DERIVATION OF ROASTED

BREADNUT SEED
(ARTOCARPUS CAMANSI)
TO NUTRITIOUS FLOUR FOR
BREAD AND NOODLE MAKING

LIMAY NATIONAL HIGH SCHOOL

ADVISER MRS. JEAN E. ROQUE
STUDENTS CARLO AVEL FERNANDEZ, Carl Evan Nava, Jhanalyn
Lorenzo, cassandra Bernice Reyes, Celestine Miacah
Camacho
TABLE OF
CONTENTS
Page
I Abstract 3
II Introduction 4

III Methodology 12

IV Expected Outcome 14
I Abstract
There has always been many consumers of various foods like noodles and dough, yet it never
came to the realization that some of these food that we eat does not actually contain the nutrients
needed by the human body. Us people have to be very conscious with the food we eat, since many
unknown chemicals are now more commonly present in almost every food we eat. Although it is
very conventional in terms of it's cost and accessibility, it still wouldn't be the ideal food that people
should intake for their daily lives. Different varieties of doughs and noodles are present in our
world, but that doesn't mean that we should include it in our diet. Some may become more
unhealthy if they indulge in this way of dietary, that is why the researchers found this as a huge
issue towards human health. The research aims to improve the nutritional values of doughs and
noodles in order to lessen the possibility of having certain diseases, and to possibly help treat
hyperthyroidism. This activity can possibly make a huge impact on people's health, since it will be
using a very nutritious fruit, breadnut (Artocarpus camansi). Not only would it benefit in the human
health, but it also could utilize the fruit even further. After getting the desired product, the
investigators will be gathering fifteen ( 15 ) respondents to test and answer the following survey to
be given. Upon receiving the answered surveys, the accumulated results will be further observed3
 II Introduction
Background of the Study
Many noodles and doughs are produced almost everyday and it is
one of the most commonly consumed foods up until this day. Some
people are more inclined to eat instant noodles and commercially
produced bread since it is commonly more affordable and easy to
cook. However, if people keep on eating foods like this, they may
be prone to many diseases.

As a result, the researchers came up with the idea of making a

healthier version of noodles and doughs that people can consume.
The goal of this project is to make good utilization of Breadnut fruit
( Artocarpus camansi) and to let people eat their favorite noodles
and doughs without having the risks of certain diseases.
4
II Introduction
Statement of the problem
Up until now, noodles and dough are a common food that is consumed by many people, but
according to a separate study, most of the contents of it are low in nutritional values. This
becomes an issue, since it makes most people lack the needed nutrients and are more prone to
certain diseases. If we continue to overlook this unhealthy way of living, we would have more
casualties and people being rushed to the hospital. In regards to that, the objective of this
research is to lessen the chemical intake of the consumers and have a much healthier diet.

The research will seek to answer these following questions:

1. Can breadnut be actually used to make noodles and bread?
2. Would it encourage people to have a healthier diet?
3. Is there any notable significance between commercial bread - noodles and breadnut made
bread and noodles in terms of:
1. quality
2. taste
3. nutritional value 5
 II Introduction
Significance
The researchers chose this study so that they can improve the nutritional values of
bread and noodles. Study shows that it is full of nutrients like proteins, minerals, and
vitamins while being low in fatty acids. The research can furthermore benefit from
the following:

Environment: It utilizes Breadnut fruits to lessen the wasted amount of fruits.

Community: It could improve the health of many consumers and increase the
amount of nutrients that some people lack.

Future Research: They could refer and use this activity as a resource and if any
flaws are found, improvement can always be applied. 6
II Introduction
Objective
General: To make good use of breadnut fruit ( Artocarpus camansi ) and to supply
people with noodles and bread.

Specific: To have more noodles and bread that has many nutritional value in it's
content

7
II Introduction
Hypothesis
Ho - there is no significant difference between the commonly consumed bread and
noodles with breadnut made bread and noodles in terms of:,

a. affordability
b. accessibility
c. consumable

Ha - there is a significant difference between the normally consumed bread and

noodles with breadnut made bread and noodles in terms of:

a. taste
b. quality
c. ingredients 8
II Introduction

Scope and Delimitation

This project mainly focused on making bread and noodles

much more nutritious to consume. It will be made using
Breadnut fruit, which is common in the Philippines. But
because of the limited amount of budget that the researchers
have, the machineries could potentially be one the issues of
breadnut bread and noodles

9
III Methodology
Conceptual/Theoretical
Theoretical
Process
Input Output
- Procedure
Gathering of
• Breadnut fruit materials - bread
• Dehydrator Processing of
materials
and
• Grist mill
- Testing noodles
Taste test made of
Quality test
- Data collection
roasted
Response of breadnut
respondents seed
- Analysis
Differencing
commercial bread
and noodles against
breadnut bread and
noodles
12
 III Methodology

Process

The researchers will start to chop the

breadfruit into different wedges, then next
they will extract the seeds then proceed to
peel the skin right off the breadnut seeds
which will be then sliced, afterwards, they
will pull out a dehydrator and proceed to dry
the seeds which is then milled into flour using
grist mill.
13.
III Methodology

Gathering Data

The researchers will collect the data by

gathering fifteen ( 15 ) respondents to give a
rating to the breadnut bread and noodles

The sampling method that the investigators

will use is the simple random sampling.

14.
III Expected Outcome

• There would be less people having diseases

• More consumers will indulge in a healthier diet

• A bread and noodles that have good quality and

would suit the people's taste.

15
THANK YOU
for listening