Banana Cookies.1

DAVID MOISES MEMORIAL HIGH SCHOOL
SENIOR HIGH SCHOOL
Chapter 1
Background of the Study
Banana and plantain offer larger scope in the
preparation of designer foods with enriched functional
constituents. The study was targeted to investigate the
functional and structural differences between different
genome groups of bananas and its influence on fictional
characteristics and chemical constituents (Kumar, et al.
2019).
Banana peel as a row material is said to be a good
source of potassium and fiber containing more soluble and
insoluble fiber than its flesh. The intake of dietary fiber
and reduce and prevent certain diseases, prove digestion and
bowel movement, and reduce movement, and reduce blood
cholesterol levels. It is also known to promote wound
healing mainly from burns and to help overcome or prevent
substantial number of illness such as depression (Pereira,
et al., 2014).
It also contains high amounts of resistant starch up to
68.1%, higher than other tropical banana cultivars, and

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pectin and potassium so it can be used as treatment for
diarrhea (Hongpattarakere et al., 2014).
There are difference species of bananas cultivated apart the
hundreds of fully domesticated banana varieties around the
world. In the Philippines, Saba or the Cardaba is one of the
local banana species. It has the highest content of
nutrients because it has the deepest roots among other
banana plants, allowing it to absorb more nutrients from the
soil (Health Tips and Natural Healing Benefits, 2016).
The shelf life of banana is very much dependent on the
preparation method, packaging method, and storage
temperature (Othman, et al., 2021).
Saba banana, a popular fruit crop grown in Southeast Asia,
is an economical source of a variety of beneficial agents.
This study will examine the variations in total phenolic,
flavonoid, and antioxidant activities of Saba banana
(Reginio, et al., 2020).
Cookies are widely consumed and generally, they are
rich in carbohydrates, fats and calories, but low ion fiber,
vitamins and minerals. Currently, fortification of cookies

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has evolved to improve its nutritional and functional
quality (Awolu, et al., 2016).
With consumers increasing interest in living a healthy life,
many researchers have studied health-promoting cookies by
using components with functional properties to replace wheat
flour (Park et al. 2015).
Cookies to a baked product generally containing three
major ingredients, flour, sugar and fat. These are mixed
with other minor ingredients to form dough. Due to its
appreciated basic rheological characteristics, wheat is
principally used in bakery products. Wheat flour is the
basic structural component of most batter and dough
products. It is able to perform these textural functions
because of gluten content, which allows expansion of airs
cells and provide rigidly after baking. However, wheat
protein is deficient in some indispensable essential amino
acids and it has lower protein in comparison with oilseeds
and pulses (Murugkar, 2014).
As to the researchers’ observation, wheat flour is
gradually becoming more expensive. “The prices of flour in

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the country are expected to rise, as prices of wheat in the
world market continue to increase due to the war in
Ukraine”, the Philippine Association of Flour Millers
(PAFMIL) said. So, the researchers intend to conduct a
research that Saba
Banana be used as an alternative flour on cookies.
Moreover, Saba Banana can be found everywhere, can be
planted even in backyard and can be harvested without any
cost. It is on this premise that this study will be
conducted.
Objectives of the Study
This study aims to find out acceptability of Saba
Banana (Musa acuminata) as flour in cookies. Specially, it
seeks to answer the following questions:
1. Determine the level of Acceptability of Saba
Banana (Musa acuminata) as Flour in making cookies in terms
of Appearance, taste, texture, and general acceptability.
2. Is there a significant difference in the
level of Acceptability of Saba Banana (Musa acuminata) as

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flour in cookies in treatment A, B, C, in terms of
appearance, taste, and texture?
Hypothesis
1. There is no significant difference in the
level of Acceptability of Saba Banana (Musa acuminata) as
flour on cookies in treatment A, B, C in terms of
appearance, taste, texture, and general acceptability.
2. There is no significance difference between
Saba Banana (Musa acuminata) as Flour on Cookies and the
evaluation of evaluators.
Significance of the study
This study is considered beneficial to baking
Industries, Bakers, Consumers, Vendors, Parents, Students,
Future-Researchers
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Agricultural Industries. The study will promote
agricultural business by using Saba Banana flour as a main
ingredient.
Bakers. This study can provide them an alternative flour
made from banana flesh.
Consumers. This study can give consumers more nutrients
and a lot healthier for them to use alternate flour.
Vendors. It will benefit from selling a new and
healthy product that can be made with little capital, and a
lot of profit.
Parents. It will benefit to give their children
something to eat and they will have an affordable budget
snack that is easy on the pocket.
Students. It will give them idea to use different
vegetables or fruits from our researches.
Future-Researchers. This study may benefit future
researchers since this will serve as blueprint for their
future studies. Also, it gives them the necessary
recommendations in improving their study from the
information and data being gathered by this research, this
study can also provide reference to their chosen topic.

