LEVEL OF ACCEPTABILITY OF SQUASH AS MAIN INGREDIENT IN MAKING

LUMPIA FILLING

An Undergraduate Thesis

Presented to the

Faculty of PLT College Inc.

San Francisco, Guinobatan, Albay

In Partial Fulfillment

Of the Requirements for the

TECHNICAL - VOCATIONAL, LIVELIHOOD - H.E

LARI JEANNE N. REBUA

JOYCE B. PREÑA

MAY 2018
 RECOMMENDATION FOR ORAL EXAMINATION

This thesis entitled, “LEVEL OF ACCEPTABILITY OF SQUASH AS MAIN

INGREDIENT IN MAKING LUMPIA FILLING” prepared and submitted by LARI

JEANNE N. REBUA and JOYCE B. PREÑA in partial fulfillment of the requirements for

the Technical Vocational Livelihood H.E is hereby submitted to the Thesis Committee

for consideration and Approval.

May 2018 ZCHARINA JINKY STA.ANA

Date Adviser

THESIS COMMITTEE

This thesis entitled, “LEVEL OF ACCEPTABILITY OF SQUASH AS MAIN

INGREDIENT IN MAKING LUMPIA FILLING ” prepared and submitted by LARI

JEANNE N. REBUA and JOYCE B. PREÑA in partial fulfillment of the requirements for

the Technical Vocatioanl Livelihood H.E is hereby accepted for the final defense.

ANGELICA J. CLEMENTE

Chairman

JOAN NASOL VERONICA PALOMARA

Member Member

ii
 RESULTS OF THE ORAL EXAMINTAION

For LARI JEANNE N. REBUA and JOYCE B. PREÑA, candidates for the Technical

Vocational Livelihood H.E.

THESIS: “LEVEL OF ACCEPTABILITY OF SQUASH AS MAIN INGREDIENT IN

MAKING LUMPIA FILLING”

Place : President’s Office

Date : May 2018

PANEL OF EXAMINERS ACTION TAKEN

MRS. ANGELICA J. CLEMENTE, Ph.D. _________________

MS. JOAN NASOL _________________

MS. VERONICA PALOMARA _________________

iii
 APPROVAL SHEET

Upon recommendation of the Oral Examination Committee, this thesis entitled ,

“LEVEL OF ACCEPTABILITY OF SQUASH AS MAIN INGREDIENT IN MAKING

LUMPIA FILLING” prepared and submitted by LARI JEANNE N. REBUA and JOYCE

B. PREÑA, is hereby approved in partial fulfillment of the Technical Vocational

Livelihood H.E .

RICHARD HARI O. OPEÑA ANGELICA J. CLEMENTE, Ph.D.

College President College Dean

iv
 ACKNOWLEDGEMENT

The researcher would like to express their heartfelt gratitude to the people who

made this study come intorealization and who encouraged the researcher to accomplish

this research study.

To MS. ZCHARINA JINKY STA.ANA, their adviser for the time and for the

guidance to complete this study;

To MRS ANGELICA J. CLEMENTE, MS. JOAN NASOL, and MS. VERONICA

PALOMARA, their Panelist of Oral Examiners, for their suggestions, recommendations

and for the idea to make the study successful;

To the Respondents, for evaluating the finished product to make this study

complete;

To their friends, TVL FAMILY

To their Family, who always their to support them, for their prayers and love and

being their strength in bad times;

To their Siblings, their Aunts, Uncles, Cousins, Grand Parents, for the love

and moral support they shared to make this study successful;

To the people who are not mentioned in the manuscript, but know that they are

there for them to accomplish this study.

v
 And most especially, to Almighty God, for the endless blessings and for their

guidance, protection, love, strength and, most importantly, for the gift of family, loved

ones and friends.

Thank you so much. This humble piece of work is dedicated.

LARI JEANNE

JOYCE

vi
 1

Chapter I

THE PROBLEMS AND ITS SETTINGS

Introduction

Squash is an usual vegetable that has a unique range of health benefits

including an ability to help build strong bones and prevent osteoporosis, reduce

symptoms of anemia, increase cognitive function, improve cardiovascular health,

protect the digestive system, help lose weight, manage diabetes, reduce stress, protect

infants from birth defects and even prevent cancer.

