EFFECTS OF CASSAVA FLOUR IN BREAD BAKING

A Research Project
_____________________________

By:

CORTES, John Mark

HUESNA, Riorex
MAGBANUA, Micky
NACARIO, Ralph Anthony
SARAJENA, Cherry Lou
TEMPLADO, Francine Rose
VALENZONA, Jean Amor

GRADE 12/TVL- FBS

SENIOR HIGH SCHOOL DEPARTMENT
GENERAL SANTOS CITY NATIONAL HIGH SCHOOL
Calumpang, General Santos City

February 2020
EFFECTS OF CASSAVA FLOUR IN BREAD BAKING

_____________________________

A Research Project

Presented to the Research Council

__________________________

In Partial Fulfillment of the Requirements

For TVL Track Senior High School Curriculum

_________________________

By:

CORTES, John Mark

HUESNA, Riorex
MAGBANUA, Micky
NACARIO, Ralph Anthony
SARAJENA, Cherry Lou
TEMPLADO, Francine Rose
VALENZONA, Jean Amor

GRADE 12/TVL- FBS

SENIOR HIGH SCHOOL DEPARTMENT
GENERAL SANTOS CITY NATIONAL HIGH SCHOOL
Calumpang, General Santos City

February 2020
 TABLE OF CONTENTS

Page

Title Page i

Approval Sheet ii

Acknowledgement iii

Abstract iv

Chapter I: INTRODUCTION

Background of the Study 1

Statement of the Problem 2

Scope and Limitation 3

Significance of the study 3

Chapter 2 – Review of Related Literature and Studies

Related Literature 5

Bread Baking 5

Use of Cassava flour in Bread Baking 7

Related Studies 8

Foreign Studies 9

Local Studies 11

Research Gaps 12

Conceptual Framework 13

Chapter 3 – Methodology
 Design 16

Respondents of the Study 16

Locale of the Study 16

Map of the Study 17

Data Gathering 18

Sampling Technique 18

Research Instrumentation 18

Research Procedure 18

Ingredients 18

Procedure 19

Data Analysis 19

Chapter IV: Results and Discussions

Table1 21

Table 2 22

Table 3 23

Chapter V: Summary of Findings, Conclusions and Recommendations

Summary 25

Findings 26

Conclusions 26

Recommendations 27

APPENDICES
 Appendix A: Letter to the Principal 28

Appendix B: Letter to the Respondents 29

Appendix C: Letter to the Validator 30

Appendix D: Survey Questioner 31

Appendix E. Process of Making Bread 33

Appendix F. Product Costing 35

References 37

Curriculum Vitae 39
 OFFICE OF THE RESEARCH COUNCIL

APPROVAL SHEET

Date: November 7, 2019 Track/ Section G12 FBS – Hor’s Doeuvres

Name of Research Project Proponents Title of Research Project

1. Cortes, John Mark
2. Huesna, Riorex
3. Magbanua, Micky
4. Nacario, Ralph Anthony Effects of Cassava Flour in
Bread Baking
5. Sarajena, Cherry Lou
6. Templado, Francine Rose
7. Valenzona, Jean Amor

ROWELL L. OTERO, MTII

Research Project Coach

This research project proposal has been presented before the panel of
examiners. The paper was examined with a grade ofPASSED.

Chairman

HAZEL ROSE V. CORACHEA, MTI BILLY JOE B. BOILES, MTI

Member Member

Accepted and approved in partial fulfilment of the requirements for

the Senior High School.

ROWELL LL. OTERO, MTII ALMA E. AGULAN, MTII

Research Council Head Research Project Teacher

MARIA TERESA G. OLINO

Assistant Principal II

RUSTICO S. PELONIO, JR.

Principal II
ACKNOWLEDGEMENT
 The researchers want to acknowledge their sincere gratitude to the

following people who have helped in the completion of this research paper.

Their parents for their solid support and unconditional love, which help the

researchers to accomplish successfully and defended their research paper.

Their research coach for correcting and guiding the researchers to

accomplish their research paper.

Their research panel for helping and guiding the researchers to defend

their research paper.

Their friends for their support and help to gather data’s and successfully

finish their research paper.

Their research participants for giving their participation in answering the

questions to successfully accomplish their paper.

To the Almighty Father for the wisdom, strength and knowledge that has

given to the researchers.

To everyone who have shown their support in the completion of this

research paper, our sincere gratitude.

The Researchers

ABSTRACT
This study is all about the effect of cassava flour in bread baking. It focuses more

on how cassava flour effects in bread baking and what is their difference

between bread without cassava flour in terms of taste, aroma, texture, shape and

color. The quality of bread with cassava flour showed that the senior high school

students is fairly satisfied with the taste, aroma, texture, shape and color of the

bread. The quality of bread without cassava flour showed that the respondents is

fairly satisfied with the taste, aroma, texture, shape and color of the bread. There

is no significant difference between bread with cassava flour and bread without

cassava flour in terms of taste, aroma, texture, shape and color. Because of

these findings, bread with cassava flour is good choice of bread in terms of

quality, taste, aroma and texture. Bread without cassava flour is a good choice of

bread in terms of quality, taste, aroma and texture.

