Acceptability and Nutritional Value of Golden Kuhol (Pomacea canaliculata Lamarck) As Burger Pattie

TABLE OF CONTENTTitle .1Table of Content .2Abstract ..4Research Plan ..5Materials and equipments ...5Procedure 6Statistical Tool 6Introduction 8Background of the Study 8Statement of the Problem 9Objectives ...9Significance of the Study ..10Scope and Limitation ........10Review of Related Literature ........10Results and discussion ..13iiFindings 16Pictorials ...18Conclusion 20Recommendations .20Bibliography .21Acknowledgement 22

iiiABSTRACT

Golden apple snail is scientifically known as Pomacea canaliculata Lamarck and commonly known in the community as golden kuhol. Formulating golden kuhol as pattie is considered a breakthrough because it is cheaper, low fat, with high protein and free from cholesterol.The study aims to validate the acceptability of golden kuhol as pattie and its nutritional value. Specifically, it aims to 1) Utilized golden kuhol as burger patties. 2) Verify the acceptability of the product along tenderness, flavor, juiciness, and taste, and lastly, 3) compare the nutritional value of commercialized pattie with golden kuhol pattie.There were two samples used in the study.S1 (commercialized pattie)S2 (golden kuhol pattie)There were twenty two respondents evaluated each samples as to the parameters of tenderness, flavor, juiciness, taste and acceptability.Based from the findings, golden kuhol Pomacea canaliculata Lamarck as pattie were described as most tender, most flavor, most juicy, more palatable and most accepted.Based from the nutritional value of golden kuhol Pomacea canaliculata Lamarck as pattie is quite similar with the commercialized burger pattie. Hence, golden kuhol could be a safe substitute for burger pattie, due to its acceptability and nutritional value.

4RESEARCH PLAN

This study presents the research design, population of the study, data-gathering procedures, materials and equipments, treatment and general procedures and statistical tool used.

A. Materials and MethodsThe researchers used the following materials and equipments:Three (3) cups of grinded Golden Kuhol Meat, One and half (11/2) cups of all purpose flour used for binding, One (1) teaspoon salt, One (1) teaspoon black pepper, One (1) cup of water, One (1) cup of vegetable oil and One (1) glove of garlic, measuring cups, measuring spoons, frying pan, ladle or spoon, meat grinder, basin and strainer.Gather golden kuhol in the rice field and put the snails in a basin without food for 2 days to make sure that the intestines are emptied. Then boil the snails lightly to kill the snails, remove the snails from their shell with a hook or tweezers. Afterwards, remove the body and intestines of the snails (only eat the foot). The internal organs dont taste well; especially the albumen (yolk) gland from the female apple snail has bad taste (the same bad taste as the eggs, a possible protection mechanism against predators). Then finally wash the golden kuhol meat with clean water, and then grind the meat using the meat grinder.Put the flour in a basin and add the grinded meat of golden kuhol, put one cup of water then stir until it become sticky. Add the other ingredients then mix it thoroughly, shape the

5mixture. Heat the frying pan in a gas stove and fry the Golden Kuhol Pattie until it turns to golden brown.The samples used in the study are the commercial burger pattie as sample one (1) and the golden kuhol patties as the second sample.The samples were tested by the twenty two (22) faculty and staff of the Pinukpuk Vocational School. The two samples were served in a bread bun and were tested by the respondents during the recess time.

B. Treatment/General Procedure

The research was conducted during class hours and vacant periods in the school along with the supervision of his Chemistry teacher, and guided by her mentors as well as the heads of department and the administrator. Careful steps were strictly followed to come out with the following results.Twenty two respondents were given a sensory evaluation paper to fill up wherein they evaluated each samples as to the parameters of tenderness, flavor, juiciness, taste and acceptability.

