Utilization of different root crops into vinegar.

The highest acetic acid content was obtained from both chopped and blended camote followed by gabi and ubi and the least came from chopped nami vinegar. A higher acetic acid content was obtained from blended root crop vinegar than the chopped root crop vinegar. Blended camote vinegar had the lowest pH value and the highest came from nami vinegar. The acetic acid content increase and the pH value decreased with longer period of fermentation and aging. This proves that the acetic acid content is responsible for making the vinegar sour. The standard 3% acetic acid content was not obtained because of less sugar content of the root crops. Quality factors assessed were clarity, aroma, flavor and body strength. The quality factors as influenced by the different root crops made after seven days acetic fermentation had ubi as first; camote, second; potato, third; yautia, fourth; cassava, fifth; nami, sixth; and gabi, seventh. The quality factors as influenced by the different root crops made after 15 days acetic fermentation and 15 days aging had the camote vinegar as first; ubi, second; yautia vinegar, third; potato vinegar, fourth; nami vinegar, fifth; cassava vinegar, sixth; and gabi vinegar, seventh. Root crop vinegars evaluated after 15 days acetic fermentation and 15 days aging produced better quality than vinegars made after seven days acetic fermentation. Likewise chopped method of extraction obtained vinegars which were slightly lower in preference rating than the blended method. Yield in terms of volume was influenced by the root crops, the methods of extraction, and the period of acetic fermentation and aging. Yield was assessed in terms of cups. The different root crops had the same yield except the ubi vinegar which had the lowest yield. Expenditure per kilo of root crops prepared into vinegar was greatly influenced by the price of root crops. Gabi and yautia vinegars had the lowest expenditures and the highest was from ubi vinegar. Returns per kilo of root crops prepared into vinegars showed that gabi and yautia vinegars has the highest returns.