Chapter I
 INTRODUCTION

Background of the Study

Bread or baked food product made of flour or meal that is moistened,

kneaded, and sometimes fermented. Bread is major food since prehistoric times,

it has been made in various forms using a variety of ingredients and methods

throughout the world. There are many types of flour that can be used in making

bread, cassava flour is one of the examples. Cassava flour is a plant that is

packed with energy. It is rich in carbohydrates. It has a very smooth texture,

almost powdery, consistency is ideal for baking traditionally more dense treats,

such as brownies or cookies (Riddock, 2018).

Gluten is a protein that allows wheat flours to form amass capable of

retaining gases in baking products;there is no other flour that has comparable

properties (Villanueva, 2014).

However, diverse studies with cassava flour in bread products have

allowed for the development of bread without significantly affecting the

processing and with final quality similar to those produced with wheat flour using

levels of substitution between 5 and 10% of cassava flour in the formulation

2
(Galvis et al., 2017).

In Latin America, especially in Columbia and Brazil, they ferment cassava

and turn into fermented cassava flour and it is their traditional product.

Fermented cassava flour is produced by fermentation of moist starch is extracted

by washing, peeling, and grating the roots, then placing the plate under abundant
water to release starch granules and separating them from fibers and soluble

components. After 20-70 days of fermentation, the starch is extracted and sun-

dried. Recently, starch flour is in high demand for production of fried foods,

traditional cheese breads, and other baked goods (Ray, 2019).

The researchers have been thinking about this title when the researchers

were in the year of grade 11. They went to the Lapco Store to buy some flour and

when they ask the vendor she said “what kind of flour” and she added “we had

the affordable cassava flour and the expensive cake flour” What are you going to

bake? And then the researchers said “bread” so they gave them the right flour

which is bread flour, because of that the researchers learned that why don’t they

use cassava flour instead of bread flour in bread baking, also it is affordable than

bread flour.

Statement of the Problem

This study determined the effect of cassava flour in bread baking.

Specifically, this study answered the following questions:

1. What is the quality of cassava flour in bread baking in terms of:

a. taste;

b. aroma;

c. color;

d. texture;
3
e. shape?

2. What is the quality in bread baking without cassava flour in terms of:
 a. taste;

b. aroma;

c. color;

d. texture;

e.shape?

3. Is there a significant difference between bread baking with and without

cassava flour?

Scope and Delimitation

This research study focuses on the effect of cassava flour in bread baking.

This study is limited to the investigation the effect of cassava flour in bread

baking. This study is limited to Grade 11 TVL- Bread and Pastry Production

students. There are two (2) sections and the researchers will pick fifteen ( 15 )

participant each sections.

Academic year 2019-2020. This only conducted in General Santos City

National High School Department in Rizal St. Barangay Calumpang General

Santos City.

Significance of the Study

This study identified the effect of cassava flour in bread baking. This study

will beneficial to the following people: 4

Bread and Pastry Students. The students will be able to discover new

taste and ideas.

 Bakers. Bakers will get new ideas and they will be able to substitute

cassava flour instead of using bread flour on bread baking.

Researchers. This study will give the researchers knowledge about the

effect of using cassava flour in bread baking.

Future Researchers. This will serve as a guide when they conduct a

research similar to the topic about the effect of cassava flour in bread baking.

Consumer. Can benefit from using cassava flour to bake bread as they

can lower the cost of buying bread because cassava flour is cheaper than bread

flour.

Bread and Pastry Teachers. Teachers will benefit as they will have new

knowledge that they can teach to those students that using cassava flour is

possible in bread baking.

TVL Subject Heads. This study can give them knowledge that cassava

flour can give good or bad impact in bread baking. This also can be a reference

to give them idea to implement or not allowed the student to use cassava flour in

bread baking. Also this study can give them new lesson to discuss to their

student about the effects of cassava flour in bread baking.

Chapter II
 REVIEW OF RELATED LITERATURE

AND RELATED STUDIES

This chapter focused on the effect of cassava flour in bread baking. This

research includes related studies, research gap and conceptual or theoretical

framework that will importance to the study.

A. Related Literature

Bread Baking

According to Riddock (2018), cassava flour is a plant that is rich in fiber

and carbohydrates. Cassava flour can also `be used in diet because it is gluten

free. Cassava flour can also be replaced tapioca flour; however, they are not the

same product. Cassava flour can be used in both sweet and savory dishes, using

cassava flour does not vise well when it comes to yeasted baked goods because

of its lack of gluten.

Sometimes, people may think cassava flour and tapioca flour is the same

but they are not. Tapioca is a starch from cassava root that is extracted through a
6
process of washing and pulping (Bryan,2017).

Cassava is one of the most strateging crops throughout the strategic

world. It is an essential part of the diet than your size agriculture. It is an essential

part of the diet more than half a billion people and it provides livelihood for

millions of farmers, processors and traders around the world. Cassava, despite

its importance as a staple crop and industrial raw materials, and its contribution

in fighting hunger and poverty in developing countries, has often been neglected
in agricultural development policies (Food and Agriculture Organization of United

States, 2014).

Furthermore, according to (Bacusmo 2012 alderon&Elizegni2012),

cassava is regarded to be the “poor man’s crop” since it is tolerant to abiotic

stresses and can survive with any types of soil.