C. Statistical Tool:The data gathered from the 22 respondents through a questionnaire were analyzed using the descriptive method.Data used on the parameters were treated through a 3 point likert scale as follows:6Value Limits Description 32.34 3.00Most tender/Most flavor/Most juicy/Most palatable/Most accepted

21.67 2.33More tender/More flavor/More juicy/More palatable/More accepted

11.00 1.66Less tender/Less flavor/Less juicy/Less palatable/Less accepted

7INTRODUCTION

A. Background of the Study

Hamburger or burger is a part of peoples lifestyle, while we are experiencing economic crisis. It is one of the major processed meat products not only in the country but also all over the world. It is a very popular meal component or snack food for all ages. It is commonly served in a bread bun garnished with vegetables, cheese and different dressings. But because of these commercial products that we are eating every day, it is also the cause of many illnesses that people are suffering now a day. The emergence of several diseases such as heart ailments, diabetes, cancer, obesity and others, the demand for health food products that contains natural and organic sources of nutrients such as fruits and vegetables is now necessary. The golden apple snail, popularly known as "golden kuhol" (Pomacea canaliculata Lamarck), was introduced into the Philippines between 1982 and 1984. It came from South America (Brazil and Argentina) via Taiwan. Its high nutritive value as food for human beings and farm animals generated interest among both public and private sectors to propagate the production of this organism. Golden Kuhol are well edible and are often considered a protein rich delicacy. Currently, studies on the utilization of the golden kuhol as food for humans are being undertaken by some researchers all over the Philippines.

8Due to its high nutritive value, the researchers was convinced to make a study about cheaper but nutritious burger patties, instead of making golden kuhol as meal to hogs and poultries.

B. Statement of the Problem

The study looked into the utilization of Golden Kuhol (Pomacea canaliculata Lamarck) as Burger Pattie.It sought to answer the following:1. What benefits can we derived from the Golden Kuhol as Burger Pattie?2. What is the level of acceptability and taste of golden kuhol as burger patties among the respondents?

General Objectives:1. To adopt sustainable technologies in the utilization of golden kuhol as burger patties.2. To utilize possible technologies in order of alleviating poverty among the Filipinos.3. To come up with possible livelihood activities for sustainable development.

Specific Objectives:1. To utilize golden kuhol as burger patties.2. To verify the acceptability of the product along tenderness, flavor, juiciness, and taste.93. To identify the nutritional value of the golden kuhol as burger pattie.4. To compare commercialized burger pattie with golden kuhol pattie .

C. Significance of the Study:

This study will benefit the Filipino people specially those who belong to the low-income bracket where they cannot afford to buy the commercial burger patties. The study is also significant to the farmers wherein in the utilization of golden kuhol to any food recipes can help them to mitigate the problem on pest.D. Scope and Limitations:The study focused on the acceptability and the nutritional value of the golden kuhol as burger pattie. The experiment was conducted in June to August 2012. The respondents of the study involved all the Faculty and Staff of the Pinukpuk Vocational School - Main.

E. Review of Related Literature

The golden apple snail, popularly known as "golden kuhol" (Pomacea canaliculata Lamarck), was introduced into the Philippines between 1982 and 1984. It came from South America (Brazil and Argentina) via Taiwan. Its high nutritive value as food for human beings and farm animals generated interest among both public and private sectors to propagate the production of this organism.10The golden apple snail lives for 2-6 years with high fertility. Shell is tight brown; flesh is creamy white to golden pinkish or orange. Size depends on the availability of food. Most destructive stage is when the length of the shell is from 10 mm (about the size of a corn seed) to 40 mm. Female golden apple snail operculum (a1) is concave white and the shell (b1) curves inward. It is convex in male (a2), and the male shell (b2) curves outward (Dela Cruz).

Golden kuhol is considered a threat in rice production; many farmers are looking at the golden kuhol at a different point of view. The golden kuhol being amazingly nutritious and easy to digest, farmers have discovered it to be a good source of supplementary feed for livestock and poultry. It stimulates fast growth and reproduction. The snail meat provides protein and energy-giving fat while the shell contains calcium, phosphorous, vitamins, and minerals. Now, a lot of farmers do not see these golden kuhol as a threat to the fields but rather an opportunity to improve their livelihood.Due to the advancement of science and technology, the farmers found an opportunity to convert golden kuhol into useful feeds. It can also save a lot of money for our farmers, as they do not have to buy expensive mollusocide to control it, making it environment-friendly. Likewise, golden kuhol can also be use as food source.Many studies are also conducted because of the nutritional value of golden kuhol. Golden

