POTOTAN NATIONAL COMPREHENSIVE HIGH SCHOOL

Pototan, Iloilo
SPECIAL PROGRAM FOR SCIENCE TECHNOLOGY
AND ENGINEERING
ORGANOLEPTIC EVALUATION OF TAM-IS (Dioscorea esculenta), KAMOTE
(Ipomoea batatas), AND CASSAVA (Manihot esculenta Crantz) FLOUR IN
MAKING BREAD

As Proposal Paper Presented

to the Faculty at Junior High School Department

Pototan National Comprehensive High School

In Partial Fulfillment of the Requirements

For the Subject of Research I

Introduction to Research

Quimba, Chris Gem C.

Arańador, Armella Bless R.

Matondo, Rona Grace T.

September 2021
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Pototan, Iloilo
SPECIAL PROGRAM FOR SCIENCE TECHNOLOGY
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CHAPTER I
THE PROBLEM: RATIONALE AND BACKGROUND

This chapter is divided into eight (8) parts: (1) the Background of the Study, (2) the
Conceptual Framework, (3) the Paradigm of the Study, (4) the Statement of the Problem, (5)
the Hypothesis, (6) the Significance of the Study, (7) the Definition of Terms, and (8) the
Scope and Limitations of the Study.

Background of the Study

Tam-is (Dioscorea esculenta) is a type of tuber crop like potato, but unlike its other
relatives, it is a lot less popular than them. It is commonly found in South-east Asian regions
including the Philippines (Stuart Jr., M.D., 2015).

Kamote (Ipomoea batatas) which is commonly referred to as sweet potato, is an

underground tuber. It’s rich in an antioxidant called beta carotene, which is very effective at
raising blood levels of vitamin A, particularly in children. Sweet potatoes are nutritious, high
in fiber, very filling, and delicious. They can be eaten boiled, baked, steamed, or fried. Sweet
potatoes are usually orange but also found in other colors, such as white, red, pink, violet,
yellow, and purple (Bjarnadottir, 2019).

Cassava (Manihot esculenta Crantz) which is also known as manioc, manihot, yucca,
mandioca, sweet potato tree, and tapioca plant is an important food crop in the tropics where
it is grown for its starchy, tuberous roots. It is a shrubby perennial that grows to a height of
6–8 feet. It has smooth erect stems and resembles the cannabis plant in appearance. The
roots, which are the most valuable portions of the plant, grow in clusters of 4 to 8 at the stem
base. Roots are from 1 to 4 inches in diameter and from 8 to 15 inches long, although roots
up to 3 feet long are found. The pure white interior is firmer than potatoes and has a very
high starch content. The roots are covered with a thin reddish-brown fibrous bark that is
removed by scraping and peeling (Stephens, 2018).

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These tubers are found in the locality of Pototan where in it is more commonly eaten
only as snacks, as a light meal, or as a desert. People may not have a full understanding of
the full potentials of these tubers especially in cuisine. In this study, the above-mentioned
root crops will be processed into flour to make bread. Bread is a staple food eaten by many,
especially as a light meal. It is commonly made by mixing flour with milk or water to create a
dough. Then, it is usually mixed with yeast or other leavening agents and then baked. In the
Filipino Panaderia (bakery) there are many types of bread that you can see and try. These
include the Pandesal (from the Spanish pan de sal meaning bread of salt), Ensaymada (also
from Spanish, Mallorcan ensimada), Monay (descendant of the Spanish monja or nun’s bread),
and many more (Veneracion, 2019).

Hence, this study aims develop these root crops by incorporating it as one of the
ingredients of a common food (bread) in hopes of improving its taste and nutritional benefits
since Tam-is, Kamote and Cassava have a lot of notable health benefits. There is also a steady
increase of wheat flour price in the world due to climate change and higher demands which
triggers the search of wheat flour alternatives (Retnowati et al., 2018). Past studies about the
bread-making capacities of these root crops were conducted in other countries. Since Tam-
is, Kamote and Cassava are a staple food among many homes in the country for so many
years, this may bring us to a different conclusion. This new variation of the classic bread will
be tested in order to properly compare the acceptability of the product. By obtaining positive
results, the researchers will be able to create a new product to be available in the market to
have something in the Panaderias which is one that is native to the place and is delighted by
many people.

The researchers chose to conduct this study because Pototan has a lot of farmlands
where these tubers may grow. People living in these places often utilize this crop as plain
household food, so it is very helpful for them to learn and have knowledge about these crops
and make a living with it. The results of the study can help those living in rural communities,
especially in the municipality of Pototan generate an income through locally available sources
like Tam-is, Kamote and Cassava.

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Conceptual Framework

Tam-is (Dioscorea esculenta) also known as Lesser Yam, Potato Yam, Chinese Yam,
Wild Yam, or Tugi, is a slender, slightly hairy, spiny vine, plant with heart-shaped leaves
reaching a height of several meters. It is commonly grown on the subcontinent of India,
southern Vietnam, and South Pacific islands and is known as one of the tastiest yams
(Britannica, n.d.). Its tubers are 15 to 20 centimeters long (smaller tubers than ube or D.
alata) except in the case of some cultivated forms. It has a yellow or white flesh and is usually
spiny. Flowers are green, about 4 millimeters in diameter. Though some varieties can be
poisonous, most of them are edible (Stuart Jr., M.D., 2018).

