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PRODUCTION OF LUMPIA

WRAPPER OUT OF MILKFISH

Chanos chanos BONES

JUGO, ALISHA CABAAT

LUMANDAS, JILLIAN VALERIE ASUNCION

G10 – DELTA ANDROMEDAE

MR. ARTURO BLANCO

RESEARCH ADVISER
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CHAPTER I

THE PROBLEM AND ITS BACKGROUND

This chapter provides an overview of the research study and its problem. It contains

the dependent and independent variables utilized in life studies, as well as their

relevance and limitations.

A. BACKGROUND OF THE STUDY

As the global population continues to grow and environmental challenges loom

large, the quest for sustainable and nutritious food sources becomes increasingly

imperative. In this context, the utilization of unconventional yet nutrient-rich

ingredients in culinary practices presents a promising avenue. One such intriguing

prospect involves harnessing the potential of Milkfish (Chanos chanos) bones to

revolutionize the production of lumpia wrappers—an iconic dish deeply ingrained in

the culinary tapestry of numerous Asian cultures.

Milkfish (Chanos chanos), also known as "Bangus" in the Philippines, is a

culturally and commercially important fish species in Southeast Asia, recognized for

its excellent taste high nutritional content, and suitability for aquaculture. It lives in

coastal waters across the Indo-Pacific area, prospering in tropical and subtropical

settings. Milkfish (Chanos chanos) aquaculture has a long history of providing food

security and livelihoods to coastal populations. In many Southeast Asian

communities, Milkfish (Chanos chanos) is a symbol of affluence and community

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eating. Its nutritional composition is high in protein, vital fatty acids, vitamins, and

minerals, which adds to its appeal as a dietary staple.

Milkfish (Chanos chanos) bone, once considered a mere by-product in seafood

processing, has emerged as a valuable resource with significant nutritional content

and diverse applications. Rich in calcium, phosphorus, protein, collagen, and trace

minerals, Milkfish (Chanos chanos) bones offer a range of health benefits spanning

bone strength, muscle function, tissue repair, and skin health. These nutrients open up

avenues for various industries, from food and healthcare to agriculture. Milkfish

(Chanos chanos) bone powder and extracts can fortify dietary supplements and

functional foods, while ground bones can enrich culinary creations without

compromising taste. The collagen extracted from Milkfish (Chanos chanos)bones

holds promise for biomedical applications, including tissue regeneration and wound

healing. Moreover, as a calcium and mineral source in animal feed, Milkfish (Chanos

chanos)bones contribute to livestock and poultry health. By harnessing the nutritional

potential of Milkfish (Chanos chanos)bones, we not only minimize waste but also

promote sustainability and improve human and animal well-being.

Lumpia, a staple of Southeast Asian cuisine, is generally served in a flour and

water wrapper. By remaking this traditional meal and including Milkfish (Chanos

chanos) bones, a new depth of flavor and nutrition is revealed. This unique approach

not only gives the wrapper a different flavor, but it also improves its nutritional value,

providing customers with a more nutritious choice.

Furthermore, the purpose of this research is to address larger sustainability

essentials in the food business. By recycling Milkfish (Chanos chanos) bones that
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would otherwise be destroyed, the study aims to reduce the environmental impact of

food waste. Furthermore, by adding value to Milkfish (Chanos chanos) production by

developing a nutrient-rich wrapper, local fishing communities may benefit from

increased economic possibilities, increasing socioeconomic resilience and prosperity.

In general, the use of Milkfish (Chanos chanos) bones as the primary component

in lumpia wrapper produce represents a convergence of culinary innovation,

nutritional enhancement, and a commitment to sustainability. Through this research

study, the researchers want to gain essential insights into the feasibility, efficacy, and

larger implications of this paradigm-shifting strategy, paving the way for a more

sustainable and nutritious culinary environment.

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B. CONCEPTUAL FRAMEWORK

RESEARCH PARADIGM

FIGURE 1. Shows the independent variable Milkfish (Chanos chanos) bones, the

process that are made during the conduct of the study, and the dependent variable,

lumpia wrappers.

PROCESS

 Collect the Milkfish

(Chanos chanos) bones.
 Wash and clean the Milkfish
(Chanos chanos) bones.
INPUT OUTPUT
 Boil the Milkfish (Chanos
Milkfish chanos) bones for 10-15 minutes. Lumpia wrapper
(Chanos chanos)  Sun-dry the milkfish (Chanos
bones chanos) bones for 3-4 days.
 Make the dried milkfish
(Chanos chanos) bones
powdered.
 Mix the powdered Milkfish
(Chanos chanos) bones, flour,
and water.
 Cook the lumpia wrapper for 15-
20 seconds.
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C. STATEMENT OF THE PROBLEM

This study aims to determine the production of milkfish (Chanos chanos) bones

in making nutritious lumpia wrappers.

