Chapter I
INTRODUCTION
The Problem

Polvoron is a powdery Philippine sweet. It is Spanish in origin (polvo is Spanish for "powder"). The original Spanish polvoron is a flaky, soft, rich, shortbread-type cookie made with flour, lard or vegetable shortening, powdered sugar and cinnamon. The dough is refrigerated, then rolled out, cut and baked. The Philippine version is very different, being made of a mixture of toasted flour, powdered milk, sugar, and melted butter. Other ingredients like pinipig or chopped nuts may be added. The mixture is molded into oval or round shapes with a polvorera (a special mold which allows the formed sweets to be discharged easily without crumbling). Once molded, polvoron is wrapped in cellophane or Japanese paper. The sweet powder may also be used to fill small barquillos (rolled cookies) for a cookie called barqueron. (http://en.wikipilipinas.org/index.php?title=Polvoron) Bean is a common name for large plant seeds of several genera of the familyFabaceae (alternately Leguminosae) used for humanfood or animal feed. The whole young pods of bean plants, if picked before the pods ripen and dry, are very tender and may be eaten cooked or raw. Thus the word "green beans" means "green" in the sense of unripe (many are in fact not green in color), as the beans inside the pods of green beans are too small to comprise a significant part of the cooked fruit. The term "bean" originally referred to the seed of the broad bean, but was later expanded to include members of the genus Phaseolus, such as the common bean and the runner bean, and the related genus Vigna. The term is now applied in a general way to many other related plants such as soybeans, peas, lentils, chickpeas (garbanzos), vetches, and lupins. "Bean" can be used as a near-synonym of "pulse", an edible legume, though the term "pulses" is usually reserved for leguminous crops harvested for their dry grain and usually excludes crops mainly used for oil extraction (like soybeans and peanuts) or those used exclusively for sowing purposes (such as clover and alfalfa). Leguminous crops harvested green for food, such as snap peas, snow peas, etc., are classified as vegetable crops. In English usage, the word "beans" is also sometimes used to mean the seeds or pods of plants that are not in the family Leguminosae, but which bear a superficial resemblance to true beans, for example coffee beans, castor beans and cocoa beans (which resemble bean seeds), and vanilla beans (which resemble the pods).(http://en.wikipedia.org/wiki/Bean#Terminology)

Statement of the Problem

This study was conducted to compare the different beans as main flavoring ingredient in making polvoron. 1. What kind of bean polvoron has a good quality in terms of taste, odor and appearance? 2. What treatment exhibits the lowest cost? 3. Is there any significant difference among the treatments in terms of taste, odor, and appearance?

Objectives of the Study

The main objective of the study is to find out what treatment of bean polvoron is mostly preferred by the people.

The specific objectives of the study are as follows:

1. To produce polvoron from different kinds of beans used as flavoring agent.

2. To compare the different kinds of polvoron made from different kinds of beans in terms of cost, taste, odor, and appearance.

3. To evaluate the cost, taste, odor, and appearance of a good quality polvoron.

Hypothesis of the study Alternative Hypotheses 1. There is a significant difference among beans when analyzed by: 1.1 Taste 1.2 Odor 1.3 Appearance

Null Hypotheses 2. There is no significant difference among beans when analyzed by: 2.1 Taste 2.2 Odor 2.3 Appearance

Scope and Limitation of the Study

Variable delimitation

The variables under investigation are the different kinds of beans such as the white beans, soybeans, and red beans as the independent variable, the produced polvoron as the dependent variable, and the process involved in the making polvoron as the moderator variable.

Subject delimitation

The study is focused on comparing the different kinds of beans as flavoring in making polvoron. The study will determine the different characteristics of the different beans in terms of taste and cost. The data gathered were used as the parameters to evaluate the quality of the polvoron.

Place delimitation

The study was conducted at Gindoy’s residence at Iglesia Ni Cristo Compound, Kidapawan City. The researchers chose this place because the materials and equipments needed in the study are readily accessible.

Time delimitation

The study started on October 6, 2010 and was terminated on October 18, 2010, so that the researchers can prepare more and to have a good output in the researchers’ study.

Significance of the Study

Through the conduct of this research, many people will benefit from the study. The following people will be benefited:

1. Consumers are the main beneficiaries of this study. Filipinos are very fond of eating delicacies and snacks such as polvoron. They love to eat while doing their works or hanging out with their buddies. Mothers also of households could assure that their children are eating a healthy kind of snacks. Aside from a tasty polvoron, it will not cost them so much.

2. Entrepreneurs or the minor beneficiaries of the study can earn more money because they can make it themselves and the ingredients used are cheaper than the commercial ones that are sold on markets.

3. Researchers will provide such information and lots of researchers would have interest regarding this study.

Definition of Terms
Appearance -is one of the parameters which signify the overall visual effect of the produced polvoron.
Toasting- is the process done to the beans in order to take its water or free it from any liquid.
Grinding- is the process done to the beans in order to pulverized its texture.
Polvoron- is used as dependent variable.
Odor- is one of the parameters which signifies the overall scent of the polvoron.
Soybeans- are annual plant and legume crop used as independent variable.
String beans- a bushy or climbing tropical American plant (Phaseolus vulgaris) widely cultivated for its narrow green edible pods used as an independent variable.
White beans- are herbaceous annual plant domesticated independently in ancient Mesoamerica and the Andes used as an independent variable.

