JACKFRUIT (Artocarpus heterophyllus) SEEDS FLOUR AS

ALTERNATIVE IN MAKING PANCAKE

Kyle Adrianne H. Apag

Carl Ian C. Labadan
Diamae Mabaylan
Deana Joy P. Magdale
Kyle Rroyd O. Roa
Louis Robyn E. Tacbas
Mike Andrei Q. Uy

A Research Paper
Submitted to the Faculty of the
Integrated Developmental School
Mindanao State University at Naawan
9023 Naawan, Misamis Oriental
In Partial Fulfillment of the
Requirements for
The Subject

Science Research 2

June 2023

i
 APPROVAL SHEET

A research paper attached here entitled “JACKFRUIT (Artocarpus heterophyllus)

SEEDS FLOUR AS ALTERNATIVE IN MAKING PANCAKE” prepared and submitted
by Kyle Adrianne H. Apag, Carl Ian C. Labadan, Diamae Mabaylan, Deana Joy P.
Magdale, Kyle Rroyd O. Roa, Louis Robyn E. Tacbas and Mike Andrei Q. Uy in
partial fulfillment of the requirements for the subject Science Research 2 was
successfully defended and approved on May 12, 2023.

DULCE ANN L. GAID CHRISIEL C. ALIVIO

Member Member

VEBHIE JOY C. SALVAN

Research Instructor

The Department of Sciences, Mathematics, Information Technology, and

Research endorses the acceptance of this research paper in partial fulfillment of the
requirements for the subject Science Research 2.

JAN CLEO D. CANOY

Chairperson

This Research Paper is hereby officially accepted in partial fulfillment

of the requirement for the subject Science Research 2.

ROSALINA DIVINAGRACIA
Principal
Integrated Development School

ii
 ACKNOWLEDGEMENT

First and foremost, the researchers honor the presence of God, the compassionate

and merciful, for giving them enough strength, peace of mind, wisdom, and protection while

making this study; without Him, anything would not be possible;

To our ever-supportive parents, for the financial support and their invaluable advice

and encouragement;

The researchers would like to thank their adviser, Ma'am Vebhie Joy Castro Salvan

for giving her valuable time, especially during weekends, to prioritize our paper over her family.

To our panel members Mrs. Dulce Ann L. Gaid and Ms. Chrisiel C. Alivio for their invaluable

guidance and support throughout the course of this research. Their expertise, insightful

comments, and constructive feedback have greatly contributed to the quality of this work

The researchers would also like to thank themselves, for their dedication and hard

work. Their contributions were essential to the success of this undertaking.

Finally, the researchers would also like to express their appreciation to their friends and

other people who helped them in pursuing this study, especially to the ones who volunteered

to be respondents for this study.

KYLE ADRIANNE H. APAG

CARL IAN C. LABADAN

DIAMAE MABAYLAN

DEANA JOY P. MAGDALE

KYLE RROYD O. ROA

LOUIS ROBYN E. TACBAS

MIKE ANDREI Q. UY

The Researchers

iii
Kyle Adrianne H. Apag, Carl Ian C. Labadan, Diamae Mabaylan, Deana Joy P.
Magdale, Kyle Rroyd O. Roa, Louis Robyn E. Tacbas and Mike Andrei Q. Uy.
Mindanao State University at Naawan – Integrated Developmental School. June 2023.
JACKFRUIT (Artocarpus heterophyllus) SEEDS FLOUR AS ALTERNATIVE IN
MAKING PANCAKE.

ABSTRACT

Jackfruit seeds, despite their rich nutrient content, are often overlooked and discarded without
considering their potential applications. This research study was conducted at MSUN-IDS in
Naawan, Misamis Oriental, aimed to explore the texture, color, and taste of pancakes made
with different formulations using jackfruit seed flour as an alternative ingredient. Three
formulations were tested, varying the proportion of jackfruit seed flour. The results indicated
that Formulation C, comprising 100% jackfruit seed flour, achieved the highest average mean
for texture (2.45), while Formulation A, with 50% jackfruit seed flour, obtained the lowest
average mean (2.35). Notably, all formulations yielded pancakes with a moist texture.
Regarding color, Formulation A attained the highest average mean (3.15), resulting in a color
level described as "neither light nor brown," whereas Formulation C had the lowest average
mean (2.225), corresponding to a "brown" color level. The taste evaluation demonstrated
similar satisfaction levels across all formulations. Statistical analysis shows significant
difference in color among the formulations, highlighting the favorable color characteristics of
pancakes with 50% jackfruit seed flour. However, no significant difference was observed in
terms of texture and taste. These findings offer valuable insights into leveraging jackfruit seed
flour for pancake production, particularly for optimizing texture, color, and taste attributes.

iv
 TABLE OF CONTENTS

Page

TITTLE PAGE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . i
APPROVAL SHEET . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ii
ACKNOWLEDGEMENT . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . iii
ABSTRACT . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . iv
TABLE OF CONTENTS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . v
LIST OF TABLES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . vi
LIST OF FIGURES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . vii
LIST OF APPENDICES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . viii

1. INTRODUCTION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1
1.1. Rationale . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1
1.2. Objectives . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2
1.2.1. Specific objectives . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2
1.3. Null hypothesis . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2
1.4. Significance of the study . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2
1.5. Scope and limitations of the study . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3
1.6. Definition of terms . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
2. REVIEW OF RELATED LITERATURE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
2.1. Jackfruit . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
2.2. Related Studies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
3. MATERIALS AND METHODS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
3.1. Research design . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
3.2. Study area . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
3.3. Data gathering procedure . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
3.3.1. Preparation of jackfruit seeds . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
3.3.2. Preparation of different formulation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
3.3.3. Preparation of pancake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
3.4. Collection of data . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
3.5. Statistical tool . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
4. RESULTS AND DISCUSSIONS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13
4.1. The texture, color, and taste of pancakes from different formulations . . . . . . . . . . . . 13
4.1.1. The texture of pancakes in different formulations . . . . . . . . . . . . . . . . . . . . . . 13
4.1.2. The color of pancakes in different formulations . . . . . . . . . . . . . . . . . . . . . . . 14
4.1.3. The taste of pancakes in different formulations . . . . . . . . . . . . . . . . . . . . . . . . 15
4.1.4. The comparison of the texture, color, and taste of pancakes in each
formulation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16
4.2. The difference in texture, color, and taste of different jackfruit seed flour formulations 17

5. SUMMARY AND CONCLUSION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19

5.1. Summary . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19
5.2. Conclusion . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19
6. IMPLICATION AND RECOMMENDATION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21
6.1. Implication . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21
6.2. Recommendation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21
REFERENCES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22
APPENDICES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24
BIOGRAPHICAL DATA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31

v
 LIST OF TABLES

Table Description Page

1 The different formulation of jackfruit flour and its percentage and mass . . 8

2 Rubric scale in rating the texture of pancake . . . . . . . . . . . . . . . . . . . . . . . 11

3 11
Rubric scale in rating the color of the pancake . . . . . . . . . . . . . . . . . . . .
4 12
Rubric scale in rating the taste of the pancake . . . . . . . . . . . . . .

