ILOILO NATIONAL HIGH SCHOOL

REGULAR CLASS
La Paz, Iloilo City

Research Plan

Squash (Pumpkin) Substitute in Pork in Making Hopia

Kathryn Anne Salcedo, Ma. Lazne Magno

& Jilyn Loise Cenar

INHS: Regular Class

A.Questions or Problem being addressed

Hopia is one of the famous bread here in the

Philippines and filled pastry originally introduced by

fijianese immigrants in urban centres of the Philippines

around the start of the American civil occupation and one

of the problem is what to determine, what is the suitable,

and nutritious filling to be used. It is one of the very

low calorie vegetables. 100g fruit provides just 26

calories and contain no saturated fats or cholesterol;

however, it is rich in dietary fiber, anti – oxidants,

minerals, vitamins.

Pumpkin is a storehouse of many anti- oxidant vitamins

such as vitamin-A, vitamin-C, and vitamin-E. With 7384 per

100g it is one of the vegetables in the cucurbitaceae

family featuring highest level of vitamin-A, providing

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about 246% of RDA. Vitamin A is a powerful natural anti-

oxidant and is required by the body for maintaining the

integrity of skin and mucus membranes. It is also an

essentials vitamin for good visual site. Researchers study

suggests that natural foods rich in vitamin A help a body

protects against lung and oral cavity cancers. It is also

an excellent source of many natural poly-phenolic

flavonoid compounds such as a, B carotenes,

cryptonaxanthin, lutein andzea-xanthine. carotenes

convert into vitamin A inside the body. Malnutrition or

malnourishment is condition that results from eating a

diet in which nutrients are not enough or are too much such

that eat causes health problems.

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B. Goals/ Expected Outcomes

There are two goals in this study. First is to

determine the special nutrients that we can get from squash

(pumpkin)when making Hopia and secondly, to determine the

benefits that we can get out of it.

The purpose of this study is to determine the

acceptability Of squash as substitute in pork in making

Hopia.

C. Methods and Procedures

 The experiment will be conducted at the house of

Kathryn Anne Salcedo at Land Heights Phase 2

Buntatala Jaro.

Gathering of materials and equipments

 Pumpkin and the nutrients to be use will be

acquired at the house.

 The other ingredients will be provided by our

research assistance at home.

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Data and gathering procedures

 The Hopia bread with the filling or squash and

with a filing of pork will be kept in a

container and will be observed if how long they

will stay.

Preparation of ingredient and procedure

O dough

 2 cups all-purpose flour

 ½ cup vegetable oil

 Pinch of salt

O roll in fat

 1 ½ cups all-purpose flour

 ¾ cup shortening (crico brand) or lard

 ½ cup sugar

O filling

 1 ½ cup squash boiled and smashed

 1 cup sugar
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 1 cup all-purpose flour

 ½ cup butter

O egg wash

 2 egg yolks

 ½ cup water

 Mix the filling ingredients and cook in mediun

heat for 10 minutes. Set aside to cool.

 At this stage, you could preheat the oven at 400

 Mix all the dough ingredients together. In

separate container , mix the roll-in fat

ingredients together.

 Roll- out the dough in ½ inch thick and put the

roll in fat in the center. Gather the edges to

seal in the roll in fat. Rest for a few minutes.

 Roll-out the dough to flatten and fold in thirds,

then set aside for a few minutes. Repeat this

step twice resting the dough after every

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handling.

 Flatten the dough and roll like a jelly roll. Cut

to divide into 24-30 pieces, depending to the

size of Hopia you want.

 Roll out the cut side up, spoon the filling in

collect all the sides to form a ball and flatten

with smooth side up.

 Lay the pieces on a baking and brush with

eggwash.

 Bake for 15-20 minutes, the top should be golden

brown.

Disposal

 The disposal will be done by us.

Statistical Data Analysis Procedure

 Finding the mean

 Finding the standard deviation.

 Finding the two-way analysis of variance (two-way

ANOVA).
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References

A. B. Kelsey. (2015, August 18). Wise Geek Organization.

http://www.wisegeek.org/what-is-squash.htm.

Filipino Baking Recipes. (2014). http://www.filipino-food-

recipes.com/hopia-recipes.com/.

Baker Creek Heirloom Seeds Rapeseeds. http://www.rareseeds.com/.

