The Feasibility of Chayote

CHAPTER 1

INTRODUCTION

A.)Background of the study

The Chayote fruit is anedible plant that belongs to the gourd family of Cucurbitacae. It contains almost
all the neccessary elements for a balanced diet. It is a valuable source of vitamins C, Phosphorus, zinc
and niacin. It is easily digested and gives quick energy.

However, the veggie meat is one of the components to eat to be a vegetarian. Veggie Meat contains a
lot of nutrients that gives a healthy body. While the red meat we get less nutrients and it causes also
alot of diseases. Veggie Meat have a good quality and it is cheaper than the red meat.

This fact encouraged the researcher to find out if the Chayote could be utilized as veggie meat.

B.) Statement of the problem

MAIN PROBLEM:

This study aimed to find out the feasibility of the chayote as veggie meat. This study also aimed to
answer the following question.

SUB-PROBLEMS:

1.) Is there a significant difference between the sayote veggie meat and to other kinds of veggie meat?

2.)what are the characteristics of chayote that makes a veggie meat?

Hypothesis

NULL HYPOTHESIS

1.) Veggie meat would not taste like the red meat.

OPERATIONAL HYPOTHESIS

1.) To compare the taste of chayote veggie meat to other kinds of veggie meat and see the diference.

Significance of the study

Its good to be a vegetarian, veggie meat is healthier compare to the red meat because red meat can
cause many health problems. Another thing is chayote is a low cost diet.

Thus, this study is conduct to utilize chayote as a source of necessary nutrients for human by eating a
veggie meat.

Limitation of the study

Weather is the number one limitaion of the study. The unpredictability of weather condition led to
death of chayote fruit. It is a kind of vegetable thatcan be bear is seasonal. It means that in producing
the veggie meat out of chayote is seasonal. The expiration of the product would be the next limitation.
Definiton of terms

VITAMINS- organic compounds recquiredn for growth and maintenance.

PHOSPHORUS-an organic element or mineral necessary.

Vegetation refers to the flora system of a specific region.

CHAPTER 2

REVIEW RELATED LITERATURE

VEGGIE MEAT

The veggie is akind of meat that have a main ingredients of vegetable. Veggie meat must have a
nutrients especially the protein because meat represents a source of protein in the grow group. it is a
kind of a vegetarian food. it is good substitute for the red meat.

CHAYOTE

IT is a climbing plant that can rise as high as 12 m. its leaves are heart-shaped. it is known as choko,
chocho, chow-chow, christophine and merilton. it is an edible olnt that belongs to the gourd family. the
plant has a laerge leaves that form a canopy over the fruit. The vine is grown on the ground or more
commonly on trellises. A very important ongredient for a diet. The flesh has a fairly bland taste & a
texture described as a cross. Although generally discarded, the sed has a nutty flavour and may be eaten
as part of the fruit. Costa rica is the major exporter of chayote worldwide. In the most common variety,
the fruit is roughly pear shaped or appled shaped, some wht flattened & with coarse wrinkles.

MEAT

In its broadest definiton is food. In modern usage, most often it refers to animal tissue used as a fod
mostly skeletal muscle nd sssociated fat, but it may also refer to organs, including lungs, liver, skin,
brains, bone marrow, kidneys and a variety of other internal organs as well as blood. the word meat is
also used by meat packing and butcherindg industry in more restictive sense.

CHAPTER 3

METHODOLOGY

The method used in this study was the experimental method of reseaech. The purpose is to study yhe
characteristics of chayote as veggie meat.

TOOLS

*SAUCEPN W/ LID

*SMALL FRYING PAN

*LARGE BOWL

*BLENDER OR FOOD PROCESSOR

*SMALL BOWL
INGREDIENTS

* 1 egg

* 2 1/2 cup of water

* 1/2 t salt

*onions

*1 t olive oil

*1 t soysauce

*1 c bread crumbs

* 1 c of sayote fruit, cut into cubes and finely chopped

DIRECTIONS

1. place the egg, water, salt in sauce pan, bring to a boil lower heat, cover and simmer for about 45 min.,
until water is nearly gone the mixture are very soft.

2. next, saute the onions after that add the sayote in oil until it soft for about 5 min.

3. mix the mixture, onions & sayote & optoinal soy sauce in the large bowl ,m then mix in the ground
oats & bred crumbs.

4. while still warm, form the mixture into patties w/c can now be frozen, refrigerate ( up to 5 days ) or
cooked immediately.

5. ready to fry the sayote veggie patties.

6. after, frying, ready to eat the sayote veggie meat.

CHAPTER 4

RESULTS AND DISCUSSION

This page shows the results of the feasibility of sayote veggie meat in terms of the taste only due to the
comparison of 2 tables.

TRIAL 1

Table 1. sayote veggie meat cut into cubes.

