Investigatory Project - NutriBeer

Colegio De Saint Monique
Saint Monique Valais Pantok, Binangonan, Rizal
School Year: 2010-2011
Investigatory Project
The Effectivity of Momordica

charantia used as Vitamin fortificants
for NutriBeer
Izza Pauline D. Pagala

Jayson J. Lumaban
Marvin James Cho
March 2011
TABLE OF CONTENTS
TITLE PAGE
APPROVAL SHEET .......... i
ACKNOWLEDGEMENT . ii
DEDICATION ... iii
I. Introduction 1
A. Hypotheses . 1
B. Objectives 1-2
C. Background of Study . 2-5
II. Body ... 6
A. Materials... 6-8
B. General Procedure 8-10
C. History ... 10-12
III. Conclusion 13
IV. Recommendation 14
V. Bibliography ..15
APPENDICES 16-42
Appendix A .......16-36
Appendix B ......... 37
Appendix C 38-42
APPROVAL SHEET
This Investigatory Project entitled the EFFECTIVITY OF MOMORDICA

CHARANTIA USED AS VITAMIN FORTIFICANTS FOR NUTRIBEER has been
prepared and submitted in partial fulfillment of requirements for Science and Technology
by MARVIN JAMES M. CHO, JAYSON J. LUMABAN and IZZA PAULINE D. PAGALA
who are hereby recommended for corresponding oral examination.
March 10, 2011
MR. ROWEL V.ENGRESO

Adviser
MR. JHEROSAM M. SAMONTE

Statistician
MS. SAIRA MEDINA

Critic Reader
Accepted in partial fulfillment of requirement for Science and Technology in

Colegio de Saint Monique.
_________________
MS.JENNIFER ALMANDREZ
Date
Principal, CDSM
Acknowledgement
The researchers would like to acknowledge Mr.Rowel Engerso, as their science
teacher and mentor for giving them the opportunity to bring out the little Einstein in their
selves, and for believing in their abilities to accomplish and to prove that they can do big
things out of nothing. Special thanks to the school staff, faculty members, especially to
Ms. Saira for lending them a hand in constructing and organizing their ideas in language
and vocabulary. To their beloved school adviser Mr. Jherosam Samonte for the words of
wisdom and some input ideas that encouraged and inspired them that they can always
do better.
To their ever supportive parents, for guiding and supporting them in each and
every decision that they make, for being always there physically, mentally, emotionally
and most especially financially. To their ever patient friends and colleagues, for always
understanding their busy schedules, for being always there in their ups and downs, and
for sharing some words of wisdom to cheer them up and relax their minds.
And last but not the least to the Almighty God, for giving them friends,
colleagues, parents, teachers most especially their beloved advisers.
ii
Dedication
The researchers would like to dedicate this research to their co-researchers for
having a very playful mind that made this IP a fun learning experience.
To their inspiration and supporters, FWESHMENS 2011, SOPHOMORE THE
GREAT 2011, FALCONS, and most especially the INVICTUS FAMILY. They also
dedicate this research to Olympian Guardians, DigiTamers, Pokemon Ph, Butchokoy,
Maw, Popo, Koko, KC, Mon, and his family for Marvin Cho; to Love, his tols, brads,
bords and his family for Jayson Lumaban; and to Elyona Ate Ko, Coleen Monk,
Julienne Ate Chobs , Mikee M., Betch, Babe, Bikini, Kitkat, Bleu, Pengco, Shoy,
Popoy, Girl, Puti and her family for Izza Pagala.
To their schoolmates, classmates, teachers, and adviser, to their Alma Mater,
Colegio de Saint Monique for without them they will not be able to do this. And to the
Almighty God, because with Him they were able to do this IP with unique talents, pride
and joy.
The Researchers
iii
I.
Introduction
A. Hypotheses
This Investigatory Project is based on the following hypotheses.
The
researchers assumption is that the NutriBeer that we made will be inevitably

