Villamor Group, Final Copy, Chapter 1-5

Republic of the Philippines
Carlos Hilado Memorial State College

Binalbagan Campus
Enclaro, Binalbagan, Negros Island Region
JACKFRUIT (Artocarpus heterophyllus Lam) SEEDS

FLOUR FOR CUPCAKES
A Research Paper
Presented to
Research I
Binalbagan Campus
Binalbagan, Negros Occidental
In Partial Fulfillment
Of the Requirements for the Degree
Bachelor of Secondary Education
Major in Technology and Livelihood Education
By
NICO PAOLO N. ARBOLEDA
BEA V. CATALUÑA
JOHN FRANCIS D. PRECIOSO
JOHN PAUL B. TUA
JETHRO B. VILLAMOR
March 2017
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INTRODUCTION
Jackfruit is a huge tree that grows to as high as 30 meters,
larger than mango, breadfruit etc. It is believed to be
indigenous to the South-western rain forests of India. Today, it
is widely cultivated in the tropical regions of Indian
subcontinent, Thailand, Malaysia, Indonesia and Brazil for its
fruit, seeds, and wood. The tree grows best under tropical humid
and rainy climates but rarely survives cold and frosty
conditions. (http://www.nutrition-and-you.com/jackfruit.html)
Botanically, this popular Asian tropical fruit belongs to
the family of moraceae, genus: Artocarpus and is closely related
to figs, mulberry, and breadfruit. Scientific name: Artocarpus
heterophyllus. (http://www.nutrition-and-you.com/jackfruit.html)
The jackfruit seeds are a good source of starch (22%) and
dietary fibre. The meal is categorized as a low GI meal. The low
GI could be due to the collective contributions from dietary
fibre, slowly available glucose and un-gelatinised (intact)
starch granules in the seeds.
(https://www.ncbi.nlm.nih.gov/pubmed/21789865)
In the Philippines, Jackfruit is locally known as langka,
nangka.
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This study was conducted to utilize the jackfruit
(Autocarpus heterophyllus Lam) seed into flour for cupcakes. It
aims to determine the acceptability of cupcakes made of jackfruit
seed flour of 3 different ratios in terms of flavor, odor,
texture, color and general appearance when they are taken as a
whole and also to determine the significant difference among the
three taste tests namely: Test 1 (4:4), Test 2 (5:3) and Test 3
(6:2) ratios of Jackfruit seeds flour to commercial flour in
making cupcakes.
Objectives of the Study
Generally, this study aims to utilize the jackfruit seed
(Autocarpus heterophyllus) into flour for cupcakes.
Specifically, this study aims to determine the following:
1. The acceptability of cupcakes made of jackfruit seed flour
of 3 different ratios in terms of flavor, odor, texture,
color and general appearance when they are taken as a whole.
2. Is there a significant difference among the three taste
tests namely: Test 1 (4:4), Test 2 (5:3) and Test 3 (6:2)
ratios of Jackfruit seeds flour to commercial flour in
making cupcakes?
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Statement of the Hypothesis
1. There is no significant difference among the three taste
tests namely: Test 1 (4:4), Test 2 (5:3) and Test 3 (6:2)
ratios of Jackfruit seeds flour to commercial flour in
making cupcakes in terms of flavor, odor, texture, color and
general appearance.
Definition of Terms
The following terms are defined conceptually and operationally in
order to provide clearness and accuracy to the researchers and
readers.
Acceptability. It is conditions considered to be
satisfactory or a condition that would likely gain somebody’s
approval (Microsoft Encarta Dictionary, 2009).
In this study, the term refers to a condition that is
considered good enough to meet the requirements of the
respondents for the Jackfruit seeds flour for cupcakes.
Appearance. It is the way somebody or something looks or
seems to other. It is an outward aspect of somebody or something
that creates a particular impression (Microsoft Encarta
Dictionary, 2009).
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In this study, the term refers to the judgment of the
respondents using the sense of sight towards the Jackfruit seeds
flour for cupcakes.
Color. A quality such as red, blue, green, yellow, etc.,
that you see when you look at something (Merriam-Webster
Dictionary, 2017).
In this study, the term refers to the color of the
cupcakes.
Cupcake. A very small cake that is baked in a pan shaped
like a cup (Merriam-Webster Dictionary, 2017).
In this study, cupcake refers to the sweet dessert that is
made of Jackfruit seeds flour and commercial flour mixture.
Flavor. It is the quality of something that you can taste
(Merriam-Webster Dictionary, 2017|).
In this study, flavor refers to the quality of taste of the
cupcakes.
Flour. A powder made from grain that is used in cooking for
making bread, cakes, etc. (Merriam-Webster Dictionary, 2017).

