ARTOCARPUS ODORATISSIMUS AS AN ALTERNATIVE SOURCE OF GLUTENAn Investigatory Project Presented to the Faculty of Research Studies Ozamiz City National High School Science and technology Implementing High School Ozamiz City, Philippines In Fulfillment Of the Requirements for Research I Submitted by: Dindo S. Premacio II Clem Carlo Clemena Van Melbert Pongase Kent Henry Engracia Abstract This research study, Marang seeds as alternative source for commercial flour, aims to make use of the seeds from the fruit named marang. Today, commercial flour from cassava seem increasing, so the researcher decided to conduct an investigatory project which can lead into another source of flour which is inexpensive.The study involved the gathering of seeds from marang, if possibly they must be fresh. After gathering the seeds, they were soaked in water for at least 2 minute, then boil for about 20-30 minute.The outcome of this study is comparable to commercial flour with good quality. This also requires less effort, money and time in making out of the product. This can be even done at home without the use of high equipped machine because you will just boil in on a stove. And the most exciting feature of the study is you can gather the seed after you had the marang, then convert the seed into flour by the following methodology to be mentioned later. But, since it is no longer a season for marang, the researcher had just preserve seeds in jars and placed in a refrigerator. i Chapter 1 The Problem and Review of Related Literature Background of the Study Marang (Artocarpus odoratissimus) is not only as exotic as it sounds but also as it looks and tastes. This tropical fruit tree that grows on regions where temperature falls below 32° above zero which looks like jackfruit and seeded breadfruit, but it is great than either of these. It’s indigenous in the Philippines, particularly in Mindanao where it is popularly grown especially from July to September. It contains protein, fat, carbohydrates, crude fiber, ash, calcium, phosphorus, iron, retinol, beta-carotene, vitamin A, thiamine, riboflavin, niacin, and ascorbic acid. The fruit has also a strong scent especially when it is ripe. The seeds are also edible; these are boiled or roasted.. It is propagated by budding, grafting, and marching. The seedlings are allowed to harden for at least two months when these are at least 1 foot tall with three pairs of leaves each. The ideal distance between seedlings in an open field is 6 m x 6 m in a square system. It can be intercropped while it is still unproductive. It starts to bear fruits at 4 to 5 years of age. (P. Goltra, 2008) Flour is a powder which is made by grinding cereal grains, other seeds or roots (like Cassava). It is the main ingredient of bread making the availability of sufficient supplies of flour a major economic and political issue at various times throughout history. Wheat flour is one of the most important foods in European, North American, Middle Eastern, Indian and North African cultures, and is the main ingredient in most of their styles of breads and pastries. Flour is high in gluten protein, with 12.5-14% protein compared to 10- 1 Gluten is a source of protein. and as an additive to foods otherwise low in protein. such as barley and rye. It is found most commonly in wheat and other related grains. Gluten is a composite formed from several different proteins. Some people can develop intolerance to these proteins. Goltra. (P. and protein supplement. It gives elasticity to dough. however. including barley and rye. both in foods prepared directly from sources containing it. this ingredient is used in a wide variety of other foods as a thickener and binder. and often gives the final product a chewy texture. helping it to rise and to keep its shape. Marang contains gluten which is a protein composite found in food processed from wheat and related grain species. 2008) 2 . Adding texture and a characteristic chewiness to baked goods. flavour enhancer.12% protein in all-purpose flour. resulting in a stronger rise. a gluten-free diet often helps to alleviate symptoms caused by this intolerance and prevents further damage to the body. The increased protein binds to the flour to entrap carbon dioxide released by the yeast fermentation process. The ideal distance between seedlings in an open field is 6 m x 6 m in a square system. crude fiber. and ascorbic acid. these are boiled or roasted and can be processed into flour.800 grams. 1991) Marang is a nutritious fruit. 