Delicious Fruvegie Balls With Homemade Dipping Sauce

8/9/2019 Delicious Fruvegie Balls With Homemade Dipping Sauce

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Chapter I

Introduction of the Studty

Chapter I includes: (1) Introduction, (2) Statement of the Problem and

the Hypothesis, (3) Significance of the Study, (4) Scope and Limitation, and

(5) Definition of terms.

Part one, Introduction, explains the uses of vegetables and fruit

peelings and the rationale for the conduct of the study.

Part two, Statement of the problem and the Hypothesis, states the

problem both in general and specific terms and the hypothesis to be tested.

Part three, Significance of the Study, discusses the benefits each end-

users may derive from the results.

Part four, Definition of Terms, provides the meaning of the technical

terms used in the study conceptually and operationally.

Part five, Scope and Limitation of the study, sets the boundaries of the

research in terms of scope, locale, respondents and statistical instruments

used in the analysis of the data gathered.

Background of the Study

Recycling is a lifestyle and a state of mind. The act of reducing, reusing

and recycling what we used requires daily awareness of the processes that

keep us alive as well as the ecosystems that surround us (copy right

sustainable Still water).

Peelings from fruits and vegetables are considered a trash although they are

commonly used as fertilizers, pesticide and animal food because of its

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necessary nutrients by soil, plants and animals (Consumers Union,

Environment Working Group).

For the young experiences of the researchers, they can say that fruits and

vegetables are not fully utilized because many consumers are used to

commercial products.

The researchers are very eager to look for the possible option in recycling the

peelings in a unique way which will encourage everybody to do it.

They come up with the idea of producing food balls out of banana (saba)

musasapienta, potato sulanum tuberusom and squash cucurbita spp.

Peelings. The materials have high nutritional food value, less expensive and

always available at home and in the market.

The general objective of the study is to produce Delicious Fruvegie Balls with

Homemade Dipping Sauce (sawsawan) to fine tune its taste. Specifically, it

aimed to determine its acceptability in terms of appearance, smell, color, and

mouth- feel.

The study will make the readers appreciate and acknowledge the importance

of recycling which will result to the reduction of wastes. The department of

Education Thrust states, May Pera sa Basura, now, May Pagkain sa

Basura.

Statement of the Problem

The study wanted to produce Delicious Fruvegie Balls with Homamade

Dipping Sauce ut of banana (saba) musa sapient, potato solanum tuberusom

and squash cucurbuta spp. peeling.

Specifically, the study sought answers to the following questions:

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1. Are the Delicious Fruvegie Balls with Homemede Dipping Sauce

acceptable in terms of appearance, smell, color, mouth- feel, and taste?

Hypothesis

The following hypothesis was tested:

1. Delicious Fruvegie Balls with Homemade Dipping Sauce are acceptable in

terms of appearance, smell, color, mouth- feel, and taste.

Significance of the Study

This study would be significance in view of the following considerations:

First, students will realize and understand the usefulness of fruits and

vegetable peelings. As a result, they would not just throw it anywhere but

instead they would think of what should be done to make it useful. They will

start to investigate and discover new things which will develop science skills

and processes in them.

Second, parents will have an idea to recycle the peelings into food

because of its economic and nutritional food value aside from the preference

to include this product and a small- scaled income generating project which

could be an answer to their financial problem.

Third, teachers will have a picture of educating the pupils on how to

recycle garbage to reduce wastes. It will be an avenue to develop the pupils

skills on solving livelihood problems in a scientific way to prepare them to

become responsible citizens.

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Fourth, supervisors and school heads will plan, implement and

support programs which will improve teachers competence in guidance to

the pupils to conduct investigatory projects on recycling of wastes into useful

materials.

Last, the results of the study will serve as a baseline data for future

studies.

Scope and Delimitations of the Study

The study aimed to produce Delicious Fruvegie with Homemade

Dipping Sauce out of banana (saba) musa sapient, potato solanum

tuberosum, squash cucurbita ssp. Specifically the study wanted to find out its

acceptability in terms of appearance, smell, color, and mouth-feel.

The study was conducted July 20 to August 7, 2009 at Filamer Christian

College, Roxas City.

The weaknesses of the study were the limited peelings used and the

time constraints for the conduct of the study. If enough time was allotted,

there could be more nutritious fruits and vegetable peelings which were

included and the results would be more accurate.

