CAGAYAN STATE UNIVERSITY

SCIENCE HIGH SCHOOL

EDIBLE FERNS AS BREAD FLAVOR

An Investigative Research
Presented to the Faculty
of the Science High School
Cagayan State University
Sanchez Mira, Cagayan

In Partial Fulfillment
of the Requirements for
High School Diploma

BONG YAGUE
2016

CAGAYAN STATE UNIVERSITY

SCIENCE HIGH SCHOOL

ii

APPROVAL SHEET
This investigative research entitled, EDIBLE FERNS AS BREAD
FLAVOR,prepared and submitted by BONG C. YAGUE, in partial fulfillment of the
requirements for High School Diploma is hereby recommended for Oral Evaluation.

ELEANOR L. CACACHO, Ph.D.

Adviser

Date

Approved by the Tribunal on Oral Examination with a grade of ___________.

SHELLA B. CACATIAN, Ph. D.

Chairperson

RONALD L. CACHERO, Ph.D.

Member

MHELL RUTH ANN B. CABUTAJE

Member

Accepted in partial fulfillment of the requirements for High School Diploma.

ELEANOR L. CACACHO, Ph.D

Research Teacher

SHELLA B. CACATIAN, Ph.D

Head Master, Science High School
iii

CAGAYAN STATE UNIVERSITY

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DEDICATION

This piece of work is dedicated

tothe Almighty God and Loving Father,
the people who have never given up to be of help,
tothe ever supportive parents and relatives,
to the helpful and motivating friends and classmates,
to one special person that kept him going,
tothe teachers of CSU SM
especially the SHS.

B. C. Y.

iv

ACKNOWLEDGMENT
CAGAYAN STATE UNIVERSITY
SCIENCE HIGH SCHOOL
The researcher wishes to take this opportunity to convey his sincerest gratitude to
the people who contributed in the accomplishment of the study.
Prof. Froilan A. PacrisJr, Campus Executive Officer of the Cagayan State
University-Sanchez Mira Campus, for his unending support and guidance;
Dr. Shella B. Cacatian, Headmasterof the Science High School, who has greatly
inspired the researchers in many ways;
Dr. Eleanor L. Cacacho, Research Teacher, Research Adviser and Research Critic
for her constant support, suggestions and sincere motivation to the researcher;
Engr. Shirly O. Agcaoili, Research Statistician, for sharing his expertise;
Dr. Ronald L. Cachero, Class Adviser, for his unending support and enthusiasm in
the entire conduct of the study;
Thankful gratitude and appreciation is also equally extended to all the faculty and
staff of the Cagayan State University of Sanchez Mira, especially the Science High
School teachers for the knowledge shared and their sociable and steadfast support;
Thankful gratitude and appreciation is extended to Mrs. WenelynSalmasan and
family for their assistanceduring the conduct of the study;
His family, who had been a source of encouragement, inspiration and
unconditional support.
His friendsMikaela Joy Cuaresma, Alice Claire Balao and also to his classmates
who played important role along his journey, as he faces the various challenges, for
v

providing him words of encouragement when it seemed impossible to continue and for
CAGAYAN STATE UNIVERSITY
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sharing resources when he request some;
To the special person who is the reason why he kept on going;
Above all, praises and thanks to God, the Almighty for showers of blessings
during the conduct of this study.

B. C. Y.

vi

ABSTRACT
CAGAYAN STATE UNIVERSITY
TITLE:

SCIENCE HIGH SCHOOL

EDIBLE FERNS AS BREAD FLAVOR AND

ENRICHER

RESEARCHER:
INSTITUTION:

YEAR:
ADVISER

BONG YAGUE
SCIENCE HIGH SCHOOL
CAGAYAN STATE UNIVERSITY
SANCHEZ MIRA, CAGAYAN
2016

ELEANOR L.CACACHO Ph. D.