2008) Flour is a powder which is made by grinding cereal grains. it should be consumed immediately or in just a few hours as it easily loses flavor and oxidizes. P. soft. Inside it is a white. but it is superior in quality to either of these. ash. It’s common in the Philippines. It starts to bear fruits at 4 to 5 years of age.(E. making the availability of 3 . iron. beta-carotene. 13 cm in diameter.M.C.Review of Related Literature Marang (Artocarpus odoratissimus) is not only as exotic as it sounds but also as it looks and tastes. This tropical fruit tree that wouldn’t thrive in regions where temperature falls below 32° above zero looks like jackfruit and seeded breadfruit. particularly in Mindanao where it is popularly grown especially from July to September. Its fruit is 16 cm long. The seedlings are allowed to harden for at least two months when these are at least 1 foot tall with three pairs of leaves each. niacin. other seeds or roots It is the main ingredient of bread. riboflavin. thiamine.5-8. Marang tree grows to about 25 meters with a trunk diameter of 40 cm. carbohydrates. Once opened. it contains protein. and aromatic flesh from which many whites seeds easily separate. calcium. The seeds are also edible.000 to 1. fat. Sales. sweet. vitamin A. It could grow in a wide range of soil types-from light to heavy soils-but it will grow better in deep. which is a staple food for many cultures. and weighs about 1. loamy soil with a pH ranging from 5. phosphorus. It can be intercropped while it is still unproductive. (Jansen. retinol. The protein it contains also makes it useful in meat 4 .2009) Gluten is a composite formed from several different proteins. Bread flour is higher in protein. Cake flour has the least amount of gluten of all wheat flours. It is found most commonly in wheat and other related grains. which gives it a bright. It can. flavour enhancer. Most people think of flour in terms of wheat flour. High-gluten flour is milled from hard wheat and has high protein content. this ingredient is used in a wide variety of other foods as a thickener and binder. such as barley and rye. flour can be ground from a variety of nuts and seeds.adequate supplies of flour a major economic and political issue at various times throughout history. Some people can develop intolerance to these proteins. In fact. white appearance.&R. 2009) Although there are many types of flour.Petersen. and some cookie batters. delicate products such as sponge cakes. Adding texture and a characteristic chewiness to baked goods. be tolerated by people with gluten allergies. a gluten-free diet often helps to alleviate symptoms caused by this intolerance and prevents further damage to the body. making it best for light. however. Its gluten is not as durable as other wheat’s. (V. particularly for people who do not have access to other protein sources. Pastry flour also has low gluten content. Petersen. Cake flour often comes bleached. Unbleached flour is simply not as white as bleached. Whole-wheat flour is brown in colour. however. and protein supplement. the bread is not kneaded as long as other breads. making it high in gluten. Gluten is also used on its own as a protein supplement. Spelt flour contains gluten. and is derived from the complete wheat kernel (the bran and germ). though it contains a bit more than cake flour. all-purpose flour is used most frequently. & R.(V. When making bread with spelt flour. In addition. Bread flour needs more of these proteins to produce a loaf that isn't too dense or crumbly. 2006) 5 .Wringley. glutelins. Imitation meats or wheat meats. Glutelins. Glutelins and prolamins are found in higher concentrations in wheat. As a result. are often made of concentrated gluten. 2006) Within gluten. the proteins thicken when heated. they stretch and harden. in particular. while pastry flour — which should be flaky instead of chewy — has less. globulins. such as seitan. Kneading dough creates the strands that help the gliadin and glutenin molecules to join or cross-link. are dangerous for those susceptible to intolerance because of the way that acids in the body break them down. (C.Wringley. the more links are developed and the chewier the final product becomes. an instrument used to indicate density and elasticity among other elements in flour. airy loaf with a chewy texture.