Developing Garbanzo Muffin
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
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