INTRODUCTION

Breadnut was introduced to the tropics by European explorers and traders, where it quickly expanded. It
was developed as an exotic fruit in the Philippines, where it can reach a height of 50 feet and bear 600-
800 seasoned fruits per plant. The seeds and pulps were used in recipes and snacks, and they may be
kept in brine or made into nut butter, paste, or flour (Specialty Produce, 2021).

On the other hand, food plays a significant role in people's daily lives, and it has become a tradition at
any gathering including food. It became a cherished tradition to celebrate anniversaries with the
presence of food, and it spread across the country. Street foods are prepared foods and beverages that
are simply manufactured and ready to eat. They are sold by vendors and are referred to as such. As time
passed, the food industry grew, and new sorts of businesses emerged. Although not healthy, street food
is convenient, and kikiam is the most popular street food.

Thus, the researcher was eager to conduct a study about kikiam using breadnut seeds since breadnut
seeds can be made into different dishes. And it has lots of nutrient content that could help the diet in
every Filipino people.

Objectives of the Study

The general objective of the study was to determine the acceptability of bread nut seeds in making
kikiam.

Specifically, it aimed to:

1. Develop the Breadnut seeds kikiam

2. Determine the acceptability of breadnut seeds in making kikiam in terms of:

2.1 Appearance

2.2 Taste, and

making breadnut seeds kikiam with the used of dehydrator machine and grinding machine. To produce
powder, slice the breadnut seeds into julienne, put it inside dehydrator with 90C for 4 hours or until it
dried, grind it and pulverize to produce bread-nut seeds flour and replaced it to the all-purpose flour in
making kikiam.

Null hypothesis

Significance of the Study

The result of the study served as a reference for the students, teachers, business owner and future
researchers as they perform their own research, providing them with extra information about kikiam. It
is also beneficial to the food industry to innovate the use of kikiam that can produce a wider food
industry. And it was a great help for the entrepreneurs to invest a unique product. of kikiam in their
business. In additional information on ways of utilizing breadnut seed, kikiam lovers would likewise
benefit as they were interested to taste a new product.

Farmers would be encouraged to plant breadnut trees to be able to supply breadnut seeds in the
market. Lastly, for the future researchers that may use this data for their reference to further related
study.

Scope and Delimitation of the Study

This experimental study was limited to the development and determine the acceptability of breadnut
seeds in kikiam in terms of appearance, taste, and texture. Matured breadnut seeds were utilized by the
researcher. The study was processed at Food Laboratory Room 3, USM-KCC, Sudapin, Kidapawan City
and conducted at Purok Sampaguita, Alibayon, Magpet North Cotabato. There were Ninety (90)
respondents of the study ages 18-60 years old and purposive sampling was used to identify them. This
study used experimental method in making breadnut seeds kikiam with the used of dehydrator machine
and grinding machine. To produce powder, slice the breadnut seeds into julienne, put it inside
dehydrator with 90C for 4 hours or until it dried, grind it and pulverize to produce bread-nut seeds flour
and replaced it to the all-purpose flour in making kikiam.

Operational Definition of Terms

To facilitate a better understanding of the study, the following terms were operationally defined:

Appearance this refers to the brown color of the breadnut seeds kikiam and oblong shape.

Breadnut Flour- this refers to flour that is made of breadnut seed used to make kikiam

Drying- this refers to the process where the breadnut seed is dried using dehydrator to remove the
moisture and to avoid molds and yeast to grow.

Frying- this refers to the process where the breadnut seed kikiam is fried for three minutes.

Grinding this refers to a process of breadnut seed being powder and turns to flour.

Kikiam-this refers to the final product of the study which is made out of breadnut seed flour.

Taste- this refers to the umami taste of the breadnut kikiam.

Texture- this refers to the smoothness of the breadnut kikiam

REVIEW OF RELATED LITERATURE

This chapter presents the review of related literature of breadnut, breadnut seed products and benefits,
kikiam and other related studies.
Breadnut

According to Viola (2013), breadnut scientific name is Brosimum alicastrum and it belongs to the
flowering plant Moraceae. The origin of this plant is in Mexico, but it is also manufactured in
neighboring nations. Breadnuts are not really a nuts, but rather fruits. The skin of the unripe breadnut is
green, spiny and latex-dripping. The white, fibrous interior is dotted with at least 50 white/ tan, large,
soft seeds. When ripe, the skin becomes brown and the inner flesh turns light yellow with a soft texture.
The seeds form a brown, hard, intricately- patterned shell. Both immature and mature fruits are
consumed. And the seeds of breadnuts can be used to produce a beverage or can be eaten raw.