Squash is a genus of herbaceous vines in the gourd family, cucurbita 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 for their seeds. Other kinds of gourd, also

called bottle gourd, are native to Africa and belong to the genus lagenaria, which is the

same family and subfamily as cucurbita but in a different tribe. These other gourds are

used as utensils or vessels, and their young fruits are eaten much like those of

cucurbita species.

The wonderful health benefits of squash are primarly derived from its vitamin,

mineral, and nutrients content. Squash are a rich source of vitamin C, vitamin K, vitamin

B6, thiamin, niacin, magnesium, phosphorous, copper, dietary fiber, folic acid,

potassium, and manganese. It is also contains almost no cholesterol or saturated fat.

Squash like many other vegetables, are great sources for dietary fiber, a

necessary element in any balanced diet. Fiber is essential for gastrointestinal health, as
well as for the regular movement of the bowels. Fiber bulks up your bowel movements

so

they pass more easily through the digestive tract, while also stimulating peristatic

motion, the constraction of the smooth muscles that move food through the body.

Finally fiber stimulates the secretion of gastric juices that facilitate absorption of

nutrients and the processing of foods.

Fiber has also been linked to a reduction in heart disease as well, since it

eliminates some of the “bad” cholesterol that can clog arteries and veins, resulting in

atherosclerosis, heart attacks and strokes.

Lumpia is a spring roll of Chinese origin commonly found in Indonesia and

phillipines. It is a savoury snack made of thin crepe pastry skin called “lumpia wrapper”

enveloping a mixture of savoury fillings, consists of chopped vegetables (carrots,

cabbage, green beans, bamboo shoots and leeks) or sometimes also minced meat

(chicken, shrimp, pork or beef). It is often served as snacks, lunch and dinner, and

might be serve deep fried or fresh (unfried).

Setting of the study

The general objective of this research was immediate need to identify the rate of

acceptability of squash as the main ingredient in the production of the lumpia filling.

Statement of the problem

This study was conducted to deliver accurate and reliable answer to the

following question
 1. What is the process in making squash lumpia filling?

2. What is the level of acceptability of squash as lumpia filling in terms of

appearance, aroma, texture, taste?

3. What will be the health benefit of this product?

Assumption of the study

1. Squash is acceptable as the main ingredient for lumpia filling

2. Squash is available and inexpensive in the locality

3. Squash lumpia can provide basic and needed nutrition for people in all ages

Significance of the study

The study can provide knowledge about the development of squash lumpia. This

study was said to be significant to the following beneficiary :

Bureau of Food and Drugs Personnel – It may served them as a great help to new

supplementary foods for different kinds of appetizer.

Students – This study will help the students know the certain food can be made into

something new like a squash being used as a lumpia filling.

Entrepreneurs – This can provide ent repreneurs to use squash for their new business

venture.

Food Developers – This can provide informationin the production of squash.

Nutritionist – To study and advice human with efficient diet as foods

Professors – The result of the study may serve as additional idea to the teacher and

professors in assisting to helping the studies to come out with other study using squash
 4

Researchers – This will guide the researcher as the primary basis for researching new

ideas , knowledge and information that will help the food industry.

Scope and Delimitation

This study focused on the development of a new alternative for making lumpia

filling using squash as an ingredients, this is conducted in PLT College Of Guinobatan

Incorporated, located in San Francisco Guinobatan Albay.

The purpose of this research is to find out the rate of acceptability of squash

lumpia filling, finding the health benefit of squash lumpia and the availability and the

cost of the squash in the locality.

The process of achieving the answers about this topic was undergoing series of

activities to the development of the product, Boil the squash in water, when the squash

is tender , mash it in a bowl set a side , saute garlic and onion in a pan. Add the egg,

after a few minutes, add in the mashed squash, add salt and pepper to taste, cut

lumpia wrapper tuck in both ends and rolls, deep fry lumpia until golden brown then

drain on paper towels, serve hot.

