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chap 1 cont

This study explores the use of jackfruit seeds as an alternative flour for producing polvoron, a traditional Filipino snack, highlighting its nutritional benefits. It aims to evaluate the acceptability of jackfruit seed flour in polvoron production and determine the optimal treatment for quality attributes such as appearance, aroma, taste, and texture. The research will take place from March to April 2025 at the College Department of Upi Agricultural School.

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19 views

chap 1 cont

This study explores the use of jackfruit seeds as an alternative flour for producing polvoron, a traditional Filipino snack, highlighting its nutritional benefits. It aims to evaluate the acceptability of jackfruit seed flour in polvoron production and determine the optimal treatment for quality attributes such as appearance, aroma, taste, and texture. The research will take place from March to April 2025 at the College Department of Upi Agricultural School.

Uploaded by

mayordomowinston69
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as DOCX, PDF, TXT or read online on Scribd
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CHAPTER I

INTRODUCTION

Filipinos are renowned for their sweet tooth and affinity for fruits, with jackfruit

ranking as the 5th most consumed fruit in the Philippines. While the fruit itself is

enjoyed by many, the seeds, often discarded, are rich in nutrients that can be

transformed into a local delicacy known as polvoron, offering a healthier snack

option for all. In the Municipality of Upi, Maguindanao del Norte, the

underestimation of the potential of jackfruit seeds reveals a common practice of

sticking to traditional cooking methods. In light of this, this study aims to delve

into the utilization of jackfruit seeds as an alternative flour for polvoron

production, highlighting its nutritional value and starch content.

The objective is to create a unique type of polvoron using jackfruit seed flour, rich

in protein and amylose, distinct from the typical ingredients used in polvoron. By

harnessing jackfruit seed flour, the study seeks to promote the exploration of

underutilized resources and evaluate the acceptability of jackfruit seed flour in

polvoron production. Furthermore, the researchers are keen on gauging the

public's response to the distinctive characteristics that jackfruit seeds bring to

polvoron. Jackfruit, the largest edible fruit in the Philippines, particularly

abundant in Upi, Maguindanao del Norte, offers versatile culinary possibilities.

From tender green fruits used in dishes like "ginataang langka" to ripe fruits

enjoyed fresh or as jam, every part of the jackfruit is utilized. The seeds can be

cooked, roasted, or fried, as noted by Naik (1949). This study endeavors to create
a local flour from jackfruit seeds for polvoron production, aiming to maintain the

quality of the final product. The research further seeks to determine the level of

acceptability and identify the optimal treatment for creating jackfruit seed

polvoron in terms of appearance, aroma, taste, and texture. This study is

scheduled to be conducted from March to April 2025 at the College Department,

Upi Agricultural School.

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