ACCEPTABILITY OF

SINGGAPOR (MALANGA)
CHIPS
(YEAR 2023)

RESEARCHERS:

Andrie Butron

John Khalile Morato

Cheska Nicole Ramirez

Shane Ramirez

Maximo Ybanez

Aikee Villano

SUMITTED TO:

Prof. John Marion Castillo

 TABLE OF CONTENTS

Chapter 1 THE PROBLEM AND IT’S BACKGROUND

 Introduction
 Statement of the Problem
 Statement of Hypothesis
 Scope and Limitation of the Study
 Significance of the Study
 Definition of the Study
 Knowledge Gap to the Filled

Chapter 2 REVIEW OF RELATED LITERATURE AND STUDIES

 Theoretical Framework
 Conceptual Framework of the Study

Chapter 3 RESEARCH METHODOLOGY

 Research Design
 Subject of the Study
 Research Instrument
 Data Gathering Procedure
 Instrument and Validation
 Sampling Techniques
 Statistical Treatment
 Methods of Validation

CHAPTER 4 PRESENTATION, ANALYSIS, AND INTERPRETATION OF DATA

CHAPTER 5 SUMMARY CONCLUSION AND RECOMMENDATION

 CHAPTER 1

INTRODUCTION
Singgapor or also called as Malanga is a great tasting root that grows all over the world.
Marinduquenos called it Singgapor because they want it to be pleasant for people to hear,just
like the word Singapore that is located out of he country.The people there are not rich, they
can't afford to buy good food because they only eat Singgapor especially if they don't have
money to pay for their food every day. Singgapor (Malanga) or sometimes called Yarrow Root
is a large root veggie that’s similar to potato but much large and it’s very creamy when
cooked. Most malanga is white inside with slight purple specks throughout the flesh. And it’s
very tasty with a nutty flavor, and malanga can be used just like potato but it’s even healthier
and like potato it must be cooked. It is usually found in South America, the Caribbean, Africa,
Philippines, and in Asia and other tropical parts of the world and it’s also being cultivated in
Florida and California because it’s so popular.

People often use the words malanga and taro interchangeably, although they are not
the same. Although both malanga and taro have a similar taste and texture and belong to the
same family of plants (Araceae), they belong to a different genus. While malanga is from the
genus Xanthosoma, taro belongs to the genus Colocasia. Malanga contains other minerals
(such as iron, potassium, phosphorus, zinc, selenium, copper, and manganese), vitamins (such
as B vitamins, vitamins C and A, and folate), and antioxidants such as quercetin. Malanga may
have several health benefits to Heart health because it is rich in fiber and antioxidants, which
help regulate blood cholesterol levels and promote heart health. The potassium content in
malanga helps regulate blood pressure, and the magnesium content helps regulate heart
rhythm. To Gut health because the fiber in malanga promotes healthy bowel movements,
thereby preventing constipation and indigestion. It also promotes the growth of healthy gut
bacteria, which improves not only gut health but also overall immunity and keeps your sugar
levels in check. To Bone Health and Oral Health because it contains calcium, vitamin C, and
phosphorus which help strengthen your bones. These nutrients may help lower the risk of
bone diseases such as osteoporosis. It is also help us to maintain good oral health, keeping
teeth strong and preventing gum diseases. Malangga reduces inflammation because it is rich in
various antioxidants, which help fight the oxidative stress that causes inflammation and
chronic diseases such as cancer and arthritis. As malanga is rich in fiber, it can help keep you
full for longer, which can in turn help you reduce your calorie intake. The fiber content in
malanga helps regulate blood sugar, and various antioxidants and vitamins help improve
overall health in people with diabetes.

