WESLEYAN UNIVERSITY PHILIPPINES

3100 MABINI EXTENSION, CABANATUAN CITY

COLLEGE OF HOSPITALITY & TOURISM MANAGEMENT

STATEMENT OF THE PROBLEM

This study sought to determine the development and acceptability Banana Corm
Patty for human consumption. Specifically, it will answer the following problems.

1. What is the socio demographic profile of the professor respondents in terms of:
1.1 Sex;
1.2 Position;
1.3 Number of years in teaching
1.4 Highest educational attainment;
1.5 Subject taught;

2. What is the socio demographic profile of the student respondents in terms of:
2.1 Age;
2.2 Sex;
2.3 Course;
2.4 Year level;

3. How may the banana corm patty be prepared in terms of;

3.1 Ingredients needed;

3.2 Kitchen utensils and equipment needed;
3.3 Food handling;
3.4 Cost/expenses, and;
3.5 Preparation and procedure?
 WESLEYAN UNIVERSITY PHILIPPINES
3100 MABINI EXTENSION, CABANATUAN CITY
COLLEGE OF HOSPITALITY & TOURISM MANAGEMENT

4. How may the respondents evaluate the banana corm patty in terms of?

4.1 Appearance;
4.2 Flavor;
4.3 Odor, and;
4.4 Texture;
4.5 Acceptability?

5. Is there a significant difference on the evaluation of the professors & students when
grouped according to:

5.1 A - Professors
-Appearance;
- Flavor;
- Odor;
- Texture; and
- Acceptability

5.2 B - Students
- Appearance;
- Flavor;
- Odor, and;
- Texture;
- Acceptability?
 WESLEYAN UNIVERSITY PHILIPPINES
3100 MABINI EXTENSION, CABANATUAN CITY
COLLEGE OF HOSPITALITY & TOURISM MANAGEMENT

6. Is there a significant difference on the replication of products according to:

A. Appearance
B. Flavor
C. Odor
D. Texture
E. Acceptability
 WESLEYAN UNIVERSITY PHILIPPINES
3100 MABINI EXTENSION, CABANATUAN CITY
COLLEGE OF HOSPITALITY & TOURISM MANAGEMENT

APPENDICES

DEVELOPMENTAL OF BANANA CORM PATTY

For Student Respondents:

Replicate No._______

Name of Evaluator:

_____________________________________________________________________

Course & Year Level:__________ Age: __________ Sex:_______________

Certification exam (e.g. NCII):_______________________________________

Direction:

This recipe is an example of product innovation formulated by the researchers. The product of

this recipe will be serve to you for the analysis of the acceptability. As you have finished tasting the

food/dessert, kindly indicate or rate according to the rating scales indicate below. Please do not talk about

the samples during the tasting. Any comments and suggestions may influence the opinion or rating of the

other. Please write your comments/suggestions on the space provided below.

If you are tasting more than one recipe at the time, please be sure to drink water before tasting

other samples/or replicates. Thank you.

Appearance(Attractive, Flavor (Tasty) Odor (Aroma)

Shape)
5 Excellent 5 Excellent 5 Excellent
4 Very good 4 Very good 4 Very good
 WESLEYAN UNIVERSITY PHILIPPINES
3100 MABINI EXTENSION, CABANATUAN CITY
COLLEGE OF HOSPITALITY & TOURISM MANAGEMENT

3 Average 3 Average 3 Average

2 Poor 2 Poor 2 Poor
1 Very Poor 1 Very Poor 1 Very Poor

Replicate No.______
Kindly give your honest comments/ suggestions for the improvement of our product.

1 Appearance (Attractive, Shape) ____________________________________

2 Flavor (Tasty) __________________________________________________

3 Odor/Aroma ___________________________________________________

TEXTURE (Firm, Tough, Tender soft, Crisp ACCEPTABILITY

9 Like extremely 9 Like extremely
8 Like very much 8 Like very much
7 Like moderately 7 Like moderately
6 Like slightly 6 Like slightly
5 Neither like or Dislike 5 Neither like or Dislike
4 Dislike slightly 4 Dislike slightly
3 Dislike moderately 3 Dislike moderately
2 Dislike very much 2 Dislike very much
1 Dislike extremely 1 Dislike extremely

Kindly give your honest comments/suggestions for the improvement of our product:
1 Texture ( Firm, Though, Tender, Soft, Crisp ) ______________________

