DEVELOPMENT OF KANGKONG BREAD (IPOMEA AQUATICA): ITS ACCEPTABILITY AND

MARKETABILITY

Introduction

In the world, millions of people lack access to enough food to eat most of the time are at
danger of malnutrition over time. When a person's body does not receive adequate
nutrients, malnutrition is the result. The absence of specific vitamins in the diet leads to
malnutrition.
Vegetables are an important source of minerals and vitamins. Both the global
vegetables such as tomato (Solanum lycopersicum), cabbage (Brassica oleracea),
onions (Allium cepa) and peppers (Capsicum annuum), and traditional vegetables such
as moringa (Moringa oleifera), kangkong (Ipomoea aquatic), perilla (Perilla frutescens),
anemone (Nymphoides hydrophylla), bitter gourd (Momordica charantia) and jute
mallow (Corchorus olitorius) contain micronutrients to a greater or lesser extent
depending on the species. Compared to cabbage, tomato contains somewhat more β-
carotene, vitamin E and iron but has lower antioxidant activity (Yang and Keding 2009).
However, moringa can have 38 times the amount of β-carotene, 24 times the amount of
vitamin C, 17 times the amounts of vitamin E, folates and iron and eight times the
amount of antioxidant activity exhibited by commercially-available tomatoes.
Ipomoea aquatica, most widely known as water spinach, is a semi-aquatic, tropical plant
grown as a vegetable for its tender shoots. Ipomoea aquatica is generally believed to
have been first domesticated in Southeast Asia. It is widely cultivated in Southeast Asia,
East Asia, and South Asia. Kangkong greens are an abundant source of health-
benefiting nutrients which when consumed on regular basis found to prevent
osteoporosis, iron-deficiency anemia, and vitamin-A deficiency; and further believed to
protect against cardiovascular diseases, colon, and prostate cancers.
The primary food group believed to contain dietary fiber is bread (Penella et al. 2008).
Moreover, grains, chicory, gums, fruits, and vegetables are crucial sources for boosting
bread's fiber content (Rosell et al. 2006; Penella et al. 2008). A highly affordable source
of dietary fiber and minerals for people is whole wheat flour. Some foods with a lower
glycemic index and calorie count are made using it (Demir and Elgun 2011). High-fiber
breads have beneficial physiological and metabolic effects, and they are regarded as
powerful therapeutic agents for preventing and treating diabetes, colon cancer,
digestive disorders, and cardiovascular diseases (Penella et al. 2008; Elleuch et al.
2011). Additionally, it has been demonstrated that consuming more cereal fiber can
enhance insulin.

By substituting a portion of flour for dietary fiber, breads' functionality can be increased.
This can result in the breakdown of the gluten-starch matrix, a reduction in the number
of gas cells, and an increase in the flexibility of the dough (Rosell et al. 2006). Recent
research on the creation of flour-hydrated fiber combinations has demonstrated that
they may provide an appropriate viscoelastic profile for bread dough formulations,
resulting in bread with acceptable sensory qualities and a good shelf life (Penella et al.
2008). According to Sangnark and Noomhorm (2004), fibers can alter the firmness,
springiness, softness, and volume of bread loaves, although the degree of alteration
depends on the fiber source (Laurikainen et al. 1998). According to Sabanis et al.
(2009), adding dietary fiber from maize.

Ingredients create a motion of what you want to become or the finish product look likes.
It is also taking place in the various formation of nutrients, minerals, and vitamins that
the certain product has. In addition, every now and then consumer also looking for new
innovation of food that suits their palate yet inexpensive food that every Filipino table
could offer. Since the development of malunggay pandesal raised the market with over
hundred (100) of franchise nationwide the country (Philippines) and this malunggay or
Moringa Colifera is rich in various minerals and vitamins it gets the attention of the
consumers.

In line with the above statement, due to the abundance of Ipomoea Aquatica, the
researcher would like to create a bread out from this vegetable containing vitamins and
minerals combined with the carbohydrates of the bread and other containing minerals
from the bread.
THEORITICAL AND CONCEPTUAL FRAMEWORK

Abundance of water spinach in the Southeast Asian country creates different cuisines that are reliable
sources of vitamins and minerals that needed by the body. Bread as one of the staple food in the
Philippines create a variety of breads that may takes place such as Malunggay Bread.

