APPROVAL SHEET

This research entitled PURPLE YAM AS A SUBSTITUTE INGREDIENT IN

MAKING POLVORON DELICACY, prepared and submitted by _____________,

______________________, ________________________, and ____________in partial

fulfillment of the requirements for the subject Practical Research I, has been examined

and is recommended for the acceptance and approval of ORAL EXAMINATION.

Rowena D. Subaran
Research Adviser
________________________________________________________________________

PANEL OF EXAMINERS

Approved by the committee on Oral Examination with a grade of _______.

______________________________________________
Chairman
PURPLE YAM AS A SUBSTITUTE INGREDIENT IN MAKING
POLVORON DELICACY

____________________

A Research Paper

Presented to

Corazon C. Aquino High School

Brgy. Poblacion 3, Gerona, Tarlac

____________________

In Partial Fulfillment

of the Requirements for the Subject

Practical Research 2

____________________

Name 1 (Last, First, M.I.)

Name 2 (Last, First, M.I.)

Name 3 (Last, First, M.I.)

Name 4 (Last, First, M.I.)

Name 5 (Last, First, M.I.)

January 2023
 ii

ABSTRACT

Title: PURPLE YAM AS A SUBSTITUTE INGREDIENT IN MAKING

POLVORON DELICACY

Researchers: _____________________
_____________________
_____________________
_____________________
_____________________

School: Corazon C. Aquino High School

Date: February 2020

(Abstract/Summary)
 iv

ACKNOWLEDGEMENT

We, the researchers, express our utmost gratitude to the following:

To our parents who never failed to support us and cheer us all throughout the

process of research making;

To our friends who helped in critiquing this work for its betterment;

To our beloved 11-Temperance with our adviser, Engr. Albert T. Santiago who

encouraged us to proceed and continue this study;

To our subject teachers who also motivated us and helped in fixing this research;

To the participants of this study for accepting to be a part of this study. This

Research was made possible with their cooperation;

To Mrs. Mylene C. Narra, the researchers’ adviser, for her excellent advice and

untiring guidance which really made a big contribution in the fulfillment of this study;

And To the Lord God Almighty who gave us strength, wisdom, courage and

guidance to help us finish this study.

P.J.T.D.

C.A.G.

M.M.I.R.

C.J.L.S.
 v

DEDICATION

I dedicate this fruit of hard work

to my beloved family

to my dearest friends

and to the Lord Almighty

P.J.T.D.
 vi

DEDICATION

This study is dedicated to my family,

to my friends, to my group mates,

and most of all, to our God Almighty

C.A.G.
 vii

DEDICATION

Above all, this study is dedicated

to the Lord God Almighty,

to my Family, especially my beloved parents

and sister, and to my precious friends.

M.M.I.R.
 viii

DEDICATION

I would like to dedicate

this study to my real friends,

loving parents, and especially

to my group mates and to

the God Almighty

C.J.L.S.
 ix

TABLE OF CONTENTS

Page

ABSTRACT……………………………………………………………………………ii

ACKNOWLEDGMENT………………………………………………………………iv

DEDICATION…………………………………………………………………………v

TABLE OF CONTENTS……………………………………………………………...ix

CHAPTER 1: THE PROBLEM AND ITS BACKGROUND………………………1

Introduction …………………………………………………………………… 1

Research Questions …………………………………………………………… 4

Significance of the Study ……………………………………………………… 5

Scope and Delimitations ………………………………………………………. 6

Definition of Terms …………………………………………………………….

CHAPTER 2: REVIEW OF RELATED LITERATURE AND STUDIES………..9

Related Literature……………………………………………………………… 9

Related Studies …………………………………………………………………

15

Conceptual Framework ………………………………………………...………20

Theoretical Framework ………………………………………………...………22

CHAPTER 3: METHODOLOGY AND SOURCES OF DATA …………………..23

Research Design ……………………………………………………….……… 23

Selection of Participants ……………………………………………….……… 24

Data Gathering Procedure ……………………………………………..……….24

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Research Instrument ……………………………………………………………25

Mode of Analysis ……………………………………………………....………26

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Ethical Considerations ………………………………………………………… 27

