Research Journal #7

Name: Monica M. Nicolas Date: November 13, 2019

Gr. & Sec.: VII-Adelfa Group #: 1

An Investigation on the Effectiveness of Banana Heart as an Alternative Source of Meat

Product

Glendale School

#11 St. Benedict St. Paradise Village

Project 8, Quezon City

ACKNOWLEDGEMENT

We would like to express our sincere gratitude to our teacher Ms. Sherrlene Uy for making it possible to

enhance our knowledge more about the certain subject. Also that she has been there to encourage and

direct us in this work. Besides that, we would like to thank the rest of our group for the full time support

and patience throughout the daily making of this project. Also, we acknowledge our parents for their

continuously support and guidance in doing this project especially to Mrs. and Mr. Magdadaro for letting

us do the experiment on their home and also to Mrs. Soledad whom taught the researcher how to make

and prepare the product. We would also like to thank our classmates and friends for the shared

information and for the moral support. And most of all to God, the one who created everything, the one

who gives unlimited blessings and the source of all strength and wisdom.

ABSTRACT

The goal of this research is to come up with an innovative way that will determine on the effectiveness of

banana heart as a new ingredient to the typical (processed or commercial) meat. In relation to this, the

researchers decided to make an alternative for meat in order to satisfy the needs with possible resources.

The banana heart is rich on vitamins A and E, whereas a discovery of this being able to be an alternative

for meat-related food such as hamburgers. An issue concerning the relative products of the researched

product such as consumption of commercial meat may resolve into increasing the risk of inhabiting

diseases such as heart disease, cancer, strokes, diabetes, obesity and more. This study seeks to tell the

government, the departments of health, and young minds to always keep healthy lifestyle in check. The

scope of this study is to determine the full measure of success in handling banana heart as an alternative

source of meat that it is processed and widely chosen for its convenience and cost. The process is very

simple as it does not consume too much time, and all the ingredients can be easily found. According to

the websites dedicated by universities and such, the researched product has its own ups and down. The

researchers strictly remind future researchers of this experiment to use a fresh banana heart, as the
researchers ended up doing two trials due to unawareness. As a conclusion, the banana blossom is

accounted to be safe.

CHAPTER ONE: BACKGROUND OF THE STUDY

Statement of Objectives

The goal of this research is to come up with an innovative way that will determine on the effectiveness of

banana heart as a new ingredient to the typical (processed or commercial) meat. The aim is also to utilize

the common banana heart so that it will not be placed into waste. Also, this aims to make a different and

simple preparation right in one’s home aside from the usual products, which currently dominate the

markets. It is a practical money-saver to the budget and at the same time a naturally healthy way to enjoy

an atypical meal.

The researchers decided to create an alternative meat because in order to use other possible materials

that are rarely used or possibly, never used, to find a more efficient material other than the introduced

product, and to make new products that could benefit the community. Banana heart is a dark-red bud

that is conspicuous on the part where the banana grows. The banana heart is rich on vitamins A and E,

whereas it was also discovered a good possible alternative for meat due to its capability of being a

substitute for meat-related food such as hamburgers.

According to World Health Organization, sixty-five percent (65%) of the world’s population lives in

countries where overweight and the obesity kills more people than underweight. Thus, obesity is already

a global major problem but there are many people who are not aware of this. Eating processed or

commercial meat like hamburgers is a kind of food that bad for people’s health by the reason of increasing

the risk of developing various diseases and illness including heart disease, cancer, strokes, diabetes,

obesity and more. Therefore, animal products contain much more fat than plant-based foods. Besides,

the price of the banana heart is inexpensive than the commercial meat that not everyone can afford.

Interestingly, scientists have found that vegetarians have stronger immune systems than people who eat

meat. More than that, vegetarians live on average six to ten years longer than meat eaters. So the goal of

this study is to have an affordable and healthier alternative for meat in easier and in a practical way that

everyone can sustain and enjoy. Also, the objective of the researchers is to decrease the population of

obesity and people who are unhealthy by changing their favorite food in a healthier way.

Significance of the Study

Meat is an animal flesh that is eaten as food. Meat consists of largely muscles, but fat and other tissues

are also considered meat. It provides protein, vitamins, minerals, and fat necessary for health and growth.

Based on an article in http://www.nih.gov/, it is stated that consuming red meat on a daily basis can

improve the risk percentage of having cancer and cardiovascular disease mortality. It is also stated that
the researchers recommend people to take substitutes or other food such as fish, poultry, nuts, and the

like whenever people consume red meat per day. As stated earlier, taking up this aforementioned food

could lower the risk of mortality.

This study seeks to tell the government of the Philippines to take up substitutes for some food to reduce

the risk of having disease and illness. According to an experiment conducted by chemistry professors in

the University of Nottingham, half of the burger turned into a disgusting black sludge when it was dipped

on a small container with hydrochloric acid for 2 to 3 days. So to say, it gives fat all over the body and

improves the risk of mortality. The researchers suggest using banana heart as a substitute since it can be

a substitute meat material for some meat-related products, and it is healthy.

The researchers conducted this study in order to lessen the Filipinos who became obese and underweight.

According to the World Health Organization (WHO), poverty is known as the main cause of malnutrition

because most of the Filipinos are not eating the right kind of food they eat. In the Philippines, many people

can’t afford a nutritious food that’s why the number of underweight people in the Philippines is increasing.

Also, some of the Filipinos were eating too much meat that causes you to become obese. Thus, this study

aims to help these kinds of Filipinos to improve their healthy lifestyle. Furthermore, many Filipinos will

benefit in this study because this product is not that just healthy but also easy to make and inexpensive.

