Quality of Vinegar Made from Coconut Water and Fresh Toddy Added with Mother Liquor

Abstract

The study was conducted to determine the quality of vinegar made from coconut water and fresh toddy added with mother liquor. It was conducted in a Completely Randomized Design with 13 treatments replicated three times. The treatment tested were comprised of Coco water + Toddy + Mother Liquor at varying ratios such as: A-150+50+50, B-125+75+50, C-100+100+50, D-75+125+50, E-50+150+50, F - 75+125+50, G - 100+100+50, H - 125+75+50, I - 50+50+150, J - 50+75+125, K - 50+100+100, L - 50+125+75, and M - 50+150+50. Coconut water was taken from 11 to 12-month-old mature nuts while toddy used were harvested within the day of combining the composition of the treatments. On the other hand, mother liquor was harvested from mature pure coconut vinegar of the same lot. The result of the study showed that Coconut water can be utilized as a component of naturally fermented vinegar up to 30% only. The greater the amount of toddy present in the coconut water, toddy, and mother liquor mixture, the lower the pH of the vinegar and the better the quality. At least 20% mother liquor can be added to the coconut water, toddy, and mother liquor to produce good-quality vinegar. Vinegar from coconut water, toddy, and mother liquor mixture is usable up to 5th week of fermentation, after which the quality declines. Hence, coconut water combined with toddy and mother liquor produced an acceptable quality of vinegar