Documenti di Didattica
Documenti di Professioni
Documenti di Cultura
Palompon, Leyte
SQUASH BREAD
A Research Paper
Presented to
Sherwin P. Gastador
In Partial Fulfillment
Of the Requirements in English, Mathematics and Science 9
Researchers:
Ace Titangela Carillas
March 2018
ACKNOWLEDGEMENT
This study would never be successful without the guidance from our teachers in Colegio
We are grateful to our teachers like Teacher Sherwin Gastador for imparting his knowledge
An appreciation to the parents of Ivan, Ace, Cris and Dionne for providing the materials
that we need for our project and also to our group mates who are very cooperative doing our
work.
To our parents in giving us financial assistance and understanding, without them our
project will never realize and lastly to our Almighty God for the guidance and strength in
TITLE PAGE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .i
APPROVAL SHEET . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ii
ACKNOWLEDGEMENT . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .iii
TABLE OF CONTENTS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . iv
ABSTRACT . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .vi
Chapter I Page
INTRODUCTION
Theoretical/Conceptual Framework . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2
Hypothesis . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .4
Definition of Terms . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .5
Chapter II
Conceptual Literature . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
Research Literature . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
Chapter III
METHODOLOGY
Materials . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Ingredients . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Procedure . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Chapter IV
Observations/Findings . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
Chapter V
Conclusion . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13
Recommendation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13
BIBLIOGRAPHY . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
APPENDICES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15
CURRICULUM VITAE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16
Abstract
This study that the researchers conducted is a descriptive research as it studies the
characteristics of a squash cookie. The researchers conducted this study to promote a new
healthy kind of snack for those people who often eats junk food as a snack, and most of all, for
those people or children who doesn’t like to squash. The researchers conducted a research at
Colegio de San Francisco Javier Inc. (CSFJ) because most of the students studying at CSFJ loves
to eat junk food as a snack. Based on the survey that the researchers conducted, the respondents
were selected randomly and the highest rating that the respondents gave was 5 and the lowest
rating they gave was 2. But overall, the respondents says that squash can be made into bread.
Chapter I
INTRODUCTION
The researchers noticed why children prefer junk food over healthy foods like vegetables
and fruits. Junk food has always been associated with various health risks, especially amongst
kids. According to the findings, the children who easily identified the logos of international food
and beverage brands like Kentucky Fried Chicken (KFC), McDonald's and Coca-Cola, were
more likely to prefer the processed foods marketed by these international brands. The researchers
also thought of making squash as a healthy snack because of its many health benefits in our
body, aside from its nutrients, some of the children or teenagers do not prefer eating squash.
Junk food tends to be cheap, tasty and filling. However, it’s been associated with a
variety of issues, like diabetes, heart problems and obesity. If the effects of junk food on your
health are so negative, why are fast foods and junk foods so popular? In short, there are four
main reasons why gas stations are paired with convenience marts and people step up to counters
on a regular basis for their fix of burgers and fries: availability, convenience, cost and flavor.
Bread, in all its various forms, is the most widely consumed food in the world. Not
only is it an important source of carbohydrates, it’s also portable and compact, which
helps to explain why it has been an integral part of our diet for thousands of years. In
fact, recent scholarship suggests humans started baking bread at least 30,000 years
special place in American history. Today, squash is most commonly known as those green or
yellow vegetables vaguely resembling cucumbers, or the uniquely shaped gourds that pop up
around Halloween. But there are dozens of squash varieties, ranging in shape, size, and color.
