Effectiveness of Taro (Colocasia esculenta) Root Paste, Mango (Mangifera indica) Dried

Extracts and Honeydew (Benincasa hispida) Cubes as an Alternative Flavored Bread

Namely “Flatural Bread”

School Year 2022-2023

A Research Proposal Presented to the

Faculty of Bataan Montessori School Incorporated

In Partial Fulfillment of the

Subject Requirement in the Research Subject

Grade 8

By:

Erasmus N. Guevara
 ABSTRACT

Leavened Bread originated in Egypt 5,000 years ago where it was the main grain food
for them to survive, when farmers used wheat to create a long-lasting food source. The
quern was the first known grinding tool. Grain was crushed and the bakers produced what
we now commonly recognize in its closest form as chapatis (India) or tortillas (Mexico).
Throughout the world, in the following centuries, countries developed their own versions
of bread. Some leavened, others not. Romans invented water-milling around 450 BC and
as such, they took bread to what was subsequently regarded as an art form. Interestingly,
the richer Romans considered whiter bread as higher quality and more suited to the
educated and wealthy. Nowadays, when we think of bread, most of us consumers think of
wheat. However, as we can see from above, it can also be made from virtually any grain
eg corn, barley, rye, millet, rice and amaranth. However, note that unless you want a flat
bread, you must add wheat as this is the grain that contains gluten. Bread is a key staple
in the British diet and provides many of the nutrients required for normal development
and good health. Bread has been part of human history for centuries. It plays an integral
role in our daily life and is a symbol of culture, history, hunger, wealth, war, and peace. It
is indispensable and has been key in human survival. Bread created the structure of
modern-day society and gave order to our way of living.

The residence of Dangcol, Pilar, Bataan is the tester for the research experiment,
consisting of 15 families along the barangay, there are inconvenient ways of getting bread
and pastry from the store cause of opening and closing time of stores as their replacement
for rice as their breakfast. It is also inconvenient of the price of each loaf and their
nutritional values.

This study focuses on the effectiveness of taro root paste, dried mango and wax gourd
as an alternative flavored bread. This research paper uses descriptive and experimental
research design to gather the necessary data. The researcher distributed the researcher-
made questionnaire in face-to-face manner among the respondents.
 THE PROBLEM AND ITS BACKGROUND

Introduction

Bread has been a staple food of humanity for 30,000 years. There is archaeological
evidence of flour from that time, which was likely processed into unleavened bread.
Cereals and bread became a staple food around 10,000 years ago during the Neolithic,
when wheat and barley were some of the first plants to be domesticated Cereal crops
allowed agricultural societies to sustain much larger populations than possible, leading to
the rise of civilized states. Leavened bread also appeared in prehistoric times. Early
leavening used a dough from the previous day that worked as a sourdough starter. People
that didn’t drink beer but had wine used a paste composed of grape must or wheat bran
steeped in wine. The free-standing ovens that could be pre-heated, with a door for access,
appeared for the first time in Ancient Greece. Even then, in ancient times, there was a
variety of bread: griddle cakes, honey-and-oil bread, mushroom-shaped loaves covered in
poppy seeds, and the military specialty of rolls baked on a spit. By the 5th century BC in
Athens, bread was made in bakeries and at home. Greek bakers appeared in Rome in the
2nd century BC. In medieval Europe, bread was always a staple food, but it also had a
special role. It was used as part of the table service. A so-called “trencher,” a piece of
stale bread roughly 15 cm by 10 cm, was served as an absorbent plate beneath the food
eaten. At the end of a meal, the trencher was eaten, given to people experiencing poverty,
or fed to the dogs. There is a theory that pizza originated from trencher bread. In the 15th
century, trenchers made of wood started to replace the bread variety. With
industrialization, breadmaking has also progressed. Mills that made flour, wind, and
water started working on steam and gas, and stones that ground the wheat were replaced
with ceramic and steel rolls. Otto Frederick Rohwedder invented the machine that made
sliced bread in 1912 and started using it in 1928. In 1961, Chorleywood Bread Process
was developed. It used the intense mechanical working of dough to reduce the
fermentation period. Process shortened the time to produce a loaf but at the expense of
taste and nutrition. Chemical additives have also used that speed up mixing time and
reduce fermentation time. White bread was the preferred bread of the rich for a long time,
while the poor ate dark bread. That idea changed in the late 20th century because white
bread had less nutritional value than dark. Domestic bread-makers that automate making
bread at home have become very popular in the last ten years. It is estimated that 60% of
the world's population eats bread daily. It takes 9 seconds for a combine to harvest
enough wheat to make about 70 loaves of bread. Each American consumes, on average,
27 kg of bread per year. The toaster was invented before sliced bread. Early Egyptians
sent their children to school with bread and beer for lunch. Americans eat approximately
100 acres of pizza daily, or 350 slices in one second.