Also, this study aims to help the Food and Nutrition Research Institute of the Department of Science and

Technology (FNRI-DOST). According to Food and Agricultural Organization (FAO), the number of hungry

people has increased since 1997. Therefore, the objective of this study is to help these following

departments to lessen the cases of obesity and underweight in the Philippines. Moreover, the goal of the

researchers is to contribute and improve the quality of the human resource base of the Philippines.

The significance of this study is to primarily inform young minds concerning to health awareness. On how

one resourcefully utilizes the affordable, the natural abundance of nature, and the unbounded

investigation to alternatives and remedies. Considering the food intake and calories consumed by high

school and college students that are inadequate to contain. According to a research from the Department

of Nutrition Science, East Carolina University students aged 19 to 25 years have reported that the top

reasons for fast food consumption were its convenience and cost. Individuals who eat fast food tend to

consume more total calories with less nutritional value. Consumption of these products, prevails obesity,

and related health problems that have risen greatly over the past several decades.

This study also aims to expand information concerning food safety and health effects that provides

sufficient energy and nutrients to support optimal growth and development among community residents

that will produce their own food and make healthy food choices. It is also a cost effective alternate to a

much less expensive commodity that residents usually consume like processed or commercial meat.

Scope and Delimitation

The scope of this study is to determine the perceive effectiveness of utilizing banana heart as an

alternative source of meat that it is processed and widely chosen for its convenience and cost. The aim is

to conduct a nutritiously typical meal made from banana heart that is not obscurely prominent but is

natural, health-friendly, and affordable new ingredient.

The study does not substantiate that red meats are a complete harm to human health. It is just discovered

that banana heart can relatively obtain health benefits from meat and so, it is a safe alternative to

chemical food preservatives.

The only ingredient that we choose to make this product are banana blossom, eggs, bread crumbs, oil for

cooking and salt to taste. Whereas the general budget for this study will not exceed to three-hundred

pesos (300.00) although, the ingredients needed for this product are commonly found on homes.

Furthermore, the estimated time range to finish this product starting in the preparation to the final

outcome of the product ranges from a minimum time of forty-five minutes to one hour (45 minutes-1

hour) depending on the quantity of the nuggets. Also, this experiment needs human force from a

minimum number of two or more personnel.

Speaking about the time frame, it only takes some time chopping out the banana flower to bits or to a

smaller size, afterwards, shaping them to a circular appearance. Needless to say, frying the product does

not take up too much time since the product is said to be a close substitute for meat-related products.

The budget is not a concern here, almost all materials are found as natural resources, moreover, the

resources are not that rare.

CHAPTER TWO: REVIEW OF RELATED LITERATURES AND STUDIES

Banana plants are the largest plants on earth without a woody stem. They are actually giant herbs of the

same family as lilies, orchids and palms. Banana plants can grow to heights up to nine (9) meters and look

very much like a tree. They are the largest plant on earth without a woody stem. Also, banana is a fruit of

the genus Musa of the family Musacae, one of the most important crops and widely consumed fruit in the

world.

Bananas are one of the most widely consumed fruits in the world. The Curved yellow fruit packs a big

nutritional punch, wrapped in its own convenient packaging and easy to eat. As stated in

www.bananalink.org.uk, it is believed that the earliest written reference to banana is in Sanskrit and dates

back to around five-hundred (500) BC. Bananas are suspected to be the first fruit in the earth by some

horticulturists. Their origin is placed in Southeast Asia, in the jungles of Malaysia, Indonesia or Philippines,

where many varieties of wild bananas still grow today. Africans are credited to have given the present

name, since the word banana would be derived from the Arab for ‘finger’. They started to be traded

internationally by the end of fourteenth century. The development of railroads and technological
advances in refrigerated maritime transport subsequently enabled bananas to become the most

important world traded fruit.

According to http://community.plu.edu/~bananas/brief-history/home.html, bananas were originally

found in South East Asia, mainly in India. They were brought west by Arab conquerors in 327 B.C. and

moved from Asia Minor to Africa and finally carried to the New World by the first explorers and

missionaries to the Caribbean. The mass production of bananas started in 1834 and really started

exploding in the late 1880’s. Before the 1870’s most of the land that bananas were grown on in the

Caribbean had been previously used to grow sugar. After this time low marsh land started to be drained

along with forests that were cleared in Central America for banana monocrops. Besides, the first notable

disease to strike bananas was a mold called Fusarium, it struck the roots of the Gros Michel which is a

variety of bananas. Fusarium was also known as Panama Disease which was carried in the soil. In the

1920’s a second disease struck banana crops called Sigatosa, which is an airborne fungus. In the mind

1920’s United Fruit pathologists found that they could spray the plants with a “Bordeaux mixture” which

is a pesticide, and it helped control the Sigatosa. The strategy to control Fusarium was to move banana

plantations every ten years or so. Then researchers developed a banana that was immune to Fusarium,

the Giant Cavendish, which is the variety that has come to dominate modern worldwide consumption,

appeared in the 1950’s.

Plants in the banana family are superficially tree-like in appearance. However, they are actually tall, erect,

perennial herbs, because after they flower and set fruit, they die back to the ground surface. Their

parenting structure is a large, underground, branched rhizome or corm. Bananas and their relatives have

a pseudo stem, so called because it has the appearance of a tree trunk. However, the banana stem is

actually herbaceous, and is comprised of the densely overlapping sheath and petiole bases of their spirally

arranged leaves. The pseudo stem contains no woody tissues, but its fibers are very strong and flexible,

and can easily support the erect plant, which is among the tallest of any herbaceous plants. Bananas can

grow as tall as 19.7-23 ft (6-7 m), and typically have a crown of leaves at the top of their greenish stem.

