Calcium content identification/analysis of alugbati (Basella alba) pasta / Mark Lawrence B. Edullantes [and three others].
Material type:
TextPublisher: Rosario, Cavite : Cavite State University-CCAT Campus, 2012Description: xi, 27 leaves : illustrations ; 28 cmSubject(s): Calcium content | Alugbati pasta | Descriptive research | Nutritional analysis | Nutrient content | Plant-based nutrition | Experimental researchLOC classification: UM TX 392 | C35 2012Summary: MARK LAWRENCE B. EDULLANTES, JOHN RIAN C. RADAN, MARICOR Y. MERCADO, and GIZZELE L. TABILISMA, A Research Study Submitted to the Faculty of the Science Education Laboratory High School Department of the Cavite State University Rosario, Cavite. March 2012. Adviser Glen Lino G. Guañezo
A study using the Descriptive Method of Research was conducted to determine the amount of calcium present in Alugbati pasta and the significant difference in terms of calcium content among treatments. The data collected were analyzed and interpreted using descriptive type of research with four treatments such as: TO- Standard pasta, T1- dough + 10 grams of powdered Alugbati leaves, T2- dough + 20 grams of powdered Alugbati leaves and T3- dough + 30 grams of powdered Alugbati leaves
The result of the study revealed that T3 contained the highest amount of calcium of 424.00 milligrams (mg) which is about 32.62 percent of daily calcium needs of ages twelve (12) to eighteen (18), it was recommended that the three (3) samples of Alugbati Pasta be endorsed to different food processors in the country and using it in Lomi making, a popular Chinese food. Further study should be undertaken to plan for the packaging and determine the shelf life of the product and coordinate with the government for a community based program with the government as an Income Generating Program (IGP) for the unemployed.
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Cavite State University - CCAT Campus | Thesis/Manuscript/Dissertation | TH | UM TX 392 C35 2012 (Browse shelf) | 1 | Available | T00065 |
Research Study (LSHS) -- Cavite State University-CCAT Campus, 2012.
Includes bibliographical references and appendices.
MARK LAWRENCE B. EDULLANTES, JOHN RIAN C. RADAN, MARICOR Y. MERCADO, and GIZZELE L. TABILISMA, A Research Study Submitted to the Faculty of the Science Education Laboratory High School Department of the Cavite State University Rosario, Cavite. March 2012. Adviser Glen Lino G. Guañezo
A study using the Descriptive Method of Research was conducted to determine the amount of calcium present in Alugbati pasta and the significant difference in terms of calcium content among treatments. The data collected were analyzed and interpreted using descriptive type of research with four treatments such as: TO- Standard pasta, T1- dough + 10 grams of powdered Alugbati leaves, T2- dough + 20 grams of powdered Alugbati leaves and T3- dough + 30 grams of powdered Alugbati leaves
The result of the study revealed that T3 contained the highest amount of calcium of 424.00 milligrams (mg) which is about 32.62 percent of daily calcium needs of ages twelve (12) to eighteen (18), it was recommended that the three (3) samples of Alugbati Pasta be endorsed to different food processors in the country and using it in Lomi making, a popular Chinese food. Further study should be undertaken to plan for the packaging and determine the shelf life of the product and coordinate with the government for a community based program with the government as an Income Generating Program (IGP) for the unemployed.
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