Republic of the Philippines

Capiz State University

Pontevedra Campus

Hospitality Management Department

RESEARCH PROPOSAL

Research Title : Development and Evaluation of Adlai (Coixlacryma-Jobi L.) Bakery Products
Proponents : Lloyd Mark Agris and Reeven A. Simon
Campus : Pontevedra
Classification : Developmental Research
Research Center :
Duration : Six (6) Months
Cost of Fund : Php. 172,180.00

INTRODUCTION

At the time of economic crisis, nations around the world encountered various problems and one of which
is the scarcity of food. Here in the Philippines, where majority of people belong to the lower class, the plight of
the poor is very obvious. Many children, youth, and adults go hungry, get sick and some even die because of
undernourishment. Hence, it is imperative that both public and private sectors should find ways to alleviate these
problems.
Indigenous crops are one among the most neglected economic plants in the field. These crops suffered
from low yield and total neglect.
According to Balilonia,2013 although considered of economic importance, indigenous crops like job tears
or Adlai, commonly known in Capiz as “tigbi” have not been receiving as much as material impact and cultural
management care as traditionally given to other high value crops. This is except in experimental stations and few
commercial farms.
At times, when tight financial situation is a problem, Adlai production benefits the farmers. Adlai is a kind
of cereal – cultivated plants of the grass family that yield edible starchy foods or grains. The word cereal is derived
from the name “Ceres”, roman goddess of harvest and is considered as the most important group of food crops in
the world. Its global importance to our diet and to the history of civilization has been celebrated in art and religion
through the ages. Cereal has been revered as a gift of God, a symbol of prosperity and fertility. (Guzman, .M.P,
et.al)
In this connection, the researcher were motivated to utilize Adlai into different bakery products. Hence,
this study is anchored.

Objectives of the Study

Generally, the study aims to find out the acceptability of two Adlai varieties (Gulian and Ginampay) in
making different bakery products.

Specifically, the objectives of this study are the following:

1. To find out if which of the two Adlai Varieties (Gulian and Ginampay) can be made into cookies, cupcake
and loaf bread.
 2. To determine which product is most acceptable in terms of appearance, flavor, texture, color, aroma, and
general acceptability.
3. To determine if there is a significant difference among the two Adlai Varieties (Gulian and Ginampay) in
terms of the sensory quality tested.
4. To determine the nutrient content of the most acceptable product.
5. To find out the cost and yield of the product per treatment.

Significance of the Study

The result of the this research may give vital information’s to the rural women who are producers as well
as consumers, wage earners, teachers as well as home makers, with responsibilities of feeding, car, socialization
of children along with other domestic chores. The rural women may able to generate income by spending their
leisure time in food processing using Adlai. Above all, they may prepare simple, economical, but nutritious
recipes for snacks by utilizing the indigenous resources.
Furthermore, the result of this study, may furnish information’s industry in the community and in
educational institutions. Moreover, this study may help to solve our economic crisis and unemployment problems
as well as jobless home makers and out of school youth, students and teachers to put up or engage in a project
utilizing Adlai.
Maximum utilization of the crop may help in minimizing the importation of raw materials like flour as
main ingredient in most baked products, thus saving country’s dollar earnings. With stable supply of raw
materials, a vast array of staple foods and food products of good quality will be made available.
This study is essential for the future; it is a start of new staple food that would suffice the hunger of the
future. New technologies have been adapted, have been introduced-these innovations are for the development of
our country. These innovations may take years for us to adopt into our daily living, but little by little, it will help
us develop from state of poverty to one dynamic community which utilizes the gift and harvests of nature
sustainably, that the future generations may be able to feel, enjoy and taste the sweetness of nature.

Scope and Limitation of the Study

This study covers only to the development and evaluation of Adlai bakery products. The sensory qualities
to be test was confine to the appearance, flavor, texture, color, aroma, and general acceptability of the products
based on the sensory perception of the panel of tasters consisting of eighty (80) members. The criteria provided
in a hedonic scale will be the basis for this evaluation.

METHODOLOGY

This chapter discusses the method of investigation. The materials and equipment used and the procedures
used in the study.

Materials and Equipment

The raw materials used in the study were as follows: Adlai flour, commercial flour, egg, oil, sugar, vanilla
extract and butter. The equipment’s used in the study were the following: measuring cup, measuring spoon,
spatula, rubber scrapper, electric mixers, trays muffin pan, and oven.