Then it will undergo a series of 3 trials in terms of appearance, aroma, taste, and

texture to determine the rate of acceptability and health benefits. Then the respondents

of this study will taste and then answer the 3 trials in the questionnaire. The

respondents of this study were the teachers who are in PLT College of Guinobatan Inc,

The delimitation of this study was the stem or peduncle connected to the squash.
 5

Definition of Terms

To have a clear understanding of this study, the following terms are defined

conceptually and operationally

Lumpia – Lumpia is a spring roll of Chinese origin commonly found in Indonesia and

the phillipines. This is the product which is the product which we are about to conduct or

create. In this research with the use of squash filling.

Squash – An edible gourd , the flesh of which may be cooked and eaten as a

vegetable. In this research we use squash to create a new variety of lumpia.

Ingredients – Any of the food or substances that are combined to make a particular

dish. In this research, squash is the ingredients of this study.

Appearance – The way that someone or something looks. In this research will refers to

the manifestation of the product.

Aroma – A distinctive typically pleasant smell. In this research will refers to the smell,

scent, and odor of the product.

Respondents – A respondent is a person who is called upon to issue a response to a

communication made by another. In this research the term respondents is referring to

the 5 faculty members.

Acceptability – The quality of being tolerated or allowed. In this research it is the

degreeof liking and acceptability of squash as filling in lumpia in terms of appearance,

aroma, taste, and texture.

6
 Notes

1
https://www.organic.net/health-benefits/vegetable/health-benefitsofsquash.html
2
https://en.wikipedia.org/wiki/lumpia
3
https://videoculinary.com/recipe/squashlumpia
4
Google Dictionary
5
Google Dictionary
6
Google Dictionary
7
Google Dictionary
8
Google Dictionary
9
https://en.wikipedia.org/wiki/cucurbita
10
Google Dictionary

7
 Chapter II

Related Literature and Studies

This chapter is a presentation of the related literature and studies. Review of

related literature give the researchers an opportunity to acquaint himself/herself with the

current knowledge and up to date information about what has been taught and done in

the area of his or her choice.

Related Literature

Foreign

Squash (genus cucurbita), genus of flowering plants in the gourd family

(cucurbitaceae) , many of which are widely cultivated as vegetables and for livestock

feed. Squashes are native to the New World where they were cultivated by native

peoples before European Settlement. The fruit of edible species is usually served as a

cooked vegetables and the seeds and blossoms may also be cooked and eaten.

Summer squashes, such as zucchini, globe squash, and yellow crookneck

squash, are quick-growing, small-fruited, no trailing or bush varieties of Cucurbita pepo.

Plants are upright and spreading, 45 to 75 cm (18 to 30 inches) high; and produce a

great diversity of fruit forms, from flattened, through oval, to elongate and crooked

fruits , colored from white cream to yellow, green and variegated. Fruit surfaces or

contours may be scalloped, smooth, ridged or warty. The fruits develop very rapidly and

must be harvested a few days after they form (before the seeds and rinds harden) and

used soon after harvest. The rind is generally considered edible.

8
 Winter squashes are vining generally larged-fruited, long-season plants that are

characterized by fruits that can be stored many months (into winter time) if kept dry and

well above freezing. Common winter squashes include the butternut squash (C.

moschata), delicate, acorn, and spaghetti squashes (C. pepo) and buttercup squashes

and giant pumpkins (C. maxima). The fruits show a wide range of sizes, shapes, and

colours; the rinds are relatively harder than those for summer squash and are usually

considered inedible.

Spring rolls are cylindrical rules made throughout Asia by rolling a fliing up in

dough wrappers which are then deep-fried ending up with a flaky pastry crust. The

Chinese make both spring rolls and egg rolls. Egg rolls are much bigger have different

fillings for the most part, and have a thicker, denser pastry crust that isn’t flaky.

Vietnamese and Thai fried spring rolls are smaller than Chinese spring rolls. The

Vietnamese ones are the smallest of all, only about 2 to 3 inches long (5 to 7 cm).