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Definition of terms
The following terms are conceptually and operationally
defined for a clearer understanding of the ideas presented
in this study.
Appearance. The act or fact of appearing as the eye or
before the public
(https://www.tropicalselsufficiency.wordpress.com//browser/a
ppearance.com).
In this study, “Appearance” referred to the appealing
appearance of Saba Banana cookies whether Extremely
Appealing, Very Much Appealing, Moderately Appealing,
Slightly Appealing nor not Appealing, slightly not Appealing
Moderately not Appealing, Very Much not Appealing Extremely
not Appealing. Some of area nutritional and some are not.
Saba Banana. Saba fruit also known as Saba Banana, sweet
plantain, or Saba Senegalensis. It grows in bunches at the
top of banana palm.
Saba Banana as shorter and thicker than the common banana.
Saba bananas often appear green color and grow to a deep
yellow. They have thick skin white, starchy firm

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flesh. Saba fruit has rich flavor with sweet taste
(https://www.webmd.com/diet/health-benifits-saba-fruit).
In this study, “Saba Banana” referred to the main ingredient
of making alternative flour on cookies.
Taste. It refers to the sensation of flavor perceived
in the mouth and throat on contact with a substance
(https:// languages.oup.com/google-dictionary-en/).
In this study, “Taste” referred to the flavor as to
determine by the evaluators whether it is Extremely
Delicious, Very Much Delicious, Moderately Delicious,
Slightly Delicious, and Not Delicious.
Texture. It refers to the term used to describe touch
or mouth feels sensations (Hammington).
In this study, “Texture” referred to the Extremely
Soft and Intact, Very Much Soft and Intact, Moderately Soft
and Intact, Slightly Soft and Intact, Neither Soft and Soft
and Intact nor Soft, Slightly Soft and Intact, Moderately
Soft and Intact, Very Much Soft and Intact, Extremely Soft
and Intact.
Delimitation of the study

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The experimental study is limited only to the
investigation of the general acceptability of Saba banana as
flour making cookies.
The product will be evaluated by the (30)
teachers of David Moises Memorial High School, Balit,
Mambusao, Capiz for year 2022-2023.
Nine-point Hedonic scale will be used to
evaluate the acceptability of the product.
The statistical tools are mean and analysis of Variance
(ANOVA) to determine the significant difference among the
composed means at 0.05 level of significance.
Chapter 2
Review of Related Literature
Saba Banana
Saba bananas, botanically classified as Musa acuminata
x balbisiana, are a triploid hybrid ABB variety belonging to
the Musaceae family. The short, thick, and angular bananas
grow in dense bunches and are native to the Philippines,
where they are cultivated as a food source for domestic
consumption. It is important to note that the term Saba is

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used for the specific banana variety grown in the
Philippines as well as a banana subgroup that includes
several varieties found worldwide, such as Praying Hands,
Ripping, Benedetta, Uht Kapakap, and Inabaniko bananas. Saba
bananas grow on pseudostems reaching 6 to 9 meters in height
and are generally harvested 150 to 180 days after flowering.
The variety is slower-maturing than other banana cultivars,
but it has the ability to be produced year-round, providing
a steady supply of fruits for consumption and as a source of
income. The cultivar has also expanded beyond its native
region and is grown on a small scale in other countries
throughout Southeast Asia. Saba bananas are known as Kluai
Hin in Thailand, Pisang Abu and Pisang Nipah in Malaysia,
Biu Gedang Saba in Java, Pisang Kepok in Indonesia, and
Dippig and Opo'ulu in Hawaii. They are also sometimes
referred to as Sweet plantains, Cardaba bananas, Compact
bananas, Sab-a, and Kardaba bananas. In the modern day, Saba
bananas are the most popular cooking banana in the
Philippines, and the variety is versatile, able to be eaten
fresh or incorporated into an array of sweet or savory
preparations (Olawoye et al, 2017).