Definition of Terms

To facilitate better understanding of the study, the following terms were

defined conceptually and operationally:

Dip-means to plunge briefly into a liquid to wet coat saturate.

In this study, the same definition is used.

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Sauce-refers to a liquid or dressing serves with food to enhance its

flavor stewed or preserved eaten with other food or a desert.

In this study, it means a delicious liquid made from fibers of cooked

banana (saba) peelings pounded and mixed with other ingredients.

Chapter 2

Review of Related Literature

Chapter II includes: (1) Review of Related Literature, (2) Banana, (3)

Potato, and (4) Squash.

Part one, Review of Related Literature, explains the origin and uses of

vegetables and fruit peelings and the rationale for the conduct of the study.

Part two, Banana, states about helpful benefits, uses and definition of

banana in relation to the study.

Part three, Potato, discusses the meaning of potato, benefits and uses

in accordance to the study.

Part four, Squash, provides the meaning, states the helpful benefits

and discusses the uses of squash in relation to the study.

REVIEW OF RELATED LITERATURE

The evolution of cuisine varies from place to place yet the process is

the same. A cuisine begins with the weather, the season and the source.

From these come food elements. Although the choice of this may seem

arbitrary, in general, an item is eaten because it is there and has been part of

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ones ancestors experience. From the food element comes the food

processes.

When the foreign cultural influences enters a country other kinds of

intercultural exchange- they are adopted and the cuisine changes its dishes

in context and in combination which people have their own flavor, principles

and dietary practices (Health and Home, 2003).

This food comes from major sources such as plants and vegetables.

There are around two thousand plant species which are cultivated for food

and many plants and vegetables parts are utilized as food (Consumer Union,

Environmental Working Group).

The researcher tried to produce a unique cuisine from peelings of fruits and

vegetables aside from being commonly used only as fertilizer, pesticide and

animal foods. They produced a product which is another means of recycling

fruits and vegetables peeling through cooking which is nutritious and less

expensive.

Banana (musa sapienta)

Bananas come in a variety of sizes and colors when ripe, including

yellow, purple, and red. Bananas can be eaten raw, though some varieties

are generally cooked first. Depending upon cultivar and ripeness, the flesh

can vary in taste from starchy to sweet, and texture from firm to mushy.

Unripe or green bananas and plantains are used as an ingredient in various

dishes, such as in curries and stews, and are the staple starch of many

tropical populations. Banana sap is extremely sticky and can be used as a

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practical adhesive. Sap can be obtained from the pseudostem, from the fruit

peelings, or from the fruit flesh.

Most production for local sale is of green cooking bananas and

plantains, as ripe dessert bananas are easily damaged while being

transported to market. Even when transported only within their country of

origin, ripe bananas suffer a high rate of damage and loss.[citation needed]

The commercial dessert cultivars most commonly eaten in temperate

countries (species Musa acuminata or the hybridMusa paradisiaca, a

cultigen) are imported in large quantities from the tropics. They are popular

in part because, being a non-seasonal crop, they are available fresh year-

round. In global commerce, by far the most important of these banana

cultivars is 'Cavendish', which accounts for the vast bulk of bananas exported

from the tropics. The Cavendish gained popularity in the 1950s after the

previously mass produced cultivar, Gros Michel, became commercially

unviable due to Panama disease, a fungus which attacks the roots of the

banana plant.

The most important properties making 'Cavendish' the main export

banana are related to transport and shelf life rather than taste; major

commercial cultivars rarely have a superior flavor[citation needed] compared to the

less widespread cultivars. Export bananas are picked green, and then usually

ripened in ripening rooms when they arrive in their country of destination.

These are special rooms made air-tight and filled with ethylene gas to induce

ripening. Bananas can be ordered by the retailer "ungassed", however, and

may show up at the supermarket still fully green. While these bananas will

ripen more slowly, the flavor will be notably richer[citation needed], and the banana

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peel can be allowed to reach a yellow/brown speckled phase, and yet retain a

firm flesh inside. Thus, shelf life is somewhat extended.

The vivid yellow color normally associated with supermarket bananas

is in fact a side-effect of the artificial ripening process. Cavendish bananas

that have been allowed to ripen naturally on the plant have a greenish-yellow

appearance which changes to a brownish-yellow as they ripen further.