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In this study, four refers to the powdery substance made
from Jackfruit seeds.
Hedonic Scale. It is any scale or test which seeks to
measure on the same continuum (Jones, Peryam and Thurstone,
1955).
In this study, the term refers to the 9-Point Hedonic Scale
originally developed by Peryam in 1955. The 9-Point Hedonic Scale
was used in this study to determine the sensory attributes of
Jackfruit seeds flour for cupcakes in terms of flavor, odor,
texture, color and general appearance.
Hedonic Testing. It is a process that involves having
potential consumers of the product to evaluate various product
and a small number of items on a ballot (Wikipedia, 2009).
In this study, the term refers to the taste test process
conducted to the respondents using the 9-Point Hedonic Scale.
Jackfruit. It is a huge tree that grows to as high as 30
meters, larger than mango, breadfruit etc. It is believed to be
indigenous to the South-western rain forests of India. Today, it
is widely cultivated in the tropical regions of Indian
subcontinent, Thailand, Malaysia, Indonesia and Brazil for its

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fruit, seeds, and wood. The tree grows best under tropical humid
and rainy climates but rarely survives cold and frosty conditions
(http://www.nutrition-and-you.com/jackfruit.html).
In this study, the term refers to the fruit in which the
seeds came from.
Jackfruit Seeds. Jackfruit seed encased inside a thin,
transparent outer cover. It largely composes of starch and
protein. Each seed measures about 2 to 4 cm in length, and 1 to 3
cm in thickness (http://www.nutrition-and-
you.com/jackfruit.html).
In this study, the term refers to the seeds that are made
into flour for cupcakes.
Jackfruit Seeds Flour. Jackfruit seeds flour is the product
of the processes made to the jackfruit seeds
(http://www.nutrition-and-you.com/jackfruit.html).
In this study, the term refers to the result of processing
the Jackfruit seeds. It is the product obtained by grinding the
sun-dried seeds. The main variable in this study.
Odor. It is a smell whether pleasant or unpleasant. It is
further defined as a quality or attribute that suggests or

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resembles a particular thing (Microsoft Encarta Dictionary,
2009).
In this study, the term refers to the smell of the cupcakes.
Seed. A small object produced by a plant form which a new
plant can grow (Merriam-Webster Dictionary, 2017).
In this study, the term refers to the Jackfruit seeds that
are made into flour for cupcakes.
Taste Test. A taste test is a tool used to gather
information about the flavor of a food or product
(http://www.wisegeek.com/what-is-a-taste-test).
In this study, the term refers to the test given to the
respondents using the 9-Point Hedonic Scale.
Texture. The term refers to the appearance of a surface
especially how rough or smooth it is. It is the structure of a
substance or material such as soil, or food, especially how it
feels when touched or chewed (Microsoft Encarta Dictionary,
2009).
In this study, the term refers to the appearance of the body
of the cupcakes as judged by the respondents.

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Scope and Limitations of the Study
This study aims to determine the level of acceptability of
jackfruit seed flour of 3 different ratios for cupcakes among 15
faculty members of CHMSC-Binalbagan Campus in the A.Y. 2016-2017
in terms of flavor, odor, texture, color and general appearance.
Significance of the Study
This study is envisioned to utilize the seeds of jackfruit
as flour for cupcakes. This will primarily be of great help to
small scale entrepreneurs, future researchers, researcher, CHMSC
Community, future teachers, TLE students, TLE teachers, schools,
and parents.
CHMSC Community. This study can help the school community by
making the product of this study as a subject for income
generation.
Future Researchers. This study will encourage future
researchers to undertake related studies and cover a larger
scope.
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Future Teachers. This study will help future teachers as
basis for related studies. Specifically, studies related to
product development and the like.
Parents. This study will help every household to utilize the
jackfruit seeds into flour for cupcakes, or for other related
desserts.
Researcher. This study will benefit every researcher to
undertake similar studies and make this research paper as basis
for such research.
Schools. This study can help schools to generate income
through production.
Small Scale Entrepreneurs. This study will support small
scale entrepreneurs to produce products which requires affordable
substitutes for commercial flours, such as the jackfruit seeds
flour.
TLE Students. This study will help TLE students to come up
with related researches that can be beneficial to their studies.
Furthermore, this study can be their basis for research
improvement.
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TLE Teachers. This study can help the TLE teachers to
conceptualize related researches that can help themselves, their
students, and their school.

