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UNIVERSITY OF ANTIQUE
COLLEGE OF TECHNOLOGY
Sibalom, Antique

Acceptability of Talisay Nut

as Alternative Flour for Bread Production

A Research Presented to the College of Technology

University of Antique

Sibalom, Antique

In Partial fulfillment of the requirements for the course

RSRCH 1 (Technology Research 1)

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Year
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UNIVERSITY OF ANTIQUE
COLLEGE OF TECHNOLOGY
Sibalom, Antique

CHAPTER 1

THE PROBLEM AND ITS BACKGROUND OR SETTING

INTRODUCTION

A form of flour manufactured from the nuts of the talisay

tree, which is indigenous to the Philippines and other
countries in Southeast Asia, is referred to as talisay flour or
Terminalia catappa flour. The talisay tree is renowned for
its broad leaves and its oil- and protein-rich, hard-shelled
nuts. Talisay flour is made by harvesting, cleaning, and
grinding the nuts into a thin powder.

Traditional Philippine cuisine uses this gluten-free flour

substitute to thicken soups, sauces, and other meals. It
may contain beneficial fats like monounsaturated and
polyunsaturated fats as well as protein. Additionally, it has
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UNIVERSITY OF ANTIQUE
COLLEGE OF TECHNOLOGY
Sibalom, Antique

a lot of antioxidants, which may shield the body from free

radicals.

Talisay flour is utilized as a food component in other

Southeast Asian nations in addition to the Philippines.
Talisay flour may also be used more frequently in the
future due to the rising demand for gluten-free and
alternative flours.

THEORY OF FRAME WORK

The nutritional qualities and potential health advantages

of talisay flour could be the subject of one theoretical
framework for research. This framework would probably
contain details about the nutritional composition of talie
nuts and flour, such as the kinds and concentrations of
macronutrients (such as protein and fat) and
micronutrients (such as vitamins and minerals), as well as
any potential antioxidants or anti-inflammatory
compounds.

Talisay flour's potential as a gluten-free substitute for

wheat flour and its culinary applications could be the
subject of another theoretical framework for research on
the substance.The traditional and cultural usage of talisay
flour in the Philippines and other Southeast Asian nations,
as well as its functional characteristics, would probably be
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UNIVERSITY OF ANTIQUE
COLLEGE OF TECHNOLOGY
Sibalom, Antique

included in this framework (such as how it behaves when

used in baking, how it behaves when used as a thickener,
etc.).

The environmental impact of talisay flour, specifically the

viability of talisay tree cultivation and the environmental
impact of its harvesting and processing, could serve as a
third theoretical framework for study on talisay flour. The
harvesting, processing, and transportation of talisay nuts
and flour, as well as the ecological and environmental
effects of talisay tree cultivation, would likely be covered
in this framework.

In conclusion, the theoretical framework for a study on

talisay flour could include details on nutritional qualities
and potential health benefits, culinary uses and potential
as a gluten-free substitute, and environmental effects of
talisay tree farming, depending on the research questions
and objectives.

CONCEPTUAL FRAMEWORK
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UNIVERSITY OF ANTIQUE
COLLEGE OF TECHNOLOGY
Sibalom, Antique

One possible conceptual framework for a study on talisay

flour could include the following components:

Talisay tree: This would be the central concept in the

framework, representing the source of the nuts that are
used to make talisay flour. The framework could include
information on the geographical distribution and
ecological characteristics of the talisay tree.

Harvesting and Processing: This would be the following

idea, showing the actions required to get the nuts and
transform them into flour. The number of trees planted
per hectare, the methods utilized for collecting the timber,
and the machinery and procedures used to turn the nuts
into flour are some of the variables that might be taken
into account at this stage.

Nutritional Properties: This idea would stand in for the

talisay flour's nutritional and health advantages, such as its
high protein and fat content, as well as any antioxidant or
anti-inflammatory substances that might be present.

Culinary uses: This idea would depict the conventional and

cultural applications of talisay flour in the Philippines and
other Southeast Asian nations, in addition to its practical
characteristics, such as how it acts when used as a
thickening agent or in baking.
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UNIVERSITY OF ANTIQUE
COLLEGE OF TECHNOLOGY
Sibalom, Antique

Environmental Impact: This idea would show the effects of

talisay tree farming on the environment as well as the
collection, processing, and transportation of talisay flour
and nuts.

Health and well-being: This idea would stand in for the

potential health advantages of using talisay flour, such as a
decreased risk of certain diseases.

The conceptual framework could also incorporate arrows

or lines linking the distinct concepts to illustrate the
relationships between them. Researchers may be better
able to comprehend the variables that affect the
production, use, and potential health advantages of talisay
flour with the aid of this graphic representation.

It's crucial to remember that the conceptual framework

provided here is just one possible example and that the
exact framework created for a particular study will depend
on the study's goals and research questions, as well as the
body of knowledge already available on the topic.
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UNIVERSITY OF ANTIQUE
COLLEGE OF TECHNOLOGY
Sibalom, Antique

STATEMENT OF THE PROBLEM

The study aims to identify the effectiveness of talisay flour

•What are the benefits of the talisay flour?

