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The Outcome of-WPS Office

This study found that flour made from marang seeds is comparable in quality to commercial flour but requires less effort, money and time to produce. The researcher preserved marang seeds for future use since it was no longer marang season. The flour can be used to make bread, pancakes and other flour products, though it may not have the exact taste of commercial flour.

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Catherine Joy Menes
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35 views1 page

The Outcome of-WPS Office

This study found that flour made from marang seeds is comparable in quality to commercial flour but requires less effort, money and time to produce. The researcher preserved marang seeds for future use since it was no longer marang season. The flour can be used to make bread, pancakes and other flour products, though it may not have the exact taste of commercial flour.

Uploaded by

Catherine Joy Menes
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd

The outcome of this study is comparable to commercial flour with good quality.

This also requires less


effort, money and time in making out of the product. But, since it is no longer a season for marang, the
researcher had just preserve seeds in jars and placed in a refrigerator.The product can be used in
making product such as bread, hot cakes, and some flour product but not in exactly taste of the normal
commercial flour but it can give us nutrients that we need everyday such as carbohydrates, protein and
fats.By toasting tas boiling seed and grinding it until smooth, marang seed can be used as an alternate
source of flour

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