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The Talisay seed is also known as Indian almond, and as well-known in most provinces in the

Philippines. It blooms from November-March. There are only few people who knows what
Talisay seed is. The primary purpose of this study is to give knowledge to some of the people
that Talisay seed is edible and has a taste that is similar to almonds. This study further
determines the general acceptability of flavoring for bread products from Talisay seeds
regarding to its sensory attributes: appearance, texture, aroma, and taste. Experimental
research design with researchers made questionnaires was used to determine the general
acceptability. There were 30 randomly selected participants in Sitio Iba, Banilad, Cebu City who
participated in the study. One-way ANOVA and the weighted mean were used as a statistical
treatment for Frances bread product. The most acceptable according to appearance, texture,
aroma and taste was Lot 2. The theoretical nutritional value of the Terminalia catappa was the
following: Energy 575 Kcal, carbohydrates 21.64 g, Protein 21.22 g, Total fat 49.42 g,
Cholesterol 0 mg, Dietary Fiber 12.20 g, Riboflavin 1.014 mg., Vitamin A 1 IU, Vitamin C 0 mg,
Vitamin E 26 mg, Sodium 1 mg, Potassium 705 mg, Phosphorus 484 mg, Selenium 2.5 mg,
Zinc 3.08 mg, Lutein 1 mg. There was no significant difference between and among the sensory
attributes of Frances bread using Talisay seeds as a flavoring in Lot 1, Lot 2 and Lot 3. In
developing Frances bread product with Talisay seed as flavoring, the ideal optimum ratio is to
make use of 45 grams pf bread flour and 100 grams of Talisay seeds.

This study focused on the physicochemical characterization of the kernels from Terminalia catappa L.
and sensory evaluation of appetizers concocted from these kernels. The results of the physicochemical
analyzes were as follow: ash (4.0±0.1%), proteins (40.9±1.3%), lipids (50.6±1.0%), total sugars
(1.4±0.1%), reducing sugars (0.3±0.01%) and moisture content (3.8±0.4%). Acid and peroxide values
were respectively 1.3±0.2% and 6.30±0.23 meq O2/kg oil. Two appetizers were concocted from the
fresh kernels of Terminalia catappa L: Salted Roasted Kernels (SRK) and Unsalted Roasted Kernels (URK).
A comparison of sensory profiles of both appetizers showed that they were not significantly different
from their preference for the Unsalted Roasted Kernels. The appetizers from Terminalia catappa L. (SRK
and URK) were then compared to other appetizers readily available in markets and malls: Salted Roasted
Peanuts (SRP), Unsalted Roasted Peanuts (URP), Unsalted Roasted Hazelnuts (URH) and Salted Roasted
Cashew nuts (SRC).


Inside the Almond-like husk is a tasty kernel. Photo

by N.I.T. Gallery\
Botanically Terminalia catappa (ter-mih-NAIL-ee-uh kuh-TAP-
uh) it is not related to the edible almond. No doubt the tree gets
it common name from the seed pods which look like large
unshelled three-inch almonds and from the seed/kernel which
resembles almonds. Unlike true almonds though the outside of
the fruit is also edible. Both the seeds and the fruit of this
particular species are edible raw. When the fruit dries it is very
light thus buoyant and uses water (ocean currents) to get
spread around. They are a common “sea bean” found along
Florida beaches. For such light fibrous things they are
surprisingly tough to open (especially if you have only two
chunks of small concrete as we did that day… the surface of
Florida does not have rocks.) Julia Morton, who was a long-
term botany professor at the University of Miami, reported in
1985 that “defleshed, thoroughly sun-dried fruits may be readily
cracked by a sharp blow on the keel.” If well-dried they will also
open if hit on the end point with a hammer.