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Due to its cheaper price when compared to dessert
bananas and high possibility of formulation into wide range
of products, an increase in both consumption and utilization
of Saba banana has been observed over the year (Olawoye et
al, 2017).
Jiang et al. (2015), reported that the starch from
different banana cultivars shows differences in structural
physicochemical, and digestibility characteristics. To date,
information on digestibility of food products using banana
starch as raw material is extensive. However, little to no
information is available on the raw Saba banana variety and
the influence of maturation on its starch digestibility.
Knowing the percentage of starch digestibility are different
maturity stages of Saba banana is important as it is related
to the blood glucose response.
According to the Philippine Bureau of Agriculture
Statistics, banana production was estimated at around 2
million metric tons (Bureau of Agriculture Statistics,
2014).
Banana is the common name for an edible fruit produced
by several kinds of large herbaceous flowering plants of the
genus Musa. The Philippines is considered as the third

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largest producer of banana in the world. Banana is
considered as the most economically important fruit crop in
terms of volume of production and export earnings as it
contributes significantly not only to the national income
but also to employment (Tacio, 2013).
The Philippines is a major producer of bananas. Aside
from the Cavendish banana for export, it also produces other
varieties of bananas and plantains such as the Lakatan and
the Saba/Cardaba varieties. While Cavendish is mainly
produced as an export product, the Lakatan is consumed
mostly as fresh fruit in the domestic market while a good
portion of the Saba/Cardaba variety is processed into banana
chips and other products for domestic use and export. The
Philippine
production of bananas since 2010 peaked in 2012 with more
than 9.2 million metric tons followed by a sharp decline in
2013 as a direct result of the damage wrought by Typhoon
Pablo. In terms of area planted, from a high of about
454,000 hectares 2012, this declined to about 446,00
hectares in 2013 and further down to 443,000 hectares in
2014 and 2015. (Philippine Statistics Authority, 2014-2017).

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In the Philippines, conventional breeding programs in
banana are lacking and development of individuals with
desirable agronomic traits is often carried out through
induced mutations (Lamo et al., 2017).
Bananas come from banana plants, an herbaceous
perennial that grows quickly. They are native to Indo-
Malaysia, but are now grown in tropical regions as one of
the largest cash crops on the market. Banana plants need
warm weather to bear fruit, as it takes 10 to 15 months for
the plant just to produce a flower stalk. Once the banana
has a flower bear banana fruit, much like that seen in the
grocery store. Interestingly, bananas are classified as a
berry and not a fruit (Johnson, 2017).
The Philippines has an average of 20 tropical cyclones
every year causing significant damage in Saba growing areas,
especially in Luzon. This results in an unsteady supply of
raw materials for banana chips both in the domestic and
foreign markets. Crop improvement in banana focuses on
conventional breeding, and genetic modification (Swenen et
al., 2020).
Characteristics of Saba Banana

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Plants with short stature are more tolerant of strong
wind damage and amenable to closer planting distance, thus
increasing the number of plants that can be grown in any
given
area. Short-statured plants that are early maturing ang high
yielding are preferred planting materials, especially in
areas frequently visited by typhoons. Since the conventional
breeding of banana is expensive, slow, and complicated one
strategy for crop improvement is to collect naturally
occurring genetic variants, which could have been products
of spontaneous mutations and or selections for several years
of cultivation, and evaluate them in the field under optimal
growing condition.
Morphological characterization is a simple way to
evaluate variability in germplasm collections (Khan et al.,
2015) and has been widely used in estimating the degree of
diversity in different plant species (Zavinon et al., 2019).
In the Cultivar Grand Nain, high density planting
resulted in an improved yield with increased bunch weight
and improved cost-benefits ratio in production cycle
(Mahmoud, 2013).
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Several other dwarf cultivars are descripted to have
originated from natural mutation including Narcao (derived
from Narica) and Prata-Ana (a mutation from Branca) (Donado
et al., 2019).
There is a wide range of variations in the Cavendish
subgroup, including differences in pseudostem height, and
the occurrence of dwarfism as a result of mutation is common
(OGTR 2008). The diversity in the phillipine Saba has been
reported by Dela Cruz et al. (2020) and Dolairas-Larano et
al.(2018).
Cookies are the all-time favorites of all those who
love tasty and healthy sacks. It has a lot of health
benefits and is an energy filled snack. Cookies are one of
those kinds of food that are rich in nourishment to keep us
active and fit. Depending on the technique of cooking and
the ingredients used, cookies differ in their nutritional
value and taste. Human body requires at least 2300 calories
to perform the normal metabolic activity. Cookies are good
alternatives for any unhealthy snack choices. Cookies
contain macro nutrients that provide energy for the body
like proteins, carbohydrates and fats (Asha Das, 2015).

