LABAS SENIOR HIGH SCHOOL

Science, Technology, Engineering and Mathematics

Evaluation of Artocarpus Odoratissimus (Marang Seeds) as an Alternative Source of Flour

A Research Paper
Presented to
Labas Senior High School
Santa Rosa Laguna

In Partial Fulfillment of the Requirements

for Practical Research II.

by:
Alvarez, Kathleen I.
Caratihan, Odessa Jen C. 
Dassun, Miguella Jamie L.
Espiritu, Shamel Justine M.
Galozo, Lance Miguel D.
Mendez, Lady Mishale A.
Mindones, Andrei J.
Palileo, Jazfer S.
Ricaplaza, Jheslyn V.
Santos, John Christian Rogelio M.

Margie T. Monderin
Research Teacher
 CHAPTER 1

THE PROBLEM AND ITS BACKGROUND

This chapter includes the introduction, background of the study, statement of the
problem theoretical framework, conceptual framework, hypothesis, scope and
delimitation, significance of the study and the definition of terms used.

Introduction

Marang, a bread tree-like native tree that can be found extensively in Borneo
and the Palawan, is where marang seeds originated. It is also known as Artocarpus
odoratissimus and belongs to the Moraceae (Mulberry) plant. Marang seeds come
from marang, a native tree that resembles a bread tree and is widely distributed in
Borneo and Palawan. It is also known as Artocarpus odoratissimus and belongs to
the Moraceae (Mulberry) plant family. It produces spherical, thorn-covered fruits
that turn yellow-green when ripe. The fruit includes a lot of carbs that are
eventually broken down into glucose and is a significant source of energy. It is also
known as the athlete's fruit and is a great complement to bananas because it is rich
in protein and fat. Additionally, they are abundant in retinol, beta-carotene, niacin,
thiamine, riboflavin, calcium, phosphorus, iron, crude fiber, and vitamins A and C.
The flesh is rich and creamy, the skin is thick, and the aroma is very potent.

The availability of food is being impacted by the growing demand for food
products. These days, we rely heavily on pre-made or factory-produced items,
particularly food. Therefore, the goal of the study was to identify a source that
would act as a backup supply for us and reduce our reliance on commercial flour.
Collecting Marang seeds and using them in place of flour since seeds are both edible
and usable as well. This investigation will be conducted in order to find a new
source of flour. The Marang seeds will have the advantage of not going to waste and
providing people with an inexpensive, simple, and easy-to-make alternative flour
that can be made at home.
Background of the Study

Marang (Artocarpus Odoratissimus) is not only as exotic as it sounds but

also as it looks and tastes. This tropical fruit tree that grows in regions where
temperature falls below 32 above zero looks like jackfruit and seeded breadfruit,
but it is greater than either of these. It's indigenous in the Philippines, particularly
in Mindanao where it is popularly grown especially from July to September. It
contains protein, fat, carbohydrates, crude fiber, ash, calcium, phosphorus, iron,
retinol, beta-carotene, vitamin A. thiamine, riboflavin, niacin, and ascorbic acid. The
fruit also has a strong scent especially when it is ripe. The seeds are also edible;
these are boiled or roasted.. It is propagated by budding, grafting, and marching.
The seedlings are allowed to harden for at least two months when these are at least
1 foot tall with three pairs of leaves each. The ideal distance between seedlings in
an open field is 6 m x 6m in a square system. It can be intercropped while it is still
unproductive. It starts to bear fruits at 4 to 5 years of age. (P. Goltra, 2008)

Flour is a powder which is made by grinding cereal grains, other seeds or

roots (like Cassava). It is the main ingredient of bread making the availability of
sufficient supplies of flour a major economic and political issue at various times
throughout history. Wheat flour is one of the most important foods in European,
North American, Middle Eastern, Indian and North African cultures, and is the main
ingredient in most of their styles of breads and pastries. Flour is high in gluten
protein, with 12.5-14% protein compared to 10% 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. Some people can develop
intolerance to these proteins, however: a gluten-free diet often helps to alleviate
symptoms caused by this intolerance and prevents further damage to the body.

