Chapter I

BACKGROUND OF THE STUDY

INTRODUCTION

Pancake is a thin flat, flat made of butter, flour, egg and water baked on a griddle of

fried in a pan, probably the oldest form of bread is known in different forms throughout the

world. The relative’s case of baking on hot stoves or on a griddle has resulted in a variety of

pancakes. Old English butter was mixed with ale. German and French pancakes leavened by

eggs and much beating, are baked very thin and served with jam or jelly. The French crepe

suzette is folded or rolled and heated in a sauce of butter, sugar, citrus juice and liquor Russian

blintzes, usually prepared with buckwheat, are thin, crisp pancakes and commonly served with

caviar and sour and cream or folded over and filled with cream cheese or jam in Mexico has its

tortilla, which is often served folded over a bean or meat filling and topped by tomato sauce. In

the united states pancakes are sometimes called battercakes, griddle cakes or flap jacks and are

usually leavened with baking powder or baking soda and are served with syrup. A pioneer

favorite, still surviving in some localities is the buckwheat cake.

Mung beans a type od small, green legume in the same plant family as peas and lentils,

is a high source od protein, fiber, antioxidant and phytonutrients. Although in most parts of the
world there less popular than other beans varieties, like chickpeas or black beans, mung beans

have some huge health benefits to offer;

Those days mung beans are beginning to pop up in protein powder canned soups and in

restaurants dishes state side. So here’s what you need to know about mung beans; mung beans

are high source of nutrients including; manganese, potassium, magnesium, folate, copper, zinc

and various B vitamins: They are also a very filled, high in protein, resistant starch and dietary

fiber: You can find mung beans in dried powder form as whole uncooked beans “split peeled”

form (just like you’d find split green peas) as bean noodles, and also as sprouted seeds (which

are the kind you’d see used on sandwiches or salads); Their dried seeds may be eaten or raw,

cooked (whole or split), fermented or milled and ground into flour: Because of their high

nutrient density, mung beans are considered useful in defending against several chronic, are-

related diseases including heart diseases, cancer, diabetes and obesity.

This study aimed to find out about the preferences of the students about the type of

pancakes. In this case the researchers would like to solicit information about the student’s

acceptability about using mungo beans as primary ingredient in a pancake. The was to identify

the specific characteristics of a pancake made from mungo, would the respondents accept
them and prefer them than the others or would they despise this type of pancake and for what

reasons why would they like it or dislike it.

Using all available data, this research is an experimental research in its form, for it will

be using a controlled variable in the ingredients of the pancake and the uncontrolled variables

will be the preferences of the respondents about the taste, odor, color and textures.

SIGNIFICANCE OF THE STUDY

The study will benefit the following:

Consumer- To give them information that mung beans is not just a flavor for dishes, it

can be used as a contribution in our society through innovation just like the mung beans

flavored, cupcake. It can be the substitute for other ingredients of cupcake that is merely

nutritious.

Students- It can be their business to help them in earning money. The possible result of

this study serves as a significant data which the students can use in the future researchers.

Businessmen and manufacturer- To be able to earn profit out of selling and producing

pancakes with mung beans.

 Farmers- This study can possible increases the demands of mung beans thus it gives

more opportunity for farmers to produce more.

Future Researchers- This study is beneficial to the researchers for it will help them to

accumulate greater knowledge that will enhance their skills in performing research.

STATEMENT OF THE PROBLEM

This study aims to know the level of acceptability of HRDM II-B students of San Jose

Community College San Jose Malilipot Albay.

1. Do the respondents prefer to buy pancake with a flavor of mung beans?

2. What is your level of acceptability to buy mung beans as a pancake in terms of

a. Taste

b. Color

c. Odor

d. Texture

3. What recommendations can be given to the future enthusiast?

SCOPE AND DELIMITATION

This study will focus on the production of pancakes utilizing the mung beans in terms of

taste, smell, color and texture. It also discusses about the nutrient it has and the process od

making the mung beans pancake.

The researchers limited this study on selected 20 students of HRDM II- B of San Jose

Community College San Jose Malilipot Albay, regardless of their age, gender, and interest. This

study conducted in San Jose Community College.

