Nutritional value and profile of Pumpkin (Cucurbita Pepo) in pandesal

A thesis submitted to the faculty of the College of Education Laboratory school

DAN BRAVO

LUKE PAGARIGAN

RANDELLE TOLEDO

RAFAEL GALVAN

Camiling Tarlac

Republic of the Philippines

Tarlac Agricultural University

Laboratory School

Camiling Tarlac
 TABLE OF CONTENT

PRELIMINARIES PAGE

Title page

INTRODUCTION

Conceptual Framework 2

Hypothesis 3

Statement of the problem 4

Objective of the study 5

Significance of the study 6

Scope and Delimitation 7

Definitions of key Terms 8

METHODS AND PROCEDURES

Research Design 9

Location of the study 10

Materials 11
Equipment and Utensils 12

Procedures 13

Data Gathering 14

Chapter 1
 INTRODUCTION

Pandesal traces its history to the arrival of the Spanish colonists, who brought
wheat flour to the islands and baked bread in wood-fired pugon ovens (from
fogon, a now archaic Spanish term for a clay stove), which gave this bread
and its cousins distinct flavors and textures. Traditionally, pandesal were sold
by vendors on foot, or in panaderias (bakeries) that produced a sweet,
warming smell that can be sniffed down the block. Pandesal rose in popularity
in the Manila region during World War II, when rice shortages due to
embargos and typhoons meant people had to seek out other inexpensive foods
for basic sustenance.

Pumpkins are a warm-weather crop that is usually planted by early July in

the Northern Hemisphere. Pumpkins require that soil temperatures 8
centimeters (3 in) deep are at least 15.5 °C (60 °F) and that the soil holds
water well. Pumpkin crops may suffer if there is a lack of water, because of
temperatures below 18 °C or 65 °F, or if grown in soils that become
waterlogged. Within these conditions, pumpkins are considered hardy, and
even if many leaves and portions of the vine are removed or damaged, the
plant can quickly grow secondary vines to replace what was removed.

Pumpkins produce both a male and female flower, with fertilization usually
performed by bees. In America, pumpkins have historically been pollinated
by the native squash bee, Peponapis pruinosa, but that bee has declined,
probably partly due to pesticide (imidacloprid) sensitivity. Ground-based
bees, such as squash bees and the eastern bumblebee, are better suited to
manage the larger pollen particles that pumpkins create. One hive per acre
(0.4 hectares, or five hives per 2 hectares) is recommended by the U.S.
Department of Agriculture. If there are inadequate bees for pollination,
gardeners may have to hand pollinate. Inadequately pollinated pumpkins
usually start growing but fail to develop.

Conceptual Framework
 The following Conceptual Framework will be used used in this study.

Dependent Variable Independent Variable

Its’s more healthier than normal pandesal This will benefit people that needs a go to
breakfast,lunch,dinner or snack
That is safe to consume

2
Hypothesis of the Study

The following Null Hypothesis Will be Followed in the study:

Null Hypothesis: there is no distinct and health difference between pumpkin pandesal and
normal pandesal

Statement of the problem

This research aims to be eco-friendly and to explore the making of pumpkin pandesal. To that it
seeks to answer the following:

1.) How may the pumpkin pandesal be describe in terms of:

1.1 odor:

1.2 texture:

1.3 appearance:

1.4 color:

1.5 taste:

2.) How will it benefit the:

2.1 children

2.2 Teen

2.3 Adults

3.) To know how much the pumpkin pandesal last

4.) To determine if there are any possible reactions to the consumers

4
Objective of the study

The study has the following objectives:

1.) To describe the pumpkin pandesal in terms of:

1.1 odor:

1.2 texture:

1.3 appearance:

1.4 color:

1.5 taste:

2.) How will it benefit the:

2.1 children

2.2 Teen

2.3 Adults

3.) To know how much the pumpkin pandesal last

4.) To determine if there are any possible reactions to the consumers

Significance of the study

 This research will help everyone, mostly the bakers because when will make this
pumpkin pandesal, this affordable pandesal will make the children love the vegetable and make
them eat healthier .

Scope and Delimitation

This study will focus on the natural fruit in the world so that will can have Pumpkin pandesal
that will be rich in nutrition like Vitamin, Protein Fiber and safe to Consume.

Definitions of Terms

For clarification purposes, the following terms are thus defined.

Children: Kids who are 12 years old and younger.Their interest and learning experiences are
shaped by their age appropriate curiosities, nurturing a foundation for future development.

Teen: Individuals between 13 and 19 years old.

This stage is often called adolescence during this years, teenagers experience significant changes
with their body and mind.

Adult: Individuals who have reached maturity, typically aged 20 and above.This stage marks a
time of increased independence and responsibility.

Pumpkin: It is usually round orange, with a hard shell and soft flesh.They thrive in warm
climates and are cultivated for their versatility.

Pandesal: A bread roll that is soft, fluffy, and slightly sweet.

People love having it. breakfast, and it's a popular choice because of its deliciously comforting
texture and slightly sweet taste.

Eggs: A rich source of protein and various nutrients, mostly used in baking. People often use this
to make cakes to cookies, giving those treats a boost of flavor.

Chapter III
 METHODOLOGY

Research Design

This research design will help the bakers to make other pandesal like pumpkin pandesal
that is healthier and tastes full snack

Materials:

All purpose four

White sugar

Salt

Pumpkin

Cheese

Eggs

Butter

Baking Powder

Yeast

Oil

Evaporated Milk

Clean Wrap

Baking Bowl

Baking Tray

Spoon

Oven
Procedures:

Step 1 : Boil the pumpkin until become soft

Step 2: Mix the evaporated milk in the yeast

Step 3: Mix all the ingredients in a bowl

Step 4: Cover the baking bowl with clean wrap and wait until the dough expand

Step 5: If the dough expanded mold the dough into small circle or pandesal size

Step 6: Arrange the dough in a baking tray

Step 7: Put the molded dough in the oven

Step 8: Wait until the dough becomes a bronish orange surface

Final Step: sprinkle some breadcrumbs in the pandesal

Data Gathering Procedures and Instrument

Scales

Appearance

Rating Verbal Descriptive

4.51 – 5.00 Very good and acceptable

3.51 – 4.00 Good and acceptable

2.51 – 3.50 Moderately good and acceptable

1.51 – 2.50 Slightly good and acceptable

 1.0 – 1.50 Not good and acceptable

Texture

Rating Verbal Descriptive

4.51 – 5.00 Very good and acceptable

3.51 – 4.00 Good and acceptable

2.51 – 3.50 Moderately good and acceptable

1.51 – 2.50 Slightly good and acceptable

1.0 – 1.50 Not good and acceptable

Odor

Rating Verbal Descriptive

4.51 – 5.00 Very good and acceptable

3.51 – 4.00 Good and acceptable

2.51 – 3.50 Moderately good and acceptable

1.51 – 2.50 Slightly good and acceptable

1.0 – 1.50 Not good and acceptable

Color

Rating Verbal Descriptive

4.51 – 5.00 Very good and acceptable

3.51 – 4.00 Good and acceptable

2.51 – 3.50 Moderately good and acceptable

1.51 – 2.50 Slightly good and acceptable

1.0 – 1.50 Not good and acceptable

Taste
 Rating Verbal Descriptive

4.51 – 5.00 Very good and acceptable

3.51 – 4.00 Good and acceptable

2.51 – 3.50 Moderately good and acceptable

1.51 – 2.50 Slightly good and acceptable

1.0 – 1.50 Not good and acceptable

Data Analysis:

The Data analysis for the pandesal can involve various aspects depending on the context

And purpose.