(C. The flour industry measures its concentration with a farinograph.substitutes. especially those used in vegan and vegetarian diets.W. The more the dough is kneaded. Most of the protein in wheat — 80% — is made up of the prolamin called gliadin and the glutelin called glutenin. When these molecules are joined together due to a chemical reaction.W. these proteins are commonly found in flour and other baking products. This enables baked goods to rise more and retain their shape instead of crumbling. while albumins and globulins are more plentiful in corn and rice. and prolamins. there are actually four main proteins: albumins. allowing dough to form a light. The amount of gluten added to the flour can have an impact on the texture of the final product. trapping the carbon dioxide produced by yeast. the researchers will be testing the possibility of Artocarpus Odoratissimus as an Alternative Source of Gluten which will be form into flour. peel the seed’s coat. The researchers used the analysis of variance (ANOVA) because the researchers want to know if there is any difference between groups on the variables. Then. Pound the fried peeled Marang seeds using the pestle until it is crushed into small pieces. Then. roast the boiled Marang seeds and wait until the colour changes to brown with black pigments. Gather the fried peeled Marang seeds into the mortar. 11 .Chapter 2 Methodology This Study Presents: Materials Marang fruit Mortar and pestle Spoon Container Frying pan Procedure Boil the Marang seeds in the cauldron for about 15 minutes. Statistical Treatment In this study. business opportunities abound. Mindanao has the largest growth potential in the country’s food industry. The researchers choose Catadman Acasia because there are a lot of bakeries found in that area that needed so much flour and gluten that is why the researchers prefer it as their research locale. the researchers won’t have any problems in terms of materials in making this study. because our study there are many variables given and so that we may be able to predict the results on the conduct of the study. The researchers focused in their hometown. With the push for its modernization. So. Major food products are abundant in many places in Mindanao especially marang fruits. Ozamiz City especially Catadman Acasia.Research Locale Mindanao is widely known as the Philippines’ food basket. Research design Experimental Design. 12 . We take this opportunity to express my profound gratitude and deep regards to my guide Mrs. Granada for her exemplary guidance. monitoring and constant encouragement throughout the course of this study. specifically financially help that gave us a chance to pursue the said study. For giving us the knowledge and confidence we need to finish the study and making it a successful one. We also want take this opportunity to express a deep sense of gratitude to our family in helping us in our study by providing our needs.Acknowledgement First and for most. The blessing. Arlyn U. I would like to extend my gratitude to GOD. ii . help and guidance given by her time to time shall carry me a long way in the journey of life on which I am about to embark. Table 1. A Marang seed flour Protein Fat Carbohydrates 11% . odor. taste. we observe that the marang seeds is a good alternative source of flour. Type of Flour Commercial flour Marang Flour fruit Smell No Odor the smell Color White of Whitish Brown Taste Good Tastier seeds Like marang According to the data.1 Significant Difference Between Artocarpus Odoratissimus Flour And Commercial Flour in terms smell. color and taste.2 Significant Difference Between Artocarpus Odoratissimus Flour And Commercial Flour In Terms of protein. the commercial flour and marang seeds flour have different characteristics in terms of smell. But according to the data result.Chapter III Results and discussion: Table 1.15% 20% 54% .72% (on dry weight basis) 13 . carbohydrates. fat. Commercial flour contains Protein Fat Carbohydrates 14% . The product can be used in making product such as bread.86% The result of this product was successfully done by experimenting and we are so proud because we made it with no incidents happen.15% 24% 56% . 14 . hot cakes. and some flour product but not in exactly taste of the normal commercial flour but it can give us nutrients that we need every day such as carbohydrates. protein and fats. Marang fruit Mortar and pestle Spoon Container Frying pan Making the product Roast the marang seeds and wait until the colour changes to brown with black pigments. peel the seeds and grind it into small pieces. 4. 3. Gluten 6 . Then.Conceptual Framework Gathering of materials 1. 5. 2. niacin. In the 1930s. the first steam mill was erected in London. improves yield. Flour contains gluten which adds strength. gives better water absorption and retention. Some retail bakeries are also cafés. serving coffee and tea to customers who wish to consume the baked goods on the premises. Many other bakery shops provide services for special occasions such as weddings. 