Chapter 1

INTRODUCTION

A. Background of the Study:

Rice has been a part of the people in the world specifically when it comes

to food and its medicinal use. The most common part of this crop is the grains

which is a must-have in the Filipino diet and is very popular to some Filipino

delicacies. Due to these reasons, rice is one of the most basic and most

important crops in the agricultural industry. Growing rice crops has been the

major source of income of Filipino farmers due to its economic value and to

provide enough rice supply in the Philippines.

Meanwhile, chips are very famous flour-based ingredient to many dishes

which is very favorable to any ones taste specially when added with different

spices and ingredients. It’s also considered as a part of the Filipino diet for being

frequently eaten during celebrations and other events because of its availability.

Nowadays, there are different innovations in creating chips because of the

demand of many Filipinos for this food by adding different ingredients to improve

the quality of the chips.

In the Philippines, only the grains are mostly used and are found beneficial

for being popular as a base food as a source of nourishment of Filipinos. The

other parts of the plant such as the leaves, the stem and the roots are commonly

fed to cows and stocked into piles to be burned.

The possible uses of these parts are being thrown away because of being too

focused on what has been proven beneficial part of rice plant. Thus, the

researchers were able to create a research study to prove the benefit of rice

(Oryza sativa) leaves as an additive to dietary chips.

B. Objectives

Statement of the Probem:

Rice (Oryza sativa) is a very common crop and became the primary

source of nourishment in the Philippines. Aside from the rice grains, the

researchers were able to come up with a research study that will prove the use of

rice (Oryza sativa) leaves as an additive to dietary noodles.

Therefore, the researchers sought to answer the following questions:

1. Are rice (Oryza sativa) leaves potential as an additive to dietary noodles?

2. Are antioxidants present in rice leaves dietary noodles?

3. What is the best mixing proportion among the different treatments in

creating dietary noodles in terms of taste, aroma and texture?

General Objectives

The following statements are the objectives of the study:

1. To test the potentiality of rice (oryza sativa) leaves as an additive for

dietary noodles.

2. To determine the presence of antioxidant property of rice leaves dietary

noodles.
 3. To determine the best proportion in making rice leaves dietary noodles in

terms of taste, aroma and texture.

Hypotheses

The following hypotheses were tested at 0.05 level of significance.

1. There is no significant difference in the antioxidant value of chips in the five

treatments.

2. There is no significant difference in the five treatments in terms of

a. taste;

b. aroma;

c. texture.

3. There is no significant relationship between taste and aroma; taste and

texture; and aroma and texture among the treatments.

C. Significance of the Study

Rice is a very important grown crop in the Philippines. The high demand of

this crop is caused by the rice grains which are used as a common food of every

Filipinos. Filipino farmers grow these crops during the wet season which is

favorable in growing rice crops.

The rice grains have been known for its food and medicinal uses. The

leaves of this crop is used minimally for having an antioxidant property. The other
parts of the crop are used as fertilizers and sometimes fed to farm animals which

makes the rice grains the most useful and beneficial part.

Chips are a flour-based food that is very popular to Filipinos. Eating chips

has become a part of the Filipino diet in any occasions. The consumption of this

kind of food gave the researcher an idea in making an innovation by adding rice

leaves in making dietary chips.

In this research, the study will prove the significance of the rice leaves as

an additive for dietary chips. By using another part of the plant aside from its

grains, the demand for this crop will get higher and will open the potential of this

plant for its other benefits.

D. Scope and Limitations

This research study will be conducted from April to August 2019. The

researchers will get the rice leaves at Balacag and try out experiments that will

be done at Juan G. Macaraeg National High School, Binalonan, Pangasinan and

the final product will be prepared in one of the researchers’ house. It aimed to

produce dietary noodles enriched with rice leaves. Specifically, the study will be

done to determine the presence of antioxidants in the rice leaves dietary chips

and will conduct a taste test as well as an assessment on the aroma and texture

of the chips to twenty five (25) respondents randomly selected at Juan G.

Macaraeg National High School.

Definition of Terms

Antioxidant- the property of Rice Leaves Noodles, these are substances that

protect cells from damage caused by free radicals

Rice Leaves- The additive we mixed in making the noodles. This is the

independent variable of the study.

