CHAPTER I INTRODUCTION Foods are very important to our daily lives; these foods are sources of energy, proteins,

vitamins and minerals to make are body strong and be able to do our daily tasks. The food we intake must be nutritious. Malnutrition is one of the global problems in our country. It refers to serious health problems caused by poor nutrition over a long period of time. Malnutrition is both when people do not have enough food to eat and or consume more than calories of the amount they need (World Health Organization). Thus, obese people, who consumed more calories than they need, may suffer from malnutrition like wise if their diet may lead to vitamin or mineral deficiency among other essential substances, sometimes resulting in scurvy- a condition where an individual has a vitamin C (ascorbic acid) deficiency. Though scurvy is a very rare disease, it still occurs in some patients usually elderly people, alcoholics, or those that live on a diet devoid on fresh fruits and vegetables. Similarly, infants or children who are on special or poor diets for any number of economics or social reasons may be prone to scurvy. (According to the National Health Service NHS)Philippine Journals of Home Economics ( 1994-1995 ) that at the community level,the malnourished are those in the remote rural areas who suffer from chronic or long term malnutrition as well as the urban poor who are particularly distresses and and suffer from short term

or acute malnutrition.At the household level, the malnourished include the families of subsistent or smaller fisher folks, kangaroos or slash and burn: hired laborious of fishing industry: the unemployed, large family size with low income and with lowly educated mothers. Among the household members the following at nutritionally at risk: the infants and the preschoolers especially those within the age group 1-3 years old: and pregnant: lactating women and school children. The main causes of malnutrition are low food intake, low food availability and poverty. Insufficient intake of food results to poor health and malnutrition. It is important to know how much of the different nutrients the body needs for optimum health. This is why knowledge of the Recommended Dietary Allowances ( RDA ) is useful to people of all ages.

THEORITICAL FRAMEWORK Shrimp are an unusually concentrated source of the antioxidant and antiinflammatory nutrient called as taxanthin. It's not unusual for a single 4-ounce serving of shrimp to contain 4 milligrams of astaxanthin. Astaxanthin is a carotenoid that is receiving special attention in the latest health research, primarily for its anti-inflammatory and antioxidant properties. Release of inflammatory messaging molecules (like tumor necrosis factor alpha and interleukin 1B) is suppressed by as taxanthin, and so is unwanted oxidation of fats in immune cells. In animal studies, risk of colon cancer is lowered by intake of as taxanthin, and immune-related problems of diabetes are also

reduced. It's the antioxidant and anti-inflammatory properties of as taxanthin that seems to explain these disease-related benefits. Since few commonly consumed fish (with the exception of salmon) can provide us such concentrated amounts of as taxanthin, shrimp may be making a unique health contribution in this way. At 45 micrograms in every 4 ounces, shrimp is an excellent source of the antioxidant mineral selenium. Recent research studies show that the selenium contained in shrimp can be well-absorbed into the human body.

CONCEPTUAL FRAMEWORK The Conceptual Framework of the study which gives the researcher in conducting the research is shown in a paradigm as presented in figure 1.In figure 1 the input is the experimental recipes which make use of Fish and Shrimp and the other basic ingredients in the preparation of Shrimp Balls. The other input is the control recipe where Basic Ingredients is used and the thru put presents the three treatments for the experimental recipes, these were Treatment A- 60% Shrimp + 40% Fish Treatment B- 70% Shrimp + 30% Fish Treatment C-80% Shrimp + 20% Fish TreatmentD-100% Shrimp

For the control recipe, the same recipe will be used utilizing 100% Shrimp. The output will be the Shrimp Balls of the three treatments and the control recipe. These will be evaluated and compared as to color, texture, size/shape, aroma, flavor, and general acceptability likewise, the finished product of the control recipe will be compared with the acceptability of the experimental recipe as to the proportions and to determine whether or not the Fish could be partial substitute of Shrimp in making Balls.
PARADIGM OF THE STUDY

INPUT

THRU-PUT

OUT-PUT

Experimental Recipe

Treatment A- 60 % Treatment B- 70 %

The Acceptability of Shrimp Balls asto: a. color b. texture c. size/shape d. aroma