Related Studies

Foreign

Butler prepared them a meal, Nothing fancy. Vegetarian spring rolls, followed by

mushroom risotto with crème caramel to finish. Much option for a bucket of diced worms

and beetles, sautéed and a rain water in moss vinaigrette. Artemis Fowl and the eternity

code, eoin colfer cha gio, lumpia, chungwon, loempia, varrullar, sajgonki, rollito de

primavera, Arrollado primavera. So many names for that perfect bite of deep-fried

goodness. The spring roll personally, I love mine vegetarian and absolutely dosed in

9
sweet chili sauce. Double dipping is compulsary. Heck, make that triple dipping. And

after making them fresh at home your local Chinese take a way restaurant will seem

piddly in comparison. Once you get into a rhythm of spooning, folding and rolling, it gets

easier. I made more than needed but popped into the fridge. They lose their crispiness

overnight, but those left-over spring rolls will look pretty enticing round lunch time.

Artemis Fowl and the Eternity code vegetarian pring rolls save print ingredients 100g

packet of vermicelli noodles 1 tbsp of peanut oil, 3 spring onions, sliced, 2 crushed

garlic cloves, 1 large carrot or 3 to 4 baby carrots, peeled and grated, 1 1/2 cups

shredded Chinese cabbage. 1 can water chestnuts , drained and chop, 1 tbsp soy

sauce 1/4 pepper, 20 spring roll wrappers, thawed (found in a frozen section of grocery

store), frying oil (vegetable), sweet chili sauce for dipping sauce. Take one wrapper and

turn it so a varieties released by the East-West Seed Company can be used for frozen

squash slices in ready to cook vegetable packages. San Marcelino variety from

Zambales was found suitable for making puree to be used as ingredient in vegie drink.

This and the variety called Tinuning from Pampanga can also be made into flour. The

variety Acc 206-1 from the National Plant Genetic Resources Laboratory in UPLB

scored highest in total soluble in solid present. The study made by Dr. Mabesa and Mr.

Tan was part of a project funded by the DA-Bureau of Agricultural Research. The

projects aim were to collecting squash germ plasm and develop varieties for the food

processing industry. On the analysis of the foregoing review, the available studies have

mostly focused on soy based ingredients by Patrick Brown. While the product

developed and introduced by Gregory Sams in 1982 was composed of sesame seeds,

oats, soya protein and various dehydrated vegetables. But their

 10

development of their products is similar to this study because this study finds an

alternative ingredient to lumpia instead of meat which has high fat content.

In the literature George Mateljan Foundation, eggplants has many nutritional

value like vitamins and mineral and different chemical that has medicinal value this is

similar to this study because we have also finding the health benefits of squash that we

are using as a main ingredient in lumpia filling.

National

Food technologies of University of the Philippines Los Baños have identified local

squash varieties that may be used for food processing. Squash is a nutritious and

commercially important vegetable planted in many regions in the Philippines. Former

President Gloria Macapagal Arroyo is pushing for large production of nutritious and

affordable vegetable base food items. Unlike in countries such as USA, squash varieties

specifically for processing are unavailable in the Philippines. Local manufactures merely

used varieties already available in the market. But as vegetables processing is being

intensively promoted by the government, squash has a huge potential for food

processed. A physico-chemical analysis and sensory evaluation of samples was made.

From the samples, squash, flour, and noodles, frozen squash slices and squash puree

were also prepared and evaluated. The researchers identified properties such as color,

texture, cohensiveness, and most especially sweetness and flavor, as important

determinance of acceptability for processing. None of the varieties evaluated had all the

desired traits and qualities sought for processing. The researchers, however identified
varieties that can be used in developing squash based products. Take one tablespoon

of the stir fried mixture

11

and place it in a row horizontally close to the corner near you. Wet the edges of the

wrapper, fold the corner closest to you up, fold the left and right corners inwards, then

roll it together. Complete all the other wrappers, keeping them covered with a damp tea

towel as well. When all the wrappers are filled and rolled, heat a work a large saucepan

with vegetable oil in about one to third full. To test if oil is hot, take a tear of bread and

drop it into the oil. It sizzle and bubble. Cook spring rolls a few at a time, for 1-2

minutes, until golden, pull out and keep warm in an oven set on the lowest temperature

or keep warm. Once all are cooked, removed them and serve with the sweet chilli

sauce.

