The study is entitled "The Feasibility of Using Banana Flour as A Good Source of Delicious Desserts: Pancakes". The purpose of this is to make pancakes out of banana flour.
The pancakes are produced by mashing bananas. Then,dry ingredients was dried in a medium sized mixing bowl.Banana and wet ingredients was added to dry ingredients and was blend until everything is moist. Batter will appear lumpy.Oil or pan spray was used to lightly coat a frying pan or griddle. The griddle was heated until a drop of water spattered on it sizzles.Spoonfuls of banana pancake batter was dropped on the griddle and was cooked on each side until the pancakes are golden brown, but cooked through.The pancakes was then served to the people for them to taste it.
Based on survey, twenty five people are chosen to judge the product. Most of them said that the taste, texture, color, and odor of the product is very satisfying. Some said that it is satisfying while a few people said that it needs improvement.
Therefore, the banana flour can be a good source in making pancakes.
Acknowledgment:
The researcher would like to show her gratitude to the following:
First, to the Almighty God for giving her the knowledge and wisdom.To her classmates for their undying support and care. To her parents for their financial support and for the encouragement. And lastly, to Ms. Balve Granido for guiding the researcher in what to do.
Chapter I:
A. Background of the Study:
I choose this study because bananas have been widely esteemed and widely used by man in ancient times. Plenty of bananas are produced globally specially in the Philippines. Bananas have plenty of uses and an example of it is banana flour. Banana flour is made by grinding drying the green fruit. In tropics, the flour is widely used to make cookies and cakes. Since that bananas are cheap, people would really afford the products of banana flour specially, pancakes.
B. Statement of the Problem
This study aims to know the potential of banana flour in producing delicious pancakes. The question would be:
1. Is there a possibility that banana flour could produce delicious pancakes?
C. Statement of the Hypothesis:
The researcher is guided to the following hypothesis which is used to be significant. The hypothesis would be:
* There is a possibility that banana flour could produce delicious pancakes.
D. Significance of the Study:
This study is significant because bananas are very abundant and cheap to buy. The materials that will be used in making banana flour are also cheap and the procedure in making will not last a very long time.This is also significant because many people specifically children love to eat pancakes specially when they can afford it.
E. Scope and Limitations:
This study is limited only to the study of banana flour and the pancakes that it produce.
F.Definition of Terms:
*Banana Flour- is made up from the starchy plantain
*Pancakes- one of the favorite desserts of children
Chapter II:
Review of Related Literature:
(Banana)
A. Characteristics
Bananas are a very important commodity for developing countries, with a clear dual nature which complicates the analysis. They are at the same time a major staple commodity, together with rice, wheat and maize, and a fundamental export commodity. Around one fifth of globally produced bananas are exported from the developing countries to the developed countries, an example of unidirectional South-North trade. The duality is also present in production systems, where large-scale banana plantations, mainly oriented to export markets, coexist along with small holder banana farmers. http://www.unctad.org/infocomm/anglais/banana/characteristics.htm
B.Uses
Bananas are mainly consumed as a fresh fruit. Export bananas, mostly of the Cavendish variety, are also called "dessert" bananas. There is a multitude of recipes that include bananas as a basic element. However, in many developing countries, bananas of the different varieties are also a staple commodity, an essential component of many cooking dishes.
http://www.unctad.org/infocomm/anglais/banana/uses.htm
(Banana Flour)
A. Characteristics
The chemical composition and some physico-chemical characteristics of the flour obtained from eight different banana varieties are presented. The flour was prepared by freeze-drying a homogenate of green banana pulp. Amylose, starch, dietary fiber, protein, ash, moisture and lipid contents were determined. Viscosity and gelatinization of starch were also investigated. Banana flour is rich in starch granules. Peak temperature of gelatinization varied from 68 to 76 °C according to the variety. All of them showed an increase in viscosity during cooling but the variety Ouro colatina showed more stability during shearing and cooling. Chemical composition of the flour also varied according to the variety. The range obtained were 61 - 76.5% starch, 19 - 23% amylose, 2.5 - 3.3% protein, 4 - 6% moisture, 0.3 - 0.8% lipids, 2.6 - 3.5% ashes, and 6 - 15.5% total fiber. Considering that the flour production is easier and faster than the isolation of the starch, it would be not only more practical but also less expensive to use the flour instead.