11Kuhol are well edible and are often considered a protein rich delicacy. Consuming these snails is therefore an interesting option in those areas where they have become a pest and treat for the rice production. In such cases, eating these snails has two benefits:1. Collecting the snails is encouraged;2. The diet of the farmers (especially in third world countries) is enriched with a protein source.The nutritional value of apple snails is relatively high. More precisely, the protein content of apple snail can make them a good protein source for humans. For example the protein value of Pomacea canaliculata Lamarck is reported to be 72.9% for humans. In practice this means that out of 100 gram snail protein, 72.9 gram human body proteins can be made (Pasion).It was also found out that the following is the nutritional value of the golden kuhol meat per 100 g.Food Energy83.0 calories

Protein12.2 g

Fats0.4 g

Carbohydrates6.6 g

Ash3.2 g

Phosphorus61.0 mg

Sodium0.4 mg

Potassium17.0 mg

Riboflavin12.0 mg

Niacin1.8 mg

12RESULTS AND DISCUSSION

Presentation of Data

Table 1. The approximate Analysis of Beef Lean Meat and Golden Kuhol Meat (Raw Material)

ParametersResults

Golden Kuhol PattieBeef Pattie

Food Energy83.0 calories498 calories

Protein12.2 g23.2 g

Fats0.4 g2.8 g

Carbohydrates6.6 g1.81

Ash3.2 g2.50 g

Phosphorus61.0 mg215 mg

Sodium0.4 mg51 mg

Potassium17.0 mg363 mg

Riboflavin12.0 mg0.18 mg

Niacin1.8 mg5.0 mg

Cholesterol50 mg

As to the table, golden kuhol meat is a very good substitute for beef meat as pattie. Golden kuhol has low fat and zero cholesterol while beef meat is very high in fats and cholesterol.13Table 2. Result of the Chemical Analysis of Golden Kuhol Pattie (DOST CAR)TestResults

Ash, % w/w3.11

Carbohydrates, % w/w22.93

Crude Fats, % w/w21.42

Crude Protein, % w/w22.11

Moisture, % w/w30.42

Energy, Kcal373

Table 3. Mean Rating of Golden Kuhol Burger Pattie as to Tenderness (N=22)

SamplesMost Tender(3)More Tender(2)Less Tender(1)Wtd.MeanRank

S1(Beef Pattie)15(45)6(12)1(1)2.641

S2(Kuhol Pattie)14(42)8(16)0(0)2.641

Total Average Weighted Mean2.64

Table 2 shows that the tenderness of the golden kuhol pattie had a total average weighted mean of 2.64 described as most tender. Based from the table, both sample 1 (beef pattie) and sample 2 (kuhol pattie) had a weighted mean of 2.64 both described as most tender.

Table 4. Mean Rating of Golden Kuhol Burger Pattie as to Flavor (N=22)

SamplesMost Flavor(3)More Flavor(2)Less Flavor(1)Wtd.MeanRank

S1(Beef Pattie)17(51)5(10)0(0)2.771

S2(Kuhol Pattie)15(45)5(10)2(2)2.592

Total Average Weighted Mean2.68

14The table shows that the flavor of the golden kuhol pattie had a total average weighted mean of 2.68 described as most flavor. Sample one (beef pattie) ranked one with a weighted mean of 2.77 while sample 2 (kuhol pattie) ranked two with a weighted mean of 2.59. As to the result, both of the two samples are described as most flavor.

Table 5. Mean Rating of Golden Kuhol Burger Pattie as to Juiciness (N=22)

SamplesMost Juicy(3)More Juicy(2)Less Juicy(1)Wtd.MeanRank

S1(Beef Pattie)15(45)7(14)0(0)2.681

S2(Kuhol Pattie)15(45)5(10)2(2)2.592

Total Average Weighted Mean2.64

As shown in the table, the two samples are analyzed as most juicy with a total average weighted means of 2.64. Rank one is sample one (beef pattie) with a weighted mean of 2.68 described as most juicy while sample two (kuhol pattie) rank two with a weighted mean of 2.59 described also as most juicy.