The lumpia has more protein, less fat and fewer calories and no cholesterol. It is also

more environmentally friendly.

Synthesis of the State of the Art

The review of related literature and studies in this chapter provided a large

amount of knowledge, background and information about the importance of squash in

the human body and the different varieties of vegetables.

On the analysis of the foregoing review, the available studies have mostly

focused on soy based ingredients by Patrick Brown. While the product developed and

introduced by Gregory Sams in 1982 was composed of sesame seeds, oats, soya

protein and various dehydrated vegetables. But their development of their products is
similar to this study because this study finds an alternative ingredient to lumpia instead

of meat which has high fat content.

12

In the literature George Mateljan Foundation, eggplants has many nutritional

value like vitamins and mineral and different chemical that has medicinal value this is

similar to this study because we have also finding the health benefits of squash that we

are using as a main ingredient in lumpia filling.

In the works of Gregory Sams and Patrick Brown their development of their

products is similar to this study because this study finds an alternative ingredients to

squash lumpia instead of meat which has a high fat content. According to George

Mateljan foundation this is similar to this study because we also finding the health

benefits of squash that we were using as an ingredients to lumpia filling.

Gap Bridged by Study

The related studies and literature provided adequate data to develop a new

product like in this study. But it cited the variety of different alternative in making

vegetable baked lumpia it did not mention squash as one of the alternatives this is the

gap bridged by the study.

Theoretical Framework

This study is anchored on the following principle of eating restriction like the

90/10 theory and vegetarian/ vegan diet and principles of products development by

Donald G. Reneirtsen.

90/10 Thoery by Institute of Intergrated Nutrition

 A flexible approach to eating that strives for eating healthy food 90% of the time

and allowing 10% of the time to eat what ever you feel like eating. A lot of people try to

stay 100% on their chosen diet program, which is bound to cause stress and likely to

13

result in failure. A 10% range of flexibility can help you indulged without guilt and

maintain a basically healthy diet.

Vegetarian/ Vegan by Institute of Integrative Nutrition

Vegetarian diets retricts eating meal for moral, spiritual, environmental, or health

reasons. A vegan diet restricts all animal products including eggs, dairy products and

honey and sometimes restricts other products tested on animals or derived from animal,

such as leather and fur.

The Principles of Product Development Flow by Donald G. Reinertsen

Will forever change the way you think about product development. Reinertsen

starts with the ideas of len manufacturing but goes for beyond them. It’s a process risks

that often ends in failure. Drawing upon ideas from telecommunication networks,

transporting system, computer operating systems and military doctrine. He combines a

lucid explanation of the science behind flow with a rich set of practical approaches. This

is another landmark book by one of the foremost experts on product development.

The three theories 90/10 theory and vegetarian/vegan diet and the principle of

product development are related to this study because the first two theories are

focusing on the wellness of a person while the last is about the process in development

of the product.
 14

90/10
Theory

The level of
acceptability of
squash as a main Vegetarian/
ingredient in Vegan
making Lumpia Theory
filling

The Principles
of Product
Development
Flow
 Figure 1
Theoretical Paradigm

15
Conceptual Framework

The conceptual framework of the study showed the input process and output

system approach. Shown in the input was the title of level of acceptability of squash as

main ingredient in making lumpia filling and it will identify the rate of acceptability of

squash lumpia in terms of appearance, aroma, taste and texture. The process in making

squash lumpia and the health benefit of this product.

The process involved the gathering of data was descriptive experimental method.

The data gathering started with the researcher to gather asking permission from the

college president to allow the researcher to gather needed information, next the

researcher will cook the actual product itself after it is done the researchers served them

as samples were given to the respondents and they will check the 3 trials in the

questionnaire in terms of appearance, aroma, taste and texture to determine the rate of

acceptability and health benefits, then researcher retrieve the questionnaire and it will

be subjected to interpretation and analysis.