Additionally, it can decrease blood sugar levels due to the low Glycemic Index (GI), so
even though it has a lightly sweet taste on its own, it can actually decrease blood sugar levels
rather than increasing it, unlike sugar which can in fact make the bread or food sweet, but it
can harm the body. This is good news for people with Diabetes because most bread and
pastry products contain sugar, which may increase their blood sugar levels. It is both healthy
and affordable, as it can be bought at a cheap price or even grown in your backyard (Stuart
Jr., M.D., 2018).

Sweet potato is a perennial plant mainly grown as an annual. The roots are
adventitious, mostly located within the top 25 cm of the soil. Some of the roots produce
elongated starchy tubers that vary largely in shape, color and texture depending on the
variety. The flesh of the tubers can be white, yellow, orange and purple whereas their skin
can be red, purple, brown or white. The stems are creeping slender vines, up to 4 m long.
The leaves are green or purplish, cordate, palmately veined, borne on long petioles. Sweet
potato flowers are white or pale violet, axillary, sympetalous, solitary or in cymes. The fruits
are round, 1-4 seeded pods containing flattened seeds (Ecocrop, 2010; Duke, 1983).

A 2006 study of commonly consumed roots crops in the Philippines (Kamote, Ipomoea
batatas; ubi, purple yam, Dioscorea alata; cassava, Manihot esculenta; taro or gabi, Colocasia
esculenta; carrot, Daucus carota; yacon (Smallanthus sonchifolius) showed them to be rich

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sources of phenolic compounds with antioxidant activity, highest in sweet potato, followed by
taro, potato, purple yam and lowest in the carrot (Stuart Jr., M.D., 2018).

Cassava (Manihot esculenta Crantz) is a woody shrub harvested mainly for its starchy
roots. Majority of cassava cultivation occurs in Africa, where it is gaining popularity due to its
low water requirement, survivability in marginal soils, and flexibility in harvest time. However,
improper processing poses health hazards due to its cyanogenic compounds. Besides, cassava
root's deficiency in protein, vitamins, and minerals leads to malnutrition in the communities
heavily dependent on the crop. Understanding the nutritional properties and potentially toxic
nature of the crop is essential to overcome health risks among the subsistence farmers (Kuete,
2014).

This food plant is also medicinally used to treat hypertension, headache, and other
pains, irritable bowel syndrome and fever. The bitter variety leaves of Manihot esculenta are
also used to treat hypertension, headache, and pain. As Manihot esculenta is a gluten-free,
natural starch, it is use in Western cuisine as a wheat alternative for patients with celiac
disease (Kuete, 2014).

Because of the mentioned properties, of Tam-is, Kamote and Cassava, using them in
making flour in bread making is theoretically healthier than using the traditional flour. Using
these root crops, the researchers have compared the difference in the acceptability of the
bread made in different categories or organoleptic attributes. The different variables used and
tested are as follows; (a.) Bread made using; 5 cups Tam-is flour, 1/2 cup white sugar, 5 tbsp
melted butter, 1 tsp baking powder, 1 1/4 cup warm milk, 7 grams rapid rise yeast, 1 tsp salt,
1 raw egg, (b.) Bread made using; 5 cups Kamote flour, 1/2 cup white sugar, 5 tbsp melted
butter, 1 tsp baking powder, 1 1/4 cup warm milk, 7 grams rapid rise yeast, 1 tsp salt, 1 raw
egg, (c.) Bread made using; 5 cups Cassava flour, 1/2 cup white sugar, 5 tbsp melted butter,
1 tsp baking powder, 1 1/4 cup warm milk, 7 grams rapid rise yeast, 1 tsp salt, 1 raw egg.

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Paradigm of the Study

Independent Variables Dependent Variables

Bread made of: General level of acceptability
• 5 cups Tam-is flour in terms of:
• 1/2 cup white sugar
• 5 tbsp melted butter • Appearance
• 1 tsp baking powder • Aroma
• 1 1/4 cup warm milk
• Flavor
• 7 grams rapid rise yeast
• 1 tsp salt • Texture
• 1 raw egg

Bread made of: The independent variables in this study:

• 5 cups Kamote flour (a.) Bread made using; 5 cups Tam-is flour, 1/2
• 1/2 cup white sugar
cup white sugar, 5 tbsp melted butter, 1 tsp baking
• 5 tbsp melted butter
• 1 tsp baking powder powder, 1 1/4 cup warm milk, 7 grams rapid rise
• 1 1/4 cup warm milk yeast, 1 tsp salt, 1 raw egg, (b.) Bread made
• 7 grams rapid rise yeast
using; 5 cups Kamote flour, 1/2 cup white sugar,
• 1 tsp salt
• 1 raw egg 5 tbsp melted butter, 1 tsp baking powder, 1 1/4
cup warm milk, 7 grams rapid rise yeast, 1 tsp salt,
1 raw egg, (c.) Bread made using; 5 cups Cassava
Bread made of:
flour, 1/2 cup white sugar, 5 tbsp melted butter, 1
• 5 cups Cassava flour
• 1/2 cup white sugar tsp baking powder, 1 1/4 cup warm milk, 7 grams
• 5 tbsp melted butter rapid rise yeast, 1 tsp salt, 1 raw egg. The
• 1 tsp baking powder
dependent variable of this study is the general
• 1 1/4 cup warm milk
• 7 grams rapid rise yeast level of acceptability in terms of; Appearance,
• 1 tsp salt Aroma, Flavor, Texture.
• 1 raw egg

