FISH VEGETABLE SIOMAI

A Research Paper
Presented to
The Faculty

In Partial Fulfilment of the Requirements in Practical Research 2

New Generation International School, Barangay San Agustin
Trece Martires City, Cavite

by

GIAN LOYD SUBINGSUBING CANTA

ROBERTO TAMAYO CUNANAN III

MATHEW SEBASTIAN LORINO

CHRISTIAN ANDREW FADUL MENESES

Second Semester
SY 2018-2019
 Chapter I

INTRODUCTION

Background of the study

Fish Vegetable Siomai can be produced by combining the mongo sprout, carrot,

gotukola, clitoria ternatea, and fish flakes.

The research utilizes or uses the following ingredients of carrot, gotu kola, mongo sprout,

fish flakes, and clitoria ternatea.

Fish vegetable siomai is a healthy food for the body, it gives low calories and a variable

protein it can be source of nutrients, including folate (folic acid), Vitamin A, E, and C. such as

mongo sprout, carrot, and gotu kola provide additional benefits, making them into a superfood.

Clitoria ternatea is a perennial herbaceous plant, with elliptic, obtuse leaves. It grows as a vine or

creeper, doing well in moist, neutral soil. The most striking feature about this plant is the color of

its flowers, a vivid deep blue; solitary, with light yellow markings. Clitoria ternatea is also added

to the ingredient for making fish vegetable siomai. It gives anti headache, an antidepressant,

improves metabolism and a risk of cardiovascular disease. Especially needed to get the healthy

extract of the clitoria ternatea to make color mix in the siomai.

In view of this, the group of researchers will conduct the research to determine the

acceptability of fish vegetable siomai.

Statement of the problem

This research will determine the significant differences in the level of acceptability of

four samples of fish vegetable siomai.

Specific method that will answer the following questions:

1. What major ingredients were used in your finished product, fish vegetable siomai?

1.1 Gotu Kola

1.2 Clitoria Ternatea

1.3 Mongo Sprout

1.4 Carrot Peel

1.5 Fish Flakes

2. What is the level of acceptability of fish vegetable siomai in terms of:

2.1 Color

2.2 Taste

2.3 Texture

2.4 Odor

2.5 General Appearance

2.6 Cost of Production

2.7 Storage Life

2.8 Allergenic Effect

3. Are there significant differences in the level of acceptability of the fish vegetable siomai?

3.1 the samples A, B, C and D

Null hypothesis

This research is based on the null hypothesis that there are no significant differences

among the four samples A, B, C and D based on taste, color, texture, odor, and nutritive contents.

This research will be anchored upon the null hypothesis that there are significant

differences among the four samples A, B, C and D based on taste, color, texture, flavor, odor and

nutritive contents of fish vegetable siomai.

Conceptual framework

The conceptual framework of the present study is illustrated by the paradigm below.
Frame 1 Frame 2 Frame 3 Frame 4

Sample A Sample B Sample C Sample D

Gotu Kola Mongo Sprout Carrot Peel Gotu Kola
Galunggong Galunggong Galunggong Mongo Sprout
Clitoria Ternatea Clitoria Ternatea Clitoria Ternatea Carrot Peel
In terms of: In terms of: In terms of: Galunggong
 Color  Color  Color Clitoria Ternatea
 Taste  Taste  Taste
= = = In terms of:
 Texture  Texture  Texture
 Odor  Odor  Odor  Color
 General  General  General  Taste
Appearance Appearance Appearance  Texture
 Cost of  Cost of  Cost of  Odor
production production production  General
 Storage life  Storage life  Storage life Appearance
 Allergenic  Allergenic  Allergenic  Cost of
effect effect effect production
 Storage life
 Allergenic
effect

Fig. 1. Samples A, B, C and D in terms of color, taste, texture, odor, general appearance,
cost of production, storage life and allergenic effect
Significance of the Study

The result of the study will be beneficial to the following sectors:

Canteen manager- they will distribute the products to their canteens.

Nutritionist- they will observe and know the nutritive contents of the product.

Entrepreneur- they will help us to export the product.

Students- they will gain new knowledge in our research.

Future researchers- they will improve the research to make it better.

Scope and Delimitation of the Study

This experimental research will be delimited to four samples of the fish vegetable siomai.

The four samples are produced using the following ingredients and materials will be used Gotu

kola, Carrot Peel, Clitoria Ternatea, Monggo sprout and Galunggong. The research locale of the

study conducted at New Generation International School.

Defenition of Terms

Carrot - The carrot is a root vegetable, usually orange in colour, though purple, black, red,

white, and yellow cultivars exist. Carrots are a domesticated from of the wild carrot, daucus

carota, native to europe and southwestern asia.

Clitoria Ternatea - known as pigeon wings is a plant species belonging to the fabaceae.

Gotu Kola - commonly known as centella, asiatic pennywort or gotukola, is a herbaceous, frost-

tender perennial plant in the flowering plat family apiacae.