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Chapter II
Review of Related Literature
George and Boskou (1975) analyzed the chemical composition
of tomato seeds. The seeds contained 24.5 per cent protein, 28.1
per cent fat, 2.9 per cent of total sugars (as glucose), 5.4 and
19.1 percentage of ash and crude fiber, respectively. Higher
mineral contents (mg/100 g) for potassium (780), phosphorus
(690), magnesium (300), Calcium (160), sodium (110) and ferrous
(17) were reported. In the year 1975, Oyenuga and Fetuga
evaluated the nutritive value of two local varieties of
watermelon seed flour. Bara and Serewe, the two local varieties
documented good amount of protein ( 35.70 and 30.60 % ), crude
fiber (2.40 and 3.10%), ether extract (54.20 and 56.90%), total
ash (4.20 and 3.40 %) and carbohydrates (3.50 and 6.00 %),
respectively.
Fleming et al. (1976) determined the composition of
sunflower seed flour. The defatted flour contained protein
(53.00%), crude fat (1.80%), higher levels of crude fiber (3.60%)
and ash (8.20%).
Bobbio et al. (1978) reported the proximate composition of
jack seeds. Jack seeds contained 61.50 per cent moisture, 12.30
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per cent protein, 25.10 per cent carbohydrates and 0.50 per cent
crude lipids.
Carlson et al. (1981) investigated the nutritional
composition of tomato seed. The mean values of moisture (9.60%),
crude fat (22.20%), crude fiber(18.30%) and crude protein
(33.90%) were documented.
A study was conducted by Akobundu et al. (1982) to analyze
the chemical compositions of egusi (cucurbitaceae) seed kernels.
Study revealed that, hull-free kernels contained protein
(28.40%), lipid (52.00%), crude fiber (2.70%), ash (3.68%) and
carbohydrate (8.21%). Egusi seed flour had good quantities of
minerals (mg/100g) viz., sulphur (580), calcium (354), potassium
(1442) and phosphorus (1950). Besides, seed flour also recorded
significant amounts of vitamins, especially thiamine (4.16 µg/g)
and niacin (35.40 µg/g)
Dingra and Kapoor (1984) documented the composition of mango
seed kernel. The seed kernels constituted 5 per cent protein (g),
67 per cent crude fat (g), tannins (0.19 -0.44%), oleic acid
(42.00%) and stearic acid (39.00%).
Nutritional and fatty acid contents of pumpkin and melon
seed flour was documented by Lazos (1986). The data obtained for
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pumpkin and melon seeds on a dry basis were, crude oil (45.40 and
37.80%), crude protein (32.30 and 25.20g%), crude fiber (12.10
and 15.40g%) and ash (4.65 and 3.85g%), respectively. The major
fatty acid of both oils was linoleic acid (18:2), in
concentrations of 43.10 and 64.60 per cent, respectively followed
by oleic acid (18:1), 37.8 and 20.10 per cent, respectively.
Mineral content (mg) indicated rich sources of K (1111.00 and
1288.00%), P (852.00 and 557.00%) and Mg (205.50 and 256.00%),
respectively.
Yanez et al. (1986) analyzed the chemical composition of
amaranth seed flour. The mean values (g) for moisture (9.67%),
protein (2.69%), ash (2.80%), fat (7.15%) fiber (3.34%), and
carbohydrates (62.30%) were documented.
Hemavathy et al. (1987) studied the polar lipids of Alphonso
mango kernel. Total lipid (g) in the kernel of alphonso mango
extracted, amounted to 11.60 per cent of the dry kernel. Total
lipid consisted of 96.10 per cent of neutral and 3.90 per cent of
polar lipids which comprised 2.90 per cent glycolipids and 1.00
per cent of phospholipids.
A study was conducted by Kumar et al. (1988) on the
proximate composition of jackfruit seed flour. The seeds of

