VIEWS: 39 PAGES: 1 POSTED ON: 10/5/2011
Marang Seeds as alternative Source for Commercial Flour Abstract This research study, Marang seeds as alternative source for commercial flour, aims to make use of the seeds from the fruit named marang. Today, commercial flour from cassava seem increasing, so the researcher decided to conduct an investigatory project which can lead into another source of flour which is inexpensive. The study involved the gathering of seeds from marang, if possibly they must be fresh. After gathering the seeds, they were soaked in water for at least 2 minute, then boil for about 20-30 minute. 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. This can be even done at home without the use of high equipped machine because you will just boil in on a stove. And the most exciting feature of the study is you can gather the seed after you had the marang, then convert the seed into flour by the following methodology to be mentioned later. But, since it is no longer a season for marang, the researcher had just preserve seeds in jars and placed in a refrigerator.
"01 Marang seeds as alternative"