CONCEPTUAL FRAMEWORK

Independent Variable Dependent Soybeans Polvoron Red Beans White Beans

Moderator Variable
Collecting
Washing
Weighing
Toasting
Grinding
Measuring
Heating
Mixing
Molding
Wrapping

LOCALE OF THE STUDY
Figure 1. The place where the study was conducted

Legend:
X – the place where the study was conducted

REVIEW OF RELATED LITERATURE

Bean Bean is a common name for large plant seeds of several genera of the familyFabaceae (alternately Leguminosae) used for humanfood or animal feed. The whole young pods of bean plants, if picked before the pods ripen and dry, are very tender and may be eaten cooked or raw. Thus the word "green beans" means "green" in the sense of unripe (many are in fact not green in color), as the beans inside the pods of green beans are too small to comprise a significant part of the cooked fruit. Bean is a common name for large plant seeds of several genera of the familyFabaceae (alternately Leguminosae) used for humanfood or animal feed. The whole young pods of bean plants, if picked before the pods ripen and dry, are very tender and may be eaten cooked or raw. Thus the word "green beans" means "green" in the sense of unripe (many are in fact not green in color), as the beans inside the pods of green beans are too small to comprise a significant part of the cooked fruit. (http://en.wikipedia.org/wiki/Bean)

History of Bean Beans are one of the longest-cultivated plants. Broad beans, with seeds the size of the small fingernail, were gathered in their wild state in Afghanistan and the Himalayan foothills.[1] In a form improved from naturally occurring types, they were already being grown in Thailand since the early seventh millennium BC, predating ceramics.[2] They were deposited with the dead in ancient Egypt. Not until the second millennium BC did cultivated, large-seeded broad beans appear in the Aegean, Iberia and transalpine Europe.[3] In the Iliad (late 8th century) is a passing mention of beans and chickpeas cast on the threshing floor.[4] The common bean has been cultivated for six thousand years in the Americas.[citation needed] The oldest-known domesticated beans in the Americas were found in Guitarrero Cave, an archaeological site in Peru, and dated to around the second millennium BCE.[5] Beans were an important source of protein throughout Old and New World history, and still are today. There are over 4,000 cultivars of bean on record in the United States alone. An interesting modern example of the diversity of bean use is the modern urban recipe 15 bean soup, which, as the name implies, contains literally fifteen different varieties of bean. Most of the kinds commonly eaten fresh come from the Americas, being first seen by a European when Christopher Columbus during his exploration of what may have been the Bahamas, found them being grown in fields. Five kinds of Phaseolus beans were domesticated[6] by pre-Columbian peoples: common beans (Phaseolus vulgaris) grown from Chile to the northern part of what is now the United States, and lima and sieva beans (Phaseoluslunatus), as well as the less widely distributed teparies (Phaseolusacutifolius), scarlet runner beans (Phaseoluscoccineus) and polyanthus beans (Phaseolus polyanthus)[7] One especially famous use of beans by pre-Columbian people as far north as the Atlantic seaboard is the "Three Sisters" method of companion plant cultivation: On the east coast of what would come to be called the United States, some tribes would grow maize (corn), beans, and squash intermingled together, a system which had originated in Mexico. The corn would not be planted in rows as it is today, but in a checkerboard/hex fashion across a field, separate patches of one to four stalks each. Beans would be planted around the base of the developing stalks, and would vine their way up as the stalks grew. All American beans at that time were vine plants, "bush beans" having only been bred more recently. The cornstalks would work as a trellis for the beans, and the beans would provide much-needed nitrogen for the corn. Squash would then be planted in the spaces between the patches of corn in the field. They would be provided slight shelter from the sun by the corn, and would deter many animals from attacking the corn and beans, because their coarse, hairy vines and broad, stiff leaves are difficult or uncomfortable for animals like deer and raccoons to walk through, crows to land on, et cetera. Dry beans come from both Old World varieties of broad beans (fava beans) and New World varieties (kidney, black, cranberry, pinto, navy/haricot).(http://en.wikipedia.org/wiki/Bean#Terminology)

Red Beans The 'kidney bean' otherwise called 'the chili bean' with its dark red skin is named for its visual resemblance to a kidney. The kidney bean is also known as the red bean, although this usage can cause confusion with other red beans. Red kidney beans (rājmā in Hindi and Punjabi) are an integral part of the cuisine in northern region of India. Red kidney beans are used in New Orleans and much of southern Louisiana for the classic Monday Creole dish of red beans and rice. The smaller, darker red beans are also used, particularly in Louisiana families with a recent Caribbean heritage. They are a common ingredient in chili con carne. Small kidney beans used in La Rioja, Spain, are called Caparrones. (http://en.wikipedia.org/wiki/Common_bean)

