The Feasibility of Chayote (Sechumedule) as Veggie Meat
CHAPTER 1
INTRODUCTION
A.)Background of the study
The Chayote fruit is anedible plant that belongs to the gourd family of Cucurbitacae. It contains almost all the neccessary elements for a balanced diet. It is a valuable source of vitamins C, Phosphorus, zinc and niacin. It is easily digested and gives quick energy.
however, the veggie meat is one of the components to eat to be a vegetarian. Veggie Meat contains a lot of nutrients that gives a healthy body. While the red meat we get less nutrients and it causes also alot of diseases. Veggie Meat have a good quality and it is cheaper than the red meat.
This fact encouraged the researcher to find out if the Chayote could be utilized as veggie meat.
B.) Statement of the problem
MAIN PROBLEM:
This study aimed to find out the feasibility of the chayote as veggie meat. This study also aimed to answer the following question.
SUB-PROBLEMS:
1.) Is there a significant difference between the sayote veggie meat and to other kinds of veggie meat?
2.)what are the characteristics of chayote that makes a veggie meat?
Hypothesis
NULL HYPOTHESIS
1.) Veggie meat would not taste like the red meat.
OPERATIONAL HYPOTHESIS
1.) To compare the taste of chayote veggie meat to other kinds of veggie meat and see the diference.
Significance of the study
Its good to be a vegetarian, veggie meat is healthier compare to the red meat because red meat can cause many health problems. Another thing is chayote is a low cost diet.
Thus, this study is conduct to utilize chayote as a source of necessary nutrients for human by eating a veggie meat.
Limitation of the study
Weather is the number one limitaion of the study. The unpredictability of weather condition led to death of chayote fruit. It is a kind of vegetable thatcan be bear is seasonal. It means that in producing the veggie meat out of chayote is seasonal. The expiration of the product would be the next limitation.
Definiton of terms
VITAMINS- organic compounds recquiredn for growth and maintenance.
PHOSPHORUS-an organic element or mineral necessary.
Vegetation refers to the flora system of a specific region.
CHAPTER 2
REVIEW RELATED LITERATURE
VEGGIE MEAT
The veggie is akind of meat that have a main ingredients of vegetable. Veggie meat must have a nutrients especially the protein because meat represents a source of protein in the grow group. it is a kind of a vegetarian food. it is good substitute for the red meat.
CHAYOTE
IT is a climbing plant that can rise as high as 12 m. its leaves are heart-shaped. it is known as choko, chocho, chow-chow, christophine and merilton. it is an edible olnt that belongs to the gourd family. the plant has a laerge leaves that form a canopy over the fruit. The vine is grown on the ground or more commonly on trellises. A very important ongredient for a diet. The flesh has a fairly bland taste & a texture described as a cross. Although generally discarded, the sed has a nutty flavour and may be eaten as part of the fruit. Costa rica is the major exporter of chayote worldwide. In the most common variety, the fruit is roughly pear shaped or appled shaped, some wht flattened & with coarse wrinkles.
MEAT
In its broadest definiton is food. In modern usage, most often it refers to animal tissue used as a fod mostly skeletal muscle nd sssociated fat, but it may also refer to organs, including lungs, liver, skin, brains, bone marrow, kidneys and a variety of other internal organs as well as blood. the word meat is also used by meat packing and butcherindg industry in more restictive sense.
CHAPTER 3
METHODOLOGY
The method used in this study was the experimental method of reseaech. The purpose is to study yhe characteristics of chayote as veggie meat.
TOOLS
*SAUCEPN W/ LID
*SMALL FRYING PAN
*LARGE BOWL
*BLENDER OR FOOD PROCESSOR
*SMALL BOWL
INGREDIENTS
* 1 egg
* 2 1/2 cup of water
* 1/2 t salt
*onions
*1 t olive oil
*1 t soysauce
*1 c bread crumbs
* 1 c of sayote fruit, cut into cubes and finely chopped
DIRECTIONS
1. place the egg, water, saly in sauce pan, bring to a boil lower heat, cover and simmer for about 45 min., until water is nearly gone the mixture are very soft.
