CHAPTER II

REVIEW RELATED LITERATURE AND STUDIES

This chapter provided the researcher with various concepts, knowledge and ideas about the

nutrients you will get on fruit pancake of Nuestra Seniora De Guia Academy of Marikina (NSDGA

S.Y. 2019-2020)

AVOCADO

Avocado is often said to be the most nutritious fruit in the world—and it is! The fruit

provides more than 25 essential nutrients such as protein, iron, copper, phosphorus and

magnesium, just to name a few. Nutritionists claim avocado contain goodly amounts of vitamin

C (necessary for the production of collagen needed for the growth of new cells and tissues,

prevents viruses from penetrating cell membranes, and also a powerful antioxidant), thiamine

(converts carbohydrates to glucose to fuel the brain and nervous system) and riboflavin (helps the

body to release energy from proteins, carbohydrates and fat). Avocado also has 60 percent more

potassium than banana. Potassium is a mineral that helps regulate blood pressure. As such,

adequate intake of potassium can help guard against circulatory diseases, like high blood pressure,

heart disease, or stroke. In addition, avocado also provides calories for energy and beneficial

phytochemicals such as glutathione. In recent years, most people avoid eating avocado like the

plague. The reason: avocado is high in fat. In fact, 75 percent of its calories come from fat (which

is why avocado is a good source of energy). But what they don’t know that the fat it contains is

the healthful monounsaturated fat, which has been linked to a reduced risk of cancer, heart disease

and diabetes. “Avocados aid in blood and tissue regeneration, stabilize blood sugar, and are

excellent for heart disorders,” says Dr. Ed Bauman, director of Bauman College. “They’re loaded
with fiber [11 to 17 grams per fruit] and are a good source of lutein, an antioxidant linked to eye

and skin health.”

Another reason for eating avocado

It helps in the absorption of nutrients that are fat-soluble such as beta-carotene and

lutein, when foods containing these nutrients are eaten with avocado. Overall, avocado is

considered a complete food: it has vitamins, minerals, antioxidants, calories and fiber, no

cholesterol, and is sodium free. As such, avocado is ideal for growing up children, adults and

even for babies, especially when blended with other fruits. For athletes, avocado is a nutritious

energy booster to rev up the body’s strength. In the past, avocado has been considered to be an

aphrodisiac. In fact, the Aztecs used the avocado as a sex stimulant and its name for the fruit as

ahuacatl, which means “testicle.” Because of this well-entrenched reputation for inducing sexual

prowess, avocado wasn’t purchased or consumed by any person wishing to protect their image

from slanderous assault. Although edible by themselves, avocados are commonly used as a base

in dips. In areas where the fruit is commonly grown, a common breakfast is avocado on toast.

This is made by mashing the avocado with some lemon juice, salt and pepper and spreading on

hot freshly toasted bread. Actually, the avocado fruit is not sweet, but fatty, distinctly yet subtly

flavored, and of smooth, almost creamy texture. In Brazil and Vietnam, avocados are frequently

used for milk-shakes and occasionally added to ice cream and other desserts. In Indonesia, a

dessert drink is made with sugar, milk or water, and pureed avocado. In the Philippines, ripe

avocado is often eaten as a snack by scooping from flesh from the skin then mixed with some

sugar and milk or cream. Most Filipinos simply find the taste so delicious! In Australia, avocado

is commonly served in sandwiches, often with chicken. In Mexico, avocado is served mixed with

white rice, in soups, salads, or on the side of chicken and meat. In Peru avocados are consumed
with tequeños as mayonnaise, served as a side dish with parillas, used in salads and sandwiches,

or as a whole dish when filled with tuna, shrimps, or chicken.