http://www3.interscience.wiley.com/cgi-bin/abstract/72502569/ABSTRACT?CRETRY=1&SRETRY=0
B. Benefits
Banana flour (Fig. 3) can be used as a mixture material for various cakes/breads (wet and dry cakes), and for
infant feeding. Banana flour contains low gluten, so it could not be used as the main cake material. Therefore, to produce
high quality cake, banana flour must be mixed with wheat flour.
http://www.agnet.org/library/pt/2005019/
(Pancakes)
A.Description
Chapter III:
Methodology
(Making Banana Flour)
1. All the materials will be gathered.
2. Full grown bananas (cardaba) will be washed and peeled.
3. Peeled bananas will be washed again to remove latex.
4. Bananas will be cut and seeds will be removed.
5. Bananas will be sliced longitudinally at 1/3 cm thick.
6. Then, the sliced bananas will be dried in a solar dryer for 8-10 hrs.
7. Dried bananas will be grind in a blender.
8. Finally, powder will be then passed through a sieve.
(Making Pancakes)
1. All materials will be gathered.
2. Two bananas will be mashed.
3. Dry ingredients will be dried in a medium sized mixing bowl.
4. Banana and wet ingredients will be added to dry ingredients and will be blend until everything is moist. Batter will appear lumpy.
5. Oil or pan spray will be used to lightly coat a frying pan or griddle. The griddle will be heated until a drop of water spattered on it sizzles.
6. Spoonfuls of banana pancake batter will be dropped on the griddle and will be cooked on each side until the pancakes are golden brown, but cooked through.
7. The pancakes will be then served to the people for them to taste it.
8. Twenty five people will be chosen.
9. Those people will be the ones to judge. They will be judging the taste of the pancakes.
10. The results will be then got.
Chapter IV:
Results and Discussion
Legend:
1- Very satisfying
2- Satisfying
3- Needs improvement
Table 1: Taste Rating of Banana Flour Pancakes
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Table #1 shows the Taste Rating of Banana Flour Pancakes. Out of twenty five respondents, fifteen of them said that the product is very satisfying, seven said that it is satisfying and two of them said that it needs improvement. The percentage of the respondents who said that the product is very satisfying is 64%, there are 28% for those who said that it is satisfying and 8% for those who said that it needs improvement.
Table 2: Texture Rating of Banana Flour Pancakes
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Table 3:Color Rating of Banana Flour Pancakes
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Table 4: Odor Rating of Banana Flour Pancakes
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Legend Discussion:
1- This represents that the taste , texture, color, and odor of the product which is banana flour pancakes is very satisfying or excellent.
2- This represents that the taste, texture, color, and odor of the product is satisfying.
3- This represents that the taste, texture, color and odor of the product needs improvement or to be improved.
Chapter V:
Conclusion and Recommendation
A. Conclusion
The researcher therefore conclude that the study of making banana flour as pancakes is possible. Many people would try to taste these kind of pancakes. The taste, texture, color, and odor of the said product is highly accepted.
B. Recommendation
The researcher recommends that people who wants to engage in a business should try to make this.
Bibliography:
*http://www.unctad.org/infocomm/anglais/banana/characteristics.htm
*http://www.unctad.org/infocomm/anglais/banana/uses.htm *http://recipes.lovetoknow.com/wiki/Banana_Pancakes_Recipe
*http://www.agnet.org/library/pt/2005019/
*http://www3.interscience.wiley.com/cgi-bin/abstract/72502569/ABSTRACT?CRETRY=1&SRETRY=0
