CHAPTER 1

INTRODUCTION AND STATEMENT OF THE PROBLEM

Rationale

Flour is very essential in an individual’s life, especially if it is for cooking or

baking as its function is to build structure or as thickener for sauces and gravies.

According to the BC Cook Articulation Committee (2015), flour is the most

common ingredient in pastries, cakes, and bread. Flours are used in a variety of

food products and as a fundamental component of baked foods. They are finely

crushed cereal grains or other starchy parts of plants. Bethany Moncel (2023)

stated that, the most common types of flour are derived from wheat, although any

grain, such as rice, oats, corn, or barley, can also be used to make flour. It could

be thought of as the structure that holds the other components of a baked object

together. In simple words, if you are into cooking, baking and such then you

cannot do the product without flour as it is one of the most important ingredient.

There are also many different types of flour with different purposes. When

obtained from different sources, it can vary considerably in its protein quality,

protein quantity, ash, moisture, enzymatic activity, color, and physical properties.

It passes through several stages before it is ready for the market. The possible

results of these processes utilized in modern commercial flour mills may affect

the amount of beneficial components in the flour which can cause it to be

drastically reduced (Aumeka Organica, 2021). Going through various stages to

produce flour is not only one of the reasons why people are hesitant to use it; it is

1
also due to its rising price, particularly in the Philippines. Finding sustaining and

nourishing replacements for conventional food sources is urgently needed as the

world's population expands.

The Marang fruit also known as Tarap, a tropical fruit native to

Southeast Asia. The fruit is linked to breadnuts and jackfruit, however it is

regarded as having a better flavor. The fruit can weigh up to 1.5 kilos and is

about 20 cm long. Marang leaves can grow to a length of one meter, which is

incredibly long. Marang seeds are the seeds of the marang fruit and it has been

utilized in various ways such as for snacks, jam, and wine, but its potential as an

alternative source for commercial flour has yet to be fully explored. According to

(Noorfarahzilah et al., 2017) The seeds contain high amounts of carbohydrates,

protein, and fiber, making it a viable ingredient for flour..

The researchers wanted to utilize the Marang seeds (Artocarpus

Odoratissimus) as an Alternative Source for Commercial Flour. Using Marang

seeds as an alternative source for commercial flour also has the potential to

provide economic benefits for farmers and local communities who grow and

harvest the fruit. That is why the researchers decided to use Marang seeds so it

will not be put in waste and to investigate if it is an effective and has the potential

to be an alternative source for Commercial flour. Additionally, if the production

and use of Marang flour becomes widespread, it could create new business

opportunities and help to boost the local economy. However, further research is

needed to determine the feasibility and potential impact of using Marang seeds

as an alternative source for commercial flour.

2
Statement of the Problem

The goal of the research is to develop flour utilizing the marang seeds.

This would allow individuals to use naturally made flours since these flour benefit

them in many ways. The use of marang seeds to develop flour can also

contribute to reducing food waste. Often, marang fruits go to waste because they

are highly perishable and have a short shelf life. By utilizing the seeds to make

flour, we can reduce the amount of food waste

This study seeks to address the following questions in particular:

1. Are marang seeds suitable enough to create a flour?

2. What is the physical characteristics of the marang flour?

3. Is the marang flour better in terms of;

3.1 Color

3.2 Odor

3.3 Texture

4. Does the marang flour last long?

5. How is the satisfaction rating of the respondents after tasting the Churros

made of Marang Flour?

3
Significance of the Study

The information that the researchers will gather and will present will be significant

to the following:

Students. This study will help them think on how to be innovative in many things.

It will also give them knowledge upon the things that are not yet discovered.

Community. They can be resourceful and save money by doing the same thing

instead of purchasing expensive flour. If they decide to also do this, they can also

ensure their own health and safety.

Parents. The price of flour is rising, and this study will help many parents save a

lot of money. Instead of wasting their fruit seeds, they can make their own flour

from them. Furthermore, because they made the flour, they can ensure that it is

healthy.