CHAPTER 4: FINDINGS AND DISCUSSION……………………………………..29

Findings ………………………………………………………………..……… 29

Medical Mistakes and Interventions Based on the

Relative’s Present Knowledge ……….………………………………... 29

Monetary Cost: A Big Reason …………..…………………………….. 31

Less Manageable Effect on the Financial Area, More

Manageable Effect on the Emotional Area……..………………………32

Discussion ……………………………………………………………...……… 34

Medical Mistakes and Interventions Based on the

Relative’s Present Knowledge ……….………………………………... 34

Monetary Cost: A Big Reason …………..…………………………….. 37

Less Manageable Effect on the Financial Area, More

Manageable Effect on the Emotional Area……..………………………39

CHAPTER 5: SUMMARY, CONCLUSION AND RECOMMENDATION……...42

Summary ………………………………………………………………. 42

Conclusion …………………………………………………………….. 43

Recommendation ……………………………………………………… 45

BIBLIOGRAPHY…………………………………………………………….………..46

APPENDICES………………………………………………………………………… 53

A. Letter to the Participants………………………………………….………... 54

B. Parental Consent…………………………………………………………… 56

C. Interview Guide …………………………………………………………… 58

D. Thematic Analysis ………………………………………………………… 60

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E. Verbatim Transcription …………………………………………….………62

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F. Documentation ……………………………………………………..………78

CURRICULUM VITAE ……………………………………………………………...79

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Chapter I
THE PROBLEM AND ITS BACKGROUND

INTRODUCTION

Purple Yam ( Dioscorea alata) is a climbing, vigorously twining herbaceous plant that

coils swiftly around the stake. They are perennial through root system but are grown as annual

crops . Yams are of great economic importance and nourishment to the people of Africa, the

Caribbean, Asia and America . They are well integrated into the social, cultural and religious

lifestyle of the people who cultivate and consume them. Large quantity consumption has been

reported to provide the body not only with carbohydrate but also with vitamins and minerals. It is

second to cassava in tropical root crops but first in higher vitamin C content (40-120 mg/g edible

portion) and crude protein content (40-140 g/kg dry matter) . Yam belongs to a family of

Dioscorea with over 600 species in which only few are cultivated for food and medicines . The

most cultivated species in Nigeria are the white yam (D. rotundata), yellow yam (D. cayenensis),

water yam (D. alata) and trifoliate yam (D. dumentorum) .Yams, which belong to the

genus Dioscorea of the family Dioscoreaceae, are one of the most staple food sources in many

tropical countries, and about 600 species of yam are known to man. Yams can be converted to

flour by peeling, slicing, blanching, and sun-drying. Most of the cultivars of edible yam tubers

are white, although some are purple. Purple yam (Dioscorea alata L.) is processed into a

powder, which is known as “UBE” in the Philippines, and used for the coloring of confectionery

products.

Polvoron from the polvoor dust polvoron are popular holiday delicacies, it is heavy, soft

and crumbly shortbread made of flour, sugar, milk and nuts especially peanuts. But then have
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you heard about purple yam polvoron?. Instead of using flour in preparing polvoron in this study

we will be using purple yam as a unique and healthier flavor to the polvoron.

STATEMENT OF THE PROBLEM

Generally, this study aspired primarily, to search for alternative ways of utilizing the

common backyard plant which is Purple Yam ( Dioscorea alata) in the production and

enhancement of commonly food products and nutritious delicacies. Secondarily, make a

different, simple and nutritious food preparation for students aside from the usual food they eat

lastly to spread the information on how to augment a nutritional need within in reach and

friendly to the pocket.

Specifically, this study aimed to answer the following questions:

1.) What are the procedures in preparing the Purple Yam ( Dioscorea alata) Polvoron?

2.) What process of pulverizing the Purple Yam ( Dioscorea alata)?

3.) What specific amount of Purple Yam ( Dioscorea alata) did you add as one of the

ingredients in making polvoron?

4.) Is the product palatable?

5.What is the acceptability of Purple Yam ( Dioscorea alata) polvoron in terms of :

5.1 Appearance

5.2 Aroma

5.3Firmness
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Hypothesis

1. There is a significance difference in the acceptability of the four (4) treatments of Purple

Yam ( Dioscorea alata) enriched polvoron in terms of appearance, aroma, firmness.

SIGNIFICANCE OF THE STUDY

There are groups of people that could benefits from this research. They are the following:

Consumers - The consumers may use the result of this study as baseline information about

Purple Yam ( Dioscorea alata) polvoron which is good for business and health.

