KalaMoNa
Patty
A delicious and nutritious patty.

Researcher: Jul Marie G. Ventolero

Abstract

This study was conducted to determine the effect of the combined mongo seeds, squash and flour to form a delicious and nutritious patty. First, the materials needed were prepared. Kalabasa, Monggo and flour are the most needed material. KalaMoNa, (a short term for kalabasa, monggo and harina) were measured to the desire amounts. Three set-ups were made to determine which variable has affected the resulting products.

Acknowledgement

The researcher would like to express her gratitude to the following persons who help her to make this study a reality. First, to Our Almighty God, who is the great and humble source of inspiration and strength so that she can pursue this Investigatory Project. Second, to her parents for the unending support that they gave to her for this kind of study. Third, to her teacher, Mrs. Mary Jane C. Cacas for suggesting some good ideas that she can add to her Investigatory Project. Fourth and lastly, to her friends, especially to May Ann and Arnie Joy Balahan for helping encoding her research papers and supporting her I.P. as well as she do to them.

For once, thank you very much for without you tis I.P. won’t be successful.

Table of Contents

TITLE PAGE……………………………………………………………………………...i
ABSTRACT……………………………………………………………….………………ii
ACKNOWLEDGEMENT……………………………………………………………….iii
TABLE OF CONTENTS…………………………………………..……………………iv I. INTRODUCTION…………………………………………………………….1 II. DEFINITION OF TERMS…………………….…………………….……….2 III. REVIEW OF RELATED LITERATURE/STUDIES……………………...3 IV. METHODOLGY …………………….…………………….…………………4-7 a. Materials and Ingredients b. General Procedure c. Product V. RESULTS AND DISCUSSION…………………….………………………..8-9 a. Findings b. Statistical Analysis VI. CONCLUSION…………………….…………………….……………………10 VII. RECOMMENDATIONS…………………….…………………….…………11 VIII. BIBLIOGRAPHY…………………….…………………….…………………12

I. Introduction

A patty is a flattened, usually disc-shaped, serving of ground meat or meat alternatives. The meat is compacted and shaped, cooked if applicable, and served. Patties can be eaten with a knife and a fork, in dishes like Salisbury steak, but are typically served in a sandwich called a hamburger, if made from ground beef. The patty itself is also called a burger, whether or not it's served in a sandwich, especially in the United Kingdom and Ireland, where the term "patty" is rarely used. Nowadays, people, especially children are not used to eat vegetables like squash and mongo seeds. Also, these vegetables give us a lot of benefits not only for the nutrients that they give but also you can plant these vegetables on your garden. Recently, contagious food problems are now common especially for children that vegetables non-eaters. Thus, the researcher aimed to introduce the use of some vegetables that you can see in your garden to form a nutritious patty.

II. Definition of Terms 1. Strainer- is a type of perforated metal sieve used to strain or filter out some ingredients between solid and liquid. 2. Measuring Cup- A measuring cup or measuring jug is a kitchen utensil used primarily to measure the volume of liquid or bulk solid cooking ingredients such as flour and sugar. 3. Kettle- A kettle, sometimes called a tea kettle or teakettle, is a type of pot, typically metal, specialized for boiling water over a heat source, with a lid, spout and handle, or a small kitchen appliance of similar shape that functions in a self-contained manner. 4. Monggo Seeds- one of the main ingredient of the Investigatory Project. 5. Spoon- Spoons are also used in food preparation to measure, mix, and stir and toss ingredients. 6. Oil- is used to fry the mixed ingredients. 7. Squash- another main ingredient of the Investigatory Project. 8. Magic Sarap-is used to add flavor on the mixed ingredients. 9. Flour-is the one that thickens the ingredients. 10. Bowl-is where the ingredients were mixed. 11. Kettle-is used in boiling the mongo seeds and squash. 12. Plate-is where the finished product is being prepared. 13. Frying Pan-it is where the ingredients were cooked.

III. Review of Related Literature/ Studies 1. SQUASH--Squashes generally refer to four species of the genus Cucurbita, some varieties of which are also called marrows (mainly in British English). These species include C. maxima (hubbard squash, buttercup squash, some varieties of prize pumpkins, such as Big Max), C. mixta (cushawsquash), C. moschata (butternut squash), and C. pepo (most pumpkins, acorn squash, summer squash, zucchini).[1] In North America, squash is loosely grouped into summer squash or winter squash, depending on whether they are harvested as immature fruit (summer squash) or mature fruit (autumn squash or winter squash). Gourds are from the same family as squashes. Well known types of squash include the pumpkin and zucchini. Giant squash are derived from Cucurbita maxima and are routinely grown to weights nearing those of giant pumpkins. For more details, refer to list of gourds and squashes.

2. MONGO SEEDS-The mung or moong bean[1] (also known as green gram or golden gram) is the seed of Vigna radiata,[2][3] native to the Indian subcontinent,[4] and mainly cultivated in China, Thailand, Philippines, Indonesia, Burma, Bangladesh and India, but also in hot and dry regions of Southern Europe and the Southern United States.[2] It is used as a foodstuff in both savoury and sweet dishes.

3. ONION-The onion (Allium cepa), also known as the bulb onion[1] or common onion,[2] is the most widely cultivated species of the genus Allium.[3] The genusAllium also contains a number of other species variously referred to as onions and cultivated for food, such as the Japanese bunching onion (A. fistulosum), Egyptian onion (A. ×proliferum), and Canada onion (A. canadense).[2] The name "wild onion" is applied to a number of Allium species. Onion is most frequently a biennial, although it can also be a triennial or a perennial.

