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DEVELOPMENT AND EVALUATION OF BAMBOO SHOOT CHIPS WITH DIFFERENT VARIANTS A Special Problem Presented to the Faculty of the College of Agriculture LAGUNA STATE POLYTECHNIC UNIVERSITY Province of Laguna Nagcarlan Satellite Campus In Partial Fulfillment of the Requirements for the Degree Bachelor of Science in Agricultural Education Major in Technology and Livelihood Education NERRY SALUD ROYO 2020 VISION The Laguna State Polythecnic University is a center of sustainable development initiatives transforming lives and communities. MISSION Laguna State Polythecnic University provides quaity education through responsive instruction, distinctive research, sustainable extension and production services for improved quality of life towards nation building. QUALITY POLICY Laguna State Polythecnic University delivers quality education through responsive instruction, distinctive reasearch, sustainable extension, and production services. Thus, we are committed with continual improvement to meet applicable requirements to provide quality, efficient and effective services to the university stakeholders’ highest level of satisfaction through an excellent management system imbued with utmost integrity, professionalism and innovation. GOALS OF THE COLLEGE OF AGRICULTURE The College of Agriculture is commItted to produce high quality general manpower equipped with necessarily skills, right knowlegde, and attitudes in the various fields of agricultural entrepreneurship, agricultural engineering, agricultural education and business management and to train trainers in its area of distinctive competence to effectively respond to the increasing demands, challenges and opportunities for global competitiveness. GENERAL OBJECTIVE The Bachelor of Science in Agricultural Education program aims to produce highly qualified and competitive teachers equipped with new trends and innovations in the Agricultural Education, it also aims to provide students and in-depth analysis and thorough knowledge in their major fields of specialization. SPECIFIC OBJECTIVES 1. Prepare students for careers in teaching, supervision in schools and colleges, extension, agriculture-related business firms and industries, trade and professional associations, research firms, government services as well as for further studies for advanced degrees; 2. Plan and conduct a program and career exploration and guidance and provide hands-on learning experience in technical agriculture including animal, crop and fishery sciences, agricultural and natural resources, and agricultural economics and in conducting research in agricultural education and management for future application in their careers; 3. Provide effective and relevant instructions, pre-service trainings, seminars and practical activities for well-rounded development of personality; 4. To extend learning experiences for students beyond the classroom through outreach programs and supervised participation in the community activities; 5. Develop student’s analytical and critical thinking skills in the conduct of research in education and agriculture; 6. Prepare students to become successful professionals and teachers with management capability leadership, job-entry. ACKNOWLEDGMENT This special problem becomes a reality with the kind support and help of many individuals. I wish to thank all the people whose assistance was a milestone in the completion of this research. Foremost, I want to offer this endeavor to our God Almighty for the wisdom, he bestowed upon me. The strength, peace of mind and good health in order to finish this study. I wish to express my sincere appreciation to this people in our school and community. Without their physical and technical support, this research could not have reach its goal. Dr. Mario R. Briones, President, for his persistent help and dedication in uplifting the quality education in Laguna State Polytechnic University. Dr. Lolita Viyar, Dean, College of Agriculture for her inspirative guidance for the agricultural education students and for the endorsement and ratification in finishing this study. Prof. Aurea T. Belleza, Officer in Charge, Laguna State Polytechnic University Nagcarlan Satellite Campus and my research adviser, for her opinions, professional advice, propositions, time and effort for the development of this study. Jayson N. Olayta, who serves as the technical editor and statistician, for the incalculable guidance and for checking the technical feature of the manuscript for its refinement andfor sharing his knowledge, indefinite support, time and intelligence in teaching the statistical area needed in this study. Dr. Lolita L. Beato., Subject specialist, for his approach, help and guidance to finish this research. Angelika Orbeta, English critic for her diligence in analyzing papers and for her abiding support to this research. Alejandro U. Coronado, Brgy. Chairman, Brgy. Bukal Nagcarlan, Laguna for uplifting and accepting the paper to conduct this study. Also for the people living in Brgy. Bukal Nagcarlan, Laguna at the employees of the Municipal Hall in Nagcarlan who give their time and effort for being my respondents for this research. And to acknowledge the support and great love of my family, my husband, Carl Darwin U. Royo, my children Xeahn Carllyle and Xiehn Leunisse, my in-laws Mr. Danilo O. Royo and Mrs. Leonisa U. Royo. Also ate Ghen Royo, Tita Arlene Urriza and the rest of our beautiful family. They kept me going on and this work would not have been possible without their input. Mr. Godfrey Monserrat, for sharing his knowledge about this research, giving his advises to make this work visible. Mr. Joel Y. Mejellano, for his limitless assistance and unlimited support and consolation, from the beginning until the end of this journey. For the unending friendship. I thank you very much, I owe this research to you my friend. To my endeared classmates, BSAgEd and BEED IV LSPU-NSC, for all the prayers, friendship comfort in finishing this study. To my kaPotch family, for being my sisters (not in blood, but by heart). To my Tropa, Gerniebeth (Duday), Ate Adel, Diane, Ate Yan yan, Princess, Kuya Wiljohn for all the assistance, the motivation and being an inspiration in this research. For those who are not mention above, I broaden my genuine gratitude. ---N.S.R. DEDICATION I dedicate my desertion work to my family and many friends. This study will not be accomplished without this people who serve as motivation for my research: A special feeling of gratitude to my loving husband: Carl Darwin U. Royo; and To my children: Xeahn Carllyle S. Royo and Xiehn Leunisse S. Royo Also to my in laws: Mr. Danilo O. Royo and Mrs. Leonisa U. Royo To my endeared friends and classmates, kaPotch, Tropa and BSAgEd IV. On top of all, to our Creator LORD GOD ALMIGHTY I meanly commit this piece of work. __ Author ABSTRACT ROYO NERRY S. Laguna State Polytechnic University, Nagcarlan Satellite Campus, Nagcarlan Laguna, 2020 “DEVELOPMENT AND EVALUATION OF BAMBOO SHOOT CHIPS WITH DIFFERENT VARIANTS” Adviser: AUREA T. BELLEZA, MAgr. This study aimed to establish a product from bamboo shoot. Bamboo shoots are mostly used in different Asian delicacies. Therefore, the researcher made an alternative snack from bamboo shoot. This research was administered to find out if the bamboo shoot chips would be acceptable. The procedure for the development of the product has undergone evaluation that involved thirty (30) respondents who evaluated the product through the sensory parameters which are the taste, texture, aroma, color, flavor, appearance and general acceptability. The result of the preference test was subjected to statistical analysis namely, Median and Kruskal Wallis Test (H Test) and Mann Whitney Test (W Test) to determine the significant difference among the median sensory scores of the four (4) variants of bamboo shoot chips. The result of the study conceded that variants used in bamboo shoot chips is highly acceptable. In addition to that, the instructional materials which have the big contribution in introducing the developed product. In conclusion, bamboo shoot chips has a potential of becoming a source of profitable income. Bamboo shoot chips is an alternative snack that can be exploited and introduce in the community. KEYWORDS Bamboo shoot, chips, sensory parameters, instructional material, acceptability TABLE OF CONTENTS Page TITLE PAGE i VMGOii APPROVAL SHEETiv ACKNOWLEDGEMENTv DEDICATIONviii ABSTRACTix TABLE OF CONTENTSx LIST OF FIGURESxiii Chapter 1 THE PROBLEM AND ITS BACKGROUND 1 Introduction1 Background of the Study2 Statement of the Problem3 Literature Review4 Conceptual Framework12 Research Hypotheses14 