Malanga is called by many different names, some of them not quite accurate. Even the USDA
confuses it with similar vegetables at times. Malanga is often referred to as taro, eddoe,
yautia, cocoyam and more. Some of these names are simply regional; others come from the
fact that the vegetable looks so much like other corm vegetable varieties. Malanga is
considered one of the least allergenic foods, making it a good choice for anyone with severe
food allergies. Malanga is grown all around the world and is delicious baked, steamed and
roasted. It can be served mashed, diced up and put into stews, or dried and ground into flour.
Like its cousin the potato, malanga has an unpleasant taste when raw, so it is always served
cooked. Unlike the potato, however, you shouldn't eat the hairy brown skin of a malanga.
Including malanga in your diet can help you meet important daily nutritional needs. Like many
other vegetables, malanga is not a significant source of fat or protein. But unlike other veggies,
it is rich in both carbohydrates and calories.

STATEMENT OF THE PROLEM

This study aims to assess the quality of Singgapor (Malangga) Chips. Specifically, it
sought to answer the following questions:

1. What is the level of Acceptability Singgapor (Malangga) Chips in terms of:

A. Aroma: The aroma Singgapor (Malangga) Chips is expected to be enticing and appealing to
the senses, making it more enjoyable to eat.

B. Taste: The taste is expected to be in moderate saltiness due to the vegetables it contains
and the spices to be added.

C. Palatability: The malangga root provides moderate saltiness but provides satisfying taste.

D. Appearance: It has a crispy moderate golden brown exterior

2. What are the nutritive values we gain in Singgapor (Malangga) Chips.

Malanga contains other minerals (such as iron, potassium, phosphorus, zinc, selenium,
copper, and manganese), vitamins (such as B vitamins, vitamins C and A, and folate), and
antioxidants such as quercetin.

3. Is there a significant difference between the level of Acceptability of Singgapor (Malangga)

Chips and the aforementioned criteria?

It's possible that there could be a significant difference between the levels of
Acceptability of Singgapor (Malangga) Chips in terms of appearance, texture, palatability, and
taste. This would depend on the preparation method used, as well as individual taste
preferences.

STATEMENT OF HYPOTHESIS

H1: It will test the significant difference between the level of of Acceptability of Singgapor
(Malangga) Chips in terms of appearance, texture, and taste.

H2: The inclusion of Singgapor (Malangga) will result in a more sustainable and
environmentally friendly dish, as malangga is a crop that requires fewer resources to grow
compared to livestock.

H3: The use of malangga will result in a more affordable dish, as malangga is often cheaper
and more accessible than the other vegetables.
SCOPE AND DELIMITATION

This research focuses mainly on Singgapor (Malangga). This would also look into the
terms of aroma, taste, appearance, texture, and palatability using 30 people as the
respondents. It determines the significance of the perception of the respondents in terms of
general acceptability. The result is based on the data gathered from the 30 evaluators who will
evaluate the product.

SIGNIFICANCE OF THE STUDY

The result of the study will be extremely beneficial to the following:

Health-conscious individuals: Singgapor(Malangga) is rich in minerals and also benefits our gut
health, bone health, oral health, reduce inflammation, helps weight management, and also
help us to regulate our blood.

People on a budget: Singgapor (malangga) is typically less expensive that’s why making this
dish is an affordable option for those who are cost-conscious.

Future Researchers: This will serve as a guide for future researchers as one of the many ways
how to cook Singgapor(malangga) chips and serve as a reference in making a variety of chips.
DEFINITION OF THE STUDY

To better understand the study, the following terms were operationally and conceptually
define:

ARACEAE- are a family of monocotyledonous flowering plants in which flowers are borne on a
type of inflorescence called a spadix. The spadix is usually accompanied by, and sometimes
partially enclosed in, a spathe (or leaf-like bract). Also known as the arum family, members are
often colloquially known as aroids.

XANTHOSOMA- is a genus of flowering plants in the arum family, Araceae. The genus is native
to tropical America but widely cultivated and naturalized in other tropical regions

COLOCASIA- is a genus of flowering plants in the family Araceae, native to southeastern Asia
and the Indian subcontinent. Some species are widely cultivated and naturalized in other
tropical and subtropical regions.

