Acceptability of Patani (Lima Bean) As Stuffing of Buchi

A Research Report

Presented to the

Senior High School Faculty

Of

Ilocos Sur Community College

In Partial Fulfilment of

The Requirements for the Subject

Inquiries, Investigation, and Immersion

Presented by:

Juvelyn Ambrocio
 Clariss Lei Aquino

Vanny Claire Caberto

Levi John Bulseco

Jaya Delos Santos

. Raffy Luczon

Maria Ellaine Peralta

Dhanica Tobia

Mark Denziel Venegas

 RESEARCH TITLE:
Acceptability of Patani (Lima bean) as Stuffing of Buchi

CHAPTER I
THE PROBLEM

Introduction:
The Philippines has lots of different kinds of foods to offer. Eating is one of the most

popular hobbies of a Filipino. That is why at every street, there are people selling different kinds

of foods. And because of that, it is not surprising that the food industry is one of the most

popular business in the Philippines. Most of the Chinese Filipino are ones who have business in

the Chinese food and service restaurant. And because of that, Asian cuisine is a very popular dish

in our country. In restaurant, they offer a 3-course meal: appetizer, main course, and dessert. And

our focus here is one of the most popular Asian dessert; the Buchi, which is mainly offered on

some popular Asian cuisine restaurant. Thus, the Buchi can not only be a popular dessert in

restaurant, but it can also be part of a Filipino daily meals. Even up to this day, Buchi remains to

be a popular dessert and this food continues to be evolve as new techniques and styles of cooking
find their way into our country. It is also a guilt-free kind of dessert because it is healthy. And by

using new techniques and innovation in this food it can be further improve. And to have that

improving taste, we will add another topping in it: a nutritious vegetable food that is called

Patani (lima bean).

Buchi is a type of fried Chinese pastry made from glutinous rice flour. The pastry is

coated with sesame seed on the outside and most of the stuffing inside is ube and cheese. So that

we try to explore or try the Patani (lima bean) as a stuffing for Buchi.

Lima beans are rich in dietary fiber which helps remove cholesterol from the body. They

also supply significant amounts of folate and magnesium which are important in lowering the

risk for cardiac arrests. Fiber in the body also decrease blood cholesterol levels. They are

originated in the tropical fertile valleys of Central America as wild cultivars and domesticated by

native Mayans, Aztecs and later by the Incas as a valuable source of protein.

Lima beans are important sources of plant proteins. 100 g seeds carry 338 calories and

provide 21.46 g or 38% of the daily recommended intake of protein. Also, they are a rich source

of antioxidants, vitamins, minerals, and plant sterols. They, fresh or dried, contain substantial

amounts of dietary fiber (50% per100g RDA). Dietary fiber functions as a bulk laxative that

helps to protect the colon mucosa by decreasing its exposure time to toxic substances as well as

by binding to cancer causing chemicals in the colon. Dietary fiber has also been shown to reduce
blood cholesterol levels by decreasing the reabsorption of cholesterol binding bile acids in the

colon.

Lima contain little amounts of is flavones. Is flavones such as genistein and daidzein

have been found to protect breast cancer in laboratory animals. However, they possess plant

sterols especially b-sitosterol that help lower cholesterol levels in the body.

As a result, Filipino peoples who don’t like Patani, we will encourage them to eat by

making Buchi that have a Patani stuffing. Because Patani have a lot of vitamins, protein, and rich

in dietary fiber which helps remove cholesterol from the body?

Significance of the Study

The study was deemed significance to the following

Researchers: To create product that will satisfy both adults and children’s in having a food

which is more delicious, sweet and at the same time healthier.

Government. The result may provide them additional information on coffee utilized into

accepted food product.

Hoteliers. Result of the study could help hoteliers to make an incredibly creative with solutions.

Statement of the Problem

The study aims to encourage Filipino peoples thus not like Patani (lima bean)

1. What is the profile of the respondents in terms of following?

A. sex

B. age

C. occupation

D. Place of residence

E. Marital status

2. What is the optimum level of Patani as a Sub-main ingredient for the Buchi stuffing in

developed products?

A. appearance

B. color
C. aroma

D. texture

E. flavor

Scope and Delimitation

The study would focus on the Acceptability of Patani as stuffing of Buchi.

The profile of the respondents considered in this study are; sex, age, strand, marital

status, and major subjects. On the other hand, the level of the taste of the Buchi was measured in

terms of appearance, color, aroma, texture, and flavor.