The leaves of bananas are large and simple, with a petiole, a stout mid-rib, and a long, expanded, roughly

oval, leaf blade, which can reach several meters in length. The leaf blade has an entire (smooth) margin,

although it often becomes frayed by the wind, and may develop lobe-like ingrowths along its edge. Also,

the flowers of bananas are finger-shaped, with three petals and sepals, and are subtended by large, fleshy,

bright reddish-colored scales, which fall off as the fruit matures. The flowers are imperfect (that is,

unisexual), and the plants are monoecious. The flowers are arranged in a group, in an elongate structure

known as a raceme, with male flowers occurring at the tip of the structure, and female flowers below.

Only one inflorescence develops per plant. The flowering stalk develops from the underground rhizome

or corm, and pushes up through the pseudostem of the plant, to emerge at the apex. The flowering stalk

eventually curves downwards, under the weight of the developing fruits. The central axis of the raceme
continues to elongate during development, so that older, riper fruits occur lower down, while flowers and

younger fruit occur closer to the elongating tip. The same is true of the male flowers, with spent flowers

occurring lower down, and pollen-producing ones at the tip of the inflorescence.

http://science.jrank.org/pages/732/Banana-Biology-bananas.html

Banana flower, also known as banana blossom or banana heart is a large, dark purple-red blossom that

grows from the end of a bunch of bananas. If you open the inside, you can see small flowers that would

turn into banana. The flavor is a little starchy and bitter, and is normally eaten as a complement to a dish.

As reported in http://www.wisegeek.org/, the banana flower is treated in several Asian and tropical

cuisines as a vegetable. It is rich in a variety of vitamins including vitamin A and C. In many Asian countries,

it is served as a type of vegetable as a part of people’s daily diet. Once the tougher, darker outer bracts

are pulled away, the paler and tenderer inner leaves are used in a number of dishes, prepared in a variety

ways. Generally, a fresh banana flower may be sliced and served raw. As in Thailand, it is often

accompanied by the hot and spicy dip called nam prik. Also, it can be served as an ingredient for soup or

noodles and it is also used to make salad in some countries as well. Moreover, other Asian and Indian

cuisines add the sliced banana flower to meat stews, stir-fries, soups, and rice or noodle combinations. It

is also used in cold salads, with the salad mixture presented to the diner in one of the large purple-red

outer bracts. Besides, banana flower is known in Japan as banana no tsubomi, in Thailand as dok kluai,

dok in Indonesia as jantung pisang, in China as shang caho fua, in Sri Lanka as kehel mal, and in India as

kere kafool. These terms are variously translated as “banana blossom,” “banana heart,” due to the

flower's physical resemblance to that organ, or “plantain blossom.”

Banana flower is rich in vitamins, flavonoids and proteins. The flower has been used in traditional

medicine to treat bronchitis, constipation and ulcer problems. It eases menstrual cramps. The extracts of

banana flower have antioxidant properties that prevent free radicals and control cell and tissue damage.

According to research at the Chinese Academy of Tropical Agricultural Sciences, which studied the flowers

of musa paradisiacal, banana flowers have tremendous nutritional value, being a good source of fiber and

protein. The flowers contain a class of photochemical known as assaponins. Saponins lower LDL or bad

cholesterol, boosts our immunity against infection and are thought to inhibit the growth of cancer cells.

They also have antioxidants activity and so can reduce our risk of chronic diseases including cardiovascular

disease.

Additionally, Banana flowers are cooked by blanching them in boiling water or steaming for about 20

minutes, after which the flower’s outer petals should be removed before slicing or shredding. In the

Philippines banana flowers are the main ingredient in linabog or labog, a dish made with coconut milk,

spices and dried fish. In northern Thailand banana leaves are lightly steamed, along with other vegetables

and served with a dipping sauce made from red curry paste, fish sauce, sugar and lemon juice, known as

Nam prik ong. Banana flowers also feature in the cuisine of Laos, known as Lao. They are often an
accompaniment to the spicy rice vermicelli soup called khao poon. In southern India banana flowers are

used in vegetable curries, or deep fried as fritters. In Sri Lanka, where they are called Kehel, a popular dish

made with banana flowers, tamarind, and spices is called Kehel muwa seeni sambol or banana flower

curry.

Humans have been eating meat throughout evolution, and in today’s consumption it has been a large part

to the digestive necessity and nutrition intake. However, the meat we eat today is immensely different

from the meat our ancestors ate. Based to an article on Authority Nutrition, animals roamed free and ate

grass, and anything that is natural to them back in the day. The meat from this animal is completely

different from the meat derived from animals that was born and raised in a factory, fed grain-based feed,

then pumped full of antibiotics and hormones to make it grow faster.

Today, some meat products go through even more processing after the animals are slaughtered, they are

smoked, cured, and then treated with nitrates, preservatives and various chemicals. However, with the

variety of its sort it is significant to distinguish between the different types of meat: Processed Meat refers

to meat that has been preserved by smoking, curing, salting or adding preservatives. This includes

sausages, bacon, ham, salami and pâtés. These foods aren't just microwave meals and other ready meals.

The term 'processed food' applies to any food that has been altered from its natural state in some way,

either for safety reasons or convenience. Ingredients such as salt, sugar and fat are sometimes added to

processed foods to make their flavor more appealing and to prolong their shelf life, or in some cases to

contribute to the food's structure, such as salt in bread or sugar in cakes. This can lead to people eating

more than the recommended amounts for these additives, as they may not be aware of how much has

been added to the food they are buying and eating. These foods can also be higher in calories due to the

high amounts of added sugar or fat in them. Furthermore, a diet high in red and processed meat (regularly

eating more than 90g a day) has also been linked to an increased risk of bowel cancer. Some studies have

also shown that eating a large amount of processed meat may be linked to a higher risk of cancer or heart

disease, according to a study onhttp://www.nhs.uk/.

