CHAPTER I

INTRODUCTION

A. Background of the Study

Everything in the fruit including seeds is a great source of well-being. Nowadays most of

the Filipinos forget many kinds of fruits which can be functional especially the jackfruit.

According to M. Gutierrez, jackfruit (Artocarpus Heterophylla) commonly called Langka is a

species of tree in the Artocarpus Genus of the mulberry family (Moracaea). It is one of the

popular fruit species in the Philippines and every part of it has its respective uses. The immature

fruit is used as a vegetable and feeds while the mature fruit is used for desserts and it is

processed into beverages and sweets.

People used to eat fruits but most of them, its seeds are being thrown away without realizing

the importance of it. According to the review article published in Comprehensive reviews in

Food Science and Food Authority, jackfruit seeds are good source of thiamine and riboflavin.

It also provides atleast small amount of the minerals, zinc, iron, calcium and manganese. It

contains compound with bacteria that cause foodborne illnesses. Eating jackfruit seeds provide

a number of beneficial phytochemicals, or plant chemicals, some of which like polyphenols

that have an anti-oxidant activity. Other phytochemicals found in it seeds include saponins,

which may have some anti-cancer activity and flaronoids, which help limit you risk for blood

clots.

Due to this beneficial facts, the researchers found that the seeds could be a substitute of

flour for manufacturing a healthier polvoron, a powdery Philippine sweet that is originated in
Spain. The original Spanish polvoron is a flaky, soft, rich, short bread-type cookie made with

flour, lard or vegetable shortening, powdered sugar and cinnamon. The dough is refrigerated,

then rolled out and baked. The Philippine version is very different, being made of a mixture of

toasted flour, powdered milk, sugar and melted butter.

To promote the nutritional value of jackfruit seeds and to preserve the existence of

polvoron in the Philippines, the researchers innovated a product called jackfruit seed polvoron,

where the flour is substituted by crushed jackfruit seeds. This product aims to utilize the use

of its seeds since this part is being ignored. Due to its availability, people could do it in their

home.
B. Statement of the Problem

This study aims to determine the Acceptability of Jackfruit Seed Polvoron to the Grade 11

Students of Tanza National Comprehensive High School (TNCHS) answering the following

questions:

1. Is the jackfruit seed polvoron acceptable to the Grade 11 Students in terms of:

1.1 Taste? :

1.2 Appearance? :

1.3 Texture?

2. Is the jackfruit seed polvoron acceptable to the Grade 11 students of Tanza National

Comprehensive High School Academic Year 2017-2018?

C. Significance of the Study

In this study, the researchers are trying to produce polvoron from jackfruit seeds since

polvoron is one of the favorite dessert of the filipinos.

The researchers beneficiaries are the students for them to have an awareness on the

importance of jackfruit seeds polvoron and its benefits. The students will also have an idea to make

an unique product.

The teachers or the mentors for them to gain new knowledge and idea to teach the students

on how to innovate a product.

The parents will feel secure because they will know the benefits of the product that their

children eat.

The entrepreneur will have an idea to innovate the product to get more income for them to

success

The companies that use jackfruit in manufacturing products can have more profit since they

can use the seeds instead of just throwing them away. The country’s waste disposal problems will

decrease for the seeds will be used to form new products.

The future researcher will gain a new knowledge and have an idea about the existing

research.
D. Scope and Delimitations of the Study

The study will focus on the acceptability of Jackfruit Seeds Polvoron to the Grade 11

students of Tanza National Comprehensive High School in terms of taste, texture, appearance and

smell.

The respondents are the Grade 11 students from Accopuntancy Business and Management

(ABM) strand, Humanities and Social Sciences (HUMSS) strand and Science Technology

Engineering and Mathematics (STEM) stand. The locale of this study is at Tanza National

Comprehensive High School only.

E. Definition of Terms

This part of paper shows the unfamiliar words that used in this study;

Jackfruit a large tropical Asian tree (Artocarpus Heterophylla)

related to the bread fruit that yields a fine-grined yellow

wood and immense fruits which contain an edible pulp and

nutritious seeds; also its fruit

(http://en.m.wikipedia.org/wiki/jackfruit).

Polvoron A traditional Filipino dessert that is very easy to make.

Polvoron is a mixture of toasted flour, powdered milk, sugar

and melted butter, the mixture is molded into oval or round

shape and wrapped in cellophane or Japanese paper

(http://en.wikipilipinas.org/index.php/polvoron).

Innovate Make changes in something established, especially by

introducing new methods, ideas, or products

(https://en.oxforddictionaries.com/definition/innovate).

Acceptability The quality of being accepted in terms of texture, taste,

smell and appearance

(https://en.oxforddictionaries.com/definition/acceptability).
 CHAPTER II

REVIEW OF RELATED LITERATURE AND STUDIES

This chapter shows the related literature and studies and also related readings that has a

great significant to the problem of this study.