RESPONDING- RATINGS

1-2

2-3

3-1

4-2
5-2

6- 1

7 -2

8- 2

9- 1

10-2

TABLE 2. SAYOTE VEGGIE MEAT FINELY CHOPPED

RESPONDING RATINGS

1- 1

2- 1

3- 2

4- 1

5- 3

6- 2

7- 1

8- 1

9- 2

10- 1

TRIAL 2

TABLE 1 SAYOTE VEGGIE NEAT CUT INTO CUBES

RESPOND- RATINGS

1-1

2- 2

3- 3

4 -2

5- 2

6- 2

7- 2

9- 1
10- 2

TABLE 2 SAYOTE VEGGIE MEAT FINELY CHOPPED

RESPOND- RATINGS

1- 2

2- 1

3- 1

4- 1

5- 2

6- 1

7- 1

8- 2

9- 1

10- 1

LEGEND

1-EXCELLENT- DESCRIPTIVE CHARACTER

2-GOOD- DESCRIPTIVE CHARACTER

3-WORST-DESCRIPTIVE CHARACTER

DISCUSSION

There are two tables tht the researcher prepared. the first table is the sayote fruit cut into cubes with
the comparison to the 2nd table w/ is the sayote fruit finely chopped. in these 2 tables that the
researcher conduct, there is also 2 trials that the researcher prepared as it shown above.

In the table 1 and 2 in the first trail is just the same in terms of the numbers of the person tastes the
veggie meat. 10 person have tasted and compared each veggie meat w/ a consistent of slicing the fruit.
the ratings of the table is only the different of each table. as a survey the respond of sayote veggie meat
is they find more taster the sayote veggie meat whose finely chopped than the other one w/c is cut into
cubes. As it shown above by the 2 tables in each trial so the researcher therefore conclude that most of
the people tastes it is choosing the finely chopped veggie meat out of sayote.

CHAPTER 5

SUMMARY, CONCLUSIONS AND RECOMMENDATIONS

SUMMARY OF FINDINGS

This study was conducted for the main purpose of finding out the the taste of sayote in making it as a
veggie meat. The experimental method of research was used in this study.

For the 2 tables that the researcher conducted it is shown that in percentage of it is in the first table is
only 24 percent while in the table 2 it is 76 percent. the study was conducted in January 8, 2009. ant it
obtained the quality of the different types of cutting/slicing the fruit.

CONCLUSIONS

The making of sayote vegie meat is really simple iif you just follow the procedure it only differs in
comparing the taste of 2 tables because it only bases on the cutting but in the ingredients it is just all the
same. So therefore the null hypothesis is accepted, there is no significant difference of the weight of
broier chicks between the two treatment.

RECOMMENDATION

THE RESEARCHER RECOMMEND THAT THE SPECIFIC NUTRITIONAL COMPOSITION OF THE NUTRIENTS IN
THE SAYOTE CAN BE ACQUIRED. FUTURE RESEARCHERS SHOULD BE ADVISED OF THE AMOUNT OF THE
MONEY ANALYSIS WOULD RECQUIR THOUGH. MAKE SURE THAT THAT ALL THE MATERIALS ARE
PREPARED BEFORE STARTING THE EXPERIMENT, THE SAYOTE MUST BE FRESH AND CLEAN.
Coconut Oil and Calamansi Peelings As Agent for Hair Oil

Chapter I. Introduction

A. Background Of the Study

The hair is our crowning glory that holds true for most people since it is one of the things that leave a
lasting impression when we first meet someone. The way that we carry our hair, our haircut, our
hairstyle and even hair texture are all visible traits that can greatly affect the way that other people look
at you. This is the reason why we need to take extra care of our hair. Our hair and scalp, just like our skin
needs special care and attention. One way of caring our hair is by using hair oil.

This research is about the possibility of oil extracted from calamansi peeling as preservative for hair oil.
Hair oil is commonly used by people who have dry hair especially girls. Hair oil moisturizes the scalp, it
provides hair into the sebacious glands and promotes hair growth.

The calamansi peelings we need in this study is abundant in thePhilippines. We can directly find them in
our kitchen, etc. Calamansi peeilings contain a preservativecalled Pectin that is generally used in
preserving jams and jellies.

In this study, we commonly use the extract of calamansi peelings which has pectin to preserve the
fragrance of the coconut oil and which at the same time gives an additional fragrance to the oil.This
study employs the importance of this experiment to our economy in the country.

B. Statement of the Problem

This study will determine the feasibility of the Oil Extracted from Calamansi Peelings as preservative for
Hair oil. In so doing, the characteristics will be compared to commercial hair oil.

Most specifically, the researcher aims to:

1. Compare the product to commercial preparations in terms of fragrance

C. Hypothesis

There is no significant difference between the product and commercial hair oil.

D.Significance of the Study

The increasingly high prices of goods and cosmetics nowadays are the main problems of the people
concerned. One of the greatly needed cosmetic is hair oil which is very important to those people who
have dry hair.

Since we are aiming to minimize our expenses, we can make use ofcalamansi peelings that are found in
our kitchen. We can make use of the fragrant oil present in the calamansi peelings by extracting it.

This research study is worth making. And it can contribute a lot to our community. It can give people
hair oil that is affordable and it can help the country minimize the economic problems.