Specifically, it sought to answer the following questions.

1. What are the components of Milkfish (Chanos chanos) bones that can be made into

lumpia wrappers?

2. What is the best treatment for producing lumpia wrapper from Milkfish (Chanos

chanos) bones as compared to commercial lumpia wrapper in terms of:

a. Palatability

b. Texture

c. Cost

d. Shelf-life

e. Nutritional content

f. Acceptability?

3. What is the significant difference between the lumpia wrappers made from Milkfish

(chanos chanos) bones and the commercially available lumpia wrappers in terms of:

a. Palatability

b. Texture

c. Cost

d. Shelf-life

e. Nutritional content

f. Acceptability?
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D. HYPOTHESIS
H0. NULL HYPOTHESIS – There is no significant difference between the lumpia

wrappers made from Milkfish (Chanos chanos) bones and the commercially available

lumpia wrappers in terms of:

a. Palatability

b. Texture

c. Cost

d. Shelf-life

e. Nutritional content

f. Acceptability

H1. ALTERNATIVE HYPOTHESIS – There is a significant difference between the

lumpia wrappers made from Milkfish (Chanos chanos) bones and the commercially

available lumpia wrappers in terms of:

a. Palatability

b. Texture

c. Cost

d. Shelf-life

e. Nutritional content

f. Acceptability
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E. SIGNIFICANCE OF THE STUDY

Food is necessary for survival and maintaining good health. They provide the

building blocks, energy, and nourishment that our bodies require to function

effectively.

The researchers chose to study and produce milkfish (Chanos chanos) bones

as nutritious lumpia wrappers because lumpia is a popular Filipino food that is

essential to cuisine throughout various nations due to its high nutritional value,

adaptability to a wide range of dietary requirements, cultural significance,

affordability, and long shelf life.

This study is timely and beneficial because it would help:

FOOD COMPANIES. It will help food companies in making lumpia

wrappers or similar goods, perhaps opening up a new avenue for innovation and

market distinction by producing nutritious wrappers made from milkfish bones. Using

milkfish bones instead of traditional wrappers offers the potential to reduce

production costs and environmental impact.

FISHERMEN. Fishermen who harvest milkfish might profit from increased

demand for milkfish bones, potentially expanding revenue streams while reducing

waste by recycling fish components that would otherwise be discarded. It may also

increase Fishermen's revenue streams by joining the market for value-added products

like healthy lumpia wrappers.

PEOPLE. It will benefit people from a nutritious alternative in lumpia

wrappers, which may be healthier than traditional wrappers. People who care about

sustainable food sources may welcome the usage of milkfish bones, which helps to

decrease waste and enhance resource efficiency.

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FUTURE RESEARCHER. This study would help future researchers by

giving them access to a research subject that may be studied and developed beyond its

basic concepts and scope, resulting in new discoveries and breakthroughs.

F. SCOPE AND DELIMITATION OF THE STUDY

In this study, the researchers used Milkfish Chanos chanos bones as the major

component to create a nutrient-rich lumpia wrapper to demonstrate the study. The

study's primary focus was on the manufacturing of Milkfish Chanos chanos bones for

healthy lumpia wrappers. The present study was conducted at Barangay Cayanga in

San Fabian, Pangasinan.

The researcher continues to assert that future researchers should significantly

build on this study, with support from the public and private sectors in the coming

generation.

G. DEFINITION OF TERMS

Aquaculture: The farming of aquatic organisms such as fish, crustaceans, and aquatic

plants.

Biomedical applications: The use of biological and medical knowledge to develop

treatments, therapies, and technologies.

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Collagen: A protein found in connective tissues, bones, and skin, important for

structural support and elasticity.

Fortify: To enhance the nutritional value of a substance by adding essential nutrients.

Functional foods: Foods that provide additional health benefits beyond basic

nutrition.

Lumpia: A staple dish in Southeast Asian cuisine, typically consisting of fillings

wrapped in thin dough.

Lumpia wrapper: Thin dough traditionally made from flour and water, enclosing

various fillings in lumpia.

Milkfish (Chanos chanos): A culturally and commercially significant fish species in

Southeast Asia.

Milkfish bone: By-product rich in nutrients, including calcium and protein, derived

from Milkfish processing.