Soybeans The soybean (U.S.) or soya bean (UK) (Glycine max) is a species of legume native to East Asia. The plant is classed as an oilseed rather than a pulse. It is an annual plant that has been used in China for 5,000 years to primarily add nitrogen into the soil as part of crop rotation. Fat-free (defatted) soybean meal is a primary, low-cost, source of protein for animal feeds and most prepackaged meals[citation needed]; soy vegetable oil is another valuable product of processing the soybean crop. For example, soybean products such as textured vegetable protein (TVP) are important ingredients in many meat and dairy analogues. Traditional nonfermented food uses of soybeans include soymilk, and from the latter tofu and tofu skin or yuba. Fermented foods include shoyu or soy sauce, miso, natto, and tempeh, among others. The oil is used in many industrial applications. The main producers of soy are the United States (32%), Brazil (28%), Argentina (21%), China (7%) and India (4%).[3][4] The beans contain significant amounts of phytic acid, alpha-Linolenic acid, and the isoflavonesgenistein and daidzein. Soybeans can produce at least twice as much protein per acre than any other major vegetable or grain crop, 5 to 10 times more protein per acre than land set aside for grazing animals to make milk, and up to 15 times more protein per acre than land set aside for meat production. (http://en.wikipedia.org/wiki/Soybean)

Common Bean or White Bean The common bean, Phaseolus vulgaris, is an herbaceousannual plant domesticated independently in ancient Mesoamerica and the Andes, and now grown worldwide for its edible bean, popular both dry and as a green bean. The leaf is occasionally used as a leaf vegetable, and the straw is used for fodder. Botanically, the common bean is classified as a dicotyledon. Beans, squash and maize constituted the "Three Sisters" that provided the foundation of Native American agriculture. Beans are a legume and thus acquire their nitrogen through an association with rhizobia, a species of nitrogen-fixing bacteria. 18.3 million tonnes of dry common beans and 6.6 million tonnes of green beans were grown worldwide in 2007.[1] The other major type of beans is broad beans (Viciafaba), of which only 3.7 million tonnes were grown in 2007. The commercial production of beans is well-distributed worldwide with countries in Asia, Africa, Europe, Oceania, South and North America all among the top bean growers. Brazil and India are the largest producers of dry beans while China produces, by far, the largest amount of green beans, almost as much as the rest of the top ten growers altogether. (http://en.wikipedia.org/wiki/Common_bean)

Polvoron Polvoron is powdered milk candy, made of flour, sugar, butter and powdered milk. The flour is toasted, all the ingredients are mixed and shaped into round or oval shaped molds. It is believe that making polvoron started during the American oocupation to use up the huge amount of powdered milk brought in by the Americans. Polvoron over the years has become one of the most loved Filipino delicacy. Today, in the Philippines, there are many home based small business that are making polvoron and selling it in the market, you will even find it in the supermarket shelves. Polvoron is now beoming a favorite “pasalubong” gifts to overseas friends and family. It is easy to make, even the kids could help. (http://hubpages.com/hub/howtomakepolvoron). A polvoron (Arabic:ghurayba;Philippinelanguages:pulboron) is a type of Andalusian short bread of Levatine origin popular in Spain and Latin America and other ex-spanish colonies such as the Philippines during Christmas. It is made of flour, sugar, milk and nuts. They are normally produced from September to January but are now often available year round. There are about 70 factories in Andalusia that are part of a Syndicate that produce polvorones and mantecados. (http://en,wikipedia.org/wiki/Polvoron)

History of Polvoron Polvoron is a powdery Philippine sweet. It is Spanish in origin (polvo is Spanish for "powder"). The original Spanish polvoron is a flaky, soft, rich, shortbread-type cookie made with flour, lard or vegetable shortening, powdered sugar and cinnamon. The dough is refrigerated, then rolled out, cut and baked. The Philippine version is very different, being made of a mixture of toasted flour, powdered milk, sugar, and melted butter. Other ingredients like pinipig or chopped nuts may be added. The mixture is molded into oval or round shapes with a polvorera (a special mold which allows the formed sweets to be discharged easily without crumbling). Once molded, polvoron is wrapped in cellophane or Japanese paper. The sweet powder may also be used to fill small barquillos (rolled cookies) for a cookie called barqueron. (http://en.wikipilipinas.org/index.php?title=Polvoron)

Flour It is a finely ground meal usually made from cereal grains. Most often flour is made from wheat, but it may also be made from the seeds of other cereal plants, including rye, barley, buck wheat, corn and rice. Sometimes flour is made from parts of a plant other than the seeds. Potatoes and bananas, for example are sometimes ground into flour. (EncyclopediaAmericana, p. 443-Jane Horn) 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 and North African cultures, and is the defining ingredient 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 Latin American cuisine.
Flour contains high proportion of starches, which are a subset of complex carbohydrates also known as polysaccharides. Leavening agents are used with some flours, especially those with significant gluten content, to produce lighter and softer baked products by embedding small gas bubbles.
The production of flour has also historically driven technological development, as attempts to make gristmills more productive and less labor-intensive led to the watermill and windmill, terms now applied more broadly to uses of water and wind power for purposes other than milling.( http://en.wikipedia.org/wiki/Flour)

Chapter II
METHODOLOGY

A. Materials B. Equipments C. Machine all purpose flour weighing scale grinding machine powdered milk cooking pan white sugar gas range white beans red beans soybeans margarine molder bowl spoon cellophane sifter D. Gathering of Materials

1. The beans were collected in the market around Kidapawan City. 2. The flour, powdered milk, margarine, and sugar were bought at Kidapawan City. 3. The other materials such as cups, molder, fork and cellophane were provided by the proponents.