We cannot ignore and snub the fact that we are eating bread for breakfast
and other products that are made from flour even if it is very expensive for many
people nowadays and most of them are the people who are seeking money all the
time just to meet their daily needs. There seems to be no end to the increasing
prices of basic commodities to the detriment of ordinary consumers. First it was
rice, followed by fuel, and lately sugar. In the next few weeks, the price of ordinary
tasty bread and “pandesal” may have to go up as well. If flour prices continue to
spike, bakers may have no other choice but to likewise increase bread prices.

If local small bakers gain from it, the community as a whole will gain as well
because they will be able to collect more taxes from both small and large bread
businesses. The community will gain from this study by receiving a more affordable
and nutritious flour.

Many studies have explored the use of marang seeds as an alternative source
of flour. They have often looked at the nutrients and benefits of marang flour, but
they have not sufficiently researched the potential lifetime replacement of
commercial flour with marang flour. The Marang (Artocarpus Odoratissima) is
consumed raw, whereas the seeds can be roasted or boiled. The roasting technique
will be used in this study, the seeds of the Marang fruit are another component that
can be consumed. The seeds are about the size of marbles, but they are not quite
as spherical. Simply collect the seeds in a clean container and rinse them with
water after eating. To dry, the seeds must be exposed to the sun's heat. Once all of
the seeds have dried, they can be roasted on a skillet without oil until they are just
beginning to turn a light shade of dark brown without burning. Afterwards, peel the
seeds and using a grinder, grind the seeds thoroughly until fine texture results. The
researchers conclude that a marang seed has the ability to be turned into flour and
can be used as a substitute for commercial flour.

The researchers chose this study to face the reality and solve the simple
problem that we've faced and to commit the needs of many of us that cannot afford
expensive flour. Currently, most people rely on the things or products that are ready
made or factory made, most especially foods. All raw materials like flour seem to
increase the price in the market. Why is it so? It is because of our hired leaders,
they corrupted our economic budget, resulting in hiking of raw materials. That's
why we choose this kind of study and we conduct a study related to this.
Statement of the Problem
This study focused on the Evaluation of Artocarpus Odoratissimus (Marang Seeds)
as an Alternative Source of Flour. Specifically, it aims to answer the following
questions:

1. What is the duration needed in order to make the flour?

2. What is the amount of seeds that will be used to produce the flour?
3. Is there a significant relationship between the different amounts of Marang
seed and its effectiveness to the production of Marang flour?
4. What is the efficacy of Marang seeds as an alternative flour?

Theoretical Framework
This section adds to the current discussions about the theoretical viewpoints that
guide the research process.

1.1 Coghe’s Theory

Roasting is a sort of heat treatment that significantly affects the flavor, color,
texture, appearance, and composition of food. On the one hand, it eliminates
undesirable microorganisms and dormant enzymes that cause product deterioration
during storage, but it also triggers the manufacture of antioxidant molecules during
non-enzymatic processes.

This theory states that roasting marang seeds will have more taste other than
normal or commercial flour and it also concludes that roasting seeds will kill the
microorganisms and other dormant enzymes making the marang flour seeds
healthy.

1.2 Values Engaged Evaluation Theory

 Values-engaged evaluation (VEE) is a democratic methodology that places a
strong emphasis on stakeholder values and is extremely context-responsive. This
strategy aims to provide the stakeholder with a contextualized understanding of
social programs and democratic evaluation.

This theory helps the researchers to convince flour users such as bakers and
other people to use marang seeds flour and for investors to take an interest in it to
become a mainstream source of flour or like other commercial flours.

1.3 Dr. Wayne’s Theory

Pesticides, GMOs, and a host of other hazardous substances have entirely

polluted wheat and many other grains. After being bleached, roasted, or irradiated,
the grains are then "enriched" with phony nutrients produced in a lab. Despite all of
this hazardous pollution, we continue to be told that we must consume wheat and
grains on a daily basis. In fact, whatever flour users eat today will remain in your
colon for years or even decades, where it will gradually harden into "flour rock."

