OUR LADY OF LOURDES COLLEGE

5031 GEN.T DE LEON, VALENZUELA CITY

Utilizing Squash as an Alternative in Kwek-Kwek Batter for Healthier Twist on

Filipino Streetfood

A Research

Presented to The Faculty of

Our Lady of Lourdes College

Gen. T De Leon, Valenzuela City

In Partial Fulfillment of

The Requirements for the Subject

Research Project

By:

Besco, Michaella
Estrada, Francis Aladin
Lucas, Angel Ann
Matunding, Quinn Avigayle
Oriel, Sean
Rojas, Randy
Sahagun, Isabel Regine
Solar, Kurt Russel
Tabernilla, Beatrice
Tongco, Andrea
HE 12-1

2024
 OUR LADY OF LOURDES COLLEGE
5031 GEN.T DE LEON, VALENZUELA CITY

CHAPTER I

PROBLEM AND ITS BACKGROUND

Introduction

Kwek-kwek is a popular streetfood or snack in Philippines. It is made of

boiled quail eggs coated in a color orange batter. The batter consists of flour,
cornstarch, oil, water, and food colorant which may cause harm to the consumer’s
health. Flour promotes fat and prevents the body from burning fat or fuel. It may
also damage a person’s metabolic system and lead to gain weight. Cornstarch as one
of kwek-kwek batter’s ingredients also contain health risks, it is heavy in carbs and
calories but lacks in nutrients which may increase the risk of coronary heart
diseases. Thus, turning kwek-kwek into a healthier snack would promote a healthier
community as it is stated that kwek-kwek is a popular snack in Philippines.

With this concern arising, the researchers attempted to utilize squash as an

alternative for kwek-kwek batter. This study aims to make a healthier twist on a
popular street food in Philippines called “kwek-kwek” using squash, because not
only squash is a healthier choice than flour but also it gives a natural color to the
batter. It is a snack that Filipino kids, teens, or even adults consume frequently.
Although, it has been a nation’s favorite and considered to be part of a cultural food,
it may lead to a lot of disease. Therefore, this study provides relevance to the
consumer’s health and even to street vendors.

Specifically, this study aims to experiment and explore on how the

researchers can effectively use squash as an alternative for kwek-kwek batter.
Additionally, the researchers will find ways to make this alternative be cost-efficient
as the traditional kwek-kwek batter. By conducting rigorous experiments and data
analysis, this research seeks to provide evidence-based insights for consumers and
 OUR LADY OF LOURDES COLLEGE
5031 GEN.T DE LEON, VALENZUELA CITY

even street food vendors. It strives to empower individuals to consume foods that
will be best for their health. Furthermore, this study aims to contribute to the
broader development of healthy foods for consumers who attains for their best
possible condition and for street vendors who strives to sell good quality food
products yet affordable for their customers.
 OUR LADY OF LOURDES COLLEGE
5031 GEN.T DE LEON, VALENZUELA CITY

Conceptual Framework

This study will explore and experiment on how to effectively utilize squash
as an alternative Kwek-Kwek batter, ensuring it meets quality standards in taste,
texture, appearance, and cost-efficiency as much as the traditional kwek-kwek
batter. Furthermore, it is essential to establish a conceptual framework that will
guide the utilization of squash as an alternative to kwek-kwek batter which will
serve as one of the foundation for the proposed experimentation and evaluation.

INPUT OUTPUT
PROCESS

I. The impact of squash- • In order to assess the

based batter in kwek-
kwek street food in terms
of:
A. Quality
1. Taste
2. Texture
3. Nutrient Content
4. Appearance
5. Cost
II. Advantages of the
squash as an alternative
coating for kwek-kwek
batter.
III. Streetfood vendors
and consumers level of
acceptability on kwek-
kwek with squash-based
batter.
efficacy of squash as an
alternative coating for Kwek-
Kwek, the researchers will
employ an experimental
approach. They will
investigate the effectiveness
of utilizing squash by
experimenting with various
ratios and preparations of
Utilizing Squash as
squash in the batter to
achieve the desired taste,
an Alternative in
texture, appearance, and Kwek-Kwek Batter
nutritional composition. for Healthier Twist
on Filipino
• Through this Streetfood
experimental research, the
researchers were
motivated to develop
nutritionally delicious
snacks using squash as the
main ingredient. Conduct
taste tests and surveys to
gauge consumer
acceptance and
preferences for the
healthier twist on Filipino
street food.
 OUR LADY OF LOURDES COLLEGE
5031 GEN.T DE LEON, VALENZUELA CITY

Figure 1. Conceptual Framework of Utilizing Squash as an Alternative

in Kwek-Kwek Batter

By structuring the study within this conceptual framework, the researchers

aims to provide a healthier twist to this popular street food. The variables and
conceptual foundations will serve as the researchers’ guide throughout the research
process in order to come to relevant conclusions and provide valuable insights to
streetfood vendors and consumers alike.

