TITLE

The Acceptability of Ipomoea Batatas

as a Bread Stuffing
 TITLE

The Acceptability of Ipomoea Batatas as a Bread Stuffing

An Experimental Research

Presented to

The Faculty of Asian Learning Center, Inc.

Pajo, Lapu-Lapu City, Cebu 6015

In Partial Fulfillment for the Requirements

Of the Subject on Practical Research 1

Bandolon, Chenelyn S.

Descartin, Thomm Nicole B.

Damos, Josh Marco

Entero, Kevin John

Marzan, Greg Vincent

Pagobo, Roxan A.

Tampus, Arnjel

Tuazon, Jobert

Vequizo, Lucas Khiel

Table of contents
Title
List of Table
Chapter I: THE PROBLEM AND ITS BACKGROUND
1.1: Background of the Study
1.2: Statement of the Problem
1.3: Hypotheses
1.4:Conceptual Framework
1.5:Significance of the Study
1.6: Scope and Delimitation
1.7: Definition of Terms
Chapter II: REVIEW OF RELATED LITERATURE
2.1: Related Studies
2.3: Justification of the Present Study
Chapter III: MATERIALS AND METHODS
3.1:Research Method
3.2:Materials
3.3:Procedure
3.4:Evaluation of the Product
3.5:Statistical Treatment
Chapter IV: RESULTS AND DISCUSSIONS
Chapter V:
SUMMARY OF FINDINGS, CONCLUSIONS AND RECOMMENDATIONS..........7
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CHAPTER 1

Sweet Potato Stuffing that has all the wonderful holiday flavors for Thanksgiving and Christmas.
It is madentry staples like celery, pecans, vegan sausage, orange juice, cranberries amazing
seasonings and of course sweet potatoes.These scrumptious stuffed sweet potatoes are worthy of
center stage on a holiday table.Stuffing, filling, or dressing is an edible mixture, often composed
of herbs and a starch such as bread, used to fill a cavity in the preparation of another food item.
Many foods may be stuffed, including poultry, seafood, and vegetables. As a cooking technique
stuffing helps retain moisture, while the mixture itself serves to augment and absorb flavors
during its preparation.Poultry stuffing often consists of breadcrumbs, onion, celery, spices, and
herbs such as sage, combined with the giblets. Additions in the United Kingdom include dried
fruits and nuts (such as apricots and flaked almonds),and chestnuts.Stuffing is a dish traditionally
made with bits of bread and other ingredients (such as onions and celery) and seasonings (such
as herbs and spices). It’s also traditionally cooked by stuffing it inside the cavity of a bird, such
as a turkey or chicken, that is then roasted. Stuffing a bird in this way is thought to impart flavor
to it—and to the stuffing itself.

The history of stuffing, 2022 Bread stuffing, also known as 'dressing', is a traditional
accompaniment to Thanksgiving turkey in the United States.In recent years, there has been
increasing concern about the impact of bread stuffing on the environment due to its high carbon
footprint. The production of bread requires significant amounts of energy, water, and other
resources, leading to greenhouse gas emissions and other environmental impacts. Furthermore,
bread stuffing often contains meat or dairy products, which further contribute to its carbon
footprint and environmental impact.Some experts have called for the development of more
sustainable stuffing alternatives, such as plant-based options or stuffing made from locally
sourced, organic ingredients.The international food industry has been slow to respond to
concerns about the environmental impact of bread stuffing, with many companies continuing to
produce and sell traditional stuffing recipes.Some environmental activists have called for greater
consumer awareness around the issue of carbon footprints and the impact of food choices on the
environment. At the same time, there are cultural and social reasons why bread stuffing remains
popular, with many families viewing it as an integral part of traditional holiday meals.Despite
these challenges, there is growing interest in finding ways to reduce the environmental impact of
bread stuffing and other holiday foods, with many individuals and organizations working to
promote more sustainable choices.Ultimately, the international community must work together to
find solutions that balance tradition, taste, and environmental sustainability when it comes to
bread stuffing and other holiday dishes.
August 2, 2020 the national issue of bread stuffing highlights the complex relationship between
food and culture, and the importance of balancing tradition with nutrition and
sustainability.Bread stuffing, a traditional Thanksgiving dish, has come under scrutiny in recent
years due to its high calorie and sodium content, which contributes to obesity and heart diseases.
Many nutritionists and health experts recommend substituting bread-based stuffing with healthier
version made with vegetables, grains, and lean meat.The trend towards gluten-free and low-carb
diets has also led to a decline in the popularity of bread stuffing and an increase in alternative
stuffing recipes.Some conservatives and traditionalists argue that bread stuffing is a
quintessential American dish and should not be tampered with in the name of health or political
correctness.Others point out that bread stuffing has its roots in French and English culinary
traditions, and that other cultural stuffing variations, such as cornbread, rice, or sausage, also
have a place on the national table. The debate over bread stuffing reflects larger issues around
food culture, nutrition education, regional cuisine, and the role of tradition in shaping culinary
identity. Some environmentalists also criticize bread stuffing for its carbon footprint, as the
production and transportation of wheat and bread involve significant resources and emissions.