Figure 1.1 Paradigm of the study shows relationship between variables

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Statement of the Problem

This study aims to determine the general level of acceptability of Tam-is (Dioscorea
esculenta) flour when used as an alternative in making bread.
Specifically, it seeks to answer the following questions:

1. What is the general level of acceptability of the bread made with Tam-is (Dioscorea
esculenta) flour in terms of:
a. Appearance?
b. Aroma?
c. Flavor?
d. Texture?
2. What is the general level of acceptability of the bread made with Kamote (Ipomoea
batatas) flour in terms of:
a. Appearance?
b. Aroma?
c. Flavor?
d. Texture?
3. What is the general level of acceptability of the bread made with Cassava (Manihot
esculenta Crantz) flour in terms of:
a. Appearance?
b. Aroma?
c. Flavor?
d. Texture?
4. Is there a significant difference in the general level of acceptability of bread made with
Tam-is, Kamote, and Cassava flour as an alternative in terms of:
a. Appearance?
a. Aroma?
b. Flavor?
c. Texture?

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Hypothesis

There is no significant difference in the general level of acceptability of the bread made
with Tam-is (Dioscorea esculenta), Kamote (Ipomoea batatas), and Cassava (Manihot
esculenta Crantz) flour as an alternative in terms of;

a. Appearance
b. Aroma
c. Flavor
d. Texture

Significance of the Study

The results of this study, will be highly beneficial to these particular groups and the
benefits they will gain are as follows:

Consumers. This study can benefit them by having a new healthier and cheaper
variety of bread to buy in the market.

Farmers. This study can help increase their incomes by helping letting them sell their
crops aside from being a simple source of food.

Agriculturists. This study can benefit agriculturist by getting additional knowledge

about the potential of these root crops in bread making.

Bakery Store Owners. This study can help them in selling a higher variety of breads
and pastries, thus increasing their own profit.

Nutritionists. The new produced healthy bread from this study can help them in
giving people a new variance of food to try in living a healthier lifestyle.

Future Researchers. This study will contribute to the knowledge about the root
crops and their benefits to people’s health.

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Definition of Terms

For clarity and understanding of the study, the following terms were given their
conceptual and operational definitions:

Tam-is. (Dioscorea esculenta also known as Lesser Yam or Tugi,) A perennial,

climbing plant with a tuberous rootstock (Stuart Jr., M.D., 2015).

In this study, Tam-is refers to one of the tubers which will be processed into flour
which is going to be used in making bread to be tested and judged by participants.

Kamote. (Ipomoea batatas also known as Sweet Potato) A tropical vine of the
morning-glory family that is often grown for its edible tuberous root or for its ornamental
variously shaped green to purple leaves and usually white to pinkish funnel-shaped flowers
with pink to purple centers (Merriam Webster, n.d.).

In this study, Kamote refers to one of the tubers which will be processed into flour
which is going to be used in making bread to be tested and judged by participants.

Cassava. (Manihot esculenta also known as Manioc) any of several American plants
(genus Manihot, especially M. esculenta) of the spurge family grown in the tropics for their
edible tuberous roots which yield a nutritious starch (Merriam Webster, n.d.).

In this study, Cassava refers to one of the tubers which will be processed into flour
which is going to be used in making bread to be tested and judged by participants.

Flour. A powder obtained by grinding grain, typically wheat, and used to make bread,
cakes, and pastry (Lexico: Flour, n.d.).

In this study, flour refers to the powder obtained by grinding the dried tuber slices to
be used in making bread.

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Bread. Food made of flour, water, and yeast mixed together and baked (Lexico:
Bread, n.d.).

In this study, the bread is the product produced by this study which utilizes Tam-is,
Kamote and Cassava flour as its main component and various other ingredients including
white sugar, butter, baking powder, milk, yeast, salt, and egg to create the desired product.

Scope and Limitations

This study focuses only in measuring the differences in the general level of
acceptability of Tam-is (Dioscorea esculenta) flour, Kamote (Ipomoea batatas) flour, and
Cassava (Manihot esculenta Crantz) flour in making bread in terms of appearance, taste,
aroma, and texture. These types of crops can be bought throughout the local markets in the
Philippines and the locality, making it more abundant and convenient for the study. Making
this as an alternative to flour can be very beneficial since these root crops are known to be
very healthy foods.

Furthermore, this study only focuses on the procedures and the differences in the
general level of acceptability of Tam-is, Kamote, and Cassava flour and its ingredients in the
making of the bread.

Hence, the study will only be conducted in the Municipality of Pototan, Province of
Iloilo since the town is known to have a lot of Tam-is, Kamote, and Cassava root crops. The
researchers will only gather these root crops, process and convert it into flour to make bread.

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CHAPTER II
REVIEW OF RELATED LITERATURE

This chapter shows a review of related literature and studies, which will be helpful for
the researchers to clearly understand the study. It includes three (3) parts, namely: (1) the
Related Literature, (2) the Related Studies, and (3) the Summary and Implications of the
Study.

Related Literature

Tam-is (Dioscorea esculenta) or Tugi, which translates to ‘sweet’ in the melodic

Hiligaynon language is a variant of a tuber-crop related to the ube, potato, taro, and yam. It
needs minimal processing, unlike the other more bitter yam species (GBIF, n.d.). The lesser
yam is the second most important yam crop among Austronesians. Like D. alata it was
introduced to Madagascar and Comoros by Austronesians, where it spread to the East African
coast. They are also a dominant crop in Near Oceania; However, it did not reach the furthest
islands in Polynesia, being absent in Hawaii and New Zealand (Anderson, et al., 2010).