The student’s researchers limited to 20 males and 20 females of senior high school

students for the S.Y 2020-2021 of Ilocos Sur Community College, each respondents was given a

questionnaire to answer. The students selected from different sections.

Review Related Literature

 Lalaine Manalo (2014) Buchi, or also known as sesame balls, are soft, chewy, and extra

delicious with sweetened red bean filling. Delicious as a snack or dessert! Buchi on a white plate.

Buchi has been in my bucket list for quite some time, but I’ve been putting off this project

because I was intimidated by what I thought to be a complicated process. Of course, my

trepidation was entirely unnecessary as I soon realized, some things are indeed easier and more

straightforward than they seem. Armed with the tips and tricks I read online, I made them for the

first time today, and I am happy to report, my venture was successful. After a couple of hours of

making the filling, stuffing, rolling, and frying, I had about two dozens golden sesame balls to

enjoy with my ice-cold Diet Coke.

Abbie Gellman (2020) sometimes called butter beans, lima beans have a starchy, creamy

taste and texture and can be found in a range of sizes and colors. In addition to the most common

off-white and green Lima beans, you can also find red, brown, black, purple and speckled

varieties, according to the Genetic Improvement of Vegetable Crops. The pod of the lima bean is

flat, oblong and slightly curved. Within these pods, two to four kidney-shaped seeds, or lima

beans, reside. Lima beans, thought to be named after the capital of Peru, originated in South

America and then spread north into Central America, North America and eventually worldwide.

You may have heard of succotash, a Native American dish that features lima beans and corn,

which is one of the most popular associations with lima beans in the United States. Lima beans
are available frozen, dried or canned, but be sure to look for them at your local farmers' market in

the summer and fall when they are in season. They are nutrient powerhouses, packed full of

vitamins, minerals and macronutrients, making them a healthy and delicious addition to your

diet. Like all legumes, lima beans have a rich and varied nutrient profile. Lima beans contain a

wide range of vitamins, minerals and fiber.

Brunilda Nazario, (2020) Lima beans get their name from Lima, the capital of Peru. For

centuries, people in Central and South America have prized lima beans for the energy and

nutrients they offer. Peru’s ancient Moche civilization used the large, flat beans in their cooking

as early as 800 BCE.Lima beans come in several varieties. The best-known varieties are pale

green or cream-colored. The large ones also go by the name butter beans, while smaller beans are

sometimes called baby limas. Limas fall into the category of legumes, which are seeds or pods,

including beans, peas, chickpeas, lentils, and peanuts. Fresh lima beans are harvested in the fall,

but most people use dried, frozen, or canned beans.

Maria Ela M.Bajamundi(2016)Considered an icon of Chinese- Filipino culinary

tradition, Buchi is categorized as a kakanin locally, a dessert or snacks made from rice, sweet

rice, or root vegetables and slow-cooked with coconut or coconut milk. Trio Buchi Enterprise

offered Buchi as a product innovation with varieties of flavor fillings like cheese, ube, and sweet

potato. It came in different colors to complement its flavor. The product was prepared in Brgy.
San Juan, Calamba City, Laguna and sold at the stall located in front of the Colegio’s vehicular

main entrance, beside Break n’ Zone canteen. It was made to be very affordable for its target

customers, the students of Letran Calamba. The size, appearance, and smell of the product

increased customers’ curiosity which made them try the product. For the packaging, kikiam tray

was used for three pieces of buchi; an acetate box was used for six pieces; and a big box was

used for 24 pieces. The minimum purchase of buchi was three pieces which included the three

flavors - ube, cheese, and sweet potato.

Malia Frey (2020) Lima beans are sometimes called butter beans because of their rich,

buttery taste. They have a flat, greenish or whitish, oval-shaped appearance and are easily found

in almost any grocery store. While many of us may have avoided eating lima beans as children,

they are a smart food to add to your meals at any age. Lima beans are rich in nutrients, budget-

friendly, and easy to prepare. Lima beans are naturally low in calories, but full of healthy

complex carbohydrates. There are three types of carbohydrates in a serving of lima beans Starch:

More than half of the carbohydrates in lima beans come from starch. These carbohydrates

provide the body with quick energy. Fiber: The next-largest portion of carbs in lima beans is

fiber. Fiber helps to stabilize blood sugar, boost satiety (feeling full), and improve digestive

health.Sugar: Lima beans also contain a small amount of naturally occurring sugar. Lima beans

have a glycemic index (GI) of about 46. (Foods with a GI of 55 or below are considered low
glycemic foods.) The glycemic load of a 100-gram serving of lima beans is about 7. Glycemic

load takes the serving size of a food into account when estimating the food's effect on blood

sugar. A glycemic load of less than 10 is thought to have little effect on blood glucose response.

