DEVELOPMENT OF JICAMA FRUIT INTO CHIPS

Research Proposal for the Degree of Bachelor of Science in Industrial Technology

DAENA TRIXIA B. PAULINO

DR. LORMA M. VALERA

March 2021
 THE PROBLEM

Background of the Study

Jícama, (Pachyrhizus erosus), also called yam bean, leguminous vine of the pea

family (Fabaceae), grown for its edible tubers. Jícama is native to Mexico and Central

and South America and is an important local food crop. Some varieties (known as jícama de

aqua in Spanish) have clear juices, and some (jícama de leche) have milky juice. Both types

of tubers are mild-flavoured and usually are eaten raw in salads or sprinkled with lime juice

and powdered chili peppers as a snack. Jícama can also be cooked. Although the very young

seedpods of the plant are sometimes eaten, the mature seeds, leaves, and stems

contain rotenone, a chemical used as an insecticide, and are highly toxic.

Jicama is a member of the potato family that has been growing in Mexico and Central

America for centuries. It is thought to have originated in the Andes Mountains. Jicama

production increased in the region after widespread draught in 1982 and 1983 affected potato

production. Despite the dry weather, jicama was grown with good results. The jicama plant

is actually a vine that grows to be about 20 feet long. The only part of the jicama plant that

we eat is the root. Jicama can be found in most Mexican grocery stores as well as large

supermarkets. Jicama harvest season occurs from November to May in Central and South

America.

Jicama can weigh up to 50 pounds but should be harvested when under five pounds.

Jicama can be peeled like a potato and eaten raw. Raw jicama is very similar to raw apples-

light, crisp, and sweet. Unlike apples, jicama does not turn brown when exposed to the air

after being cut. Jicama is frequently added to other dishes because of its milk flavor and
ability to absorb the taste of foods it is cooked with.

Jicama chips are a great low-calorie snack that is so easy to prepare, so crunchy and

so addictive.

It is an oval-shaped root vegetable, related to legumes. The size of this tuber can

range from one to five pounds and some can reach up to fifty pounds. It has a rough brown

skin and a juicy, crisp, white flesh. Jicama has a texture similar to an uncooked potato, yet

crunchier and juicy. The taste is somewhat sweet, with a texture and taste similar to a water

chestnut.

Statement of the Problem

This study focuses on the acceptability of jicama fruit into chips in the community.

Specifically, this answers the following questions:

1. What are the physical characteristics of jicama chips in terms of:

a. Appearance

b. Texture

c. Taste

2. Are the products acceptable to the respondents?

3. How long is the shelf-life of the product?

4. How much is the product?

Significance of the Study

aims to give information to students and to the community about the health benefits of

jicama chips. This product will be produced will benefit people to make sure that everything

they take is essential and it is good for their health. This could also help the future student

researcher produced snack or food that is nutritious and can contribute to proper nutrition.

Scope and Delimitation

This study focuses on the physical characteristics, acceptability and shelf - life testing

of Jicama Chips. Likewise, the research will also be computing the product per pack. It will

be evaluated with twenty (20) respondents composed of five (5) teachers, five (5) students,

five (5) kids and five (5) home makers. The result of this study will be based from the

criteria as indicated in the subjective score and hedonic scale.

Locale

This study will be conducted at Barangay 32-C La Paz, Laoag City during the

Academic Year 2020 - 2021, second semester.

Definition of Terms

To make this study more understandable, the following terms are hereby defined

Acceptability. The characteristic of a thing being subject to acceptance for some

purpose. A thing is acceptable if it is sufficient to serve the purpose for which it is provided,

even if it is far less usable for this purpose than the ideal example.

Jicama. An edible starchy tuberous root of a tropical American vine (Pachyrhizus

Chips. A small usually thin and flat piece (as of wood or stone) cut, struck, or flaked

off.

Appearance. The state, condition, manner, or style in which a person or

object appears; outward look or aspect.

Taste. To try or test the flavor or quality of (something) by taking some into the

mouth.

Texture. The visual or tactile surface characteristics and appearance of something.

Shelf-life. The period of time during which a material may be stored and remain

suitable for use.

CHAPTER II
 THEORETICAL FRAMEWORK

Review of Related Studies and Literature

This chapter presents the relevant literature and studies conducted.