Monggo Sprouts- A culinary vegetable grown by sprouting mung beans. They can be grown by

placing and watering the sprouted beans in the shade until the roots grow long.

Siomai – A type of traditional chinese dumpling, originating from hohhot, mongolia. In

cantonese cuisine, it is usually served as a dim sum snack.

Galunggong - A widely eaten fish in the Philippines. It is so popular that many Filipinos joke that

it’s the national fish.

 Chapter II

REVIEW OF RELATED LITERATURE AND STUDIES

This portion of the study presents a review of relevant information, ideas, and concepts

by author’s both local and foreign literature, a synthesis is included in the end of the chapter.

Gotu kola

Gotu Kola or Centella asiatica has been used to treat many conditions for thousands of years in

India, China, and Indonesia. It was used to heal wounds, improve mental clarity, and treat skin

conditions such as leprosy and psoriasis.

Some people use it to treat respiratory infections, such as colds, and in the, past it was used for that

in China. It has been called "the fountain of life" because legend has it that an ancient Chinese

herbalist lived for more than 200 years as result of taking gotu kola.

Historically, gotu kola has also been used to treat syphilis, hepatitis, stomach ulcers, mental fatigue,

epilepsy, diarrhea, fever, and asthma. Today, in the U.S. and Europe gotu kola is most often used

to treat varicose veins and chronic venous insufficiency, a condition where blood pools in the legs.

It is also used in ointments to treat psoriasis and help heal minor wounds.
Gotu kola is not the same as kola nut (Cola nitida). Unlike kola nut, gotu kola does not have

caffeine, and is not a stimulant. (https://www.uninvesthub.com/article/benefits-of-gotu-kola)

In both countries and across Asia on whole, Gotu Kola was known as a longevity herb. The Daoist

master and herbalist Li Ching-Yuen were, in his time, a famous proponent and user of the plant.

Ancient Chinese medical texts report that he died at the ripe age of 256 years old and attribute his

longevity in large part to the use of Gotu Kola daily. While the accuracy of these records is up for

debate, the fact is that Gotu Kola is a well-studied herb, and majority of its healing and therapeutic

properties, including its ability to measurably prolong life, have been documented and validated

by the scientific community. It’s life-extending properties are most likely due to a synergistic

combination of its powerful effects on the mind, body and spirit—in every sense, the whole person.

The plant’s benefits range from greatly improving memory and restoring brain cell and nerve

function to improving blood quality and circulation, restoring digestion and speeding the healing

of wounds.

Typically herbs or substances that can achieve such feats are highly stimulating; however, Gotu

Kola is centering, which makes it ideal for anyone looking for a cognitive boost without any of the

unwanted and misbalancing side effects of stimulants. In one study, children who took a half a

gram of Gotu Kola extract powder every day for one year demonstrated significant improvement

of their intellectual level. After six months, there was a substantial improvement in intelligence,

cognitive function and concentration.

In Ayurvedic medicine, the effects of Gotu Kola classify it as a rasayana, or rejuvenative herb, due

to its ability to restore functioning, balance and health to many parts of the mind and body. For

example, it is an extremely healing herb for the nervous system and has been shown to repair and

restore axons, which are used to transmit nerve impulses throughout the brain and body. As such,
it has been used as an anti-anxiety, anti-stress and anti-insomnia medicine throughout its long

history of human use.

As with any new herbal product it is recommended to start off slowly and work up to higher

dosages as you become familiar with its effects on your mind and body. Gotu Kola supplements

are safe to take long term, but many Ayurvedic practitioners recommend taking a few days to a

week break in between periods of extended use, ranging from two to four weeks at a time.

Although not quite as widely known in the West as more popular herbs like Echinacea and Ginseng,

Gotu Kola is one of the planet’s true medicinal treasures and is well worth investigating for anyone

looking to fine tune their health. (https://www.consciouslifestylemag.com/gotu-kola-benefits-of-

the-herb-of-enlightenment/)

Fig. 2 Gotu Kola

Clitoria Ternatea

Clitoria ternatea or Butterfly pea of Ayurveda is a very common perennial vine that is native to

tropical and equatorial regions but is now found even in other parts of the world.

This creeper is herbaceous and requires very little care because of which it is one of the plants

suitable for re-vegetation. It has ornamental value because of its oblong green leaves that offer

dense green cover that has a few flowers interspersed, making these flowers look striking.
The Clitoria ternatea plant has attractive deep blue colored flowers with unequal sized petals

assembled in a shape that are like a woman’s clitoris. The pale-yellow color radiating upwards

from the base of the flower further accentuates the resemblance.

That is the reason its scientific name is Clitoria ternatea. Some of the plants, however, may have

white colored plants. External petal is larger, and it also has veins that branch towards the external

tip of the flower.

The stem of this plant is like any other creeper. Leaves are pinnately compounded, i.e., there is a

petiole that extends in rachis. This rachis ends in leaf and has leaves on either side.

