marang seeds as a altenative source of commercial flour

Marang seeds as an alternative source of commercial flour

(Artocarpus odoratissimus)

Researchers:

Fahad U. Silongan

Adviser

Mr. Regemelic Simyunn

Table of Contents

Title..............................................................................................1

Acknowledgement.......................................................................2

Abstract...................................................................................3

Chapter I: Introduction................................................................4

· Background of the Study....................................................5

· Statement of the Problem.................................................6

· Objectives of the study.........................................................7

· Significance of the Study......................................................8

· Scope and Limitations of the Study......................................9

Chapter II: Review and Related Literature………………………………….10

Chapter III: Methodology…………………………………………………..……………………11

· Materials……………………………………………………………..…………………………….12

· Procedure………………………………………………………………………………………13

Chapter IV: Results and Discussion………………………………………………………………14

Chapter V: Conclusion and Recommendation……………………………………………15

Bibliography…………………………………………………………………………………………………16

Abstract

This research study, Marang seeds as alternative source for commercial flour, the reseachers aims to make use of the seeds from the fruit named marang. Today, commercial flour from cassava seem increasing, so the researcher decided to conduct an investigative project which can lead us into another source of flour which is inexpensive.

The study involved the gathering of seeds from marang, if possibly they must be fresh. After gathering the seeds, they were soaked in water for at least 5 minute, then dry for about 20-30 minute and pill.

The outcome of this study is comparable to commercial flour with good quality. This also requires less effort, money and time in making out of the product. But, since it is no longer a season for marang, the researcher had just preserve seeds in jars and placed in a refrigerator.

And it can also make a business and sell into the market.

Chapter I

Background of the study:

Now a day, almost people rely on the things or products that are ready made or factory made, most especially foods. We can’t ignore and snub the fact that we are eating breads for breakfast and other product that made from flour even if it is very expensive for many people now a day and most of them are the people who are seeking money all the time just to meet their daily needs. All raw materials like flour seem to increasing the price in the market. Why is it so? It is because of our hired leaders, they corrupted our economic budget, resulting of hiking of raw materials, that’s why we choose this kind of study and we conduct a study related by this.

Marang is probably native to the Borneo in South East Asia. It is found growing there wild. This fruit is however, widely cultivated in the Philippines. It has been introduced in Australia, Brazil and some other tropical countries now.

The researchers choose this study to face the reality and solve the simple problem that we’ve face and to commit the needs of many of us that cannot afford expensive flour.

Statement of the Problem

· Does marang seeds can be an alternative source of commercial flour?

· It will be beneficial for people or for community?

Objectives of the study

The researcher conducted the study to determine additional potential of marang seeds. The following are the specific objectives of the study.

· To determine which is better and more beneficiaries, the commercial flour or marang seeds flour?

· To determine the significance of marang seeds as an alternative source of commercial flour.

Significance of the study

This study is deemed important because this will help us to utilized marang seeds that are already non-sense for us after eating it.

If successful, this would also lessen our dependence on commercial flour and for poor citizens will help them to meet their needs by using this product and it will be use as a business goods.

Scope and Limitations of the study

Upon conducting the experimentation process, this study has its own limitation; we are also study and focus on marang seeds only not in any seeds variants because we tried some seeds like jackfruit seeds and durian seeds but it’s not been successful

Chapter II

Review of Related Literature

Family: Moraceae

Synonyms: Artocarpus tarap, Artocarpus mutabilis

Common names: Terap, pingan, keiran, marang

Description:

An evergreen tree, up to 25 m tall, 40 cm in diameter, sometimes with low buttresses; twigs 4-10 m thick with long yellow to red, spreading hairs and stipule-scar rings; stipules ovate, 108 cm long, tallow to red hairy.

A fruit of marang

Leaves broadly elliptic to obovate, 16-50 cm x 11-28 cm, cuneate at base to slightly, margin entire or shallow crenate, apex blunt or shortly acuminate, upper half often 3-lobed; both surfaces roughly hairy, lateral veins 13-15 pairs; petiole 2-3 cm long; juvenile leaves pinnatifid.

Inflorescences in leaf axils, solitary; male heads ellipsoid to clavate, 4-11 cm x 2-6 cm; female heads with pubescent peltate bracts mostly shed and simple styles exserted to 1.5 mm.

Fruit (syncarp) subglobose, up to 16 cm x 13 cm, green-yellow, densely covered with stiff, hairy processes of about 1 cm length; wall ca. 8mm thick; flesh (fruiting perianths) white, juicy, fragrant; peduncle 5-14 cm long.

Pericarp (including the seed) ellipsoid, about 12 mm x 8 mm; germination hypogeal.

Utilization:

The large fruit is esteemed for the sweet, juicy, aromatic perianths surrounding the seeds, which can be eaten fresh or used as an ingredient in cakes. Many people rate this fruit better in taste and flavour than jackfruit.