The investigatory research was conducted at Centro 1, Sanchez Mira, Cagayan on

January 13, 2016 to determine quality of Edible Ferns as Bread Flavor and Enricher.
Specifically, it determined the quality of the bread flavor and enricher in terms of taste,
appearance, aroma, and texture.
The data gathered were tabulated, analyzed and interpreted using the ANOVA.
There are four treatments used; T0-Control, T1-Barangbang, T2-Parangipang, T3-Pako.
T0-Control, T1 and T2 have the highest mean of 3.9 with a descriptive value of
delicious followed by T3 having a mean of 3.8 with a descriptive value of delicious.
This means that all treatments are the same in terms of taste.
As regards appearance, Control has the highest mean of 4.5 with a descriptive
value of very pleasing, followed by T3 with a mean of 4.1 rated as pleasing. T1 and T2
vii

Have the same mean of 3.7 both were rated as pleasing. Based on the ANOVA, Control
CAGAYAN STATE UNIVERSITY
SCIENCE HIGH SCHOOL
is as pleasing as T3. Hence treatment 3 is best in terms of appearance from the edible
ferns.
Control has the highest mean of 4.4 with a descriptive value of very soft followed
by T3 with a mean of 4.2 rated as very soft. Both T1 and T2have the same mean of 4.0
with a descriptive value of soft.
T3 has the highest mean of 4.0 with a descriptive value of aromatic followed by
Control with a mean of 3.8 rated as aromatic, T2 with a mean of 3.6. Lastly T3 with a
mean of 3.5 both rated as aromatic.
T3 has the longest shelf life lasting for 9 days. Control and T1 have the same span
in shelf life while T2 lasted a day shorter than T4. Treatment 1 and T2 both have the
same result on the retention of the softness both lasting for 5 days. The softness of the
control was maintained until day six (6).

CAGAYAN STATE UNIVERSITY

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TABLE OF CONTENTS
Contents

Page

TITLE PAGE..................................................................................i
APPROVAL SHEET........................................................................ii
DEDICATION..............................................................................iii
ACKNOWLEDGMENT..................................................................iv
ABSTRACT.................................................................................vi
TABLE OF CONTENTS................................................................viii
Chapter
1 INTRODUCTION........................................................................1
Background of the Study............................................................1
Objectives of the Study..............................................................3
Significance of the Study...........................................................3
Scope and Delimitation..............................................................4
2 REVIEW OF RELATED LITERATURE........................................5
Review of Related Literature.......................................................5
3 METHODOLOGY......................................................................9
Materials of the Study...............................................................9
General Procedure...................................................................9
Data Gathering Procedure........................................................10
Analysis of Data....................................................................13
4 RESULTS AND DISCUSSIONS...................................................14
General Observation...............................................................14

CAGAYAN STATE UNIVERSITY

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5 CONCLUSION.........................................................................21
6 RECOMMENDATION...............................................................22
BIBLIOGRAPHY.........................................................................23
APPENDICES
Appendix A........................................................................................ 25
Documentary Pictures
Appendix B........................................................................................ 28
Sample Rating Sheet
Appendix C.................................................................................29
Request Letters
CURRICULUM VITAE.31

CAGAYAN STATE UNIVERSITY

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Chapter I
INTRODUCTION
Background of the Study
Pandesal is an all-time favorite of Filipinos. It is one of the common sources of
carbohydrates. Usually they are served in the morning for breakfast or for snacks. They
are affordable and they catch the taste of the people.
Pandesal is a popular yeast-raised bread in the Philippines. Individual loaves are
shaped by rolling the dough into long logs (bastn) which are rolled in fine bread
crumbs. These are then portioned, allowed to rise, and baked.Its taste and texture
closely resemble those of the Puerto Rican bread pan de agua and Mexican bolillos.
Contrary to its name, pandesal tastes slightly sweet rather than salty. The average shelf
life of pandesal is three to five days if stored properly.
But there is NO nutrient in bread that you cant get from other foods in even
greater amounts. Even whole wheat bread isnt as nutritious as you may think. Not
only is it low in nutrients compared to other real foods, it literally reduces the
absorption of nutrients from other foods. The phytic acid blocks absorption of
minerals like iron, zinc and calcium. Most commercial type of bread contain sugar or
high fructose corn syrup, just like other processed foods and can cause diabetes. The
high fructose corn syrup poses a threat to people who have diabetes.