E. Procedure in making polvoron (true to all statement)

1. Gather all the materials needed for the experiment. 2. Weigh the materials were as follows; 350g flour, 100g powdered milk, 150g sugar, margarine, and beans according to treatments using the weighing scale. 3. Place the beans in the cooking pan and toast for 15 minutes. 4. Peel the toasted beans and pulverize using the grinding machine. 5. Place the weighed flour in the cooking pan. Toast for 15 minutes. 6. Place the toasted flour in a bowl and mixed with the 150g sugar, 100g powdered milk, and 200g pulverized beans. 7. Melt the 100g margarine and mix with the mixture made previously. 8. Fill the molder with the mixture and press it hard by using a spoon. 9. Place the molded polvoron in a refrigerator for 30 minutes to make it hard. 10. Wrap the refrigerated polvoron using the cellophane. 11. Store it in a dry place.

F. Making Polvoron

1. The polvoron were prepared and mixed according to the treatment illustrated. 2. After the polvoron were made samples it was then rated randomly by selected respondents in terms of appearance and taste.

EXPERIMENTAL DESIGN

Chapter III
RESULTS AND DISCUSSIONS
Table 1. Appearance of Treatment 1 with 3 Replications
|Respondents |T1R1 |T1R2 |T1R3 |Total |Mean |
|1 |7 | 7 |7 |21 |7 |
|2 |8 |8 |8 |24 |8 |
|3 |7 |8 |7 |22 |7.33 |
|4 |9 |9 |9 |27 |9 |
|5 |8 |7 |10 |25 |8.33 |
|6 |9 |7 |10 |26 |8.66 |
|7 |9 |9 |8 |26 |8.66 |
|8 |8 |9 |8 |25 |8.33 |
|9 |8 |8 |8 |24 |8 |
|10 |7 |7 |8 |22 |7.33 |
|Grand total |80 |79 |83 |242 | |
|Grand Mean |8 |7.9 |8.3 | |24.2 |
|Average | | | | |8.06 |

Interpretation of Table 1 Treatment 1 Replication 1 shows a grand total of 80 and a grand mean of 8 based on the result, it is likely to be said that Treatment 1 Replication 1 has a Quality Appearance. Treatment 1 Replication 2 shows a grand total of 79 and a grand mean of 7.9 based on the result, it is likely to be said that Treatment 1 Replication 2 has an Average Appearance. Treatment 1 replication 3 shows a grand total of 83 and a grand mean of 8.3 based on the result, it is likely to be said that Treatment 1 Replication 3 has a Quality Appearance. Based on the Appearance of Treatment 1 with 3 replications has a total of two-hundred forty-two (242) and a mean of 24.2 with an average of 8.06. Describe as quality appearance.

Table 2. Appearance of Treatment 2 with 3 Replications
|Respondents |T2R1 |T2R2 |T2R3 |Total |Mean |
|1 |8 | 8 |8 |24 |8 |
|2 |8 |8 |8 |24 |8 |
|3 |10 |9 |10 |29 |9.66 |
|4 |9 |9 |9 |27 |9 |
|5 |9 |10 |10 |29 |9.66 |
|6 |10 |10 |10 |30 |10 |
|7 |8 |10 |9 |27 |9 |
|8 |8 |8 |8 |24 |8 |
|9 |10 |10 |10 |30 |10 |
|10 |9 |9 |8 |26 |8.66 |
|Grand total |89 |91 |90 |270 | |
|Grand Mean |8.9 |9.1 |9 | |27.0 |
|Average | | | | |9 |

Interpretation of Table 2 Treatment 2 Replication 1 shows a grand total of 89 and a grand mean of 8.9 based on the result, it is likely to be said that Treatment 2 Replication 1 has a Quality Appearance. Treatment 2 Replication 2 shows a grand total of 91 and a grand mean of 9.1 based on the result, it is likely to be said that Treatment 2 replication 2 has a High Quality Appearance. Treatment 2 Replication 3 s shows a grand total of 90 and a grand mean of 9.0 based on the result, it is likely to be said that Treatment 2 Replication 3 has a High Quality Appearance. Based on the Appearance of Treatment 2 with 3 replications has a total of two-hundred seventy (270) and a mean of 27.0 with an average of 9. Describe as a high quality appearance.