Hopia (Munggo, Ube, Dice, Baboy) Recipe. (2014, November 5).

http://www.pinoybisnes.com/food-business-ideas/how-to-make-

hopia-munggo-ube-dice-baboy/.

Mooncake. (2013, July30).https://en.wikipedia.org/wiki/Mooncake.

Pumpkin Nutrition Facts. (2009).http://www.nutrition-and-

you.com/pumpkin.html.

Malnutrition.(2014,June30).https://en.wikipedia.org/wiki/Malnutr

ition.
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Chapter 3

Methodology

Chapter Three is made up of three parts: (1) Purpose of the

Study and the Research Design, (2) Procedure, (3) Data

Analysis Procedure.

Part One, Propose of the Study and the Research Design,

enumerates the variables used in the study.

Part Two, Procedure, discuss the details of the step

undertaken in conducting the study.

Part Three, Data Analysis Procedure, discuss the details of

the step undertaken in the conduct of the study reports the

procedure for scoring statistical analysis employed to the test

hypothesis.
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Purpose of the Study and Research Design

The purpose of the study is to develop Hopia that will be

used for some other occasions or parties. It is beneficial

because this king of Hopia is made from squash and it is not

hard for us to find squash in the market because we cn use the

squash planted in our backyard.

Materials and Equipment

Table show the materials used in the study and its cost.

Quantity Item Unit Total

Price(Php) Cost(Php)

75
5 pieces Squash 15 per kilo

2 cups Flour 25 50

½ cup Vegetable oil Owned ---

1 pinch Salt Owned ---

1 cup sugar owned ---

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Procedure and Preparations

First, dissolve the sugar in water and boil, allow to cool.

Next, add the flour little by little. Third, add the squash,

keep on stirring until it becomes fine in texture. Fourth,

strain using two layers of cheesecloth (wring to extract the

most of the mixture). Fifth, put the mixture I the muffin cups,

with allowance of a little space from the rim. Lastly, stream

for 20 minutes.
 ILOILO NATIONAL HIGH SCHOOL
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Squash (Pumpkin) Substitute in Pork in Making Hopia

A Research Proposal Presented To

The Faculty, Iloilo National High School

Regular Class

Lapaz, Iloilo City

In Partial Fulfillment

Of The Requirements in

Research II

Kathryn Anne S. Salcedo

Jilyn Loise A. Cenar

Ma. Lazne B. Magno

10- Chrysolite

March 2016
 ILOILO NATIONAL HIGH SCHOOL
REGULAR CLASS
La Paz, Iloilo City

Squash (Pumpkin) Substitute in Pork in Making Hopia

A Research Proposal Presented To

The Faculty, Iloilo National High School

Regular Class

Lapaz, Iloilo City

In Partial Fulfillment

Of The Requirements in

Research II

Kathryn Anne S. Salcedo

Jilyn Loise A. Cenar

Ma. Lazne B. Magno

10- Chrysolite

March 2016
 ILOILO NATIONAL HIGH SCHOOL
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Paradigm

Independent Variable Dependent Variable

Hopia

All- Purpose Flour Squash

Sugar

Salt Pork

Vegetable oil
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Squash (Pumpkin) Substitute in Pork in Making Hopia

Kathryn Anne Salcedo, Ma. Lazne Magno

& Jilyn Loise Cenar

Chapter 2

Review of Related Literature

Vitamin E

Vitamin E refers to a group of compounds that include

both tocopherols and tocotrienols. Of the many different forms of vitamin

E,γ-tocopherol is the most common in the North American diet. γ-Tocopherol

can be found in corn oil, soybean oil, margarine, and dressings. α-tocopherol,

the most biologically active form of vitamin E, is the second-most common form

of vitamin E in the diet. This variant can be found most abundantly in wheat

germ oil, sunflower, and safflower oils. As a fat-soluble antioxidant, it stops the

production of reactive oxygen species formed when fat undergoes oxidation

Regular consumption of more than 1,000 mg (1,500 IU) of tocopherols per

day may be expected to cause hypervitaminosis E, with an associated risk

of vitamin K deficiency and consequently of bleeding problems.

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Vitamin A

Vitamin A is a group of unsaturated nutritional organic compounds, that

includes retinol, retinal, retinoic acid, and several provitamin Acarotenoids,

and beta-carotene. Vitamin A has multiple functions: it is important for growth

and development, for the maintenance of the immune system and good vision.