Chips- it is a flour-based product. This is the form of the product of this research

Free Radicals- are organic molecules responsible for aging, tissue damage, and

possibly some diseases.

Aroma- it is the smell or fragrance of the finished products. One of the basis for

the acceptability of the product

Texture- the smoothness or roughness of the product. It is one of the qualities

being tested for the acceptability of the product

 Chapter 2

REVIEW OF RELATED LITERATURE

Rice

Oryza sativa, rice, is a genus of perennial grass in the Poaceae (grass

family) that originated in India, Thailand, and Southern China, was domesticated

and diversified in ancient times, and is now cultivated in wet tropical, semi-

tropical, and warm temperate areas around the world for the production of its

cereal grain. Rice is one of the two most important cereal crops in the world for

human consumption; the other is wheat, Triticum species. (Corn, Zea mays, is

produced in larger amounts, but a sizable portion of it is used for livestock feed

and making ethanol for biofuel) (Chang, 1976)

The FAO estimates that the total commercial harvest of rice in 2010 was

672.0 million metric tons, harvested from 153.7 million hectares. China and India

were the leading producers, followed by Indonesia, Bangladesh, and Vietnam;

the U.S. is ranked 10th. Within the U.S., Arkansas accounts for the largest share

of rice cultivation, followed by California, Louisiana, Mississippi, and Texas.

(Encyclopedia Britannica,1993)

Rice is a popular cereal crop commonly used as human food. It is actually

a type of grass and belongs to a family of plants that includes other cereals such

as wheat and corn. In addition, rice is rich in nutrients and contains a number

of vitamins and minerals. It is an excellent source of complex carbohydrates—the

best source of energy. However, a lot of these nutrients are lost during milling
and polishing, which turns brown rice into white rice by removing the outer rice

husk and bran to reveal the white grain (Jamil M. et al. 2016).

Two species of rice are considered important as food species

for humans: Oryza sativa, grown worldwide; and Oryza glaberrima, grown in

parts of West Africa. Both of these belong to a bigger group of plants (the

genus Oryza) that includes about 20 other species (Chang, 1976).

In contrast to other plant varieties, rice is unique because it can grow in

wet environments that other crops cannot survive in. Such wet environments are

abundant across Asia where rice is grown. Irrigated lowland rice, which makes

up three-quarters of the world rice supply, is the only crop that can be grown

continuously without the need for rotation and can produce up to three harvests a

year—literally for centuries, on the same plot of land. Farmers also grow rice in

rain fed lowlands, uplands, mangroves, and deepwater areas (Vergara, 1980).

“It is generally thought that the Chinese eat mainly rice. This is true of the

southern part of China. But north of the Yangtze River the main crop is wheat ,

and the northern Chinese eat relatively litte rice. In Japan, where rice has been

the main cereal , the habit of eating bread and rolls made from imported wheat is

steadily increasing (The New Book of Knowledge,2012).

Antioxidants

Antioxidants are substances that may protect your cells against the effects

of free radicals. Free radicals are molecules produced when your body breaks

down food, or by environmental exposures like tobacco smoke and radiation.

Free radicals can damage cells, and may play a role in heart disease, cancer and

other diseases.

As cell protectors, antioxidant substances include Beta-carotene, Lutein,

Lycopene, Selenium, Vitamin A, Vitamin C,Vitamin E. Antioxidants are found in

many foods such as fruits and vegetables, nuts, grains, and some meats, poultry

and fish (Jamil M, et al. 2016)

Role of antioxidants

The role of antioxidants in health is inconclusive, because antioxidants

research is still relatively new. Our body's cells use antioxidants to scavenge for

and counteract the negative effects of free radicals. Once antioxidants find free

radicals, they generously donate molecules to neutralize them so the free

radicals become harmless before they can damage body cells. If no antioxidants

are present, free radicals will steal that missing part from healthy molecules to

become whole.

Antioxidants can slow, prevent or repair damage to your body cells. While

some antioxidants simply control free radicals, others reverse cell damage by

transforming free radicals to less damaging compounds or waste products that

are eliminated before they can do damage. Another group of antioxidants can

repair the damaged cell itself.