Basically, this plant is a relative of the common pea plant. Therefore, it is a leguminous plant

enjoying a symbiotic relationship with a bacterium. The fruit is in the form of pod, and they are

edible but only when the seeds are unripe. The pods are long and resemble those of common peas

though these pods are a bit compressed. (https://www.medicinalplantsanduses.com/clitoria-

ternatea-medicinal-uses-images)

Clitoria ternatea is a vigorous, strongly persistent, herbaceous perennial legume; stems fine

twining, sparsely pubescent, suberect at base, 0.5-3 m long. Leaves pinnate with 5 or 7 leaflets;

petioles 1.5-3 cm long; stipules persistent, narrowly triangular, 1-6 mm long, subulate,

prominently 3-nerved; rachis 1-7 cm long; stipels filiform, to 2 mm long; leaflets elliptic, ovate

or nearly orbicular, 1.5-5 cm long, 0.3-3 cm wide, with apex acute or rounded, often notched,

and base cuneate or rounded, both surfaces sparsely appressed pubescent. Flowers axillary,

single or paired; colour ranges from white, mauve, light blue to dark blue; pedicles 4-9 mm long,

twisted through 180º so that the standard is inverted. Bracteoles persistent, broadly ovate or

rounded, 4-12 mm long. Calyx 1.7-2.2 cm long with a few fine hairs; tube campanulate, 0.8-1.2
cm long; lobes triangular or oblong, 0.7-1 cm long, acute or acuminate. Standard obovate,

funnel-shaped, 2-5.5 cm long, 2-4 cm wide, notched or rounded at apex, blue with a pale-yellow

base, or entirely white, a few fine hairs at apex.

Pods linear-oblong, flattened, 4-13 cm long, 0.8-1.2 cm wide, with margins thickened, and style

persistent, sparsely pubescent when mature, pale brown, dehiscent when dry. Seeds 8-11/pod,

oblong, somewhat flattened, 4.5-7 mm long, 3-4 mm wide, olive brown to almost black, shiny,

often mottled, minutely pitted; 23,000 seeds/kg.

Morphology can vary with different growing conditions. Cv. Milgarra, which has no significant

distinguishing morphological characters, is normally towards the upper end of the size ranges of

descriptions in the taxonomic literature.

The butterfly pea (Clitoria ternatea L.) is a vigorous, trailing, scrambling or climbing tropical

legume. Its sparsely pubescent stems are sub-erect and woody at the base and may be up to 5 m

long. They root only at the tips. The leaves are pinnate, bearing 5-7 elliptical, 3-5 cm long

leaflets. The flowers are solitary or paired, deep blue or pure white, about 4 cm broad. The

fruits are flat, linear, sparsely pubescent pods that dehisce violently at maturity and throw 8-10

dark and shiny seeds. There are numerous ecotypes, agro-types and cultivars that differ in

flowers and leaflets. Many cultivars have been bred in Latin America, notably in Cuba and

Mexico.

Clitoria ternatea is a high-quality, protein-rich legume, a "tropical alfalfa" often referred to as a

protein bank that can be grown at low cost. Livestock tend to prefer it over other legumes and

grasses and it is therefore much valued as a pasture legume. It is also used for cut-and-carry

feeding systems and cut for hay and silage. An N-fixing legume, Clitoria ternatea is used as a

ley legume or as green manure. It is a valuable cover crop in rubber and coconut plantations.
The young pods are edible and used as vegetables in the Philippines. Butterfly pea is used in

fences and in trellises as an ornamental for its showy flowers, valuable for dyeing and in ethno-

medicine. All parts of Clitoria ternatea contain peptides called cliotides that have potent anti-

microbial properties against Escherichia coli.

Fig. 3. Clitoria Ternatea

Mongo Sprouts

Mongo beans produce an edible sprout that’s crisp and described as nutty tasting. These sprouts

are substantial enough to stand-up to stir-frying, but they're often used raw in salads and on

sandwiches. Mung bean sprouts are low in calories, have fiber and B vitamins, and deliver a boost

of vitamins C and K. (https://healthyeating.sfgate.com/benefits-mung-bean-sprouts-5176.html)

Fourteen studies were conducted using various vitamins and minerals, one of which was vitamin

C, to determine if they can help reduce stress, anxiety and even depression in women. The research,

compiled by the Joanna Briggs Institute at the University of Adelaide in Australia, shows that

vitamin C is effective in reducing anxiety in response to stress that women may feel.

About 60 percent of women are likely to suffer from anxiety at some point in their lives, and this

affects men too. Being deficient in vitamin C may cause problems with the production of important

neurotransmitters in the brain that have a direct effect on mood and sleep. Ensuring that you have

plenty of vitamin C can not only stave off the common cold, but it may help you have a more calm

disposition while getting more rest, which is why you should eat vitamin C foods like bean sprouts.