7 . Unlike other seeds. The Romans were the first to grind seeds on cone mills. mills started to enrich flour and folic acid was added to the list in the 1990s. or even business affairs. In the 1940s.Theoretical Framework A bakery is an establishment which produces and sells flour-based food baked in an oven such as bread. product softness and extends shelf life of bread while enhancing its flavour. pastries and pies. thiamine and riboflavin. marang seeds contain less gluten which is a good thing because it is much safer and easier way to have a good source of gluten. some flour began to be enriched with iron. In 1879. at the beginning of the Industrial Era. birthday parties. cakes. Bakery shops can provide a wide range of cakes designs such as sheet cakes and tiered cakes. It was discovered around 6000 BC that wheat seeds could be crushed between simple millstones to make flour. gives better gas retention and elasticity which gives good structure and uniform shape to bread. butter. Exotic. salt and sugar. oil.very hot places and often combined with a high degree of humidity.strikingly annual and often very colourful and exciting or suggesting distant countries and unfamiliar cultures. Grains.mixture of flour and water.Definition of terms Tropical. that becomes bread or pastry when baked 10 . Dough. often with other ingredients such as yeast.cereal crops: a tiny individual piece of something such as sand or salt. Appendixes Materials 1. Mortar and pestle 3. Frying pan 18 . Marang fruit 2. 2.Let the Marang fruit seeds dry under the heat of the sun for several days.PROCEDURES: 1. Roast the Marang fruit seeds using the frying pan. 19 . 4. Get the thin peelings of the marang fruit seeds. Crush the seeds using mortar and pestle 20 .3. 5. 21 . Finally. put the crushed seeds into the grinder. Curriculum Vitae Name: Kent Henry P. 1997 Birthplace: Ozamiz City Home Address: Banadero Ozamiz City Motto:“Asthma was never a problem. Engracia School: Ozamiz City National Highschool Sex: Male Age: 16 Birthdate: May 29.” 22 . AND RECOMMENDATION Summary of findings ……………………………………………………………… 15 Recommendation …………………………………………………………………. 6 Statement of the Problem ………………………………………………………….. 11 Statistical Tool ……………………………………………………………………. THE PROBLEM AND REVIEW OF RELATED LITERATURE Introduction………………………………………………………………………… 1 Review of Related Literature……………………………………………………….iii LIST OF TABLES ……………………………………………………………………………. 11 Research Locale …………………………………………………………………… 12 Research Design …………………………………………………………………… 12 3. 10 2. 8 Scope and Limitation………………………………………………………………. METHOD Materials and Procedures …………………………………………………………... v LIST OF FIGURES …………………………………………………………………………….…. vi CHAPTER 1. ABSTRACT…………………………………………………………………………………… i ACKNOWLEDGEMENT……………………………………………………………………… ii TABLE OF CONTENTS ……………………………………………………………………. 15 Conclusion ………………………………………………………………………… 16 iii . CONCLUSION. RESULT AND DISCUSSION Result and discussion ……………………………………………………………… 13 4. 9 Significance of the Study…………………………………………………………… 9 Definition of terms………………………………………………………………….Table of Contents TITLE PAGE……………………………………………………………………………………. 3 Conceptual Framework…………………………………………………………….... SUMMARY.. 19 Curriculum Vitae………………………………………………………………………… 22 iv .. Preparation ……………………………………………………………………. Materials ………………………………………………………………………. 19 b..BIBLIOGRAPHY ……………………………………………………………………….. 17 APPENDICES a. Procedure ……………………………………………………………………. 19 c. carbohydrates. 13 v . odor.List of Tables Table Title Page 13 Table 1. taste. Significant Difference Between Artocarpus Odoratissimus Flour And Commercial Flour in terms smell. fat.2 Flour In Terms of protein.1 Significant Difference Between Artocarpus Odoratissimus Flour And Commercial Table 1. List of Figures Figure 1 Title Conceptual Framework Page 6 vi . 1961.E. pp. Philip. Quezon City. Agri.) Merr. P. 1996). Coronel (eds.W.). Clausena lansium (Lour.L.com/article/the-marang-a66563#ixzz25R4gEg2B 17 . Nutrition Division. PHILIPPINES: Country Report to the FAO Technical Conference on Genetic Resources (Leipzig. A.M. E.W. Coronel (eds. Plant Resources of South-East Asia. Department of Health.).). Ministry of Public Health. and Daguman. 1995.G. Thailand (in Thai). PROSEA. Verheij and R.. http://suite101. pp. Pudoc.R. 115-117 and 94-96. 2. F. Pudoc. Chrysophyllum cainito L. p. Carangal. Edible Fruits and Nuts. Plant Resources of South-East Asia.Bibliography References De la Cruz. and Artocarpus odoratissimus Blanco. 2. 1991. 44 (10): 519-519. E. 91-94. 2.W. L. Pudoc. Plant Resources of South-East Asia.M. Gonzalez. Department of Agriculture. PROSEA. Wageningen. J. I. Wageningen. In. Anon 1992. 