CHAPTER I

INTRODUCTION
Background of the Study

Being a tropical country, Philippines is blessed with rich natural resources such as fruits,

crops, vegetables and others. These resources is one of the country’s main source of income. One

of them is banana production. According to the Department of Agriculture 2017, banana is the

top traded fruit worldwide and the Philippines is one of the major banana exporters and ranked

second next only to Ecuador in the past decades. There are four main types of bananas grown

widely in the Philippines. Lacatan, Latundan, Bungulan and the small Saba or Cardaba variety.

In the Visayan Islands, particularly in the province of Cebu the saging mondo banana is a variety

of Saba or Cardaba banana is abundant in that area. Mostly people in Visayan gave importance

the useful of saba banana, that’s why in 2017 the Philippines regained second rank as banana

exporter.

Aside from exportation, banana is also used in local market as it is frequently used in

making desserts such as banana cakes, and banana chips. Oftentimes after using, the saba’s peel

serves no other purpose and is just thrown away. Improper disposal of such waste adds to the

pollution. It can cause damage in our respiratory system. This study aims to produce flour from

saba peel as main ingredient in cereal making.

Oyster mushrooms, the common name for the species Pleurotus ostreatus, are one of the

most common types of cultivated mushrooms in the world. They're also known as pearl oyster

mushrooms or tree oyster mushrooms. Oyster mushrooms are beloved the world over for their

delicate texture and mild, savory flavor. The mushrooms typically have broad, thin, oyster- or

fan-shaped caps and are white, gray, or tan, with gills lining the underside. The caps are
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sometimes frilly-edged and can be found in clusters of small mushrooms or individually as larger

mushrooms. This study aims to produce puree from oyster mushroom as additional ingredient in

cereal making.

Nowadays, people are very busy with their everyday life, most especially those working

parents who have no time to prepare healthy breakfast to their children. Rampant unhealthy food

of any kind such as junk foods, street foods, ready to eat foods and instant or processed foods are

abundant and are sold on a cheaper price and available beyond the reach of every Filipino

consumer of any age. According to the study of Nonato et. al 2014, eating unhealthy foods on a

regular basis may contribute to health problems. Studies continue to show the negative effects of

many common unhealthy food products.

Flour made with banana peel is rich in potassium and fiber. While, oyster mushroom is

rich in protein and vitamin C. This combination of two products possible for the creation of

cereals that are safe and healthy to consume at any age level.

That is why the researcher conducted this study to make another product which is

abundant in the community and not turn into waste. At Brgy. San Nicholas, Tapaz, Capiz, there

is a group of farmers who are cultivating oyster mushroom as their livelihood project. In this way

researcher can use this study to help the farmers have their mushroom be known to public.

Banana is likewise abundant in the locality since most of the farmers have a saba banana plant in

their backyard. Banana peel and oyster mushroom cereal will be a breakfast alternative of all

people that is healthier, has a high nutritional value and at an affordable price.
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Objectives of the Study

This study is generally aimed to develop banana peel and oyster mushroom into a cereal

and determine its acceptability.

Specifically, it aimed to:

1. Describe the sensory qualities of banana peel and oyster mushroom instant cereal in

terms of appearance, aroma, taste and texture as evaluated by the semi-trained panelists;

2. Determine the general acceptability of banana peel and oyster mushroom instant cereal

among three (3) treatments in terms of appearance, aroma, taste and texture as evaluated

by the consumers;

3. Find out if there is a significant difference in the sensory qualities of banana peel and

oyster mushroom instant cereals in terms of appearance, taste, aroma and texture;

4. Find out if there is a significant difference in the general acceptability of the banana peel

and oyster mushroom instant cereals among three treatments considering the four sensory

qualities;

5. Determine the shelf-life of the finished product considering room and chilled

temperature;

6. Submit the best treatment for microbial and proximate analysis; and

7. Determine the product cost compared to existing product in the market.

Hypothesis

1. There is no significant difference in the sensory qualities of banana peel and oyster

mushroom instant cereal among three treatments in terms of appearance, aroma, taste and

texture.

2. There is no significant difference in the general acceptability of banana peel and oyster

mushroom instant cereal among three (3) treatments in terms of four sensory qualities.

Scope and Limitations of the Study

This study involved the production of Instant Cereal from Banana Peel and Oyster

Mushroom. It was limited only in the acceptability of the product among three treatments in

terms of appearance, taste, aroma, and texture. It also determined the significant difference in the

acceptability of the products among three (3) treatments as evaluated by consumers.