effective.
It is economically useful and is easy to make.
It can be beneficially used by wide range of people, and probably youth.
It will be capable of relieving and preventing diseases.
It would be able to be environmentally friendly, which means physically
natural.
It will be useful in our society.
B. Objectives
This Investigatory Project is bounded using the subsequent objectives as
guide in proving the efficiency of bitter gourd as vitamin fortificants for NutriBeer.
To prove that beer can provide other helpful effects like lowering blood sugar
and blood pressure.
To demonstrate that beer is not an alcoholic beverage but a natural

concoction with various uses.
To reduce its disadvantageous effects with benefits from natural and organic
resources.
1
To diminish its alcoholic traits along with the extent of not reducing its taste
quality.
To assist improving the society by making this beneficial Investigatory Project.
To help save the Earth with the use of this Investigatory Project produce out
of natural properties that allows it to be environmentally friendly.
C. Background of Study
The idea of making a nutritious beer or what we call the "Nutribeer" came
with the curiosity of how can we make an alcoholic drink like beer be nutritious
and edible for all ages at the same time. Our team made some research about
what is beer and how it is made, and based on our research we found out that
beer is the world's most widely consumed and probably the oldest of alcoholic
beverages; it is the third most popular drink overall, after water and tea. It is
produced by the brewing and fermentation of starches mainly derived from cereal
grainsmost commonly malted barley, although wheat, maize (corn), and rice
are widely used. Most beer is flavored with hops, which add bitterness and act as
a natural preservative, though other flavorings
2
such as herbs or fruit may occasionally be included. Based on our gathered
information about the beer, we had some further research about healthy or herbal
plants that we can use as an alternative for some of the chemical and harmful
ingredient of the beer like for example the "HOPS" and the "MALT" which gives
the bitter taste and the fatness effect to our body. With that idea we choose the
bitter melon or the Momordica charantia to be our alternative to our HOPS which
gives the bitter taste to our beer. Ampalaya (Bitter Melon) with a scientific name
Momordica charantia is a climbing vine and the tendrils. This herbal plant
belongs to the family of Cucurbitaceae. The bitter taste of the ampalaya fruit had
also been the distinguishing factor from the rest of the fruits with medicinal value,
and this is due to the presence of a substance known as momorcidin. Ampalaya
has been a folkloric cure for generations but has now been proven to be an
effective herbal medicine for many aliments. Most significant of which is for
Diabetes. The Philippine variety has proven to be most potent. Ampalaya
contains a mixture of flavanoids and alkaloids make the Pancreas produce more
insulin that controls the blood sugar in diabetics. Aside from Ampalaya's
medicinal value, it is good
3
source of vitamins A, B and C, iron, folic acid, phosphorous and calcium.The
effectively of Ampalaya as an herbal medicine has been tried and tested by many
research clinics and laboratories worldwide. In the Philippines, the Department of
Health has endorsed Ampalaya as an alternative medicine to help alleviate
various ailments including diabetes, liver problems and even HIV. Aside from
these, ampalaya also helps treat skin diseases and cough. Its herbal value
extends to increasing the sterility of women, in parasiticide, antipyretic, and has
purgative functions, as well.
Herbal Benefits of Ampalaya
Good for rheumatism and gout
And diseases of the pleen and liver
Aids in lowering blood sugar levels

Helps in lowering blood pressure
Relives headaches
Disinfects and heals wounds & burns
Can be used as a cough & fever remedy
Treatment of intestinal worms, diarrhea
Helps prevent some types of cancer
4
For treatment of hemorrhoids
Is an antioxidant and parasiticide
Is antibacterial and antipyretic
Preparation & Use of Ampalaya
For coughs, fever, worms, diarrhea, diabetes, juice Ampalaya leaves and
drink a spoonful daily.
For other ailments, the fruit and leaves can both be juiced and taken
orally.
For headaches wounds, burns and skin diseases, apply warmed leaves
to afflicted area.
Powdered leaves, and the root decoction, may be used as stringent and
applied to treat hemorrhoids.
Internal parasites are proven to be expelled when the ampalaya juice,
made from its leaves, is extracted. The ampalaya juice, and grounded
seeds is to be taken one spoonful thrice a day, which also treats diarrhea,
dysentery, and chronic colitis.
II.
Body
A. Materials
1280 mL Purified Water