According to the statistical results with the exception of the Na CMC-

containing breads, all the composite breads (BIOBPF and BIOBPFXG) were

observed to be higher in hardness than the BCtr during storage. Moreover,

hydrogen bond between Na CMC and starch would also contribute to the

delaying in the starch retrogradation (Sabanis&Tzia, 2013).

In the study of (Eddy et. al, 2007) entitled “consumer capability of

wheat/cassava composite bread “, that cassava is extensively used in Africa,

South America and the Caribbean. Others are potatoes, sweet potatoes and

yam. Flours have been developed from these roots and used for various

purposes. Cassava flour is used to make composite pastries and even 100%

cassava flour products.

According to Legg (2015), cassava (NanihotEsculentaCroontz) is the most

important vegetative propagated food style in Africa and a prominent industrial

crop in Latin America and Asia. Its vegetative propagation through stem cutting

has many advantages, but deletriously it mean that pathogens are passed from

one generation to the next and can easily accumulate, threatening cassava

production.
 7

The cassava industry in the Philippines is relatively small compared to that

of Thailand, Indonesia and Vietnam. The industry is composed of three sectors

representing the main uses of cassava in the Philippines which are the food,

dried chips for feed and starch. Though most of the cassava in the Philippines is

for food, the use of starch processing appears to be the most important in the

industry, as much of the commercial production and trading are associated with

this sector. Compared to other sectors, dried cassava chips for the feed sectors

is new, small and more localized.

Use of Cassava Flour in Bread Baking

Different studies have developed a variety of breads using cassava flour,

with similar characteristics to wheat flour beads. The use of cassava flour in

bread making is a convenient alternative for promoting the use of a local cropas

well as reducing imports of wheat flour, promoting the production of high quality

cassava flour. That is offering a gluten free product and developing bio fortified

and fortified foods. Although the substitution of cassava flour is limited, in some

products, the incorporation of additives or flours from other crops improve the

nutritional value and bread making quality of the baked foods (Sumen, 2005)

In the study of Wilberg (2007) several limitations have hindered the

success of initiatives to promote, in some cassava producing countries, the

intensive use cassava flour in bread baking. Among these include the costs and

efficiency of processing technologies, standards of the quality of cassava flour

and lack of favorable policies. Further studies about bioavailability and retention
of nutrients on baked foods and evaluation on the effects of processing cassava

flour in relation to increasing the resistance starch are required to provide

scientific evident for the health benefits of this flour.

Although, cassava flour can replace wheat flour at levels above 20%,

additives such as emulsifiers, enzymes, hydrocolloids and gums, lipids and

proteins may be required to improve the quality of bread and increase the

nutritional value (Houben et al., 2012). However, using these additives may

increase the cost of production of bread (Ohimain, 2014). Eduardo et al. (2013)

evaluated the addition of pectin (1-3%) together with a 40% substitution of

cassava flour resulting in a reduced crumbs firmness of bread.

Moreover, cassava flour substitutions from 30 to 100% have been

evaluated in the production of cakes; as the proportion of cassava was increased

the firmness, chewing, and cohesiveness decreased, tendency that was

remained in the time (Cueto et al., 2011). Rangel et al. (2008) made cakes using

20% of cassava flour obtaining an acceptable product but with a lower specific

volume.

B. Related Studies

This part of chapter includes the ideas, thesis, and generalizations of the

research about the effect of cassava flour in bread baking. Those that were

included in this chapter helps in familiarizing information that are relevant and

similar to the present study.

 9

Foreign Studies

According to Tejero (2015), the addition of gluten to flours increases the

protein content and improves the baking properties in those with high fiber

content, allowing the addition of higher percentages of flour of other cereals or

grains with good fiber content and thus obtaining bread with good volume.

In addition, in the baking process, the bread volume grows because the

heat supplied stimulates the CO2production in yeast, as well as weight loss by

evaporation of water (Badui, 2012). This study evaluated the effect of partial

substitution of wheat flour for cassava flour with gluten in the bread making

process, which is expected to produce products with similar physical and

organoleptic properties to those made with wheat flour and increase the industrial

uses of cassava.

JU Okoko, AF Alonge, PO Ngoddy (2018) stated that food products

development by means of composite flour technology is experiencing a

remarkable upsurge globally with the ticking of the clock; thereby inviting a great

deal of researchers consideration, particularly in bakery, foodstuffs and pastries

making. The world population is increasing and is projected to be well over eight

billion people in the year 2030, with attendant imports of an increased

consumption of bread, a higher demand for wheat should be in anticipation.

Thus, shrinkage in the global supply of wheat as resource in the immediate future

should be in anticipated. This development gives emphasis to the necessity for

alternative sources of flour and starch. The attention of this review is directed at
the studies of rheological characteristics of composite flour, its consumptions via

food products such as bread, biscuits and pasta. Emphasis is on blends which

have high quality flour (HQCF) or just cassava flour as one of the compositing

flours with its influence on the sensory and nutritional qualities in addition to its

universal approval. In this work, a report has also been given of a study on wheat

flour blended in varying proportions with other flours such as those from

rhizomes, legumes, fruits and cereals (other than wheat) to create diverse food

products. Cassava flour in bread making has been found to be a suitable

substitute for encouraging the utilization of local produce besides reduction of

wheat flour imports and upholding the production of high quality cassava flour

(HQCF). The development gluten of gluten-free products and fortification of foods

have also turned out to be a possibility. Several researchers have developed a

range of breads using cassava flour whose properties are akin to those of wheat

flour breads. It is promising that the capability of composite flour in bakery and

pastry products to retain similar properties to product made from pure wheat flour

has been reported. It has also been testified that the use of composite flour has

acceptable impacts on the fishing products from the standpoint of functional and

psychochemical characteristics as well as healthiness of the end users.