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Kathari and Bharat Baramasi varieties of jackfruit were found
good sources of carbohydrates (28.01 and 26.83g %), protein
(6.75 and 6.25g %), fat (0.78 and .89g %) and ash (1.27 and 1.16g
%), respectively. The calorific value of both Kathari and
Bharat Baramasi were found as 146.06 and 140.33 KCal/100g,
respectively. Kathari variety was observed to be nutritionally
excelling, compared to the Bharat Baramasi variety on the basis
of most of the constituents analyzed.
In a review, Singhal and Kulkarni (1988) reported the
compositions of amaranthus seed flour. The seeds contained
moisture, protein, fat, crude fiber, and ash with the mean values
(g), 6.20, 13.20, 6.30, 3.60 and 2.80 percentages, respectively.
Giami and Bekebian (1992) investigated the nutritional
properties of pumpkin seed flour. The mean values (g %) were
4.20, 28.10, 47.00, 3.10 and 12.90 for moisture, crude protein,
ether extract, total ash, crude fiber and carbohydrates,
respectively. Iron and total phosphorus contents recorded were
4.50 and 140.00 mg/100g, respectively.
Rajarajeshwari and Jamuna (1999) studied the nutritional
profile of the jack seed flour. The flour contained the moisture
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(4.43 %), protein (21.30g %), fat (2.73g %), total ash (2.00g %),
crude fiber (5.69g %) and carbohydrates (63.85g %).
Vishwanathan et al. (1999) analyzed the compositions of
Teramnuslabialisspreng. seeds flour documented (g) crude protein,
crude fat, ash and nitrogen free extracts constituted 22.86,
6.10, 4.62 and 58.15 per cent, respectively. The calorific value
of 100grams dry matter of seed material was 379 K.calories.
In the year 2001, Nagaraj evaluated the nutritional value of
defatted cashew kernel flour. The mean values (%) were 63.50,
20.30 and 12.90 for protein, carbohydrate and sugars,
respectively.
Tananuwong et al. (2002) reported the chemical compositions
of jackfruit seed flour. The major components of the flour were
carbohydrates (82.25%), protein (11.17%), lipid (0.99%) and crude
fiber (1.67%). The total starch and amylose contents were
analyzed and the values recorded as 77.76 and 32.05 g/100g,
respectively.
In the year 2004, Akubor conducted a study to investigate
the compositions of melon seeds. The seeds documented 6.00 g per
cent moisture, 29.30g per cent protein, 54.90g per cent crude fat
and 3.00, 2.80 and 4.00g percentages of ash, crude fiber and
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carbohydrates, respectively. Further Akubor (2005), evaluated the
chemical composition of breadfruit seed flour. The flour
documented the proximate compositions (g) such as moisture
(8.60%), protein (17.30%), crude fiber (2.50%), ash (2.80%), fat
(11.00%) and carbohydrates (62.80%). The calorific value was
noted as 419.40 K.calories per 100grams of seed flour.
A study by Amoo (2005) was conducted on the proximate
compositions (g) of cashew kernel flour. The kernel flour
contained 20.90 per cent protein, 42.80 per cent fat, 8.00 per
cent moisture, total ash and crude fiber contents were 2.80 and
1.40 per cent, respectively. The carbohydrate content was noted
as 24.10 per cent.
Aremu et al. (2006) assessed the compositional
characteristics of cashew nut flour. The mean values of proximate
compositions (g %) were moisture (5.70), ash (4.40), ether
extract (36.70), crude protein (25.30), crude fiber (1.20), and
carbohydrate (26.80). The calorific value was 2243 KJ/100g and
fatty acid content was noted as 29.40 per cent. Abundant minerals
(mg/100g) constituted were K, Mg, Na and Ca while least were Cu,
Zn, and Fe. Amino acid analysis revealed that cashew nut flour
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contained nutritionally useful quantities of most of the
essential amino acids.
There have been few studies on jackfruit seeds. Bobbio et al
(1978) reported some physicochemical properties, such as pasting
characteristics of jackfruit seed starch. Kumar et al (1988)
studied the proximate compositions of two varieties of jackfruit
seeds and reported considerable biochemical difference between
the two varieties. The starch content of the seed increases with
maturity (Rahman et al 1999). Different locations give different
seed contents. Some functional properties of jackfruit seed
flour and its protein digestibility was reported by Singh et al
(1991).
Jackfruit
Description
Fruit of the langka is green, oblong, fleshy, twenty-five to
sixty centimeters long, edible and covered with pyramidal
projections. It grows on the trunk and on the main branches of