160 mL Rice Syrup (so-called Am)
1 bundle of Ampalaya Leaves (Bitter Gourd)
1 piece of Ampalaya (large)
Light Brown Mascuvado Sugar
Yeast
3 packs of Malt powder (30 g each)
Water Bin (Fermenter)
Kettle
Bleach
Funnel
Strainer
Ampalaya is a vegetable grown throughout the Philippines. There has
been much research done on the effectiveness of using Momordica charantia in

the treatment of diabetes. It has been shown to increase production of beta cells
by the pancreas insulin, Thereby improving the body's ability to produce. It has
been recommended by the Department of Health of the Philippines, as one of the
best
6
herbal medicines for it's ability to help with liver problems, diabetes and HIV. It is
a common herb used in Chinese herbology. In the Philippines, the leaves are
often used for children's coughs. It is therefore used in the treatment of skin
diseases, sterility in women, as a parasiticide, as of antipyretic, and as a
purgative.
Mascovado sugar also known as " Barbados sugar "or" moist sugar,
muscovado is very dark brown and slightly coarse and stickies than most brown
sugars.This sugar has two distinctive traits which make it quite unique. The first is
the coarse grain; Muscovado sugar has very large, rough crystals which are
unevenly sized. The second is the high molasses content of the sugar, which
causes
Muscovado
sugar
to
be
dark,
strongly
flavored,
and
very
sticky.Compared to normal white sugar, muscovado sugar cane sugar Retains all
the nutrients. High in minerals : potassium , calcium , iron , it has more health
benefits compared to normal white sugar, Which has zero nutrients, as the
refining process to produce white sugar has practically eliminated all traces of
nutrients from it.
Rice Syrup is a mild sweetener made from whole
7
grain rice that has been cultured and fermented with enzymes. This enzymatic
process is under taken to break down the natural starches into complex
carbohydrates, maltose and glucose. As the rice grain is boiled and the liquid
removed, the remaining meal is processed into organic Rice Syrup with complex
rather than simple sugars. This Enable the sugars in Rice syrup to be absorbed
more slowly by the digestive system rather than being absorbed quickly into the
blood stream.
B. General Procedure
1. Sanitize all the equipment; the funnel, strainer and the water bin. Pour tap
water and add bleach. Rinse well until no bleach is present.
2. Pour 1280 ml purified water and allow it to boil for 10-20 minutes. Add the
1 piece ampalaya and stir occasionally.
3. Heat the sugar and when it liquefies. Pitch it in the mixture.
4. Mix 60 g malt powder to 160 ml rice syrup. Pitch it to the mixture and stir
occasionally. Then add ampalaya leaves for flavoring. After 5-10 minutes,
segregate the ampalaya from the mixture.
8
5. Pour the mixture into the water bin, use a funnel and strainer in the
process and let it cool. Surround the container with ice. Add a
supplementary of 640 ml purified water.
6. Add 2 tablespoon of yeast and quickly close it with cover. Use scotch tape
to seal it. Be sure to store it in room temperature away from direct
sunlight. Ferment it for at least 1 week.
7. Pitch in the fermented mixture in the bottle and cap it. Refrigerate.
Fermentation
The word fermentation is derived from the Latin verb fervere, which
means to boil. It is thought to have been first used in the late fourteenth century
in alchemy, but only in a broad sense. It was not used in the modern scientific
sense until around 1600.
Fermentation is a metabolic process whereby electrons released from

nutrients are ultimately transferred to molecules obtained from the breakdown of
those same nutrients. Fermentation in brewing is the conversion
9
of carbohydrates to alcohols and
carbon
dioxide
or
organic
acids
using yeasts, bacteria, or a combination thereof, under anaerobic conditions. A

more
restricted
definition
of
fermentation
is
the
chemical
conversion
of sugars into ethanol. The science of fermentation is known as zymurgy.