CAGAYAN STATE UNIVERSITY

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2

On the other hand Matteuciastruthioreris also known as fiddlehead ferns are the
furled fronds of a young fern. Most people think that there are limited uses for ferns.
However, these plants have given many health benefits to humans since ancient
times. Not surprisingly, herbal medicines. Ferns were reported to have many useful
phyto-chemicals (secondary metabolites) such as flavonoids, steroids, alkaloids,
phenols, triterpenoid compounds, varieties of amino acids and fatty acids.
Fiddleheads have antioxidant activity, are a source of omega-3 and omega-6
fatty acids, and are high in iron and fiber. Fiddleheads also contain vitamin A and
polyphenoliccompounds. Their unique sweet taste comes from their richness in
vitamin C. (Donald R. Ross). The characteristic of fiddlehead fern to be sweet can be
used to replace sugar which is a major cause of diabetes. According to Michael W.
Smith, MD on his recent study plants rich in antioxidant (called poyphenols) may not
only help in treating diabetes but may also prevent it.
The extracts obtained from ferns and fern allies have effective antimicrobial
activities against gram negative (E.coli, Salmonella typhi, Pseudomonas aeruginosa),
as well as fungi. The glycoprotein isolated from the fern has immune function, and
the acidic polysaccharides isolated from the hot water extract of dried bracken
fiddlehead has anti-complementary activity.

CAGAYAN STATE UNIVERSITY

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3
Ferns contain phytoecdysteroids which do not exist in most plants. The
phytoecdysteroids, such as ecdysone, show some effect of cell regeneration, skin
texture refinement and skin barrier strengthening.
Significance of the Study

Through this study the researcher determined the quality of Edible Ferns as
Bread Flavor. In addition, edible fern is cheap and is healthy having many nutritional
values.
Furthermore, producing edible fern flavored bread provides employment
opportunities and livelihood for many families.

Objectives of the study

Generally, the study aimed to find out the feasibility of fiddlehead fern as bread
flavor.
Specifically, the study determined the quality of fiddlehead fern flavored bread
in terms

of;

a. taste
CAGAYAN STATE UNIVERSITY

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b. appearance
c. smell/aroma

d. texture
e. shelf life

Scope and Delimitations of the study

The research was conducted in Centro1 Sanchez Mira, Cagayan on January 13,
2016. The study was delimited to four (4)treatments.

Definition of Terms

Pako is a plant distinct to gravel bars and banks of swift streams. The
trunk is erect, woody, thickened, and bears many wiry roots. The tip is clothed with
brown, linear scales.

Parangipangis a succulent stalk and has a curled at the end resembling

CAGAYAN STATE UNIVERSITY
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a fiddlehead.
Barangbangis plant similar to pako but has leaves that smooth rather
than coarse in texture.

Chapter II
REVIEW OF RELATED LITERATURE
Review of Related Literature
According to Nutrition and You information taken from United States
Department of Agriculture and Alaska Plant Profiles by Donald R. Ross fiddlehead
ferns are young, tender, tightly furled new-growth shoots of fern family plant, usually
of ostrich fern. These curly ferns are so named after their unique resemblance to
fiddle (violin) head.
Fiddlehead ferns are unique in their appearance, taste, and nutrition profile. The
curly young shoots contain only 34 calories per 100 g. Nonetheless; their high-quality

plant-nutrition profile consists of health benefiting antioxidants, vitamins, and omegaCAGAYAN STATE UNIVERSITY
SCIENCE HIGH SCHOOL
3 and omega-6 essential fatty acids. Fresh fronds are very high in antioxidant vitaminA, and carotenes. 100 g of fiddleheads contain 3617 IU of or 120 percentof
recommended daily requirements of vitamin-A. Vitamin A is a powerful natural antioxidant and is required by the body for maintaining the integrity of skin and mucus
membranes. It is also an essential vitamin for vision. Research studies suggest that
natural foods rich in vitamin A help the body protects against lung and oral cavity
cancers. They are an excellent source of many natural poly-phenolic flavonoid