5 The difference in color, taste, and texture exposed to different jackfruit 17

seed formulations using Analysis of Variance (ANOVA) . . . . . . . . . . . . .
6 18
Post hoc analysis in the color of pancake in different formulations . . . . .

vi
 LIST OF FIGURES

Figure Description Page

1 Map showing the location of the study area. . . . . . . . . . . . . . . . . . . . . . . 9

2 The flow chart diagram of the making process of fresh jackfruit seed flour. . . . 10
........................ ..........................

3 The distribution of the respondents’ rating on the texture of the three 13

preparations . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
The distribution of the respondents’ rating on the color of the three
4 14
preparations . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
The distribution of the respondents’ rating on the taste of the three
5 15
preparations . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
6 The texture, color, and taste of pancakes in different jackfruit formulation 16

vii
 LIST OF APPENDICES

Appendix Description Page

1 Consent form for pancake testing . . . . . . . . . . . . . . . . . . . . . . . 24

2 Rating form used in the study . . . . . . . . . . . . . . . . . . . . . . . . . . 25

3 Raw data of the study . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26

4 Preparation for jackfruit seed flour and finished product . . . . . . 29

5 Documentation in baking the pancake . . . . . . . . . . . . . . . . . . . 30

viii
ix
 1. INTRODUCTION

1.1. Rationale

Flour is usually made from wheat and it is used to bake breads, cakes, and sweets.

Since the Corona Virus first appeared, many people have developed a baking hobby, and some

have even turned it into a side business. Wheat flour is becoming more expensive by the day.

Due to the increase in the price of flour, this fruit will be utilized as a source alternative for

commercialized flour in order to find an affordable organic alternative and help reduce jackfruit

seed waste after harvest (Royees & Pandey, 2022). Jackfruit, commonly known in the

Philippines as “Langka”, is a fruit that has a distinctive, musky smell and is sticky but tasty and

nutritious (Silver, 2014). Ngwere and Mongi (2021) stated that jackfruit seed flour (JSF) had

significantly higher protein, fiber, and mineral contents than commercialized flour. Its seed had

proteins and essential vitamins like vitamin B complex, iron, calcium, copper, potassium

magnesium ,and zinc, these nutty seeds help in breaking down complex carbohydrates into

energy, prevent bacterial infection, and promote digestion (Setiawan et al.,2016). It also

contains several oligosaccharides such as raffinose and stachyose, and these substances

would also create a darker color during flour processing. The high amounts of antioxidants help

in nurturing and enhancing skin and hair (Basu, 2022). However, just like marang (Artocarpus

heterophyllus) seeds, people tend to throw away the jackfruit seeds because they thought they

have no other uses for it, but if they collect all the seeds of the fruit, they would be able to

produce another raw material for food by preserving it (Cabresos et al., 2010).

The fruit is eaten and cooked in several ways, while the large seed is edible when

boiled or roasted. It is well assured that sun-drying makes the jackfruit seed safe and can be

processed into flour since it is edible.

Therefore, the purpose of this study is to provide knowledge about Jackfruit (Artocarpus

heterophyllus) seed as an alternative flour as well as an alternative to making pancakes, which

is usually eaten for breakfast or a snack and a small business to make an affordable product

and also to see if there is a significant effect on its characteristics, now that the percentage of

jackfruit seed flour is the majority, unlike in other related studies, in all of their formulations, only

1
a small percentage of it is added: 10%, 20%, 25%, 40%, 45%, and the biggest would be 75%,

which will be compared to a 100% formulation of wheat flour. In the study that was conducted

by Dey et al. (2015), the result shows that there is no significant difference since jackfruit seed

flour does not have a big effect because it is overpowered due to its small percentage compared

to wheat flour. Here, researchers wanted to find out if there is a difference with a formulation of

50%, 75%, and 100% as its percentage.

1.2. Objectives

This study aimed to determine the effect of jackfruit seed as a flour alternative in making

pancakes. An evaluation was done in terms of their texture, color, and taste.

1.2.2. Specific objectives

Specifically, this study sought to;

1. Determine the texture, color, and taste of a pancake in different formulations;

a. Formulation A: 50% of jackfruit seed flour

b. Formulation B: 75% of jackfruit seed flour

c. Formulation C: 100% of jackfruit seed flour

2. Determine the significant difference between the texture, color, and taste of

pancakes in different formulations of jackfruit seed flour.

1.3. Null hypothesis

H01: There is no significant difference between the texture of the pancake in different

formulations of jackfruit seed as a flour alternative.

H02: There is no significant difference between the color of the pancake in different formulations

of jackfruit seed as a flour alternative.

H03: There is no significant difference between the taste of pancake in different formulations of

jackfruit seed as a flour alternative.

1.4. Significance of the study

The result of the study will give importance to the production of seed flour from jackfruit

and will give important contributions to the following:

2
Consumers. This study will help to innovate the flour as the consumer uses the

alternative jackfruit seed flour to be one of the ingredients for cuisine purposes and other

home recipes. Entrepreneurs. This study is believed to help produce and introduce

new and in-Home Economics subjects and products thus, increasing productivity and wages.

Jackfruit farmer. This study is deemed to be advantageous as the products to be made in the

study are cultivated by the farmers, thus will increase the demand for jackfruit as it will help the

society to produce more jackfruit for the leading demand of producing alternative flour.

Waste management unit of the government. This study will help the local or city

government in producing a by-product from food disposal. It will also be a livelihood program

for a woman and men in a certain community to be guided by the study.