QUERCETIN- is a plant flavonol from the flavonoid group of polyphenols. It is found in many
fruits, vegetables, leaves, seeds, and grains; capers, red onions, and kale are common foods
containing appreciable amounts of it. It has a bitter flavor and is used as an ingredient in
dietary supplements, beverages, and foods.

KNOWLEDGE GAP TO BE FILLED

The researcher explores the use of Singgapor(malangga) as a chips. The researcher

will create a product that will be evaluated by selected individuals.
 CHAPTER 2

REVIEW OF RELATED LITERATURE AND STUDIES

MALANGA

According to Kathrine Marengo(2019) Malanga probably first grew in the tropical

rainforests of South America. However, people took it to other areas to cultivate it. In time, it
spread from these areas, and it now grows wild in many places. The malanga plant has
sizeable leaves and may grow up to 2 meters (6 feet) tall. The part that people mainly eat is
the tuber. The tubers grow underground and are similar in size to a potato. People should
remove the brown, hairy skin of the tubers before eating them. The flesh of the malanga root
is light colored. People can use a variety of cooking methods to prepare it, such as baking,
frying, and stewing. Some people also grind malanga to make flour for baking

According to Lifestyle Enthusiasts(2023) Malanga also called Yautia, Dasheen, or

Cocoyam in English, Malanga is a starchy root vegetable that’s commonly used in South
America, Africa, Caribbean cuisines, and some other tropical regions. It has a texture similar to
potatoes and is often milled into flour that can be used for cooking. The taste is unlike most
tubers or roots, but its texture is similar to that of a Yuca so to say. Eventually, this makes
Malanga versatile enough to be prepared using a variety of cooking methods, like baked,
mashed, boiled, or fried. Moving on, the corms and leaves of all three species must be cooked.
They can’t be eaten raw for they contain Calcium Oxalate. Perse, Calcium Oxalate is the same
chemical compound that makes rhubarb leaves inedible. But, cooking and steeping them in
water eliminates the chemical. Other similar substitute plants include Satoimo, Yuca root,
Jicama, Shoestring potatoes, etc. But, unlike potatoes, however, it’s not from the nightshade
family, which is a group of foods some people have to avoid for medical reasons. Malanga is a
higher-fiber, more nutrient-dense option than a potato.

SALT

According to the Harvard School of Public Health, Salt or Sodium Chloride, Plays an
important role in our health. Most of the salt people consume comes from evaporated
seawater or is mined from deep within the earth
 According to EVERYDAY HEALTH, salt does not only add flavors to food. The body needs
some salt, and it plays an important role in preserving food since bacteria can’t live in a high-
salt environment, reports the Harvard School of Public Health. Plus, salting food such as meat
and fish to preserve it draws water out, removing water as a source of nutrients for microbes
and keeping it fresh for longer, according to the book Salt in the Earth.

CONCEPTUAL FRAMEWORK OF THE STUDY

INPUT PROCCESS OUTPUT
 Phase 1. Preparation of
 SINGGAPOR Ingredients used Moderate crispy golden
(MALANGGA) brown singgapor(malangga)
 SALT  Phase 2. Aging of chips.
 OIL Malanga with salt and
water

 Phase 3. Spread out in

the sun to dry. Drying
process

 Phase 4. Deep Fry

 Phase 5. Cooling off

 Phase 6. Packaging

Chapter 3

Methodology
Research Design
This study is to investigate the acceptability of Singaporr chips. The cross-sectional survey
design is utilize in this research. It involves collecting data at one point in time from a sample
of participants. This design allows you to gather data on the level of acceptability of Singaporr
chips from a representative sample of the target population. Using a rubric assessment,
participants can be asked to rate the acceptability of Singapore chips on each criterion (taste,
aroma, palatability, appearance).

Subject of the Study

The action research involved 30 evaluators to measure or test the following criteria of
acceptability of Singapore chips, including taste, aroma, palatability, and appearance.

Research Instrument
This rubric assessment is used to assess the acceptability of Singapore chips in terms of
taste, aroma, palatability, and appearance. Each category has four levels of assessment:
excellent, good, fair, and poor. The assessor can use this rubric to assign a score or grade to
each category based on the quality of the chips.

