Psidium Guajava Linn. (GUAVA) FRUIT POWDER AS HOMEMADE BREAD PRESERVATIVE

Psidium guajava Linn.
(GUAVA) FRUIT POWDER

AS HOMEMADE BREAD PRESERVATIVE
A Thesis Submitted to the

Faculty of the Medical Laboratory Science Department
San Pedro College, Davao City
In Partial Fulfillment of the Requirements for the Degree

Bachelor in Medical Laboratory Science
By:
Dorcas Kyla P. Aguayo

Jizzel Mae M. Combenido
Phoebe Ann S. Ferrer
Kevin Matthew H. Hao
Kathleen Q. Lim
Sharma M. Makalingkang
Noah C. Mamaton
Fairee Hazel M. Manibpel
Gracielle Danica C. Sabanal
Shamma C. Santa Agata
Allen Christopher M. Sian
September 2013
SAN PEDRO COLLEGE PAGE iii
ACKNOWLEDGEMENT
The researchers would like to extend their gratitude to the following persons who
had given their support all throughout this study. Without their thoughtful insights this
study would not have been successful.
First, to the Almighty Father, who has given the researchers the gift of life and
skills that made it possible for them to work throughout this study.
To the families of the researchers, especially to their parents, who have
unconditionally extended all of their support and love for them through the years; who
from one day on of their projects, have never failed to instill in their minds the
importance of education. Their undying love and guidance have molded them into the
persons they are today.
To Mrs. Aileen Grace L. Ang, RMT, MS-BIO, the Research Mentor, without her
intellect and wisdom, the researchers would not have been able to make it out of their
mishaps. She made them realize the importance of intuition and sheer faith.
To Mrs. Chalee S. Reyes, RMT, MSMT, the Research Adviser, who had been
very open and approachable in helping the researchers in formulating this study. Without
her outspoken and truthful criticisms, they would not have been able to see their mistakes
and learn from them.
To Mr. Karl Causing, the baker, who shared his time in guiding the researchers in
the baking process.
To the Staff of San Pedro College Laboratories, who have been so kind in
allowing the researchers to use the laboratory equipment they needed.

SAN PEDRO COLLEGE PAGE iv
To Mr. and Mrs. Hao, who without their consent and generosity, this study would
not have been possible.
Finally, to the Panels, Ms. Julie J. Tiu and Mrs. Marilyn U. Garzon, who
diligently checked the content and results of the research.
The Researchers
SAN PEDRO COLLEGE PAGE v
ABSTRACT
Bread is the second most widely consumed staple food in the Philippines, rice being the
first. In the recent years, however, breads have caught up in terms of Filipino
consumption because of the increasing cost of rice. However, bread has a shorter shelf
life than rice. When bread is stored for a prolonged period, the growth of mold is
expected even the preservatives are incorporated. Some commercially prepared
preservatives may have undesirable effects to human health. Thus, being frequent
consumers of bread, the researchers came up with the idea to produce an easy-to-make
and safe-to-use preservative out of powdered guava fruit (Psidium guajava Linn).
Handpicked guavas were shredded, air-dried and powderized in a blender. The powder
was used in different amounts (one-eighth teaspoon or 0.25grams, one-fourth teaspoon or
0.50 grams, one-half teaspoon or 1 gram, three-fourth teaspoon or 1.50 grams and one
teaspoon or 2 grams) as a preservative for bread, which was observed for 15 days, and the
result showed that the contents of the guava fruit powder led to it being able to prolong
the shelf life of bread. The bread without any preservative showed growth of molds on
the second day while the bread with one teaspoon (2g) of guava fruit powder showed
growth of molds on the twelfth day. The positive control, bread with one-eighth teaspoon
(0.7g) of citric acid, showed growth of molds on the twelfth day. The guava fruit powder
had minimal to no effect on the taste of the bread. The mold was identified, both
macroscopically and microscopically, as Rhizopus.
SAN PEDRO COLLEGE PAGE vi
TABLE OF CONTENTS
Page
TITLE PAGE .....................................................................................................................i

APPROVAL SHEET ....................................................................................................... ii
ACKNOWLEDGEMENT .............................................................................................. iii
ABSTRACT ......................................................................................................................v
TABLE OF CONTENTS .................................................................................................vi
LIST OF FIGURES ...................................................................................................... viii
LIST OF TABLES ...........................................................................................................ix
Chapter I
1.1 Introduction .................................................................................................................1

1.2 Review of Related Literature ......................................................................................2
1.2.1 Bread ................................................................................................................2
1.2.2 Bread Preservatives .......................................................................................... 3
1.2.3 Guava................................................................................................................4
1.2.4 Preserving Agents in Guava Fruit ....................................................................6
1.2.5 Citric Acid ........................................................................................................7
1.2.6 Common Bread Molds .....................................................................................8
1.3 Conceptual Framework ............................................................................................. 11
1.4 Statement of the Problem .......................................................................................... 12
1.5 Definition of Terms...................................................................................................12
Chapter II
2.1 Methodology. ............................................................ 14

2.1.1 Design .............................................................................................................14
2.1.2 Setting .............................................................................................................14
2.1.3 Measures .........................................................................................................15
2.1.4 Procedure ........................................................................................................15
Chapter III
3.1 Presentation, Analysis and Interpretation of Data ....................................................18
Chapter IV
4.1 Discussion .................................................................................................................22

SAN PEDRO COLLEGE PAGE vii
Chapter V
5.1 Summary, Conclusion and Recommendation ........................................................... 24
REFERENCES ...............................................................................................................26
APPENDICES
Appendix A (Letter for the Dean) .......................................................................29
Appendix B (Letter for the Mentors) ..................................................................30
Appendix C (Letter for the Laboratory).............................................................. 31
Appendix D (Authentication Form) ....................................................................32
Appendix E (Experimental Procedures) ............................................................. 33
Appendix F (Validation Form) ...........................................................................34
DOCUMENTATION .....................................................................................................39
CURRICULUM VITAE .................................................................................................52

SAN PEDRO COLLEGE PAGE viii
LIST OF FIGURES
Figure No. Title Page
1 Psidium guajava Linn Myrtaceae 4
2 Bread with Molds 8
3 Bread Mold (Rhizopus) 9
4 Rhizopus stolonifer 9
5 Bread Mold (Penicillium) 10
6 Bread Mold (Aspergillus) 10
7 Conceptual Framework 11
8 Ingredients 39
9 Experimentation 41
10 Trials 44
11 Macroscopic Appearance of Molds on Bread 47
12 Results for Macroscopic Examination of Cultured 49

Bread Mold on Potato Dextros Agar
13 Microscopic Examination of Cultured Bread 50

Molds on Potato Dextrose Agar
14 Used as the Basis for Comparison for Identifying 51

the Specie of the Bread Mold
SAN PEDRO COLLEGE PAGE ix
LIST OF TABLES
Table No. Title Page
1 Appearance of molds on the bread in a fifteen-day period 19
2 Macroscopic appearance of mold on bread 20
3 Taste and appearance of bread after baking. 21

