-CHAPTER I

INTRODUCTION

This chapter contains the design brief, situation analysis, objective of the study,

significance of the study as well as the scope and delimitation of the study.

DESIGN BRIEF

The snacks became popular to the people especially to those who are food lover who

really like eating crunchy refection. Then chicharon are one of the most enjoyable

food while watching T.V., doing homework, playing mobile g a m e s a n d e t c .

T h e c h i p s h a v e a l o t o f v a r i e t i e s f o r t h e s a t i s f a c t i o n o f different people.

This study aimed to identify what is more acceptable in the baked kalabasa

seeds chicharon in terms of the variable that we have use. To measure the

difference between this two or what is more appropriate alternative in the regular

chips. Then to help the future researchers of this study to make it wider and

useful.

Filipinos are certified food lovers; it is in their nature of trying foods that are not usual to

their eyes and give it a try to satisfy the cravings. They have always considered eating

as a pleasure. Filipinos love to eat snacks at mid-morning including Merienda in the

afternoon. Because of many options on what food to eat they sometimes do not care
about the effect of eating variety of foods. That might have an effect in their health. And

that is why the proponents decided to offer in the market a new kind of chicharon which

is mushroom chicharon.

For a buyer to patronize a certain product, the product that is being endorsed by the

sellers, it should be meeting the needs and wants of the customers. Affordability,

innovatively, availability and quality are factors affecting ones basis in choosing

what best product is for the buyers. If these factors are then manifesting

the product it would probably make a breakthrough from the other existing products. Th

e buyers will be benefiting from its quality on the other hand the producers

will be motivated to produce more healthy and unique products.

Crunchy, crispy, tasty and delicious these are some of the words describing a well-loved

snack food – “Chicharon”. It usually enjoyed as food paired with beer known as

“pulutan”. Filipinos love to dip chicharon in condiments such as spiced vinegar. When it

comes to snacks, it is getting harder and harder to find a delicious yet healthy option.

If you’re looking to jumpstart a healthier chicharon habit, Mushroom chicharon is a

healthy chicharon option.

SITUATION ANALYSIS

Chicharon is usually seen as an unhealthy food because of its high fat content but did

you know that if you look at the kind of fat that’s in chicharon, you will find that a good

proportion is actually mono-unsaturated the same healthy kind of fat found in olive oil,

avocado and others. This Chicharon of ours can give our customer a surpassing taste
that they do not ever experience as others offered. Just like our chicharon it has as high

as 40% of this heart healthy fat.

Since chicharon has been frequent this day in different research studies. This will

change the view of the chicharon lover and to those p e o p l e w h o l o v e

eating chicharon. This study will contribute a lot in the

manufacturing industry of snacks that it could be the one new of variety of

chicharon that will be or might be release in public.

T h e b u s i n e s s p r o d u c t , s q u a sh s e e d c h i ch a r o n , i s a n e w ki n d o f

c h i ch a r o n si n c e t h i s chicharon’s main ingredient is squash seeds. This

product was offered by the re se a rch e rs a s an a l te rna ti ve fo r po rk

ch i ch a ro n b e ca u se th i s p rod u ct ha s le ss cholesterol than pork chicharon.

OBJECTIVE OF THE SUDY

The goal of this study is to achieve the following:

1. Produce the best tasting squash seeds chicharon in Mati City.

2. Make chicharon from squash seeds.

3. Ascertain the acceptability of cucumber peel in making chips in terms of:

 Appearance

 Taste

 Color
  Texture

 General acceptability

SIGNIFICANCE OF THE STUDY

Consumers: This study will introduce a new way of enjoying healthy and nutritious

squash seeds chicharon in Mati City.

Community: This will contribute to the communal fund and will help uplift the way of

living of the people in the community for the employment it will offer.

Local Government: This will serve as a destination for municipality’s promotion. This

will also help to provide a new idea and a new source of income in the city.

Future researchers: This may serve as a valuable reference and basis to the students

and other researchers conducting related studies.

SCOPE AND DELIMITATION

The focus of this study is to show. “The Acceptability of Squash seeds as one of

the Main Ingredient in Making Chicharon.” This research study is limited or focuses only

on the people of City of Mati. The results of this study may also be a basis for other

similar study.
CONCEPTUAL FRAMEWORK

This chapter presents the analysis of the problem, review of related literature, process

and production, theoretical framework, conceptual model, and the operational definition

of the technical terms.

