CUENCA SENIOR HIGH SCHOOL

GABI BALLS

A Research

Presented to

The Faculty of

Department

In Partial Fulfillment

Of the Requirements

For Inquiries, Investigations, and Immersion

Mendoza, Ann Tonneth

Rabi, Carla

Rendoza, Maria Karizza Crestiza I.

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June 2020

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APPROVAL SHEET

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ACKNOWLEDGEMENT

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DEDICATION

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ABSTRACT

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TABLE OF CONTENTS

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LIST OF FIGURES

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LIST OF TABLES

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LIST OF APPENDICES

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CHAPTER I

THE PROBLEM AND ITS BACKGROUND

Introduction

Taro is a tropical root that originated from South-East Asia. It is most

regarded as one of the world`s most widely grown food crops.Taro is one of

such crops that grows for various purposes and benefit. In fact, taro saves many

filipinos from extreme scarcity of food during World War II (DR Rashimi, 2018).

In the Philippines, Taro also known as Gabi is popular for having acridity

and itchiness reputation. Nevertheless, it is still widely grown in this region for

being the most important food crop. Even if it not may be native to the

archiepelago, some scientist assume that the famous Rice Teracces of the

Philippines situated in the Cordilleras of Luzon Island were initially establish for

gabi planting.

The crop is largely generate in Africa even though the time of its spread to

the region is unknown and nowadays cultivated in Cameroon, Nigeria, Ghana

and Burkina Faso where it has obtained high significance(Chaïr, 2016). It has

been propose that the crop was cultivated to fill seasonal food gaps with other

crops still in the fields so its capacity in giving appropriate yield under conditions

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where other crops may be unable to give produce by various crop manufacture

constraint (Tewodros, 2013).

Taro can also be used for capture of flavouring compounds (Tari and Singhal,

2002). It is locally assigned to as brobey and cultivated on livelihood basis for its

cormels and leaves, which are boiled and eaten. In other parts of the world, taro

is made into ice cream and drinks (Qiwei and Qingdian, 2000).

Taro is consider as potential and important because of its nutritional status and

the role it plays in food security, particularly in the rural areas. In many rural

areas, taro industry contribute valid employment and plays an significant part in

the cultural practices and as a vehicle for rural progress (Onwueme, 1999).

BACKGROUND OF THE STUDY

Despite having a itchiness and unpleasant reputation, it didn`t stop Filipinos

from embracing its exotic taste of laing and pinanggat, perhaps the most popular

preparation. The acridity and itchiness of gabi are due to crystal oxalate. When

the plant is damaged or cut, the idioblast are also cut open and shoot the

needles of calcium oxalate, causing the itchiness in the skin or the irritating

sensation in the tongue and throat.

While particularly a rootcrops in many parts of the world, Filipinos embrace

gabi as stratch source for snacks, dessert and as vegetable. Because of laing

and pinangat, gabi has obtained a reputation outside its of its traditional culinary

opportunity. Every household in the community is free to harvest enough for its

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own daily utilization and take on the duty of ensuring that something is left to

refreshen so that its growing environment remains usable.

Taro is prepared in each state in its own special way. Its uniqueness rely on

the fact that all of its parts, from root to shoot, are consumed as each of its own

distinct taste. People usually devour its edible corm and leaves. The corms,

which have a light purple color due to phenolic pigments, are roasted, baked or

boiled.The natural sugars give a sweet and nutty flavor. The starch is easily

absorbable and since the grains are fine and small it is often used for baby

food. 

Many of us think that gabi is poisonous and itchy to serve and eat. There are

both recognized preparation practices as well as folk rituals bounding on the

superstitious, to decrease or to get rid of gabi’s acridity. Drying gabi leaves

before cooking is believed to remarkably lessen the risk of an itchy gabi dish.

For the corm, it is advised that the skin is peeled off completely, and the peeled

corm diced and soaked in water with a few drops of vinegar and a pinch of salt.

