Chapter 1

CARROT (Daucus Carota) with Dried Camote Leaves (Ipomoea Batatas)

Introduction

Carrot (Daucus Carota) is a root vegetable typically orange in color, though purple, black, red,
white, and yellow cultivars exist, all of which are domesticated forms of the wild carrot, Daucus
carota, native to Europe and Southwestern Asia. The plant probably originated in Persia and was
originally cultivated for its leaves and seeds. The most commonly eaten part of the plant is the
taproot, although the stems and leaves are also eaten. The domestic carrot has been selectively
bred for its enlarged, more palatable, less woody-textured taproot.

The carrot is a biennial plant in the umbellifer family, Apiaceae. At first, it grows a rosette of
leaves while building up the enlarged taproot. Fast-growing cultivars mature within three months
(90 days) of sowing the seed, while slower-maturing cultivars need a month longer (120 days).
The roots contain high quantities of alpha- and beta-carotene, and are a good source of vitamin
A, vitamin K, and vitamin B6 (Food and Agriculture Organization, 2018).

Carrot (Daucus Carota) Carrots are rich in vitamins, minerals, and antioxidant compounds. As
part of a balanced diet, they can help support immune function, reduce the risk of some cancers
and promote wound healing and digestive health (American Journal of Clinical Nutrition,2015).

Dried Camote Leaves (Ipomoea Batatas) is a familiar favorite for many Filipinos. It grows year-
round and doesn't require too much to stay alive, but still manages to pack a nutritional punch.
Studies have shown that the plant has anti-diabetic compounds that lower blood glucose content,
making it the perfect addition to a Pinoy diet (which is usually high in sugar because we love our
sweets). Rich in Vitamins B and C, the leaves also contain antioxidants and antimutagenic
compounds that reduce the rate of mutation of cancer cells.

The presence of Vitamin K is what really makes them little veggie powerhouses though. By
activating anti-coagulation proteins, Vitamin K helps you heal faster from cuts, bruises, and
blood clotting problems, regulate blood flow, stabilize blood pressure, and maintain calcium in
your bones (kai farm,2023).

Leaves are ovate to oblong-ovate, 6 to 14 centimeters long, somewhat entire, with alternate
heart-shaped or palmately lobed leaves, pointed at the tip, and heart-shaped at the base.

The purpose of this study was to add knowledge to provide an insight on how people will get the
benefits directly impact in their perception. Through this, students, future researchers and sellers
could be motivated to experiment more foods using the dried camote leaves as the main
ingredient.

Accordingly, in this context this study was conducted to make use of the beneficial found in
dried camote leaves as being innovated as a nutritious cake dessert. In line with this, the
researchers are creating and unique product that is beneficial to human health.

Statement of the Problem

This experimental research determined the acceptability of carrot cake with dried camote leaves
in three formulations.

The study aimed to gain the answer to the following questions:

1. What is the evaluators level of perception of Carrot Cake with Dried Camote Leaves as to
color, aroma, taste, and texture in the three formulations?
2. What is the general acceptability of Carrot Cake with Dried Camote Leaves in three
formulations?
3. Is there a significant difference in general acceptability of Carrot Cake with Dried Camote
Leaves?
4. Is there a significant difference in general acceptability of Carrot cake with Dried Camote
Leaves in three formulations?

Hypothesis

There is no significant difference in the perception of the evaluators of Carrot Cake with Dried
Camote Leaves as to aroma, color, taste, texture and general acceptability.
Theoretrical Framework of the study
This study was anchored on the Product Innovation Theory according to Porumboiu (2021), one
of the more widely accepted definitions for innovation is the introduction of something new.
That something could be anything from new services to products, and even incremental
improvements to something that already exists.

Carrot was used as the main ingredient in making cake. The carrying out of new combination of
shredded carrot, dried camote leaves, cake flour, dry ingredients and liquid ingredients as
produced as quality cake. The Carrot cake with Dried Camote Leaves was evaluated as to color,
aroma, texture, taste, and general acceptability by the selected evaluators.

In this study, the acceptability of Carrot Cake out of Dried Camote Leaves was tested as a new
innovation of cake desserts.
Conceptual Framework of the Study

In this study, the acceptability of Carrot Cake with Dried Camote Leaves was
tested as a new innovation of product.

