ARTOCARPUS ODORATISSIMUS AS AN ALTERNATIVE SOURCE OF GLUTEN

An Investigatory Project Presented to the Faculty of Research Studies

Ozamiz City National High School Science and technology Implementing High School Ozamiz City, Philippines In Fulfillment Of the Requirements for Research I

Submitted by: Dindo S. Premacio II Clem Carlo Clemena Van Melbert Pongase Kent Henry Engracia

Abstract

This research study, Marang seeds as alternative source for commercial flour, aims to make use of the seeds from the fruit named marang. Today, commercial flour from cassava seem increasing, so the researcher decided to conduct an investigatory project which can lead into another source of flour which is inexpensive.The study involved the gathering of seeds from marang, if possibly they must be fresh. After gathering the seeds, they were soaked in water for at least 2 minute, then boil for about 20-30 minute.The outcome of this study is comparable to commercial flour with good quality. This also requires less effort, money and time in making out of the product. This can be even done at home without the use of high equipped machine because you will just boil in on a stove. And the most exciting feature of the study is you can gather the seed after you had the marang, then convert the seed into flour by the following methodology to be mentioned later. But, since it is no longer a season for marang, the researcher had just preserve seeds in jars and placed in a refrigerator.

Chapter 1 The Problem and Review of Related Literature Background of the Study Marang (Artocarpus odoratissimus) is not only as exotic as it sounds but also as it looks and tastes. This tropical fruit tree that grows on regions where temperature falls below 32 above zero which looks like jackfruit and seeded breadfruit, but it is great than either of these. Its indigenous in the Philippines, particularly in Mindanao where it is popularly grown especially from July to September. It contains protein, fat, carbohydrates, crude fiber, ash, calcium, phosphorus, iron, retinol, beta-carotene, vitamin A, thiamine, riboflavin, niacin, and ascorbic acid. The fruit has also a strong scent especially when it is ripe. The seeds are also edible; these are boiled or roasted.. It is propagated by budding, grafting, and marching. The seedlings are allowed to harden for at least two months when these are at least 1 foot tall with three pairs of leaves each. The ideal distance between seedlings in an open field is 6 m x 6 m in a square system. It can be intercropped while it is still unproductive. It starts to bear fruits at 4 to 5 years of age. (P. Goltra, 2008) Flour is a powder which is made by grinding cereal grains,

other seeds or roots (like Cassava). It is the main ingredient of bread making the availability of sufficient supplies of flour a major economic and political issue at various times throughout history. Wheat flour is one of the most important foods in European, North American, Middle Eastern, Indian and North African cultures, and is the main ingredient in most of their styles of breads and pastries. Flour is high in gluten protein, with 12.5-14% protein compared to 10-

12% protein in all-purpose flour. The increased protein binds to the flour to entrap carbon dioxide released by the yeast fermentation process, resulting in a stronger rise. Gluten is a composite formed from several different proteins. It is found most commonly in wheat and other related grains, such as barley and rye. Adding texture and a characteristic chewiness to baked goods, this ingredient is used in a wide variety of other foods as a thickener and binder, flavour enhancer, and protein supplement. Some people can develop intolerance to these proteins, however; a gluten-free diet often helps to alleviate symptoms caused by this intolerance and prevents further damage to the body. Marang contains gluten which is a protein composite found in food processed from wheat and related grain species, including barley and rye. It gives elasticity to dough, helping it to rise and to keep its shape, and often gives the final product a chewy texture. Gluten is a source of protein, both in foods prepared directly from sources containing it, and as an additive to foods otherwise low in protein. (P. Goltra, 2008)