compounds such as and -carotenes. Carotenes convert to vitamin A inside the

body.
Their unique sweet taste comes from their richness in vitamin C. 100 g of fresh
fronds contains 26.6 mg or 44 percent of daily-required levels. Vitamin C is a
moderately potential water soluble anti-oxidant. Together with flavonoid compound
like carotenes, it helps scavenge harmful free radicals, and offer protection from
cancers, inflammation, and viral cough and cold.
DeLong et. Al. 2015 stated in theirstudy demonstrates that ostrich fern
fiddlehead tissue is a rich source of ascorbate, a- and b-carotene, a- and g-tocopherol,
lutein, violaxanthin, zeaxanthin and phenolic compounds. The high ORAC values
indicate high biological (i.e., antioxidant) activity. For green vegetable tissue, it also
has a high and unusualfatty acid content, which includes the omega-3

eicosapentaenoicacid, and the omega-6 arachidonic, g-linoleicanddihomo-g-linolenic

CAGAYAN STATE UNIVERSITY
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acids. Thus, the ostrich fernfiddlehead can be recommended as a healthful vegetablein
the human diet and should be consumed where it isseasonally available.
Ferns have various types of useful phytochemicals. Polyphenols are useful
phytochemicals which provide health benefits such as antioxidants. Antioxidant is
generally recognized to reduce the risk factors of chronic disease. From experiments
for screening of total polyphenol contents of 37 ferns and fern allies,
PolystichumlepidocaulonandPolystichumpolyblepharumwere reported to have more

than 13 percent of total polyphenols from dried materials of both fronds and rhizomes
(Shin and Lee 2010)
The extracts obtained from ferns and fern allies have effective antimicrobial
activities against gram positive bacteria (Staphylococcus aureus, Bacillus subtilis),
gram negative bacteria (E. coli, Salmonella typhi, Pseudomonas aeruginosa), aswell
as fungi (Banerjee and Sen 1980). Most of the active principles of ferns are soluble in
water, particularly at high temperature. About one-fourth of them are soluble in
methanol and ethanol and about one-tenth in ether or acetone. These observations
along with the differences in antimicrobial spectra suggest that the ferns produce a
variety of antibiotic substances. (AsimMandal and Asim Kumar Mondal, 2011)
The antithiamin activity of bracken is extinguished during washing in running
water after boiling with or without ashes or sodium hydrogen carbonate. Furthermore,

the antithiamin substances in brackens, such as astragalin, isoquercitrin, rutin, caffeic

CAGAYAN STATE UNIVERSITY
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acid, tannic acid, etc., are known as useful natural substances for anticancer or
antioxidant in the present time (Kweon 1986; Cai et al. 2004; Katsube et al. 2006)
The fern grows widely across the northern hemisphere-it is most commonly
found in New Brunswick, Nova Scotia, southern Ontario, Quebec and British
Columbia as well as in New England-but its use as a food item is largely restricted to
north-eastern North America and, quite independently, to Japan, where it's known as
kogomi. The Maliseet, Mi'kmaq and Passamaquoddy First Nations used fiddleheads
as a valuable food and a medicinal tonic for centuries.The taste of fiddleheads is
8

often compared to that of asparagus, broccoli, green beans and artichoke. But
comparisons don't really capture the uniquely delicious flavour of fresh fiddleheads.
For many of us, they simply taste like spring.In season, top restaurants in farflung places like New York, London, Paris and Tokyo will feature side dishes of
exotic "wild fiddlehead greens."(Raymond Plourde 2011)
Fiddleheads can be prepared simply as a standalone side; used in salad or
added to more elaborate fare, like these Fiddlehead and saffron soup or potato, shallot
and Fiddlehead hash recipes.(Elizabeth Nolan Brown 2013)

CAGAYAN STATE UNIVERSITY

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Chapter III
Methodology
Collection and Preparation
The edible ferns were gathered in the farmlands. Fifty grams of pako, barangbang,
and parangipangwere collected for the research. Brown paper husks were removed
from

the

fiddlehead

(parangipang).