Squash is also known as summer squash, yellow varieties of squash provide numerous
health benefits. The vegetable is high in vitamins A, B6, and C, folate, magnesium, fiber,
Yellow squash is also rich in manganese. This mineral helps to boost bone strength and
helps the body’s ability to process fats and carbohydrates.(Garden Zeus November 1, 2016)
Squash is one of the most versatile and delicious foods available throughout the world,
and it packs a serious punch in terms of health and medicinal benefits. Different varieties of
squash have the ability to improve vision, aid in skin care, strengthen the immune system,
prevent cancer, manage symptoms of diabetes, build strong bones, protect heart health, and
reduce the symptoms of insomnia. It also helps prevent inflammatory conditions, treat arthritis,
eliminate ulcers, eliminate parasites and infections, improve prostate health, protect against birth
defects, boost respiratory health, and reduce blood pressure.[John Staughton December 30, 2018]
Squash has a very rich nutritional profile that consists of various organic compounds,
nutrients, vitamins, and minerals, which are responsible for providing all its impressive health
benefits. This list includes a huge amount of vitamin A, as well as significant amounts
of vitamin C, vitamin E, vitamin B6, niacin, thiamine, pantothenic acid, and folate. In terms of
and iron. It is also a very good source of carotenoids and other important anti-inflammatory
We choose out the school of Colegio de San Francisco Javier Inc. (CSFJ) because most
of the students studying at CSFJ loves to eat junk food as a snack. The researchers would like
the students know that eating junk food is not a healthy way of giving the body its nutrition. The
purpose of this study is to make a new product of healthy snack out of vegetable which the
Hypothesis
Students. So they will also know that squash can be made into bread and the nutrients
Teachers. So they can introduce this new way of making bread to the students who
Bakers. So that they can make this new type of bread because this bread has more
This study entitled “Squash Bread” focuses only in making squash as cookies. The
performance of this will be conducted at Colegio de San Francisco Javier Inc. Palompon, Leyte.
Colegio de San Francisco Javier Inc. (CSFJ) is located at Brgy. Ipil I. This school is active in all
activities like what the researchers do right now. CSFJ offers pre-elementary to SHS strands for
the current school year. CSFJ consists of 5 buildings namely, the Rendu Building which has 7
classroooms. The two story building which has 4 classrooms. The pre-elementary building,
which has also 4 classrooms. The SHS building which has 6 classrooms. And the elementary
department which has also 6 classrooms. We choose out the school of Colegio de San Francisco
Javier Inc. (CSFJ) because most of the students studying at CSFJ loves to eat junk food as a
snack.
Definition of Terms
Baking Powder. A mixture of sodium bicarbonate and cream of tartar, used instead of yeast in
baking. This is used to make our cookies bigger before it was cooked.
Baking Soda. Sodium bicarbonate used in cooking, for cleaning, or in toothpaste. Baking
soda releases a carbon dioxide gas which helps leaven the dough, creating a soft, fluffy cookie,
Brown Sugar. Unrefined or partially refined sugar. Brown sugar makes cookies moister and
Butter. A pale yellow edible fatty substance made by churning cream and used as a spread or in
cooking. Butter contributes to product flavor, mouthfeel, texture and shelf life. In laminated
doughs such as croissants, Danish, and puff pastries, butter serves the function of imparting
flakiness.
Chocolate Chip. A small piece of chocolate used in making cookies and other sweet foods. It is
Eggs. An oval or round object laid by a female bird, reptile, fish, or invertebrate, usually
containing a developing embryo. The eggs of birds are enclosed in a chalky shell, while those of
reptiles are in a leathery membrane. Eggs play an important roll in our baked goods. Eggs add
structure, leavening, color, and flavor to our cakes and cookies. It's the balance between eggs and
flour that help provide the height and texture of many of the baked goods.
Flour. A powder obtained by grinding grain, typically wheat, and used to make bread, cakes, and
pastry. This is very important in making our study because flour provides the structure in baked
goods.
Salt. A white crystalline substance that gives seawater its characteristic taste and is used for
seasoning or preserving food. This is important because salt preserves our cookies for days.
Squash. Is a fruit or vegetable or the common name used for four species in the genus Cucurbita
of the gourd family Cucurbitaceae. This is our main ingredient in making cookies.
White Sugar. A sweet crystalline substance obtained from various plants, especially sugar cane
and sugar beet, consisting essentially of sucrose, and used as a sweetener in food and drink. This
is used to make the squash taste sweet and allowing the flavors of other ingredients to come to
the fore.
Theoretical Framework
According to Ben Shouse February 13, 2003. Ancient people of the Americas first
domesticated plants 10,000 to 12,000 years ago in lowland Ecuador. The findings overturn the
long standing dogma that New World farming was born in highland Mexico, calling into
The classic story of agriculture comes from the Middle East, where wheat, barley, pigs,
and sheep were quickly domesticated and then spread to other parts of the world. Many
archaeologists tried to tell a similar story for the Americas, and they found supporting evidence
for the domestication of squash, and later corn, in the highlands of Mexico. Squash remains
found there were the oldest known (Science NOW, 8 May 1997, but a new study suggests that
was merely because the dry climate favour’s the preservation of large plant remains.
plant cells--, which survive in humid climates. For squash, phytolith size reflects the size of a
plant's fruit, and therefore whether it was wild or a domesticated variety bred for size.