SAN PEDRO COLLEGE PAGE
CHAPTER I
INTRODUCTION
Rice is the main staple food in the Philippines. Yet, due to its continuously
increasing price, bread has become more popular to the Filipinos. However, as bread is
stored in a prolonged period, growth of molds, that will lessen the edibility of bread, can
be observed.
One of the most common molds found in bread is Rhizopus stolonifer, also known
as the Black Bread Mold (Conrad, 2012). It can grow within a few days by keeping
moistened pieces of bread in an enclosed, humid environment (Schipper, 1984). This
fungus is regarded as an opportunist pathogen causing various diseases in humans. In
order to decrease the growth of molds and increase the shelf life, breads are preserved by
adding food preservatives. However, some commercially prepared preservatives cause
harmful effects in the body. Some of these encourage tumor growth and cancer. Increased
intake of food with these substances may also elevate blood pressure and allergic
reactions. Thus, the search for a cheaper, healthier, and safer preservative from a natural
source was considered.
Guava (Psidium guajava Linn. Myrtaceae) is a tropical fruit native
in Mexico, Central America, and Northern South America. Guavas are now cultivated
mostly in Asian countries as well. It is adapted in both humid and dry climates (Nwinyi,
Chinedu and Ajani, 2008). It is rich in ascorbic acid and phenolic compounds such as
tannins, saponins and alkaloids, which are the agents that can preserve the shelf life of
SAN PEDRO COLLEGE PAGE 2
bread due to its antioxidant effects. Such variety was selected to promote the natural
array of guava and not the genetically modified type.
This study seeks to innovate a cheaper, safer, and healthier homemade bread
preservative. Guava was utilized in this study because it has a high content of Vitamin C
as well as phenolic compounds which can help in the preservation of bread.
Review of Related Literature
1.2.1 Bread
Bread has long been a part in the diet of man for many countries. Most Filipinos
already adopt such culture of eating bread as a snack or breakfast due to the influence of
Western countries.
Generally, bread is prepared and baked daily by cooking dough of flour and water
and often with additional ingredients, such as butter or salt to improve the taste (Finley
and Phillips, 1989). The virtually infinite combinations of different flours, and differing
proportions of ingredients, has resulted in the wide variety of types, shapes, sizes, and
textures available around the world. A wide variety of additives may be used, from fruits
and nuts to various fats, to chemical additives designed to improve flavor, texture, colour,
and/or shelf life.
Certain breads lose desirable texture and taste characteristics upon storage and are
also subject to spoilage by certain molds. Moreover, bread is high in sugars and moisture,
therefore it develops mold quickly (Voronoff, n.d.).

1.2.2 Bread Preservatives
Chemical preservatives are often put in manufactured bread to increase shelf life.
Natural preservatives can also be used in homemade bread to garner the same effect
(Williams, n.d.)
Bread preservatives can be grouped into three general types: antimicrobial agents
that preserve food by preventing the growth of microorganism such as fungi and bacteria;
antioxidants that preserve food by inhibiting atmospheric oxidation and prevent it from
breakdown and becoming rancid; and chelating agents that delay the natural ripening
process and oxidative deterioration of food by inhibiting the bacteria, parasites and fungi
and prevent food discoloration (Pancholi, 2012).
The commonly used bread preservatives are citric acid, sulfur dioxide, ginger,
garlic, lecithin, honey, cinnamon, calcium propionate and ascorbic acid (Bhawsar, 2011).
Ascorbic acid is a synthetic form of vitamin C. It works to both assist bread in the
rising stage and as a preservative. Ascorbic acid lowers power of hydrogen (pH) levels,
stopping the enzymatic process that makes bread go bad. Lecithin is an antioxidant that
stops oxidation and prevents bread from going rancid. Calcium propionate is a natural
preservative that is used in dairy products but only beneficial in small quantity since too
much consumption of such substance may cause gastro-intestinal infections, nasal
congestion and insomnia. Calcium propionate and sodium propionate prohibit mold
growth in bread. Sodium bisulfate and sulfur dioxide are sulfites that prevent bacterial
growth. These preservatives are not as commonly used in bread but can be found. They
might cause severe reactions in people who have certain sensitivities. Ginger, garlic,
honey, clove and cinnamon are natural bread preservatives. Any of these can be added to
extend the life of bread. These ingredients prevent bacteria and mold growth. They also
add flavor to bread (Williams, n.d.).
Sodium chloride or common salt for food preservation or salting is the oldest food
preservation method yet too much usage of sodium chloride would lead to renal problems
(Bhawsar, 2011).
Although bread preservatives are the best way to keep bread safe from spoiling,
there are other precautions that can be used to keep bread fresh. Bread can be stored in an
airtight container or in a cool, dry and dark place. Airtight containers will keep out
airborne bacteria. Dark, cool and dry places are less hospitable to mold and bacteria
(Williams, n.d.).
1.2.3 Guava (Psidium guajava Linn.)
Psidium guajava Linn is a
large dicotyledonous shrub, or small
evergreen tree, which is 3-10m high.
The root system is superficial and very
extensive, frequently extending well
beyond the canopy. Its leaves are
Figure 1.Psidium guajava Linn Myrtaceae blade-like oblong to elliptic, stipules
are absent, petiole short and 3-10 mm long. The fruit is ovoid or pear-shaped, measuring
4-12 cm long and weighing up to 500 grams. Its skin turns into yellow when ripe and
sometimes flushed with red pulp juicy, creamy-white or creamy-yellow to pink or red.
The mesocarp is thick and edible. The exterior of the fruit is fleshy and the center
consists of a seedy pulp. The native varieties of the guava are usually small, round or
oblong, and have a dark-green peel but when the fruit ripens the color changes into
lighter shade of green sometimes yellow-green. Next to the thin outer covering is a white,
sometimes pinkish, flesh that is sweet and juicy. The core is slightly softer and juicier but
filled with small yellowish seeds (World Agroforestry Centre, 2009).
Guava is one of the distributed fruit tree crop in the tropics such as in the
Philippines. It has a great potential for extensive commercial production because of its
ease of culture, high nutritional value and popularity of processed products. The fruit of
guava is very rich in Vitamin C, which is higher than what is found in citrus fruits
(Bureau of Plant Industry, n.d.).
According to Dr. Abdelaziz Ahmad (2010), a horticulture specialist at the
Agricultural Research Center of the Egyptian Ministry of Agriculture, guava is the richest
fruit with Vitamin C and its content of such vitamin is about double that of the orange.
The comparative chemical analyses proved that guava exceeded all other fruits in the
vitamin C content, and it contains 336.8 mg of vitamin C per 155 grams of such fruit. The
largest vitamin C content of guava exists in the outer peel followed by that of the outer
kernel then that of the core.
Moreover, maximum ascorbic acid oxidase activity is localized in the core of the
fruit. The Vitamin C value increases with maturity and reaches its maximum when the
fruit is fully mature, but declines when the fruit becomes over ripe and soft. Vitamin C
content varies in stages: Unripe (244.5 mg); Ripe (304.5 mg); and Over-ripe (222.5/100
g) (Ahmad and Sharma, 2008).

