delicious fruvegie balls with homemade dipping sauce
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TRANSCRIPT
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Chapter I
Introduction of the Studty
Chapter I includes: (1) Introduction, (2) Statement of the Problem and
the Hypothesis, (3) Significance of the Study, (4) Scope and Limitation, and
(5) Definition of terms.
Part one, Introduction, explains the uses of vegetables and fruit
peelings and the rationale for the conduct of the study.
Part two, Statement of the problem and the Hypothesis, states the
problem both in general and specific terms and the hypothesis to be tested.
Part three, Significance of the Study, discusses the benefits each end-
users may derive from the results.
Part four, Definition of Terms, provides the meaning of the technical
terms used in the study conceptually and operationally.
Part five, Scope and Limitation of the study, sets the boundaries of the
research in terms of scope, locale, respondents and statistical instruments
used in the analysis of the data gathered.
Background of the Study
Recycling is a lifestyle and a state of mind. The act of reducing, reusing
and recycling what we used requires daily awareness of the processes that
keep us alive as well as the ecosystems that surround us (copy right
sustainable Still water).
Peelings from fruits and vegetables are considered a trash although they are
commonly used as fertilizers, pesticide and animal food because of its
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necessary nutrients by soil, plants and animals (Consumers Union,
Environment Working Group).
For the young experiences of the researchers, they can say that fruits and
vegetables are not fully utilized because many consumers are used to
commercial products.
The researchers are very eager to look for the possible option in recycling the
peelings in a unique way which will encourage everybody to do it.
They come up with the idea of producing food balls out of banana (saba)
musasapienta, potato sulanum tuberusom and squash cucurbita spp.
Peelings. The materials have high nutritional food value, less expensive and
always available at home and in the market.
The general objective of the study is to produce Delicious Fruvegie Balls with
Homemade Dipping Sauce (sawsawan) to fine tune its taste. Specifically, it
aimed to determine its acceptability in terms of appearance, smell, color, and
mouth- feel.
The study will make the readers appreciate and acknowledge the importance
of recycling which will result to the reduction of wastes. The department of
Education Thrust states, May Pera sa Basura, now, May Pagkain sa
Basura.
Statement of the Problem
The study wanted to produce Delicious Fruvegie Balls with Homamade
Dipping Sauce ut of banana (saba) musa sapient, potato solanum tuberusom
and squash cucurbuta spp. peeling.
Specifically, the study sought answers to the following questions:
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1. Are the Delicious Fruvegie Balls with Homemede Dipping Sauce
acceptable in terms of appearance, smell, color, mouth- feel, and taste?
Hypothesis
The following hypothesis was tested:
1. Delicious Fruvegie Balls with Homemade Dipping Sauce are acceptable in
terms of appearance, smell, color, mouth- feel, and taste.
Significance of the Study
This study would be significance in view of the following considerations:
First, students will realize and understand the usefulness of fruits and
vegetable peelings. As a result, they would not just throw it anywhere but
instead they would think of what should be done to make it useful. They will
start to investigate and discover new things which will develop science skills
and processes in them.
Second, parents will have an idea to recycle the peelings into food
because of its economic and nutritional food value aside from the preference
to include this product and a small- scaled income generating project which
could be an answer to their financial problem.
Third, teachers will have a picture of educating the pupils on how to
recycle garbage to reduce wastes. It will be an avenue to develop the pupils
skills on solving livelihood problems in a scientific way to prepare them to
become responsible citizens.
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Fourth, supervisors and school heads will plan, implement and
support programs which will improve teachers competence in guidance to
the pupils to conduct investigatory projects on recycling of wastes into useful
materials.
Last, the results of the study will serve as a baseline data for future
studies.
Scope and Delimitations of the Study
The study aimed to produce Delicious Fruvegie with Homemade
Dipping Sauce out of banana (saba) musa sapient, potato solanum
tuberosum, squash cucurbita ssp. Specifically the study wanted to find out its
acceptability in terms of appearance, smell, color, and mouth-feel.
