the feasibility of making flour from amorseco seeds

I. Introduction

A. Background of the Study

The study is conducted in order to test the possibility of using amorseco or love grass seeds as a source of flour and to compare the quality of baked products from amorseco flour to those produced from commercial flour in terms of taste, texture and smell.

B. Statement of the Problem

The problem studied is the possibility of having the amorseco seeds as a source of flour. The scientific question answered was: “Can the amorseco seeds produce flour that may be compared to world leading commercial flours in terms of its taste and nutritional values.

C. Objectives of the Study

This study about the feasibility of using amorseco seeds as an alternative for flour production aims to prove that amorseco with its nutritional value can be a good source of flour. This study also aims to produce a flour that is cheaper but of good quality. This study also aims to answer the following questions: • What is an amorseco?
•What benefits can we get from flour obtained from it?
•Is it affordable?
•Is it easily obtained?

D. Hypothesis

Therefore, we the researchers can infer that dried amorseco seeds can be a good source of flour. Not just because of its nutritional values but also because its quality is just the same with commercial flour in terms of smell, taste and texture.
E. Significance of the Study
The ones who will benefit from the study are all consumers. They may benefit in a way that the products such as bread, cakes, pastries, etc. and other products containing flour may lessen its market price in the way that this flour that they use is a flour from amorseco seeds that also contains fiber, fat, phosphorous, potassium which is also present in commercial flours.
F. Scope and Limitations of the Study
This study is about the usefulness of amorseco seeds as an alternative for commercial flours. Having an ample supply of amorseco seeds in our environment it was not difficult to gather the seeds,