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the tree. The flesh is yellow, sweet, and very aromatic. The
leaves are alternate, leathery, broadest near the tip and pointed
at the base, entirely or sometimes three lobbed. Disregarding
exaggerated reports of enthusiastic travelers, the jackfruit is
doubtless the largest of fruits and that such heavy bodies are
borne in the main trunk or main branches of the tree.
Nutritive value
The high carbohydrate contents of langka indicates that it
is nutritious. It is however deficient in calcium and iron. The
seeds are very rich in starch. They have a good flavor but are
poor sources of calcium and iron (Pascuala, De Jesus, 1969, Know
Your Plant Foods).
Uses
The pulp of the green lanka fruit is usually cooked with
fish and coconut milk, while that of the ripe fruit is eaten
uncooked or made into preserve or sweet. The seeds of the ripe
fruit are roasted or boiled before they are eaten or may be added
to the preserved meat, may be ground after boiling and made into
dessert such as jam or pastillas (Pascuala, De Jesus, 1969, Know
Your Plant Foods).

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Chapter III
METHODOLOGY
This chapter discusses the method of research used, the
steps in making jackfruit seeds flour, the procedures and
ingredients in baking cupcakes, and the method of data gathering.
Research Design
The experimental research design was used in this study. The
primary concern of this design is to measure progress by noting
the degree of change between what was and what is (Leuterio,
2006).
Respondents of the Study
The researchers purposively picked fifteen (15) faculty
members of CHMSC-Binalbagan Campus for the A.Y. 2016-2017 to be
the respondents of the study. A 9-Point Hedonic Scale Survey
Sheet was used to rate the product in terms of flavor, odor,
texture, color and general appearance.
Research Instrument
Following the method of Kroll (1998), Peryam and Girardot
(1952), Peryam and Pilgrim (1957), a 9-Point Hedonic Scale will

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be used to describe the likings of the respondents to Jackfruit
Seeds Flour for Cupcakes. The 9-Point Hedonic Scale Survey Sheet
asked the respondents to rate on a scale of 1-9 their answers
using the psychological judgment as 1 which indicates “extremely
dislike” and 9 as “liked extremely”.
The respondents will be asked to eat, evaluate and rate the
first sample with 4:4 ratios of jackfruit seeds flour to
commercial flour according to flavor, odor, texture, color and
general appearance allowing their personal relative desirability.
The same process will be administered to the second and third
tests respectively. The respondents will be guided accordingly
until the completion of the survey. The 9-Point Hedonic Scale and
the categorical interpretations were presented below in Table
3.1.
Table 3.1 The 9-Point Hedonic Scale

9-Point Hedonic Categorical
Scale Interpretations
1 Dislike extremely
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2 Dislike very much

3 Dislike moderately
4 Dislike slightly
5 Neither like nor dislike
6 Like slightly
7 Like moderately
8 Like very much
9 Like extremely
Data Gathering Procedure
A letter of permission was given to the Executive Director
to conduct the study to 15 faculty members of CHMSC-Binalbagan
Campus in the A.Y. 2016-2017. When permission was granted, the
researchers administered the questionnaire at the available time
of the respondents.
During the administration of the questionnaire, the
researchers gave instructions to the respondents. The respondents
were asked to eat the cupcakes and evaluate the three tests based
on its flavor, texture, odor, color, and general appearance.
Steps in Making Jackfruit Seed Flour
The researchers collected fresh jackfruit seeds on market
places, houses, and fruit stands. After collecting the jackfruit
seeds, it was washed twice using running water and strained
afterwards. The washed seeds were weighed using a weighing scale.

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Weighed seeds were then lye peeled between the hands while
washing it thoroughly under running water.
The seeds were sliced crosswise and placed over wire trays
and sun-dried for 3-5 days. After 3-5 days, the researchers
gathered the sun-dried seeds and grinded it using an electric
grinding machine.
Baking Cupcakes
In baking cupcakes, the researchers started by gathering all
the needed materials, tools, equipment and the ingredients which
are listed on the tables below.
Table 3.2 List of Ingredients

1 cup butter 2 tsp. salt
¾ cup sugar 3 tbsp baking powder
8 pcs eggs 2 can evaporated milk
1 cup cake flour 2 can condensed milk
3 cup Jackfruit Seed Flour 1 bar cheese grated
2 tbs vanilla 2 tsp cream of tartar
The ingredients stated above are doubled in order to make a
two-recipe batter mixture.
Table 3.3 Materials, Tools and

