PRODUCTION OF VINEGAR FROM AGRICULTURAL WASTES (CORN COB, SUGARCANE BAGASSE AND SWEET POTATO PEELS)
Abstract
ABSTRACT
This study explores the production of vinegar from agricultural wastes, specifically corn cobs, sugarcane bagasse, and sweet potato peels, as a sustainable strategy for waste utilization and environmental management. The raw materials underwent proximate analysis, acid hydrolysis, alcoholic fermentation using Saccharomyces cerevisiae, and acetous fermentation with Acetobacter aceti. Physicochemical properties and sensory attributes of the resulting vinegars were evaluated. Sweet potato peels exhibited the highest carbohydrate content (62.12%) and sugar yield (58.14 g/L), resulting in the highest ethanol (9.02% v/v) and acetic acid production (6.02% w/v). Vinegars from all substrates met standard quality parameters, with pH values between 3.15–3.32 and residual alcohol levels below 0.5%. Sweet potato peel vinegar demonstrated superior phenolic content (42.5 mg GAE/100 mL), antioxidant activity (68.2%). These findings confirm the feasibility of converting agricultural wastes into value-added vinegar products, promoting circular economy principles, reducing environmental pollution, and providing potential economic benefits for agro-based communities.
Keywords: Agricultural waste, vinegar production, corn cob, sugarcane bagasse, sweet potato peel.
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