Peanut Con Jackfruit Seeds Chocolate Bar

Abstract

INTRODUCTION

To satisfy craving for chocolate will become harder this time for people who love it. The demand for this mouth-watering treat leads to exceed of production of cocoa beans as the primary ingredient. Due to much consumption of chocolate, the possibility of its shortage might be encountered. Other source of chocolate aside of cocoa beans should be developed. Fruit and seeds are usually consumed directly as food but can also be processed into dried fruit, fruit juice, canned fruit, frozen fruit, jam, alcoholic beverages, etc. These are usually perishable but its shelf life can be extended by means of preservation and making it into some by-products. These products may contribute to the country's economy and may help in improving way of living. The researcher noticed that jackfruit is abundant in the locality and most of the time, the seeds are not used properly though it contains high amount of nutrients.

METHODS

Developmental research design was used to determine the acceptability of the project. The product was tasted and evaluated by twenty students and twenty individuals who love chocolate. Purposive sampling was used to determine the acceptability of the products. Gathering data from selected area of application was also done to know the possible innovation that can be added to this study. The availability of the main ingredient of this study was also considered.

RESULTS

This study was conducted to evaluate and determine the acceptability of Peanut Con Jackfruit Seeds Chocolate Bar as to appearance, aroma, taste, texture, and nutritive value using score card in gathering data. According to the statistical measurement executed in this study, the summary is as follows: The Peanut Con Jackfruit Seed ChocolateBar was done from the preparation of the needed tool, equipment, utensils, materials and ingredients, fermentation of the jackfruit seeds, drying of the seeds, roasting both peanut and jackfruit seeds, peeling, powdering/creaming of both seeds, cooking the combined ingredients, molding the chocolate into bar, testing the product, to its packaging.

DISCUSSIONS

The researcher concluded that the product was able to meet its desired criteria. It was also concluded that based on the results through the survey conducted, it was proven that the acceptability level of peanut con jackfruit seed chocolate bar has no significant difference in terms of its appearance, aroma, taste, and texture as these were rated "Highly Acceptable" by both groups of respondents.