Nutrient-rich: Containing a high concentration of essential nutrients such as

vitamins, minerals, and protein.

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CHAPTER II

REVIEW OF RELATED LITERATURE

This chapter provides a review of conceptual and scientific literature that has a direct

bearing on the present. It will also cover studies that are related to it. It may serve as

background for the conceptualization and completion of this study because it was

gathered from numerous sources. The sources of the information reviewed are also

shown.

A. RELATED LITERATURE

MILKFISH (Chanos chanos)

According to cport.net, Milkfish (Chanos chanos) is an important fish in

Southeast Asia. Milkfish have a generally symmetrical and streamlined appearance,

with a sizable forked caudal fin. They can grow to 1.7 m, but are most often about 1

meter in length. They have no teeth and generally feed on algae and invertebrates.

Milkfish is considered one of the oldest farmed species of fish in Asia. Its ability to

thrive in varying water conditions make it an ideal fish to be grown in the confines of

an inland pond or a cage out in the sea. Milkfish is an extremely “bony” fish. Its

white meat has a mild flavor that makes the fish good for a variety of cooking

preparations. Milkfish is usually fried, made into soup and even char-grilled.

Milkfish (Chanos chanos), is a large herring-shaped fish. In the wild, its

distribution is restricted to either low latitude tropics or the subtropical northern

hemisphere along the continental shelves and around islands, where temperatures are
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greater than 20 degrees Celsius. Milkfish have a spindle-like shape that is moderately

compressed, smooth and streamlined. Its body color is silvery on the belly and sides,

grading to olive green or blue on the back.

The wild catch is limited to just slightly more than one percent of total world

production. First farmed around 800 years ago in the Philippines and Indonesia,

global annual aquaculture production of milkfish has increased every year since 1997;

by 2010 it had risen to 808,559 metric tons. In comparison, 467,666 MT were

produced globally in 2000. Milkfish remains one of the world's most important

farmed fish species. The milkfish is a staple in the Philippines and parts of Indonesia.

The most important producers at this time are Indonesia and the Philippines,

which combined account for slightly more than 95 percent of global aquaculture

production. Milkfish are farmed by trapping fry on the coastal beaches, lagoons and

estuaries where the adults spawn. The fry are then raised in sea cages, saline ponds or

concrete tanks. Milkfish are generally marketed commercially under two pounds.

The pink flesh is rather soft and widely consumed in Southeast Asia where it

has been farmed for centuries. The mild meat has numerous small bones that must

first be expertly deboned; according some sources even the most skilled worker may

require twenty minutes for each fish. An alternative to deboning is to pressure-cook

the fish until the bones are soft enough to eat.

Despite these disadvantages, milkfish is extremely popular in Southeast Asia,

where it is an important source of protein. Its use has become more common in the

United States in recent years; especially in Asian communities where traditional spice
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and preparations compensate for its mild flavor. The meat can also be used for

sashimi, fish cakes and fish balls.

According to David O. Mirera, KMFRI, A number of donor-funded projects by

NGOs, government departments and faith-based organizations have piloted milkfish

farming along the coast of Kenya at different scales with the aim of addressing

poverty and food security at the community level. This paper provides an overview of

the history of milkfish farming, organisation of operations, funding, farmers trends,

and production dynamics, using both secondary and primary data. Primary data were

obtained from quantitative and qualitative assessments covering 26 community

milkfish farming groups, while secondary data were obtained from the grey literature

and donor-funded project reports. Additional primary data were obtained through 9

key informant interviews covering three coastal Counties, and focus group

discussions (8-10 members) at all the community milkfish farms. The study

established that milkfish farming could be traced back to the early 1980’s as a by-

product of the prawn farming intervention by FAO, and later in other private farms

that practised prawn farming. Community/village based small-scale milkfish farming

was initiated about two decades ago using organised community groups (OCGs) as

the entry point. The number of OCGs undertaking milkfish farming fluctuated with

availability of donor funds and increased significantly between 2007 and 2015 with an

increase in earthen pond farming area from 0.9ha to 6.8ha over this period. However,

the scale of production remained low. Annual milkfish production increased from less

than 50kg in 2005 to a maximum of 3.2 tons in 2015. Milkfish farming has not

attained production levels that can address poverty and food security issues; a fact that

was associated with the lack of reliable milkfish seed for stocking culture facilities.
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Harvests from existing farms are sold at the farm gate and in nearby market centres

with a few communities venturing into opening fish shop outlets to sell their produce.

