“MAKING BANANA PANCAKE USING MARANG FLOUR”

A Research Proposal Presented to

The Faculty of Sominot National High School

Junior High School

In partial fulfillment of the Requirements

For Grade 10 Science Curriculum

Alingatong, Estella Marie C.

Tapayan, Hazmin Jane B.

Gooc, Nora Jane B.

 MAKING BANANA PANCAKE OUT OF MARANG FLOUR

CHAPTER 1

INTRODUCTION

On todays time, most of the people relies on products that are ready made, they pay too
much attention to products that are sometimes heavy price and not to the sources of livelihood
that’s just only in the corner waiting for someone to make them valuable. People had forgotten that
these sources can be turn into something helpful and convenient to the community.

Deciding and doing an experiment needs a lot of time, machines and equipment, but this
product is the simplest product an individual can conduct because it is less on ingredients, and main
ingredient is sustainable in the community, and of course it is much lesser an individual can spend
their money on, instead buying commercial flour, make flour out of marang seeds instead.
 The researchers has the goal to pursue this study, to help and provide alternatives for
commercial products and to help student, poor people and to those people who are jobless. The
researcher also chose this study to provide simple solution to the fact that not all people can afford
commercial flour because some finds it expensive, the product of this study can also be a new source
of livelihood for the people in the community.

Marang trees are very rampant in the Philippines, specially in Mindanao and pancakes are
known for having the most basic procedures and affordable ingredients, in this connection people
will no longer need to buy commercial flour and make their own flour composed of marang seeds
instead. This way, less expenses and it can even be used as business.

THEORETICAL FRAMEWORK

EFFECTIVENESS OF MAKING BANANA PANCAKE OUT OF MARANG

FLOUR

DEPENDENT VARIABLE :
Pancake in terms of;
INDEPENDENT VARIABLE :
 Texture
 Odor
Marang Seeds as Flour  Color
 Taste
 Taste
Figure 1. The Theoritical Framework of the Study

CONCEPTUAL FRAMEWORK

The conceptual framework of this study is illustrated in a schematic diagram, figure 1. As

seen in the figure 1, the study has 2 variable the independent and dependent variable. The
independent variable is the Marang seeds as flour in the first table which affect the dependent
variable, the banana pancake in terms of texture, odor, color, and taste which is inside the second
table.

STATEMENT OF THE PROBLEM

This study aims to determine and provide short description on how effective marang flour as
main ingredient in making pancakes.
 The study answers the following questions:

1. Is marang flour effective in making banana pancake?

2. Is there a significance difference between the commercial flour as banana pancake and the
Marang flour as banana pancake? In terms of:
a. Texture
b. Odor
c. Color
d. Taste
3. Is it beneficial to the people in the community?
4. Is it expensive?

HYPOTHESIS

Ho: there is no significance difference between pancakes and marang flour

Ha: there is significance difference between pancakes and marang flour

SIGNIFICANCE OF THE STUDY

The importance of this study is to make use of the unvalued sources of livelihood like marang
seeds, and to provide sustainable and affordable kind of flour that is an alternative to commercial
flour. The result of this study will benefit the students, poor people, and future researchers.

To the students. The result of this product can be a business to students, because the study
taught them how to be thrifty and find a new source of income.

To the poor people. They can access flour easily, without using much effort and spending
more money. They can make whatever they want without them spending much to buy commercial
flours.

To the future researchers. The findings of this study will be future researchers reference.

SCOPE AND DELIMITATION OF THE STUDY

This study if focused on the importance and effective of marang seeds as flour in making
banana pancake. The study is exploratory in nature and limited to the time when it is a season for
Marang. This research is associated in a quantitative form, in where the researchers are going to
apply it to the community and observe the effect of the outcome product.

DEFINITION OF TERMS

Marang – An evergreen plant, it grows to 25 meters and has round fruits, which become yellow-
green when ripe and are covered with thorns

Seeds - A seed is the part of a seed plant which can grow into a new plant.
Flour – powder made from grain, esp. Wheat, used for making bread, cakes, pasta, pastry.