Table 3. Appearance of Treatment 3 with 3 Replications
|Respondents |T3R1 |T3R2 |T3R3 |Total |Mean |
|1 |6 | 6 |6 |18 |6 |
|2 |8 |8 |8 |24 |8 |
|3 |7 |8 |8 |23 |7.66 |
|4 |9 |9 |9 |27 |9 |
|5 |8 |8 |10 |26 |8.66 |
|6 |8 |9 |8 |25 |8.33 |
|7 |8 |8 |8 |24 |8 |
|8 |7 |8 |8 |23 |7.66 |
|9 |6 |6 |6 |18 |6 |
|10 |8 |8 |8 |24 |8 |
|Grand total |75 |78 |79 |232 | |
|Grand Mean |7.5 |7.8 |7.9 | |2.32 |
|Average | | | | |7.73 |

Interpretation of Table 3 Treatment 3 Replication 1 shows a grand total of 75 and a grand mean of 7.5 based on the result, it is likely to be said that Treatment 3 Replication 1 has an Average Appearance. Treatment 3 Replication 2 shows a grand total of 78 and a grand mean of 7.8 based on the result, it is likely to be said that Treatment 3 Replication 2 has an Average Appearance. Treatment 3 Replication 3 shows a grand total of 79 and a grand mean of 7.9 based on the result, it is likely to be said that Treatment 3 Replication 3 has an Average Appearance. Based on the Appearance of Treatment 3 with 3 replications has a total of two-hundred thirty-two (232) and a mean of 23.2 with an average of 7.73. Describe as average appearance.

Table 4. Odor of Treatment 1 with 3 Replications
|Respondents |T1R1 |T1R2 |T1R3 |Total |Mean |
|1 |7 | 7 |7 |21 |7 |
|2 |8 |8 |8 |16 |8 |
|3 |7 |7 |8 |22 |7.33 |
|4 |8 |9 |7 |24 |8 |
|5 |7 |7 |10 |24 |8 |
|6 |7 |9 |10 |26 |8.67 |
|7 |8 |7 |8 |23 |7.67 |
|8 |8 |8 |9 |25 |8.33 |
|9 |7 |7 |7 |21 |7 |
|10 |8 |9 |9 |26 |8.67 |
|Grand total |75 |78 |83 |228 | |
|Grand Mean |7.5 |7.8 |8.3 | |22.8 |
|Average | | | | |7.6 |

Interpretation of Table 4 Treatment 1 Replication 1 shows a grand total of 75 and a grand mean of 7.5 based on the result, it is likely to be said that Treatment 1 Replication 1 has an Average Odor. Treatment 1 Replication 2 shows a grand total 78 and a grand mean of 7.8 based on the result, it is likely to be said that Treatment 1 Replication 2 has an Average Odor. Treatment 1 Replication 3 shows a grand total of 83 and a grand mean of 8.3 based on the result, it is likely to be said that Treatment 1 Replication 3 has a Comparable Odor. Based on Odor of Treatment 1 with 3 replications has a total of two-hundred twenty-eight (228) and a mean of 22.8 with an average of 7.6. Describe as average odor.
Table 5. Odor of Treatment 2 with 3 Replications
|Respondents |T2R1 |T2R2 |T2R3 |Total |Mean |
|1 |8 | 8 |8 |24 |8 |
|2 |8 |8 |8 |24 |8 |
|3 |8 |9 |9 |26 |8.67 |
|4 |6 |7 |8 |21 |7 |
|5 |10 |10 |10 |30 |10 |
|6 |9 |10 |10 |29 |9.67 |
|7 |10 |10 |9 |29 |9.67 |
|8 |8 |8 |9 |25 |8.33 |
|9 |9 |9 |9 |27 |9 |
|10 |8 |9 |10 |27 |9 |
|Grand total |84 |88 |90 |262 | |
|Grand Mean |8.4 |8.8 |9.0 | |26.2 |
|Average | | | | |8.73 |

Interpretation of Table 5 Treatment 2 Replication 1 shows a grand total of 84 and a grand mean of 8.4 based on the result, it is likely to be said that Treatment 2 Replication 1 has a Comparable Odor. Treatment 2 Replication 2 shows a grand total of 88 and a grand mean of 8.8 based on the result, it is likely to be said that Treatment 2 Replication 2 has a Comparable Odor. Treatment 2 Replication 3 shows a grand total of 90 and a grand mean of 9.0 based on the result, it is likely to be said that Treatment 2 Replication 3 has a Highly Comparable Odor. Based on the Odor of Treatment 2 with 3 replications has a total of two-hundred sixty-two (262) and a mean of 26.2 with an average of 8.73. Describe as comparable odor.
Table 6. Odor of Treatment 3 with 3 Replications
|Respondents |T3R1 |T3R2 |T3R3 |Total |Mean |
|1 |6 |6 |6 |18 |6 |
|2 |6 |6 |6 |18 |6 |
|3 |7 |8 |7 |22 |7.33 |
|4 |8 |7 |9 |24 |8 |
|5 |7 |8 |8 |23 |7.67 |
|6 |7 |9 |8 |24 |8 |
|7 |7 |7 |8 |22 |7.33 |
|8 |7 |7 |7 |21 |7 |
|9 |6 |6 |6 |18 |6 |
|10 |8 |8 |8 |24 |8 |
|Grand total |69 |72 |73 |214 | |
|Grand Mean |6.9 |7.2 |7.3 | |21.4 |
|Average | | | | |7.133 |