Sugars are the most common substrate of fermentation, and typical
examples of fermentation products are ethanol, lactic acid, and hydrogen.
However, more exotic compounds can be produced by fermentation, such
as butyric acid and acetone. Yeast carries out fermentation in the production
of ethanol in beers, wines, and other alcoholic drinks, along with the production
of large quantities of carbon dioxide.
In the conducting of experiment, ethanol fermentation (performed
by yeast and some types of bacteria) is used as a method for brewing beer. It
breaks the sugar down into ethanol and carbon dioxide .
C. History
Beer was the first alcoholic beverage known to
10
civilization, however, who drank the first beer is unknown. Historians theorize
that humankind's fondness for beer and other alcoholic beverages was a factor
in our evolution away from a society of nomadic hunters and gathers into an
agrarian society that would settle down to grow crops (and apparently drink).
The first product humans made from grain & water before learning to make
bread was beer.
With the history of beer dating back to the 6th millennium BC, and being
recorded in the written history of Ancient Iraq. The earliest Sumerian writings
contain references to beer. A prayer to the goddess Ninkasi known as "The
Hymn to Ninkasi" serves as both a prayer as well as a method of remembering
the recipe for beer in a culture with few literate people.
What is Beer?
Beer is a fermented beverage principally made from four ingredients;
water, malted barley, hops, and yeast. Each one of these ingredients will impart
its own flavor characteristics to the beer. The grain is usually barley or
11
wheat, but sometimes corn and rice are used as well. Fruit, herbs, and
spices may also be used for special styles. In the distant past, the terms "beer"
and "ale" meant different things. "Ale" was originally made without using hops,
while "beer" did use hops. Since virtually all commercial products now use hops,
the term "beer" now encompasses two broad categories: ales and lagers.
12
III.
Conclusion
They therefore concluded that the experiment and/or investigative project had
had proven that Momordica charantia or Bitter Gourd is an effective
alternative for hops with medicinal value and vitamins that fortified their IP
called NutriBeer. NutriBeer is an investigative project that is intended to
provide nutrition and beneficial effects to the people drinking alcoholic
beverage such as beer.
So with taste surveys as a statistical treatment and successful controlexperiment variation of recipes fermentation, the researchers are boosted
with confidence and is overjoyed to say that NutriBeer is indeed effective in
providing aid in our society like providing loss vitamins every time we drink
beer that can lead to degenerative disease, beer belly cause by too much
drinking of beer and excessive alcohol content that NutriBeer has diminished.
13
IV.
Recommendation
With the fact that this investigatory project is purely experimentation, the
researchers would like to recommend those who would like to continue their
investigative project with a focus in determining its specific alcohol content
and medicinal value.
Also, the researchers would like to recommend to the next generation that will
further continue their project that Nutribeer can also be patented with widely
type of vegetables or fruits that is a possible subject for substitution in the
beer process.
To sum it up, the researcher would like to recommend
discovering some new benefits and features that this experiment can do.
14
V.
Bibliography
http://www.cestwhat.com/details/aboutbeer.html
http://en.wikipedia.org/wiki/History_of_beer#Asia
http://inventors.about.com/od/bstartinventions/a/beer.htm
http://www.faqs.org/faqs/beer-faq/part1/section-2.html
http://www.philippineherbalmedicine.org/ampalaya.htm
http://www.organicricesyrup.com/
http://www.wisegeek.com/what-is-rice-syrup.htm
http://www.nutrition-info.com/foods/Foods-muscovado_sugar.php
http://en.wikipedia.org/wiki/Muscovado
http://www.wisegeek.com/what-is-muscovado-sugar.htm
http://eartheasy.com/eat_homebrew.htm
15
Appendices
Appendix A Gathering Instruments