Significance of the Study14 Scope and Limitation of the Study14 Definition of Terms15 Chapter 2 METHODOLOGY 17 Research Design 17 Tools and Equipment 17 Special Techniques and Procedure 19 Materials 19 Research Procedure 23 Sampling Techniques24 Research Instrument24 Statistical Treatment25 Chapter 3 PRESENTATION, ANALYSIS AND 27 INTERPRETATION OF DATA Demographic Profile of the Respondents 27 Median Sensory Scores of the different Variants of 29 Bamboo Shoot Chips Significant Difference among the Median Sensory 33 Scores of Bamboo Shoot Chips with Variants in terms of its Sensory Properties Perceived Acceptability of Instructional Materials 35 Profitability Analysis of Bamboo shoot Chips 36 Chapter 4 SUMMARY, CONCLUSION AND RECOMMENDATION 40 Summary of Findings 40 Conclusion 41 Recommendation 41 BIBLIOGRAPHY APPENDICES Appendix A –Research Instrument Appendix B – Supporting Documents Appendix C –Plate Appendix D- Letters and Transmittals CURRICULUM VITAE LIST OF FIGURES Figure No. Page 1Conceptual Framework 13 2 Age of Sensory Evaluators 27 3 Sex of Sensory Evaluators 28 4Civil Status of Evaluators 29 Chapter 1 THE PROBLEM AND ITS BACKGROUND Introduction Bamboo shoots or bamboo sprouts are the edible shoots of many bamboo species. There are twenty-six provinces in the Philippines that are visited and reported to have predominant bamboo species and the species with quality shoots. According to the article of Philippine Journal of Crop Science (2010), common species found in the area are all used as vegetable shoots and bamboo shoots are called in local and common names across the country and those names are “labong”, “dabong”, “rakong’, “tambo”, “uvug”, etc. Bamboo shoots in the Philippines is not yet utilized in many products. It is commonly used as an ingredient in some common dishes like “dinuguan’ and “ginataan”, as well as in other traditional Asian cuisine found in other countries. With this, one can say bamboo shoots are excellent vegetable food. According to Nirmala et. al.(2011), bamboo shoots have been eaten as a vegetable for thousands of years in many Asian countries and becoming more popular due to its immense health benefits. In addition, RFRI (2010) cited that bamboo shoot is a vegetable low in fat, rich in vitamins, special amino acids, dietary fiber, etc., and considered as an ideal vegetable for healthy diets. Furthermore, in relation to study of RFRI (2010), same findings have been found by Sarangthem and Singh (2012). According to them, bamboo shoots are low in fat content but contains considerable amount of carbohydrate, potassium and dietary fibers. Many nutritious and active materials such as vitamins, amino acids and anti-oxidants such as flavones, phenols and steroids can be extracted from the bamboo shoots. With the above information given, the student researcher aims to develop an alternative healthy snack that can be included in a weight-loss plan. With the intension of making healthy veggie chip, the student researcher of Laguna State Polytechnic University Nagcarlan Satellite Campus made a study/research about the “Development and Utilization of Bamboo shoots with Different Variants, in year 2019 that would utilize bamboo shoots to make a new chip product that is more nutritious than the local ones. Background of the Study Chips form the largest snack food sector in all market. It is one of the most in-demand product in the market especially for children. Garayo and Moreira; Clark, stated that Potato chips have been a popular salty snacks for 150 years, and retail sales in the US are worth about $6 billion/year, representing 33 percent of the total sales of the market. Chips is one of the most in demand product in the market especially for children. The most common chips in the market are corn chip and potato chips. There is also other kind of chips in the market, the “Cassava chips”. It is cheaper than the usual chips because of its native flavor and easier production procedure. Also these chips are still considered as junk food because of less nutrient content which may lead to malnutrition. Because of this, the researcher attempts to utilize and develop Bamboo shoots “labong” as chips for its nutritional value and the availability of the product. Bamboo shoot, no doubt, forms an important food source from the plant origin. Bamboo shoots contain several nutritional components like protein, carbohydra 0tes, fat, vitamins, mineral, enzymes, coenzymes, reducing and non-reducing sugar, lactic acid and citric acid (fermented products) etc. An increase in the protein value (29.6%) has been found in the processed and dried bamboo shoots. Choudhury et al (2011); Waikhom et al (2013), Essentially juvenile bamboo shoots are consumed as vegetable or pickled, but can processed by fermentation or deep frying, as shredded chips and canned into more palatable forms. Statement of the Problem This study aimed to develop and evaluate the utilization of bamboo shoot as a component of chips. Specifically, it sought answer to the following: 1. What is the demographic profile of the respondents? 2. What is the median sensory score of bamboo shoot chips in terms of taste, texture, aroma, flavor, appearance and general acceptability? 3. What is the perceived acceptability of instructional material of the developed product? 4. Is there a significant difference in the median sensory of bamboo shoot chips in terms of its sensory characteristics taste, texture, aroma, flavor, appearance and general acceptability? Literature Review Various literature and studies were reviewed by the researcher to determine the theories, concepts, principles, methodology and findings that are relevant and helpful to conduct of the study. According to (Troya et al., 2014), bamboo is known to be one of the fastest growing grass in the world, with a growth rate ranging from 30 to 100 cm per day in growing season. It can grow to a height of 36 m with a diameter of 1–30 cm. A culm can reach its full height in about two to three months. As a major non-wood forest product and wood substitute, bamboo is of increasing interest to ecologists owing to its rapid growth and correspondingly high potential for mitigating climate change. If well-managed, bamboo plantations can conserve soil and water, and improve soil fertility and local climate as well. Goyal et al., (2012), stated that bamboo is a group of monocotyledonous, fast growing, perennial, tall arborescent grass that taxonomically belong to the subfamily of Bambusoideae under Gramineae Family (Chapman, 1996 & 1997). Bamboo can thrive in hot, humid rainforests and can grow well in cold temperature as low as -200C. It also can survive in regions of high precipitation ranging from 80-130 cm annual rainfall. Ram et al., 2010; Hogarth and Belcher, (2013), Bamboo is considered to be one of the fastest growing, highest yielding renewable natural resource. It is estimated that worldwide there are over 1200 species under 87 genera of bamboo, with a natural distribution across a broad range of environments (humid tropical, subtropical and temperate region). Lobovikov et al., (2007); Ha, (2010); Yang and Hui( 2010).The major bamboo producing countries in Asia are China and India accounting to approximately 70% of the bamboo in Asia. The American continent which includes South America, Central America and North America, has a high biodiversity of bamboos with approximately 400-500 species; among them about 300 species in 20 genera are woody bamboos. Though Africa has barely about 40 species, rather poor in bamboo flora with only a few native species, it has large areas of natural bamboo forests of Ethiopia, Kenya, Uganda and other African countries. Song et al., (2011). Stated that due to its vast territory, and diverse climate, China has the richest bamboo resources in the world with approximately 590 species falling under 39 genera (Yue, 2012) and hence often referred to as the "Kingdom of Bamboo". Sharma et al., (2008), Gulabrao et al., (2012).India is the second largest producer of bamboo in the world next only to China and also has a very high diversity of bamboos with 136 species in about 18 genera. As reported by FSI, (2011), the annual production of bamboo in India was estimated at 4.6 million tonnes of which about 1.9 million tonnes was used by the pulp industry. Total number of culms at the national level has been estimated to be about 23,297 million out of which 79% are green, 16% are dry and 5% are decayed. According to Yang et al., (2008) Bamboo shoot is consumed worldwide and annual world bamboo consumption was estimated to be over 2 million tonnes. Tamang and Tamang, (2009) stated that about 78 species of indigenous and exotic varieties of bamboo