INPUT
PROCESS OUTPUT
 Kangkong (water
 Creating of water  New form of bread
spinach) as a new
spinach as another same with malunggay
variety of bread to be
variety of bread that bread to be produced
produced
contains minerals and
vitamins.
 ADDIE MODEL OF CONCEPTUAL FRAMEWORK

Analysis

Development of Kangkong
Evaluation Bread (Ipomea Aquatica): Its Design
Acceptability and
Marketability

Implementation Development

Figure 1
Conceptual Model of the study
Figure 1 presents the conceptual model on the study of “Development of Kangkong Bread
(Ipomea Aquatica): Its Acceptability and Marketability”.
This study utilizes the ADDIE Model in presenting the relationship of the processes
involved in the development, determination of level of acceptability and level of effectiveness of
the developed kangkong bread. The process starts at the topmost circle that is Analysis. It
shows the details on planning about the task, gaps to be addresses, learning objectives, and
possible delivery options. Moving clockwise, Design frame follows which outlines the features of
the bread that is going to produced.
The third frame depicts Development. This encapsulates the details on how kangkong
bread is developed or the step- by- step procedure with thorough regard of the analysis results
and design framework.
The next frame consists of Implementation. This centers the utilization of the developed
kangkong bread. It is utilized base on the prescribed guidelines in making kangkong bread. The
last frame is Evaluation. To test the its level of effectiveness. A run through of the baked
product shall be produced to administered before used and reproduced. Further, this consists of
general assessment of the Professionals (Dietician and Food Nutritionist) regarding with the
results as well as with the respondent’s feedback.
Statement of the Problem

The research attempts to find evidences/or factors that may occur to process in making
possible another variety of bread which is “Kangkong Bread”
1. In order to produce another form/variety of bread, what part of the Ipomoea aquatica is
suitable?
2. What process (sun drying, mixing, chopping) will do to the vegetable to produce the product?
3. What are the affecting factors to be considered in making Kangkong bread:
Texture
Taste
Appearance

Significance of the Study

The significance of this study is to obtain another form/variety of bread that the community will accept
just like the acceptance of the malunggay bread in order to help bakers as well as bakery owners will
serve another form of bread.
 Date
Authors Title of the study Findings Gaps in knowledge
Published

Vincent A. Enriquez June, 2017 Growth Water Spinach composition takes Through this study, the eleme
Performance of place with various formation of that being describe was n
Water Spinach, elements that are present in the specific but the nutrient
Ipomoea aquatica kangkong, minerals and vitamins minerals, and vitamins are goo
on Seaweed, that contain water spinach is a good source new variant of that cou
Eucheuma cottonii source of new variant of food to be able to do so.
Compost Treated present using kangkong as an
Soil and Other ingredient.
Commercial
Growing Media
Tsun-Thai Chai, 12, March Edible freshwater Ipomea Aquatica (water spinach), is Anticancer and antioxidativ
Keng-Fei Ooh, Yixian 2005 macrophytes: a a promising source of anticancer natural product must have an
Quah & Fai-Chu source of and antioxidative natural products extensive research proposal
Wong anticancer and which warrants more extensive gain more finding about th
antioxidative exploration regarding this natural medicinal approval
natural products— vegetable. terms with the profession
a mini-review accreditation.
Shizuka HIRAI1, February 18, 2011 Protective Effect of In the present study, the antioxidant Variety of Ipomea Aquatic
Toyohito Red-Stemmed capacity of the red type was contains different formation
ISHIBUCHI1, Shinpei Type of Ipomoea compared to that of the green type nutrients and minerals that ma
WATABE1, Miki aquatica Forsk in carbon tetrachloride (CCl4)- used for further research fo
MAKITA1, Chiaki against CCl4- treated mice. CCl4-induced medicinal purposes an
KISHIDA1, Induced Oxidative thiobarbituric acid reactive substrate developing other food produ
Michiko TAKAGAKI2, Damage in Mice (TBARS) formation in the liver was as Ipomea Aquatica is the ma
Nobuyuki significantly suppressed in mice fed ingredients.
KURAUCHI3 and 5% redtype I. aquatica, while the
Yukari EGASHIRA1,* green type showed no effect.