The antifungal compounds mainly found in P. guajava were tannins,
phlobatannins, saponins, terpenoids, alkaloids and polyphenols (Pandey Amit et al.,
2011).
1.2.4 Preserving Agents in Guava Fruit
Guava is composed of various preserving agents such as the ascorbic acid and
phenolic compounds such as tannins, saponins and alkaloids.
Ascorbic acid, more commonly known as Vitamin C is used extensively in food
industry, not only for its nutritional value but also for its many functional contributions to
product quality. It is found mainly in the skin, secondly in the firm flesh, and little in the
central of guava fruit (Morton, J. 1987). It can improve palatability of many kinds of food
products by acting as antioxidant. By removing oxygen from its surroundings, ascorbic
acid in its reduced form becomes oxidized form, dehydroascorbic acid. This oxidation
action reduces the available oxygen in its immediate environment (Newsome, 1987). It
has been recognized as safe by all major national and international food regulatory
agencies, and is also approved by the US Food and Drug Administration and in Europe
for use in food (Verhoff, 2005).
Phenolic compounds, often referred to by the generic term phenolics, are a
diverse and abundant group of naturally occurring plant substances like tannins, saponins,
terpenoids and alkaloids (McCallum, 1989). These phenolic compounds not only
scavenge free radicals in the biological system of bread but also prevent its spoilage.
Moreover, phenolics inhibit lipid peroxidation in bread and improved bread quality
(Gordan, 2001). Chemical analysis showed breads added with phenolic extracts had
greater antioxidant activity. Hence, the addition of phenols on bread particularly in higher
dose was more effective in enhancing antioxidant activity as evaluated by means of ferric
reduction activity potential and 2,2-diphenyl-1-picrylhydrazylprocedures, which
increased by 2.36 fold (Sivam et. al, 2011). It is worth noting though, high level of added
phenolics in bread formulations may lead to negative effect on the sensory attributes such
as bitterness and astringency. However, if the level of added phenolics on bread is well
monitored, especially when phenolics antioxidants co-exist naturally with other active
compound such as pectic polysaccharide, acceptability of the bread might increase due to
the beneficial effect on sensory attributes derived from interactions (Jaeger et.al, 2009).
1.2.5 Citric Acid
Citric acid is a very useful and effective preservative, obtained from naturally
occurring organic acids. It exists in many different fruits and vegetables, but is especially
concentrated in lemons and limes. Citric acid is used extensively in the food, beverage,
cosmetic, and pharmaceutical industries. It has been recognized as safe by all major
national and international food regulatory agencies, and is also approved by the US Food
and Drug Administration and in Europe for use in food. Citric acid is used for many
different reasons. It is a kind of chemical additive that reduces the spoilage of bread. It
reduces oxidation and removes metallic ions, which helps preserve bread. Metallic ions
increase the rate at which oxidation of the bread occurs, thus making the bread difficult to
preserve (Fellers, 2003).
Undeniably, citric acid is a very important ingredient for use in natural body care
and cosmetic recipes. Not only does citric acid have many varied applications and uses,
but it has also been approved by the FDA and other food regulatory agencies.
Furthermore, since citric acid is present in almost every life form, it is consequently
easily metabolized and eliminated from the body. Citric acid is often a base ingredient in
bath bomb recipes, and is the agent responsible for the "fizzing" action. In the majority of
body care recipes, it is used in small proportions, usually not making up more than 0.5%
of the total solution. At room temperature, citric acid is a white powdered form.
However, it may be dissolved and easily incorporated into your recipes by heating it in a
liquid mixture to a temperature above 74 degrees Celcius (Bailey et al, n.d.)
1.2.6 Common Bread Molds
Bread mold is a kind of fungus that is
commonly found on bread surfaces. It takes food
and nutrients from the bread and causes damage to
the surface where it lives. It also causes a bad taste
to the bread. Bread mold has a very simple
Figure 2 Bread with molds lifecycle. It appears on the bread surface as a wind-
blown spore. With adequate moisture and nutrients from the bread, this spore sprouts and
grows hair like structures on the bread surface. Once the mold attains a particular growth
with paintbrush like structures, it starts producing fruiting structures. These structures,
sometimes called conidia, contain spores that are blown by wind and spreads to other
bread surfaces. Bread mold is found in different types, species, shapes, and colors. Some
of the common bread molds are Rhizopus, Penicillium and Aspergillus (Riverside, 2007).
Rhizopus stolonifer (black bread mold) is one
of the many species of the class Zygomycete. It is
dependent on sugar and starch, which it acquires from
food matter, such as breads and soft fruits. The food
source that is used by this mold is utilized for growth,

Figure 3 Bread Mold (Rhizopus)
nutrition, and reproduction. Rapid growth occurs
under temperatures of 15C-30C where the spores are able to germinate to their full
potential. Also, in moist environments, such as bread, it can quickly spread within a few
days. The fungus is a fast growing parasite that is selfish and absorbs all of the nutrients
of the substrate, leaving it with nothing to live on (Olbrantz, 2011). The sporangium
produces asexual spores. The sporangia are spherical, and turn from an initial white color
to a blackish brown. They produce grayish-brown spores which spread the disease to
other hosts.
Rhizopus grows well on general fungal
media, like Potato Dextrose Agar and frequently
fills the petri dish. Rhizopus species may
overgrow and inhibit other fungi. Some
structures are visible to the naked eye, i.e.
sporangia appear macroscopically as black dots

Figure 4 Rhizopus stolonifer
in the midst of white, cottony mycelia (Campbell & Stewart, 1980). The colonies of
cotton candy like molds grow very rapidly in Potato Dextrose Agar in a span of 4 days.
From the obverse, the color of the colony is white initially and turns black in time. The
reverse is whitish yellow. Such mold was concluded as fungi belong to genus Rhizopus
(Atlas of Clinical Fungi, 2000).
Penicillium is a cryophilic fungus, which
means it likes the cold, growing best at 1.1C.
Moreover it also has the ability to grow on bread
kept in plastic bags at room temperature (Barron,
2001). It is a xerophilic fungus, which means it can
Figure 5 Bread Mold (Penicillium) obtain moisture from the air if humidity is at 60% or
higher. It utilizes cellulose as its primary food source and it produces potent cellulases to
break down cellulose to glucose units, which are then absorbed by its fungal threads.
Penicilllium, when growing on bread appear as blue-green to gray fuzzy patches of
colonies with white borders and as it becomes older it defines its bluish color (Perkins,
n.d.).
Aspergillus is a very common mold
found on bread, cheese, and decayed and
preserved fruit. In the conidial stage it is green
and in the ascosporic stage yellow, reddish
yellow, or reddish brown. Aspergillus is almost
sure to appear upon bread that is kept

Figure 6 Bread Mold (Aspergillus)
moderately moist, because the conidia are usually
abundant in the atmosphere. If the bread were wet with a 10 per cent solution of cane
sugar or with grape juice, this stage appears sooner and in greater abundance. A
temperature of 22 to 30C is also a favorable condition (Methods in Plant Histology
n.d.).
Conceptual Framework
Independent Variable Dependent Variable
Guava (Ground)
Amount:
1/8 teaspoon =0.25
grams
1/4 teaspoon=0.5 grams
Effectiveness in preserving
1/2 teaspoon=1 gram bread
Shelf life
Growth of microbes
1 teaspoon=2 grams
Positive Control:
Citric Acid
Negative Control:
Without preservative
Storage/ Temperature:
Sealed/Room
temperature Figure 7: Conceptual Framework
Room Temperature
Figure 6. Shows the conceptual framework of the study.
Independent variable shows different amount of powdered guava that was used as
bread preservative. Citric acid served as positive control and the bread with no
preservative served as negative control. The result of the study relies on these variables.
These variables act as input of the study.