Further evidence verifies the stress-relieving potential of mung sprouts. The bioflavonoids present

help protect against stress, while research published in Food & Function found that kidney bean

sprout consumption increased melatonin levels in rats, the hormone that regulates the sleep-wake

cycle and improves mood.

Since folate is found in bean sprouts, it’s possible that these sprouts can offer help to the eyes. A

clinical trial published in the Archives of Internal Medicine or AMD was conducted with the goal

of reporting information about age-related macular degeneration and how it may be minimized by

including folic acid, vitamin B6 and vitamin B12 in your diet.

AMD is a common eye condition usually found in people 50 and older resulting in the No. 1 cause

of vision for that age group. What happens is that it causes damage to the macula, which is a small

spot near the center of the retina that gives us sharp vision and objects directly in front of us.
Through daily supplementation of folic acid, B6 and B12, the study shows that AMD may be

greatly reduced.

While we know that vitamin C plays a role in supporting the immune system, so does iron. One

cup of raw mung bean sprouts offers quite a bit of iron men and women need to maintain a healthy

body. Iron helps our cells stay strong and void of infection. Studies have been conducted showing

the importance of iron due to its ability to help kill off damaging pathogens.

While we know that vitamin C plays a role in supporting the immune system, so does iron. One

cup of raw mung bean sprouts offers quite a bit of iron men and women need to maintain a healthy

body. Iron helps our cells stay strong and void of infection. Studies have been conducted showing

the importance of iron due to its ability to help kill off damaging pathogens.

Studies show that as many as 50 percent of women and 25 percent of men over the age of 50 will

break a bone due to osteoporosis at some point in their lives. Manganese, found in bean sprouts,

is beneficial in building strong bones. Manganese when combined with calcium, vitamin D,

magnesium, zinc, copper and boron has shown to improve bone mass in women — therefore,

reducing the risk of osteoporosis. (https://draxe.com/bean-sprouts/)

Fig. 4. Mongo Sprouts

Carrots

Carrots are an excellent source of beta-carotene and contain high amount of fiber. Beta carotene is

important for eyesight, skin health, and normal growth.

Carrots are a good source of fiber, vitamin C and potassium, as well as vitamin B6, folate, and

several minerals including calcium and magnesium.

Carrots have a higher natural sugar content than all other vegetables with exception of beets. That’s

why they make a wonderful snack when eaten raw and make a tasty addition to a variety of cooked

dishes. (http://www.wafarmtoschool.org/toolkit/16/carrots/facts)

You can retain that 20/20 vision by adding carrots to your diet because they contain crucial

nutrients that help with their maintenance and development. These include beta-carotene, lutein,

and zeaxanthin, which are essential to eye health. A lack of just one of these can cause concerning

eye problems. Such an example includes macular degeneration and blindness due to a lack of beta-

carotene while the remaining nutrients are required to prevent any loss of vision during old age.

Unknowing to the benefits that they provide, many people put aside the crunchy vegetable not

knowing what they’re missing out on. One of them includes antioxidants that carrots are filled

with. Constant oxidation can lead to weak organs, which are caused by the harmful effect of

roaming radicals. These radicals don’t stop at weakening the organs because they can wreak havoc

on your immune system as well. So, make sure to eat carrots regularly to avoid cell mutation,

protect your DNA and prevent different types of cancers.

Ensure your heart stays healthy and you live longer by having an adequate intake of carrots.

Research shows that women who eat more orange colored vegetables lower their risks of
developing heart diseases. Other studies show that carrot juice can have a neutralizing effect on

the damage caused by oxidation, so it helps the body defend itself against the dangers of

cardiovascular disorders. Carrots also have a remarkable cholesterol reducing capacity, which is

an added benefit. The reason behind lowered cholesterol is that carrots influence and increase bile

production, which assimilates fat deposits in our body. Lowering cholesterol is highly important,

especially for people who have a family history of heart disease, so don’t forget to add carrots to

your next meal.

It’s a nutrient powerhouse and their components are highly effective in improving immunity

against the bacteria that enter the body through our mouth. These deadly toxins can cause the worst

of dental problems such as tooth decay and bleeding gums by taking shelter in our mouths. The

essential minerals in carrots have microbial properties to prevent bacteria growth and tooth decay.

Carrots have the amazing characteristic of being able to remove stains and plaque that appear after

having a meal.

It has ability to treat wounds, which comes from the presence of beta-carotene that is required to

heal them. Long ago, carrots were used as the main kind of poultice, which was applied to wounds

to treat them. You can test this benefit yourself by taking a diet rich in carrots after getting a scrape

or cut and notice the speedy recovery.

It has a positive impact on our neural capacities and benefit the brain by shielding it against

symptoms of Alzheimer’s disease. This is because of the antioxidants such as beta-carotene that

carrots contain because of which can reduce the effects of radicals to boost your health.
Research shows that an intake of foods that contain carotenoids can have effect on lowering risks

of cancer. The antioxidants in carrots are the real reason behind this finding because they are better

at fighting against leukemia cells while also reducing your overall risk of developing cancer in the

future.