Recent studies have shown that high avocado intake has effect on blood serum

cholesterol levels. Specifically, after a seven-day diet rich in avocados, hypercholesterolemia

patients showed a percent decrease in total serum cholesterol levels. These subjects also showed

a percent decrease in both LDL (low-density lipoprotein or “bad cholesterol”) and triglyceride

levels and percent increase in HDL (high-density lipoprotein or “good cholesterol”) levels.

Researchers have also discovered that avocados are rich in beta-sitosterol, a natural substance

shown to significantly lower blood cholesterol levels. In a review article published in the

December 1999 issue of the American Journal of Medicine, researchers pointed out that beta-

sitosterol was shown to reduce cholesterol in 16 human studies. But before you pile avocados

onto every dish, remember that when it comes to calories, avocados have lots of them—because

of all that fat. Fat of any type has double the calories of the same amount of carbohydrates.

“Avocados add great variety to a well balanced, low-fat diet, but you have to eat them in

moderation, Asserted by (Henrylito D. Tacio - January 8, 2015)

MANGO

Mangoes are juicy stone fruit (drupe) from numerous species of tropical trees belonging

to the flowering plant genus Mangifera, cultivated mostly for their edible fruit a tropical usually

large ovoid or oblong fruit with a firm yellowish-red skin, hard central stone, and juicy aromatic

pulp, also : an evergreen tree (Mangifera indica) of the cashew family that bears. Mango is one of

the most popular and earliest cultivated fruits of tropical and sub-tropical regions, and is grown in

more than 100 countries. It is ranked the second most cultivated tropical fruit and sixth major fruit
crop worldwide and the fruit has a high cropping potential under climate change scenario].

Therefore, mango fruit appears to be one of the critical food sources for the consistently growing

world population. However, mango orchards face several problems like micronutrient deficiencies,

physiological stresses, and fruit yield and quality challenges that ultimately decrease production

and exports. As far as we know, little attention has been paid to the optimum nutrient formulation

that mitigates plant micronutrient deficiencies by foliar or soil application and improves fruit

quality traits and yield. Many of the mango-growing soils in Asia are calcareous, mostly

intercropped, and received less than the optimum doses of fertilizers. Additionally, soils are mainly

deficient in zinc (Zn) and boron (B) e.g. Boron, an essential micronutrient, plays a critical role in

the growth and enlargement of reproductive cells, initiation of flowering, and translocation of

sugars. Its deficiency is mostly transient and occurs during flowering and seed set. Prolonged lack

results in premature shedding of flower or fruit, suggesting a higher demand for B during floral or

fruit development. Zinc is also known to be essential for metabolic processes and enzymatic and

redox reactions occurring in plant cells. Zinc is directly involved in many plant growth processes,

like the synthesis of specific amino acids]. Its deficiency is prevalent in mango orchards due to the

calcareous nature of soils that do not support the micronutrient uptake. Most mango soils have

imbalanced nutrient concentrations due to the exhaustive removal of nutrients by intercropped

plants, augmented by partial or no soil replenishment, which results in long-term plant

micronutrient deficiency. Balanced application of fertilizers with Zn and B ensures optimum

nutrient concentrations in leaves, which may lead to better quality and a sustainable increase in

mango production. South Asian orchard soils are Zn- or B-deficient and may lead to reduced

uptake of N and K by plants. Application of B and Zn improves the biochemistry of flowers and

results in enhancing the fruit-set number per panicle and a fruit retention percentage for in
achieving mango yield sustainability. Low micronutrient use of Zn and B and poor management

practices are mainly responsible for the reduction in yield and fruit quality in mango orchards, e.g.,

. Uptake of soil-applied micronutrients is also reported to be low in mango orchards. While soil

application of the micronutrients in mango orchards is not extensively studied, foliar application

of nutrients to pomegranate trees resulted in an increase in assimilation due to efficient mineral

availability. An individual or collective foliar application of Zn and B is also reported to improve

fruit quantity, quality, pulp weight, total soluble solids (TSS) and ascorbic acid contents as

compared to the control. A field-based experiment was conducted in one of the densest mango-

growing belts in Pakistan, using Chaunsa (white) cultivar, aiming to assess and understand how

mango orchards respond to soil and foliar applications of Zn and B individually and combined.

