NUTRITIONAL ANALYSIS AND

CULINARY POTENTIAL:

CONTRASTING BOUGAINVILLEA

AND KANGKONG CHIPS

CHAPTER I

Introduction

The researchers made a deliberate choice to focus on a botanical element that is ubiquitous

within our local community, Barangay Balibago, situated in Sta. Rosa City, Laguna. Among

the many species of plants that thrive in our neighborhood, Bougainvillaea stands out as one

of the most prevalent and recognizable. These plants contribute to the vibrant aesthetics of

our surroundings with their numerous colorful and vibrant flowers, with magenta being the

most frequently observed hue. This prominence in our community piqued the curiosity of the

researchers, leading them to explore the potential of Bougainvillaea plants for a unique and

innovative product.

Bougainvillaea's year-round growth cycle and ease of maintenance have garnered attention

beyond our local borders. It is increasingly being cultivated in various regions worldwide,

owing to its adaptability to different environmental conditions. Drawing inspiration from this

adaptability and the creativity that characterizes the Filipino spirit, the researchers decided to

embark on a journey to develop a distinctive product: Bougainvillea petal chips. This

initiative reflects the sense of solidarity and support that Filipinos extend to one another, with

a shared commitment to nurturing creativity and adaptability.

The decision to introduce Bougainvillea petal chips as an alternative to the traditional

kangkong chips is driven by a desire to offer a simple yet visually captivating snack option.

Kangkong chips, a beloved snack in Filipino cuisine, are known for their unique taste and

crunchiness. However, the researchers recognized the potential of Bougainvillea chips to

offer a new and intriguing snacking experience while also exploring the possibility of

enhanced nutritional benefits.

The research team's objective revolves around a comparative analysis of the nutritional value

and potential health impacts of both kangkong chips and Bougainvillea chips. By doing so,

they aim to determine which of the two products outshines the other in terms of health

benefits and overall proficiency as a plant-based chip. This endeavor not only contributes to

the diversification of local snack options but also holds the promise of unlocking the hidden

potential of Bougainvillea as a more wholesome and nutritious alternative. Through their

work, the researchers hope to shed light on the unique attributes of Bougainvillea chips and

potentially elevate this local botanical treasure into the spotlight as a health-conscious and

flavorful snack choice.

Significance of the Study

Based on the researcher's study, those who eat Bougainvillea petal chips are most likely to

gain the health benefits of Bougainvilleas. The researcher's also discussed that this could

really help the farmers who have a hard time earning money. This study could help them find
an alternative way to get more income. The Bougainvillea petal chips are much healthier due

to the fact that the entrepreneurs use vegetable oil instead of coconut oil. According to their

investigation, when making the kangkong chips, they used coconut oil to deep fry them,

while the entrepreneurs used vegetable oil when deep frying the bougainvillea petal chips, for

the reason that vegetable oil is much more healthy and generally considered healthier since it

has a lower proportion of saturated fats. The researchers also thought of this as an opportunity

to introduce a new product that could compete with kangkong chips when it comes to

producing chips while still maintaining its health benefits.

Statement of the Problem

The preparation methods impact on the taste and texture of Bougainvillaea and Kangkong

chips. Bougainvillaea and Kangkong chips consumption’s influence health factors such as

digestion, inflammation and its supply of anti oxidant properties. Different marketing

strategies influence people's willingness to try and purchase Bougainvillaea and Kangkong

chips, considering cultural preferences and acceptance.

Conceptual Framework

The conceptual framework presents 2 main variables: the Independent and Dependent

variable in the research. The independent variable or what they can control is how they

analyze the health benefits and nutrition in their chosen Bougainvillea flower and also how

far it can reach in terms of culinary popularity and edibility. Next, the dependent variable is

what the Bougainvillea will be compared to. This variable will not be changed but will only

follow the analysis that the Bougainvillea will go through in order to thoroughly compare

each one’s nutritional content and potential in the culinary market.