It contains great amounts of fiber that is crucial to the digestion process because the body’s system

simply cannot expel waste materials without it. A lack of fiber in the diet can lead

to constipation and even hemorrhoids, which can be severely painful, so an intake of carrots is

necessary to prevent it from happening. The fiber in carrots adds bulk to the body’s waste material

and helps it pass through the system with ease.

It contains antioxidants that are crucial to protect the body against the symptoms of early aging.

Free roaming radicals can make a mess of our body’s tissues because they weaken and age the

body. These consequences are neutralized by the beta-carotene present in carrots, which reverse

the effects of aging to help you feel younger and more active. The collagen in carrots is highly

essential for the epidermal tissue which eventually becomes the outer skin. Collagen helps it retain

the elasticity typically associated with youthful skin.

The vitamin A found in carrots can help protect our skin cells against damage by the sun’s harmful

UV rays. They also help the skin remain supple and soft because it prevents dehydration, which

can take a toll on your skin.

Scientists at many renowned research facilities have found astonishing results regarding the effect

of carrots on blood sugar levels and future risk of diabetes. Their findings showed that people who

had higher chances of developing Type-2 diabetes can reduce their risk by regularly consuming
foods that contain beta-carotene. This establishes carrots position as a diabetic-friendly and

preventative food. (https://www.naturalfoodseries.com/11-benefits-carrots/)

Fig. 5. Carrots

Galunggong

Galunggong is a widely eaten fish in the Philippines. It is so popular that many Filipinos joke that

it’s the national fish.

The most common way to cook galunggong is by simple pan-frying, as was done to the fish in the

photo. Serve with steamed white rice, and perhaps a dipping sauce of sukà toyomansi, you’ve got

yourself an enjoyable meal.

In English, the galunggong has been known as the blue mackerel scad, round scad or shortfin scad,

but these names have been applied to other fish of the Decapterus family as well.

Scientific name: Decapterus macrosoma

In the Philippines, the fish is also referred to in shorthand as gg (pronounced in American English

as “gee-gee”). (https://www.tagaloglang.com/galunggong/)

Eating fish like galunggong does not only maintain healthy body but also make you smarter thanks

to the DHA (Docosahaexaenoic Acid) provided by the omega 3 fatty acids which is one of the

most important nutrient to develop brain cells as well as improve brain function. These two

nutrients can prevent damages in the brain caused by certain factors such as aging and free radicals.

As for your information, our body cannot produce omega 3 and it should be gained by eating some

foods.

The galunggong fish which contain not only polyunsaturated and monounsaturated fats but also

low in saturated fats can help to reduce the risk of cardiovascular or heart disease. Not to mention

the omega 3 fatty acids and potassium are also supports to lower the risk and based on some

research, people who eating galunggong fish can reduced up to 15 percents the chance to suffer

from heart disease. That’s why never hesitate or worst, avoid eating fish to get the health benefits

of galunggong fish for heart.

Cancer is a deadly disease that becomes everyone’s nightmare if suffering from them since the

medicine to cure cancer still uncertain. The best we can do is to prevent it to happen to use and

eating galunggong fish rich in omega 3, antioxidant properties, and coenzyme can help to reduce

the risk of cancers. The antioxidants help to fight against free radicals that always considered as

one of the causes of cancers. Meanwhile, omega 3 and coenzyme helps to prevent cancers like

breast cancer, prostate cancer, etc. as well as remove cancer agents in human cells.
The next health benefits of galunggong fish are to support you to lose some weight. Your body

needs protein to help burning calories, so they turn into energy. Consuming galunggong will help

you to get some protein intakes and it is a good alternative for red meat or poultry which are high

in both calories and fats. Moreover, the omega 3 provided by the fish was proven to reduce some

weight. Based on studies, eating galunggong fish plus conduct regular exercise can help to lower

abdominal fat.

Depression and stress can happen to everyone and consuming galunggong fish may a good way to

help treating them thanks to the health benefits of galunggong fish. Studies found out that the

eating omega 3 in the fish can lower depression risk and can help to decrease the mood swings

during depression. That’s why include the galunggong fish in your daily meal can enhance the

antidepressant treatment activities in your body.

The next top health benefits of galunggong fish are to improve immune system by fighting virus

and bacterial infection with the help of vitamin C and copper contained in the fish. In addition, the

omega 3 fatty acids contain anti-inflammatory properties to manage arthritis, while the zinc and

selenium which are also provided fight against free radical effect along with boosting the immune

cell.

Galunggong contains some fish oil which can be used to lower or reduce bad cholesterol level or

LDL while the good cholesterol or HDL is boosted by the oil intake. To get a healthy consumption

without adding bad cholesterol into your body that can lead to certain diseases, the galunggong

fish help to reduce the cholesterol by prevent it from intestine absorption. This is lead to lower

blood pressure as well and it is suggested to eat galunggong fish once per week. This is excellent

health benefits of galunggong fish.