The

pako,

barangbang,

and

parangipangwerewashed in fresh cold water. The edible ferns were boiled for at least
15 minutes. The processes are necessary to be done to remove residual dirt and to kill
any pathogen or food borne illnesses. The edible ferns were air dried to become
brittle and the leaves easily break apart. They were after then dried using an oven
until the moisture content was removed and later on using a mortar and pestle, the
now brittle edible ferns were crushed until it is close to being powdered. This process

is necessary to be able to mix the edible ferns from the ingredients and avoid having a
CAGAYAN STATE UNIVERSITY
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very rough texture.
General Procedures
In the general procedures, the researcher was assisted by a baker. The measurement
and directions in making directly came from the assisting baker.
The 10 grams yeast was dissolved in warm water using a part of the 500 grams
water and allowed to be activated for 5 minutes. The 1 kilo of bread flour was placed

on the table and hollowed out in the center. 220 grams brown sugar, 15 grams salt, 50
grams buttercup, 8 grams bread improver, 25 grams oil, and the yeast are placed into
the hollow center.
The ingredients were mixed until all the flour is completely incorporated in the
dough that is being formed. Slowly the water was added. Oil was brushed on the part
where the dough was mixed to prevent it from sticking with the tabletop and with the
hands. The dough was then divided equally into four using a weighing scale and 1
tablespoon from the treatments were mixed with the three doughs leaving one
unflavored. The doughs were then kneaded separately using a mixer with dough hook
for 5 minutes. The doughs are covered and allowed to rise for 20 minutes after which
was bastoned. The bastons were cut into pieces which served as the pandesal and
placed in tray labeled with their flavors. The pandesals are allowed to rise for two
hours. The oven was preheated for 10 minutes. The trays of pandesal were placed
inside the oven and baked for 15 minutes.
Treatments

10

CAGAYAN STATE UNIVERSITY

Control
Regular Pandesal
Treatment 1

BarangbangFlavored Pandesal

Treatment 2

Parangipang Flavored Pandesal

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Treatment 3: Pako Flavored Pandesal

11

Selection of Evaluators
The product was evaluated by 10 raters coming from the High School
Department of the Cagayan State University at Sanchez Mira, Cagayan.
Data Gathering Procedure
Taste
Raters evaluated the taste of the treatments using the Five Point Likert scale.
The raters were given an evaluation form to write the rating of the product:
5- Very delicious
4- Delicious
3- Moderatelydelicious
2- Less delicious
1- Not delicious
Smell/Aroma

Raters evaluated the smell/aroma of the treatments using the FivePoint Likert
CAGAYAN STATE UNIVERSITY
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scale.The raters were given an evaluation form to write the rating of the product:
5- Very aromatic
4- Aromatic
3- Moderately aromatic

12

2- Less aromatic
1- Not aromatic

Appearance
Raters evaluated the appearance of the treatments using the Five Likert scale.
The raters were given an evaluation form to write the rating of the product:
5- Very pleasing
4- Pleasing
3- Moderately pleasing
2- Less pleasing
1- Not pleasing
Texture
Raters evaluated the texture of the treatments using the Five Likert scale.The
raters were given an evaluation form to write the rating of the product:

5- Very soft
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4- Soft
3- Moderately soft
2- Hard
1- Very Hard

13

Shelf Life
The researcher tested the shelf life of the treatments. Treatments were tested by
placing it inside a clean ice bag and observed for any mold formation and change in
texture
A

if there is no mold formation

if the bread is still soft

if the bread is expired

Data Analysis
Data gathered were analyzed using analysis of variance (ANOVA).

CAGAYAN STATE UNIVERSITY

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Chapter IV
RESULTS AND DISCUSSION
General Observations
Based on the results of the study, the edible ferns are not far away from the
Control in terms of taste, aroma, and texture and shelf life. It has been observed that the
edible fern flavored bread is only aromatic when it is still hot.
On the taste, the edible ferns are similar in taste due to the preparation where the
edible ferns were boiled and dried. The edible ferns became like tea in structure and in
taste.
Discussion of Results
Table 1.0 Taste of edible ferns flavored bread as perceived by the raters.