Category Excellent (4) Good (3) Fair (2) Poor (1)

Taste The chips have The chips have The chips have an The chips have a poor
a well- a good flavor okay flavor, but flavor that is
balanced that is may lack depth unappetizing. The taste
flavor that is enjoyable, but or complexity. may be inconsistent or
delicious and could benefit The taste may be overwhelming.
satisfying. Thefrom more inconsistent.
taste is depth or
consistent and complexity.
flavorful. The taste is
consistent
Aroma The chips have The chips have The chips have an The chips have s poor
a pleasant and a good okay aroma, but aroma that is
enticing aroma aromathat is may lack unappetizing or
that makes enjoyable, but complexity or unpleasant. The sroma
 you want to could benefit intensity. The may be inconsistent or
try them. The from more aroma may be overwhelming.
aroma is complexity or inconsistent.
consistent intensity. The
aroma is
consistent.
Palatability The chips have The chips have The chips have an The chips have s poor
a satisfying s good textureokay texture that texture that is
texture that is that is mostlymay be unappetizing to eat. The
crispy, and crispy and inconsistent or chips msy be soggy, stale,
enjoyable to enjoyable to not may be as or too greasy or oily.
eat. The chips eat, but may crunchy as
are not too be slightly expected. The
greasy or oily. greasy or oily.
chips may be
greasy or oily.
Appearanc The chips have The chips have The chips have an The chips have a poor
e an appealing a good okay appearance appearance that makes it
and consistent appearance that may be unappetizing to eat. The
color and thar is mostly inconsistent in chips may be discolored,
shape. The consistent in colrtand shape. burnt, or noticable
chips are not color and The chips may imperfections.
too dark, shape, but may have noticable
burnt, or have slight variations or
discolored. variations or imperfections.
imperfections. The chips may be
The chips are too dark, burnt,
not too dark, or discolored.
burnt, or
discolored.

Legend :
Numerical Scale Descriptive Scale

4 Excellent

3 Good

2 Fair

1 Poor

Data Gathering Procedure

The researchers developed a rubric assessment to evaluate the acceptability of
Singapore chips based on the criteria of taste, aroma, palatability, and appearance. The rubric
will include a set of criteria and a rating scale for each criterion. The rubric assessment will be
administered to participants in a controlled manner, ensuring that all participants receive the
same instructions and assessment conditions. Participants will be asked to evaluate the
acceptability of Singaporr chips based on the rubric criteria. The rubric assessment will be
conducted in person or online. The rubric assessment data will be analyzed using appropriate
statistical methods.The results of the analysis will be reported in Chapter 4 of the research
paper in a clear and concise manner and may be presented in a visual format such as graphs or
charts to facilitate understanding.

Instrument and Validation

A rubric assessment will be used as an instrument for this study. To assess the validity
of the rubric assessment a teacher will be invited to review and provide feedback on the
rubric.The feedback will be used to refine and improve the rubric.

Sampling Technique
Simple random sampling technique was used in this study. The respondents were
randomly selected to ensure that the results of the study was unbiased. The respondents will
answer the rubric assessment provided by the researchers to gather data from them.

Statistical Treatment
 To answer the questions presented in this study, the researchers used the following
statistical tools:

Mean. It was used to determine the acceptability of Singaporr Chips.

Standard Deviation. It was used to measure the variability of dispersion of a set of scores.

ANNOVA (Analysis of Variance). It was used to measure the Singaporr chips.

Methods of Validation
In order to ensure that the instrument used to assess the acceptability of Singapore
chios the following methods of validation will be employed:

Content validity. The researchers will seek feedback from a panel of teachers. This will ensure
that the instrument adequately covers all aspects of the construct being measured and is
relevant, clear, and comprehensive.

Construct validity. Statistical techniques will be established. This will allow the underlying
structure of the instrument to be examined and the factors or dimensions being measured to
be identified.