E. Scope and Limitations

This study focused on the use of "oil extracted from calamansi peelings as preservative for hair oil".

F. Definition of terms

Calamansi Peeling - strippled rind that sorrounds the pulp.

Hair Oil - helps moisturize the scalp, provides hair nutrients to the sebscious glands and promotes hair
growth.

Pectin - a solluble gelatinous polysaccharide present in ripe fruit,used as a settling agent for jams and
jellies.

G. Methodology

Materials:

- grated coconut - calamnsi peelings

- water - bowl

- pot/frying pan - bottle

Procedures:

Preparation of the Coconut Oil

Put the grated coconut in a bowl and put water in it. Squeeze the grated coconut with water to produce
coconut milk. Heat the coconut milk until all the water is dried up and that left the coconut oil.

The Making of the Hair Oil Agent

Put the calamansi peelings in the pot with the coconut oil and wait for 5 minutes. After 5 minutes,get
the calamansi peelings and put the product in a bottle/container. Cool it first before applying it to the
hair. Just gently apply it to your hair.

Testing of the Hair Oil Agent

The Hair Oil Agent was tested first by the researcher. It was applied gently to the hair and has
effectiveness in it. The Hair Oil was tested in a survey method

H. Review of Related Literature

Kalamansi is widely cultivated in the Philippines. This species is a native of the Philippines and does not
occur naturally outside of the archipelago. This plant is smooth, somewhat spiny tree, growing from 3
to5 meters in height. The leaflets are elliptic to oblong-elliptic, 4 to 8 centimeters long. The petioles are
very narrowly or scarcely winged, and about 1 centimeters long. The flowers are axillary, solitary, rarely
in pairs, white, and short-stalked. The fruit is yellow when ripe, nearly spherical, 2 to 3.5 centimeters in
diameter, 6-7 celled, and thin-skinned.

The skin or peel of kalamansi is green to yellowish green or yellow. The peel adheres loosely to the flesh,
which contains a few seeds and is light orange in color. It is fairly sour and very much used as a
seasoning and for making ?ade?. The whole fruit is made into marmalade. The juice is also concentrated
with syrup. The fruit is crushed with gogo and used for cleansing the hair.

Hair Oil is used to moisturize dry hair. It protects the hair from the sun's rays. It also makes the hair shiny
and smooth. Hair Oil comes mostly from coconut milk.

Coconut milk is wonderful to use as a hair conditioner. Beauticians who are familiar with coconut swear
by it. It softens the hair and conditions the scalp. Using the coconut oil as a pre-wash conditioner can rid
a person of dandruff better than a medicated shampoo.Coconut oil, a natural ingredient in the highest
sense of the word, has always been recognized for its quality of strengthening the structure of damaged,
devitalized hair.Coconut milk lubricates and softens the hair shaft through the action of minerals such as
magnesium, potassium, calcium, and iron.

Sources:
http://www.coconut-milk-uk.com/Coconut-Hair-Oil.html

Http://en.wikipedia.org/wiki/calamansi peelings

http://en.wikipedia.org/wiki/hair oil

Chapter IV

Results and Discussion

This page describes the result of the investigation conducted on the "Coconut Oil and Calamansi
Peelings as Agent for hair Oil" through its fragrance when applied to the hair.

Legend:

1-excellent

2-good

3-bad

Trial 1

Table 1

Person

Product

Commercial
1

2
2

8
3

10

Trial2

Table 2

Person
Product

Commercial

3
4

2
3

10

3
Discussion:

Table I and II showed the application of the Hair oil through fragrance. Ten different people tested the
Hair Oil in each trial. trial 1 showed effectiveness of the product. From the results showed above, the
product can be a good substitute for the commercial ones.

SUMMARY

The study was conducted to determine the Feasibility of Coconut Oil and Calamansi Peelings as Agent
for Hair Oil. The Calamansi Peelings found inside the kitchen were used in the study. ten different
people tested the potency of the Homemade Hair Oil and was able to depict effectivity of the product.

CONCLUSION

As the resul;t of the analysis showed in tables 1 and 2, the researcher would say that there is a
significant difference between the product and the commercial preparations in terms of fragrance.

RECOMMENDATION

The researcher recommends to the next researcher to conduct more trials of this product to prove its
effectiveness.

References

www.google.com

www.yahoo.com

www.wikipedia.com

www.encarta.com

ABSTRACT
This study,Coconut Oil and Calamansi Peelings as Agent for Hair Oil, aims to evaluate and compare its
quality in terms of fragrance to the commercial preparations. Experiments and a survey were done. A
survey was done to compare the fragrance of the product to the commercial ones.

Result of the study showed that Coconut Oil and Calamansi Peelings can be used as agent for hair oil
because it successfully showed effectiveness.

ACKNOWLEDGEMENT

The researcher would like to extend her heartfelt gratitude to the persons whom she owed in achieving
the success of the research:

1. Ms. Balve Granido for giving advice on how to make the study correctly and helping her patiently in
analyzing the gathered data.