Level of Acceptability of Squash as main ingredient in making Lumpia filling

 16

Input Process Output

The level of acceptability of First the researcher will
prepare and cook the
squash as the main
actual and cook the actual
ingredient in making product itself after it is
done the researcher
lumpia filling.
served them as samples
What is the rate of were given to the
respondents and they will
acceptability of squash
check the 3 trials in the
lumpia in terms of; questionnaire in terms of of
appearance, aroma, taste The level of acceptability of
1 Appearance
and texture to determine squash as a main
2 Aroma the rate of acceptability ingredient in making
and health benefits then lumpia filling.
3 Taste
the researcher retrieve the
The process in making questionnaire and it will be
subjected to interpretation
squash lumpia filling
and analysis.
The health benefit of this
product
5 respondents
 Figure 2
Conceptual Paradigm
17
Notes
1
https://www.scribd.com/document/related-literature-foreign
2
https://www.whfoods.com/genpage.php?dbid=22+name=foodspice
3
https://abc13.com/food/this-plant-based-lumpia-isconfusing-meat-eaters/1553232/
4
https://www.gregorysams.com/vegelumpia-story-history.html
5
https://www.integrativenutrition.com/dietarytheories
6
https://www.amazon.com/principles-product-development-flow
 18

Chapter III

RESEARCH DESIGN AND METHODOLOGY

This chapter presented the discussion of the study of it also includes the

research to squash as ingredient in lumpia filling to be used in this study.

In carrying out this research descriptive method will be used. Descriptive method

describes the situation to the status of something wherever possible to draw valid

generalization.

Respondents of this study were 5 of the teachers in PLT College of Guinobatan

Inc. Guinobatan, Albay

Research Design

This study made use of the developmental method type of research where in this

study that obtain facts and it engage a detailed description of the study through the use

of questionnaire as a tool in gathering the data has been gathered and presented

Respondents of the study

The researcher will conduct a random sampling to get 5 respondents they are the

teaching staff in PLT College of Guinobatan Inc.

This category were from teaching staff composed of 5 individuals.

Data Gathering Procedures

 The data gathering started with the researcher asking permission from the

college president to allow the researcher to gather needed information.

19

First the researcher will make the actual product itself after it is done the

researcher served them as samples and were given to the respondents and they will

check the 3 trials in terms of appearance, aroma, taste, and texture to determine the

rate of acceptability and health benefits through the use of a questionnaire/checklist.

Then the researchers retrieve the data needed at will be subjected to

interpretation and analysis.

Source of Data

The primary data used in this study are the responses of the respondents. The

secondary data came from reference materials such as internet, books, thesis,

newspaper and other literature that are relevant to the present study.

Research Instruments

The survey questionnaire serves as an instrument in gathering of data. The

respondents will be tabulated, computed, interpreted and analyzed using the following

Statistical tools

Percentage=P=F/N*100

P = Percentage

F = Frequency

S = Scale

N = Number of responses
Likert Scale

A likert scale is a psychometric scale commonly involved in research that

employs questionnaire. It is the most widely used approach to scaling responses in

20

survey research, such that term (or more accurately the likert type scale) is often

used interchangeably with rating scale, although there are other types of rating scale.

In its final form the likert scale is a five (or seven) point scale which is used to

allow the individuals to express how much they agree or disagree with a particular

statement.
 21

NOTES
1
https://www.simplypsychology.org/likertscale.html
2
https://en.wikipedia.org/wiki/likert_scale
3
https://www.gustosalutequalita.it//consumers-science/acceptancetests/hedonicscale
 22

Chapter IV

Squash Lumpia Filling

This chapter presents the result and interpretation of the study. This includes the

discussion of the characteristics gather through actual presentation of squash lumpia

filling in terms of aroma, texture, flavor, appearance and most acceptable proportion.

1.) Degree of Acceptability of Squash as main ingredients of making lumpia filling

The succeeding tables show the degree of acceptability of squash as main ingredient of

making lumpia filling.

Table 1: TRIAL 1 OF THE EVALUATION ON THE DEGREE OF ACCEPTABILITY OF

SQUASH AS A MAIN INGREDIENT IN MAKING LUMPIA FILLING.