As part of a broader trend toward more conscious and sustainable food choices, consumers can
opt. for locally sourced, organic, and artisanal breads for their stuffing, or experiment with new
vegan or plant-based stuffing options.Ultimately, the fate of bread stuffing as a national issue
may depend on a balance between health concerns, culinary diversity, cultural recognition, and
environmental sustainability. Perhaps, in the end, it is not so much the stuffing itself, but the
convivial spirit and shared table that it represents, that truly matters.
 Statement of the problem

This study aims to critically examine the acceptability of ipomoea batatas root vegetable as a
bread stuffing
1. How acceptable of ipomoea batatas ( sweet potato) as a bread stuffing?
-Texture
-Taste
-Color
-Aroma

-Appearance
2. can this be recommended to the families and friends of the respondent

3.What do you think about the texture of sweet potato jam ?

The texture of our sweet potato jam is good but some of our respondents not satisfied of the
texture of sweet potato jam because the sweet potato is not smashed very well .

Significance of the Study

Society with the given data . Society will be given adequate information on the acceptability of
ipomoea batatas ( sweet potato) as bread stuffing. Moreover, this study will provide information
to the community in producing alternative products for jam .

Entrepreneurs . ipomoea batatas (Sweet potato) products in these levels were found acceptable
by the consumer panelists as well it gained good demand in rural markets, schools and within the
municipality further more, results demonstrated that sweet potato processing technology can
improve the income generating potential of small - scale snack product enterprises .it has proven
that commercialization of root crops sustains livelihoods of small holder farmers as they engage
in producing crops for supply in the production of snack item.
Home economics student. A basic knowledge of home economics helps a person make up a
workable household budget, plan and prepare nutritious meals. In recent years the scope of home
economics has broadened considerably. It now includes areas of national and international
interest. the benefits that the students will get is that the cost of making it is low, it will expire for
a long time, it can be done easily. They're rich in vitamin C, which is an antioxidant. Potatoes
were a life-saving food source in early times because the vitamin C prevented scurvy. Another
major nutrient in potatoes is potassium, an electrolyte which aids in the workings of our heart,
muscles, and nervous system.

The Researcher. This research introduces ipomoea batatas ( sweet potato) jam as a product .
Sweet potato has potential nutrients and vitamins that are good for the health of our customers
the researchers ensure the good quality of this product and affordability for all buyers. improves
services and treatments not just for you but also for future generations.The researchers used a
survey to easily identify how good our product is , specify whether our product good or bad
according to respondents, and determine who among the respondents likes or dislikes the taste of
our product. We arranged the results in the table.

The future researchers.We can share of theme of they want to know about our research because
our research can help for new generation that community can be healthy we make this research
for those people who don't want to have mayonnaise for the bread, somebody they don't want
ube . so maybe there's some people have allergy from other stuffing. At gofore we love sharing
our experiences and helping the next generation of researchers. Our take on in this topic was
provide insight into how to conduct research consideration for instance.

Scope and delimitations

This study will only fucos on how acceptable of ipomoea batatas as a bread stuffing, in addition,
the respondents will only be the student's. The study will be conducted at home economics
student's at asian learning center pajo campus.

This study delimits the use of any other variety processing technologies of sweet potato
production by farmers in Anambra State , Nigera. Multistage sampling techniques were used for
the study.
 Definition of Terms

Sweet potato. Sweet potato is defined as a large root of a tropical plant that has orange skin and
orange flesh , that is eaten as a vegetable, and that fastest sweet .