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Consumers are getting aware of the need to intake food
products to improve their health. These products provide
them a modern way to follow a healthy lifestyle which
differs from the conventional diet. The food industry is
facing the challenges to develop a wider variety of
nutritionally
enriched food products and to release them on the market
(Shah et al., 2016).
Sample of Saba Banana
Cardava bananas are usually known as “Saba Banana” here
in the Philippines. These fruits usually grow in tropical
climate countries such as the Philippines. It is very
popular worldwide because of its sweet and delicious taste
(Jay Nelz 2017).
Green “saba” banana or commonly called plantain is very
commonly in the Philippines as a snack food. Most of us grew
up practically eating this type of banana. It has more
starch than sugar compared to other bananas like apple
bananas (Maria 2014).
Almost every part of Saba Banana can be economically
utilized. The fruit, when ripe is also eaten fresh as

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dessert but is usually eaten when cooked. It can be
processed into a wide variety of food products such as
banana flour, flakes, ketchup, wine, vinegar, and the
popular banana chips.
Saba bananas are primarily used as a cooking banana
versus a fresh eating variety. In their immature, green
state, they are cooked like vegetable and used in savory
dishes. The
sweetness will neutralize any spicy foods. Unlike plantains,
they can be eaten raw when mature and yellow. Another
popular way to eat them is peeled, sliced and caramelized,
then topped with cinnamon, raisins, vanilla and powdered
sugar. They can be sliced, simply sautéed in butter and
topped with syrup. Saba banana, is also used for ice cream
or baked goods. Another popular use for Saba banana, in the
Philippines is for making ketchup, or banana sauce, an
alternate to tomato ketchup. It is made using vinegar,
spices, and sugar, and some recipes call for Chile peppers.
It is often mixed with rice or served with meats or chicken
(Specialty Produce, 1996-2023).
CHAPTER 3
Methodology
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This chapter includes the experimental method of
research in the study, as well as the materials, procedures,
and treatments. It also includes the evaluation of the
finished product, the statistical tools used in conducting
the research problem and the conceptual framework of this
study.
Experimental Design
This study made use of the experiment method of
research. An experimental method is a method or procedure
involving the control or manipulation of condition for the
purpose of studying the relative effects and various
treatments applied to members of different samples
(Calderon, 1993)
Experimental Treatment
The experiment carried out in three treatments is shown in
Treatment A, B, and C used the same ingredients in making
Cookies from Saba Banana (Musa Acuminata).The study used
four (4) sensory qualities tested in a Completely Randomized
Block Design (CRBD)
Experimental lay-out for 4 Sensory Qualities

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Figure 1. Experimental lay-out Saba Banana (Musa Acuminata)
as flour in Cookies.
TREATMENT R1 R R Treatment Treatment mean
2 3 total
A
B
C
Total
replicatio
n
The experiment carried out in three treatments is
shown in Treatment A, B, and C used the same ingredients in
making Cookies from Saba Banana (Musa Acuminata).The study
used four (4) sensory qualities tested in a Completely
Randomized Block Design (CRBD)
Table 2.0. Schematic representation of ANOVA of RCBD
Treatment used in the Saba Banana Cookies
Treatment A used 1 cup + 2 tbsp. of Saba Banana (Musa
Acuminata) flour,1 tsp. baking soda, 1 cup of butter, 1/3

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cup of white sugar, 1/3 cup of brown sugar, 1 large egg, 1
tsp of vanilla. Treatment B used 1 cup of Saba Banana (Musa
Acuminata) flour, 1/2 tsp. of baking soda, 1/2 cup of
butter, 1/3 cup of white sugar, 1/3 cup of brown sugar, 1
large egg, 1 tsp. of vanilla. Treatment C used 1/3 cup of
Saba Banana (Musa Acuminata) flour, ½ tsp. of baking soda, ½
cup of butter, 1/3 cup of white sugar, 1/3 cup of brown
sugar, 1 large egg, 1 tsp. of vanilla.
Table 2. Ingredients and Treatment used in making
cookies from Saba Banana (Musa Acuminata). It shows the
treatment A, B, and C with their ingredients used in the
study.
TREATMENT Control
INGREDIENTS A B C
with three replication (R1,R2 & R3)
Saba Banana 1 cup + 2 1 cup 1/3 cup 1 cup +
Flour Tbsp. 2 Tbsp.
flour
Baking Soda 1 Tsp. 1 Tsp. 1 Tsp. 1 Tsp.
Brown Sugar 1/3 cup 1/3 cup 1/3 cup 1/3 cup
White Sugar 1/3 cup 1/3 cup 1/3 cup 1/3 cup
Butter ½ cup ½ cup ½ cup ½ cup
Egg 1 large 1 large 1 large 1 large
Vanilla 1 Tsp. 1 Tsp. 1 Tsp. 1 Tsp.
1 Procedure Used in the Study

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1. Cream until soft / fluffy add white sugar and brown
sugar and continue beating until smooth.
2. Blend with egg and vanilla.
3. Sift the dry ingredients, and then add the cream
mixture.
4. Stir slowly to avoid over beating.
5. Scoop then put on the baking tray.
6. Bake at 400 degrees Fahrenheit to 12 minutes.
7. Gently remove from oven.
8. Cool the cookies and ready for plating.
Figure no: 1. Flow chart showing the procedure in making

the saba Banana as flour in cookies.
Plate no.1: Preparing tools and equipment.