4. GARLIC- Allium sativum, commonly known as garlic, is a species in the onion genus, Allium. Its close relatives include the onion, shallot, leek, chive,[1] andrakkyo.[2] With a history of human use of over 7,000 years, garlic is native to central Asia,[3] and has long been a staple in the Mediterranean region, as well as a frequent seasoning in Asia, Africa, and Europe. It was known to Ancient Egyptians, and has been used for both culinary and medicinalpurposes. 5. FLOUR-Flour is a powder which is made by grinding cereal grains, or other seeds or roots (like Cassava). It is the main ingredient of bread, which is a staple food for many cultures, making the availability of adequate supplies of flour a major economic and political issue at various times throughout history.Wheat flour is one of the most important foods in European, North American, Middle Eastern, Indian and North African cultures, and is the definingingredient in most of their styles of breads and pastries.Maize flour has been important in Mesoamerican cuisine since ancient times, and remains a staple in much of Mexico and parts of Central America. Rye flour is an important constituent of bread in much of central Europe.

IV. Methodology a. Materials and Ingredients FLOUR STRAINER SQUASH

MONGO SEEDS OIL ONION

FRYING PAN PLATE EGGS

PLASTIC LADLE KETTLE SPOON

B. General Procedure

1. The researcher first gathered the materials needed. 2. The researcher separated the seeds on it from the squash.

3. The researcher peels the squash. 4. The researcher put the chopped squash in the saucer.

5. The researcher boils the mongo seeds. 6. After 15 minutes, the researcher combines the squash.

7. The researcher measures the smashed mongo seeds 8. Then, the researcher measure also the amount of in a ½ cup. squash in a ¼ cup.

9. The researcher combined the ingredients in a bowl 10. The researcher add one egg in the mixed with the spices like garlic and onion. ingredients.

11. Add some spices like onion and garlic to 12. Add some flour for about ¾ cup. the mixed ingredients.

13. The researcher prepares the frying pan and the oil. 14. The researcher started to put the ingredient to the pan.

11. The researcher flips the ingredient to the other side. 12. The researcher put the finish product to the plate.

V. Results and Discussion a. Findings To be able to know the best resulting product, the researcher let five young respondents to judge her product according to its texture and taste. 5 as the highest and 1 as the lowest.

Table 1.1: Texture Respondents | Set-up A | Set-up B | Set-up C | Ben Ezra Andalajao | 2 | 3 | 4 | Jen Mark Andalajao | 2 | 4 | 5 | Leo VinginAcibo | 3 | 2 | 5 | Iverson Turco | 3 | 2 | 4 | Allan Kadusale | 2 | 3 | 5 | Total | 12 | 14 | 23 |

Table 1.2: Taste Respondents | Set-up A | Set-up B | Set-up C | Ben Ezra Andalajao | 1 | 1 | 3 | Jen Mark Andalajao | 1 | 2 | 3 | Leo VinginAcibo | 2 | 1 | 4 | Iverson Turco | 3 | 3 | 4 | Allan Kadusale | 2 | 3 | 5 | Total | 10 | 10 | 19 |

Table 1.3 Category | Set-up A | Set-up B | Set-up C | Taste | 10 | 10 | 19 | Texture | 12 | 14 | 23 |

B. Statistical Analysis or Data

Table 1.4 Category | Texture | Taste | Set-up A | 12 | 10 | Set-up B | 14 | 10 | Set-up C | 23 | 19 | Total | 49 | 39 |

In Set-up A, the total of the category of texture was 12 and the total that the respondents give to the category of taste was 10. In set-up B, the total of the category of texture was 14, and the total that the respondents give to the category of taste was also 10. In set-up C, the total of the category of texture was 23, and the total that the respondents give to the category of taste was 19. Based on the table above, the set-up C has the highest among the three set-ups.

Table 1.5 Category | Texture | Taste | Total | Set-up A | 12 | 10 | 22 | Set-up B | 14 | 10 | 24 | Set-up C | 23 | 199 | 42 |

In set-up A, the lowest number was 22. In set-up B, it has the average number of 24. And in set-up C, it has the highest total among the two categories which is 42. Therefore, set-up C found as the best product among the following categories: texture and taste, and get the highest point or ratings among the 5 respondents. Set-up C was a successful product.

VI. Conclusion

The researcher therefore says that squash and mongo seeds are capable in making a nutritious patty. Based upon the results, set-up C was found as the best among the following categories: taste and texture and have the highest points or rating among the five respondents. This is a good alternative patty for the people who spent money to buy in some restaurants and markets.

VII. Recommendations The researcher recommends the following: 1. Further studies should be made to establish the efficiency of the said patty. 2. Future researchers should also use other substances that can be added to obtain nutritious vegetable patty. 3. It also recommended that other materials should be used on replacement to the materials that don’t work.

VIII. Bibliography Internet: * http://en.wikipedia.org/wiki/Squash_%28plant%29 * http://en.wikipedia.org/wiki/Mung_bean * http://en.wikipedia.org/wiki/Oil * http://en.wikipedia.org/wiki/Onion * http://en.wikipedia.org/wiki/Garlic Book: * Merriam Webster Dictionary * Encyclopedia