Nutritive Bread from Ampalaya (Momordica Charantia Linn)

Topics: Nutrition, Bitter melon, Momordica Pages: 6 (1165 words) Published: March 8, 2013
Nutritive Bread from Ampalaya (Momordica charantia Linn)


Justine Mae A Membrido

Ciara H Intoy

Patricia Mae P Batulinao

Makati Science High School

February 2013

Table of Contents



Background of the Study----------------------------------------------------------------------------4

Statement of the Problem ---------------------------------------------------------------------------5

Significance of the Study----------------------------------------------------------------------------5

Scope and Limitations-------------------------------------------------------------------------------5

Review of Related Literature-----------------------------------------------------------------------6

Results and Discussions-----------------------------------------------------------------------------7






The purpose of this research is to provide cheap and standard bread from ampalaya, which is known to be healthy, potent and also inexpensive. The ampalaya puree will be mixed to other baking materials such as yeast, sugar, salt and flour. The results suggest that ampalaya could be additive in making nutritive bread.


Background of the Study

Ampalaya is a vegetable grown throughout the Philippines. It is mostly nurtured, although wild forms can be found. It grows raging in the remote areas of Mt. Banahaw. As its name suggests (bitter melon), the vegetable has a bitter taste due to the presence of Momordicin.

There has been much research done on the effectiveness of it in the treatment of diseases such as liver problems, Diabetes and HIV. It has been shown to increase production of beta cells by the pancreas, thereby improving the body’s ability to produce insulin. It is also used in the treatment of skin diseases, sterility in women, as a parasiticide, as an antipyretic, and as a purgative.

Bread is a staple food prepared by cooking dough of flour and water and often additional ingredients, such as butter or salt to improve the taste. It is one of the oldest prepared foods. It is has a significance beyond mere nutrition in many cultures.

In every Filipino dining, we usually see rice because we, Filipinos love rice. It is present every time and everywhere. It is important to have rice because it is full of nutrients. But, bread has the same nutrients as rice. Filipinos eat bread on breakfast and bread is a good substitute for rice especially for those people who can’t afford buying rice.

Ampalaya (Momordica charantia Linn) as an additive to bread would really help Filipinos to have healthy foods. It has different benefits for people and it would be great if it would be added to breads.

Statement of the Problem

Main Problem:

This study aims to find the effectiveness of using ampalaya as an additive to bread.

Specific Questions:

Is ampalaya an effective source of nutrients for nutritive bread?

Is the nutritive bread from ampalaya beneficiary to every human?

Would this study help Filipinos to have a cheap and healthy food?

Significance of the Study

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