Tambayan ng Kaalaman Tungkol sa Pilipinas
Bit of Imagination Turns Banana Peel to Big Savings
Do you know that banana peel can be made into wine, vinegar and even banana sauce? Through the National Institute of Science and Technology, TRC shares with you three (3) procedures of banana peel recycling. With a little imagination and wise use of free time, a family can generate savings and perhaps earn a little from this garbage-recycling.
NATA DE KALABASA
Materials needed:
Kalabasa peels and core
Sugar
Glacial acetic acid
Ammonium sulfate
Nata starter (available at ITDI)
COOKING OIL AND CHEESE FROM COCONUT MILK COOKING OIL
Procedure:
1. Weigh the grated coconut and press by the hands in a cheesecloth to extract the cream. Set aside.
2. To the second extraction, add 1 liter of water for every kilo of grated coconut.
3. Repeat extraction, reducing the water added to ½ as previously added.
Continue reading “COOKING OIL AND CHEESE FROM COCONUT MILK COOKING OIL”
FLOUR AND VINEGAR FROM SQUASH FLOUR
Procedure:
1. Wash and peel the squash, remove the core and seeds.
2. Slice into 1 x x cm.
3. Soak in 0.01% sodium metabisulfite to preserve the natural food nutrients.
4. Wash in tap water, drain.
5. Blanch for 15 minutes, drain.
6. Dry in an oven at about 50-55° C.
7. Grind and strain several times. Pack in plastic bags and cover tightly. VINEGAR
Procedure:
1. Wash the core and peelings, add three parts water for every part of the core and
peelings.
2. Boil for 15 minutes.
3. Strain. Add 1 1/4 cup sugar for every 4 cups of liquid mixture.
4. Roll again for 20 minutes. Transfer into a container, add 1 tsp. yeast.
5. Allow to ferment for 7 days unti it reaches an alcohol content of 8%.
6. Decant the alcohol solution slowly so as to separate the precipitate from the alcohol
solution.
7. Add 1 cup vinegar starter for every 4 cups of the alcoholic solution.
8. Allow to ferment for 15-20 days. Acidity of the solution is 6-7% as compared to
commercial brands of 4%.
Source: ITDI (DOST)