BANANA, POTATO, CINNAMON, AND PEANUT (BPCP) CAN BE RESEMBLED,

EMULATED, AND TEXTURED AS NEW INGREDIENTS FOR PROCESSED BREAD,

AN IMPACT TO SELECTED STUDENTS OF GRADE 8 AND GRADE 9 AT BATAAN
MONTESSORI SCHOOL S.Y. 2023-2024

A Research Proposal to the

Faculty of Bataan Montessori School

In Partial Fulfillment of the Curriculum

Requirement in Research 9

By:

ERASMUS N. GUEVARA
9-SATURN
 ABSTRACT

According to history, the earliest bread was made in or around 8000 BC in the Middle East,

specifically Egypt. The quern was the first known grinding tool. Grain was crushed and the

bakers produced what we now commonly recognize in its closest form as chapatis (India) or

tortillas (Mexico). Throughout the world, in the following centuries, countries developed their

own versions of bread. Some leavened, others not. Romans invented water-milling around 450

BC and as such, they took bread to what was subsequently regarded as an art form. Interestingly,

the richer Romans considered whiter bread as higher quality and more suited to the educated and

wealthy. In British medieval times, bread baking became quite the status symbol. The upper

classes preferred fine, white loaves, while those of poorer status were left with the rye, bran and

coarser breads. By 600 BC the Persians had invented a windmill system for milling grains, and

Mexicans made the first stone-ground corn tortillas around 100 BC.

Health-conscious people eat healthy food such as bread, and making their bodies grow

healthier for the benefit of being fit. A substitute of wheat in bread will make healthier options to

growing community of health-conscious people. Having a recipe that to replaces wheat for

healthier options can give more health benefits if you were to just buy bread in a store.

The study focuses on the creation and effectiveness of a bananas, potatoes, bell peppers and

peanuts that can resemble, emulate, texture as processed bread. This study is conducted at Bataan

Montessori School Inc. among Grade 8 and 9 students.

This research uses descriptive research design to gather the necessary data. The researchers

distributed the researcher-made questionnaire in face-to-face manner among the respondents.

 THE PROBLEM AND ITS BACKGROUND

Introduction

Bread as a staple food has been predominantly prepared from refined wheat flour. The world’s

demand for food is rising with increased bread consumption in developing countries where

climate conditions are unsuitable for wheat cultivation. This reliance on wheat increases the

vulnerability to wheat supply shocks caused by force majeure or man-made events. The

contribution to the sustainability of food systems by partially replacing wheat flour with various

types of plant ingredients in bread making, also known as composite bread. The sustainable

sources of non-wheat flours, their example use in bread making and potential health and

nutritional benefits are summarized. (Wang & Jian, 2022)

Wheat is grown in many parts of the world. However, flour made from `hard` wheats

such as those produced in North America is higher in protein/gluten. Hard and soft wheats in

milling terms are equivalent to strong and weak flours in baking. Wheat flour is the key

ingredient in most breads. Flour quality is particularly important in breadmaking as the quality of

the flour will have a significant impact on the finished product. When flour is moistened and

stirred, beaten or kneaded, gluten develops to give dough “stretch”. The elastic framework of

gluten holds the gas produced by the fermentation action of yeast. In a year of good harvest, a

bread grist may consist of 80% or more of home-grown wheat. This trend is likely to continue

with advances in wheat breeding and technology. However, home grown wheat is not always

strong enough to be used in all varieties of bread and baked products and there is no likelihood at

the moment of this country being able to do without some imported wheat for breadmaking.

Currently about 800,000 – 1,000,000 tons of wheat are imported for breadmaking, mostly from

North America. Sponge and Dough Process is a two-step bread making process; in the first step a
sponge is made and allowed to ferment for a period of time, and in the second step the sponge is

added to the rest of the ingredients to produce the final dough. (Federation of Bakers, 2017)

Wheat is a high-yielding crop that is easy to store and is very adaptable to different climates.