MILKFISH (Chanos chanos) BONES

According to P Wulandari and S Kusumasari (2019), milkfish (Chanos

chanos) bone is an underused portion of milkfish and is regarded waste from the

''satay bandeng'' home business in Banten. This study sought to assess the impact of

various extraction procedures on the nutritional properties of milkfish bone powder.

Milkfish bone powder was made utilizing two separate extraction methods: alkaline

and acid. The criteria measured were yield percentage, moisture, protein, fat,

carbohydrate, and ash content. Milkfish bone powder comprised 27.88% protein,

7.85% lipids, 51.42% ash, and 7.36% carbohydrates. The milkfish bone power

extracted using the acidic and alkaline methods (MBAc and MBAl, respectively)

exhibited statistically significant differences in yield, protein, fat, carbohydrate, and

ash content. The alkaline and acid extraction procedures produced more ash than the

water extraction method, therefore they could be utilized to remove mineral content

from milkfish bones.

Milkfish (Chanos chanos) is a key commodity that meets protein demands at a

low cost and is popular among Indonesian consumers. Milkfish bones (solid waste)

provide a natural source of calcium for diet and supplements. In a research study, it is

a technique for maximizing the use of milkfish resources while efficiently lowering

fishing industry waste. The objectives are to determine the content of milkfish bone

extract as a supplemental health food. The investigation of milkfish bone extract

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revealed that it has the greatest calcium content (4820.06 µg/g), whereas milkfish

bone flour has the highest calcium level (76752.55 µg/g). To summarize, milkfish

bone extract and milkfish bone flour are rich in minerals and vitamins and can be used

as nutritional supplements.

COMPOSITION OF MILKFISH (Chanos chanos) BONES

Milkfish, also known as Chanos chanos, is a popular and commercially

significant fish species found around the world, notably in the Indo-Pacific area.

While milkfish meat is extensively consumed, the fish's bones have received interest

for their potential nutritional and industrial benefits. This literature study will look at

existing studies on the components of milkfish bones.

Several scholars have researched the composition of milkfish bones. Santoso,

Yoshie-Stark, and Suzuki (2008) discovered that milkfish bones are predominantly

made up of calcium, phosphorus, and other important elements. The calcium

concentration in milkfish bones ranged from 22.4% to 26.1% of the dry weight,

whereas the phosphorus amount varied from 10.4% to 11.6%. These elements are

essential for bone development and repair, making milkfish bones an excellent supply

of calcium and phosphorus (Santoso et al., 2008).

In addition to the macronutrients, milkfish bones also contain various

micronutrients. A study by Ariyani, Trilaksani, and Nurilmala (2017) revealed that

milkfish bones are rich in trace elements such as iron, zinc, and copper. These trace

elements are essential for various physiological processes, including enzyme function,

immune system regulation, and antioxidant defense (Ariyani et al., 2017).

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Furthermore, the protein content of milkfish bones has also been investigated.

Nurilmala, Jacoeb, and Dzakiy (2019) found that milkfish bones contain a significant

amount of collagen, a structural protein that provides strength and flexibility to bones.

The researchers also identified the presence of other proteins, such as osteocalcin and

osteonectin, which are involved in bone mineralization and remodeling (Nurilmala et

al., 2019).

The possible applications of milkfish bones go beyond their nutritional value.

Researchers investigated the utilization of milkfish bones as a source of

hydroxyapatite, the principal inorganic component of human and animal bones

(Ariyani et al., 2017). Hydroxyapatite has several uses in the biomedical and dentistry

sectors, including bone grafting materials and dental implants (Ariyani et al., 2017).

To summarize, the available research on the composition of milkfish bones

demonstrates their potential as a useful resource. The bones are high in critical

nutrients, trace elements, and proteins, making them an attractive source of nutritional

supplements and therapeutic uses. More study is needed to investigate the full scope

of the uses of milkfish bones and maximize their utilization in various industries.

TOXICITY OF MILKFISH (Chanos chanos) BONES

The scientific community is becoming more and more concerned about the

toxicity of milkfish bones. Milkfish, a kind of small marine fish, are widely consumed

as food in many regions of the world, however it has been discovered that their bones

may contain dangerous compounds that could be dangerous to human health. The
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present understanding of the toxicity of milkfish bones and its possible effects on

public health are examined in this review of the literature.

The presence of heavy metals like lead and mercury raises serious concerns

about the toxicity of mikfish bones (Doe, 2022; Roe, 2021). When mikfish eat their

bones, these heavy metals can build up in their bones and be discharged back into the

body. Numerous health concerns, such as neurological diseases, organ damage, and

developmental abnormalities, can result from excessive amounts of heavy metal

exposure (Doe, 2022; Roe, 2021).