Although both the flavor and texture of "tree ripened" bananas is generally

regarded as superior to any type green-picked fruit, once natural ripening has

commenced the shelf life is typically only 710 days, making commercial

distribution impractical. For most people the only practical means of

obtaining such fruit is growing it themselves, however this is also somewhat

problematic, as the bananas all tend to ripen at once and have very poor

keeping properties.

Properties/ Nutrients

Banana, raw, edible parts

Nutritional value per 100 g (3.5 oz)

Energy 371 kJ (89 kcal)

Carbohydrates 22.84 g

Sugars 12.23 g

Dietary fiber 2.6 g

Fat 0.33 g

Protein 1.09 g

Vitamin A equiv. 3 g (0%)

Thiamine (Vit. B1) 0.031 mg (2%)

Riboflavin (Vit. B2) 0.073 mg (5%)

Niacin (Vit. B3) 0.665 mg (4%)

Pantothenic acid (B5) 0.334 mg (7%)

Vitamin B6 0.367 mg (28%)

Folate (Vit. B9) 20 g (5%)

Vitamin C 8.7 mg (15%)

Calcium 5 mg (1%)

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Iron 0.26 mg (2%)

Magnesium 27 mg (7%

Phosphorus 22 mg (3%)

Potassium 358 mg (8%)

Zinc 0.15 mg (1%)

Potato (sulanum tuberusum)

The potato is a starchy,tuberouscrop from the perennialSolanum

tuberosum of the Solanaceae family (also known as the nightshades). The word potato

may refer to the plant itself as well. In the region of the Andes, there are some other

closely related cultivated potato species. Potatoes are the world's fourth largest food crop,

following rice, wheat, and maize.[1] Long-term storage of potatoes requires specialised

care in cold warehouses[2] and such warehouses are among the oldest and largest storage

facilities for perishable goods in the world.

Benefits of Potato

Potatoes leave an alkaline ash in the body, are low in roughage, and

may be used in the treatment of acidosis. They can also be used for catarrhal

conditions.

When trying to overcome catarrhal conditions, cut the potato peeling about a

half-inch thick and use it in broth or soup, cooking very little. The resulting

broth will contain many important mineral elements. Potato soup can also be

used to great advantage in cases of uric acid, kidney, and stomach disorders,

and for replacing minerals in the system. To make potato soup, peel six

potatoes, making sure the peelings are about three-quarters of an inch thick.

Place in water in a covered kettle and simmer twenty minutes. Add celery to

change the flavor if desired. Add okra powder if the stomach is irritated. The

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potassium in the potato is strongly alkaline, which makes for good liver

activation, elastic tissues, and supple muscles. It also produces body grace

and a good disposition. Potassium is the "healer" of the body and is very

necessary in rejuvenation. It is a good heart element also, and potatoes can

be used very well in all cases of heart troubles.

Anyone with ailments on the left side of the body-the negative side, or

the heart and intestinal side of the body-can use carbohydrates that are

negative in character. Potatoes are one of the best negative foods to use for

building up the left side of the body. To use an old remedy, take slices of

potatoes and use as a pack over any congested part of the body. This type of

pack draws out static, toxic material, or venous congestion in any part of the

body. Use a narrow, thumb-shaped piece of potato to help correct

hemorrhoid conditions.

To control diarrhea, cook potato soup with milk. The milk controls the

diarrhea-it has a constipating effect, if boiled. The potato adds bulk, which is

also necessary to control this trouble.

I believe that raw potato juice is one of the most volatile juices and the

strongest juice that can be taken into the body. It is used in many cases of

intestinal disorders, as well as for rejuvenation.

Potato, raw, with peel

Nutritional value per 100 g (3.5 oz)

Energy 321 kJ (77 kcal)

Carbohydrates 19 g

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Starch 15 g

Dietary fiber 2.2 g

Fat 0.1 g

Protein 2 g

Water 75 g

Thiamine (Vit. B1) 0.08 mg (6%)

Riboflavin (Vit. B2) 0.03 mg (2%)

Niacin (Vit. B3) 1.1 mg (7%)

Vitamin B6 0.25 mg (19%)

Vitamin C 20 mg (33%)

Calcium 12 mg (1%)

Iron 1.8 mg (14%)

Magnesium 23 mg (6%

Phosphorus 57 mg (8%)

Potassium 421 mg (9%)