ANALYSIS OF THE PROBLEM

Undoubtedly, any business begins with consideration of those costs which its

implementation will require. In the case of entrepreneurial activities related to the

cultivation of vegetables, there may be different options. When compiling a business

plan for growing squash, one must take into the preference of consumers to eat

squash seeds chicharon since pork chicharon are most known chips in the area. The

increasing prices also of squash and oil must be considered for production.

REVIEW OF RELATED LITERATURE

Squash seed chicharon are a healthy snack alternative to regular chips and they pack a

ton of flavor. These easy baked veggie chips are a crispy side dish or great for late

night snacking. Make a perfect healthy snack food so adjust the recipe accordingly

to make however much you want. I only had one squash on hand so that’s what I

made. The main difference between a zucchini and a squash is the color. Zucchini is

green, squash is yellow. Also, zucchini is usually straight and squash usually is

larger at the bottom then tapers off. They taste the same and you can use either
interchangeably in this recipe.persnicketyplates.com ( 2016 )

Squash has many usage and potential to be used in our everyday life. When it comes to

culinary applications, squash is extremely versatile and is commonly used as an

element of salads when fresh. They can be cooked as baked vegetables with meat,

flattened into patties, fried, or included as a base flavor for soups. Seeds can be eaten

directly, ground into paste, or (particularly for pumpkins) pressed for vegetable oil. The

shoots, leaves, and tendrils can be eaten as greens. (Herbst 2001) Apart from its

culinary uses, some varieties of squash are used for cleansing purposes. Some contain

saponins, which can be used as a soap, shampoo, and bleach. As folk remedies, the

Native Americans have used pumpkin to treat intestinal worms and urinary ailments for

many years. In China, it has been used in their traditional medicine for the treatment of

schistosomiasis, and expulsion of tape worms. The folk healers in Mexico use a variety

of squash to lower blood sugar level. (Abba, 2017).

Vegetable market continuously generates novel products by following thetrends of

consumers whose preferences are increasing towards ready-to-use foods.

Among these, fresh cut fruits and vegetables are at the top of the list and are

stimulating a great effort of research in this area. In fact, their market has

grown rapidly in recent years as a result of the changes in consumer

habits.Therefore, there is a real need to find new methods for preservation of

processed food products able to achieve widespread acceptance by the

industry. Food appearance remains the most required attribute, strongly

affecting consumer decision to buy it or not. In addition, food texture is also a

changes being very tightly linked markers of food deterioration.

Several studies about extending the life of vegetable for a better yield has been

conducted in the market, and one of the is the squash as a raw material with its

yielding contents.Squash fruit provides cheap but nutritious vegetable dish to

the family meal. Squash is the rich source of B-carotene Vitamin A which is

necessary for g o od eye si gh t, cl ea r an d h e al th y ski n a n d h ai r an d fo r

re si sta n ce ag a in st infections. Squash is also a good source if iron. These

minerals can be obtained out of eating vegetables such as squash with delicious taste.

Squashes are the fruit of vines of genus Cucurbita, classified as summer s quash

or winter squash depending on when they are harvested. Summer

squashes (such as zucchini) are harvested small. They are consumed almost

i m m e d i a t e l y a n d re q u i r e l i t t l e o r n o n - c o o ki n g . W i n t e r sq u a s h e s ( s u c h

a s Hubbard, acorn or Cucurbita pepo) are harvested at the end of summer generally

cured to further harden the skin and stored in a cool place for eating

latter.Squash fruit provide cheaper but nutritious vegetable dish to the family

meal.Squash is rich in of Beta-carotene Vitamin A which is good for eyesight for

clears and healthier skin and hair, as well as for body resistance free against

infection.Likewise, squash is also a good source of iron for these minerals are

needed for normal blood circulation.

A lo t o f n u trie n ts fo un d i n su mme r a nd wi n te r. In te rms o f Ca l o ri e s

summer squash has 83 and winter squash has 161. Protein summer squash has4.8g
and winter squash has 5.0g. Fat summer squash has 1.0g and winter

squash has 1.0g. Carbohydrates summer squash has 18.5g and winter squash has

39.9g. Calcium summer squash has 123mg and winter squash has 71mg.