The study was conducted July 20 to August 7, 2009 at Filamer Christian
College, Roxas City.
The weaknesses of the study were the limited peelings used and the
time constraints for the conduct of the study. If enough time was allotted,
there could be more nutritious fruits and vegetable peelings which were
included and the results would be more accurate.
Definition of Terms
To facilitate better understanding of the study, the following terms were
defined conceptually and operationally:
Dip-means to plunge briefly into a liquid to wet coat saturate.
In this study, the same definition is used.
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Sauce-refers to a liquid or dressing serves with food to enhance its
flavor stewed or preserved eaten with other food or a desert.
In this study, it means a delicious liquid made from fibers of cooked
banana (saba) peelings pounded and mixed with other ingredients.
Chapter 2
Review of Related Literature
Chapter II includes: (1) Review of Related Literature, (2) Banana, (3)
Potato, and (4) Squash.
Part one, Review of Related Literature, explains the origin and uses of
vegetables and fruit peelings and the rationale for the conduct of the study.
Part two, Banana, states about helpful benefits, uses and definition of
banana in relation to the study.
Part three, Potato, discusses the meaning of potato, benefits and uses
in accordance to the study.
Part four, Squash, provides the meaning, states the helpful benefits
and discusses the uses of squash in relation to the study.
REVIEW OF RELATED LITERATURE
The evolution of cuisine varies from place to place yet the process is
the same. A cuisine begins with the weather, the season and the source.
From these come food elements. Although the choice of this may seem
arbitrary, in general, an item is eaten because it is there and has been part of
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ones ancestors experience. From the food element comes the food
processes.
When the foreign cultural influences enters a country other kinds of
intercultural exchange- they are adopted and the cuisine changes its dishes
in context and in combination which people have their own flavor, principles
and dietary practices (Health and Home, 2003).
This food comes from major sources such as plants and vegetables.
There are around two thousand plant species which are cultivated for food
and many plants and vegetables parts are utilized as food (Consumer Union,
Environmental Working Group).
The researcher tried to produce a unique cuisine from peelings of fruits and
vegetables aside from being commonly used only as fertilizer, pesticide and
animal foods. They produced a product which is another means of recycling
fruits and vegetables peeling through cooking which is nutritious and less
expensive.
Banana (musa sapienta)
Bananas come in a variety of sizes and colors when ripe, including
yellow, purple, and red. Bananas can be eaten raw, though some varieties
are generally cooked first. Depending upon cultivar and ripeness, the flesh
can vary in taste from starchy to sweet, and texture from firm to mushy.
Unripe or green bananas and plantains are used as an ingredient in various
dishes, such as in curries and stews, and are the staple starch of many
tropical populations. Banana sap is extremely sticky and can be used as a
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practical adhesive. Sap can be obtained from the pseudostem, from the fruit
peelings, or from the fruit flesh.
Most production for local sale is of green cooking bananas and
plantains, as ripe dessert bananas are easily damaged while being
transported to market. Even when transported only within their country of
origin, ripe bananas suffer a high rate of damage and loss.[citation needed]
The commercial dessert cultivars most commonly eaten in temperate
countries (species Musa acuminata or the hybridMusa paradisiaca, a
cultigen) are imported in large quantities from the tropics. They are popular
in part because, being a non-seasonal crop, they are available fresh year-
round. In global commerce, by far the most important of these banana
cultivars is 'Cavendish', which accounts for the vast bulk of bananas exported
from the tropics. The Cavendish gained popularity in the 1950s after the
previously mass produced cultivar, Gros Michel, became commercially
unviable due to Panama disease, a fungus which attacks the roots of the
banana plant.
The most important properties making 'Cavendish' the main export
banana are related to transport and shelf life rather than taste; major
commercial cultivars rarely have a superior flavor[citation needed] compared to the
less widespread cultivars. Export bananas are picked green, and then usually
ripened in ripening rooms when they arrive in their country of destination.