The fish contains high level of calcium that helps to strengthen the bones and teeth. Calcium intake

is vital for our body and besides that, there is vitamin D in the galunggong fish to help calcium

absorption by our body. Moreover, it also contains some fluoride to prevent damage to our teeth

and strengthening them. Combination of calcium and fluoride are not only available in tooth paste

but also from the health benefits of galunggong fish for bones.

Just like we already listed on the nutritional values above, the galunggong fish contains vitamin A

which is important to keep our eyes healthy while improving the visions. It is important to maintain

our eyes’ health and based on research, eating galunggong fish that can provide you healthy intake

of vitamin A can help to lower the risk of degeneration of age macular which can happen in old

people and reducing the disease even up to more than 50 percents.

The healthy fats monounsaturated fatty acids have a vital role to manage blood sugar level in

diabetic people. With this fat and the amount of potassium in galunggong fish, it can also help to

maintain our blood pressure normally. A research mentioned that eating galunggong fish rather

than other type of fish can help to lower diabetes risk especially the type 1 diabetic. Omega 3 also

helps to prevent damages that can cause diabetes.

Who said that there are no health benefits of galunggong fish for pregnant women? There are

omega 3 fatty acids containing DHA and EPA plus folate that help brain and organ development

of fetus or unborn baby in pregnancy. Enough intakes of folate and omega 3 will also prevent

disease in new baby. That’s why it is recommended to eat fish like galunggong in moderate amount

each week to support healthy pregnancy for both the mother and the baby.
Older people have high chances to suffer from Alzheimer; it is a mental illness that concerned by

many researchers. And there are some ways to prevent or treat such disease and one of them is by

consuming fish like galunggong that offer healthy benefit of omega 3 fatty acids to maintain brain

function of memory and to enhance the thinking ability. It is mean that when consuming

galunggong, you are not only preventing the illness but also improve the brain.

People must be aware with aging since everyone will experience it someday and the sign of aging

can be recognized in our body such as wrinkle and fine lines that occur in external parts of our

body, not to mention the organs also will start to low in performance and function. The amino

acids, collagen, and protein in galunggong fish can help to tighten and maintaining skin’s firm

while the vitamins can help to fight free radicals.

Galunggong is not only can be used to lower bad cholesterol, but triglycerides as well. When the

amount is of triglycerides is too much, it can lead to bad disease like heart illness and stroke.

Usually high triglycerides caused by diabetes and obesity which poorly managed. This also

happens to those who have bad diet including high consumption of sugar, carbohydrates, and

alcohol. Moreover, people who have inactive lifestyle have higher risk of too much triglycerides

level. The omega 3 in galunggong fish can help to reduce such risk.

(http://15healthbenefits.com/health-benefits-of-galunggong-fish/)
 Fig. 6. Galunggong

Sensory Evaluation

Based on food a fact of life sensory evaluation is a scientific discipline that analyses and

measures human responses to the composition of food and drink, e.g. appearance, touch, odour,

texture, temperature and taste. In schools it provides an ideal opportunity for students to evaluate

and give feedback on their dishes, test products and experimental designs.

The precise way in which sensory evaluation is conducted, along with the different tests and

sensory language used, needs to be taught. This will help students to understand the process and

develop their sensory vocabulary. It also means that students will record and generate evaluative

feedback to support their work.

Texture

Having a skin that’s moist and springy (but not too thick that it overtakes the meat within) and a

filling that’s tender and juicy with as much semblance of real meat as possible for the price

range.
Some dumplings, like Korean mandu or Chinese hakaw have crystal skin dumpling wrappers

that are chewy, slightly transluscent, and soft. Starchy ingredients are often added into the

dumpling wrapper mix to achieve this kind of texture. While you can't find pre-made versions of

this kind of wrapper, it's easy to tweak a basic dumpling wrapper recipe and make it at home. All

you must do is to make sure that 15 to 20% of your flour mixture has either tapioca

starch or wheat flour in it. You can find these starches in the international aisle of the grocery

store or in specialty Asian grocery stores.

Color

While many of us like to believe that we are not easily deceived, our sense of taste is often

fooled by our sense of sight. This is because humans have certain expectations of how food

should look. When a food's color is off or is different than what we expect, our brain tells us that

it tastes different too. Long supported by scientific studies, we use visual cues from color to

identify and judge the quality and taste of what we eat.

Your taste buds play an important role in determining the four basic groups of taste, which are

sweet, salty, sour, and bitter. When your taste buds encounter food, they send signals to your

brain to interpret flavor. Because we look at our food before eating, however, our eyes send

signals to our brain well before our taste buds get the chance. This can predetermine how we will

perceive the taste and flavor of what we're about to eat.

