogodo et al. (2015) also stated that the Musa acuminata also

known as banana is a significant staple starchy food.

In a study by Khoo et al. (2022), the color of finished banana wine is brown or

brownish, with a tart flavor and astringent taste and little banana fragrance slightly, and

alcoholic strength. Banana wine has been found to have in vitro antioxidative activities.

Sensory quality is an important aspect of wine that affects its acceptability and

marketability. The sensory quality of wine can be affected by various factors such as aroma,
flavor, color, and texture

(Abdulla, 2022).

On the other hand, in terms of nutritional benefits, banana peels have been studied as a

potential source of natural wine. Here are some relevant studies:

B. Benefits from Banna Peel Wine

Banana peel can be considered as a good source of amino acids because most of

the 18 amino acids (nine essential amino acids and nine non-essential amino acids) are

present in banana peel at various levels of development (Khawas and Deka, 2016, Emaga

et al., 2007). Banana peel contains rich organic content (lipids, fibre, carbohydrate and

protein) as a key source of many bioactive compounds with various functionalities.

According to a study by Vu et al. (2019), the antioxidant capacity of banana peel increased

as the fruit ripened and decreased after it was overripe, suggesting that phenolic

components rather than chlorophylls and carotenoids are responsible for the antioxidant

qualities. As a result, the maturity level must be evaluated in light of its potential uses.

In years past, studies show that a large amount of banana peels are discarded

mostly as waste. Traditionally, peels have been used to treat specific illnesses. The product

contains high phenolics with more than 40 compounds that are identified

individually. Despite these, composition and levels of compounds are affected by different

factors. This includes varieties, maturity, cultivation and conditions, and pre-treatments.

They have also discovered that the Phenolics present in banana peels contains potent

antioxidants and antimicrobial properties. Therefore, the retrieval of phenolics from this

byproduct is necessary in order to sustain food and pharmaceutical industries. (Vu et al,

2008).
 C. Philippine Socio-economic Use of Banna Peel Products

Banana is the premier fruit of Southeast Asia and is considered of great

socioeconomic importance in the countries of the region. Banana is the most important

fruit of the Philippines, Thailand, Indonesia and Sri Lanka. It ranks second or third in

importance among the fruit industries of India, Malaysia and Taiwan. In addition to its

primary use as dessert fruit and staple starch, bananas provide various secondary products

(ie fibres, wrappers, confectionery, vegetables, catsup, wine and vinegar). As a prime fruit

commodity, bananas contribute significantly to the Asian diet and nutrition. It is also an

important commodity in domestic trade, thus providing income to numerous small farmers

and businessmen. While the banana is grown primarily for local markets, the Philippines

and Taiwan are major exporters. Banana is the most important fruit export of the

Philippines contributing more than US $lOO million annually. During the last 5 years, the

Philippines enjoyed the largest share of the Japanese and Middle East banana markets with

an average of 86 and 770/0 respectively (Segura, 1985).

Philippine bananas have a strong position in the Japanese market, the second largest

banana importing country of the world. Japan imported 681 000 of Philippine bananas in

1982. (Valmayor, 1986).

However, given the typical temperature and humidity conditions in tropical nations

like Malaysia, Indonesia and Philippines, bananas only have limited shelf life. These fruits

are wasted as a result of improper handling and insufficient storage facilities (Akubor et al.

2003; Wall 2006). Moreover, fermenting banana juice into wine is seen to be an effective

way to utilize up extra bananas since it assures that the fruits are harvested and turned into
a useful byproduct while still providing a rich supply of vitamins (Obaedo and Ikenebomeh

2009).