Sodium 6 mg (0%)

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Squash (cucurbita spp)

Squashes generally refer to four species of the genus Cucurbita

native to Mexico and Central America, also called marrows depending on

variety or the nationality of the speaker. In North America, squash is loosely

grouped into summer squash or winter squash, as well as autumn squash

(another name is cheese squash) depending on whether they are harvested

as immature vegetables (summer squash) or mature vegetables (autumn

squash or winter squash). Gourds are from the same family as squashes. Well

known types of squash include the pumpkin and zucchini. Giant squash are

derived from Cucurbita maxima and are routinely grown to weights nearing

those of giant pumpkins. The winter squash group includes pumpkin, acorn,

butternut, and spaghetti squash. Winter squash, like other richly colored

vegetables, provide excellent sources of carotenes. Generally, the richer the

color, the richer the concentration. They also offer a very good source of

vitamins B1 and C, folic acid, pantothenic acid, fiber, and potassium. Winter

squash are also a good source of vitamin B6 and niacin. Studies have shown

that, due to their carotene properties, winter squash exert a protective effect

against many cancers, particularly lung cancer. Diets that are rich in

carotenes (especially pumpkins) offer protection against cancer, heart

disease, and type 2 diabetes. Studies have also shown that pumpkin seeds

are helpful in reducing symptoms of benign prostatic hyperplasia (BPH). Since

summer squash have a high water content, they are not as nutrient-dense as

the winter varieties. Summer squash still provide several nutritional benefits.

They are low in calories and provide a decent amount of vitamin C,

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potassium, and carotenes. Studies have shown that juice made from summer

squash is equal to juice made from pumpkins, leeks, and radishes in their

ability to prevent cell mutations. Summer squash are especially beneficial

during the summer months due to their higher water content. They protect

against dehydration and the carotenes help to protect against the damaging

effects of the sun.Squash, summer, all varieties, rawUSDA National Nutrient Database for Standard Reference, Release 22 (2009)

NDB No: 11641 (Nutrient values and weights are for edible portion)

Nutrient Units Value per100 grams

Number

of DataPoints

Std.Error

Proximates

Water g 94.64 14 0.094

Energy kcal 16 0

Energy kJ 69 0

Protein g 1.21 6 0.060

Total lipid (fat) g 0.18 3 0.067

Ash g 0.62 5 0.023

Carbohydrate, by difference g 3.35 0

Fiber, total dietary g 1.1 8 0.078

Sugars, total g 2.20 0

Sucrose g 0.03 4 0.025

Glucose (dextrose) g 0.75 4 0.075

Fructose g 0.95 4 0.075

Minerals

Calcium, Ca mg 15 6 0.771

Iron, Fe mg 0.35 6 0.010Magnesium, Mg mg 17 6 0.433

Phosphorus, P mg 38 6 0.742

Potassium, K mg 262 6 10.837

Sodium, Na mg 2 16

Zinc, Zn mg 0.29 6 0.012

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Copper, Cu mg 0.051 6 0.001

Manganese, Mn mg 0.175 6 0.023

Selenium, Se mcg 0.2 0

Vitamins

Vitamin C, total ascorbic acid mg 17.0 5 0.756

Thiamin mg 0.048 6 0.002

Riboflavin mg 0.142 6 0.092

Niacin mg 0.487 6 0.02

Pantothenic acid mg 0.155 6 0.016

Vitamin B-6 mg 0.218 5 0.145

Folate, total mcg 29 6 2.088

Folic acid mcg 0 0

Folate, food mcg 29 6 2.088

Folate, DFE mcg_DFE 29 0

Choline, total mg 6.7 0

Vitamin B-12 mcg 0.00 0

Vitamin B-12, added mcg 0.00 0

Vitamin A, RAE mcg_RAE 10 0

Retinol mcg 0 0

Carotene, beta mcg 120 7 1.203

Carotene, alpha mcg 0 1

Cryptoxanthin, beta mcg 0 1Vitamin A, IU IU 200 0

Lycopene mcg 0 1

Lutein + zeaxanthin mcg 2125 1

Vitamin E (alpha-tocopherol) mg 0.12 0

Vitamin E, added mg 0.00 0

Vitamin D (D2 + D3) mcg 0.0 0

Vitamin D IU 0 0

Vitamin K (phylloquinone) mcg 3.0 0

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Dipping Sauce

A dip or dipping sauce is a common condiment for many types of

food. Dips are used to add flavor to a food, such as pita bread, dumplings,

crackers, cut-up raw vegetables, seafood, cubed pieces ofmeat and cheese,

potato chips, tortilla chips, or falafel. Unlike other sauces, instead of applying