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Plate no.2: Preparing dry and liquid ingredients.
Plate no.3: Peeling a Saba Banana.

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Plate no.4: Slicing a Saba Banana.
Plate no.5: Let the sliced saba banana dry.

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Plate no.6: Grind the dried saba banana.
Plate no.7: A fined ground saba banana.
Plate no.8: Ready to use for making cookies.

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Plate no.9: Use a wire whisk to beat the egg.
Plate no.10: Melt the butter and add all ingredients.

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Plate no.11: Use two spoons to make a circle cookies.
Plate no.12: Scoop then drop in baking tray.

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Plate no.13: Bake at 400 degrees Fahrenheit in 12 minutes.
Plate no.14: Gently remove the cookies from baking tray and
ready to plating.
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Plate no.15: Finish product.
Collection of the Data
After the evaluation of the finished products, the
evaluation sheet will be gathered, tallies, summarized and
prepared for computation. Mean will use to determine the
level of acceptability of Saba Banana (Musa Acuminata) as
flour in making cookies as a product in terms of appearance,
taste and texture.
This study used the Completely Randomized Design (CRD)
using three (3) treatments.
The evaluation of the 3 treatments will be done by
thirty (30) teachers of David Moises Memorial High School.
Scoring of Variables
In scoring the acceptability of saba banana as a flour
in main ingredients in making cookies, in terms of

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appearance, taste, and texture, the 9-point Hedonic scale
will employ to give weight to the acceptability as follows:
Appearance
Scale Score Interval verbal
interpretation
9 8.13-9.00 Extremely Appealing
8 7.24-8.12 Very much Appealing
7 6.35-7.23 Moderately Appealing
6 5.46-6.35 Slightly Appealing
5 4.57-5.45 Neither Appealing nor not
Appealing
4 3.68-4.56 Slightly not Appealing
3 2.79-3.67 Moderately not Appealing
2 1.90-2.78 Very Much not Appealing
1 1.00-1.89 Extremely not Appealing
Taste
interpretation
9 8.13-9.00 Extremely Delicious
8 7.24- 8.12. Very Much Delicious
7 6.35-7.23. Moderately Delicious

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6 5.46-6.34. Slightly Delicious
5 4.57-5.45. Neither Delicious nor not
Delicious
4 3.68-4.56. Slightly not Delicious
3 2.79-3.67. Moderately not Delicious
2 1.90-2.78. Very Much not Delicious
1 1.00-1.89. Extremely not Delicious
Texture
interpretation
9 8.13-9.00 Extremely Soft and Intact
8 7.24-8.12 Very much Soft and Intact
7 6.35-7.23 Moderately Soft and Intact
6 5.46-6.35 Slightly Soft and Intact
5 4.57-5.45 Neither Soft and Soft and
Intact nor Soft
4 3.68-4.56 Slightly Soft and Intact
3 2.79-3.67 Moderately Soft and Intact
2 1.90-2.78 Very Much Soft and Intact
1 1.00-1.89 Extremely Soft and Intact

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Statistical Tools and Analysis
The statistical tools in this study are the mean and
the one-way analysis of variance (ANOVA).
In determining the level of acceptability Saba Banana
(Musa Acuminata) as flour in cookies, the researchers will
be using the mean in terms of appearance, taste, texture and
its general acceptability. To find out the significant
difference in the level of acceptability of Saba Banana
(Musa Acuminata) the researchers will use ANOVA in treatment
A, B, C in terms of appearance, taste and texture. The
researchers will use ANOVA to find out if there is
significant difference between the treatments of Saba Banana
(Musa Acuminata) as flour in cookies as evaluated by the
evaluators.
Chapter 4
Results and Discussion
This chapter presents the results and discussion of the
study about the socio-demographic of the respondents and
the Acceptability of Saba Banana as a flour in making

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cookies at David Moises Memorial Highschool for school year
2022-2023 in terms of appearance, aroma, taste, and
texture.
Table 1.0 Qualitative Description General Acceptability in

Terms of Appearance
Treatment A Treatment B Treatment C Control
7.35 8.2 7.9 5.6
9-8.13-9.00 Extremely Appealing
8-7.24-8.12 Very much Appealing
7-6.35-7.23 Moderately Appealing
6-5.46-6.34 Slightly Appealing
5-4.57-5.45 Neither Appealing nor Not Appealing
4-3.68-4.56 Slightly Not Appealing
3-2.79-3.67 Moderately Not Appealing
2-1.90-2.78 Very much Not Appealing
1-1.00-1.89 Extremly Not Appealing
Table 1.0 Presented the General Acceptability of saba
banana as flour in making cookies in term of appearance,
aroma, taste and texture. Treatment B got the highest mean
score which is 8.2 that has a qualitative description of
“Very much appealing” followed by treatment C with the
overall mean of 7.9 that has a qualitative description of