Vitamin A is needed by the retina of the eye in the form of retinal, which

combines with protein opsin to form rhodopsin, the light-absorbing molecule

necessary for both low-light (scotopic vision) and color vision. Vitamin A also

functions in a very different role as retinoic acid (an irreversibly oxidized form of

retinol), which is an important hormone-like growth factor for epithelialand other

cells. All forms of vitamin A have a beta-ionone ring to which

an isoprenoid chain is attached, called a retinyl group. Both structural features

are essential for vitamin activity. Theorange pigment of carrots (beta-carotene)

can be represented as two connected retinyl groups, which are used in the

body to contribute to vitamin A levels. Alpha-carotene andgamma-carotene also

have a single retinyl group, which give them some vitamin activity. None of the

other carotenes have vitamin activity. The carotenoid beta-

cryptoxanthinpossesses an ionone group and has vitamin activity in humans.

Antioxidant

An antioxidant is a molecule that inhibits the oxidation of other molecules.

Oxidation is a chemical reaction involving the loss of electrons or an increase in

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oxidation state. Oxidation reactions can produce free radicals. In turn, these

radicals can start chain reactions. When the chain reaction occurs in a cell, it

can cause damage or death to the cell. Antioxidants terminate these chain

reactions by removing free radical intermediates, and inhibit other oxidation

reactions. They do this by being oxidized themselves, so antioxidants are

often reducing agents such as thiols, ascorbic acid (vitamin C), or polyphenols.

Dietary fiber

Dietary fiber or roughage is the indigestible portion of food derived from

plants. It has two main components: Soluble fiber, which dissolves in water, is

readily fermented in the colon into gases and physiologically active byproducts,

and can be prebiotic and viscous. Insoluble fiber, which does not dissolve in

water, is metabolically inert and provides bulking, or it can be prebiotic and

metabolically ferment in the large intestine. Bulking fibers absorb water as they

move through the digestive system, easing defecation. Dietary fibers can act by

changing the nature of the contents of the gastrointestinal tract and by

changing how other nutrients and chemicals are absorbed. Some types of

soluble fiber absorb water to become a gelatinous, viscous substance which

is fermented by bacteria in the digestive tract. Some types of insoluble fiber

have bulking action and are not fermented. Lignin, a major dietary insoluble

fiber source, may alter the rate and metabolism of soluble fibers. Other types of

insoluble fiber, notably resistant starch, are fully fermented.

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Squash

A squash is a fleshy vegetable protected by a rind. All squashes belong to

one of four species of the Cucurbita family of vegetables. In the United States,

they are typically categorized as summer or winter squashes. Summer squash,

sometimes called Italian or vegetable marrow, is a vegetable often grown in

warm areas. It grows on bush-like plants and is harvested before the rind

hardens and the fruit matures. These plants can produce abundant yields in a

short amount of time. Summer varieties include zucchini, yellow crookneck,

scallop and yellow straight neck squashes. Winter squash varieties, on the

other hand, are harvested and eaten when the fruit and seeds are mature and

the skin has hardened into a tough rind. Because they stay on the vine longer,

they tend to be considerably higher in nutritional value than their summer

counterparts. Varieties incudes acorn, spaghetti and butternut squashes. Both

summer and winter species are full of nutrients, containing trace amounts of B

vitamins and providing healthy doses of iron, calcium, magnesium and

potassium. Squash rinds also contain beta- carotene. Vegetables in this family

are a staple of many weight-loss diets because they are low in both calories

and carbohydrates. Although most people only enjoy the fruit of the squash,

other parts of the vegetables can be eaten. The seeds are often ground into

paste, pressed for oil or just eaten raw. The leaves, tendrils and shoots of the

plant can be eaten as greens. Raw and fried flowers were an important part of
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the Native American diet.

In fact, Native American tribes gave the squash considerable importance

and considered it one of the “Three Sisters.” This expression comes from an

Iroquois myth that uses the vegetable along with maize and beans to represent

three sisters who were inseparable. These crops were the primary plants used

in agriculture and were typically planted together. The Native Americans also

believed that squash seeds could increase fertility if planted close to the home.