Bread is a baked food product made of flour or meal that is moistened, kneaded, and
sometimes fermented, baked food product made of flour or meal that is moistened,
kneaded, and sometimes fermented.

The principal ingredients in all bread are: flour, yeast, salt and water. Wheat is grown
in many parts of the world. However, flour made from `hard` wheats such as those
produced in North America is higher in protein/gluten. Hard and soft wheats in milling
terms are equivalent to strong and weak flours in baking. For more information on gluten
please refer to our Factsheet on Gluten. Wheat flour is the key ingredient in most breads.
Flour quality is particularly important in breadmaking as the quality of the flour will have
a significant impact on the finished product. When flour is moistened and stirred, beaten
or kneaded, gluten develops to give dough `stretch`. The elastic framework of gluten
holds the gas produced by the fermentation action of yeast. In a year of good harvest, a
bread grist may consist of 80% or more of home-grown wheat. This trend is likely to
continue with advances in wheat breeding and technology. However, home grown wheat
is not always strong enough to be used in all varieties of bread and baked products and
there is no likelihood at the moment of this country being able to do without some
imported wheat for breadmaking. Yeast requires moisture, food and warmth for growth.
When these requirements are satisfied, the yeast grows. Its function in breadmaking is to:
produce carbon dioxide gas to enable the dough to rise expand the dough’s cellular
network to form bread crumb give bread its characteristic flavor and aroma. Salt is an
essential ingredient in bread. It is used in very small amounts to give bread flavor. It also
helps to strengthen the gluten and help fermentation to produce bread of good volume
and texture. Water is used to produce the dough. It is important that the correct quantity
of water is used when making bread because it affects the dispersal of the other
ingredients.

The art of baking bread requires several steps to achieve the perfect loaf, and we carry
the bread making supplies you need to produce the best results. Bakeries and restaurants
that bake bread on a daily basis need specific tools to weigh ingredients and proof their
dough. From high-quality bread flours to accurate baker’s scales, our collection of bread
making tools helps to streamline the baking process. Weighing out the ingredients for
freshly baked bread on one of our baker’s scales ensures that you’ll achieve consistent
results every time. Mix your ingredients by hand in our commercial mixing bowls and let
your dough rise in a proofing box. When your buns and loaves are baked to perfection,
allow them to cool on one of our cooling racks.

Bread is especially rich in complex carbohydrates (55 g/100 g on average). It also

contains protein, B-group vitamins and minerals such as phosphorus and zinc. In many
countries, bread hardly contains any fats (except some sandwich breads, buns and other
toasts). The fiber content varies (2.5 g to more than 10 g/100 g). The amount of fiber
depends on how refined the flour is and on the presence of added fibers. Bread also
contains salt.

