Discussion

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.Threonine is a chemical component that taro leaves has, which is an amino
acid. Amino Acids are the building blocks our body uses to make proteins.

That concerning with “How important it is to use a low-gluten flour?” Less-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.

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