MEDINA COLLEGE

Maningcol Ozamiz City

Marang seeds as an alternative

source of commercial flour
(Artocarpus odoratissimus)

A thesis submitted in fulfillment of the requirement in

Pharmacy Informatics Subject

Submitted by : Nagac, Sweet Abigail F.

Submitted to : Ms. Jinky Emylou Cagas

April 2019
 Table of Contents
Title..............................................................................................1
Acknowledgement.......................................................................2
Abstract...................................................................................3

Chapter I: Introduction................................................................4
 Background of the Study....................................................5
 Statement of the Problem.................................................6
 Objectives of the study.........................................................7
 Significance of the Study......................................................8
 Scope and Limitations of the Study......................................9

Chapter II: Review and Related Literature………………………………….10

Chapter III: Methodology…………………………………………………..……………………11

 Materials……………………………………………………………..…………………………….12
 Procedure………………………………………………………………………………………13

Chapter IV: Results and Discussion………………………………………………………………14

Chapter V: Conclusion and Recommendation……………………………………………15

Bibliography…………………………………………………………………………………………………16
Abstract
This research study, Marang seeds as alternative source for
commercial flour, the reseachers aims to make use of the seeds from the
fruit named marang. Today, commercial flour from cassava seem increasing,
so the researcher decided to conduct an investigative project which can lead
us into another source of flour which is inexpensive.

The study involved the gathering of seeds from marang, if possibly

they must be fresh. After gathering the seeds, they were soaked in water for
at least 5 minute, then dry for about 20-30 minute and pill.

The outcome of this study is comparable to commercial flour with good

quality. This also requires less effort, money and time in making out of the
product. But, since it is no longer a season for marang, the researcher had
just preserve seeds in jars and placed in a refrigerator.

And it can also make a business and sell into the market.
 Chapter I

Background of the study:

Now a day, almost people rely on the things or products that are
ready made or factory made, most especially foods. We can’t ignore and
snub the fact that we are eating breads for breakfast and other product that
made from flour even if it is very expensive for many people now a day and
most of them are the people who are seeking money all the time just to
meet their daily needs. All raw materials like flour seem to increasing the
price in the market. Why is it so? It is because of our hired leaders, they
corrupted our economic budget, resulting of hiking of raw materials, that’s
why we choose this kind of study and we conduct a study related by this.
Marang is probably native to the Borneo in South East Asia. It is found
growing there wild. This fruit is however, widely cultivated in the
Philippines. It has been introduced in Australia, Brazil and some other
tropical countries now.

The researchers choose this study to face the reality and solve the simple
problem that we’ve face and to commit the needs of many of us that cannot
afford expensive flour.

Statement of the Problem

 Does marang seeds can be an alternative source of commercial flour?

 It will be beneficial for people or for community?

 Objectives of the study
The researcher conducted the study to determine additional potential of
marang seeds. The following are the specific objectives of the study.

 To determine which is better and more beneficiaries, the commercial flour

or marang seeds flour?

 To determine the significance of marang seeds as an alternative source of

commercial flour.

Significance of the study

This study is deemed important because this will help us to utilized marang
seeds that are already non-sense for us after eating it.

If successful, this would also lessen our dependence on

commercial flour and for poor citizens will help them to meet their needs by
using this product and it will be use as a business goods.

Scope and Limitations of the study

Upon conducting the experimentation process, this study has its own
limitation; we are also study and focus on marang seeds only not in any
seeds variants because we tried some seeds like jackfruit seeds and durian
seeds but it’s not been successful
 Chapter II

Review of Related Literature

Family: Moraceae
Synonyms: Artocarpus tarap, Artocarpus mutabilis
Common names: Terap, pingan, keiran, marang

Marang is probably native to the Borneo in South East Asia. It is found

growing there wild. This fruit is however, widely cultivated in the
Philippines. It has been introduced in Australia, Brazil and some other
tropical countries now.

Description:

An evergreen tree, up to 25 m tall, 40 cm in diameter, sometimes with low

buttresses; twigs 4-10 m thick with long yellow to red, spreading hairs and
stipule-scar rings; stipules ovate, 108 cm long, tallow to red hairy.

A fruit of marang

Leaves broadly elliptic to obovate, 16-50 cm x 11-28 cm, cuneate at

base to slightly, margin entire or shallow crenate, apex blunt or shortly
acuminate, upper half often 3-lobed; both surfaces roughly hairy, lateral
veins 13-15 pairs; petiole 2-3 cm long; juvenile leaves pinnatifid.

Inflorescences in leaf axils, solitary; male heads ellipsoid to clavate, 4-

11 cm x 2-6 cm; female heads with pubescent peltate bracts mostly shed
and simple styles exserted to 1.5 mm.

Fruit (syncarp) subglobose, up to 16 cm x 13 cm, green-yellow,

densely covered with stiff, hairy processes of about 1 cm length; wall ca.
8mm thick; flesh (fruiting perianths) white, juicy, fragrant; peduncle 5-14
cm long.

Pericarp (including the seed) ellipsoid, about 12 mm x 8 mm;

germination hypogeal.
Utilization:

The large fruit is esteemed for the sweet, juicy, aromatic perianths
surrounding the seeds, which can be eaten fresh or used as an ingredient in
cakes. Many people rate this fruit better in taste and flavour than jackfruit.