Taro root is a vegetable used in a variety of cuisines around the world. It has a mild,
nutty taste, starchy texture, and nutrition benefits that make it a healthier alternative to
other root vegetables like potatoes. Taro root is commonly added to savory dishes or fried
as a snack, but it can also add a creaminess and purple color to sweet recipes. Taro is rich
in nutrients that can provide important health benefits. A one-cup serving has a third of
your daily recommended intake of manganese, which contributes to good metabolism,
bone health, and blood clotting. Its high levels of vitamins can also promote healthy
vision, skin, circulation, and immune system function. Taro root has more than twice as
much fiber as potatoes. Dietary fiber improves digestive function and can relieve issues
like constipation, diarrhea, stomach ulcers, and acid reflux. The carbohydrate content in
taro root is what’s called a resistant starch. These good carbs have been shown in clinical
studies to stabilize blood sugar, which helps with weight management and may reduce
the risk of diabetes. Taro root and its edible leaves are packed with antioxidants.
Quercetin, which comes from the vegetable’s purple pigment, is a powerful antioxidant
that protects your body from free radicals. Free radicals are molecules that build in your
body due to aging and lifestyle and cause cell damage that scientists believe can lead to
cancer. Its high levels of vitamin C, vitamin B6, and vitamin E also help to maintain a
healthy immune system and may eliminate free radicals. Taro root also contains high
levels of manganese, potassium, copper, phosphorus and folate.

Mangos have been an important crop in India for millennia. Today, these colorful,
sweet fruits are a mainstay of Indian cuisine and are popular throughout the world.
Mangos can weigh anywhere from a few ounces to more than five pounds each,
depending on the variety. The vitamins, minerals, and antioxidants in mangos can
provide important health benefits. For example, vitamin K helps your blood clot
effectively and helps prevent anemia. It also plays an important role in helping strengthen
your bones. Mangos are also rich in vitamin C, which is important for forming blood
vessels and healthy collagen, as well as helping you heal. Mangos are rich in beta-
carotene, a pigment responsible for the yellow-orange color of the fruit. Beta-carotene is
an antioxidant, just one of many found in mangos. The antioxidants in mangos have been
shown to fight free radicals, which can cause damage to your cells and potentially lead to
cancer. Mangos can help stabilize your digestive system. They offer both amylase
compounds and dietary fiber, which can help you avoid constipation. Amylase
compounds can help dissolve other foods in your stomach, breaking down difficult
starches. Meanwhile, the fiber in mangos can be more effective for relieving constipation
than equivalent fiber supplements. Mangos are rich in folate, which is used for healthy
cell division and DNA duplication. Physicians recommend that people who can become
pregnant consume at least 400 mcg of folate daily, because it is critical for avoiding birth
defects. Mangos are also an excellent source of vitamin A, vitamin C, vitamin K,
potassium, beta-carotene, folate, choline and magnesium.

Honeydew first grew in the Middle East. Most honeydew has green or white flesh,
while the fruit of fresh honeydew is bright orange in color. Ripe honeydew has a mildly
sweet flavor and a soft, juicy texture. With high levels of Vitamin C, fiber, and other
nutrients, honeydew has proven itself to be very good for your health. Eating honeydew
may help strengthen your bones and prevent the development of certain conditions,
including osteoporosis. That’s because honeydew contains several key nutrients that are
essential for your bone health, including folate and Vitamin K. Folate helps break down a
compound in your body called homocysteine, high levels of which can weaken your bone
mineral density. Meanwhile, Vitamin K helps the calcium ions found in your bones bond
with a protein called osteocalcin. Both the folate and Vitamin K found in honeydew can
help strengthen your bones while preventing them from losing density over time.
Honeydew is naturally low in both fat and cholesterol, making it a quick and healthy
source of energy for your body. Honeydew is also packed with vitamins and minerals,
including vitamin C, vitamin A, calcium, iron, folates, vitamin B6, potassium, vitamin K
and magnesium.

Statement of the Problem

The main problem of the study is How Effective is Taro Root Paste (Colocasia
esculenta), Dried Mango Extracts (Mangifera indica) and Wax gourd (Benincasa hispida)
as an Alternative Flavored Bread Namely “Flatural Bread” School Year 2022-2023?