Generally, composite flour technology is being regarded as a noble new method

for harnessing the benefits in flours that may not unfold unless in composites,

which of course, as a matter of fact, will be contingent upon the proportions o

blending.
 11

Different studies have developed a variety of breads using cassava flour,

with similar characteristics to wheat flour breads. The use of cassava flour in

bread making is a convenient alternative for promoting the use of a local crop as

well as reducing imports of wheat flour, promoting the production of high quality

cassava flour, offering a gluten-free product and developing bifortified and

fortified foods. Although the substitution level of cassava flour is limited, in some

cassava producing countries, the intensive use cassava flour in bread making.

Among these include the costs and efficiency of processing technologies,

standards of the quality of cassava flour and lack of favorable policies. Further

studies about bioavailability and retention of nutrient on baked foods and

evaluation on the effects of processing cassava flour in relation to increasing the

resistance starch are required to provide scientific evident for the health benefits

of this flour (Johanna Aristizobal Galvis Jose Alberto Garcia, Bernardo Opina

Patino, 2017).

Furthermore, caused by the dependence of many Latin American

countries on the importation of wheat for bakery industry, using other sources of

flour in baking is technically interesting since wheat proteins have the capacity to

spread and retain the air produced in the fermentation process (Rodríguez-

Sandoval et al., 2012).

Local Studies

In the Philippines, the cassava’s output in 2015 rose by 6.48 percent to

2.71 million metrictons (MMT), from 2.54 MMT recorded in 2014, according to the
data from the Philippines Statistics Authority (PSA). According to the PSA,

harvest areas in major cassava-producting provides, such as Isabela, Cagayan,

Quirino, Bukidnon and Misamis Oriental expanded due to the sustained demand
12
for the commodity and arrival feeds (Padin, 2016).

In addition, cassava is basic staple food for the livelihood of up to 500

million farmers and countless processors and trader around the world (Plucknet

et al., 2015).

According to De Leon (2016) cassava is regarded as one of the cheapest

sources among the major starch-based crops for ethanol production. In 2015,

83.98% of the country is cassava output was used for manufacturing, 6% for feed

and 10.02% is for disposable consumption (Country Stat. Philippines, 2017).

C. Research Gaps

A study by Riddock (2018) only dealt with the use of Cassava Flour. Thus,

it only focuses on the lacking of gluten but the effects of cassava flour in bread

baking were not discussed.

However, the study of Food and Agriculture Organization of United States

(2014) tackles about the importance of cassava flour as a staple crap. But it

failed to discuss about how cassava is being a starch on flour.

In addition, Eddy et. al, (2007) discussed about cassava flour used to

make composite pastries. Such this study did not discuss much about Cassava

Flour in Bread Baking.

 13

On the other hand, A review of cassava transformation into bread in Africa

of A. B. Abass, W. AWoyale, Alenkhe, N. Malu, B. W. Asiru, V Manyong and N.

SangigaI (2016), this review highlights the areas that require further research in

order to achieve sustainable development in the processing of raw cassava root

into cassava flour for bread production only. It has failed to correlate and mention

what will be the effects of cassava flour in bread baking.

Moreover, LA Azeez, SO Adedokun, AO Adeoti- J. Food Process (2018)

conducted a study about the Quality Characteristics of Fortified Bread Produced

form Cassava and Mushroom Flours. The result of this study suggests that

cassava flour could serve as a good substitute for wheat flour in production of

bread and addition of mushroom could improve its nutritional quality. Thus, it

does not tackle about the effects of cassava flour in bread baking.

According to the Research and Applications of Cassava Flour and Starch

(2019), a review of cassava derived raw materials (flours and starches) were

found to have various application in baking, edible film, syrup, glucose, alcohol,

and soups production. Thus, this review does not focus to discuss more about

bread baking.

Lastly, HS Laswai, R Pacific, J Hussein – Tanzonia Journal of Agricultural

(2018) conducted a study about Suitability of Cassava Starch in Making Baked

and Fried composite flour products. This showed the relationship between the

cassava starch and soy flour which excludes the effects of cassava flour in bread

baking.
 14
D. Conceptual Framework

The Conceptual Frameworks of the Study, presents the parameters in

which the relationships among the analyzed variables. The first frame shows the

cassava flour as independent variable. The second frame shows the effect to

bread baking as dependent variables. This arrow pointing to the second frame

shows the relationships between these two variables. By experimenting, the

bread and pastry teachers and food enthusiast response will be determined

through food tasting.