Fats There is about 1 gram of fat in a cup of lima beans, making them a naturally low-fat food.

Additionally, most of that small amount of fat is polyunsaturated fat, a form of fat that is

considered "good fat" by health experts. Protein each serving of lima beans provides nearly 11

grams of protein—slightly more than other types of beans. Lima beans, however, are not a

complete protein. Complete proteins provide all of the essential amino acids that cannot be made

by the body and therefore must be consumed in the diet. Eating foods from a variety of protein

sources each day will allow you to get all the amino acids you need. Vitamins and Minerals

Vitamins in lima beans include folate (34 micrograms, or about 4% of the daily value). You also

benefit from thiamin and smaller amounts of several B vitamins, along with vitamins K and

E.Minerals in lima beans include manganese, potassium. Copper, magnesium, and phosphorus,

and iron. Lima beans have more iron than several other types of beans, including kidney beans,

chickpeas, and soybeans. Lima beans also contain small amounts of zinc, selenium, and calcium.

Dr. Joseph Mercula (2016) Lima beans are a type of legume, similar to split peas and

lentils. They’ve been cultivated in Peru for more than 7,000 years, but are believed to be native

to Guatemala.2 Known for their buttery texture and flavor, lima beans are sometimes called
“butter beans.”3Lima beans come in bush and pole varieties. They grow best in moderately rich,

well-draining soil, with a pH level between 6.0 and 6.8. They need full sun exposure and a

minimum soil temperature of 65 degrees Fahrenheit to germinate. Lima bean plants yield white

or yellow flowers, and their pods can be harvested once they feel full.4Lima beans are among the

foods that contain the highest amount of lectins, which are sugar-binding plant proteins that

attach to your cell membranes. Lectins can resist digestion, acting as anti-nutrients that can

disrupt your gut health. They’ve also been linked to autoimmune diseases and

inflammation.Lectin-related health issues arise from overconsuming foods that contain this

compound, so make sure you limit your intake of lima beans if you choose to eat them. However,

before you do, prepare and cook them properly to reduce their lectin content. Lima beans provide

folate,6 which may help support DNA synthesis and cell division.7 They also contain thiamin,8 a

vitamin involved in energy metabolism,9 and vitamin B6,10 which plays a role in more than 100

enzyme reactions.11They contain pantothenic acid, riboflavin and niacin,12 which function as

coenzymes to help metabolize carbohydrates, protein and fats in your system.13 Plus, they

provide high amounts of dietary fiber,14 which may help improve bowel movement, maintain

gastrointestinal health, reduce cholesterol levels and control blood sugar levels.15Lima beans

contain various important minerals, including manganese, iron, magnesium, potassium and

phosphorus
Conceptual paradigm

This study was anchored on the model shown below.

Independent Dependent variable

Profile Optimum level of Patani as a Sub-

main ingredient for the buchi
A. sex
A. appearance
B .age
B. color
C. occupation
C. aroma
D. place of residence
D. texture
E. marital status
E. flavor

Figure 1: The research conceptual paradigm

 As shown in the figure 1 is independent variable which is the Profile of the respondents

and the dependent variable which is the Acceptability of Patani (Lima Bean) as Stuffing of Buchi.

Assumptions

1. The questionnaire used in the study are valid and reliable instrument in gathering the data.

2. The respondents are honest in answering the questionnaire, therefore their responses are true and

accurate.

Operational definition of Terms

Optimum level of Patani as a Sub-main ingredient of the Buchi

Appearance- the way the food looks on the plate.

Aroma- the system they go through the nasal membranes whilst aroma in the odor of a food.

Texture-defined as those properties of a food that are sensed by touch in the mouth and with the

hands.

Color-when one sees it can make people feel hungry.

 Flavor-it is the sensory impression of a food or other substance by chemical senses of taste.

Profile of the respondents

Sex- This refers to the respondent classification whether a male or a female.

Age- This refers to the respondent’s age in years at the time the study was conducted.