Dioscorea esculenta also called as a “lesser yam” is widely distributed Southern Asia
and the Pacific. The tubers of D. esculenta were used traditionally in the treatment of various
diseases. Moreover, fiteen steroidal saponins were isolated from its tuber powder, and from
the leaf of Dioscorea esculenta (D. esculenta); four of them belonged to furostanol-type
saponin,eleven as spirostane-type saponins (Salehi, et al., 2019). Traditional uses and most
studies suggest anti-inflammatory, antioxidant, anti-stress, anti-spasmodic, antibacterial
properties. Rich in carbohydrates, a good source of vitamin B, with a nutritional value similar
to Ube (Dioscorea alata). The raw tubers are applied to swellings while the paste is applied
to ulcers, boils, abscesses. Also used in the treatment of menopausal symptoms and other
genital organ disorders. In Indo-China, a decoction of the tubers used for rheumatism and as
a diuretic, while in mainland China, it is mainly used to treat beriberi (Stuart Jr., M.D., 2015).

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Kamote (Ipomoea batatas), also known as sweet potato is broadly developed in
tropical and warm mild environments and is a significant food crop in the southern US, tropical
America and the Caribbean, the hotter islands of the Pacific, Japan, and portions of Russia.
Despite the fact that producers in the US regularly utilize the name "sweet potato" to
recognize delicate orange-fleshed yams from the firm white-fleshed assortments, yams are
random to genuine sweet potatoes. In spite of the fact that producers in the United States
regularly utilize the name "sweet potato", the yam should not be mistaken for the normal
potato (Solanum tuberosum, family Solanaceae) or with the sweet potato (different Dioscorea
species, family Dioscoreaceae) (Britannica, n.d.).

Producing food products from sweet potato flour is very feasible worldwide due to its
wide availability, natural color, high energy, low protein, good biological activity in the human
diet, and low cost, as a result, become a key ingredient for the production of new products in
the current global habitation. The range of characters and food developments observed makes
the sweet potato flour amenable to different applications in food industries based on their
properties. Sweet potato is a tuber of tropical and subtropical environments that can be easily
grown with great adaptability, resistance, and low cost of production by both small- and large-
scale farmers. The consumption of sweet potato has always been allied with good health and
boosted human nutrition as it contributes to calories, protein, vitamins, and minerals.
Moreover, production is very seasonal in most countries, resulting in considerable variation in
quantity and quality, and associated with market price fluctuations. Flour is the main
ingredient in the production of many foods and is a staple in many country's diets. Recently,
the use of sweet potato flours as an ingredient for functional foods has garnered significant
interest. Thus, it is important to understand the effects of those parameters on the flour
properties, to encourage sweet potato flours in the various formulations for the production of
food products (Dereje, et al., 2020). Because sweet potato tops can be harvested several
times a year, their annual yield is much higher than many other green vegetables (Islam,
n.d.).

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Cassava (Manihot esculenta Crantz) is a significant food security crop, yet it's
anything but a significant crude material for various mechanical applications. Cassava is the
second most significant wellspring of starch around the world. Novel starch properties are
important to the starch business, and one them is the as of late distinguished without amylose
(waxy) cassava starch. Waxy freaks have been found in various harvests and have been
regularly connected with a yield punishment. There are progressing endeavors to foster
business cassava assortments with without amylose starch. Nonetheless, little data is
accessible in regards to the natural and agronomic ramifications of starch transformations in
cassava, nor in other root and tuber crops. In this investigation, kin from eight full-sib families,
isolating for the waxy quality, were utilized to decide whether the transformation has
suggestions for yield, dry matter substance (DMC) and reap file in cassava (Karlström, et
al.,2016).

The present evaluation aims at assessing the biological implication for cassava to
produce roots with waxy starch. The average performance of the waxy clones compared with
their wild-type counterparts is useful only for understanding the biological impact of the
mutation. Results from this study suggest that the next election cycle of breeding for waxy
cassava starch should focus particularly on identifying materials with higher DMC. Waxy maize
hybrids had higher moisture at harvest and lower yields than their normal starch counterparts.
found that waxy barley varieties were among the lowest yielding and with the lowest starch
content within a group of 10 varieties. found no effect of starch type on grain yield in a
sorghum population segregating for the waxy trait (Karlström, et al.,2016).

Related Studies

One similar study which was conducted in Nigeria, utilized randomly selected tubers
of lesser yam which were then converted into flour and used in bread making research after
blending it with wheat (Triticum) flour, with white wheat flour as control at varying levels of
lesser yam inclusion. Their investigation was aimed at assessing the possibility of using their
own locally produced lesser yam flour to replace or substitute at least 20% (w/w) wheat flour
in the production of locally acceptable loaves of bread (Ukpabi, 2010, p. 68). Lesser yam is

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one of the edible yams grown in Nigeria and other parts of Africa wherein it is largely
consumed in local farmsteads and urban areas as boiled or fried yam. It is mentioned that D.
esculenta had a relatively short shelf life, commonly about 2 months or so. This posed a
serious constraint to the crop’s expanded production in the mentioned country. Early research
work with food yam species showed that D. esculenta flour was among those that gave a stiff
dough in bread making (Martin, 1974; Martin and Ruberte, 1975). Additionally, Ciacco and
D’Appolonia in 1978 and IITA in 1988 proved that flour samples from some water yam
genotypes were not inferior to cassava flour in bread making. This was in spite of the fact
that since the 1970s, scientists have shown that cassava can conveniently replace up to 20%
of wheat in bread making.