2. next, saute the oinions after that add the sayote in oil until it soft for about 5 min.
3. mix the mixture, onions & sayote & optoinal soy sauce in the large bowl ,m then mix in the ground oats & bred crumbs.
4. while still warm, form the mixture into patties w/c can now be frozen, refrigerate ( up to 5 days ) or cooked immediately.
5. ready to fry the sayote veggie patties.
6. after, fryin g, ready to eat the sayote veggie meat.
CHAPTER 4
RESULTS AND DISCUSSION
This page shows the results of the feasibility of sayote veggie meat in terms of the taste only due to the comparison of 2 tables.
TRIAL 1
Table 1. sayote veggie meat cut into cubes.
RESPONDING- RATINGS
1 - 2
2 - 3
3-1
4-2
5 - 2
6- 1
7 -2
8- 2
9- 1
10-2
TABLE 2. SAYOTE VEGGIE MEAT FINELY CHOPPED
RESPONDING RATINGS
1- 1
2- 1
3- 2
4- 1
5- 3
6- 2
7- 1
8- 1
9- 2
10- 1
TRIAL 2
TABLE 1 SAYOTE VEGGIE NEAT CUT INTO CUBES
RESPOND- RATINGS
1 - 1
2- 2
3- 3
4 -2
5- 2
6- 2
7- 2
9- 1
10- 2
TABLE 2 SAYOTE VEGGIE MEAT FINELY CHOPPED
RESPOND- RATINGS
1- 2
2- 1
3- 1
4- 1
5- 2
6- 1
7- 1
8- 2
9- 1
10- 1
LEGEND
1-EXCELLENT- DESCRIPTIVE CHARACTER
2-GOOD- DESCRIPTIVE CHARACTER
3-WORST-DESCRIPTIVE CHARACTER
DISCUSSION
There are two tables tht the researcher prepared. the first table is the sayote fruit cut into bebes with the cmparison to the 2nd table w/ is the sayote fruit finely chopped. in these 2 tables that the researcher conduct, there is also 2 trials tht the researcher prepared as it shown above.
In the table 1 and 2 in the first trail is just the same in terrms of the numbers of the person tastes the veggi meat. 10 person have tasted and compared each veggie meat w/ a consistent of slicing the fruit. the ratings of the table is only the different of each table. as a survey the respond of sayote veggie meat is they find more taster the sayote veggie meat whose finely chopped than the other one w/c is cut into cubes. As it shown above by the 2 tables in each trial so the researcher therefore conclude taht most of the people tastes it is choosing the finely chopped veggie meat out of sayote.
CHAPTER 5
SUMMARY, CONCLUSIONS AND RECOMMENDATIONS
SUMMARY OF FINDINGS
This study was conducted for the main purpose of finding out the the taste of sayote in making it as a veggie meat. The experimenatrl method of reseaech was used in this study.
For the 2 tables that the researcher conducted it is shown that in percentage of it is in the first table is only 24 percent while in the table 2 it is 76 oercent. the study was conducted in january 8, 2009. ant it obtained the quality of the different types of cutting/slicing the fruit.
CONCLUSIONS
The making of sayote vegie meat is really simple iif you just follow the procedure it only diifers in comparing the taste of 2 tables beacause it only bases on the cutting but in the ingredients it is just all the same. So therefore the null hypothesis is accepted, there is no significant diference of the weight of broier chicks between the two treatment.
RECOMMENDATION
tHE RESEARCHER RECOMMEND THAT THE SPECIFIC NUTRITIONAL COMPOSITION OF THE NUTRIENTS IN THE SAYOTE CAN BE ACQUIRED. FUTURE RESEARCHERS SHOULD BE ADVISED OF THE AMOUNT OF THE MONEY ANALYSIS WOULD RECQUIR THOUGH. mAKE SURE THAT THAT ALL THE MATERIALS ARE PREPARED BEFORE STARTING THE EXPERIMENT, THE SAYOTE MUST BE FRESH AND CLEAN.