Occupation- A job or profession of a respondents

Marital Status- It states that marital status of a respondents if he or she is single, married, in a

relationship, or divorce

Place of residence- Refer to the district country municipality and province in which the respondent

live.

CHAPTER II

Research Methodology

This section presents a discussion of the research design, population and sample, data

gathering instrument, data gathering procedure, and statistical treatment of data.

A. RESEARCH DESIGN

Descriptive survey design was used in this study. Questionnaire was used to come with the

intended result. The data gathered were tabulated, tallied, analyzed and statistically treated.

Descriptive Research- is defined as a research method that describes the characteristics of

the population or phenomenon that is being studied. In other words, descriptive research

primarily focuses on describing the nature of demographic segment without focusing on “why” a

certain phenomenon occurs.

Experimental Research- An experiment is a procedure carried out to soppurt or refute a

hypothesis. Experiments to provide insight into cause-and-effect by demonstrating what outcome

occurs when a particular factor is manipulated.

B. DATA GATHERING PROCEDURE

The researchers made a written permit to Dr.Arnel Doctolero. The College

Administrator of Ilocos Sur Community College and the SHS Designated Assistant Principal

Ms. Jasmin B. Bolor. To conduct the research further and collect data. After the permission, the
researchers collected data by means of tastes test and survey questionnaire that compromises

their age, gender, and year level. The students/interviewee's thoughts about the study will be then

identified in the second part of the questionnaire that was given to them. After the interviewee or

student have taken the tests; papers were checked, tallied, interpreted and analyzed.

INGREDIENTS

Glutinous flour 2cups

Lima beans 1cu

Condense milk

White sugar 2tbsp

Salt ⅛tsp

Water 3 ½ cups

Sesame seeds

PROCEDURE

¹. Combine the lima beans and 2 cups of water in a casserole and bring to a boil; Boil over

medium heat until the lima beans are very tender, about 30 minutes. Mushed the lima beans

truly. Stir 2tbsp of sugar and 2 tbsp. condense milk into the mashed beans; Set aside.
². Mixed 2 cups glutinous flour, 1cup condense milk, ⅛ salt, 1½ cup of water together in a large

bowl; kneed together just enough to form a ball. Divide the ball into small pieces and roll balls.

Make a small hole and put 1tsp of mashed lima bean mixture into the middle of the dough then

pinch the edge of the hole to seal. Roll into your palm and deep to the water until all surface is

wet, roll again into the sesame seeds until the surface is covered of sesame seeds.

³. Heat oil in a deep-fryer into a medium heat.

⁴. Fry the balls in batches in the hot oil until golden brown, 5 to 10 minutes per batch. Serve

while it hot

Data Gathering Instrument

The questionnaire was the main instrument that used for this study. The questionnaire consist of

4 items in a 5 point scale.

The items of the questionnaire will be scored in 5 points scale as follows.

5-VERY HIGHLY ACCEPTABLE

4-HIGHLY ACCEPTABLE

3-MODERATELY ACCEPTABLE
2-SLIGHTLY ACCEPTABLE

1-UNACCEPTABLE

To interpret the data gathered, the following of interpretation is utilized.

Table 1

Norms of interpretation

Range of scores Item Descriptive Rating Overall

4.21-5.00 Very Highly Acceptable Very High
3.41-4.20 Highly Acceptable High
2.61-3.40 Moderately Acceptable Moderate
1.81-2.00 Slightly Acceptable Low
1.00-1.80 Unacceptable Very Low

Pamela Hernandez 0 1 1

Christian Laurenze 1 0 1
Dacanay
 OVERALL Total:6 Total:8 Total:15

D. STATISTICAL TREATMENT OF DATA

The data gathered in the study was scored and tallied manually and treated statistically

using the following tools.

1. Frequency and Percentage: was used to describe the profile of the respondents.

2. Mean: was used to determine the Optimum level of Patani as stuffing of buchi among Senior

High School Students of Ilocos Sur Community College.

ACCEPTABILITY OF PATANI (LIMA BEANS) AS STUFFING OF BUCHI

I. Profile of the Respondent

Name (Optional):_________________________________________________
Age: _______________
Sex: ________________
Place of Residence: __________________________
 Marital Status: ______________________________

II. Acceptability of Patani as stuffing of Buchi

Direction: Put a check mark (/) in the space or item provides for following the numerical below.