Researchers. This study will serves as an enlightenment and enrichment in

understanding more the importance and benefits of Marang seeds as an

Alternative Source of Flour.

Future Researchers. This study may serve as a guide to encourage future

researchers to conduct a more comprehensive study. If they conduct similar

research, this study will serve as an additional reference.

4
Definition of Terms

To unlock the difficulties, the following were defined:

Carbohydrates. Carbohydrates are one of the main types of nutrients found in

flour, and as used in the study, they provide energy for the body. Carbohydrates

are made up of carbon, hydrogen, and oxygen molecules and can be classified

into three main groups: sugars, starches, and fibers.

Drying. As used in the study, it is the process of removing moisture from

something in order to preserve it and prepare it for a particular use.

Grinding. As used in the study, it is to prepare samples for analysis or to create

a uniform particle size for a particular application. Grinding can be performed

using various methods, such as mortar and pestle, blender or grinder.

Marang. A fruit that is native to Southeast Asia, particularly the Philippines and

Malaysia. As used in the study, Marang seeds contain high amounts of

carbohydrates, protein, and dietary fiber, making them a promising source of

nutrition.

Soaking. As used in the study, it is a process of immersing something in a liquid

in order to soften, cleanse, or infuse it with flavor. It typically involves submerging

the item in the liquid for a certain period of time, which can vary depending on the

specific goal of the soaking process.

Utilize. As used in the study, it implies that the thing being utilized has a specific

value or usefulness in the context of the task or objective at hand.

5
 CHAPTER 2

REVIEW OF RELATED LITERATURE

Theoretical Background

Tarap or Marang (Artocarpus Odoratissimus) one of the tastiest tropical

fruits, is widely grown throughout Borneo, especially in Sabah, Sarawak, and

Brunei. It is known botanically as Artocarpus odoratissimus and is a member of

the Moraceae plant family. It is often consumed fresh or made into various

dishes, but little attention has been given to its potential use as an alternative

source for commercial flour. In recent years, there has been a growing interest in

utilizing marang seeds as a source of flour due to its high nutrient content and

sustainable properties. Marang seeds have been found to contain significant

amounts of nutrients and carbohydrates, which make them a viable option for

flour production. (Noorfarahzilah et a.,l 2017).

Marang seeds have been utilized in various ways such as for snacks, jam,

and wine, but its potential as an alternative source for commercial flour has yet to

be fully explored. Noorfarahzilah (2017) also added that the seeds contain high

amounts of carbohydrates, protein, and fiber, making it a viable ingredient for

flour. Marang seeds have a nutty flavor that can be an added value to baked

goods. With its abundant supply and availability, marang seeds can be a

sustainable option.

6
 In a study conducted by Vidal-Quintanar et al., (2021), the properties of

marang seed were evaluated. The results showed that the seeds has a high level

of carbohydrates, protein, and fiber. The study also found that marang seed had

good water absorption capacity and emulsifying activity, making it a potential

ingredient for baking applications.

There are several studies that also produced a flour from seeds. A study

conducted by Zayas et al., (2019) titled "The Potential of Flours produced from

the seeds of the fruit Nance (Byrsonima Crassifolia) as a functional ingredient in

food products" the authors found that Nance seed flour had high protein and fiber

content and also had good functional properties, such as high water absorption

capacity and good emulsifying properties. The study also showed that Nance

seed flour could be used to improve the nutritional value and texture of bread,

making it a potential ingredient in the production of functional foods. Overall, this

study highlights the potential of seeds from less well-known fruits as a source of

functional ingredients in food products.

Another study conducted by Niamnuy et al. (2018) investigated the effect

of jackfruit seed flour on the quality of sponge cake. The results showed that the

addition of jackfruit seed flour improved the sensory and physical characteristics

of the cake, including the texture, color, and taste of the cake. The study

concluded that jackfruit seed flour can be used as an alternative to wheat flour in

sponge cake production. In addition to its nutritional value and baking

7
applications, jackfruit seed flour also has potential health benefits. According to a

study by (Tahir et al., 2019) jackfruit seeds contain high levels of antioxidants

and anti-inflammatory compounds. These compounds have been linked to the

prevention of chronic diseases, such as cancer and cardiovascular diseases.