From the most primitive form of wheat to the species currently grown, these and other desirable

characteristics have been selected and developed by human societies since ancient times. Its

domestication is thought to have occurred in the Fertile Crescent about 10,000 years ago and has

spread to all parts of the world through the first farmers, adapting the domesticated populations

to different environments. Wheat is able to grow in temperate, Mediterranean, and subtropical

regions of the two hemispheres, mainly due to its enormous genetic diversity. For example, there

are more than 25,000 varieties of Triticum aestivum L. adapted to different temperate

environments. Wheat can be classified according to when it is sown. Winter wheat is sown in

autumn because the seedlings need a period during the vegetative phase when temperatures are

between 0 and 5 °C. About 80% of the world’s wheat is winter wheat. Spring wheat is planted in

spring and harvested in late summer or fall in South Asian countries or North Africa. The most

important varieties of modern wheat are tetraploid durum wheat (Triticum durum) and hexaploid

bread wheat (Triticum aestivum L.), which have different attributes in terms of genomic

composition, grain composition, and end use. The progressive domestication of these wheat

species led to the restructuring of the rachis and glumes, converting the brittle ears of wild

species into non-brittle and bare grain ears in cultivated species. These morphological effects of

domestication facilitated the cropping of wheat, leading to an exponential increase in its

economic importance. (Sousa et. al, 2021)

The common potato had been cultivated in the Peruvian and Bolivian Altiplano from as far

back as 8000 BC, and went on to become the staple food of the region throughout the period of

the Inca Empire. By way of Spanish explorers returning from the Andes, it was introduced to

Europe around the middle of the 16th century. In fact, the first explicit reference to the potato
within European literature is credited to the Spanish conquistador Pedro Cieza de León, whose

chronicles of Peru, Crónicas del Perú, were first published in 1553; yet by 1567 potatoes had

arrived in Antwerp, and by the beginning of the 1570s they were being eaten regularly in Spain

and beyond. The earliest extant European recipe for potatoes comes from a German cookbook,

entitled Ein new Kochbuch. (Laws, 2020)

Gluten is the name for proteins found in wheat, barley, and rye. Gluten is also added to foods

as a thickening agent or to provide texture and flavor. Gluten has a stretchy quality to it and is the

ingredient that gives bread and baked goods their chewy texture. Eating whole grains like wheat,

barley, and rye is linked to a lower risk of heart disease, stroke, and diabetes. However, gluten

can cause health concerns for some. Some people experience adverse reactions and health risks

when eating foods containing gluten. The peptides found in gluten are resistant to stomach acids,

which can make it hard for some people to digest. These peptides can cause various symptoms

from mild indigestion to more serious health conditions. Gastrointestinal discomfort or allergy

symptoms can develop as a result of eating gluten. Many people have developed celiac disease.

Celiac disease is an autoimmune disorder where the immune system seeks gluten as a toxic

invader and attacks it, resulting in intestinal damage. People with celiac disease are at risk for

developing more severe disorders due to malabsorption of vitamins and minerals. (WebMD,

2022)

Bread, which is often prepared from a dough made of flour and water, comes in different

varieties, but the most of them, particularly white bread, are refined grains with a high glycemic

index and low on nutritional value. It, in fact, falls into the high-carb food category. Potatoes are

high in carb content and fiber which make them a good choice to keep your gut health and

weight in check. In fact, adding them in your breakfast will provide you complex carbs which are

good for those following an intense cardio workout regime. (Gupta, 2022)
 Cinnamon (Cinnamomum burmanii) is one of the crops that are cheap and easy to obtain.

Cinnamon contains protein, carbohydrates, vitamins (A, C, K, B3), and minerals such as

calcium, iron, magnesium, manganese, phosphorus, sodium, zinc and choline. Research has

shown that administration of 1 g of cinnamon powder for 12 weeks reduces fasting blood sugar

and glycosylated hemoglobin in patients with uncontrolled type 2 diabetes mellitus, thereby

demonstrating the beneficial effects of cinnamon as an anti-diabetic and antioxidant (Widyasari,

2023)

Ripe bananas are not only softer, and therefore easier to mash and blend into a batter, but they

are also sweeter, which is why baking recipes specifically call for ripe bananas in ingredient lists.

