RESEARCH JOURNAL # 18

Yvonne Andrhea B. Mappala 12/4/19

8 – Anthurium Group # 2

Marang seeds as an alternative source of commercial flour

(Artocarpus odoratissimus)
Researcher:
Fahad Silongan
Adviser:
Mr.Regemelic Simyunn

Table of Contents
Title..............................................................................................1
Acknowledgement.......................................................................2
Abstract...................................................................................3

Chapter I: Introduction................................................................4
· Background of the Study....................................................5
· Statement of the Problem.................................................6
· Objectives of the study.........................................................7
· Significance of the Study......................................................8
· Scope and Limitations of the Study......................................9

Chapter II: Review and Related Literature………………………………….10

Chapter III: Methodology…………………………………………………..……………………11

· Materials……………………………………………………………..…………………………….12
· Procedure………………………………………………………………………………………13

Chapter IV: Results and Discussion………………………………………………………………14

Chapter V: Conclusion and Recommendation……………………………………………15

Bibliography…………………………………………………………………………………………………16

Abstract

This research study, Marang seeds as alternative source for commercial flour, the reseachers aims
to make use of the seeds from the fruit named marang. Today, commercial flour from cassava seem
increasing, so the researcher decided to conduct an investigative project which can lead us into another
source of flour which is inexpensive.
The study involved the gathering of seeds from marang, if possibly they must be fresh. After
gathering the seeds, they were soaked in water for at least 5 minute, then dry for about 20-30 minute and
pill.
The outcome of this study is comparable to commercial flour with good quality. This also requires
less effort, money and time in making out of the product. But, since it is no longer a season for marang,
the researcher had just preserve seeds in jars and placed in a refrigerator.

And it can also make a business and sell into the market.
 Chapter I

Background of the study:

Nowadays, almost people rely on the things or products that are ready made or factory made, most
especially foods. We can’t ignore and snub the fact that we are eating breads for breakfast and other
product that made from flour even if it is very expensive for many people now a day and most of them
are the people who are seeking money all the time just to meet their daily needs. All raw materials like
flour seem to increasing the price in the market. Why is it so? It is because of our hired leaders, they
corrupted our economic budget, resulting of hiking of raw materials, that’s why we choose this kind of
study and we conduct a study related by this.

Marang is probably native to the Borneo in South East Asia. It is found growing there wild. This fruit is
however, widely cultivated in the Philippines. It has been introduced in Australia, Brazil and some other
tropical countries now.

The researchers choose this study to face the reality and solve the simple problem that we’ve face and
to commit the needs of many of us that cannot afford expensive flour.

Statement of the Problem

· Does marang seeds can be an alternative source of commercial flour?

· It will be beneficial for people or for community?

Objectives of the study

The researcher conducted the study to determine additional potential of marang seeds. The following
are the specific objectives of the study.

· To determine which is better and more beneficiaries, the commercial flour or marang seeds flour?

· To determine the significance of marang seeds as an alternative source of commercial flour.

Significance of the study

This study is deemed important because this will help us to utilized marang seeds that are already non-
sense for us after eating it.

If successful, this would also lessen our dependence on commercial flour and for poor citizens
will help them to meet their needs by using this product and it will be use as a business goods.

Scope and Limitations of the study

Upon conducting the experimentation process, this study has its own limitation; we are also study
and focus on marang seeds only not in any seeds variants because we tried some seeds like jackfruit seeds
and durian seeds but it’s not been successful

Chapter II
Review of Related Literature

Family: Moraceae
Synonyms: Artocarpus tarap, Artocarpus mutabilis
Common names: Terap, pingan, keiran, marang

Marang is probably native to the Borneo in South East Asia. It is found growing there wild. This fruit is
however, widely cultivated in the Philippines. It has been introduced in Australia, Brazil and some other
tropical countries now.
Description:
An evergreen tree, up to 25 m tall, 40 cm in diameter, sometimes with low buttresses; twigs 4-10 m
thick with long yellow to red, spreading hairs and stipule-scar rings; stipules ovate, 108 cm long, tallow
to red hairy.

