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24 views11 pages

Group 2

Uploaded by

RK Ordinario
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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EXPLORING THE POTENTIAL OF KAMIAS

(AVERRHOA BILIMBI) AS A SUSTAINABLE


INGREDIENT FOR SAUCE PRODUCTION
Leader:Watan, Jaira Yvonne
Members: Aliwa, Ivy Claire
Bayangan, Lezlie Ruth
Dulay, Clarenze
Plucena, Janray
Rombaoa, Jalam

BSCpE-1A
September 9,2024
INTRODUCTION

The tropical fruit known as Bilimbi (Averrhoa


bilimbi), which is indigenous to Southest Asia, is
a flavorful and adaptable ingredients. In many
regions of the world, bilimbi is still underutilized
and frequently restricted to traditional to
traditional dishes. Developing new recipes or food
items with bilimbi can expand culinary options
and contribute to the diversity of the food
industry. This study will evaluate the possibility
of using bilimbi as replacement of tomato and
banana ketchup.
BENEFITS

Environmental Sustainability
-developing a sauce could help utilize surplus bilimbi, reducing food waste and
promoting a more circular food system

Nutritional Benefits
-bilimbi fruit is rich in vitamin C, antioxidants, and other nutrients.

-Utilizing local and underutilized fruits like bilimbi can promote sustainable
agicultural practices. It reduces dependence on imported ingredients and
support biodiversity by encouraging the cultivation on a wider range of crops.
 RESEARCH QUESTIONS

1. Is kamias fruit feasible as an ingredient in making a sauce?


2. Is there a significant difference between the sauce made
with kamias and traditional sauces?
 HYPOTHESIS

There is no significant difference


between the sauce made with kamias and
traditional sauces.
METHODOLOGY

This project will use an experimental research design to


explore the feasibility of Kamias (Averrhoa bilimbi) as a
sauce ingredient. Researchers will conduct tase tests and
give surveys to their respondents to evaluate the
product’s flavor and texture. The respondents involves
voluntary participation. For data analysis, data will be
analyzed using Analysis of Variance(ANOVA) to
determine significant differences in taste and texture.
METHODOLOGY
Step 1. Harvest bilimbi fruits.
Step 2. Wash and clean the harvested fruit.
Step 3. Cut the bilimbi into smaller pieces, about ½ inches size.
Step 4. Place the chopped bilimbi in a pot with small amount of water.
Step 5. Simmer over low heat until the bilimbi softens.
Step 6. Once the bilimbi is cooked, transfer it to a blender and blend until
smooth.
Step 7. Add small amount of baking soda, sugar, or honey to balance the
acid.
Step 8. After mixing thouroughly, store the product in a clean container.
 POTENTIAL CHALLENGES OR
LIMITATIONS
Bilimbi is not well known outside of limited regions this
might limit its spread into larger areas and demand
effective marketing methods. In its texture may need to be
modified, which may require the use of additional
ingredient or processing. Furthermore, its own unique
flavor may not compliment other dishes, needing careful
evaluation of possible applications or recipes. The study
will focus on investigating the feasibility of bilimbi fruit
as a main ingredient in making a sauce.
 EXPECTED OUTCOMES
Kamias is feasible as an ingredient in making a
sauce. Kamias may add a unique tart and tangy
flavor to sauces, making them appealing to
customers who like unique taste.
 CONTRIBUTION TO THE FIELD OF
ENVIRONMENTAL SCIENCE

REDUCED WASTE: By turning kamias fruit which is sometimes


seen as a waste or byproduct in some areas into a useful product.

LOCAL SOURCING: Making use of kamias, which are sometimes


cultivated nearby, can help lessen the demand for imported
ingredients, lowering transportation and boosting local economies.

SUSTAINABLE AGRICULTURE: If correctly managed, growing


kamias may required fewer resources than other crops, making it
more sustainable alternative for agriculture.
 ETHICAL CONSIDERATION

1. Voluntary participation

2. Confidentiality of participants’ information

3. Honest feedback use

4. Ensures ingredients are obtained in an environmentally


responsible manner
 CONCLUSION

Kamias(Averrhoa bilimbi) appears to be a good


option for making sauces. Its unique tart flavor
could offer a distinct alternative to traditional
sauces. Despite the potential challenges such as
limited familiarity and necessary texture
adjustments, the feasibility of kamias as a sauce
ingredient is supported by the studies finding. Its
distinct taste could appeal to consumers seeking
novel culinary experiences.

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