The edible portion (i.e. the fleshy perianth) of marang fruit is 24-33% of fresh fruit weight; 100 g edible portion contains: water 65.7-84.2 g protein 0.8-1.47 g, fat 0.2-.3g, carbohydrates 32.4g, ash 0.5-0.8g, fibre 0.6-0.77g, calcium 17mg, phosphorus 35 mg, iron 2.1 mg and vitamin C 30 mg. Energy value is 265-510 KJ per 100g.

However, it is the seeds of marang which have a very high potential. The seeds when roasted, taste like chestnuts. Each fruit contains about 100 seeds each weighing about one gram on an average.

Marang seeds contain protein 11-15 %, fat about 20% and carbohydrates 54-72% on dry weight basis.

Young fruit are also cooked milk and eaten as a curried vegetable.

Cultivation:

The fruit is already cultivated commercially in the Philippines. An area of 1700 ha is estimated there under this fruit. It is a quite popular fruit there and therefore has a good potential for commercial cultivation elsewhere too.

Marang is propagated from seed. Seeds are extracted from ripe fruit, thoroughly cleaned with water and sown immediately in nurseries on sandy loam soil, since they do not retain their viability very long. Seeds germinate in about 4-4 weeks. Seedlings are transplanted to containers when the first leaves have matured. Since the seeds germinate well, they may also be sown directly into containers.

Seedlings grow very fast and are ready for planting when they are about one year old.

Marang trees can also be propagated by budding on the seedlings of Artocarpus elasticus and Artocarpus altilis. Air layering, which is successful in jackfruit, has not worked in marang.

The trees are planted 12-14 m a part in the field. It is best to plant at the onset of the rainy season.

Bearing starts at an age of 4-6 years.

The trees can become very large with a spreading canopy. The fruits are borne at the end of long flexible branches and ripe fruits are heavy, fragile and difficult to reach for harvest.

Regular weeding and irrigation during the first 2 or 3 dry seasons ensures good growth. Plants are fertilized with 100-200g ammonium sulphate after planting and towards the end of the rainy season. Bearing trees are given 0.5-1kg complete fertilizer per tree twice a year. Pruning is limited to the removal of dead branches.

No serious pests and diseases have been observed, apart from maggots of the oriental fruit fly (Dacus umbrosus) found in the fruits. Modern baits sprays have greatly reduced fruit fly damage on other crops and may also be effective on marang.

Mature fruits are usually harvested by hand with the help of a curved knife attached to the end of a long bamboo pole. Getting at the heavy fruit at the end of slender twigs is hazardous. The delicate fruit really should be caught to break the fall, but most fruit drops on the ground. The fruit is graded and taken to market in bamboo baskets or sacks as soon as possible; the shelf life of the ripe fruit is very short.

Marang is reported to produce 4-5 tons of fruits per acre in the Philippines.

Prospects of domestication:

Marang is a highly praised fruit in its genus. It is surprising why this fruit is not widely grown. Low yield and short shelf life offer only a partial explanation, since these features would not deter most home gardeners. This fruit should be widely promoted for cultivation.

Chapter III

Methodology

Materials and Equipments

· 250 pieces of marang seeds

· Water

· Grinder

· Stove/ fire wood

· Pan

· Bowl

· jar/cellophane

· spoon

· strainer

Procedures:

Step 1: after eating marang we are going to gather the seeds and wash it then soak it on water for at least 5mins.

Step 2: dry the marang seeds.

Step 3: boil or toast the seeds, boil for at least 20-30mins or toast it for 10-20mins.

(It is better to use the method which is boiling of seeds for insurance that that the seeds are really cook and best results rather than to toast then the seeds are getting darken’)

Step 4: afterwards, shell the seeds

Step 5: using grinder, grind the seeds thoroughly until fine texture results.

Step 6: Pack in cellophane or jar

Step 7: store in cool or dry place.

Chapter IV

Results and discussion:

Number of marang seeds	Result product (in grams)

Comparing of nutrients produce

A Marang seed flour

Protein	11% - 15%
Fat	20%
Carbohydrates	54% - 72% (on dry weight basis)

Commercial flour contains

Protein
Fat
Carbohydrates

The result of this product was successfully done by experimenting and we are so proud because we made it with no incidents happen. The product can be used in making product such as bread, hot cakes, and some flour product but not in exactly taste of the normal commercial flour but it can give us nutrients that we need everyday such as carbohydrates, protein and fats.

Chapter V

Conclusion and Recommendation

Conclusion:

The researchers, therefore, conclude that a marang seed has a potential to be made as flour and it can use as an alternative source of commercial flour.

Recommendation:

The researchers recommended that in making this product don’t use not fresh seeds, hence, use fresh. Since marang seeds is a tropical fruit, the seeds will be putted in jar and place it on a refrigerator.

We also recommend that this product has a minimal nutrient produce compare to other flour but it is also a very useful to us and it gives nutrients that we need everyday life.

Bibliography

The Marang: an Exotic Fruit of Southeast Asia: A native produce of Borneo and Philippines | Suite101.com http://suite101.com/article/the-marang-a66563#ixzz25R4gEg2B

marang seeds as a altenative source of commercial flour

Biyernes, Setyembre 14, 2012

References

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