The central hypothesis was that collective soil application of Zn and B would increase fruit yield

and improve fruit quality by mitigating the tissue micronutrient deficiencies. Therefore, specific

objectives were to compare effects of foliar and soil-applied Zn and B on leaf mineral Zn and B

contents, fruit retention, yield, and quality variables, over three growing seasons. Mangoes are a

stone fruit belonging to the tropical genus Mangifera. There are several species; however, M.

indica L is the most commonly cultivated and is available worldwide. In 2010, India was the top

producer of mangos, and accounted for more than half of the world production, with more than

16,000,000 MT . Global demand is high; however, mangos are not widely consumed in the US.

The Economic Research Service estimated in 2009 that per capita availability, adjusted for loss

was 0.084 lbs/year. One cup (165 grams [g]) of raw mango provides approximately 100

kilocalories (Kcals), 23 g total sugars, 3 g dietary fiber, nearly 1,800 IU vitamin A, 60 mg vitamin

C, 16 mg magnesium, and 280 mg potassium. Thus, one cup of raw mangos can provide 7-12% of

the Dietary Reference Intake for dietary fiber (depending on the age and gender of the individual),
80% and 100% of the Estimated Average Requirements of vitamin C for males and females,

respectively, and approximately 6% of the Adequate Intake for potassium. In addition, mangos

contain virtually no total fat, saturated fatty acids (SFA), or sodium, and no cholesterol. Mangos

are also a rich source of carotenoids and polyphenols, including flavonoids such as quercetin and

kaempferol glycosides, phenolic acids, such as gallic acid, galloyl glycosides, and mangiferin, a

xanthonoid. Studies in humans are lacking; however, studies in experimental animals suggest that

these compounds in mangos are antioxidants and anti-inflammatory. Freeze-dried mango

preparations, fed to mice receiving high fat diets, reduce the epididymal fat mass and the

percentage of body fat and to improve glucose tolerance and insulin resistance, suggesting these

preparations may reduce the risk of type 2 diabetes or Metabolic Syndrome (MetS). Other studies,

using extracts of bark and mango stem lower blood glucose levels in streptozotocin-induced

diabetic rats and hyperglycemic rats and mice. Human studies that examined the effect of mango

on health parameters are scarce. We have been unable to find. According to (Theresa A. Nicklas,

2015).

Feast and Exportation of Mangoes and its Benefits

Quezon City – With its sweet, unique flavor, it’s not surprising that mango ranks high among the

world’s favorite fruits, and is the Philippines’ national fruit. In fact, an international study shows

that thrice as many mangoes as apples are eaten. Aside from being deliciously succulent, mango

is rich in vitamins A, C, and E and is loaded with fiber. Mango is grown in over 90 countries, and

Asia contributes almost 80% of global output. India is the largest producer and the Philippines, the

9th largest. The word mango (mangga in Filipino and Malay) was derived from the Tamil term

mangay. The fruit originated from the sub-Himalayan fields of India, found its way to Malaya, and

reached East Asia between the 5th and 4th centuries BC. By the 10th century AD, it was already
being cultivated in Africa. Mango is the Philippines’ 3rd biggest fruit export, after pineapple and

banana. Eighty percent of the export is composed of the carabao variety, which known

internationally as “Manila Super Mango,” and which Americans refer to as “champagne mango.”

However, although there are more than 200 mango varieties, only four are widely distributed in

the market: carabao (manggang kalabaw), pico (piko), katchamita (Indian), and pahutan

(mangifera altissima). Unlike the other varieties, carabao is more slender and has a yellow to

orange skin. Its flesh is very soft and sweet — the reason for its high demand in other countries.