This shows that marang seeds are healthier than other commercial flours and
by using the study Researchers from the University of California (2009) stated that
fiber is an important part of a healthy diet as it moves food and waste efficiently
through the digestive system (University of California, 2009). And also using the
study of Researchers from Northern East Mindanao State University (2014) stated
that Marang fruit is high in energy and contains a lot of carbohydrates, which are
converted into glucose. Despite being small, marang fruit is densely packed with
beneficial nutrients and nutraceuticals. Due to its high protein and fat content, it is
sometimes referred to as the "athletes' fruit" and pairs well with the banana. In
addition, they are rich in retinol, beta-carotene, niacin, thiamine, riboflavin, vitamin
A, and vitamin c. They are also high in protein, fat, carbs, ash, calcium,
phosphorus, iron, and crude fiber.
Conceptual Framework

Figure1. Input, Process, Output Model

The conceptual framework demonstrated the input, process, and output process of
the researchers as an overview of the whole process

The input contains the materials that the researchers are going to use in making
alternative flour. These inputs will be needed as variables to come up with the
output.

The process involves the steps for creating the flour: (1) Cleaning and peeling of
seeds; (2) Boiling process of seeds; (3) Drying process of seeds; (4) Grinding of
seeds.

The output or the outcome of the study is the evaluation of Marang seeds as
alternative flour.

In this study, the researchers used Input-Process-Output (IPO) Model for its
conceptual framework. The input includes the materials needed for the
experimentation, such as the marang seeds as the primary material as an
alternative source of flour. Questions to be answered in the Statement of the
Problem are also included in the input. Availability of materials to be used (marang
seeds) as an independent variable. while the alternative flour is a dependent
variable.
In Figure 1 as the arrow's direction leads towards the dependent variable. The
arrow signifies that the researcher is looking forward to – seeking the availability of
the product if it is easy or hard to find. The input contains the materials that the
researchers are going to use in making alternative flour. These inputs are needed as
variables to come up with the output. The process involves the steps for creating
the flour; (1) Cleaning and peeling of seeds; (2) Boiling process of seeds; (3)
Drying process of seeds; (4) Grinding of seeds. And the output or the outcome of
the study is the evaluation of marang seeds as an alternative flour.

The group will analyse the gathered data and measurements to draw a
conclusion and produce the correct output, the marang seeds as an alternative
flour.
Hypothesis
Considered the factors and the problem stated, the following has been formulated:

Hypothesis
Considering the problems in our study, the following hypothesis has been made:

H01: Marang flour has enough nutrients to become an effective alternative to flour.
N01: Marang flour doesn't have enough nutrients to become an effective alternative
to flour

Scope and Delimitation of the Study

The main purpose of this study is to use Marang fruit seed as alternative flour and
to evaluate the effectiveness of the final product to its taste and nutrients. This
study would be held at Golden City, with no restrictions as to where data will be
collected to support existing statements in the study.

For the needed quantitative data, marang fruit seeds have restrictions on how many
can be used. This study will be conducted by selected students of Grade 12 STEM
students of Labas Senior High School.

The study would not cover the comparison between Marang fruit seed as flour to
commercial flour to its quality, texture, and taste. The researchers would not use
other seed variants like jackfruit seeds and durian seeds.
Significance of the Study

This research is conducted with the aim to provide alternative flour made of marang
seed which is more affordable and much healthier. These studies will benefit the
following:

Bakers. Regular flour price rises every year and the result of this study will
encourage bakers to use alternative flour for making bread and pastries where they
can earn more profit, especially for small bakers who wanted to pursue business
with small investment since it is cheaper than the regular flour.

Community. If small bakers in the community will benefit from it the same goes to
the community itself, wherein they can collect more taxes coming from small up to
the huge bread business .This study will also benefit the people within the
community by providing them a cheaper and much healthier flour. It will also help
the livelihood of poor Filipinos who do not have a job.

Environment-This study will impact our environment to a better condition because

throwing excess seeds from decayed fruits will result to foul odor that will affect our
health. The effect of this study will lessen the pollution and instead of throwing the
seeds it will be a makeable product that can help the environment.

Future Researchers. The findings of the study will serve as a reference material
and a guide for future researchers who wish to conduct the same experiment study
or any study related to Evaluation of Marang seed as alternative flour.
Definition of terms

Artocarpus odoratissimus. It is a species of flowering plant in the Moraceae family.

It is a commonly called marang, madang, timadang, terap, tarap, kiran, green

pedalai, or johey oak.