2008. Jr. B.. Edible Fruits and Nuts. The acid constituents of some Philippines fruits. Edible Fruits and Nuts. Jansen. Verheij and R. De Bruijn. In. Coronel (eds. Verheij and R. PROSEA.E.C.M.E. 1991. Wageningen. 1991. 141-143.S. Artocarpus integer (Thunb. Nutritive Values of Thai Foods.) skeels.M. E.Philippines Bangayanon. In. Significance of the Study This project aims to help improve the nutrient values we could get from ordinary bread. Filipino consumers. the researchers aim to let them benefit from the good nutrition of marang seeds. this study will benefit them in terms of practicality. the study will greatly help lessen our dependence on wheat which is used in other ordinary pastry products. The study introduces the bread of higher nutrient values with less expense. They will be aware of the other uses of marang seeds and could be their basis for future investigations and improvements Scope and Limitations This study only covers on the source of gluten and flour in our community and also for the bakeries that needs much of flour in making theirs breads. cakes and other desserts they can make out of flour. that was used in the making of the said flour. It is believed that the project is significant to the following: Our economy. 9 . And the youth. It can also be a source of livelihood for the people. Statement of the Problem This study is all about “The Feasibility Of Grind Marang Seeds As Substitution For Flour. Odor c. Fat content c. Color b. Bakery owners have problems in their budget for flour because she realized that aside from planting seeds. Carbohydrates content 8 . This seeks to answer the following questions: 1. Is there a significant difference between Artocarpus odoratissimus flour and commercial flour in terms: a. Taste 2." Flour is very useful because it has many uses specially in making food. we can use it as flour which is cheaper but with good qualities like the commercial ones and it is easily produces or gathered. Protein content b. Is there a significant difference between Artocarpus odoratissimus flour and commercial flour in terms: a. You can use any kind of as long as it is edible. we observe that the marang seeds is a good alternative source of flour. the commercial flour and marang seeds flour have different characteristics in terms of smell. so that it’s going to be much easier for you to pound the seeds. protein and fats. such as jackfruits and durian fruit seeds. in making this study you have to expose the seeds to the sunlight for approximately 2 days instead of one day only. color and taste. The product can be used in making product such as bread.Chapter IV Summary of Findings In table 1. 15 . Recommendation: The research would like to recommend that you use any other kind of fruit in making flour and not only Artocarpus Odoratissimus. and some flour product but not in exactly taste of the normal commercial flour but it can give us nutrients that we need every day such as carbohydrates.2. hot cakes. But according to the data result. according to the data.1. In table 1. You can also try other parts of marang fruit in making other products. the result of this product was successfully done by experimenting and we are so proud because we made it with no incidents happen. You should also be and hardworking in making this study so that you can achieve your goal. Conclusion: We gathered all the information and sum it all up. After gathering all the information we found out that the Artocarpus Odoratissimis seeds or marang seeds is a good alternative for flour. 16 . 1997 Birthplace: Ozamiz City Home Address: Catadman Acasia. Ozamiz City Motto: “No man is an island” 23 . Clemena School: Ozamiz City National Highschool Sex: Male Age: 15 Birthdate: October 24.Curriculum Vitae Name: Clem Carlo B. Ozamiz City Motto: “You only live once” 24 .1997 Birthplace: Ozamiz City Home Address: Dimaluna.Curriculum Vitae Name: Van Melbert Pongase School: Ozamiz City National Highschool Sex: Male Age: 15 Birthdate: September 19. Ozamiz City Motto: “Time is gold” 25 .1996 Birthplace: Ozamiz City Home Address: Cota Area.Curriculum Vitae Name: Dindo Premacio II School: Ozamiz City National Highschool Sex: Male Age: 16 Birthdate: October 30. Premacio II March 2013 . Pongase Dindo S. Clemeña Kent Henry P.ARTOCARPUS ODORATISSIMUS AS AN ALTERNATIVE SOURCE OF GLUTEN An Investigatory Project Presented to The Faculty of Research Studies Ozamiz City National High School Science and Technology Implementing High School Ozamiz City. Philippines In Fulfillment Of the Requirements for Research II Clem Carlo B. Engracia Van Melbert D. - .
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