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The feasibility of making flour from amorseco seeds

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    A. Background of the Study

    The study is conducted in order to test the possibility of using amorseco or love grass seeds as a source of flour and to compare the quality of baked products from amorseco flour to those produced from commercial flour in terms of taste, texture and smell.

    B. Statement of the Problem

    The problem studied is the possibility of having the amorseco seeds as a source of flour. The scientific question answered was: “Can the amorseco seeds produce flour that may be compared to world leading commercial flours in terms of its taste and nutritional values.

    C. Objectives of the Study

    This study about the feasibility of using amorseco seeds as an alternative for flour production aims to prove that amorseco with its nutritional value can be a good source of flour. This study also aims to produce a flour that is cheaper but of good quality. This study also aims to answer the following questions:

    • What is an amorseco?
    •What benefits can we get from flour obtained from it?
    •Is it affordable?
    •Is it easily obtained?

    D. Hypothesis

    Therefore, we the researchers can infer that dried amorseco seeds can be a good source of flour. Not just because of its nutritional values but also because its quality is just the same with commercial flour in terms of smell, taste and texture. E. Significance of the Study

    The ones who will benefit from the study are all consumers. They may benefit in a way that the products such as bread, cakes, pastries, etc. and other products containing flour may lessen its market price in the way that this flour that they use is a flour from amorseco seeds that also contains fiber, fat, phosphorous, potassium which is also present in commercial flours.

    F. Scope and Limitations of the Study

    This study is about the usefulness of amorseco seeds as an alternative for commercial flours. Having an ample supply of amorseco seeds in our environment it was not difficult to gather the seeds, but the time allotted for it to be dried took as so long also the pounding and the separating of kernels from the husks was time consuming. When it comes to the financial aspect this project only cost less.

    G. Definition of Terms

    •amorseco
    A plant that contains thorny seeds
    •flour
    -finely ground meat of wheat
    •fiber
    -thread-like substance used for weaving
    •husk
    -dry external covering of certain seeds
    •kernels
    -the edible part of the nut
    •phosphorous
    -a non-metallic element giving a pale-light color
    II. Review of Related Literature and Conceptual Framework
    The lovegrass genus (Eragrostis) of the Poaceae (grass family) is the namesake of the tribe Eragrostideae. It would remain therein as long this group remains valid after revision of the Chloridoideae, even if other genera presently placed in the Eragrostideae are moved elsewhere. Some are dispersed by passing animals; its grains’ hooks latch on to fur or hair, or to clothes. Others are wind or gravity dispersed. Several herbivores feed on lovegrass, be it invertebrates – e.g. Lepidoptera caterpillars such as those of the Zabulon Skipper (Poanes zabulon) – or vertebrates, such as the extinct Bluebuck (Hippotragus leucophaeus). The dense bunches of these grasses also provide cover for small animals such as the rare Botteri’s Sparrow (Aimophila botterii); lovegrasses may be ground cover of key importance on oceanic islands like Laysan, where other plants are rare.

    They can be used as livestock fodder, the seeds appear to be of extremely high nutritional value at least in some species, but they are also extremely tiny and collecting them for food is cumbersome and not usually done. A notable exception is Teff (Eragrostis tef), used to make most of the traditional breads of the Horn of Africa: Ethiopian injera and Somalian laxoox, and grown as a crop of commercial importance. E. clelandii and E. tremula are recorded as famine foods in Australia and Chad, respectively[1]. Other species, e.g. E. amabilis, are used as ornamental plants. E. cynosuroides is used in the pūjā rites in the Hindu temble at Karighatta. Bahia Lovegrass (E. bahiensis) is known as a hyperaccumulator of Caesium-137 and can be grown to remove these highly toxic and radioactive atoms from the environment. Weeping lovegrass (E. curvula) has been planted extensively to combat soil erosion.

    Other Sources of Flour:

    Potato Starch Flour
    This is a gluten-free thickening agent that is perfect for cream-based soups and sauces. Mix a little with water first, then substitute potato starch flour for flour in your recipe, but cut the amount in half. It can be purchased in a health food store.

    Tapioca Flour

    This is a light, white, very smooth flour that comes from the cassava root. It makes baked goods impart a nice chewy taste. Use it in recipes where a chewy texture would be desirable. It would work nicely in bread recipes such as white bread or French bread. It is also easily combined with cornstarch and soy flour. It can be purchased in a health food store.

