Submitted to: Mrs. Bernadette Anuat (Adviser) Submitted by:Victoria Bea Lizarondo John Mark Guimba Marinette Duma Maiko Mahilum Prince Cedee Sambrano Abstract At our community, lot of Filipinos love street foods. Whenever food carts pass by and they hear it, they will immediately call it so they could by some. But because we know that these street foods are not nutritious, our group thought of making a street food out of a vegetable. The researchers thought of using alugbati since alugbati is already available at their backyard. The alugbati is a great source of antioxidant, vitamins A, B and C, iron and calcium.
It also contains high roughage and it’s very easy to digest. They also added some shrimps to add flavor. Shrimp is a good sourc of calcium, iodine, and protein. First we harvested some alugbati leaves and we washed it with water. Then we sliced it thinly. After that, we mixed all the ingredients and added the alugbati leaves. We then shaped it into small balls and fried it in oil until it was golden brown. Our study generally aims to produce a kind of street food that is nutritious, special, and of course, delicious using this kind of leafy vegetable.
We are also aiming to compare the taste, appearance, and odor of our own alugbati balls from fishballs, chicken balls and kikiam. After we have made the survey, it shows that our alugbati balls is very much acceptable for mothers than letting their children eat other kind of street foods. Acknowledgement We would like to thank for the help contributed by the following persons: Gloria O. Lizarondo, Gloria Emerina O. Lizarondo, Mrs. Bernadette Anuat And most of all…God almighty! Table of Contents I. Introduction a. Background of the Study b.
Statement of Problem/Objectives c. Significance of the Study d. Scope and Limitations e. Review of Related Literature II. Methodology a. Materials/Equipment b. Treatment/General Procedure III. Results and Discussions a. Findings b. Analysis of Data IV. Conclusions V. Recommendations VI. Bibliography I. Introduction A. Background of the study and its Importance The investigators thought of making this study to introduce a product that can replace the usual street food found anywhere with more healthy and affordable one using alugbati leaves.
We already know that street foods are very delicious but sometimes people don’t like eating these foods because these are exposed to dirt and dust. Our product is highly recommended to offer it to the people specially those who are fond of buying street food. This is full of nutritional value that our human body needs like antioxidants, vitamins A, B and C, iron and calcium that comes from the alugbati leaves. It also contains high roughage and it’s very easy to digest. The shrimp that is mixed in our product is high in calcium, iodine and protein but it is low in food energy.
Our alugbati balls is also a significant source of cholesterol Alugbati is usually found in South East Asia and Africa. To come up with this kind of research, the reporters were given an idea from the alugbati leaves they saw at the backyard of their neighbor. B. Statement of the Problem a. Main Objective To produce an alternative street food from the usual street food we buy with the use of alugbati leaves. b. Specific Objectives 1. To determine the acceptability of alugbati balls as a kind of street food in terms of: a. Tasteb.
Odorc. Appearance 2. To determine if there is any significant difference between theusual street food and alugbati balls in terms of its nutritional valueand acceptability. C. Significance of the Study Alugbati leaves can be easily seen in any part of the Philippines. It is also easy to plant in our backyards. The researchers offer another product to our street foods lovers and alugbati consumers a nutritious, cheaper, yet delicious product which contains good cholesterol that our body needs. D. Scope and Limitations of the Study
This project is dealt with the production of alugbati balls using alugbati leaves as the main ingredient and shrimps to flavor it. This was conducted at Blk 15 Lot 27 Princess Nicole Street, Dexterville Royale Subdivision, Dasmarinas, Cavite. The study limits only on the variety of vegetable which is alugbati as the main ingredient in making this product and shrimps to add flavor. E. Review and Related Literature Alugbati, a succulent, branched, smooth, twining herbaceous vine, several meters in length. Stems are purplish or green.
Leaves are fleshy, ovate or heart-shaped, 5 to 12 cms long, stalked, tapering to a pointed tip with a cordate base. Spikes are axillary, solitary, 5-29 cm long. Fruit is fleshy, stalkless, ovoid or spherical, 5-6 mm long, and purple when mature. Alugbati or vine spinach is usually found in South-East Asia and Africa. It can easily grow up in garden without taking too much care. The general use of this plant is as vegetable and an important ingredient to make different dishes. But it may also use as a decorative plant in some province.