Talisay flour has anti-inflammatory properties and is rich in

organic compounds that can benefit our health and
survival. 

•What are the possible out come of the experiment it's

successful? or fail?

We didn't reach the possible outcome of the product due

to some circumstances while experimenting, and
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UNIVERSITY OF ANTIQUE
COLLEGE OF TECHNOLOGY
Sibalom, Antique

technically we made it too, but, sad to say, based on

appearance and texture, it was not good at all, so as a
result, it failed.

•How effective a talisay flour for replacement of all-

purpose flour ?

When compared to all purpose flour, we cannot adore that

all purpose flour better than talisay flour because talisay
flour is rich in oil factor, but when we try to make a bread
out of it and taste good, we cannot say that our talisay
flour is better than AF, but it is better in bread more on
sweet and taste. 

•How talisay flour is qualified to be a flour?

We are confident and we know that talisay flour will

qualify because we tried it and successfully made flour
using talisay nuts.
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UNIVERSITY OF ANTIQUE
COLLEGE OF TECHNOLOGY
Sibalom, Antique

Hypothesis or assumption
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UNIVERSITY OF ANTIQUE
COLLEGE OF TECHNOLOGY
Sibalom, Antique

SIGNIFICANT OF THE STUDY

The use of Talisay nut has a potential to make an

alternative flour and can be substitute in all purpose flour
for bread production. This gives an additional benefit to
flour sellers because of the new product that contain more
nutritive than plain all purpose flour. Due to the health
benefits in the Talisay nut flour, this can aid in adding
value to our bread which are rich in organic compounds
and it has anti-inflammatory properties that help to
reduce the health risk of people with diseases. The
research can adopt by food and baking industries and even
government institutions to provide healthier bread in the
Philippines. Using the Talisay nut in making alternative
flour for bread production can serve as a starting point for
the development and to produce other product using the
Talisay nut.

SCOPE AND LIMITATION OF THE STUDY

This study focuses on the production of flour with the use

of Talisay nut as the raw material. Talisay fruit are not yet
active in the market but you can get them directly from
Talisay tree during its season. This study is limited to the
acceptability level of flour in terms of appearance, texture,
color and odor.

The research focused on the result and quality of the

product and will be evaluated by selected students of Food
and Service Technology, students of University of Antique,
teachers and advisers as the respondents. A sensory
questionnaire will be utilized applying the Approval voting
by marking the box of this symbol √ . The box and its
description is as follow:
Like very much Dislike very
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UNIVERSITY OF ANTIQUE
COLLEGE OF TECHNOLOGY
Sibalom, Antique

much
Like Dislike
moderately moderately
Like slightly Dislike slightly

DEFINITION OF TERMS

CONCEPTUAL DEFINITION

Sun drying is a traditional drying method for reducing the

moisture content of paddy by spreading the grains under
the sun.
Alternative Flours commonly made from nuts, seeds,
beans, and other grains.
Talisay Fruit is smooth and ellipsoid, 3 to 6 centimeters
long, and prominently keeled down to the side.
Talisay nut is an edible oil seed, covered with brown skin
and the nut is mostly white but sometimes yellow.
Tropical Almond tree (Terminalia catappa), also known in
the Philippines as “Talisay” is a large tropical tree in the
Combretaceae (leadwood tree) family of Asia.

OPERATIONAL or FUNCTIONAL DEFINITION

Manpowered needs
The number of people working together to collect the
Talisay fruit during the process of peeling the seeds. This is
categorized as less, moderate, more.
Time
Number of hours used to peeling the seeds. This measured
as to less time, moderate time and more time.
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UNIVERSITY OF ANTIQUE
COLLEGE OF TECHNOLOGY
Sibalom, Antique

Experiment
Terms of operations (procedure, actions, or processes) by
which it could be observe and measured.

CHAPTER 2

Review of Related Literature and Studies

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UNIVERSITY OF ANTIQUE
COLLEGE OF TECHNOLOGY
Sibalom, Antique

This chapter presents the

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Analysis

CHAPTER 2

Review of Related Literature and Studies

This chapter presents the

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Analysis
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UNIVERSITY OF ANTIQUE
COLLEGE OF TECHNOLOGY
Sibalom, Antique

CHAPTER 3

Methodology

This chapter presents the research design, locale of the study, the

respondents, data gathering instruments, data gathering procedure, and data

analysis procedure.

Research Design
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UNIVERSITY OF ANTIQUE
COLLEGE OF TECHNOLOGY
Sibalom, Antique

Locale of the Study

Respondents of the Study

Research Instruments

Data Gathering Procedures

Data Analysis Procedure (C/O Instructor)

Format

Bookman Old style

Size 12

Margins left 1.5” , right 1” , up 1” down 1”