A Partial Requirement in Research II
Teacher/Adviser: Mrs. Faye Guinto
USING MIXED VEGETABLES IN MAKING NUGGETS
Leader: Lois Lei P. Nacario
Daniel A. Roquel
Paolo Miguel C. Jamon
Dana Corinne B. Dalayap
Violidad J. Jimenez
Diana Jean H. Alingasa
Felix Joshua L. Arceo
Princess Andrea O. Rebustes
THE PROBLEM AND ITS BACKGROUND
It is a verifiable fact that poverty and starvation is fast spreading across the world. One of the reasons why this occurrence is necessary because of lack of financial resources to support every family. As the year passes by, everything has changed, especially nowadays foods are getting expensive than before. About 25,000 people die every day of hunger or hunger-related causes, according to the United Nations. Unfortunately, it is children who die most often. Being constantly malnourished, they become weaker and often sick. This makes them increasingly less able to work, which then makes them even poorer and hungrier. This downward spiral often continues until death for them and their families. Another fact is that safe food these days are hard to distinguish due to different chemicals and preservatives added to it. It is well known that preservatives contain such chemicals that can be of danger to one’s health and may cause food poisoning. `With regards to this, the researchers thought of an appealing and healthy way to meet the problem even in a small way. They came up with an idea to think of a recipe that is easy to cook, in demand and appealing to all and substitute a cheaper and healthier ingredient. The researchers chose nuggets because it is a common choice for the youth and it’s very delicious. But instead of using meat as its main ingredient, we picked mixed vegetables for it to be available to vegetarians and for health benefits . Potatoes (Solanum tuberosum) as the main ingredient together with the bits of carrots (Daucus carota) that will surely give you a delicious taste of a healthy food. As we all know Potatoes (Solanum tuberosum) are good substitute for rice because it was a kind of starch/ carbohydrates but, potatoes also contains vitamins and minerals, as well as an assortment of phytochemicals, such as carotenoids and natural phenols. In terms of nutrition, the potato is best known for its carbohydrate content. The predominant form of this carbohydrate is starch. This resistant starch is considered to have similar physiological effects and health benefits as fiber: It provides bulk, offers protection against colon cancer, improves glucose tolerance and insulin sensitivity, lowers plasma cholesterol and triglyceride concentrations, increases satiety, and possibly even reduces fat storage. While carrots (Daucus carota) can be eaten in a variety of ways. Only 3% of the β-carotene in raw carrots is released during digestion: this can be improved to 39% by pulping, cooking and adding cooking oil. Alternatively they may be chopped and boiled, fried or steamed, and cooked in soups and stews, as well as baby and pet foods. Carrots are also rich in dietary fibre, antioxidants, and minerals. Carrots and potatoes can be easily found in our country, there are many farmers who are investing on potatoes and carrots production. Carrot has the highest vitamin A content of all vegetables. It is also a good source of fiber and sugar. Potatoes were traditionally grown in the highlands, (1,200m ASL) where temperature is cool.
Nuggets can not only be delightful for kids but can be much nutritious compared to commercially available ones as well. The researchers’ purpose here is to make nuggets more affordable for everyone, find a nutritious but a delicious food that youth and adults will definitely love and introduce vegetables to those who are not fond of eating it in a different presentation. It may help to solve starvation because of the cheaper ingredients they...