Specifically, the study seeks answers to the following questions:

1. What is the profile of the respondents’;

1.1 age;
1.2 sex?
2. How may “Flatural Bread” as alternative flavored bread be described?
3. How may “Flatural Bread” be described in terms of:
3.1. nutritional contents;
3.2. durability;
3.3. availability of taro roots, mangoes and honeydews in a given place;
3.4. taste and texture?
4. How may the sample’s perceptions towards “Flatural Bread” be described?
5. How may sample’s knowledges and skills in making “Flatural Bread” be
described?
 6. What is the impact of “Flatural Bread” in the improvement of body nutrition?
7. How effective is “Flatural Bread” as a food supplementary?
8. Is there any significant relationship between “Flatural Bread” in food supplements
nutrients contents, durability, availability and taste and textures to the samples?
9. Is there any significant difference between the result of “Flatural Bread”?
10. Is there any difference in “Flatural Bread” and traditional bread?
11. Which among the variables, taken singly or in combination greatly affect the
effective ness of “Flatural Bread”?

Significance of the Study

Informational and data elicited can be use by various interest groups in the education
and barangay sector specifically in the area of science, technology and health. The result
of this study will hopefully give better insights to all the people in academe:

For the Administrative Council. The result of the study will serve as a key for an
effective supplement of “Flatural Bread” as an alternative for ordinary bread to motivate
the residents in eating habits. Moreover, this will serve as essential data for bakers to
develop strategies that may enhance the interest of the residents towards ordinary bread
with the new alternative bread flavor. The findings of the study will let them realize the
whole advantage of making new flavored bread, hence, it will serve as a basis in
formulating new ideas for better quality of food especially in nutrition. This could also be
useful in classifying the type of material needed for the effectiveness and efficiency of a
food industry.

For Technical Education and Skills Development Authority. The result of the
study will enable the Technical Education and Skills Development Authority to
determine the effectiveness of “Flatural Bread” in selected residents, in one way or
another will contribute towards better learning and instruction.

For Parents. The proposed study will encourage the parents to monitor and check
their children to ensure a good performance in the school.
 For Students. This study will serve as the guide or reference in enhancing their skills.
It will also help them to know the effects of “Flatural Bread”.

For Teacher. The propose study will help the teachers with information and
knowledge that will provide activities to enhance and improve the performance of the
students in their skills in Technical Vocational livelihood and science.

For the Department of Food Authorities. It will give them insights that “Flatural
Bread” in bread and pastry production should not be isolated in the foods, but should be
embedded in marketing to authorities. They will make it as an integral part of the goal in
food making.

For Researchers. The result of this study will enable the researcher to determine the
effectiveness of “Flatural Bread” in selected residents of Dangcol, Pilar, Bataan. In one
way or another will contribute towards better instructions.

For Future Researchers. This will serve as their guide in their study or as a
comparison with their study.

Scope and Delimitation

The study focuses on the effectiveness of “Flatural Bread” samples School Year 2022-
2023 in relation to some variables.

The study used a descriptive and experimental research for questionnaires using
Slovin’s Formula to get the number of samples. Coming up with the distribution since the
population of the study composes; 1 barangay, 12 families and 4 members of the family,
the researchers use satisfied random sampling and fishbowl method to get the qualified
respondents to get the questionnaire.

The data are gathered from the results of actual free tasting in the current year 2023
and the past years ago about the perceptions and knowledge of the residents on ordinary
bread and “Flatural Bread” using the percentage.
General Objectives:

The study is to convert mixture into pastry, set structure of product, crust and crumb
formation, include a healthy amount of nutrients into the pastry, kill-step the yeast, add
shelf-life extension and make a presentable pastry for the respondents.

Specific Objectives:

The objectives and variables are to monitor and control, it includes temperature time
(governed in continuous ovens by conveying speed). Other relevant variables include
heat flux (burner), humidity (dampers) and air velocity or flow.

Kneading the dough happens after the ingredients are all mixed together and the main
objective is to develop the gluten. Gluten in the name of the protein that exist in most
flours, and to get the lightest loaf you must strengthen the gluten.

