MA@RANG SEEDS @S GLTERNATIVE SOURCE FOR COMMERCIAL FLOUR Ar Ievestigatory Project Submitted as an Entry to TH 2001-2002 Regional Division Science Fair Submitted by DARYL BETON MRS. LELIA L. BORBON Science IV Teacher ZSNHS — Sta. Lucia Annex Pagadian CityABSTRACT This research study, MARANG SEEDS AS ALTERNATIVE SOURCE FOR COMMERCIAL FLOUR, 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 Investigatory Project which can lead into another source of flour which is inexpensive The study involved the gathering of seeds from Marang, if possible they must be fresh. After gathering the seeds, they were soaked in water for at least 2 min, then boil for about 20-30 min 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. This can be even done at home without the use of high-equipped machine because you will just boil in on a stove. And the most exiting feature of the study is you can gather the seed after you had the Marang, then convert the seed into flour by the following methodology to be mentioned later But, since it is no longer a season for Marang, the researcher had just preserve seeds in jars and placed in a refrigeratorae ACKNOWLEDGMENT [As the researcher undergo this research, many individuals extended their help to realize this study. To Mrs. Lelia L. Borbon, and the rest of the science teachers for imparting their knowledge on the mechanics of the study To our parents and most of all our heavenly Father because without them their life and study is impossible.Chapter INTRODUCTION A. Background of the Study In this very modern world, technological breakthroughs are spurting tremendously and people are making use of these for they had brought comfort and convenience. But people had forgotten some sources of livelihood which are just around the corner waiting for a hand to convert them Conducting a serious experiment needs some high technology equipment, but the researcher of this study had only used simple equipment for its completion. Also, the researcher assures that the result can be substitute to commercial flour. Despite the lack of time, the researcher has the goal to pursue the investigation in order to contribute it to the economy of our country. The discovery of this study can lead into a new source of livelihood to the poor Filipinos who don’t have a job Marang is a tree that can grow anywhere in the Philippines. In this connection, people all over the Philippines can conduct the process so that they will no longer buy ‘commercial flour The researcher strongly believed that the product out of Marang is comparable to commercial flour. But because they don’t have the high technology and advance machinery, its color may not as white as the commercial one which can be bought in the department stores, but both have the same nutrient contentB. Statement on the Problem The study aims to find alternative source of flour and answer the following questions 1. Is the product comparable to the commercial flour in terms of its taste, smell and texture? 2. Is the end product’s spoiling test comparable to the commercial one? 3. Does it require more effort and time? 4. Is it not expensive? C. Hypothesis Ho: There is no significant difference between the test of the products — starch produce from Marang seeds and commercial starch. Ha: There is significant difference between the test of the products ~ starch produce from Marang seeds and commercial starch. significance of the Study Pollution one of our country's concems today. As we can see, cellophanes, plastics and decayed fruits are being thrown anywhere that result to foul odor in the surrounding and the worst these affect our health, The discovery of this study will lessen pollution because instead of throwing the seeds, you will convert them into a new and marketable productRe eee 5 If this study will be explored not only here in the Philippines but also in other countries, surely our economic recovery will be realized since more factories will soon rise and more jobless Filipinos will be employed The study is exploratory in nature and limited to the time when it is a season for Marang. Test for the comparative study between flour from Marang and commercial flour products are limited to physical characteristics such as color, taste, texture and firmness and its spoilage Review of Related Literature/Studies Marang is a sweet bearing fruit that can be