BILIMBI CON PORK BROTH CUBES

A Science Investigatory Project

Presented to:
Division Scilympics 2016

Presented by:
Noelle P. De Luna
Jonalyn R. Resurecction
Ronadel D. Regalado

Research Advisers
Mrs. Rocelyn P. De Luna
Mr. Carlito P. Pizarra

Abstract

This experimental research aimed to investigate the feasibility of Bilimbi fruit better
known as Kalamias in the locality of Santa Cruz. It also investigated the viability of corn starch
or pounded rice as binding ingredients to compose the ingredients in making broth cubes.
Results revealed that both corn starch and pounded rice were good binding ingredients in
producing broth cubes out of Kalamias, yet researchers opted to use the pounded rice because it
is cheaper and always available in a typical household. Findings underscored the feasibility of
Bilimbi fruit or Kalamias as alternative broth cube to commercial broth cubes which are
chemical based.

Background
Averrhoa Bilimbi, commonly known as bilimbi, is a sour, tangy, juicy fruit which makes
a regular appearance in the Coastal Karnataka. It is widely called as cucumber tree or tree sorrel
in English but the tree itself is native to most tropical countries. Bilimbi fruit are used in many
medicinal purposes because of its high acidic properties. In addition, it is also used as ingredient
in cooking because of its sour substance or agent that gives taste to selected dishes.
In the Philippines, Averrhoa Bilimbi is also known as Kalamias or Kamias. In the
province of Marinduque, specifically in the town of Santa Cruz, the fruit bearing Kalamias grows
elsewhere. The tree is attractive, long-lived, reaches 16 to 33 ft (5-10 m) in height; has a short
trunk soon dividing into a number of upright branches. The leaves, very similar to those of the
Otaheite gooseberry and mainly clustered at the branch tips, are alternate, imparipirmate; 12 to
24 in (30-60 cm) long, with 11 to 37 alternate or subopposite leaflets, ovate or oblong, with
rounded base and pointed tip; downy; medium-green on the upper surface, pale on the underside;
3/4 to 4 in (2-10 cm) long, 1/2 to 1 1/8 in (1.2-1.25 cm) wide.
As mentioned, this fruit is used as ingredient by typical Filipino cook when cooking and
preparing soup because of its souring agent that adds taste to dishes such as sinigang or paksiw.
However, due to availability of commercial broth cubes, using of local ingredient like kalamias
is now rarely used as ingredient. Instead, most of the cooks prepare to use commercial broth
cubes than local ingredients.
Thus, the researchers thought of ways on how these abundantly grown Kamalias in the
community of Santa Cruz can compete with the commercial broth cubes, knowing that this fruit
ingredient is more nutritious, healthier, and safer to use as ingredients in cooking because it is

rich in protein, fiber, phosphorous, calcium, iron, thiamine, riboflavin, carotene, ascorbic acid,
and niacin.
With this premise, the researchers prompted to conduct an experiment of making healthy
broth cubes using Kalamias as the main ingredient that can compete with commercial broth
cubes which have chemicals based MSG.

Objectives
The experimental research aimed to produce healthy and nutritious broth cubes from
Kalamias which can compete with the commercial broth cubes because these are not only
nutritious but also cheaper because Kalamias abundantly grow in the most communities in the
locally of Santa Cruz.

Statement of the Problem

This experimental research sought answers to the following questions:
1. What is the feasibility of Averrhoe Bilimbi or Kalamias to be made as broth cubes?
2. What is the viability of corn starch and pounded rice as mixture in making broth cubes?

Significance
Knowing that Kalamias is a healthy and nutritious fruit and also used as ingredients in
selected dishes when cooking, this experimental research is then significant.
Specifically, it may give significant to the following:

To the community members, the presence of abundantly grown Kalamias tree in the
locality of Santa Cruz, may help community members to make these as broth cubes as proven
successfully in this experimental research. Community members may be given an extra income
in making these Kalamias into broth cubes that they may sell in cheaper amount. Aside from
these, they may serve their children and family members healthy and nutritious dish or soup
whichever is their preference.
To the teachers, this experimental research may be of great help to them in discovering
the potential of their learners, helping them to make use of the fruit bearing Kalamias into a more
useful ingredient in which only limited persons will benefit as the whole community as well.
To the pupils, they are the primary beneficiaries of this experimental research. The
knowledge in conducting this experiment may still be enhance as they think of other ingredients
that they can combine or mix with Kalamias to make this product a more competitive one.

Methodology
Preparation of Ingredients
2 grams of pork
kilogram of Kalamias
1 sm onion
3 cloves of garlic
a pinch of salt
1 tsp. of pounded rice

Procedure
1.
2.
3.
4.
5.
6.
7.
8.
9.

Cut the pork then boil until tender. Remove from the fire. Let it cool.
Mince the garlic and cut the remaining ingredients.
Blend the ingredients.
Set aside.
Heat the sauce pan and put the mixture.
Thicken and stir continuously for five minutes
Remove from the pan.
Let it cool.
Put the desired amount to the ice cube tray and put it in the freezer or make a small cube
and wrap with aluminium foil and then place them in the freezer.

Results
To test the viability of Kalamnias con pork cubes, these tests were made:
A. Bilimbi pork and corn
starch
B. Bilimbi with pork and
pounded rice

When added in sinigang no

residous was seen
When added to sinigang no
residous was seen

When put in the freezer the

mixture stayed intact
When put in the freezer, the
mixture remained intact.

Conclusion
Based on the result of this experimental research, these conclusions were drawn:
Kalamias fruit can be made as alternative to commercially broth cubes. The researchers
found out that both corn starch and pounded rice are good ingredients for the broth cubes but
opted to use pounded rice because it is available in the kitchen of a typical Filipino household.
Bilimbi con pork broth cubes are cheaper than the commercial pork cubes since the main
ingredient is available in the community in any season.

Recommendation

In the light of the conclusions, the following recommendations are given:

The use of natural ingredients in making broth cubes such as Bilimbi or Kalamias will
help us avoid or lessen the use of commercial broth cubes which have chemical based food
additives.
Further or more researches are encouraged to conduct to find out other ways of storage
aside from freezing for the sake of those who not have refrigerator.
Similar research may be conducted also to test the life span of the ingredients or its
expiration date once out in the market.