GROUP VIII - 3A
Caramel R. Arcillas
Jhazel Pink L. Alcaraz
April Mae N. Mapute
Crisha Sein R. Atienza
Jesse Orven J. Tumambing
Mrs. Grace R. Guaves
This study would not have been possible without the guidance and the help of several individuals who in one way or another contributed and extended their valuable assistance in the preparation and completion of this study;
To God, for his gift of wisdom and understanding to the researchers and for answering their prayers in their times of need.
To their Chemistry teacher, Mrs. Grace Guaves for teaching them the fundamental of research and investigatory writing and for showing a great deal of patience through at times they tend to be naughty.
To their parents and family members, for the unending love and support that they gave to the researchers.
To the observer/respondents, for their integrity and cooperation.
And lastly, to all those who were a part of this work, the researchers would like to extend their deepest gratitude.
Jhazel Pink Alcaraz
Crisha Sein Atienza
April Mae Mapute
Jesse Orven Tumambing
Background of the Study
Starch is a type of carbohydrate, a nutrient that provides us with energy. Plants make starch during photosynthesis and then store it in their stems or in their roots, like the potato, taro and sweet potato to use as food when they need it. Some plants make more starch than others. Orange iodine solution is used to test for starch because it changes to a blue/black color if there is starch in the sample.
Starch powder is a congealing agent used in cooking to thicken puddings, pie fillings, sauces, gravies and other liquids. The various powders are preferred over flour as a thickener because they are flavorless and dissolve easily in hot and cold liquids. Further, many can add a gloss to the foods to which they are added. Cornstarch, arrowroot and tapioca are the most commonly used culinary thickeners. It also can be used in a mixture to lift fingerprints.
Root crops are an important source of food, feed, and industrial products because of their high yield potential and versatility in use. Root crops can be our answer to the increasing demand for food supply. Due to the expensive prices of corn and imported feeds for livestock and poultry, more and more proprietors use root crops as part of feed rations for animals. Gabi/Taro (Colocasia esculenta), sweet potato (Ipomea batatas) and potato (Solanum tubersum) are root crops rich in complex carbohydrates (starch), dietary fiber, beta carotene (a vitamin A equivalent nutrient), vitamin C, and vitamin B6. Their roots are most frequently boiled, fried, or baked.
In this relation, the researchers want to find out which among gabi/taro (Colocasia esculenta), sweet potato (Ipomea batatas) and potato (Solanum tubersum) contains more starch thus, also giving way to know which among the said root crops can be a good additional source of starch for the current mass production starch powder.
Statement of the Problem
This study was conducted to answer the following problems:
Which among gabi/taro (Colocasia esculenta), sweet potato (Ipomea batatas) and potato (Solanum tubersum) contains more starch? Which among gabi/taro (Colocasia esculenta), sweet potato (Ipomea batatas) and potato (Solanum tubersum) has the least starch content?
The researchers assumed that among gabi/taro (Colocasia esculenta), sweet potato (Ipomea batatas) and potato (Solanum tubersum), sweet potato (Ipomea batatas) contain more starch. They believe that as its common name suggests, it is sweet and therefore contains more starch.They also think that the least...