According to G.W Byarugaba-Bazirake et al. (2014), large amount of matooke,

commonly known as cooked banana are being thrown consisting of its peels (Khan et al.,

2009) because eating the product requires removing first the skin or peeling. Several ideas

for using the wastes were being worked on, such as turning them into biogas and livestock

feed (Tumutegyereize et al., 2011; Tumwesigye et al., 2013). The attempt to make vinegar

using banana peels is discussed in this research. Microorganisms converts alcohol into

acetic acid to create vinegar (Anchanarach et al., 2010). Commonly, membrane-bound

enzymes in the acetic acid bacteria break down the sugars or starches in the food

(substrate), transforming them into alcohol and then further into acetic acid (Anchanarach

et al., 2010). The vinegar can then be utilized to make beneficial medications, preserve

food, supply antioxidants, or function as an antibacterial agent in addition to dressing salads

(Johnston et al., 2004; Shizuma et al., 2011; Soltan and Shehata, 2012). It was proposed

that the matooke peel's 2% starch attaching to it after peeling may be further processed by

fermentation into a useful product, such as vinegar.

By increasing the economic value of matooke, putting locally made vinegar on the

market, providing jobs, and lowering seasonal fruit losses, the production of vinegar from

matooke waste can be of great economic benefit to the nation. It will also give the country

a way to use the massive amount of waste produced in the form of peels.

Banana wine is a sweet-smelling, custom-made refreshment with a light natural

flavor, honey color, and a unique taste. The most common fixings required are ready

bananas. It can be made sweet or dry depending upon the formula being utilized and you'll
able to mix it with other wines for more vitality and flavor. The type of fruit wine to be

produced manages the natural product and strain of yeast to be involved. Wine production

has not been a major showcase in the Philippines, although it has been included in the

generation of bottled palm wine utilizing chemical preservatives.

Bioaccumulation of chemical additives poses potential threats due to either

harmfulness or pro-toxicity. It is thus pertinent to look for the implied means of creating

wines devoid of chemically-added substances. Bananas have desirable qualities; this fruit

is good for treating digestive related illnesses. It helps in the proper production of

hemoglobin in the blood. Furthermore, it is high in potassium, which helps to lower blood

pressure and reduces the risk of stroke, as well as breast cancer and renal cell carcinoma in

women. Eating bananas as part of a regular diet can reduce the risk of having a stroke by

up to 40%. In this way, wine delivered from a banana is highly acceptable. This

consideration was pointed to small-scale wine generation with alluring organoleptic

properties from bananas for prompt utilization without chemical additives.

The Philippines is one of the leading five exporters of bananas, with over 2.85

million metric tons sent out in 2017. In 2018, the country conveyed a total of 9.36 million

metric tons of bananas (with Cavendish cultivars accounting for around 52% of the banana

era. Saba (27%) and Lakatan (10%). At the beginning of the century, as many as 90

cultivars were assessed to be created for neighborhood utilization. For the period of

October to December 2020, the banana era was assessed at 2.40 million metric tons. It was

0.4 % higher than the previous year's total of 2.39 million metric tons. The Cavendish

grouping had the highest raised era of 1.21 million metric tons, accounting for 50.4 % of

the overall banana era. This was followed by the Saba combination with a 28.5 % share.
The production of mead wine with banana fruit flavor requires careful selection of the

ingredients to be used, the fermentation process to be applied, and the proportion of the

ingredients in developing and producing a honey wine.

The goal of this research project was to produce a high-quality mead wine infused

with banana fruit flavor. Despite the growing interest in the potential of banana peel as a

source of natural wine, there is still a research gap in the following areas:

Optimization of fermentation conditions: While some studies have investigated

the use of banana peel as a substrate for fermentation to produce natural wine, there is still

a need to optimize the fermentation conditions such as temperature, pH, and yeast strain to

produce high-quality wine.

Safety and quality assurance: There is a need to ensure the safety and quality of

natural wine made from banana peel by evaluating the presence of residual pesticides and

other contaminants (Munir & Rezama, 2021). In conclusion, further research is needed to

optimize the fermentation conditions, evaluate the sensory quality, compare with other

sources of natural wine, and ensure the safety and quality of natural wine made from banana

peel (Belanger, 2020).

Based on these concepts, the theoretical framework for the efficacy of cardaba banana

peel as a potential source of natural wine can be summarized as follows:

Banana peel contains bioactive compounds that have antioxidant properties. Banana

peel can be used as a substrate for fermentation to produce natural wine. The fermentation

process can be optimized to produce high-quality natural wine. The sensory quality of
natural wine made from banana peel can be evaluated to determine its acceptability and

marketability.