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REPUBLIC OF THE PHILIPPINES

DEPARTMENT OF EDUCATION
REGION V
DIVISION OF ALBAY
POLANGUI, GENERAL, COMPREHENSIVE HIGH SCHOOL
___________________________________________________________________________

BIEN, JAMES BRANDONN S.

BONDAD, JUMEL MATTHEW A.

CANTILANG, SUZANNE AYEN S.

TRIA, JAMELLE CLAIRE L

GRADE 10-GALILEO

RACHELAN L. BUENAVENTURA

RESEARCH ADVISER

RESEARCH PAPER
____________________________________________________________________________
THE UTILIZATION OF LACATAN BANANA (Musa Acuminata), LATUNDAN (Musa

acuminata × M. balbisiana) AND BUNGURAN BANANA

(Musa × Paradisiaca L. Var. Paradisiaca) AS A POSSIBLE SAUCE FOR BAKED AND

SAVORY FOODS
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Acknowledgement

The researchers would like to express sincere gratitude to all those who have

contributed to the completion of this research project.

To Mrs. Rachelan L. Buenaventura, our research adviser thank you for valuable

guidance, support, patience, knowledge and advise she gave through the research process.

To our classmates and friends, who gave their time and provide necessary data to this

research; who offered their assistance, encouragement and valuable feedbacks along the way.

To our beloved parents, for their support, encouragement, understanding and beliefs in

our abilities that has been our source of motivation.

Above all, to Almighty God, for the knowledge and wisdom, all the guidance and strength

that he gave to make this study accomplished.

“I can do all things through Christ who gives me strength. “

Philippians 4:13

~Mental Health Matters~

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Table of Contents
Title page 1

Acknowledgement 2

Table of contents 3

Abstract 4

Introduction 5

STATEMENT OF THE PROBLEM 6

HYPOTHESIS 7

Methodology 8

MATERIALS 8

METHODS AND PROCEDURES 9

STATISTICS 12

Results and discussion 13

RESULTS AND DISCUSSION 13

CONCLUSION 18

Bibliography 19

Appendices 20

DOCUMENTATIONS 21

RESEARCHER’S PROFILE 24
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Abstract

This study aimed to assess the potential of three banana varieties, namely Lacatan

banana, Latundan, and Bunguran banana, as a healthier and more sustainable alternative to

traditional sauces for baked and savory foods. The Lacatan banana (Musa Acuminata),

Latundan banana (Musa acuminata × M. balbisiana) and Bunguran bananas (Musa ×

Paradisiaca L. Var. Paradisiaca) were evaluated for their physicochemical properties,

antioxidant activity, and sensory characteristics. Results showed that all three banana varieties

had high levels of antioxidants and phenolic compounds, indicating their potential health

benefits. Sensory evaluations revealed that the three banana sauces were well-accepted by the

panelists, with the Lacatan banana sauce receiving the highest overall liking score. The banana

sauces also exhibited good viscosity and texture properties, making them suitable for use as a

sauce for baked and savory foods. Overall, this study suggests that incorporating Lacatan,

Latundan, and Bunguran bananas as a sauce ingredient for baked and savory foods can

provide a healthier as bananas are rich in vitamins, minerals, and dietary fibers and more

sustainable option without compromising taste and texture.

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INTRODUCTION

Bananas are one of the most significant food crops on the globe, claims Anarson (2023).

They belong to the Musa plant family, which originated in Southeast Asia and is now cultivated

throughout many of the world's hotter regions. A good dose of fiber, potassium, vitamin B6,

vitamin c, and a number of antioxidants and phytonutrients are found in bananas.

According to (TNN 2017), banana sauce is a condiment that mostly consists of bananas,

water, corn starch, sugar, and butter; it is frequently used in baked and fried foods like pancakes

as well as savory foods like omelettes, buns, and French fries.

According to promusa (2020),”Improving the understanding of banana” Lakatan is the

most popular dessert banana in the Philippines and the most highly priced variety in domestic

markets. It is extensively grown in backyards and commercial farms all over the country.