A fruit of marang

Leaves broadly elliptic to obovate, 16-50 cm x 11-28 cm, cuneate at base to slightly, margin
entire or shallow crenate, apex blunt or shortly acuminate, upper half often 3-lobed; both surfaces
roughly hairy, lateral veins 13-15 pairs; petiole 2-3 cm long; juvenile leaves pinnatifid.
Inflorescences in leaf axils, solitary; male heads ellipsoid to clavate, 4-11 cm x 2-6 cm; female
heads with pubescent peltate bracts mostly shed and simple styles exserted to 1.5 mm.
Fruit (syncarp) subglobose, up to 16 cm x 13 cm, green-yellow, densely covered with stiff, hairy
processes of about 1 cm length; wall ca. 8mm thick; flesh (fruiting perianths) white, juicy, fragrant;
peduncle 5-14 cm long.
Pericarp (including the seed) ellipsoid, about 12 mm x 8 mm; germination hypogeal.

Utilization:

The large fruit is esteemed for the sweet, juicy, aromatic perianths surrounding the seeds, which
can be eaten fresh or used as an ingredient in cakes. Many people rate this fruit better in taste and
flavour than jackfruit.
The edible portion (i.e. the fleshy perianth) of marang fruit is 24-33% of fresh fruit weight; 100 g
edible portion contains: water 65.7-84.2 g protein 0.8-1.47 g, fat 0.2-.3g, carbohydrates 32.4g, ash 0.5-
0.8g, fibre 0.6-0.77g, calcium 17mg, phosphorus 35 mg, iron 2.1 mg and vitamin C 30 mg. Energy value is
265-510 KJ per 100g.
However, it is the seeds of marang which have a very high potential. The seeds when roasted,
taste like chestnuts. Each fruit contains about 100 seeds each weighing about one gram on an average.
Marang seeds contain protein 11-15 %, fat about 20% and carbohydrates 54-72% on dry weight
basis.
Young fruit are also cooked milk and eaten as a curried vegetable.

Cultivation:

The fruit is already cultivated commercially in the Philippines. An area of 1700 ha is estimated there
under this fruit. It is a quite popular fruit there and therefore has a good potential for commercial
cultivation elsewhere too.
Marang is propagated from seed. Seeds are extracted from ripe fruit, thoroughly cleaned with water and
sown immediately in nurseries on sandy loam soil, since they do not retain their viability very long.
Seeds germinate in about 4-4 weeks. Seedlings are transplanted to containers when the first leaves
have matured. Since the seeds germinate well, they may also be sown directly into containers.
Seedlings grow very fast and are ready for planting when they are about one year old.
Marang trees can also be propagated by budding on the seedlings of Artocarpus elasticus and
Artocarpus altilis. Air layering, which is successful in jackfruit, has not worked in marang.
The trees are planted 12-14 m a part in the field. It is best to plant at the onset of the rainy season.
Bearing starts at an age of 4-6 years.
The trees can become very large with a spreading canopy. The fruits are borne at the end of
long flexible branches and ripe fruits are heavy, fragile and difficult to reach for harvest.
Regular weeding and irrigation during the first 2 or 3 dry seasons ensures good growth. Plants
are fertilized with 100-200g ammonium sulphate after planting and towards the end of the rainy season.
Bearing trees are given 0.5-1kg complete fertilizer per tree twice a year. Pruning is limited to the
removal of dead branches.
No serious pests and diseases have been observed, apart from maggots of the oriental fruit fly
(Dacus umbrosus) found in the fruits. Modern baits sprays have greatly reduced fruit fly damage on
other crops and may also be effective on marang.
Mature fruits are usually harvested by hand with the help of a curved knife attached to the end
of a long bamboo pole. Getting at the heavy fruit at the end of slender twigs is hazardous. The delicate
fruit really should be caught to break the fall, but most fruit drops on the ground. The fruit is graded and
taken to market in bamboo baskets or sacks as soon as possible; the shelf life of the ripe fruit is very
short.