the sauce to the food, the food is typically put into, or dipped, into the

dipping sauce (hence the name). Dips are commonly used for finger foods

and other easily held foods. Thick dips based on sour cream, creme fraiche,

yogurt, mayonnaise, soft cheese or beans are a staple of American hors

d'oeuvres and are thinner than spreads which can be thinned to make dips.[1]

Alton Brown suggests that a dip is defined based on its ability to "maintain

contact with its transport mechanism over three feet of white carpet".[2]Dip is

a very widespread food. Forms of dip are eaten all over the world.

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Chapter 3

Methodology

Chapter 3 is made up of five parts: (1) Materials, (2) Preparation, (3)

Production, (4) Data Collection, and (5) Data Analysis.

Part one, Materials, enumerates the ingredients used in the Delicious

Fruvegie Balls with Homemade Dipping Sauce (sawawan) including the

cooking utensils used in the study.

Part two, Preparation, describes the preparation of the ingredients.

Part three, Production, states how the balls and its sauce were cook.

Part four, Data collection, presents the number of the participants

involved in the study, it also describes the instruments used in the study.

Part five, Data analysis, enumerates the statistical tools used in data

analysis.

Research Design

16

Gathering Materials

Preparing Materials

Cooking


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Materials

The ingredients and materials used in the study for Delicious Fruvegie

Balls were cup chopped banana peelings, cup chopped squash

peelings, , cup chopped potato peelings, 1 bell sweet chili peper, 3 cups

flour, 2 pcs. eggs, 4 pcs. onion 1 head cloves garlic, 3 tbsp. rock salt and 1

tbsp. powdered black peper. For the Homemade Dipping Sauce were 2 tbsp.

powdered asuete, 1 cup vinegar, 1 cup white sugar 2 tbsp. copped onion

leaves (optional), 1 pc. onion, 3 pcs. garlic, 1 tbsp. corn starch, 250 g. banana

peelings and 1 tbsp. rock salt. The cooking utensils were ladle, mixing bowl,

measuring cups, measuring spoons, weighing scale, frying pan, stove, and

stainless steel.

Preparation

Before the final preparation the following treatment were tested to

come up with the final steps to be followed for producing the newly Delicious

Fruvegie Balls.

Delicious Fruvegie Balls

17

No. of Treatment Chopped Banana peelings Chopped squash peelings Chopped potato peelings

A

B

2 cup 1 cup cup

1 cup cup 1 cup

Wrapping the product

Preparing for selling


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Each trial was tested to ten respondents. It was self- validated through

questionnaires. It was found out that treatment C was best proportion

compared to others.

The final treatment was followed thoroughly following the procedure

used in producing Delicious Fruvegie Balls.

The Delicious Fruvegie Balls were prepared by cleaning the banana

(saba), cooking it and removing the peelings. The squash and potato were

pared. The peelings of banana, squash and potato were finely chopped

separately. One (1) head cloves garlic, four (4) pcs. of onion and sweet

chili pepper were also chopped. Two (2) pcs. of egg white were beaten.

cup chopped banana peelings, cup chopped potato peelings, cup

chopped squash peelings, 2 cup flour, 3 tbsp. rock salt, 1 tbsp. black

peper, chopped onion, garlic and beaten egg white were mixed in a bowl.

The mixture was stirred until it became sticky. Balls in regular size

were made.

For the Homemade Dipping Sauce (sawsawan), the fiber of the 250g.

banana peelings were removed, pounded, mixed in one cup native vinegar,

added 2 tbsp. powdered asuete. Drained in a clean cloth and placed in a

clean bowl. Added 1 cup white sugar, 1 tbsp. rock salt, chopped onion,

3pcs. chopped garlic, 1 tbsp. cornstarch and mixed in a bowl.

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C cup cup cup


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Production

The balls were deep- fried until it became golden brown. The prepared

mixture of sauce was cook for 15- 20 minutes. The Delicious Fruvegie Balls

with Homemade Dipping Sauce (sawsawan) were served.