Commercial Flour. The wheat flour milling process begins after the wheat is

harvested and is delivered to local elevators where it is graded and sold. The wheat

is then delivered to the flour mill, where the first step is to remove the dirt and
impurities.

Escherichia coli (E. coli). It is bacteria that are commonly found in the lower
intestine of warm-blooded organisms. Most E. coli strains are harmless, but some
can cause serious food poisoning.

Gluten. It is a protein naturally found in some grains including wheat, barley, and
rye. It acts like a binder, holding food together and adding a “stretchy”
quality—think of a pizza maker tossing and stretching out a ball of dough. Without
gluten, the dough would rip easily.

Grinding. It is the process of breaking up particles. Grinding is used to turn the

solid blend into a granular form. In chemical processes, crushing is usually followed

by grinding to produce a fine-sized powder.

Low-Gluten. Foods labelled as low gluten must contain less than 200ppm (parts per
million) of gluten (low gluten foods are rarely seen in Australian and are not

recommended for those on a gluten free diet).

Measuring. It is denoting an instrument or device used to ascertain the size,

amount, or degree of something.

Pungent. It is having a sharply strong taste or smell.

Protein. It is large biomolecules and macromolecules that comprise one or more

long chains of amino acid residues.

Roasting. It is the action of cooking something in an oven or over an open fire.

Thiamin. It is also known as thiamin and vitamin B₁, is a vitamin, an essential

micronutrient that cannot be made in the body. It is found in food and commercially

synthesized to be a dietary supplement or medication.

Transferring/Transfer of operations. Means the permanent or temporary transfer of

a single establishment, or one or more facilities or operating units within a single

establishment, to another location, inside or outside of this State.
 CHAPTER 2

RELATED REVIEW OF LITERATURE

This section contains readings from different sources like websites, articles,
thesis, and dissertations related to the study. It starts with the definition and the
determinants of Marang fruit (Artocarpus odoratissimus) seeds and alternative flour.
The independent variable in this study is the Marang fruit, while the dependent
variable is the alternative four. The discussion goes further to include other studies
related to these variables as well as their indicators. The discussion broadens to
include other studies on the indicators of Marang fruit seed as alternative flour.
Previous topics are discussed to support and enrich the anchorage of the research
topic. Sources of literature are taken from journals, and electronic sources.

Related Literature

According also to Dr. Chiranjit Palmar (2018) the marang seeds hold the most
promise. Chestnut flavor comes through in the toasted seeds. Averaging one gram
in weight, each fruit has roughly 100 seeds. On a dry weight basis, marang seeds
have protein contents of 11-15%, fats of 20%, and carbs of 54%-72%. Additionally,
young fruit is cooked in milk and consumed as a curry vegetable.

According to Dela Cruz Jr.., F.S (2020) the marang was described from and
is better known in the Philippines, its distribution there is limited (Mindoro,
Mindanao, Basilan, and the Sulu Archipelago) and it was probably introduced from
Borneo. In the Philippines the species occurs only cultivated, but in Borneo it is also
common in the wild state. The large fruit is esteemed for the sweet, juicy, aromatic
perianths surrounding the seeds, which can be eaten fresh or used as an ingredient
in cakes. It was also stated that the seeds can be eaten roasted or boiled.
 Bello et al. (2019) stated that the groundnut seed are a significant component of
the diet in many nations. It is an excellent source of fatty acids, lipids and proteins
for human nutrition. It is a crucial component of many confectionary goods and in
supplemental feeding programs, such as weaning food formulas combined with
cereals in many underdeveloped nations like Nigeria.

Jackfruit seed as an alternative replacement for starch flour according to

Suzihaque et al, (2022) the utilization of seed from jackfruit as a replacement for
starch flour has come to many attentions from researchers. Jackfruit is considered
to be a potential source for starch as it is widely cultivated in Asia especially in the
South East Asian countries. Jackfruit seed is considered to be a cheap source for
carbohydrate, as the seed majorly contains 60–80% dry matter basis in which it
comprises 8–15% of the fruit weight. Starch from jackfruit has great potential for
various applications due to its unique structure and functional features
Marang is probably native to the Borneo in South East Asia.