The utilization of marang seeds as an alternative source for commercial

flour has great potential. With its abundance, sustainability, and nutritional

benefits, marang seed flour can be a viable option for the food industry. Further

research is needed to explore its full potential and to optimize its use in various

applications. Nonetheless, the existing studies have shown promising results,

demonstrating the feasibility and benefits of using marang seeds as a flour

ingredient.

8
Review of Related Literature

(Medeiros et al., 2017) explored the nutritional composition, mineral

content and functional properties of Marang seeds. The properties and uses of

marang seeds were also stated in the study. They analysized by using AOAC

method to determine moisture, crude protein, crude fat, crude fiber and ash of all

the all samples. They also used atomic absorption spectrophotometry (AAS)

using a Varian Spectra atomic absorption spectrophotometer, model A-400 to

measure the different types of minerals present.

Another research by Growables (2020) emphasizes on the different uses

of the marang seeds. The importance of marang seeds in the food industry and

is also presented in the paper, answering the questions as to why the marang

seeds is very important to people. It is also stated that most of the people doesn’t

like to consume the flesh of marang and some of the people just throw the seeds

away after eating the flesh. Their flesh and seed were seen a potential food

source but they are not fully exploited.

Flour from the seeds of different fruits are similar to commercial flour in

terms of its qualities (Pearlast, 2016). The food safety researcher, Kent Juliot,

stated that not all store brought flour is clean as most of its ingredients is grown

outdoors where it may be exposed to pathogens in the soil or water if it does not

go through a validated lethality step to remove any potential pathogens. In the

9
context of the present study, utilizing marang seeds would have a significant

impact on the society and for the health of every people.

In a study titled “Proximate composition, mineral content and functional

properties of Tarap seed” by Noorfarahzilah, M., et al. (2017). It was mentioned

how the seeds have high protein, fat and magnesium content which is greatly

beneficial to the people. The results also showed that the seeds could provide a

significant amount of fiber, protein, and fat in our diet Marang seeds were also

recognized for their good attributes as a result of being used in a making candy,

main ingredient for snacks, were also added to a different dishes from their

country. In relation to the current study, making flours out of marang seeds would

have a significant impact on societal improvement and would encourage

individuals to be more innovative in producing naturally made flours..

Marang seeds is known for its sweet, fleshy, and juicy fruits that are said

to be superior to the jackfruit. The seeds came from the flesh of a marang fruit

and is known for its numerous uses. The seeds that came from the marang fruit

is rich in protein, fat, carbohydrates, calcium, phosphorous, iron, retinol, and

vitamin A and C (Jennifer Dean, 2015). With that in consideration, making flour

by using marang seeds is a practical and brilliant option if done correctly. It would

also have positive impact on our health and society.

10
 Given the recent advances in the development of nutritious flour made

from the seeds of fruits such as marang seeds. The researchers wanted to

discover if that this naturally produced flour derived from the seeds of the marang

fruit has a high potential for use in the formulation of composite flours to be used

as food ingredients.

Hypothetical Statement

Ha - Marang Seeds (Artocarpus Odoratissimus) are functional and suitable in

making an alternative source of commercial flour.

Ho - Marang Seeds (Artocarpus Odoratissimus) are not functional and not

suitable in making an alternative source of commercial flour.

11
 CHAPTER 3

METHODOLOGY

A comprehensive analysis of the methods that are, can be, or have been

used in the study. This outlines the research resources, methods, and

procedures that were used to develop a flour utilizing the marang seeds.

This study is an experimental research, which means that variables are

being actively controlled. The gathering of the materials and experiments were

conducted on one of the researcher’s house. The main ingredient, marang

seeds, were also collected there.