 15

Independent Variable Dependent Variable

Different between Bread Baking

with Cassava Flour and without
Cassava Flour in terms of:
a. Taste
b. Aroma
Quality of Bread
c. Color
d. Texture
e. Shape

Figure 1. Conceptual Framework of the Study

 Chapter III

METHODOLOGY

This chapter showed the research design, respondents, sampling

technique, locale of the study, map of the location of the study, procedure,

instrumentation and definition of terms of the study.

Design

This study was true experimental type of research. The researchers

distributed survey questionnaires to the respondents to identify the quality (taste)

of cassava flour in bread baking. It focused on the quality of cassava flour in

bread baking.

Respondents

The respondents of the study are the Grade 11 TVL-Bread and Pastry

Production students of General Santos City National high School. The

researchers get fifteen (15) bread and pastry students from two (2) sections.

Locale of the study

 This study conducted on General Santos City National High School where

the respondents are currently studying at the said school. The school offers TVL

Track are the respondents of this study.

17
 Map of the location of the study

Figure 2.
18

Data Gathering

1. Ask permission to conduct the study from the Principal.

2. Develop the research instrument.

3. Having the research instrument checked and validated by experts

4. Conduct the food tasting with research respondents.

5. Analyze the data.

Sampling Technique

This study was using the quota random sampling technique. There are

(30) Grade 11- TVL Bread and Pastry Production students tested the quality of

the taste, aroma, color, texture and shape of bread baking with cassava flour and

without cassava flour.

Research Instrumentation

This study used rating sheets in data gathering. The interview guide used

in interrogating the respondents regarding their opinions about the effects of

cassava flour in bread baking.

Research Procedure

Ingredients:

 Bread Flour 625 grams

 Milk 300 grams

19
 Yeast 20 grams

 Egg 60 grams/ 1 large egg

 Butter 60 grams

 Sugar 60 grams

 Salt 10 grams

Procedure

1. Dissolve the yeast in milk.

2. After the yeast is completely dissolve, add the egg and flour mixture

(flour, salt and sugar).

3. Knead the dough with the butter until it becomes uniform.

4. Divide the dough or scale it by 45 grams then make it a round shape.

5. Brush some butter to the baking sheets.

6. Put the dough in to the baking sheets.

7. Brush some egg wash at the top of the dough.

8. Put it on the oven.

9. Bake for 45 minutes.

Data Analysis

This study conducted exactly in the Grade 11 TVL- Bread and Pastry

Production students in General Santos City National High School. Every piece of

data that the researchers gathered from the respondents sum up after conducted

the actual research.

20

Procedural Flowchart

Showing the procedure of bread with cassava flour and without cassava flour.

Prepare all ingredients

Dissolve the yeast in milk, after the yeast is completely

dissolve, add the egg and flour mixture (flour, salt and sugar).

Knead the dough with the butter until it becomes uniform,

Divide the dough or scale it by 45 grams then make it a round
shape

Brush some butter to the baking sheets, put the dough in to the
baking sheets, brush little bit of egg wash at the top of the
dough.

Put it on the oven, bake at 180’C for 30-45 minutes.

 Figure 3. Procedural Flowchart

Chapter IV

RESULTS AND DISSCUSSIONS

In this chapter the presentation, analysis and interpretation of data are

presented consecutively following the order of the problem raised in chapter 1.

Table 1.

Level of Satisfaction on the Quality of Bread with Cassava Flour

Indicators Mean SD Description

1. Taste ( The sweetness flavor) 3.33 0.92 Fairly Satisfied

2. Aroma (the savory smell of fresh 3.50 1.41 Satisfied

baked bread)

3.Color (The golden brown 3.30 1.02 Fairly Satisfied

appearance)

4.Texture (The rough feeling) 3.13 0.97 Fairly Satisfied

5. Shape ( The round shape) 3.37 1.40 Fairly Satisfied

Overall Mean 3.33 Fairly Satisfied

 22

Table 1 showed the summary of effects of bread with Cassava Flour in

terms of taste, aroma, color, texture and shape. It also revealed an overall mean

of 3.33, this means that the respondents are fairly satisfied with the quality of

bread using cassava flour. This also shows that the use of cassava flour in bread

baking does not affect the quality and the taste of the bread. Moreover, the use

of cassava flour in bread making is a convenient alternative for promoting the use

of a local crop as well as reducing imports of wheat flour, promoting the

production of high quality cassava flour, offering a gluten-free product and

developing biofortified and fortified foods. It was recommended that cassava

starch can be exploited in making baked and fried food products (H.S. Laswai,

Rey Pacific, Jhon Hussein – Tanzania Journal of Agricultural, 2018).

Table 2.

Level of Satisfaction on the Quality of Bread without Cassava Flour

Indicators Mean SD Description

1. Taste ( The sweetness flavor) 2.93 1.51 Fairly Satisfied

2. Aroma (the savory smell of fresh 3.10 1.40 Satisfied

baked bread)

3.Color (The golden brown 3.30 1.39 Fairly Satisfied

appearance)

4.Texture (The rough feeling) 3.13 1.20 Fairly Satisfied

 5. Shape ( The round shape) 3.43 1.52 Fairly Satisfied

Overall Mean 3.18 Fairly Satisfied

23

Table 2. Showed the summary of effects of bread with Cassava Flour in

terms of taste, aroma, color, texture and shape. respectively with the respondent

fairy satisfied. It also posted an overall mean of 3.18 which mean that Grade 11

Bread and Pastry production were fairly satisfied in bread with Cassava flour.