Breadnut Seed and Benefits

According to Nelson (2018), breadnut seed is well-known for its nutrient- dense components where it
contains high quantities of folic acid, zinc, and B vitamins, and it provides numerous benefits. The chock
of the breadnut is also full of vital fibers like B complex, vitamin A and C, calcium, and others that keep
the body's organs running smoothly.

Furthermore, Breadnut pulp and seeds are both edible, while the fruits is more commonly used for its
seed. Snack dishes made from breadnut seeds can be preserved in brine or ground into nut butter, oils,
paste, and flour. The immature fruits pulp and seeds can be used as a vegetable in soups, stews, and
curries. When harvested mature green, the breadnut undergoes rapid transformation Also the fruit of
the breadnut seed is highly perishable, with a shelf life of no more than two days at room temperature
(Mohammed, et. al 2011).

According to Nelson (2021), breadnut seeds contains excessive amount protein, carbohydrates, fiber
and low content of fat. They are rich in vitamins like A, B, C and also contains potassium, iron zinc and
calcium. And also, breadnut seeds are rich in amino acids, fatty acids and organic acids composition.

In addition to that, breadnut seed heals rheumatoid arthritis because it contains histidine which gives
pain relieving effect and the potency was been supported by various research. It also lower chance of
cardiac arrest caused by histidine for the reason of loosening blood veins and potassium that lowers
blood flow in the body and control heart beat by lowering the risk of sodium (Dr Health n.d).

Products from Breadnut Flour

According to Zamora, Vasquez, Ebison, Sibucao (2017), bread nut seeds can be made into meat
replacement in making meatballs. This product is nutritious containing less fat.

In addition, breadnut flour can be made into pancakes, brittles, cakes, viand, cookies and many more
(Go, 2015).

In making breadnut flour, the seed were removed from its pulp and washed before roasting and peeling.
The peeled breadnut seeds were sliced thinly into chips with a knife. The chips were placed in a clean
container and were sun dried for some days or oven dried until no traces of water was left, and they
were then milled into flour using corn mill and then sieved to separate the fine powder from the coarse
one (Research Gate, 2021).

According to Very well-fit (2021), breadnut flour is starchy and high in carbs and fiber while it is low in
fat, making it a good addition to healthy eating plans that allow for higher carbohydrates foods. The
flour offers a gut-friendly alternative for those who have celiac disease or non-celiac gluten sensitivity.
Processing breadfruit into flour also preserves its nutritional value.

Street Food

According to Microbiological Quality of Street Food, for millions of low-and middle-income customers in
urban areas, street food, also known as ready-to- eats food, prepared and sold by vendors or hawkers,
especially in the street and other similar places, represents a significant part of their daily food
consumption.
Conceptual Framework of the Study

Figure 1 diagram shows the interplay among the relationship of the input, process and output. Input
includes the ingredients which are the breadnut seeds flour, fish, carrots, onion, salt, pepper, egg, oil,
cornstarch, water and garlic, process includes drying, grinding, mixing and deep frying, and the output is
the breadnut seeds kikiam.

Assumption of the Study

The study assumed that breadnut seeds can be developed and made into kikiam and acceptable in
terms of appearance, taste and texture.

METHODOLOGY

This chapter presents the research design, research locale, research respondents, research instrument,
sampling procedure, research materials, ingredients and procedure, data gathering procedure and
statistical tool.

Research Design

The study used experimental research design to determine the acceptability of breadnut seeds kikiam in
terms of appearance, taste and texture. The study used the hedonic scale through sensory evaluation
sheet.

Research Locale
The study was processed at Food Laboratory Room 3 at University of Southern Mindanao-Kidapawan
City Campus and conducted at Barangay Alibayon, Magpet, North, Cotabato.

Research Respondents

The respondents of the study were the ninety (90) randomly selected residents from Brgy. Alibayon,
Magpet, North, Cotabato ages 18 to 60 years old who are lovers of street foods or kikiam.

Materials and ingredients

Procedure

Flow chart

Research instrument

Data gathering procedure

Statistical treatment