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“very much appealing” followed by treatment A with the
overall mean score of 7.35 that has a qualitative
description of “moderately appealing” and followed by the
control with the lowest mean score of 5.6 that has a
qualitative description of “slightly appealing”
respectively evaluated by the evaluators.
General Acceptability in terms of Aroma

Terms of Aroma
Treatment A Treatment B 5Treatment C Control
7.35 8.4 8.2 5.4
9-8.13-9.00 Extremely Pleasant
8-7.24-8.12 Very much Pleasant
7-5.35-7.23 Moderately Pleasant
6-7.46-6.34 Slightly Pleasant
5-4.57-4.45 Neither Pleasant nor Not Pleasant
4-3.68-4.56 Less Pleasant
3-2.79-3.67 Moderately unpleasant
2-1.90-2.78 Very Much unpleasant
1-1.00-1.89 Extremely unpleasant

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“Very much pleasant” followed by treatment C with the
“very much pleasant” followed by treatment A with the
description of “moderately pleasant” and followed by the
qualitative description of “slightly pleasant” respectively
evaluated by the evaluators.

Terms of Taste Qualitative Description General
7.15 7.9 7.7 5.3
Acceptability in Terms of Taste
9-8.13-9.00 Extremely Delicious
8-7.24-8.12 Very much Delicious
7-6.35-7.23 Moderately Delicious
6-5.46-6.34 Slightly Delicious
5-4.57-5.45 Neither Delicious nor Not Delicious

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4-3.68-4.56 Slightly Not Delicious
3-2.79-3.67 Moderately Not Delicious
2-1.90-2.78 Very much Not Delicious
1-1.00-1.89 Extremely Not Delicious
“Very much delicious” followed by treatment C with the
“very much delicious” followed by treatment A with the
description of “moderately delicious” and followed by the
qualitative description of “slightly delicious”
Table 4. Qualitative Description General Acceptability in

Terms of Texture
7.45 8.05 7.85 5.65
9-8.13-9.00 Extremely Soft and Intact
8-7.24-8.12 Very much Soft and Intact
7-6.35-7.23 Moderately Soft and Intact

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6-5.46-6.34 Slightly Soft and Intact
5-4.57-5.45 Neither soft and intact nor Not Soft and
Intact
4-3.68-4.56 Slightly Not soft and intact
3-2.79-3.67 Moderately Not soft and intact
2-1.90-2.78 Very much Not Soft and intact
1-1.00-1.89 Extremely Not soft and intact
“Very much soft and intact” followed by treatment C with
the overall mean of 7.85 that has a qualitative description
of “very much soft and intact” followed by treatment A with
the overall mean score of 7.45 that has a qualitative
description of “moderately soft and intact” and followed by
the control with the lowest mean score of 5.65 that has a
qualitative description of “slightly soft and intact”
Table 5. General Acceptability of Saba Banana as flour in

Cookies in term of appearance
Table 5. The significance of treatment A,B and C to the
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following sensory quality of food.
APPEARANCE SIG.
A .987
B .927
C .259
Table 5.0 Show the significant difference of the three
treatments. The treatment A and B has no significant
difference since it has the value of .987 (A) AND .927 (C)
which is higher than .5, whereas Treatment C shows
significant difference in terms of Appearance
Table 6. The significance of treatment A, B and C to the

AROMA SIG.
A O.097
B .431
C .339
Table 6.0 Show the significant difference of the three
treatments. The treatment A, B and C has significant
difference in terms of Aroma since it has the value of 0.097
(A), .431 (B) and .339 (C) which is below 0.5.

SENIOR HIGH SCHOOL
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Table 7.0 The significance of treatment A,B and C to the
TASTE SIG.
A .637
B .144
C .432
TABLE 7.0 Show the significant difference of the three
treatments. The treatment B and C has a significant
difference since it has the value of .144 (B) and .432 (C)
which is below 0.5, whereas Treatment A shows no
significant difference in term of taste.
Table 8. The significance of treatment A,B and C to the

TEXTURE SIG.
A 0.28
B .232
C .664
TABLE 8.0 Show the significant difference of the three
treatments. The treatment A and B has a significant
difference since it has the value of 0.28 (A) and .232 (B)
which is below .5, whereas treatment C shows no significant
difference in term of texture.