are grown in North Eastern India. Nirmala et al., (2011).Bamboo shoots have been eaten as a vegetable for thousands of years in many Asian countries and are becoming more and more popular due to their immense health benefits. According to Song et al., (2011).Bamboo shoots are eaten as vegetable mostly in South-East and East Asian countries. Bamboo shoots are now processed into many kinds of food, including fresh shoots, dry shoots, and canned shoots, that are sold around the world. Some new products, such as bamboo candy, bamboo chutney, bamboo canned juice, bamboo beer are also available. Bamboo vinegar is also used as biofertilizer, bioinsecticide and as medicine for stomach disorders. Nutritional Composition of Bamboo Shoots The nutritional value of edible shoots of different bamboo species has been worked out by several researchers Nirmala et al., 2007, 2008). Nirmala et al., (2009). The main nutrients in bamboo shoots are protein, carbohydrates, amino acids, minerals, fat, sugar, and fiber. The shoots have a good composition of minerals, consisting mainly of potassium (K), calcium (Ca), manganese (Mn), zinc (Zn), chromium (Cr), copper (Cu), iron (Fe), and lower amounts of phosphorus (P), and selenium (Si) (Shi and Yang, 1992; Nirmala et al., 2007). Juvenile shoots are a good source of thiamine, niacin, vitamin A, vitamin B6, and vitamin E and rich source of dietary fiber. Nirmala et al., 2011 reported that bamboo shoots are rich in protein containing between 1.49 and 4.04 g (average 2.65 g) per 100 g of fresh bamboo shoots. In a study conducted on 14 bamboo species, the protein content in the juvenile shoots ranged from 2.31 to 3.72 g/100 g fresh weight with the highest being in D. hamiltonii followed by B. bambos. Similar values were also reported by other workers (Sundriyal and Sundriyal, 2001; Bhatt et al., 2005b). A comparitive analysis by Nirmala et al., (2011) Shoots contain 17 amino acids, 8 of which, serine, methionine, isoleucine, leucine, phenyalanine, lysine, and histidine are essential aminoacids (Qiu, 1992). Between two bamboo species (B.tulda and D.hamiltonii) and 15 common vegetables shows that both the bamboo species are rich in proteins and also the protein content is much higher than some of the common vegetables like Brassica oleracea var.capitata (Cabbage); Solanum melongena (Brinjal). As reported by RDA, (2009).The recommended dietary allowance for protein is 0.8 g/kg of body weight for adults. In general, 1 g protein provides 4.2 kcal of energy to the body. If the diet does not contain sufficient amounts of carbohydrate and fat, then dietary protein may be broken down to provide energy. Studies conducted by Park and Jhon (2009) have reported the beneficial effects of consuming a high-fiber diet containing bamboo shoots in lowering blood cholesterol levels and improving bowel functions in healthy young women. Sloan, (2008), Lignans are important components found in cereals and other cruciferous vegetables. Although fiber itself is invisible in food products, it is becoming one of the most appreciated ingredients in today’s diet. In 2007, consumers ranked fiber number 5 among the top 10 functional foods. Nirmala et al., (2008; Nirmala et al.,( 2011),the carbohydrate content ranged from 4.09 to 6.91% in 14 species of freshly emerged juvenile bamboo shoots. There was an increase in the CHO content after boiling and also after fermentation and canning up to 72% as compared to fresh shoots. As stated by Yap, (2015).Bamboo shoots are being suggested in diet as one of the carbohydrate source in nutritional therapy for Type I Diabetes in Malaysia. Nirmala et al., (2007); Nirmala et al., (2008); Nirmala et al., (2011),The fat content in the juvenile shoots ranged from 2.64 to 3.97%, but for the 10-day-old shoots, the content ranged from 8.2 to 13.84%. Nirmala et al., (2011).Juvenile bamboo shoots have a high content of minerals such as K, P, Na, Mg, Ca, and Fe. The shoots are labeled as a heart-protective vegetable because of its high content of K that helps to maintain normal blood pressure and a steady heartbeat. Potassium is a mineral involved in electrical and cellular body functions. In the body, potassium is classified as an electrolyte. As the heart is a large muscle that is continually, rhythmically contracting, potassium is extremely important to proper heart function. The K content in bamboo shoots ranges from 232 to 576 mg/100 g fresh weight. Common vegetables like Brassica oleraceavar. Botrytis (Cauliflower), Brassica oleraceavar. capitata (Cabbage), Cucurbita maxima (Pumpkin), Phaseolus vulgaris (French bean) are also good sources of Potassium. (Nirmala et al., 2011). According to Dietary Guidelines for Indians, (2011) Selenium is essential for normal growth, fertility and for the prevention of a wide variety of diseases in animals. Selenium is a constituent of the enzyme glutathione peroxidase (GPx), a selenoprotein. This enzyme is the protective agent against the accumulation of H2O2 (hydrogen peroxide), and organic peroxides within cells. It is involved in immune mechanisms, ubiquinone synthesis, and mitochondrial ATP biosynthesis. RDA of Selenium is around 55 mcg per kg body weight of an adult. Nirmala et al., (2008).The ascorbic acid content has been reported to increase upon fermentation of bamboo shoots into a product called Soibum, commonly consumed in North-east India, from 0.46% (raw) to 0.55% (5th day fermented shoot) (Devi and Singh, 1986). On the other hand, the ascorbic acid content decreased upon storage from the day of harvesting. Nirmala et al., (2008),Juvenile shoots of B. bamboos, B. tulda, D. asper, D. giganteus and D. hamiltonii contained 1.90, 1.42, 3.2, 3.28 and 2.45 mg of vitamin C/100 g, respectively, as compared to 10-day-old shoots containing 1.31, 1.00, 2.12, 2.15 and 1.79 mg/100 g shoots, respectively. Further reduction in the content was observed in the canned shoots (1.8%) of D. giganteus followed by fermented shoots (1.09%). Srivastava, 1990; Sarangthem and Singh, (2003a), Miettinen, (2003) Hiromichi,( 2007). Ryan et al., (2007) (Ryan et al., (2007) (He and Lachance, 1998; Lachance and He, 1998; Sarangthem and Singh, 2003c; Lu et al., 2010). Bamboo shoots, both fresh and fermented, are a good source of phytosterols that are the precursors to many pharmaceutically active steroids found in plants and act as nutraceuticals An antitumor agent has been prepared from moso bamboo (P. pubescens) that has an antitumor effect.Rich sources of phytosterols include grain legumes such as sesame, chickpeas, lentils, and peas; cereal grains such as wheat, corn, millet, rye, and barley; vegetable oils including corn oil; and nuts such as pecans, pinenuts, pistachio nuts, peanuts, cashew nuts, and almonds), and bamboo shoots. Lu et al., (2009),The phytosterol content and composition in shoots of 4 bamboo species, Pleioblastus amarus, P pubescens, D. latiflorus, and P. praecox, were evaluated using ultra-performance liquid chromatography with atmospheric pressure chemical ionization mass spectrometry (MS) in order to facilitate dietary recommendations and comprehensive utilization of the shoots. The major sterols present were β-sitosterol (24.6%), campesterol (2.2%), stigmasterol (1.2%), er-gosterol (0.2%), cholesterol (0.6%), and stigmastanol (<0.1%); to-tal phytosterol content was 28.7%. As investigated by Lu et al., (2011), Bamboo shoot oil (BSO) is a phytosterols-rich extract from the bamboo (P. pubescens) shoots obtained by supercritical carbon dioxide extraction and its protective effects and its mechanism on nonbacterial prostatitis (NBP). Park and Jhon, (2010).Bamboo shoots can be a good dietary source of natural phenolic oxidants and dose-dependent inhibitory activity on angiotensin-converting enzyme as determined in 2 species of Phyllostachys pubescens and P. nigra. Health Benefits of Bamboo Shoots Kalita and Dutta (2012) The main nutrients in bamboo shoots are protein, carbohydrates, amino acids, minerals, fat, sugar, fiber, and inorganic salts. As a dietary ﬁber source, the shoots have beneﬁcial effects on lipid proﬁle and bowel function. An increase in dietary ﬁber from shoot consumption may also be useful in the management of hypertension and obesity through its effect on energy density of food and nutrient bioavailability. People prone to high blood pressure are often advised to increase K intake and decrease sodium consumption. Bamboo shoots fill that need completely. The shoots are also reported to have anticancer, antibacterial, and antiviral activity due to the presence of lignans, which is an important component of ﬁber. It is also claimed that eating bamboo shoots imparts a freshness to the skin and makes the skin fairer