 INDEPENDENT VARIABLE DEPENDENT VARIABLE

Nutritional Analysis and Culinary Bougainvillea chips Contrasting to Kangkong

Potential of Bougainvillea Chips Chips

Theoretical Framework

According to Elle Nadine’s Analysis on ACM Digital Library it is stated that there are new

preparation innovations regarding vegetable chips, specifically new rising methods on its

drying process. 210 respondents were asked regarding vegetable chips, environmental

concerns, health consciousness, shopping value, to analyze if all these factors have an effect

on its purchase intentions or culinary potential. This analysis was utilized to determine what

influences consumers willingness to try these chips.

Hypothesis

The difference in health benefits between Bougainvillea and Kangkong Chips.

Null hypothesis:

The bougainvillea flower petal chips are not healthier than the kangkong chips.

Alternative hypothesis:

The bougainvillea flower petal chips are healthier than the kangkong chips.

Scope and Delimitation

The researchers aim to target chip enthusiasts, particularly through their well known flower

the Bougainvillaea. However, the researchers face certain constraints in their business that

hinder their expansion. One limitation is the ability to produce only modest quantities of

products each day due to the high amount of flower petals needed and each flower only

provides 2-4 petals, which prevents them from mass producing. Furthermore, the lack of

variety in their products may cause consumers to easily lose interest. To overcome these

limitations, the researchers plan to give opportunities to people to act as producers for their

Bougainvillaea Flowers and they will act as its number 1 consumer. The researchers will then

franchise their business to various locations once they have gained enough profit, and they

also plan to introduce new flavors through different powders or cooking styles.

Definition of terms

Kangkong chips are crispy deep-fried Filipino appetizers made with water spinach

(kangkong) leaves coated with an egg and flour batter. It is eaten dipped in various sawsawan

dipping sauces or mayonnaise.

Bougainvillea Popular for decorations, comes in different colors. They’re evergreen.They

tolerate drought but need a lot of sunlight. Soil must be well-draining to reach its potential.

Bougainvillaea Plants can climb and trail structures. It is cherished for it is beautiful and is a

favored choice to add it to gardens and landscapes.

 CHAPTER II

Introductory Paragraph

Research entails a systematic examination and study of materials and sources with the aim of

establishing factual information and drawing fresh conclusions. In the community of Santa

Rosa, both Bougainvillea and Kangkong present novel culinary possibilities. Bougainvillea,

renowned for its vibrant presence, holds a special place in the community, while Kangkong

chips, featuring leafy green vegetables, have global recognition. The research endeavours will

highlight the significant potential, particularly of Bougainvillea flowers, to influence and

enhance the community's food culture, introducing innovative culinary dimensions.

Related Literature

1. According to an article on Research Gate from Sandhya, Deepika D. from the

department of botany elaborated on the benefits of flowers generally. Mentioning its

significant amounts of nutrients, delightful taste, and its low amount of calories. She

also states the process on how to eat and grow edible flowers.

2. As stated by an article by Ewa Matyjaszczyk and Maria Smiechowska on Science

Direct, the consumption of flowers is growing into a trend. Due to their physical

properties and appeal. Even though flowers present many benefits, safety concerns
 may arise due to chemical impurities and microbial contamination. Awareness should

be raised in order to reduce the hazards of flower consumption.

3. In line with the article on Taylor n Francis Online by Luana Fernandes, Susana Casal,

and their group the global market for flowers is experiencing significant growth. The

emergence of this market produces various challenges for producers and consumers.

4. According to a research article on “ijppr” by Ivanka Petrova, Nadezhda Petkova and

Ivan Ivanov the consumption of flowers is gaining popularity in human nutrition

mainly in Bulgaria. These flowers are being recognized as a natural source of

antioxidants for the human diet. Edible flowers could enhance the nutritional values

of dishes, offering safe antioxidants and natural colouring for the food industry

5. Palatable blossoms are utilised in various styles of cooking and can be tracked down

on menus everywhere. Not all blossoms are protected to eat, however those that are

can offer a one of a kind explosion of flavour and variety to many dishes, including

servings of mixed greens, sauces, drinks and entrées. Some of them might

significantly offer medical advantages.