Also, antioxidants also may lower the risk for infection and cancer,

improve immune function and reduce the risk for chronic disease, such as heart

disease. Recently a team of Clemson University chemists found that antioxidants

bind to naturally present iron and copper in the body to prevent formation of

reactive oxygen compounds that damage DNA. Cancer, cardiovascular diseases,

Parkinson's and Alzheimer's often are linked to DNA damage that occurs when

metal ions in the body (e.g. iron and copper) produce reactive oxygen

compounds that damage human cells. Studies have shown antioxidants that

neutralize this activity and that occur naturally in fruits, vegetables, green tea,

garlic and onions can be effective at preventing DNA damage.

Chips

The veggie chips were originally developed by FNRI-DOST in response to

prevailing nutritional problems in the country, particularly vitamin A deficiency

(VAD), iodine deficiency disorders (IDD) and protein-energy malnutrition (PEM).

However, in these times of increasing cost of flour, the vegetable components of

the chips also provide a good supplement to flour to lower production cost of the

chips.

Chips products have high market potential because these are well-

accepted by all classes of consumers. They may also be viable for export due to

their uniqueness, good nutritional quality and sensory attributes. Squash-

supplemented veggie chips have enticing natural and bright yellow color, while

seaweed-supplemented and saluyot-supplemented veggie chips have desirable

green color. Veggie noodles have no distinguishable odor and difference in

texture compared with regular noodles. Furthermore, the veggie chips are

cooked like regular commercial chips.

 Chapter 3

METHODOLOGY

Materials:

The following will be used in making dietary chips with rice leaves:

leaves of a 20-21 day old rice seedlings (Hybrid 160), wheat flour, medium-sized

chicken eggs, table salt, vegetable cooking oil, kitchen equipment such as bowl,

rolling pin, kettle, ladle, knife, gas burner, and measuring instrument such as

weighing scale and graduated cylinder.

Methods:

Preparation of Rice Seedlings

The researchers will go to Brgy. Nama, Pozorrubio, Pangasinan to talk to

the farmer for an assistance of the science investigatory project, particularly on

the supply of rice seedlings. The researchers will introduce the planned project

and assure assistance.

Collection of Materials:

The researchers will collect the materials needed in order to start the

processing of the research product. The researchers will gather leaves of 21-day

old rice seedlings at Nama, Pozorrubio, Pangasinan. The other ingredients such

as flour, eggs, oil and salt were purchased by the researchers. The different

laboratory apparatuses will be obtained from the laboratory room at Juan G.

Macaraeg National High School. The kitchen equipment that will be used will be

obtained from the researchers’ home.

 Preparation of Rice Leaves:

After collecting the rice seedlings, the rice leaves will be detached from

the roots. The leaves will be washed thoroughly until free from any unwanted

particulates from the environment. The washed leaves will be cut finely to reach

the desired texture of the chips.

Preparation of Different Treatments:

The treatments of the study differ in the amount of rice leaves. All

treatments have the same amount of flour, egg, salt, and oil. The different

amounts of rice leaves were mixed to the regular dough (comprised of flour, egg,

salt, and oil) to ensure that the difference in the antioxidant value is due to the

differences in the rice leaves content. The following are treatments of the study:

Treatment 0. This is the negative control of the experiment. It will has no rice

leaves but only 300 grams of wheat flour, 3 pieces chicken eggs,

10 grams of salt and 10 mL of vegetable cooking oil.

Treatment 1. This treatment contains 25 grams of 20-21 day old rice leaves

(Hybrid 160), 300 grams of wheat flour, 3 pieces chicken eggs, 10

grams of table salt and 10 mL of vegetable cooking oil.

Treatment 2. This treatment contains 50 grams of 21-25 day old rice leaves

(Hybrid 160), 300 grams of wheat flour, 3 pieces chicken eggs, 10

grams of table salt and 10 mL of vegetable cooking oil.

Treatment 3. This treatment contains 75 grams of 21-25 day old rice leaves

(Hybrid 160) , 300 grams of wheat flour, 3 pieces chicken eggs, 10

grams of salt and 10 mL of vegetable cooking oil.

Treatment 4. This treatment contains 100 grams of 21-25 day old rice leaves

(Hybrid 160), 300 grams of wheat flour, 3 pieces chicken eggs, 10

grams of salt and 10 mL of vegetable cooking oil.

