CHAPTER I

INTRODUCTION

This chapter includes the background of the study and the statement of the

problem which involves the main problem and the supporting questions that are essential

in this research. Furthermore, it will also indicate the significance, coverage, limitations,

and framework of the study.

BACKGROUND OF THE STUDY

The banana is the second most produced fruit in the world. volume, accounting

for roughly 16% of the world's fruit supply (Mohapatra et al., 2010). After the fruits are

harvested, banana plantations leave behind biomass in the form of the abundant

pseudostem that is found in banana growing areas. This agricultural activity generates a

large amount of residue because each plant produces only one bunch of bananas and

cannot be used for the next harvest (Cordeiro et al., 2004). Every year, about a hectare of

banana can produce 220 tons of biomass waste, which can contaminate water sources and

harm the ecosystem and the health of living microorganisms (Aziz et al., 2011; Hossain

et al., 2011). However, it has been reported that the core part of these banana waste

materials can be consumed. Countries in Southeast Asia eat it as a vegetable. It is

traditionally used as a food source in the Indo-Malaysian region used to make candies

and as an ingredient in Indian cuisines as well as pickles. Therefore, it can be used in

food production.

The consumption of banana pseudostem can be advantageous due to its nutritional

and mineral values. Pseudostem is high in fibre and aids in weight loss. Its high fibre

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content causes a feeling of satiation, which reduces food intake Chandrasekaran, S.V.,

2012). It's also suitable for people with diabetes because it has a low glycemic index and

a lot of nutritional fiber (Bhaskar et al., 2011). It is also high in potassium and vitamin

B6, which aid in the production of insulin and haemoglobin. It keeps high blood pressure

under control if consumed once a week. It is diuretic and aids in the detoxification of the

body Raju, S.K. et al., 2019). The consumption of banana pseudostem has numerous

health benefits, therefore, it is noteworthy to materialize its use in food products.

On the other hand, flour is a grain-based powder, particularly wheat-based, that is

mostly used in baking. It is the primary component of pasta. Pasta is widely consumed in

the globe because it is more convenient, palatable, and has a longer shelf life than other

bakery items like breads and buns, pasta is consumed widely all over the world.

Therefore, the availability of adequate supplies of flour has often been a major economic

and political issue.

The most widely used ingredient in flour, wheat, causes our bodies to respond

with inflammation. Most people endure modest chronic inflammation without even

recognizing it, which frequently shows up as gluten sensitivity, leaky gut, bloating, gas,

fatigue, chronic infection, and allergies. Wheat products are disproportionally responsible

for increases in obesity and type 2 diabetes.

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 With the given information, the researcher was encouraged to investigate on the

efficacy of Banana Pseudostem as an Ingredient in making Nutritious Chips thus, the

study "Pseudo Pasta: Banana musa acuminata Pseudostem as Pasta."

STATEMENT OF THE PROBLEM

This research study aimed to determine the acceptability of Pseudo Pasta: Banana

musa acuminata Pseudostem as Pasta. Specifically, it sought to answer the following

questions:

1. What are the bioactive components and nutritional content of Banana musa acuminata

Pseudostem as an Ingredient in Making Nutritious Pasta?

2. Which treatment yields the best result in making pasta in terms of palatability?

3. Is there any significant difference between the pasta from Pseudo Pasta: Banana musa

acuminata Pseudostem as Pasta and commercial Pasta in terms of the following

parameter:

a.) Nutritional Value

b.) Palatability

c.) Cost

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HYPOTHESIS

Null Hypothesis (H0): There is no significant difference between the Chips from Pseudo

Pasta: Banana musa acuminata Pseudostem as Pasta and commercial Pasta in terms of the

following parameter:

a.) Nutritional Value

b.) Palatability

c.) Cost

Alternative Hypothesis (H1): There is significant difference between the Pasta from

Pseudo Pasta: Banana musa acuminata Pseudostem as Pasta and commercial Pasta in

terms of the following parameter:

a.) Nutritional Value

b.) Palatability

c.) Cost

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CONCEPTUAL PARADIGM

Table 1.1: Research Paradigm of Banana Pseudostem as an ingredient in making pasta

Banana Pseudostem
Flour
Oil
Water
Table Salt
INPUT

Gathering of Materials
Washing and Slicing
Sun Drying
Grinding
Making the Pasta Dough
PROCESS Cuting the Dough

Pseudo Pasta 5
CONSEPTUAL FRAMEWORK

Wheat products are disproportionally responsible for increases in obesity.

According to Hanna Ritchie and Max Roser, 8% of global deaths were attributed to

obesity in 2017. 13% of adults in the world are obese. 39% of adults in the world are

overweight. One-in-five children and adolescents, globally, are overweight. With the

given information, the researcher sought to determine the potential of Banana

Pseudostem as an ingredient in making pasta.

