General Acceptability of Winged Bean as An Additive in Cereal

Introduction

Breakfast is said to be the most significant meal of the day, and most Filipinos agree. However, they are
pushed by the absence of time and other barriers to skip it.

Studies shows that one out of three persons do not eat breakfast.

Cereals are good breakfast foods. Several studies show that breakfast that are high in fiber can play a
role in maintaining weight.

The aimed of the study is to make a cereal with winged beans to offer a healthier breakfast which will
allow to intake essential vitamins and minerals in our body.

-Winged beans are excellent sources of folates.

-Winged beans also contain good sources of carbohydrates, proteins, iron, vitamin C, calcium,
manganese, copper, and phosphorus.

-It contains of B-complex vitamins such as thiamin, pyridoxine (vitamin B-6), niacin and riboflavin.

Methodology

Results

First treatment
75% of Flour and 25% of winged bean
4 ½ tablespoons of flour
1 pc. Of winged beans
5 tablespoons of butter
2 tablespoons of honey

Second treatment
50% of flour and 50% of winged bean
3 tablespoons of flour
1 pc. Of winged bean
5 tablespoons of butter
2 tablespoons of honey

Third treatment
25% of flour and 75% of winged bean
1 ½ tablespoons of flour
1 pc. Of winged bean
5 tablespoons of butter
2 tablespoons of honey

Analysis / Discussion
Appearance
First treatment
Second treatment
Third treatment

Texture
First treatment
Second treatment
Third treatment

Smell
First treatment
Second treatment
Third treatment

Taste
First treatment
Second treatment
Third treatment

Conclusion