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Equipment
Paper cupcake holder Electric mixer
Spatula Cheese grater
Basins Strainer
Spoons Cupcake trays
Measuring cups
Measuring spoons
In baking cupcakes, the researchers strained the baking
powder, salt, sugar, commercial flour and Jackfruit seeds flour.
Next, the egg white were separated from the yolk and set aside.
Creaming the butter while adding the egg yolks one at a time is
the next step. Then they stirred in half of the grated cheese,
evaporated milk and condensed milk. The sifted dry ingredients
were added then to make the batter mixture and mixed well.
The oven was the preheated to 375º F for 20-30 minutes. Next
the egg whites were mixed together with the cream of tartar until
stiff. The batter mixture was then added to the mixed egg whites.
Afterwards, the researchers lined the paper cupcake holder into
the baking pans, and spooned in with ¾ cup mixture and sprinkled
with grated cheese. The researchers then baked the cupcakes for
45 minutes.
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Chapter IV
RESULTS AND DISCUSSION
Based on the evaluation of the 9-Point Hedonic Scale Sheets
regarding the level of acceptability of jackfruit seeds flour of
3 different ratios for cupcakes, the table below (Table 4.1)
shows the results.
Table 4.1 Level of Acceptability of Jackfruit Seeds Flour of 3

Different Ratios for Cupcakes
GENERAL
APPEARANC
LEVEL FLAVOR ODOR TEXTURE COLOR E
MEA MEA MEA MEA IN
N INT N INT N INT N T MEAN INT
TEST 1 7.1 7.4 7.4 7.9 LV
(4:4) 3 LM 0 LVM 0 LVM 3 M 7.67 LVM
TEST 2 7.8 7.6 7.6 8.2
(5:3) 0 LVM 0 LVM 0 LVM 0 LE 8.20 LE
TEST 3 8.0 7.8 7.9 8.2
(6:2) 0 LVM 0 LVM 3 LVM 7 LE 8.40 LE
Origin: LM – Like Moderately, LVM – Like Very Much, LE – Like
Extremely, INT – Interpretation
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Table 4.2 Range and Interpretation of Data

Range Interpretation
8.20 – 9.00 Like Extremely
7.40 – 8.19 Like Very Much
6.60 – 7.39 Like Moderately
5.80 – 6.59 Like Slightly
5.00 – 5.79 Like
4.20 – 4.99 Dislike
3.40 – 4.19 Dislike Slightly
2.60 – 3.39 Dislike Moderately
1.80 – 2.59 Dislike Very Much
1.00 – 1.79 Dislike Extremely
On test 1, with 4:4 ratios of jackfruit seeds flour to
commercial flour, in terms of flavor the respondents mean is 7.13
with an interpretation of like moderately. Among the three tests
the Test 1 (4:4) has the lowest mean. Test 3 (6:2) has the
highest mean of 8.00 and is interpreted as like very much when it
comes to flavor. The results implies that the mixture with higher
Jackfruit seed flour content is more flavorful than of those
which has lesser contents.
In terms of odor, Test 1 (4:4) has the lowest mean of 7.40
and is interpreted as and Test 3 (6:2) has the highest mean of
7.80. Both tests got the categorical interpretation of like very
much. The results suggests that the higher the ratio of Jackfruit
seeds flour, the more it affects the odor of the product.

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In its texture, Test 1 (4:4) got the least value of 7.40 and
Test 3 (6:2) has the highest value of 7.93. Both tests got the
categorical interpretation of like very much. The results imply
that the cupcake made of higher Jackfruit seeds flour has a finer
and/or intact texture than of the one which has less Jackfruit
seeds flour content.
In terms of color, Test 1 (4:4) has the lowest mean of 7.93
with an interpretation of like very much. Test 3 (6:2) has the
highest mean of 8.27 among the three tests. The results infers
that the higher the Jackfruit seeds flour content, the higher the
possibility that the color will be affected and vice versa.
In its general appearance, the test that got the lowest mean
is Test 1 with a mean of 7.67 and a categorical interpretation of
like very much. Test 3 got the highest mean of 8.40 among the
three tests with a categorical interpretation of like extremely.
The results implies that Test 3 (6:2) is more attractive/eye
catching than the Test 1 (4:4).
The second objective of the study was to determine the
significant difference among the three tests namely: Test 1
(4:4), Test 2 (5:3) and Test 3 (6:2) ratios of Jackfruit seeds