and smooth. Yap, (2015) stated that, in South Asian countries, bamboos have been utilized for traditional medicine treatments to relieve hypertension, sweating, and paralysis. However, little scientific evidence has supported such claims until now. Modern research has revealed that bamboo shoots have a number of health benefits, from cancer prevention and weight loss to lowering cholesterol level, improving appetite and digestion. It is also low in sugar and therefore can be used by persons on sugar-restricted diets. Bamboo shoots suggested in diet as a part of carbohydrate source in nutritional therapy for diabetes in Malaysia. Kalita and Dutta,( 2012) also stated that the shoots also contain anticarcinogenic agents, and making them a regular part of a diet effectively reduces the free radicals that can produce harmful carcinogens. There are instances of using locally available bamboo shoots by Karbi tribes in Karbi Anglong autonomous region of Assam state in India to control early stage of cancer. A study by Nirmala et al., (2011) on 14 species of edible bamboo shows that the carbohydrate (CHO) content is also found to vary between bamboo species with highest in B.tulda and lowest in D.asper and D.brandisii. A comparative analysis of two species with common vegetables shows that both the bamboo species are rich in proteins and also the protein content is much higher than the common vegetables. Apart from proteins and CHO, some species (B.vulgaris, D.hamiltonii) were found to have high concentration of vitamin C and vitamin E also. Shoots also contain fairly high amounts of minerals like iron, manganese and zinc as compared to some commonly used vegetables like Brassica oleraceae var. Botrytis (Cauliflower), Solanum tuberosum (Potato), Abelmoschus esculantus (Ladies finger) and Solanum melongena (Brinjal). Selenium, another very important mineral known for antioxidant properties, is also present in bamboo shoots unlike in other vegetables. The Recommended Dietary Allowance of an adult person per day for protein, dietary fibre and minerals is more or less met from around 100gms of bamboo shoots. Hence, daily consumption of shoots can be expected to be beneficial to the human body in so many ways besides helping in balanced nutrition. Conceptual Framework Figure 1. Shows the interplay of variables. It is composed of five boxes. The first box shows the input which represent the different treatment used by researcher as variance of Bamboo Shoot Chips. Second is the step by step process of making Bamboo Shoot Chips. The third box shows the output which represents the evaluation of Bamboo Shoot Chips. However, the fourth box shows the acceptability of the costumer/consumer on the product Bamboo Shoot Chips. Moreover, the last box helps the improvement of the study as the Feedback of the correspondents. INPUT PROCESS OUTPUT Figure 1. Paradigm of the Conceptual Framework Research Hypothesis Ho: There is no significant difference among the median sensory score of Bamboo Shoot Chips in relation to its taste, texture, color, flavor, appearance, and general acceptability. H1: There is significant difference among the median sensory score of Bamboo Shoot Chips in relation to its taste, texture, color, flavor, appearance, and general acceptability. Significance of the Study This study aimed to develop and evaluate the bamboo shoot as chips which was made more affordable and healthier snack than those in the market. The result of the study will be of great benefit of the following: Market: This study will be a great help to the market to introduce a more affordable but healthier and nutritious snack to the consumers. To the Parents: the researcher believe that the parents will benefit because the study was made for them to choose a healthy and nutritious products for their family. To the Future Researchers: in doing the study, the future researchers have acquired new skills and knowledge in making innovative and healthy products for the future consumers. Scope and Limitations The scope of the study refers to the acceptability of utilization of bamboo shoots as chips with variants. Furthermore, it desires to test the acceptability of bamboo shoot chips in terms of taste, texture, color, flavour, appearance and general acceptability. Parents and students was covered as part of the respondents. The product will be disseminated through sampling on the community. Definition of Terms To ensure clear understanding and clarify, the following terminologies were defined according to its use in the study. Acceptability is the degree on how the bamboo shoot chips will be accepted based on its taste, texture, color, appearance and aroma. Airtight is a place where the finish product will be put to preserve its crispiness. Aroma refers to the pleasant smell of the product that will catch consumers’ attention. Bamboo shoot (Bambusa vulgaris) is an edible part of a bamboo that can be used as ingredient in food processing. Boiling refers to method of removal of toxicity from the bamboo shoot. Chips is a crispy snack made from edible parts of vegetables. Frying is the cooking procedure with the use of oil. Junk food a kind of snack that lacks vitamins and nutrients and when consumed too much may lead to malnutrition. Peeling is the process of removing the outer layer skin of Bamboo shoot. Physiochemical is a term in chemistry that deals with the physicochemical properties of substance or of relating of being physical and chemical of a substance. Chapter 2 METHODOLOGY This chapter describes and discusses how the researcher gathered necessary data and information that is used in the entire study. This also shows the procedure of collecting data, type of research, research design, research instruments and statistical test and the location where the study is conducted. Research Design The researcher used the descriptive and applied research design in using survey questionnaires and interview. The survey was conducted by providing structured questionnaires to a number of identified respondents. The respondents who were asked to evaluate the acceptability of bamboo shoot chips in terms of its sensory qualities which are taste, texture, color, flavor and appearance where randomly selected from identified respondents. They were also asked to answer the questionnaire regards to the perceived acceptability of the instructional materials that is used for the introduction of developed product. Tools and Equipment The following tools and equipment were used in the preparation of bamboo shoot chips: (The pictures below all came from this site: https://7esl.com/kitchen-objects-vocabulary/ Casserole Measuring cup Measuring spoon Blender Mixing bowl Strainer Rolling pin Frying pan Cutting knife Plate No. 1 Tools and Equipment in Development of Bamboo Shoot Chips Special Techniques and Procedures Materials The ingredients used to make bamboo shoot chips were well-prepared, peeled and boiled for a few minutes. For its variants, additional flavorings were added such as cheese powder, BBQ powder and garlic powder. Each powdered flavorings were measured for about 1tbsp. and were placed and mixed in every 40grams of bamboo shoot chips. All four variants had the same ingredients and procedure: a mixture of 500 grams of powderized bamboo shoots and 250 grams of flour, steamed and fried. Product Preparation and Development This section presents the procedure in the development of Bamboo Shoot Chips. Preparation of Raw Materials. Plate No. 2. Peeling of bamboo shoots. 1. If bamboo shoot is readily available in the backyard/ farm -- after harvesting it -- peel the husk thoroughly. Plate No. 3 Boiling of Bamboo Shoots. 2. Put the Bamboo shoot into the casserole, then add water and boil it until it is tender, changing the water 3x. Plate No. 4 Draining and drying of Bamboo shoot. 3. Drain then dry the bamboo shoot for about 10 minutes. Plate No. 5 Blendering/ Powderizing the bamboo shoot. 4. Using a capsule blender, blend the bamboo shoots until it is powderized. Plate No. 6 Mixing of Ingredients. 5. Mix the flour with bamboo shoots. Mix well until the dough is formed. Plate No 7 Steaming. 6. After getting the desired texture, steam the flour and bamboo shoot dough to slightly hardened it. Plate No. 8 Making the flattened dough. 7. After the steamed mixture is cooled down, flatten it and cut into circles. . Plate No. 9 Frying. 