2 Acceptability ___________________________________________________

Thank You!
 WESLEYAN UNIVERSITY PHILIPPINES
3100 MABINI EXTENSION, CABANATUAN CITY
COLLEGE OF HOSPITALITY & TOURISM MANAGEMENT

APPENDICES

DEVELOPMENTAL OF BANANA CORM PATTY

For Professor:

Replicate No._______

Name of Evaluator:

_____________________________________________________________________

Sex:__________ Position: __________ No. of years in teaching:_______________

Certification exam (e.g. NCII):_______________________________________

Direction:

This recipe is an example of product innovation formulated by the researchers. The product of

this recipe will be serve to you for the analysis of the acceptability. As you have finished tasting the

food/dessert, kindly indicate or rate according to the rating scales indicate below. Please do not talk about

the samples during the tasting. Any comments and suggestions may influence the opinion or rating of the

other. Please write your comments/suggestions on the space provided below.

 WESLEYAN UNIVERSITY PHILIPPINES
3100 MABINI EXTENSION, CABANATUAN CITY
COLLEGE OF HOSPITALITY & TOURISM MANAGEMENT

Review of Related Literature

Nutrient and Antinutrient Composition of Cormels of Colocasia esculenta var. antiquorum

S. Sen, A. Bhattacharya, D. Mazumdar, H. Sen, A. K. Das &S. Pal
According to S. Guchhait, A. Bhattacharya, S. Pal, D. Mazumdar, A. Chattopadhyay, A. K. Das. (2008)

In order to improve cultivars through selection or breeding, the nutrient and antinutrient, i.e., trypsin

inhibitor, total oxalate, soluble oxalate and calcium oxalate, compositions of cormels of twenty cultivars

of Colocasia esculenta var. antiquorum were determined. The fat, sugar, starch and crude protein content

in fresh cormels varied from 0.08-0.98, 0.2-1.5, 7.5-24.8 and 1.0-2.8%, respectively. Cormels provide

166-519 kJ of energy/100 g fresh weight. Moreover, cormels are a good source of minerals, including

potassium, calcium, phosphorus and iron, a moderate source of zinc and copper, and an inadequate source

of manganese. The contents of the trypsin inhibitor, total oxalate, soluble oxalate and calcium oxalate

varied from 52-1020 Trypsin Inhibitory Units (TIU).g −1,8-130,4-89 and4-93 mg/100 g, respectively.

Principal component analysis indicated that the cv. ‘Sonajuli’ appears to be a promising candidate to

provide genetic material from which improved lines can be developed.

Role and contribution of vegetables in mitigating malnutrition through a sustainable food reserve
program Andy Fefta Wijaya,Apri KuntariningsihORCID Icon,Sarwono Sarwono &Agus Suryono
According to Edy Prasetyo, Dini Listiyaningsih, Agus Setiadi, Mukson Mukson, Wiludjeng Roessali,

Titik Ekowati. (2022) Consumption patterns in Indonesia are unbalanced resulting in malnutrition. A

government-initiated intervention program called sustainable food reserve was designed to increase

consumption of vegetables by developing a model of garden vegetable production for home consumption.

This study analyzed the role, and contribution, of vegetables in the program to estimate available nutrition

and determined the value of vegetables in the program. A structural equation model was used. Many

types
 WESLEYAN UNIVERSITY PHILIPPINES
3100 MABINI EXTENSION, CABANATUAN CITY
COLLEGE OF HOSPITALITY & TOURISM MANAGEMENT

of vegetables were grown by program-participants. Vegetable consumption increased and provided

contributions to balanced food consumption.

Antioxidant Activity of Flower Buds of Musa spp. Sold and Consumed as Vegetables Shashanka

Sonowal, Manobjyoti Bordoloi,Rajib Gogoi &Chandan Tamuly

According to Shashanka Sonowal Banana (Musa spp.) is normally used for its fruit. In some indigenous

cultures other parts of the plant are used as vegetables. M. markkui Gogoi & Borah, M. itinerens

Cheesman and M. aurantiaca Baker may have medicinal properties, but little is known about their

biochemistry. Methanol extracts of flower buds were evaluated for antioxidant potential by 2,2-diphenyl-

1-picrylhydazyl and 2,2-azino-bis-(3-ethylbenzothiazoline-6-sulphonic acid), and total phenolic and total

flavonoid contents were determined. The methanol extract phenolic content ranged from 54.12 ± 1.0 to

163.99 ± 1.2 mg Gallic acid equivalent (GAE)·g−1 and flavonoid content ranged from 314.5 ± 2.2 to

1130.9 ± 3.1 µg rutin equivalent (RE)·g−1, with no correlation between total antioxidant potential and

phenolic and flavonoid content. M. itinerens was most purchased (40–60 rupees per piece) and consumed.