Conventional Red Meat is one other type of meat. They are fairly unprocessed, but most animals in today’s

era are factory farmed. Meats that are red when raw are defined as “red” meats. These include all fresh,

minced and frozen beef, pork, lamb and some others. Also, in the same terminology White Meat is very

pale before cooking, it includes meat from poultry like chicken and turkey. While Dark Meat usually refers

to a slightly darker, higher-fat part of an animal that also produces white meat -- like the wing of a chicken.

In addition, there are meat that comes from animals that have been naturally fed, raised organically and

not been pumped by drugs and hormones. These are Grass-Fed, Organic Meat. It also doesn't contain any

artificial chemicals into it. It is important to make the distinction between different kinds of meat it’s also

important to realize that not all meat is created equal.

According to Food and Agriculture Organization (FAO), meat can be part of a balanced diet contributing

valuable nutrients that are beneficial to health. Meat and meat products contain important levels of

protein, vitamins, minerals and micro nutrients which are essential for growth and development. Further

processing of meat offers the opportunity to add value, reduce prices, improve food safety and extend

the shelf-life. But high quality, unprocessed meat is among the most nutritious food in the world, it has

nutrients that are vital for health and maintenance of the body. However, choosing food from this variety

that is high in saturated fat and cholesterol may have cause health implications if not controlled

moderately. In accordance to the records of http://www.worldwatch.org much of the growing demand

for animal products worldwide is being met by concentrated animal feeding operations, or factory farms.

Worldwide, some fifty-six (56) billion animals are raised and slaughtered for food each year. Factory farms

account for sixty-seven percent (67%) of poultry meat production, fifty percent (50%) of egg production,

and forty-two percent (42%) of pork production. These facilities rely on commercial breeds of livestock,

usually pigs and chickens, which have been bred to gain weight quickly on high-protein feeds. This

expound the steadily growing world population and increasing incomes that creates higher demand for

meat, but at the same time leaves limited space for expansion in livestock production.

With the fast-growing consumed demand for meat around the globe, many massive studies have

examined the relationship between meat consumption and health implications. They found a strong link

for processed meat, but no effect for unprocessed red meat. According to a research from the Harvard

School of Public Health (HSPH), they have found that eating processed meat, such as bacon, sausage or

processed deli meats, was associated with a forty-two percent (42%) higher risk of heart disease and a

nineteen percent (19%) higher risk of diabetes. In contrast, the researchers did not find any higher risk of

heart disease or diabetes among individuals eating unprocessed red meat. Although cause-and-effect

cannot be proven by these types of long-term observational studies, all of these studies adjusted for other

risk factors, which may have been different between people who were eating more versus less meat. Also,

the lifestyle factors associated with eating unprocessed red meats and processed meats were similar, but

only processed meats were linked to higher risk, also in accordance to the source. Yet, what is it about

processed red meat that seems to increase disease risk, according to http://www.mayoclinic.org

processed meat has about the same amount of saturated fat as unprocessed red meat and actually

contains less cholesterol and iron. On average, processed meat has about 622 milligrams of sodium in

about 2 ounces, while unprocessed meat has 155 milligrams. Researchers hypothesized that salt's effect

on blood pressure weakens vessels. Nitrate preservatives may also damage vessels, reduce insulin

secretion and impair control of blood glucose which may increase risk for heart disease and diabetes.

In correspondent to the sources, these implications may have been reduced if taken seriously and

moderately. There are limitation intake and controlled demand for such products. According to
http://www.nhs.uk, one can do this by eating smaller portions of red and processed meat and swapping

them for alternatives, and by eating these meats less often.

If an adult eat more than 90g of red and processed meat on a certain day, it is provided to eat less on the

following days or have meat-free days, so that over time the consumption is not more than 70g per day

on average. One can also cut down on red and processed meat by eating smaller portions, and by eating

them less often. These swaps can help cut down on red and processed meat without making radical

changes to your diet.

http://ec.europa.eu states that meat products means processed products resulting from the processing

of meat or from the further processing of such processed products, so that the cut surface shows that the

product no longer has the characteristics of fresh meat. Heat treatment (frying, cooking) is applied

immediately prior to consumption to make the products palatable. Convenience products, such as chicken

nuggets have a similar processing technology and can also be included in this group.

This study utilizes banana blossom as an alternative source of meat product, which were use as nugget to

the particular edible. Merriam Webster defines nugget as a small, usually round piece of food. As it is a

major component on today’s diet especially with kids, and that it dominates fast food chains around the

globe, it is practical to use up additional choice to a more nutritious meal than to have chosen to use an

artificial mixture of meat parts, batter it up and fry it and still call it meat.

Types of meat alternatives:

According to the website www.wisegeek.com/what-are-the-different-types-of-meat-alterntives.htm,

Vegetarians must find suitable substitutes for meat that can fit their lifestyle. Fortunately, there are a

number of options for meat alternatives, many of which can taste similar to the real thing. If one is

vegetarian, they can find protein in their diet from sources such as fish OR dairy foods, including eggs,

milk, yogurt, and cheese, all of which are very high in protein. Vegans, however, decide not to consume

any products provided from an animal, and therefore, sparking a need to choose alternatives.

Vegetarians may start with the dishes tofu, tempeh, seitan, whole grains, and legumes. Tofu and tempeh

are originally made from soybeans, though tempeh is slightly denser. There are numerous dishes tofu can

be paired with. Tofu tends to take on the flavors of the food with which it is cooked, meaning it can be

quite flavorful and delicious when marinated.

Seitan, or wheat gluten, naturally comes from wheat. Whole grains and legumes can be a great source of

protein as well as fiber; legumes include various types of beans, such as kidney beans, garbanzo beans,

lentils, and navy beans, among others, as well as split peas and peanuts. Aside from these basic meat
alternatives, which are typically used in recipes and not just eaten alone, there are other types of meat

replacements that are designed to be very simple and quick.