Future researchers. This study can help future researchers as an additional knowledge and

guide for the future studies involve in the jackfruit flour-making industry. It would help them to

be a better researcher and it will be a reference for more studies in the future.

1.5. Scope and limitation of the study

This study focused mainly on the production of flour through the use of jackfruit seed

as an alternative ingredient for pancakes. To determine the effectiveness of jackfruit seed as

an alternative flour. This study will only use the seeds of the jackfruit and a commercialized

Class C flour since it is made for creating soft doughs and batters for baked goods (Pilmico

Flour, 2020). This study is unable to prove that jackfruit seed flour is an acceptable alternative

to all-purpose flour.

There were forty (40) raters composed of ten (10) teachers and thirty (30) students

from MSUN-IDS and they were selected randomly. The selected individuals will only rate the

three different formulations of pancakes that have different amounts of jackfruit flour added.

The information piled up in this review suggests that jackfruit seed flour supplementation with

wheat flour has great potential for developing bakery products without affecting sensory

qualities. These seeds can also be utilized for starch and protein extraction. The majority of the

reviewed studies indicated that processing jackfruit seed flour into value-added products

certainly serves to sustain the farm income of jackfruit growers by enhancing their return.

3
1.6. Definition of terms
The following terms were used in the study and defined operationally.

Alternative refers to utilizing the jackfruit seed as flour for pancakes.

Color refers to the color of the pancake whether it’s very light, light, neutral, brown, or very
brown.

Drying refers to putting the seeds to direct sunlight for sun-drying until properly dried.

Flour refers to jackfruit seeds as the base product.

Grind is the process to crush the jackfruit seed until powdered using the electric grinder.

Jackfruit is the fruit which the main ingredient is the seed, which is used to make flour.

Pancake refers to a flat cake often thin and brown, alternating one of its ingredients using the
jackfruit seed flour.

Taste refers to the sensation of flavor perceived in the mouth whether it’s highly satisfied,
satisfied, neither satisfied nor dissatisfied, and highly dissatisfied.

Texture refers to the appearance or consistency of the pancake, whether it’s dry, fluffy, moist,
and tender.

Untrained refers to the students and teachers that lack experience and expertise regarding
about the terms and have the exact judgement to the product.

4
 2. REVIEW OF RELATED LITERATURE

This chapter contains a review of literature and related studies regarding the importance

of jackfruit seed, its nutritional value and functional properties of seed flour at different

treatments, and its effect being substituted.

2.1. Jackfruit

Jackfruit seed (Artocarpus heterophyllus Lam) is an important under-utilized fruit crop

of the tropics. In the article Jackfruit Taxonomy and Waste Utilization, Sundarraj et al. (2018)

stated that jackfruit is considered an underutilized fruit, where most of the fruits get wasted due

to unawareness, a lack of post-harvest technology, and gaps in the supply chain systems. A

wide gap exists in the marketing of jackfruit and its waste, which can be processed into value-

added products that can be fulfilled for additional income as well as food security. Also, Agarwal

(2018) states that Jackfruit seeds is nutritiously important which contains antioxidants that helps

prevent from free radicals, has vitamin A that benefits the skin, and iron in hair growth, also

have high contain of dietary fiber for digestion and potassium and calcium for the growth of

bones.

Ngwere and Mongi (2021) stated that jackfruit seed flour is very rich in nutrients and

may be incorporated into wheat flour to develop nutrient-dense baked products. Consumption

of these products may improve the nutrition status of the people, and jackfruit seed flour has

more proteins, fibers, ash, carbohydrates, calcium, magnesium, potassium, and phosphorus

than wheat flour.

Proximate analysis showed that Jackfruit seeds contain 15.88% moisture, 2.49% crude

fiber, 5.78% protein but low in fat (1.77%). Among functional properties jackfruit seed flour had

higher fat absorption capacity (72%) than water absorption capacity (86%). Jackfruit seed flour

also showed 33% dispersibility, 2.31% solubility and 1.46 g/g swelling power (Islam et. Al,

2015).

According to Arefin et. al (2022), the nutritional value of jackfruit is equivalent to that of

rice, barley, wheat, and maize. Therefore, it has the potential to be used to create products with

5
added value. The nutritional value of powdered jackfruit seed is unknown to the majority of

individuals. However, if consumed raw, they have the potential to reduce the body's ability to

absorb nutrients and raise the risk of bleeding in individuals who are already on certain drugs.

From that perspective, jackfruit seed powder can be an excellent choice to be used as an

additive in different food products. Besides, it can contribute to the reduction of post-harvest

loss and thus, contribute to the economy.

2.2. Related studies

Meethal et al. (2017) stated that the present studies indicate the potential application of

jackfruit seed flour for the preparation of a low-cost nutritious value-added product since

nowadays consumers are more concerned about their health. In the article that was published

by Palamthodi et al. (2021) they concluded from the results they obtained those composite

flours developed can replace 100% wheat flour in production of various snacks with better

nutritional quality and functionality.

In a study conducted by Hossain et al. (2014) on developing nutritionally enriched bread

with the jackfruit seed flour supplementation to wheat flour by also doing setups of different

amount of jackfruit seed flour added where the percentage of jackfruit seed flour used in the

breads were 25%, 35%, 45%, and 55% to find out the best composition for preparing bread

with wheat flour. As a result, it is found that composite breads with different level of jackfruit

seed flour used are nutritionally better than control sample however they had observed that the

higher the increase of substitution, there will be a significant decrease in color, flavor, texture,

taste and overall acceptability of the bread. Overall, they stated that a substitution of 25%

Jackfruit seed flour was the most acceptable in terms of nutritional value and acceptability.

Same with the effect of substation of jackfruit seed flour on macrons that was studied by

Habibah et al. (2021) where 25% is the best percentage of formula added. Macron, with the

addition of jackfruit seed flour, has a significant effect on the texture, color, and taste.