Acceptability. Acceptability refers to the extent to which a product, service, or idea is perceived
as desirable or satisfactory by its intended user's or consumers. It takes into consideration the
preferences, needs, and expectations of the target audience and is often measured through survey
of focus groups.

Root vegetable. Root vegetable are edible plants that are characterized by their bulbous,
tuberous, or taproot structures that grow underground. They are Rich source of essential nutrients
and often have a midly sweet or earthy flavor.

Bread stuffing. Bread stuffing a dish traditionally made with bits of bread and other ingredients.
 Chapter 2

REVIEW OF RELATED LITERATURE AND STUDIES

The purpose of this chapter is to review the related theories, literature, and existing
studies that help and guide the researchers in understanding the present study.

Related Studies

This chapter will present relevant studies on The Acceptability of Ipomoea batatas as a bread
stuffing to expand the comprehension of the study. The sources will be taken from different
articles and sites that will help the researchers uncover the issues in the study.

According to the study of Sweet Potato (Ipomea batatas L. Jam) As Bread Filling JAMES
ARNIE R. WENCESLAO, APPLE ROSE M. WENCESLAO, RONALD M. RAMIREZ AND
BERENICE T. ANDRIANOAbstract — The study aimed to find out whether sweet potato
locally known as “camote” could be a sweet filling to bread to improve its flavor, palatability
and nutritive value. The bread preparation was treated in five treatments where treatment 0 (T0)
is the control, milk and butter as filling (Spanish bread) T1 is 75% milk and 25% camote as
bread filling; T2 is 50% milk and 50% camote); T3 is 35% milk and 65% camote and T4 which
is 25% milk and 75% camote. All the treatments were subjected to organoleptic tests in terms of
taste, texture, flavor, odor and general acceptability by the different panelists who are students
and teachers. Results showed that in terms of taste, flavor, odor, texture and general
acceptability, all the treatments (T1 to T4) were rated like very much with average range rating
of 7.25 to 7.86. The control treatment (T0) is rated like moderately (6.79). Results further
showed that treatment 3 (35% milk and 65% camote as filling to bread) got the highest average
rating of 7.86 like very much followed by T1, T2 and T4. ANOVA results show that there is no
significant difference on all the attributes and treatments and that computed Ft is higher in terms
of odor attribute (5.65) and small in taste attribute (1.37
According to James Arnie R. Wenceslao, The study aimed to find out whether sweet potato
locally known as “camote” could be a sweet filling to bread to improve its flavor, palatability
and nutritive value. The bread preparation was treated in five treatments where treatment 0 (T0)
is the control, milk and butter as filling (Spanish bread) T1 is 75% milk and 25% camote as
bread filling; T2 is 50% milk and 50% camote); T3 is 35% milk and 65% camote and T4 which
is 25% milk and 75% camote. All the treatments were subjected to organoleptic tests in terms of
taste, texture, flavor, odor and general acceptability by the different panelists who are students
and teachers. Results showed that in terms of taste, flavor, odor, texture and general
acceptability, all the treatments (T1 to T4) were rated like very much with average range rating
of 7.25 to 7.86. The control treatment (T0) is rated like moderately (6.79). Results further
showed that treatment 3 (35% milk and 65% camote as filling to bread) got the highest average
rating of 7.86 like very much followed by T1, T2 and T4. ANOVA results show that there is no
significant difference on all the attributes and treatments and that computed Ft is higher in terms
of odor attribute (5.65) and small in taste attribute (1.37).

According to Tewoderos Legesse Gobena, Sweet potato is a significant root crop that can be
used for both food and feed. Bench-Sheko zone mid-altitudes, in general, are among the most
important sweet potato growing regions in southwest Ethiopia. During the 2017 and 2018
growing seasons, a study was carried out in the Semen-Bench district of the Bench-sheko zone,
southwestern Ethiopia, to investigate the adaptability and performance of improved sweet potato
varieties and to identify the best performer variety. A randomized complete block design with
three replications was used to compare the performance of five improved (viz., Awassa-83,
Beletch, Berkume, Kulfo, Tula) and one Local sweet potato variety. The results of both years
and over year combined statistical analysis indicated that the varieties significantly varied in
terms of all yield and yield-related traits. As a result, the Awassa-83 variety acquired the greatest
values of average root diameter in both the 2017 (11.9 cm) and 2018 (10.1 cm) growing seasons,
followed by the Berkume variety. In both 2017 and 2018 growing seasons and over year
combined analysis, the highest average storage root length (21.5 cm), marketable storage root
yield (29.06 ton/ha), total storage root yield (43.22 ton/ha), and storage root dry weight (42%)
was recorded from variety Awassa-83. Variety Beletech and Berkume were found to be
statistically similar and the next highest in terms of marketable storage root yield, and total
storage root yield; moreover, variety Berkume was found to be the next highest in terms of
storage root dry weight in two years combined result. On the other hand, the variety Beletech,
which was closely followed by Awassa-83, had the highest average number of roots per plant
(8.28) and the greatest number of marketable roots per plant (7.04). Therefore, considering
overall traits Awassa-83 was found to be superior in overall performance and can be
recommended for production in the study area and related agro-ecologies.

