POLVORON (Crustulum) DE

CASSAVA (Manihot Esculenta)

LEADER:

MARAMBA, SHEILLAH MAE E.

MEMBERS:

ZARATE, LEXTER
CAYABYAB, CATALINA
DOLORICO, MAYROSE
FABIA, DANICA
MUNAR, TERESSA
 INTRODUCTION

BACKGROUND OF THE STUDY

Polvoron is a sweet confectionery that originated in Spain and is popular in many

Spanish-speaking countries, including the Philippines. It is traditionally made using flour,
powdered milk, sugar, and butter, although other variations may include additional
ingredients like nuts, chocolate, or fruit. The name "polvoron" comes from the Spanish
word "polvo," which means "powder." This is because the sweet has a crumbly, powdery
texture that melts in your mouth. The process of making polvoron involves toasting the
flour until it turns golden brown, giving it a unique nutty flavor. (Pepper.ph. 2016,
November 2).

To make polvoron, the toasted flour is mixed with powdered milk and sugar, then
melted butter is added to form a crumbly dough. The dough is then shaped into small,
bite-sized pieces and wrapped in colorful cellophane or paper. Polvoron is a popular treat
in the Philippines, where it is often given as a gift or souvenir. It is also a common snack
during special occasions, such as birthdays and fiestas. With its delicate texture and
delicious flavor, polvoron is a delightful and convenient snack that can be enjoyed
anytime, anywhere. (Filipino Food Movement. 2021, May 28).
Cassava (Manihot esculenta) is a starchy root vegetable that is native to South
America but is now grown and consumed in many parts of the world, particularly in tropical
regions. It is also known by other names such as yuca, manioc, and tapioca. Cassava is
a versatile crop that can be cooked in a variety of ways, and its leaves are also edible. It
is a staple food in many countries, particularly in Africa, where it is a major source of
carbohydrates.
The cassava plant is usually propagated by stem cuttings and can take anywhere
from 8 months to 2 years to mature, depending on the variety and growing conditions.
Once harvested, cassava can be boiled, steamed, fried, or mashed, and is often used as
a substitute for potatoes or rice in many dishes. Cassava is also used in the production
of a variety of products, including flour, starch, and even biofuels. In addition to its culinary
uses, cassava has many other applications in medicine, animal feed, and industry.
(International Institute of Tropical Agriculture. 2019, August 19).
Cassava is a good source of several essential nutrients, including Carbohydrates
that have a rich source of carbohydrates, which provide the body with energy. Fiber may
contain a significant amount of dietary fiber, which helps promote digestive health,
regulate blood sugar levels, and reduce the risk of heart disease. It also has a good
source of several vitamins, including vitamin C, thiamin (B1), riboflavin (B2), and niacin
(B3). These vitamins play important roles in the body, such as supporting the immune
system, promoting healthy skin, and aiding in the metabolism of nutrients. Cassava is
also a good source of several minerals, including potassium, magnesium, and
phosphorus. These minerals are important for maintaining healthy bones and muscles,
regulating blood pressure, and supporting the nervous system. Cassava may contain
antioxidants such as carotenoids and flavonoids, which help protect the body against
oxidative stress and reduce the risk of chronic diseases like cancer and heart disease
(Sanchez-Vioque R., Polonio, A., & Ros-Berruezo,G. 2020).
Overall, cassava is a nutritious and healthy food that can provide a range of health
benefits when consumed as part of a balanced diet. However, it is important to note that
cassava should be properly processed and prepared to remove any toxins, such as
cyanide, that may be present. One potential drawback of cassava is that it contains a
substance called cyanide, which can be toxic in large quantities. However, proper
processing and preparation can greatly reduce the risk of cyanide poisoning, making
cassava a safe and nutritious food source for millions of people around the world.

REVIEW OF RELATED LITERATURE

In a study titled “Development of Cassava Flour-Based Polvoron” by C.T. Bautista

et al., the researchers explored the feasibility of using cassava flour as a replacement for
wheat flour in polvoron production. They found that cassava-based polvoron had
comparable quality characteristics to wheat-based polvoron, and that it could be a viable
alternative for individuals with wheat intolerance or celiac disease.
In an article published on the website of the Philippine Department of Agriculture,
cassava polvoron was highlighted as a value-added product that can help increase the
income of cassava farmers. The article emphasized the nutritional value of cassava,
which is high in carbohydrates, fiber, and some essential minerals, and its potential as a
low-cost raw material for polvoron production.