People became aware that there are many types of gabi with distinct traits for

specific purposes. Taro is rich in digestible carbohydrates and

micronutrients.Taro contains antinutrient factors such as: oxalate,Phytate and

tannin.Taro worsen quickly as a result of its high moisture and has been

determine to have a life-span of up to one month if unharmed and stored in a

shady area. Taro foods are useful to persons allergic to cereals and can be

consumed by infants/children who are sensitive to milk.

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According to Dr Rashimi (2018), Taro is known to be a good source of

carbohydrate, fiber, minerals especially potassium and vitamins (especially

B-complex) which is more than that found in whole milk and vitamin A and C.

It is rather low in ascorbic acid and carotene with the amount of carotene being

the same level as that found in cabbage and twice that found in potato.

The researchers focused on how to create food innovative product that gives a

big impact to consumer health which is Gabi Balls. This research is about Gabi

with egg that gives a lot of health benefits that can be tasted in the breakfast,

lunch and dinner. The product contains nutrients which may help reduce free

radicals in your body, in turn helping in disease prevention. Combining it through

right procedure and measurement of ingredients may surely balance balance

the right factors considered through its nutrition. We finally made this product

according to its various facts, advantages and benefits that we can gain through

eating Gabi Balls.

Conceptual Framework

Input Process Output

1.Demographic Profile of  Experimental The Researchers

Respondents.  Survey innovate Gabi Balls.

2. The health benefits  Group of

can get from eating Gabi Discussion
Balls.

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3. The Quality of the

Product.

4. Marketing Strategy to

prove the acceptability of

product.

Hypotheses

Statement of the Problem

As indicated in previous discussion, Gabi is a vegetable that has a lot

of benefits in our body and as a result, it is possible that the innovative

vegetable dish does not exist.With this consideration, this study centered on the

experience of an individualin their own way of eating vegetable.

The researchers studied some of the experience by an individual person in

eating gabi vegetable. The questons raised in this research were:

1. What is the gemographic profile of the respondents in terms of:

1.1 Age

1.2 Sex

1.3 Section

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2. What is the quality of the product in terms of:

1.1 Taste

1.2 Smell

1.3 Apperance

3. What marketing strategy shall be used in promoting product?

4. How can be the product enhanced in terms of taste and presentation?

Scope and Limitation

The researchers also determine the nutrients and benefits of gabi and egg. Its

role in our body. It is to analyze the good beneficial nuitrients of Gabi Balls

making facility at Poblacion 2 Cuenca Batangas.

This study confirmed itself to the health benefits and the taste of Gabi Balls. It

is limited to 30 respondents that the researchers chosen for their research.

The study is delimited to a group of people in Cuenca Batangas. Delimited to

those people who are not the chosen respondent of researcher.

Significance of the Study

This study is significant to the students of Cuenca Senior High School,

Teachers and to the Future Researchers.

To the students, they will be able to taste a different food dish. They

will also be able to get health benefits from it. This study will also encourage

them to try and create new food product.

To the Teachers, this study will provide them additional information

about the nutrients that can get from taro plants.

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To the Future Researchers, they can use this study as their guide if

they make a similiar study of food product. They can get additonal information

and improve it.

Definition of Terms

Taro- is a tropical herbaceous plant native to southeast Asia and part of

the Araceae family, along with the malanga and eddo roots. 

Laing -is a Filipino dish of shredded or whole taro leaves with meat

or seafood cooked in thick coconut milk spiced with labuyo

chili, lemongrass, garlic, shallots, ginger, and shrimp paste.

Pinanggat- is a blend of taro leaves, chili, meat and coconut milk wrapped in

gabi leaves and tied securely with coconut leaf.

 Corm- a rounded thick modified underground stem base bearing

membranous or scaly leaves and buds and acting as a vegetative

reproductive structure.

CHAPTER II

REVIEW OF RELATED LITERATURE

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Taro is one of the edible aroids distributed throughout the world, particularly

in the tropics.  Taro has a long history in international cuisine: its naturally sweet

and nutty flavor makes it extremely popular across the world and can be found

in a variety of dishes. Many would compare Taro to a potato as they are both

starchy and can be eaten the same ways: fried, mashed, boiled, baked, and

roasted. Its widespread history also comes many different ways of cooking. 