Native Americans called the vegetable askutasquash, which meant “uncooked”

or “eaten raw.” Since the Pilgrims had trouble pronouncing this word, they

shortened it. The early colonists originally considered the vegetable to be a

rather bland food, but once the Native Americans saved the Pilgrims from

starving by teaching them how to cultivate it, squash gained new respect. This

is why Americans traditionally finish their Thanksgiving feasts With a slice or

two of pumpkin pie . Cucurbita (Latin for gourd) is

a genus of herbaceous vine in the gourd family, Cucurbitaceae, also known as

cucurbits, native to the Andes and Mesoamerica. Five species are grown

worldwide for their edible fruit, variously known as squash, pumpkin, or gourd

depending on species, variety, and local parlance, and seeds. First cultivated in

the Americas before being brought to Europe by returning explorers after their

discovery of the New World, plants in the genus Cucurbita are important

sources of human food and oil. Other kinds of gourd, also called bottle-gourds,

are native to Africa and belong to the genus Lagenaria, which is in the same
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family and subfamily as Cucurbita but in a different tribe. These gourds are

used as utensils or vessels.

Uses of Squash

Squash fruit can be cooked and eaten as a vegetable. Some varieties are

grown as ornamentals. Long before European contact, Cucurbita had been a

major food source for the native peoples of the Americas, and the species

became an important food for European settlers, including the Pilgrims, even

featuring at the first Thanksgiving. Commercially made pumpkin pie mix is most

often made from varieties of C. moschata; ‘Libby’s Select’ uses the Select

Dickinson Pumpkin variety of C. moschata for its canned pumpkin. Other foods

that can be made using members of this genus include biscuits, bread,

cheesecake, desserts, donuts, granola, ice cream, lasagna dishes, pancakes,

pudding, pumpkin butter, salads, soups, and stuffing. The xerophytic species

are proving useful in the search for nutritious foods that grow well in arid

regions. C. ficifolia is used to make soft and mildlyalcoholic drinks.

In India, squashes (ghia) are cooked with seafood such as prawns. In

France, marrows (courge) are traditionally served as a gratin, sieved and

cooked with butter, milk, and egg, and flavored with salt, pepper, and

nutmeg. In Italy, zucchini and larger squashes are served in a variety of

regional dishes, such as cocuzze allapuviredda cooked with olive oil, salt and

herbs from Puglia; as torta di zucca from Liguria, or torta di zucca e

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riso from Emilia-Romagna, the squashes being madeinto a pie filling with

butter, ricotta, parmesan, egg, and milk; and as a sauce for pasta in dishes

like spaghettialle zucchine from Sicily. In Japan, squashes such as small C.

moschata pumpkins (kabocha) are eaten boiled with sesame sauce, fried as

a tempura dish, or made into balls with sweet potato and mountain yam.

Cucurbita extracts are used in cosmetics for dry and sensitive skin. The fruit

pulp of some species, such as C. foetidissima, can be used as a soap or

detergent, and buffalo gourd oil, made from Cucurbita foetidissima, was also

made into soap.

Hopia

Hopia is a popular Filipino bean-filled pastry originally introduced by

Fujianese immigrants in urban centres of the Philippines around the start of the

American civil occupation. It is a widely-available as aninexpensive treat and a

favoured gift for friends and relatives during the New Year because of its round

shape.The most popular flaky Hopia is Hopiang mungo, as its name implies, is

filled with sweet split mung bean paste. Hopiang baboy is filled with a bread

crumb paste studded with candied winter melon, flavoured with green onions

and enriched with candied pork backfat which originally gave it its

name. Hopiang ube is filled withUbe, the purple yam paste that becomes a

clear favorite among Filipinos making it available the whole year round.
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Vitamin C
Vitamin C or L-ascorbic acid, or simply ascorbate (the anion of ascorbic
acid), is an essential nutrient for humans and certain other animal species.
Vitamin C describes several vitamers that have vitamin C activity in animals,
including ascorbic acid and its salts, and some oxidized forms of the molecule
like dehydroascorbic acid. Ascorbate and ascorbic acid are both naturally
present in the body when either of these is introduced into cells, since the forms
interconvert according to pH.
Vitamin C is a cofactor in at least eight enzymatic reactions, including
several collagen synthesis reactions that, when dysfunctional, cause the most
severe symptoms of scurvy. In animals, these reactions are especially
important in wound-healing and in preventing bleeding from capillaries.
Ascorbate may also act as an antioxidant against oxidative stress. The fact that
theenantiomer D-ascorbate (not found in nature) has identical antioxidant
activity to L-ascorbate, yet far less vitamin activity, underscores the fact that
most of the function of L-ascorbate as a vitamin relies not on its antioxidant
properties, but upon enzymic reactions that are stereospecific. "Ascorbate"
without the letter for the enantiomeric form is always presumed to be the
chemical L-ascorbate.