The conceptual paradigm used in the study is the Input-Process-Output Model as

shown in figure 1.1. The input shows the independent variable: banana pseudostem, and

the extraneous variables: the commercial flour, water, oil and salt as the extraneous

variables.

The study includes the following processes: the gathering of the materials needed,

such as blender, cooking materials, and measuring tools. Preparation of treatments

through washing, slicing and removing the fibers from the pseudostem, drying and

grinding, re-drying and re-ginding, making and cutting the dough. The expected output is

the Pasta from banana pseudostem. Lastly, the product will be tested by the respondents

and rated based from the following parameters: Nutritional Value, Palatability and Cost.

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SIGNIFICANCE OF THE STUDY

The findings of this research study could benefit the following:

Health. This will help people in their search for a healthier and organic substitute

for manufactured goods. Individuals who want to lead better lifestyles will benefit from

this study. The findings of this study can be applied as a manual for making pasta that

suits their tastes.

Economy. Consumers could make their own pasta using the materials they can

find in their homes as a result of this study, consumers can save their money instead of

purchasing a commercial one. Making the dough also provides an opportunity for the

consumers to bond with their family. 

Future Researchers. Lastly, this study would be helpful for future researchers

because this can serve as a basis when they seek alternatives based on the resources

around them. They could use this research study as a basis when they want to explore

more on the uses of Banana musa acuminata Pseudostem.

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SCOPE AND DILIMITATIONS

This study focuses on the utilization of Banana musa acuminata Pseudostem. The

researcher produced alternative pasta using banana pseudostem as an ingredient.

Materials and variables were gathered from the house of the researcher's relative. The

study aims to know the methods involved in the production of the alternative pasta. The

researcher also seeks the treatment that will yield the best result. The researcher seeks the

significant difference between pasta from banana pseudostem and the controlled variable

in terms of nutritional value, taste and cost.

The study is conducted from October 2022 until June 2023 and is expected to be

completed in one semester. The experimentation was conducted in the researcher’s

house. This research intends to know all the scope and delimitations of the study.

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 CHAPTER II

REVIEW OF RELATED LITERATURE AND STUDY

This chapter presents the review of related literature and studies after the thorough

and in-depth search done by the researcher to fully understand the research study.

REVIEW OF RELATED LITERATURE

Banana Pseudostem

The perennial herb Musa Acuminata, or "banana," belongs to the family

Musaceae and is grown all over the world in tropical and subtropical regions. Due to its

enriched food and diverse medicinal value, the banana plant, which can be consumed as a

fruit or a vegetable, is one of the most significant crops in many countries. It contains

apigenin glycosides, myricetin glycoside, myricetin-3-O-rutinoside, delphinidin,

pelargonidin, peonidin, and malvidin. Dopamine, N-acetyl serotonin, rutin, naringenin

glycosides, and kaempferol-3-O'Rutinoside have all been found in the plant.

Banana Pseudostem is particularly rich in cellulose, hemicellulose, protein, fat

and dietary fibers along with other nutritive elements. Consuming banana pseudostems

can be advantageous, it is noteworthy to materialize its use in food products.

In this regard, flours prepared from ripe and unripe banana fruits and peels have

been effectively included into a number of baked goods, including Noodles, pasta, cakes,

cookies, and high-fiber bread that digests slowly. However, there have only been a few

attempts to use the pseudostem to produce food such as baked goods and pasta noodles,

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up to this point. Therefore, special consideration should be given to the use of banana

pseudostem in food products.

REVIEW RELATED STUDY

The objective of the study, "Banana musa acuminata Pseudostem as Flour

Additive" by Malalas Daryl, was to ascertain whether banana pseudostem could be used

as a successful additive for commercially available flour that offers greater nutritional

characteristics and from natural and organic factors. Additionally, the experiment's

control variable and experimental mixture of banana pseudostem powder and commercial

flour were compared to see whether there was any difference that could be considered

statistically significant (pure commercial flour).

The experimental mixture was compared to a control variable by means of three

treatments with different proportions. In treatment 1, 25g of Banana Pseudostem powder

and 75g of commercial flour were mixed together. While in treatment 2, 50g of Banana

Pseudostem powder and 50g of commercial flour were mixed together. And in treatment

3, 75g of Banana Pseudostem powder and 25g of commercial flour were mixed together.

The control treatment was compared to the best treatment of the experimental variable

having the highest yields of the means on results gathered in the study.

By means of Statistical Analysis ANOVA and One Way T-Test, the results were

gathered from the assessment of forty-two (42) respondents by considering the bread

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baked from the mixture of Banana Pseudostem powder and commercially available flour.

