Developing Red Monggo (Vigna radiata), Kalabasa (Cucurbita

maxima) and Carrots (Daucus carota) Sapin-sapin

12-G Food Technology

Peñaverde, Christopher G.

Anisco, Ma. Sophia Joy S.

Baldonaza, Sharmaine S.

Nazareno, Meichelle Anne M.

Rillo, Elvie A.

Rivera, Lyra Mae

Trieste, Ma. Danica F.

November 2022
 CHAPTER 1

INTRODUCTION

Background of the Study

A Filipino sticky rice cake called sapin-sapin

was originated in the province of Abra. The name is
derived from the word sapin which means sheets or layer,
which is also this rice cake’s most distinguishing
features, its brilliant multicolored layers. It is made
out of steamed glutinous rice flour served with latik or
toasted coconut. Typically, it has three to four layers
with subtle variations in flavor and texture.

Sapin-sapin is a nice example of citing

cultural consideration. Regardless of how complex it is,
the end result is the same, it satisfies our hunger and
gives us a perfect taste. It also has a positive health
benefits that can help our bodies through avoiding and
preventing diseases.

This project proposal is made of these

ingredients; the Red monggo (Vigna radiata), Kalabasa
(Cucurbita maxima) and Carrots (Daucus carota). Red monggo
is a small green bean that belongs to the legume family.
It is high in important vitamins, minerals, protein,
potassium, magnesium and fiber which have been linked to
lower blood pressure levels in adults with or without high
blood pressure. Red monggo contains fewer calories but
have more antioxidants and amino acids. Kalabasa are good
sources of vitamin A, C, and B. They are high in
antioxidants and they are rich in minerals such as
potassium, magnesium, and manganese. And of course as
whole plant they’re also rich in fiber and water, making
them both hydrating and good for the gut. Carrots is the
most important root vegetable plant grown worldwide and it
is part of the Apiaceae. They are important root vegetable
rich in natural bioactive compounds, which are recognized
for their nutraceutical effects and health benefits.
Carrots are also rich in vitamins A which helps keep your
eyes healthy.

Beta-carotene helps protect your eyes from the sun and

lower your chances of cataracts and other eye problems.

This sapin-sapin is developed by using red

monggo, kalabasa and carrots to see the differences
between the developed sapin-sapin and the traditional
sapin-sapin from the market. The main purpose of this
product is to make more nutrients out of the ingredients
used. The sapin-sapin can be sold out in the streets
especially during “simbang gabi”. Many filipinos are fond
to buy of this food after church that serves as their
breakfast or meryenda.

The traditional sapin-sapin contains 30.3g of

carbs. The carbohydrates profile of the food reveals it is
average in complex carbs and low in simple carbs. Carbs
are our primary source of energy but its source should be
chosen with utmost care. Complex carbs are more desirable
addition to our diet, where as simple carbs should be
consumed in moderation as it is very easily broken down,
assimilated and absorbed in the body. With 1.1 gms of
protein, it is low in protein content, which is an
important macronutrient that helps with tissue repair,
provides energy and improves immunity. This explanation
encourages the researchers to implement a new product of
discovery by the use of vegetables in making sapin-sapin
instead of other processed ingredients. This improves the
taste and healthier than the original. Squash is rich in
nutrients but low in calories, it is also rich in healing
antioxidants and Vitamin A, which can improve insulin
production and Vitamin C, which has been shown to reduce
blood glucose in people with type 2 diabetes. Same with
the red monggo, they’re a good source of potassium,
magnesium and fiber. Studies have linked each of these
nutrients to a significantly lower risk of high blood
pressure. Carrots is also beneficial because it helps our
heart. First, all those antioxidants are also good for the
heart. Second, the potassium in carrots can help keep the
blood pressure in check. And third, they have fiber, which
can help us stay at a healthy weight and lower the chances
of heart disease.

Statement of the Problem

The researchers seek to know if red monggo,

kalabasa and carrots can be combined to make a new dish.
Specifically, this aims to answer the following question,

1) What is the level of acceptability of developed sapin-

sapin in terms of:

A. Taste

B. Texture

C. Appearance
2) What is the consumability rate of red monggo sapin-
sapin, kalabasa sapin-sapin and carrots sapin-sapin?

