Research Plan

A. Question/Problem being addressed.

1. Research Question 1 (RQ1): Is there a significant difference between

the alternative flour and commercially available flour in terms of

safeness?

2. Research Question 2 (RQ2): Is there a significant difference between

the alternative flour and the commercially available flour in terms of

effectiveness?

3. Research Question 3 (RQ3): Is there a significant difference between

the alternative flour and commercially available flour in terms of

efficiency?

B. Goals/Expected outcomes/Hypothesis

Goals:

1.) The researcher aims to give relevant and useful information about the topic.

2.) The researcher aims to produce an affordable flour.

3.) The researcher aims to make an effective and affordable alternative flour.

4.) The researcher aims to produce a flour on which the main ingredient is very

available in the locality.

Expected outcomes:

With the help of some procedures in making the product, the researcher

assumes that cassava can be an effective flour. The researcher also assumes

that his study will be more affordable and safe than the commercial flour sold in

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the market. However, the researcher also assumes that this study will change the

perspective of many people that not only boiled cassava it can be a flour.

Hypothesis:

1.) Research Question one (RQ1): Is there a significant difference between

the alternative flour and commercially available flour in terms of safeness?

a) Null Hypothesis: There is no significant difference between the

alternative flour and the commercially available flour in terms of

safeness.

b) Alternative Hypothesis: There is a significant difference between the

alterative flour and the commercially available flour in terms of

safeness.

2.) Research Question two (RQ2): Is there a significant difference between

the alternative flour and the commercially flour in terms of effectiveness?

a) Null Hypothesis: There is no significant difference between the

alternative and commercially available flour in terms of effectiveness.

b) Alternative Hypothesis: There is a significant difference between the

alternative flour and the commercially available flour in terms of

effectiveness.

3.) Research Question three (RQ3): Is there a significant difference

between the alternative and commercially available flour in terms of

affordability?

a) Null Hypothesis: There is no significant difference between the

alternative and commercial available flour in terms of affordability.

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 b) Alternative Hypothesis: There is a significant difference between the

alternative and commercially available flour in terms of affordability.

C. Description in Details or Methods or Procedures

1. Making the Product

In order to make cassava flour using the ingredients and materials must

be prepared.

 1 kilo of cassava

 Grinder

 Grater

 Blender

 Peeler

 750ml of water

 Strainer

 Knife

 Food keeper

 Container

 Piece of cloth

The steps in making the product:

1. Prepare all the materials needed.

2. Using the peeler peel the cassava and cut it using the knife.

3. After that wash the cassava and grate it using the grater.

4. Put the grate cassava in the blender and blend it.

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 5. Using the piece of cloth filter the cassava and squeeze it.

6. Using the grinder grind the cassava.

7. Put the grind cassava in the food keeper and put it under the sun.

8. After that grind it again.

9. Transfer the cassava flour in to a clean container and seal it tightly.

2. Product Application and Data Gathering

The researcher only took one day and one trial in making the product. And

then the next day give some sample questionnaire to twenty respondents. After

the respondents done answering the questions, the researcher collects the

questionnaire to the respondents.

3. Gathering and Evaluating the Data

In making the product the researcher conducted the first trial last January

23, 2022 and then succeed. He gives the questionnaires to twenty participants

last January 24, 2022 and give them some time to answer it. Last January 25

the researcher collects the questionnaire and analyze the data using t-test as the

statistical tool.

Data Analysis

Using t-test as the statistical tool, the researcher was able to measure and

compare the effectiveness of the alternative product to the commercially

available flour. After computing the t-test, the data resulted as 1.27 which simply

means that all alternative hypotheses are accepted and all null hypotheses are

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rejected. Therefore, there is a significant difference between the cassava flour

and the commercially available flour in terms of efficiency, affordability, safeness,

and effectiveness.

X1 X2 X12 X22

20 12 400 144

19 11 361 121

19 12 361 144

18 13 324 169

18 11 324 121

19 12 361 144

20 13 400 169

20 12 400 144

19 14 361 196

20 16 400 256

20 11 400 121

20 14 400 196

20 14 400 196

20 12 400 144

20 11 400 121

20 13 400 169

19 12 361 144

20 14 400 196

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 20 15 400 225

20 13 400 169

Total: 391 Total: 255 Total: 7653 Total: 3289

A. Computing the T-test

x 1−x 2

(
T-test= ss 1+ ss 2
n1 +n2−2 )( 1 1
+
n1 n2 )
Where:

 x 1= mean of the first term

 x 2= mean of the second term

 ss1 = sum of the square of the first term

 ss2 = sum of the square of the second term

 n1 = number of terms of the first term

 n2 = number of terms of the second term

T-test:

x 1−x 2
=
√( ss 1+ ss 2
n1 +n2−2 )( 1 1
+
n1 n2 )
19.55−12.75
=
(√ 7653+3289
20+20−2 20 20 )
)( 1 1
+

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 6.8
=
(√ 10942
38 )
( 0.10 )

6.8
=
√28.79

6.8
=
5.37

= 1.2

Bibliography

https://www.webmd.com/diet/health-benefits-of-cassava-

flour#:~:text=Cassava%20can%20replace%20wheat%20flour,sauces%2C

%20or%20making%

https://www.medicalnewstoday.com/aeticles/cassava-flour#summary

https://ift.onlinelibrary.wiley.com/doi/full/10.1111/j.1541;4337.2009.00077.x

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 Effectiveness of Cassava (Manihot esculenta) as an Alternative Flour
Student Researcher: Mark Joseph T. Castillo

Research Teacher: Mrs. Maricris P. Jusi

Baco National High School

ABSTRACT
Cassava which is scientifically known as “Manihot esculenta’ is a
nutty-flavored, starchy root vegetable or tuber that has many uses and is
commonly grown in tropical countries like the Philippines. Using its pulp, the
researcher thinks of an idea of making flour that is safe to use, efficient,
effective, and affordable since the price of flour in the market is increasing. In
making the product, the researcher only need one kilo of cassava and some
other materials. The first thing to do is to grate the cassava and then add 100
ml of water and blend the mixture for 2 minutes. Then use a piece of cloth to
get the pulp and use the grind it for 3 minutes. After this, let the flour dry under
the sun for 3 hours and grind it again for 1 minute. Lastly, transfer the flour in a
clean container. Using t-test, the researcher analyzes the data she got from the
questionnaires and the result showed 1.27, which means that there is a
significant difference between the alternative product and the commercial
product in terms of safeness, affordability, efficiency, and effectiveness. Thus,
all the null hypotheses are rejected and all the alternative hypotheses are
accepted.

Keywords

 Cassava

 Flour

 Cassava pulp

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