Piperno says that the study contradicts the old notion that crops have "centers of origin."
This may be true in the Middle East, she says, but the Americas are radically different. "There is
no single zone where you had a complex of crops emerging that spread widely over the
continent," she says. Anthropologist Mary Pohl of Florida State University in Tallahassee
agrees, adding that phytolith studies such as Piperno's open the door to understanding how those
On the data shown above, it states the origin of a squash starts from Mexico, but until
such time, it spread widely through Middle East. The scientist shows that squash has many
vitamins, minerals, antioxidant and even anti-inflammatory compounds that help our body
become strong. Research shows that there is no single zone where squash had a complex of crops
emerging that spread widely over the continent. Some vegetables offer different nutrients than
others. Some, however, have truly impressive amounts, which is the case with squash: 457% of
the daily value per serving in vitamin A - more than pumpkin and possibly more than any other
vegetable. Although squash is considered by some to be a starch, not all starch are created equal.
Fewer than 15% of the calories in winter squash come from fat, compared with almost 90% of
the calories in walnuts, for instance. With winter squash, we have a fantastic anti-inflammatory
food opportunity in which we can get a valuable amount of our anti-inflammatory omega-3s.
Research Literature
James hackney (2006) states that Squashes are gourds, fleshy vegetables family, which also includes
melons and cucumbers. Commonly divided into one of two main groups, summer Squashes and winter
Squashes. Once considered markets throughout much of the year. A more accurate distinction between the two is
that summer Squashes, with their soft shells and tender, light-colored flesh, are picked while immature; winter
Squashes, with their hard shells and darker, tougher flesh and seeds, are not harvested until maturity. Squash is a
notably American food. It sustained Native Americansfor some 5,000 years and then helped nourish the early
European settlers. New England Colonists adapted the word squash from several Native American names for the
vegetable, all of which meant ”something eaten raw”. Two former presidents, George Washington and
Simon Martinez (2005) States that Squashes are native to the Americas and Columbus
supposedly carried seed back to Europe, but if all squash is native to the Americas, they spread quickly in some
cultures, because some of the oldest surviving cook books have recipes for winter squash/pumpkin type
vegetables. There must have been varieties native to parts of Europe as well as the Americas. Pliny, Galen (ca.
131-200) ,Dioscorides (ca. 40-90 AD), and others describe vegetables thought to be winter squashes well before
Columbus. The squash plant is indigenous to America and was cultivated to a large extent by the Iroquois
and other eastern stocks. The word ‘squash’ is derived from the Algonquin ‘akuta squash’ or ‘isquoter
squash (Colonial spelling). Roger Williams writing on the agriculture of the New England Indians says: ‘Askuta
Squash, their vine apples, which the English from them call squashes, are about the bigness of apples of several
Squash may be the catalytic plant that graduated ancient peoples from hunter / gatherer to grower.
Remnants of Curcurbita seed found in caves in Ecuador prove to be 12,000 years old. This predates the previously
known dawn of agriculture by hundreds of years and the advent of cultivated corn by 2,000. .But why squash?
They say the large fruits of wild squash were easy to find. They offered flesh, nutritious seed, edible flowers and
even containers. The first ceramic pots were formed to resemble commonly used vessels made from a hard-shell
squash known as gourd. Native American farmers also harvested squash flowers. Each squash plant bears long
vines that produce many male and female flowers. After enough young fruit is developing, they pinched off new
flowers to eliminate further fruit production. This ensured that each pumpkin or squash reached its maximum size.
This practice also provided a plentiful supply of freshly cut flowers throughout the growing season. Buffalo Bird
Woman's Garden is perhaps the most important book ever written on the details of Native American gardening on
the Missouri River flood plain. In it we learn that the Hidatsa and their neighbours also harvested the flowers on a
daily basis. The flowers would be boiled, often with corn and other wild seed. But the farming tribes also
preserved the blossoms for later use. Bird Woman would lay them out carefully onto "deer hair" grass to create a
large homogenous mass. When dry, she'd roll it all up and store in bags for winter. There is no doubt that all other
tribes who grew the three sisters did much the same thing. Today the squash blossoms are brought fresh into
Mexican markets every morning. In regions close to the point of origin for the species, a cheese quesadilla of
squash blossoms is still a popular festival food.. Two sources offer exciting Native American winter squash and
pumpkins for next year's garden. Order catalogs or peruse their online stores. From non-profit Native
Seed/SEARCH come over a dozen different varieties from indigenous tribes of the desert Southwest and northern
Mexico. They are great choices for hot, dry climates. Take a look at the oldest variety, Magdalena Big Cheese,
plus Acoma Pumpkin, Striped Pima Bajo Sequalca and many others.