Fu, H., Xie, B., Ma, March 2011 Evaluation of study of free radical-scavenging Further research leads
S., (...), Fan, G., Pan, antioxidant activity of three carotenoids purified improve contents of Ipome
S activities of from water spinach (Ipomoea Aquatica in terms of medicin
principal aquatica cv. Slim leaf) by thin layer purposes as well as continui
carotenoids chromatography and identified by of specific health diversion th
available in water high performance liquid add the red blood cells in ou
spinach (Ipomoea chromatography–mass body.
aquatica) spectroscopy (HPLC–MS), namely
violaxanthin, lutein and β-carotene,
was carried out by measuring the
ability to scavenge 2,2-diphenyl-1-
picrylhydrazyl (DPPH) radicals and
2,2-azobis-3-ethylbenzthiazoline-6-
sulphonic acid (ABTS) radicals and
by measuring their ability to inhibit
red blood cell homelysis and lipid
peroxidation.
Kalle and Sõukand September 11, Historical Nowadays, for the vast majority of Utilization of crops, wild plant
2012 ethnobotanical the population of modern urbanized and cultivated root crops ma
 review of wild Europe, wild food plants seem to be used as the main ingredients
edible plants of of secondary importance as a making staple food. It should b
Estonia (1770s– resource for human nutrition; their deal with continuity of study an
1960s) gathering requires much more further analyzation of usin
human labor than cultivated crops alternative ingredients
and vegetables do, their habitats making bread or comfort food.
are far from human settlements,
and due to the loss of contact with
nature, people simply do not know
(or cannot recognize) wild plants.
Muhammad Haroon 16 May, 2013 The importance of The cereals are annual common Composition of bread vary
Sarwar1 cereals (Poaceae: grass members of the grass family what major of ingredien
, Muhammad Farhan Gramineae) (a monocot family Poaceae, also contain a certain type of brea
Sarwar2 nutrition in human known It may raise content of nutrien
, Muhammad health: A review as Gramineae), which usually have and minerals depending on th
Sarwar3 long, thin stalks, such as wheat, ingredient that is being used.
*, rice, maize, sorghum, millet, barley
Niaz Ahmad Qadri4 and rye, whose starchy grains are
and Safia Moghal4 used as food. The term cereal is not
limited to these grains, but, also
refers to foodstuff prepared from the
starchy grains of cereal like flours,
breads and pasta
Somayeh 2012 Sep 1 Recent Breads are considered as the main Ingredients any form/type
Rahaie,correspondin developments on source of the dietary fiber (Penella bread may result with differe
g author Seyed new formulations et al. 2008). Moreover, important formation of nutrients an
Mohammad Taghi based on nutrient- resources for improving fiber minerals comprises the brea
Gharibzahedi, Seyed dense ingredients content of bread are cereals, But it only shows that it cou
Hadi Razavi, and for the production chicory, gums, fruits and vegetables be visible to use different ma
Seid Mahdi Jafari of healthy- (Rosell et al. 2006; Penella et al. ingredients considering th
functional bread: a 2008). nutrients, minerals, an
review vitamins.

Gebremedhin July 26, 2013 Nutritional Processing of the crop in to flour Staple food such bread su
Kidane1, Kebede Analysis of Vitamin helps to utilize sustainably. A small best example to addres
Abegaz2, Afework A Enriched Bread modification of the already existed malnutrition in every countr
Mulugeta3 and from Orange Flesh staple local food is more acceptable Developing other filling or ma
Pragya Singh2 Sweet Potato and than introduction of new food type. ingredients in the bread th
Locally Available For successful product could be locally found within th
Wheat Flours at development acceptability of the region may help the outgoin
Samre Woreda, food by the target groups is not numbers of malnutrition as we
Northern Ethiopia sufficient as the scarcity of food intake.

Alessandro Angioloni April 2011 Physicochemical Dietary fiber (DF) has an Nutritional added valu
Concha Collar and nutritional outstanding implication as a key requirements of every foo
properties of nutritional factor in the frame of a must assist with the foo
reduced-caloric healthy diet. Modern and innovative professionals and takes criter
density high-fibre DF-rich products have to meet the and rubrics to assess so th
breads main quality requirements for food the food must be sure fo
products: nutritional added value, processing.
safety, tasty palatability,
convenience and easy handling
during processing.
AmjadIq balaIqtidar July 2006 Nutritional quality  Significant (P < 0.05)  Good food contains goo
A. of important food variations existed among the sources of ingredients.
Khalila Nadia legumes legumes with respect to their order to produce a goo
Ateeq proximate composition, food, it must first find th
Muhammad mineral constituent and right ingredients s
Sayyar Khan amino acid profile. Lentil was counterpart for th
found to be a good source of productivity of the food.
protein, while cowpea was  Flour and other prima
good in ash among the grain ingredients in makin
legumes tested bread should b
 All four types of legumes consider in order to for
were also better suppliers of a quantifiable bread.
mineral matter, particularly
potassium, phosphorus,
calcium, copper, iron, and
zinc. However, the
concentrations of various
mineral constituents was not
in good nutritional balance.
Istva´n Siro, 27 May 2008 Functional food.  Function is superior Functionality and Foo
Emese Ka´polna Product compared to taste. In Europe acceptance is the key upo
Bea´ta Ka´polna development, and USA, the question is developing a certain food.
Andrea Lugasi marketing and more about a concept— should be well supervised wi
consumer functional food means the specialist and professional
acceptance— adding functionality to an
A review existing traditional food
product (often a mainstream
product).
 Typically, a food marketed as
functional contains added,
 technologically developed
ingredients with a specific
health benefit (Niva, 2007).
Although the term ‘‘functional
food’’ has already been
defined several times
(Roberfroid, 2002), so far
there is no unitary accepted
definition for this group of
food (Alzamora et al., 2005)
A.K.HoltekjølenA. B. 15 September Antioxidant The present study showed that This research shows that n
BævreM.Rødbotten 2008 properties and utilization of barley in breads has a only legumes and barleys cou
H. sensory profiles of beneficial health potential also use as an ingredient an
BergS.H.Knutsen breads containing making bread. It represents th
barley flour formulation new ingredien
could takes place such a
“Kangkong”

