The Utilization of Kuyot (Discorea Hispida Dennst) as Substitute for Flour Making

Abstract

INTRODUCTION

One of the problems that we encountered nowadays is the food shortage due to an increasing number of human populations, resulting to more demands but less supply levels. That is why our government has challenged everyone to look for a solution to this problem. This study could be a great help to minimize food scarcity in the Philippines.

METHODS

Experimental method was used in this study. Peeling, slicing, soaking, drying and grinding were the major processes used. To evaluate the effectiveness of Kuyot as an alternative source for flour making, it had already been produced into other food products like chips and cakes with kuyot as its primary ingredient along with the other components to enhance the tastiness of the products. These products were evaluated by 15 individuals—10-students, and 5 teachers. Qualitative analysis was used in the data collection.

RESULTS

Kuyot, is an excellent alternative source for flour making. That was according to 15 individuals who evaluated the kuyot flour and food products originated from kuyot flour. They have nothing to say in terms of odor, color, and texture. All were good. And in terms of palatability of the chips and cakes, these products were all delicious and tasty. "Thanks to Kuyot.", we will now no longer buy expensive commercial flour in the market because we have already made a substitute available source. In that way, we can save money, and at the same time we can help our fellowmen by imparting what we have discovered. Never stop in discovering something because nature has provided us everything, that was according to the researcher’s evaluators.

DISCUSSIONS

The result showed that Kuyot can be utilized as our alternative source in making flour. This can be an answer to lessen/minimize food crisis in view of the fact that this botanical plant is abundant especially in mountainous area. This will enlighten the people's minds especially those who are suffering from hunger and poverty. Further studies should be made to improve the utilization of Kuyot as flour and in all hopes, even as a medical plant.