Parents - The result of this study will deepen the awareness of the parents to serving a easy,

inexpensive but healthy food to their children, also it can be an additional income for them if

they will use this study to start a small business .This may encourage them to plant Purple Yam

( Dioscorea alata) as a source of food supply.

Students - The information from this study may give the students added knowledge and

technique in using cheap yet nutrient rich raw materials in the preparation of polvoron

Entrepreneurs - The result of this study may be of great help among entrepreneurs for

generating income of the people in the community.

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SCOPE AND LIMITATIONS OF THE STUDY

The study focused on the Purple Yam ( Dioscorea alata) powder as substitute for flour in

polvoron. The sensory qualities used for the evaluation of the product were appearance, aroma,

firmness, and taste. The treatments are composed of: A, 20 percent of powdered Purple Yam

( Dioscorea alata); B, 30 percent of powdered Purple Yam ( Dioscorea alata); C, 40 percent of

powdered Purple Yam ( Dioscorea alata); D, 50 percent of powdered Purple Yam ( Dioscorea

alata);

DEFINITION OF TERMS

In this study, it is the basis of determining the general acceptability of Purple Yam

( Dioscorea alata) polvoron according to the taste as it is chewed in the mouth.

Purple Yam ( Dioscorea alata) is a climbing, vigorously twining herbaceous plant that

coils swiftly around the stake.

Polvoron - from the word polvo or dust, polvoron are popular holiday delicacies it is a

heavy, soft and crumbly shortbread made of flour, sugar, milk, and nuts, especially almonds. It is

traditionally prepared from September to January but now available all year around. (Merriam-

Webster 2017)

Nutrition- the process of eating the right kind of food is you can grow properly and be

healthy. (Merriam-Webster 2017)

Taste - Is initiated by contact of an aqueous solution of chemical with the taste buds on

the surface of the toque and adjacent region of the mouth and throat (De Leon, 1999)
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In this study, it is the basis of determining the general acceptability of Purple yam

polvoron according to the taste as it is chewed in the mouth.

Freshness -Is the newness of the noodles which have not been preserve, stale or spoiled

(http://www.thaitable.com/thai/recipe/fresh-egg-noodles Retrieved January 10, 2016).

Aroma -Refers to quality that can be perceived by the olfactory senses

(www.wordnik.com/words/aroma, Retrieved December 5, 2015).

Appearance - is the outward form of someone or something especially as indicated of a

quality (http://www.merriam Webster.com/thesaurus, Retrieved December 7, 2015)

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Chapter II

Review of Related Literature

This research study cited books, articles and studies, which are relevant to the present

study. It is composed of related literature and studies, both local and foreign, which contain facts

and information on the research problem at hand. It also provides explanations and logical

connections between previous study and present work.

Foreign Literature

Yams belong to the family Dioscoreaceae, genus Dioscorea (Pedralli, 1988; 1997;

Pedralli et al., 2002; Pedralli, 2004). This family is made up by 6 to 9 genera comprising over

600 species distributed throughout the World’s tropical, subtropical and temperate regions

(Barroso et al., 1974; Pedralli, 1988; 1997; Melo Filho et al., 2000; Pedralli et al., 2002; Pedralli,

2004).

The yams (Dioscorea spp.) yield tubers, which are very important as staple, nutritional

and healthy food, and are still used as an ingredient in traditional Chinese herbal medicine. They

show a worldwide distribution, and are found in many tropical countries, in South-Eastern Asia

and Western Africa, where the species were introduced by cultivators (Rasper and Coursey,

1967; Akanbi et al., 1996; Omonigho and Ikenebomeh, 2000; Lin et al., 2005)

They can also be found in some American countries, particularly in Brazil, where one can

find them in all regions, from the Amazon down to the Southern part of the country (Chu and

Figueiredo-Ribeiro, 1991; Pedralli, 1997; 2004).

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Purple yam (Dioscorea trifida) is an American native species, which was domesticated by

Amerindians, with the cultivar distribution possibly pointing out its domestication in Brazilian

and Guyana border areas, followed by dissemination throughout the Caribbean islands (Pedralli,

1988; Pedralli et al., 2002;

D. trifida shows a wide distribution in Central and South America, from the Caribbean to

Peru. In Brazil it is found all the way from the Amazon right down to the Southern region. The

species is associated to forest environments-Amazonian highland tropical rainforests, Coastal

Atlantic Forest in Southeastern Brazil and, mesophytic (seasonable) and gallery forests (Pedralli,

1997).