Thus, treatment 2 got the highest mean of 4.43 in terms of palatability compared to

treatment 1 having an average mean of 3.83 and treatment 3 having an average of only

3.39. The ftab of 5.14 is greater than the fcal of 41.00 in terms of palatability.

Whereas the T-test result shows that there is no significant difference between the

experimental mixture and the control variable in terms of palatability. The study was

recommended to the bakers and consumers to use natural flour additives so they can

afford a cheaper and more nutritious kind of flour. This study was also recommended to

those who are running a business related to baking for a better income and production.

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 CHAPTER III

METHODOLOGY

This chapter includes the research methodology of the dissertation. In more

details, in this part the researcher outlined the research design, the investigation of the

variables, and the experimental procedures.

RESEARCH DESIGN

The experimental method, specifically the Complete Randomized Design or

CRD, will be used in this research study to examine the potential of the independent

variable that will be tested for the manufacture of nutritious pasta from banana

pseudostem. This research's experimental method will be used and analysed, and the

results will be thoroughly observed and collected. Four treatments and three replications

will be conducted.

Table 3.1: The Different Proportions of the Treatments

TREAT- BANANA FLOUR WATER OIL TABLE

T0

T1 200mg 100g 10ml 5ml 2g

T2 225mg 100g 10ml 5ml 2g

T3 250mg 100g 10ml 5ml 2g

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 Table 3.2: The Variables

Independent Variable Banana Pseudostem

Dependent Variable Pasta from Banana Pseudostem

Extraneous Variable Flour, Water, Oil, Table Salt

Control Variable Commercial Pasta

Table 3.3: Rating Scale for Palatability

RATING DESCRIPTION INTERPRETATION

5 Very Palatable Tastes very good

4 Palatable Tastes good

3 Fair Tastes just fine

2 Bad Tastes bad

1 Very Bad Tastes very bad

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 Figure 3.4: Experimental Flowchart

PHASE 1
Gatheriing of Materials
Identifying of Independent variable

PHASE II
Washing
Slicing
Sun Drying
Grinding
Making the Dough
Cutting the Dough

PHASE III
Application to respondents

PHASE IV
Evaluation of Parameters

PHASE V
Presentation, Analysis, and Interpretation of data

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PHASE I

Gathering of Materials

The pseudostem was cut and acquired from the house of the researcher's uncle,

whereas the extraneous components such as flour, oil, water, and table salt were bought

from the researcher’s hometown market. The materials used by the researcher are a

blender borrowed from a friend, a digital weighing scale lend by the school, measuring

cups and cooking utensils from the researcher’s house.

Identifying of Independent Variable

The banana plant that already grew banana fruits was carefully chosen by the

researcher.

PHASE II

Washing

To remove the dirt present in the variable, the researcher washed the banana

pseudostem using warm water.

Slicing

After washing the pseudostem, the researcher cut it into thin and smalls pieces in

order for it to dry thoroughly.

Sun Drying

The sliced pseudostem was sundried for 5 days to remove the water found in it.

Grinding

The researcher used a blender to powder the dried pseudostem.

Formulation of the treatments

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 There are four treatments in this research study. The control treatment (T0) is the

commercial pasta. The first treatment (T1) contained 200g of pseudostem powder. Next

will be Treatment 2 (T2) which contained 225g pseudostem powder. Lastly, Treatment 3

(T3) contained 250g pseudostem powder. All the treatments received extraneous

variables, which are 100g of flour, 10ml of water, and 5ml of oil, and 2g of table salt. 

Making the Pasta Dough

The pasta dough was made by combining flour, water, oil, and table salt with the

pseudostem powder. The researcher manually kneaded the dough.

Cutting the Dough

After it was fully kneaded, the dough was flattened by the researcher using a

rolling pin, then was sliced into thin strips.

PHASE III

Application to the Respondents

The researcher distributed surveys to thirty (30) respondents from her local

church. Three replications of each treatment were given to the respondents to taste.

PHASE IV

Evaluation of Parameters

The various treatments will be made from powdered pseudostem and compared to

the control variable, which will be commercial pasta. There is 200g of powdered

pseudostem for Treatment 1, 225g for Treatment 2, and 250g for Treatment 3. Extraneous

variables included 100g of flour, 10ml of water, 5ml of oil, and 2g of table salt in each

treatment.

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PHASE V

Presentation of Data

The researcher summarized and organized the findings or the data gathered from

conducting the study. The results were presented in a tabular form.

Analysis of data

The researcher examined, inspected, and transformed the study's results, findings,

or data in order to reach more precise and better conclusions. The results were graphed to

show the significant difference between the experimental and control groups.

Interpretation of Data

The data collected from one of the banana pseudostem and commercial variable

has been statistically analysed using Analysis of Variance (ANOVA) to compare the

pasta made from the pseudostem and the commercial in terms of the aforementioned

parameters. The researcher used statistical tools to determine the results.

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