Dependent variable shows the effectiveness of the bread preservative by testing
the presence of molds and shelf life of bread. This served as the output of the study.
Statement of the Problem
This study was conducted to determine the effect of P. guajava Linn (Guava) dried
powder to bread. Specifically, this study answered the following questions:
1. How long can a pure guava powder be able to preserve bread within a fifteen-day
period?
2. Can pure guava powder preserve the bread longer than the commercially prepared
citric acid preservative?
3. What possible organism would grow on the bread?
Definition of Terms
Bread - a type of food that is usually baked and leavened. It is made of a mixture
whose basic constituent is flour or malt
Preservative - an additive used to protect the bread from decay, discoloration or
spoilage
Natural - existing in or caused by nature; not made or caused by humankind
Artificial - made or produced by human beings rather than occurring naturally
Preservative concentration - the relative content of a preservative in bread
Bread mold - any of various molds found especially on bread; especially: one of
the genus Rhizopus (R. stolonifer)
Culture media - liquid or gel designed to support the growth of microorganisms

Reverse side - characteristics of colonies observed underneath the agar
Obverse side - characteristics of colonies observed on top of the agar
Commercial preservative - preservatives designed for a large market
Empirical observation method - a method of obtaining data by seeing, tasting,
touching and smelling
Positive control bread with added preservative
Negative control bread without added preservative

CHAPTER II
METHODOLOGY
This chapter describes the research design used in this study, the setting,
measures, the instruments and the procedure followed.
Design
Experimental design was used where guava fruit powder was used as bread
preservative. Ascorbic acid, phenol, tannin, saponin and alkaloid are the chemicals
present in guava which could aid in its preserving action. Citric acid is a known
commercial preservative for bread and was used as a control. The study utilized a basic
recipe for bread. One-half (1g), one-fourth (0.5g), one-eighth (0.25), three-fourth (1.5g)
and one (2g) teaspoon of powdered guava was used in this study. One-eighth (0.7g)
teaspoon of citric acid was used as a positive control. In a regular recipe, bakers use a
pinch of preservative which is one-sixteenth teaspoon.
Setting
The research was conducted in Davao City. The preparation of the powdered
guava, making and storage of the breads were carried out in the residence of Mr. Kevin
Hao located at 18 Pioneer Drive, Bajada, Davao City; this was the home-based
laboratory. Proper aseptic technique was followed.

Measures
Empirical observation method was used as the data-gathering instrument. It is a
method of obtaining data by seeing, hearing, tasting, touching, and smelling. The bread
were observed and stored for 15 days in labeled containers. Growth of molds were noted
and identified both microscopically and macroscopically.
Procedure
Writing and submission of letters to the following: Dean of

BMLS department, mentor
Authentication of Guava in
Ateneo De Davao University
Gathering and Preparation of Guava Powder

(For the procedure, refer to APPENDIX E)
Baking
(For the procedure, refer to APPENDIX E)
Storage
Record Results
Analyze/Interpret
Report
Figure 7: Research Procedure

The researchers wrote and submitted letters to the Dean of the BMLS department
and their mentor. After the approval of their proposed study was granted, they acquired
native guavas from a local source. Authentication of the said guavas was immediately
processed in the Biology Department of Ateneo de Davao University. The researchers
gathered additional guavas of the same kind and prepared the guava powder. Afterwards,
they baked the bread with corresponding amounts of preservatives (See APPENDIX E,
p.28)
For a period of 15 days, the breads were used as test sample. There were three (3)
trials conducted.
There were three groups of bread: Group A was for the bread with Citric Acid,
Group B was for the bread with the Guava Fruit Powder as preservative, and Group C
was for the negative control which did not contain any preservative.
The groups of bread were labeled according to the amount of preservative it
contains. The breads were placed individually in clean, sealed plastic containers. These
were then stored at room temperature.
The following were the distribution of the bread according to the amount. These
were also used for all three trials:
GROUP A CITRIC ACID
1 tsp. (0.7g) of Citric Acid

8
GROUP B GUAVA FRUIT POWDER
1 tsp. (0.25g) Guava Fruit Powder

8
1 tsp. (0.5) Guava Fruit Powder

4
1 tsp. (1g) Guava Fruit Powder

2

4
GROUP C- Bread with NO PRESERVATIVE
This experiment was performed again to complete three trials. The same
parameters were used. All observations were noted.

CHAPTER III
RESULTS
This chapter presents the data in the study.
Table 1 presents the initial appearance of molds on the bread in different trials in
the span of fifteen days. In all three trials, the bread with one-eighth (18) teaspoon citric
acid showed traces of mold on the 12thday after baking. The bread with one-eighth (18)
teaspoon guava powder showed traces of mold on the fourth (4th) to fifth (5th) day after
baking; the bread with one-fourth (14) teaspoon guava powder showed traces of mold
fifth (5th) to sixth (6th) day after baking; the bread with one-half (12) teaspoon guava
powder showed traces of mold on the sixth (6th) day after baking; the bread with three-
fourths (3/4) teaspoon guava powder showed traces of molds on ninth (9th) to tenth (10th)
day after baking; the bread with one (1) teaspoon of guava powder showed traces of
molds on twelfth (12th) to thirteenth (13th) day after baking. The bread without
preservative showed traces of mold second (2nd) to third (3rd) day after baking.
Table 1
Appearance of molds on the bread in a fifteen-day period
Amount of Preservative Trial 1 Trial 2 Trial 3
Citric 18tsp.
Day 12 Day 12 Day 12
(0.7 grams)
Guava 18tsp.
Day 5 Day 4 Day 5
(0.25 grams)
Guava 14tsp.
Day 6 Day 5 Day 5
(0.5 grams)
Guava 12tsp.
Day 6 Day 6 Day 6
(1 gram)
Guava tsp.
Day 9 Day 10 Day 10
(1.5 grams)
Guava 1 tsp.
Day 12 Day 12 Day 13
(2 grams)
No preservative added Day 3 Day 2 Day 2
Table 2 presents the macroscopic appearance of molds on bread. All bread with
citric acid and guava fruit powder showed small, grayish to black spots with furry
sections. Positive control showed similar characteristics.

Table 2.
Macroscopic appearance of mold on bread

Amount of Preservative Observation
Citric 18 tsp. Small, grayish to black spots with furry
(0.7 grams) sections
Guava 18 tsp. Small, grayish to black spots with furry
(1 gram) sections
Guava tsp. Small, grayish to black spots with furry
Guava 1 tsp Small, grayish to black spots with furry
(2 grams) sections
Small, grayish to black spots with furry
No preservative added
sections
Table 3 presents the taste and appearance of bread after baking. The bread with
citric acid has a sour taste due to the preservative added. The bread with the 1 guava
8
powder tastes better than the bread with citric acid and bread without preservative. As the
amount of guava powder in the bread increases, the better the taste. The bread with citric
acid and bread with no preservative appears smooth while the bread with guava powder
has brown-black dots due to the powder.

Table 3.
Taste and appearance of bread after baking.