Methods

Experimental Procedures

Experimental design and treatments. The design use in developing this product will be a two factor
experiment in Randomized Complete Block Design. It consists of twenty four treatments in one replication. The
treatments were as follows:
 Loaf Bread Gulian Ginampay
Treatment A1 4 cups All Purpose Flour 4 cups All Purpose Flour
Treatment A2 3 cups All Purpose Flour 3 cups All Purpose Flour
1 cup Adlai Flour (Gulian) 1 cup Adlai Flour (Ginampay)
Treatment A3 2 cups Adlai Flour (Gulian) 2 cups Adlai Flour (Ginampay)
2 cups All-purpose Flour 2 cups All-purpose Flour
Treatment A4 4 cups Adlai Flour (Gulian) 4 cups Adlai Flour (Ginampay)

Cookies Gulian Ginampay

Treatment B1 3 cups Cake Flour 3 cups Cake Flour
Treatment B2 1cup Cake Flour 1 cup Cake Flour
2 cups Adlai Flour (Gulian) 2 cups Flour (Ginampay)
Treatment B3 2 ½ cups Adlai Flour (Gulian) 2 ½ cups Adlai Flour (Ginampay)
1 ½ cups Cake Flour 1 ½ cups Cake Flour
Treatment B4 3 cups Adlai Flour (Gulian) 3 cups Adlai Flour (Ginampay)

Muffin Gulian Ginampay

Treatment C1 4 cups All Purpose Flour
Treatment C2 3 cups All Purpose Flour
1 cup Adlai Flour (Gulian)
Treatment C3 2 cups Adlai Flour (Gulian)
2 cups All-purpose Flour
Treatment C4 4 cups Adlai Flour (Gulian)
4 cups All Purpose Flour
3 cups All Purpose Flour
1 cup Adlai Flour (Ginampay)
2 cups Adlai Flour (Ginampay)
2 cups All-purpose Flour
4 cups Adlai Flour (Ginampay)

Management Practices

Preparation of Adlai flour. In preparation of Adlai flour, the following procedures were as follows: Adlai
grains that were good quality will be selected. These grains was dry under the heat of the sun until it was very
dry. The grains was then grounds finely and sift to obtain finer flour. The flour is place in container and store in
a cool and dry place.

Preparation of ingredients and its proportion. The materials and ingredients was prepared in different
proportions according to the treatment as follows:

Loaf Bread

INGREDIENTS PROPORTION
Treatment A1 Treatment A2 Treatment A3 Treatment A4
Adlai Flour Gulian 2c 2½c 4c
Ginampay 2c 2½ c 4c
All purpose flour 4c 2c 1½ c
Instant Yeast 1T 1T 1T 1T
Water 1c 1c 1c 1c
Sugar 1¼T 1¼T 1¼T 1¼T
Salt ¼t ¼t ¼t ¼t
 Milk Powder ¼c ¼c ¼c ¼c
Improver 1t 1t 1t 1t
Shortening 20 g 20 g 20 g 20 g

Cookies

INGREDIENTS PROPORTION
Treatment A1 Treatment A2 Treatment A3 Treatment A4
Adlai Flour Gulian 1c 2c 4c
Ginampay 1c 2c 4c
Cake flour 3c 3c 2c
Butter ½ c ½ c ½ c ½ c
Powder Milk 1/8 c 1/8 c 1/8 c 1/8 c
Sugar ½c ½c ½c ½c
Egg 2 pcs 2 pcs 2 pcs 2 pcs
Baking Powder 1T 1T 1T 1T

Muffin

INGREDIENTS PROPORTION
Treatment A1 Treatment A2 Treatment A3 Treatment A4
Adlai Flour Gulian 2c 2½c 4c
Ginampay 2c 2½ c 4c
All purpose flour 4c 2c 1½ c
Banana (Saba) 2 c 2 c 2 c 2 c
Powder Milk 2/3 c 2/3 c 2/3 c 2/3 c
Sugar 2c 2c 2c 2c
Egg 6 pcs 6 pcs 6 pcs 6 pcs
Baking Powder ¼ c ¼ c ¼ c ¼ c
Oil ¾c ¾c ¾c ¾c
Water 2¾c 2¾c 2¾c 2¾c
Vanilla 1¼T 1¼T 1¼T 1¼T

Preparation of Adlai Loaf Bread. Yeast was dissolved in water and let it stand for 10 minutes and then
set aside. The sugar, salt, and milk powder were affirm in water. Then the flour, improver and shortening will be
blended in and turn into dough. The dough will be kneaded until fully develop (7-8 minutes). Let it rest for about
1 hour to double its volume. After that, punch down the dough to exclude some air. The dough was cut into 400-
450 g portion and then shaped into loaves. Let it rise till the shape is double. Then bake at 375°F - 400°F for 35-
45 minutes or until the crust is golden.

Dissolving Yeast Mixing Blending Kneading

Resting Punching Down Cutting Rising

Baking

Fig. 1. Flow chart on the preparation of Adlai Loaf Bread.