Significance of the Study

This study aims to implement the nutrients for

the health of the beneficiaries,

For the community

This glutinous rice cake may be known for its

natural and organic content that is good for the health of
the consumers from the community specially to the children
who do not want to eat vegetables, this food provides
nutrients from the ingredients that are used.

For the school

This study is good for the health of both

teachers and students in the campus because it is made of
organic ingredients that is safe and nutritious. Also,
this “sapin-sapin” is cheaper than the other snacks that
can be bought outside the campus.

For the future researchers

This study will serve as guide for the future

researchers as they can gather information and navigate
them in discovering credible and reliable factors for
further understanding on the topic. Indeed, this study is
going to be the chief source of enlightenment that will
surely need in their future studies.
Scope and Delimitation

This study limits its coverage on the Grade 12

students of ERVHS. Its primary focus is to create a new
variant of sapin-sapin using red monggo, kalabasa and
carrots.

It delimits that the study may not be

generalizable to other populations or youths who no longer
attend the school. It is only focus on the making of
sapin-sapin and not the other kind of kakanin such as
biko, kutsinta and etc.

Definition of Terms

• Apiaceae- is a family of mostly aromatic flowering

plants named after the type genus Apium and commonly known
as the celery, carrots or parsley family, or simply as
umbellifers.

• Carrots- A biennial herb (Daucus carota of the family

Umbelliferae, the carrot family) with a usually orange
spindle-shaped edible root.

• Kalabasa- A fruit of any of various cultivars of

herbaceous plants (Cucumber pepo, C. mixta synonym C.
argyrosperma) of the gourd family that is typically round
and orange but may be another color or shape, that has a
hard usually smooth skin with shallow longitudinal
grooves, and that is grown for ornamental use or for its
fibrous pale flesh used especially in baking or as feed
for livestock.

• Red Monggo- an erect bushy annual bean (Vigna radiata)

that is widely cultivated in warm regions for its edible
usually green or yellow seeds, for forage, and as the
chief source of bean sprouts also: its seed.

• Sapin-Sapin- Literally means “Layers” and although the

whole dessert is made with sweet coconut milk and
different flavor, food coloring is typically the source of
the source usually flavored with real ube.

Research Framework

Red Monggo, Kalabasa and Carrots Sapin-sapin

Quality Taste Texture Appearance

Consumability Level of
rate Acceptability
 CHAPTER II

Review of Related Literature

Local Studies

Sapin- sapin is one

example of the Philippine’s sweet
delicacies made with glutinous
rice. The literal translation of
“layers”, sapin-sapin is made with
sweet coconut milk and rice flour.
It is layers of coconut, ube
(purple yam) and langka (jackfruit) (Raymund,2021).

Carrots

Kingdom: Plantae

Class: Magnoliopsida

Superorder: Asteranae

Order: Apiale

Family: Apiaceae

Genus: Daucus
Source:https://gardenplants.comparespecies.com/en/
Binomial Name: Daucus carota scientific-classification-of-carrot/model-2149-10

Carrots are root vegetables that first grown

in Afghanistan around 900 AD. Early carrots were either
yellow or purple. Around the 15th or 16th century, Central
Europe saw the development of orange carrots. Carrots have
a wealth of antioxidants and offer many health benefits.
They include a lot of beta-carotene, which your body
converts into vitamin A to support the health of your
eyes. Additionally, beta-carotene lessens your risk of
cataracts and other eye conditions while also assisting in
sun protection for your eyes (Nelson, 2022).

Squash

Kingdom: Plantae

Division: Magnoliophyta

Class: Magnoliopsida

Order: Cucurbitales

Family: Cucurbitaceae

Genus: Cucurbita Source:https://www.google.com/url?sa=i&url=https%3A

%2F%2Fwww.cabidigitallibrary.org%2Fdoi
%2F10.1079%2Fcabicompendium.17069&psig=AOvVaw2EDiEq
Species: pepo px-
0NJwiDLB3VZPQ&ust=1673676000523000&source=images&cd
=vfe&ved=0CA0QjRxqFwoTCMik3pDvw_wCFQAAAAAdAAAAABAP

Binomial Name: Cucurbita pepo

Squash amazing health benefits includes

providing nutrition to the body, boosting immune system,
managing diabetes, fighting inflammation, fighting
infections, supporting healthy lungs, treating neural
defects, support healthy vision, prevents anemia, improves
bone density, and supports
digestion (Marcene, 2021).