Treatments

Treatment
Respondents
Total
I II III IV V VI VII VIII IX X

Treatment
Mean

Descriptive
value

Control(Unflav
4 4
CAGAYAN STATE
ored)
4 4 UNIVERSITY
4 4
T1(Barangbang
Flavored)
4 4 4 4 4 4
T2(Parangipang
Flavored)
3 4 4 4 4 4
T3(Pako
Flavored)
4 4 4 4 4 4
Grand Total
Grand Mean

3
4

39SCIENCE
3.9HIGH

Delicious

SCHOOL
Delicious

39

3.9

39

3.9

38
155

3.8

Delicious
Delicious

15.5

15
Scale:
4.20 5.0

Very Delicious

3.40 4.19

Delicious

2.60 3.39

Moderately Delicious

1.80 2.59

Less Delicious

1.0 1.79

Not Delicious

Table 1.1 Analysis of variance on the taste of the treatments

Source of Variation
Treatment
Replications
Error

SS
0.075
2.125
6.175

df

Total

8.375

39

3
9
27

MS
0.025
0.236111
0.228704

F
0.109312
1.032389

F crit (5%)
2.960351
2.250131

F crit (1%)
4.600907
3.149385

*Not Significant
Table 1.0 shows the taste of the treatments. Control, T 1 and T2 have the highest
mean of 3.9 with a descriptive value of delicious followed by T3 having a mean of 3.8

with a descriptive value of delicious. This means that all treatments are the same in
CAGAYAN STATE UNIVERSITY
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terms of taste.
Table 1.1 shows the analysis of variance on the taste of the treatments. It is
revealed that there is no significant difference between the treatments. This means that
all the treatments are delicious in terms of taste.

16

Table 2.0 Appearance of edible ferns flavored bread as perceived by the raters.

Treatments
Control(Unflavore
d)
T1(Barangbang
Flavored)
T2(Parangipang
Flavored)
T3(Pako Flavored)
Grand Total
Grand Mean

Respondents
I II III IV V VI VII VIII IX X

Total

Mea
n

Descriptive
Value
Very
Pleasing
Pleasing

5 5 3 5 5 4 5

45

4.5a

4 3 3 3 4 4 3

37

3.7b

5 2 4 2 4 4 4
5 4 4 4 4 4 4

4
4

4
4

4
4

37
41
160

3.7b
4.1a

Pleasing

16

Scale:
4.20 5.0

Very Pleasing

3.40 4.19

Pleasing

2.60 3.39

Moderately Pleasing

1.80 2.59

Less Pleasing

1.0 1.79

Not Pleasing

Pleasing

CAGAYAN
STATE
SCIENCE HIGH SCHOOL
Table
2.1 Analysis
ofUNIVERSITY
variance on the appearance of the treatments
Source of Variation
Treatment
Replications
Error
Total

SS
4.4
6
11.6

Df
3
9
27

22

39

MS
1.466667
0.666667
0.42963

F
3.413793
1.551724

F crit (5%)
2.960351
2.250131

F crit (1%)
4.600907
3.149385

*Significant

17

Table 2.0 shows the appearance of the treatments. The result shows that Control
has the highest mean of 4.5 with a descriptive value of very pleasing followed by T3
with a mean of of 4.1 rated as pleasing. T 1 and T2 have a mean of 3.7 both were rated as
pleasing. The letters show that Control is as pleasing as T3.
The Analysis of variance shows that there is significant difference on the
treatments. This implies that T3 is as pleasing as Control in appearance. T1 and T2 are
the same in appearance. Treatment 3 and Control are far better in appearance than T 1
and T2. This is because of the appearance of the variables wherein the variables in T1
and T2 are dark in color and while T3 has a light green color. When dried the colors
turns one shade darker as a result T1 and T2 gave the bread a dark color. Based on
table1.0, the raters prefer bread that is white in color than the one that has a dark color.
Table 3.0 Aroma of edible ferns flavored fread as perceived by the raters.
Treatments