Pancake- A thin, flat cake of batter, usually fried and turned in a pan.

Expensive – costs a lot of money

Cheap – low in price; worth more than its cost.

 CHAPTER 2

REVIEW OF RELATED LITERATURE AND STUDY

This chapter provides the concepts, theories, and ideas that the researchers used as background of
the study. It covers the review of existing relevant literature which was explain by its concerns.

REVIEW OF RELATED LITERATURE

Marang, scientifically known as Artocarpus odoratissimus, is a tropical fruit produced in the

Philippines, notably in Mindanao’s marginal and mountainous locations such as the Zamboanga
Peninsula (Martinez & Perez, 2016).

It is found to be endemic to Borneo Island, and this species has been introduced in the
Philippines (Soepadmo & Saw, 2000).

The fruit is highly regarded in the region, particularly in Sabah, Malaysia, where it is locally
known as ‘tarap’ (Abu Bakar et al., 2009) added.

Similarly, marang trees, a tree that bears Marang fruit, may reach a height of 20–25 m and
are normally cultivated from seed; fruiting begins when the tree is around 4 to 5-year-old
(Noorfarahzilah et al., 2017).

(Galang, 1955; Subhadrabandhu, 2001), also stated that in terms of morphology, the fruit
has an intermediate form between jackfruit and breadfruit (Galang, 1955; Subhadrabandhu, 2001).

According to the Philippine Statistics Authority PSA (2016), the estimated volume of
Marang fruit production in the country reaches up to 43.5 metric tons in 2014. This means that more
than 26 metric tons of this product are discarded that year as the flesh only covers around 40%,
while 60% of the total weight is not utilized and is considered waste (Abu Bakar et al., 2009).

Moreover, the fruit is composed of different nutritional components such as carbohydrates,

protein, fats, crude fiber, ash, potassium, calcium, sodium, phosphorus, iron, retinol, beta-carotene,
vitamin A, vitamin B1 (thiamine), vitamin B2 (riboflavin), vitamin B3 (niacin), and vitamin C (ascorbic
acid) (Tang et al., 2013).

Furthermore, marang fruit has several economic and nutritional benefits, the plant has
numerous advantages as a successful multifunctional crop for fruit and timber production (de
Almeida Lopes et al., 2018).

It is also an excellent source of minerals, which can help with stroke, blood pressure, heart
and renal diseases, anxiety, and stress, as well as improve muscular strength, metabolism, water
balance, electrolytic processes, and the neurological system (Martinez & Perez, 2016).

REVIEW OF RELATED STUDIES

In the past years, only a few studies have been done to try to make Marang fruit waste more
valuable, which has left it neglected and with a lot of room to grow.
 The Marang fruit’s composition is a major factor in defining its possible uses and
applications. The fruit is a sought-after resource for many different businesses due to its varied
bioactive components and strong nutritional profile. Numerous investigations into the Marang fruit’s
composition have shed light on its nutritional value and chemical composition. (Tang et al., 2013)

A study on the nutritional makeup of Marang seeds by Masri et al. (2017) found that they are
an important source of fat, protein, and dietary fibre. The results of their investigation demonstrate
the possible nutritional advantages of using Marang seeds in our diets.

Similarly, the meat and seeds of Marang are high in carbs, including 82.70% and 59.20%,
respectively, according to a study by (Ismail et al., 2021). Furthermore, the fruit’s largest mineral
component was potassium, which ranged from 905.61 mg/100 g (found in the seeds) to 1210.40
mg/100 g (found in the flesh). The flesh portion also showed significant concentrations of fructose
(26.7 g/100 g), glucose (25.38 g/100 g), and vitamin B1 (11.07 mg/100 g).

In addition, Numerous bioactive substances, including phenolic, alkaloid, flavonoid, and

steroid/triterpenoid chemicals, are also present in the fruit’s leaves (Naspiah & Pratama, 2021).

