University of Antique

College of Teachers Education

Sibalom, Antique

CHAPTER I

THE ACCEPTABILITY OF POWDERIZED MONGGO AND GRATED SQUASH IN MAKING

CUPCAKE

INTRODUCTION:

One of the Filipinos’ specialties is to prepare nutritious food because they put

premium on nutritional value in order to furnish their body with adequate nourishment for

growth maintaining and repairing their cells and tissues.

As of today, we are noticing that some of the individuals do not like to eat vegetables

frequently. Most of the individuals that belongs to early stage of their lives are the probable

persons who are not entice to eat vegetables. A healthier variety of cupcakes are what we

are proposed. For this perception that we formalize we would like linger the interest of

children and also every individual with our Monggo-Squash cupcakes.

Baked products are not only rich in calories but also in protein, fats, minerals and

vitamins. These products do not contain much cooking oil they are digestible and they also

have long shelf life.

Promoting a healthy and convenient sway of eating by introducing the Monggo-

Squash cupcake with healthy nutrition content helps public consumer and farming

industries earn income.

 University of Antique
College of Teachers Education
Sibalom, Antique

BACKGROUND OF THE STUDY

Cupcakes are mini cakes frequently baked in a small, thin paper or aluminum cup. It

is mostly made of wheat flour infuse with organic ingredients like native fruits, grains, nuts,

herbs and vegetables.

Flour is a product made from grain that has been ground to powdery consistency.

Due to higher cost of wheat the researcher found interesting organic plant that has an

alternative for flour.

The Monggo-Squash cupcake is very easy to make. The Monggo according to Laura

Slayton, MS, RD, founder of food trainers is packed with potassium, folate, fiber and

vitamin B6. The squash as an available resource beyond the backyard can be utilized to

enhance the tasted of the cupcakes as well as a good source of nutrients. It is an intention

of the researchers to use accessible and nutritious resources to develop and improve the

quality of the product. Considering the sensory acceptability of powdered Monggo and

grated Squash cupcake as a main ingredient this study aims to determine the level of

acceptability of powdered Mongg and grated Squash cupcake in terms of taste and aroma in

3 trials.

The primary reason of the researcher in conducting this study is to determine the

sensory acceptability of Monggo-Squash cupcake in terms of taste and aroma at its

nutritive value.
 University of Antique
College of Teachers Education
Sibalom, Antique

This development of the new product “cupcake” is an experiment conducting

powdered Monggo and grated Squash for taste sensory evaluation for market purpose in the

future, thus, this study.

 University of Antique
College of Teachers Education
Sibalom, Antique

DEFINITION OF TERMS

BAKING. This refers to a method of preparing of food that uses dry heat, typically in an

oven.

CUPCAKE. This refers to a small cake design to serve one person, which may be baked in a

small thin paper or aluminum cup. As with longer cakes, frosting and other cake

decorations such as fruit and candy may be applied.

SQUASH. This refers to a gene of herbaceous vegetables in the gourd family. Cucurbitaceae

native to the Andes and Mesoamerica. Five species are grown worldwide for their edible

vegetables, variously known as squash, pumpkin or gourd, depending on species variety,

and local parlance, and for their seeds.

MONGGO BEANS. This refers to a part of the legume family, the mung bean is rich in

several vitamins and minerals. Eating a wealthy amount of monggo is a great way to

incorporate more amino acids, plants starches and enzyme into your body. They also

contain a great deal of carbohydrates and proteins to energized you the rest of the day.

NUTRITIONS. This refers to a process of providing or obtaining the food necessary for

health and growth.

PROTEIN. This refers to a made of chemicals “building blocks” called amino acids.

Your body uses amino acids to build and repair muscles and bones and to make

hormones and enzymes. They can also be used as an energy source.

 University of Antique
College of Teachers Education
Sibalom, Antique

ANTIOXIDANT. This refers to a substance that protect cells from the damage caused by

radicals (unstable

VITAMIN C. This refers to a water-soluble vitamin found in the fruits and vegetables, and

used to prevent and treat scurvy. Vitamins C is an essential nutrient involved in the repair

of tissues, the formation of collagen, and the enzymatic production of certain

neurotransmitters.

BETA CAROTENE. This refers toa red-orange pigment fond in plants and fruits.

Beta carotene is a provitamin in A carotenoid, or a nutrient that body readily

converts into vitamin A. Eating carotenoid- rich diet, including bet carotene,

supports eye health and prevents eye diseases.

 University of Antique
College of Teachers Education
Sibalom, Antique

SIGNIFICANCE OF THE STUDY

This section will provide a brief description on the various significance of the study

given.

