KAMOTE LEAVES AS ANTI-OXIDANT A Science Investigatory Project Corcuera National High School Corcuera‚ Romblon TABLE OF CONTENTS TITLE TABLE OF CONTENTS INTRODUCTION Background of the study Statement of the Problem Significance of the Study Scope and Delimitation of the study REVIEW OF RELATED LITERATURE AND STUDIES Definition of terms Research Hypothesis Assumption of the study RESEARCH METODOLOGY Research Design Research Methods
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family cooks every year. My favorite side dish is sweet potato pie‚ nom nom nom. Without question‚ I always end up with a food coma after eating and it is something I do not enjoy very much. I always know when it is time to eat on Thanksgiving because when everything is ready and set in place on the dining table. Each dish takes up a good amount of time and steps before it is ready to be served. My favorite dish for thanksgiving is sweet potato pies because it can go with everything and it is
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Central America or South America. In Central America‚ Kamote tops were domesticated at least 5‚000 years ago. Sweet potatoes are native to Central America and are one of the oldest vegetables known to man. They have been consumed since prehistoric times as evidenced by sweet potato relics dating back 10‚000 years that have been discovered in Peruvian caves. Christopher Columbus brought sweet potatoes to Europe after his first voyage to the New World in 1492. By the 16th century‚ they were brought to
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Cake With Ampalaya and Sweet Potato CHAPTER I Introduction BACKGROUND OF THE STUDY One of the most problems today that confront the country is malnutrition; one of the causes of malnutrition is eating foods that have less nutritional value like junk foods. Thiss malnutrition hinders the realization of the dream of a healthy and a happy community and the attainment of quality education. Because of these‚ the researcher attempt for an innovative way of preparing a food which is inexpensive
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delicious too! 6. Pour on glasses (or cups if you want hot tea). 7. Squeeze 1-2 calamansi to get the juice and mix into the tea. You can add some more if you want it to have a stronger calamansi flavor. 8. Add a teaspoon (or more if you have a sweet tooth) of honey and mix. 9. Add some ice cubes for a refreshing and nutritious iced tea! Now‚ while you’re enjoying your glass/cup of camote tops tea‚ let share some of its medicinal qualities. It’s a remedy for constipation or aids in regular
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situations. Introduction: I know prior to doing this experiment that iodine mixed with starch creates a dark color and that most objects‚ organic and inorganic‚ naturally experience isotonic reactions. Hypothesis: I think that the potato will absorb more starch than the sweet potato and they will both absorb relatively similar amounts of water. Procedure: Variables: Controlled- water and size of potatoes. Manipulated variables- potatoes growth based on contents of solution. Data: Data and Observations
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best described as “SWEET AND SOUR” in taste. Minie: Camoterind Candy is made of sweet potato (camote)‚ tamarind‚ molasses‚ powdered milk‚ flour‚ water. Felyn: Tamrind is an indehiscent legume‚ sometimes called a pod‚ 12 to 15 cm (3 to 6 inches) in length‚ with a hard‚ brown shell. It is sweet and sour tasting‚ and is high in acid‚ sugar‚ B vitamins and‚ calcium. Minie: The sweet potato is a dicotyledonous plant that belongs to the family Convolvulaceae. Its large‚ starchy‚ sweet-tasting‚ tuberous
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expectancies and low disability rates. It is a product of cultural synthesis‚ with a core of Chinese food culture‚ inputs through food trade with South-East Asia and the Pacific and strong Japanese influences in eating style and presentation. The Satsamu sweet potato provides the largest part of the energy intake (and contributes to self-sufficiency)‚ there is a wide array of plant foods including seaweed (especially konbu) and soy‚ and of herbaceous plants‚ accompanied by fish and pork‚ and by green tea and
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cancer‚ problems on bowel movement and high blood pressure. Eating vegetables can also fight obesity. Vegetables are excellent filler foods because they are low in fat‚ low in calories and high in fiber. It has a high nutritional value than the common potato. Background of the Study The reason why we came up with this project is because we thought of having a nutritious vegetable like “Kamote tops” into a healthy tea. We chose Kamote tops because it is high in complex carbohydrates and dietary fibers
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oleifera leaves as well as seven varieties of sweet potato (Ipomoea batatas) leaves were determined using standard analytical methods. Crude protein ranged from 16.78 - 25.39%; crude fibre from 9.75 - 12.14%; crude fat from 0.38 - 1.91%; ash content from 8.71 - 11.60%; moisture content (fwb) ranged from 80.16 - 88.20%; carbohydrate values from 53.29 - 59.01%; and calorific values ranged from 1344.00 – 1399.00 kJ/g (316.66-329.76 cal/g) for the sweet potato leaves. For M. oleifera leaves‚ crude protein
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