CONCEPTUAL FRAMEWORK

This research follows the input, process, output procedure of data analysis, Thus, being

an experimental research, this research will be more specific when it comes to the preparation

of the item which is the pancake.

As part of the input process, the researcher will develop a procedure an experimental

item which is the pancake made out of mungo flour. It will be handled and produced using the
help of all available resources in the community, might as well ask for help of some expert to

this kind of product.

This produced pancake will now then the process the data gathered by tabulating,

presenting and interpreting the data gathered. In this research the researcher will use the basic

measures of central tendencies or the mean, median and mode. After analyzing the data the

researcher will then be give the recommendations and suggestions.

The given recommendations and suggestions when applied by the proponent will

become the output of this study. There would be a new improved type of mungo pancake.
 Input Process Output

Zee Introduction of
mungo pancake to
the respondents Recommendations
Preparation of
Assessment of Suggestions
the
mungo pancake NEW IMPROVED
Mungo pancake
Data gathering, MUNGO PANCAKE
analysis and data
interpretation
DEFINITION OF TERMS

Pancakes- a thin round cake that is made by cooking butter on both sides in a frying pan

or on a hot surface.

Mungo beans- a small round bean often used to grow bean sprouts.

Flavored pancake- mixture of powdered milk, baking soda, wheat flour, vanilla, egg and

melted butter flavored mung beans made into pancake.

NOTES

https://www. encyclopedia. com/ sports- and-everyday-life/food and drink/ food-and-cooking

pancake

https://www.organifacts.net/ health-benefits/ vegetable/health-benefits. of mung beans .html

https://www.bbc.com/food/recipes/fluffyamericanpancak_74828

https://thestayathomechef.com/pancake-recipe/
https://www.historic-uk.com/CultureUK/Pancake-Day/

https://www.livestrong.com/article/400517-are-pancakes-healthy/
 Chapter II

REVIEW OF RELATED LITERATURE AND RELATED STUDIES

RELATED STUDIES

Through if may be of great interest to breakfast Lovers, you didn’t expect medical

professionals to be concerned with the physics or perfect pancakes. But according to a group of

researchers at the University College London, the perfect pancake recipe may hold the key to

better treating glaucoma patients in the future.

In a study recently published in Mathematics Todays researchers tested the recipes of

different pancakes from around the world to observe how water escaped from the batter

during the cooking process. Different recipes consisted of different thickness and consistencies.

Understanding the textures and patterns of pancakes is helping UCL researchers

improve surgical methods of treating glaucoma. No but really.

A UCL study published in Mathematics TODAY compared 14 pancake recipes by analyzing the

aspect ratio of each pancake and the ratio of liquid to flour to flout in different pancakes (i.e.

their thickness)
RELATED LITERATURE

According to the book of marketing/management by Mullins et al. Costumer buy

benefits nit product. When people buy products to satisfy their needs, they are really buying

the benefits they believe the product will provide rather than the product peers. For instance,

you buy headache relief not aspirin. Now a days people especially high school and college

students are eating junk foods and other unhealthy food because of their busyness l, For their

reason, the proponents decided to put up a food business that will give students healthy food

and with less time preparation.

According to “The Secret that Brings these Pancakes to Life” By JESAL RAOMARCH 16,

2017 Adamson also ladle in more batter, so it ran all the way to the edges of the poor, and than

even more batter so it went up almost a half-inch high. The resulting pancake is fat and

gorgeour brown and crusty on it edges, as thick and even as a layer of birthday cake. Baked into

the bottom of the pancake there is always some fruit: raspberries and peaches in the summer

strawberries and blueberries, caramelized bananas, or sliced apple and pears.

According to “A Big, Poufy Pancake Goes Savory” it turns the basic puffed pancake

formula into something savory, cheesy, herby and peppery, it’s for those who prefer potato

chips to cookies, the salty- toothed of the world. With eggs and cheese as the focus instead of

sugar this pancake is like Yorkshire pudding meets a gouge meets a surprise popover. Crisp on

the outside steamy and custardy within it’s coated grated parmesan that crisps up to a Lacy,

crunchy surface as it bakes.