Interpretation of Table 6
Treatment 3 Replication 1 shows a grand total of 69 and a grand mean of 6.9 based on the result, it is likely to be said that Treatment 3 Replication 1 has a below average Odor. Treatment 3 Replication 2 shows a grand total of 72 and a grand mean of 7.2 based on the result, it is likely to be said that Treatment 3 Replication 2 has an Average Odor. Treatment 3 Replication 3 shows a grand total of 73 and a grand mean of 7.3 based on the result, it is likely to be said that Treatment 3 Replication 3 has an Average Odor. Based on the Odor of Treatment 3 with 3 replications has a total of two-hundred fourteen (214) and a mean of 21.4 with an average of 7.133. Describe as average odor.
Table 7. Taste of Treatment 1 with 3 Replications
|Respondents |T1R1 |T1R2 |T1R3 |Total |Mean |
|1 |7 | 7 |7 |21 |7 |
|2 |7 |7 |7 |21 |7 |
|3 |8 |8 |8 |24 |8 |
|4 |9 |8 |7 |24 |8 |
|5 |8 |9 |10 |27 |9 |
|6 |7 |10 |8 |25 |8.33 |
|7 |9 |10 |8 |27 |9 |
|8 |7 |8 |7 |22 |7.33 |
|9 |8 |8 |8 |24 |8 |
|10 |7 |8 |8 |23 |7.76 |
|Grand total |77 |83 |78 |238 | |
|Grand Mean |7.7 |8.3 |7.8 | |2.38 |
|Average | | | | |7.93 |

Interpretation of Table 7 Treatment 1 Replication 1 shows a grand total of 77 and a grand mean of 7.7 based on the result, it is likely to be said that Treatment 1 Replication 1 has an Average Taste. Treatment 1 Replication 2 shows a grand total of 83 and a grand mean of 8.3 based on the result, it is likely to be said that Treatment 1 Replication 2 has a Quality Taste. Treatment 1 Replication 3 shows a grand total of 78 and a grand mean of 7.8 based on the result, it is likely to be said that Treatment 1 Replication 3 has an Average Taste. Based on the Taste of Treatment 1 with 3 replications has a total of two-hundred thirty-eight (238) and a mean of 23.8 with an average of 7.93. Describe as average taste.
Table 8. Taste of Treatment 2 with 3 Replications
|Respondents |T2R1 |T2R2 |T2R3 |Total |Mean |
|1 |8 | 8 |8 |24 |8.4 |
|2 |8 |8 |8 |24 |8.4 |
|3 |10 |9 |10 |29 |9.67 |
|4 |10 |10 |9 |29 |9.67 |
|5 |10 |10 |10 |30 |10 |
|6 |10 |10 |10 |30 |10 |
|7 |10 |10 |10 |30 |10 |
|8 |9 |9 |9 |27 |9 |
|9 |9 |9 |9 |27 |9 |
|10 |9 |8 |9 |26 |8.67 |
|Grand total |93 |91 |92 |276 | |
|Grand Mean |9.3 |9.1 |9.2 | |27.6 |
|Average | | | | |9.2 |

Interpretation of Table 8 Treatment 2 Replication 1 shows a grand total of 93 and a grand mean of 9.3 based on the result, it is likely to be said that Treatment 2 Replication 1 has a High Quality Taste. Treatment 2 Replication 2 has a grand total of 91 and a grand mean of 9.1 based on the result, it is likely to be said that Treatment 2 Replication 2 has a High Quality Taste. Treatment 2 Replication 3 shows a grand total of 92 and a grand mean of 9.2 based on the result, it is likely to be said that Treatment 2 Replication 3 has a High Quality Taste. Based on the Taste of Treatment 2 with 3 replications has a total of two-hundred seventy-six (276) and a mean of 27.6 with an average of 9.4. Describe as high quality taste.
Table 9. Taste of Treatment 3 with 3 Replications
|Respondents |T3R1 |T3R2 |T3R3 |Total |Mean |
|1 |6 |6 |6 |18 |1.8 |
|2 |8 |8 |8 |24 |2.4 |
|3 |8 |7 |7 |22 |7.33 |
|4 |8 |9 |8 |25 |8.33 |
|5 |10 |10 |10 |30 |10 |
|6 |10 |7 |10 |27 |2.7 |
|7 |9 |8 |7 |24 |8 |
|8 |8 |7 |7 |22 |7.33 |
|9 |7 |7 |7 |21 |7 |
|10 |8 |8 |9 |25 |8.33 |
|Grand total |82 |77 |79 |238 | |
|Grand Mean |8.2 |7.7 |7.9 | |23.8 |
|Average | | | | |7.93 |

Interpretation of Table 9 Treatment 3 Replication 1 shows a grand total of 82 and a grand mean of 8.2 based on the result, it is likely to be said that Treatment 3 Replication 1 has a Quality Taste. Treatment 3 Replication 2 shows a grand total of 77 and a grand mean of 7.7 based on the result, it is likely to be said that Treatment 3 Replication 2 has an Average Taste. Treatment 3 Replication 3 shows a grand total of 79 and a grand mean of 7.9 based on the result, it is likely to be said that Treatment 3 Replication 3 has an Average Taste. Based on the Taste of Treatment 3 with 3 replications has a total of two-hundred thirty-eight (238) and a mean 23.8 with an average of 7.93. Describe as average Taste.

