recipe banana mushroom and muffin Kinship patterns basically include people related either by descent or by marriage. Refers to relation

1. DEVELOPMENT OF
MUSHROOM AND
BANANA MUFFIN
By: Andrea May G. Fisco
Co-authors: Pauline Marie A. Edquiba, Jennica Mae B.
Castillo,
Julie Ann M. Miraflor, Ray John M. Sayson, Raymar M.
Ebuen

2. Rationale
Muffins are one of the most popular and desired foods among people, particularly
youngsters, because they are rarely presented at the table. Depending on the baker,
the muffin might have various flavors. This is a little baked good. These are the
common ingredients for making muffins flour, liquid, egg, sugar, salt, shortening, and
baking powder.
According to Ehler (2021), English-style muffins, which are yeast-raised and fried on a
griddle, are thought to have originated in Wales in the 10th or 11th centuries.
Muffins in the American manner are 'quick breads' baked in individual molds.
Chemically leavened breads, as opposed to yeast leavened breads, were not created
until the late 18th century. This occurred in the United States, where pearlash was
discovered. In dough, pearlash is a refined type of potash that creates carbon dioxide
gas.

3. Rationale
Ware (2020) states that bananas are a popular fruit all around the world. They
are high in critical nutrients that can help you stay healthy. Bananas can help
reduce blood pressure, cancer risk, Asthma, Diarrhea, Preserving memory
and boosting mood, Diabetes and Cancer.
The researchers chose a developmental research design for their study
because they thought it would be best for their needs. Respondents are
chosen based on where they live. To avoid being infected with the Covid-19
Virus, researchers chose respondents who live close by and are easily
accessible, especially since the Philippines is in the midst of a pandemic.

4. Objectives
▸ The primary goal of this research is to create
Mushroom and Banana Muffin. To assess the
potential health advantages of eating
Mushroom and Banana Muffin.

5. Objectives
The study specifically tried to answer the following
questions:
1. Formulate a recipe of Mushroom and Banana Muffin.
2. Bake a Mushroom and Banana Muffin.

6. Objectives
3. Determine the capabilities and limitation of Mushroom and
Banana Muffin.
4. Evaluate the acceptability of Mushroom and Banana Muffin
in terms of:
 Taste;
 Texture;
 Appearance; and
 Aroma

7. Brief Methodology
This section of the research report discusses how the
Mushroom and Banana Muffin came to be, as well as its
benefits. This provides a list of the tools and equipment
needed to make Mushroom and Banana Muffin. Furthermore,
all raw materials to be used must be enumerated, including
specifications and information.
Research Design

8. Brief Methodology
▸ Mushroom – is a common edible mushroom. It was first cultivated in Germany
as a subsistence measure during World War I and is now grown commercially
around the world for food.
▸ Banana – is an elongated, edible fruit – botanically a berry – produced by several
kinds of large herbaceous flowering plants in the genus Musa. In some
countries, bananas used for cooking may be called "plantains", distinguishing
them from dessert bananas. The fruit is variable in size, color, and firmness, but
is usually elongated and curved, with soft flesh rich in starch covered with a
rind, which may be green, yellow, red, purple, or brown when ripe.
Research Design

9. Brief Methodology
▸ Milk - is a nutrient-rich liquid food produced by the
mammary glands of mammals. It is the primary source of
nutrition for young mammals (including breastfed human
infants) before they are able to digest solid food
▸ Vanilla - is a spice derived from orchids of the genus
Vanilla, primarily obtained from pods of the Mexican
species, flat-leaved vanilla
Research Design

10. Brief Methodology
▸ Brown Sugar - is a sucrose sugar product with a distinctive brown
color due to the presence of molasses. It is either an unrefined or
partially refined soft sugar consisting of sugar crystals with some
residual molasses content (natural brown sugar), or it is produced by
the addition of molasses to refined white sugar (commercial brown
sugar).
▸ White Sugar - is a commonly used type of sugar, made either of beet
sugar or cane sugar, which has undergone a refining process.
Research Design

11. Brief Methodology
▸ Baking Soda - known as sodium bicarbonate or bicarbonate of soda, is
a popular baking ingredient. It gives foods like bread, cakes, muffins,
and cookies a light, fluffy texture.
▸ Salt - is a mineral composed primarily of sodium chloride (NaCl), a
chemical compound belonging to the larger class of salts; salt in the
form of a natural crystalline mineral is known as rock salt or halite.
Research Design