5 – Very Highly Acceptable

4 – Highly acceptable

3 – Moderately acceptable

2 – Slightly acceptable

1 -- Unacceptable

5 4 3 3 1
Appearance – its color,
especially when it is
directly associated with
food quality attributes.
Texture – the full
appearance or consistence
of a surface or a
substance.
Aroma – a distinctive
typically pleasant smell
Taste – the sensation of
flavor preserved in the
mouth in out on contract
with a substance.
Suggestions (please write below)
 Subject Title; Inquiries, Investigation, and Immersion

NARRATIVE REPORT

(CHAPTER 1- introduction to Operational definition of terms)

Section: 12- GARNET

Group: 3

Strand: cookery

Group Members Tasks Done Remarks

Leader: Vanny Claire
Caberto
-Made the Introduction
1.Vanny Claire Caberto -Edited the introduction
-made the scope and
 delimitation
-edited the significance of the
study
- Made the RRL
2.Marina Tinaza -Made the conceptual
paradigm
-Edited the Statement of the
problem

3.Dhanica Tobia -Help to do the introduction

4.Jaya Delos Santos -made the definition of terms

5.Juvelyn Ambrocio -made the definition of terms

6.Raffy Luczon -made the significance of the

study

7.Mark Denziel Venegas -made the statement of the

problem

8.Levi John Bulseco -help to do introduction

9.Maria Ellaine Peralta -Made the assumption

10.Clariss Lei Aquino -help to the introduction

 Subject Title; Inquiries, Investigation, and Immersion
NARRATIVE REPORT
(CHAPTER 2- Methodology to Questionnaire)
Section: 12- GARNET

Group: 3
Strand: cookery

Group Members Tasks Done Remarks

Leader: Vanny Claire
Caberto
- cooked the sample of Buchi
1.Vanny Claire Caberto - edit the documentation
- encoded
- edit the whole. Chapter 1
and 2
- cooked the sample of Buchi
2.Marina Tinaza - edit some parts of the
research
 - do the data gathering
3.Dhanica Tobia instrument

- do the data gathering

4.Jaya Delos Santos instrument

- made the data gathering

5.Juvelyn Ambrocio procedure

6.Raffy Luczon -made the statistical treatment

of data

7.Mark Denziel Venegas -made the data gathering

procedure
- made the population and
8.Levi John Bulseco sample

9.Maria Ellaine Peralta -Made the research design

10.Clariss Lei Aquino -made the population and

sample
 Chapter III

Presentation Interpretation and Analysis of Data

This chapter presents, analyzes and interprets the data gathered in this study based on

the problem raised in the previous chapter. The findings are presented in textual and tabular

form.

Problem 1: Profile of the respondents: age, sex, occupation, and marital status.

Profile of the respondents: Table three percent the profile of the respondents.
 Table 3

Profile of the Respondents

Profile of
the frequenc percentage
respondents y
Age
15 years 1 3.35
below
16 to 20 10 33.3
years old
21 to 25 3 10
years old
26 to 30 4 13.3
years old
31 to 35 1 3.35
years old
36 to 40 2 6.7
years old
41 years old 9 30
and above
Total 30 100
Sex
Female 21 70
Male 9 30
Total 30 100
 Employmen
t status
Employed 5 16.7
self 4 13.3
employed
unemployed 21 70
Total 30 100
Job position
No job 13 43.33
Farmer 2 6.67
Painter 2 6.67
Housewife 5 16.67
Housekeeper 2 6.67
Vendor 1 3.33
Laborer 1 3.33
Student 4 13.33
Total 30 100
Marital
status
Single 18 60
Married 9 30
Separated 1 3.3
Widow/ER 2 6.7
Total 30 100

On Age. Majority (10 or 33.3 %) of the respondents are 16 to 20 years old. Nine (30%) are 41

years old and above. Only one (3.35%) is 15 years old below and 31 to 35 years old.

On Sex. Majority (21 or 70%) of the respondents are dominated by females while 9 (30%) are

males.
On Employment Status. Most 21 (70%) of the respondents is unemployed, five (16.7%) is

employed and 4 (13.3%) is self-employed.

On Job Position. Majority 13 (43.33%) of the respondents are no job, five (16.67%) are

housewife, four (13.33%) are student two (6.67%) are painter, farmer, and housekeeper. And

only one (3.33%) are vendor and laborer.

On Marital Status. A great number (18 or 60%) are single, nine (30%) are married, two (6.7%)

are widow /ER. Only one (3.3%) is separated.