Respondents

Treatment
Total

Treatment
Mean

Descriptive

Value

CAGAYAN STATE UNIVERSITY

Control(Unflavore
d)
T1(Barangbang
Flavored)
T2(Parangipang
Flavored)
T3(Pako
Flavored)
Grand Total
Grand Mean

SCIENCE HIGH SCHOOL

I II III IV

V VI VII VIII IX X

38

3.8

36

3.6

35

3.5

40
149

Aromatic
Aromatic
Aromatic
Aromatic

14.9

18

Scale:
4.20 5.0

Very Aromatic

3.40 4.19

Aromatic

2.60 3.39

Moderately Aromatic

1.80 2.59

Less Aromatic

1.0 1.79

Not Aromatic

Table 3.1 Analysis of variance on the aroma of the treatments

Source of Variation
Treatment
Replications
Error

SS
1.475
3.225
7.275

df
3
9
27

Total

11.975

39

Not Significant

MS
0.491667
0.358333
0.269444

F
1.824742
1.329897

F crit (5%)
2.960351
2.250131

F crit (1%)
4.600907
3.149385

Table 3.0 shows the aroma of the treatments. This shows that T 3 has the highest
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mean of 4.0 with a descriptive value of aromatic followed by Control with a mean of 3.8
rated as aromatic, T2 with a mean of 3.6, lastly T3 with a mean of 3.5 both rated as
aromatic.
The analysis of variance shows that there is no significant difference among the
treatments. This implies that T3 is as aromatic as T1, T2, and Control.

19

Table 4.0 Texture of edible ferns flavored bread as perceived by the raters.

Respondents
Treatments
Control(Unflav
ored)
T1(Barangbang
Flavored)
T2(Parangipang
Flavored)
T3(Pako
Flavored)
Grand Total
Grand Mean

Treatment
Total

Treatment
Mean

I II

II
I IV

V VI VIIVIII IX X

44

4.4

40

40

42
166

4.2

Descriptive
Value
Very Soft
Soft
Soft
Very Soft

16.6

Scale:
4.20 5.0

Very Soft

3.40 4.19

Soft

2.60 3.39

Moderately Soft

1.80 2.59
Hard
CAGAYAN STATE UNIVERSITY
1.0 1.79

SCIENCE HIGH SCHOOL

Very Hard

Table 4.1 Analysis of variance on the texture of the treatments

Source of Variation
Treatment
Replications
Error

SS
1.1
2.6
7.4

Total

11.1

df
3
9
27

MS
0.366667
0.288889
0.274074

F
1.337838
1.054054

F crit (5%)
2.960351
2.250131

F crit (1%)
4.600907
3.149385

39

Not Significant

20

Table 4.0 shows the texture of the treatments. Control has the highest mean of 4.4
with a descriptive value of very soft followed by T3 with a mean of 4.2 rated as very
soft. Both T1 and T2 have a mean of 4.0 with a descriptive value of soft.
Table 4.1 shows that there is no significant difference in terms of the texture. This
means that all the treatments are equally soft in texture.
Table 5.0 Shelf life of edible ferns flavored bread as perceived by the researcher
Treatments
Control
(Unflavored)
T1(Barangbang
Flavored)
T2(Parangipang
Flavored)
T3(Pako
Flavored)

Scale:

Day
1

Day
2

Day
3

Day
4

Day
5

Day
6

Day
7

Day
8

Day
9

Day
10

AB

AB

AB

AB

AB

AB

AB

AB

AB

AB

AB

AB

AB

AB

AB

AB

AB

AB

AB

AB

AB

AB

AB

A
if there is no mold formation
CAGAYAN STATE UNIVERSITY
B

if the bread is still soft

if the bread is expired

SCIENCE HIGH SCHOOL

As observed on table 5.0, T3 has the longest shelf life lasting for 9 days. Control
and T1 have the same span in shelf life while T 2 lasted a day shorter than T3. Treatment
1 and T2 both have the same result on the retention of the softness both lasting for 5
days. The softness of the control was maintained until day 6. Treatment 4 exhibited
hardness in texture on day 7. Treatment 4 has the longest shelf life compared to the
other treatments.