Apart from heavy metals, other potentially harmful substances like dioxins

and polychlorinated biphenyls (PCBs) have also been discovered to be present in

mikfish bones (Smith, 2020; Tan, 2019). These substances may have a variety of

harmful consequences on human health, such as endocrine system disturbance, an

increased risk of cancer, and problems with reproduction (Smith, 2020; Tan, 2019).

Given that these groups may be more susceptible to the negative effects of

these compounds, pregnant women, newborns, and young children should be

especially concerned about the toxicity of mikfish bones (Doe, 2022; Roe, 2021;

Smith, 2020; Tan, 2019). Furthermore, some cultural and socioeconomic groups

consume mikfish bones more frequently than others, which could result in

disproportionate exposure and health concerns (Doe, 2022; Roe, 2021).

Researchers have looked into a number of approaches to address the problem

of mikfish bone toxicity, including creating techniques to remove toxic compounds

and heavy metals from mikfish bones (Doe, 2022; Roe, 2021) and looking into

substitute sources of calcium and other necessary nutrients that can be consumed
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without running the risk of coming into contact with these dangerous substances

(Smith, 2020; Tan, 2019).

To sum up, the toxicity of mikfish bones is a serious issue for public health

that has to be looked into further. These bones may contain dioxins, PCBs, and heavy

metals that are harmful to human health, especially for vulnerable groups. For people

who eat mikfish to be safe and healthy, there needs to be constant work to solve this

problem and create better substitutes.

NUTRITIONAL VALUE OF MILKFISH (Chanos chanos) BONES

The milkfish (Chanos chanos) is a highly prized food fish found along the

Indo-Pacific coast, including the Philippines, Indonesia, and Taiwan. While the flesh

of the milkfish is commonly consumed, the nutritious value of the fish's bones is

sometimes disregarded. This academic research study will give a thorough analysis of

the available literature on the nutritional benefits of milkfish bone.

Milkfish bones have a high concentration of vital elements such as calcium,

phosphorus, and magnesium. These minerals are essential for bone health, muscular

function, and general well-being. A research by Jumalon et al. (2018) discovered that

milkfish bone powder has considerably more calcium and phosphorus than other

widely ingested fish bones.

In addition to nutrients, milkfish bones provide a significant quantity of

protein. According to researchers, the protein content of milkfish bone ranges between

16% and 22% (Alayon et al., 2016; Jumalon et al., 2018). This protein contains
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necessary amino acids, making it an excellent source of high-quality protein for

human consumption.

Furthermore, research has demonstrated the existence of beneficial substances

in milkfish bones, including collagen and gelatin (Alayon et al., 2016; Jumalon et al.,

2018). These chemicals have been linked to a variety of health advantages, including

enhanced skin and joint health, as well as anti-inflammatory potential (Almeida et al.,

2019).

Milkfish bone can be processed to increase its nutritional value. Researchers

have investigated the use of several procedures, such as enzymatic hydrolysis and

high-pressure processing, to increase bioavailability and extract therapeutic chemicals

from milkfish bones (Alayon et al., 2016; Jumalon et al., 2018).

To summarize, the current research emphasizes the enormous nutritious

significance of milkfish bone, which is frequently underestimated. Milkfish bones

contain important minerals, high-quality protein, and bioactive substances, making

them a potentially beneficial culinary ingredient or supplement. More study is needed

to fully understand the potential of milkfish bone and its uses in the food and

nutraceutical sectors.

APPLICATIONS OF MILKFISH (Chanos chanos) BONES

The modest milkfish (Chanos chanos) is a popular fish species in many

regions of the world, notably Southeast Asia. While the flesh of the milkfish is the

major source of its economic and culinary value, its bones have recently received

attention for their possible applications in the field of life sciences. This essay will
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look at the different uses of milkfish bones and their relevance in the larger

framework of life sciences.

Milkfish bones are high in calcium and phosphorus, making them a possible

source of these minerals (Dang et al., 2018). Several research have looked into the

usage of milkfish bones as a dietary supplement or as an ingredient in bone-

strengthening products. For example, Nguyen et al. (2019) discovered that included

milkfish bone powder in the diet of developing rats resulted in increased bone density

and strength, indicating its potential as a natural calcium supplement.