Any grocery store houses meat alternatives in the form of veggie burgers, soy hot dogs and bacon, and

imitation chicken nuggets,. These products are typically made with a combination of vegetables,

mushrooms, and soy; they contain no meat, and are intended to taste just like the real thing. These are

often frozen, and just need to be thawed and baked, or microwaved before eating. Veggie burgers or soy

hot dogs can be served on buns just like those made with meat, and dressed with condiments such as

ketchup, mustard, or pickle relish.

Uses of alternative meat:

According to the website http://www.livestrong.com/article/1002245-meat-substitutes/, alternative

meats are used for vegetarians who have problems with diet as well as maintaining a healthy body without

the consumption of meat. Vegetarians must try textured vegetable proteins, where the flour is used and

turned into meat ball. One cup of textured vegetable protein gives your body approximately forty four

grams of soy protein and one hundred thirty two milligrams of isoflavones.

Another use of alternative meat is for the dish Tempeh and tofu. Tempeh is a popular meat substitute

that has a mushroom-like flavor. It originated at Indonesia. Numerous seasonings and veggies can be

mixed with the soy bean, or the tempeh, to optimize the mushroom-like taste. This meat alternative is

commonly rolled into balls, made into burger patties, or can be sliced and fry it. Tempeh's fermentation

process and its retention of the whole bean give it a higher content of protein, dietary fiber, and vitamins.

It has a firm texture and an earthy flavor and it gives more nutrition as it ages. Because of its nutritional

value, tempeh is used worldwide in vegetarian cuisine, where it is used as a meat analogue.

It’s almost the same as tempeh, but this is made from the curds of soybean milk, contrary to tempeh

where it is soybean milk. Tofu can be served in many ways, such as grilled, fried, boiled, or baked. It is

commonly used in dishes like lasagna, sandwiches, pitas, and chili. Although its downside is that tofu is

perishable, meaning tofus are likely to expire in a short time, so whenever you go buy one, please always

check its expiration date.

Sources of alternative meat:

According to the website http://www.onegreenplanet.org/vegan-food/vegetables-that-can-substitute-

for-meat/, the following dishes have been classified as alternatives for meat.

1. Tofu

You may not think of tofu or tempeh as vegetables, but they are plant-based and made from soybeans.

TVP, or texturized vegetable protein, is also made from soy. The meat in any recipe can be replaced with

one of these plant-based options. Tofu makes the perfect substitute for chicken whether you want Crispy

Tofu Nuggets, or Moroccan Cutlets in a Lemon-Olive Sauce. Tempeh is great to be paired with fish dishes.
TVP comes in all shapes and sizes and it can replace any meat including ground beef. Seitan can be flavored

to taste exactly like beef or pork.

2. Mushrooms

Umami mushrooms are the ones that bring out the meat like flavor. Their flavor is rich, earthy, and meaty,

especially its subspecies, cremini or Portobello mushrooms. They are perfect for meat dishes and known

to be a healthy appetite.

3. Jackfruit

Jackfruit is a must-be tasted. Technically, as the name says, it is a fruit but this fruit is well known to its

ability that can rival meat and be a substitute for it. You can buy it raw or already cut up in a can. Jackfruit

has a very slight sweet taste but not so much that you can’t use it to make a decadent, satisfying Philly

Cheesesteak. Jackfruit is perfect for barbecue sandwiches, stir-fries, or any dish that uses beef, chicken,

or pork.

4. Eggplant

When anyone goes vegetarian, eggplant is probably the first vegetable that comes to mind, but you can

do so much more with it than just make parmigiana. Eggplant has a rich, meaty taste and it’s very versatile.

If eggplant is not one of your tastes, you may try it in these Eggplant Burgers and you will change your

mind. Other delicious ways to eat eggplant include Vegan Mozzarella-Stuffed Eggplant Meatballs, crispy

Eggplant Fries with Marinara Dipping Sauce, and spiralized Eggplant Noodles.

5. Lentils

Lentils have always been a stand out for all meat since the beginning of veganism. Lentils are hearty and

can replace ground beef easily. Lentils come in a variety of colors such as green, red, brown, and black.

They cook up quickly, are inexpensive, and a small amount goes a long way. Definite recipes to try are Red

Lentil Burgers with Kale Pesto, Lentil Meatballs, Double Decker Lentil Tacos, and South Indian Lentil Stew.

6. Beans and Legumes

Beans and legumes are amazing, not just as normal resource or ingredient, but also as substitutes. They

are inexpensive, healthy, filling, and there are so many to choose from: black beans, kidney beans, pinto

beans, aduki beans, chickpeas and black-eyed peas, to name just a few. Beans make for hearty soups,

stews, and chilis. How about a White Bean and Kale Soup or a Tamale-Inspired Bowl with Beans? Beans

and legumes can replace the meat to make incredible Hoisin Black Bean Burgers, Black-Eyed Pea Italian

Sausages, or Chickpea “Tuna” Salad.

7. Cauliflower
Believe it or not, cauliflower can be a substitute for meat. When you season it and cook it up right,

cauliflower can be the star of any dish. People like to use cauliflower to replace the chicken in Asian dishes

like Cauliflower Manchurian and even Buffalo wings. You can slice the cauliflower into steaks and make

an exquisite Cauliflower Piccata. What is more, you can even make a pizza crust out of cauliflower.

8. Potatoes

Potatoes are not just for side dishes. They can be the main ingredient in so many dishes. Whether you

roast them, boil them, bake them, mash them, or fry them, potatoes are always a favorite. Start your meal

with a Creamy Potato and Cauliflower Soup. Potato Samosas with Coconut-Mint Chutney are spicy and

delicious.