SENIOR HIGH SCHOOL
39
“Very much soft and intact” followed by treatment C with
the overall mean of 7.85 that has a qualitative description
of “very much soft and intact” followed by treatment A with
the overall mean score of 7.45 that has a qualitative
description of “moderately soft and intact” and followed by
the control with the lowest mean score of 5.65 that has a
qualitative description of “slightly soft and intact”
Chapter 5
Summary, Conclusions and Recommendations
Chapter 5 consists of three parts, (1) Summary of the
Problems, Methods and Findings; (2) Conclusions; and (3)
Recommendations appropriate for proposed actions.
Part One, Summary of the Problems, Methods and
Findings, gives the summary, methods used, and findings of
the study.
SENIOR HIGH SCHOOL
40
Part Two, Conclusions, presents the generalizations
obtained from the results and findings of the study.
Part Three, Recommendations, present possible areas for
future investigation and application of findings to target
group.
Summary of the Problems, Methods and Findings
Summary
This study was conducted to find out the Acceptability
of Saba Banana (Musa Acuminata) as a flour in making cookies
of David Moises Memorial High School during the first
quarter S.Y 2022-2023. It also aimed to determine if there
were significant difference among the three (3) treatments
with three replications. These treatments were A (1 cup + 2
Tbsp. of Saba Banana Flour) ; B ( 1 cup of Saba Banana
Flour); C (1/3 cup of Saba Banana Flour). A score and was
used to gather the date from thirty (30) evaluators composed
by teachers of David Moises Memorial High School. The
statistical tools used to analyze and interpret the data
were the mean and ANOVA. The study found out that in terms
of general Acceptability of Saba Banana flour as a main
ingredients in Cookies.
SENIOR HIGH SCHOOL
41
The survey questionnaire was used to gather significant
data.
A descriptive type of research was used in this study.
Data were tabulated and analyzed using statistical tools
such as frequency count, mean, and percentage.
Conclusions
Based on the findings of the study, the researchers
concluded the following are gathered:
1. Data revealed that among the three (3) treatments which
are A, B, C and the control, respondents of David Moises
Memorial High School more in favor of treatment B in terms
of appearance, aroma, taste, texture and its general
acceptability which means they liked it very much. Data
further revealed that treatment C was secondly at the list
since they all get the results below 0.05, whereas the
treatment A was thirdly since it shows results above 0.05
and followed by the control that has a least result of
therefore data shows that the respondents of David Moises
Memorial High School liked very much was the treatment B.

SENIOR HIGH SCHOOL
42
2.There is a significant difference in treatment A and C
based on Appearance where as treatment B has significant
different in with the P-Value of (Treatment A) .987
(Treatment B) .927 (Treatment c) 0.259.
3.There is a significant difference in treatment A, B, and C
based on Aroma with the p value of (Treatment A) 0.098,
(Treatment B) 0.431 and (Treatment C) .339.
4.There is a significant difference in treatment B and C
based on Taste where as treatment A has no significant
different with the p value of (Treatment A) .637, (Treatment
B) .144, and (Treatment C) .432.
5.There is a significant difference in treatment A and B
based on Texture where as treatment C has no significant
different with the p value of (Treatment A) 0.28, (Treatment
B) .232 and (Treatment C) .664.
Recommendations
Based on the summary and conclusions of this study, the
researchers would like to recommend the following:
1. Since we are using saba banana flour researchers
must know the shelf life since it is considered as a main
ingredient to cookies.
SENIOR HIGH SCHOOL
43
2. Next researchers will be strict in terms of amount
of ingredients.
3. Next researchers must add more flavors to enhanced
the taste of the products.
4. The researchers recommended for more improvement in
techniques of making cookies.
References
Awolu, O.O.: Omoba, O.: Olawoye, O.: Dario, M. 2016.
Optimization of production and quality evaluation of
maize-based snack supplemented with soybean and tiger-nut
(Cyperus esculenta) flour. Food Science & Nutritions
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Lizardo, R.C.M., Dixon, E.I and Mejico, M.I.F.
International Food Research Journal 22(1): 190-195
(2015).
Health Tips and Natural Healings Benefits (2012). SABA or
Cardava Banana, Philippines fruit.pp.1-3. Retrieved from
http://www.alagad.com.ph/human-development-and-social-
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44
services/98-philippine-agri-products-and-benefits/623-
saba-or-cardava-banana-philippine-fruit.pdf
DOLAIRAS-LARANO AD, GARCIA RN. SANDO-VAL CMC, LALUSINAL,
GUECOLS, HUELGAS VC, TECSON-MENDOZA EMT.2018.DNA Fingers-
printing and Genetic Diversity Analysis of Philippine
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Crop Science 43(2):1-11.
Hongpattarakere, T., Uraipan., S. (2014). Bifidogenic
characteristics and protective effects of saba starch on
survival of Lactobacillus plantarum CIF17AN2 during
vacuum-drying and storage .Carbohydrate Polymers 117, pp.
255-261. Retrieved from DOI:
10.1016/j.carbpol.2014.09.065 Bifidogenic
characteristics and protective effect of saba starch on
survival of Lactobacillus plantarum CIF17AN2 during
vacuum -drying and storage-ResearchGate. Available from:
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Bifidogenic_characteristics_and_protective_effect_of_saba
_starch_on_survival_of_Lactobacillus_plantarum_CIF17AN2_d
uring_vacuum_drying_and_storage [accessed Mar 24, 2015].
Jiang, H. et al., Digestibility and changes to structural