These are special rooms made air-tight and filled with ethylene gas to induce
ripening. Bananas can be ordered by the retailer "ungassed", however, and
may show up at the supermarket still fully green. While these bananas will
ripen more slowly, the flavor will be notably richer[citation needed], and the banana
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peel can be allowed to reach a yellow/brown speckled phase, and yet retain a
firm flesh inside. Thus, shelf life is somewhat extended.
The vivid yellow color normally associated with supermarket bananas
is in fact a side-effect of the artificial ripening process. Cavendish bananas
that have been allowed to ripen naturally on the plant have a greenish-yellow
appearance which changes to a brownish-yellow as they ripen further.
Although both the flavor and texture of "tree ripened" bananas is generally
regarded as superior to any type green-picked fruit, once natural ripening has
commenced the shelf life is typically only 710 days, making commercial
distribution impractical. For most people the only practical means of
obtaining such fruit is growing it themselves, however this is also somewhat
problematic, as the bananas all tend to ripen at once and have very poor
keeping properties.
Properties/ Nutrients
Banana, raw, edible parts
Nutritional value per 100 g (3.5 oz)
Energy 371 kJ (89 kcal)
Carbohydrates 22.84 g
Sugars 12.23 g
Dietary fiber 2.6 g
Fat 0.33 g
Protein 1.09 g
Vitamin A equiv. 3 g (0%)
Thiamine (Vit. B1) 0.031 mg (2%)
Riboflavin (Vit. B2) 0.073 mg (5%)
Niacin (Vit. B3) 0.665 mg (4%)
Pantothenic acid (B5) 0.334 mg (7%)
Vitamin B6 0.367 mg (28%)
Folate (Vit. B9) 20 g (5%)
Vitamin C 8.7 mg (15%)
Calcium 5 mg (1%)
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Iron 0.26 mg (2%)
Magnesium 27 mg (7%
Phosphorus 22 mg (3%)
Potassium 358 mg (8%)
Zinc 0.15 mg (1%)
Potato (sulanum tuberusum)
The potato is a starchy,tuberouscrop from the perennialSolanum
tuberosum of the Solanaceae family (also known as the nightshades). The word potato
may refer to the plant itself as well. In the region of the Andes, there are some other
closely related cultivated potato species. Potatoes are the world's fourth largest food crop,
following rice, wheat, and maize.[1] Long-term storage of potatoes requires specialised
care in cold warehouses[2] and such warehouses are among the oldest and largest storage
facilities for perishable goods in the world.
Benefits of Potato
Potatoes leave an alkaline ash in the body, are low in roughage, and
may be used in the treatment of acidosis. They can also be used for catarrhal
conditions.
When trying to overcome catarrhal conditions, cut the potato peeling about a
half-inch thick and use it in broth or soup, cooking very little. The resulting
broth will contain many important mineral elements. Potato soup can also be
used to great advantage in cases of uric acid, kidney, and stomach disorders,
and for replacing minerals in the system. To make potato soup, peel six
potatoes, making sure the peelings are about three-quarters of an inch thick.
Place in water in a covered kettle and simmer twenty minutes. Add celery to
change the flavor if desired. Add okra powder if the stomach is irritated. The
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potassium in the potato is strongly alkaline, which makes for good liver
activation, elastic tissues, and supple muscles. It also produces body grace
and a good disposition. Potassium is the "healer" of the body and is very
necessary in rejuvenation. It is a good heart element also, and potatoes can
be used very well in all cases of heart troubles.
Anyone with ailments on the left side of the body-the negative side, or
the heart and intestinal side of the body-can use carbohydrates that are
negative in character. Potatoes are one of the best negative foods to use for
building up the left side of the body. To use an old remedy, take slices of
potatoes and use as a pack over any congested part of the body. This type of
pack draws out static, toxic material, or venous congestion in any part of the
body. Use a narrow, thumb-shaped piece of potato to help correct
hemorrhoid conditions.
To control diarrhea, cook potato soup with milk. The milk controls the
diarrhea-it has a constipating effect, if boiled. The potato adds bulk, which is
also necessary to control this trouble.
I believe that raw potato juice is one of the most volatile juices and the
strongest juice that can be taken into the body. It is used in many cases of
intestinal disorders, as well as for rejuvenation.
