Page 117 - COMPLIANCE REPORT- RESEARCH AND DEVELOPMENT

College of Business Management Book of Astract

THE POTENTIAL OF RICE INDEGENOUS PLANTS OF IFUGAO AS FUNCTIONAL LOAF PRODUCTION OF CHICKEN PATTIES UTILIZING GREEN LEAFY INDIGENOUS VEGETABLES
BREAD INGREDIENTS (Gabi, Kangkong and Camote)
(Preservative, Flavouring) Researchers: Jommie May P. Uyagon, Joey Padiangan, Wendy Oliver
Researcher: Patricia A. Aliguyon, PhD Adviser: Patricia A. Aliguyon
College of Business and Management Dean College of Business and Management
ABSTRACT
ABSTRACT This study aimed to produce chicken patties with indigenous leaves such as
The five kinds of selected indigenous plants, Pandan, (Pandanus amarylifolious) kangkong leaves, camote leaves, and furled gabi leaves. It determined the level of
Lemon Grass (Cymbopogon sp.) Apin, Terstroumonia gitengenesis Elm), Ginger (Zingier acceptability of the produced chicken patties based on its appearance, color, aroma,
officinale) and Garlic (Allium sativum) was used as food preservatives and flavouring texture, and taste. The study made use of descriptive survey method employing the 5-
agent in the preparation of loaf bread. Temperature is one factor that affects Likert Time Scale through the evaluation of the respondents from the College of Business
retrogression of the finished product. Under physical appearance the growth of moulds Management, Ifugao State University-Potia Campus, Alfonso Lista, Ifugao. Frequency
that affects palatability and acceptability of bread. Result showed that among the counts and weighted means were used to quantify the responses of the evaluators.
treatments/flavour experimented lemon grass grass (Cymbopon sp.) which contains Relevant findings include the following: 1.) chicken patties can be developed using
citral has the longest shelf-life with five days at room temperature, the rest of the indigenous leaves such as furled gabi leaves, kangkong leaves, and camote leaves as
treatments last only for 3 days. With the levels of acceptability control marks the highest ingredients. 2. All the treatments were much accepted by the respondents with a general
followed by lemon grass, pandan and apin leaves, garlic and ginger. Likewise, the rating of 3.75 but chicken patties with kangkong leaves were best rated among them. 3.
acceptability of bread is directly correlated to its shape, texture, shelf-life and its aroma. The chicken patties with camote leaves were much accepted by the respondents but
Pandan (Pandanus amarylifolous) bread has the highest return of investment rated taste to be improved. 4. Chicken patties mixed with furled gabi leaves were much
with 10.39% followed by Lemon grass (Cymbopogon sp.) bread with 8.20%, Apin accepted giving high regard on the aroma. Based on the findings and conclusions, the
(Terstruomonia gitengenesis Elm) bread with 7.68%, Garlic (Ginger officinale) bread and researchers propose the following recommendations: 1. To further enhance the chicken
ginger (Allium sativum) bread with 6.65% and the control (without flavor) which is only patties using the same indigenous vegetables, different measure of mixtures should be
4.58%. In general the efficacy of the five indigenous plants use as preservative and studied. 2. The regular dressed chicken as to its advantages and disadvantages should be
flavouring agents contains different vitamins, and minerals, anti-bacterial properties and considered on the next research. 3. The next researchers on similar studies should
anti-oxidants that strongly help to supress the maturation of mold on bread and increase consider having more Department of Science and Technology to determine the nutrient
the shelf life of bread, thus, it helps to preserve the bread. contents and shelf evaluators for reliability of data. 4. Endorsement of the produced
product to Nutritive Analysis of the best product per serving the finished product. 5. The
KEY WORDS: Indigenous Plants, Natural Food, Preservatives and Flavouring, Beneficial to finished product may be submitted to DOST for Nutritive Analysis of the best product per
Health serving.

Keywords: Chicken Patties, Acceptability, Aroma, Taste, Color, Texture and Appearance