Fish Shrimp

Treatment C-80%

e. flavor Control Recipe Basic Ingredients Shrimp Treatment D(100% pure Shrimp) f. general acceptability

Figure 1.( A Paradigm showing the product formulation)

Statement of the Problem This study will look into the possibility of using Shrimp as partial substitute of Fish to produce the most acceptable Balls. Specifically the following questions will be answered: 1. What is the degree of acceptability of Balls Made from Varying Proportions of Fish and Shrimp as to color, texture, shape, flavor, aroma and general acceptability? 2. What is the nutritive value of the Balls Made From Varying Proportions of Fish and Shrimp? 3. What is the return investment in the preparation of Balls Made From Varying Proportions of Fish and Shrimp?

SCOPE AND DELIMITATION OF THE STUDY It has been found out that there are many varieties of Fish. This study is concern mainly with the shrimp, a variety of fish found in the locality. The shrimp will be pound for the formulation of shrimp balls.

DEFINITION OF TERMS Acceptability- the satisfactory quality of the cookies as to color, texture, shape/size, aroma, flavor and general acceptability of cookies as perceived by the respondents. Aroma- the smell which can be detected by the nose. In this study, aroma, refers to the characteristicsodor of cookies with sweet potato noodles. Color- how the panelist perceived the shade or hue of the noodles with sweet potato flour as a whether it is pleasing to the eyes or not. Combine- intermix/blend. Composite Flour- mixture of flours from tubers that is rich in starch. Cook- to prepare(food) for eating by applying heat. Dough- a thick mixture of flour or meal and water or milk, used in making bread, pastry and etc. Drop- a small volume of liquid. Flavor- the taste experience when a savory condiment is taken into the mouth. Flour- the finely ground of sifted meal of any various edible grains. General Acceptability- indicates the general perception of the quality attributes of sweet potato noodles as perceived by the respondent. Hedonic Scale- term used in tasting panels where the judges indicate the extent of their like or dislike for the food.

Indigenous Material-refers to the locally available plants like Sweet potato that abounds in a locality. Knead- to mix and work into a uniform mass, as by folding, pressing and stretching with the hands. Malnutrition- shortage of vital nutrients due to poor eating habits, unavailability or lack of food, poverty of diets lacking essential nutrients that causes growth disorders. Mix- to become mixed or blended together Noodles- thin strip dough. Nutrients- are a chemical that an organism needs to live and grow or substance used in organisms metabolism w/c must be taken in from its environment. Nutrition- The content of the food we use to eat that is needed to regulate temperature for the consumption of energy and for the sustenance of life. Saut- fry briefly over high heat. Sensory Evaluation- is the process of evaluating consumer products using five senses. Serve- to prepare and offer (food for example). Sift- to separate and retain the coars parts of (flour, ashes, etc.) Slice- a thin board piece cut from a larger object. Snack- a small portion of food oftentimes smaller than that of a regular meal, that is generally eaten between meals.

Sprinkle- a slight movement. Astaxanthin- is the primary color pigment in many shrimp, and it helps provide their tissue with its red and orange shades Texture-the physical quality of the cookies determined principally by the feel of the mouth and touch. Turn- out- to remove food from a mold so that it holds its shape and place in a serving dish.

SIGNIFICANT OF THE STUDY This study is concerned in making balls made from fish and shrimp. Shrimp nutrientiuos and it is also good for your cardiovascular health (Food and Nutrition Research Institute). At a mere 7 calories per shrimp, we can eat a relatively large amount of shrimp without using up too many of our daily calories. calorie cost would

not be so remarkable if it were not for the fact that shrimp provides us with significant amounts of so many nutrients. We usually have to eat foods with a far greater calorie content to get the nutrient richness provided by shrimp. For example, those same 20 shrimp that provide us with about 140 calories also provide us with 25 grams of protein (50% of the Daily Value, or DV), more than 25% of the DV for vitamin B12, and at least 10% of the DV for copper, iron, magnesium, phosphorus, and zinc. In addition to vitamin B12, shrimp also provides us with most other B vitamins in significant amounts. The overall

nutrient richness of shrimp gives it the ability to help balance out our nutrient intake in a wide variety of areas. Likewise, this could set into motion in a more meaningful effort to improve the quality of life of the people especially in areas who needed foods like in Visayas