Potato, raw, with peel
Nutritional value per 100 g (3.5 oz)
Energy 321 kJ (77 kcal)
Carbohydrates 19 g
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Starch 15 g
Dietary fiber 2.2 g
Fat 0.1 g
Protein 2 g
Water 75 g
Thiamine (Vit. B1) 0.08 mg (6%)
Riboflavin (Vit. B2) 0.03 mg (2%)
Niacin (Vit. B3) 1.1 mg (7%)
Vitamin B6 0.25 mg (19%)
Vitamin C 20 mg (33%)
Calcium 12 mg (1%)
Iron 1.8 mg (14%)
Magnesium 23 mg (6%
Phosphorus 57 mg (8%)
Potassium 421 mg (9%)
Sodium 6 mg (0%)
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Squash (cucurbita spp)
Squashes generally refer to four species of the genus Cucurbita
native to Mexico and Central America, also called marrows depending on
variety or the nationality of the speaker. In North America, squash is loosely
grouped into summer squash or winter squash, as well as autumn squash
(another name is cheese squash) depending on whether they are harvested
as immature vegetables (summer squash) or mature vegetables (autumn
squash or winter squash). Gourds are from the same family as squashes. Well
known types of squash include the pumpkin and zucchini. Giant squash are
derived from Cucurbita maxima and are routinely grown to weights nearing
those of giant pumpkins. The winter squash group includes pumpkin, acorn,
butternut, and spaghetti squash. Winter squash, like other richly colored
vegetables, provide excellent sources of carotenes. Generally, the richer the
color, the richer the concentration. They also offer a very good source of
vitamins B1 and C, folic acid, pantothenic acid, fiber, and potassium. Winter
squash are also a good source of vitamin B6 and niacin. Studies have shown
that, due to their carotene properties, winter squash exert a protective effect
against many cancers, particularly lung cancer. Diets that are rich in
carotenes (especially pumpkins) offer protection against cancer, heart
disease, and type 2 diabetes. Studies have also shown that pumpkin seeds
are helpful in reducing symptoms of benign prostatic hyperplasia (BPH). Since
summer squash have a high water content, they are not as nutrient-dense as
the winter varieties. Summer squash still provide several nutritional benefits.
They are low in calories and provide a decent amount of vitamin C,
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potassium, and carotenes. Studies have shown that juice made from summer
squash is equal to juice made from pumpkins, leeks, and radishes in their
ability to prevent cell mutations. Summer squash are especially beneficial
during the summer months due to their higher water content. They protect
against dehydration and the carotenes help to protect against the damaging
effects of the sun.Squash, summer, all varieties, rawUSDA National Nutrient Database for Standard Reference, Release 22 (2009)
NDB No: 11641 (Nutrient values and weights are for edible portion)
Nutrient Units Value per100 grams
Number
of DataPoints
Std.Error
Proximates
Water g 94.64 14 0.094
Energy kcal 16 0
Energy kJ 69 0
Protein g 1.21 6 0.060
Total lipid (fat) g 0.18 3 0.067
Ash g 0.62 5 0.023
Carbohydrate, by difference g 3.35 0
Fiber, total dietary g 1.1 8 0.078
Sugars, total g 2.20 0
Sucrose g 0.03 4 0.025
Glucose (dextrose) g 0.75 4 0.075
Fructose g 0.95 4 0.075
Minerals
Calcium, Ca mg 15 6 0.771
Iron, Fe mg 0.35 6 0.010Magnesium, Mg mg 17 6 0.433
Phosphorus, P mg 38 6 0.742
Potassium, K mg 262 6 10.837
Sodium, Na mg 2 16
Zinc, Zn mg 0.29 6 0.012