Historical Overview of Taro in the Philippines

Unlike other 'crops which have been kept abreast with more modern and

scientific technology, Colocasia and its group of species remain a "Cinderella" to

rural folks. Locally known as "gabi," it can be grown throughout the year in a

wide range of soils. It is a crop the household could turn to whenever shortage

of traditional vegetable crops and carbohydrate food arises. It is considered one

the more expensive and rare vegetables in the market particularly' in the

metropolitan areas. "Only their by-products unfit for human consumption go to

feeds but never to waste.

The Philippines has the largest area devoted to taro in Asia proper, apart

from China. In 1996, about 34,000 hectares of land were devoted to taro,

producing about 117,000 tonnes (FAO, 1997). Still taro is a relatively minor crop

in the Philippines.

There are two main production systems for taro in the Philippines.

Dryland/upland is the most common and is used in most of the subsistence

production. Wetland/lowland cultivation occurs, but it is restricted to certain

regions, and is usually operated on a commercial or semi-commercial basis.

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Yields are generally low throughout the country, usually averaging less than 5

tonnes/ha.

Both taro corms and taro leaves are utilised for food in the Philippines.

Some stolon-producing cultivars are grown for the stolons which are used for

food. Most of the corm harvest is marketed as the fresh product, although some

amount goes into the making of taro chips. Kalpao is one of the recommended

local varieties (Pardales & Villanueva, 1984), but more recently, cultivar Iniito

has become the most popular. It has purplish flesh, is fairly tolerant to the taro

leaf blight, and is strictly for upland cultivation. Other cultivars include

Dalwangan, Monoy, Binisaynon, Pinalawan etc. In some remote localities, taro

corms and leaves are used in traditional medicine, evidence of the long

association of the people with the plant (Pancho, 1984).

Present Uses

A. Food.

Taro is generallY grown as a backyard crop and is most often planted in

tracts of land no greater than a few' hundred square meters. However, there are

some , areas in the Bicol region, Negros Oriental and Cavite where the crop is

cultivat~d in commercial scale although the individual farrnholdings are still less

than one hectare.

1. Vegetable. The, entire plant is utilized as food depending on the variety. In

the Bicol Region and in Eastern Visayas, the leaves and petioles are just as

important, if not more important, than the corms for vegetable. There are

varieties specifically grown for the leaves and petioles, for corms, and for both.

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2. Staple and snack food. The boiled corms serve as sUQstitute staple to

many families particularly those living in the hinterlands where growing rice is

less feasible. Likewise, they are served as snack item in fom1 of boiled whole

corm, fried chips, confections and other preparations.

3. Other Food Uses. Taro flour has been reportedly lIsed for special baked

products, beverages, baby food and others. However, they have not reached

commerciall..-:vel in the Philippines.

B. Feed.

The use of farm by-products from taro harvests for animal feed is a

common practice in the rural areas. The leaves, petioles and peelings are

normally chopped, cooked and fed directly to hogs. Feeding the corms to hogs

is generally limited to overmature, damaged and unmarketable ones not suitable

for food.

Production

Taro production in the Philippines is still low compared to sweet potato and

cassava that the crop has been classified under "other" roots, bulbs andtubers.

It ranks far third in production and heetarage among the root crops grown in the

Philippines (Table I). This is rather unfortunate considering the nutritional value

and market potential of this crop. Nevertheless, recent survey shows that a

considerable increase in the overall production has taken place from 1975 to

1977.

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CHAPTER III

METHODOLOGY

Research Design

The purpose of this study was to determine the health advantages of Gabi

Balls as an innovative food product for students at Cuenca Senior High School.

The focus of this study was to figure out how this product could benefit our

health and what improvements could be made to make it better. The

researchers employed an experimental approach to their study.

