University of Cebu-Banilad Library

Thesis (Degree of Bachelor of Science in Hotel and Restaurant Management) University of Cebu- Banilad, 2016.

Includes bibliographical references (leaves 43-45).

Summary: Breadnut is a versatile fruit because it has a lot of uses. It can be processed as an animal fodder and can be consumed by people as an ingredient in soups and stews. Its seeds are also consumed and found to be rich in nutrients such as proteins, minerals, vitamins, and low in fat. The primary purpose of this study was to develop bread products from pounded and sieved breadnut seeds. This study further determines the general acceptability of bread products from breadnut seeds regarding to its sensory attributes: color, texture, aroma, and taste. Experimental research design with researcher-made questionnaires was used to determine the general acceptability. There were 50 randomly selected participants who participated in the study from Proper Guba, Barangay Guba, Cebu City. One-way ANOVA and the weighted mean were used as a statistical treatment. Pan de leche, was the most preferred bread among all the bread products. The most acceptable bread product according to; color or appearance was the star bread; as to texture was pandesal; as to aroma was pan de leche; and as to taste was the pan de leche. The theoretical nutritional value of the breadnut seeds was the following: Phosphorus 36.3 mg, Potassium 32.50 mg, Sodium 31.00 mg, Zinc 1.13 mg, Calcium 98.00 mg, Vitamin A 248.00 IU, Vitamin B6 0.403 mg, Vitamin C 27.4 mg, Protein 5.97 g. There was no significant difference between and among the sensory attributes and the general acceptability of the bread products, from breadnut seeds, was highly acceptable to the general consumers. In developing bread products with breadnut seeds as flavouring, it is deal to make use of 160 grams of all purpose flour in 300 grams of breadnut seeds.

HRM

English