Procedure in Making the Dietary Chips:

The ingredients will be mixed in a bowl according to the different

treatments. By the use of a rolling pin, the mixture will be flattened to obtain

consistency and thickness and cut into a bite-size shape and length by means of

a knife. After that, the chips will be cooked in cooking oil for three (3) minutes

then drained ready for consumption. A set of the treatments will be subjected to

antioxidant assay and the other set for evaluation of respondents.

Data Collection:

The different treatments will be subjected to antioxidant assay at the

Natural Science Research Unit (NSRU), College of Natural Sciences, Saint Louis

University, Baguio City under the supervision of Mr. Jenner M. Butlong (NSRU

Laboratory Custodian) and Mrs. Evelyn E. Oda, PhD. (NSRU Coordinator).

To test the antioxidant activity of rice leaves in the noodles in each

treatment, two- hundred (200) milligrams sample will be extracted with 5 mL hot

70% ethanol in a 70 oC water bath for ten (10) minutes with occasional vortex
mixing. The mixture will be allowed to cool at room temperature and filtered. The

residue will be extracted one more time and the filtrate will be combined. Then

cold 70% methanol will be added to the filtrate to make 10 mL solution.

The mixture has now an equivalent concentration of twenty (20)

milligrams sample per mL solution. Aliquots will be taken to make the different

dilutions. The antioxidant activity of the various dilutions two (2) mL will be mixed

with two (2) mL of 30 micrometre(µm) dpph solution. After thirty (30) minutes

incubation period at 37 oC, the absorbance will be observed at 517 nanometres

(nm) using a spectrophotometer. Inhibition of the free radical, Dpph, by the

sample in percent will be calculated in the following way: free radical inhibition =

abs blank - abs sample over abs blank x 100%, where abs blank is the

absorbance of the blank sample containing all reagents except the test samples,

and abs sample is the absorbance of the test samples.

The other set of treatments will be evaluated by at least twenty-five (25)

respondents in terms of taste, aroma and texture. It will be rated in a Likert type

scale, five (5) being the highest (most favorable) and one (1) the least.

Data Analysis:

The data in antioxidant assay will be treated using the one-way ANOVA to

determine if there is a significant difference among the treatments.

The data that will be gathered from the twenty-five (25) respondents was

subjected to One-way ANOVA to determine if there is a significant difference

among the treatments. The Spearman rho will be used to determine if there is a
significant relationship between taste and aroma; taste and texture; and aroma

and texture.

Experimental Flowchart

Collection of materials Preparation of the Dough

Frying of chips Flattening of the dough

Testing of Acceptability
and Antioxidant
Property of the chips
D. Bibliography

The Editors of Britannica. 2018. Rice. Retrieved from

https://www.britannica.com/plant/rice. Encyclopaedia Britannica inc.

Ahmed, Z.U. (ed.) (2008). Encyclopedia of Flora and Fauna of Bangladesh 12: 1-
505. Asiatic Society of Bangladesh.

Chang, T.T., 1976. The origin, evolution, cultivation, dissemination, and

diversification of Asian and African rices. Euphytica 25: 425-441.

Vergara, B.S., 1980. Rice plant growth and development. In: Luh, B.S. (Editor):
Rice: production and utilization. AVI Publishing Company, Connecticut, United
States. pp. 75-86.

Vergara, B.S. & Chang, T.T., 1983. The flowering response of the rice plant to
photoperiod - a review of the literature. 4th edition. International Rice Research
Institute (IRRI), Los Baños, Laguna, the Philippines. 61 pp.

Yoshida, S., 1981. Fundamentals of rice crop science. International Rice

Research Institute (IRRI), Los Baños, Laguna, the Philippines. 269 pp.

Jamil M. 2016. Properties, Health Benefits and Medicinal Uses of Oryza sativa.
European Journal of Biological Sciences 8(4):136-141
GANNT CHART

April May June July August

Planning of research April 5- 27

2018

Starting the Research May 4- 31

Paper 2018

Preparation of Rice June 1-29

Seedlings and other 2018
Materials

Experimentation Data July 13-29

Collection/Analyses 2018

Writing of Research August

Paper 3-24
2018