As the bananas ripen, the fruit converts starches to sugars, which makes them not only sweeter

but more flavorful. As with most produce, there comes a point of no return. If the bananas have

any visible signs of mold, throw them out. If they smell off, that's another good indicator that

they are no longer okay to use. (Al-Hatlani, 2022)

Peanut (Arachis hypogaea) has long been consumed as a human food because it is rich in oil

and vitamins, as well as protein. (Schönlechner et. al, 2020)

Statement of the Problem

The main problem of the study is: How effective and impact in the use of Banana, Potato,

Cinnamon, and Peanut (BPCP) be resembled, emulated, and textured as new ingredients for

processed bread in high school among grade 8 and grade 9 students of Bataan Montessori

School, S.Y. 2023-2024?

Specifically, the study seeks answers to the following questions:

1. How may the role of the product (BPCP) in students be described?

2. What is the student’s profile be described in terms of;

 2.1. age and

2.2. gender and

2.3. availability of (BPCP) ingredients at market store?

3. How may student’s preparedness, perception and attitude towards (BPCP) be described?

4. How may availability, efficiency, and adequacy of new ingredients in market stores be

described?

5. How may baker’s knowledge and skills in using new ingredients be described?

6. How may sample’s knowledges and skills in making this study of processed bread

described?

7. What is the impact of (BPCP) ingredients in the improvement of bread-making?

8. How may the (BPCP) as new ingredients for be described in terms of:

a. nutritional contents;

b. durability;

c. availability of potatoes, bananas, cinnamon, and peanuts in a market stores;

d. taste and texture?

9. What is the impact of (BPCP) ingredients as new processed bread-making in the

improvement of body nutrition?

10. How effective is (BPCP) ingredients as new processed of bread-making as a wheat

supplementary?

11. Is there any significant relationship between (BPCP) ingredients as new processed of

bread-making in food wheat alternative- nutrients contents, durability, availability and

taste and textures to the students and teachers?

12. Is there any significant difference between the result of (BPCP) ingredients as new

processed of bread-making?
13. Is there any difference in (BPCP)ingredients as new processed of bread-making and

traditional bread-making method?

14. Which among the variables, taken singly or in combination greatly affect the effective

ness of (BPCP)ingredients as new processed of bread-making?

Significance of the Study

Informational and data elicited can be use by various interest groups in the education and

barangay sector specifically in the area of science, technology and health. The result of this

study will hopefully give better insights to all the people in academe:

For the Administrative Council. The result of the study will serve as a key for a

healthier bread as a substitute for traditional bread with much healthier benefits. Moreover,

this will be essential data for schools and bakers to develop strategies of cheaper and healthy

food to sell to customers that may create interest in developing a balanced diet for them and

increase interest in developing new recipes for other processed food.

For the Academic Council. The results will give clear view of the basis of students’ and

teachers’ performance in Educational Curriculum particular in the field of Vocational

Subjects like Technology Livelihood and Education (T.L.E.) and Research. It will also help

them to formulate plans relevant to the skills and knowledge of students. Thus, this will lead

them to make action in modifying in the Education Curriculum in response to the needs and

interests of the learners.

For the Curriculum Planners. It will give them insights that Livelihood Instruction in a

course or program should not be isolated in the subjects, but should be embedded in lesson

plans and integrated to subject areas.

 For Food and Drug Administration. The result of the study will enable the FDA to

determine the effectiveness of the study and its recipe of bread to selected residents, in one

way or another will contribute towards better learning and instruction.

For Parents. The proposed study will encourage the parents to monitor and check their

children to ensure a great performance of health of them in the school.