Jackfruit seeds offer significant nutritional benefits but are neglected and

underappreciated by people while making up 10% to 15% of the weight of the fruit (Hossain et

al., 2014). The seeds are removed from the ripe fruit in various areas of South India, dried in

the sun, and then properly kept for use during the rainy season. Huge numbers of seeds are

6
lost each year as a result of the challenges associated with processing and storage. The seeds

are typically thrown away as waste due to their perishable nature, but they can last for about a

month if they are kept in a cold, moist environment. The roasted seeds can be ground into

powder and added to various goods to increase their value and shelf life. By combining it with

wheat flour and other inexpensive flours, jackfruit seed powder is used as an alternative flour

in baking and confectionary items (Hossain, 2014). The seeds are either boiled, roasted, or

used to potato dishes in several regions of India (Banerjee & Datta, 2015). Due to insufficient

protein intake, malnutrition is one of India's biggest issues. To combat malnutrition, jackfruit

seeds could be used as a cost-effective substitute protein source. The rising consumer

knowledge of the connection between nutrition and disease has raised the demand for jackfruit

seeds. Given that it provides additional physiological benefits in addition to basic nutrition, it is

thought to be a potent functional food ingredient (Chowdhury et al., 2012).

During the flour process, it requires a treatment such as blanching. since this kind of

seed is generally susceptible to browning during processing. Other problems in processing

jackfruit seed to become food raw material, is the oligosaccharides content (Wichienchot et al.,

2010). These oligosaccharide types which include raffinose, stachyose and verbascose are

difficult to be digested because the small intestine of mammals does not have the enzymes

which can degrade this kind of oligosaccharide. When these oligosaccharides passed into large

intestine, after fermented by intestine microflora, they will produce gas and cause flatulence.

Flatulence is considered to be a serious problem although it is not toxic. An increase of gas in

the rectum will cause pathological symptoms including headache, dizziness, and even mental

disorder. Therefore, it is necessary to eliminate those kinds of oligosaccharides from the jack

bean seed before using it as food.

7
 3. MATERIALS AND METHODS

3.1. Research design

This study used the quasi-experimental rather than descriptive due to the rating scale

from the hedonic scale that quantifies the properties. The pancake made from jackfruit seeds

were rated by randomly selected forty (40) individuals which comprised teachers and students

from Mindanao State University at Naawan – Integrated Developmental School. They rated

according to the criteria given to evaluate the texture, color, and taste of pancakes made out of

jackfruit seed.

3.2. Study area

The study was conducted at the Home Economic Building within MSUN- IDS at

Purok-3, Poblacion, Naawan, Misamis Oriental (Figure 1).

3.3. Data gathering procedure

3.3.1. Preparation of jackfruit seeds

The making process of jackfruit seed flour (Figure 2).

3.3.2. Preparation of different formulations

Table 1 presents the percentage and calculated mass of jackfruit seed flour and

commercial flour in grams from each formulation.

Table 1. The different formulations of jackfruit flour and its percentage and mass.
Mass

Formulation Percentage Jackfruit Flour (g) Commercial Flour (g)

A 50% 250g 250g

B 75% 375g 125g

C 100% 500g 0g

8
Figure 1. Map showing the location of the study area

9
 Jackfruit seed distortion

Manual cleaning of seeds

Drying the seeds (sun-drying)

For 24 hours or so

Peeling the outer skin of the

seeds

Blanching of peeled seeds

Powderized process

Sieving of flour

Weighing of flour for

three formulations

Stored in a separate
plastic cellophane

Figure 2. The flow chart of the making process of fresh jackfruit seed flour.

10
3.3.3. Preparation of pancake

In three separate bowls, the dry ingredients were combined: 30g of baking powder, 5g

of salt, 150g of sugar, and the appropriate amounts of jackfruit flour mixed with Class C flour.

In another mixing bowl, 650 mL of milk, 2 whole eggs, and 30g of melted butter were combined

to create the wet ingredient mixture. The wet ingredients were gradually added to the dry

ingredients, and they were mixed well until thoroughly combined. A pan was preheated over

medium heat and then reduced to low. The pan was brushed with butter to coat its surface. A

portion of the batter was poured onto the pan, forming a pancake. It was cooked for

approximately 30 seconds, or until the edges of the pancake started to pull away. A turner was

used to flip the pancake, and it was cooked for another 30 seconds on the other side. These

steps were repeated for the remaining batter, cooking pancakes until all the batter was used

up.

3.4. Collection of data

The data were collected from the responses of the forty (40) randomly selected

respondents. They rated the pancake in terms of its texture, according to the scale below.

Table 2. Rubric scale in rating the texture of the pancake.

Rating scale Range Description

4 3.26 – 4.00 Dry

3 2.51 – 3.25 Fluffy

1.76 – 2.50
2 Moist

1 1.00 – 1.75 Tender

Table 3 presents the rubric scale used by the respondents regarding the color of three

(3) different formulations of jackfruit seed flour.

Table 3. Rubric scale in rating the color of the pancake.

Rating scale Range Description

5 4.21 – 5.00 Very Light

4 3.41 – 4.20 Light

11
 3 2.61 – 3.40 Neither Light nor Brown

2 1.81 – 2.60 Brown

1.00 – 1.80
1 Very Brown

Table 4 presents the rubric scale used by the respondents in rating the taste of three

(3) different formulations of jackfruit seed flour.

Table 4. Rubric scale in rating the taste of the pancake.

Rating scale Range Description

5 4.21 – 5.00 Highly satisfied

4 3.41 – 4.20 Satisfied

3 2.61 – 3.40 Neither Satisfied nor Dissatisfied

2 1.81 – 2.60 Dissatisfied

1 1.00 – 1.80 Highly Dissatisfied

3.5. Statistical tool

This study used Analysis of Variance (ANOVA) to compare the means of jackfruit seed

flour and commercial flour. And if the result of the ANOVA showed significant differences among

the three set-ups of jackfruit seed flour, namely 50%, 75%, and 100%, in texture, color, and

taste, with a significant level of 0.05 on the hedonic test, further post hoc testing was carried

out.

12
 4. RESULTS AND DISCUSSIONS

4.1. The texture, color, and taste of pancakes from different formulations.

4.1.1. The texture of pancakes in different formulations

The texture of pancakes plays a significant role in their overall appeal and enjoyment.

Achieving the perfect pancake texture involves finding the right balance between lightness,

fluffiness, and slight crispiness. It is this delightful texture that adds to the pleasure of biting into

a well-made pancake.