8. After making a flattened circle, heat oil in pan and deep-fry until golden brown and crispy. Set aside at let cool. Research Procedure In the fulfillment of this study, the researcher submitted her proposed title “Development and Evaluation of Bamboo Shoot Chips with Different Variants”. It was approved and accepted by the research panelists. The researcher used ingredients, materials, tools and equipment in preparation of bamboo shoot chips. In order to gather the data needed in this study, the researcher used rating scale type questionnaire for the taste test of bamboo shoot chips. Bamboo shoot was used as the raw materials for the chips. A letter was sent to the specific Barangay asking permission to conduct this study. Upon approval of the said letter, Bamboo shoot Chips was prepared, then presented to a number of respondents needed to take the taste test together with the questionnaire. After the questionnaires had been retrieved, data were analyzed and computed based on the appropriate statistical treatment. Data were analyzed and interpreted based on the given rating scale, then the findings and recommendations were made. Sampling Techniques The Bamboo shoot chips underwent a series of evaluation and taste test using questionnaire-checklist. The respondents who tasted the product were from varied ages and gender. They were the evaluators of the Bamboo shoot chips in terms of its taste, texture, flavor, appearance, and general acceptability. The purposive sampling technique was used since all the respondent lived in one certain location which is Nagcarlan, Laguna. Research Instrument The instrument employed in gathering data is a rating scale type questionnaire using the 9-point hedonic scale: Scale InterpretationRange Verbal Interpretation-Extremely Like-Like Very Much-Like Moderately-Like Slightly-Neither Like nor Dislike-Dislike Slightly-Dislike Moderately-Dislike Very Much-Dislike Extremely The rating scale type questionnaire was distributed to the respondents of the study. The first part of the questionnaire consists of questions concerning to the profile of the respondents. The second part was segmented to evaluate the bamboo shoot chips in terms of its sensory qualities such as taste, texture, color, flavor, appearance, and general acceptability. Statistical Treatment All the gathered data were carefully tallied, organized and interpreted by the researcher using the following statistical treatment to analyze the data. Problem Statistical Tools 5. What is demographic profile of the respondents? 6. What is the median sensory score of bamboo shoot chips in terms of taste, texture, aroma, flavor, appearance and general acceptability? 7. What is the perceived acceptability of instructional material of developed product? 8. Is there significant difference in the median sensory of bamboo shoot chips in terms of its sensory characteristics taste, texture, aroma, flavor, appearance and general acceptability? Frequency, Percentage Median Weighted Mean Kruskal Wallis/ H-Test Chapter 3 PRESENTATION, ANALYSIS AND INTERPRETATION OF DATA This chapter presents all the results and discussion manifested from the 25 respondents who were residents of Brgy. Bukal Nagcarlan, Laguna and five Technical Panels from Laguna State Polytechnic University in the study entitled “Development and Evaluation of Bamboo Shoot Chips with Different Variants”. For further understanding of the study, the data were presented in tabular form based on the interpretation and discussion of the evaluated results. Demographic Profile of the Respondents Figure 1, 2, 3 shows the profile of the respondents in terms of age, sex, and civil status. Figure 1. Age of the Sensory Evaluators In terms of the distribution of respondents according to age, the data revealed that most number of respondents belonged to ages from 15 to 25 with a count of 11 (36.7%); Followed by ages ranges from 36 to 45 with a count of 8 (26.7%). Meanwhile, a count of 6 (20.0%) for ages 26 to 35. Lastly, with the least number of respondents belonging from ages 46 and above with a count of 5 (16.7%). Figure 2. Sex of the Sensory Evaluators The pie graph above shows the distribution of respondents in terms of sex. It reveals that majority of the respondents were female comprising of 18 or (60%), while 12 or (40%) were male. Figure 3, Civil Status of the Sensory Evaluators In terms of civil status, the data in the pie graph above shows that the majority of the respondents were married with a frequency of 17 or (56.7%) while the single obtained a frequency of 13 or (43.3%) of the total respondents. Median Sensory Scores of the Different Variants of Bamboo Shoot Chips Table 1 shows the median sensory scores of bamboo shoot chips in different variants. Treatment Median Sensory Scores Taste Texture Aroma Flavor Appearance General Acceptability 1 (Plain- (Cheese- (Barbeque- (Garlic- Table 1. Median Sensory Scores of Bamboo Shoot Chips with Different Variants Legend: 8.12-9.00 like extremely, 7.23-8.11 like very much, 6.34-7.22 like moderately, 5.45-6.33 like slightly, 4.56-5.44 neither like nor dislike, 3.67-4.55 dislike slightly, 2.78-3.66 dislike moderately, 1.89-2.77 dislike very much, 1.00-1.87 dislike extremely As the above table illustrates, it can be viewed that all the variants of bamboo shoot chips which were evaluated by the total thirty (30) sensory evaluators, obtained median score of 9.00 in terms of its sensory attributes such taste, texture, aroma, flavor, appearance and general acceptability. In addition, based on the comments and suggestions of the taste panelists with regards to the sensory taste, the taste of garlic flavor tasted better compared with the three (3) variants of bamboo shoot chips, because as commented, garlic has a powerful taste which affect the taste of the product. Regarding to texture, all the variants have exactly the same median score of 9.00 which tells that the respondents very much liked it. The data shows that there is no difference when it comes to texture of the products despite of the different flavors. In line with the claim of Journal of the Food Science and Agriculture 88 (10)- that understanding the textural properties of food can be important for producers and marketers of crispy products. Relationships between texture, overall sensory quality and consumer acceptance of different products had been a field of interest for many authors. Despite this, results of research puts concern on the importance of texture inconclusive. When it comes to aroma, some of the taste panelists had pointed out that the aroma of BBQ flavor, cheese flavor and garlic flavor bamboo chips were stronger than the aroma of plain flavored chips. Accordingly, the finding was correlated to the article of the Journal of Food Science which revealed that colored foods were perceived to have stronger intensity and better quality aroma and flavor. Thus, addition of flavorings contributed to have a better aroma of the finished product which is important in the consumers’ acceptability for the developed product. In relation to sensory flavor, the obtained median score of 9.00 for the four (4) variants of bamboo shoot chips showed that the taste panelists extremely liked the flavors of bamboo shoot chips. Therefore, this means that the used flavorings for bamboo shoot chips were effective and it captures the taste of the sensory evaluators. In terms of appearance, sensory evaluators also extremely liked the appearance of the four (4) variants of bamboo shoot chips with a median score of 9.00. In addition, although it attained median score of 9.00, the sensory evaluators have suggested to make the size of the chip bigger and rounder to make the appearance of the final product more attractive and appealing to the consumers. In relation to sensory flavor, the obtained median score of 9.00 for the four (4) variants of bamboo shoot chips shows that the taste panelists extremely liked the flavors of bamboo shoot chips. Therefore, it only means that the used flavorings for bamboo shoot chips were effective that captures the taste of the sensory evaluators. The data reveals that there is no difference in appearance of the sample products. It is showed by the median sensory score of 9.00 which tells that the respondent extremely liked the products appearance and it is aligned with the study of (Springer Science & Business Media, 2011) that much of man’s behavior is controlled by appearance of his food is paramount importance to his health and well-being. In day-to-day survival and marketing situations, we can tell whether or not most foods are fit to eat from their optical properties. Although vision and color perception are the means by which we appreciate our surrounding, visual acceptance depends on more than just colour. It depends on total appearance. Finally, with regards to general acceptability, all the four (4) variants of the bamboo shoot chips were verbally interpreted as extremely liked by the taste panelist with a median score of 9.00. In all, in terms of