For Students. This study will serve as a reference in researching health-related studies.

For the T.L.E. Teachers. The results of the study will serve as a key for an effective

implementation of Livelihood Education. The findings of the study will serve as essential

data for T.L.E. teachers to develop strategies that may enhance the interest of the students

towards T.L.E. Subjects using new ingredients for new product of bread making. It prescribes

individual paths for students permitting them to focus attention to students requiring it. The

results will also help teachers to determine factors that contribute to the development of the

students. With this, teachers think or provide new strategies, approach and methods of

teaching. Teachers will also know the lessons that are easily understand by the students using

this bread-making instruction.

For Future Researchers. The study will have information that would be relevant to the

future researchers who would pursue a study similar to this.

Scope and Delimitation

The population of the study involves 225 grade 8 and grade 9 students. The study

considers Bataan Montessori School as research locale of the investigation since it is

regarded as one of the bases performing school in Science and Technology in the division of

Bataan. The study focuses on the effectiveness and impact in the use of Banana, Potato,

Cinnamon, and Peanut (BPCP) be resembled, emulated, and textured as new ingredients for
processed bread in high school among grade 8 and grade 9 students of Bataan Montessori

School, S.Y. 2023-2024 in relation to some variables.

The study uses a descriptive research design for questionnaires using Slovin’s formula to

get the number of samples. Coming up with distribution, since the population of the study

composes 9 sections each grade 8 and grade 9, the researcher uses stratified random sampling

and fishbowl method to get the qualified respondents to get the questionnaire.

The data are gathered from the results of different references from the website regarding

the traditional and new making of bread five years ago, summary and graphs from 2017-2022

using the percentage and the mean grades for the past five years.
 NOTES IN CHAPTER I

The Origin of Bread. http://lyonbakery.com/the-origin-of-bread (2017).

Sustainable plant-based ingredients as wheat flour substitutes in bread making.

https://pubmed.ncbi.nlm.nih.gov/36307422 (Wang & Jian, 2022).

How Bread is Made. https://www.fob.uk.com/wp-content/uploads/2017/01/FS-7-How-bread-

is-made.pdf (Federation of Bread, 2017).

The 10,000-Year Success Story of Wheat!.

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8467621/ (Sausa et. al, 2021).
A Cultural History of the Potato as Earth Apple. https://culturedarm.com/cultural-history-
potato-earth-apple/ (Laws, 2020).

Foods High in Gluten. https://www.webmd.com/diet/foods-high-in-gluten (WebMD, 2022).

7 fruits and veggies you can have instead of bread for your breakfast.
https://www.healthshots.com/healthy-eating/nutrition/replace-bread-with-these-7-vegetables-
and-fruits-for-breakfast (Gupta, 2022).

Cinnamon Java Roll Modification as Alternative Sweet Snack for Diabetes Mellitus
Patients. https://iopscience.iop.org/article/10.1088/1755-1315/1187/1/012005/pdf (Widyasari,
2023).

Can Bananas Ever Be Too Brown For Baking?. https://news.yahoo.com/bananas-ever-too-

brown-baking 232359992.html?
guccounter=1&guce_referrer=aHR0cHM6Ly93d3cuZ29vZ2xlLmNvbS8&guce_referrer_sig=A
QAAAFmpWwFeODYp3pJ_AV8n1nYGPXdP2bI9Kb2yFh8WIzhA4QRT5YP1L1CYp2rxO7qX
NOrDvnYimDlvBUWyHvpgPSUheRkKVMrE6YKpHHRklq790n6NkOE2bE69lxEZO-
HmqNTwok0qoutVTSUBYJjAZF9nOFCTVyPObhrA0B5VGXti (Al-Hatlani, 2022).

Properties of Peanut (KAC431) Protein Hydrolysates and Their Impact on the Quality of
Gluten-Free Rice Bread. https://pubmed.ncbi.nlm.nih.gov/32708774/ (Schönlechner et. al,
2020).