Background of the Study
Philippines is a small archipelago in Southeast Asia abundant with rich natural resources and surrounded by large bodies of water. That is why many Filipinos have businesses related to water and marine creatures. This includes seafood restaurants and marine product dealers that mainly use different kinds of fishes, seaweeds, lobsters and most especially the crabs. Crabs are known for their delicious meat that is enclose in their shells. As the number of crabs eaten increases, the thrash of the uneaten shell crabs also increases. Therefore the researchers find it relevant to investigate on how they can find another way to use the shell crabs.
Philippines is one of the many countries that produces flour. Flour has been one of the main ingredients in cooking and in baking. Everyday, thousands of sacks of flour are being consumed not only in the Philippines but around the world. But because of the increase on its demand, the price of flour in the industry incredibly increases in just a short period of time. And because of its golden price, its relative product, the bread which is one of the main foods of Filipinos also increases its price.
The objective of this study is to provide cooks and bakers a substitute to commercial flour which is almost costless, easy to make and safe to eat. It will also help marine product dealers, other businessmen and Filipinos to have a significant way to use crab shells instead of throwing it away. It will also help lessen the country’s problem in disposing garbage.
Statement of the Problem:
The objective of this research is to find a substitute to commercial flour that is cheap and easy to make.
Specifically, this research will test the potential, acceptability and its effect on the foods cooked in terms of: a. Color of the food
b. Texture of the food
c. Smell of the food
d. Taste of the food
Significance of the Study:
The significance of the study aims to...
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