sensory attributes, all the four (4) variants of the bamboo shoot chips obtained a median score of 9.00. Thus, the result of sensory evaluation was of the same level of liking for the bamboo shoot chips in different variants for the taste panelist. Lastly, it only means that bamboo shoot is feasible to be utilized into products such chips that is possible to attract consumers. When it comes to general acceptability, the table shows that all the four (4) variants of the bamboo shoot chips were extremely liked by the respondents with a median score of 9.00. Based on the respondent’s interview, what they liked about the chips was its crispiness. It is aligned by the (Proceedings of the 8th International Conference on Advances in Computer Entertainment Technology, 21, 2011). “We focused on the dining and showed how to improve the dining experience. We used sound effects to augment food texture, creating a cross-modal illusion.” Significant Difference among the Median Sensory Scores of Bamboo shoot chips with Different Variants in terms of its Sensory Properties Table 2 shows the significant difference of the sensory scores of the different variants of bamboo shoot chips. Table 2. Significance of the difference of the Sensory Scores of the Different Variants of Bamboo Shoot Chips Treatment Median Sensory Scores Taste Texture Aroma Flavor Appearance General Acceptability 1 (Plain- (Cheese- (Barbeque- (Garlic- H-Value- P-Value- Interpretation Not Significant Not Significant Not Significant Not Significant Not Significant Not Significant As shown on the table above, using Kruskal-wallis test / H-Test, it revealed that in terms of the sensory attributes on (taste) with a computed p-value of 0.06, (texture)0.501, (aroma)0.132, (flavor)0.128, (appearance)0.150 and 0.099 for (general acceptability). Thus, we accept the null hypothesis and reject the alternative hypothesis. It implies that there is no significant difference between the median sensory scores of bamboo shoot chips with different variants with regards to sensory taste, texture, aroma, flavor and general acceptability. In all, it only means that the (4) variants of chips made from bamboo shoot is of the same level of liking by the general respondents. Thus, the result shows that there is no significant difference among the different flavors of bamboo shoot chips for all the sensory taste, texture, aroma, flavor, appearance and general acceptability. All the respondents say that the bamboo shoot chips tasted differently in terms of flavor, but in terms of satisfaction all the variants of bamboo shoot chips were extremely liked by the respondents. This is aligned with the study of (Howard R Moskowits, Handbook of perception 1, 157-194, 1978) Psychological studies of the sense of taste in particular and food in general, can be considered in terms of three principal divisions: intensity, quality and hedonics (pleasant and unpleasant). Hedonics in taste (and flavor) is important as a motivation for eating foods, but despite its importance, less is known about what people like and dislike than about the qualitative and intensive aspects of taste and food. All the respondents say that the bamboo shoot chips tasted differently in terms of flavor but in terms of satisfaction all the variants of bamboo shoot chips are extremely liked by the respondents. Perceived Acceptability of Instructional Material on the Develop Product The table below illustrates the acceptability of instructional material of the develop product. Table 3. Acceptability of Instructional Material for Bamboo Shoot Chips Variable Weighted Mean Verbal Interpretation Font 4.30 Strongly Agree Spelling and Grammar 4.57 Strongly Agree Content 4.53 Strongly Agree Background 4.50 Strongly Agree Average Weighted Mean 4.47 Strongly Agree With regards to the table above, concerning the fonts of the IM, it gathered the weighted mean of 4.30 with the verbal interpretation of strongly agree. This only proves that the font style and font size were consistent and readable as conveyed by the respondents. Relative to the spelling and grammar, it collected the weighted mean of 4.57 which also means the respondents strongly agreed that there were zero spelling and grammar errors and used applicable text. When it comes to the content, it got the weighted mean of 4.53 or strongly agree, it declares that the content is suitable to the developed product. Lastly, as with concern to the background, it got the weighted mean of 4.50 which also means strongly agree, this shows that the background used is eye catching. This also proves that the background is relevant to the text and images used in the instructional material. All in all, achieving the average weighted mean of 4.47 reveals that the respondents strongly agree that the instructional material is helpful in the developed product. Profitability Analysis of Bamboo Shoot Chips Table 4 shows the price itemization of materials of bamboo shoot chips with different variants. In preparing the chips, for each variant, the student researcher used 500 grams of powderized bamboo shoots and 250 grams of flour used as extender and 1 tbsp. of salt in each variant. Out of that, it had made 14 pouches (40 grams each) of bamboo shoot chips for each treatments. The data revealed that Variant 1 has the least expenses as compared with other two (2) treatments as affected by their varying flavorings as the variants. With the total expenses of Php 228.00, variant 1 earned a profit of Php 122.00 from 14 pouches of bamboo shoot chips with the sale price of Php 25.00 and total income of Php 350.00. However with also the total inome of Php 350.00 less than the total expenses of Php 243.00 respectively, Variants 2, 3, 4 from 14 pouches of bamboo shoot chips, all the three Variants earned a profit of Php 107.00. Based on the data, it could be inferred that variant 1 is the most profitable among the other variants of bamboo shoot chips. However, the other 3 Variants also earned profit. This shows that the Bamboo shoot chips is feasible in terms of its profitability. Table 4. Price Itemization of Bamboo Shoot Chips TREATMENTS PARTICULARS INCOME Sale of Bamboo shoot chips Total Sales EXPENSES Bamboo shoot Flour Salt Canola Oil Cheese Powder BBq Powder Garlic Powder Continuation of Table 4… PACKAGING/ LABELLING Resealable Pouch Printed Label TOTAL EXPENSES NET PROFIT 1(PLAIN) 25 350 - 20 5 63 - - - 120 20 228 122 2(CHEESE) 25 350 - 20 5 63 15 - - 120 20 243 107 3 (BBq) 25 350 - 20 5 63 - 15 - 120 20 243 107 4 (GARLIC) 25 350 - 20 5 63 - - 15 120 20 243 107 As shown on the table below, it is further analyzed in computing the Net Profit Margin. It revealed on Table 5 that the Variant 1 or the plain bamboo shoot chips generates net profit of Php 34.9 in every Php 100.00 sales per production cycle. Moreover, Variants 2, 3, 4 all generates net profit of Php 30.57. It is pictured clearly that bamboo shoot chips have the potential to become a venture on value adding. . Table 5. Profitability Analysis of Bamboo Shoot Chips Bamboo Shoot Chips Variants Details of Computation Interpretation 1 (Plain) NET PROFIT NPM1 = X 100 TOTAL SALES 122.00 = X- = 34.9 % It indicates that for every Php 100.00 of total sales, the project will generate net profit of Php 34.9 per production cycle of bamboo shoot chips. 2 (Cheese Variant) NET PROFIT NPM2 = X 100 TOTAL SALES 107.00 = X- = 30.57 % It indicates that for every Php 100.00 of total sales, the Variant 2 will generate net profit of Php 30.57 per production cycle. 3 (Barbecue Variant) NET PROFIT NPM3 = X 100 TOTAL SALES 107.00 = X- = 30.57 % It indicates that for every Php 100.00 of total sales, the Variant 3 will generate net profit of Php 30.57 per production cycle. 4 (Garlic Variant) NET PROFIT NPM3 = X 100 TOTAL SALES 107.00 = X- = 30.57 % It indicates that for every Php 100.00 of total sales, the Variant 3 will generate net profit of Php 30.57 per production cycle. Chapter 4 SUMMARY, CONCLUSION AND RECOMMENDATION This chapter presents the summary, conclusion and recommendation of the study. The information that was formulated was based on the results stated in Chapter 3. Summary of Findings The findings in this study are presented as follows: 1. Based on the demographic profile of the respondents, on the gathered data on the distribution of respondents according to age revealed that most number of respondents belonged to ages from 15 to 25 with a count of 11 (36.7%). Followed by ages ranges from 36 to 45 with a count of 8 (26.7%). Meanwhile, a count of 6 (20.0%) for ages 26 to 35. Lastly, with the least number of respondents belonging from ages 46 and above with a count of 5 (16.7%). The distribution of respondents with regards to sex data showed that majority of the respondents were female comprising of 18 or (60%), while 12 or (40%) were male. Lastly, in terms of civil status, the data showed that the majority of the respondents were married with a frequency of 17 or (56.7%) while the single obtained a frequency of 13 or (43.3%) of the total respondents. 