In a recent study, Eddy et al. (2007) used a food preference test to discover that
bread consumer in Nigeria did not significantly prefer sole white wheat flour bread over those
with 20% cassava flour inclusion, a similar scientific study that could show that appreciable
lesser yam flour inclusion in the wheat-based bread could give acceptable loaves for Nigerian
consumers would not only enhance the importance and value of lesser yam in the rural
farmstead but could also assist in reducing its post-harvest losses from the prolonged storage
(Ukpabi, 2010).

They have concluded that wheat-lesser yam (Dioscorea esculenta) composite flour at
the proportion of 80:20 w/w could be utilized for the creation of bread that is equivalent to
those made with sole wheat bread flour in Nigeria (Ukpabi, 2010, p. 72). On a dry matter
basis, the wheat flour had 11.50% protein and 1.74% fat while the corresponding values for
the lesser yam flour were 7.19% protein and 1.10% fat (Ukpabi, 2010, p. 68). The bread
produced with 20% lesser yam inclusion had 87% specific loaf volume of the control sample
and did not significantly score lower than the sole wheat bread in overall acceptability, taste,
appearance, and softness by the sensory assessors. Interestingly, all the bread samples
produced with the experimental lesser yam flour had no visible cracks on their respective
crusts.

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Sweet potato (Ipomoea batatas) flour is becoming increasingly important and food
producers, marketers and consumers are drawing attention to it. In fact, sweet potato can
generate high income for the farmers because of high market value and profitability. The
information presented here shows that sweet potato flours have great potential for the
production of numerous food products. Different kinds of modifications are used to modify
the structural, rheological and functional properties sweet potato flours. The studies on the
different varieties and processing methods reveal the vast variability available among the
functional properties of sweet potato flour. The range of characters observed makes the sweet
potato flour amenable to different applications based on their functional properties. The
functional properties of sweet potato flours obtained from different varieties and processing
methods varied both within and between species and processing methods. In deduction,
acetylation, enzyme modification and preheating treatments could be used as a method for
modifying and preserving functional properties to suit various applications of sweet potato
flour in the food industry (Dereje, et al., 2020).

After going through whole discussion and the available data, it can be concluded that
sweet potato flours are valuable foodstuff and have multi-functions. Hence, in view of huge
amounts in which sweet potatoes are used up all over the world, sweet potatoes could be a
very good vehicle for addressing some health-related problems and also serve as food security
(Dereje, et al., 2020).

Based on a different study, sweet potato leaves contain high concentrations of

polyphenolics when compared with the major commercial vegetables such as spinach,
broccoli, cabbage and lettuce. Thus, sweet potatoes offer the possibility of adding greatly to
the available food supply and to the available supply of bioactive compounds for human
health. Sweet potato leaves are a physiologically functional food that offers protection from
diseases linked to oxidation such as cancer, allergies, aging, HIV, and cardiovascular
problems. Sweet potato leaves used as a vegetable, tea, in noodles, bread, confectioneries,
and nutritional supplement can be a beneficial food source. Sweet potato cultivars can be
developed for multiple uses, especially for special nutritional purposes of protecting human

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health against the diseases mentioned above. The high level of Phyto - nutrients in sweet
potato leaves provide the promise of a new food additive product for use as a functional food
enhancer. Sweet potato tops, able to survive adverse conditions, could serve as an additional
leafy green vegetable (Islam, n.d.).

A separate study, which focuses on the root crop cassava (Manihot esculenta Crantz)
has organized roots and tuber crops as new columns for upgrading food and sustenance
security, rural and financial development, diminishing the high food import bill, producing
business, just as lessening the frequency of non-transmittable illnesses in the Caribbean
Community (CARICOM). The cassava industry, whilst in its earliest stages, is perceived as
having the potential for building up a wide scope of significant worth added items, focusing
on existing and new business sectors. The upgrade of flour production facilities and the
selection of suitable varieties/accessions for making flour, has increased the production and
consumption of the traditional cassava bread as well as the composite bread made from 40%
grated cassava (Robin, et al, 2018, p. 214). The root and tuber crops research and
development focus on expanding the production of root and tuber crops through the
introduction of new and enhanced varieties, development, and dissemination of refined and
sustainable production technologies, value addition, and product development, supported by
innovative market penetration strategies (Robin, et al, 2018).

In their conclusions, the cassava esteem chain has the most capability of the entire
root and tuber crops for industry advancement along the worth chain in CARICOM. The
innovative work exercises on planting material, through to the creation of composite bread
confirm this. In any case, a remarkable development in the cassava industry might be
accomplished and kept up through a reliable private area venture, upheld by government
approaches that establish an empowering climate for the business partners. Yam research
brings about Antigua and Barbuda demonstrates that yield projections for yam should be
guided by assortment/promotion execution in the extraordinary agro-natural zones and the
hour of planting. The incorporation of these factors will guarantee precise projections on

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yields while arranging and arranging legally binding courses of action equipped towards food
security and business trades (Robin, et.al, 2018).