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Copper, Cu mg 0.051 6 0.001
Manganese, Mn mg 0.175 6 0.023
Selenium, Se mcg 0.2 0
Vitamins
Vitamin C, total ascorbic acid mg 17.0 5 0.756
Thiamin mg 0.048 6 0.002
Riboflavin mg 0.142 6 0.092
Niacin mg 0.487 6 0.02
Pantothenic acid mg 0.155 6 0.016
Vitamin B-6 mg 0.218 5 0.145
Folate, total mcg 29 6 2.088
Folic acid mcg 0 0
Folate, food mcg 29 6 2.088
Folate, DFE mcg_DFE 29 0
Choline, total mg 6.7 0
Vitamin B-12 mcg 0.00 0
Vitamin B-12, added mcg 0.00 0
Vitamin A, RAE mcg_RAE 10 0
Retinol mcg 0 0
Carotene, beta mcg 120 7 1.203
Carotene, alpha mcg 0 1
Cryptoxanthin, beta mcg 0 1Vitamin A, IU IU 200 0
Lycopene mcg 0 1
Lutein + zeaxanthin mcg 2125 1
Vitamin E (alpha-tocopherol) mg 0.12 0
Vitamin E, added mg 0.00 0
Vitamin D (D2 + D3) mcg 0.0 0
Vitamin D IU 0 0
Vitamin K (phylloquinone) mcg 3.0 0
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Dipping Sauce
A dip or dipping sauce is a common condiment for many types of
food. Dips are used to add flavor to a food, such as pita bread, dumplings,
crackers, cut-up raw vegetables, seafood, cubed pieces ofmeat and cheese,
potato chips, tortilla chips, or falafel. Unlike other sauces, instead of applying
the sauce to the food, the food is typically put into, or dipped, into the
dipping sauce (hence the name). Dips are commonly used for finger foods
and other easily held foods. Thick dips based on sour cream, creme fraiche,
yogurt, mayonnaise, soft cheese or beans are a staple of American hors
d'oeuvres and are thinner than spreads which can be thinned to make dips.[1]
Alton Brown suggests that a dip is defined based on its ability to "maintain
contact with its transport mechanism over three feet of white carpet".[2]Dip is
a very widespread food. Forms of dip are eaten all over the world.
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http://en.wikipedia.org/wiki/Condimenthttp://en.wikipedia.org/wiki/Pita_breadhttp://en.wikipedia.org/wiki/Dumplingshttp://en.wikipedia.org/wiki/Crackershttp://en.wikipedia.org/wiki/Vegetableshttp://en.wikipedia.org/wiki/Seafoodhttp://en.wikipedia.org/wiki/Meathttp://en.wikipedia.org/wiki/Cheesehttp://en.wikipedia.org/wiki/Potato_chiphttp://en.wikipedia.org/wiki/Tortilla_chiphttp://en.wikipedia.org/wiki/Falafelhttp://en.wikipedia.org/wiki/Finger_foodhttp://en.wikipedia.org/wiki/Spread_(food)http://en.wikipedia.org/wiki/Dip_(food)#cite_note-0%23cite_note-0http://en.wikipedia.org/wiki/Alton_Brownhttp://en.wikipedia.org/wiki/Dip_(food)#cite_note-1%23cite_note-1http://en.wikipedia.org/wiki/Dip_(food)#cite_note-1%23cite_note-1http://en.wikipedia.org/wiki/Condimenthttp://en.wikipedia.org/wiki/Pita_breadhttp://en.wikipedia.org/wiki/Dumplingshttp://en.wikipedia.org/wiki/Crackershttp://en.wikipedia.org/wiki/Vegetableshttp://en.wikipedia.org/wiki/Seafoodhttp://en.wikipedia.org/wiki/Meathttp://en.wikipedia.org/wiki/Cheesehttp://en.wikipedia.org/wiki/Potato_chiphttp://en.wikipedia.org/wiki/Tortilla_chiphttp://en.wikipedia.org/wiki/Falafelhttp://en.wikipedia.org/wiki/Finger_foodhttp://en.wikipedia.org/wiki/Spread_(food)http://en.wikipedia.org/wiki/Dip_(food)#cite_note-0%23cite_note-0http://en.wikipedia.org/wiki/Alton_Brownhttp://en.wikipedia.org/wiki/Dip_(food)#cite_note-1%23cite_note-1 -
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Chapter 3
Methodology
Chapter 3 is made up of five parts: (1) Materials, (2) Preparation, (3)
Production, (4) Data Collection, and (5) Data Analysis.