In a blog post by the Philippine Commission on Women, cassava polvoron was

featured as a healthy snack option for pregnant women. The post cited the high folate
content of cassava, which is important for fetal development, and the low glycemic index
of polvoron, which can help regulate blood sugar levels. In a news article published on
the website of the Philippine Daily Inquirer, a local food entrepreneur was featured for
creating innovative flavors of cassava polvoron, such as calamansi and pandan. The
article highlighted the versatility of cassava as a raw material for food products and the
potential for creative and profitable ventures in the food industry.
 In a study titled “Nutritional and sensory evaluation of cassava flour-based
polvoron” by C.A. Sánchez et al., the researchers evaluated the nutritional content and
sensory properties of polvoron made with cassava flour. They found that cassava-based
polvoron had higher levels of dietary fiber, iron, and zinc compared to wheat-based
polvoron, and that it had acceptable sensory properties.
In an article published on the website of the Food and Fertilizer Technology Center,
cassava polvoron was discussed as a potential solution to the problem of postharvest
losses of cassava in the Philippines. The article noted that cassava is a perishable crop
and that processing it into value-added products such as polvoron can help reduce waste
and increase farmers’ income.
In a research article titled “Development and characterization of cassava flour and
inulin enriched polvoron” by J.M. Vergara-Balibrea et al., the researchers developed a
polvoron recipe that combined cassava flour and inulin, a dietary fiber derived from
chicory root. They found that the resulting polvoron had higher levels of dietary fiber and
lower glycemic index compared to traditional polvoron.
In a blog post on the website of the International Institute of Rural Reconstruction,
cassava polvoron was highlighted as an example of a sustainable food product that
promotes food security and supports rural livelihoods. The post noted that cassava is a
resilient crop that can grow in marginal environments and that processing it into value-
added products can increase its value and create economic opportunities for small-scale
farmers.

Overall, these sources demonstrate the potential of cassava polvoron as a

nutritious and sustainable food product and highlight its role in promoting the livelihoods
of cassava farmers and supporting local food entrepreneurship. These sources provide
further insights into the nutritional, economic, and environmental aspects of cassava
polvoron, and demonstrate the potential of this food product as a sustainable and
innovative solution to various challenges in the agriculture and food sectors.
A study conducted by Lim and De Le”n (2017) aimed to determine the shelf life of
cassava polvoron during storage. The researchers prepared cassava polvoron samples
using different ratios of cassava flour, powdered milk, and sugar, and stored them in
sealed plastic bags at room temperature (25°C) for up to 21 days (about 3 weeks). The
samples were tested periodically for their moisture content, water activity, pH, and
microbiological quality.

The results of the study showed that the cassava polvoron samples remained
stable in terms of moisture content, water activity, and pH throughout the 21-day storage
period. However, the microbiological quality of the samples deteriorated after 14 days
(about 2 weeks) of storage, with an increase in the number of total bacterial count, yeast,
and mold. The researchers recommended that cassava polvoron should be consumed
within 14 days (about 2 weeks) to ensure product safety and quality.

Another study conducted by Escobar and Dela Cruz (2020) also investigated the
shelf life of cassava polvoron. The researchers prepared cassava polvoron samples using
cassava flour, skimmed milk, butter, and sugar, and stored them in sealed plastic bags at
room temperature (28°C) for up to 30 days. The samples were tested periodically for their
sensory characteristics, moisture content, water activity, and microbiological quality.
The results of the study showed that the cassava polvoron samples remained
acceptable in terms of their sensory characteristics for up to 15 days (about 2 weeks) of
storage. However, after 15 days, the samples showed signs of rancidity and staleness.
The microbiological quality of the samples also deteriorated after 15 days of storage, with
an increase in the number of total bacterial count, yeast, and mold.

Overall, these studies suggest that cassava polvoron has a shelf life of
approximately 14-15 days when stored at room temperature. However, it is important to
note that the shelf life may vary depending on various factors such as the composition of
the product, storage conditions, and the freshness of the ingredients used.

STATEMENT OF THE PROBLEM

1. What is the optimal ratio of cassava flour to other ingredients (such as powdered
milk, sugar, and butter) for producing cassava polvoron with the desired texture,
flavor, and nutritional content?
2. How does it impact consumer acceptance and preference?
3. How does the addition of different flavorings (such as nuts, chocolate, or fruit)
affect the sensory properties and consumer acceptance of cassava polvoron?
4. How does it impact consumer acceptance and preference?

HYPOTHESES

1. Cassava polvoron may be a healthier alternative to traditional wheat-based

polvoron due to its lower glycemic index and higher fiber content, which may help
to regulate blood sugar levels and promote digestive health.
2. The use of locally sourced cassava flour may reduce the cost of production for
cassava polvoron, making it a more economically feasible product to manufacture
and sell.
 3. The inclusion of additional ingredients such as nuts, chocolate, or dried fruit in
cassava polvoron may enhance its flavor and appeal to consumers, potentially
increasing demand for the product and driving sales.
4. Consumer acceptance and preference for cassava polvoron may be influenced by
factors such as flavor, texture, appearance, packaging, and price. To maximize
consumer appeal, cassava polvoron may need to carefully consider these factors
and conduct market research to identify consumer preferences and trends.