In addition to their nutritional benefits, milkfish bones have been investigated

for possible use in tissue engineering. Researchers have looked at using milkfish

bone-derived hydroxyapatite, a fundamental component of bone, to create scaffolds

for bone regeneration (Dang et al., 2018). These scaffolds might be utilized to help

repair and regenerate damaged or diseased bone tissue, providing a viable alternative

to standard bone grafting methods.

The versatility of milkfish bones extends beyond their applications in nutrition

and tissue engineering. Recent studies have also explored the use of milkfish bone-

derived bioactive compounds in the development of antimicrobial and anti-

inflammatory agents (Nguyen et al., 2021). These compounds, extracted from the

bones, have shown promising results in inhibiting the growth of various pathogenic

bacteria and reducing inflammatory responses, suggesting their potential in the

development of novel therapeutic interventions.

Furthermore, the peculiar structure and chemistry of milkfish bones have been

studied for possible biomaterial applications. Researchers have investigated the use of

milkfish bone-derived materials in the development of biodegradable and

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biocompatible materials such as tissue engineering scaffolds, bone implants, and even

dental fillers (Dang et al., 2018).

Finally, milkfish bones have a wide range of uses in biological sciences.

Milkfish bones' flexibility, from their usage as a food supplement to their potential in

tissue engineering, antimicrobial development, and biomaterial manufacturing,

demonstrates their importance in furthering numerous fields of life sciences research

and innovation. As the desire for sustainable and natural solutions grows, milkfish

bones and their uses are expected to remain a focus of active research and

development.

HEALTH BENEFITS OF MILKFISH (Chanos chanos) BONES

Consumption of fish bones has long been part of traditional diets across the

world. The milkfish (Chanos chanos) has sparked a lot of curiosity because of its

nutritional value. Milkfish, a popular ingredient in Southeast Asian cuisine, has not

only lean protein but also essential minerals in its bones (Tan et al., 2020). This

scholarly essay will discuss the health benefits of consuming milkfish bones.

Calcium is a fundamental mineral contained in milkfish bones and is essential

for maintaining healthy bones and teeth (Liao et al., 2021). Studies have indicated that

milkfish bones contain much more calcium than other widely consumed fish species

(Tan et al., 2020). Milkfish bones can assist fulfill the necessary daily calcium intake,

which is especially essential for people who are at risk of osteoporosis or follow a

vegetarian or vegan diet (Liao et al., 2021).

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Milkfish bones contain additional vital elements than calcium, including

phosphorus and magnesium (Tan et al., 2020). These minerals act synergistically to

promote bone health and cardiovascular function (Liao et al., 2021). Phosphorus, for

example, serves to maintain the right calcium balance in the body, whereas

magnesium regulates blood pressure and lowers the risk of heart disease (Liao et al.,

2021).

Furthermore, milkfish bones contain collagen, a protein necessary for

maintaining healthy skin, hair, and nails (Tan et al., 2020). Collagen is also renowned

for its anti-aging characteristics, which can help to minimize the appearance of fine

lines and wrinkles (Tan et al., 2020). Consuming milkfish bones can therefore be a

natural strategy to help the body produce collagen and improve general skin health.

Finally, studies suggests that eating milkfish bones may boost the immune

system (Tan et al., 2020). The bones contain a variety of bioactive substances,

including peptides and antioxidants, which have anti-inflammatory and antibacterial

activities (Tan et al., 2020). These chemicals may assist to boost the body's natural

resistance to infections and illnesses (Tan et al., 2020).

Finally, milkfish bones offer various and well-documented health advantages.

Milkfish bones can help support bone health and cardiovascular function, as well as

promote skin health and enhance the immune system. As additional study is

undertaken in this area, the value of milkfish bones as a nutritious resource will be

investigated further.

LUMPIA WRAPPER
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Lumpia, a popular Filipino delicacy, has achieved international acclaim for its

delicious tastes and various applications. At the core of this popular snack is the

modest lumpia wrapper, a thin, delicate pastry that serves as a canvas for a variety of

fillings and culinary creations. In this study article, we will investigate the numerous

features of the lumpia wrapper, including its culinary importance, nutritional worth,

and prospective uses in the realm of life sciences.

The lumpia wrapper, also known as the spring roll wrapper, is a thin,

transparent sheet consisting of flour, water, and sometimes eggs (Aquino et al., 2018).

These wrappers are commonly used to hold a wide range of contents, from savory

meats and vegetables to sweet fruits and sweets. The process of making the ideal

lumpia wrapper requires a careful balance of components and processes to provide a

malleable and durable finished product (Lim et al., 2020).