A.)Background of the study
The Chayote fruit is anedible plant that belongs to the gourd family of Cucurbitacae. It contains almost all the neccessary elements for a balanced diet. It is a valuable source of vitamins C, Phosphorus, zinc and niacin. It is easily digested and gives quick energy.
however, the veggie meat is one of the components to eat to be a vegetarian. Veggie Meat contains a lot of nutrients that gives a healthy body. While the red meat we get less nutrients and it causes also alot of diseases. Veggie Meat have a good quality and it is cheaper than the red meat.
This fact encouraged the researcher to find out if the Chayote could be utilized as veggie meat.
B.) Statement of the problem
MAIN PROBLEM:
This study aimed to find out the feasibility of the chayote as veggie meat. This study also aimed to answer the following question.
SUB-PROBLEMS:
1.) Is there a significant difference between the sayote veggie meat and to other kinds of veggie meat?
2.)what are the characteristics of chayote that makes a veggie meat?
Hypothesis
NULL HYPOTHESIS
1.) Veggie meat would not taste like the red meat.
OPERATIONAL HYPOTHESIS
1.) To compare the taste of chayote veggie meat to other kinds of veggie meat and see the diference.
Significance of the study
Its good to be a vegetarian, veggie meat is healthier compare to the red meat because red meat can cause many health problems. Another thing is chayote is a low cost diet.
Thus, this study is conduct to utilize chayote as a source of necessary nutrients for human by eating a veggie meat.
Limitation of the study
Weather is the number one limitaion of the study. The unpredictability of weather condition led to death of chayote fruit. It is a kind of vegetable thatcan be bear is seasonal. It means that in producing the veggie meat out of chayote is seasonal. The expiration of the product would be the next limitation.
Definiton of terms
VITAMINS- organic compounds recquiredn for growth and maintenance.
PHOSPHORUS-an organic element or mineral necessary.
Vegetation refers to the flora system of a specific region.
CHAPTER 2
REVIEW RELATED LITERATURE
VEGGIE MEAT
The veggie is akind of meat that have a main ingredients of vegetable. Veggie meat must have a nutrients especially the protein because meat represents a source of protein in the grow group. it is a kind of a vegetarian food. it is good substitute for the red meat.
CHAYOTE
IT is a climbing plant that can rise as high as 12 m. its leaves are heart-shaped. it is known as choko, chocho, chow-chow, christophine and merilton. it is an edible olnt that belongs to the gourd family. the plant has a laerge leaves that form a canopy over the fruit. The vine is grown on the ground or more commonly on trellises. A very important ongredient for a diet. The flesh has a fairly bland taste & a texture described as a cross. Although generally discarded, the sed has a nutty flavour and may be eaten as part of the fruit. Costa rica is the major exporter of chayote worldwide. In the most common variety, the fruit is roughly pear shaped or appled shaped, some wht flattened & with coarse wrinkles.
MEAT
In its broadest definiton is food. In modern usage, most often it refers to animal tissue used as a fod mostly skeletal muscle nd sssociated fat, but it may also refer to organs, including lungs, liver, skin, brains, bone marrow, kidneys and a variety of other internal organs as well as blood. the word meat is also used by meat packing and butcherindg industry in more restictive sense.
CHAPTER 3
METHODOLOGY
The method used in this study was the experimental method of reseaech. The purpose is to study yhe characteristics of chayote as veggie meat.
TOOLS
*SAUCEPN W/ LID
*SMALL FRYING PAN
*LARGE BOWL
*BLENDER OR FOOD PROCESSOR
*SMALL BOWL
INGREDIENTS
* 1 egg
* 2 1/2 cup of water
* 1/2 t salt
*onions
*1 t olive oil
*1 t soysauce
*1 c bread crumbs
* 1 c of sayote fruit, cut into cubes and finely chopped
DIRECTIONS
1. place the egg, water, saly in sauce pan, bring to a boil lower heat, cover and simmer for about 45 min., until water is nearly gone the mixture are very soft.