6. According to an article on Healthline.com, by Maya Feller, MS, RD, CN, 11 various

types of flowers are elaborated on their benefits and purposes. Nowadays, edible

flowers are used for different cuisines and found in menus all over the world. It also

explains that not all flowers are safe to eat, even though they each provide unique

flavour and each also provide risks in consumption.

 7. According to an article by Reem Kokhar on scmp.com she introduces and explains the

different benefits of edible flowers to our health. Mainly going into their benefits to

our skin, digestion, and anti inflammatory properties. They are also an excellent way

to incorporate natural colour, texture, and flavour into dishes and cuisines.

Related Studies

1. According to Jacqueline Aparecida Takahashi from science direct, flowers are a

popular part of traditional cuisine and alternative medicine, with many species being

considered more than just a garnish due to their nutritional value. They offer protein

and essential amino acids, making them an important segment for the food market.

Research on consumer behaviour and purchase intent is exploring edible flower

attributes to conquer this promising market. Socio-cultural factors and the extraction

of bioactive compounds from flowers are also being studied. Proper taxonomy and

toxicological profiles are needed to stimulate consumption and create a good practice

manual for flower cultivation and preparation.

2. According to Nadhila Prabawai from MDPI, talks about the long existence and

consumption of edible flowers from different corners of the world. It also states that

edible flowers can be applied to a variety of needs as a food component. Fruit or non

fruit flowers, most of them are not ready to eat and require a specific cooking process

in order to turn the flowers into something fit for consumption. Many researches and
 experiments are arising in order to determine the phytochemical and their functional

properties in flowers.

3. As reported by the authors; Liqing Qiu, Min Zhang, Ronghua Ju along with others

from research gate, rose blossom chips were delivered by freeze drying, pulse spouted

vacuum-microwave freeze drying, vacuum-microwave freeze drying, and microwave-

assisted vacuum drying. Drying time, variety ascribes (L*, a*, b* and h), flavour,

surface, L-ascorbic acid, flavonoids content, shrinkage esteem, DPPH extremist

rummaging limit, and microstructure were analysed. Results showed that microwave-

assisted vacuum drying was the quickest (120 min) technique for drying and freeze

drying was the slowest (560 min) strategy to accomplish the objective dampness

content (under 5%). Taking into account item quality, freeze drying tests displayed

the most elevated L-ascorbic acid (2.40 ± 0.14 mg/100 g) and flavonoids content

(88.33 ± 0.22 mg/100 g), with the most grounded DPPH extremist searching limit,

trailed by pulse spouted vacuum-microwave freeze drying tests. Furthermore, freeze

drying tests showed the most minimal shrinkage (3.89 ± 0.01%) trailed by pulse

spouted vacuum-microwave freeze drying tests (15.02 ± 0.02%) while the

microwave-assisted vacuum drying chips had the most noteworthy shrinkage (50.12 ±

0.12%). Freeze drying and pulse spouted vacuum-microwave freeze drying tests

displayed free permeable construction, while vacuum-microwave free drying and

microwave-assisted vacuum-drying tests showed a more conservative design. Taking

into account the drying time and item quality thoroughly, pulse spouted vacuum-

microwave freeze drying was a novel and promising drying strategy to create great

rose bloom chips.

 4. According to Mohd. Ahmar Rauf from Science Direct, they researched the

extractions of Zinc Oxide in Bougainvillea to test for antimicrobial and anticancer

activity. In this research, they used the plant's bacterial strains and Pancreatic cancer

cell lines. They used various synthesizing methods to reduce compounds that cause or

invite cancer to our bodies.

5. According to Ganesamoorthy Janarny of The Journal of Food Biochemistry, their

study about phytochemicals was known to have numerous health benefits to humans.