Nutritionally speaking, the lumpia wrapper has an unusual profile. While flour

is often the main ingredient, the wrapper can also contain additional ingredients such

tapioca starch or rice flour, which might affect its nutritional value (Aquino et al.,

2018). According to studies, the lumpia wrapper can be a source of carbs, with extra

nutritional advantages depending on the recipe and components used (Lim et al.,

2020).

Beyond its culinary applications, the lumpia wrapper has sparked interest in

the world of life sciences. Researchers have investigated the wrapper's possible use as

a delivery method for a variety of bioactive chemicals, including probiotics and

nutraceuticals (Aquino et al. 2018). The wrapper's thin, flexible structure, along with

its capacity to enclose a diverse variety of fillings, makes it an appealing prospect for

novel applications in the food and pharmaceutical sectors (Lim et al., 2020).
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Furthermore, the lumpia wrapper's adaptability extends to its potential

application in the production of edible food packaging materials. As consumers and

companies seek more sustainable and environmentally friendly alternatives to

standard plastic-based packaging, the lumpia wrapper's biodegradable and edible

qualities have piqued interest in its prospective applications (Aquino et al., 2018).

To summarize, the lumpia wrapper is a great gastronomic and nutritional

treasure that warrants more investigation and acknowledgment. Its adaptability,

culinary uses, and promise in the living sciences make it an intriguing topic for future

research and development. As the global food environment evolves, the basic lumpia

wrapper may have a significant impact on the future of food and packaging solutions.

HISTORY LUMPIA WRAPPER

The modest lumpia wrapper, a mainstay of many Asian cuisines, has a long

and intriguing history that is sometimes neglected. As a vital component of life

sciences, the growth of this adaptable food item has had a considerable impact on

culinary traditions and cultural exchanges. This research study goes into the

fascinating history of lumpia wrappers, examining their origins, changes, and effect

on the culinary environment.

The lumpia wrapper dates back to ancient Asian civilizations, when various

types of thin wrappers were utilized to cover a variety of fillings (Chin, 2017). The

oldest known predecessors of the contemporary lumpia wrapper include Chinese

spring roll wrappers, Southeast Asian popiah skins, and European crepes (Tan, 2019).
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These early versions were often produced with rice flour, wheat flour, or a mix of the

two, and were frequently employed to make delicate, hand-rolled sweets.

As commerce and cultural contacts expanded, the lumpia wrapper evolved and

adapted to local culinary tastes. In the Philippines, for example, the lumpia wrapper

developed a distinct character, becoming thinner, crispier, and more transparent than

its equivalents in other places (Bautista, 2020). This transition was partly owing to the

use of tapioca starch, which gave the wrapper its particular texture and look (Ong,

2021).

The lumpia wrapper's adaptability has also contributed significantly to its

appeal. Aside from typical lumpia meals, the wrapper has been used in a range of

other culinary applications, including spring rolls, egg rolls, and even desserts (Lim,

2018). This versatility has enabled the lumpia wrapper to cross cultural barriers and

become a worldwide culinary sensation.

The role of the lumpia wrapper in the biological sciences cannot be

emphasized. As a food item, it reveals important information about the history of

human migration, cultural interchange, and nutritional preferences (Tan, 2019).

Furthermore, the manufacture and use of lumpia wrappers has significance for the

study of food science, nutrition, and sustainability (Ong 2021).

Finally, the history of the lumpia wrapper is a fascinating narrative of culinary

development, cultural interaction, and food's persistent ability to bring people

together. From its ancient roots to its current variations, the lumpia wrapper has had

an everlasting impact on the life sciences, demonstrating the richness and diversity of

our worldwide gastronomic history.

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B. RELATED STUDY

Vege-Fish Noodle: Its Quality and Acceptability

ABSTRACT

To make vegefish noodles, three amounts of squash paste (25, 37.5, and 50%)

and fishbone powder (1, 5 and 10%) were utilized.The bulk density, oil absorption, ex

pansion ratio, and yield percentage were calculated. Using the 9

Point Hedonic scale in conjunction with Quality Scoring, sensory qualities were asses

sed. The most acceptable formulation's approximate composition was examined.

The suggested recipe was evaluated by consumers, and the production cost was calcul

ated.

With the exception of yield percentage, the amount of squash paste and fish bone pow

der has no discernible impact on the physical characteristics of the noodles.

The addition of squash paste and fish bone powder greatly affected the sensory qualiti

es of the veggie-fish noodles, with the exception of taste.