Pumpkin seeds may be tiny, but they are densely packed with useful nutrients

and nutraceuticals such as amino acids, phytosterols, unsaturated fatty acids, phenolic

compounds, tocopherols, cucurbitacins and valuable minerals. All these bioactive

compounds are important to a healthy life and well-being. The purpose of this review is

to merge the evidence-based information on the potential use pumpkin seeds as a

functional food ingredient and associated biological mechanisms, collected from

electronic databases (ScienceDirect, ResearchGate, PubMed, Scopus and Google

Scholar) up to January 2020. Bioactive compounds in pumpkin seeds exhibit promising

activities such as anthelmintic, antidiabetic, antidepressant, antioxidant, antitumor and

cytoprotective. Furthermore, these bioactives carry potential in ameliorating

microbiological infections, hepatic and prostate disorders. As evidenced from literature,

pumpkin seeds show potential to be used as both a traditional and functional food

ingredient provided further animal and clinical investigations are carried out to establish

the respective molecular mechanisms and safety profile.

Benefits of Squash Seeds

If you always throw away the seeds you find in squash, you are missing out on a

number of potential nutritional benefits. Squash seeds are high in calories and rich in a

number of nutrients, including unsaturated fat. You may wish to season squash seeds
to mask the bland flavor, so take into account the nutritional content of toppings when

assessing your diet.

Calories

A 1-ounce serving of roasted squash seeds about 85 seeds provides 126 calories,

which comprises more than 6 percent of the daily suggested intake of 2,000 calories.

The caloric density of squash seeds is beneficial if you are trying to gain weight, as you

need to consume more calories than you expend daily to gain weight. This can be

difficult if you choose high-volume, low-calorie foods, so calorie-dense foods like squash

seeds are a good choice in this case.

Dietary Fat

Squash seeds are high in fat, as each 1-ounce serving contains 5.5 grams of fat.

However, this fat is unsaturated, which, while calorie dense, can be beneficial. The

National Institutes of Health explains that increasing your intake of unsaturated fat and

protein at the expense of carbohydrates may aid in decreasing your risk of heart

disease.

Carbohydrate Content

Squash seeds contain carbohydrates with 15 grams in a 1-ounce serving. Although

carbohydrates do provide your body with energy, restricting your carbohydrate intake

may aid in weight loss. A review of research studies published in the February 2006
issue of the "Archives of Internal Medicine" found that low-carbohydrate diets produced

quicker weight loss than diets higher in carbohydrates.

Protein Content

Squash seeds are rich in protein, providing 5.2 grams in each 1-ounce serving. Your

body uses protein to aid in the growth and development of your body's tissues, so

MedlinePlus suggests consuming 50 to 65 grams of protein daily. One serving of

squash seeds contains 10 percent of that amount.

Local Studies

As for now, there are no available food products in the local market that process squash

seeds into chicharon in City of Mati. Hence, this study is conducted to determine the

acceptability of squash seeds chicharon as well as its nutritional value in order to

improve its quality and make it a viable source for income generation.
Conceptual Model

This shows the IPO model of the researcher’s product from the input and requirements

needed, the process that had undergone to finishing the product and the output

obtained from doing so.

DEFINITION OF TERMS

Squash - Squashes are the fruit of vines of genus Cucurbita, classified as

summers quash or winter squash depending on when they are harvested.

Chicharon - a small piece of pork belly or pig skin that is fried and eaten usually as a

snack.

Acceptability- describes to something that is socially or within realm of what is

appropriate.
Clarity - the clearness of the squash seeds chicharon.

Taste - to try by touch of tongue to perceive the relish or flavor of squash seeds

chicharon by eating.

CHAPTER III

DEVELOPMENT AND EVALUATION OF THE PROJECT

PROCESS AND PROCEDURE

1. Preparing pumpkin seeds: Remove the pumpkin seeds from pumpkin and place in a

colander. Rinse the seeds thoroughly and remove the pulp. Pat the seeds dry with a

paper towel.

2. blend then add 1/2 cup of water

3. After blending add 1/2 All purpose flour, 1tspn. Yeast, 1tspn baking powder 1tspn.

Salt Ang mix well.

4. Mix until the flour makes daugh.

5. Flat the dough using rolling pin thgen cut.

6. Spread out through sunlight in one day

7. Roast pumpkin seeds: Let the seeds roast for about 15-20 minutes tossing half way

in between. The seeds should be golden brown in color.