Review of Related Literature Marang (Artocarpus odoratissimus) is not only as exotic as it sounds but also as it looks and tastes. This tropical fruit tree that wouldnt thrive in regions where temperature falls below 32 above zero looks like jackfruit and seeded breadfruit, but it is superior in quality to either of these. Its common in the Philippines, particularly in Mindanao where it is popularly grown especially from July to September. Marang tree grows to about 25 meters with a trunk diameter of 40 cm. It could grow in a wide range of soil types-from light to heavy soils-but it will grow better in deep, loamy soil with a pH ranging from 5.5-8. The seedlings are allowed to harden for at least two months when these are at least 1 foot tall with three pairs of leaves each. The ideal distance between seedlings in an open field is 6 m x 6 m in a square system. It can be intercropped while it is still unproductive. It starts to bear fruits at 4 to 5 years of age. Its fruit is 16 cm long, 13 cm in diameter, and weighs about 1,000 to 1,800 grams. Inside it is a white, soft, sweet, and aromatic flesh from which many whites seeds easily separate. (Jansen, P.C.M. 1991) Marang is a nutritious fruit; it contains protein, fat, carbohydrates, crude fiber, ash, calcium, phosphorus, iron, retinol, beta-carotene, vitamin A, thiamine, riboflavin, niacin, and ascorbic acid. Once opened, it should be consumed immediately or in just a few hours as it easily loses flavor and oxidizes. The seeds are also edible; these are boiled or roasted and can be processed into flour.(E. Sales, 2008) Flour is a powder which is made by grinding cereal grains, other seeds or roots It is the main ingredient of bread, which is a staple food for many cultures, making the availability of

adequate supplies of flour a major economic and political issue at various times throughout history. (V. & R. Petersen, 2009) Although there are many types of flour, all-purpose flour is used most frequently. Bread flour is higher in protein. Unbleached flour is simply not as white as bleached. Whole-wheat flour is brown in colour, and is derived from the complete wheat kernel (the bran and germ). Cake flour has the least amount of gluten of all wheat flours, making it best for light, delicate products such as sponge cakes, and some cookie batters. Cake flour often comes bleached, which gives it a bright, white appearance. Pastry flour also has low gluten content, though it contains a bit more than cake flour. High-gluten flour is milled from hard wheat and has high protein content, making it high in gluten. Most people think of flour in terms of wheat flour. In fact, flour can be ground from a variety of nuts and seeds. Spelt flour contains gluten. It can, however, be tolerated by people with gluten allergies. When making bread with spelt flour, the bread is not kneaded as long as other breads. Its gluten is not as durable as other

wheats.(V.&R.Petersen,2009) Gluten is a composite formed from several different proteins. It is found most commonly in wheat and other related grains, such as barley and rye. Adding texture and a characteristic chewiness to baked goods, this ingredient is used in a wide variety of other foods as a thickener and binder, flavour enhancer, and protein supplement. Some people can develop intolerance to these proteins, however; a gluten-free diet often helps to alleviate symptoms caused by this intolerance and prevents further damage to the body. Gluten is also used on its own as a protein supplement, particularly for people who do not have access to other protein sources. The protein it contains also makes it useful in meat

substitutes, especially those used in vegan and vegetarian diets. Imitation meats or wheat meats, such as seitan, are often made of concentrated gluten.(C.W.Wringley, 2006) Within gluten, there are actually four main proteins: albumins, glutelins, globulins, and prolamins. Glutelins and prolamins are found in higher concentrations in wheat, while albumins and globulins are more plentiful in corn and rice. Glutelins, in particular, are dangerous for those susceptible to intolerance because of the way that acids in the body break them down. Most of the protein in wheat 80% is made up of the prolamin called gliadin and the glutelin called glutenin. When these molecules are joined together due to a chemical reaction, they stretch and harden, allowing dough to form a light, airy loaf with a chewy texture. As a result, these proteins are commonly found in flour and other baking products.

Kneading dough creates the strands that help the gliadin and glutenin molecules to join or cross-link. The more the dough is kneaded, the more links are developed and the chewier the final product becomes. In addition, the proteins thicken when heated, trapping the carbon dioxide produced by yeast. This enables baked goods to rise more and retain their shape instead of crumbling.