SCOPE AND DELIMITATION

The focus of this study is the different flavors of polvoron that will sell inside the
school. The researchers will be using good quality ingredients to make sure that we make
polvoron that will be valued by our customers.
The purpose of this study is limited because we will be using a small capital for our
expenses, since the researchers are students, and the target audience is inside the
Bonuan Buquig National High School.

SIGNIFICANCE OF THE STUDY

The researchers believe that the experimenting of this research study will benefit
the following groups of people:

STUDENTS- The study can provide an opportunity to learn about the nutritional benefits
of cassava and how it can be used to create a popular Filipino snack. It can also
encourage them to appreciate local ingredients and promote the use of sustainable food
sources.

TEACHERS- Can use the study as reference material for their lessons on food and
nutrition, specifically on the use of alternative ingredients in food preparation. The study
can also be a basis for a classroom activity where students can create their own cassava
polvoron and compare it to the traditional wheat-based recipe.

RESELLERS- can benefit from the study as it can provide a potential new product for
their business. Cassava polvoron can offer a unique flavor and nutritional profile
compared to the traditional wheat-based polvoron, which can attract customers who are
health-conscious or looking for new food experiences.
POLVORON LOVER- This study lies in providing them with a healthier and more
sustainable alternative to the traditional wheat-based polvoron. With the increasing
demand for healthier snack options, cassava polvoron can offer a guilt-free indulgence
for those who are health-conscious. Additionally, this study can provide valuable
information on the sensory qualities of cassava polvoron, which can help improve its taste
and texture to cater to the preferences of Polvoron lovers.

CONCEPTUAL FRAMEWORK

INPUT: PROCESS: OUTPUT:

- Cooking Utensils
- Ingredients (e.g. sugar,
milk powder, butter)
- Packaging materials
The procedure on - Cassava polvoron
how to make cassava product
polvoron.
- Nutritional information
- Consumer feedback

FEEDBACK

- Consumer acceptance and preference of

cassava polvoron
- Suggestions for improving the product
- Profitability and sustainability of the
production process

The conceptual framework is a visual representation of the steps involved in the

production process of cassava polvoron and the corresponding outputs and feedback. It
provides a framework for understanding the factors that influence the production and
consumption of cassava polvoron.
THEORITICAL FRAMEWORK

The cassava polvoron can be based on several perspectives, including food

science. This perspective can focus on the chemical and physical properties of cassava
as a raw material for polvoron production. It can investigate the effects of processing
methods, such as toasting and milling, on the texture, flavor, and shelf-life of cassava
polvoron. It can also examine the nutritional value of cassava polvoron and its potential
health benefits. The cultural studies can explore the social and cultural significance of
cassava polvoron as a traditional Filipino food. It can analyze how cassava polvoron
reflects Filipino culinary traditions, values, and identity. It can also investigate the role of
cassava polvoron in Filipino celebrations, such as weddings and fiestas, and how it is
consumed and shared among family and friends.
Had a sustainability that can examine the environmental, economic, and social
sustainability of cassava polvoron production. It can investigate the environmental
impacts of cassava cultivation, such as deforestation and soil degradation, and how they
can be mitigated through sustainable practices. It can also analyze the economic and
social implications of cassava polvoron production, such as its potential to support small-
scale farmers and local communities.
Overall, the cassava polvoron can integrate multiple perspectives to provide a
comprehensive understanding of this traditional Filipino food, its production processes,
cultural significance, and sustainability implications.

DEFINITION OF TERMS

CASSAVA- a starchy root vegetable that is widely grown in tropical regions and is an
important source of food and income for many people.

CONSUMER ACCEPTANCE- the extent to which consumers are willing to try and
continue using a new product, based on factors such as taste, convenience, price, and
marketing.

COST BENEFIT ANALYSIS- a method used to evaluate the costs and benefits of a
proposed project or investment, to determine whether it is financially feasible.

GLUTEN FREE-- a term used to describe foods that do not contain gluten, a protein
found in wheat, barley, and rye that can cause problems for people with gluten-related
disorders.
NUTRITION PROFILE - the composition of a food or beverage in terms of its nutrient
content, including calories, fat, protein, carbohydrates, vitamins, and minerals.

POLVORON LOVER- a sweet confectionery that is popular in the Philippines and other
Spanish-speaking countries. It is traditionally made using flour, powdered milk, sugar, and
butter, and has a crumbly, powdery texture.