According to Wilma C. Giango and Marie Kris C. Giango, This research aimed to formulate a
sweet potato (Ipomoea batatas) bread enhanced with mashed sweet potato as to yeast bread. This
utilized the experimental method of research employing the three treatment formulation that is:
Treatment 1 (T1) containing 175 g of mashed sweet potato with other ingredients; Treatment 2
(T2) containing 250 g of mashed sweet potato with other ingredients and Treatment 3 (T3)
containing 350 g of sweet potato with other ingredients. This research employed the
experimental method in which questionnaires and score cards were given to ten (10) bakers, ten
(10) T.L.E. Teachers and twenty (20) consumers for sensory evaluation and the sweet potato
bread was subjected to general acceptability. It was found out that the sensory analysis of sweet
potato bread in terms of taste, Treatment 3 (T3) was the most acceptable with the weighted mean
of 5.0, described as highly palatable; in terms of appearance, Treatment 3 (T3) was the most
acceptable with the weighted mean of 4.78 described as most pleasant; in terms of color, T3 was
the most acceptable with the weighted mean of 4.93 described as golden brown and in terms of
aroma, T3 was the most acceptable with the weighted mean of 4.88 described as excellent. Based
on the findings, it could be concluded that Treatment 3 (T3) that contains 350 g of mashed sweet
potato and 500 g all- purpose flour was the ideal formulation for sweet potato bread.
 CHAPTER III

MATERIALS AND METHOD

This chapter will present significant methods and equipment that will be used for the
study. In addition, this part will the evaluation of the product and the statistical treatment that
will be used in order to get the accurate and quantified result of the experiment.

Research Method

This study will use a Experimental quantitative-design.This method will be used in order
to prove the acceptability of the ipomoea batatas commonly known as sweet potato as an
effective substitute for the main ingredient in preparing a jam. Moreover, the collected responses
regarding the sweet potato acceptability will be the basis for the usefulness of this
study.Quantitative Survey: Design and distribute a structured questionnaire to a larger sample
size. This survey should aim to collect quantitative data on the acceptability factors of ipomoea
batatas as a bread stuffing. The survey can include questions on preferences, satisfaction levels,
and willingness to include sweet potatoes in bread stuffing recipes. Additionally, collect
demographic data to analyze any associations between demographic factors and acceptability.

Research Materials

This study will use essential cooking materials that are useful in the preparation of the
desired outcome. Listed in tabular data is the name of the equipment as well its operational
description.

Material Illustration or Picture Description

1. Potato masher After we boiled the potato we smashed

it while using these tools.

2. Measuring cup First we measure liquid ingredients like

coco milk.while we using measuring
cup.

3. Measuring spoons This tools also is very useful because

the small amount of ingridients like
seasoning we measure it again we use
the measuring spoon
 4. Jar after all the procedures we did we put it
in the jar and cooled it for 20 mins and
put it in the fridge

5. spatula We used the spatula for the leftovers in

the bowl.

6. Bowl(Stainless We used the bowl to crush the sweet

steel) potato

7. whisk we used the whisk tools to mix the

ingredients in the pot
we use whisk) can make it smooth and
finer in texture.

8. pot we used the pot to boil the

ingredients we used before we
drowned the sweet potato and here
we also boiled the sweet potato
while we waited for it to become
soft.

9. sifter We used sifter for the coco milk

because the coco milk we used was
fresh from the coconut and we
processed it after filtering it.