The amount of gluten added to the flour can have an impact on the texture of the final product. Bread flour needs more of these proteins to produce a loaf that isn't too dense or crumbly, while pastry flour which should be flaky instead of chewy has less. The flour industry measures its concentration with a farinograph, an instrument used to indicate density and elasticity among other elements in flour. (C.W.Wringley, 2006)

Chapter 2 Methodology This Study Presents: Materials Marang fruit Mortar and pestle Spoon Container Frying pan

Procedure Boil the Marang seeds in the cauldron for about 15 minutes. Then, roast the boiled Marang seeds and wait until the colour changes to brown with black pigments. Then, peel the seeds coat. Gather the fried peeled Marang seeds into the mortar. Pound the fried peeled Marang seeds using the pestle until it is crushed into small pieces.

Statistical Treatment In this study, the researchers will be testing the possibility of Artocarpus Odoratissimus as an Alternative Source of Gluten which will be form into flour. The researchers used the analysis of variance (ANOVA) because the researchers want to know if there is any difference between groups on the variables. 11

Research Locale

Mindanao is widely known as the Philippines food basket. With the push for its modernization, business opportunities abound. Mindanao has the largest growth potential in the countrys food industry. Major food products are abundant in many places in Mindanao especially marang fruits. So, the researchers wont have any problems in terms of materials in making this study. The researchers focused in their hometown, Ozamiz City especially Catadman Acasia. The researchers choose Catadman Acasia because there are a lot of bakeries found in that area that needed so much flour and gluten that is why the researchers prefer it as their research locale. Research design Experimental Design, because our study there are many variables given and so that we may be able to predict the results on the conduct of the study.

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Acknowledgement

First and for most, I would like to extend my gratitude to GOD. For giving us the knowledge and confidence we need to finish the study and making it a successful one. We take this opportunity to express my profound gratitude and deep regards to my guide Mrs. Arlyn U. Granada for her exemplary guidance, monitoring and constant encouragement throughout the course of this study. The blessing, help and guidance given by her time to time shall carry me a long way in the journey of life on which I am about to embark. We also want take this opportunity to express a deep sense of gratitude to our family in helping us in our study by providing our needs, specifically financially help that gave us a chance to pursue the said study.

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Chapter III Results and discussion: Table 1.1 Significant Difference Between Artocarpus Odoratissimus Flour And Commercial Flour in terms smell, odor, taste. Type of Flour Commercial flour Marang Flour fruit Smell No Odor the smell Color White of Whitish Brown Taste Good Tastier

seeds Like

marang

According to the data, the commercial flour and marang seeds flour have different characteristics in terms of smell, color and taste. But according to the data result, we observe that the marang seeds is a good alternative source of flour. Table 1.2 Significant Difference Between Artocarpus Odoratissimus Flour And Commercial Flour In Terms of protein, fat, carbohydrates. A Marang seed flour Protein Fat Carbohydrates 11% - 15% 20% 54% - 72% (on dry weight basis)

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Commercial flour contains Protein Fat Carbohydrates 14% - 15% 24% 56% - 86%

The result of this product was successfully done by experimenting and we are so proud because we made it with no incidents happen. The product can be used in making product such as bread, hot cakes, and some flour product but not in exactly taste of the normal commercial flour but it can give us nutrients that we need every day such as carbohydrates, protein and fats.

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Conceptual Framework

Gathering of materials

1. 2. 3. 4. 5.

Marang fruit Mortar and pestle Spoon Container Frying pan

Making the product

Roast the marang seeds and wait until the colour changes to brown with black pigments. Then, peel the seeds and grind it into small pieces.

Gluten

Theoretical Framework A bakery is an establishment which produces and sells flour-based food baked in an oven such as bread, cakes, pastries and pies. Some retail bakeries are also cafs, serving coffee and tea to customers who wish to consume the baked goods on the premises. Many other bakery shops provide services for special occasions such as weddings, birthday parties, or even business affairs. Bakery shops can provide a wide range of cakes designs such as sheet cakes and tiered cakes. It was discovered around 6000 BC that wheat seeds could be crushed between simple millstones to make flour. The Romans were the first to grind seeds on cone mills. In 1879, at the beginning of the Industrial Era, the first steam mill was erected in London. In the 1930s, some flour began to be enriched with iron, niacin, thiamine and riboflavin. In the 1940s, mills started to enrich flour and folic acid was added to the list in the 1990s. Flour contains gluten which adds strength, gives better gas retention and elasticity which gives good structure and uniform shape to bread, gives better water absorption and retention, improves yield, product softness and extends shelf life of bread while enhancing its flavour. Unlike other seeds, marang seeds contain less gluten which is a good thing because it is much safer and easier way to have a good source of gluten.