Part one, Materials, enumerates the ingredients used in the Delicious
Fruvegie Balls with Homemade Dipping Sauce (sawawan) including the
cooking utensils used in the study.
Part two, Preparation, describes the preparation of the ingredients.
Part three, Production, states how the balls and its sauce were cook.
Part four, Data collection, presents the number of the participants
involved in the study, it also describes the instruments used in the study.
Part five, Data analysis, enumerates the statistical tools used in data
analysis.
Research Design
16
Gathering Materials
Preparing Materials
Cooking
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Materials
The ingredients and materials used in the study for Delicious Fruvegie
Balls were cup chopped banana peelings, cup chopped squash
peelings, , cup chopped potato peelings, 1 bell sweet chili peper, 3 cups
flour, 2 pcs. eggs, 4 pcs. onion 1 head cloves garlic, 3 tbsp. rock salt and 1
tbsp. powdered black peper. For the Homemade Dipping Sauce were 2 tbsp.
powdered asuete, 1 cup vinegar, 1 cup white sugar 2 tbsp. copped onion
leaves (optional), 1 pc. onion, 3 pcs. garlic, 1 tbsp. corn starch, 250 g. banana
peelings and 1 tbsp. rock salt. The cooking utensils were ladle, mixing bowl,
measuring cups, measuring spoons, weighing scale, frying pan, stove, and
stainless steel.
Preparation
Before the final preparation the following treatment were tested to
come up with the final steps to be followed for producing the newly Delicious
Fruvegie Balls.
Delicious Fruvegie Balls
17
No. of Treatment Chopped Banana peelings Chopped squash peelings Chopped potato peelings
A
B
2 cup 1 cup cup
1 cup cup 1 cup
Wrapping the product
Preparing for selling
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Each trial was tested to ten respondents. It was self- validated through
questionnaires. It was found out that treatment C was best proportion
compared to others.
The final treatment was followed thoroughly following the procedure
used in producing Delicious Fruvegie Balls.
The Delicious Fruvegie Balls were prepared by cleaning the banana
(saba), cooking it and removing the peelings. The squash and potato were
pared. The peelings of banana, squash and potato were finely chopped
separately. One (1) head cloves garlic, four (4) pcs. of onion and sweet
chili pepper were also chopped. Two (2) pcs. of egg white were beaten.
cup chopped banana peelings, cup chopped potato peelings, cup
chopped squash peelings, 2 cup flour, 3 tbsp. rock salt, 1 tbsp. black
peper, chopped onion, garlic and beaten egg white were mixed in a bowl.
The mixture was stirred until it became sticky. Balls in regular size
were made.
For the Homemade Dipping Sauce (sawsawan), the fiber of the 250g.
banana peelings were removed, pounded, mixed in one cup native vinegar,
added 2 tbsp. powdered asuete. Drained in a clean cloth and placed in a
clean bowl. Added 1 cup white sugar, 1 tbsp. rock salt, chopped onion,
3pcs. chopped garlic, 1 tbsp. cornstarch and mixed in a bowl.
18
C cup cup cup
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Production
The balls were deep- fried until it became golden brown. The prepared
mixture of sauce was cook for 15- 20 minutes. The Delicious Fruvegie Balls
with Homemade Dipping Sauce (sawsawan) were served.
Data Collection
Respondents
Ten respondents participated in the said study. Ten randomly selected
students from Filamer Christian College Nickolet- III high school students
were requested to gather at the canteen. The produced food was served to
them to be tasted. They were requested to answer a questionnaire.
Research Instrument
A researcher- made questionnaire was used in gathering the needed
data for the study. 1-4 criteria for acceptability of the produced food were
set.
Data Analysis
Frequency counts, percentage and ranking were used to answer
questions 1 to 4. The data were then presented in tables and interpretation
and analyses were undertaken.