40

35
28
No. of respondents

30
24
25
21
20

15 12 11
10 7
5 5
5 2 2 3
0
0
Formulation A Formulation B Formulation C
Different jackfruit seed flour formulations

Dry Fluffy Moist Tender

Figure 3. The distribution of the respondents’ ratings on the texture of the three
formulations.

In Formulation A, two (2) respondents found the pancake texture to be dry, while twelve

(12) respondents described it as fluffy. The majority of respondents, totaling twenty-four (24),

rated the pancake texture as moist, and two (2) respondents perceived it as tender. In

Formulation B, none of the respondents rated the pancake texture as tender. Five (5)

respondents considered it to be dry, while seven (7) respondents found it fluffy. Significantly,

twenty-eight (28) respondents rated the pancake texture as moist, indicating a notable

difference compared to the other attributes. Similarly, in Formulation C, five (5) respondents

rated the pancake texture as dry. Eleven (11) respondents described it as fluffy, and three (3)

13
respondents found it to be tender. Finally, twenty-one (21) respondents rated the pancake

texture as moist.

4.1.2. The color of pancakes in different formulations

40

35

30
No. of respondents

25
20 19
20
16
14 13
15
10
10 8 8

5 2 3 3 2
0 1 1
0
Formulation A Formulation B Formulation C
Different jackfruit seed flour formulations

Very Light Light Neither Light nor Brown Brown Very brown

Figure 4. The distribution of the respondents’ ratings on the color of the three
formulations.

In Formulation A, none of the respondents rated the jackfruit seed flour pancake as

very brown. Fourteen (14) respondents rated it as brown, while eight (8) respondents found it

to be neither light nor brown. Sixteen (16) respondents rated the pancake as light, and two (2)

respondents rated it as very light. Formulation B, only one (1) respondent rated the pancake as

very light, very brown, and light, with three (3) respondents in each category. Thirteen (13)

respondents rated it as neither light nor brown, while twenty (20) respondents rated it as brown.

Lastly, in Formulation C, only one (1) respondent rated the pancake as light. Two (2)

respondents rated it as very light; ten (10) respondents rated it as neither light nor brown, and

eight (8) respondents described it as very brown. The majority of respondents, totaling nineteen

(19), rated the pancake as brown.

14
4.1.3. The taste of pancakes in different formulations

40

35

30
No. of Respondents

25
21 20 19
20
15 15
15
10 9
10
4 5
5
0 0 1 0 1 0
0
A B C
Different jackfruit flour formulations

Highly satisfied Satisfied

Neither Satisfied nor Dissatisfied Dissatisfied
Highly Dissatisfied

Figure 5. The distribution of the respondents’ ratings on the taste of the three
formulations.

In Formulation A, none of the respondents rated the jackfruit seed flour pancake as

dissatisfied or highly dissatisfied. Nine (9) respondents felt neither satisfied nor dissatisfied,

twenty-one (21) respondents were satisfied, and ten (10) respondents were highly satisfied with

the pancake. In Formulation B, none of the respondents rated the pancake as highly
dissatisfied. Only one (1) respondent expressed dissatisfaction, while four (4) respondents felt

neither satisfied nor dissatisfied. Fifteen (15) respondents rated the pancake as highly satisfied,

and twenty (20) respondents were satisfied with the pancake. Similarly, in Formulation C, none

of the respondents rated the pancake as highly dissatisfied. Only one (1) respondent expressed

dissatisfaction, while five (5) respondents felt neither satisfied nor dissatisfied. Fifteen (15)

respondents rated the pancake as highly satisfied, and nineteen (19) respondents were

satisfied with the pancake.

15
4.1.4. The comparison of the texture, color, and taste of pancake in each
formulation.

4.50 4.225 4.225

4.025
4.00

3.50 3.15
3.00
Average rating

2.35 2.43 2.475 2.45

2.50 2.225
2.00

1.50

1.00

0.50

0.00
Formulation A Formulation B Formulation C

Texture Color Taste

Figure 6. The texture, color, and taste of pancakes in different formulations

Figure 6 presents the average mean ratings for texture, color, and taste across different

formulations. The results indicate that in terms of texture, Formulation A achieved an average

mean of 2.36, indicating a moist texture. Formulation B had an average mean of 2.425, also

indicating a moist texture, while Formulation C had an average mean of 2.45, reflecting a moist

texture as well. Thus, all three formulations yielded pancakes with a moist texture, ranging from

1.76 to 2.50.

Regarding color, Formulation A obtained an average mean of 3.15, indicating a color

that is neither light nor brown. Formulation B had an average mean of 2.475, indicating a brown

color, and Formulation C had an average mean of 2.225, also reflecting a brown color.

Therefore, Formulations B and C shared the same brown color level, falling within the range of

1.81 to 2.60. Formulation A, on the other hand, differed with a mean within the range of 2.61 to

3.40, representing a color that is neither light nor brown.

In terms of taste, the results revealed that Formulation A achieved an average mean of

4.025, indicating a satisfaction level of satisfied within the range of 3.41 to 4.20. Similarly,

Formulations B and C also received a satisfaction level of satisfied as their means fell within

the same range of 3.41 to 4.20.

16
 Overall, the findings suggest that all three formulations resulted in pancakes with a

moist texture. Formulation A had a color that was neither light nor brown, while Formulations B

and C had a brown color. In terms of taste, all formulations received a satisfaction level of

satisfied.

4.2. The difference in texture, color, and taste of different jackfruit seed flour
formulations

Table 5 shows the difference in texture, color, and taste of pancakes in different

jackfruit seed flour formulations. Using Analysis of Variance (ANOVA), the result reveals that

only color found a significant difference among the three different formulations since the f-value,

which is 10.93, corresponds to the probability value (p-value) of 0.001, which is less than the

0.05 level of significance. Therefore, the null hypothesis is rejected, and it is concluded that

different formulations of jackfruit seed flour on pancakes had different results in terms of color.