 NOTES

http://mentalfloss.com/article/75122/how-perfect-pancake-recipe-may-help-us-treat-

glaucoma

https://www.nytimes.com/2017/03/16/magazine/the-secret-that-brings-these-pancakes-to-

life.html?rref=collection%2Ftimestopic

%2FPancakes&action=click&contentCollection=timestopics&region=stream&module=stream

_unit&version=latest&contentPlacement=1&pgtype=collection

https://www.nytimes.com/2015/11/04/dining/savory-dutch-baby-recipe.html?

rref=collection%2Ftimestopic

%2FPancakes&action=click&contentCollection=timestopics&region=stream&module=stream

_unit&version=latest&contentPlacement=7&pgtype=collection
 Chapter III

METHODOLOGY OF THE STDY

In this Chapter the researcher will present the methodology of the study about the

“Level of Acceptability of HRDM II-B of San Jose Community College, San Jose Malilipot Albay in

mung beans as a pancake” This chapter presents the discussion on the research method,

research instrument, procedure in our gathering sample and participants in the experiment on

data analysis.

RESEARCH DESIGN

In determining the Level of acceptability of HRDM II-B students of San Jose Community

College San Jose Malilipot Albay, the researchers used a qualitative descriptive research design

which was the survey method. The said method was used in the research to have the

evaluation of level od acceptability of HRDM II- Bs students of San Jose Community College.

RESEARCH INSTRUMENT

In order to gather information about level of acceptability of HRDM II-B students of San

Jose Community College, San Jose Malilipot Albay in using mungo beans in a pancake. The

respondent will be asked if they are preferred to buy pancake with a flavor of mungo beans. It

will be followed by what are their level of acceptability in terms of taste, color, texture and
odor. Lastly was followed by the recommendation of respondents to the future business

enthusiast.

POPULATION AND SAMPLES

The researchers limited this study on selected student of HRDM II-B. There were 20

respondents randomly selected, who conducted the sensory analysis in terms of taste, smell,

color, and textures. This study will be use of researcher respondents from San Jose Community

College. The respondents are those who are officially enrolled in HRDM II-B.

VALIDATION PROCEDURE

The respondents answer the questionnaires using a checklist. The respondent will be

allowed to select multiple answers from the question number 2 and 3.

DATA GATHERING PROCEDURE

The researcher follows steps in order to gather the necessary data for the present study.

The researchers will prepare a letter asking permission to conduct a data gathering inside the

school premises. The researchers will survey questionnaires and conduct a data gathering upon
the approval of both letters. The researcher will explain first content of the survey

questionnaire before distributing it to the respondents. The researchers will also guide the

respondents in answering the question or instruction that is not clear to them. The researchers

will collect the questionnaires afterwards for data analysis and interpretation.

DATA PROCESSING PROCEDURE ANS STATITICAL TREATMENT OF DATA

To determine the level of acceptability of HRDM II-B students of San Jose Community

College, San Jose Malilipot Albay in mungo beans as a pancake the researcher will use

frequency count and percentage as statistical tools. Frequency count was used to measure the

number of times to an option chose by the respondents. Percentage is a number which

represent fraction of 100. It is often denoted by the symbol “%” as “percent” or “pct”. It is

converted to percentage for easier presentation of data.

The formula is presented below:

P= f /n x 100

Where

P= percentage

F= frequency

N = total number of respondents

 Chapter IV

PRESENTATION, ANALYSIS AND

INTERPRETATION OF DATA

This chapter presents the analysis of data followed by a discussion of research findings. Data

was analyzed to identify and determine the Level of Acceptability of HRDM II-B students of San

Jose Community College, San Jose Malilipot Albay in using mungo beans in a pancake.

Willingness of the respondents buying mungo beans as flavor of pancake

Table 4.1 Shows the result of willingness of the respondents.

Frequency Percentage
Yes 14 70%
No 7 30%

The result shows the willingness of the HRDM II-B students of San Jose Community
College San Jose Malilipot Albay buying mungo beans as a flavor of pancake.
Out of 20 respondents 14 (70%) preferred to buy while 7(30%) preferred not to buy.
Table 4.2 Level of acceptability in Terms of Taste

Frequency (f) Number of Percentage

respondents

Very Satisfied 4 20 20%

Satisfied 6 20 30%

Not satisfied 10 20 50%

The results show that 10(50%) of the respondents are not satisfied in terms of the taste,
while 6(30%) of the respondents are satisfied. Lastly 4(20%) of the respondents are very
satisfied.

