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MAKATI HIGH SCHOOL

Palatability of Squash as a Substitute

Ingredient for Potato mojos.

A
Research Presented to
The Faculty of Senior High School
Makati High School

In partial fulfilment of the requirements

In practical research ll

CARLOS A. BURAGA, Ph. D

Teacher

Submitted by:

Mallari, Rishelle
Ariola, Chrizell Ann
Morillo, Daniel
Balubar, Alexandra
Bartolo, Brenda
Chua, Pedro
Yabut, Nathally

Grade 12 Bread & Pastry

March 2020
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INTRODUCTION
What is nutrition? Nutrition is the science that interprets the
interaction of nutrients and other substances in food in relation to
maintenance, growth, reproduction, health and disease of an
organism. It includes food intake, absorption, assimilation,
biosynthesis, catabolism, and excretion.
Food Innovation is the process of translating ideas into useful, and
used, newfood products, processes or services. The
word innovation means different things to different people.
Squash is also known as summer squash, yellow varieties of
squash provide numerous health benefits. Yellow squash is also
rich in manganese. This mineral helps to boost bone strength and
helps the body’s ability to process fats and carbohydrates.Savor the
color and texture of this brightly hued veggie by lightly braising it to
create smothered yellow squash with basil.
According to Andrea Lewis “The great thing about squash, besides
its varieties, versatility and delicious flavor, is its nutritional content.
Nutrients are what make a food healthful, and squash, regardless of
variety, has plenty. The most important squash nutrients are vitamin
A, vitamin C and potassium. Most squash varietals contain plenty of
these three in a 1-cup serving, and they are all essential nutrients.
Essential nutrients cannot be manufactured by our bodies.”
Mojo potatoes are seasoned potato rounds that are deep fried and
served as an accompaniment of a fried chicken, a dish that is
popularized by Shakey's Pizza.
According to Markus Rothkranz squash is good source of beta
carotene for cancer, (esp. lung cancer) you can eat the big yellow
flowers from squash, zucchini and pumpkin, which look great in a
salad (and taste good) but don't pick all the flowers or you will not
get any squash. Remember- flowers become a fruit/ vegetable.
Gourds, pumpkins, and squash are great storage foods for the
winter. Squash fruit, leaves and stems can be eaten raw or
steamed. The high carotene content makes them good protection
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against cancer, especially lung cancer, heart disease and type II

diabetes. Squash juice helps prevent cell mutations and damaging
effects from the sun.

Background of the study

This study will aim of determining of palatability of squash as a
substitute ingredient for potato mojos. The researchers have
observed that potato mojos is in trend and favorable nowadays,
especially to the kids and millenials, so the researcher took this
opportunity to improve this product into something healthier than
potato. Since potato is the most common flavor for mojos the
researcher came up with the better idea that has more benefits in
our health. As stated by A. B. Kelsey squash is a fleshy vegetable
protected by a rind. Summer squash, sometimes called Italian or
vegetable marrow, is a vegetable often grown in warm areas. It
grows on bush-like plants and is harvested before the rind hardens
and the fruit matures. These plants can produce abundant yields in
a short amount of time. Squash can be a good substitute in a potato
mojos because it can help other people who don’t want to eat
squash to eat it without having a hesitation.

Our motivation to do this research is that we want to know

what will gonna happen in our research and we want to know more
about squash as a substitute ingredient in potato mojos. And if our
idea or research will be successful in helping student to eat squash
and to have them a good health. Since most of the fan of this
product are millenials researchers came up with the idea of
changing the flavor of mojos into something healthier than potato
and delicious as well. The researchers motivated that squash is
applicable as a substitution for potato mojos and this product
became hit and attractive because of the uniqueness of the flavor.
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Statement of the Problem

This study will focus on the palatability of squash as a substitute for
potato mojos.
Specifically, it will seek answer to the following questions:
1. What is the profile of the student respondents in terms of:
1.1 Age;
1.2 Gender; and
1.3 Grade level?
2. What is the profile of the teacher-respondents in terms of:
2.1 Age; and
2.2 Gender?
3. What is the palatability of squash as a substitute for potato mojos
in terms of:
3.1 Taste;
3.2 Nutritive Value;
3.3 Appearance; and
3.4 Temperature?
4. Based on the findings of the study, what recommendations will be
made to improve the palatability of squash as a substitute for potato
mojos?

Scope and Limitation of the study

The study will focus on the palatability of squash as a substitute for
potato mojos. There will 80 students-respondents to be drawn from
a population of 100 students. The population will be derived from
three (3) sections of Grade 12 (Cookery, FBS, Bread and Pastry)
that are heterogenouzly grouped during the school year 2019-2020.
There will also be six (6) teacher-respondents from the Home
Economics Department.
The main instrument to be used in collecting data in this study will
be survey questionnaire where its content focus on palatability of
squash as a substitute for potato mojos in terms of taste,
appearance, nutritive value, and temperature.
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Conceptual Framework

Significance of the Study

This research would be significant to the following entities:
Students. Students who my read this study will be informed about
the benefits of squash and its palatability as a substitute for potato
mojos
Teachers. They will have an idea that can help to improve the
students’ health
Business owners/Entrepreneur.They will have an idea about the
product that they can sell and healthy for their customer
Future researchers. This study can be use to support future
studies about squash or any studies that are connected to this.

Definition of Terms
Appearance. It refers to the physical looks of the squash mojos
Home Economic Teachers. It refers to the teacher-respondents of
this study
Makati High School. It refers to the place where the study
conducted
Nutritive Value. It refers to the health benefits of squash as a
substitute for potato mojos
Palatability. It refers to the appearance, nutritive value, taste and
temperature of squash mojos
Potato Mojos. It refers to the food that being talk about in this study
SHS Students. It refers to the student-respondents of the study
Squash. It refers to the fruit or vegetable that being talks about in
this study
Taste. It refers to the quality of the taste of squash mojos
Temperature. It refers to the hotness or coldness of the squash
mojos as it served
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