Jackfruit is quiet abundant in our country as a result, its seeds are just scattered and not use for other matters aside from that it can be planted again for another Jackfruit tree. Flour is a very important ingredient for every pastries we eat. But because of its high price, people don’t buy or refuse to buy food that contains flour as one of itsingredient. The researcher discovered that Jacfruit seeds isrich in vitamins like complex, carbohydrates, dietary fibers, vitamins A,B and C. It contains minerals like Calcium, Zinc and Potassium which can help our body fight aging, diseases and to maintain its good posture. The researcher is aiming to produce a cheap but has a good quality flour or just an alternative for expensive flour.
The researcher is focusing on its color, odor and taste. The researcher decided to make a flour out of the Jackfruit seeds. The methods involved are: preparations, washing of the seeds, drying under the sun which takes days because you have to assure that it is dry in the innermost part of the seed so that it will not stick into the grinder, roasting, getting the peelings, crushing and finally grinding. To test the product, the researcher made it into a hotcake. The hotcake was tasted by several people and they have good compliment about it. The researcher recommends it to bakery owners or people who uses flour as their source of income because it’s affordable, has a good quality and it can help to save a lot of money.
Background OF The Study
Flour is a very important ingredient in making bread and the like. Many Filipinos of today likes to eat bread but becauseof increasing prices of flour, bread prices are also increasing. Commercial flour sometimes easily spoil or sometimes have worms on it. Instead of scattering jackfruit seeds, we may use it as source of flour. With this study, the researcher tries to produce a new product out of grind jackfruit seeds as flour for another substitution foe expensive commercial flour. Helping businessman, flour factory owners and bakery owners to save more money, less effort, time and have a good quality product.
Statement Of The Problem
This study is all about ” The Feasibility Of Grind JackfruitSeeds 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 study tries to answer the following questions:
1.Does the jackfruit flour qualities is the same with commercial ones in terms of color, odor, and taste?
2. Does the jackfruit flour last longer (expiration date) than the commercial ones?
3. Does it still produces worms?
There is difference between jackfruit flour and commercial flour in terms of color, odor and taste.
Significance Of The Study
The significance of the study is that it can help bakery owners or other people which uses flour as their business. They can save more money out of it and have enough budget for it. It also help the environment and it alsointroduces new product in food industry. Some people scatter the seeds everywhere which may develop pollution to our environment, we can use and sell as our business.
Scope and Limitation
In this study the researcher is focusing on the qualities of grind jackfruit seeds as flour. It tries to help improve commercial flour in terms in time of spoilage.
There are no other chemicals or additive mixed with the grind jackfruit seeds as flour. The researcher used very ripejackfruit seeds so that it will have a very good taste. In this study, the researcher use the grind jackfruit seeds as flour in baking cake in proving the study.
Definition of Terms
Flour- is a powder made up of cereal grains. Main ingredient of bread. Grind- to crush to powder or tiny pieces by friction Jackfruit- is a species of mulberrry family native to parts of South and Southeast Asia. A huge spined, oval fruit that is believed to have been first cultivated in Indian rainforests.
Review of Related Literature
This study is an unfinished study of the brother of the researcher. The researcher realized that it is very interesting and it answers the economic price of flour in the market. Jackfruit is abundant in some regions of the Philippines but still we can see it anywhere and we can plant it anywhere as long as there is soil. We can also buy it from the market bit it’s quite high in cost so better to have a tree of your own. Jackfruit seeds are very rich source of complex, carbohydrates, dietary fibers, vitamins A,B and C. It also contains minerals like calcium, zinc,and potassium.
It also contains lignans, isoflavones, saponins that fights cancer. It also serves as anti-aging, anti-oxidant and anti-ulcer. So it proves that it is very nutritious and affordable rather than commercial flour. The researcher had read an article about a Brazilian Researcher Jose AmadoAlves who created a process for dehydrating and transforming fruits, vegetables and tubernacles into flour. Alves tested bananas,guavas,apples, pineapples, paw-paw and passion fruit. The process consists of dehydrating and grinding the fruit peel, pulp or both together.
A. The Making of the Jackfruit Flour
In making the jackfruit flour, first the researcher will gather all the materials.The researcher will let the jackfruit seeds dry under the heat of the sun. The researcher will roast the jackfruit seeds usibg the frying pan. Afterwards, she will get the thin peelings of the seeds then crushed into small pieces and finally, grind it into the grinder.
1. She will let the Jackfruit seeds dry under the heat of the sun for several days.
2. The researcher will roast the jackfruit seeds using the frying pan.
3. She will get the thin peelings of the jackfruit seeds.
4. The researcher will crush the seeds.
5. Finally, she will put the crushed seeds into the grinder.
In the researcher’s observation. She observed that the product is not the same with the product of commercial flour. The taste, color and odoris not the same.
Results and Discussion
In this chapter, you can read the results of the experimentation conducted by the researcher. Together in this chapter is the discussion of the results
The data below are the results observed by the researcher.
According to the data, the commercial flour and jackfruit flour have different characteristics in terms of smell, color and taste
The names listed below are the people who were able to taste the product of the researcher. Including their comment about it.
According to the comments of the people, the product of the researcher has a good characteristics in terms of its taste, color and odor.
Recommendation and Conclusion
The researcher recommends it to all people especially to bakery owners or people uses flour as their source of income.Aside from that it’s affordable, it’s very nutritious and very rich sourch of vitamins.
I therefore conclude that grind jackfruit seeds is capable of producing high quality flour which has very different characteristics compared to the commercial ones.
The researcher is offering this study to her family. For the support,effort and financial assistance.Also to her research teacher, MS. BALVE GRANIDO who encourges us to have more research and effort. Her classmates and friends who gave their full support. And of course, with out the guidance and love of our Almighty God, the researcher can’t accomplised this study.
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