Related literature

fiddlehead fern{ need 2}

=According to Tongco (2014), Pako or fiddlehead fern, (Diplazium esculentum, is an indigenous edible
fern in the Philippines that is abundant in the southern parts of the island of Luzon up to the entire
central Visayas Region. It belongs to family Athyriaceae. The crisp, palatable taste of the young shoots
makes it a desirable ingredient for Filipino salad preparations. Apart from being often served as salad, it
is also prepared with coconut milk or stir-fried together with other vegetables, along with meat and
seafood. D. esculentum is also sometimes grown as a house plant.

=Khan (2017), It possesses Vitamin A, a natural anti- oxidant that assists to maintain the mucus
membranes and skin integrity. 100 grams of Fiddlehead fern contains 34 calories. It possess 4.55 grams
of protein, 0.32 mg of copper, 4.98 mg of niacin, 26.6 mg of ascorbic acid, 181 µg of vitamin A, 0.51
grams of manganese and 1.31 mg of iron. It is low in fat and carbohydrates.

Fern leaves generally exhibit finite (determinate) growth but with longer meristematic activity of the
apical portion and maturation toward the apex (acroscopic growth). This prolonged meristematic
activity is due to an apical cell at the leaf tip and is a distinctive feature of ferns compared to seed plants
(Imaichi, 2008)

= According to Nwiloh (2014), The chemical composition of the essential oil from fiddleheads shows that
there are several chemicals present in good percentage, which may be very important for industrial
purposes, for instance for food, pharmaceuticals, perfumes, cosmetic and biodiesel production.They
found out the fiddleheads of P. aquilinum are rich in essential oil, thus supporting the use of this fern as
vegetable and medicinal plant.

Christenhusz (2014)Fern allies have previously been loosely defined as vascular spore-bearing plants
that are not ferns. They have variously included the lycopods (Huperzia Bernh., Lycopodiella Holub,
Lycopodium, Isoëtes and Selaginella), horsetails (Equisetum, Fig. 4A), whisk ferns (Psilotum and
Tmesipteris, Fig. 4C), Ophioglossaceae (Fig. 4B), water ferns (Marsileaceae, Fig. 4I, Salviniaceae and
Ceratopteris) and sometimes even members of Schizaeaceae and Gleicheniaceae

Singla (2022) Found that Matteuccia struthiopteris  is useful in the treatment of different
diseases such as microbial infection, viral infection and diabetes and in weight reduction and also
effective as antioxidant and free radical scavenger. Nevertheless, advance studies are required to
offer the mechanistic role of crude extracts and its bio-actives and even to discover the structure–
function relationship of active principles.
Singla, S., Rana, R., Kumar, S., Thakur, R., & Goyal, S. (2022). Matteuccia struthiopteris (L.) Todaro
(fiddlehead fern): an updated review. Bulletin of the National Research Centre, 46(1), 1-11.
Camote tops{complete}

@ Montejo(2015) The studies show that camote leaves contain cyanide, tannins, oxalate and phytic
acid as antinutrients and a couple of minerals (calcium, magnesium, iron, zinc, potassium, manganese,
phosphorus, copper and sodium) and vitamins (vitamin A, B6, B12, C and D]. A study showed that the
purple leaves of camote contain 6 g of phenolics and 21.5 μg of β-carotene per 100 g. It also has been
hypothesized to protect the human body from oxidative stress which is associated with many diseases.

@Sweet potato (Ipomoea batatas) is a tuberous-rooted perennial crop mainly grown

as an annual. The roots are adventitious, mostly located within the top 25 centimeters of

the soil. Some of the roots produce elongated starchy tubers. Tuber flesh colors can be

white, yellow, orange, and purple, while skin color can be red, purple, brown, or white.

The stems are creeping slender vines, which grows up to 4 meters long. The fruits are

round, with 1-4 seeded pods. The leafy part of sweet potato is familiarly known as

camote tops, or talbos ng kamote, in Tagalog. The leaves are green or purplish, and can

range from heart-shaped to five-lobed. Camote tops are usually used as vegetables in

some traditional Filipino cuisines, and are believed to contain the most antioxidants

among the other parts of the plant. Currently, sweet potato leaves are consumed primarily

in the islands of the Pacific Ocean and in Asian and African countries; while limited

consumption occurs in the United States (Johnson and Pace, 2012)

@Camote tops (Ipomoea batatas) belong to the family Convolvulaceae. Altogether,

43 different anthocyanins have been reported to occur in Convolvulaceae [Fig. (4)]. Most

of these pigments have a glucose unit in the 5-position, and either a mono- or diacylated

glucose or sophorose unit in the 3-position of peonidin, pelargonidin, cyanidin, and rarely

delphinidin. The acyl groups are mainly caffeyl or coumaryl; however, ferulyl, phydroxybenzoyl, and
malonyl have been reported (Andersen and Jorhdheim, 2006).
@Shahidul(2013) revealed that sweetpotato leaves contain a high content of polyphenolics, namely
anthocyanins and phenolic acids, compared with the major commercial vegetables. Sweetpotato leaves
contain at least 15 biologically active anthocyanins that have significant medicinal value for certain
human diseases and may also be used as natural food colorants

Mohanraj,(2014)It is also a valuable medicinal plant having anti-cancer, antidiabetic, and anti-
inflammatory activities. Sweet potato is now considered a valuable source of unique natural products,
including some that can be used in the development of medicines against various diseases and in
making industrial products. The overall objective of this review is to give a bird's-eye view of the
nutritional value, health benefits, phytochemical composition, and medicinal properties of sweet potato.
Specifically, this review outlines the biological activities of some of the sweet potato compounds that
have been isolated, the pharmacological action of the sweet potato extract, clinical studies, and
plausible medicinal applications of sweet potato (along with a safety evaluation), and demonstrates the
potential of sweet potato as a medicinal food.

