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Colegio De Saint MoniqueSaint 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………………………………... 6-8B. General Procedure …………………… 8-10C.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 MS. SAIRA MEDINA

Statistician Critic Reader

Accepted in partial fulfillment of requirement for Science and

Technology in Colegio de Saint Monique.

_________________ MS.JENNIFER ALMANDREZ

Date Principal, CDSM

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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.

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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

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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.

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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 grains—most 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

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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

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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

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• 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.

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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)

¼ 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

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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

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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.

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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

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http://en.wikipedia.org/wiki/Fermentation_(food)

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

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http://en.wikipedia.org/wiki/Bacterium

http://en.wikipedia.org/wiki/Yeast

http://en.wikipedia.org/wiki/Ethanol_fermentation

http://en.wikipedia.org/wiki/Carbon_dioxide

http://en.wikipedia.org/wiki/Wine

http://en.wikipedia.org/wiki/Beer

http://en.wikipedia.org/wiki/Ethanol

http://en.wikipedia.org/wiki/Fermentation_(food)


http://en.wikipedia.org/wiki/Acetone

http://en.wikipedia.org/wiki/Butyric_acid

http://en.wikipedia.org/wiki/Hydrogen

http://en.wikipedia.org/wiki/Lactic_acid


http://en.wikipedia.org/wiki/Substrate_(biochemistry)

http://en.wiktionary.org/wiki/zymurgy


http://en.wikipedia.org/wiki/Sugar

http://en.wikipedia.org/wiki/Anaerobic_respiration

http://en.wikipedia.org/wiki/Bacteria


http://en.wikipedia.org/wiki/Alcohol

http://en.wikipedia.org/wiki/Carbohydrate

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

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http://en.wikipedia.org/wiki/Ninkasi

http://en.wikipedia.org/wiki/Sumer

http://en.wikipedia.org/wiki/Ancient_Iraq

http://en.wikipedia.org/wiki/6th_millennium_BC

http://en.wikipedia.org/wiki/6th_millennium_BC

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.

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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 control-experiment variation of recipe’s

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.

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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.

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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

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http://www.facebook.com/l.php?u=http%3A%2F%2Feartheasy.com%2Feat_homebrew.htm&h=5987cRC6AeSzjFDwy7SNSo-UVvA

http://www.wisegeek.com/what-is-muscovado-sugar.htm

http://en.wikipedia.org/wiki/Muscovado

http://www.nutrition-info.com/foods/Foods-muscovado_sugar.php

http://www.nutrition-info.com/foods/Foods-muscovado_sugar.php

http://www.wisegeek.com/what-is-rice-syrup.htm

http://www.facebook.com/l.php?u=http%3A%2F%2Fwww.organicricesyrup.com%2F&h=5987cd0k3mEoZKJIfA3LHQuFVJQ

http://www.philippineherbalmedicine.org/ampalaya.htm

http://www.faqs.org/faqs/beer-faq/part1/section-2.html

http://inventors.about.com/od/bstartinventions/a/beer.htm

http://en.wikipedia.org/wiki/History_of_beer#Asia

http://www.cestwhat.com/details/aboutbeer.html

Appendices

Appendix A – Gathering Instruments

Colegio De Saint MoniqueSaint Monique Valais, Binangonan, Rizal

Gathering Instruments in Investigatory ProjectMOMORDICA 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 5A. 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.APPEARANCEI can see chunks of yeast in the Nutribeer.I can say that the Nutribeer looks like a real beer.

D.MATERIALSI can say it is economically resourceful.I can say it is environmental friendly.

E. EFFECTIVENESSI 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. OVERALLAgree or disagree? (Consider your answers and personal opinion) Range it from 1-5, 1 as the highest and 5 as the lowest

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Name: ________________________________________________

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APPENDIX B - EXPERIMENTATION

TRIALS DESCRIPTION PROBLEM/S ACTION TAKEN

1. First Trial

Standard General Methodology of Nutribeer, without bitter gourd leaves and 5 tbsp. of yeast(3 days fermentation)

Bitter beer taste quality is reduced and the alcohol content is too high.

Added bitter gourd leaves for additional bitter agent, less 2 tbsp. of yeast.(1 week fermentation)

2. Second Trial

Standard General Methodology of Nutribeer, added bitter gourd leaves and 3 tbsp. of yeast, small container(1 week fermentation)

After 6 hours it it sealed, the fermenter exploded. So the 1 week target wasn’t successful.

Bigger fermenter or water bin, less 1 tbsp. of yeast.(1 week fermentation)

3. Third Trial

Standard General Methodology of Nutrbeer, 2 tbsp. of yeast, bigger container(1 week onwards fermentation)

NONE. It was consulted on its 15th day and it was affirmed by the adviser.

Further fermentation period for better taste. After which, refrigerated and served chilled.(almost 1 month fermentation

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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

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(Light Mascuvado Sugar) Fig 1.5

(Yeast) Fig 1.6

(Funnel) Fig 1.7

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(Water Bin) Fig 1.8

(Strainer) Fig 1.9

(Tape) Fig1. 10

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2. Procedure

(Sanitation) Fig 2.1

(Caramelizing) Fig 2.2

(Mixing of Ingredients) Fig 2.3

Fig 2.4 (Boiling of Mixture)

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3. Finish Product

NUTRIBEER

Fig 3.1

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