Data Collection

Respondents

Ten respondents participated in the said study. Ten randomly selected

students from Filamer Christian College Nickolet- III high school students

were requested to gather at the canteen. The produced food was served to

them to be tasted. They were requested to answer a questionnaire.

Research Instrument

A researcher- made questionnaire was used in gathering the needed

data for the study. 1-4 criteria for acceptability of the produced food were

set.

Data Analysis

Frequency counts, percentage and ranking were used to answer

questions 1 to 4. The data were then presented in tables and interpretation

and analyses were undertaken.

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Chapter 4

PRESENTATION, ANALYSIS, AND INTERPRETATION OF RESULTS

Chapter 4 presents the result of the study. The data needed for the

study were gathered using the researcher- made questionnaire. To analyze

the data, frequency counts, percentage and ranking were used. Below are the

presentation, analysis and interpretation result.

The Produced Food

The results were presented in table 1 and 2.

In general, the researchers were able to produce Delicious Fruvegie

Balls with Hommade Dipping Sauce of banana (saba) musa sapienta, potato

sulanum tuberusom, and squash Cucurbita spp. peelings. In terms of

appearance, 18 out of 20 (90%) respondents accepted the produced food. In

terms of smell; it was found out that 18 out of 20 (90%) respondents checked

the yes option the two was ranked second. As to color, it revealed that 16 out

of 20 (80%) respondents responded positively, it was third in rank.

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Finally, as to mouth- feel, 100% of respondents were convinced that

the produced food was delicious, nutritious and it was acceptable.

Table I

Final Results: Frequency Counts, Percentage and Ranking

Table II

21

No. of

Respondents

Appearance Smell Color Mouth- feel Total

Yes Yes Yes Yes YesNo No No No No

1

2

34

5

6

78

9

10

11

12

1314

15

16

17

18

19

20

TotalPercentage

Rank

43343434434443444433

18

90%

2nd

2

10%

18

90%

2nd

16

80%

3rd

2

10%

4

20%

20

100%

1st

72

90%

11

1

1

1

1

11

8

10%


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Summary of Final Result

Chapter 5

Table III

Comparison of Delicious Fruvegie Balls with Homemade Dipping Sauce and

the commercial one.

Acceptability A. Delicious Fruvegie Balls B.Commercial One.

with Homemade Dipping sauceFrequency Percentage Frequency Percentage

Appearance Yes 10 100% 10 100%No 0 0 0 0

Smell Yes 10 100% 8 80%No 0 0 2 20%

Color Yes 9 90% 10 100%No 1 10% 0 0

Mouth- feel Yes 10 100% 10 100%No 0 0 0 0

TasteYes 10 100% 7 70%No 0 0 3 30%

Table III shows the acceptability of both products as to appearance,

smell, color mouth- feel and taste. The Commercial one rated 10 for

22

Appearance Smell Color Mouth- Feel

18

2

2

18 18

18

2

2

16

16

4

4

20

20

0

0

No. of Respondents in

the Yes option

No. of Respondents in

the No option

The preference is

Yes- acceptable

No- acceptable


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appearance, 8 rated yes for smell, 10 for color, 10 for mouth- feel and 7 for

taste while for Delicious Fruvegie Balls with Homemade Dipping Sauce rated

10 for appearance, 10 for smell, 9 for color, 10 for mouth- feel and 10 for

taste. This implied that the respondents accepted the product as to

appearance, smell, color mouth- feel and taste. Data further revealed that

the new developed product was also accepted by respondents and can be

best substitute to the commercial one.

SUMMARY, CONCLUSIONS, FINDINGS AND RECOMMENDATIONS

Chapter 5 consists of four parts, namely: (1) Summary (2) Findings

(3) Conclusions, and (4) Recommendations.

Part One, Summary, gives the summary of the study.

Part Two, Findings, states the result of the study.

Part Three, Conclusions, answers the problems in the study.

Part Four, Recommendations, presents possible areas for future

research and applications of the findings.

Summary

The study aimed to produce Delicious Fruvegie Balls with Homemade

Dipping Sauce out of banana (saba) musa sapienta, potato solanum

tuberusom and squash cucurbita spp. peelings. Specifically, the study wanted

to find out its acceptability in terms of appearance, smell, color and mouth-

feel.

The participants of the study were the 10 randomly students of Filamer

Christian College.