Marang is reported to produce 4-5 tons of fruits per acre in the Philippines.
 Prospects of domestication:

Marang is a highly praised fruit in its genus. It is surprising why this fruit is not widely grown. Low yield
and short shelf life offer only a partial explanation, since these features would not deter most home
gardeners. This fruit should be widely promoted for cultivation.

Chapter III
Methodology

Materials and Equipments

· 250 pieces of marang seeds

· Water
· Grinder
· Stove/ fire wood
· Pan
· Bowl
· jar/cellophane
· spoon
· strainer

Procedures:
Step 1: after eating marang we are going to gather the seeds and we will wash it, then, soak it on water
for at least 5mins.
Step 2: dry the marang seeds.
Step 3: boil or toast the seeds, boil for at least 20-30mins or toast it for 10-20mins.
(It is better to use the method which is boiling of seeds for insurance that that the seeds are really
cook and best results rather than to toast then the seeds are getting darken’)
Step 4: afterwards, pill the seeds
Step 5: using grinder, grind the seeds thoroughly until fine texture results.( in grinding the seeds make it
sure that it is purely dried because when you grind it in an wet it will not become a powder.)
Step 6: Pack in cellophane or jar
Step 7: store in cool or dry place.

Chapter IV
Results and discussion:

Number of marang seeds Result product

(in grams)

Comparing of nutrients produce

A Marang seed flour

Protein 11% - 15%
Fat 20%
Carbohydrates 54% - 72% (on dry weight basis)

Commercial flour contains

Protein
Fat
Carbohydrates

The result of this product was successfully done by experimenting and we are so proud because we
made it with no incidents happen. The product can be used in making product such as bread, hot cakes,
and some flour product but not in exactly taste of the normal commercial flour but it can give us
nutrients that we need everyday such as carbohydrates, protein and fats.
 Chapter V
Conclusion and Recommendation

Conclusion:
The researchers, therefore, conclude that a marang seed has a potential to be made as flour and it
can use as an alternative source of commercial flour.

Recommendation:
The researchers recommended that in making this product don’t use not fresh seeds, hence, use
fresh. Since marang seeds is a tropical fruit, the seeds will be putted in jar and place it on a refrigerator.
We also recommend that this product has a minimal nutrient produce compare to other flour but it
is also a very useful to us and it gives nutrients that we need everyday life.

Bibliography

The Marang: an Exotic Fruit of Southeast Asia: A native produce of Borneo and Philippines |
Suite101.com http://suite101.com/article/the-marang-a66563#ixzz25R4gEg2B

References

 FAO: Under-utilized tropical fruits

 Marang/Tarap with pictures of the fruit
 http://pinoynegosyo.blogspot.com/2006/10/how-to-make-cassava-flour.html
 http://www.cirugiageneral.com/glg-tg-un

Glossary
 Deemed - to come to think or judge : consider
 Buttress - a projecting support of stone or brick built against a wall.
 Stipule - either of a pair of small, usually leaflike appendages borne at the
base of the petiole in many plants
 Crenate - having the margin or surface cut into rounded scallops
 Blunt - having an edge or point that is not sharp
 Acuminate - tapering to a slender point
 Petiole – a slender stem that supports the blade of a foliage leaf
 Juvenile – physiologically immature or undeveloped : young
 Pubescent – arriving at or having reached puberty
 Peltate – shaped like a shield
 Bracts – a leaf from the axil of which a flower or floral axis arises
 Ellipsoid – a surface all plane sections of which are ellipses or circles
 Clavate – thickened near the distal end : club-shaped
 Perianths – the floral structure comprised of the calyx and corolla especially
when the two whorls are fused
 Genus – a class, kind, or group marked by common characteristics or by one
common characteristic