Table 5. The difference in color, taste, and texture exposed to different jackfruit seed
formulations using Analysis of Variance (ANOVA)

Sum of Mean p-
Squares df Square f value Remarks
Between Not
Texture Groups 0.32 2 0.16 0.28 0.758 Significant
Within Groups 66.85 11 0.57
Total 67.17 119
Between
Color Groups 18.32 2 9.16 10.93 0.001 Significant
Within Groups 98.05 11 0.84
Total 116.37 119
Between Not
Taste Groups 1.07 2 0.53 0.99 0.374 Significant
Within Groups 62.93 11 0.54
Total 63.99 119
With a 0.05 level of significance

To further analyze which of the three different formulations of pancake showed a

significant difference in color, post hoc analysis was utilized. The table below shows that 50%

was subtracted from 75% and 100%, and vice versa. The result is evident, as it shows that

pancakes with 50% jackfruit seed flour had a significantly higher rating in terms of color than

those with 75% and 100% formulations, with a p-value that was less than 0.05.

17
Table 6. Post hoc analysis in the color of pancake in different formulations

Mean Difference
Concentration(I) Concentration(J) (I-J) p-value
50% 75% .67500* 0.004
100% .92500* <0.001
75% 50% -.67500* 0.004
100% 0.25 0.673
100% 50% -.92500* <0.001
75% -0.25 0.673
With a 0.05 level of significance

18
 5. SUMMARY AND DISCUSSIONS

5.1. Summary

The purpose of this study is to determine the effect of jackfruit seed as a flour alternative

in making pancakes in terms of their texture, color, and taste.

1. The average mean for texture in pancakes reveals that among the three different

formulations, Formulation C, which consists of 100% jackfruit seed flour (500g jackfruit

flour and 0g Class C flour), achieved the highest average mean of 2.45. On the other

hand, Formulation A, with 50% jackfruit seed flour (250g jackfruit flour and 250g Class

C flour), obtained the lowest average mean of 2.35. Overall, the average means across

all formulations indicated a texture level of "moist" with a range of 1.50-2.49.

2. The average mean for color in pancakes shows that among the three different

formulations, Formulation A, with 50% jackfruit seed flour (250g jackfruit flour and 250g

Class C flour), attained the highest average mean of 3.15. In contrast, Formulation C,

with 100% jackfruit seed flour (500g jackfruit flour and 0g Class C flour), obtained the

lowest average mean of 2.225. Overall, the average mean of 3.15 in Formulation A

resulted in a color level of "neither light nor brown" within a range of 2.50-3.49, while

Formulations B and C exhibited a color level of "brown" within a range of 1.50-2.49.

3. The average mean for taste in pancakes indicates that Formulation B, with 75%

jackfruit seed flour (375g jackfruit flour and 125g Class C flour), and Formulation C,

with 100% jackfruit seed flour (500g jackfruit flour and 0g Class C flour), achieved the

same average mean of 4.225. In comparison, Formulation A, with 50% jackfruit seed

flour (250g jackfruit flour and 250g Class C flour), obtained an average mean of 4.025.

Overall, the average means of all three formulations corresponded to a satisfaction

level of "satisfied" within a range of 3.50-4.49.

4. By employing Analysis of Variance (ANOVA), the results revealed a significant

difference in color among the three different formulations. The calculated f-value of

10.93 corresponded to a probability value (p-value) of 0.001, which is lower than the

significance level of 0.005.

19
 5. The results of the study suggest that the pancakes with 50% jackfruit seed flour

obtained significantly higher ratings in terms of color compared to the 75% and 100%

formulations, with a p-value lower than the significance level of 0.05.

6. The results indicate that there is no significant difference in the texture and taste of the

pancakes among the three different formulations. However, a significant difference was

observed in terms of color, as evidenced by the p-value of 0.001, which is lower than

the significance level of 0.005.

5.2 Conclusion

This research study concluded that Formulation A, which contained 50% jackfruit seed

flour, had the highest average mean for color, indicating that it achieved a color level of "neither

light nor brown." Formulations B and C, which contained higher percentages of jackfruit seed

flour, resulted in a color level of "brown." The result also concludes the three different

formulations of pancakes, the texture and taste did not show significant differences among

them. However, there was a significant difference in terms of color.

20
 6. IMPLICATIONS AND RECOMMENDATIONS

6.1. Implications

The result of this study implies that jackfruit (Artocarpus heterophyllus) seeds can be used

as an alternative flour despite the effects of their color on pancakes in 50% jackfruit seed flour.

The findings also implies that incorporating jackfruit seed flour into pancake formulations can

influence the color of the pancakes. Specifically, pancakes with a lower percentage of jackfruit

seed flour achieved a color closer to "neither light nor brown," while higher percentages resulted

in a brown color.

6.2. Recommendation

Based on the findings of this study, the following recommendations are proposed:

1. When conducting research involving seeds, it is highly recommended to dry roast them,

especially when converting them into flour. This approach not only saves time but also

ensures that the seeds are dried simultaneously, which is beneficial for further

processing.

2. It is advised to use white sugar instead of brown sugar for achieving a desirable

appearance of the final product without impacting its color. Using white sugar can help

maintain the desired color of the product while providing the necessary sweetness.

21
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2018.

Arefin, Paroma & Ahmed, Salma & Habib, Md & As Sadiq, Zafar & Boby, Farhana & Dey,
Subarna & Abdurrahim, Md & Ashraf, Tanki & Arefin, Aishwarya & Islam, Shirmin &
Arefin, Saidul & Miah, Md & Ibrahim, Md. (2022). Assessment and Comparison of
Nutritional Properties of Jackfruit Seed Powder with Rice, Wheat, Barley, and Maize
Flour. Current Research in Nutrition and Food Science Journal. 10. 544-552.
10.12944/CRNFSJ.10.2.11.

Basu, S.,(2022). Jackfruit Seeds: Don’t Discard Those Nutty Kernels Yet. Read The Health
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https://www.netmeds.com/health-library/post/jackfruit-seeds-dont-discard-those-
nutty-kernels-yet-read-the-health-reasons-inside

Banerjee, S., & Datta, S. (2015). Effect of dry heat-treated jackfruit seed powder on growth of
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Bhattacharyya, A. K., Chattopadhyay, P., & Chowdhury, R. A (2012). Study on functional

properties of raw and blended jackfruit seed flour (a non-conventional source)
for food application. Indian Journal of Natural Products and Resources, 3,

Cabresos, J.K., Dadole, P., Ello, K.R., Giga, J.L., (2010). MARANG Artocarpus Odoratissimus
SEEDS AS BUTTER, page 1.