It is found growing there wild. This fruit is however, widely cultivated in the
Philippines. It has been introduced in Australia, Brazil and some other tropical
countries now. Marang seeds is rich in protein, fat, carbohydrates, calcium,
phosphorous, iron, retinol, beta-carotene, niacin, thiamine, riboflavin, and vitamin A
and C. Marang have the potential to save us money If successful, this would also
lessen our dependence on commercial flour and for poor citizens will help them to
meet their needs by using this product and it will be use as a business goods.

The marang seeds have a high content of protein, fat, and magnesium,
according to their chemical and mineral composition. Most abundant mineral found
in Tarap flour was potassium, followed by magnesium, calcium, and natrium. Tarap
seed flour contains 12.50% moisture, 8.78% protein, 15.60% fat, 12.30% crude
fiber, 1.17% ash, and 49.65% carbohydrates, according to results of a proximate
analysis. The findings indicate that the seeds may contribute a sizable amount of
fiber, protein, and fat to our diet. The protein content was slightly higher than what
Tang et al. (2013) had previously reported.
 Pinca (2022) stated that the wheat prices had triggered due to the
Ukraine-Russia war. The war had blocked 20 million MT (metric ton) of grain as
30% of the world's wheat export supply is accounted by Russia and Ukraine. The
world have so much flour however the half of it are not able to be exported.

According to Pinca, “Bakeries really need to raise prices because of the cost of
ingredients they use and the cost of energy” Cost is a problem (2022).

Kumar et al. (2011) stated that a plentiful source of carbohydrates is wheat.

Along with minerals including sodium, potassium, calcium, magnesium, iron,
phosphorus, copper, zinc, and manganese, it also contains protein, fat, ash, and
fiber. It resembles the ingredients in powdered marang seeds in that it might serve
as an alternate raw material for making flour and might also function and behave as
an ingredient similar to commercial flour.

According to Mr. Zacarias Sarian, Agriculture Editor of Manila Bulletin and an

exotic fruit farmer, “Marang is a very delicious fruit that traditionally grown in
Mindanao. The trouble is that marang has a poor shipping quality. Ripe fruits easily
deteriorate so that those that is available in Manila, if there are, were harvested
prematurely. It has been shown that the marang will also bear fruit in Luzon. In
fact, one caller from UP Diliman contacted us one day telling us that they have a
very fruitful tree that needed pruning. She was asking how to do that. We also
know of a fellow in Barangay Aduas in Teresa, Rizal who used to have a number of
fruiting marang trees. In other words, more people should plant this fruit tree in
Luzon to meet the requirements in Manila”

According to Sruthi, Premjit, Pandiselvam, Kothakota, and Ramesh (2021),

using the idea of heating, and roasting is a food processing method that improves
food's sensorial, digestibility, and palatability while also causing desired structural
changes to the food matrix. Innovative roasting methods and equipment to get
around the restrictions of traditional operations are essential given the rising
demand for fortified roasted products as well as the concerns about food hygiene
and the effects of hazardous substances.
 To roast various meals effectively while maintaining their nutritional value,
roasting methods using the Revtech roaster, microwave, infrared hot-air,
superheated steam, and Forced Convection Continuous Tumble (FCCT) roasting
have been steadily rising to prominence. The current review objectively evaluates
numerous traditional and contemporary roasting methods, highlighting their
benefits and drawbacks as well as their impact on diverse food matrices. The
current review critically evaluates a variety of established and new roasting
methods, their benefits and drawbacks, and the impact they have on numerous
food matrix components, functional characteristics, structural qualities, and sensory
elements for a variety of items. The physicochemical and structural characteristics
of food were observed to be impacted by thermal processing at high temperatures
over extended periods. Nevertheless, as compared to conventional methods,
innovative techniques have less damaging effects. To determine the potential of
these techniques in obtaining safe, high-quality foods, additional studies applying
novel roasting techniques under a variety of operating conditions on various product
types are essential.

Related Studies

The marang seeds have a high content of protein, fat, and magnesium,
according to their chemical and mineral in Marang flour was potassium, magnesium,
calcium, and sodium. Marang seed flour contains 12.50% moisture, 8.78% protein,
15.60% fat, 12.30% crude fiber, 1.17 ash, and 49.65% carbohydrates, according to
results of a proximate analysis. The findings indicate that the seeds may contribute
a sizable amount of fiber, protein, and fat to our diet. The protein content was
slightly higher than what Tang et al. (2013) had previously reported.