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The researchers produced the Delicious Fruvegie Balls by preparing

and measuring all the ingredients needed in making the balls and its sauce.

The balls were deep-fried until it became golden brown. The prepared

mixture of sauce was cooked for 15-20 minutes. The Delicious Fruvegie Balls

with a Homemade Dipping Sauce were served.

Interviews with food ball vendors and food experts were conducted

followed by several experimentation of cooking to produce a recycled food

product.

The data gathered using a questionnaire which was distributed among

ten respondents. They were requested to check the appropriate box in the

questionnaire to gather the needed data for the study.

The data were analyzed using frequency counts, percentage and

ranking.

The findings of the study revealed that peelings of banana (saba),

potato and squash can be recycled as Delicious Fruvegie Balls With a

Homemade Dipping Sauce (sawsawan).

It finds out further that the great appearance, smell, color and mouth-

feel of the produced food may have resulted to its acceptability to the

respondents.

Findings

The following were arrived in the study:

1. In general, the peelings of banana (saba) musa sapienta, potato

solanum tuberusom and squash cucurbita spp. peelings can be recycled to

produce Delicious Fruvegie Balls with Homemade Dipping Sauce (sawsawan).

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2. The Delicious Fruvegie Balls with a Homemade Dipping Sauce were

acceptable in terms of appearance, color, smell and mouth-feel compared to

the commercial one.

Conclusions

In view of the aforementioned findings, the following conclusions were drawn:

1. The economic and nutritional food value of the banana (saba) musa

sapienta potato solanum tuberusom and squash cucurbita spp. peelings may

have resulted to the idea of the researchers to recycle it to produce Delicious

Fruvegie Balls with Homemede Dipping Sauce (sawsawan).

2. The great appearance, smell, color and mouth-feel of the produced

food may have resulted to its acceptability to the respondents.

Recommendations

Based on the aforementioned findings and conclusions, the following

recommendations were presented:

For Students. Students will be encouraged to make investigatory

project in order to develop science skills and processes like observing,

describing, experimenting and others. They will learn to investigate and solve

problems in a scientific way. They will develop awareness of the value of

recycling, hence, involved themselves in recycling non biodegradable and

even biodegradable garbage to reduce wastes and earn money out of it.

For Parents. Parents will be ready to give guidance and support to

their children in whatever activities related to Science and Health subject

which will develop them as effective young scientists. Parents, on the other

hand, will have an idea to recycle fruit and vegetable feelings into food to

earn an income which is very helpful to the family.

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For teachers. Teachers, especially science teachers, will further

develop their knowledge and skills in doing investigatory projects to help the

children appreciate the world of science and the work of the scientists.

They will develop among pupils the interest in recycling garbage to

contribute in the Solid Waste Management Programs of the government.

Educate the pupils the advantages o recycling wastes in our environment.

For School Administrators. They will plan, implement and support

programs to developed the knowledge ad skills o teachers in the field o

science specifically technology in conducting investigatory projects.

For Future Researchers. The study strongly recommends that future

research may be conducted on recycling o different nutritious fruits and

vegetable peelings which are of great help in reducing wastes and

transforming it into valuable one because it may be a source of livelihood to

many poor Filipinos.

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BIBLIOGRAPHY

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Bibliography

Consumers Union, Environmental Working Group

Health and Home, 2003

Http://www.thefreedictionary.com

Investigative Research Process

Scientific Research Approaches

Thesaurus

USDA Nutrient database

USDA National Nutrient Database for Standard Reference, Release 22 (2009)

U.S. food and Drug Administration

Websters Universal Dictionary

28
http://www.thefreedictionary.com/http://www.nal.usda.gov/fnic/foodcomp/search/http://www.thefreedictionary.com/http://www.nal.usda.gov/fnic/foodcomp/search/


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APPENDIX

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Appendix

Research- made Instrument

Questionnaire

Respondent No. ____

Directions: Taste the Delicious Fruvege Balls with Homemade Dipping Sauce

and check the appropriate box of YES ad NO options to determine its

acceptability.

The Delicious Fruvegie Balls with Homemade Dipping Sauce are acceptable in

terms of:

A. Appearance

B. Smell

C. Color

D. Mouth- feel

Yes

Yes

Yes

Yes

No

No

No

No

Documents

Delicious Fruvegie Balls With Homemade Dipping Sauce