Flowers from the Musa species may supply significant amounts of natural antioxidants to the human diet.

11 Evidence-Based Health Benefits of Bananas By Adda Bjarnadottir, MS, RDN (Ice) and SaVanna

Shoemaker, MS, RDN, LD — Medically reviewed by Kim Rose-Francis RDN, CDCES, CNSC, LD,

Nutrition — Updated on October 29, 2021

Welcome to Fresh Food Fast, your source for creative, accessible recipes and nutrition tips to make eating

healthier just a little bit easier — and more fun.Bananas are incredibly healthy, convenient, delicious, and

one of the most inexpensive fresh fruits you can buy. This makes them an excellent choice for anyone
 WESLEYAN UNIVERSITY PHILIPPINES
3100 MABINI EXTENSION, CABANATUAN CITY
COLLEGE OF HOSPITALITY & TOURISM MANAGEMENT

interested in eating healthy. While they’re native to Southeast Asia, they grow ubiquitously in many

warm climates, making them available worldwide. The Cavendish variety, the most common type found

in grocery stores, starts out firm and green but turns yellow, soft, and sweet as it ripens. Bananas contain

many essential nutrients and may benefit weight loss, digestion, and heart health.Here are 11 science-

based health benefits of bananas. Bananas contain a fair amount of fiber and several antioxidants. One

regular-sized banana (126 grams) also boasts (1Trusted Source): Calories: 112Fat: 0 gramsProtein: 1

gramCarbs: 29 gramsFiber: 3 grams Vitamin C: 12% of the Daily Value (DV) Riboflavin: 7% of the DV

Folate: 6% of the DV Niacin: 5% of the DV Copper: 11% of the DV Potassium: 10% of the DV One

banana provides about 112 calories and consists almost exclusively of water and carbs. They hold little

protein and no fat.

Bananas: Facts, benefits and nutrition By Daisy Dobrijevic, Jeanna Bryner, Jessie Szalay

Are bananas good for you? Yes! A wide variety of health benefits are associated with the curvy yellow

fruit. Bananas are high in potassium and pectin, a form of fiber, said Laura Flores, a San Diego-based

nutritionist. They can also be a good way to get magnesium and vitamins C and B6Bananas are also good

for your heart. They are packed with potassium, a mineral and Electrolyte, which carries a small electric

charge. As such, potassium sends an electric signal to nerve cells that then fire to keep the heart beating

and muscles contracting; it also helps to keep a healthy balance of water in your cells, according to the

Harvard T.H. Chan School of Public Health (opens in new tab). Bananas' high potassium and low sodium

content may also help to maintain a healthy cardiovascular system and prevent high blood pressure,

according to the FDA.

 WESLEYAN UNIVERSITY PHILIPPINES
3100 MABINI EXTENSION, CABANATUAN CITY
COLLEGE OF HOSPITALITY & TOURISM MANAGEMENT

Synthesis of the review

This study acknowledges the contributions of a number of authors and all of them believe that banana

corm can be beneficial and healthy in a variety of contexts and settings. Not only are banana corm patty a

delicious treat, but they are also nutritional to any meal you may choose to eat. In addition to this, it

contains a high concentration of nutrients and provides a benefits to health for those consume it. Not only

it have a great value but there are many beneficial effects on one’s health that may be derived from it.

This recipe is an extremely dense source of potassium and vitamins B6 and C. which is Potassium found

naturally in many foods especially in banana and as a supplement. Its main role in the body is to help

maintain normal levels of fluid inside our cells. Sodium, its counterpart, maintains normal fluid levels

outside of cells. Potassium also helps muscles to contract and supports normal blood pressure. And also

the Vitamin B-6 (pyridoxine) is important for normal brain development and for keeping the nervous

system and immune system healthy. Food sources of vitamin B-6 include poultry, fish, potatoes,

chickpeas, bananas and fortified cereals. Banana also contains Vitamin C is an antioxidant that helps

protect your cells against the effects of free radicals molecules. As a result of this, banana corm patty are

an excellent complement to a wide variety of cuisines, in addition to being effective in a variety of beauty

treatments and dietary supplements. As a result of this, the creation of banana corm patty is made

significantly easier by the fact that banana corm possesses a large deal of beneficial properties.
 WESLEYAN UNIVERSITY PHILIPPINES
3100 MABINI EXTENSION, CABANATUAN CITY
COLLEGE OF HOSPITALITY & TOURISM MANAGEMENT

Theoretical Framework

1. Product development is the creation of products with new or different characteristics that offer new or

additional benefits to the consumer. It may involve modification of an existing product or its presentation,

or formulation of an entirely new product that satisfies a newly defined customer want or market niche.