Cucurbitaceae
The Cucurbitaceae, also cucurbits, are a plant family, sometimes called
the gourd family, consisting of around a hundred genera, The plants in this
family are grown around the tropics and in temperate areas, where those with
edible fruits were among the earliest cultivated plants both in the Old and New
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Worlds. The Cucurbitaceae family ranks among the highest of plant families for
number and percentage of species used as human food.

β-Carotene
β-Carotene is a strongly colored red-orange pigment abundant in plants
and fruits. It is an organic compound and chemically is classified as
a hydrocarbon and specifically as a terpenoid (isoprenoid), reflecting its
derivation from isoprene units. β-Carotene is biosynthesized
from geranylgeranyl pyrophosphate. It is a member of the carotenes, which
are tetraterpenes, synthesized biochemically from eight isoprene units and thus
having 40 carbons. Among this general class of carotenes, β-carotene is
distinguished by having beta-rings at both ends of the molecule. Absorption of
β-carotene is enhanced if eaten with fats, as carotenes are fat soluble.
Carotene is the substance in carrots, pumpkins and sweet potatoes that
colors them orange and is the most common form of carotene in plants. When
used as a food coloring, it has the E number E160a. The structure was
deduced by Karrer et al. in 1930. In nature, β-carotene is a precursor (inactive
form) to vitamin A via the action of beta-carotene 15,15'-monooxygenase.
Isolation of β-carotene from fruits abundant in carotenoids is commonly done
using column chromatography. It can also be extracted from the beta-carotene
rich algae, Dunaliella Salina. The separation of β-carotene from the mixture of
other carotenoids is based on the polarity of a compound. β-Carotene is a non-
polar compound, so it is separated with a non-polar solvent such as hexane.
Being highly conjugated, it is deeply colored, and as a hydrocarbon lacking
functional groups, it is very lipophilic.
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Cryptoxanthin
Cryptoxanthin is a natural carotenoid pigment. It has been isolated from a
variety of sources including the petals and flowers of plants in the
genus Physalis, orange rind, papaya, egg yolk, butter, apples, and bovine blood
serum. In terms of structure, cryptoxanthin is closely related to β-carotene, with
only the addition of a hydroxyl group. It is a member of the class of carotenoids
known as xanthophylls.
In a pure form, cryptoxanthin is a red crystalline solid with a metallic luster.
It is freely soluble in chloroform, benzene, pyridine, and carbon disulfide. In the
human body, cryptoxanthin is converted to vitamin A (retinol) and is, therefore,
considered a provitamin A. As with other carotenoids, cryptoxanthin is an
antioxidant and may help prevent free radical damage to cells and DNA, as well
as stimulate the repair of oxidative damage to DNA.
Recent findings of an inverse association between β-cryptoxanthin and
Lung cancer risk in several observational epidemiological studies suggest
that β-cryptoxanthin could potentially act as a chemopreventive agent against
lung cancer. On the other hand, in the Grade IV histology group of adult
patients diagnosed with malignant glioma, moderate to high intake of
cryptoxanthin (for second tertile and for highest tertile compared to lowest
tertile, in all cases) was associated with poorer survival.

Lutein
Lutein is synthesized only by plants and like other xanthophylls is found in
high quantities in green leafy vegetables such as spinach, kale and yellow
carrots. In green plants, xanthophylls act to modulate light energy and serve
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asnon-photochemical quenching agents to deal with triplet chlorophyll (an

excited form of chlorophyll), which is overproduced at very high light levels,
during photosynthesis. See xanthophyll cycle for this topic.
Lutein is obtained by animals directly or indirectly, from plants. Lutein is
apparently employed by animals as anantioxidant and for blue light absorption.
Lutein is found in egg yolks and animal fats. In addition to coloring yolks, lutein
causes the yellow color of chicken skin and fat, and is used in chicken feed for
this purpose. The human retina accumulates lutein andzeaxanthin. The latter
predominates at the macula lutea while lutein predominates elsewhere in the
retina. There, it may serve as a photoprotectant for the retina from the
damaging effects of free radicals produced by blue light. Lutein is isomeric with
zeaxanthin, differing only in the placement of one double bond. Lutein is
present in plants as fatty-acid esters, with one or two fatty acids bound to the
two hydroxyl-groups. For this reason,saponification (de-esterfication) of lutein
esters to yield free lutein may yield lutein in any ratio from 1:1 to 1:2 molar ratio
with the saponifying fatty acid.
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Squash (Pumpkin) Substitute In Pork In Making Hopia

Kathryn Anne Salcedo, Ma. Lazne Magno

& Jilyn Loise Cenar

Chapter 1

Introduction of the Study

Chapter One, is divided into four parts: (1) Background of

the Study, (2) Research Objective and Hypotheses,(3)Significance

of the study, (4) Definition of Terms, and (5) Scope and

Limitations of the Study.