Table 4.3 Level of acceptability in terms of Color

Frequency Number of Percentage

respondents

Very Satisfied 5 20 25%

Satisfied 9 20 45%

Not Satisfied 6 20 30%

This result shows that 6(30%) of the respondents are not satisfied in terms of color, while
9(45%) of the respondents are satisfied. Lastly 5(25%) of the respondent are very satisfied.
Table 4.4 Level of acceptability in terms of Odor

Frequency Number of Percentage

respondents

Very Satisfied 5 20 25%

Satisfied 6 20 30%

Not Satisfied 9 20 45%

This result shows that the 9(45%) of the respondents are not satisfied in terms of Smell,
while 6(30%) of the respondents are satisfied. Lastly 5(25%) of the respondents are very
satisfied.

Table 4.5 Level of acceptability in terms of Texture

Frequency Number of Percentage

respondents

Very Satisfied 4 20 20%

Satisfied 3 20 15%

Not Satisfied 11 20 60%

This result shows that 11(60%) of the respondents are not satisfied in terms of texture,
while 4(20%) of the respondents are satisfied. Lastly 3(15%) are very satisfied.
 Recommendation

Frequency Number of respondents Percentage

Add more flavor 2 20 10%

Improve taste 4 20 20%

Improve the color 14 20 70%

 Chapter V
SUMMARY OF FINDINGS, CONCLUSIONS
AND RECOMMENDATIONS

This selection of research presents the findings, conclusions and recommendation

during the conduct study.

SUMMARY FINDINGS
Mung beans was utilized in the production of flavored pancake in the following
processes: The mungo beans were made through boiling the mung beans. The boiled mung
beans were pounded until it loosens. Using the usual method in cooking, pancake, wheat flour,
Baking soda and sugar was mixed together, powdered milk, eggs were added. Frying it on a pan
with a melted butter. The acceptability was determined through data.

CONCLUSION
Based from the study conducted, Mungo beans flavored pancake was produced by
boiling, pounding, usual cooking of pancake and putting it on a bowl. The results that the odor
was the most acceptable to the consumer.

RECOMMENDATIONS
a. Mungo beans can be utilized in production of flavored pancake.
b. Further research be conducted to determine the correct ratio and proportion
amount of mungo beans over amount of wheat flour and baking soda.
c. Production of mungo beans flavored pancake is hereby recommended for domestic
and commercial use.
REFERENCES
https://www. encyclopedia. com/sports-and
everyday-life/food-and-drinks/food-and-cooking/pancake
https://www. Organifacts. net/health-benefits/vegetable/health-benefits-of mungbeans.html
https://www.healthline.com/nutrition/mung-beans
https://www.mentalfloss.com/article/92966/10-things-you-might-not-know-about-pancakes
https://www.kateskitchenkc.com/blog/the-history-of-pancakes/
https://easyfood.ie/articles/top-13-fun-and-interesting-pancake-facts/

https://www.bbc.com/food/recipes/fluffyamericanpancak_74828

https://thestayathomechef.com/pancake-recipe/

https://www.historic-uk.com/CultureUK/Pancake-Day/

https://www.livestrong.com/article/400517-are-pancakes-healthy/

https://healthyeating.sfgate.com/benefits-pancakes-3125.html
https://www.nytimes.com/2015/11/04/dining/savory-dutch-baby-recipe.html?rref=collection
%2Ftimestopic
%2FPancakes&action=click&contentCollection=timestopics&region=stream&module=stream_u
nit&version=latest&contentPlacement=7&pgtype=collection
 ABSTRACT

The first part is all about the background history of our research study which is

the Mungo Beans. This ingredient is making a pancake more delicious than we thought.

Mungo beans is also the most important ingredient because this makes the pancake and

other deserts more nutritious. Through mungo beans, it makes the food healthier and

more functional in our body. The pancake resembles the life of many we all know that

pancake is soft and flappy which comparable to human characteristics .According to the

respondents, this pancakes made with mung beans is more recognizable and attractive,

and besides of that instead of buying junk foods and other malnutritious foods it is

better to put a food business that will give students a healthy food like pancakes.