Materials:

 1/4 Grams of Marang Seeds  1 Pot

 1 Blender  1 Stove

 1 Container  2 Basin

Research Procedure

The process are as follows:

1. Wash the seeds to remove any dirt

12
2. Let it soak in the water for 5-10 minutes

3. Drain it using the strainer

4. Put the seeds in the pot and add enough water to cover all of the seeds

5. Place the pot into the stove and let the seeds boil for 30 minutes
13
6. After 30 minutes, let it cool down for a few minutes

7. Peel the outer part of the seeds

8. Let it dry for 3 days under the sun

14
9. Using the blender, grind the seeds thoroughly until fine texture

10. Lastly, place it in a container

CHAPTER 4

15
 RESULTS AND DISCUSSIONS

Result

This chapter depicts the results and discussion in Utilizing Marang

seeds as an alternative source of flour. The data collected from the

experiment will be presented in table format as follows.

Table 1
Nutrient Content Of Marang Seeds

There appears that Marang seeds are a good source of several

Nutrients Nutrients content in every

100grams
Protein 6.2 g
Fiber 2.9 g
Calcium 79.5 mg
Phosphorus 109.7 mg
Iron 3.3 mg
Fat 39.8 g
Carbohydrates 43.9 g

nutrients, including carbohydrates, protein, fat, fiber, and minerals. A study

by Sarmiento et al. (2019) analyzed the nutrient content of marang seeds

in every 100 grams and found that they contain: 6.2g of protein, 2.9g of

fiber, 79.5mg of calcium, 109.7mg of phosphorus, 3.3mg of iron, 39.8g of

fat and 43.9g of carbohydrates. According to a study by Sulistyo et al.

(2019), marang seeds have a high antioxidant activity, which may help to

prevent or reduce the risk of certain diseases. Overall, marang seeds are

a nutrient-rich food that can provide several health benefits.

Table 2

16
 Physical Characteristics of the Marang Flour
Color Odor Texture
Marang flour Off white Nutty aroma Coarse

The table shows the physical characteristics of the marang flour in

terms of its color, odor and texture. The marang flour is off white in color,

which is a result of the color of the marang seeds. The seeds are usually

brown on the outside and white on the inside, and the flour retains this

color. Marang flour has a nutty aroma that is characteristic of the marang

fruit. A study by Chua et al. (2021) found that marang flour had a high

concentration of volatile compounds, which contributed to its unique

aroma. Marang flour has a coarse texture, which can be attributed to the

hardness of the marang seeds. This is because marang seeds are quite

hard and require a significant amount of processing to turn them into flour.

The physical characteristics of marang flour, including its off-white color,

nutty aroma, and coarse texture, make it a unique and versatile ingredient

that can be used in various food applications, such as baking and cooking.

Table 3

17
Physical Characteristics Marang Flour Quality
(rate from 1-5)
COLOR 3
ODOR 2
TEXTURE 4
Marang Flour Quality Rating of its Physical Characteristics

The study utilized a rating scale ranging from 1 to 5 to evaluate the

quality of the product. The product's quality was determined based on the

rating, with a score of 1 indicating the lowest quality, and a score of 5

indicating the highest quality. The study rated the color of the marang flour

as 3 out of 5 due to the color's potential impact on the final product's color.

Similarly, the odor was rated 2 out of 5 due to the unique nutty aroma of

marang flour, which may or may not be desirable, depending on the

recipe. The texture was also rated 4 out of 5, as the texture of the flour

can significantly affect the final product's texture. Specifically, the coarse

texture of marang flour refers to a surface with larger, visible elements,

such as rough, uneven, or bumpy surfaces. According to a study

published in the Journal of Food Processing and Preservation (2018), the

physical characteristics of marang flour matters when used in food

products. Overall, the rating scale provided a comprehensive evaluation of

the physical characteristics of marang flour and its potential impact on the

final product's quality.