Legal studies

THE IMPLEMENTING RULES AND REGULATIONS OF REPUBLIC ACT NO. 10611, “AN ACT TO STRENGTHEN
THE FOOD SAFETY REGULATORY SYSTEM IN THE COUNTRY TO PROTECT CONSUMER HEALTH AND
FACILITATE MARKET ACCESS OF LOCAL FOODS AND FOOD PRODUCTS, AND FOR OTHER PURPOSES”
OTHERWISE KNOWN AS THE “FOOD SAFETY ACT OF 2013

7394, or the Consumer Act of the Philippines, protect consumers from trade malpractices, and specifies
the rights of consumers and the responsibilities of sellers, producers, retailers, distributors, and
manufacturers. However, these are not the exclusive source of consumer rights

9711). Country. Legislation. This Act aims to protect and promote the right to health of the Filipino
people and to establish and maintain an effective health products regulatory system.

https://www.officialgazette.gov.ph/2015/02/20/implementing-rules-and-regulations-of-republic-act-no-
10611/#:~:text=THE%20IMPLEMENTING%20RULES%20AND%20REGULATIONS,FOOD%20SAFETY%20ACT
%20OF%202013.%E2%80%9D

Related studies

In a study about pickled fiddle fern Ramirez (2018. The fiddlehead fern pickles were subjected to
Plackett-Burman Design (PBD) wherein the variables; nature of fiddlehead fern, levels of salt,
fermentation time, fermentation temperature, levels of sugar, and levels of alum were screened. The
eight-run screening designs performed in triplicates were subjected to physico-chemical and sensory
analysis. Statistical analysis revealed that the pre-processing treatments of the fiddlehead fern, levels of
sugar and fermentation time are the factors that significantly affect the fermented fiddlehead fern.
Results showed that the blanching of fiddlehead fern before brining, high sugar concentration and
longer fermentation significantly favor the sensory and physico-chemical properties of the fermented
pickles. To optimize the exact levels of the significant variables, it is therefore recommended that these
will be further subjected to optimization studies such as Response Surface Methodology.

Naelga(2018)In a study about acceptability and mineral content of pan -fried and deep-fried fern
ravioli.The study employed experimental method of research. The mineral content between basic ravioli
and fern ravioli using pan-fry and deep fry method in terms of potassium, magnesium, phosphorous,
iron and calcium was tested. The acceptability to food attributes of the fern ravioli in terms of
appearance, color, aroma, flavor, texture and taste were accepted by the ravioli consumers. Moreover,
the mineral contents found were potassium, magnesium, phosphorous, iron and calcium which are
essential to the body. The minerals found in fern ravioli and basic ravioli can strongly supplement the
Recommended Daily Allowance (RDA) of an individual through menu planning, after which, needed
nutrients are properly distributed through meals and snacks preparation every day.

In a study about the acceptability of okra cupcake, Basnig (2019). Acceptability of okra cupcake was
conducted to determine the acceptability level of lady’s finger (okra) cupcake in terms of; appearance,
aroma, flavor, and texture and to find the general acceptability of okra cupcake. The study was
conducted at Naic National High School Satellite from August-October 2018 The result of sensory
evaluation as to appearance got an average of 8.40, 8.19 and 8.23 for the treatment A, B, and C. The
Aroma evaluation received an average of 8.40 for treatment A, 8.25 for treatment B, and 8.15 for
treatment C. Flavour obtained 8.37, 7.91 and 7.76 for treatment A, B, and C. For texture, 8.41, 8.11 and
7.93 for treatment A, B, and C respective. And for general acceptability, the average was 8.41, 8.21, and
7.97 for treatment A, B, and C. Based on the research findings, “Liked Very Much” is the equivalent
rating of the three treatment.

Thomas(2021)ASSESSMENT OF NUTRITIONAL RELEVANCE OF DIPLAZIUM ESCULENTUM BY

The study indicates that the above medicinal plants

gives a basis of application in traditional medicinal and the

bioactivity of phytochemicals constituents was more

valuable. Qualitative analysis of phytochemicals was more

interesting area and also had an important application in

pharmaceutical industries. The analyses were very useful for

finding the presence of various chemical compounds and

their quantitative estimation is needed in future for locating

the world of pharmacy. The present study on the medicinal

medicine and develop to further drugs in pharmaceutical

area. Electrophoretic analysis of total proteins is a method to

investigate and to classify varieties among different species.

Furthermore, analysis of SDS PAGE is simple and

inexpensive, which aids in its use as a strong tool for

studying the genetic diversity among different species and

also evaluation of taxonomic and genetic associations at

generic, specific and intraspecific levels, in a

In a study about of Vegetables as a New Ingredient in the Formulation of Cupcakes for New Trends and
Eating Habits, Velasquez (2021) they confirmed that the product developed from vegetables has
acceptable physical characteristics and nutritional properties within the standards required by the
authorities. It confirms the potential use of vegetables such as spinach, carrots, tomatoes, broccoli, and
corn on the cob as a novel ingredient in low-carb, gluten-free cupcakes. Future studies will be necessary
to take full advantage of the functionality of other gluten-free vegetables and cereals in the
development of nutritionally balanced and tasty bakery products