The result shows that baking bread without cassava flour produces a good

quality of bread. This review highlights areas that require further research in

order to achieve sustainable development in the processing of raw into cassava

flour for bread production (Brent Abass, Walter Awoyale, Manyong & N.

Sangingal, 2016).

Table 3
Significant Difference between Bread with Cassava Flour and Bread
without Cassava Flour

Group n Mean SD df t-value p-value Remarks

1.Bread with Cassava Flour 30 3.32 0.81 Not

50 0.535 0.595 Significant
2.Bread w/o Cassava Flour 30 3.18 1.25

Mean Difference 0.14

 Mean Mean

Indicators Bread with Bread without p-value Remarks

cassava flour cassava flour

1. Taste 3.33 2.93

2. Aroma 3.50 3.10 Not

3. Color 3.30 3.30 0.595 Significant

24
4. Texture 3.13 3.13

5. Shape 3.37 3.43

Overall Mean 3.32 3.18

Table 3. Showed the Difference Between the bread with cassava

flour and bread without cassava flour. The computed t-value is 0.535 and the p-

value is 0.595 level of significant and 56 degrees of freedom and the differences

of bread with cassava flour and bread without cassava flour, thus, the null

hypothesis. This means that there is no significant difference between the bread

with cassava flour and bread without cassava flour. The consistency of the

bread with or without cassava flour is similar, one can still be rewarded with a

wonderful loaf of bread regardless of whether one uses the usual flour or

cassava flour.
 Chapter V

SUMMARY OF FINDINGS, CONCLUSION AND RECCOMENDATION

Presented in this chapter are the summary, findings, conclusion and

recommendation. This study was conducted to identify the effects of cassava

flour in brad baking to the Grade 11 students.

Summary

This study determined the effects of cassava flour in bread baking and its

effects to the bread with cassava flour and bread without cassava flour.

Specially, this study answered the following questions:

1. What is the quality of cassava flour in bread baking in terms of;

a. taste’

b. aroma,

c. color,

d. texture.
 e. shape?

2. What is the quality of bread baking without cassava flour in terms of;

a. taste’

b. aroma,

c. color,

d. texture.

e. shape? 26

3. Is there a significant difference between bread baking with and without

cassava flour?

Findings

Based on the data gathered the following are the findings:

1. The quality of bread with cassava flour showed that the respondents were

fairly satisfied with the taste, aroma, color, texture and shape of the bread and it

revealed an overall mean of 3.33.

2. The respondents were fairly satisfied in bread without cassava flour that the

respondents were fairly satisfied with the taste, aroma, color, texture and shape

of the bread, it also posted an overall mean of 3.18.

3. There was no significant difference between bread with cassava flour and

bread without cassava flour in terms of taste, aroma, color, texture and shape.

The computed t-value is 0.535 and p-value is 0.595 level of significant and 56

degrees of freedom and the differences of bread with cassava flour and bread

without cassava flour.

Conclusions
 Based on the findings of the study the following conclusions were drawn.

1. The bread with cassava flour is a good choice of bread in terms of taste,

aroma, color, texture and shape because the respondents were fairly satisfied

with the bread.

2. The bread without cassava flour is a good choice of bread in terms of taste,

aroma, color, texture and shape same with the bread with cassava flour because
27
the respondents were fairly satisfied with the bread.

3. The bread with cassava flour and bread without cassava flour is similar in

terms of taste, aroma, color, texture and shape.

Recommendations

1. The researchers recommend them to use either bread with cassava flour or

bread without cassava flour since it has the same result in terms of taste, aroma,

color, texture and shape.

2. For the bakers, the researchers recommend bread without cassava flour

because it is good health and cassava flour is a lot cheaper than the usual bread

flour.

3. For those people who want to be healthier, they can try the bread with cassava

flour because cassava is gluten free and it is good for diet

4. Cassava Flour can be use as additive.

 Appendix A

Letter to the Principal

February 2020

Mr. Rustico S. Pelonio Jr.

Principal II of General Santos City National High School
General Santos City

Sir:

Magandang Gensan!

In Partial fulfillment of our requirements for Research subject, the researchers of

Grade 12-Technichal Vocational Livelihood Track-Home Economics-Cookery 1
would like to ask your permission to conduct a research study entitled “Effects of
Cassava Flour in Bread Baking”.

We believe that you are with us in our enthusiasm to finish our requirement as
compliance for our graduation and develop our well-being. We hope for your
positive response on humble matter.

Cortes, John Mark

Huesna, Rio Rex
Magbanua, Micky
Nacario, Ralph Anthony
Sarajena, Cherry Lou
Templado, Francine Rose
Valenzona, Jean Amor
Noted by: Recommending Approval:

Alma E. Agulan Maria Teresa G. Olino

Research Teacher Assistant to the Principal-SHS

Approved by:

Mr. Rustico S. Pelonio Jr.

Appendix B

LETTER TO THE PRINCIPAL

February 2020

To The Respondents

Sir/Ma’am

The research of Grade 12 Technical Vocational and Livelihood of General

Santos City National High School are currently conducting a research study
entitled “Effects of Cassava Flour in Bread Baking”.

