DETERMINATION OF COOKING YIELD

FACTOR ON SELECTED COMMONLY

CONSUMED CEREAL PRODUCTS AND
VEGETABLES IN THE PHILIPPINES
FNRI-DOST

FOOD AND
NUTRITION
RESEARCH
INSTITUTE

DEPARTMENT
OF SCIENCE
AND
TECHNOLOGY PROJECT LEADER: KRISTINE T. BIONA
CO-PROJECT LEADER: REGINA G. RODRIGUEZ
PROJECT MEMBER:
PROJECT ASSISTANT III (CONTRACTUAL, 12 MONTHS)
PROJECT ASSISTANT III (CONTRACTUAL, 12 MONTHS)
LAB TECH II (CONTRACTUAL, 12 MONTHS)
 Background

Most of the foods consumed in the Philippine are in

cooked and prepared form. Several countries all over the
FNRI-DOST world initiated the updating and harmonization of food
composition databases including nutrient composition of
FOOD AND
NUTRITION
cooked and prepared foods.
RESEARCH

However, chemical analysis of cooked foods can cost a

INSTITUTE

DEPARTMENT
OF SCIENCE
lot of time and money. In addition, analysis of every dish
AND and prepared foods are nearly impossible since cooking
TECHNOLOGY
methods and ingredients varies.
 Background

Yield factor is the retained in weight after food

preparation, processing or other treatment. Weight
change is a result of moisture (e.g. water) and solid (e.g.
FNRI-DOST fat) losses or gains. Yield factor is an important aspect for
the determination of nutrient retention factors that were
used in recipe calculation. It can be used in determining
FOOD AND
NUTRITION
RESEARCH
INSTITUTE
nutrient intakes of individuals and population.

In order to update and improve the data on nutrient

DEPARTMENT
OF SCIENCE
AND
TECHNOLOGY
estimates of cooked and prepared foods determination
of cooking yield factor should be measured.
 Objectives
General Objective:

The project generally aims to determine the cooking yield

factor of commonly consumed cereal products and
vegetables.
FNRI-DOST

FOOD AND Specific Objectives:

NUTRITION
RESEARCH
INSTITUTE 1. To determine the cooking yield factor of commonly
DEPARTMENT
consumed vegetables
OF SCIENCE 2. To determine the cooking yield factor of commonly
AND
TECHNOLOGY consumed cereal products
3. To determine the cooking yield factor for different
cooking method of the commonly consumed cereals
and vegetables in the Philippines
4. To compare and harmonize the Philippines existing
data on cooking yield factor
 Expected Outcome
1. Provide researchers, scientists, nutrition professionals,
industry officials, and consumers with valuable
information regarding the impact of cooking
FNRI-DOST methods on total cooking yield;
FOOD AND
NUTRITION
2. Provide applicable data for developing nutrient
RESEARCH estimates for vegetables and cereal products;
INSTITUTE

DEPARTMENT
OF SCIENCE 3. Practical resource for decision making in food
AND
TECHNOLOGY
planning and food preparation and

4. Use in food data interchange locally and globally.

Requirements per objective:
Specific Objective 1: Determine the cooking yield factor of commonly
consumed vegetables
Tangible Methodology/Activities to Budgetary Timeline
Output Meet Objective Requirement
Q1 Q2 Q3 Q4
Three Ten leafy vegetables and Particular Amount
Hundred ten non-leafy vegetables Laboratory 100,000.00

(300) data will undergo six different

expenses
Travelling
on cooking cooking methods (boiling,
5,000.00
expenses
sautéing, pan frying, deep Representation
5,000.00
yield factor expense
frying and grilling). The raw Repair and
of selected and cooked weight will be Maintenance
10,000.00
Other professional
vegetables recorded and will be used services
Two (2) PA III @ 153,866.40
to calculate the weight 25,644.40 x 12
(20*5*triplic yield factor using this mos
One (1) LT II @ 56,944.80
ate) formula: 18,981.60 x 12
mos
∗ 𝑤𝑒𝑖𝑔ℎ𝑡 𝑦𝑖𝑒𝑙𝑑 𝑓𝑎𝑐𝑡𝑜𝑟
Other Expenses 10,000.00
𝑐𝑜𝑜𝑘𝑒𝑑 𝑤𝑒𝑖𝑔ℎ𝑡
=
𝑟𝑎𝑤 𝑤𝑒𝑖𝑔ℎ𝑡
Total 340,811.20
Requirements per objective:
Specific Objective 2: Determine the cooking yield factor of commonly
consumed cereal products
Tangible Methodology/Activities Budgetary Timeline
Output to Meet Objective Requirement
Q1 Q2 Q3 Q4
Sixty (60) data Ten cereal products Particular Amount
on cooking will undergo two Office supplies
expenses
5,000.00
yield factor of cooking methods Laboratory
100,000.00
expenses
selected (boiling and sautéing). Communication
2,500.00
Cereal The raw and cooked expenses
Travelling
products weight will be expenses
5,000.00
Representation
recorded and will be expenses
5,000.00