According to the findings of (Ragasa et al.,2014), the chemical examination of the

dichloromethane extract obtained from the leaves of Artocarpus altilis has revealed the presence of
various compounds including β-sitosterol, unsaturated triglycerides, squalene, polyprenol, lutein,
and unsaturated fatty acids. Similarly, the dichloromethane extract of A. Odoratissimus has provided
β-sitosterol, unsaturated fatty acids, and hydrocarbons from the fruit rind, as well as unsaturated
fatty acids from the flesh and seeds of the fruit.

Furthermore, research has been conducted on the potential of Marang fruit waste as a
source of environmentally friendly biosorbents or adsorbents for the elimination of different
hazardous substances and heavy metals (Lim et al., 2016; Zaidi et al., 2018a, 2019).

Moreover, the characterization of Marang fruit waste as a potential energy source in the
form of briquettes has been conducted by (Hesty, 2012). The study findings demonstrated the
renewable potential of Marang fruit wastes for the production of briquettes.

Other studies, has centred on describing and assessing the potential of Marang seeds as a
source of different bioactive compounds and as raw materials for flour production (Masri et al., 2012,
2017; González-Aguilar et al., 2008;).

CHAPTER 3

RESEARCH METHODOLOGY

This chapter presents the methods used, research instrument, validation of the instrument,
data, gathering procedure, sampling design and statistical treatment of the data

RESEARCH DESIGN
 This study determines the effectiveness of marang seeds as flour in making banana pancake,
and this study is also designed to be a quantitative experimental research design. Experimental
research design may change a number of independent variable to see how they affect one or more
dependent variables. It is possible to test hypotheses, investigate novel concepts, and create theories
by conducting research that establishes cause-and-effect links between variables.

RESEARCH SETTING/LOCALE

The research environment of this study is at Purok Eva I, located in Eastern Poblacion
Sominot Zamboanga del Sur.

RESPONDENTS OF THE STUDY

The participants of this study are the residents of Purok Eva I. There are 160 residents that
are selected. Each participant will be given the finish product with the questionnaire prepared by the
researcher for the residents to rate how effective making pancake using marang flour.

SAMPLING DESIGN

Simple random sampling design is used in organizing the respondents and fishbowl
technique is the method researchers used in choosing the participants. Simple random sampling is a
sampling method in which each member of a population has equal chance of being selected.

RESEARCH INSTRUMENT

The instrument used in gathering the data is the likert scale survey questionnaire. It contains
the characteristics of a pancake and the participants shall answer based on what they have observed
or comment about the product.

Determining the responses of the participants from Purok Eva1 on what are their comments
and perspectives about the banana pancake made out of marang flour.

RANKING SCALE

1 Poor

2 Needs Improvement

3 Good
4 Recommend
5 Excellent

VALIDATION OF THE INSTRUMENT

STATISTICAL TREATMENT

The data acquired from the participants is presented using the T-test, which acts as the basic
principles for analysis, presentation, and interpretation.

The T test is used to compare the means of two groups. It is often used in hypothesis testing
to determine whether a process or treatment actually has an effect on the population of interest.

t = M – µ Sx, sample mean (M) minus population mean you are comparing your sample to
(µ), divided by the standard error (Sx).

TOOLS AND INGREDIENT

 Grinder
 Cooking strainer
 Bowl
 Marang seeds

PROCEDURE

Step 1: after eating marang we are going to gather the seeds and we will wash it then, soak it
on

Step 2: dry the marang seeds.

Step 3: toast the seeds, toast it for 10-20minutes.

Step 4: afterwards, pill the seeds

Step 5: using grinder, grind the seeds thoroughly until fine texture results. (In grinding the
seeds

(Make it sure that it is purely dried because when you grind it an wet it will not become a
powder)

Step 6: pack in cellophane or jar

Step 7: store in cool or dry place

Step 8: mix it with a pancake ingredients, and cook.