Developing Garbanzo Muffin

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  • Topic: Chickpea, Cicer, Burmese tofu
  • Pages : 27 (6521 words )
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  • Published : January 25, 2013
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DEVELOPING GARBANZO (Cicer Artinum) MUFFIN

An Undergraduate Thesis Proposal Presented to the
Faculty of the College of Home Economics
Bulacan State University
City of Malolos

In Partial Fulfillment of the Requirements for the Subject
in Research I (HRM 313 A) of the Bachelor of Science
in Hotel and Restaurant Management

Gomez, Sharmaine A.
Batal, Dan Dave P.
Lubuguin, Hazel Ann J.
Bulaong, Nyca S.
Gabriel, Arra Mae C.

CHAPTER I

THE PROBLEM AND ITS BACKGROUND

Introduction

Nowadays people doesn’t have the leisure of time to bake a muffin nor bread. People often buy from bakeries and supermarket for breads and muffins and other baked goods that they would eat, but can they get maximum nutrition from these products? That’s why the bakers introduced baked goods with healthy benefits like the squash pandesal, malunggay pandesal and other baked goods with fruit and vegetable bits. To this trend, The researchers conceptualize to create another taste but getting fiber intake so they ended up using garbanzo for this research study.

The researchers accidentally discovered chickpea to be our main ingredients for our drink but there’s a lot of variety of chickpea, there’s Mexican chickpea or the Garbanzo, Middle-Eastern Chickpea, Ful Masri, Ful, but we decided to focus on the Mexican chickpea or the Garbanzo bean. Garbanzo beans have a delicious nutlike taste and buttery texture. The Latin name for garbanzo beans, Cicer arietinum, means "small ram," reflecting the unique shape of this legume that somewhat resembles a ram's head. A very versatile legume, they are a noted ingredient in many Middle Eastern and Indian dishes such as hummus, falafels and curries.

Usually Garbanzo used in cooking some dishes and used as a flavoring agent, but how about powdered Garbanzo Beans as a muffin? Garbanzo, against to other muffin flavor like chocolate, coffee corn and other flavored muffin? Compare to these flavorings, powdered Garbanzo beans has the most health benefits yet very delicious. People will mainly like it because of the amazing benefits we could get and its delicious flavor will be a bonus. The other muffin flavorings are artificial with preservatives that cause many disorders such as diabetes and obesity. Chickpea can also rid the body of cholesterol with high levels of dietary fiber. The soluble fiber can help prevent digestive problems like irritable bowel syndrome, and the fiber actually binds to bile during digestion, carrying the bile (laden with cholesterol) out of the body. Increased fiber intake is also very important for people with diabetes because the fiber acts to stabilize blood sugar by providing a slow burning energy source. In diabetics that consume 50 grams of fiber per day, studies have shown decreased levels of blood sugar and insulin, and a 12% reduction in dangerous cholesterol. Like coffee, Garbanzo contains antioxidants that are helpful to the body. It has phytochemicals called saponins, which can act as antioxidants. It could lower the risk of breast cancer, and protect against osteoporosis. It also minimizes hot flushes in post menopausal women. Today, many people became penny-wise yet health conscious that’s why the pastry-muffin industry comes up with healthy ideas which has few to low fat and less sugar. In relation to this trend, powdered Garbanzo beans as a muffin is suited. Its natural flavor will give the sweetness or simply no need to add sugar. You lessen sugar consumption and yet you help yourself to be healthy.

In terms of preparing this powdered garbanzo, it must be oven-roasted then grinded to attain its powdered form then when mix with the muffin ingredients, altering the typical flour, we could get the full nutrient and benefit from garbanzo. In terms of cooking condition, oven roasting or we can say baking of Garbanzo or any other food has the lowest rate of nutrition loss. Garbanzo as a fiber- rich food, it...
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