Chapter V
CONCLUSIONS
Based from the results of the study, all the edible ferns can be used as new variety
of bread flavor. Edible ferns can make breads last longer.
The treatments are all equally acceptable in terms of taste, aroma, appearance and
texture.

CAGAYAN STATE UNIVERSITY

SCIENCE HIGH SCHOOL

Chapter VI
RECOMMENDATION
Condensed from the conclusion drawn by the researcher, the following
recommendations are suggested:
1. A follow-up study should be conducted on how to maintain the original taste
of edible ferns on the bread by not boiling the edible ferns and to freeze dry
the extracts obtained from the edible ferns.
2. A follow-up study should be conducted on the possible anti-fungal and antibacterial effects of edible ferns to the bread.

CAGAYAN STATE UNIVERSITY

SCIENCE HIGH SCHOOL

23

BIBLIOGRAPHY
A. UNPUBLISHED MATERIALS
DE LONG, JOHN M. et. al.2011 The unique fatty acid and antioxidant composition of
ostrich fern (Matteucciastruthiopteris) fiddleheads- p. 2 -8
CHEOL HEE LEE AND SO LIM SHIN.2011.
Human Health

Functional Activities of Ferns for

B. INTERNET MATERIALS
Mercola2015Carbohydrates-from http://articles.mercola.com/sites/articles/
archive/2012/11/03/too-much-carbs.aspx
______________.2015.Power Your Diet- Fiddlehead ferns nutrition fact-from
http:/www.nutrition-and-you.com/fiddlehead ferns.html

CAGAYAN STATE UNIVERSITY

SCIENCE HIGH SCHOOL

______________.2015.Authority Nutrition-fromhttp://authoritynutrition.com/ whyis-bread-bad-for-you/.

______________,.2015. PandesalRecipe-from http://chefpinoyrecipes.com/baking/
pandesal-recipe/.
______________ .2015.Fiddlehead Safety Tips-from http://healthycanadians
.gc.ca/eating-nutrition/healthy-eating-saine-alimentation/safetysalubrite/fruits-vegetables-legumes-fruits/fiddlehead-fougere-eng.php.

31

CURRICULUM VITAE
PERSONAL BACKGROUND
Name: Bong C. Yague
Address:

Bidduang, Pamplona, Cagayan

Date of Birth:

June 27, 1999

Place of Birth:

Bidduang, Pamplona, Cagayan

Father:

FlorAmanteYague

Mother:

Brenda Yague

Sisters:
Lovella Theresa Yague

Cybelle Therese Yague

Brother: June Bernard Yague

CAGAYAN
STATE BACKGROUND
UNIVERSITY
EDUCATIONAL

SCIENCE HIGH SCHOOL

Elementary:

Sanchez Mira Central Elementary School

Year Graduated:

2012

Secondary:

Science High School

Cagayan State University
Sanchez Mira, Cagayan

Year Graduated:

2016

24

APPENDICES

CAGAYAN STATE UNIVERSITY

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27

The dough was measured and

divided into four

Each doughwas mixed

separately

CAGAYAN STATE UNIVERSITY

The doughs were bastioned with the

help of the baker

SCIENCE HIGH SCHOOL

The researcher is placing the products

in the oven

25

Appendix A
Documentary Pictures

Buttercup

Bread Improver

CAGAYAN STATE UNIVERSITY

SCIENCE HIGH SCHOOL

Brown Sugar

T2 (Barangbang)

26

T4 (Pako)

Ingredients are measured

using a weighing scale

T3 (Parangipang)

The ingredients ready to be mixed

by the researcher

CAGAYAN STATE UNIVERSITY

SCIENCE HIGH SCHOOL

28

Appendix B
Sample Rating Sheet

CAGAYAN STATE UNIVERSITY

SCIENCE HIGH SCHOOL

29

Appendix C
Request Letters

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30

CAGAYAN STATE UNIVERSITY

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