S.U.Kadam P. October 2010 Marine foods as Bakery and pasta products, being Variety of changes occur as th
Prabha Sankar functional most widely consumed food days goes by due to th
ingredients in products all over the world are the technological advancement. B
bakery and pasta best sources of incorporating it showcases only that it ma
products marine functional ingredient and prove that bread may not o
reaching the targeted population. league in any means.

Isabel Lima,Harmeet 05 April 2002 The functional Rice bran, as a coproduct of the Composition of bread an
Guraya,Elaine effectiveness of rice milling industry, is yet to be staple food must produce
Champagne reprocessed rice efficiently utilized for human variety of products that ma
 bran as an consumption. Despite its excellent help community livelihood.
ingredient in nutrition, its hypo allergenicity and
bakery products recently claimed nutraceutical
properties, it is mainly utilized for
animal feed or simply discharged.
Keiven Mark B. November 2019 Effects of A feeding trial to assess the growth The consumption of Juic
Ampode Fermented performance and economic benefits kangkong merely results
Kangkong of Japanese quails supplemented produce products that ar
(Ipomoea aquatica with varying levels of fermented coming from the kangkong. B
Forssk.) Juice kangkong juice through the drinking eventually effects may vary.
Supplementation water was conducted using 120
On the Growth female Japanese quails at the
Performance of Department of Animal Science-
Japanese Quails College of Agriculture and Food
Science, Visayas State University,
Visca, Baybay City, Leyte,
Philippines from January to
February 2016.
Lowelyn Q. Estoquia1 2022 Shelf Life, The study focused on the shelf-life Processing of kangkong vary
, Emmylou A. Borja2 Consumers and acceptability of spinach cookies lot of produce product. But
Acceptability and with three types of food processing. needs further research abo
Palatability It will be an alternative to junk foods the said vegetable.
of Fortified and unhealthy foods for children
Kangkong and adults.
(Ipomoea
Aquatica) Cookies
Paul Gedson P. 05 May 2020 Kangkong fiber The researchers use kangkong Composition of kangkong fibe
Dizon1, Khennedy L. ash (water fibers that are cut into small pieces, as mix with cement may
Hernandez2, Deniell spinach) as a sun dried, completely burnt and
S. Garcia3, Roselle partial then manually pulverized to obtain
P. Alviar4,a), and replacement in the kangkong fiber ash. With the
Eunice R. Berina4,b) cement for ratio of concrete proportioning
concrete mixture 1:2:4, concrete mixture is prepared
in which cement is partially replaced
with Kangkong Fiber Ash (KFA)
with 5%, 10%, 15% and 20% by
weight of cement
Gamini Hitinayake*, July 30, 2018 Growing Bush Two experiments were conducted Composition of Ipome
Roshini Ratnayake, bean (Phaseolus to evaluate the use of natural Aquatica redefines th
Chandimal vulgaris L.) and pesticides to control pests in bush composition of products th
Gunarathna Kangkong bean (Phaseolus vulgaris L.) and to are being produce but n
(Ipomea aquatica) study the effect of different organic lacking of desired studies th
using natural fertilizers on growth and yield of could help the researcher.
pesticides and Kangkong (Ipomea aquatica). In the
organic first experiment Neem Seed Kernel
fertilizers Extract (T1), Tobacco Décoction
(T2), Cow Urine (T3), and Synthetic
Insecticides (T4) were used as
treatments to control common
insect pests damaging bush bean.
All the treatments were able to
reduce insect damage when
compared to control.