CHAPTER 1

The problem and it`s background

In this chapter presents the importance of sweet potato product to us students

Background of the study

All this time sweet potato (kamote) vegetable stalk was being thrown and step aside.

After having the sweet potato, some people disregard the sweet potato without knowing its

benefits including iron, calcium, selenium, and they're a good source of most of our B vitamins

and vitamin C .Compared to the other vegetable, Sweet potatoes received less attention. People

should know it’s benefits like Sweet Potato can give and improve their immune system by

Nicola shubrook within his website BBC good food. The said part of the sweet potato has a rich

source of fiber as well as containing an array of vitamins and minerals Sweet potato are high in

fiber, which has been shown to promote healthy digestive system much of the research so far has

been conducted on animals, but it would appear the high phytosterol contents of sweet potato

does have a protective effect on the digestive system and maybe important in the prevention and

management of duodenal and gastric ulcers, including those due to NSAIDS (non steroidal anti-

inflammatory drugs such as ibuprofen).

 Conceptual framework

Figure 1. presents the conceptual model for the preparation of sweet potato as the main

ingredients in making sweet potato balls

Input thru-put output

-Sweet potato, salt, egg, bread -preparation of sweet potato -sweet and fresh potato balls

as sweet potato balls

crumbs, butter, sugar, ham, and -prepared sliced of cheese

-mixed the egg salt and sugar

Cheese

-mash the sweet potato

-kitchen tools and equipment

-make it look like balls

-friding

-preparation of sliced

Cheese topping
SCOPE AND DELIMITATION

In general the focus of the study the sweet potato has the most have nutrients. that contains

significant amounts of fiber, beta carotene and vitamin C, particularly in varieties with highly

colored roots. The main focus of this product was to inspire other to make their own dish. And

also to let them know that sweet potato is just nothing but you can make it a main dish.

Significance of the study

To the students. in this study, the proposed system will inspire other students to develop am

effective and efficient system

Kitchen. The proposed system will simplify and automate every day kitchen tasks and can help

maximize time spent and clients thereby providing better service making it more profitable.

Chef. The promposed system will make it easier for chef to manage the kitchen and convenient

when it comes for cooking.

Kitchen staff. The kitchen staff has to clean the kitchen, before opening and once after closing.

The kitchen staff is handed responsibilities by the kitchen manager and the head chef. They have

to report to these two authorities in the kitchen.

Customer. Customer is the chef principal asset, because they are a person or organization that

buys goods or services from a store or business.

Purchaser. The purchaser have developed their goods and resources, or recipient of a good sevice

provided by a seller

Definition of terms

Cylasformicarius Fab - meaning sweet potaoweebs

Dioscorea - is a genus of over 600 species of flowering plants in the family Dioscoreaceae,

native throughout the tropical and warm temperate regions of the world.

Lactococcuslactissubsp- The capability to produce lactic acid is one of the reasons

why L. lactisis one of the most important microorganisms in the dairy industry.

Lactobacill- is a genus of Gram-positive, facultative anaerobic or microaerophilic, rod-shaped,

non-spore-forming bacteria.

Interchangeably - in a way that can be exchanged.

 CHAPTER 2

Review of related literature and studies

This chapter inclubdes the review of literature and studies which the researchers have

perused to shed light on the topic under study.

Foreign Literature

Sweetpotato

Nedunchezhiyanand Byju and Jata(2018) Sweet potato, a bio-efficient crop grown for edible roots has

spread into Africa, Asia, Europe and East Indies through batatas line and to the Philippines from Central

and South America. Sweet potato usually use for feeding farm animals. It requires a moderately warm

climate (21-26°C) with soil pH of 5.5-6.5. Heavy rainfall, high temperature and excess cloudiness

encourage vegetative growth. In sweet potato, close spacing is generally recommended to achieve

maximum root yield. Though sweet potato covers the soil quickly, weeding is necessary, particularly, in

the early stages of the crop growth. Sweet potato requires, on an average, 2 mm of water per day in the

early parts of the growing season which gradually increase to 5-6 mm per day prior to harvest.

Cylasformicarius Fab. (sweet potato weevil) larvae and adult feeds on the roots and cause extensive

damage both in field and in storage. It can be effectively managed by following an integrated pest

management strategy. Sweet potato is harvested between 90 and 150 days after planting depending on the

location and season. On an average, it yields storage root of 20-25 tonnes ha-1 with improved crop

management practices.
Motes (2014) Sweet potato is a nutritious root cropit contains significant of fiber, beta carotene and

vitamin C, particularly in varieties with highly colored roots. It is native to tropical areas including

