REPUBLIC OF THE PHILIPPINES

DEPARTMENT OF EDUCATION
REGION VI – WESTERN VISAYAS
SCHOOLS DIVISION OF ILOILO
POTOTAN NATIONAL COMPREHENSIVE HIGH SCHOOL
POTOTAN, ILOILO

“MALUNGGAY NOODLE’S FORTIFIED WITH GABI IN DIFFERENT PROCESSES”

A Research Proposal Presented

To The Senior High School Department Of

Pototan National Comprehensive High School

Pototan, Iloilo

In Partial Fulfillment of The Requirements for Practical Research 2

TIROS, FRANCINE ANGEL C.

2021-2022
 REPUBLIC OF THE PHILIPPINES
DEPARTMENT OF EDUCATION
REGION VI – WESTERN VISAYAS
SCHOOLS DIVISION OF ILOILO
POTOTAN NATIONAL COMPREHENSIVE HIGH SCHOOL
POTOTAN, ILOILO

Chapter 1

Introduction to the Study

Chapter 1 consists of five parts: (1) Background of the Study, (2) Conceptual

Framework, (3) Statement of the Problem, (4) Definition of Terms, and (5) Significance of the

Study.

Part One, Background of the Study, presents the importance in conducting the study

and prove in its legal basis.

Part Two, Conceptual Framework, define all the important concepts or variables in your

study and maps out how they might be related to each other.

Part Three, Statement of the Problem, states the questions that guide the study.

Part Four, Definition of Terms, includes the important terms used in the study by giving

their conceptual and operational meaning.

Part Five, Significance of the Study, cites the importance of the result of the study and

the different persons who will directly or indirectly benefit from them.
 REPUBLIC OF THE PHILIPPINES
DEPARTMENT OF EDUCATION
REGION VI – WESTERN VISAYAS
SCHOOLS DIVISION OF ILOILO
POTOTAN NATIONAL COMPREHENSIVE HIGH SCHOOL
POTOTAN, ILOILO
Background of the Study

Food we eat gives our bodies the "information" and materials they need to function properly. If

we don't get the right information, our metabolic processes suffer and our health declines.

If we get too much food, or food that gives our bodies the wrong instructions, we can become

overweight, undernourished, and at risk for the development of diseases and conditions, such

as arthritis, diabetes, and heart disease, (University of Minnesota, Taking Charge of Health and

Wellbeing,2019).

The risk factors for adult chronic diseases, like hypertension and type 2 diabetes, are

increasingly seen in younger ages, often a result of unhealthy eating habits and increased

weight gain. Dietary habits established in childhood often carry into adulthood, so teaching

children how to eat healthy at a young age will help them stay healthy throughout their life,

(HHS, 2017).

Adding Gabi "Colocasia esculenta" as one of the ingredients of noodle would help in the

addition of nutrients in noodle. This would be allowing the consumer to benefit its nutrients

especially those who greatly need the good nutrition.

Colocasia esculenta commonly known as taro is a tropical plant that is a major dietary staple in

many regions of Asia and Africa. Taro corms are very high in starch, and are a good source of

dietary fiber (Huang et al., 2011).

The researchers aimed to find out the acceptability of Malunggay Noodle Fortified with Gabi

“Colocasia esculenta” in Different Processes in terms of appearance, flavor, texture and general

acceptability. Thus, this study was proposed.

 REPUBLIC OF THE PHILIPPINES
DEPARTMENT OF EDUCATION
REGION VI – WESTERN VISAYAS
SCHOOLS DIVISION OF ILOILO
POTOTAN NATIONAL COMPREHENSIVE HIGH SCHOOL
POTOTAN, ILOILO
Conceptual Framework

It is a written or visual representation of an expected relationship between variables. Illustrate

what you expect to find through your research. Define all the important concepts or variables in

your study and maps out how they might be related to each other.
 REPUBLIC OF THE PHILIPPINES
DEPARTMENT OF EDUCATION
REGION VI – WESTERN VISAYAS
SCHOOLS DIVISION OF ILOILO
POTOTAN NATIONAL COMPREHENSIVE HIGH SCHOOL
POTOTAN, ILOILO
Statement of the Problem

This research will focus on the “Malunggay Noodle Fortified with Gabi “Colocasia esculenta” in

Different Processes in terms of appearance, flavor, texture, and general acceptability.

”. Specifically, it will seek to answer the following research questions:

1. What is the level of acceptability of Malunggay Noodle Fortified with Gabi “Colocasia

esculenta” in Different Processes in terms of flavor, appearance, texture, and general

acceptability as evaluated by the respondents?

2. Is there a significant difference in the level of acceptability of Malunggay Noodle Fortified

with Gabi “Colocasia esculenta” in Different Processes in terms of flavor, appearance, texture,

and general acceptability?

Hypothesis

There is no significant difference in the level of acceptability of Malunggay Noodle

Fortified with Gabi “Colocasia esculenta” in Different Processes in terms of appearance, texture,

flavor, and general acceptability.

Significance of the Study

This study will obtain results that will be beneficial to:

1) Learners. The learners will gain knowledge in using popular recipes in making healthy

food item for their families and friend. And give them information as their basis in

preparing nutritious food out of locally grown and less costly ingredients.

2) Teachers. The study will provide teachers with additional recipe which may be imparted

to their students and families. It may give information and knowledge to them.

3) Consumers. The study will serve as inspiration and encouragement to create new

recipes out of locally grown plants. Consumer may be encourage to use Gabi“Colocasia
 REPUBLIC OF THE PHILIPPINES
DEPARTMENT OF EDUCATION
REGION VI – WESTERN VISAYAS
SCHOOLS DIVISION OF ILOILO
POTOTAN NATIONAL COMPREHENSIVE HIGH SCHOOL
POTOTAN, ILOILO
esculenta” as the basic ingredient in the preparation of healthful and nutritious food for

their family.

4) Other Researchers. The result of this study may be used as basis of conducting studies

that may improve food industry in the country.

Scope and Delimitation

The experimental study focused on the determination of the acceptability of Malunggay Noodle

Fortified with Gabi “Colocasia esculenta”in Different Processes in terms of appearance, flavor,

texture and general acceptability conducted on2ndSemester of the A.Y 2019- 2020 at

Jamabalud National High School, the research employed the method using Randomized

Complete Block Design RCBD. The data were gathered using sensory evaluation sheet based on

a 5-point Hedonic scale.