They found out that the major groups of dietary phytochemicals in edible flowers

include flavonoids, phenolic acids, and anthocyanins and they are capable of exerting

antioxidant, anti-inflammatory, anti-diabetic, anticancer, cardioprotective,

hepatoprotective gastroprotective, and genoprotective effects.

6. According to Marta Skrajda-Brdak from Science Direct, since the ancient times edible

flowers have been consumed for their therapeutic properties and their other various

benefits inducing anti-anxiety, anti-cancer, anti-diabetic, anti-inflammatory,

antioxidant, diuretic, anthelmintic, immunomodulatory and anti-microbial. It is also

popular in culinary applications, because it improves aesthetic value, taste, flavour,

and appearance of dishes.

Synthesis

The study looks at the potential for kangkong and bougainvillaea flowers to improve culinary

tradition. They have advantages including good nutrition, delicious flavours, and low

calories. The use of edible flowers in food is growing in popularity worldwide. Not all

flowers are safe to eat, but many do offer interesting flavours and health benefits.
Topics like flower characteristics, customer behavior, cultural considerations, and compound

extraction are all covered in the research. Knowing this makes it easier to appreciate how

flowers are used in cooking.

We need to produce correct identification and safety information to promote the use of edible

flowers and ensure safe growing. This serves as the cornerstone for the development of a

thorough growing and cooking guide as well as safe and delicious culinary flower use.
 CHAPTER III

Research Design

In this study, the researchers used an elaborate design, focusing on measurable, meaningful,

and practical results. This is suitable for the study since the questionnaires in the survey

helped in providing knowledge to the respondents and helped in answering the SOP’s of the

researcher. This research design is effective in order find out and discover more about the

different factors and characteristics of healthy vegetable chips, whether taste, texture and its

health benefits.

Sampling Technique

The sampling technique used in our study is Purposive Sampling because we had to

deliberately select participants or respondents fit for our survey criteria. The study focused on

respondents from the Junior High School Department, specifically those in Grades 7 to 10 of

The Dominican College Of Sta Rosa S.Y. 2023-2024.

Research Respondents

The researchers' respondents are the Junior High school students of the Dominican College of

Sta. Rosa S. Y. 2023-2024. The researchers’ aim to conduct a pre-survey with the intention of

giving out free samples of Bougainvillea flower petal chips for approximately 200 students in

the Junior High school building.

Research Environment

The study took place at the Dominican College of Sta Rosa Laguna. The researchers aimed to

inquire about JHS’ knowledge on the benefits and factors regarding healthy vegetable chips.
Focusing on the chip’s health benefits and how it improves health and bodies such as its

effects on digestion, inflammation, etc.

Research Instrument

To gather accurate data efficiently, the researchers will be using questionnaires as our

research instrument. The questionnaires will be answered by the students of the Junior

Highschool of Dominican College. The researchers will then use the results and data in order

to gain more knowledge or to learn more about their product. The results and data will also be

used to analyze the product and improve its different characteristics.

Data Gathering

The researchers from the Group Efficient of Grade 10 St. Rose requested permission from the

department heads of Dominican College of Sta. Rosa to conduct a survey. The researchers

gathered information from the entirety of the Junior High School; grades 7-10, both sections.

All information and responses obtained by the survey will be kept private and confidential by

the researchers. The researchers will use the responses to learn more about their product from

consumers and to learn how to further improve the product.

Statistical Treatment

Statistical Treatment is essential to ensure that the data is available in the correct format.

Collecting raw data is one of the only aspects of an experiment. Furthermore, it is equally

important to organize the data so that appropriate conclusions can be drawn. Use of

frequency and percentage distributions to represent percentages of observed data. This

process determines the total number of observations within each data point.
The researchers used descriptive statistics to examine the JHS students in order to know how

many savored Bougainvillea flower petal chips. Researchers utilized the percentage formula

for reliable results, converting frequencies to percentages and determining respondents'

average scores to measure central tendency.

Formula:

f
—— X 100 = %
n

% - percentage

f - Frequency (tally)

n - Total frequency / no. of respondents