It is a great source of antioxidant, vitamins A, B and C, Iron and Calcium. It also contains high roughage and it’s very easy to digest. The whole parts of plant like leaves, stem and seeds can be eaten. Research reveals that it’s good for health and works as a soft laxative. The roots are quite effective in removing redness of the skin. It has been used in dressing to cover up the swelled area to minimize the puffiness. In case of burn and scald, apply the mixture of leaf pulp and butter on wound. It produces a cooling effect. Liquid of the plant is effective for acne eruptions and also eases inflammation.
For child and pregnant lady, the decoction of the leaves make a better laxative. As with other seafood, shrimp is high in calcium, iodine and protein but low in food energy. A shrimp-based meal is also a significant source of cholesterol, from 122 mg to 251 mg per 100 g of shrimp, depending on the method of preparation. Shrimp consumption, however, is considered healthy for the circulatory system because the lack of significant levels of saturated fat in shrimp means that the high cholesterol content in shrimp actually improves the ratio of LDL to HDL cholesterol and lowers triglycerides.
II. Methodology a. Ingredients Flour – 40g Shrimp (Alamang) – 10g Alugbati Leaves – 10g Salt – a dash Pepper – a dash Yellow food coloring – as much as desired color Oil – just the amount you need for frying b. Equipment Frying pan Blender Spoon Bowl Plate c. Procedure 1. Blend alugbati leaves and alamang in blender. 2. Mix all the ingredients in bowl. 3. Add some yellow food coloring. 4. Scoop some of the mixture using your spoon and shape it into balls and put them on the plate. 5. Deep fry it in oil. Basis in Conducting Survey HA – Highly Acceptable A – Acceptable
FA – Fairly Acceptable NA – Not Acceptable VU – Very Unacceptable III. Results and Discussions Tables Table 1 (Taste) |Product |HA |A |FA |NA |VU |Interpretation |Acceptability | |Alugbati | |10 | | | |There is a significant |Acceptable | |Balls | | | | | |difference in terms of | | | | | | | | |taste. | |Usual Street food | | |10 | | | |Fairly acceptable | In terms of taste, alugbati balls are acceptable compared to the usual street food which is fairly acceptable according to our correspondents. Hence, there is a significant difference between the taste of the alugbati balls and the usual street food. |Product |HA |A |FA |NA |VU |Interpretation |Acceptability | |Alugbati |5 |3 |2 | | |There is a significant Highly acceptable | |Balls | | | | | |difference in terms of odor. | | |Usual Street food | |2 |3 |5 | | |Not acceptable | Table 2 (Odor) In terms of odor, alugbati balls are highly acceptable compared to the usuall street food which is not acceptable. Hence, there is a significant difference between the odor of alugbati balls and the usual street food. Product |HA |A |FA |NA |VU |Interpretation |Acceptability | |Alugbati |1 |7 |2 | | |There is no significant |Acceptable | |Balls | | | | | |difference in terms of | | | | | | | | |appearance. | | |Usual Street food |2 |7 |1 | | | |Fairly acceptable |
Table 3 (Appearance) In terms of appearance, alugbati balls are acceptable, the same as the usual street food. Hence, there is no significant difference between the appearance of alugbati balls and the usual street food. Analysis of Data By means of conducting surveys at our school and at home, the researchers found out that the alugbati balls are best in terms of taste and odor. But there is no significant difference between the appearance of the two compared product. Moreover, there is a significant difference between their nutritional value and acceptability.
The nutritional value of alugbati balls is highly recommendable, that is why it is also it is also highly acceptable for many. IV. Conclusions 1. Based on the results obtained, we have found out that alugbati balls have higher acceptability than the usual street food in terms of taste and odor. While there is no significant difference between the acceptability of the alugbati balls and the usual street food in terms of appearance. 2. There is a significant difference between alugbati balls and the usual street food in terms of taste and odor while there is no significant difference in terms of appearance.
V. Recommendations After conducting the survey, the researchers are recommended to be more careful with the appearance of their product. They are advised to hide the green leafy vegetable. The researchers are also trying to advise people to try eating alugbati regularly because it can help lessen chances of cancer diseases. VI. Bibliography http://www. stuartxchange. org/Alugbati. html http://www. filipinoherbshealingwonders. filipinovegetarianrecipe. com/alugbati. htm http://nature-natural. blogspot. com/2007/08/alugbati-and-its-various-uses. html http://en. wikipedia. org/wiki/Shrimp
