Research Paper

Evaluation of Artocarus Odoratissimus (Marang)

Seeds as an Alternative Source or Low-Gluten Flour

In partial fulfilment of the requirements in Research in Daily Life 1

Submitted By:
Estrada, Princes Glaiza M
Menes, Catherine Joy G.

Submitted to:
Sir Beo Jorma B. Bayle
 Chapter I: Introduction

Almost everyone nowadays relies on ready-made or factory-made, particularly groceries.

We can’t overlook the fact that we consume bread for breakfast and other flour-based products,
even if they’re very expensive for many people nowadays and the majority of them are people
who are constantly looking for money to meet their basic needs. All raw materials like flour
seem to increasing the price in the market.

Marang (Artocarpus odoratissimus) is not only as exotic as it sounds but also as it looks
and tastes. This is a tropical fruit which looks like jackfruit and seeded breadfruit, but it is great
than either of these. It contains protein, fat, carbohydrates, crude fiber, ash, calcium, phosphorus,
iron, retinol, beta-carotene, vitamin A, thiamine, riboflavin, niacin, and ascorbic acid. The fruit
has also a strong scent especially when it is ripe. The seeds are also edible; these are boiled or
roasted and can be processed into flour.

Flour is a powdery substance. It is made by grinding cereal grains, seeds or roots from
other plant (like Cassava). It is the primary component in bread, hence its supply is critical. Flour
supply has been a serious economic and political at various periods throughout history. Flour
contains gluten which adds strength, gives better gas retention and elasticity which gives good
structure and uniform shape to bread, gives better water absorption and retention, improves yield,
product softness and extends shelf life of bread while enhancing its flavor. Unlike other seeds,
marang seeds contain less gluten which is a good thing because it is much safer and easier way to
have a good source of gluten.

Gluten is a composite formed from several different proteins. It is found most commonly
in wheat and other related grains, such as barley and rye. Adding texture and a characteristic
chewiness to baked goods, this ingredient is used in a wide variety of other foods as a thickener
and binder, flavor enhancer, and protein supplement. Gluten is also used on its own as a protein
supplement, particularly for people who do not have access to other protein sources. The protein
it contains also makes it useful in meat for substitutes, especially those used in vegan and
vegetarian diets. Imitation meats or wheat meats are often made of concentrated gluten.

Marang contains less gluten which is a protein composite found in food processed from
wheat and related grain species, including barley and rye. Low-gluten flour won’t have that
elasticity and therefore create a denser internal structure which isn’t a necessarily a bad thing.
Gluten is a source of protein, both in foods prepared directly from sources containing it, and as
an additive to foods otherwise low in protein.
 Chapter II: Research Methodology

In this part, the researchers outline the Research Approach, Data Collection, Methods and
Tools, and the Research Limitations of the study. The following structured questionnaires will be
answered in the Result and Discussion (Chapter III) of the research.

Research Approach:

The research approach to be used for the purpose of this research is the inductive one.
According to this approach, researchers begin with the specific ideas which are used to produce
general observations and conclusions drawn from the research.

Data collection, Methods and Tools:

As part of the data collection, method and tools, internet websites were involved as a
source of information for providing useful, which would be really important in this research. The
gathered data and information would be helpful for the researchers to conduct their study with
the related research topic.

As far as data collection tools are concerned, the conduction of the research has involved
the use of structured questionnaire which would be used as a guide for the researchers. Some
examples of structured questions are prepared below for the satisfaction of the research
objectives.

Some sample questions had been included in the structured questionnaire are the
following:

1. What is Marang fruit?

2. What is the importance of flour out of Marang Seeds?
3. What is the role of Marang Seeds in production of flour?
4. What are the minerals that can get in Marang Seeds?
5. How important it is to use a low-gluten flour?
6. Are these ingredients used safe?
7. Is Marang fruit abundant in the Philippines?
8. Is it possible to use the seeds of Marang as a flour?
9. Can it help to lessen the risk of disease from commercial flour?
 10. Will the properties be the same as the commercial ones?

Research Limitations:

The research is limited to identifying specific observations and conclusions with regards
to “Evaluation of Artocarpus Odoratissimus (Marang) Seeds as an Alternative Source of
Low-Gluten Flour.”
 Chapter III: Result and Discussion

Results:

1. The Marang (Artocarpus odoratissimus) is a tropical fruit tree native to Philippines. Like
the durian, it has this weird smell but less pungent. A cousin of the jackfruit, its soft and
sweet flesh is wrapped in a thick and thorny exterior.
2. Since Marang fruit is a cheap yet nutritious fruit, the marang seeds flour will improve the
nutrient values we could get from ordinary bread with less expense.
3. By toasting the boiled seed and grinding it until smooth, Marang seed can be used as an
alternate source of flour.
4. Marang contains less gluten which is a protein naturally found in some grains including
wheat, barley, and rye. Gluten is a source of protein, both in foods prepared directly from
sources containing it, and as an additive to foods otherwise low in protein.
5. Low-gluten flour is any flour with a protein and gluten below 13%. Gluten doesn’t
contain any essential nutrients, meaning it won’t benefit you in that way. The main
reason people avoid gluten is that they either have an intolerance or allergy to it or wheat,
or they are trying to cut out carbs and lose weight.
6. Marang seeds are safe. The seeds can be eaten after being roasted or boiled.
7. Marang fruit is native to Philippines, particularly in Palawan. Marang is a seasonal fruit
with two main seasons; September-October and occasionally December.
8. Marang seed has the potential to be made as a flour and it can use as an alternative source
of flour. This seed contains carbohydrates, protein, and minerals.
9. Marang can lessen the risk of the disease from the commercial flour such as Escherichia
coli (E. coli). Flour doesn’t look like a raw food, but most flour is raw. That means it
hasn’t been treated to kill germs that cause food poisoning.
10. Marang seeds flour can be used in making product such as bread, hot cakes, and some
flour product but not in exactly taste of the normal commercial flour but it can give us
nutrients that we need every day such as carbohydrates, protein and fats.
Discussions:

1. That concerning with “What is Marang fruits?” Marang fruit is a tropical fruit tree native
to Philippines. Like the durian, it has this weird smell but less pungent. A cousin of the
jackfruit, its soft and sweet flesh is wrapped in a thick and thorny exterior.
2. That concerning with “What is the importance of flour out of Marang Seeds?” Since
Marang fruit is a cheap yet nutritious fruit, the marang seeds flour will improve the
nutrient values we could get from ordinary bread with less expense.
3. That concerning with “What is the role of Marang Seeds in production of flour?” By
toasting the boiled seed and grinding it until smooth, Marang seed can be used as an
alternate source of flour.
4. That concerning with “What are the minerals that can get in Marang Seeds?” Marang
contains less gluten which is a protein naturally found in some grains including wheat,
barley, and rye. Gluten is a source of protein, both in foods prepared directly from
sources containing it, and as an additive to foods otherwise low in protein.
5. That concerning with “How important it is to use a low-gluten flour?” Low-gluten flour
is any flour with a protein and gluten below 13%. Gluten doesn’t contain any essential
nutrients, meaning it won’t benefit you in that way. The main reason people avoid gluten
is that they either have an intolerance or allergy to it or wheat, or they are trying to cut
out carbs and lose weight.
6. That concerning with “Are these ingredients used safe?” Marang seeds are safe. The
seeds can be eaten after being roasted or boiled.
7. That concerning with “Is Marang fruit abundant in the Philippines?”Marang fruit is
native to Philippines, particularly in Palawan. Marang is a seasonal fruit with two main
seasons; September-October and occasionally December.
8. That concerning with “Is it possible to use the seeds of Marang as a flour?” Marang seed
has the potential to be made as a flour and it can use as an alternative source of flour.
This seed contains carbohydrates, protein, and minerals.
9. That concerning with “Can it help to lessen the risk of disease from commercial flour?”
Marang can lessen the risk of the disease from the commercial flour such as Escherichia
coli (E. coli). Flour doesn’t look like a raw food, but most flour is raw. That means it
hasn’t been treated to kill germs that cause food poisoning.
10. That concerning with “Will the properties be the same as the commercial ones?” Marang
seeds flour can be used in making product such as bread, hot cakes, and some flour
product but not in exactly taste of the normal commercial flour but it can give us nutrients
that we need every day such as carbohydrates, protein and fat
 Chapter IV: Conclusion

Based from the results of the foregoing study, the researchers conclude that marang seed
has the potential to be made as a flour and it can use as an alternative source of flour. This seed
contains carbohydrates, protein, and minerals. Marang contains less gluten which is a protein
naturally found in some grains including wheat, barley, and rye. Gluten is a source of protein,
both in foods prepared directly from sources containing it, and as an additive to foods otherwise
low in protein. Low-gluten flour is any flour with a protein and gluten below 13%. Gluten
doesn’t contain any essential nutrients, meaning it won’t benefit you in that way. The main
reason people avoid gluten is that they have either have an intolerance or allergy to it or wheat,
or they are trying to cut out carbs and lose weight.

The researchers used Marang Seeds as an alternative source of flour. The researchers was
beyond concern with the increasing price of commercial flour. Most of them cannot afford such
expensive flour these days. And this product confront the reality and address a simple problem or
challenge that we are dealing with, and to commit to the needs of those of us who can’t afford to
buy a pricey flour. Upon thorough research, the proponent evaluates a low-gluten flour using
Marang (Artocarpus Odoratissimus) seeds.