Part one, Background and Theoretical Framework of the

Study, presents the introduction of the study, and discusses

rationale for choosing the problem.

Part two, Research Objectives, describes the

purpose in conducting the study, enumerates the objective.

Part Tree, Significance of the Study states the benefits

that could be derived from findings in the study.

Part Four, Definition of Terms, alphabetically defines

terms used in the study that seem unclear to the reader. It

gives both the conceptual and operational definition of

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terms

Part Five, Scope and Limitations of the Study, focuses on

the investigation in terms of purposes, its location, its

subject, research instruments to be used statistical tools

and analytical schemes.

Background of the Study

Originally, this study focused on the acceptability of

squash as Hopia filling. The squash is a very nutritious food

that will really fit in making Hopia. This kind of recipe can

help those children to eat and cook squash with other twist.

This squash Hopia would really enhance other people especially

those little children to try eating Hopia. Your menu would be

perfect if you add this squash Hopia. Featuring a nutritious,

unique and very new recipe the squash Hopia. The perfect way to

serve Hopia is to have a different twist that can encourage many

people to try it.

Easy to cook and to prepare you can add this to your daily

meal. Squash Hopia are one of the quickest and easiest way

to prepare and its ingredients are also least expensive.

Not only this is the best way to change or to add something

on your daily menu. Moreover, adding something new on your

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daily menu will never be an issue.

You just need to be creative enough to make your new menu more

interesting. You can even transform those old and common menu of

Hopia to attract more customers to buy your signature dish. You

never have to mind the availability of squash because , squash

is not a seasonal vegetable.

Research Objective

General Objective

This study aimed to determine the acceptability of squash

as filling.

Specific Objective

1. Compare the acceptability of squash as Hopia filling to

monggo, pork and ube.

2. To determine if there is a significant difference in

Hopia filling when substitute squash rather than pork.

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Significance if the study

Squash would be very useful especially when you make it as

a Hopia filling. Squash is very easy to find in supermarket and

usually grown in home gardens and commercial scale for its

Immature fruits, young shoots, flowers and seeds. This product

is notorious because squash is composed of many nutrients. And

it will be benefited by the person especially by little children

who doesn’t eat vegetable.

Definition of Terms

For the purpose of clarity and understanding of some

important terms in his study, the following terms were

defined conceptually and operationally:

Hopia, a popular bread in the Philippines and filled

pastry originally introduced by fijianese immigrants in

urban centres of the Philippines around the start of the

American civil occupation.

Pork, is the culinary name for meat from the domestic

pig (Sus domesticus). It is the most commonly consumed

meat worldwide, with evidence of pig husbandry dating back

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to 5000 BC. Pork is eaten both freshly cooked and

preserved. Curing extends the shelf life of the pork

products. Ham, smoked pork, gammon, bacon and sausage are

examples of preserved pork. Charcuterie is the branch

of cooking devoted to prepared meat products, many

from pork.Pork is the most popular meat in East and

Southeast Asia, and is also very common in the Western

world. It is highly prized in Asian cuisines for its fat

content and pleasant texture.

Substitution, refers to the act of replacing one thing

with another. Substitution comes from the Middle French

word of the same spelling, meaning "a putting in place of

another."

Squash, botanically known as Cucurbita Maxima Duchesne Ex

Lamk, is commonly grown in the Philippines throughout the yearn

some places, intercropping squash with other crops like corn,

sugarcane and coconut is practiced. Like other cucurbits, squash

is recognized as an important source of vitamins and minerals.

Scope and Limitations of the Study

 ILOILO NATIONAL HIGH SCHOOL
REGULAR CLASS
La Paz, Iloilo City

The study focused only in proving that we can use squash

(pumpkin) as filling in Hopia. The researchers will conduct the

study in Land Heights Phase 2 Buntatala Jaro Iloilo City were

all the basic tolls are all available.