9. Beets

Beets are believed to be nature’s candy. They are sweet and delicious and perfect for salads, but they

have another side to them. Beets are also earthy and work well in savory dishes especially when roasted

as in this Sesame Roasted Beets and Greens Dish. Amaze your guests’ taste buds with a beautiful platter

of Beet Carpaccio and then treat them to Roasted Beet Burgers with Cumin-Scented Ketchup.

Benefits of alternative meat:

According to the website http://www.vegetarian-nutrition.info/positions/english/vegetarian-meat-

substitutes.php, it existence with a study conducted, people start eliminating meat from their diets due

to its health facts such as meat is also known to give people fats and cholesterol, which in turn, the latter

focuses more on vegetables rather than meat. That said, people lack the required amount of protein our

body needed.

This is where the need of alternative meat enters. Alternatives for meat give good news for vegetarians,

because the alternatives provide protein and vitamins without the consumption of fats and cholesterol.

What is more is that the alternative for meat is recognized that five to ten times more protein can be

produced per acre of land when it is consumed as vegetable protein instead of being converted

inefficiently into animal protein and meat. What is more is that it conserves significantly water and other

resources.

Safety of alternative meat:

According to an article on the website http://www.blisstree.com/2011/03/30/food/processed-meat-

substitutes-may-be-unhealthier-than-actual-meat/,

Meat substitutes, or faux meats, are food that is not meat, but despite the fact that this are not

categorized as meat, they resemble meat in flavor, texture, and appearance. This is good news for

vegetarians who have problems with protein intake. Years before, there were a lot of alternatives for

meat, and what is more is that these alternatives are a part of a country’s culture. Although, there had
been problems with these alternatives respectively such as the processed soy, cottonseeds, wheat, and

oats — better known as textured vegetable protein.

There had been conclusions about soy; ninety one percent of soy grown in some countries has chemicals

embedded in them. Most processed soy is industrially produced using hexane, which may lead to damage

of the nervous system if consumed in very large quantities. Aside from the aforementioned health

concerns above, these products houses a considerable amount of sodium. What concerns people or

consumers the most are the ingredient lists.

The food industry devised strategies in response to these faux meats, in which a comparison has been

made from the ingredients list. Rest is assured to be safe, but it is highly recommendable to go back to

the basics such as starting with the simple alternatives’ dishes. The widely known sources of soy can be

great options that take on the flavor of the sauce, which can keep things interesting. Just reconsider

yourself about these products, and always keep an eye on the ingredients list.

According to an article on the website

http://articles.mercola.com/sites/articles/archive/2014/09/11/quorn-brand-meat-substitute.aspx? ,

There are a number of meat substitutes on the market, but some appear to be more unsavory than others,

in terms of safety.

The Quorn brand meat substitute falls into this category. . Its advertised claims include being seventy five

percent lower in fat and fifty percent lower in calories compared to regular meat. It’s also high in fiber

and protein, and low in cholesterol and salt.

Adverse Effects Reported:

Quorn has been widely distributed to sixteen countries last nineteen eighty five. Quorn was discovered

and developed by one of the largest chemical companies located in United Kingdom called Imperial

Chemical Industries.

The fungus, Fusarium venenatum, is first grown in large fermentation vats, where it is fed with oxygen,

glucose, and other nutrients. Once the water is removed, what is left is a paste-like biomass, which is then

processed into various food products.

Due to its popularity, studies were conducted to discover the Quorn’s safety—especially , with respect to

people inherited with food and/or mold allergies. A CSPI survey conducted also found that mycoprotein

is more likely to cause adverse reactions than other common allergenic foods such as shellfish, milk, and

peanuts.

So far, CSPI has retrieved more than 2,000 reports of adverse reactions to Quorn.:

* Nausea

* Cramps
* Diarrhea

* Forceful vomiting

* Anaphylactic reactions

Two deaths were also studied, speculating the latter afterwards. In a previous post, CSPI also noted that

an early study done by the manufacturer found that ten percent of two hundred human subjects

developed nausea or a stomachache after eating Quorn.

This might be expected if the name of the fungus is in any way indicative of its health effects. After all, the

Latin word venenatum means “filled with venom.”

Should You Eat Meat?

So far, there are no substitutes able to fit the recommended section, the substitutes are only suggestible.

There are health benefits to eating meat and other animal products that simply have no equivalence in

the plant kingdom. However, please choose meat wisely, because this is a step in maintaining your health.

Animals that are raised in confined animal feeding operations, or CAFO, must be avoided, both for health

and ethical reasons. CAFO cows are fattened for slaughter in gigantic feed lots as quickly as possible with

the help of grains and growth promoting drugs, including antibiotics.

This routine practice, which is done exclusively for financial reasons, has led to the current scourge of

antibiotic-resistant disease, which now kills at least 23,000 people each year. Besides raising your risk of

antibiotic-resistant disease, regularly consuming small doses of antibiotics is also a surefire way to destroy

your gut health.

Organically raised, grass-fed or pastured animal products on the other hand can provide valuable

nutrients that your body requires for optimal functioning, such as high-quality protein.

Grass-fed beef also tends to be leaner, and have higher levels of vitamins and minerals such as calcium,

magnesium, and potassium. It also has a healthier ratio of omega-6 to omega-3 fats.

Process of alternative meat:

Wheat meat, fu, mock duck, and wheat gluten; these are all names for the vegetarian meat substitute

commonly called seitan in the U.S. The texture of Seitan is made that it almost resembles poultry. The

popular meat alternative is made from wheat’s main protein component, gluten.

Seitan was first discovered in Asia. In accordance to a story, several hundred years ago a Chinese emperor

became a Buddhist and stopped eating meat. But the emperor couldn’t lift away his taste buds to the food

he was eating, thus Seitan was created.