In this study, the independent variable is the impact benefits of Gabi Balls

through the health of the students of Cuenca Senior High School. The outcome

of this depends on the effectiveness of Gabi Balls. The dependent variable will

be measured using a test that researchers made in order to assess the

perception of the students of Cuenca Senior High School.

Population and Sampling Method

The participants for this study were the Cuenca Senior High School Students.

The Senior High School Students provided the necessary data for the study to

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be completed. The respondents of this study are the selected Grade 12 HUMSS

students in Cuenca Senior High School.

The sampling technique used has random sampling which is limited to only 30

respondents. Random sampling technique is the basic sampling technique to

select a group of subjects for study from a larger group. Every chosen individual

had a chance of being included in sample.

Research Instrument

The privacy and confidentiality of the participants' information were

guaranteed, and the data was discussed during the data collection procedure

and informed consent was obtained. Afther conducting the study, the findings

will be shared with the participants as well as the school where the research was

conducted.

Ethical Consideration

The researchers wrote an approval letter that included the title of the study,

objectives of the study, the benefits of the study and the proposed time for the

respondents, as well as the product sample.

The participation of the respondents was not forced by researchers. It also

stated that only voluntary or agreed-upon responses would be considered. The

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finding that gathered by the researchers will remain strictly confidential and will

not be utilized for personal gain.

Data Gathering Procedure

Data Analysis

CHAPTER IV

RESULTS AND DISCUSSION

Presentation,Interaption and Analysis of Data

The chapter discusses the data gathered on the factors that

affect the quality of the product in terms of taste,texture and the appearance on
randomly selected of the family each three students of the group that may serve
as basis for the enchancement of the product.The data were analyzed and
interpreted,complemented with figure and tables for well-defined presentation.

 1.Demographic Profile According to:

                                                                 Table 1.1 Gender

Gender Frequency Percentage

Male 14 40%

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Female 16 60%
Total 30 100%

The Figure 2:Sex the Respondents

           The Figure 2 shows the graph about the sex of female and male
respondents.

              The female has  40% that is equivalent to 16 respondents which the

color while color represents the gender of male with the 60% also and
equivalent to 14 respondents.

Those respondents are selected using the random sampling technique.

                                                                   Table 1.2 Age

Age Frequency Percentage

15-20 14 47%
20-25 8 27%

25-30 8 27%

 Figure 3:Age of the Respondents

             The Figure 3 shows that 47% random respondents are having an age of
15-20 years old which is the blue.The red color represented that of the pie graph
has the age of 20-25 years old and the green represent the 25-30 years old and
above which is 27%

Factors That Affect The Quality of the Product in Terms

of the Apperance,Taste and the Texture

Table1:Factors that affect the quality of the product in terms of apperance

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Factors that       4       3        2         1     wam Verbal
affect the quality Description
of the product in     SA       A         D        SD
terms of
apperance         

The color 12 17 0 0 3.3 Strongly

conplements the Agree
whole product.

There is no 9 20 1 0 3.26 Strongly

unnecessary Agree
color seen in the
product.
The size or 14 15 1 0 3.4 Strongly
serving of the Agree
product from
packaging is
good.
The product is 8 20 2 0 3.2 Strongly
palatably Agree
appealing.
The 9 20 1 0 3.26 Strongly
form/structure of Agree
the food product
is appealing.

                         

Total Average Weighted Arithmetic Mean 3.28 Strongly Agree

                                            

Presented in table 1 factors that the affect the quality of the product in terms of
appearance.The table 1 shows that the respondents strongly agree on the color
complements of whole product (wam=3.3),there is no unnecessary color seen in
the product (wam=3.26),the size or serving of the product from the packaging is
good (wam=3.4),the product is palatably appealing (wam=3.2),the form/structure
of the food product is appealing (wam=3.26). In this factor tells that the total
average weighted arithmetic mean is strongly agree.