Bello et al. (2019) stated that the groundnut seed are a significant
component of the diet in many nations. It is an excellent source of fatty acids, lipids
and proteins for human nutrition. It is a crucial component of many confectionary
goods and in supplemental feeding programs, such as weaning food formulas
combined with cereals in many underdeveloped nations like Nigeria.

According to Saffy (2013), grain was fermented in pre-industrial communities to

facilitate easier digestion and improved absorption of vitamins and minerals. Today,
grains are grown with pesticides applied and processed at high temperatures, which
causes the fatty acids in the grains to degrade and get rancid. When kept for
extended periods of time, milled flour turns rancid even more. When flour is given
preservatives, stabilizers, and additives, it loses most of its health benefits and
becomes toxic.

Grain preparation is essential because, if not correctly handled through

fermentation or soaking, grains' anti-nutrients might result in health issues. One of
these anti-nutrients is phytic acid, which when left untreated interacts with calcium,
magnesium, iron, copper, and zinc in the digestive tract. This hinders the body's
ability to assimilate these nutrients. Therefore, ingesting a lot of contemporary
whole grains might result in a mineral deficiency in the body.

Another anti-nutrient that can aggravate the pancreas and digestive system is an
enzyme inhibitor since it prevents the body from adequately metabolizing
carbohydrates and gluten. As a result, people develop allergies and other
autoimmune and digestive diseases such as celiac disease, Chron's disease, and
irritable bowel syndrome.

Dr. Sales (2010) stated that bad harvesting techniques, bad handling during
transport and bad storage conditions can all lead to poor product quality. According
to surveys, farmers usually know when to harvest Marang based on how the fruit
looks. “The study sets a standard for maturity indices that may help farmers to
accurately determine when is the best time to harvest the fruit”, said Dr. Sales.
The study's outcomes demonstrate that Marang should be picked between 80 and
90 days after fruit start. On the other hand, the damage to the fruit is reduced
when the right tools are used together with meticulous and correct methods of
harvesting and carrying. Use of proper packaging, supervised by the Bureau of
Agricultural Research (BAR) and sponsored by the Department of Agriculture's
Ginintuang Masaganang Ani-High Value Commercial Crops (GMA-HVCC) initiative,
can increase stability and shelf life (DA).

Marang is a nutritious fruit; it contains protein, fat, carbohydrates, crude fiber, ash,
calcium, phosphorus, iron, retinol, beta-carotene, vitamin A, thiamine, riboflavin,
niacin, and ascorbic acid. Once opened, it should be consumed immediately or in
just a few hours, as it easily loses flavor and oxidizes. Sales (2015) stated that the
marang seeds are also edible; these are boiled or roasted and can be processed
into flour.

Peterson (2012) conclude that flour is a powder which is made by grinding cereal
grains, other seeds or roots It is the main ingredient of bread, which is staple food
for many cultures, making the availability of adequate supplies of flour a major
economic and political issue at various times throughout history.
Synthesis

The distribution of marang is very limited and was introduced from Borneo.
Marang is a nutritious fruit located in Mindanao that contains protein, fat,
carbohydrates, crude fiber, ash, calcium, phosphorus, iron, retinol, beta-carotene,
vitamin A, thiamine, riboflavin, niacin, and ascorbic acid.

Some of the grains that are being grown have pesticides, which makes the
fatty acids degrade and get rancid in the process. Trying to provide preservatives,
stabilizers, and additives will not solve the problem as this will only cause the grains
to become a health hazard. The usage of marang, if successful, can potentially save
us money so that we wouldn't depend on commercial flour and could help those
who need it but cannot afford it. There are also issues when it comes to exporting
marang, which includes the fruit being easily deteriorated meaning those that were
harvested are still in their premature state. The rise of wheat prices has been
caused by the Ukraine-Russia war due to it blocking the wheat exports that would
supply the whole world with it.

In addition, poor handling and bad harvesting techniques may lead to the
poor quality of marang. Farmers can identify this by just looking at the fruit itself.
Marang needs to be harvested in between 80 - 90 days after the fruit has started
producing the product, and with the right tools for the job and packaging the
stability and shelf-life of marang can be increased.