Color is often the first element noticed in the appearance of a food product. Humans begin to

associate certain colors with various types of foods from birth and equate these colors to certain

tastes and flavors throughout life. For example, we may expect yellow pudding to have a banana

or lemon flavor and red jelly beans to have a cherry or cinnamon flavor. In fresh foods, such as
fruits and vegetables, we rely on the color to determine their level of ripeness and/or freshness. If

the color of a food product does not match our expectations, we may perceive its taste and flavor

differently - a psychological effect some food companies use to their advantage.

To give the impression of a certain taste, flavor, or quality, food coloring or dyes are added to

processed, packaged, and even fresh foods. Adding a red colorant to the skin of an apple, for

example, may influence consumers into believing the apple is sweeter in taste. In a study

published in the Journal of Food Science, researchers found that people confused flavors when a

drink did not have the appropriate color. A cherry-flavored drink manipulated to be orange in

color was thought to taste like an orange drink, and a cherry drink manipulated to be green in

color was thought to taste like lime.

Published in Fast Food Nation, a more extreme study dating back to the early 1970s offers some

insight into how color affects our appetite and perception of food. Subjects in the experiment

were served what appeared to be a normal looking plate of steak and french fries. The room,

however, was installed with specialty lighting that changed how the color of the food looked.

Under this lighting effect, the participants thought the steak and fries tasted fine. Once the effects

were turned off and lighting was returned to normal, it was revealed that the steak was dyed a

blue color and the french fries were dyed a green color. Upon seeing this, many of the subjects

lost their appetite and some became ill.

Color additives are also used to offset the effects of color loss during the manufacturing process

because of exposure to light, changes in temperature, moisture, and storage conditions. At other

times, additives are used to enhance the food's natural color or to provide color to foods that are

normally colorless. This can be seen in the seafood industry, where farm-raised salmon, typically
an unappealing gray color, is dyed pink to give the impression that the fish is of high quality and

very fresh.

The role color plays in our perception of taste has long been researched by food companies to

better understand consumer behavior and how that impacts the perception of their products.

Without these visual cues, our taste buds might get confused and not recognize the lemon flavor

in pudding or cherry flavor in jelly beans that we've grown to expect. While food colorants have

been highly debated over the past few years due to questionable health effects, food companies

know that consumers determine the quality and taste of a food product long before their taste

buds have had a chance to process it.

Taste

With a jet-black hue, it appears to be made with roasted pepper skins finely chopped in its

surrounding oil. It's barely salty on its own but carried the most robust flavor of the bunch: burnt

and very, very hot, with the lingering sweetness of roasted red peppers.

The siomai should be flavorful (even without sauce) without assaulting the senses with too much

salt or MSG.

Odor

The sense of smell is the major contributing sensory system in the perception of food aromas and

volatile flavors. Illustrations of the importance of olfactory sensations can be found in the

literature on product quality defects and in the importance of aroma andflavor characteristics in
driving consumer acceptability of foods. Assessing olfactory‐mediated characteristics of flavors

is challenging, however, for several reasons. There are wide individual differences in olfactory

acuity, as suggested by the existence of specific anosmia’s. Panelists are often strongly

influenced by the immediate context in which samples are judged. Developing a useful

consensual language to describe smells in sensory analyses can also be difficult. Despite these

challenges, the human sense of smell is the ultimate discriminator of food aroma and flavor

quality; instrumental analyses are a poor substitute. Even in cases in which chemical components

of food flavors have been identified, these must be cross‐referenced against human sensitivities

to estimate their sensory impact.

General Appearance

It can be disguised with sauce, it tastes super-good. You don’t need to wrap it nicely just make

sure that you seal it properly. Steam it then serve with hot and spicy sauce and voila... yummy

siomai/dumplings that can be served as an appetizer or over sautéed noodles and you’ve got a

full meal that is satisfying and delicious.

Cost of Production

Cost of production refers to the total sum of money needed for the production of a particular

quantity of output. As defined by Guthrie and Wallace, “In Economics, cost of production

features a special meaning. It is all about the payments or expenditures essential to get the factors

of production of land, labor, capital and management needed to produce a commodity. It

signifies the money costs which are to be incurred for acquisition of the factors of production.”

In the words of Campbell, “Production Costs are the costs which should be essentially received
by resource owners so as to presume that they will continue to supply them in a specific period

of time.

Storage Life

Storing siomai properly and under the best condition possible will extend its life to its maximum

potential. Siomai must be refrigerated. Freezing can be used to extend the life of many products.

To get the most out of the storage areas, certain conditions must be maintained.

Organizing your storage areas will give you more room and easier access to the stored food.

Having food organized in the refrigerator and freezer will also help save energy by allowing

quicker access to the food you are retrieving. The more time that the refrigerator or freezer is

open, the more the temperature will drop. This causes the appliance to have to run more to get

the temperature back down to what it needs to be, so quick access is important for energy saving.

