Cassava (Manihot esculenta) Flour as extender in Pandesal

Shane Rovie R. Luay

Princess Aishee P. Cebreros
Marychel Balani
Carmila J. Belog
Researchers

In partial fulfillment of the requirements in

Inquiries, Investigation, and Immersion

May 2022

Ms. Melba R. Ocenar

Research Adviser
 Table of Contents

Chapter I: Introduction

A. Background of the study

B. Statement of the Objectives
C. Hypotheses
D. Significance of the Study
E. Scope and Limitations
F. Definition of Terms

Chapter II: Review of Related Literature

Chapter III: Methodology

A. Materials and Equipment

B. Treatment and Procedure

Chapter IV: Results and Discussions

A. Findings
B. Analysis of Data

Chapter V: Summary, Conclusion, and Recommendations

A. Summary
B. Conclusions
C. Recommendations

Bibliography

Appendices
 Chapter 1

Introduction

Background of the Study

Pandesal is a classic Filipino bread roll that is usually served during breakfast. It
has become one of the in demand products in the Philippines overtime. It can be eaten on its
own, dunked in a coffee, or be eaten with a filling like peanut butter, coconut jam, cheese spread
or practically anything that fits the taste buds of the consumers. However, at present, prices of
basic commodities are continuously rising due to inflation and the interminable pandemic
making it unaffordable for some consumers.

Cassava, locally known as “kamoteng kahoy,” is an Asian crop considered as one

of the most valuable staple food in most countries. It is a calorie-rich vegetable root crop that
contains plenty of carbohydrates, key vitamins, and minerals. It is also proven to be a great
source of Vitamin C, thiamine, niacin, and many more. Addition to that, it can provide more
calories per acre of the crop than cereal grain crops, which makes it a very useful crop in
developing nations. This drought-tolerant root crop originated in South America that is from a
vast tropical savanna known as the Cerrado or in present-day we call Brazil.

In the Philippines, Cassava is planted each year in about 120,000 hectares of

agricultural land that produces about 1.8 million tons of cassava roots. More than half (61.4%) of
the total cassava production came from ARMM with 491.57 thousand metric tons. The other top
producing regions were Northern Mindanao with 19.1 percent share and Zamboanga Peninsula
with 3.6 percent share. Since its availability is high, its demand relatively increases as well and
because of this, it is expected to increase its population through enhancing quality production
and improving techniques. With that, the researcher explored the feasibility of Cassava (Manihot
esculenta) flour as extender in making pandesal to help the agricultural sector and lessen the cost
in its making. With the current economic and environmental status on the table, the researchers
was motivated to conduct this study.
Statement of the Objectives

General Objective

The main purpose of this study is to test the feasibility of Cassava (Manihot esculenta)
flour as extender in making pandesal.

Specific Objectives

1. To conduct a sensory evaluation in comparison with commercialized pandesal to that of

the pandesal with Cassava (Manihot esculenta) flour extender in terms of odor.
2. To conduct a sensory evaluation in comparison with commercialized pandesal to that of
the pandesal with Cassava (Manihot esculenta) flour extender in terms of taste.
3. To compare the general acceptability of the commercialized pandesal with the pandesal
with cassava flour as extender.
4. To compare the texture of the commercialized pandesal with the pandesal with cassava
flour as extender.
5. To compare the shelf-life of the pandesal with sweet potato flour as extender to that of a
commercialized one.

Hypotheses

Ho:

1. There is no significant difference between a commercialized pandesal to that of the

pandesal with Cassava (Manihot esculenta) flour as extender in terms of odor.
 2. There is no significant difference between a commercialized pandesal to that of the
pandesal with Cassava (Manihot esculenta) flour as extender in terms of taste.
3. There is no significant difference upon the general acceptability of of the commercialized
pandesal with the pandesal with cassava flour as extender.
4. There is no significant difference upon the texture of the commercialized pandesal with
the pandesal with cassava flour as extender.
5. There is no significant difference among shelf-life of the pandesal with sweet potato flour
as extender to that of a commercialized one.

Significance of the Study

The demand for wheat flour and milling has hit doubles in the last decade. One of the
largest wheat importer is the Philippines, to be specific, the third largest. Given that it is an in
demand product in our locality, its consumption is directly proportional especially that it is the
key ingredient in making the Filipino delicacy “Pandesal.”

Commercialized pandesals usually lasts only for 1-2 days. Often times it would either
stale or hardens making it unappetizing. Addition to that, its tang changes. In this case, the
consumers are no longer invested in consuming this particular product and sometimes if not
consumed, people tend to throw the excess food. Because of these, the researchers came up with
a study that aims to lengthen its shelf-life while maintaining its appearance and improving its
quality.

Cassava is a versatile root crop – it has the ability to withstand difficult growing
condition. As a matter of fact, it is one of the most drought-tolerant crops. Cassava root contains
a high concentration of vitamin C, an important vitamin that acts as an antioxidant, promotes
collagen production, and boosts immunity, among other things. Plus, it’s rich in copper, a
mineral necessary for neurotransmitter synthesis, energy production, iron metabolism, and more.
Furthermore, it contains resistant starch that is responsible in bypassing digestion and supports
gut health and blood sugar management. It also contains vitamin C, a key micronutrient that can
enhance immune function and collagen production.
 With all its benefits, this research is presumed to be cost-efficient and far better to that of
a regular or commercialized pandesal. Not only that it is healthy for its consumers but as well as
the agricultural sector. It can also be concluded that the quality will be doubled without affecting
its quality and proving that the said extender is indeed effective. Larger sales are also expected in
bakers and bakeshop.

Conceptual Framework

Cassava (Manihot esculenta) Flour Feasibility

as extender in Pandesal

Figure 1.0 Paradigm of the Independent and Dependent Variable on the Feasibility of Cassava
(Manihot esculenta) Flour as extender in Pandesal
https://www.da.gov.ph/wp-content/uploads/2021/04/Investment-Guide-for-Cassava.pdf

https://agfax.com/2020/07/10/global-markets-wheat-philippine-imports-surge-while-duties-
implemented-on-turkish-flour/#:~:text=The%20Philippines%20is%20currently%20the,products
%2C%20mainly%20bread%20and%20noodles.

https://www.medicalnewstoday.com/articles/323756#uses