Definition of terms Tropical- very hot places and often combined with a high degree of humidity. Exotic- strikingly annual and often very colourful and exciting or suggesting distant countries and unfamiliar cultures. Grains- cereal crops: a tiny individual piece of something such as sand or salt. Dough- mixture of flour and water, often with other ingredients such as yeast, oil, butter, salt and sugar, that becomes bread or pastry when baked

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Appendixes

Materials 1. Marang fruit

2. Mortar and pestle

3. Frying pan

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PROCEDURES: 1.Let the Marang fruit seeds dry under the heat of the sun for several days.

2. Roast the Marang fruit seeds using the frying pan.

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3. Get the thin peelings of the marang fruit seeds.

4. Crush the seeds using mortar and pestle

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5. Finally, put the crushed seeds into the grinder.

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Curriculum Vitae

Name: Kent Henry P. Engracia School: Ozamiz City National Highschool Sex: Male Age: 16 Birthdate: May 29, 1997 Birthplace: Ozamiz City Home Address: Banadero Ozamiz City Motto:Asthma was never a problem.

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Table of Contents TITLE PAGE. ABSTRACT i ACKNOWLEDGEMENT ii TABLE OF CONTENTS ..iii LIST OF TABLES .. v LIST OF FIGURES .. vi CHAPTER 1. THE PROBLEM AND REVIEW OF RELATED LITERATURE Introduction 1 Review of Related Literature. 3 Conceptual Framework.. 6 Statement of the Problem .. 8 Scope and Limitation. 9 Significance of the Study 9 Definition of terms. 10 2. METHOD Materials and Procedures .. 11 Statistical Tool .. 11 Research Locale 12 Research Design 12 3. RESULT AND DISCUSSION Result and discussion 13 4. SUMMARY, CONCLUSION, AND RECOMMENDATION Summary of findings 15 Recommendation .. 15 Conclusion 16 iii

BIBLIOGRAPHY . 17 APPENDICES a. Materials . 19 b. Preparation .. 19 c. Procedure ... 19

Curriculum Vitae 22

iv

List of Tables Table Title Page 13

Table 1.1 Significant Difference Between Artocarpus Odoratissimus Flour And Commercial Table 1.2 Flour In Terms of protein, fat, carbohydrates.

Significant Difference Between Artocarpus Odoratissimus Flour And Commercial Flour in terms smell, odor, taste.

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List of Figures Figure 1 Title Conceptual Framework Page 6

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Bibliography

References

De la Cruz, Jr., F.S. 1991. Chrysophyllum cainito L. and Artocarpus odoratissimus Blanco. p. 115-117 and 94-96. In. Plant Resources of South-East Asia. 2. Edible Fruits and Nuts. E.W.M. Verheij and R.E. Coronel (eds.). PROSEA, Pudoc, Wageningen.

Jansen, P.C.M. 1991. Artocarpus integer (Thunb.) Merr. pp. 91-94. In. Plant Resources of South-East Asia. 2. Edible Fruits and Nuts. E.W.M. Verheij and R.E. Coronel (eds.). PROSEA, Pudoc, Wageningen.

Carangal, A.R., Gonzalez, L.G. and Daguman, I.L. 1961. The acid constituents of some Philippines fruits. Philip. Agri. 44 (10): 519-519.

De Bruijn, J. 1991. Clausena lansium (Lour.) skeels. pp. 141-143. In. Plant Resources of South-East Asia. 2. Edible Fruits and Nuts. E.W.M. Verheij and R.E. Coronel (eds.). PROSEA, Pudoc, Wageningen.