Shown below are some organizing suggestions.

Allergenic Effect

Legumes are a family of foods including peas, beans, lentils and peanuts. Some individuals with

legume allergy are sensitive to all these foods whilst others will be able to eat many of them and

may only have symptoms from one or two types of legumes.

Unlike other food allergies, which are typically first observed in babies and young children, an

allergy to fish may not become apparent until adulthood; in one study, as many as 40 percent of

people reporting a fish allergy had no problems with fish until they were adults.

Having an allergy to a finned fish (such as tuna, halibut or salmon) does not mean that you are

also allergic to shellfish (shrimp, crab and lobster). While some allergists recommend that
individuals with a fish allergy avoid eating all fish, it may be possible for someone allergic to

one type of fish to safely eat other kinds. If you are allergic to a specific type of fish, your

allergist can help you determine whether other varieties may be safe to eat.

Gotu Kola Side Effects. Get emergency medical help if you have any of these signs of

an allergic reaction: hives, itching, redness, or burning of your skin; difficulty breathing;

swelling of your face, lips, tongue, or throat.

Plants and their associated bacteria elucidate noteworthy competency to remediate environmental

contaminants. Better understanding of plant-endophyte interactions under pollutant stress is of

the upmost importance to address some drawbacks regarding the feasibility of phytoremediation.

Our goal was to investigate the impact of functional endophyte inoculation on sterile seed

germination and seedling growth under increasing formaldehyde levels. Furthermore, the

effectiveness of sterile plant-endophyte association for enhancing gaseous formaldehyde removal

was also assessed. Out of 17 isolates from Clitoria ternatea and soil, an endophytic bacterium,

isolated from the root, exhibited the highest gaseous formaldehyde removal efficiency, and was

identified as Bacillus cereus ERBP according to 16S rRNA gene sequencing. Remarkably, B.

cereus ERBP harbored plant growth-promoting traits. Inoculating surface sterilized seeds of C.

ternatea with B. cereus ERBP significantly enhanced seed germination and seedling growth

under increasing levels of formaldehyde. Endophytic B. cereus ERBP alleviated the stress-

mediated impacts of formaldehyde by means of indole-3-acetic acid (IAA) production and 1-

aminocyclopropane-1-carboxylic acid (ACC) deaminase activity, thus stimulating seed

germination as well as seedling growth and development under formaldehyde stress.

Subsequently, the gaseous formaldehyde removal potency of sterile seedlings with B.

cereus ERBP increased dramatically (0.01 ± 0.00 mmol/m2/h) compared to sterile seedlings
without endophyte (0.004 ± 0.001 mmol/m2/h). Markedly, inoculating naturally grown C.

ternatea seedlings with B. cereus ERBP significantly ameliorated gaseous formaldehyde

removal efficiency of its native host, signifying the in-situ practicality of B. cereus ERBP

inoculation for augmenting gaseous formaldehyde removal capability. This advantageous

endophyte-plant alliance under formaldehyde stress could be of great value for both

phytoprotection and phytoremediation enhancement.

Carrot allergy symptoms are most often associated with oral allergy syndrome. Symptoms

typically occur when a piece of raw carrot is in the mouth. And symptoms go away as soon as

the carrot is removed or swallowed. If you’re allergic to carrots, there are several other foods and

plants you might be allergic to. This is known as cross-reactivity. For example, people who are

allergic to carrots are often allergic to birch pollen.

This is because carrots and birch pollen have similar proteins and can cause your immune system

to react in the same way. Your body releases histamine and antibodies to fight off the proteins,

causing allergy-related symptoms.

 Chapter III

RESEARCH METHODOLOGY

This chapter presents the research design, setting of the study, the samples and the

respondents, sampling procedure, research instruments, data-gathering procedure, and statistical

treatment.

Research design

This research will employ experimental research design, (google experimental research)

(Origin History, the use, kinds)

Setting of the Study

Experiment will be conducted at the New generation international school Brgy. San Agustin, Trece

Martires City, Cavite. The research will be conducted in June to October 2018

Fig. 7 Map of Barangay San Agustin, Trece Martires City, Cavite via Google Map

Samples and the Respondents

One sample from samples A, B, C and D will be produced to be tested by respondents.

Sample A will be constructed by increasing the amount of gotu kola. Sample B will be constructed

by increasing the amount of mongo bean sprouts. Sample C will be constructed by increasing the

amount of clitoria tenatea. Sample D will be constructed based on the different materials.

Sampling Procedure

The judges will be selected with the use of simple random sampling.
Research Instrument

An acceptability sensory evaluation form test will be constructed to gather data from the

respondents.

Data Gathering Procedure

Samples A, B, C and D will be prepared for the acceptability test to establish the taste,

texture, color, nutritive content.

Statistical Treatment

The gathered data will be tallied, tabulated and subjected to physical treatment. To describe

the gathered data’s effectiveness percentages and mean.

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