In a different study, it was known that cassava is a significant crop in the Philippines
because of its many uses and increasing demand from feed milling industries. In this study
determined the factors that affect cassava's domestic supply in the Philippines. The findings
showed that direct factors like increase in farmgate price and increase in production area
positively affect supply of cassava significantly. Other factors like tariff rate, price of related
good, and agricultural R&D spending also positively affect cassava supply. Results from this
study suggest that farm gate price as well as area, agricultural research, and development
spending, and tariff rate significantly determine supply. In addition, this study has also proven
that the identified determinants have a long-run relationship with cassava domestic supply,
which suggests that cassava supply cannot readily adjust to changes in these determinants.
These results provide insights into how each variable would affect supply, which have certain
implications to policy such as the adoption of specific price policy interventions like price
support schemes that safeguard farmers' income against price fluctuations (Preciados, 2018).

There were five factors determined that are likely to influence cassava's domestic
supply. These were farm gate price of cassava, the allocated harvested area for cassava,
agricultural R&D initiatives by the government, price of related crop, and tariff for cassava
starch. These determinants are considered supply shifters that cause the increase and
decrease of cassava's supply in the country, all things equal. Interestingly, this study also
found that cassava is resilient with abiotic stresses and extreme weather conditions indicating
the potential of this crop to be the best alternative for rice and corn production during rainy
seasons. This intervention has been proven effective in other countries like Thailand, which
makes their country consistently the number one in cassava production in ASEAN (Preciados,
2018).

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Summary and Implications of the Study

The related literature in this chapter serves as a basic reference of the researchers on
the conduct of the study. It explains the necessity of the problem and analyzes the materials
used in the study.

Tam-is or Lesser Yam, as stated above by Godofredo U. Stuart Jr., M.D., (2015)
contains starch, protein, saponins, diosgenin, ß-sitosterol, stigmasterol, cardiac glycosides,
fat, and starch. Some minerals are also in it such as calcium, iron, magnesium, and potassium.
It needs negligible preparation, in contrast to the next more unpleasant sweet potato species.
This shows that Tam-is is just as healthy as its other relatives such as Ube (Dioscorea alata)
but it is not as popular as they are, even though it is a lot more convenient to prepare (Stuart
Jr., M.D., 2015).

A separate investigation conducted by Shahidul Islam, showed that sweet potato

leaves contain high concentrations of polyphenolics when compared with the major
commercial vegetables such as spinach, broccoli, cabbage and lettuce. Thus, sweet potatoes
offer the possibility of adding greatly to the available food supply and to the available supply
of bioactive compounds for human health. The high level of Phyto - nutrients in sweet potato
leaves provide the promise of a new food additive product for use as a functional food
enhancer. Sweet potato tops, able to survive adverse conditions, could serve as an additional
leafy green vegetable (Islam, n.d.).

According to a study made by G. C. Robin, F. Asiedu, V. Lopez, and V. Extavour in

2018, the cassava esteem chain has the most capability of the entire root and tuber crops for
industry advancement along the worth chain in CARICOM. The innovative work exercises on
planting material, through to the creation of composite bread confirm this. In any case, a
remarkable development in the cassava industry might be accomplished and kept up through
a reliable private area venture, upheld by government approaches that establish an
empowering climate for the business partners (Robin, et al, 2018).

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A similar route as the of exploration this study, the researchers are likewise going to
use flour from Tam-is (Dioscorea esculenta), Kamote (Ipomoea batatas), and Cassava
(Manihot esculenta Crantz) in making bread to know the distinction as far as adequacy of its
actual properties, in the general level of acceptability of Tam-is flour when it was evaluated
by the evaluators in its appearance, aroma, flavor, and texture. Medicinal plants, such as the
ones mentioned earlier were proven to possess many health benefits, the most notable one
of these is their antioxidant and anti-inflammatory attributes. These root crops are very
common in the locality. In this way, a new type of bread will be made which will be part of
this study. Furthermore, by examining the bread’s organoleptic characteristics (appearance,
aroma, flavor, and texture), this can ensure that the product would be accepted positively by
the public and be a viable choice as it is theoretically healthier and cheaper than normal types
of bread.

The related works of literature and studies listed and shown above motivated the
researchers to conduct this study in testing the organoleptic characteristics of Tam-is
(Dioscorea esculenta), Kamote (Ipomoea batatas), and Cassava (Manihot esculenta Crantz)
flour in making bread.

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CHAPTER III
MATERIALS AND METHODS

This chapter presents the research design, the materials, tools, utensils, and apparatus
used in the study, the data gathering instrument, the procedure, and the data analysis
procedure or the statistical treatment.

This study intends to determine the general level of acceptability of Tam-is (Dioscorea
esculenta), Kamote (Ipomoea batatas), and Cassava (Manihot esculenta Crantz) flour when
used as an alternative in making bread.

Research Design

This study is an experimental comparative research which is made up of three (3)

treatments. Parallel group design was used. There were three treatments replicated three
times are (a.) Bread made using; 5 cups Tam-is (Dioscorea esculenta) flour, 1/2 cup white
sugar, 5 tbsp melted butter, 1 tsp baking powder, 1 1/4 cup warm milk, 7 grams rapid rise
yeast, 1 tsp salt, 1 raw egg, (b.) Bread made using; 5 cups Kamote (Ipomoea batatas) flour,
1/2 cup white sugar, 5 tbsp melted butter, 1 tsp baking powder, 1 1/4 cup warm milk, 7
grams rapid rise yeast, 1 tsp salt, 1 raw egg, (c.) Bread made using; 5 cups Cassava (Manihot
esculenta Crantz) flour, 1/2 cup white sugar, 5 tbsp melted butter, 1 tsp baking powder, 1
1/4 cup warm milk, 7 grams rapid rise yeast, 1 tsp salt, 1 raw egg.