 Degree of Acceptability
Criteria of Acceptability Weighted mean Descriptive Rating
5 4 3 2 1
Aroma 1 5 3 12 1 3 0 0 0 0 4 Acceptable
Taste 3 15 1 4 1 3 0 0 0 0 5 Highly Acceptable
Flavor 3 15 2 8 0 0 0 0 0 0 4.6 Acceptable
Texture 0 0 2 8 2 6 1 2 0 0 3.2 Moderately Acceptable
Appearance 2 10 3 12 0 0 0 0 0 0 4.4 Acceptable
Legend

Highly Acceptable 4.50 – 5.00

Acceptable 3.10 – 4.49

23

Moderately Acceptable 2.39 – 3.09

Slightly Acceptable 1.50 – 2.34

Fairly Acceptable 0.50 – 1.49

The table shows that in terms of Aroma, Taste, Texture, and Appearance are

acceptable according to the respondents and they say that it is a new product and can

be used as a new business venture. This implied that the lumpia is slightly accepted by

the respondents.
 Degree of Acceptability
Criteria of Acceptability Weighted mean Descriptive Rating
5 4 3 2 1
Aroma 1 5 2 8 1 3 1 2 0 0 3.6 Moderately Acceptable
Taste 1 5 2 8 2 6 0 0 0 0 3.8 Moderately Acceptable
Flavor 1 15 2 8 2 6 0 0 0 0 3.8 Moderately Acceptable
Texture 2 10 2 8 1 3 1 2 0 0 4.8 Highly Acceptable
Appearance 1 5 1 4 2 6 0 0 0 0 3 Moderately Acceptable
Legend

Highly Acceptable 4.50-5.00

Acceptable 3.10-4.49

Moderately Acceptable 2.39-3.09

Slightly Acceptable 1.50-2.34

Fairly Acceptable 0.50-1.49

24

The table shows that in terms of Aroma, Taste, Texture and appearance are

slightly acceptable according to the respondent but the weighted mean increased from

2.39 – 3.09 and it remains moderately acceptable.

The respondent remarks were that the lumpia’s taste was still incomplete there is

still missing that will high light the lumpia.

But one of the respondent remarks says you need to add ground meat to the product

but we don’t want to add ground meat because the ground meat will dominate the taste

of the main ingredient the squash at it will decrease the nutritional value of our product
and the fats and cholesterol contained in the meat can be a higher risk of heart

diseases. This implied that the respondent’s comments if for the improvement of the

lumpia filling.

The table above reveals the cost for product for squash lumpia filling in trial 2.

The cost of the ingredients was P 135.00 and P 20.00 for transportation for the total

cost of production of P 155.00 in the production of squash lumpia filling.

25

Table 2. Trial 3 of the evaluation on the degree of acceptability of squash lumpia filling.

Degree of Acceptability
Criteria of Acceptability Weighted mean Descriptive Rating
5 4 3 2 1
Aroma 3 15 2 8 0 0 0 0 0 0 4.6 Highly Acceptable
Taste 3 15 2 8 0 0 0 0 0 0 4.6 Highly Acceptable
Flavor 3 15 2 8 0 0 0 0 0 0 4.6 Highly Acceptable
Texture 3 15 1 4 1 4 0 0 0 0 4.6 Highly Acceptable
Appearance 3 15 1 4 1 4 0 0 0 0 4.6 Highly Acceptable
Legend

Highly Acceptable 4.50-5.00

Acceptable 3.10-4.49

Moderately Acceptable 2.39-3.09

Slightly Acceptable 1.50-2.34

Fairly Acceptable 0.50-1.49

The table shows that in terms of aroma, taste, texture and appearance are

slightly acceptable according to the respondent it earned the average weighted mean

4.6 this the highest earned in comparison to the first and second trial. This implied that

after the third trial the lumpia have slightly improved and was to the satisfaction of the

respondent.

1.) The process in making Squash Lumpia Filling

* Squash- 1kg

* Egg- 2 pieces

26

* Onion- 6 Pieces

* Garlic- 2 cloves

* Black pepper- 0.5

* Salt- 1.5 teaspoon

* Oil- 1

* Wrapper- 30 pieces
 Boil the squash in water, when the squash is tender, mash it in a bowl then set a

side, sauté garlic and onion in a pan. Add the egg. After a few minutes add in a mashed

squash, add salt and pepper to taste, Cut the lumpia wrapper tuck in both ends and

rolls, Deep fry lumpia until golden brown then drain on paper towels, serve hot.