REVIEW OF RELATED LITERATURE

One of the fruit that are being patronize by the Filipinos is jackfruit. According to

Vazhacharickal et al., (2014), Jackfruit (Artocarpus heterophyllus) is commonly grown in home

gardens of tropical and subtropical countries. It has diverse medicinal uses especially antioxidant,

anti-inflammatory, antimicrobial, anti-cancer and anti-fungal activity. But it is considered to be an

underutilized fruit where most of the fruits get wasted due to ignorance, lack of post-harvest

technology and gaps in supply chain systems. It contains more protein, calcium, iron, vitamins and

other essential nutrients when compared to the common fruits making it a strong source to help

stave off osteoporosis. In accordance with JJ Pure Love Foundation LLC (2017), the National

Osteoporosis Foundation reports that the bones and teeth compile about 99% of the calcium found

in the bodies. However, it lose calcium through the skin, nails and even the sweat on a daily basis.

The problem is that the bodies cannot produce new calcium. This is when osteopenia, which leads

to osteoporosis can occur. Either way, having a serving of jackfruit contains about a percent of the

recommended daily allowance of calcium that made it beneficial when it comes to osteoporosis.

Another way of extracting the nutrients from jack fruit is through its seeds. According to

Jessica Bruso, its seeds can be a nutritious addition to your diet. It has B vitamins such as thiamine

and riboflavin which can help turning the food you eat into energy and keep your skin, eyes and

hair healthy. It also helps in preventing damage to the body cells from free radicals through

riboflavin acting as antioxidant. These seeds also provide at least small amounts of the minerals
zinc, iron, calcium, copper, potassium and manganese. For immune function, zinc is important,

and when it comes in forming red blood cells, iron and copper is significant and for forming strong

bones, calcium is essential. You need potassium for maintaining proper blood pressure levels and

manganese for regulating your blood sugar levels. It contains compounds that may have an

antimicrobial effect, potentially helping to prevent contamination with bacteria that cause

foodborne illnesses, according to a review article published in Comprehensive Reviews in Food

Science and Food Safety in November 2012. These seeds have also been used in traditional

medicine to help with digestion and treat diarrhea, although more research is necessary to verify

these potential benefits.

According to an article made by the Natureloc, (2017) which is a company for localized

spices and remedies from nature, jack fruit seed was normally thrown away without even knowing

that they are in high proteins. Other than having it as a protein rich good, it also has properties that

enabled it as a flour substitute. Having jack fruit seed as flour, it is abundant yet a cheap source of

fibers. Lectin, a class odglyco proteins found in jack fruit seed, has been reported to possess

antibacterial, antifungal and anti-carcinogenic properness. Utilizing jack fruit seeds explored the

potential of low cost flour as an alternative raw material for bakery and confection products.

Looking through this series of information, it implies that jack fruit seed could be a

potential ingredient to the Philippine dessert called polvoron. Polvoron is a sweet concoction of

toasted flour, powdered milk, sugar and butter (Palma, 2013). It is popular and is a favorite sweet

Filipino delicacy. A number of regional variants of the basic recipe are locally prepared in different

area of the Philippines. Some of the most popular variants include polvoron with pinipig,

strawberry polvoron, cookies and cream polvoron, polvoron covered with dark chocolate and
polvoron with casuy. Nowadays, this sweet has also become popular as a “pasalubong” gift

presented to friends and family members who stay overseas (Aggarwal, 2010).

REVIEW OF RELATED STUDIES

Jackfruit contains vitamin A, vitamin C, thiamin, riboflavin, calcium, potassium, iron,

sodium, zinc, and niacin among many other nutrients. It has a low caloric content: 100 g of jackfruit

only contains 94 calories (Mukprasirt & Sajjaanantakul, 2004). It is a rich source of potassium

with 303 mg found in 100 g of jackfruit. Studies show that food rich in potassium helps to lower

blood pressure. Another benefit of eating it is that it is a good source of vitamin C. The human

body does not make vitamin C so one must eat food that contains vitamin C to reap its health

benefits. The health benefits of vitamin C are that it is an antioxidant that protects the body against

free radicals, strengthens the immune system, and keeps our gums healthy (Umesh et al., 2010).

Other than the fruit itself, its seed was also studied to be a good source of nutrients.

Theivasanthi and Alagar (2011) studied the antibacterial effect of nanosized particles of Jackfruit

seed against E. coli and B. megaterium microbes and revealed the efficacy of jackfruit seed

nanoparticles as an antibacterial agent. Specific surface area (SSA) of jackfruit seed nanoparticles

has concluded that jackfruit seed nanoparticles can lend antimicrobial effects to hundreds of square

meters of its host material. It may therefore be developed into therapeutic agents capable of treating

infectious diseases and preventing food contamination by food-borne pathogens. It could be

processed into dual-functional food ingredients possessing antimicrobial activities. Likewise,

analysis results of SSA of 2 different bacteria conclude that SSA of bacteria plays a major role

while reacting with antimicrobial agents. This study suggests that jackfruit seed powder has a lot
of potential in food, cosmetics, pharmaceuticals, paper, bio-nanotechnology industries, especially

its uses as thickener and binding agent.

