Production and Evaluation of Vinegar Using Nabag as a Raw Material

Abstract

The objective of the present study was to investigate the nutritional components of the Nabag (Ziziphys-spina christa) fruit which is widely consumed in Sudan, to produce vinegar from its edible part and to assess its quality characteristics. The samples were obtained from Wad Medani local market, central Sudan, which were then subjected to some chemical analyses. The average chemical components of nabag fruit were: The contents of moisture, protein, total sugars, fructose, sucrose, FAN, Titratable acidity and ascorbic acid were found to be 6.8 ± 0.09%, 7.6%. 7.2%, 112, 50.2, 60, 118 (mg/l), 0.76% and 35.56 (mg/100 g), respectively. Fermentation process was carried out for the nabag pulp. The pH was adjusted at 4.8 using sodium hydroxide (1 N). 50 g of baker’s yeast (DCL), and the soluble solids were adjusted to 18 °Bx using a sucrose solution was added. The fermentation was conducted for 72 h, at 20 °C. The concentration of the distilled ethanol after fermentation was found to be (91%). Oxidation process was carried out to produce vinegar. The concentration of acetic acid in the obtained vinegar 6.24 g/100 ml and it had a pH value and density of 2.92 and 0.933448 g/ml at 33 °C, respectively. The nutritional composition of nabag fruit pulp suggests that it can be used in food formulation operations and as industrial raw materials.