Mung Beans

Kingdom: Plantae

Family: Fabaceae
Genus: Vigna

Order: Fabales

Subfamily: Faboidea

Source:https://www.google.com/url?sa=i&url=http%3A
Mung beans (Vigna radiata) are small, green
%2F%2Fdhcrop.bsmrau.net%2Fmung-bean
%2F&psig=AOvVaw1TfcoV63SFElt9z74p9jkf&ust=167367654
5200000&source=images&cd=vfe&ved=0CA0QjRxqFwoTCMDgn
beans that belong to the legume family. Mung beans are
5Txw_wCFQAAAAAdAAAAABAD

incredibly versatile and typically eaten in salads, soups

and stir fry’s. Mung beans are high in important vitamins,
mineral, protein and fiber. Sprouted mung beans contain
fewer calories but have more antioxidants such as vitexin
and isovitexin that may protect against free radical
damage that occurs during heat stroke (Raman, 2018).

Vegetables have remarkable nutritional and

health benefits. There are good reasons to include
vegetables in human diet since they are enriched in
bioactive compounds and by this reason, they may help
reduce the risk of some diseases. In this chapter, the
nutrition quality, and the effect on disease prevention of
vegetables were analysed. Each vegetables family and each
vegetable contain a unique combination of bioactive
compounds. The health benefit of vegetables should not be
linked to one type of vegetable. Some experimental
research evidences that vegetables exert antioxidative,
anticarcinogenic, antidiabetic, and cardiovascular disease
lowering effects are presented. The mechanism by which
vegetables bioactive compounds decrease the risk of some
of these diseases is complex and sometimes unknown (Dias,
2019).
 Carrots, Squash and Red monggo can be a flavor
combination in making sapin-sapin, because they contain
different kinds of vitamins. And besides that, these
ingredients are healthy and can be easily found in the
market. The nutrients in orange and yellow vegetables are
believed to safeguard your nervous system, boost eye
health, and fend off heart ailments. They also play a
crucial role in maintaining skin health, stimulating your
immune system, and helping create strong bones.
 CHAPTER III

Methodology

RESEARCH DESIGN

Experimental Research because it allows us to

test our ideas in a controlled environment before taking
the research to clinical trial. The study wants to prove
that the variables are acceptable and consumable.

POPULATION OF THE STUDY

The researchers will be surveying 15 to 20

respondents (18 yrs. old and above) from the grade 12
students of E. Rodriguez Vocational High School. Since the
study will focus in creating a new variant of sapin-sapin,
the researchers would like to know the level of
acceptability in grade 12 students. Since the researchers
are studying in the mentioned school, it will be easy to
the researcher to conduct survey.

SAMPLING DESIGN

The study will use simple random sample

because it allows all the units in the population to have
an equal chance of being selected. It can occur with a
simple random sample if the sample does not end up
accurately reflecting the population it is supposed to
represent.

RESEARCH INSTRUMENT

For the research to gather the necessary data

the research instrument will be a survey questionnaire.
The researcher will make a survey form to determine the
level of acceptability of the sapin-sapin. The
questionnaire will contain how the respondents will rate
the new variant of sapin-sapin.

INSTRUMENTATION

Surveys can help gauge the representativeness

of individual views and experiences when done well.
Surveys provide hard numbers on people opinions and
behaviours that can be used to make important decisions
having a large population and therefore a greater
statistical power, the ability to gather large amounts of
information and having the availability of validated
models.

DATA GATHERING PROCEDURE

The researchers will be distributing the

survey form sheet copy to the selected grade 12 students
to evaluate if the respondents will approve the food
taste, texture, appearance, and the combination of sapin-
sapin and the variable use. The researchers will
distribute the survey form to the selected grade 12
students at ERVHS once it has been approved. The
researchers need 15 to 20 students to respond to the
questionnaire. After the respondents respond on the survey
questionnaire, the researchers will collect the data and
analyse it through statistical data analysis. The result
of it will be presented using pie chart.

FLOW CHART

Red Monggo, Kalabasa, Carrots

Sapin-sapin

Formulate Survey

Restricted Simple Random

Sampling

Determine level of
Acceptability

Data Analysis (Pie chart,

percentage)