After the treatments are prepared, a survey will be conducted by the researchers to
know the general acceptability of the organoleptic attributes of the three bread samples.
Quota Sampling will be used wherein 10 teachers, 10 students, and 10 parents will be selected
to participate. They will be selected by the researchers based on availability.

Materials

This study seeks to employ the following materials: 1 kg Tam is (Dioscorea esculenta),
1 kg Kamote (Ipomoea batatas), 1 kg Cassava (Manihot esculenta Crantz), 192 g white sugar,

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15 tbsp butter, 3 tsp baking powder, 887mL fresh milk, 21g rapid rise yeast, 3 tsp salt, and 3
eggs.

Materials Quantity

Tam-is 1 kg

Kamote 1 kg

Cassava 1 kg

White Sugar 192 g

Butter 15 tbsp

Baking Powder 3 tsp

Fresh Milk 887 mL

Rapid Rise Yeast 21 g

Salt 3 tsp

Eggs 3 pcs

Table 3.1 Materials and quantities used in the study.

Tools and Apparatus

The tools and apparatus used in conducting the study were the following; knife (1),
measuring cup (5), measuring spoons (3), bowls (3), towel (3), container (2), rolling pin (1),
chopping board (1), drying tray (9), hand mixer (1), blender (1), oven (1).

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Apparatus Quantity

Knife 1 pc

Measuring Cup 5 pcs

Measuring Spoons 3 pcs

Bowls 3 pcs

Towel 3 pcs

Container 3 pcs

Rolling pin 1 pc

Chopping board 1 pc

Drying Tray 9 pcs

Table 3.2 Apparatus and quantities used in the study.

Tools Quantity

Hand Mixer 1 pc

Blender 1 pc

Microwave oven 1 pc

Table 3.3 Tools and quantities used in the study.

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Data Gathering Instrument

The treatments mentioned in the study were made into breads. Treatment A,
Treatment B, and Treatment C all undergone the same process or recipe of bread making.
After the treatments were prepared, each were put into different containers and then were
labelled accordingly as a) Bread A, b) Bread B, and c) Bread C.

Bread A was treated using Treatment A (5 cups Tam-is (Dioscorea esculenta) flour,
1/2 cup white sugar, 5 tbsp melted butter, 1 tsp baking powder, 1 1/4 cup warm milk, 7
grams rapid rise yeast, 1 tsp salt, 1 raw egg), Bread B was treated using Treatment B (5 cups
Kamote (Ipomoea batatas) flour, 1/2 cup white sugar, 5 tbsp melted butter, 1 tsp baking
powder, 1 1/4 cup warm milk, 7 grams rapid rise yeast, 1 tsp salt, 1 raw egg), and Bread C
was treated using Treatment C (5 cups Cassava (Manihot esculenta Crantz) flour, 1/2 cup
white sugar, 5 tbsp melted butter, 1 tsp baking powder, 1 1/4 cup warm milk, 7 grams rapid
rise yeast, 1 tsp salt, 1 raw egg).

The first survey sheet was made for the mean average score of each bread samples
or treatment in a survey to be conducted by the researchers. The first column indicates the
three (3) bread types or treatments. The second column shows the different organoleptic
attributes. These includes the appearance, aroma, flavor, and texture in which depending on
these characteristics, the respondents of the survey would rate the bread from a scale of 1 to
5, 1 meaning bad, and 5 meaning good or acceptable. Lastly, the third column displays the
mean average of the score of the corresponding treatment.

A sperate survey sheet was made for the sensory evaluation. In this Sensory
Evaluation Sheet, the participants will check the row of their appropriate description of the
bread under the column of the organoleptic attribute including appearance, aroma, flavor,
and texture. In the rating scale, the descriptions included are (9) Like Extremely, (8) Like Very
Much, (7) Like Moderately, (6) Like Slightly, (5) Neither Like or Dislike, (4) Dislike Slightly, (3)
Dislike Moderately, (2) Dislike Very Much, and (1) Dislike Extremely. In this way, the

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researchers can not only gather the numerical rating of the participants but also their
descriptions through words.

Organoleptic Attributes
Treatments Mean
Appearance Aroma Flavor Texture
Treatment A: made using 5 cups
Tam-is (Dioscorea esculenta)
flour, 1/2 cup white sugar, 5 tbsp
melted butter, 1 tsp baking
powder, 1 1/4 cup warm milk, 7
grams rapid rise yeast, 1 tsp salt,
1 raw egg
Treatment B: made using 5 cups
Kamote (Ipomoea batatas) flour,
1/2 cup white sugar, 5 tbsp
melted butter, 1 tsp baking
powder, 1 1/4 cup warm milk, 7
grams rapid rise yeast, 1 tsp salt,
1 raw egg
Treatment C: made using 5 cups
Cassava (Manihot esculenta
Crantz) flour, 1/2 cup white sugar,
5 tbsp melted butter, 1 tsp baking
powder, 1 1/4 cup warm milk, 7
grams rapid rise yeast, 1 tsp salt,
1 raw egg

Table 3.4 Survey sheet for the mean average score of each bread samples or
treatment in a survey to be conducted by the researchers.

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Treatment Number:
Organoleptic Attributes
Rating Scale
Appearance Aroma Flavor Texture
Like Extremely (9)
Like Very Much (8)
Like Moderately (7)
Like Slightly (6)
Neither Like or Dislike (5)
Dislike Slightly (4)
Dislike Moderately (3)
Dislike Very Much (2)
Dislike Extremely (1)

Table 3.5 Survey sheet for the sensory evaluation of the bread samples or
treatment in a survey to be conducted by the researchers.