Research Procedure

This study will use a chronological order of procedures that will be conducted in the research
environment. In order to have a simple view of the orders, the researchers will device a tabulated
format in presenting the accurate elaboration on how the Sweet potato be acceptable as a Bread
Stuffing

Name of Preparation Acceptability of Ipomoea Batatas as a Bread

S

Procedure Number 1 Sweet Potato Jam INGREDIENTS: 3-4 sweet

potatoes, (boiled, peeled & mashed) 1 ½ cups
 coconut milk 250 ml sweetened condensed milk 2-
4 tablespoon melted butter 2 tsp vanilla extract

Procedure Number 2 in a bowl, mashed potatoes using a masher or

electric hand mixer, food processor or blender
(whatever is available) and mash it until smooth
and no lumps. A hand mixer(we use whisk) can
make it smooth and finer in texture. Add condensed
milk, coconut milk, butter and vanilla essence. Mix
it well. In a pan, transfer the potato mixture and
heat over medium to low heat. Continue mixing for
approximately 20 minutes over low heat until it
becomes smooth and spreadable in texture (not too
dry). Make an allowance because it will thicken as
it cools down. Transfer to a sterilized bottles and
cover it tightly. Let it cool.

Evaluation of the Product

This part will present the factual figures on the acceptable. Hence,This part will present
the factual figures on the acceptability of ipomea batatas as a bread stuffing. Hence, the product
substituted to the original ingredient is __% acceptable. Therefore, it will be concluded that the
sweet potato is mainly acceptable.

Statistical Treatment

To compute and to obtain validity on the product experimented, the data that will be
collected will be subjected to the weighted average mean formula to determine the tendency of
the respondents.

The formula is as follows:

µ=∑f x

Where:

µ = weighted mean

∑= summation

F= number of respondents

X= weight assigned to

N= total respondents
 To determine the level of proficiency of Acceptabilty of Ipomoea batatas as a bread
stuffing a scale was utilized by the researcher.

Table 3. Visual Interpretation

Range Visual Interpretation

3.50-4.00 Strongly Agree

2.5-3.49 Agree

1.50-2.49 Disagree

1.00-1.49 Strongly Disagree

Table 4. Distribution of the respondents by section.

Asian Learning Center INC. Section Number of Respondents

Senior High School

Department

TVL Home Economic Grade

Muddler 10
12 Students

TVL Home Economic Grade 12

Trivet 10
Students

TVL Home Economic Grade

Teapot 10
12 Students

30
Table 5. Survey Gathered Data

(1) Strongly (2) Disagree (4) Strongly Agree

Disagree

1.) Color 3 1 7

2.) Texture 2 4 8

3.) Apperance 3 2 7

4.) Aroma 4 10 26

5.) Taste 1 2 9

6.) After taste 5 9 5

7.) Do you prefer 2 3 8

home made sweet
potato jam?

8.) Have you ever 5 13 5

tried sweet potato
jam?

9.) Do you agree 2 4 8

of our food
expirementation?

10.) Is sweet 1 2 9
potato jam good
to stuff bread?
Table 6. Gathered data results

fx4 fx3 fx2 fx1 total Weighted Mean Visual

Interpretation

1. 28 87 2 3 120 3.0 Strongly agree

2. 32 78 8 2 120 3.0 Strongly agree

3. 28 84 4 3 119 2.975 Agree

4. 24 60 20 4 108 2.7 Agree

5. 36 84 4 1 125 3.125 Strongly agree

6. 20 63 18 5 106 2.65 Agree

7. 32 81 6 2 121 3.025 Strongly agree

8. 20 51 26 5 102 2.55 Agree

9. 32 78 8 2 120 3.0 Agree

10. 36 84 4 1 125 3.125 Strongly agree

 CHAPTER IV

RESULTS AND DISCUSSIONS

This chapter will present the findings of the experimentation on the acceptability of
Ipomoea batatas as a bread stuffing. Certain discussion will be made in order to present valid and
encapsulated evidences of the study.