The research design was the Completely Randomized Design (CRD) of experimental

research with three (3) treatments. The specific adjectival description is used for every sensory

quality attribute which included appealing for appearance, pleasant for aroma, soft for texture

and delicious for taste.

The study was conducted with three (3) trials for the sensory qualities of the product as

evaluated by ten (10) semi-trained panelists to come up with one (1) final products for

consumers’ preference evaluation with fifty (50) consumers composed of ten (10) housewives,

ten (10) food enthusiast, ten (10) vendor, ten (10) T.L.E Teachers, ten (10) student’s major in

cookery to evaluate the general acceptability and quality of the products using the Nine (9) Point
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Hedonic Scale. One-way ANOVA was used to determine the difference in the acceptability of

different treatments at 0.01 level of significance/alpha.

Significance of the Study

This study would be of significant value to the homemakers, food industries,

entrepreneurs, food entrepreneur, home economic teachers and researchers.

Homemakers. They manage household and care for their own home and family by

cleaning, cooking nutritious meals (Homemaker, 2016).

Food Industries. Food industry today has become highly diversified,

with manufacturing ranging from small, traditional, family-run activities that are highly labor

intensive to large, capital-intensive and highly mechanized industrial processes. Many food

industries depend almost entirely on local agriculture (Ilocis.org, 2015).

Entrepreneurs. Innovations for storing fruit and vegetables could help save some of the

food that goes to waste in a continent where millions are hungry (The Guardian, 2016).

Food Entrepreneur. A food or culinary entrepreneur is simply someone who starts their

own business in the food or culinary industry. It could be someone who creates the next meal kit

for a specialty diet (for example, vegetarian keto meals), someone who purchases a food truck

and launches their own small food business, or someone who opens their own catering company.

Food entrepreneurs can address a challenge they see in the food system by combining food,

business, and social entrepreneurship. (EHL, 2020)

Home Economics Teachers. In this study teacher inspire and motivate young people to

learn. Teachers inspire and motivate young people to learn about food and nutrition and

understand the connections between what they eat and their health (My World of Work, 2014).

Researchers. This could serve as reference for those who wish to make similar studies

on cereals using indigenous resources.

Definition of Terms

To have a common understanding of the terms used in the study, the following terms

are conceptually and operationally defined:

Banana Peel - are the outer envelopes of banana fruits. They are the by-product of

household consumption and banana processing (Feedipedia, 2016).

In this study, it referred to the peel of banana used in making flour that serves as the dry

ingredient that binds the other ingredients in making the cereal.

Cereal - are seeds/grains of grasses and are cultivated in order to obtain the largest

bounty of their fruit (seed) which consists of germ, endosperm and bran, and is also referred to as

the caryopsis. Important cereals are wheat, rice, maize, oat, barley, rye, millet and sorghum. All

cereals belong to the Gramineae family – other important crops included in this family are

bamboo and sugar cane. (New food magazine, Iqra Yasmin 2017).

In this study, it referred to the product of the study which is the instant cereal made of

banana peel and oyster mushroom and other ingredients.

Oyster mushroom (Pleurotus ostreatus) is an edible mushroom that belongs to the

family Pleurotaceae. The term mushroom applies mostly to those fungi that have stem (stipe),
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cap(pileus), hymenium (lamellae) and spores on the underside of the cap. (Deepesh Dubey et al

2019).

In this study, it referred to fresh puree oyster mushroom that serves as a protein

ingredient used in making the instant cereal.

Saba Banana - is actually one of the largest herb groups in the world (Ploetz et al. 2007). The

plant can grow up to 5–7 m consisting of a fleshy rhizome (corm), pseudo stem (leaf petioles) and spirally

arranged oblong leaves. The long oval shaped inflorescence, supported by a stalk, protrudes out from the

tip of the pseudo stem consisting of deep purple waxy bracts which enclosed the female (occupies the

lower 5–15 rows) and male flowers (upper rows). The female flowers will eventually be developed into

“berry” fruits (hand) which will mature to be horned shaped with white or yellow flesh. Seeds are

common in wild types but the cultivated varieties are generally seedless with almost invisible dots of

ovules at the center (Arvanitoyannis and Mavromatis 2009). The term banana is commonly used to

represent the dessert cultivar while the cooking cultivar is generally referred as plantain. They belong to

the family Musaceae and various species of the genus Musa have been cultivated since time immemorial,

and used as a source of fiber, foods, and ornaments (Kennedy 2009; Subbaraya 2006).

In this study, it referred to the main source of ingredient in making instant cereal which is the

banana fruit and banana peel.