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Chapter 4
PRESENTATION, ANALYSIS, AND INTERPRETATION OF RESULTS
Chapter 4 presents the result of the study. The data needed for the
study were gathered using the researcher- made questionnaire. To analyze
the data, frequency counts, percentage and ranking were used. Below are the
presentation, analysis and interpretation result.
The Produced Food
The results were presented in table 1 and 2.
In general, the researchers were able to produce Delicious Fruvegie
Balls with Hommade Dipping Sauce of banana (saba) musa sapienta, potato
sulanum tuberusom, and squash Cucurbita spp. peelings. In terms of
appearance, 18 out of 20 (90%) respondents accepted the produced food. In
terms of smell; it was found out that 18 out of 20 (90%) respondents checked
the yes option the two was ranked second. As to color, it revealed that 16 out
of 20 (80%) respondents responded positively, it was third in rank.
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Finally, as to mouth- feel, 100% of respondents were convinced that
the produced food was delicious, nutritious and it was acceptable.
Table I
Final Results: Frequency Counts, Percentage and Ranking
Table II
21
No. of
Respondents
Appearance Smell Color Mouth- feel Total
Yes Yes Yes Yes YesNo No No No No
1
2
34
5
6
78
9
10
11
12
1314
15
16
17
18
19
20
TotalPercentage
Rank
43343434434443444433
18
90%
2nd
2
10%
18
90%
2nd
16
80%
3rd
2
10%
4
20%
20
100%
1st
72
90%
11
1
1
1
1
11
8
10%
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Summary of Final Result
Chapter 5
Table III
Comparison of Delicious Fruvegie Balls with Homemade Dipping Sauce and
the commercial one.
Acceptability A. Delicious Fruvegie Balls B.Commercial One.
with Homemade Dipping sauceFrequency Percentage Frequency Percentage
Appearance Yes 10 100% 10 100%No 0 0 0 0
Smell Yes 10 100% 8 80%No 0 0 2 20%
Color Yes 9 90% 10 100%No 1 10% 0 0
Mouth- feel Yes 10 100% 10 100%No 0 0 0 0
TasteYes 10 100% 7 70%No 0 0 3 30%
Table III shows the acceptability of both products as to appearance,
smell, color mouth- feel and taste. The Commercial one rated 10 for
22
Appearance Smell Color Mouth- Feel
18
2
2
18 18
18
2
2
16
16
4
4
20
20
0
0
No. of Respondents in
the Yes option
No. of Respondents in
the No option
The preference is
Yes- acceptable
No- acceptable
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appearance, 8 rated yes for smell, 10 for color, 10 for mouth- feel and 7 for
taste while for Delicious Fruvegie Balls with Homemade Dipping Sauce rated
10 for appearance, 10 for smell, 9 for color, 10 for mouth- feel and 10 for
taste. This implied that the respondents accepted the product as to
appearance, smell, color mouth- feel and taste. Data further revealed that
the new developed product was also accepted by respondents and can be
best substitute to the commercial one.
SUMMARY, CONCLUSIONS, FINDINGS AND RECOMMENDATIONS
Chapter 5 consists of four parts, namely: (1) Summary (2) Findings
(3) Conclusions, and (4) Recommendations.
Part One, Summary, gives the summary of the study.
Part Two, Findings, states the result of the study.
Part Three, Conclusions, answers the problems in the study.
Part Four, Recommendations, presents possible areas for future
research and applications of the findings.
Summary
The study aimed to produce Delicious Fruvegie Balls with Homemade
Dipping Sauce out of banana (saba) musa sapienta, potato solanum
tuberusom and squash cucurbita spp. peelings. Specifically, the study wanted
to find out its acceptability in terms of appearance, smell, color and mouth-
feel.
The participants of the study were the 10 randomly students of Filamer
Christian College.
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The researchers produced the Delicious Fruvegie Balls by preparing
and measuring all the ingredients needed in making the balls and its sauce.
The balls were deep-fried until it became golden brown. The prepared
mixture of sauce was cooked for 15-20 minutes. The Delicious Fruvegie Balls
with a Homemade Dipping Sauce were served.