Anon 1992. Nutritive Values of Thai Foods. Nutrition Division, Department of Health, Ministry of Public Health, Thailand (in Thai).

Department of Agriculture. 1995. PHILIPPINES: Country Report to the FAO Technical Conference on Genetic Resources (Leipzig, 1996). Quezon City,Philippines

Bangayanon, B, 2008, http://suite101.com/article/the-marang-a66563#ixzz25R4gEg2B

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Significance of the Study This project aims to help improve the nutrient values we could get from ordinary bread. It is believed that the project is significant to the following: Our economy, the study will greatly help lessen our dependence on wheat which is used in other ordinary pastry products. It can also be a source of livelihood for the people. Filipino consumers, this study will benefit them in terms of practicality. The study introduces the bread of higher nutrient values with less expense. And the youth, the researchers aim to let them benefit from the good nutrition of marang seeds, that was used in the making of the said flour. They will be aware of the other uses of marang seeds and could be their basis for future investigations and improvements

Scope and Limitations This study only covers on the source of gluten and flour in our community and also for the bakeries that needs much of flour in making theirs breads, cakes and other desserts they can make out of flour.

Statement of the Problem

This study is all about The Feasibility Of Grind Marang Seeds As Substitution For Flour." Flour is very useful because it has many uses specially in making food. Bakery owners have problems in their budget for flour because she realized that aside from planting seeds, we can use it as flour which is cheaper but with good qualities like the commercial ones and it is easily produces or gathered. This seeks to answer the following questions: 1. Is there a significant difference between Artocarpus odoratissimus flour and commercial flour in terms: a. Color b. Odor c. Taste 2. Is there a significant difference between Artocarpus odoratissimus flour and commercial flour in terms: a. Protein content b. Fat content c. Carbohydrates content

Chapter IV

Summary of Findings In table 1.1; according to the data, the commercial flour and marang seeds flour have different characteristics in terms of smell, color and taste. But according to the data result, we observe that the marang seeds is a good alternative source of flour.

In table 1.2, the result of this product was successfully done by experimenting and we are so proud because we made it with no incidents happen. The product can be used in making product such as bread, hot cakes, and some flour product but not in exactly taste of the normal commercial flour but it can give us nutrients that we need every day such as carbohydrates, protein and fats. Recommendation: The research would like to recommend that you use any other kind of fruit in making flour and not only Artocarpus Odoratissimus. You can use any kind of as long as it is edible, such as jackfruits and durian fruit seeds. You should also be and hardworking in making this study so that you can achieve your goal; in making this study you have to expose the seeds to the sunlight for approximately 2 days instead of one day only, so that its going to be much easier for you to pound the seeds. You can also try other parts of marang fruit in making other products.

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Conclusion: We gathered all the information and sum it all up. After gathering all the information we found out that the Artocarpus Odoratissimis seeds or marang seeds is a good alternative for flour.

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Curriculum Vitae

Name: Clem Carlo B. Clemena School: Ozamiz City National Highschool Sex: Male Age: 15 Birthdate: October 24,1997 Birthplace: Ozamiz City Home Address: Catadman Acasia, Ozamiz City Motto: No man is an island

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Curriculum Vitae

Name: Van Melbert Pongase School: Ozamiz City National Highschool Sex: Male Age: 15 Birthdate: September 19,1997 Birthplace: Ozamiz City Home Address: Dimaluna, Ozamiz City Motto: You only live once

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Curriculum Vitae

Name: Dindo Premacio II School: Ozamiz City National Highschool Sex: Male Age: 16 Birthdate: October 30,1996 Birthplace: Ozamiz City Home Address: Cota Area, Ozamiz City Motto: Time is gold

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ARTOCARPUS ODORATISSIMUS AS AN ALTERNATIVE SOURCE OF GLUTEN

An Investigatory Project Presented to The Faculty of Research Studies

Ozamiz City National High School Science and Technology Implementing High School Ozamiz City, Philippines

In Fulfillment Of the Requirements for Research II

Clem Carlo B. Clemea Kent Henry P. Engracia Van Melbert D. Pongase Dindo S. Premacio II

March 2013