Republic of the Philippines

WESTERN VISAYAS COLLEGE OF SCIENCE AND TECHNOLOGY

La Paz, Iloilo City

COLLEGE OF INDUSTRIAL TECHNOLOGY

Chapter 1

Introduction

Background of the Study

Our country is faced by economic crises which affect all

commodities including our basic needs especially foods. With the rapid

growth of human population year after year, food insufficiency and

malnutrition had become a nationwide problem and this has greatly

affected the poor especially those in rural areas and those who have

profitable jobs that can help them buy their basic needs.

The problems created by poor nutrition are complicated, but the

solution is simple – more whole grains, fresh fruits and vegetables, and

fewer refined and processed foods. Whether we choose to believe it or

not, our daily food choices do make a difference in our health and well-

being. Countless studies have shown that those who eat more fruits and

vegetables, more whole grains and fewer sugars, saturated fats and

processed foods are healthier and less likely to suffer from heart disease,

stroke, diabetes, cancer and many other diseases.

The other main problem that our country is also facing is poverty.

One of the governmen's approaches in solving these problems is to

intensify food production. These implies the involvement of fruits which

are available in the locality.
 Republic of the Philippines
WESTERN VISAYAS COLLEGE OF SCIENCE AND TECHNOLOGY
La Paz, Iloilo City

COLLEGE OF INDUSTRIAL TECHNOLOGY

Philippines is one of the fruit-producing countries in Asia. Fruits are

in demand in households because of their nutritive value and their many

uses as medicines and condiments. Nevertheless, many fruits have

become waste and thrown into garbage because of the inability of others

to preserve or use them. Looking at the possibility of avocado (Persea

Americana) and mango (Mangifera Indica) in food preparation, the

researchers made a study of utilizing avocado and mango as ingredients

in making mango-avocado bars.

We chose mango because, mango is considered as “The Fruits of the

Gods”. Mangoes are rich in a large number of nutrients and hold great

nutritional value. In fact, they have been known to have possible effects

in cases of a number of ailments. The avocado on the other hand, is said

to be the most nutritious fruit in the world. Avocado provide more than 25

essential nutrients. Overall, avocado is considered a complete food: it has

vitamins, minerals, antioxidants, calories and fiber, no cholesterol and is

sodium free. As such, avocado is ideal for growing up children, adults and

even for babies, especially when blended with other fruits.

 Republic of the Philippines
WESTERN VISAYAS COLLEGE OF SCIENCE AND TECHNOLOGY
La Paz, Iloilo City

COLLEGE OF INDUSTRIAL TECHNOLOGY

Statement of the Problem

The purpose of this study is to determine the accepted proportion

of Mango – Avocado Bars in terms of identified criteria.

Specifically, it sought to answer the following questions:

1. What is the accepted proportion of Mango – Avocado Bars

using the following proportions: A. 100 % mango B. 75%

mango – 25% avocado C. 50% mango – 50% avocado D. 25%

mango – 75% avocado as evaluated by selected 3 rd year high

school students of Western Visayas College of Science and

Technology in terms of aroma, taste, texture, appearance and

general acceptability?

2. Is there a significant difference in the proportion of Mango –

Avocado Bars as evaluated by the selected 3rd year high

school students of Western Visayas College of Science and

Technology?

3. Is there a significant difference in the evaluation of the

selected 3rd year high school students of Western Visayas

College of Science and Technology in terms of aroma, taste,

texture, appearance and general acceptability?

 Republic of the Philippines
WESTERN VISAYAS COLLEGE OF SCIENCE AND TECHNOLOGY
La Paz, Iloilo City

COLLEGE OF INDUSTRIAL TECHNOLOGY

Hypothesis of the Study

The study hypothesized that there is no significant difference in the

level of acceptability of mango – avocado bars in terms of aroma, taste,

texture, appearance and general acceptability as evaluated by the

selected 3rd year high school students of Western Visayas College of

Science and Technology.

 Republic of the Philippines
WESTERN VISAYAS COLLEGE OF SCIENCE AND TECHNOLOGY
La Paz, Iloilo City

COLLEGE OF INDUSTRIAL TECHNOLOGY

Conceptual Paradigm

The assumed flow of the major variables of the study is shown in

Figure 1.

Figure 1: Schematic Diagram of the Study

INPUT THROUGHOUT OUTPUT

Mango and Preparation of The acceptability of

avocado as mango – avocado mango – avocado
ingredients. bars in different bars in terms of
Other ingredients proportions. appearance, aroma,
Tools, utensils, Evaluation of the flavor, texture and
equipments. product. general
acceptability.

FEEDBACK

The paradigm indicates that mango, avocado and other ingredients

with the use of tools, utensils and other equipments were prepared for

making mango – avocado bars. The product in different proportions of

avocado was evaluated and analyzed. The level of acceptability of mango

– avocado bars is determined as to appearance, aroma, flavor, texture

and general acceptability.