2.) The health benefits if this product

Squash do contains many vitamins and mineral, such as excellent amount of

fiber, folate, potassium and manganese, as well as vitamins C, K and phosphorus,

copper thiamin, niacin, magnesium and pantothenic acid. Phenols are known to be on

the heart disease but its these very attributes that give squash a slight bitter taste.

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Chapter V

Summary, Findings, Conclusions, and Recommendations

This part of the study with the highlist of the findings and conclusions that were

drawn out of such findings.

Summary
 This study focused on the evaluation of squash lumpia filling. Specifically, it

processed on the following problems 1. What is the rate of acceptability of squash

lumpia filling in terms of aroma, taste, appearance and texture? 2. What is the process

in making squash lumpia filling? 3. What will be the health benefit of this product.

This study is premised on the following assumptions;

1 Squash is acceptable the based ingredient in lumpia filling 2. Process 3. Squash

lumpia can provide basic needed nutrition for people in all ages.

1) This assumption is valid the researcher successfully made the squash into a

lumpia filling.

2) This assumption is valid because squash can be bought about 30-40 pesos per

kilo so the people can afford it.

3) This assumption is valid because no unhealthy ingredients like ground meat are

mixed in this product and we use vegetable oil to cook this product.

Findings

Based on the results gathered the following finding are thereby presented.

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a.) The average weighted mean on aroma in the three trials earned 4.6 which is

highly acceptable.

1.) The procedure involved, boil the squash in water, when the squash is tender,

mash it in a bowl then set aside, sauté garlic and onion in a pan then add the egg.

After a few minutes, add in a mashed squash add salt and pepper to taste, cut the
lumpia wrapper tuck in a both ends and rolls, deep fry until golden brown then drain

on the paper towels then served hot.

b.) The taste found out that the general weighted mean of 4.6 which is highly

acceptable.

c.) The flavor got a general weighted mean of 4.6 which is highly acceptable.

d.) The texture got a general weighted mean of 4.6 which is highly acceptable.

e.) The appearance got a general weighted of 4.6 which is highly acceptable.

2.) Level of the acceptability.

3.) Squash do contains many vitamins and minerals, such as excellent amounts of

fiber, folate, potassium and manganese and pantothenic acid. Phenols are

known to be one of the most powerful free radical scavengers, which can prevent

cancer development and heart disease, but it’s very attributes that give squash a

slight bitter taste.

Conclusions

After the analysis of data, the researcher arrived at the following conclusions.

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1.) The procedure in making squash lumpia filling is easy to make and it takes a 1-2

hours to make.

2.) The aroma, taste, flavor, texture and appearance were highly acceptable.

3.) Squash has the necessary nutrients for the human body and has chemicals that

prevent cancer development and heart disease.

 Recommendations

Based on the findings and conclusions made in this study, the following

recommendation are suggested.

1.) Squash lumpia can used for business venture.

2.) Squash lumpia be promoted to the feeding programs run by elementary

schools to prevent malnutrition.

3.) Further studies on squash based food products.

Areas for further study

1.) Further studies on squash-based biscuits.

APPENDICES

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APPENDIX A

Survey Questionnaire

SCORE SHEET FOR ANALYZING THE SQUASH LUMPIA

 Instruction : Please feel free to answer the following by putting check on the space

provided that corresponds to your answer .

Aroma Texture

5 - Highly Aromatic 5 - Luxuriant

4 - Moderately Aromatic 4 - Silky

3 - Fairly Aromatic 3 - Firm

2 - Lightly Aromatic 2 - Greasy

1 - Not Aromatic 1 - Spongy

Taste

5 - Highly Desirable 5 - Highly Appetizing

4 - Moderately Desirable 4 - Moderately Appetizing

3 - Fairly Desirable 3 - Fairly Appetizing

2 - Lightly Desirable 2 - Lightly Appetizing

1 - Not Desirable 1 - Not Appetizing

Flavor

5 - Highly Dominant

4 - Moderately Dominant

3 - Fairly Dominant

2 - Lightly Dominant

1 - Not Dominant