2. Based on the result of median sensory score of bamboo shoot chips, the data concedes that in terms of all the sensory properties of bamboo shoot chips, all the four (4) variants of the bamboo shoot chips are extremely liked by the respondents because it all collected the median sensory of 9.00 which is the highest rate. 3. In the case of instructional material, it is a big help in introducing the developed product as it published all the important details of the product and served as an effective advertisement. 4. On the significant difference of the median sensory score, it unfolded that there was no significant difference acquire among the variants of the bamboo shoot chips relative to the sensory taste, texture, aroma, flavor, appearance and general acceptability. Conclusion Based on the results and findings of the study, the following conclusions were formulated: 1. Bamboo Shoot Chips as a developed product has a high potential of becoming a profitable business because the overall acceptability is liked by the evaluators who have already tasted it. 2. The use of instructional material as a way of introducing the developed product is a persuasive way of establishing the developed product to the community. Recommendation Based on the results and conclusion, the following recommendations were drawn: 1. Further research on the use of younger bamboo shoot with the age of 1-10 days old to attain the better result of chips. 2. Further research and studies on the adding of more trending flavors for today’s generation like “salted egg” and sweet flavor. 3. The use of cheese and barbeque flavor as flavorings is highly recommended because it is highly acceptable by respondents. 4. Determination of the best and appropriate packaging material for the developed product should be considered to prolong the shelf life and also for the suitability of human consumption. 5. Use of Vacuum fryer is recommended for best result of the product. 6. Conducting further studies for the application of bamboo shoot in various food products. Bibliography Published Materials/ Unpublished Materials Choudhury, D.; Sahu, J.K. and Sharma, G.D. 2011a. Bamboo based fermented food products: A review. Journal of Science and Industrial Research, 70: 199-203. Ferreira VLP, Yotsuyanagi K, Carvalho CRL. Elimination of cyanogenic compounds from bamboo shoots Dendrocalamus giganteus Munro. Trop Sci. 1995;35:342–346 (1995), Bindu et al., (2010) Lobovikov M. Bamboo and rattan products and trade. J Bamboo Rattan. 2003;2(4):397–406. doi: 10.1163/-. (2007); Ha, (2010); Yang and Hui ( 2010) Lu, B.; Ren, Y.; Zhang, Y.; Gong, J. 2009. Effects of genetic variability, parts and seasons on the sterol content and composition in bamboo shoots. Food Chemistry, 112,-. Lu, B.; Cai, H.; Huang, W.; Wu, X.; Luo, Y.; Liu, L.; Zhang, Y. 2011. Protective effect of bamboo shoot oil on experimental nonbacterial prostatitis in rats. Food Chem, 214:1017–23. Miettinen, (2003) Hiromichi,( 2007). Ryan et al., (2007) (Ryan et al., (2007) (He and Lachance, 1998; Lachance and He, 1998; Sarangthem and Singh, 2003c; Lu et al., 2010) Nirmala, M. L. Sharma, and E. David, “A comparative study of nutrient component of freshly harvested, fermented and canned bamboo shoots of Dendrocalamus giganteus Munro,” The Journal of the American Bamboo Society, vol. 21, no. 1, pp. 33–39, (2008, 2011) Nirmala, C.; Bisht, M.S. and Sheena, H. 2011. Nutritional properties of bamboo shoots: Potential and prospects for utilization as health food. Comprehensive Reviews in Food Science and Food Safety, 10(3): 153-168. Nirmala, C.; David, E. and Sharma, M.L. 2007. Changes in nutrient components during ageing of emerging juvenile bamboo shoots. International Journal of Food Science and Nutrition, 58(8): 612-618. Nirmala, C.; Sharma, M.L. and David, E. 2008. A comparative study of nutrient components of freshly emerged, fermented and canned bamboo shoots of Dendrocalamus giganteus Munro. Bamboo Science and Culture: The Journal of American Bamboo Society, 21(1): 41-47. Nirmala, C.; Sheena, H. and David, E. 2011. Bamboo shoots: A rich source of dietary fibres. In: Klein, F. and Moller, G. Eds. Dietary fibres, fruit and vegetable consumption and health. USA, Nova Science Publishers. pp. 173-187. Park, E. J. and Jhon, D. Y. (2009). Effects of Bamboo shoots consumption on lipid profiles and bowel function in healthy young women. Nutrition 25: 723-728 R. C. Srivastava, “Bamboo: new raw materials for phytosterols,” Current Science, vol. 59, no. 24, pp-, 1990, Sarangthem and Singh, (2003a), Sharma YML. Inventory and resource of bamboos. International Development Research Centre, Ottawa, Canada, 1987, 14-17, Sharma (2008), Gulabrao (2012) Tamang B, Tamang JP. Traditional knowledge of biopreservation of perishable vegetables and bamboo shoots in the Northeast India as food resources. India J Tradit. Knowl. 2009;8(1):89–95 T. Kalita and U. Dutta, “A comparative study on indigenous usage of bamboo shoot in the health care practices in NE India,” The Clarion, vol. 1, no. 2, pp. 130–141, 2012. Yang Q, Duan Z, Wang Z, He K, Sun Q, Peng Z. Bamboo resources, utilization and ex-situ conservation in Xishuangbanna, South-eastern China. J Forest Resour. 2008;19(1):79–83. doi: 10.1007/s-. Electronic Sources FSI, May 2018, Bamboo Resources, Their Status, Conservation and Strategies for Improvement. In book: FORESTS, CLIMATE CHANGE AND BIODIVERSITY, Publisher: Kalyani Publishers https://www.researchgate.net/publication/-_ on March 12, 2019 Nirmala et. al., 06 April 2011, Nutritional Properties of Bamboo Shoots: Potential and Prospects for Utilization as a Health Food, Retrieved from https://doi.org/10.1111/j-.x on March 10, 2019 Yu Song, Wei Su and Ying Chun Mu Pages- Published online: 27 Jun 2018 Pages- Modification of bamboo shoot dietary fiber by extrusion-cellulase technology and its properties. Retrieved from https://doi.org/10.1080/- on March 13, 2019 Sloan E. 2008. The top ten functional food trends. Food Technol 62:24–44. Retrieved from: http://sloantrend.com/Documents/2010‐04%20IFTFunctional%20Food%20Trends.pdf on March 13, 2019 APPENDICES Appendix A (Research Instrument) Republic of the Philippines Laguna State Polytechnic University Nagcarlan Satellite Campus Brgy. Banago, Nagcarlan, Laguna Research Questionnaire Dear Respondent, The student-researcher would like to request you to rate her innovative products as to her study which entitled, “Development and Evaluation of Bamboo Shoot Chips with Different Variants”. Thank you for your cooperation and God bless. NERRY SALUD ROYO Student Researcher ________________________________________________________________ Panel Selection Sheet and Acceptance Commitment: During the process of Sensory Evaluation of Bamboo Shoot Chips today, I ____________________, voluntary submit myself to do sensory evaluation of bamboo shoot chips and will follow the instruction given by the student-researcher or any person who is authorized to administer the process of sensory testing. Also, this will attest that I’m fully aware of the hereunder restrictions: ( ) I am not color blind. ( ) I have not smoke tobacco one (1) hour prior to this sensory evaluation. ( ) I am willing to taste bamboo shoot chips. ( ) I am willing to answer the sensory test score sheet. ( )I am in good health condition and I am not suffering from any respiratory disease manifested by coughing or colds and any kinds of diseases or allergens. ____________________________ Signature I. Demographic Profile of the Respondents Age: _______________ Sex: ( ) Male ( ) Female Civil Status: ( ) Single ( ) Married ( ) Separated ( ) Domestic Partnership ( ) Widow/Widower II. Level of Acceptability of Bamboo Shoot Chips Written below are the attributes of Bamboo Shoot Chips. Please rate them according to your preferences. 