Table 6. Mean Rating of Golden Kuhol Burger Pattie as to Taste (N=22)

SamplesMost Palatable(3)More Palatable(2)Less Palatable(1)Wtd.MeanRank

S1(Beef Pattie)16(48)4(8)2(2)2.641

S2(Kuhol Pattie)12(36)5(10)5(5)2.322

Total Average Weighted Mean2.48

15As gleaned from the table, the two samples had a total average weighted mean of 2.48 described as most palatable. Sample one (beef pattie) with a weighted mean of 2.64 is described as most palatable and were ranked as number one, while sample two (kuhol pattie) with a weighted mean of 2.32 and described as more palatable.

Table 7. Mean Rating on the Acceptability of Golden Kuhol Pattie (N=22)

SamplesMost Accepted(3)More Accepted(2)Less Accepted(1)Wtd.MeanRank

S1(Beef Pattie)16(48)6(12)0(0)2.731

S2(Kuhol Pattie)15(45)6(12)1(1)2.642

Total Average Weighted Mean2.69

Table 6 presents that the two samples with a total average weighted mean of 2.69 is described as most accepted. Sample one (beef pattie) with a weighted mean of 2.73 is gleaned as most accepted and were ranked number one, while ranked number two is sample two with a weighted mean of 2.64 and described as most accepted.

Findings:From the study, it was found out that golden kuhol can be used as a substitute to a commercial burger pattie based from the parameters of tenderness, flavor, juiciness, palatability and acceptance. As a result on the degree of preference on tenderness, golden kuhol burger pattie with a weighted mean of 2.64 is described as most tender.Golden kuhol ranked number two on flavor with a weighted mean of 2.59 which described as most flavor. It was also described as most juicy with a weighted mean of 2.59. As to 16the palatability, golden kuhol pattie were rated as more palatable with a weighted mean of 2.32, and as to the acceptance of the golden kuhol pattie it was considered as most accepted by the 22 respondents from the faculty and staff of the Pinukpuk Vocational School with a weighted mean of 2.64.

17DOCUMENTATIONS/PICTORIALS

The main ingredients of the study, golden apple snail commonly known as golden kuhol (Pomacea canaliculata Lamarck)

The researcher gathered golden kuhol for the study.

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19CONCLUSION

We therefore conclude that golden kuhol can be made as a substitute for commercial pattie as tested in the study. Based from the nutritional value, golden kuhol is very nutritious and a source of protein. In terms of the acceptability, as rated by the 22 respondents, golden kuhol pattie is most accepted.

RECOMMENDATIONS

The researchers recommend that as a result of the study, since, golden kuhol is a very good source of protein; it should be utilized as food recipes, in order also to help the farmers to lessen the problems about this pest in the rice field. It further recommends that a parallel research should be undertaken also by other researchers.

20BIBLIOGRAPHY/ REFERENCES

Related Studies: Bueno, C. M., Sedano, S. A., Beltran, E. D., Sapin, A. B., Ramirez, T. J., and Tavanlar, M. T. - CHEMICAL, COOKING AND SENSORY CHARACTERISTICS OF BURGER PATTIES WITH DIFFERENT LEVELS OF BANANA PEDUNCLE POWDER

Francis, J.S., Ligot, D.A., Tapac, I. G., Mata, R. A. P., Tomas, R. F. V. Anti- Angiogenic Potential of Golden Kuhol (Pomacea canaliculata Lam.) Extracts on Duck Embryo

Based on the Kibit recipe of Mrs. Corazon M. Pasion, 124 Zamora St. Baler, AuroraModified by: M. S. dela Cruz and R. C. Joshi, Crop Protection Division, Department of Agriculture (DA)-Philippine Rice Research Institute (PhilRice)

M.A. Gehan Kassem and M.M.T. Emara - Quality and Acceptability of Value-Added Beef Burger. World Journal of Dairy & Food Sciences 5 (1): 14-20, 2010, IDOSI Publications, 2010

Websites: applesnail.net, photo from www.manandmollusc.net Encarta 2009 www.organicfacts.net/nutrition-facts/.../nutritional-value

21ACKNOWLEDGEMENT

The researchers wish to thank the following for their generous assistance in the completion and success of this science investigatory project:To our Almighty for the wisdom and strength He bestowed to the researcher to undertake this study.To the faculty and staff of the Pinukpuk Vocational School for their moral and financial supports for the chemical analysis of the product.To their beloved parents, brothers and sisters for their unending financial and moral supports.

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