Chapter 1

INTRODUCTION

Background of the Study

One of the Filipinos specialties is to prepare nutritious food because they put premium on

nutritional value in order to furnish their body with adequate nourishment for growth,

maintaining and repairing their cells and tissues.

The necessity for good health is an outweighing factor in the selection of nutritionally

adequate diet, and also an indication not only in the physical state of an individual but also in his

general attitude towards work, play and life itself. Appropriate nourishment gives a feeling of

well-being; hence, a variety type of menu makes an individual skillful in planning for such kind

of menu. It is likewise important to consider the best method of cooking to retain nutritive value

of food.

Early childhood is a critical period to establish food preferences, making it an ideal age

for efforts to improve diet quality. Furthermore, investments made during this period will be

compounded over time, as food preferences established in early childhood persist into later life.

According to (Beckerman, et al 2018) Food preferences are a primary determinant of dietary

intake and behaviors, and they persist from early childhood into later life. As such, establishing

preferences for healthy foods from a young age is a promising approach to improving diet

quality, a leading contributor to cardio metabolic health which has the potential to translate into

lifelong healthy diet. Hence, it is important to introduce healthy food like squash in the diet of

children.

One way of doing it is to incorporate squash in a native delicacy. The researcher got an

inspiration from Kwakoy. The idea is reinvent the famous delicacy by using Squash locally
known as “Kalabasa” as main ingredient. Squash or “Cucurbita Maxima L.” is commonly grown

in the Philippines throughout the year. It is a good source of nutrients, such as vitamin

A and vitamin C, among other nutrients according to species. The fruits have many culinary uses

including pumpkin pie, biscuits, bread, desserts, puddings, beverages, and soups.

Moreover, creating something new out of the usual food will help the consumers have a

healthy lifestyle because of their health benefits. Not only that it added flavor to the taste, Squash

“Kalabasa” has essential nutrients that can boost the immune system of the one eating. Moreover

“ Kalabas Kwakoy” is one good product that can help promote Negrosanons Delicacy to be

known to nearby island and cities.

Objectives of the Study

The main objective of the study is to develop Kalabas Kwakoy

Specifically the study aims to:

1. utilizing the Squash flour as a main ingredient in making Kalabas Kwakoy;

2. determine the acceptability of the Kalabas Kwakoy in terms of appearance, taste and texture;

3. determine the nutritional value of Kalabas Kwakoy; and

4. formulate a flyer in Kalabasa Kwakoy.

Scope and Processing of Materials

This study will focus on the utilization of Squash fruit specifically the pulp as the main

ingredient in making Kwakoy. The study will also deal with the acceptability of the finish
product, its nutritional value and the shelf life. The study will be limited to the “Cucurbita

Maxima L.” specifically the Suprema variety which is abundant here in Negros. It is flat in shape

and it has a fine grain in texture.

Significance of the Study

This research is beneficial to the following:

Administrator. This study will help the school administrator to plan and implement

acquisition of inexpensive skills and knowledge for faculty and student..

Entrepreneurs. This study may provide a new venture for the entrepreneur.

Consumers. This study may provide consumers a nutritious food like Squash Kwakoy.

Farmers/ Backyard Gardeners. This study may encourage individual to nurture and

plant Squash because of its beneficial use.

Instructor. This study can enhance more of instructor’s ability, techniques, creativity and

articulation for a more effective and more efficient delivery of instructor.

Student. This study can encourage them to become more active, more participative and

more articulate/ creative in dealing with individual or group task. All student in a class will be

given a chance to perform by using this recipe.

Future Researcher. This study may benefit and help the future researchers to do further

similar research.
 Input Process Output Outcome

Concepts,
Reading  Preparation
of the
 Steam
Kalabasa
Cooking
Kwakoy
 Nutritional
 Cooking
Value
 Packaging Kalabasa
Parameters  Acceptability Kwakoy  Availabilty
of the of the
 Appearance
product by product in
 Flavor the Experts the Market.
 Nutritive
 texture Value
analysis of
the Product
by DOST

Figure 1: Schematic Diagram of the Conceptual Framework

 Conceptual Framework

The present study is patterned in an input, process, output, and outcome framework. The

input includes the following: concepts and reading on cooking using steam, the nutritional

value of the squash which is the main ingredients, and parameters which is the appearance,

flavor, and texture.

In the process stage, the researcher will prepare the product and have it evaluated by the

experts, the nutritive value analysis of the product will be evaluated by DOST.

The output of the study is Kalabasa Kwakoy.

And the outcome of this study is the availability of the product in the market.

Definition of Terms

For the purpose of clarity and better understanding of the concept involved in this study,

the following terms are conceptually and operationally defined.

Appearance. The way that someone or something looks.(oxforddictionaries.com)

As used in the study, It refers to the physical look of the Kalabasa

Kwakoy.

Acceptability. The quality of being satisfactory and able to be agreed to or approved

(dictionary.cambridge.org)

As use in the study, it is the suitability of the project in terms of

appearance, flavor, and texture.

Flavor. The distinctive taste of a food or drinks. The blend of taste and smell

sensation evoked by a substance in the mouth.(merraim-webster.com)

As used in the study, it refers to the taste of the Squash kwakoy.

 Kwakoy. Ilonggo biscuit, a slab of dry and coarse biscuit made with dough

of mixed ground toasted rice and sugar, molded into a thick rectangular shapes.

(oxforddictionaries.com)

As used in the study, it refers to the delicacy made of ground rice which will be

the product of this study.

Squash. Any of various fruits of plants of the gourd family widely

cultivated as vegetables.(merraim-webster.com)

As used in the study, it is a kind of vegetable which make as a main

ingredients in Kalabasa Kwakoy.

Texture. The feel, appearance, or consistency of a surface of the substance.

(merraim-webster.com)

As used in the study, It refers to the smoothness of Kalabasa Kwakoy