18
 Table 4

Marang Flour Shelf Life

Time Still Usable Or Not

1 WEEK STILL USABLE

2 WEEKS STILL USABLE

3 WEEKS STILL USABLE

4 WEEKS STILL USABLE

The shelf life of Marang Flour is an important consideration for food

safety and preservation. Therefore, researchers conducted a test to

determine how long this type of flour can last. The test involved observing

the Marang Flour every week and describing any changes in its color and

odor. Kaitlyn Berkheiser (2020) stated that the best way to determine

whether a flour is safe is to smell it, if it still smell the same it is okay to

consume but if it gives off a very strong odor it is now considered as

spoiled.

The results of the test are presented in the table, which provides

information on the duration that the Marang Flour can remain usable.

During the first week after being made, the Marang Flour showed no

changes in color, odor, or texture, indicating that it was still fit for

consumption. Similarly, during the second and third weeks, the flour

remained unchanged and usable. As the test progressed into the fourth

week, there were still no noticeable changes in the color, odor, or texture

of the Marang Flour, indicating that it was still fit for consumption. These

19
 findings suggest that Marang Flour has a relatively long shelf life and can

remain usable for up to four weeks after it is made.

Table 5

Satisfaction Rating Of The Respondents After Tasting The

Churros Made from Marang Flour

Respondents Ratings of the Marang Churros

(rate from 1-10)

Respondent 1 7

Respondent 2 6

Respondent 3 8

Respondent 4 6

Respondent 5 5

Based on the table provided, the table is showing the ratings from the 5

respondents after tasting the churros made from the marang flour. The

respondents were chosen through convenience sampling because the

respondents were the researchers' neighbors, they were easily accessible to the

researchers. The numerical rating scale was used in the study to determine the

taste of the marang churros. The marang churros is rated on a scale of 1 to 10,

with 1 for being not satisfied by taste of the marang churros and 10 for being

satisfied by the taste of the marang churros.

The first respondent gave the marang churros a 7, the second

respondent gave it a 6, an 8 was given by the third respondent, the fourth

respondent also gave it a 6, and the last respondent gave it a 5. They

20
 differ in ratings because each respondent has a different taste; some may

enjoy the flavor of the marang churros, while others may not.

Figure 1. The Marang Flour

made from the marang seeds

Figure 2. The Marang Churros

21
 CHAPTER V

CONCLUSION AND RECOMMENDATIONS

Conclusion

Marang (Artocarpus odoratissimus) is a tropical fruit tree that is

native to Southeast Asia, and its fruit is widely consumed in the region.

Marang seed flour is a potential alternative to traditional wheat flour that

has several health benefits.

During the experiment marang seeds have demonstrated

significant potential as a versatile alternative flour source for global food

systems. With its high fiber and nutrient content, its ability to blend well

with other flours, and its adaptability to various cooking methods, Marang

flour can act as a valuable sustainable resource for food production.

Moreover, Therefore, more research should be conducted to explore the

possibilities of integrating Marang flour into mainstream food systems and

promoting its benefits as a healthier and eco-friendly flour option for the

masses.

As a result, the researchers came to the conclusion that marang

seeds are definitely durable and capable of being an alternative used for

Commercial Flour. Additionally, The study may have found that Marang

seed flour is a viable alternative to commercial flour for certain

22
 applications, particularly in the context of promoting food security and

sustainability. However, overall, the study may have concluded that

Marang seed flour is a promising alternative to commercial flour, which

warrants further exploration and development.

Recommendations 

Based on the results of the study, the researchers came up with the

following recommendations to guide and improve the study of the future

researchers. 

These are the following recommendations:  

1.) Look for an alternative to Marang Seeds. It could be from the same genus or

a different fruit. 

2) Try to explore the sensory properties of food products made with Marang seed

flour to ensure that they meet consumer expectations in terms of taste, texture,

and appearance. 

3) Try to explore other seeds that has high starch content that can be an

alternative source of flour 

4) Try to use other seed bearing fruits and can be harvested any time of the year 

5.) To add variarion, use various commercial flours together with marang flour. 