Local Literature

In the Visayan region, purple yam ( Dioscorea alata) may be consumed in the following

ways: baked, boiled, mashed, as ingredients for soups and meat stews, and in the formulation of

flour for making native cakes, pies and porridges. Nevertheless, this species has undergone little

scientific investigation, so little is known about its management techniques, genetic

improvement, nutritional potential, industrial use, storage procedures, characterization, uses as

natural dye, as well as its use as a health-promoting ingredient, among others. By and large, the

bread consumed throughout the world is made mostly of wheat flour, salt and yeast. Many other

ingredients, have been incorporated into bread formulation, so as to increase its diversity and

product appeals (Mendoza et al., 2004).

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Related Studies

Foreign

A few studies have highlighted the great potential of purple yam in bread making. In this

case, yam flour may replace part of the wheat flour, improving bread quality, as well as adding

economical advantages to it (Abramo, 1990; Hurtado et al., 1997; Litvin et al., 1998; Omonigho

and Ikenebomeh, 2000; Ratti, 2001).

Hsu et al., (2004) demonstrated the presence of antioxidants in the flour of purple yam

(Dioscorea purpurea), in five formulations of breads prepared with this tuber’s flour, with

excellent acceptance in Taiwan supermarkets. Contado et al., (2009) showed yam (Dioscorea

spp.) mucilage-based loaf to present good public acceptance as to flavor, aroma and texture with

sensory attributes, demonstrating the use of this tuber to be feasible as improvers in bread

making.

Local

The following aspects motivated the use of purple yam ( Dioscorea alata) in natural as a

bread manufacturing health-promoting ingredient, in the present work: 1) its significant world

consumption, presenting a considerable, expanding tillage alternative (De Leon and Sanchez,

2009; Abramo; 2) although, as yet incipient, an increase on the production of this tuber in the

Western Visayas, Northern Mindanao, especially in Cagayan De Oro and Davao municipalities

is being observed. According to the USLS Bacolod in 2011, 110 families of the Mindanao region
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yielded 2,475 tonnes in an area of 165 ha; and 3) the presence of antioxidants in purple yam,

which increases the nutritional capacity in breads made from this tuber (Mendoza et al., 2004).

The main aim of the present study was to evaluate the potential of purple yam

( Dioscorea alata) yield in the backyard as a health-promoting ingredient in polvoron making. On

this context, it determined the acceptability of purple yam ( Dioscorea alata) in terms of it’s

appearance, aroma and firmness. Then, it undertook an evaluation assessment of the polvoron,

following tasters’ panel acceptance criteria. This purple yam species is, for the very first time,

being used as a feasible alternative for polvoron making.

Synthesis

The difference between this study which is Purple Yam ( Dioscorea alata) powder

in making polvoron and other polvorones is it main ingredients and its nutritional value. This

study will use Purple Yam ( Dioscorea alata) that the other polvorones doesn’t. On the other hand

the similarities of the Purple Yam ( Dioscorea alata) polvoron is it shape and process of making

it.

Research Process or Theoretical Framework

The Purple Yam ( Dioscorea alata) was washed, peeled, cutted in to halves, dried

and powderized using powdering machine. After the powderizing process, mix all needed

ingredients and cook the polvoron. After cooking the Purple Yam ( Dioscorea alata) polvoron,

shape it using the polvoron molder then put it in an oven. After it was cook in the oven, let the

temperature subside and the Purple Yam ( Dioscorea alata) polvoron is now ready to be packed.

Packed it with cellophane wrapper or chinisse wrapper which is traditionally used by polvoron

maker. After packing the product, do the sensory evaluation using seven point hedonc scale and
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sensory attributes which is stated in the statement of the problem, appearance, aroma and

firmness that will be answered by the consumer panelist type.

Chapter III

METHODS OF STUDY AND SOURCES OF DATA

This chapter discusses the research tools, equipment, ingredients, procedures,

experimental design, treatment proportion, evaluation of the finished product, and the statistical

analysis of the study.

Tools, equipment, and ingredients used in the study

Table 1. Tools, equipment, and ingredients used in the study.

