CHAPTER 1 INTRODUCTION

Background of the Study

Taro is a common name for the corms and tubers of several plants in the family Araceae (see Taro (disambiguation). Of these, Colocasia esculenta is the most widely cultivated, and is the subject of this article. More specifically, this article describes the 'dasheen' form of taro; another variety is called eddoe.

Taro is native to Southeast Asia. It is a perennial, tropical plant primarily grown as a root vegetable for its edible starchy corm, and as a leaf vegetable and is considered a staple in African ,Oceanic and Asian cultures. It is believed to have been one of the earliest cultivated plants.Colocasia is thought to have originated in the IndoMalayan region, perhaps in eastern India and Bangladesh, and spread eastward into Southeast Asia, eastern Asia, and the Pacific islands; westward to Egypt and the eastern Mediterranean; and then southward and westward from there into East Africa and West Africa, from whence it spread to the Caribbean and Americas. It is known by many local names and often referred to as 'elephant ears' when grown as an ornamental plant.

In the Philippines, taro is called gabi. A popular recipe for taro is laing which originates from the Bicol region in Southern Luzon. Another dish where taro finds common use in the Filipino kitchen is the Philippine national stew, called sinigang. The sour stew is made with pork and beef, shrimp, or fish. Peeled and

diced taro is a basic ingredient of pork sinigang and in ginataan, a coconut milk and taro desert recipe mixed with sago and jackfruit.

Objectives of the Study General Objectives y The study aimed to utilize the usage of Taro as a new alternative for potato in making Hash brown. Specifically, it sought to determine in the Hash brown from the ff:

1) The level of acceptability in terms of: a) Texture b) Taste c) Flavor d) General Acceptability 2) To promote the use of Taro in making Hash brown. 3) To formulate recipe in making Hash brown. 4) To produce an easy- cooked and eaten product in a cheaper price.

Scope and Limitation of the Study The study focused in the development of Taro as a substitute for potato in making Hash Brown. It also concentrated about the acceptability of the product through its texture, taste, flavor, and the formulation of the products recipe and the production of an easy- cooked and eaten product in a cheaper price. The study did not focused on the amount per serving of the product. Experimentation and trials was done in July to September 2011. .

Significance of the Study Taro is a staple food especially in the Philippines, it can substitute in potato in different aspects like in Making hash Brown. It contains carbohydrates that is a great source of energy that is very essential for the growth of the youth. It can replenish the lost of energy in our body and has also proteins that can help in our body building. Making it as a easily-cooked snack is a great way to serve to children that idolizing the high-artificial preservatives food in fast food chains. The formulation of this product can be able to reach consumers acceptability in terms sensory evaluation and nutritive value. Easy-cooked and eaten snack, good in our body and has a cheaper price.

CHAPTER 2 CONCEPTUAL FRAMEWORK

This chapter presents the review of the related literature and studies that serves as the foundation of the project.

A. Review of Related Literature Kingdom plantae; division Magnoliophyta; Class liliopsida; Order Alismatales; Family Aracae; Genus Colocasia; Species Colocasea Esculenta; Taro root can be a great addition to a meal to make it heartier and healthier. Taro root is often substituted for a potato in many recipes, at it is also a starchy vegetable. According to Food Reference, taro roots are tubers that are actually toxic when they are raw and take on a "nut-like flavor when cooked." There are multiple nutritional benefits to the taro root, including the caloric content and the fiber content. Before adding taro root to your favorite meal, you should understand the nutritional facts.

Like many vegetables, taro root is great for those who are trying to watch their fat intake. One serving of taro root has only .1 g of fat per serving. This fails to even register as a single percentage of your daily amount of fat.

Taro is high in beneficial nutrients, such as dietary fiber. One serving has 7 g of dietary fiber. This is 27 percent of your daily recommended amount of dietary fiber. Dietary fiber is important for two main reasons. Dietary fiber is great for the digestive system, as it

helps to speed up the process and make the system regular. It can also help to lower cholesterol.

Taro is:

y y

Low in Saturated Fat, Sodium, and Cholesterol High in Dietary Fiber, Vitamin E, Vitamin B6, Potassium and Manganese

The nutritional value of taro makes it ideal for:

y y

Weight gain Maintaining optimum health

It's OK to include some taro in your diet if you're interested in:

Weight loss

History of Hash Brown

According to the Idaho Potato Commission, hash browns may have developed out of the European rsti dish.

Originally, the full name was 'hashed brown potatoes' (or 'hashed browned potatoes'), of which the first known mention is by food author Maria Parloa (1843-1909) in 1888. The name was gradually shortened to 'hash brown potatoes until the most common name had become simply 'hash browns' around 1970. If a dish of hash browned potatoes incorporates chopped meat, leftovers, or other vegetables it is more commonly referred to as hash.

Tater Tots, one of the first known commercially produced hash browns, were created by Ore-Ida Potato Products in 1953.

Hash browns or hashed browns are a simple potato preparation in which potato pieces are pan-fried after being shredded, julienned, diced, or riced. In some cultures, hash browns or hashed browns can refer to any of these preparations, while in others it may refer to one specific preparation. In parts of the UK, hash browns can mean fried left over mashed potato. Hash browns are a staple breakfast food at diners in North America, where they are often fried on a large common cooktop or griddle. Often they are pressed with a potato ricer to remove moisture and to give a crisper texture. They are commonly served with breakfast or as a side dish with steaks.

In some parts of the United Kingdom, hash browns strictly refer to shredded or riced, pan-fried potatoes, and are considered a breakfast food, while potatoes diced or cubed and pan-fried are also a side dish called country fried potatoes or home fries (though many variations of home fries are par-cooked before frying).