Table2:The factors that affect the quality of the product in terms os taste

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Factors that          4         3          2         1       wam Verbal
affect the Descriptio
quality of the        SA         A          D        SD n
product in
terms of
taste
The main 10 20 0 0 3.33 Strongly
ingredient Agree
complement
s to the
whole
product.
The special 9 21 0 0 3.3 Strongly
flavor Agree
completes
the taste of
the product.
The product 16 14 0 0 3.5 Strongly
being served Agree
hot/cold is
good.
The aroma 12 18 0 0 3.4 Strongly
of the Agree
product adds
goodness to
the taste.
There is a 9 21 0 0 3.3 Strongly
particular Agree
smell that
uplifts the
taste of the
product.

Total Average Weighted Arithmetic Mean 3.36 Strongly Agree

 
 
Table 2 are factors that affect the quality of the product in terms of taste.The
respondents who rate our product where the statement is main ingredient
complements to the whole product (wam=3.33) that result a strongly agree in
verbal description.The special flavor completes the taste of the product
(wam=3.3) the result is strongly agree.The product being served hot/cold is
good (wam=3.5),the aroma of the product adds goodness to the taste
(wam=3.4),there is a particular smell that uplifts the taste of the product

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(wam=3.3) is a result as strongly agree,were the factors that effect the quality of
the product in terms of taste has total average weighted arithmetic mean
computed wam is 3.36 which shows the verbal description of being strongly
agree.
 

Table3:Factors that affect the quality of the product in terms of texture

Factors       4         3        2         1 wam Verbal

that affect Description
the quality       SA         A       D        SD
of the
product in
terms of
texture
Easy to 15 15 0 0 3.5 Strongly
bite Agree
The gabi 15 15 0 0 3.5 Strongly
balls is Agree
crispy on
the side
The gabi 15 15 0 0 3.5 Strongly
balls is Agree
soft on
the side
The crust 15 15 0 0 3.5 Strongly
is crunchy Agree
The gabi 15 15 0 0 3.5 Strongly
balls is Agree
chilli

Total Average Weighted Arithmetic Mean 3.5 Strongly Agree

Table 3 are factors that affect the quality of the product in terms of texture.The
respondents who rate our product where the statement is easy to bite
(wam=3.5),The gabi balls is crispy on the outside (wam=3.5),the gabi is soft on
the inside (wam=3.5),the crust is crunchy (wam=3.5),the gabi balls is chilli

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(wam=3.5). In this factor tells that the total average weighted arithmetic mean is
strongly agree

CHAPTER V

FINDINGS, CONCLUSIONS, AND RECOMMENDATIONS

Summary of Findings

1.The respondents ages range from 15-20 years old and above. The majority of
the respondents are 15-20 years old which equivalent to 47%. There are 30
respondents who ages 20-25 years old and 25-30 years old which is equivalent
to 27%.

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2.Majorityof the respondents are Female who have 16 respondents which is
equivalent to 60% and 14 Male respondents which equivalent to 40%.

3.Mostly of the respondents are from Ibabao,Cuenca,Batangas experiencing the

Gabi Balls in the cooking academic performance of the family and friends it has
30 respondents which equivalent to 33.3% and the least respondent are from
Dita and Saan Felipe,Cuenca,Batangas it has 10 respondents per barangay
which is equivalent to 33.3%.

Conclusions

1.The respondents are composed of 30 people in three barangays and mostly

are in the age bracket 15-20.

2.On the factors that affecting the quality of the product in terms of the
appearance,taste and the texture.

In terms of related factor,the chosen person's in three barangays of Cuenca

strongly Agreed to factors that affecting the quality of the product in terms of the
appearance,taste and texture including the complementation of the flavor, the
aroma and the color of the product were the quality needs of the customer.

Recommendations

On the bases of the above findings and conclusion, the following

recommendations are presented.
1. To improve the products quality they should take into the factors affecting the
quality of the product needs among their customers. They should focus and
prioritize the quality including taste, smell and appearance to get the attention of
the customers.
2. They should be complementing the aroma of the Gabi Balls and its special
flavor or the main ingredients. In addition, they should maximize in perfecting
the whole products quality.
3. For the future researchers, they may use this study as the reference material.
Likewise, they may use it as their baseline data in conducting studies relevant to
the factors of the quality that the customers need.