Tools and Equipments Ingredients
For the Purple Yam ( Dioscorea alata) Polvoron:

Measuring Spoon Powdered Purple Yam

Saucer All purpose flour
Bowl Powdered milk
Plate Refined sugar
Stainless casserole Butter
Stove
Disposable cup
Wooden spoon
Weighing scale
Strainer

Experimental Design
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The experimental design used in the study was Completely Randomized Design (CRD).A

group of test on Purple Yam ( Dioscorea alata) polvoron was studied only with no subsequent

replication to determine the cause of changing the design. The subject had undergone random

procedure.

Experimental Treatments

The experiment was carried out with four treatments namely: Treatment A (2T. All

purpose flour, 2T.Purple Yam powder, 1T.butter, 1T.refined sugar, 1T.powdered milk):

Treatment B (3T.Purple Yam powder, 2T. All purpose flour, 1T.butter, 1T. Refined sugar,

1T.Powdered milk): Treatment C (4T.Purple Yam powder, 2T. All purpose flour, 1T. Powdered

milk, 1T.Refined sugar, 1T.butter): Treatment D (5T.Purple Yam powder, 2T. All purpose flour,

1T. Powdered milk, 1T.Refined sugar, 1T.butter). Table 2 shows the ingredients and treatment

used in the study.

Table 2. Ingredients and the treatment used in the study.

Ingredients TA TB TC TD

Flour 2Tbsp 2Tbsp 2Tbsp 2Tbsp

Purple Yam powder 20grams 30grams 40grams 50grams

Milk powder 1Tbsp 1Tbsp 1Tbsp 1Tbsp

Sugar 1Tbsp 1Tbsp 1Tbsp 1Tbsp

Butter 1Tbsp 1Tbsp 1Tbsp 1Tbsp

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Materials and proportions in making Purple Yam ( Dioscorea alata) polvoron

Table 3 shows the different materials and proportions in making Purple Yam ((Deoscoria alata)

powder –enriched polvoron in the study. In preparing the Purple Yam ( Dioscorea alata) –enriched

polvoron, the following procedures were performed: Preparing of all the things needed; drying and

powdering Purple Yam ; weighing the powdered Purple Yam ( Dioscorea alata), flour, milk, sugar,

added the butter mixing all ingredients until it becomes thick; then mold into desired sizes.

Table 3. Materials and proportions used in making Purple Yam ( Dioscorea alata) polvoron

Ingredients Proportions

All purpose flour 2Tbsp

Purple Yam powder 5Tbsp

Refined sugar 1Tbsp

Powdered milk 1Tbsp

Butter 1Tbsp
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Procedures in Making Purple Yam ( Dioscorea alata), Polvoron

Preparing
of all
ingredients
in the Weighing
Drying and Production
Powdering of of Purple Finished
Purple Yam Yam Products

(Dioscorcea alata) (Dioscorce Treatment A

a alata)
Treatment B

Treatment C

Treatment D

Sensory Evaluation and Analysis

Figure 1. Flow chart showing the procedures in making of Purple Yam ( Dioscorea alata),
polvoron.
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COLLECTION OF DATA

The instrument used in this study was a score card for evaluation. It dealt with the quality

of the product terms of appearance, aroma, firmness, and taste.

There were 20 evaluators consisted the following: 5 grade 12 senior high school students

major in bread and pastry; 5 professionals; 5 entrepreneurs; 5 junior high students, and 5

consumers. The respondents were oriented on what to do and how to evaluate the products. They

were given instructions in determining the acceptability of the different treatments by using the

score card containing the rating value on the different sensory qualities.

SCORING OF VARIABLES

In scoring the variables of the study, the nine point hedonic scale was used in evaluating

the product. In this study the different sensory qualities such as appearance, aroma, firmness,

taste, and general acceptability of Purple Yam ( Dioscorea alata), polvoron, was scored, given

weight and categorized as follows:

STATISTICAL TOOL
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Statistical Package for Social Science (SPSS) where used to generate and processed all

the data needed in the study.

The mean was used to determine the appearance, aroma, firmness, , and general

acceptability of the product.

The ANOVA was used to determine appearance, aroma, firmness, taste, and general

capability of the product considering the (4) treatments used. The level of significant was set at

alpha 0.01.