Input Process Output

Preparation of materials in Evaluation of the product by

making carrot cake with
dried camote leaves
Formulation A: shredded of
carrot 1cup
30g camote leaves
Formulation B: shredded of
carrot 1cup
the students composed of grade Perception of the
11 -Algorithm and randomly evaluators of carrot cake
teachers in Alejandro Firmeza with dried camote leaves as
Memorial National High to:
School, Aguiauan Miagao, Color
IloIlo Texture
Taste
Aroma
General Acceptability

40g camote leaves

Formulation C: shredded of
carrot 1cup

50g camote leaves

Feedback

Figure 1. Paradigm of the study

The diagram shows the input which is the preparation and processing of the carrot cake with
dried camote leaves. The throughput was evaluated by 35 students of Grade- 11 of Algorithm,
Accountancy and Business Management (ABM) and 15 randomly teachers in Alejandro Firmeza
Memorial National High School, Aguiauan Miagao, IloIlo, while output included the perception
of the finished product by the evaluator as to color, aroma, taste, texture, and general
acceptability.

Definitions of Terms

For the purpose of clarification, the following terms are defined conceptually and
operationally.

Appearance – Appearance refers to the outward indication or figure of anything (Merriam-

Webster Dictionary, 1828)

In this study, appearance referred to the physical outlook of the product.

Aroma – Aroma is the distinctive, pervasive and usually pleasant or smell of the plant and
food (Merriam-Webster, 1828)

In this study, aroma referred to the odor and smell of the product.

Carrot A biennial herb (Daucus Carota of the family Umbelliferae, the carrot family) with a
usually orange spindle – shape edible root (Merriam-Webster,1828).

In this study, carrot was utilized as one of the major ingredients in making Carrot cake.

Camote

Leaf A lateral outgrowth from a plant stem that is typically a flattened expanded variably
shaped greenish organ, constitutes a unit of the foliage, and functions primarily in food
manufacture by photosynthesis (Merriam-Webster,1828).

In this study, leaf referred to the quality of the leaves.

 Dry refers to relatively free from a liquid and especially water (Merriam-Webster,1828)
In this study, dry referred to a dullness of the leaves.

Significance of the Study

The findings of this study were of significance to the following entities:

Households: They can use this product as inspired for their start up business.
Teachers: This study wants to empower them with the use of skills in making their
experiment more interesting, motivating and engaging for the people.
Future Researchers: In this study may find the present, aiming efficient results and outcome.

Students: The result of this study could give new idea to students creating modernistic
experiment in order to discover different inquiries.

Children: The result of this study could give enjoyment and nutritious food to children that
beneficial to their health.
Community: The product can help improve the community and suitable to sell in local
market.
Farmers: Farmers will be encouraged on planting carrot and camote in order to gain profit
and income.

Scope and Limitations of the Study

This study was limited only to the use of Dried Camote Leaves (Ipomoea Batatas) and
Carrot (Daucus Carota) in making cake. Dried Camote Leaves and Carrot were used to give
flavor to the cake as the main ingredients of the study. Dried Camote Leaves and shredded
Carrot was used. Dried Camote Leaves was taken in three community which is in Aguiauan,
Cavite and Tumagboc, Miagao, IloIlo. Carrot was taken at the Miagao Public Market,
Miagao, IloIlo. This study was conducted using the experimental method. The evaluators of
this study were the 35 students of Grade -11 Algorithm, Accountancy, and Business
Management (ABM) and 15 randomly Teachers of Alejandro Firmeza Memorial National
High School, Aguiauan Miagao, IloIlo. This study was conducted during the second
semester of academic year of 2022 to 2023.
The sensory of evaluation score sheet based on the Nine Hedonic Scale was used to
determine the general acceptability and the Five Point Likert Scale was utilized to determine
the perception of the evaluators of Carrot Cake with Dried Camote Leaves as to color,
aroma, texture, taste. The product was processed at the Grade 11 Algorithm, Accountancy
and Business Management and randomly Teachers in Alejandro Firneza Memorial National
High School, Miagao, IloIlo.