(10*2*triplicate) used to calculate the Other

professional
weight yield factor services
153,866.40
using this formula: Two (2) PA III @
25,644.40 x 12
∗ 𝑤𝑒𝑖𝑔ℎ𝑡 𝑦𝑖𝑒𝑙𝑑 𝑓𝑎𝑐𝑡𝑜𝑟 mos
One (1) LT II @ 56,944.80
𝑐𝑜𝑜𝑘𝑒𝑑 𝑤𝑒𝑖𝑔ℎ𝑡 18,981.60 x 12
= mos
𝑟𝑎𝑤 𝑤𝑒𝑖𝑔ℎ𝑡
Other Expenses 10,000.00

Total 338,278.20
Requirements per objective:
Specific Objective 3: Determine the cooking yield factor for different cooking
method of the commonly consumed cereals and vegetables in the Philippines
Tangible Output Methodology/Activities Budgetary Timeline
to Meet Objective Requirement
Q1 Q2 Q3 Q4
Sixty (60) data on The raw and cooked Particular Amount
yield factor of each weight of vegetables Office supplies
5,000.00
cooking method and cereal* products expenses

boiled, sautéed, of different cooking Laboratory

expenses
25,000.00
pan fried, methods (boiled*, Communication
deep fried, sautéed*, pan fried, Expense
2,500.00

grilled deep fried, grilled) Travelling

2,500.00
Vegetables will be recorded and expenses

(60*5=300) will be used to Repair and

Maintenance
10,000.00
calculate the weight Other
Sixty (30) data on yield factor using this professional
services
yield factor of each formula: Two (2) PA III @ 153,866.40
25,644.40 x 12
cooking method mos
boiled and 𝒘𝒆𝒊𝒈𝒉𝒕 𝒚𝒊𝒆𝒍𝒅 𝒇𝒂𝒄𝒕𝒐𝒓 One (1) LT II @ 56,944.80
18,981.60 x 12
sautéed, 𝑐𝑜𝑜𝑘𝑒𝑑 𝑤𝑒𝑖𝑔ℎ𝑡 mos
=
Cereal 𝑟𝑎𝑤 𝑤𝑒𝑖𝑔ℎ𝑡 Other Expenses 10,000.00

products(30*2=60) Total 265,811.20

Requirements per objective:
Specific Objective 4: Compare and harmonize the Philippines existing data on
cooking yield factor
Tangible Methodology/Activities Budgetary Timeline
Output to Meet Objective Requirement
Q1 Q2 Q3 Q4
Updated and The calculated weight Particular Amount
harmonized yield factor will then be
Office supplies
expenses
5,000.00

data on compared to the

Laboratory
25,000.00
expenses
cooking yield Travelling
existing data on 2,500.00
factor expenses
cooking weight yield Other
professional
factor (FCT User’s services
Two (2) PA III @ 153,866.40
guide). 25,644.40 x 12
mos
One (1) LT II @
18,981.60 x 12 56,944.80
mos
Other Expenses 11,755.20

Total 255,066.40
Overall Expected output: Focus on 6Ps

Number/Quantity Output

1 - Publications
- - Patents
1 - Products
1 - People Services
- - Places and Partnerships
- - Policies
 PROJECT TEAM COMPOSITION

Name of Staff Duties and Responsibilities

Kristine T. Biona • Oversee the coordination and collection
Project Leader of food samples
• Supervises the activities of the staff under
the project
FNRI-DOST
• Checks data of cooking yield and
worksheet
FOOD AND
NUTRITION • Prepares progress reports, manuscripts
RESEARCH
INSTITUTE
and other research materials
• Overall supervision for the conduct of the
DEPARTMENT
OF SCIENCE
project
AND
TECHNOLOGY
Regina G. • Checks data of cooking yield and
Rodriguez worksheet
Co-Project • Oversee the coordination and collection
Leader of food samples
 PROJECT TEAM COMPOSITION
Name of Staff Duties and Responsibilities
(2) Project • Assist in the collection and documentation of
Assistant III food samples
(Contractual, • Performs cooking yield factor analyses of
12 months) vegetables and cereal products
• Prepares worksheet and report of analyses of
FNRI-DOST cooking yield factor.
• Assist in the preparation of the progress
FOOD AND
NUTRITION
reports, manuscripts and other research
RESEARCH materials.
INSTITUTE

DEPARTMENT
OF SCIENCE (1) • Assist in the collection and documentation of
AND Laboratory food samples
Technician II • Assists in the cleanliness and maintenance of
TECHNOLOGY

(Contractual, FCT Laboratory area

12 months) • Run errands for the project
• Performs related duties as assigned by the
supervisor
 Proposed Line-Item Budget
Budget Item (LIB) Amount
Office Supplies Expense 15,000.00
Laboratory Expenses 250,000.00
Communication Expenses 5,000.00
FNRI-DOST
Traveling Expenses 15,000.00
FOOD AND
NUTRITION Representation Expenses 10,000.00
RESEARCH
INSTITUTE
Repair and Maintenance 20,000.00
DEPARTMENT
OF SCIENCE Other Professional Services
AND
TECHNOLOGY One (2) Project Assistant III (12 mos 615,465.60
x 25,644.40) x 2
One (1) Laboratory Technician II 12 227,779.20
mos x 18,981.60
Other Expenses 41,755.20
Total 1,200,000.00
FNRI-DOST

FOOD AND
NUTRITION
RESEARCH
INSTITUTE

DEPARTMENT
OF SCIENCE
AND
TECHNOLOGY