The result of the survey is as follows:

1. Color

Fx4 Fx3 Fx2 Fx1

28 87 2 3

Therefore, 29% of our respondents agreed that sweet potato is good ingredient to make jam .
2. Texture

Fx4 Fx3 Fx2 Fx1

32 78 8 2

Therefore, 26% of our respondents agreed that the texture of sweet potato jam is good.
3. Appearance

Fx4 Fx3 Fx2 Fx1

28 84 4 3

Therefore, 28% of our respondents agreed that the appearance of sweet potato jam is good.
4. Aroma

Fx4 Fx3 Fx2 Fx1

24 60 20 4
Therefore, 20% of our respondents agreed that the aroma of sweet potato jam smell`s good.
5. Taste

Fx4 Fx3 Fx2 Fx1

36 84 4 1

Therefore,28% of our respondents agreed that the taste of our sweet potato jam is delicious.

6. After Taste

Fx4 Fx3 Fx2 Fx1

20 63 18 5

Therefore,21% of our respondents agreed that the after tasted of sweet potato jam is good.

7. Do you prefer home made sweet potato jam?

Fx4 Fx3 Fx2 Fx1

32 81 6 2

Therefore, 27% of our respondents agreed that they prefer home made sweet potato jam.

8. Have you ever try sweet potato jam?

Fx4 Fx3 Fx2 Fx1

20 51 26 5

Therefore, 26% of our respondents agreed that they tried sweet potato jam.

9. Do you agree of our food experimentation?

Fx4 Fx3 Fx2 Fx1

32 78 8 2
Therefore, 26% of our respondents agreed of our sweet potato jam.

10. Is sweet potato jam good to stuff?

Fx 4 Fx3 Fx2 Fx1

36 84 4 1

Therefore, 28% of our respondents agreed that the sweet potato jam good for stuffed bread.
 CHAPTER V

SUMMARY OF FINDINGS, CONCLUSIONS AND RECOMMENDATION

This chapter will present the final summary and conclusions in this study. Furthermore, this part
will also show the recommendations to be made by the researchers.

Summary

The findings of the study were summarized according to the statement of the problem stated in
Chapter 1.

1.How appealing do you find the texture of sweet potato jam?

Good, sweet potato jam has a soft consistency without distinct pieces, color, texture and good
flavor. Sweet potato jam have a creamy texture.The appeal of the texture of sweet potato jam is
subjective and varies from person to person. Some people enjoy the smooth and creamy texture
of well-prepared sweet potato jam, while others may prefer a chunkier consistency with pieces of
sweet potato. The overall appeal can also depend on factors such as the cooking method, added
ingredients, and personal taste preferences.

2.What potential benefits do you seee in incorporating Sweet potato jam?

There are several potential benefits to incorporating sweet potato jam into your diet. Sweet
potatoes are a good source of fiber, vitamins, and minerals, and incorporating them into a jam
can be a tasty way to enjoy these nutritional benefits. Here are some potential benefits of sweet
potato jam.

There are several potential benefits to incorporating sweet potato jam into your diet. Sweet
potatoes are a good source of fiber, vitamins, and minerals, and incorporating them into a jam
can be a tasty way to enjoy these nutritional benefits. Here are some potential benefits of sweet
potato jam.

Conclusion

In conclusion, using Ipomoea batatas (sweet potato) as a bread stuffing is a fantastic idea. It adds
a unique flavor profile to the stuffing, while also bringing in additional nutrients and health
benefits. However, it is important to consider the overall flavor combination and texture of the
stuffing to ensure that the sweet potato complements the other ingredients.
Recommendations

The ipomoea batatas ( sweet potato) as a bread stuffing based on respondents. They suggest to
add more sugar because it is not too sweet and the aroma should add vanilla extract and the
texture is that the sweet potato is not smashed very well

References

Sweet Potato Stuffing

Florian

https://www.contentednesscooking.com/sweet-potato-stuffing/

The Real Debate: Is it Stuffing or Dressing?

Hayes

https://www.southernliving.com/food/dish/stuffing/stuffing-vs-dressing

The History of Stuffing

Admin

https://marketbasketfoods.com/the-history-of-stuffing/

The formulation of sweet potato (Ipomoea batatas) bread

Academia Journal of Agricultural Research 5(10): 271-278, October 2017 DOI: 10.15413/ajar.2017.0152
ISSN: 2315-7739 ©2017 Academia Publishing Research Paper The formulation of sweet potato (Ipomoea
batatas) bread Accepted 27th July, 2017 ABSTRACT ... Academia Journal of Agricultural Research; Giango
and Giango. 272

https://academiapublishing.org/journals/ajar/pdf/2017/Oct/Giango and Giango.pdf