In this moment we actually gathered some information to the respondents

especially in our class about our research” The Acceptability of mungo beans in a

pancake “so we can find out whether they like or preferred to buy pancake with a flavor

of mungo beans. And also the taste, texture, odor and color

Every individuals have a different opinions to evaluate the ratings of the taste,

texture, odor, and color of pancakes with mungo beans.

All recommendations are valid but we can’t assure that all of them wants their

pancake to be flavored by mung beans. And also it depends to the respondent reactions.

The mung beans is not just a flavor but it has a lot of benefits specially when it

comes in creating a businesses.

 This study promotes a deeper understanding in any aspects discover new

learning and changes that affects your perceptions. This study is also the review the

certain events. Because of this research affects our realization and made us complete.

ACKNOWLEDGEMENT
 The researcher would like to thank first and foremost the Lord God Almighty for

his never-ending grace. Our instructor Mr. Benjamin Rieza for giving us the knowledge

and advice to finish this project with ease and also to our loving parents who are always

there for financial support and they were the one who showered us with

encouragement in order for us to really do our best on this subject. Without these

people, this project wouldn’t be successful or possible that’s why we would like to say

Thank you and may God Almighty bless you all.

 DEDICATION

The researchers dedicate their research paper to their family, a special feeling

of gratitude to their beloved parents.

The researchers also dedicate their paper to Mr. Benjamin Rieza, whose words of

encouragement and push for tenacity ring in their ears.

We also dedicate this to our friends, who have supported them all throughout the

paper until it’s completion, the researchers would always appreciate all they have done.

To all researchers, friends, colleagues and classmates who have been for them as well.

And of course, the researchers would dedicate this to Almighty God who gives them

strength and courage to finish the paper.

APPROVAL SHEET
 In partial fulfilment of the requirements for the four-year course, Bachelor of
Science in Business Administration major in Human Resources Development
Management this thesis proposal entitled Level of Acceptability of HRDM II-B students
of San Jose Community College, San Jose Malilipot Albay in using mungo beans in a
pancake has been prepared and submitted by: Ma. Fatima Barquin, Jessa Mae Ballon,
Erika Codia and Michaela Belangel are hereby recommended for approval.

Mr. Benjamin Rieza

Adviser

Mr. Jose Bo
College Dean

Mrs. Teresa G. Bustamante

College President

San Jose Community College

San Jose Malilipot Albay
Level of Acceptability of HRDM II- B students of San Jose Community College, San Jose
Malilipot Albay in using mungo beans in a Pancake

In partial fulfillment of Research in Degree of Bachelor of Science in Business

Administration major in Human Resources Development Management

Submitted by:
Jessa Mae Ballon
Ma. Fatima Barquin
Erika Codia
Michaela Belangel

Submitted to:
Mr. Benjamin Rieza

August 7, 2021
 TABLE OF CONTENTS
Tittle Page
Approval Sheet
Abstract
Acknowledgement
Dedication
Chapter I
Problem and Its Background
Introduction ………………………………………
Significance of the study………………………………
Statement of the problem……………………………..
Scope and delimitation…………………………………..
Conceptual framework…………………………………….
Definition of terms……………………………………………

Chapter II
Review of Related Literature and Studies
Related Studies……………………………………………….
Related Literature……………………………………………..
Chapter III
Methodology of the Study
Research design ……………………………………………….
Research instrument ….......................................
Population and sample …………………………………….
Validation procedure…………………………………………
Data gathering procedure…………………………………..
Data processing procedure and …………………………
Statistical treatment of data
Chapter IV
Presentation, Analysis and Interpretation of Data
Table 4.1 …………………………………………………………
Table 4. 2 ………………………………………………………..
Table 4.3 ……………………………………………………..
Table 4.4 ………………………………………………………
Table 4.5 ………………………………………………………
Recommendation………………………………………….
Chapter V
Summary, Conclusions and Recommendations
Summary findings………………………………………….
Conclusions…………………………………………………….
Recommendation…………………………………………….
Reference…..................................