Theoretical Framework

Paris, H. (2016) delves into the rich history and evolutionary journey of
squash, a member of the Cucurbita species. Originating in the Americas around
10,000 years ago, squash quickly dispersed to other continents following European
contact, becoming a staple in markets worldwide. With a focus on the cultivation of
its fruits, seeds, and oil extraction, squash exhibits remarkable genetic diversity in
various fruit characteristics. Furthermore, squash or cucurbita maxima, known as
kalabasa in Filipino, is renowned for its richness in minerals, nutrients, vitamins,
and organic compounds that plays pivotal roles in enhancing and maintaining the
health and well-being of individuals (Staughton, 2020). Squash serves as a dietary
staple that not only adds flavor and texture to dishes but also serves as a
cornerstone of a balanced and nourishing diet. This proves that squash is a great
option for a healthier alternative as it is not only healthy but also generally relevant
and a staple in markets worldwide.
 OUR LADY OF LOURDES COLLEGE
5031 GEN.T DE LEON, VALENZUELA CITY

As for streetfood’s relevance, according to Hiamey et al., (2013), street food

consumption may have utilitarian and hedonic attributes. In fact, for some
consumers or in some cases, street food is more convenient than other alternatives
such as conventional casual, fine-dining or quick service restaurants, and could be
consumed for short time and cost savings. Additionally, according to Allen &
Prentice, (2005), streetfoods are already part of public life, becoming a familiar sight
in public spaces across various communities, where they offer an affordable and
convenient food options for people, and is a particularly beneficial for individuals
with limited financial resources or low incomes, as it provides them with a practical
solution for meeting their dietary needs amidst economic constraints. Okojie,
(2019) also proved that streetfoods plays a vital role in many Asian countries, not
just in providing affordable and delicious food but also in boosting local economies
in developing nations by creating new job chances and business options, proving
that this product development could also be useful for streetfood vendors.

Despite the health risks associated with consuming street foods, according to
Steele, (2019), the affordability and convenience of streetfoods frequently make
them the preferred choice among Filipinos. For many Filipinos, particularly those
from lower-income families, street foods serve as a convenient and accessible
source of sustenance, often fitting within tight budgets providing quick and
convenient meal solutions for individuals. Therefore, making a healthier twist on
kwek-kwek would serve useful for those consuming streetfoods based on its
affordability and turning a blind eye on its health risks.
 OUR LADY OF LOURDES COLLEGE
5031 GEN.T DE LEON, VALENZUELA CITY

Statement of the Problem

This study aims to explore and experiment the efficacy and benefits of using
squash instead of flour when making the popular Filipino streetfood “Kwek-Kwek”,
turning it into a healthy snack. This quantitative study will answer the following
questions:

1. How does the use of squash-based batter impact the kwek-kwek street food in
terms of:
1.1. Taste
1.2. Texture
1.3. Nutrient Content
1.4. Appearance
1.5. Cost

2. What are the advantages of replacing the coating?

3. To what extent do streetfood vendors and consumers accept the kwek-kwek with
a squash-based batter compared to the traditional version?
 OUR LADY OF LOURDES COLLEGE
5031 GEN.T DE LEON, VALENZUELA CITY

Hypothesis

Alternative Hypothesis (H1)

1. There is a significant improvement or impact in using squash-based kwek-

kwek batter rather than traditional kwek-kwek batter.

Null Hypothesis (H0)

1. There is no significant difference between using squash-based kwek-kwek

batter and traditional kwek-kwek batter.

Significance of the Study

This study’s findings may be beneficial and useful for the following:

Consumers. They benefit from this study since it gives them an alternative
flavor and healthier option to the typical kwek-kwek batter.

Street Food Vendor. They could get motivated to experiment and produce
even healthier street foods by this distinctive and new alternative.

Students. Consumers are most likely students and this study can provide
benefits for students of all ages to have a healthy snack during, before, or after class.

Researchers. The present researcher can gain a lot from this study because
they are learning new skills and methods that must be used to ensure a better and
 OUR LADY OF LOURDES COLLEGE
5031 GEN.T DE LEON, VALENZUELA CITY

more successful output. Additionally, this can be a chance for them to sell their idea
to people.

Future Researcher. This study can be used as a reference when they

conduct a study on the developing of the new taste of healthier street food product.
They can also gain insight into how these researchers discuss what challenges they
face in order to produce a new healthier street food product.

Scope and Delimitation

This study focuses on exploring the feasibility of squash as an alternative to

the batter of Kwek-Kwek, a popular Filipino street food, with the aim of enhancing
its nutritional profile. The researchers will also aim to make this alternative be as
cost-efficient as the traditional kwek-kwek batter.

The researchers will have fifty (50) respondents, primarily targeting street
food vendors and consumers. The researchers will administer a survey for gathering
consumer preferences and feedback. Subsequently, the researchers will choose
vendors and consumers around Gen T. De Leon, Valenzuela City.
 OUR LADY OF LOURDES COLLEGE
5031 GEN.T DE LEON, VALENZUELA CITY

Definition of Terms

In this study, the following terms should be defined:

Attributes - A trait, character, or feature applied to a person or something.

(Merriam Webster)

Batter - A semiliquid mixture of flour, egg, and milk or water used in

cooking, especially for making cakes or for coating food before frying. (Oxford
Languages)

Hedonic - Connected with feelings of pleasure. (Campbridge Dictionary)

Kwek-Kwek - Orange eggs (boiled quailed eggs coated with an orange batter
and deep-fried until the batter is crispy). (Tagalog Dictionary)

Streetfood - Food that is cooked and sold in the street or in other public
places and is intended to be eaten immediately. (Collins Dictionary)

Squash - Genus of flowering plants in the gourd family (Cucurbitaceae),

many of which are widely cultivated as vegetables and for livestock feed.
(Britannica)

Utilitarian - Designed to be useful or practical rather than attractive. (Oxford

Languages)