Among the top producers of mango are the provinces of Pangasinan, Negros Occidental, Isabela,

Nueva Vizcaya, and Zamboanga del Norte. Other growers are Guimaras, Cebu, Davao,

Saranggani, General Santos, Misamis Oriental, Cotabato, Ilocos, and Sultan Kudarat. In 1995, the

mango from the island of Guimaras in the Western Visayas region was listed in the Guinness Book

of World Records as the sweetest mango. Located off the coast of Iloilo province in the Panay

Gulf, Guimaras is home to over 50,000 mango trees, making it the 3rd most important crop of this

province. It is said that mangoes from this region are being served in the White House in the US

and the Buckingham Palace in England.The National Mango Research Development Center

(NMRDC) in the municipality of San Miguel, Jordan, in Guimaras has facilitated more advanced

mango production in the island and helped increase the productivity of small-scale mango growers.

The organization was able to develop a procedure that eliminates mango seed and pulp weevils in

accordance with the requirements of the US Department of Agriculture and Australia. Thus, only

Guimaras is allowed to export high quality mangoes to these two countries. Thanks to NMRDC’s

continuous research on both production and technology, the island is the only province in the

Philippines that is free of quarantine pests. In fact, mangoes from other regions in the Philippines

are not allowed to enter Guimaras to prevent foreign insects from infesting the island’s trees.
Guimaras recently celebrated its 21stManggahan Festival, which aims to further promote its

mango industry. Stalls were set up and adorned with ripe and green mangoes. Some were made to

appear like big chandeliers. Products such as shakes, dried mangoes, mango peanut brittle, and

pickled mangoes were sold. The festival is the best time to enjoy the province, as it also

commemorates the 22nd Foundation Day of Guimaras. Highlights include street dancing and

“Mango All You Can Eat.” Filipinos eat mangoes ripe or while they are still green. To eat a ripe

mango, it is peeled (often using bare hands) or sliced along the seed. Green mangoes are usually

taken with salt or shrimp paste (bagoong). Whether ripe or green, mangoes can also be prepared

as dessert, processed into juices and purees, and used as flavors for ice cream and confectionaries.

Guimaras prides itself in the very addicting “mango pizza,” which combines mango and cheese

that melt in your mouth. Apart from being delectable table fare, mangoes are a source of numerous

health benefits. They protect against colon, breast, and prostate cancer; lower bad cholesterol; and

eliminate pimples. Being rich in Vitamin A, the ripe fruit improves vision. Green mango juice

mixed with water helps cool down the body, preventing heat stroke. Ripe mangoes are also rich in

Vitamin E and contain enzymes that improve digestion. Meanwhile, mango leaves are boiled to

treat diabetes. The government’s support for the mango industry has made the Philippines one of

the top producers of mango worldwide. Among the foreign markets for Philippine mangoes are

Japan, Hong Kong, Singapore, Korea, New Zealand, Canada, the United Kingdom, Australia, and

America. The Republic of Austria in Central Europe is the latest addition to the country’s growing

list of mango importers. Mango is low in calories yet high in nutrients — particularly vitamin C,

which aids immunity, iron absorption and growth and repair. Mangoes are one of the most

consumed fruits in the world. They are a rich source of antioxidants, contain significant amounts

of folate and vitamins A, B-6 and C and should be included in your diet. Although just adding
them in your diet will not help you lose weight magically but it will help improve the general

nutrition quotient of your diet. The main point to be kept in mind is moderation. To lose weight or

be healthy in general, the most important principle is to maintain a balance and eat everything in

moderation. Mango is rich in iron, people with anaemia are advised to eat this fruit regularly.

