Investigatory Project Research Paper

Cake With Ampalaya and Sweet Potato
CHAPTER I
Introduction

BACKGROUND OF THE STUDY
One of the most problems today that confront the country is malnutrition; one of the causes of malnutrition is eating foods that have less nutritional value like junk foods. Thiss malnutrition hinders the realization of the dream of a healthy and a happy community and the attainment of quality education. Because of these, the researcher attempt for an innovative way of preparing a food which is inexpensive and has a great nutritional value. The researcher attempt to conduct a study applying the principles learned in Science and utilizing Ampalaya which usually is a problem for the children to eat because of its bitter taste as a fruit. The researcher purposely chose Ampalaya because of its high nutritional value; it is cheap and usually just found in home garden or backyard and is also readily available in the market as a raw material.
STATEMENT OF THE PROBLEM: This study aims to find out if Ampalaya can be a good additive in cake making. Specifically the study aimed to answer the following questions: 1.) Is the cake with Ampalaya and sweet potato additive acceptable in this of: a.) Taste
b.) Texture
c.) Smell ?
HYPOTHESIS
The taste of Ampalaya cake is not acceptable among children.
SIGNIFICANCE OF THE STUDY
The significance of this study is that It aims to substitute junk foods away
from children by trying eating high nutritional value foods like vegetables and fruits specifically Ampalaya and sweet potato.
SCOPE AND LIMITATION
This study focuses on the taste result of Ampalaya cake to children and its limitation to form new kinds of food.
DEFINITION OF TERMS
Ampalaya- Scientific name is Momordica charantia L. Amorgoso, is a vine plant that typically grows on tropical country. It has a bitter taste but has a high nutritional value and believes to cure many kinds of illness. Sweet potato (Ipomoea batatas)- is a dicotyledonous plant that belongs to the family Convolvulaceae. Its large, starchy, sweet-tasting, tuberous roots are a root vegetable. The young leaves and shoots are sometimes eaten as greens. The genus Ipomoea that contains the sweet potato also includes several garden flowers called morning glories, though that term is not usually extended to Ipomoea batatas. Some cultivars of Ipomoea batatas are grown as ornamental plants; the name “tuberous morning glory” may be used in a horticultural context. In certain parts of the world, sweet potatoes are locally known by other names, including: camote, kamote, goguma, man thet, ubi jalar, ubi keledek, shakarkand, satsuma imo, batata or boniato. In New Zealand English, the M?ori term k?mara is commonly used. Although the soft, orange sweet potato is often called a “yam” in parts of North America, the sweet potato is botanically very distinct from a genuine yam (Dioscorea), which is native to Africa and Asia and belongs to the monocot familyDioscoreaceae. Cake- is a form of food that is usually sweet and often baked.
Cakes normally combine some kind of flour, a sweetening agent (commonlysugar), a binding agent (generally egg, though gluten or starch are often used by lacto-vegetarians and vegans), fats (usually butter,shortening, or margarine, although a fruit purée such as applesauce is sometimes substituted to avoid using fat), a liquid (milk, water or fruit juice), flavors and some form of leavening agent (such as yeast orbaking powder), though many cakes lack these ingredients and instead rely on air bubbles in the dough to expand and cause the cake to rise. Cake is often frosted with butter cream or marzipan, and finished with piped borders and crystallized fruit. Flour- is a powdery ingredient usually made from grinding wheat, maize, rye, barley or rice. As the main ingredient in bread, it is one of the most common and sought-after ingredients in the world. Wheat flour is the most popular and versatile flour and there are many different varieties. Junk food- is an informal term applied to some foods which are perceived to have little or nonutritional value, or to products with nutritional value but which also have ingredients considered unhealthy when regularly eaten, or to those considered unhealthy to consume at all.