Jicama is a starchy root vegetable that people describe as tasting like a sweeter and

juicer version of potato. It is low in calories, sugars, and fats, but rich in fiber and contains

several essential vitamins and minerals.

Jicama may be a good choice for people with diabetes or those on a low-sugar diet.

The root vegetable is safe to eat cooked or raw and can add texture to a wide variety of

meals. However, the rest of the plant, including the flowers and beans, is toxic. (Villines, Z.,

2019)

Jicama, pronounced HIK-ka-ma, is botanically classified as Pachyrhizus erosus. It is

also known by various other names such as Sweet Turnip in Singapore, and as a Mexican

potato or Mexican turnip because of its shape, appearance and country of origin.

In Mexico, Jicama is recognized as one of the four elements used in the Day of the

Dead celebration on November 1st. The other festival “elements” are sugar cane, tangerines

and peanuts. During the festival, ‘Jicama dolls’ are made from strips of paper. In Spain,

"Jicama" refers to any type of root vegetable.

Jicama is native to Mexico and South America. It has been called a yam bean, though

it is not related to the yam. The tuberous legume has been eaten throughout Central America

for centuries. The Greek meaning for its scientific name, Pachyrhizus erosus, means thick

root. Jicama doesn’t grow well in areas with frost, so you will find it thriving in more
tropical and warm areas. In the United States, Jicama is grown in Florida, Hawaii and in

Puerto Rico.

Native to Mexico, jicama was introduced to the Philippines by the Spanish in the

17th century.  It has since spread throughout Asia and the Pacific Islands (Origin, Evolution,

and Early Dispersal of Root and Tuber Crops).

Jicama is about 90% water, with trace amounts of protein and lipids, and only 38

calories per 100 grams. (USDA ARS National Nutrient Database for Standard Reference

Release 28).  Its characteristic flavor, sometimes described as a savory apple, comes from the

oligofructose inulin which is a prebiotic.

Jicama is a globe-shaped root vegetable with papery and golden-brown skin. It’s the

root of a plant that produces beans similar to lima beans. It requires a long growing season

with no frost, so it thrives in locales that are warm year-round. Its flesh is juicy and crunchy,

with a slightly sweet and nutty flavor. Some think it tastes like a cross between a potato and

a pear. Others compare it to a water chestnut.

Jicama is a healthy food to include in your diet. It’s high in several nutrients, fiber

and antioxidants, which may provide health benefits, including improved digestion, weight

loss and a reduced risk of disease. (Groves, M., 2018)

RESEARCH METHODOLOGY

This chapter describes the research design, population sampling, data gathering

instrument, data gathering procedure and data gathering techniques.

Research Design

The study is a survey research that presents the acceptability of the the development

of jicama fruit into chips in the community. This method of research determines the

acceptability of jicama fruit into chips in the people of community.

This study consisted of two preparation sample. Sample 1 was prepared with cheese

flavor with a measurement of 1/2 cup while sample 2 was prepared with cheese flavor with a

measurement of 1 cup. After the two samples were prepared, labeled and packed, sensory

evaluation is conducted. These evaluated using the five-point hedonic scale.

Population Sampling

The researcher selected twenty (20) respondents to make sure that the target

population will be represented. The researcher decided to evaluate five (5) teachers, five (5)

students, five (5) kids and five (5) home makers.

Data-Gathering Instrument

The instrument used is the researcher-made questionnaire. The survey questionnaire

are composed of questions that includes the physical characteristics of jicama chips in terms

of appearance, texture, and taste. The questionnaire is given to the selected five (5) teachers,

five (5) students, five (5) kids and five (5) home makers at Barangay 32-C La Paz, Laoag
City.

Data-Gathering Procedure

The researcher will conduct an evaluation to the respondents to gather the data for the

overall acceptability and sensory evaluation of the two experimental products.

The researcher personally explained the experimental samples to the respondents and

told them to evaluate the two samples using the subjective sensory evaluation score and the

five-point hedonic scale.

Statistical Tool

After the questionnaires are all gathered, the researcher will administered the

respondents answers one on one.

The data collected are tallied, organized and tabulated. They were treated statistically

in order to answer the questions proposed in this study.