 Preparation of Adlai Cookies. Cream the butter and sugar in a bowl, gradually added. Beat until light
and fluffy. Add egg beat well. Sift dry ingredients together and add it to a creamed mixture, beat thoroughly.
Make a form of it and place in a baking sheet. Baked for 10 to 15 minutes.

Creaming Beating Sifting Adding

Baking

Fig. 2. Flow chart on the preparation of Adlai cookies.

Preparation of Adlai Muffin. In a bowl, combine the melted butter, brown sugar, mashed bananas, eggs,
and vanilla extract; stir until smooth mixture is well blended.
In another bowl, combine the remaining dry ingredients. Add the melted mixture and stir until only a few
traces of flour are visible, divide the batter evenly among muffin pans, filling the cups three-fourth fall.
Bake in the 350oF preheated oven for 20-25 min or until the top interior of the muffin are fin and dry.

Mixing Adding Stirring Baking

Fig. 3. Flow chart on the preparation of Adlai muffin.

Data Gathering Procedures

The development and evaluation of the Adlai bakery products will be evaluated by 80 panelists using the
score card for sensory evaluation adapted from sensory manual of Larmond, 1986. Score value and range of mean
for value description in the development and evaluation of Adlai bakery products in terms of appearance, flavor,
texture, color, aroma, and general acceptability.

Verbal Interpretation Score Value Ranges of Mean

Liked Extremely 9 8.12 – 9.0
Liked Very Much 8 7.23 – 8.11
Liked Moderately 7 6.34 – 7.22
Liked Slightly 6 5.45 – 6.33
Neither Like nor Disliked 5 4.56 – 5.44
Disliked Slightly 4 3.67 – 4.55
Disliked Very Much 3 2.78 – 3.66
Disliked Moderately 2 1.89 – 2.77
Disliked Extremely 1 1.0 – 1.88

Statistical Tools and Analysis

The ratings given by the panelists were analayze statistically. The results will be tabulated and analysed
using the procedure of STAR (Statistical Tools for Agricultural Research).
 Proposed Budget

INGREDIENTS QTY UNIT PRICE TOTAL PRICE

Adlai Flour 3 kls P 50.00 P 150.00
All purpose flour 3 kls P 44.00 P 132.00
Cake Flour 1 kl P 75.00 P 75.00
Instant Yeast 1 pack P 80.00 P 80.00
Butter 5 bars (225g) P 65.00 P 325.00
Banana (Saba) 2 ½ kls P 58.00 P 145.00
Powdered Milk 1 kl P 250.00 P 250.00
Sugar 2 ½ kls P 90.00 P 225.00
Egg 1 tray P 150.00 P 150.00
Baking Powder 1 can (8 oz) P 120.00 P 120.00
Salt ¼ kl P 40.00 P 10.00
Water 4 boxes P 320.00 P 1, 280
Vanilla 250 g P 189.00 P 189.00
TOTAL P 3,131.00

MANPOWER QTY UNIT PRICE TOTAL PRICE

Helper 2 P 300.00 P 18,000
TOTAL P 18,000

MISCELLANEOUS SUPPLY QTY UNIT PRICE TOTAL PRICE

Bond Paper 2 reams P 150.00 P 300.00
Ink Printer 1 set P 1,080.00 P 1,080.00
Folder 10 pcs P 10.00 P 100.00
LPG (Gasul) 1 tank P 3, 900 P 3, 900
Muffin Paper Cup 1 tube (200pcs) P 45.00 P 45.00
Wax Paper 1 roll (10 m) P 50.00 P 50.00
Food Plastic Zip Bag 2 box P 127.00 P 254.00
TOTAL 5, 729.00

CHEMICAL ANALYSIS QTY UNIT PRICE TOTAL PRICE

Moisture 12 P 400.00 P 4,800.00
Ash 12 P 550.00 P 6,600.00
Carbohydrates 12 P 180.00 P 2,160.00
Energy 12 P 180.00 P 2,160.00
Total Dietary Fiber 12 P 7, 200.00 P 86,400.00
Crude Protien 12 P 1,000.00 P 12,000.00
Total Fat 12 P 1,100.00 P 13,200.00
Computation and Draftion 12 P 1,500.00 P 18,000.00
of Nutrition Facts
TOTAL P 145, 320.00
Stage Timetable

Task Activity by Months from the start of the research project

Gathering of the Nov Dec Jan Feb Mar Apr

needed
ingredients for
the conduct of the
study
1

Conduct of the
Research
Experiment
2

Data Analysis
3

Nutrient Content
Analysis of the
Products
4

Manuscript
Writing
5

Manuscript
Correction and
Editing
6

Printing the Final

Research work
7