Menopausal and pregnant women can indulge in mangoes as this will increase their iron levels and

calcium at the same time. It is also valuable to combat acidity and poor digestion. Mango is high

in antioxidant and low in carbohydrates. Mango contains enzymes that help in breaking down

protein. The high fiber content of mango helps in digestion and elimination. It is rich in dietary

fibre, vitamins, and minerals. Mango is a rich source of vitamin A (beta-carotene), E and Selenium

which help to protect against heart disease and other ailments. Vitamin E is known to be one of

the most beneficial vitamins for boosting the sex life. The main reason is because it works to

regulate the body’s sex hormones although it is hard to imagine mango being an aphrodisiac, many

people believe that this is a great fruit to eat if you want to enhance your sex drive. Green or unripe

mango contains a large portion of starch which gradually changes into glucose, sucrose and

maltose as the fruit begins to ripe. Green mango is a rich source of pectin which gradually

diminishes after the formation of the stone. Unripe mango is sour in taste because of the presence

of oxalic, citric, malic and succinic acids. Mangoes are particularly rich in potassium which can

help reduce the risk of high blood pressure. Mango can also treat acidity and poor digestion

because of an enzyme found in the fruit which soothes the stomach. These enzymes are also said

to be partially responsible for feelings of contentment, which is always helpful when trying to

maintain a healthy lifestyle. Mango nutrients (100 gm of mango contains) Calories: 66 Kcal,

Protein: 7 gm, Calcium: 9 mg, Phosphorus: 13 mgOne small mango provides a quarter of your

recommended daily allowance for vitamin C, nearly two-thirds of your daily quota for vitamin A,
good amount of vitamin E and fibre. They also contain vitamin K, phosphorus, calcium, iron and

magnesium. According to (Ethnic Groups Philippines, December 2015)

PANCAKE

Pancake is a thin, flat, usually round cake made from a mixture of flour, milk, and egg that is

fried on both sides and usually eaten for breakfast would simply be incomplete without them piled

high and served with syrup, butter, and all of your topping favorites. While the pancake has been

a part of your mornings for as long as you can remember, it also dates back thousands of years!

Explore the history and traditions behind your favorite breakfast food, the pancake! The Origin of

Pancakes have been around for centuries as a favorite staple in many cultures’ diets. They began

over 30,000 years ago during the Stone Age. Researchers have found pancakes in the stomach of

Otzi the Iceman, human remains dating back 5,300 years. In ancient Greece and Rome, pancakes

were made from wheat flour, olive oil, honey, and curdled milk. Ancient Greek poets, Cratinus

and Magnes wrote about pancakes in their poetry. Shakespeare even mentions them in his famous

plays. During the English Renaissance pancakes were flavored with spices, rosewater, sherry, and

apples. The name “pancake” started during the 15th century but became standard in 19th century

America. Perviously, they were called Indian cakes, hoe cakes, johnnycakes, journey cakes,

buckwheat cakes, buckwheats, griddle cakes, and flapjacks. Early American pancakes were made

with buckwheat or cornmeal. Thomas Jefferson loved them so much he sent a special recipe to his

home town from the White House. Yup, you heard us—Pancake Day is real! Shrove Tuesday (Fat

Tuesday) is the holiday of feasting before Lent. During Lent, people were once not allowed to eat

animal products like milk, butter, and eggs. To prevent them from going to waste these ingredients

were cooked into tall stacks of pancakes. They were consumed in such large amounts that this day

earned the rightful name of Pancake Day. Pancakes around the World.
Formulation and Studies

The pancakes produced from formulation 0 served as a control during the sensory tests.

The ingredients of each formulation were homogenized in a glass bowl with a whisk for about

15min and then allowed to stand for about 1 hour. The cooking temperature of the pancakes from

these formulations was about 60 degrees Celsius and the cooking time of each pancake side was

2 minutes. The purpose of this tasting was to obtain consumers appreciation on some organoleptic

properties such as taste, colour, texture, aroma and global quality of each pancake formulation.

For each criterion, a hedonic scale of 9 points was used.