REFERENCE

C.A.C. OKONKWO (1993)  Genetic Improvement of Vegetable Crops

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 CUENCA SENIOR HIGH SCHOOL
https://www.sciencedirect.com/science/article/pii/B9780080408262500527#!

Amy C. Brown and Danfeng Song (2016)  Fruits, Vegetables, and Herbs

https://www.sciencedirect.com/book/9780128029725/fruits-vegetables-and-
herbs

Rashmi D.R, Anitha B, Anjum Sahair R., Raghu N., Gopenath T.S,
Chandrashekrappa G.K and Kanthesh M. Basalingappa (October,2018) An
overview of Taro (Colocasia esculenta): A review
https://academiapublishing.org/journals/ajar/pdf/2018/Oct/Rashmi%20et
%20al.pdf?
fbclid=IwAR2RAvY7l6A_553e6iV2NuQk0YcG05okTma4PK3XbGzF2sHatvKWq
OBOJZk

Agrimag (2019) Gabi: An indigenous vegetable of the Philippines

https://www.agriculture.com.ph/2019/07/13/gabi-an-indigenous-vegetable-of-
the-philippines/?
fbclid=IwAR2HCN7WMiyf09lgiAMx73Za2TH9OB3ItcDfzLrnZEGi50l2K-
qggVsXTjE

Daniel Preiato, RD, CSCS (2020) Taro Leaves: Nutrition, Benefits, and Uses
 https://www.healthline.com/nutrition/taro-leaves

APPENDICES

Appendix A

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Ingredients Procedure
 Taro (Gabi) 1. Prepare the ingredients.
 Garlic 2. Peel the taro (gabi).
3. Grater the taro (gabi).
 Pepper 4. Mix together all ingredients taro
 Eggs (gabi), garlic, pepper, eggs, salt,
 Salt magic sarap.
 Magic Sarap 5. Cook in deep fry until golden
brown.
6. Strain until the oil disappears then
serve.

Appendix B: Evaluation Form

This innovative product that is made of taro extract contains
essential nutrients, which is why it is used as the main ingredient of Gabi Balls.
This product is made specifically and researches the good and bad benefits of
the ingredients.

Benefits
1.1. Improve the function of your digestive system and can contribute to
healthy weight loss.
1.2. This product is high in vitamins and nutrients.
1.3. Help to maintain a healthy immune system and may eliminate free
radicals.
1.4. Source of dietary fiber and good carbohydrates.
Process
1. Prepare the ingredients.
2. Peel the taro (gabi).
3. Grater the taro (gabi).
4. Mix together all ingredients taro (gabi), garlic, pepper, eggs, salt, magic
sarap.
5. Cook in deep fry until golden brown.
6. Strain until the oil disappears then serve.

Appendix C: Pricing and Costing

The following shows how the price will compute:
SERVINGS : 10 MARK-UP: 150%

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Ing Qty Weight Price CPI

Taro 1/4kg 1kg 100 25

Garlic 2cloves 12cloves 8 1.33
Pepper 4g 8g 2 0.5

Eggs 2 _ 8 16

Salt 6g 500g 5 0.06

Magic Sarap 4g 8g 5 2.50

TCPI = 45.93
=45.93/10
=4.593*150%
=6.89

Appendix D: Return of the investment

The total sales of the product are Php 6.89. The total cost per ingredients are
Php 45.93 which is the sum of all cos per ingredients (CPI). Php 4.593 is the
cost per serving (CPS), to get the CPS you need first divide the TCPI (Total
Cost Per Ingredient) to the number of servings (10). The selling price is Php
6.89, which is the answer in multiplying cost per serving (CPS) and the markup
(150%). Therefore, the researcher has 10 servings and sell it to the amount of
Php 6.89 each.

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 CUENCA SENIOR HIGH SCHOOL

Appendix E: Marketing Strategy

The researcher will go to make a flyer as marketing strategy.

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