The researchers would like to ask permission for assistance to validate the
questionnaire that is needed to study. Your guidance with this study will be highly
appreciated. Thank you for your patience and time.

The Researchers,

Cortes, Jhon Mark

Huesna, Rio Rex
Maganua, Micky
Nacario, Ralph Anthony
Sarajena, Cherry Lou
Templado, Francine Rose
Valenzona, Jean Amor
Noted by:

Rowell Ll. Otero

Research Coach

Appendix C

LETTER TO THE PRINCIPAL

February 2020

To The Validators

Sir/Ma’am

The research of Grade 12 Technical Vocational and Livelihood of General

Santos City National High School are currently conducting a research study
entitled “Effects of Cassava Flour in Bread Baking”.

The researchers would like to ask permission for assistance to validate the
questionnaire that is needed to study. Your guidance with this study will be highly
appreciated. Thank you for your patience and time.

The Researchers,

Cortes, Jhon Mark

Huesna, Rio Rex
Maganua, Micky
Nacario, Ralph Anthony
Sarajena, Cherry Lou
Templado, Francine Rose
Valenzona, Jean Amor

Noted by:
Rowell Ll. Otero
Research Coach

Appendix D
Survey Questionnaire

EFFECTS OF CASSAVA FLOUR IN BREAD BAKING

Name: Date:

Age: Grade and Section:

Direction: Please put a check ( / ) to indicate the effects of Cassava Flour in

Bread Baking. Please use description.

Legends:

5 Very Satisfied 2 Unsatisfied

4 1
Satisfied Very Unsatisfied

3 Fairly Satisfied
 Appendix D

Name: Date:

Age: Grade and Section:

Bread with Cassava Flour: 5 4 3 2 1

Taste (The sweetness flavour)

Smell(The savoury smell of fresh baked bread)

Color(The golden brown appearance)

Texture(The rough feeling)

Shape ( The round shape)

Bread without Cassava Flour: 5 4 3 2 1

Taste (The sweetness flavour)

Smell (The savoury smell of fresh baked bread)

Color (The golden brown appearance)

Texture (The rough feeling)

Shape ( The round shape)

Appendix E
Process of Making Bread with and without Cassava Flour

Prepare all ingredients

Dissolve the yeast in milk, after the yeast is

completely dissolve, add the egg and flour
mixture (flour, salt and sugar).
 Knead the with the butter until it becomes
uniform, Divide the dough or scale it by 45
grams then make it a round shape

Appendix E

Brush some butter to the baking sheets, put the

dough in to the baking sheets, brush little bit of egg
wash at the top of the dough.

Put it on the oven, bake at 180’C for 30-45

minutes.
 Finish product.

Appendix F

Product Costing

Bread with Cassava Flour

Ingredients Quantity Price/ Unit Quantity Allocated

Needed Price

Cassava Flour 1kl 43 312.5g 10.75

Bread flour 1kl 64 312.5g 20

Butter 1 bar (200g) 40 60g 12

Milk 1 Can (300ml) 23 300ml 22

Sugar 1kl 54 100g 5.4

Yeast 1 pack 20 20g 4

Egg 1 pc 8 1pc 8

Salt ¼ kg (250g) 5 10g 0.5

Total 82.65
 Appendix F

Bread without Cassava Flour

Ingredients Quantity Price/ Unit Quantity Allocated

Needed Price

Cassava Flour - - - -

Bread flour 1kl 64 625g 40

Butter 1 bar (200g) 40 60g 12

Milk 1 Can (300ml) 23 300ml 22

Sugar 1kl 54 100g 5.4

Yeast 1 pack 20 20g 4

Egg 1 pc 8 1pc 8

Salt ¼ kg (250g) 5 10g 0.5

Total 91.9
 References

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Gensi, RW Gibson, AJ Graffham, P Ilona, UK Kleih, RI Lamboll, G
Mahende, AM Martin, GE Onumah, AW Orr, H Posthumus, LO Sanni, V
Sandifolo, A Westby Sustainable Inclusion of Smallholders in the
Emerging High Quality Cassava Flour Value Chains in Africa: Challenges
for Agricultural Extension Services
https://www.ajol.info/index.php/jae/article/view/64062

Aristizábal, J., García, A., Ospina, B. (2017). Refined cassava flour in

breadhttp://www.scielo.org.co/scielo.php?script=sci_arttext&pid=S0120-
56092017000100004&fbclid=IwAR2qxKhzJ1VNHdI6cKQyRRpC6lViRiRd4
jtqIcqOdsXzv7RmJP0lWuvXzJ4http://dx.doi.org/10.15446/
ing.investig.v37n1.57306

Aristizábal J. 1 , José Alberto García2 , and Bernardo Ospina3 Refined cassava

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una revision http://www.scielo.org.co/pdf/iei/v37n1/v37n1a04.pdf?
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 CURRICULUM VITAE

Personal Information:
Name: JHON MARK CORTES
Sex: Male
Age: 18 years old
Address: Purok Fernandez Barangay Calumpang, General Santos City
Date of Birth: December 16, 2001
Place of Birth: General Santos City
Contact Number: 09109115498
E-mail Address: N/A
Mother’s Name: Lorna L. Cortes
Mother’s Occupation: Housewife
Father’s Name: Jupiter Cortes
Father’s Occupation: Mechanic

Educational Background:
Elementary: H.N Cahilsot Elementary School

Junior High School: General Santos City National High School

Senior High School: General Santos City National High School

Learning Insights:
 Cooperation and teamwork are the following ingredients in making of research.