The panel of tasters of the sensory evaluation was made of all social strata with a strong

emphasis on the age group of 14-24 years (37%), singles (57%), students (80%) and a strong

representation of the workers class. Almost all participants in the tasting session regularly consume

the products of bakeries and pastriesPale yellow pancakes made from wheat flour were appreciated

by about 70% of tasters meanwhile more than 50% of consumers appreciated plantain pale yellow

pancakes. Furthermore, pancakes with brown colour were less appreciated by consumers. The

values of table 5 highlight the importance of colour on the acceptability of a pancake the sensory

tests of four forms of pancakes (three with plantain flour and one with wheat flour) enabled to

retain a better “Formulation 136” most appreciated by consumers. It exhibits organoleptic

properties closer to the control “Formulation 430”. Thus, the use of a high proportion of plantain

flour into pastry products could help reduce the postharvest losses of banana and plantain fruits

during the period of high production. Given the organoleptic qualities of the pancakes produced

using plantain flour, considering the nutritional value of plantain pulps, the resistant starch content

of unripe plantain flour and the absence of gluten in banana/plantain flour, the derived pancakes
well appreciated by consumers could be recommended to individuals with celiac disease. Nutrition

and health are two sides of coin and therefore inseparable. However, the nutritional value of food

is not primarily what makes people to eat. It is it colour, flavour, texture, temperature and

presentation. The present study was undertaken with objectives of evolving standardized nutritious

recipes containing oats and flaxseed in substantial amounts, finding out their acceptability and

biochemical estimation. Four recipes, Dalia, Poha, Toast and Pancake were standardized. Sensory

evaluation of these recipes was done by selected of panel of 8 on 5 points shall score card referring

Hopkins scale. Biochemical estimation was done using AOAC standards. The recipes scored

between good and very good. The biochemical estimation. The study concluded that in spite of its

insipid and bitter taste, oats and flax seeds can be incorporated and accepted in dishes.

Furthermore, incorporation may play beneficial impact to common man and patient suffering from

lifestyle diseases, diabetes, constipation, cancer and celiac disease.When dealing with food

materials and meal preparation for consumers it is hard to define the term quality because it means

different things to different people. John W. Buick has defined quality as the degree of excellence

that can be offered to or accepted by the customer. The factors that make food more acceptable are

chiefly those that directly affect palatability of meals as indicated in this picture. Whatever the

criteria employed for judging the quality of food prepared and served, what is certain is that the

customer demands acceptable quality. Obviously, it does not signify the most superior or best

grade, so some means need to be devised to decide on where to draw the line in. (According to

Asseng Charles Carnot, 2015)

SYNTHESIS

This article contained about the nutrients that you can get to our product, formulation and

studies. It can also help us to be healthy and at the same time can lower your cholesterol and it

can also help us became healthier. Those fruit is prized for its high nutrient value and is added to

various dishes due to its good flavor and rich texture. The content behind this literature is how we

expand our knowledge and also about the history and nutrients. Avocados are full of healthy,

beneficial fats that help to keep you full and satisfied. It also called as a diet food, which is

important for maintaining the healthy bones, while the mango is low in calories but yet high in

nutrients. Mango is one of the most consumed fruits in the world, because of it is beautiful shape

and taste, it is really popular. In another word, avocado and mango can also enhance the skills of

everyone in term of sports and indoor activity. Pancakes is not particularly high in protein but

researcher shown that one of its ingredients like eggs also contain lots of vitamins and if you

mixed Avocado and Mangoes with your all-time favorite Pancake it will not only make it much

more tastier but richer in nutrients and vitamins that will give you a complete meal. And this the

food that will give you Energy in your daily routine of work a Fruity Pancake that will complete

your day.
Reference
https://en.wikipedia.org/wiki/Mango
https://en.wikipedia.org/wiki/Pancake

https://www.webmd.com/food-recipes/all-about-avocados

https://www.medicalnewstoday.com/articles/318620.php

https://en.wikipedia.org/wiki/Avocado