Saint Monique Valais, Binangonan, Rizal
Gathering Instruments in Investigatory Project
MOMORDICA CHARANTIA USED AS VITAMIN FORTIFICANTS FOR
NUTRIBEER
Name: ________________________________________________
Date: ________________________
Scoring: 5 Strongly Agreeable
4 Highly
3 Agreeable
2 Highly Disagreeable
1 Strongly Disagreeable
Direction: Rate each statement based on your observation.
1 2 3 4 5
A. SMELL
I can say that the Nutribeer smells like a real beer.
B. TASTE
I can say that the Nutribeer taste like a real beer.
I can say that I experience a due after taste.
I can taste the bitterness of the bitter gourd.
C. APPEARANCE
I can see chunks of yeast in the Nutribeer.
I can say that the Nutribeer looks like a real beer.
D. MATERIALS
I can say it is economically resourceful.
I can say it is environmental friendly.
E. EFFECTIVENESS
I can say that this product has a potentiality to be out
in the market.
Based from the questions stated above I can say
that the Nutribeer is therefore effective.
F. OVERALL
Agree or disagree? (Consider your answers and
personal opinion) Range it from 1-5, 1 as the highest
and 5 as the lowest
16
NUTRIBEER
Name: ________________________________________________
Date: ________________________
4 Highly
3 Agreeable
1 2 3 4 5
A. SMELL
B. TASTE
C. APPEARANCE
D. MATERIALS
E. EFFECTIVENESS

in the market.
F. OVERALL
and 5 as the lowest
17
NUTRIBEER
Name: ________________________________________________
Date: ________________________
4 Highly
3 Agreeable
1 2 3 4 5
A. SMELL
B. TASTE
C. APPEARANCE

D. MATERIALS
E. EFFECTIVENESS
in the market.
F. OVERALL
and 5 as the lowest
18
NUTRIBEER
Name: ________________________________________________
Date: ________________________
4 Highly
3 Agreeable
1 2 3 4 5
A. SMELL
B. TASTE

C. APPEARANCE
D. MATERIALS
E. EFFECTIVENESS
in the market.
F. OVERALL
and 5 as the lowest
19
NUTRIBEER
Name: ________________________________________________
Date: ________________________
4 Highly
3 Agreeable
1 2 3 4 5
A. SMELL
B. TASTE
C. APPEARANCE
D. MATERIALS
E. EFFECTIVENESS
in the market.
F. OVERALL
and 5 as the lowest
20
NUTRIBEER
Name: ________________________________________________
Date: ________________________
4 Highly
3 Agreeable
1 2 3 4 5
A. SMELL
B. TASTE
C. APPEARANCE
D. MATERIALS
E. EFFECTIVENESS
in the market.
F. OVERALL
and 5 as the lowest
21
NUTRIBEER
Name: ________________________________________________
Date: ________________________
4 Highly
3 Agreeable
1 2 3 4 5
A. SMELL
B. TASTE
C. APPEARANCE
D. MATERIALS
E. EFFECTIVENESS
in the market.
F. OVERALL
and 5 as the lowest
23

NUTRIBEER
Name: ________________________________________________
Date: ________________________
4 Highly
3 Agreeable
1 2 3 4 5
A. SMELL
B. TASTE
C. APPEARANCE
D. MATERIALS
E. EFFECTIVENESS
in the market.
F. OVERALL
and 5 as the lowest
24