6.) When there are lumps or crumbs left when grinding the marang flour, sieve

the powder to remove any lumps or impurities. 

23
REFERENCE

- Abellana (2015) " MaKraBi Flour as a Substitute for Commercial Flour”

- Barangay Colonia Divina (2018) “The Health Benefits of Marang Fruit”

ColoniaDivinaSagayCity/photos/the-health-benefits-of-marangfruitmarang-is-a-
tropical-fruit-with-a-latin-name-/1495153480510938/

- BC Cook Articulation Committee (2015) “Flours in Baking”

https://opentextbc.ca/ingredients/chapter/flour-in-baking/

- Growables (2020), “Marang - Artocarpus odoratissimus”

https://www.growables.org/information/TropicalFruit/Marang.htm

- Noorfarahzilah, M., Mansoor, A. H. and 'Hasmadi, M. (2017) Food Research 1

(3) "Proximate Composition, Mineral Content And Functional Properties Of Tarap
(Artocarpus Odoratissimus) Seed Flour"

24
 CURICCULUM VITAE

Name: Alverio,Damien Mathew O.

Birthdate: June 18, 2005
Age: 17 yrs. old
Gender: Male
Address: Brgy. Inayawan,Pardo, Cebu City
Email Address: [email protected]

EDUCATIONAL BACKGROUND
Primary: Inayawan Elementary Highschool
Inayawan,Pardo,Cebu City
SY: 2010-2017
Secondary: Inayawan National Highschool
Inayawan,Pardo,Cebu City
SY: 2017-2021
Asian College of Technology - Bulacao
Bulacao, Cebu City
SY: 2020-2022 (Present)

25
 CURICCULUM VITAE

Name: Alforque, Deser Ann

Birthdate: October 13, 2004
Age: 18 yrs. old
Gender: Female
Address: 20 Lemon St., Brgy. Basak San Nicolas, Cebu C
Email Address: [email protected]

EDUCATIONAL BACKGROUND
Primary: Basak Community Elementary Highschool
Brgy. Basak San Nicolas,Cebu City
SY: 2010-2017
Secondary: Libaong National Highschool
Brgy. Libaong, San Remegio, Cebu Province
SY: 2017-2021
Asian College of Technology - Bulacao
Bulacao, Cebu City
SY: 2020-2022 (Present)

26
 CURICCULUM VITAE

Name: Bacatan, Addrian B.

Birthdate: February 06, 2004
Age: 19 yrs. old
Gender: Male
Address: Lawaan 1, Talisay City, Cebu
Email Address: [email protected]

EDUCATIONAL BACKGROUND
Primary: Visayas Wesleyan Christian School INC.
Cebu City
SY: 2011-2017
Secondary: Divino Amore Academy
Talisay City
SY: 2017-2021
Asian College of Technology - Bulacao
Bulacao, Cebu City
SY: 2020-2022 (Present)

27
28
 CURICCULUM VITAE

Name : Menyamen, Michael B.

Birthdate : September 3, 2003
Age : 19 years old
Gender : Male
Address : Baranggay Pooc , Talisay city, Cebu
Email Address : [email protected]

EDUCATIONAL BACKGROUND
Primary: Virgen de las Esculas Pias School
Talisay CIty
SY: 2011-2017
Secondary: Divino Amore Academy
Talisay City
SY: 2017-2021
Asian College of Technology - Bulacao
Bulacao, Cebu City
SY: 2020-2022 (Present)

CURICCULUM VITAE

29
Name: Vertudes, Mariane A.
Birthdate: February 03, 2005
Age: 18 yrs. old
Gender: Female
Address: St. Jude Phase 1, Bulacao,Cebu City
Email Address: [email protected]

EDUCATIONAL BACKGROUND
Primary: Bulacao Elementary School
Bulacao,Cebu City
SY: 2010-2017
Secondary: Bulacao National Highschool
Bulacao,Cebu City
SY: 2017-2021
Asian College of Technology - Bulacao
Bulacao, Cebu City
SY: 2020-2022 (Present)

30