Unpublished Thesis

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This study was conducted to determine the quality of pan de sal fortified with pigeon pea flour. It utilized the experimental method applying the single factor design. The treatments used were T0-(Control) – Pure All-purpose Flour, T1- 2 cups pigeon pea flour (1:1proportion); and t3- 1 cup pigeon pea: 2 cups all-purpose flour (1:2 Proportion). Quality of pan de sal was gauged in terms of taste, appearance, texture and aroma.

The study was replicated three (3) times. One way ANOVA was used to determine significant differences of means. To determine further which pairs of means significantly differ from each other, the Honestly Significant Difference (HSD) Test was used.

Results and findings indicated that 1. Pandesal prepares with 1 part each of pigeon pea flour and all-purpose flour; and those prepared with 2 parts of all-puspose flour and 1 part of pigeon pea flour are comparable to pandesal prepared from pure all-purpose flour in terms of taste, appearance, color, texture and aroma.

These pandesal baked with greater amount of AP flour (1:1 proportion and 2 Parts APF combined with 1 part of pigeon pea flour) were more acceptable in terms of taste, aroma, color, texture and appearance.

Basing from the results, finding and conclusions, the following are recommended:

In making pandesal that is fortified with pigeon pea flour, it is recommended that lesser amounts be mixed to all-purpose flour. The recommended proportion is either equal amounts or two parts of APF to every part of pigeon pea flour.

Since it appeared that the least liking of the tasters on the pegion pea-added pandesal was on its peculiar taste and distinct undesirable odor, it is recommended that a more advanced or sophisticated machine be used to further refine the flour. The researchers believe that the outlook of eaters would change if these problems are addressed. This could be done by seeking the assistance of the DOST or the local government of Tadian to improve the quality of the kidis flour.

The results of the study should also be discussed as part of TLE and food technology classes to advocate the utilization of notorious local products such as the kidis, which is popularly known only for very common food preparations.

An extension activity of food technology classes could be conducted amongst mother and interested bakers to advocate the findings of the study. This is a venue to disseminate research findings to target clients.

Bachelor of Technical Teacher Education