SENIOR HIGH SCHOOL
45
characteristics of green banana starch during in vitro
digestion. Food Hydrocoll.49,192-199
https://doi.org/10.1016/J. FOODHYD.2015.03.023(2015).
LAMO K, BHAT D, KOUR K, SOLANKI S. 2017. Mutation Studies in
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Microbiology and Applied Sciences 6:3620_3633.
Lim, T.K.Musa Acuminata x balbisiana (ABB ‘Saba’. In Edible
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https://doi.org/10.1007/978-94-007-2534_70
(Springer,2012).
Mohiuddin* A.K.M., Saha M.K., Md. Hossain S. & Feroushi A.
(2013). Usefulness of Banana (Musa paradisiacal) Wastes
in Manufacturing of Bio-products: A Review. Retrieved
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le/19870/13734 Preethi, P & Balakrishna Murphy, G.
(2013). Physical and Chemical Properties of Banana Fibre
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Tamilnadu
Murugkar DA. Effect of sprouting of soybean on the chemical
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Pereira, A., Maraschin, M. (2014). Banana (Musa app) from
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Lecture at the International Conference on Banana 2020;
22-25 Feb 2020; Tiruchirappalli, India. 15p.

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DAVID MOISES MEMORIAL HIGH SCHOOL

SENIOR HIGH SCHOOL

Background of the Study

Banana and plantain offer larger scope in the

preparation of designer foods with enriched functional

constituents. The study was targeted to investigate the

functional and structural differences between different

genome groups of bananas and its influence on fictional

characteristics and chemical constituents (Kumar, et al.

Banana peel as a row material is said to be a good

source of potassium and fiber containing more soluble and

insoluble fiber than its flesh. The intake of dietary fiber

and reduce and prevent certain diseases, prove digestion and

bowel movement, and reduce movement, and reduce blood

cholesterol levels. It is also known to promote wound

healing mainly from burns and to help overcome or prevent

substantial number of illness such as depression (Pereira,

It also contains high amounts of resistant starch up to

68.1%, higher than other tropical banana cultivars, and

diarrhea (Hongpattarakere et al., 2014).

There are difference species of bananas cultivated apart the

hundreds of fully domesticated banana varieties around the

world. In the Philippines, Saba or the Cardaba is one of the

local banana species. It has the highest content of

nutrients because it has the deepest roots among other

banana plants, allowing it to absorb more nutrients from the

soil (Health Tips and Natural Healing Benefits, 2016).

The shelf life of banana is very much dependent on the

preparation method, packaging method, and storage

temperature (Othman, et al., 2021).

Saba banana, a popular fruit crop grown in Southeast Asia,

is an economical source of a variety of beneficial agents.

This study will examine the variations in total phenolic,

flavonoid, and antioxidant activities of Saba banana

(Reginio, et al., 2020).

Cookies are widely consumed and generally, they are

rich in carbohydrates, fats and calories, but low ion fiber,

vitamins and minerals. Currently, fortification of cookies

quality (Awolu, et al., 2016).

With consumers increasing interest in living a healthy life,

many researchers have studied health-promoting cookies by

using components with functional properties to replace wheat

flour (Park et al. 2015).

Cookies to a baked product generally containing three

major ingredients, flour, sugar and fat. These are mixed

with other minor ingredients to form dough. Due to its

appreciated basic rheological characteristics, wheat is

principally used in bakery products. Wheat flour is the

basic structural component of most batter and dough

products. It is able to perform these textural functions

because of gluten content, which allows expansion of airs

cells and provide rigidly after baking. However, wheat

protein is deficient in some indispensable essential amino

acids and it has lower protein in comparison with oilseeds

and pulses (Murugkar, 2014).

As to the researchers’ observation, wheat flour is

gradually becoming more expensive. “The prices of flour in

world market continue to increase due to the war in

Ukraine”, the Philippine Association of Flour Millers