Dey, Kamalesh & Islam, Md. Shariful & Khatun, Morshada & Begum, Rokeya. (2015). A Study
on Nutritional and Functional Properties Analysis of Jackfruit Seed Flour and Value
Addition to Biscuits. International Journal of Engineering Research & Technology
(IJERT). 4. 139-147.Khan, S., Saqib, M., & Alim, M. (2017). Evaluation of quality
characteristics of composite cake prepared from mixed jackfruit seed flour and wheat
flour. Journal of the Bangladesh Agricultural University, 14(2), 219–227. Retrieved
from https://www.banglajol.info/index.php/JBAU/article/view/32697

Habibah,N.U., Albaar, N., Rasulu, H., (2021). The Effect of Substitution of Seed Flour of
Jackfruit (Artocarpus heterophyllus Lam.) on the Physicochemical and Organoleptic
Characteristics of Macrons. DOI:10.46676/IJ-FANRES.V2I1.25

Hidayati, L.N., Soekopitojo, S., Chisbiyah, L.A., & Mareta, V. (2019). Effect of Jackfruit Seed
Flour Substitution on Tambang Cookies’ Calsium, Phosphor and Hedonic
Rating. Proceedings of the 2nd International Conference on Vocational Education
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Hossain, M.T., Shuvo,A.N., Alam, M.M, Hossain,M.M, Sarker,M., Rahman,M.S.

Development and Quality Evaluation of Bread Supplemented with Jackfruit Seed
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484-487. doi: 10.11648/j.ijnfs.20140305.28

Meethal S. M, Kaur N, Singh J, Gat Y. Effect of Addition of Jackfruit Seed Flour on

Nutrimental, Phytochemical and Sensory Properties of Snack Bar. Curr Res Nutr
Food Sci 2017;5(2). doi : http://dx.doi.org/10.12944/CRNFSJ.5.2.12

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Ngwere, S.S, Mongi, R.J., (2021). Nutritional Composition, Sensory Profile and Consumer
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47(3): 1154-1164, 2021 ISSN 0856-1761, e-ISSN 2507-7961 © College of Natural
and Applied Sciences, University of Dar es Salaam, 2021. DOI:
https://dx.doi.org/10.4314/tjs.v47i3.24

Palamthodi, S., Shimpi, S., Tungare, K., (2021). A Study on Nutritional Composition and
Functional Properties of Wheat, Ragi and Jackfruit Seed Composite
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Setiawan, D. , Jayus, & Giyarto (2016). Physical and Chemical Characteristics of Jackfruit
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23
 APPENDICES

Appendix 1. Consent form for pancake testing.

24
Appendix 2. Rating form used in the study.

Name:__________________________ Grade & Section:______________

Sex:____

Mark a check(/) in each set-up regarding about your rate on its taste, color, and texture.

1) How was the taste of the pancake in;

Neither
Highly Satisfied Highly
Jackfruit Satisfied Dissatisfied
satisfied nor Dissatisfied
formulation (4) (2)
(5) Dissatisfied (1)
(3)
50%

75%

100%

2) How was the color of the pancake in;

Neither
Jackfruit Very Light Light Light nor Brown Very Brown
formulation (5) (4) Brown (2) (1)
(3)
50%

75%

100%

3) How was the texture of the pancake in;

Jackfruit Dry Chewy Moist Tender

formulation (4) (3) (2) (1)
50%

75%

100%

25
Appendix 3. Raw data of the study.
Respondents’ rating on the texture of jackfruit seed flour pancake in 3 setups.

Respondents 50% 75% 100%

1 2 3 3
2 2 2 2
3 3 2 2
4 2 2 1
5 4 4 4
6 3 2 2
7 3 3 3
8 2 3 3
9 2 2 2
10 3 3 3
11 3 2 2
12 3 2 1
13 3 2 2
14 3 4 4
15 3 2 2
16 3 2 2
17 2 2 2
18 2 2 2
19 3 2 2
20 2 2 2
21 2 3 3
22 4 4 4
23 2 2 3
24 2 2 2
25 2 2 2
26 2 4 4
27 2 2 3
28 2 3 2
29 2 2 2
30 1 2 4
31 2 2 2
32 2 2 3
33 2 4 2
34 2 2 3
35 2 2 2
36 2 2 2
37 1 3 1
38 2 2 3
39 2 2 2
40 3 2 3
Legend: Dry=4, Chewy=3, Moist=2, Tender=1

26
Respondents on the color of jackfruit seed flour pancake in 3 setups.

Respondents 50% 75% 100%

1 3 2 2
2 4 3 3
3 4 3 3
4 2 2 1
5 5 5 5
6 4 3 3
7 4 4 4
8 2 3 3
9 4 3 3
10 4 4 4
11 5 2 2
12 3 3 2
13 2 2 2
14 2 2 2
15 2 3 3
16 3 3 2
17 4 3 3
18 2 2 2
19 4 4 2
20 4 3 2
21 3 2 2
22 2 1 1
23 4 2 1
24 4 1 1
25 4 1 2
26 2 2 1
27 4 2 2
28 2 2 2
29 4 2 2
30 4 2 1
31 3 3 3
32 2 3 3
33 2 2 3
34 4 2 2
35 2 2 2
36 2 2 2
37 2 3 2
38 3 2 1
39 3 2 2
40 3 2 1
Legend: Very light=5, Light=4, Neither light nor brown=3, Brown=2, Very brown=1

27
Respondents on the taste of jackfruit seed flour pancake in 3 setups.

Respondents 50% 75% 100%

1 4 4 4
2 4 4 4
3 4 4 4
4 3 4 4
5 5 5 5
6 5 5 5
7 3 4 5
8 3 3 4
9 5 5 4
10 5 5 5
11 4 5 5
12 4 4 5
13 4 4 4
14 4 4 3
15 4 4 5
16 5 4 4
17 4 4 4
18 5 5 4
19 5 5 5
20 4 5 5
21 3 3 4
22 4 3 3
23 3 4 4
24 4 5 4
25 4 5 5
26 4 4 3
27 3 4 5
28 4 4 3
29 3 5 4
30 3 5 5
31 4 4 4
32 4 4 4
33 5 5 4
34 4 4 5
35 5 4 3
36 5 3 5
37 3 5 2
38 4 5 4
39 4 4 4
40 4 2 5
Legend: Highly satisfied=5, Satisfied=4,Neither satisfied nor dissatisfied=3, Dissatisfied=2,
Highly dissatisfied=1