Lakatan flowers 9-10 months from planting and fruits can be harvested 3 months after flowering.

It grows to an average height of 3 meters with leaves in erect habit and compact bunch hanging

vertically. The fruits are medium to large weighing 110-112 grams per fruit. The peel is orange-

yellow when ripe, thick and adherent to the pulp. The pulp is pale orange-yellow, firm, sweet,

aromatic, excellent in eating quality and have high carotene content.

Latundan is also known as Tundan (Cebu), Turdan (Tagalog), and Cantong (Misamis

Oriental), according to Pepper (n.d.), "Banana bible:12 types of bananas in the Philippines"

(para. 2). Most popular dessert varieties in the Philippines Said to have been introduced from

India by a French clergyman, "Letondal" Fatter shape compared to Lakatan Pointier shape

towards the end Paler in hue Thinner Peel Tangier and more tropical-tasting flavors Fluffier, less

dense textures Slippery and creamy as you chew Filipino elders advise feeding this kind to

babies because of its soft texture.

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They are known as Bunguran or Bungran bananas in Bicol, via Philippine Food Archives

(n.d.), par. 4. The most common variety of banana worldwide may be this one. This banana is

one of the most well-liked diet snacks in the USA because it is a fantastic source of healthy

nutritional qualities. Filipinos use Bungran bananas as dessert, although Americans typically eat

them as a snack. When ripe, lakatan or bungran bananas are extremely sweet. Its tree, which is

one of several varieties of Filipino bananas, may reach heights of 5 to 10 feet and produces

fruits that are taller and more elongated than those of Latundan. When ripe, the fruit's thick,

green to yellow-orange skin covers the edible fruit.

With these ideas the researchers decided to conduct a study title the utilization of

Lacatan banana (musa acuminata), Latundan (musa acuminata × m. balbisiana) and bunguran

banana (musa × paradisiaca l. var. paradisiaca) as a possible sauce for baked and savory foods

which tackle about the different banana as a syrup.

STATEMENT OF THE PROBLEM

This study aims to determine the effectiveness of the various type of bananas as a sauce for
neutral baked and savoury goods.
Specifically, it aims to answer the following questions:

1) Determine the level of acceptability of the product

In terms of:

a. color

b. Aroma

c. Taste

d. General Acceptability
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HYPOTHESIS

Null Hypothesis: There is a significant difference between the results of the analysis of the

various types of bananas as sauce.

Alternative Hypothesis: There is no significant difference between the results of the analysis of

the various types of bananas as sauce.

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METHODOLOGY

In this study we made use of a randomized complete box design (RCBD) in order to

easily explore the acceptability of each bananas aa potential sauce for neutral and savory

vessels. The use of a RCBD is because researchers can isolate the effects of the treatments

and determine whether any observed differences in the response variable are due to the

treatments themselves rather than other factors. This design provides a more rigorous and

reliable analysis of treatment effects, allowing for valid comparisons between the treatments.

A. Materials

Materials Quantity

Lakatan Banana 1 kilo

Bunguran Banana 1 kilo

Latundan Banana 1 kilo

Butter 227 g

Sugar 2 kilos

Cornstarch ½ kilo

Measuring cups 1 set

Spatula 1

Fork/masher 1

Containers 3

Water 3 liters
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B. Methods and Procedure

PHASE 1: COLLECTION AND PREPARATION OF MATERIALS

Three different types of bananas will be gathered by the researchers together with the

needed materials in making the banana sauce at the local market of Polangui.

PHASE 2: PREPERATION OF BANANA SAUCE

BANANA SAUCE

The researchers will first boil 6 and 2/3 cups of water, after the water reaches its boiling

point the researchers will then add 1/3 cup and 1 and 1/4 tablespoon corn starch and 3 and 1/3

cup sugar in a large bowl. The researchers will stir continuously so that the sugar dissolves

completely. Cook this mixture in a sauce pan on low flame for 10 minutes. After 10 minutes the

researchers will then add each of the 6 and 3/4 mashed bananas together with 1/3 cup and 1

and 1/4 table spoon butter to the mixture stir continuously until the butter melts.