NUTRIBEER
Name: ________________________________________________
Date: ________________________
4 Highly
3 Agreeable
1 2 3 4 5
A. SMELL
B. TASTE
C. APPEARANCE
D. MATERIALS
E. EFFECTIVENESS
in the market.
F. OVERALL
and 5 as the lowest
25
NUTRIBEER
Name: ________________________________________________
Date: ________________________
4 Highly
3 Agreeable
1 2 3 4 5
A. SMELL
B. TASTE
C. APPEARANCE
D. MATERIALS
E. EFFECTIVENESS
in the market.
F. OVERALL

and 5 as the lowest
26
NUTRIBEER
Name: ________________________________________________
Date: ________________________
4 Highly
3 Agreeable
1 2 3 4 5
A. SMELL
B. TASTE
C. APPEARANCE
D. MATERIALS
E. EFFECTIVENESS
in the market.
F. OVERALL
and 5 as the lowest
26
NUTRIBEER
Name: ________________________________________________
Date: ________________________
4 Highly
3 Agreeable
1 2 3 4 5
A. SMELL
B. TASTE
C. APPEARANCE
D. MATERIALS

E. EFFECTIVENESS
in the market.
F. OVERALL
and 5 as the lowest
27
NUTRIBEER
Name: ________________________________________________
Date: ________________________
4 Highly
3 Agreeable
1 2 3 4 5
A. SMELL
B. TASTE

C. APPEARANCE
D. MATERIALS
E. EFFECTIVENESS
in the market.
F. OVERALL
and 5 as the lowest
28
NUTRIBEER
Name: ________________________________________________
Date: ________________________
4 Highly
3 Agreeable
1 2 3 4 5
A. SMELL
B. TASTE
C. APPEARANCE
D. MATERIALS
E. EFFECTIVENESS
in the market.
F. OVERALL
and 5 as the lowest
29
NUTRIBEER
Name: ________________________________________________
Date: ________________________
4 Highly
3 Agreeable
1 2 3 4 5
A. SMELL
B. TASTE
C. APPEARANCE
D. MATERIALS
E. EFFECTIVENESS
in the market.
F. OVERALL
and 5 as the lowest
30
NUTRIBEER
Name: ________________________________________________
Date: ________________________

4 Highly
3 Agreeable
1 2 3 4 5
A. SMELL
B. TASTE
C. APPEARANCE
D. MATERIALS
E. EFFECTIVENESS
in the market.
F. OVERALL
and 5 as the lowest
31
NUTRIBEER
Name: ________________________________________________
Date: ________________________
4 Highly
3 Agreeable
1 2 3 4 5
A. SMELL
B. TASTE
C. APPEARANCE
D. MATERIALS
E. EFFECTIVENESS
in the market.
F. OVERALL
and 5 as the lowest
32

NUTRIBEER
Name: ________________________________________________
Date: ________________________
4 Highly
3 Agreeable
1 2 3 4 5
A. SMELL
B. TASTE
C. APPEARANCE
D. MATERIALS
E. EFFECTIVENESS
in the market.
F. OVERALL
and 5 as the lowest
33
NUTRIBEER
Name: ________________________________________________
Date: ________________________
4 Highly
3 Agreeable
1 2 3 4 5
A. SMELL
B. TASTE
C. APPEARANCE
D. MATERIALS
E. EFFECTIVENESS
in the market.
F. OVERALL
and 5 as the lowest
34
NUTRIBEER
Name: ________________________________________________
Date: ________________________
4 Highly
3 Agreeable
1 2 3 4 5
A. SMELL
B. TASTE
C. APPEARANCE
D. MATERIALS
E. EFFECTIVENESS
in the market.
F. OVERALL
and 5 as the lowest
35
NUTRIBEER
Name: ________________________________________________
Date: ________________________
4 Highly
3 Agreeable
1 2 3 4 5
A. SMELL
B. TASTE
C. APPEARANCE
D. MATERIALS
E. EFFECTIVENESS
in the market.
F. OVERALL
and 5 as the lowest
36
APPENDIX B - EXPERIMENTATION
TRIALS
1. First
37
Trial
DESCRIPTION
PROBLEM/S
ACTION TAKEN
Standard General
Bitter beer
Added bitter
Methodology of
taste quality is
gourd leaves for
Nutribeer, without bitter
reduced and
additional bitter
gourd leaves and 5
the alcohol
agent, less 2
tbsp. of yeast
(3 days fermentation)
content is too
tbsp. of yeast.
(1 week
high.
2. Second
Trial
Standard General
fermentation)
After 6 hours it Bigger
Methodology of
it sealed, the
fermenter or
Nutribeer, added bitter
fermenter
water bin, less 1
gourd leaves and 3
exploded. So
tbsp. of yeast.
(1 week
tbsp. of yeast, small
the 1 week
fermentation)
container
(1 week fermentation)
3. Third
Trial
target wasnt
Standard General
successful.
NONE. It was
Further
Methodology of
consulted on
fermentation
Nutrbeer, 2 tbsp. of
its 15th day
period for better
yeast, bigger container