Chapter IV
SUMMARY, CONCLUSION AND RECOMMENDATIONS
SUMMARY

The study has three treatments which include the following: White beans, Red beans, and Soy beans. The study includes 3 criteria which are the appearance, odor, and taste. The three replications were judged critically based on the assessment on the acceptability of polvorons. In appearance, the three treatments were judged according to its Over-all Appearance. Table 1 (Appearance of Treatment 1 with Three Replications) shows that Treatment 1 Replication 1 shows a grand total of 80 and a grand mean of 8 based on the result, it is likely to be said that Treatment 1 Replication 1 has a Quality Appearance. Treatment 1 Replication 2 shows a grand total of 79 and a grand mean of 7.9 based on the result, it is likely to be said that Treatment 1 Replication 2 has an Average Appearance. Treatment 1 Replication 3 shows a grand total of 83 and a grand mean of 8.3 based on the result, it is likely to be said that Treatment 1 Replication 3 has a Quality Appearance. Table 2 (Appearance of Treatment 2 with Three Replications) shows that Treatment 2 Replication 1 shows a grand total of 89 and a grand mean of 8.9 based on the result, it is likely to be said that Treatment 2 Replication 1 has a Quality Appearance. Treatment 2 Replication 2 shows a grand total of 91 and a grand mean of 9.1 based on the result, it is likely to be said that Treatment 2 replication 2 has a High Quality Appearance. Treatment 2 Replication 3 s shows a grand total of 90 and a grand mean of 9.0 based on the result, it is likely to be said that Treatment 2 Replication 3 has a High Quality Appearance. Table 3 (Appearance of Treatment 2 with Three Replications) shows that Treatment 3 Replication 1 shows a grand total of 75 and a grand mean of 7.5 based on the result, it is likely to be said that Treatment 3 Replication 1 has an Average Appearance. Treatment 3 Replication 2 shows a grand total of 78 and a grand mean of 7.8 based on the result, it is likely to be said that Treatment 3 Replication 2 has an Average Appearance. Treatment 3 Replication 3 shows a grand total of 79 and a grand mean of 7.9 based on the result, it is likely to be said that Treatment 3 Replication 3 has an Average Appearance. Treatment 1 with 3 replications has a total of 242 and a mean of 24.2 with an average mean of 8.06 is classified under quality appearance. Treatment 2 with 3 replications has a total of 270 and a mean of 27.0 with an average mean of 9 is classified under high quality appearance. Treatment 3 with 3 replications has a total of 232 and a mean of 23.2 with an average mean of 7.73 is classified under average appearance. In the Odor, the three treatments together with their respective replications were judged according to the smell. Table 4 (Odor of Treatment 1 with Three Replications) shows that Treatment 1 Replication 1 shows a grand total of 75 and a grand mean of 7.5 based on the result, it is likely to be said that Treatment 1 Replication 1 has an Average Odor. Treatment 1 Replication 2 shows a grand total 78 and a grand mean of 7.8 based on the result, it is likely to be said that Treatment 1 Replication 2 has an Average Odor. Treatment 1 Replication 3 shows a grand total of 83 and a grand mean of 8.3 based on the result, it is likely to be said that Treatment 1 Replication 3 has a Comparable Odor. Table 5 (Odor of Treatment 2 with Three Replications) shows that Treatment 2 Replication 1 shows a grand total of 84 and a grand mean of 8.4 based on the result, it is likely to be said that Treatment 2 Replication 1 has a Comparable Odor. Treatment 2 Replication 2 shows a grand total of 88 and a grand mean of 8.8 based on the result, it is likely to be said that Treatment 2 Replication 2 has a Comparable Odor. Treatment 2 replication 3 shows a grand total of 90 and a grand mean of 9.0 based on the result, it is likely to be said that Treatment 2 Replication 3 has a highly Comparable Odor. Table 6 (Odor of Treatment 3 with Three Replications) shows that Treatment 3 Replication 1 shows a grand total of 69 and a grand mean of 6.9 based on the result, it is likely to be said that Treatment 3 Replication 1 has a Below average Odor. Treatment 3 Replication 2 shows a grand total of 72 and a grand mean of 7.2 based on the result, it is likely to be said that Treatment 3 Replication 2 has an Average Odor. Treatment 3 Replication 3 shows a grand total of 73 and a grand mean of 7.3 based on the result, it is likely to be said that Treatment 3 Replication 3 has an Average Odor. Treatment 1 with 3 replications has a total of 228 and a mean of 22.8 with an average mean of 7.6 is classified under average odor. Treatment 2 with 3 replications has a total of 262 and a mean of 26.2 with an average mean of 8.73 is classified under comparable odor. Treatment 3 with 3 replications has a total of 214 and a mean of 21.4 with an average mean of 7.133 is classified under average odor. In the Taste, the three treatments with three replications were judged according to the Taste. Table 7 (Taste of Treatment 1 with Three Replications) shows that Treatment 1 Replication 1 shows a grand total of 77 and a grand mean of 7.7 based on the result, it is likely to be said that Treatment 1 Replication 1 has an Average Taste. Treatment 1 Replication 2 shows a grand total of 83 and a grand mean of 8.3 based on the result, it is likely to be said that Treatment 1 Replication 2 has a Quality Taste. Treatment 1 Replication 3 shows a grand total of 78 and a grand mean of 7.8 based on the result, it is likely to be said that Treatment 1 Replication 3 has an Average Taste. Table 8 (Taste of Treatment 2 with Three Replications) shows that Treatment 2 Replication 1 shows a grand total of 93 and a grand mean of 9.3 based on the result, it is likely to be said that Treatment 2 Replication 1 has a High Quality Taste. Treatment 2 Replication 2 has a grand total of 91 and a grand mean of 9.1 based on the result, it is likely to be said that Treatment 2 Replication 2 has a High Quality Taste. Treatment 2 Replication 3 shows a grand total of 92 and a grand mean of 9.2 based on the result, it is likely to be said that Treatment 2 Replication 3 has a High Quality Taste. Table 9 (Taste of Treatment 3 with Three Replications) shows that Treatment 3 Replication 1 shows a grand total of 82 and a grand mean of 8.2 based on the result, it is likely to be said that Treatment 3 Replication 1 has a Quality Taste. Treatment 3 Replication 2 shows a grand total of 77 and a grand mean of 7.7 based on the result, it is likely to be said that Treatment 3 Replication 2 has an Average Taste. Treatment 3 Replication 3 shows a grand total of 79 and a grand mean of 7.9 based on the result, it is likely to be said that Treatment 3 Replication 3 has an Average Taste. Treatment 1 with 3 replications has a total of 238 and a mean of 23.8 with an average mean of 7.93 is classified under average odor. Treatment 2 with 3 replications has a total of 276 and a mean of 27.6 with an average mean of 9.4 is classified under high quality taste. Treatment 3 with 3 replications has a 238 and a mean 23.8 with an average mean of 7.93 is classified under average appearance.