Whether it is homemade or produced for commercial purposes, the basic process for making seitan is the

same. Dough of wheat flour, yeast, and water is mixed up, kneaded, and left to rest for a short time. Then
the dough is massaged in a large volume of water. Starches and other water-soluble components of the

dough leach into the water, leaving behind a glutinous protein mass. Sometimes flour with most or all of

the starches removed is sold in supermarkets as a product called vital wheat gluten. It is primarily used as

an additive in baking to improve the texture and elasticity of dough, but it is often used as starting material

for homemade seitan.

Online forums were made to question how a seitan is freshly made. With a goal set in mind, many do-

yourself tutorials were made, but all ended up as a failure due to lack of knowledge. Sopko declined to

discuss the methods used at Upton’s to produce its seitan; the details of the mixing and cooking

techniques make the difference in its texture, and texture is the name of the game.

Washington, D.C.-based science communicator and molecular biologist Adam Ruben managed to get a

close view on the primary literature on gluten and seitan for clues on how to achieve a fresh texture.

He explains that gluten and seitan, is a suspension of two types of water-insoluble proteins, gliadins and

glutenins. Gliadin proteins are relatively small, around forty thousand dalton, whereas glutenins are ten

to one hundred times as large, Ruben commented. During the mixing process, cysteine residues on the

glutenins form disulfide bonds between individual protein units, and these results in a disorganized cross-

linked aggregate.

Water retention and tensile strength in seitan are pH dependent, so acids or bases in the mixing or cooking

liquids provides a way to freshen the texture according to an article on the website

http://cen.acs.org/articles/91/i23/Seitan.html.

CHAPTER THREE: RESEARCH METHODOLOGY

The study does not substantiate that red meats are a complete harm to human health. It is just discovered

that banana heart can relatively obtain health benefits from meat and so, it is a safe alternative to

chemical food preservatives. The target of this research is to come up with an innovative way that will

determine on the efficiency of banana blossom or banana heart as a new ingredient to the typical meat.

Also, the banana heart was discovered as a meat substitute whereas the banana shares almost of its

health benefits to its flower or heart Additionally, the aim of the researchers is to conduct a nutritiously

typical meal made from banana heart that is not obscurely prominent but is natural, health-friendly and

inexpensive new ingredient.

Materials

* (1 whole) Banana Heart

* (1) Egg

* (3 tbsp.) Flour

* (2) Onions
* (2) Cloves of Garlic

* (1 tbsp.) Salt

* Cooking Oil

* Bread Crumbs

* Knife

* Water

* Strainer

* Frying Pan

Procedure

1. Peel the red leaves off the heart.

2. Take the stems out from the insides of the buds

3. Discard the stem and chop the buds.

4. Continue to peel the leaves until only the white leaves are left.

5. Then slice fairly thin and chop.

6. Put all the chopped banana heart in one bowl with water.

7. Wash thoroughly. Drain the water and squeeze excess water from the heart.

8. Add salt, onion, garlic and mix thoroughly.

9. Add the flour and eggs. It should be a sticky consistency.

Time Table

Date Activities

October 2, 2014 Submission of ‘Statement of Objectives’ part

October 8, 2014 Submission of ‘Significance of the Study’ and ‘Operational Definition

of Terms’ part

October 19, 2014 Submission of ‘Scope and Delimitations’ part

November 25, 2014 Submission of ‘ Review of Related Literatures and Studies’ part

December 1-3, 2014 Commencement of trials for making the product

 CHAPTER FOUR: PRESENTATION AND ANALYSES OF DATA

TRIAL MATERIALS OBSERVATIONS/RESULTS

TRIAL 1 - Knife The banana heart was not properly cut, that also

leads to improper blending.

- Blender

The outcome was not fresh and the expected

- Banana Heart
texture was not achieved.
- Egg

- Flour

TRIAL 2 - Knife The banana heart was cut delicately into small

pieces. It worked rather than having it blended.

- Water

A shape was form because of the proper mixture

- Strainer
of egg and flour with onion, garlic and salt to
- Frying Pan
taste.

- Banana Heart
The bread crumb was a real help into forming the

- Egg outer texture of the product.

- Flour

- Onions

- Cloves of Garlic

- Salt

- Cooking Oil

- Bread Crumbs

CHAPTER FIVE: CONCLUSIONS AND RECOMMENDATIONS

Conclusion

We, the researchers, therefore conclude that the banana blossom can be an effective alternative meat

source because of the following:

1. The banana blossom can relatively obtain health benefits from meat. It is rich in variety of vitamins

including vitamin A and C. It could also be a safe alternative on improvising a complement dish since the

banana blossom is treated in several Asian and tropical cuisines as vegetable.

2. Also, it is a safe alternative to chemical food preservatives. Not only the banana blossom can be a main

source in making a healthy nugget, it could also be used in other meat products specification like burger

patties and even hot dogs. Thus, it is universal on safe alternatives for it can be utilize to variety of edible

dish.

3. Lastly, bananas will always be a part of the environment. It will always be a main factor that is not

bounded. Consumers can easily purchase these certain materials without costing too much. Utilizing the

banana blossom is also another way of saving budget and providing a healthy lifestyle at the same time.

It is natural, health-friendly and affordable to everyone in the society.

Recommendation

Based on the foregoing findings of the study, the following are recommended for future enhancement of

the banana heart as a substitute meat for nuggets.

1. Materials

The researchers highly recommend using these for preparation of the experiment

* Knife

* Water

* Strainer

* Frying Pan

* Banana Heart

- The researchers recommend buying a fresh one on the market, rather than the ones in super markets.

* Egg

* Flour

* Onions

* Cloves of Garlic

* Salt

* Cooking Oil

* Bread Crumbs

Side Note: The researchers also recommend future researchers to buy what is only needed.