(1 week onwards
and it was
taste. After
affirmed by
which,
the adviser.
refrigerated and
fermentation)
served chilled.
(almost 1 month
fermentation
Appendix C Methodology Illustration

1. Materials and Equipments
(Water) Fig 1.1
(Rice Syrup) Fig 1.2
(Bitter Gourd) Fig 1.3
(Malt Powder) Fig 1.4

38
(Light Mascuvado Sugar) Fig 1.5
(Yeast) Fig 1.6
(Funnel) Fig 1.7
39
(Water Bin) Fig 1.8
(Strainer) Fig 1.9
(Tape)
Fig1. 10
40
2. Procedure
(Sanitation) Fig 2.1
(Caramelizing) Fig 2.2

(Mixing of Ingredients) Fig 2.3
Fig 2.4 (Boiling of Mixture)
41
3. Finish Product
NUTRIBEER
Fig 3.1
42

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Colegio De Saint Monique

Saint Monique Valais Pantok, Binangonan, Rizal

School Year: 2010-2011

The Effectivity of Momordica

Izza Pauline D. Pagala

This Investigatory Project entitled the EFFECTIVITY OF MOMORDICA

March 10, 2011

MR. ROWEL V.ENGRESO

MR. JHEROSAM M. SAMONTE

MS. SAIRA MEDINA

Accepted in partial fulfillment of requirement for Science and Technology in

researchers assumption is that the NutriBeer that we made will be inevitably

To demonstrate that beer is not an alcoholic beverage but a natural

Aids in lowering blood sugar levels

1280 mL Purified Water

been much research done on the effectiveness of using Momordica charantia in

Fermentation is a metabolic process whereby electrons released from

using yeasts, bacteria, or a combination thereof, under anaerobic conditions. A

of sugars into ethanol. The science of fermentation is known as zymurgy.

To sum it up, the researcher would like to recommend

Appendix A Gathering Instruments

I can say that this product has a potentiality to be out

I can say that the Nutribeer looks like a real beer.

I can say that the Nutribeer taste like a real beer.

MOMORDICA CHARANTIA USED AS VITAMIN FORTIFICANTS FOR

Colegio De Saint Monique

Agree or disagree? (Consider your answers and

I can say it is economically resourceful.

I can taste the bitterness of the bitter gourd.

Scoring: 5 Strongly Agreeable

Saint Monique Valais, Binangonan, Rizal

and 5 as the lowest

gourd leaves for

Nutribeer, without bitter

gourd leaves and 5

Nutribeer, added bitter

water bin, less 1

gourd leaves and 3

tbsp. of yeast, small

its 15th day

period for better

yeast, bigger container

Appendix C Methodology Illustration

(Water) Fig 1.1

(Rice Syrup) Fig 1.2

(Bitter Gourd) Fig 1.3

(Malt Powder) Fig 1.4

(Light Mascuvado Sugar) Fig 1.5

(Yeast) Fig 1.6

(Funnel) Fig 1.7

(Water Bin) Fig 1.8

(Strainer) Fig 1.9

(Sanitation) Fig 2.1

(Caramelizing) Fig 2.2

Fig 2.4 (Boiling of Mixture)

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