grown anywhere in the country, even in your yard. It is not as sturdy as other trees but it can bear fruit as many as it can. When ripe, its fruit smells and tastes so sweet that attract people even they are far from where it is placed. Its seeds can be utilized as flour and can also be eaten. It tastes like a peanut in a cracker form (but the researcher preferred to investigate flour for she had an interest on it)Chapter It METHODOLOGY A. Materials and Equipment The following are the materials and equipment in preparing the product Materials: + Fresh seeds from Marang + Cheese cloth + Ladle + Glass and Jars + Basin Equipment + Grinder B. General Procedure Gather the required 4 kilos of Marang seeds. Peel the seeds and then grind them, Place the ground seeds in a basin and filter these for three times to have a refined result, Set aside the refined material and put them inside the basin with water. After 20 min, pour the water leaving the white starchy product on it and let it dry under the sun in undisturbed place, pulverizing those starch that forms circle and solidifies making it looks like the commercial flour.eT en C. Data Gathering Table |» Physical Chanacterishis q fk Flour oxt ftom Marang Seed Variable Color_| Odor | Texture _| Firmness Commercial Flour_| White | Odorless | Very Fine | Firm Marang Flour Off white | Odorless | Very Fine | Firm 10 days _| In the data gathered, the researcher find out that in terms of color, the commercial flour is whiter than the Marang, Table 2- Amount a Prédluct Preduce in aery grams n-th hw comnes TRIAL TREATMENT ' 2 3 Mean Value commeral Flown 008 duc O12 o-i2 5 4 : wet i) ~ 0.05 oy on o P43 : G8 Mplided ym fa Falls, The lan yalad fr Me cyperiouatet flea, «Jo, whit the cammarcal Hla ch 112. thir muanc fhad madrany SeedC cap compete wi th commer ual Flaw Fads > 5 Jeat Chmpetohan gp Mean Oekwarion — | Shamees | eoemimeua, | ocRwarun — | sOumnec TRIAL | CONTROL | tom Me | elton Plone | PROM WERE | or petiana| 1 0.08 | - 0-04 | 0.00 ous | = 6.05 To -o02¢ / 2 bis | 0vds | 0. 009 | yw 0.04 | 0-004 r | 8 |_ow | ew , 000) L feos | [ees ica | | 0-004 Degiee 4 Freedom = ¢ Ny) +CNa-t)=(3-1)+ Gs)eé Pivdlue at poe wilh Adeqres 4 frudlon ~ 2.432 nee, CON PUTA TIONS © Le StL Me tL = — ney Sp apete 5 0. over 2-200 2.0 : ier oe Ja to2e +0. 004 ee —- U0: b¢y eee = gues, fo-00e7 2Chapter RESULTS AND DISCUSSION A. Data and Findings This chapter presents the findings of each test conducted as well as the discussion for each test result The experiment was done by applying the scientific method of inquiry. It involves simple activity to come up with the desired product which is flour Upon performing the experiment the researcher had come up in a realization that the product out of Marang seeds is comparable to the commercial flour in terms of its taste, smell, texture and spoiling period. Also, the researcher found out that the study is just easy to perform because it does not require advance machinery and great amount of money. In addition, the outcome of this activity can be a source of livelihood.Chapter 1V SUMMARY, CONCLUSION AND RECOMMENDATIONS SUMMARY ‘The conversion of Marang seeds into a flour as an alternative for commercial one is the subject of this study. Based on the table presented regarding the difference between the two in terms of color, texture, odor, drying period and spoiling period. It had shown that there is no significant difference between them in terms of quality. But, since the investigator don’t have enough advance equipment, there may be a little difference between their color but they have an equal nutrient content. CONCLUSION This study aims to find alternative source of flour more readily and available, the researcher would like to recommend that for best result, it is preferable to use fresh seeds and the making should be done during hot days. RECOMMENDATIONS ‘The researcher of this project recommends the use of Marang seeds as substitute for commercial flour. It only differs from color but its product and taste is comparable to that of the commercial flour. The researcher finally recommends that Marang seeds should be collected during its season to avoid shortage of its sourceBIBLIOGRAPHY 1. Brown, W.H. (1941). Pr ts of the Philippines Vol, 1 & IL Manila: Bureau of 2. Osman, lony. New Encyclopedia of Inc, 1975 Science, Melbourne, Australia: Oibis Publishing