The analysis of bread is a vital part of the production process in bakeries, as quality
control is essential for ensuring finished products that are both safe and of a consistent
quality.

It is important to test bread as this ensures quality is being maintained or improved

with small adjustments to the recipe or process. There are various, highly effective
scientific ways of testing the quality of these ingredients which include:

 establish and maintain high standards of sanitation;

 exhibit a strong foundation of baking methodology;
 exhibit nutritional awareness and implement food-for-life principles and;
 plan production of product and purchase, cost and price product for profit.

Purpose:

Preparing researcher to be baking pasty and flavors of new products professional

through hands-on experience and the development of competency-based skills while
emphasizing management and creativity.
Ingredients/Materials:

• 3 tbsp. of baking soda;

• ½ cup of baking flour;

• ¼ stick of butter;

• 5 tbsp. of dried mango extract;

• 2 egg yolks;

• ½ cup of fortified milk;

• 1 tbsp. of instant yeast;

• 2 tbsp. of salt;

• 1 cup of sliced honeydew;

• 5 tbsp. of sugar;

• 2 cups of taro root paste and

• ½ cup of warm water.

Equipment:

• 3 bowls;

• a cheese grater;

• a casserole;

• a knife;

• a loaf pan;

• an oven;

• mortar and pestle;

• plain white cloth;

• a refrigerator;
 • a small non-stained paint brush;

• a steamer (optional);

• a wooden spoon and;

• wrapping and aluminum foil.

General Procedure:

In preparing the ingredients, squeeze the dried mangos in a plain white cloth until we
have dried mango extract, skin and boil the taro root until it becomes soft and wet in
which you smash the taro root using a mortar and pestle until it becomes a paste.

1. In a bowl, add and mix 1 tbsp. of instant yeast, 2 egg yolks, ½ cup of baking flour,
3 tbsp. of baking soda, 5 tbsp. of sugar, ½ cup of warm water, ½ cup of fortified
milk, 2 tbsp. of salt, ¼ stick of butter, 5 tbsp. of dried mango extract and taro root
paste.
2. Knead the mixture for 4 minutes until the mixture becomes “dough-like”.
3. Wrap the dough in a loaf pan for 30 minutes as the instant yeast will grow quickly.

While waiting for the instant yeast to grow,

4. Cut the honeydew into cubes and boil it in a casserole.

5. Add and mix the honeydew cubes with sugar in the casserole.
6. Drain the honeydew cubes and add it to a bowl with sugar.
7. Put the bowl into a refrigerator until it becomes “gummy”.
8. Cut the honeydew cubes into smaller pieces and add it to a bowl.

After waiting for the instant yeast to grow,

9. Knead the dough again and put it in a separate bowl.

10. Wrap the dough again for 15 minutes.

After 15 minutes,

11. Mix the dough with the honeydew cubes.

12. Brush the dough with butter.
13. Put it in an over or steamer (optional).
  the ideal oven temperatures for baking bread ranges anywhere between 350
and 475°F (180 and 246°C).
14. Take the bread and put it on a plate for serving.

NOTES IN THE PROBLEM AND ITS BACKGROUND

Lylon Bakery.(2017).https://lyonbakery.com/the-origin-of-bread

Grants.(2016).https://grantsbakery.co.uk/blogs/posts/bread-the-most-important-thing-in-
human-history

History of Bread.(2023).https://historyofbread.com

Federation of Bread Limited.

(2016).https://www.fob.uk.com/about-the-bread-industry/how-bread-is-made/

Webstaurant Store.(2023).https://www.webstaurantstore.com/58587/bread-making-
supplies.html

Puratos.(2023).https://www.puratos.com/knowledge-base/what-nutrients-does-bread-
provide

Webmd.(2020).https://www.webmd.com/diet/health-benefits

The Bread Guide.(2021).https://thebreadguide.com/what-is-the-ideal-oven-temperature-

for-baking-bread/