Amount of
Taste Appearance
Preservative
Citric 18tsp. Pungent taste and smell
Smooth
(0.7 grams) Sour taste of citric acid can be tasted
Tastes better than citric bread and bread
Guava 18tsp. Presence of brown-
with no preservative
(0.25 grams) black dots
No taste of guava
Guava 14tsp. Tastes better than 18 tsp. guava bread Presence of brown-
(0.5 grams) No taste of guava black dots
Guava 12tsp. Tastes better than 14 tsp. guava bread Presence of brown-
(1 gram) No taste of guava black dots
Guava tsp. Tastes better than 12 tsp. guava bread Presence of brown-
(1.5 grams) No taste of guava black dots
Guava 1 tsp. Tastes better than tsp. guava bread Presence of brown-
(2 grams) No taste of guava black dots
No preservative
Tastes like usual bread Smooth
added
CHAPTER IV
DISCUSSION
This chapter presents the interpretation of the results and the limitation of the
study.
This study was focused on the effectiveness of P. guajava Linn. (Guava)
powdered fruit as a homemade bread preservative.
Guava is composed of ascorbic acid and phenolic compounds such as tannins,
phlobatannins, saponins, terpenoids, alkaloids and other polyphenols which are known to
have antioxidant property that can prolonged and preserve the edibility state of the bread.
The addition of phenols on bread particularly in higher doses were more effective in
enhancing antioxidant activity.
Bread with citric acid was used as the standard since it is one of the most
commonly used bread preservative in the market.
The results wrapped up the efficacy of guava powder as a good preservative for
bread. Moreover, the guava powder enhanced the taste of the bread. The bread with an
amount of one teaspoon of guava powder was proved that it is as effective as the standard
used, citric acid.
The macroscopic appearance of the molds on the bread was small, grayish to
black spots with furry sections. The colonies grew very rapidly and matured in 4 days.
The texture was typically cotton candy like. According to the Atlas of Clinical Fungi
(2000), the characteristics of molds observed on the bread were of the genus Rhizopus.
Furthermore, macroscopic growths of the mold on Potato Dextrose Agar (PDA)
were noted which showed similar characteristics. Some structures are visible to the naked
eye, such as sporangia which appear macroscopically as black dots in the midst of white,
cottony mycelia. Obverse characteristics of the colonies showed flat, black filamentous
spots with white cottony mycelia. Its reverse characteristics appeared smooth and
yellowish. The result is consistent with the Atlas Of Clinical Fungi (2000), in which the
same characteristics were found on PDA cultured fungi. The microscopic examination
confirmed that the molds grew on bread and on PDA was R. stolonifer. Broad hyphae and
septate with nonparallel sides was seen. There is also presence of rhizoids with long
unbranched sporangiophores originating just above rhizoids. These microscopic
characteristics were consistent with The Medical Mycology Handbook by Campbell and
Stewart that describes the microscopic appearance of R. stolonifer.

CHAPTER V
SUMMARY, CONCLUSION, RECOMMENDATION
Guava (Psidium guajava) is known for its rich content in ascorbic acid, an
antioxidant capable of preventing the growth of microorganisms such as molds. Thus, the
researchers introduced the concept of guava powdered extract as a natural preservative
for bread.
An experiment was conducted to test the powdered extracts efficacy to preserve
bread over a 15-day period. Firstly, the handpicked guavas were inspected and washed
with distilled water. The guavas were shredded to small pieces and placed on sterile trays
for air-drying. The dried guavas were then powderized in a blender and stored in sterile
plastic bags. Breads, with varying concentrations of powdered guava extract were baked
and observed each day for fifteen days. The results showed that the powdered extract of
1/8, 1/4, and 1/2 tsp extended the breads shelf life to an average of five days. In 3/4 tsp
and 1 tsp, the powdered guava extract is capable of extending the shelf life for an average
of eleven days. Its efficacy as a preservative increases in proportion to the amount of
powdered guava extracts. However, powdered guava extract did not preserve longer than
the Citric Acid, a preservative used as the experiments positive control. The species of
molds found on the bread were Rhizopus stolonifer.
In conclusion, Guava can be used as a preservative for bread.
The researchers recommend that for the process of dehydrating the guava, there
should be an alternative procedure to be used. Instead of using the traditional air-drying

method, a more sterile method should be used. Make sure that all materials in the
preparation of guava powder and baking are sterilized to prevent contamination.
Another recommendation would be to use High Performance Liquid
Chromatography for the quantitation of the chemical components of the guava. This will
help future researchers in identifying the optimal amount of preservatives to be used in
the bread.
REFERENCES
Ahmad, AbdelAziz (2010), Agricultural Research Center of the Egyptian Ministry of

Agriculture
At What Temperature Does Vitamin C Denature (2013)

http://www.vitaminable.com/category/vitamin-c (Date Retrieved: March 1, 2013)
Barron, George (2001), Toxic Moulds in the Home and Workplace

http://www.cdc.gov/biosafety/publications/bmbl5/bmbl.pdf (Date Retreived:
January 21, 2013)
Bhawsar, Sonali; (2011), Toxic Effect of Food Preservatives, (Date Retrieved: March 1,
2013)
Bureau of Plant Industry, (n.d.), http://www.bpi.da.gov.ph/guide_guava.php, (Date

Retrieved: January 17, 2013)
Campbell, Mary C., and Joyce L. Stewart. 1980. The Medical Mycology Handbook.
John Wiley & Sons. New York. 436 pp.
Conrad, Jim. (2012), Bread mold fungus, RhizopusstoloniferBread mold fungus,

Rhizopusstolonifer. Retrieved fromThe Backyard Nature
Website at http://www.backyardnature.net/f/bredmold.htm. (Date Retrieved:
January 21, 2013)
Deshpande, Amruta (2013), Article on Bread Mold Growth

http://www.buzzle.com/articles/bread-mold-growth.html (Date Retrieved: January
21, 2013)
Dr. Syed Aziz Ahmad and Dr. S.C. Sharma, (2008) Fruit and Vegetable Juice Therapy
Fellers, C. R.2003: Public Health Aspects of Food Preservation

http://www.ncbi.nlm.nih.gov/pmc/articles/PMC1321786/pdf/amjphealth00005-
0038.pdf
Finley, John H.; Phillips, R. O., (1989). Protein Quality and the Effects of Processing.
New York: M. Dekker. p. 372.
Food Additives and Ingredients Association (FAIA) and Chemical Industry Education
Centre (CIEC) official website; March 2008.
http://www.understandingfoodadditives.org/pages/ch2p8-1.htm
Gordan, M., (2001) Antioxidants in Food. Cornwall, England: Woodhead Publishing:

pp.7-70.
G.S. De Hoog (2000) Atlas of Clinical Fungi 2nd edition, ASM Press
Jaeger S.R, Axten LG, Wohlers MW, Sun-Waterhouse D. (2009) Polyphenol-rich

beverages: Insights from Sensory and Consumer Science. J Sci Food;
89(14):235663.
McCallum, John Allan (1989), Biochemistry of Phenolic Compounds in Wheat Grain
Methods in Plant Histology, n.d.