    Soy Flour

    This nutty tasting flour has a high protein and fat content. It is best when used in combination with other flours and for baking brownies, or any baked goods with nuts or fruit. It can be purchased in a health food store.

    Cornstarch

    This is a refined starch that comes from corn. It is mostly used as a clear thickening agent for puddings, fruit sauces and Asian cooking. It is also used in combination with other flours for baking. It can be purchased in a health food store.

    Corn Flour

    This flour is milled from corn and can be blended with cornmeal to make cornbread or muffins. It is excellent for waffles or pancakes. It can be purchased in a health food store.

    Cornmeal

    This is ground corn that comes from either yellow or white meal. This is often combined with flours for baking. It imparts a strong corn flavor that is delicious in pancakes, waffles, or simple white cakes. It can be purchased in a health food store.

    White Rice Flour

    This is an excellent basic flour for gluten-free baking. It is milled from polished white rice. Because it has such a bland flavor, it is perfect for baking, as it doesn’t impart any flavors. It works well with other flours. White rice flour is available in most health food stores, but also in Asian markets. At the Asian markets it is sold in different textures. The one that works the best is called fine textured white rice flour.

    Brown Rice Flour

    This flour comes from unpolished brown rice. It has more food value because it contains bran. Use it in breads, muffins, and cookies. It can be purchased in a health food store.

    Kamut and Spelt Flours

    These are ancient forms of wheat. While they aren’t appropriate for gluten-free diets, they are excellent substitutes for plain wheat flour as they add wonderful flavor and consistency. Ground from corn. Heavier than cornflour, not generally interchangeable in recipes.

    III. Methodology

    ○Ingredients

    •Sun-dried amorseco seeds

    ○Materials

    •Beaker or Basin

    • Mortar and Pestle

    • Sifter or Strainer

    ○Directions

    • First gather the sun dried amorseco seeds.

    • Soak the seeds in water to separate the kernels from the husks.

    •Allow the kernels to dry.

    •After drying, pound the kernels again.

    •Lastly, sift the pounded seeds using a sifter or a strainer.

    •The flour obtained is now ready to use.

    IV. Results and Findings

    A. Findings
    The two succeeding tables below show the result of the tests we conducted. Table 1
    Shows the comparison of a commercial flour and the amorseco flour in terms of TASTE, SMELL and TASTE.

    Quality
    Commercial Flour
    Amorseco Flour
    Texture
    of good quality
    of good quality
    Smell
    of good quality
    of good quality
    Taste
    of good quality
    of good quality

    Table 2
    Shows the consumers reaction on the amorseco flour in terms of TASTE, SMELL and TASTE.

    Consumers
    Texture
    Smell
    Taste
    Consumer 1
    of good quality
    of good quality
    of good quality
    Consumer 2
    of good quality
    of good quality
    of good quality
    Consumer 3
    of good quality
    of good quality
    of good quality
    Consumer 4
    of good quality
    of good quality
    of good quality

    B. Data Analysis

    Table 1
    Table 1 shows that based on the texture smell and taste amorseco flour it can be a good alternative for commercial flour. Table 2
    Table 1 shows that based on the texture smell and taste amorseco flour it can be a good alternative for commercial flour

    V. Summary, Conclusion and Recommendation

    A. Summary
    The lovegrass genus (Eragrostis) of the Poaceae (grass family) is the namesake of the tribe Eragrostideae. Because its seeds appear to be of high nutritional value it can be use as an alternative for flour making. Having the same texture, taste and smell amorseco flour can also be of a great competition to commercial flours.

    B. Conclusion
    After conducting the tests and comparing the flour produced from amorseco seeds from the commercial flours we the researchers can conclude that dried amorseco seeds can be a good source of flour. Not just because of its nutritional values but also because its quality is just the same with commercial flour in terms of smell, taste and texture.

    C. Recommendation
    We the researchers having a positive result to our study can truly testify that our environment is a very good source of our basic necessities, our study being a very good example of which. Our product is just one of the many products that Mother Nature offrs that awaits o be discovered. The global recession calls an action from all of us Reduce, Reuse, Recycle and find ways to make use of alternatives.

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    The feasibility of making flour from amorseco seeds. (2016, Jun 21). Retrieved from https://graduateway.com/the-feasibility-of-making-flour-from-amorseco-seeds/

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