PHASE 3: TRANSFERING THE PRODUCT

Transfer each of the mixture separately into a clean dry container and tightly seal to

avoid contamination then let chill in the fridge overnight to avoid spoilage.
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DATA ANALYSIS

The study will utilize a combination of Descriptive and Experimental research methods.

The Descriptive method will play a crucial role in determining and interpreting the gathered data.

By employing this method, the researchers will be able to describe and analyze the

characteristics and patterns present in the data. In contrast, the Experimental method will be

employed to develop the prepared products through a systematic trial-and-error process. This

method allows the researchers to manipulate variables and observe the effects, enabling them

to draw meaningful conclusions and make informed recommendations. The integration of both

methods will provide a comprehensive and robust approach to addressing the research

objectives.

The sensory evaluation was conducted using a 9-point hedonic scale, with scores

ranging from 1 (dislike extremely) to 9 (like extremely).

The attributes evaluated included colour, aroma, taste, texture, and overall acceptability.

A panel of 30 students, selected from the local high school, participated in the sensory

evaluation.

Table 1. Quality Characteristics of banana sauce

QUALITY CHARACTERISTICS

Appearance Refers to the appearance of the banana sauce

Aroma Refers to the odor

Texture Refers to the thickness, density, etc.

Taste Refers to the flavor of the banana sauce

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General Acceptability Refers to the approval of using bananas in making a

savory sauce

Below are the table provided for the respondents to determine the appearance, aroma, Texture,

taste, and general acceptability of banana sauce to the consume

TREATMENT COLOR AROMA TASTE ACCEPTABILITY

T1

LAKATAN SAUCE

T2

LATUNDAN SAUCE

T3

BUNGURAN SAUCE

9-point hedonic scale

9-Like extremely

8- Like very much

7-Like moderately

6-Like slightly

5-Neighter like nor dislike

4-Dislike slightly

3-Dislike moderately

2-Dislike very much

1-Dislike extremely
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STATISTICS

The statistical tool that was used is a weighted mean it was utilized in order to easily get the

type of data that the researchers wanted and it is also a valuable statistical tool due to its ability

to account for varying levels of importance or significance among data points. By assigning

weights to each data p provides a more accurate representation of their contribution to the

overall average. This is particularly useful when dealing with data sets that contain unequal

sample sizes or when certain data points carry more weight in the analysis. In situations where

data points have different levels of reliability or are subject to bias, the weighted mean can help

mitigate these effects by appropriately adjusting the weights assigned to each data point.

Formula:
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RESULTS AND DISCUSSIONS

Treatments Total Weighted Mean Quantitative Rating Visual Orientation

T1
182 6.1 6 Like slightly
Lakatan Sauce
T2
166 5.5 6 Like slightly
Latundan Sauce
Neighter like nor
T3
136 4.5 5 dislike
Bunguran Sauce

This study aims to evaluate the acceptability of each banana sauce using sensory evaluation.

Banana sauce is a delectable condiment made primarily from bananas, water, sugar, and other

ingredients. It has a smooth and creamy texture with a delightful balance of sweetness. This

sauce can be enjoyed in various ways, whether as a dipping sauce, a glaze, or a topping. The

sauces undergo a survey that has 30 panelist each given a survey sheet to rate the products

over all taste, appearance, aroma, texture, and its overall acceptability, the study used a 9-point

hedonic scale to rate the products ranging from 1-extremely dislike to 9-extremely like.