Assessing through this series of information, it implies that jack fruit seed has a great

potential when it comes to making it as an ingredient specifically as flour. According to Cowdhury,

Bhattacharyya and Chattopadhyay (2012), it is occasionally used as a minor supplement in

culinary recipes but are mostly wasted. Keeping the colossal waste of this nutritious seed in view,

the present study focuses on making seed flour which can be stored for longer period and find

varied industrial applications. In their study, they concluded that jack fruit seed flour has a great

potential in new food formulation along with wheat flour.

Having jack fruit seed as flour, it could be utilized in making desserts such as polvoron.

There are documented studies that the sweet polvoron utilized different wasted goods such as a

crab shell. A study about the acceptability of crab shell as polvoron was conducted by Dr.

Fernandez (2005). Different types of crab are used for the study. Results showed that polvoron

made from blue crab carapace had the most acceptable color and flavor followed by sand crab,

mud crab and kurusan. And in terms of odor, they have the same standing but the difference is that

mudcrab became the lowest. There is also a study conducted by De La Mar (2012) about a polvoron

having malunggay in it. It resulted as being acceptable in terms of taste, color, aroma and texture.

Potentially, using jack fruit seed as flour for polvoron has a high chance of being successful.

Based on the results of different literatures and studies, jackfruit seeds polvoron is much

healthier than the other innovation of polvoron. Jackfruit seeds as a substitute for flour gives

another flavor and importance to the seeds where its seeds gets wasted due to ignorance of its

benefits. It has been substituted for it has low cost and could an alternative raw material for bakery

and confection products and also can be stored for a longer period of time. It can be nutritious in
addition to your diet. Potentially, using its seed as flour for polvoron has a high chance of being

successful.
 CHAPTER III

METHODOLOGY

Research Design

Descriptive method will be used to determine the Acceptability of Jackfruit Seeds Polvoron to the

Grade 11 students of Tanza National Comprehensive High School. This study aims on how this

will be accepted in terms of texture, smell, and taste to the Grade 11 of Senior High School.

The descriptive research is all about describing people who take part in the study. Its goal is the

acquisition of factual, accurate and systematic data that can be used in averages, frequencies and

similar statistical calculations. Descriptive studies seldom involve experimentation, as they are

more concerned with naturally occurring phenomena than with the observation of controlled

situations.

This type of research design is applicable in this study to get an accurate result on how it will be

accepted to the participants of the study.

Participants of the study

 The participants will be the Grade 11 students of Tanza National Comprehensive High

School. The study will cover the Grade 11 students with (11) sections.

Different participants will be chosen to different section to determine standpoints and perception

about the Acceptability of Jackfruit Seeds Polvoron in Grade 11 students.

Research Instrument
A survey questionnaire will be used as the research instrument. The questionnaire that will be used

is entitled The Acceptability of Jackfruit Seeds Polvoron, in terms of taste, appearance, smell and

texture to the Grade 11 students of Tanza National Comprehensive High School. It consist of

_______________ question.

The items on the questionnaire were constructed using a 5 point Hedonic Scale with

response__________________________.

As stated in the participants of the study, the researchers will survey different sections of Grade

11 students of Tanza National Comprehensive High School. Therefore, the survey will give a

credible results in gathering data in a large number of participants used in this study.

The survey questionnaire that will be used is composed of three parts. These part are cover letter,

profile and the questionnaire. The questionnaires are divided into__________parts which will be

solved by the students.

Data Gathering Procedure

The data will be gathered in the study is the acceptability of the Jackfruit Seeds Polvoron to the

Grade 11 students.

Permission to conduct the study will be requested to the adviser of the students that involved in

the study of Tanza Senior High School. The adviser of the students will serve as the bridge of

communication of when to distribute the questionnaires to the participants.

All the gathered data will be checked, tabulated, interpreted and subjected to statistical treatment.

Sampling Procedure
The Grade 11 students from Tanza National Comprehensive High School will be the participants

of the study. They will be selected through stratified random sampling method. This sampling

method involves dividing the population into homogenous subgroups and then taking a simple

random sample in each subgroup. The objective is to divide the population into non-overlapping

groups N1, N2, …, Nk, such that N1 + N2 + … + Nk = N. Then do a simple random sample of

f=n/ N in each stratum.

In the study, the Grade 11 of Tanza National Comprehensive High School has 467 students To

obtain a sample proportional to the given members of each section, the proportion of the sample

to the population is computed. So the sample 216 is divided to the population of 467. The

proportion obtained is 0.46 or 46%. The number of each section is multiplied by 0.46.

Table 1. Distribution of the participants by section

 Section No. of Students Selected No. of Participants Percent

Male Female

ABM – A 41 4 15 9%

ABM –B 41 6 13 9%

ABM – C 39 6 12 8%

STEM 53 13 12 12%

HUMSS – E 43 11 9 9%

HUMSS – F 43 11 9 9%

HUMSS – G 42 11 8 9%

HUMSS – H 42 12 8 9%

HUMSS – I 43 11 9 9%

GAS – K 39 13 5 8%

GAS – L 41 13 5 9%

TOTAL 467 111 105 100%