12. Brief Methodology
▸ All-Purpose Flour - All-purpose flour is the most commonly used type
of flour, a mid-strength, medium-gluten flour that's designed to be
suitable for baking everything from pizza doughs and crusty breads to
pie crusts, cakes, cookies and pancakes.
▸ Baking Powder - is a dry chemical leavening agent, a mixture of a
carbonate or bicarbonate and a weak acid. The base and acid are
prevented from reacting prematurely by the inclusion of a buffer such
as cornstarch.
Research Design

13. Brief Methodology
Supplies and Materials
Quantity Unit Name and description
2 cups Bamboo shoot
2 cups Nestle Cream
2 cups Evaporated milk
2 cups Condensed milk
1/4 cup Cheese
1 tsp Vanilla extract

14. Brief Methodology
1st Phase: Project Planning and Designing
2nd Phase: Project Development
3rd Phase: Taste Testing and Evaluation
4th Phase: Reformulation
5th Phase: Finalization
Project Development

15. Brief Methodology
Supplies and Materials

16. Testing and Operational Procedures
TRIAL 1
Procedure Testing Result

17. Testing and Operational Procedures
TRIAL 2
Procedure Testing Result

18. Results and Discussion
The researcher successfully formulates the recipe of the
Mushroom and Banana Muffing recipe, mushroom has lots of
benefits for our own health. The major ingredient is identified
as fallows, banana, mushroom, milk, vanilla, brown sugar,
white sugar, all-purpose flour, baking powder, baking soda,
salt.
Project Description

19. Results and Discussion
The researchers successfully
develop the product by fallowing
the 5 stages of development from
planning and designing, project
development, testing and
validation, reformulation and
finalization.
Project Structure

20. Results and Discussion
Mushroom and Banana Muffin was created by the
researchers to evaluate the product's flavor, taste, aroma
and appearance. They tried three times first to get the
right result. Researchers check it every minute to get the
right result. The mushroom and banana muffin are like a
traditional muffin in appearance, banana and mushroom
are visible in the product.
Project Capabilities and Limitation

21. Final Product: MUSHROOM AND
BANANA MUFFIN

22. Project Results / Accomplishments
This section presented the gathered and processed
data using tabular form so as to provide a better
and clear understanding on the attainment of
objective number four (4) stated in chapter 1 as the
evaluation of the level of acceptability of Mushroom
and Banana Muffin in terms of texture, taste, aroma
and appearance.

23. Project Results / Accomplishments
1. The development method of research was applied in
this study. This type of research is applied as the focus of
the study is to develop a muffin using mushroom and
banana as new ingredients.
2. Mushroom and Banana is a new flavor of muffin.
3. Determine the acceptability of a Mushroom and
Banana Muffin

24. Project Results / Accomplishments
Mushroom and Banana Muffin was proven to have
very high acceptability of being a new recipe of a
Ice cream in terms of;
 Taste;
 Texture;
 Appearance; and
 Aroma

25. Project Results / Accomplishments
The overall assessment of the Mushroom and
Banana Muffin obtained a weighted mean of
4.83 with a descriptive equivalent of “Highly
Acceptable” in terms of texture.

26. Project Results / Accomplishments
The overall assessment of the Mushroom and
Banana Muffin obtained a weighted mean of
4.85 with a descriptive equivalent of “Highly
Acceptable” in terms of taste.

27. Project Results / Accomplishments
The overall assessment of the Mushroom
and Banana Muffin obtained a weighted
mean of 4.87 with a descriptive equivalent
of “Highly Acceptable” in terms of aroma.

28. Project Results / Accomplishments
The overall assessment of the Mushroom
and Banana Muffin obtained a weighted
mean of 4.65 with a descriptive equivalent
of “Highly Acceptable” in terms of
appearance.

29. Conclusion
1. The researcher successfully formulates a new recipe for
the Mushroom and Banana Muffin.
2. The researchers successfully develop the product
following the five (5) stages of development from planning
and designing, project development, testing and validation,
reformulation, and finalization.

30. Conclusion
3. The researcher successfully determines the capability and
limitation of the product thru the testing and operating
procedure conducted in chapter 3.
4. The Evaluation on the acceptability of the Mushroom and
Banana Muffin obtained a weighted mean of 4.64 with a
descriptive equivalent of “Highly Acceptable.”

31. Recommendation
1. To improve the formulated recipe by researching further
on different ingredient that will promote the product on its
higher level.
2. Look for the new method that will improved further in the
development process of the product.

32. Recommendation
3. Update the trial of product by further researching on
different method that will enhance the process in
production and testing for further improvement of product
in trials and testing.
4. To conduct another study that focuses on the Taste for
further improvement.