http://www.publicbookshelf.com/public_html/Methods_in_Plant_Histology/
Morton, J. 1987. Guava. p. 356363. In: Fruits of warm climates. Julia F. Morton, Miami,
FL. http://www.hort.purdue.edu/newcrop/morton/guava.html
Mowlah, G., and Itoo, S. (1982). Guava(Psidium guajava L.) Sugar component and
relation to enzymes at stages of fruit development and ripening. Journal of
Japanese Society for Food Science and Technology. 29(8). 472-476
Newsome, R.L. 1987. Use of vitamins as additives in processed foods. Food Technol.
41(9):163
Nwinyi O.C., Chinedu N.S., Ajani O.O. (2008), Evaluation Of Antibacterial Activity Of
Psidium Guajava And GongronemaLatifolium, J. Med. Plants Res, 2(8): 189-192
Olbrantz, Christina (2011), Where does Rhizopus stolonifer prefer to live?
Pancholi, Rahul Food preservative http://www.academia.edu /1757343/Food

Preservatives
Pandey Amit, Shweta 2011); Antifungal Properties of Psidium guajava Leaves and Fruits
Against Various Pathogens
Perkins, Bryan, n.d. Different Kinds of Bread Mold

http://sms-hb09.wikispaces.com/file/view/Science+Fair+PP.pptx (Date Retrieved:
January 21, 2013)
Riverside, J. (2007), Bread Mold

http://ezinearticles.com/?Bread-Mold&id=405845 (Date Retrieved: March 1,
2013)
Schipper, M. A. A. 1984. A revision of the genus Rhizopus.I. The Rh. stolonifer-group

and Rh. oryzae. CBS Studies in Mycology 25:1-19
Sivam AS, Sun-Waterhouse D, Waterhouse GI, Quek S, Perera CO. J Food Sci. 2011
Apr;76(3):H97-H107. doi: 10.1111/j.1750-3841.2011.02086.x.
Verhoff , Frank H. (2005), "Citric Acid", Ullmann's Encyclopedia of Industrial
Chemistry, Weinheim: Wiley-VCH
Voronoff, Kerry, 2013. eHow Demand Media, Inc. http://www.ehow.com/info_8098526

_preservatives-keep-bread-molding.html (Date Retrieved: January 21, 2013)
Williams, S.H., n.d. What are the Different Types of Bread Preservatives?
http://www.wisegeek.com/what-are-the-different-types-of-breadpreservatives.htm
(Date Retrieved: March 1, 2013)
World Agroforestry Centre (2009).http://www.worldagroforestry.org/treedb2/AFTPDFS/

Psidium_guajava.pdf (Date Retrieved: January 21, 2013)
APPENDIX A
Letter for the Dean
March 6, 2013
Dr. Josephine M. Bandalan

Dean of Medical Laboratory Science Department
San Pedro College
Davao City
Dear Dr. Bandalan,
A pleasant day to you!
We, the group 2 students of BMLS 4E, gladly inform you that we are to conduct
a study entitled Psidiumguajava Linn. (Guava) Powdered Fruit Extract as Preservative
for Bread.
With the rising price of materials needed in the production of bread and the
possible side effects of unhealthy preservatives, our group has decided to conduct a study
that will benefit the both the consumers and producers of bread.
This study aims to determine the effectiveness of guava powdered fruit extract as
preservative for bread in contrast to a commercial preservative.
Our group will be glad to welcome your comments, suggestions and

recommendations
Respectfully yours,
SGD Allen Christopher Sian

(Group Representative)
Noted by:
SGD Aileen Grace Ang

(Group Adviser)
APPENDIX B
Letter for the Mentors
February 23, 2013
Mrs. Aileen Grace Ang, RMT, MASTBIO

Research Mentor
San Pedro College
Davao City
Dear Mrs. Ang:
The undersigned student in Research 100 (Introduction to Research) would like to

conduct a research entitled Psidium guajavaLinn. (Guava) Powdered Fruit Extract as
Preservative for Bread in partial fulfillment of the course requirements in the above
named subject.
In this connection, we would like to request you to be our mentor. Your expertise on
Microbiology would be of great value to our research.
Hoping that this request will merit your kind attention and consideration.
Sincerely yours,
SGD Allen Christopher Sian

(Group Representative)
APPENDIX C
Letter for the Laboratory
June 8, 2013
ENGR. Leonora Gustilo

Director of Laboratory
San Pedro College, Davao City
Dear Maam,
The undersigned researchers are conducting a study entitled Psidium guajava Linn.
(Guava) Powdered Fruit Extract.This is in partial fulfillment of the requirement for
the degree Bachelor in Medical Laboratory Science in this institution. This study aims to
determine the effectiveness of powdered guava fruit extract as preservative for bread in
contrast to a commercial preservative.
In line with this, we would like to ask permission from your good office to allow us to
borrow materials from the laboratory.
Respectfully yours,
Aguayo, Dorcas Kyla Mamaton, Noah

Combenido, Jizzel Manibpel, Fairee Hazel
Ferrer, Phoebe Ann Sabanal, Gracielle Danica
Hao, Kevin Matthew Santa Agata, Shamma
Lim, Kathleen Sian, Allen Christopher
Makalingkang, Sharma
Noted by:
SGD AILEEN GRACE ANG, RMT, MS Bio SGD GEROMIL J. LARA, RMT,
MSMT
Research Mentor Program Coordinator
Approved by:
SGD LEONORA C. GUSTILO, ChE

Director of Laboratories, San Pedro College
APPENDIX D
Authentication Form
APPENDIX E
Experimental Procedure
Location and approval for collection of samples for the experiment were first
conducted. Samples were collected within 18 Pioneer Drive, Bajada, Davao City. Only
healthy-looking fruits were collected. Only the Native Guava (Myrtaceae) fruit was used
in this experiment. The fruits were brought to the Biology Department of Ateneo de
Davao University for plant variety verification.
A) Procedure
The fruits were inspected and washed with distilled water. The fruits were then
grated and placed on a clean tray. The grated fruit were air dried for 3 to 4 days with a
mosquito net for cover to avoid contamination. After air drying, the dried guava fruit
were ground and weighed.
B) Bread with Powdered Guava Fruit
Ingredients:
1 kg Flour (or 5 cups)
200 g Sugar
2 cups Milk
cup Butter
15g Active Dried Yeast
3 tbsp. Vanilla
Guava Powder
Citric Acid
Procedure:
1. Milk was mixed with active dry yeast and sugar until dissolved. Then, the egg and
unsalted butter were added.
2. Salt was added to the flour. The flour was then divided into seven equal portions.
Each portion was placed in their respective labeled bowls.
3. For the mixture in Step 1, it was divided into seven equal portions. Flour was
added to each portion.
a. Bowl 1 was added with18 tsp. (0.7g) Citric Acid.
b. Bowl 2 was added with12 tsp. (1g) Guava Powder.
c. Bowl 3 was added with 14 tsp. (0.5g) Guava Powder.
d. Bowl 4 was added with 18 tsp. (0.25g) Guava Powder.
e. Bowl 5 was added with 34 tsp. (1.5g) Guava Powder.
f. Bowl 6 was added with 1 tsp. (2.0g) Guava Powder.
g. Lastly, Bowl 7 was kept as the negative control (with no preservative).
4. For all seven portions, the ingredients were mixed.
5. Each of the dough was kneaded and flour was slowly added until a smooth, non-
sticky texture was achieved. The dough was not too wet nor too dry.
6. Each of the dough was shaped into a smooth ball and was allowed to rest for 1
and hours. The dough was covered and placed in a greased bowl for 3hours at
68 degrees F.
7. Roll the dough out of the bowl onto a surface very lightly dusted with flour and
knead out all the gasses.
8. The dough were further divided into smaller balls weighing approximately 40g
then placed on a baking pan.
9. The oven was preheated for 15min. in 350 degrees F. The dough was baked in the
same temperature for 10-15min, or when slightly golden brown.
10. The bread was cooled on a rack.
Research Materials
For preparation of dried guava powder:
a. Chopping Board
b. Grinder or blender
c. Knife
d. Weighing Scale
For breaking of bread:
a. Air-tight containers
b. Baking pans
c. Bowl
DOCUMENTATION
DOCUMENTATION
Figure 8. Ingredients used:
Figure 8a. Butter Figure 8b.Bread Crumbs
Figure 8c. Flour Figure 8d. Fresh Milk