2. Procedure/time

The researchers would like to recommend the following procedures, in line with the time allotted in doing

the experiment

3. Time
The approximated time range to finish the product starting in the preparation to the final outcome of the

product ranges from a minimum time of thirty minutes to forty-five minutes (30 minutes- 45 minutes)

depending on the quantity of the nuggets as long as all of the materials are prepared before starting the

trial. Also, it is highly recommended that the analyst know all of the procedures before they start to make

the product so the time will not be affected.

4. Venue

The venue is not a concern in this investigation because all of the ingredients needed for this product are

commonly found on homes. However, make sure that all of the ingredients and materials are present on

your home.
BIBLIOGRAPHY

Bettenhausen, C. (2013). What’s that stuff? Retrieved from

http://cen.acs.org/articles/91/i23/Seitan.html on January 16, 2015.
Bilton P. (2011). Banana flower or Banana Blossom: Culinary uses and Nutritional value. Retrieved
from https://food-nutrition.knoji.com on November 2014.

Clara, F. (2013). The best meat substitutes. Retrieved

from http://www.livestrong.com/article/1002245-meat-substitutes/ on January 16, 2015.

 Egan, C. (2011). Processed meat substitutes may be unhealthier than actual

meat. Retrieved from http://www.blisstree.com/2011/03/30/food/processed-meat-
substitutes-may-be- unhealthier-than-actual-meat/ on January 16, 2015.

Gunnars, K. (-). Is red meat bad for you, or good; an objective look. Retrieved
from http://authoritynutrition.com on November 20, 2014.

Dr. Mercola. (2014). Safety questions loom over Quorn brand meat substitute. Retrieved
from http://articles.mercola.com/sites/articles/archive/2014/09/11/quorn-brand-
meat- substitute.aspx on January 16, 2015.

Nelson, J. & Zeratsky, K. (2010). Red meat no longer bad for us. Retrieved
from http://www.mayoclinic.org/ on November 20, 2011.

Parsons, R. (2014). 10 vegetables that can be substitute for meat. Retrieved

from http://www.onegreenplanet.org/vegan-food/vegetables-that-can-substitute-for-meat/
on January 16, 2015.

S. N. Smith. (2014). What is a Banana Flower. Retrieved from http://www.wisegeek.org/ on

November 2014.

Smith J. et.al (-) Bananas: A brief history. Retrieved from http://community.plu.edu/ on

November 2014.

Unknown. (-). Banana Plants. Retrieved from http://www.australianbananas.com.au/ on November

2014.

Unknown. (-). Banana-Biology of Banana. Retrieved from http://science.jrank.org/ on

November 2014.

Unknown. (-). All about Bananas. Retrieved from http://www.bananalink.org.uk/ on November 2014.

Unknown. (-). Eating processed food. Retrieved from http://www.nhs.uk/ on November 20, 2014.

Unknown. (2010). Eating processed meats, but not unprocessed red meats, may raise risk of heart
disease and diabetes. Retrieved from http://www.hsph.harvard.edu/ on November 20, 2014.

Unknown. (2013). Meat Production Continues to Rise. Retrieved from http://www.worldwatch.org/

on November 20, 2014.
Unknown. (2014). Meat Consumption. Retrieved from http://www.fao.org/ on November 20, 2014.

Glossary

Innovative - introducing or using new ideas or methods

: having new ideas about how something can be done

Pseudo stem – The pseudostem is the part of the banana plant that looks like a trunk. It is formed by the

tightly packed overlapping leaf sheaths. Petiole – a slender stem that supports the blade of a foliage leaf

Conspicuous - very easy to see or notice

: attracting attention by being great or impressive

Hydrochloric acid - : a medicine or treatment that relieves pain or cures a usually minor illness

: a way of solving or correcting a problem

Abundance - an ample quantity

Remedies - : a medicine or treatment that relieves pain or cures a usually minor illness

: a way of solving or correcting a problem

Rhizome - a thick plant stem that grows underground and has shoots and roots growing from it

Corm – a rounded thick modified underground stem base bearing membranous or scaly leaves and buds

and acting as a vegetative reproductive structure

Poverty – the state of being poor

: a lack of something

Frayed - to frighten away

Raceme – a simple inflorescence (as in the lily of the valley) in which the flowers are borne on short stalks

of about equal length at equal distances along an elongated axis and open in succession toward the apex

Monoecious - having male and female sex organs in the same individual

Sigatosa – The first major issues with the banana crops were diseases
Herbaceous - relating to herbs

: relating to a type of plant that has a soft stem

Stout – thick and strong

Elongate - to make (something) longer or to grow longer

Fusarium - any of a genus (Fusarium) of ascomycetous fungi having curved septate conidia which includes

forms that are important agents of plant disease and others that produce mycotoxins implicated in human

and animal disease; also : a plant disease (such as wilt or dry rot) caused by a fusarium

Inadequate - not enough or not good enough : not adequate

Musacae – Musaceae is a family of flowering plants composed of three genera with ca 91 known species,

placed in the order Zingiberales. The family is native to the tropics of Africa and Asia.

Sheath – an investing cover or case of a plant or animal body or body part

Horticulturists - the science and art of growing fruits, vegetables, flowers, or ornamental plants

Photochemical - of, relating to, or resulting from the chemical action of radiant energy and especially light

Nitrate – a chemical compound that contains oxygen and nitrogen and that is used in fertilizer

Faux – made in imitation; artificial.

Quorn - Quorn is a meat substitute product originating in the UK and sold primarily in Europe, but is

available in 18 countries.

Anaphylactic - of, relating to, affected by, or causing anaphylaxis or anaphylactic shock

Seitan - flavored wheat gluten often used as a meat analogue

Aforementioned - mentioned before : spoken about or named earlier

Mycoprotein – Mycoprotein is a form of single-cell protein, also known as fungal protein,

Isoflavones - any of various usually hydroxyl derivatives of isoflavone (such as genistein and daidzein) that

are plant compounds possessing antioxidant and estrogenic activity in the body