Procedure

In conducting the study, the following procedures are followed:

Gathering of Materials. The researcher gathered 10 materials: Tam is (Dioscorea

esculenta), Kamote (Ipomoea batatas), and Cassava (Manihot esculenta Crantz) which will be
made into flour to be used in making separate breads to be compared with each other, white
sugar, butter, baking powder, fresh milk, rapid rise yeast salt, and eggs. Tools mentioned will
be gathered also; knife to slice the dough in several pieces, measuring cup and measuring
spoons to measure the exact measurement needed, bowls for mixing the wet and dry
ingredients, towel to cover the doughs while resting, hand mixer to combine the ingredients
altogether, container to put the finished dough, rolling pin to be used in kneading the dough,
blender to crush the dried root crops to make it into flour, chopping board to be used in
slicing, drying tray to be used when drying the root crops, oven for baking the bread.

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Making the Flour. The researchers sliced and crushed the dried Tam is, Kamote,
and Cassava. Then, used the blender to powderize it to be used as the flour which will be the
main ingredient for the bread.

Mixing the Materials in Making the Dough. The flour (made using the dried root
crops Tam is, Kamote, and Cassava) the butter, the milk, the egg, and the salt were combined.
Then, the rapid rise yeast was added, and then knead the dough, put it in a clean container
and let it rest for about an hour until it rises. If finished cut the dough in equal parts and roll
into a ball. Sip some excess flour to it and lay in the parchment paper in the sheet tray. The
same processes apply in the all the Treatments.

Baking the Dough to Make the Bread. Pre-heat the oven for about 5 minutes in
370° F /185°C, after five minutes put the sheet tray inside the oven with the dough and let it
bake for 30-45 mins in 370° F /185°C.

Preparing the Treatments. After all the breads have been baked, the researchers
will put the different treatments on their respective containers with labels. The three
treatments are; Treatment A: made using 5 cups Tam-is (Dioscorea esculenta) flour, 1/2 cup
white sugar, 5 tbsp melted butter, 1 tsp baking powder, 1 1/4 cup warm milk, 7 grams rapid
rise yeast, 1 tsp salt, 1 raw egg, Treatment B: made using 5 cups Kamote (Ipomoea batatas)
flour, 1/2 cup white sugar, 5 tbsp melted butter, 1 tsp baking powder, 1 1/4 cup warm milk,
7 grams rapid rise yeast, 1 tsp salt, 1 raw egg, and Treatment C: made using 5 cups Cassava
(Manihot esculenta Crantz) flour, 1/2 cup white sugar, 5 tbsp melted butter, 1 tsp baking
powder, 1 1/4 cup warm milk, 7 grams rapid rise yeast, 1 tsp salt, 1 raw egg.

Conducting the Survey. After the preparation of the treatments or bread samples,
the researchers will conduct a survey using the survey sheet. The respondents will be selected
through Quota Sampling wherein 10 teachers, 10 students, and 10 parents will be selected
to participate. They will be selected by the researchers based on availability. In this survey,
the respondents will try the bread and then will rate the bread type or treatment based on

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how much they liked the corresponding organoleptic attribute. The survey sheets made by
the researchers which were shown earlier will be provided by the researchers themselves.

Gathering the Data. After the survey, the data obtained will be gathered by the
researchers. This will be then processed and analyzed using the chosen/ appropriate
Statistical Treatment or Tool.

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GATHERING OF THE MATERIALS

MAKING THE FLOUR

MIXING THE MATERIALS IN MAKING THE DOUGH

BAKING THE DOUGH TO MAKE THE BREAD

PREPARING THE TREATMENTS

Treatment A: made using 5 Treatment B: made using 5 Treatment C: made using 5

cups Tam-is (Dioscorea cups Kamote (Ipomoea cups Cassava (Manihot
esculenta) flour, 1/2 cup batatas) flour, 1/2 cup white esculenta Crantz) flour, 1/2
white sugar, 5 tbsp melted sugar, 5 tbsp melted butter, cup white sugar, 5 tbsp
butter, 1 tsp baking powder, 1 tsp baking powder, 1 1/4 melted butter, 1 tsp baking
1 1/4 cup warm milk, 7 cup warm milk, 7 grams powder, 1 1/4 cup warm
grams rapid rise yeast, 1 tsp rapid rise yeast, 1 tsp salt, 1 milk, 7 grams rapid rise
salt, 1 raw egg raw egg yeast, 1 tsp salt, 1 raw egg

CONDUCTING THE SURVEY

GATHERING THE DATA

Figure 3.1 Process flowchart of the study.

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Statistical Treatment

The results that will be obtained from the different treatments will be analyzed using
the arithmetic mean for descriptive data.

To determine whether there is a significant difference among the different treatments,

the Kruskal-Wallis H Test on ranks was used. The Chi-square is also a part of the Kruskal-
Wallis test which can compute if the distributions of categorical variables differ significantly
from each other.

This was computed at a 0.05 alpha level of significance. If the rho value is less than
0.05, then there were significant differences among treatments, and the null hypothesis was
rejected. If the rho value is more than 0.05, then there is no significant difference among
treatments and the null hypothesis will not be rejected.

The data will be processed through the use of the Statistical Package for Social Science
(SPSS) software.

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