Figure 8e. Active yeast Figure 8f. Eggs
Figure 8g. Salt Figure 8h. Sugar

Figure 8i. Powdered guava
Figure 9. Experimentation:
Figure 9a. Guava fruit

Figure 9b. Air drying of guava Figure 9c. Hand washing
Figure 9d. Mixture Figure 9e. Preparation for

kneading
Figure 9f. Kneading Figure 9g. Raw Bread
Figure 9h. Baked bread

Figure 10. Trials:
TI TII TIII
Figure 10a. Bread with no preservative
TI TII TIII
Figure 10b. Bread with 1/8 Citric Acid as preservative

TI TII TIII
Figure 10c. Bread with 1 Guava powder as preservative
TI TII TIII
Figure 10d. Bread with Guava powder as preservative

TI TII TIII
Figure 10e. Bread with Guava powder as preservative
TI TII TIII
Figure 10f. Bread with Guava powder as preservative

TI TII TIII
Figure 10g. Bread with 1/8 Guava powder as preservative
Figure 11. Macroscopic Appearance of Molds on Bread
Figure 11a. No Figure 11b. Citric

preservative added acid (1/8)
Figure 11c. Guava Figure 11d. Guava

powder (1) powder (3/4)
Figure 11e. Guava Figure 11f. Guava

powder (1/2) powder (1/4)
Figure 11g Guava

powder (1/8)
Figure 12. Results for Macroscopic Examination of Cultured Bread Mold on Potato
Dextrose Agar
Figure 13. Microscopic Examination of Cultured Bread Mold on Potato Dextrose

Agar
(Magnification: High Power Objective)

Figure 14. Used as the basis of comparison for the identifying the specie of the
bread mold
Figure 14a. Rhizopus Figure 14b. Rhizopus stolonifer

stolonifer (400x) grown on bread (400x)
Source: Source:
(Campbell, Mary C., and Joyce L. http://commons.wikimedia.org/wiki/File:Rh
Stewart.(1980): The Medical izopus_fungus.jpg
Mycology Handbook. John Wiley &
Sons. 436 pp.)
Figure 14c. Rhizopus stolonifer Figure 14d.Parts of Rhizopus

Source: stolonifer
http://bricker.tcnj.edu/micro/micro12.html Source:
http://en.wikipedia.org/wiki/File:Structure_
of_Rhizopus_spp.-english.JPG
CURRICULUM VITAE
Name: Dorcas Kyla P. Aguayo
Home Address: Nova Tierra Village, Lanang, Davao
City
Contact Numbers: 09228350902
E-mail Address: kyla.aguayo@yahoo.com
Age: 19 Sex: Female
Date of Birth: February 2, 1994 Place of Birth: Davao City
Citizenship: Filipino Religion: Protestant
Height: 51 Weight: 45kg
Civil Status: Single
Language/Dialects Spoken: Tagalog, Bisaya, English
Name of Father: Haziel Mark Z. Aguayo Occupation: Physician
Name of Mother: Omega Gem P. Aguayo Occupation: Physician
II. Educational Attainment:
Course: Bachelor in Medical Laboratory Science
College: San Pedro College Inclusive years: 2010 Present
High School: Davao Christian High School Year graduated: 2010
Elementary: School For Life (Montessori) Year graduated: 2006
Affiliations: Society of United Laboratory Scientist
Dominican Network
CURRICULUM VITAE
Name: Jizzel Mae M. Combenido
Home Address: Zone 2 Saeg Calumpang, G.S.C
E-mail Address: tezz_1093@rocketmail.com
Age: 19 Sex: Female
Date of Birth: June 07, 1994 Place of Birth: General Santos City
Citizenship: Filipino Religion: Roman Catholic
Height: 55 Weight: 53 kg
Language/Dialects Spoken: Tagalog, Bisaya, Ilonggo, English
Name of Father: Jimmy R. Combenido Occupation: Businessman
Name of Mother: Maria Elsa M. Combenido Occupation: Businesswoman
College: San Pedro College Inclusive years: 2010 - Present
High School: NDDU-IBED Lagao Campus Year graduated: 2010
Elementary: NDDC-ETD College Year graduated: 2006
Dominican Network
CURRICULUM VITAE
Name: Phoebe Ann S. Ferrer
Home Address: Doa Pilar Village Sasa, Davao City
E-mail Address: phb_ferrer@yahoo.com
Age: 20 Sex: Female
Date of Birth: March 12, 1993 Place of Birth: Limso Hospital, Davao City
Language/Dialects Spoken: English, Bisaya
Name of Father: Edgar A. Ferrer Occupation: Businessman
Name of Mother: Lani S. Ferrer Occupation: Businesswoman
High School: Davao Christian High School Year graduated: 2010
Elementary: Davao Christian High School Year graduated: 2006
Dominican Network
CURRICULUM VITAE
Name: Kevin Matthew H. Hao
Home address: 18 Pioneer Drive, Bajada, Davao City
E-mail Address: aquarius_2193@yahoo.com
Age: 20 Sex: M
Date of Birth: January 21, 1993 Place of Birth: Davao City
Citizenship: Filipino Religion: Christian
Language/Dialects Spoken: English, Filipino
Name of Father: Ricky T. Hao Occupation: Businessman
Name of Mother: Nimfa Theresa H. Hao Occupation: Housewife
High School: Ateneo de Davao University Year graduated: 2010
Elementary: Ateneo de Davao University Year graduated: 2006
Dominican Network
CURRICULUM VITAE
Name: Kathleen Q. Lim
Home Address: No. 5 Village 10, Bugac, Ma-a, Davao
City
E-mail Address: kathleen.lim17@yahoo.com
Age: 20 Sex: Female
Date of Birth: May 17, 1993 Place of Birth: Davao City
Citizenship: Filipino Religion: Roman Catholic
Language/Dialects Spoken: English, Tagalog, Bisaya
Name of Father: Edwin G. Lim Occupation: Businessman
Name of Mother: Magdalena Lourdes Q. Lim Occupation: Nurse
Dominican Network
CURRICULUM VITAE
Name: Sharma M. Makalingkang
Home address: Tamontaka, Cotabato city
Contact Numbers: 09323304851/09263952216
E-mail Address: lynx081@gmail.com
Age: 20 Sex: F
Date of Birth: August 1, 1993 Place of Birth: Cotabato City
Citizenship: Filipino Religion: Islam
Height: 5 Weight: 49k
Language/Dialects Spoken: Filipino, English, Maguindanaon, Bisaya
Name of Father: Maguid T. Makalingkang Occupation: Faculty Member
Name of Mother: Manang M. Makalingkang Occupation: Government Employee
College: SanPedroCollege Inclusive years: 2010 - Present
High School: Notre Dame RVM College of Cotabato Year graduated: 2010
Elementary: Notre Dame RVM College of Cotabato Year graduated: 2006
Dominican Network
The Rock Student Publication