Central and South America. This crop thrives during summer’s warm days and nights, which are required

for optimal growth and root development. When sweet potato is managed properly, sweet potato is more

profitable vegetable crops grown in Oklahoma. It can be stored for several months when cured properly

and held under proper conditions, making it possible to market sweet potato through an extended period

of time. That said, it is not a “get rich quick” crop since it requires significant commitments of capital,

time and management to make it profitable. Even with the use of mechanical harvesters and other

production technology, labor requirements are about 60 man-hours per acre. Sweet potato production is

not recommended for growers who do not plan to

Kaiserl and Ernst (2018) The terms “sweet potato” and “yam” are often used interchangeably;

however, they are actually two entirely different crops. Only sweet potatoes (Ipomoea batatas) are grown

in the U.S.; yams (Dioscorea spp.) are grown in the Caribbean and many other tropical areas. Initial

investments include land preparation and the purchase of “slips” or sweet potatoes for propagation. Total

preharvest expenses were estimated at approximately $1,600 per acre for 2018. Harvest and marketing

costs for a 425-box yield will add approximately $1,850 to variable costs. Total costs, including variable

and fixed, are estimated at nearly $3,700 per acre.

Low and Mwanga and Andrade and Carrey and Ball (2017) Orange-fleshed sweetpotato (OFSP) is a rich

plant-based source of beta carotene, which the body converts into vitamin A In sub-Saharan Africa,

sweetpotato is known as a food security crop but most varieties grown are high dry matter white-fleshed

types, lacking beta-carotene. In 1995, researchers recognized the potential of OFSP varieties to address

widespread Vitamin A deficiency in SSA using an integrated agriculture-nutrition approach. With their

partners, they confronted conventional wisdom concerning food-based approaches and institutional

barriers, to build the evidence base and Breed 42 OFSP varieties adapted to farmer needs and Consumer

preference. Subsequently, a multi-partner, multi-donor initiative, launched in 2009, has already reached
2.8 million households. This review summarizes that effort describing how the changing policy influenced

the process.

CHEESE

Lundin and Loradcahe ,Hailu , Kide , Sobhy (2015) Cheddar cheese is a hard, ripened cheese with a long

shelf life and without any surface Flora. It is common in the world due to distinct taste, aroma and

flavour. Cheddar cheese was firstly manufactured in the town of Cheddar; England. But now it is

manufactured in many parts of the world. Cheddar cheese making is a complicated process including

many processing steps and biochemical transformations. Therefore; composition, yield and quality of the

cheese are affected. It is produced through acidification then concentration of milk following gel

formation with rennet. Lactococcuslactis subsp. cremoris and Lactococcuslactis subsp. lactis are the main

cultures used for cheddar cheese manufacturing in combination for initiating acidification .Other strains

of Lactobacilli are used for improving the flavour and also to accelerate cheese ripening. Cheddar cheese

ripening includes degradation of proteins and fats via enzymatic digestion in addition to the fermentation

of lactose.

Aliste and Mietton (2014) Cheese is one of the most fascinating, complex, and diverse foods

enjoyed today. Three elements constitute the cheese ecosystem: ripening agents, consisting of enzymes

and microorganisms; the composition of the fresh cheese; and the environmental conditions during aging.

These factors determine and define not only the sensory quality of the final cheese product but also the

vast diversity of cheeses produced worldwide. How we define and categorize cheese is a complicated

matter. There are various approaches to cheese classification, and a global approach for classification and

characterization is needed. We review current cheese classification schemes and the limitations inherent

in each of the schemes described. While some classification schemes are based on microbiological

criteria, others rely on descriptions of the technologies used for cheese production. The goal of this review

is to present an overview of comprehensive and practical integrative classification models in order to

better describe cheese diversity and the fundamental differences within cheeses, as well as to connect

fundamental technological, microbiological, chemical, and sensory characteristics to contribute to an

overall characterization of the main families of cheese, including the expanding world of American

artisanal cheeses

Vishandra and Madurwar, Mangesh (2019) India has embarked on a brisk pace of highway

development following the policy change in the mid-1990s that gave a high priority to highway

development in India. The National Highway Development Programme (NHDP) was launched in 1997 to

develop a large highway network in a relatively short period of time. The Public Private Partnerships

(PPP) model was adopted for highway development in India, given the intrinsic advantages associated

with it over conventional models. Pursuant to the policy decision, a large number highway development

contracts were awarded under the Build, Operate and Transfer (BOT) variant of PPP model and other

variants with further development of policy’s Design, Build, Finance, Operate and Transfer

(DBFOT) models were awarded.

HAM

finally now National Highway Authority of India (NHAI) has adopted Hybrid Annuity Model (HAM) for

highway development at rapid pace. This paper first discuss the various features of HAM in road sector of

India, later it compares the Hybrid Annuity Model (HAM) with the conventional DBFOT model of road

development so as to find out the advantages and risk associated with HAM both for client & contractor

prospective, which will help the stake holders to analyze the latest trends of HAM projects awarded by

NHAI.

Peterson, Overholt, Holmer, Dilger, and BolerThree experiments were conducted to evaluate the

effect of brine and meat temperature on the processing characteristics of pork knuckle hams and bacon.

