Malabar chestnut (Pachiaria aquatica) : characterization and evaluation as food source / by Johnrey T. Talplacido.

Thesis (BS Agriculture--Crop Science) Cavite State University

Includes bibliographical references.

College of Agriculture, Food, Environment and Natural Resources (CAFENR)

TALPLACIDO, JOHNREY R. Malabar Chestnut (Pachiria aquatica) Characterization and Evaluation as a Food Source. Undergraduate Thesis. Bachelor of Science in Agriculture major in Crop Science. Cavite State University, Indang, Cavite. May 2017. Adviser: Prof. Analita dM. Magsino, Ph.D.
Malabar Chestnut (Pachiaria aquatica) trees have many names and many uses. They are very adaptable plants that have been traditionally cultivated in several styles and sizes and are well - suited to tropical climates.
The study aimed generally to identify the fruit and nut characteristics of Malabar chestnut such as, fruit peel weight, fruit diameter, fruit length and number of seeds per pod; describe the nut of Malabar chestnut in terms of nut diameter, nut weight, nut shape, nut texture, nut endocarp weight and nut meat weight. The study also aimed to generally identify the specific amount of nutrient components present in the nuts of the fruit such as, calories, total carbohydrates, ash content, crude protein, sodium, potassium, total fat, Cilide fiber, moisture and calcium. Another objective is to know the potential as food source.
Characterization and evaluation of fruit and nut characteristics of Malabar chestnut was done. The average size of the fruit peel weight is 73.83 grams. The average size of the fruit diameter is 58.21 millimeter. The average fruit length is 79. 85 mm and the average number of seeds per pod is 17 seeds. The average nut diameter is 10.61 mm. The average nut weight is 2.39 grams. The most observed texture is smooth. The most defined shape is crumpled or irregular. The average nut weight is 2.39 g. The average nutshell weight is 1.33 g. The average nut (meat) weight is 0.49 g.The result of the analysis of nutritional components of Malabar chestnut shows that in every 100 g of Malabar chestnut there are 55.1 g of calories, 29.6 g of total carbohydrates, 3.71 g of ash, 12.6 g of crude protein, 21.4 g of crude fiber, 7.12 g of sodium, 73.3 g calcium, l, 147 mg of potassium, 11.6 % of moisture and 42.5 % of fat. The Malabar chestnut is excellent source of calories, ash, crude protein, sodium, potassium, calcium, crude fiber, total fat than (Chinese nut) but not a good source of total carbohydrates and moisture.
Based from the result of sensory evaluation of the cooked forms of Malabar chestnut. The result statistically showed that the color is highly significant, boiled nut was dirty white, roasted nut was light brown and fried nut was brown. Tenderness is significant, boiled nut was moderately soft while roasted nut was soft and fried nut were slightly soft. General acceptability was significant, roasted nut was very acceptable while boiled nut and fried nut were slightly acceptable. While aroma, flavor and off — flavor were not significantly different with each other.
For consumer acceptability, I l % rated neither acceptable nor unacceptable. 20 % rated slightly acceptable and 69 % rated very acceptable. In roasted, 2 % rated slightly unacceptable, 20 % rated neither acceptable nor unacceptable. 40 % rated slightly acceptable and 38 % rated very acceptable. In fried, I % rated slightly unacceptable, 9 % rated neither acceptable nor unacceptable. 15 % rated slightly acceptable and 75 % rated very acceptable. Based from the result of the statistical analysis of consumer acceptability boiled and fried were significantly different to roasted.Based from the study, it is therefore concluded that the best cooked forms for Malabar chestnut are boiled and fried. Malabar chestnut can be a food source based from the analysis of nutritional components.

Submitted copy to the University Library. 08-23-2017 T-6943