CURRICULUM VITAE

Personal Information:
Name: RIOREX HUESNA
Sex: Male
Age: 18 years old
Address: Purok Oblipas Barangay Calumpang,General Santos City

Date of Birth: September 7, 2001

Place of Birth: General Santos City
Contact Number: 093556417716
E-mail Address: mikaraAstashi@gmail.com
Mother’s Name: Desiree Huesna
Mother’s Occupation: Housewife
Father’s Name: Iluminado Balabagno
Father’s Occupation: Labor

Educational Background:
Elementary: Romana C. Acharon Central Elementary School
Junior High School: General Santos City National High School

Senior High School: General Santos City National High School

Learning Insights:
Doing research study is not easy you need to manage your time to do other subjects.
Also I learn that team work is needed and necessary to make research right and
purposable.

CURRICULUM VITAE

Personal Information:
Name: MICKY O. MAGBANUA

Sex: Female
Age: 18 years old

Address: Blk 3 Lot 1 Melca Village Calumpang, General Santos City

Date of Birth: July 21, 2001
Place of Birth: Camarin, Caloocan City
Contact Number: 09652890223
E-mail Address: Miimags21@gmail.com
Mother’s Name: Pinky O. Magbanua
Mother’s Occupation: OFW
Father’s Name: Michael G. Magbanua
Father’s Occupation: Family Driver

Educational Background:
Pre-school: Manila, Daycare Center

Elementary: Central 5 Elementary School

Junior High School: General Santos City National High School

Senior High School: General Santos City National High School

Learning Insights:
Patience, hardwork, efforts and trust to the lord are the key to achieve and to
become success.

CURRICULUM VITAE

Personal Information:
Name: Ralph Anthony Nacario
Sex: Male
Age: 17 years old

Address: Prk. Fernandez Baranggay Calumpang General Santos City

Date of Birth: November 23, 2000

Place of Birth: General Santos City
Contact Number: 09951562693
E-mail Address: N/A
Mother’s Name: Analie C. Nacario
Mother’s Occupation: House wife
Father’s Name: Renante C. Nacario
Father’s Occupation: Driver

Educational Background:
Elementary: Upper Tambler Elementary School

Junior High School: General Santos City National High School

Senior High School: General Santos City National High School

Learning Insights:
Work hard, more patience, be responsible and pray is you need to do to make your
study to success.

CURRICULUM VITAE

Personal Information:
Name: CHERRY LOU F. SARAJENA
Sex: Female
Age: 18 years old

Address: Vicente Rivera Street, Brgy. Calumpang General Santos City

Date of Birth: October 11, 2001

Place of Birth: Molol Tagen Davao Del Sur
Contact Number: 09381137640
E-mail Address: None
Mother’s Name: Generose F. Sarajena
Mother’s Occupation: OFW
Father’s Name: Arnold P. Sarajena
Father’s Occupation: Factory Worker

Educational Background:
Elementary: H.N. Cahilsot Central Elementary School

Junior High School: General Santos City National High School

Senior High School: General Santos City National High School

Learning Insights:
Research taught us that in doing such, time management is important, cooperation as
well. Research is not easy but of course we did it by the grace of the Lord.

CURRICULUM VITAE

Personal Information:
Name: FRANCINE ROSE L. TEMPLADO
Sex: Female
Age: 17 years old

Address: Purok Malinawon Lanoy, Brgy. Calumpang General Santos City

Date of Birth: July 24, 2002

Place of Birth: General Santos City
Contact Number: 09673158702
E-mail Address: francinetemplado6@gmail.com
Mother’s Name: Rhea L. Templado
Mother’s Occupation: Teacher
Father’s Name: Freddilou L. Templado
Father’s Occupation: None

Educational Background:
Elementary: Romana C. Acharo Central Elementary School

Junior High School: General Santos City National High School

Senior High School: General Santos City National High School

Learning Insights:
To become a successful student, you need to have a lot of patience and work hard
in making the process of research study.

CURRICULUM VITAE

Personal Information:
Name: JEAN AMOR M. VALENZONA
Sex: Female
Age: 18 years old

Address: Prk. Felomina Calumpang General Santos City

Date of Birth: September 21, 2001

Place of Birth: Apo Beach Sta. Cruz Davao Del Sur
Contact Number: 09389615067
E-mail Address: Jeanvalenzona4@gmail.com
Mother’s Name: Marley M. Valenzona
Mother’s Occupation: Canning Industry
Father’s Name: Junnard M. Valenzona
Father’s Occupation: Fisherman

Educational Background:
Elementary: H.N. Cahilsot Central Elementary School

Junior High School: General Santos City National High School

Senior High School: General Santos City National High School

Learning Insights:
Doing research is not easy because you need more patience and money. You need
also to learn on how to manage your time and be responsible. Pray as well to make you
success.