Conceptual Literature
Cake” aimed to ascertain the sensory acceptability of squash (Cucurbita Maxima) of varied
quantities in baking cake as to appearance, taste, color, texture and general acceptability. A panel
of 20 evaluators, purposely picked, from the School of Hotel and Restaurant Services
Technology of the West Visayas State University – Janiuay Campus, were utilized as
respondents. Formulated in the study were four treatments– three of which used squash at
various quantities while as the control variable, one treatment, which contained no squash at all,
was used. A modified sensory evaluation score sheet anchored on Five-Point Hedonic Scale was
used by the respondents to assess the finished products. Means, ANOVA and Scheffe Test were
utilized as the statistical tools. As a whole, results disclosed that baked cakes with no grated
squash and 120 grams grated squash were moderately liked by the respondents while those baked
cakes with 240 grams grated squash and 380 grams grated squash were liked very much by the
respondents. There were significant differences in the level of acceptability of the different
METHODOLOGY
The method used in this study was the experimental method of research. The purpose is to
Research Design
Research Environment/Locale
The research environment of this study will be at Colegio de San Francisco Javier Inc.
(CSFJ) is one of the catholic school in Palompon, Leyte. Colegio de San Francisco Javier Inc.
(CSFJ) is located at Brgy. Ipil I. This school are active in all activities like what the researchers
do right now. CSFJ offers pre-elementary to SHS strands for the current school year. CSFJ
consists of 5 buildings namely, the Rendu Building which has 7 classroooms. The two story
building which has 4 classrooms. The pre-elementary building which has also 4 classrooms. The
SHS building which has 6 classrooms. And the elementary department which has also 6
classrooms.
Research Instrument
Pen
Survey sheet
Sample product
Research Procedure
We choose our respondents randomly from grades 7, 8, and 9. We let them taste first our
product, which is squash bread. After they tasted our product, we let them answer our survey
sheet with their name, rating about the product, their feedback and recommendation of the
product, and finally, our statement of the problem with their signature.
Chapter IV
This chapter shows the result, analysis and interpretation of data gathered by the
researchers.
Presentation
Analysis of Data
The respondent says that the cookies aren’t sweet enough. Some of the respondents also
says that they can’t taste the flavor of the squash, it is also not crunchy like any other cookies
sold in the market. But overall, they all say that squash can be made as cookies.
Interpretation of Data
The researchers conducted a survey at Colegio de San Francisco Javier Inc, specifically
the grades 7, 8, and 9 students. The respondents were selected randomly and the highest rating
that the respondents gave was 5 and the lowest rating they gave was 2. But overall, the
Chapter V
study.
Summary of Findings
Conclusion
Therefore, the researchers conclude that squash can be made into bread. Squash bread is
effective to those students who doesn’t eat or like to eat squash. And is effective to lessen
diabetes, lessen cancer, arthritis, good for healthy eye sight, and has anti-inflammatory and anti-
oxidant that is needed in our body and that our body cannot produce.
Recommendation
The researchers recommend this new product of bread to the bakers and to the mothers of
those students who doesn’t like to eat squash. This product is healthy for the body and it has
Website:
https://www.ndtv.com/food/new-study-reveals-why-children-prefer-junk-food-over-health-food-
1821159
https://americanhistory.si.edu/blog/2011/11/from-the-victory-garden-american-history-told-
through-squash.html
https://www.gardenzeus.com/gardenzeus-secrets-summer-squash-california-home-garden/
https://dailyjuicecafe.com/blogs/blog/64413637-the-health-benefits-of-squash
https://www.naturalfoodseries.com/11-health-benefits-squash/
https://www.thespruceeats.com/what-is-squash-2356041
https://www.organicfacts.net/health-benefits/fruit/squash.html
https://www.livestrong.com/article/392358-reasons-why-people-eat-junk-food-over-healthy-
food/
http://advancejournals.org/Frontiers-in-Food-and-Nutrition-Research/article/sensory-
acceptability-of-squash-cucurbita-maxima-in-baking-cake/
https://www.scribd.com/doc/131396034/Squash-Graham
https://foodwishes.blogspot.com/2010/11/holiday-pumpkin-bread-in-theory-and.html