2. The researchers consider the following variable in study. For the Input method, it includes the study

and preparation of ingredients and analyzation of the product. The Process methods shows the Methods

and Procedure in making Banana Corm Patty, Banana Corm Patty and acceptability testing (Scaling up).

While the output

Method includes Banana Corm Patty commercialization or acceptability.

Input Process Output

Study and Methods and banana corm

preparation procedure patty
of the in making commerciali
ingredients banana corm zation or
analyzing patty acceptabili
the product ty
Acceptabili
ty testing
(scaling
Up)
 WESLEYAN UNIVERSITY PHILIPPINES
3100 MABINI EXTENSION, CABANATUAN CITY
COLLEGE OF HOSPITALITY & TOURISM MANAGEMENT

Hypothesis

1. There is no significant difference on the evaluation of both sets of respondents when grouped according
to replicates.

2. There is no significant difference on the evaluation of Faculty respondents when grouped according to
replicates.

3. There is no significant difference on the evaluation of student respondents when grouped according to
replicates.

Significance of the study

The researchers comes with the idea of food innovation that is nutritious, delicious and yet sustainable.
This study aims to developed a nutritious food that can be eaten by picky eater and hopes for the
acceptability of the Banana Corm Patty as nutritional dish and or as part of the meal.

The Future Researchers - The result of this study will help them generate more ideas that is related to
this topic, and thus letting them create and formulate relevant and new knowledge.

The Respondents - The result of the study will let them know the nutritional values they can get on
eating the innovated Banana Corm Patty. They will have further knowledge regarding food innovation
and may g

The Researchers - The result of this study will benefit the researchers in their future decisions, especially
when it comes to planning their future business.

To parents- Getting a child to eat their greens isn't always easy. That's why researchers came up with
Banana Corm Patty, The goal is to get kids to slowly accept and eat their greens.

HRM Students - The result of this study will help them gain ideas on their future events and will let
them have some knowledge regarding the product
 WESLEYAN UNIVERSITY PHILIPPINES
3100 MABINI EXTENSION, CABANATUAN CITY
COLLEGE OF HOSPITALITY & TOURISM MANAGEMENT

Entrepreneurs - The result of this study will help them gather information regarding the business they
are into and how will it be acceptable to the customers

Scope and Delimitation

The general intent of this study is to test the acceptability of Banana Corm Patty among the
Professors and Students of Wesleyan University-Philippines in the department of College of Hospitality
and Tourism Management.

Consumer of this product will have no exemption. All where able to consume or to eat this
healthy product. The consumers, especially those who wherein the oldest age benefit a lot from this
product since the main ingredient of the product where both from the environment or natural resources.
Delimitation is important in our study because we aim to focus on a specific consumer of the product and
the target market of the product. Since our product is vegetable based and all natural product we make
sure that it can be for all ages especially for the vegetarians and for the kids.

Definition of Terms -For better understanding, some of the terms in this study will be defined.

Weight loss- is a decrease in body weight resulting from either voluntary (diet, exercise) or involuntary
(illness) circumstances.

Food Innovation - Involves the design and development of a food product, the improvement or
combination of existing food products, research into food trends and food management.

Healthy eating - means eating a variety of foods that give you the nutrients you need to maintain your
health, feel good, and have energy.

Unhealthy Diet - is one of the major risk factors for a range of chronic diseases, including cardiovascular
diseases, cancer, diabetes and other conditions linked to obesity.

Intermittent fasting - is an umbrella term for various diets that cycle between a period of fasting and
non-fasting over a defined period.

Nutritional Value - An indication of the contribution of a food to the nutrient content of the diet.

Banana - A banana is an elongated, edible fruit – botanically a berry – produced by several kinds of large
herbaceous flowering plants in the genus Musa.
 WESLEYAN UNIVERSITY PHILIPPINES
3100 MABINI EXTENSION, CABANATUAN CITY
COLLEGE OF HOSPITALITY & TOURISM MANAGEMENT

Corm - a rounded underground storage organ present in plants such as crocuses, gladioli, and cyclamens,
consisting of a swollen stem base covered with scale leaves.
Patty - small flat cake of minced or finely chopped food, especially meat.