The edible portion (i.e. the fleshy perianth) of marang fruit is 24-33%
of fresh fruit weight; 100 g edible portion contains: water 65.7-84.2 g
protein 0.8-1.47 g, fat 0.2-.3g, carbohydrates 32.4g, ash 0.5-0.8g, fibre
0.6-0.77g, calcium 17mg, phosphorus 35 mg, iron 2.1 mg and vitamin C 30
mg. Energy value is 265-510 KJ per 100g.

However, it is the seeds of marang which have a very high potential.

The seeds when roasted, taste like chestnuts. Each fruit contains about 100
seeds each weighing about one gram on an average.

Marang seeds contain protein 11-15 %, fat about 20% and

carbohydrates 54-72% on dry weight basis.

Young fruit are also cooked milk and eaten as a curried vegetable.

Cultivation:

The fruit is already cultivated commercially in the Philippines. An area of

1700 ha is estimated there under this fruit. It is a quite popular fruit there
and therefore has a good potential for commercial cultivation elsewhere too.

Marang is propagated from seed. Seeds are extracted from ripe fruit,
thoroughly cleaned with water and sown immediately in nurseries on sandy
loam soil, since they do not retain their viability very long. Seeds germinate
in about 4-4 weeks. Seedlings are transplanted to containers when the first
leaves have matured. Since the seeds germinate well, they may also be
sown directly into containers.

Seedlings grow very fast and are ready for planting when they are
about one year old.

Marang trees can also be propagated by budding on the seedlings of

Artocarpus elasticus and Artocarpus altilis. Air layering, which is successful
in jackfruit, has not worked in marang.

The trees are planted 12-14 m a part in the field. It is best to plant at
the onset of the rainy season.
Bearing starts at an age of 4-6 years.

The trees can become very large with a spreading canopy. The fruits
are borne at the end of long flexible branches and ripe fruits are heavy,
fragile and difficult to reach for harvest.

Regular weeding and irrigation during the first 2 or 3 dry seasons

ensures good growth. Plants are fertilized with 100-200g ammonium
sulphate after planting and towards the end of the rainy season. Bearing
trees are given 0.5-1kg complete fertilizer per tree twice a year. Pruning is
limited to the removal of dead branches.

No serious pests and diseases have been observed, apart from

maggots of the oriental fruit fly (Dacus umbrosus) found in the fruits.
Modern baits sprays have greatly reduced fruit fly damage on other crops
and may also be effective on marang.

Mature fruits are usually harvested by hand with the help of a curved
knife attached to the end of a long bamboo pole. Getting at the heavy fruit
at the end of slender twigs is hazardous. The delicate fruit really should be
caught to break the fall, but most fruit drops on the ground. The fruit is
graded and taken to market in bamboo baskets or sacks as soon as possible;
the shelf life of the ripe fruit is very short.

Marang is reported to produce 4-5 tons of fruits per acre in the

Philippines.

Prospects of domestication:

Marang is a highly praised fruit in its genus. It is surprising why this fruit is
not widely grown. Low yield and short shelf life offer only a partial
explanation, since these features would not deter most home gardeners.
This fruit should be widely promoted for cultivation.
 Chapter III
Methodology

Materials and Equipments

 250 pieces of marang seeds
 Water
 Grinder
 Stove/ fire wood
 Pan
 Bowl
 jar/cellophane
 spoon
 strainer

Procedures:
Step 1: after eating marang we are going to gather the seeds and we will
wash it, then, soak it on water for at least 5mins.
Step 2: dry the marang seeds.
Step 3: boil or toast the seeds, boil for at least 20-30mins or toast it for 10-
20mins.
(It is better to use the method which is boiling of seeds for insurance
that that the seeds are really cook and best results rather than to toast then
the seeds are getting darken’)
Step 4: afterwards, pill the seeds
Step 5: using grinder, grind the seeds thoroughly until fine texture results.(
in grinding the seeds make it sure that it is purely dried because when you
grind it in an wet it will not become a powder.)
Step 6: Pack in cellophane or jar
Step 7: store in cool or dry place.
 Chapter IV

Results and discussion:

Number of marang seeds Result product
(in grams)

Comparing of nutrients produce

A Marang seed flour
Protein 11% - 15%
Fat 20%
Carbohydrates 54% - 72% (on dry weight basis)

Commercial flour contains

Protein
Fat
Carbohydrates

The result of this product was successfully done by experimenting and we

are so proud because we made it with no incidents happen. The product can
be used in making product such as bread, hot cakes, and some flour product
but not in exactly taste of the normal commercial flour but it can give us
nutrients that we need everyday such as carbohydrates, protein and fats.
 Chapter V
Conclusion and Recommendation

Conclusion:
The researchers, therefore, conclude that a marang seed has a
potential to be made as flour and it can use as an alternative source of
commercial flour.

Recommendation:
The researchers recommended that in making this product don’t use
not fresh seeds, hence, use fresh. Since marang seeds is a tropical fruit, the
seeds will be putted in jar and place it on a refrigerator.
We also recommend that this product has a minimal nutrient produce
compare to other flour but it is also a very useful to us and it gives nutrients
that we need everyday life.

Bibliography
The Marang: an Exotic Fruit of Southeast Asia: A native produce of Borneo and Philippines |
Suite101.comhttp://suite101.com/article/the-marang-a66563#ixzz25R4gEg2B

References
 FAO: Under-utilized tropical fruits
 Marang/Tarap with pictures of the fruit
 http://pinoynegosyo.blogspot.com/2006/10/how-to-make-cassava-flour.html
 http://www.cirugiageneral.com/glg-tg-un