9 – Extremely Like 8 – Like Very Much 7 – Like Moderately 6 – Like Slightly 5 – Neither Like nor Dislike 4 – Dislike Slightly 3 – Dislike Moderately 2 – Dislike Very Much 1 – Dislike Extremely Bamboo Shoot Chips (Plain) Sensory Attributes- Taste Texture Aroma Flavor Appearance General Acceptability Cheese-Flavored Bamboo Shoot Chips Sensory Attributes- Taste Texture Aroma Flavor Appearance General Acceptability BBQ-Flavored Bamboo Shoot Chips Sensory Attributes- Taste Texture Aroma Flavor Appearance General Acceptability Garlic-Flavored Bamboo Shoot Chips Sensory Attributes- Taste Texture Aroma Flavor Appearance General Acceptability Comments / Suggestions ________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________ Republic of the Philippines Laguna State Polytechnic University Nagcarlan Satellite Campus Brgy. Banago, Nagcarlan, Laguna Research Questionnaire Dear Respondent, The student-researcher would like to request you to rate her instructional material as to her study which entitled, “Development and Evaluation of Bamboo Shoot Chips with Different Variants”. Thank you for your cooperation and God bless. NERRY SALUD ROYO Student Researcher ________________________________________________________________ Direction: Please answer appropriately. I. Demographic Profile of the Respondents Name (Optional): _____________________________________ Address: _____________________________________________ Age: _______________ Sex: ( ) Male ( ) Female Civil Status: ( ) Single ( ) Married ( ) Separated ( ) Domestic Partnership ( ) Widow/Widower Proponents: ( ) Student ( ) Teacher ( ) Extension Worker ( ) Publication Others please specify: ___________________ II. Direction: Rate the instructional material by referring to the scale given below and to the indicators in each table and check the corresponding score. Evaluation Score Verbal Interpretation 5 Strongly Agree 4 Agree 3 Slightly Disagree 2 Disagree 1 Strongly Disagree or Need an Improvement CRITERION FOR THE EVALUATION OF THE INSTRUCTIONAL MATERIAL IN BAMBOO SHOOT CHIPS FONTS 1 2 3 4 5 1 - No consistency with fonts – usage of numerous fonts. Difficult to read text. 2 - Usage of variety of fonts. Does not reflect the developed product 3 - Little variety of fonts use but have some difficulty in reading. 4 - Few variety of fonts and easy to read. 5 - Conveys the developed product. Consistent fonts and easy to read. SPELLING AND GRAMMAR 1 2 3 4 5 1 - Many spelling and/or grammar errors. Inappropriate usage of text. 2 - Four or five spelling and/or grammar errors. More inappropriate use of text. 3 - Two to three spelling and/or grammar errors. There are few inappropriate use of text and times. 4 - One spelling or grammar error. Text was written clearly. 5 - Zero spelling and grammar errors. Appropriate usage of text. CONTENT 1 2 3 4 5 1 - Content was irrelevant to the brand of the company. Incapable of engaging target audience. 2 - Majority of the content is irrelevant. Incapable of engaging target audience. 3 – Some of the content is irrelevant. Capable of engaging target audience. 4 - Majority of the content is relevant. Capable of engaging target audience. 5 - Content highly relevant to the developed product. Engages target audience. BACKGROUND 1 2 3 4 5 1 - Background is distracting to audience. Does not support content on the material. 2 - Background causes content to be less readable. Lacks strong support for content on the material. 3 - Background complements text and pictures. Does not relate to the content on the material. 4 - Background is complementary to the text and pictures. Supports and relates to the content on the material. 5 – Background is eye catching. Complement the text and pictures and clearly support the material. Thank you for your participation. God Bless!!! Appendix B (Statistical Result) Tally for Discrete Variables: age, sex, civil status Tally age Count Percent sex Count Percent civil status Count Percent 15 to- Female 18 60.00 Married- to- Male 12 40.00 Single- to- N= 30 N= 30 46 and above 5 16.67 N= 30 Descriptive Statistics: Taste, Texture, Aroma, Flavor, ... ral Acceptability Statistics Variable Treatment Median Taste 1 9.000 2 9.0000 3 9.0000 4 9.000 Texture 1 9.0000 2 9.0000 3 9.0000 4 9.000 Aroma 1 9.000 2 9.0000 3 9.0000 4 9.000 Flavor 1 9.000 2 9.0000 3 9.0000 4 9.000 Appearance 1 9.0000 2 9.0000 3 9.0000 4 9.000 General Acceptability 1 9.000 2 9.0000 3 9.0000 4 9.000 Kruskal-Wallis Test: Taste versus treatment Descriptive Statistics treatment N Median Mean Rank Z-Value- - -1.74 Overall 120 60.5 Test Null hypothesis H₀: All medians are equal Alternative hypothesis H₁: At least one median is different Method DF H-Value P-Value Not adjusted for ties- Adjusted for ties- Kruskal-Wallis Test: Texture versus treatment Descriptive Statistics treatment N Median Mean Rank Z-Value- - -0.88 Overall 120 60.5 Test Null hypothesis H₀: All medians are equal Alternative hypothesis H₁: At least one median is different Method DF H-Value P-Value Not adjusted for ties- Adjusted for ties- Kruskal-Wallis Test: Aroma versus treatment Descriptive Statistics treatment N Median Mean Rank Z-Value- - -1.39 Overall 120 60.5 Test Null hypothesis H₀: All medians are equal Alternative hypothesis H₁: At least one median is different Method DF H-Value P-Value Not adjusted for ties- Adjusted for ties- Kruskal-Wallis Test: Flavor versus treatment Descriptive Statistics treatment N Median Mean Rank Z-Value- - -1.64 Overall 120 60.5 Test Null hypothesis H₀: All medians are equal Alternative hypothesis H₁: At least one median is different Method DF H-Value P-Value Not adjusted for ties- Adjusted for ties- Kruskal-Wallis Test: Appearance versus treatment Descriptive Statistics treatment N Median Mean Rank Z-Value- - -0.49 Overall 120 60.5 Test Null hypothesis H₀: All medians are equal Alternative hypothesis H₁: At least one median is different Method DF H-Value P-Value Not adjusted for ties- Adjusted for ties- Kruskal-Wallis Test: General Acceptability versus treatment Descriptive Statistics treatment N Median Mean Rank Z-Value- -1.92 Overall 120 60.5 Test Null hypothesis H₀: All medians are equal Alternative hypothesis H₁: At least one median is different Method DF H-Value P-Value Not adjusted for ties- Adjusted for ties- Descriptive Statistics: Font, SPELLING AND GRAMMAR, CONTENT, BACKGROUND Variable Mean Font 4.300 SPELLING AND GRA 4.567 CONTENT 4.533 BACKGROUND 4.500 Appendix D (Letters and Transmittals) Appendix C (Plates) Appendix E (Instructional Materials) CURRICULUM VITAE ROYO, NERRY S. Purok 6, Brgy. Bukal Nagcarlan, Laguna Contact No.:- Email Address:- Seeking the job of a TLE Teacher in a challenging environment where my exceptional ability to implement the curriculum scope and sequence required by the district and adopted by the school governing board will be fully utilized. EDUCATIONAL BACKGROUND Graduated at Laguna State Polytechnic University Sta. Cruz Campus (2013) Diploma in Computer Secretarial Course Tertiary Education -) Bachelor of Science in Agricultural Education Major in TLE Laguna State Polytechnic University Nagcarlan Satellite Campus Brgy. Banago Nagcarlan, Laguna Secondary Education -) Plaridel National High School Brgy. Banago Nagcarlan, Laguna Primary Education -) Abo-Bukal Elementary School (ABES) Brgy. Bukal Nagcarlan, Laguna Training / Seminar Attended “Seminar Workshop on Qualitative and Quantitative Research for Tertiary Education Program” LSPU Nagcarlan Satellite Campus, Nagcarlan, Laguna September 8, 2016 “21st Century Curriculum: Geared toward Sustainable Education and Life-Skills Development” Brgy. Bambang Nagcarlan, Laguna May 16, 2017 “On the Job Training as Service Crew” Ralphjoy’s Restaurant and Bar, Brgy. Bambang, Nagcarlan, Laguna June to July 2017 “LSPU Student Leaders: Transitions and Transformations in Discovering the Treasure of Leadership” LSPU-Siniloan (Host) Campus, Siniloan, Laguna November 10 to 12, 2017 “Strengthening the Link among Diverse Learners through Multitude Teaching for Educational Excellence” Brgy. Bambang Nagcarlan, Laguna November 21, 2017 “Overview of Quantitative Method: Center for Innovation in Research and Teaching” LSPU Nagcarlan Satellite Campus, Nagcarlan, Laguna May 24, 2018 “Statistics in Quantitative and Qualitative Research” LSPU Nagcarlan Satellite Campus, Nagcarlan, Laguna September 18, 2018 “In-depth Analysis in Research Methodology and Information Communication Technology Integration for Agriculture” LSPU Nagcarlan Satellite Campus, Nagcarlan, Laguna November 20, 2019 SKILLS Good Communication Skills both oral and written. Able to do works with determination. Computer Literate. PERSONAL INFORMATION Date of Birth: December 19, 1993 Place of Birth: Liliw, Laguna Phils. Age: 26 yrs. old Civil Status: Married Citizenship: Filipino Religion: Roman Catholic Language Spoken: Filipino, English Height: 4’ 11 Weight: 55 kg. CHARACTER REFERENCES Mrs. Cristina U. Coronado Teacher I San Fransisco Elementary Scholl Nagcarlan, Laguna Mrs. Aurea T. Belleza Officer-in-Charge, Dean Laguna State Polytechnic University Nagcarlan Satellite Campus Nagcarlan, Laguna Mr. Alejandro U. Coronado Brgy. Captain Brgy. Bukal Nagcarlan, Laguna HEREBY CERTIFY that the above information is true and correct to the best of my knowledge and belief. NERRY SALUD ROYO