Experiment 1 used 111 pork knuckles tempered to 4°C, randomly allotted to 1 of 3 in-going brine
temperatures; 1) –1°C (Cold), 2) 7.2°C (Medium), or 3) 15°C (Warm). Experiment 2 used 59 hams,

randomly allotted to 1 of 3 brine temperatures similar to Experiment 1 but meat was tempered to match

brine temperature resulting in treatments of: 1) Cold/Cold, 2) Medium/Medium, and 3) Warm/Warm.

Experiment 3 used the same treatments as Experiment 1, but applied to bellies (N = 60). Experiments 1

and 3 were analyzed as randomized complete block designs and Experiment 2 was analyzed as a

completely randomized design. In Experiment 1, there was no effect (P ≥ 0.32) of brine temperature on

processing traits, but L* of warm-brine hams were 1.2 units greater (P = 0.02) than cold-brine hams, but

not different (P = 0.19) than medium-brine. Cold-brine hams tended (P = 0.07) to have greater a* than

warm-brine hams. In Experiment 2, drained-brine-uptake of Warm/Warm and Medium/Medium hams

were 14 and 10% units greater (P < 0.0001) than Cold/Cold hams, resulting in 9.09 and 10.65% units

greater (P < 0.0001) overall yield. Warm/Warm and Medium/Medium hams had greater moisture content

(P < 0.01) and tended to have reduced (P = 0.10) L* than Cold/Cold hams, but did not differ (P = 0.18)

a*. In Experiment 3, brine temperature had no effect (P ≥ 0.14) on any bacon processing trait,

composition, or sensory traits. Overall, brine temperature alone had minimal effects on ham or bacon

BREAD CRUMBS

processing traits, but in combination with meat temperature, may influence processing yields and product

quality.

Pasha ,Choughtai, Sarwar, Ahmed (2015) The current research project was designed to conclude the

upshot of extrusion cooking temperature on the properties and acceptability of bread crumb. Bread

crumbs were obtained by drying the bread, maintaining moisture up to 3-8% and then broken down using

hammer mill or crusher which breaks the bread into bread crumbs. Significantly highest moisture contents

7.26% was observed in oven baked bread crumb as compared to 6.25% in bread crumb prepared by

extrusion cooking method. The highest bulk density (28.13 g/100 L) was observed in extruded bread

crumb whereas, the oven baked bread crumbs showed lower bulk density (7.03 g/100 L). The fat uptake
of extruded and oven baked bread crumbs were found 0.516 mg/g and 0.493 mg/g, respectively. The

extruded bread crumb showed higher water binding capacity as 34.76 g H2O/kg as compared to oven

baked bread crumb which showed 27.92 g H2O/kg. Sensory evaluation of extruded and oven baked bread

crumbs depicted that bread crumbs prepared from extrusion cooking methods got significantly higher

scores for taste, flavour and over all acceptability as compared to those prepared by oven baked method.

As far as crispiness is concerned oven baked bread crumbs got comparatively higher scores. Moreover, it

was concluded that the treatment T2of extruded bread crumbs got more sensory scores than oven baked

bread crumbs.

Statement of the problem

In today’s generation everyone is becoming more health conscious. Giving people healthy
options is very timely and essential Sweet Potato Balls aims to promote and encourage people
to have healthy living by patronizing healthy foods.

Specially, this study sought to answer the following question:

1.What is profile of the respondents interms of the Following:

Gender

Age

2. Does the taste of sweet patato ball surpass the taste of the main product ?

2.1 yes

2.2 No

3.does it taste good ?

4. does the taste of sweet potato affect your appetite?

SYNTHESIS

The purpose of this synthesis paper to combine multiple citied sources in cohesive and clear

analysis. The explanation scientifically based research is to express the importance research in

educational reform and explain how to judge the validity of the research in education.
 CHAPTER 3

Research Methodology

This chapter present the discussion on the research methodology of the study. The subject,
Sampling technique,research instrument,prosedure of gathering and satistical statement that will
used for accurate data analysis and imprentation

The Respondents
For the respondents this are the student that are studying in NUESTRA SENORA DE GUIA

ACADEMY OF MARIKINA.That are posible to help us to complete the research

The Reaserch Design

Phenomelogy

It begins with a questing or qualitative data from the students that are our target.The more details

and information that we can get from our respondents will be our guide to improve our research.

Research Instrument

As a researchers we prepared a question for the reposdents and interview while they eating our

product and we collect the data’s. Example of our question are “ Isn’t it that our product is more

delicious compared to the legit one? There answer was YES.

Procedure of Data Gathering

This study consist of three stages

The first step is to identify issues and/or opportunities for collecting data to decide what next

steps to take. To do this, it may be helpful to conduct an internal and external assessment to

understand what is happening inside and outside of your organization.

The second steps deals with development of online instructional material like , Google.com ,slide

share.com and yahoo.com

The third one deals with the citizen that can answered our question to get the information that we

need for our research.

Data Gathering Procedure

1. Have you ever tasted potato balls?

2. Does the aroma of sweet potato balls affect you?

3. Did our product sweet potato balls satisfied you?

4. What can you say to our product?

5. Would you like it or not?why?