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flour to commercial flours in making cupcakes. Table 4.3 shows
the results of the objectives.
Table 4.3 significant difference of the variables and their
interpretations.
F P - INTERPRETAT
VALU ION
E
FLAVOR 3.40 .043 SIGNIFICANT
2
ODOR .488 .617 NOT
SIGNIFICANT
TEXTURE 1.19 .312 NOT
9 SIGNIFICANT
COLOR .880 .422 NOT
SIGNIFICANT
GENERAL 5.22 .009 SIGNIFICANT
APPEARAN 3
CE
Table 4.3 shows the results of the significant differences
among variables of Jackfruit seeds flour for cupcakes. In terms
of flavor, the computed P-Value is .043 below the level of
significance which is 0.05. This means that there is a
significant difference among the three tests namely: Test 1
flour to commercial flours in making cupcakes. The table 4.4
below shows that the dependent variable which is the flavor is
more prevalent on Test 3.

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Table 4.4 Post Hoc Test on Flavor
95%
Confide
nce
Interva
l
Depend Mean Uppe
ent (I) (J) Differe Std. r
Variab LEV LEV nce (I- Erro Sig Lower Boun
le EL EL J) r . Bound d
.
. .
2 -.66667 3479 -1.5496
172 2163
3
1
.
. .
3 -.86667 3479 -1.7496
055 0163
3
.
. 1.54
1 .66667 3479 -.2163
172 96
3
FLAVOR 2
.
. .
3 -.20000 3479 -1.0830
848 6830
3
.
. 1.74
1 .86667 3479 -.0163
055 96
3
3
.
. 1.08
2 .20000 3479 -.6830
848 30
3
In terms of odor, the computed P-Value is .617, which is
higher than the level of significance which is 0.05. This means

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that there is no significant difference among the three tests
namely: Test 1 (4:4), Test 2 (5:3) and Test 3 (6:2) ratios of
Jackfruit seeds flour to commercial flours in making cupcakes.
In terms of texture, the computed P-Value as shown in Figure
4.3 is .422, which is higher than the level of significance which
is 0.05. This means that there is no significant difference among
the three tests namely: Test 1 (4:4), Test 2 (5:3) and Test 3
(6:2) ratios of Jackfruit seeds flour to commercial flours in
making cupcakes.
In terms of color, the computed P-Value is .422 which is
higher than the level of significance which is 0.05. This means
that there is no significant difference among the three tests
namely: Test 1 (4:4), Test 2 (5:3) and Test 3 (6:2) ratios of
Jackfruit seeds flour to commercial flours in making cupcakes.
In terms of its general appearance, the computed P-Value
is .009, which is below the 0.05 level of significance. This
means that there is a significant difference among the three
tests namely: Test 1 (4:4), Test 2 (5:3) and Test 3 (6:2) ratios
of Jackfruit seeds flour to commercial flours in making cupcakes.
Table 4.5 below shows that the dependent variable which is the
general appearance is more prevalent on Test 3.

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Table 4.5 Post Hoc Test of General Appearance
95%
Confidence
Interval
Depende Mean Lowe Uppe
nt (I) (J) Differe Std. r r
Variabl LEV LEV nce (I- Erro Sig Boun Boun
e EL EL J) r . d d
. -
. .
2 -.53333 2345 1.12
087 0620
8 86
1
. -
. -.13
3 -.73333* 2345 1.32
012 80
8 86
.
. -.06 1.12
1 .53333 2345
General 087 20 86
8
Appeara 2
.
nce . -.79 .
3 -.20000 2345
697 53 3953
8
.
. . 1.32
1 .73333* 2345
012 1380 86
8
3
.
. -.39 .
2 .20000 2345
697 53 7953
8
Binalbagan Campus
Findings of the Study
As reflected in the tables above, there is a significant
difference in terms of flavor and general appearance among three
tests namely: Test 1 (4:4), Test 2 (5:3) and Test 3 (6:2) ratios
of Jackfruit seeds flour to Commercial Flour. Both differences
are highly attributed to Test 3 (6:2) ratios of Jackfruit seeds
flour to commercial flour.
As shown above, there is no significant difference in terms
of texture, color and odor among three tests namely: Test 1
flour to Commercial Flour. Differences in ratios of Jackfruit
seeds flour to commercial flour never influenced the respondents’
personal relative desirability.

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Chapter V
RECOMMENDATIONS
Based on the results of the study the following are being
recommended by the researchers:
1. New flavors should be applied to the recipe.
2. Future researchers may decorate the cupcakes to make it more
attractive and pleasing to the eyes.
3. Future researches should experiment on different ratios to
enhance the product.