CONCLUSIONS

Based on the findings, the researchers have formulated the following conclusions: In the appearance among all the Treatments and replications, Treatment 2 Replication 2 got the highest rating of 9.1 which is classified under high quality appearance while Treatment 3 Replication 1 got the lowest rating of 7.5 which is classified under average appearance. Most are described under average appearance. In the Odor, among all Treatments and Replications, Treatment2 Replication 3 got the highest rating of 9 which is classified under highly comparable odor while Treatment 3 Replication 1 got the lowest rating of 6.9 which is classified under below average odor. Most are described under average odor. In the Taste, among all the Treatments and Replications, Treatment 2 Replication 1 got the highest rating of 9.3 which is classified under high quality taste while Treatment 1 Replication 1 and Treatment 3 replication 2 got the lowest rating of 7.7 which is classified under average taste. Most are described under high quality taste.

RECOMMENDATION

After the findings and conclusions had been formulated, the following recommendations are hereby given: 1. Since the assorted polvoron had surpassed the qualities of the commercialized polvoron, the Researchers recommended mixing another type of beans as an alternative flavoring agent in making polvoron. 2. To try different procedures in making polvoron. 3. To study more on the produced color of the polvoron if it affects the appearance of the produced polvoron.

APPENDICES

BIBLIOGRAPHY (http://en.wikipedia.org/wiki/Bean#Terminology) (http://en.wikipilipinas.org/index.php?title=Polvoron) (http://en.wikipedia.org/wiki/Bean) (http://en.wikipedia.org/wiki/Common_bean) (http://en.wikipedia.org/wiki/Soybean) (http://en.wikipedia.org/wiki/Common_bean) (http://hubpages.com/hub/howtomakepolvoron) (http://en,wikipedia.org/wiki/Polvoron) (http://en.wikipilipinas.org/index.php?title=Polvoron) ( http://en.wikipedia.org/wiki/Flour) (EncyclopediaAmericana, p. 443-Jane Horn)

PICTORIALS

CURRICULUM VITAE

Cost Analysis
Materials
Treatment 1
|Material |Price per kilo |Quantity |Total Price |
|Flour |Php. 41.00 |1.05 kilos |Php. 43.05 |
|Powdered Milk |Php.275.60 |300 grams |Php.82.68 |
|Sugar |Php.54.90 |450 grams |Php.24.70 |
|Margarine |Php.61.20 |300 grams |Php.18.36 |
|Grinding of the beans |Php.12.00 |600 grams |Php.7.20 |
|White Beans |Php.60.00 |600 grams |Php.36 |
|Total | | |Php.211.99 |

Since the materials had an affordable price, therefore the following materials such as: Flour: Php.43.05 (1.05kl), Milk: Php.82.68 (300g), sugar: Php.24.70 (450g), Margarine: Php.18.36 (300g), and white beans: Php.36.00 (600g). Previous table suggests that in making 228 pieces of polvorons, 1.05kl of flour, 300g of powdered milk, 450g of sugar, 300g of margarine, and 600g of white beans is needed.

Treatment 1

So…211.99 all the expenses spent in Treatment 1 with 3 Replications divided by 228 the number of polvorons produced in this treatment.
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Therefore, each polvoron costs 0.93 c compared to the commercial sold in stores whish is worth Php.2.00.
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The molded polvoron were prepared for wrapping.

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