Utilization of Fruit Waste (Pineapple Peel) for Vinegar Production

Pineapple peel which is usually discarded during the processing or consumption of the fruit was used as a starting material to produce vinegar by two successive fermentations: alcoholic and acetic acid fermentations. In alcoholic fermentation, pineapple peel was allowed to ferment for conversion of sugar to ethanol by using baker yeast (Saccharomyces cerevisae). In acetic acid fermentation, the conversion of ethanol to vinegar was carried out by acetic acid bacteria (Acetobacteraceti) with continuous aeration. The vinegar was prepared by varying the amount of yeast, amount of sugar, amount of yeast nutrient (ammonium phosphate) and time of fermentation. Characteristics of prepared vinegar such as total solid content, alcohol content, pH and acidity were determined in this work. The conversion of pineapple peels (food waste) to vinegar (useful product) will minimize environmental pollution while producing value added product, preserving vital nutrients of our foods and bringing down the cost of production of processed foods