Research Plan
Methodology
1ST TRIAL
Preparation of Materials and Ingredients needed in Baking
· Baking Tin
· Measuring cup
· Scraper/spatula
· Bowl
· Plate
· Spoon
· Wax paper
· 1 ½ tsp. baking powder
· 1 ½ tsp. baking soda
· 3 eggs
· 1 can evaporated milk(small)
· 1 bar butter
· 2 cups white sugar
· ½ cup Ampalaya grated
– 1 cup Sweet potato grated
Preparation of Ampalaya Additive
To get the ½ cup Ampalaya additive, only one piece of ampalaya fruit is needed. And to get 1 cup of sweet potato grated, two piece of sweet potato
is needed. First the Ampalaya and sweet potato was washed with tap water. The ampalaya was sliced into half to get its seeds or the inside pulp. The Ampalaya and sweet potato then, was divided into four for easy grating. It was grated using grater. It was set aside until the baking of the cake began.
The Making of the Cake
With the butter wrapper, baking tin (“13”x19”) was greased. Then the flour was sifted and baking powder and soda was added. It was set aside. In the bowl the butter was creamed and the sugar was gradually added then eggs. The flour was added alternately with milk. It must start with the dry ingredients and end with the dry ingredients. The Ampalaya was added in pan after the sweet potato and was baked for 45 minutes or until done.
Testing and Evaluation
The survey of the taste of the Ampalaya and sweet potato Cake trial one with a ratio of 3 cups of flour to 1 cup of sweet potato to one-half- cup Ampalaya (3:1/1/2) was conducted in the classroom of IV-Jupiter.
The questions are as follows:
1. How does it taste?
2. Texture, rough or smooth?
3. How does it smell?
4. Do you feel the Ampalaya and sweet potato on it?
5. Do you like the taste?
Analysis of Data
The Ampalaya and sweet potato cake will be analyzed by the following questions above to be answered. It will be analyze by the number of people/respondents who will answer a given or certain question and the result was to compare to the second trial. The result will be written in the Results and Discussion. The gathered answers will be analyzed for the improvement of the Ampalaya and sweet potato cake.
2ND TRIAL
Preparation of Materials and Ingredients needed in Baking
· Baking Tin
· Measuring cup
· Scraper/spatula
· Bowl
· Plate
· Spoon
· Wax paper
· 1 ½ tsp. baking powder
· 1 ½ tsp. baking soda
· 3 eggs
· 1 can evaporated milk(small)
· 1 bar butter
· 2 cups white sugar
· 1 cup Ampalaya grated
– 1/2 cup sweet potato grated
Preparation of Ampalaya Additive
To get the 3/4 cup Ampalaya additive, only one piece of ampalaya fruit is needed. And toget 1/2 cup of sweet potato, only one piece of ampalaya is needed too. First the Ampalaya was washed with tap water. It was sliced into half to get its seeds or the inside pulp. The Ampalaya and sweet potato then, was divided into four for easy grating. It was grated using grater. It was set aside until the baking of the cake began.
The Making of the Cake
With the butter wrapper, baking tin (“13”x19”) was greased. Then the flour was sifted and baking powder and soda was added. It was set aside. In the bowl the butter was creamed and the sugar was gradually added then eggs. The flour was added alternately with milk. It must start with the dry ingredients and end with the dry ingredients. The Ampalaya was added in pan after sweet potato and was baked for 45 minutes or until done.
Testing and Evaluation
The survey of the taste of the Ampalaya and sweet potato Cake trial two with a ratio of 3 cups of flour to 1/2 cup of sweet potato to three-fourths- cup Ampalaya (3:3/4) was conducted in the classroom of IV-Jupiter.
The questions are as follows:
1. How does it taste?(sweet, bitter)
2. Texture?( rough, smooth)
3. How does it smell? ( good, bad)
4. Do you feel the Ampalaya and sweet potato on it? (yes, no) 5. Compare to the 1st Trial
Analysis of Data
The Ampalaya and sweet potato cake will be analyze by the following questions above to be answered. It will be analyze by the number of people/respondents who will answer a given or certain question and the result was to compare to the first trial. The result will be written in the Results and Discussion. The gathered answers will be analyzed for the improvement of the Ampalaya and sweet potato cake.