To the customer. The researchers believed that the customers will benefit because the

study was made for them and the researchers had priced the product at a reasonable price.

They will be6nefi6t by buying the product and they will see that it can be last for a long

shelf life.

To the researcher. In doing the study, the researchers have acquired new skills and

knowledge that they can use in their profession. This paper can enlighten their thinking

with regards to the reality of life especially as we walk towards the path of the business

world.

To the farmers. The proposed study will help the farmers to engaged in producing

more Monggo and Squash that not only selling but also helping farmers to promote that

path of the business world.

 University of Antique
College of Teachers Education
Sibalom, Antique

STATEMENT OF THEP PROBLEM

This study aims to determine the sensory acceptability of powdered Monggo and

grated squash in making cupcake in terms of taste, aroma and general acceptability.

Specifically, it seeks answer to the following questions.

1. What is the acceptability level of the powdered Monggo and grated Squash in 3 trials

of the leveling taste and aroma?

2. Is there a significant difference in the taste and aroma among the 2 trials of Monggo

and Squash cupcake?

 University of Antique
College of Teachers Education
Sibalom, Antique

SCOPE AND DELIMITATION OF THE STUDY

The experiment of this study “Monggo Squash cupcake” is a new development in

producing sweet dessert or for merienda.

The 5 respondents are randomly chosen from among the residents of many ages.

They will be given sample of the product for taste but using the Hedonic scale.

This will be gathered tabulated, analyzed and integrated.

 University of Antique
College of Teachers Education
Sibalom, Antique
CHAPTER II

REVIEW RELATED LITERATURE

Vegetable market continuously generates novel products by following the trends of

consumers whose preferences are increasing towards ready-to-use foods. Among this fresh

vegetable are at the top list and are stimulating a great effort of research in this area.

Several studies about extending the life of vegetables for a better yield has been

conducted in the market, and one of it is the squash as a raw material with its yielding

contents.

Squash fruits provides cheap but nutritious vegetables dish to the family meal.

Squash is the rich source of B-carotene Vitamin A which is necessary for good eye sight,

clear and healthy skin and hair and for resistance against infections.

Squash is also a good source of iron. These minerals can be obtained out of eating

vegetables such as squash with delicious taste.

Monggo (Mung Beans) is a pulse crop grown particularly for its protein rich edible

seeds. Monggo and other pulse crops are also referred to as a grain legume. Pulse crops do

not include grain legume such as soy bean, groundnut or peanut, because they are species

that are grown for their high seed oil content and are generally classified as oilseed crops.

Vegetables powder are used to “tuck more nutrition and flavor into the things

people.” (Wilson, n.d.). This day some vegetables and other fruits mostly species- like

tomato, chili, pepper and onion are made into powders for easy use. Vegetables powders

can be added to juices or as a base for soups to make it more nutritious (Sundstom,2011).
 University of Antique
College of Teachers Education
Sibalom, Antique

It provides value-added thickening for soups (Wilson, n.d.). For example, Monggo or

mung beans.

The purpose of this study was to develop a cupcake using mung bean powder and

grated squash. Once this cupcake was developed, objective, sensory and costumer

evaluations were conducted. The review of literature begins with an overview of past

research conducted on Monggo and Squash composition, health benefit of Monggo

consumption, overview of cupcakes, emulsifiers, and objective testing method.

The product of mung beans constitutes about five percent of the world production of

all pulses (Poehlman,1991). Fifteen to twenty million pounds of Mungbean are consumed

annually in the United States (Oplinger et al., 1990). About 75% of the Mungbean used in

the U.S. is imported. Mungbean import U.S. average five to seven thousand meric tons (mt)

annually with Thailand and Australia supplying about 60 percent of the total (Poehlman,

1991).

Despite the wide variety of traditional uses there are very few high-quality human

studies on squash in making cupcake. More well-designed are warranted to make firm

conclusion regarding the use of squash and monggo beans. The squash is very nutritious

which contain many vitamins like vitamin A, B6 and C, folate, magnesium, fiber, riboflavin,

phosphorus, and potassium. And the monggo beans has many healthy antioxidants,

including phenolic acids, flavonoid, caffeic acid, cinnamic acid and more. (Trent

pharmacol.2012, p.3-24.)
 University of Antique
College of Teachers Education
Sibalom, Antique

CHAPTER 3

RESEARCH DESIGN AND METHODOLOGY

This chapter presents the design the design of the study, source of data,

instrumentation and validation, data gathering procedure, statistical treatment of data.

 University of Antique
College of Teachers Education
Sibalom, Antique