2. next, saute the oinions after that add the sayote in oil until it soft for about 5 min.
3. mix the mixture, onions & sayote & optoinal soy sauce in the large bowl ,m then mix in the ground oats & bred crumbs.
4. while still warm, form the mixture into patties w/c can now be frozen, refrigerate ( up to 5 days ) or cooked immediately.
5. ready to fry the sayote veggie patties.
6. after, fryin g, ready to eat the sayote veggie meat.
CHAPTER 4
RESULTS AND DISCUSSION
This page shows the results of the feasibility of sayote veggie meat in terms of the taste only due to the comparison of 2 tables.
TRIAL 1
Table 1. sayote veggie meat cut into cubes.
RESPONDING- RATINGS
1 - 2
2 - 3
3-1
4-2
5 - 2
6- 1
7 -2
8- 2
9- 1
10-2
TABLE 2. SAYOTE VEGGIE MEAT FINELY CHOPPED
RESPONDING RATINGS
1- 1
2- 1
3- 2
4- 1
5- 3
6- 2
7- 1
8- 1
9- 2
10- 1
TRIAL 2
TABLE 1 SAYOTE VEGGIE NEAT CUT INTO CUBES
RESPOND- RATINGS
1 - 1
2- 2
3- 3
4 -2
5- 2
6- 2
7- 2
9- 1
10- 2
TABLE 2 SAYOTE VEGGIE MEAT FINELY CHOPPED
RESPOND- RATINGS
1- 2
2- 1
3- 1
4- 1
5- 2
6- 1
7- 1
8- 2
9- 1
10- 1
LEGEND
1-EXCELLENT- DESCRIPTIVE CHARACTER
2-GOOD- DESCRIPTIVE CHARACTER
3-WORST-DESCRIPTIVE CHARACTER
DISCUSSION
There are two tables tht the researcher prepared. the first table is the sayote fruit cut into bebes with the cmparison to the 2nd table w/ is the sayote fruit finely chopped. in these 2 tables that the researcher conduct, there is also 2 trials tht the researcher prepared as it shown above.
In the table 1 and 2 in the first trail is just the same in terrms of the numbers of the person tastes the veggi meat. 10 person have tasted and compared each veggie meat w/ a consistent of slicing the fruit. the ratings of the table is only the different of each table. as a survey the respond of sayote veggie meat is they find more taster the sayote veggie meat whose finely chopped than the other one w/c is cut into cubes. As it shown above by the 2 tables in each trial so the researcher therefore conclude taht most of the people tastes it is choosing the finely chopped veggie meat out of sayote.
CHAPTER 5
SUMMARY, CONCLUSIONS AND RECOMMENDATIONS
SUMMARY OF FINDINGS
This study was conducted for the main purpose of finding out the the taste of sayote in making it as a veggie meat. The experimenatrl method of reseaech was used in this study.
For the 2 tables that the researcher conducted it is shown that in percentage of it is in the first table is only 24 percent while in the table 2 it is 76 oercent. the study was conducted in january 8, 2009. ant it obtained the quality of the different types of cutting/slicing the fruit.
CONCLUSIONS
The making of sayote vegie meat is really simple iif you just follow the procedure it only diifers in comparing the taste of 2 tables beacause it only bases on the cutting but in the ingredients it is just all the same. So therefore the null hypothesis is accepted, there is no significant diference of the weight of broier chicks between the two treatment.
RECOMMENDATION
tHE RESEARCHER RECOMMEND THAT THE SPECIFIC NUTRITIONAL COMPOSITION OF THE NUTRIENTS IN THE SAYOTE CAN BE ACQUIRED. FUTURE RESEARCHERS SHOULD BE ADVISED OF THE AMOUNT OF THE MONEY ANALYSIS WOULD RECQUIR THOUGH. mAKE SURE THAT THAT ALL THE MATERIALS ARE PREPARED BEFORE STARTING THE EXPERIMENT, THE SAYOTE MUST BE FRESH AND CLEAN.