Binalbagan Campus
4. Future researchers should experiment or research more on the
variables which results showed no significant differences.
References
Book References
Md. Shariful Islam, Rokeya Begum, Morshada Khatun, Kamalesh
Chandra Dey, A Study on Nutritional and Functional Properties
Analysis of Jackfruit Seed Flour and Value Addition to Biscuits,
Vol. 4 Issue 12, December-2015.
Dr. Edgar Chambers, IV, The 9-Point Hedonic Scale, Peryam & Kroll
Research Corporation, May 1998.
Vanna Tulyathan, Kanitha Tananuwong, Prapa Songjinda, Nongnuj
Jaiboon, Some Physicochemical Properties of Jackfruit

Binalbagan Campus
(Artocarpus heterophyllus Lam.) Seed Flour and Starch, Department
of Food Technology, Faculty of Science, Chulalongkorn University,
Thailand, August 2001.
Electronic References
http://paperheart1993.blogspot.com/2008/03/feasibility-of-grind-
jackfruit-seeds-as.html
https://www.researchgate.net/publication/286965912_Functional_pro
perties_of_jack_fruit_seed_flour
http://www.primaryinfo.com/scope/jackfruit-seed.html
APPENDICES

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Republic of the Philippines

Carlos Hilado Memorial State College

JACKFRUIT (Artocarpus heterophyllus Lam) SEEDS

Jackfruit is a huge tree that grows to as high as 30 meters,

larger than mango, breadfruit etc. It is believed to be

indigenous to the South-western rain forests of India. Today, it

is widely cultivated in the tropical regions of Indian

subcontinent, Thailand, Malaysia, Indonesia and Brazil for its

and rainy climates but rarely survives cold and frosty

Botanically, this popular Asian tropical fruit belongs to

the family of moraceae, genus: Artocarpus and is closely related

to figs, mulberry, and breadfruit. Scientific name: Artocarpus

The jackfruit seeds are a good source of starch (22%) and

dietary fibre. The meal is categorized as a low GI meal. The low

GI could be due to the collective contributions from dietary

fibre, slowly available glucose and un-gelatinised (intact)

starch granules in the seeds.

In the Philippines, Jackfruit is locally known as langka,

This study was conducted to utilize the jackfruit

(Autocarpus heterophyllus Lam) seed into flour for cupcakes. It

aims to determine the acceptability of cupcakes made of jackfruit

seed flour of 3 different ratios in terms of flavor, odor,

texture, color and general appearance when they are taken as a

whole and also to determine the significant difference among the

(6:2) ratios of Jackfruit seeds flour to commercial flour in

Objectives of the Study

Generally, this study aims to utilize the jackfruit seed

(Autocarpus heterophyllus) into flour for cupcakes.

Specifically, this study aims to determine the following:

1. The acceptability of cupcakes made of jackfruit seed flour

of 3 different ratios in terms of flavor, odor, texture,

color and general appearance when they are taken as a whole.

2. Is there a significant difference among the three taste

tests namely: Test 1 (4:4), Test 2 (5:3) and Test 3 (6:2)

ratios of Jackfruit seeds flour to commercial flour in

Statement of the Hypothesis

1. There is no significant difference among the three taste

tests namely: Test 1 (4:4), Test 2 (5:3) and Test 3 (6:2)

ratios of Jackfruit seeds flour to commercial flour in

making cupcakes in terms of flavor, odor, texture, color and

The following terms are defined conceptually and operationally in

order to provide clearness and accuracy to the researchers and

Acceptability. It is conditions considered to be

satisfactory or a condition that would likely gain somebody’s

approval (Microsoft Encarta Dictionary, 2009).

In this study, the term refers to a condition that is

considered good enough to meet the requirements of the

respondents for the Jackfruit seeds flour for cupcakes.

Appearance. It is the way somebody or something looks or

seems to other. It is an outward aspect of somebody or something

that creates a particular impression (Microsoft Encarta

In this study, the term refers to the judgment of the

respondents using the sense of sight towards the Jackfruit seeds

flour for cupcakes.

Color. A quality such as red, blue, green, yellow, etc.,

that you see when you look at something (Merriam-Webster

In this study, the term refers to the color of the

Cupcake. A very small cake that is baked in a pan shaped

like a cup (Merriam-Webster Dictionary, 2017).