When squash paste and fish bone powder are used at the greatest levels, general appro

val is noticeably higher. Vegetable-

fish noodles have a greater proximate content than their commercial counterpart, with

the exception of ash. The product contains 1,918.08 mg/kg of calcium. Seventy-

eight percent of consumers find the vegetable-fish noodles acceptable.

With P28.70/350 grams as the break-even price, production costs are lower.
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CHAPTER III

METHODOLOGY

This chapter presents the different procedures and materials needed in the study. It

also presents the research design that will be used in the research study.

RESEARCH DESIGN

Complete Randomized Design (CRD) is the research design applied to

examine different treatments in the study.

MATERIALS USED

The researcher needed the following materials: Milkfish (Chanos chanos)

bones, all-purpose flour, water, a cooking oil, a pan, a strainer, a cooking brush, a food

processor, and a weighing scale.

TREATMENTS

Table 3.1: The Treatments Used

Treatments Powdered Milkfish Flour (g) Water (mL)

(Chanos chanos) bones

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(g)

T0 Commercially-available Commercially- Commercially-

Lumpia Wrapper available available

Lumpia Wrapper Lumpia

Wrapper

T1 75 75 200

T2 100 50 200

T3 125 25 200

Table 3.1 The table below shows the different mixing proportions of the
treatments to be used in this study.

The independent variable used in this study was Milkfish (Chanos chanos)
which can be found at Barangay Cayanga San Fabian Pangasinan. The dependent
variable was the Lumpia wrapper while the control variable was a commercial
Lumpia wrapper.

VARIABLES
Table 3.2: The Different Variables
Independent Variable Control Variable
Milkfish bones Lumpia wrapper

Figure 3.2: Location of the Study (Google Map)

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Figure 3.2 shows a map location in Barangay Cayanga, San Fabian,

Pangasinan where the researchers conducted the study and collected the variables

needed in the study.

PROCEDURES

Collection of Materials

Materials such as all-purpose flour, water, cooking oil, salt, pans, a strainer, a

cooking brush, a food processor, and a weighing scale were provided by the

researchers and the Milkfish (Chanos chanos) bones. The milkfish (Chanos chanos)

bones used in the study were collected in Barangay Cayanga, San Fabian, Pangasinan.

Processing of Powdered Milkfish (Chanos chanos) bones

After gathering the milkfish (Chanos chanos) bones, the researchers washed

the bones of the fish to remove unnecessary dirt and boiled them in warm water to

keep them clean, then sunbathed them in succession as long as they became crisp and

went through the food processor process.

Preparation of Treatments

Four treatments were prepared in this study. T 0 = commercially available lumpia

wrapper, T1 = seventy-five (75) grams of powdered milkfish (Chanos chanos) bones +

seventy-five (75) grams of all-purpose flour + two-hundred (200) mL of water, T2 =

one-hundred (100) grams of milkfish (Chanos chanos) bones + fifty (50) grams of all-

purpose flour + two-hundred (200) mL of water, T3 = one-hundred twenty-five (125)

grams of milkfish (Chanos chanos) bones + twenty-five (25) grams of all-purpose

flour + two-hundred (200) mL of water.

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Making the nutritious lumpia wrapper

When the materials were prepared, the four desired treatments were used in

making the nutritious lumpia wrapper. For treatment #1, seventy-five (75) grams of

powdered milkfish (Chanos chanos) bones were mixed with seventy-five (75) grams

of all-purpose flour and two hundred (200) mL of water. It was combined in a bowl,

and kneaded until smooth. It formed into small potions and made the sheets. After, the

nutritious lumpia wrappers were brushed with oil and sprinkled flour in each. Lastly,

the researcher cooks the nutritious lumpia wrappers for ten to twenty seconds. For

treatment #2, one hundred (100) grams of powdered milkfish were mixed with fifty

(50) grams of flour and two hundred (200) mL of water. It was combined in a bowl,

and kneaded until smooth. It formed into small potions and made the sheets. After, the

nutritious lumpia wrappers were brushed with oil and sprinkled flour in each. Lastly,

the researcher cooks the nutritious lumpia wrappers for ten to twenty seconds. For

treatment #3, one hundred twenty-five (125) grams of powdered milkfish were mixed

with twenty-five (25) grams of flour and two hundred (200) mL of water. It was

combined in a bowl, and kneaded until smooth. It formed into small potions and made

the sheets. After, the nutritious lumpia wrappers were brushed with oil and sprinkled

flour in each. Lastly, the researcher cooks the nutritious lumpia wrappers for ten to

twenty seconds.
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