All: Good morning panelist

Cath: I’m Catherine Joy G. Menes

Glai: I’m Princes Glaiza M. Estrada

All: And we are here to present and defend our science investigatory project entitled
Evaluation of Artocarpus Odoratissimus (Marang) Seeds as an Alternative Source of

Low-Gluten Flour

Cath: Almost everyone nowadays relies on ready-made or factory-made, particularly

groceries. We can’t overlook the fact that we consume bread for breakfast and other
flour-based products, even if they’re very expensive for many people nowadays and the
majority of them are people who are constantly looking for money to meet their basic
needs. All raw materials like flour seem to increasing the price in the market.

Glai: Marang (Artocarpus odoratissimus) is not only as exotic as it sounds but also as it
looks and tastes. This is a tropical fruit which looks like jackfruit and seeded breadfruit,
but it is great than either of these. It contains protein, fat, carbohydrates, crude fiber, ash,
calcium, phosphorus, iron, retinol, beta-carotene, vitamin A, thiamine, riboflavin, niacin,
and ascorbic acid. The fruit has also a strong scent especially when it is ripe. The seeds
are also edible; these are boiled or roasted and can be processed into flour.

Cath: Chapter II: Research Methodology, in this part, the researchers outline the Research
Approach, Data Collection, Methods and Tools, and the Research Limitations of the
study. The following structured questionnaires will be answered in the Result and
Discussion (Chapter III) of the research.

Glai: Research Approach: The research approach to be used for the purpose of this
research is the inductive one. According to this approach, researchers begin with the
specific ideas which are used to produce general observations and conclusions drawn
from the research.
Cath: Data collection, Methods and Tools: As part of the data collection, method and
tools, internet websites were involved as a source of information for providing useful,
which would be really important in this research. The gathered data and information
would be helpful for the researchers to conduct their study with the related research topic.
As far as data collection tools are concerned, the conduction of the research has involved
the use of structured questionnaire which would be used as a guide for the researchers.
Some examples of structured questions are prepared below for the satisfaction of the
research objectives.

Glai: Some sample questions had been included in the structured questionnaire are the
following:

1. What is Marang fruit?

2. What is the importance of flour out of Marang Seeds?
3. What is the role of Marang Seeds in production of flour?
4. What are the minerals that can get in Marang Seeds?
5. How important it is to use a low-gluten flour?

Cath:

6. Are these ingredients used safe?

7. Is Marang fruit abundant in the Philippines?
8. Is it possible to use the seeds of Marang as a flour?
9. Can it help to lessen the risk of diseases from commercial flour?
10. Will the properties be the same as the commercial ones?

Glai: This research is limited to identifying specific observations and conclusions with
regards to “Evaluation of Artocarpus Odoratissimus (Marang) Seeds as an Alternative
Source of Low-Gluten Flour.”

Cath: Chapter 3 results and discussions this chapter presents the results and discussion
that the researchers have gathered. The first one is that concerning with “What is Marang
fruits?” Marang fruit is a tropical fruit tree native to Philippines. Like the durian, it has
this weird smell but less pungent. A cousin of the jackfruit, its soft and sweet flesh is
wrapped in a thick and thorny exterior. That concerning with “What is the importance of
flour out of Marang Seeds?” Since Marang fruit is a cheap yet nutritious fruit, the
marang seeds flour will improve the nutrient values we could get from ordinary bread
with less expense. That concerning with “What is the role of Marang Seeds in production
of flour?” By toasting the boiled seed and grinding it until smooth, Marang seed can be
used as an alternate source of flour. That concerning with “What are the minerals that can
get in Marang Seeds?” Marang contains less gluten which is a protein naturally found in
some grains including wheat, barley, and rye. Gluten is a source of protein, both in foods
prepared directly from sources containing it, and as an additive to foods otherwise low in
protein.

That concerning with “How important it is to use a low-gluten flour?” Low-gluten flour
is any flour with a protein and gluten below 13%. Gluten doesn’t contain any essential
nutrients, meaning it won’t benefit you in that way. The main reason people avoid gluten
is that they have either have an intolerance or allergy to it or wheat, or they are trying to
cut out carbs and lose weight.

Glai: That concerning with “Are these ingredients used safe?” Marang seeds are safe. The
seeds can be eaten after being roasted or boiled. That concerning with “Is Marang fruit
abundant in the Philippines?”Marang fruit is native to Philippines, particularly in
Palawan. Marang are seasonal with two main seasons; September-October and
occasionally December. That concerning with “Is it possible to use the seeds of Marang
as a flour?” Marang seed has the potential to be made as a flour and it can use as an
alternative source of flour. This seed contains carbohydrates, protein, and minerals. That
concerning with “Can it help to lessen the risk of diseases from commercial flour?”
Marang can lessen the risk of the disease from the commercial flour such as Escherichia
coli (E. coli). Flour doesn’t look like a raw food, but most flour is raw. That means it
hasn’t been treated to kill germs that cause food poisoning. That concerning with “Will
the properties be the same as the commercial ones?” Marang seeds flour 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 every day such
as carbohydrates, protein and fat

Cath: Chapter IV: Conclusion Based from the results of the foregoing study, the
researchers conclude that marang seed has the potential to be made as a flour and it can
use as an alternative source of flour. This seed contains carbohydrates, protein, and
minerals. Marang contains less gluten which is a protein naturally found in some grains
including wheat, barley, and rye. Gluten is a source of protein, both in foods prepared
directly from sources containing it, and as an additive to foods otherwise low in protein.
Low-gluten flour is any flour with a protein and gluten below 13%. Gluten doesn’t
contain any essential nutrients, meaning it won’t benefit you in that way. The main
reason people avoid gluten is that they have either have an intolerance or allergy to it or
wheat, or they are trying to cut out carbs and lose weight.

Glai: The researchers used Marang Seeds as an alternative source of flour. The
researchers was beyond concern with the increasing price of commercial flour. Most of
them cannot afford such expensive flour these days. And this product confront the reality
and address a simple problem or challenge that we are dealing with, and to commit to the
needs of those of us who can’t afford to buy a pricey flour. Upon thorough research, the
proponent evaluates a low-gluten flour using Marang (Artocarpus Odoratissimus) seeds.

All: And now we are ready for your queries and suggestions.