28
Appendix 4. Preparation for jackfruit seeds flour

Collection of jackfruit seeds Blanching of seeds

Washing of jackfruit seed Drying of jackfruit seeds

29
Appendix 5. Documentation in baking the pancake

Cooking of pancake Finished product of Formulation B

Finished product of Formulation A Finished product of Formulation C

30
 BIOGRAPHICAL DATA

NAME :Kyle Adrianne Hambre Apag

HOME ADDRESS :Purok-7A, Naawan, Misamis

Oriental

DATE OF BIRTH :July 3, 2006

PLACE OF BIRTH :Iligan City

PARENTS :Mr. Jonas Cagatan Apag

:Mrs. Felisulbe May Hambre Apag

EDUCATIONAL ATTAINMENT

ELEMENTARY :Naawan Central School

Naawan, Misamis Oriental
2013-2019

SECONDARY :Mindanao State University at Naawan

Integrated Developmental School
Naawan, Misamis Oriental
2019-2023

HONORS AND AWARDS RECEIVED

ELEMENTARY :With Honor, Grade 6; Sy 2018-2019

31
 BIOGRAPHICAL DATA

NAME :Carl Ian Cabanilla Labadan

ADDRESS :Purok 3, Mapulog, Naawan

Misamis Oriental

DATE OF BIRTH :March 3, 2007

PLACE OF BIRTH :Manticao Misamis Oriental

PARENTS :Mr. Oscar Tacbas Labadan

:Mrs. Imelda Cabanilla Labadan

EDUCATIONAL ATTAINMENT
ELEMENTARY :Naawan Central School
Naawan, Misamis Oriental
2013-2019

SECONDARY :Mindanao State University at Naawan

Integrated Developmental School
Naawan, Misamis Oriental
2019-2023

HONORS AND AWARDS RECEIVED

ELEMENTARY :With Honor, Grade 6; Sy 2018-2019

32
 BIOGRAPHICAL DATA

NAME :Diamae Mabaylan

ADDRESS :Purok-7A, Poblacion,

Naawan,Misamis Oriental

BIRTH DATE :January 02, 2007

PLACE OF BIRTH :Patag, Naawan,Misamis

Oriental

PARENTS :Ms. Daisy Abrinica Mabaylan

EDUCATIONAL ATTAINMENT
ELEMENTARY :Patag Elementary School
Patag, Naawan, Misamis Oriental
2013-2015

:Bulua Central School

Bulua, Misams Oriental
2015-2016

:Naawan Central School

Naawan, Misamis Oriental
2016-2019

SECONDARY :Mindanao State University at Naawan

Integrated Developmental School
2019-2023

HONORS AND AWARDS RECEIVED

ELEMENTARY :With Honor, Grade 1; Sy 2013-2014

:With Honor, Grade 2; Sy 2014-2015
:With Honor, Grade 3; Sy 2015-2016
:With Honor, Grade 4; Sy 2016-2017
:With Honor, Grade 5; Sy 2017-2018
:With Honor, Grade 6; Sy 2018-2019

33
 BIOGRAPHICAL DATA

NAME :Deana Joy Paquibo Magdale

ADDRESS :Purok-3A, San Pedro, Initao

Misamis Oriental

BIRTH DATE :November 5, 2007

PLACE OF BIRTH :Initao Misamis Oriental

PARENTS :Mr. Andrew Wong Magdale

:Mrs. Frediebec Paquibo Magdale

EDUCATIONAL ATTAINMENT
ELEMENTARY :Xavier Academy
Initao Misamis Oriental
2013-2014

:Initao Central School

Initao, Misamis Oriental
2014-2019

SECONDARY :Mindanao State University at Naawan

Integrated Developmental School
Naawan, Misamis Oriental
2019-2023

HONORS AND AWARDS RECEIVED

ELEMENTARY :1st Honor, Grade 1; Sy 2013-2014

34
 BIOGRAPHICAL DATA

NAME :Kyle Rroyd Ocaya Roa

ADDRESS :Purok7, Naawan Misamis

Oriental

BIRTH DATE :October 7, 2006

PLACE OF BIRTH :Manticao, Misamis oriental

PARENTS :Mr. Rroyd Conol Roa

:Mrs. Geraline May Ocaya Roa

EDUCATIONAL ATTAINMENT
ELEMENTARY :Naawan Central School
Naawan, Misamis Oriental
2013-2019

SECONDARY :Mindanao State University at Naawan

Integrated Developmental School
Naawan, Misamis Oriental
2019-2023

HONORS AND AWARDS RECEIVED

ELEMENTARY :With Honor, Grade 6; Sy 2018-2019

35
 BIOGRAPHICAL DATA

NAME :Louis Robyn Esparcia Tacbas

ADDRESS :Purok-7, Poblacion, Naawan

Misamis Oriental

BIRTH DATE :August 19, 2006

PLACE OF BIRTH :Manticao, Misamis Oriental

PARENTS :Mr. Reynante Pareño Tacbas

:Mrs. Ellen Grace Esparcia Tacbas

EDUCATIONAL ATTAINMENT
ELEMENTARY :Naawan Central School
Naawan, Misamis Oriental
2013-2019

SECONDARY :Mindanao State University at Naawan

Integrated Developmental School
2019-2023

HONORS AND AWARDS RECEIVED

ELEMENTARY :With Honor, Grade 6; Sy 2018-2019

36
 BIBLIOGRAPHICAL DATA

NAME :Mike Andrei Quiapo Uy

ADDRESS :Purok-6, Don Pedro, Naawan

Misamis Oriental

BIRTH DATE :March 25, 2007

PLACE OF BIRTH :Bagong Silang, Iligan, Lanao del

Norte

PARENTS :Mr. Zernan Hatamosa Uy

:Mrs. Cherelyn Quiapo Uy

EDUCATIONAL ATTAINMENT
ELEMENTARY :Iligan Central School
Iligan, Lanao del Norte
2013-2018

:Naawan Central School

Naawan, Misamis Oriental
2018-2019

SECONDARY :Mindanao State University at Naawan

Integrated Developmental School
Naawan, Misamis Oriental
2019-2023

HONORS AND AWARDS RECEIVED

ELEMENTARY :With Honor, Grade 6; Sy 2018-2019

37