Table 1: Characteristics of the banana sauces in terms of color

Table 1 shows the characteristics of the banana sauces in terms of color. The sauce that

utilizes lakatan banana as a main ingredient has a weighted mean of 6.1 and a quantitative

rating of 6 with corresponding visual orientation of “like slightly” remark. The sauce that utilizes

latundan banana as a main ingredient has a weighted mean of 5.5 and a quantitative rating of 6

with corresponding visual orientation of “like slightly remark. The sauce that utilizes bunguran

banana as a main ingredient has a weighted mean of 4.5 and a quantitative rating of 5 with

corresponding visual orientation of “Neither like nor dislike” remark.

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Table 2: Characteristics of the banana sauces in terms of aroma

Treatments Total Weighted Mean Qualitative Rating Visual Orientation

T1
205 6.8 7 Like moderately
Lakatan Sauce

T2
189 6.3 6 Like slightly
Latundan Sauce

T3
174 5.8 6 Like slightly
Bunguran Sauce

Table 2 shows the characteristics of the banana sauces in terms of aroma.The sauce

that utilizes lakatan banana as a main ingredient has a weighted mean of 6.8 and a quantitative

rating of 7 with corresponding visual orientation of “like moderately” remark. The sauce that

utilizes latundan banana as a main ingredient has a weighted mean of 6.3 and a quantitative

rating of 6 with corresponding visual orientation of “like slightly” remark.The sauce that utilizes

bunguran banana as a main ingredient has a weighted mean of 5.8 and a quantitative rating of

6 with corresponding visual orientation of “like slightly” remark.

Table 3: Characteristics of the banana sauces in terms of taste

Treatments Total Weighted Mean Qualitative Rating Visual

Orientation

T1
213 7.1 7 Like moderately
Lakatan Sauce

T2
193 6.4 6 Like slightly
Latundan Sauce

T3
182 6.1 6 Like slightly
Bunguran Sauce

Table 3 shows the Characteristics of the banana sauces in terms of taste.The sauce that

utilizes lakatan banana as a main ingredient has a weighted mean of 7.1 and a quantitative
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rating of 7 with corresponding visual orientation of “like moderately” remark.The sauce that

utilizes latundan banana as a main ingredient has a weighted mean of 6.4 and a quantitative

rating of 6 with corresponding visual orientation of “like slightly” remark..The sauce that utilizes

bunguran banana as a main ingredient has a weighted mean of 6.1 and a quantitative rating of

6 with corresponding visual orientation of “like slightly” remark.

Table 4: Characteristics of the banana sauces in terms of general acceptability

Treatments Total Weighted Mean Qualitative Rating Visual Orientation

T1
218 7.2 7 Like moderately
Lakatan Sauce

T2
200 6.7 7 Like moderately
Latundan Sauce

T3
178 5.9 6 Like slightly
Bunguran Sauce

Table 4 shows the Characteristics of the banana sauces in terms of general

acceptability.The sauce that utilizes lakatan banana as a main ingredient has a weighted mean

of 7.2 and a quantitative rating of 7 with corresponding visual orientation of “like moderately”

remark.The sauce that utilizes latundan banana as a main ingredient has a weighted mean of

6.7 and a quantitative rating of 7 with corresponding visual orientation of “like moderately”

remark.The sauce that utilizes bunguran banana as a main ingredient has a weighted mean of

5.9 and a quantitative rating of 6 with corresponding visual orientation of “like slightly” remark

Table 5. Quality Characteristics of banana sauces as rated by the respondents.

Treatment Quality characteristics Total Weighted Quantitative Visual Rank

mean rating orientation
Color Aroma Taste Acceptability
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T1 6.1 7.1 7.1 7.2 27.2 6.8 7 Like 1

moderately
Lakatan

T2 5.5 6.3 6.4 6.7 23.2 5.8 6 Like 2

Latundan slightly

T3 4.5 5.8 6.1 5.9 22.3 5.5 6 Like 3

slightly
Bunguran

The sauce that utilizes lakatan banana as a main ingredient has a weighted mean of 6.8 and a

quantitative rating of 7 with corresponding visual orientation of “like moderately” remark.The

sauce that utilizes latundan banana as a main ingredient has a weighted mean of 5.8 and a

quantitative rating of 6 with corresponding visual orientation of “like slightly” remark.The sauce

that utilizes bunguran banana as a main ingredient has a weighted mean of 5.5 and a

quantitative rating of 6 with corresponding visual orientation of “like slightly” remark