CURRICULUM VITAE
Name: Noah C. Mamaton
Home address: Deca Homes, Cabantian, Davao City
E-mail Address: noah_mamaton@yahoo.com
Age: 20 Sex: Male
Date of Birth: August 8, 1993 Place of Birth:
Cotabato City
Height: 54 Weight: 51 kg
Language/Dialects Spoken: Filipino, English, Maguindanaon, Iranon, Maranao
Name of Father: Nacio M. Mamaton Occupation: Government Employee
Name of Mother: Mariam C. Mamaton Occupation: Housewife
High School: Notre Dame of Tacurong City Year graduated: 2010
Elementary: Cotabato City Central Pilot School Year graduated: 2006
Dominican Network
Muslim Organization of Venerable and Enlightened Students - President

CURRICULUM VITAE
Name: Fairee Hazel M. Manibpel
Home Address: Rolling Hills Subdivision, Davao City
E-mail Address: fhmanibpel@yahoo.com
Age: 19 Sex: Female
Date of Birth: June 7, 1994 Place of Birth: Cotabato City
Language/Dialects Spoken: English, Tagalog
Name of Father: Engr. Bernoule A. Manibpel Occupation: Civil Engineer
Name of Mother: Engr. Georgie M. Manibpel Occupation: Government Employee
High School: Albert Einstein School Year graduated: 2010
Elementary: NDU-ETD Year graduated: 2006
Dominican Network
CURRICULUM VITAE
Name: Gracielle Danica C. Sabanal
Home Address: Phase 1, Block 36, Lot 7, Pomelo Street,
Ciudad de Esperanza, Cabantian, Davao City
E-mail Address: nik_muzika@yahoo.com
Age: 19 Sex: Female
Date of Birth: December 23, 1993 Place of Birth: Midsayap, North Cotabato
Language/Dialects Spoken: Tagalog, Bisaya, English
Name of Father: Roldan A. Sabanal
Occupation: Technical Audit Specialist COA Region XI
Name of Mother: Mary Grace C. Sabanal
Occupation: Nutrition Officer City Health Office Davao City
High School: Lamb of God Sped Academy Year graduated: 2010
Elementary: Gentle Shepherd School Year graduated: 2006
Affiliations: Society of United Laboratory Scientist 4th Yr. Treasurer
Dominican Network Volunteer Service Provider Core Group Member

CURRICULUM VITAE
Name: Shamma C. Santa Agata
Home Address: 34 Eagle Street, Phase II, Marfori Heights,
Davao City
E-mail Address: sham_belle@yahoo.com
Age: 20 Sex: Female
Date of Birth: August 6, 1993 Place of Birth: Fabie Hospital, Davao City
Language/Dialects Spoken: English, Tagalog, Bisaya
Name of Father: Ramon G. Santa Agata
Occupation: Mechanical Engineer
Name of Mother: Marie June C. Santa Agata
Occupation: Businesswoman
High School: Digos City National High School Year graduated: 2010
Elementary: Ramon Magsaysay Central Elementary School Year graduated: 2006
Dominican Network
CURRICULUM VITAE
Name: Allen Christopher M. Sian
Home Address: Insular Village, Lanang, Davao City
E-mail Address: ac_sian@yahoo.com
Age: 20 Sex: Male
Date of Birth: July 30, 1993 Place of Birth: Los Angeles, California
Citizenship: Fil-Am Religion: Catholic
Language/Dialects Spoken: English, Tagalog
Name of Father: Albert F. Sian Occupation: Businessman
Name of Mother: Marilou M. Sian Occupation: Executive Officer
Dominican Network

Psidium Guajava Linn. (GUAVA) FRUIT POWDER AS HOMEMADE BREAD PRESERVATIVE

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Psidium guajava Linn.

(GUAVA) FRUIT POWDER

A Thesis Submitted to the

In Partial Fulfillment of the Requirements for the Degree

Dorcas Kyla P. Aguayo

study would not have been successful.

To the families of the researchers, especially to their parents, who have

persons they are today.

and learn from them.

the baking process.

allowing the researchers to use the laboratory equipment they needed.

not have been possible.

diligently checked the content and results of the research.

TITLE PAGE .....................................................................................................................i

1.1 Introduction .................................................................................................................1

2.1 Methodology. ............................................................ 14

3.1 Presentation, Analysis and Interpretation of Data ....................................................18

4.1 Discussion .................................................................................................................22

5.1 Summary, Conclusion and Recommendation ........................................................... 24

CURRICULUM VITAE .................................................................................................52

Figure No. Title Page

1 Psidium guajava Linn Myrtaceae 4

2 Bread with Molds 8

3 Bread Mold (Rhizopus) 9

5 Bread Mold (Penicillium) 10

6 Bread Mold (Aspergillus) 10

11 Macroscopic Appearance of Molds on Bread 47

12 Results for Macroscopic Examination of Cultured 49

13 Microscopic Examination of Cultured Bread 50

14 Used as the Basis for Comparison for Identifying 51

Table No. Title Page

1 Appearance of molds on the bread in a fifteen-day period 19

2 Macroscopic appearance of mold on bread 20

3 Taste and appearance of bread after baking. 21

moistened pieces of bread in an enclosed, humid environment (Schipper, 1984). This

fungus is regarded as an opportunist pathogen causing various diseases in humans. In

adding food preservatives. However, some commercially prepared preservatives cause

source was considered.

Guava (Psidium guajava Linn. Myrtaceae) is a tropical fruit native

array of guava and not the genetically modified type.

as well as phenolic compounds which can help in the preservation of bread.

Review of Related Literature

and/or shelf life.

therefore it develops mold quickly (Voronoff, n.d.).

and prevent food discoloration (Pancholi, 2012).

much consumption of such substance may cause gastro-intestinal infections, nasal

add flavor to bread (Williams, n.d.).

1.2.3 Guava (Psidium guajava Linn.)

Psidium guajava Linn is a

large dicotyledonous shrub, or small

evergreen tree, which is 3-10m high.

The root system is superficial and very

extensive, frequently extending well

beyond the canopy. Its leaves are

Figure 1.Psidium guajava Linn Myrtaceae blade-like oblong to elliptic, stipules

filled with small yellowish seeds (World Agroforestry Centre, 2009).

(Bureau of Plant Industry, n.d.).

According to Dr. Abdelaziz Ahmad (2010), a horticulture specialist at the

kernel then that of the core.

g) (Ahmad and Sharma, 2008).

phlobatannins, saponins, terpenoids, alkaloids and polyphenols (Pandey Amit et al.,

1.2.4 Preserving Agents in Guava Fruit

phenolic compounds such as tannins, saponins and alkaloids.