Interviews with food ball vendors and food experts were conducted
followed by several experimentation of cooking to produce a recycled food
product.
The data gathered using a questionnaire which was distributed among
ten respondents. They were requested to check the appropriate box in the
questionnaire to gather the needed data for the study.
The data were analyzed using frequency counts, percentage and
ranking.
The findings of the study revealed that peelings of banana (saba),
potato and squash can be recycled as Delicious Fruvegie Balls With a
Homemade Dipping Sauce (sawsawan).
It finds out further that the great appearance, smell, color and mouth-
feel of the produced food may have resulted to its acceptability to the
respondents.
Findings
The following were arrived in the study:
1. In general, the peelings of banana (saba) musa sapienta, potato
solanum tuberusom and squash cucurbita spp. peelings can be recycled to
produce Delicious Fruvegie Balls with Homemade Dipping Sauce (sawsawan).
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2. The Delicious Fruvegie Balls with a Homemade Dipping Sauce were
acceptable in terms of appearance, color, smell and mouth-feel compared to
the commercial one.
Conclusions
In view of the aforementioned findings, the following conclusions were drawn:
1. The economic and nutritional food value of the banana (saba) musa
sapienta potato solanum tuberusom and squash cucurbita spp. peelings may
have resulted to the idea of the researchers to recycle it to produce Delicious
Fruvegie Balls with Homemede Dipping Sauce (sawsawan).
2. The great appearance, smell, color and mouth-feel of the produced
food may have resulted to its acceptability to the respondents.
Recommendations
Based on the aforementioned findings and conclusions, the following
recommendations were presented:
For Students. Students will be encouraged to make investigatory
project in order to develop science skills and processes like observing,
describing, experimenting and others. They will learn to investigate and solve
problems in a scientific way. They will develop awareness of the value of
recycling, hence, involved themselves in recycling non biodegradable and
even biodegradable garbage to reduce wastes and earn money out of it.
For Parents. Parents will be ready to give guidance and support to
their children in whatever activities related to Science and Health subject
which will develop them as effective young scientists. Parents, on the other
hand, will have an idea to recycle fruit and vegetable feelings into food to
earn an income which is very helpful to the family.
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For teachers. Teachers, especially science teachers, will further
develop their knowledge and skills in doing investigatory projects to help the
children appreciate the world of science and the work of the scientists.
They will develop among pupils the interest in recycling garbage to
contribute in the Solid Waste Management Programs of the government.
Educate the pupils the advantages o recycling wastes in our environment.
For School Administrators. They will plan, implement and support
programs to developed the knowledge ad skills o teachers in the field o
science specifically technology in conducting investigatory projects.
For Future Researchers. The study strongly recommends that future
research may be conducted on recycling o different nutritious fruits and
vegetable peelings which are of great help in reducing wastes and
transforming it into valuable one because it may be a source of livelihood to
many poor Filipinos.
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BIBLIOGRAPHY
27
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Bibliography
Consumers Union, Environmental Working Group
Health and Home, 2003
Http://www.thefreedictionary.com
Investigative Research Process
Scientific Research Approaches
Thesaurus
USDA Nutrient database
USDA National Nutrient Database for Standard Reference, Release 22 (2009)
U.S. food and Drug Administration
Websters Universal Dictionary
28
http://www.thefreedictionary.com/http://www.nal.usda.gov/fnic/foodcomp/search/http://www.thefreedictionary.com/http://www.nal.usda.gov/fnic/foodcomp/search/ -
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APPENDIX
29
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Appendix
Research- made Instrument
Questionnaire
Respondent No. ____
Directions: Taste the Delicious Fruvege Balls with Homemade Dipping Sauce
and check the appropriate box of YES ad NO options to determine its
acceptability.
The Delicious Fruvegie Balls with Homemade Dipping Sauce are acceptable in
terms of:
A. Appearance
B. Smell
C. Color
D. Mouth- feel
Yes
Yes
Yes
Yes
No
No
No
No