The results of the evaluation indicate that the sauce featuring Lakatan as the primary

ingredient received a higher rating in comparison to the sauces containing Latundan and

Bunguran bananas. Lakatan bananas are known for their sweet taste and are rich in various

beneficial compounds. It contains sugars including fructose, glucose, and sucrose, providing

energy. Lakatan bananas also offer dietary fiber, including soluble fiber like pectin, which helps

regulate blood sugar and lower cholesterol, and insoluble fiber for promoting regular bowel

movements. The lakatan are a good source of vitamin C, acting as an antioxidant and

supporting the immune system. They also provide vitamin B6 for metabolic processes and

nervous system health, as well as potassium for fluid balance and muscle function. Additionally,

lakatan bananas contain magnesium, essential for multiple bodily functions, and phenolic

compounds like flavonoids, which possess antioxidant properties. These factors may have been

the reason for the results. Results of this study conclude that lakatan banana is more highly
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rated and accepted by the respondents and thus makes it more suitable for use in different

types of products.

Conclusion
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Lakatan bananas are rich in various nutrients and compounds that provide numerous

health benefits. Some of the compounds present in Lakatan bananas and their health benefits

includes Potassium which helps regulate blood pressure, maintain fluid balance in the body, and

support heart health.Vitamin C which supports immune function, wound healing, and collagen

production.Fiber that helps regulate blood sugar levels, and contributes to satiety.Carotenoids

which act as antioxidants and may help reduce the risk of chronic diseases, such as heart

disease and cancer.Tryptophan which is an amino acid that helps regulate mood and sleep.

Polyphenols which act as antioxidants and may help reduce the risk of chronic diseases, such

as heart disease and cancer.

BIBLIOGRAPHY
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Banana Bible: 12 Banana Types in the Philippines | Pepper.ph. “Banana Bible: 12 Banana Types in the

Philippines | Pepper.Ph,” n.d. https://pepper.ph/blog/banana-types-philippines.

Improving the understanding of banana. “Lakatan | Improving the Understanding of Banana,” n.d.

http://www.promusa.org/Lakatan.

Filipino Eggrolls. “Philippine Beauty Archives - Page 2 of 10 - Filipino Eggrolls,” n.d.

https://filipinoeggrolls.com/category/philippine-beauty/.

Tasting Table. “13 Types Of Bananas, Explained - Tasting Table,” October 20, 2022.

https://www.tastingtable.com/1063484/types-of-bananas-explained/.

Chua, Jill. “Know Your Banana: What Makes Lakatan, Señiorita, and Saba Different from One

Another.” NOLISOLI, October 18, 2018. https://nolisoli.ph/50931/bananas-difference-jchua-20181018/.

ehow.com. “Characteristics of a Lakatan Banana | Ehow.Com,” June 7,

2022.https://www.ehow.com/info_8324965_characteristics-lakatan-banana.html.

“Food Almanac: Banana Varieties.” RJ Ganayo, May 17, 2020. https://www.bitesized.ph/food-almanac-

banana-varieties/

"Health Benefits of Bananas" September 9 2020 https://shop.healthyoptions.com.ph/blogs/articles/health-

benefits-of-bananas

Banana Sauce Recipe: How to Make Banana Sauce Recipe | Homemade Banana Sauce Recipe. “Banana

Sauce Recipe: How to Make Banana Sauce Recipe | Homemade Banana Sauce Recipe,” n.d.

https://recipes.timesofindia.com/recipes/banana-sauce/rs61027562.cms
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Appendices

DOCUMENTATION
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GATHERING OF MATERIALS

PREPERATION OF BANANA SAUCE

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DATA GATHERING AND SURVEY

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RESEARCH PROFILE