Thesis

1. Chapter I
BACKGROUND OF THE STUDY
INTRODUCTION
Pancake is a thin flat , flat made of butter, flour, egg and water baked on a griddle of fried in a
pan, probably the oldest form of bread are known in different forms throughout the world. The
relatives case of baking on hot stoves or on a griddle has resulted in a variety of pancakes. Old
English butter was mixed with ale. German and French pancakes leavened by eggs and much
beating, are baked very thin and served with jam or jelly. The French crepe suzette is folded or
rolled and heated in a sauce of butter, sugar, citrus juice and liquor Russian blintzes, usually
prepared with buckwheat, are thin, crisp pancakes and commonly served with caviar and sour
and cream or folded over and filled with cream cheese or jam in Mexico has its tortilla, which is
often served folded over a bean or meat filling and topped by tomato sauce. In the united
states pancakes are sometimes called battercakes, griddle cakes or flap jacks and are usually
leavened with baking powder or baking soda and are served with syrup. A pioneer favorite, still
surviving in some localities is the buckwheat cake.
Mung beans a type od small, green legume in the same plant family as peas and lentils, is a
high source od protein, fiber, antioxidant and phytonutrients . Although in most parts od the
world there less popular than other beans varieties , like chickpeas or black beans, mung beans
have some huge health benefits to offer;
Those days mung beans are beginning to pop up in protein powder canned soups and in
restaurants dishes state side. So here’s what you need to know about mung beans; mung beans
are high source of nutrients including; manganese, potassium, magnesium, folate, copper, zinc
and various B vitamins: They are also a very filled, high in protein, resistant starch and dietary
fiber: You can find mung beans in dried powder form as whole uncooked beans “split peeled”
form (just like you’d find split green peas) as bean noodles, and also as sprouted seeds (which
are the kind you’d see used on sandwiches or salads); Their dried seeds may be eaten or raw,
cooked (whole or split), fermented or milled and ground into flour: Because of their high
nutrient density, mung beans are considered useful in defending against several chronic, are-
related diseases including heart diseases, cancer, diabetes and obesity.
This study aimed to find out about the preferences of the students about the type of
pancakes. In this case the researchers would like to solicit information about the student’s
acceptability about using mungo beans as primary ingredient in a pancake. The was to identify
the specific characteristics of a pancake made from mungo, would the respondents accept
them and prefer them than the others or would they despise this type of pancake and for what
reasons why would they like it or dislike it.

2. Using all available data, this research is an experimental research in its form, for it will be
using a controlled variable in the ingredients of the pancake and the uncontrolled variables will
be the preferences of the respondents about the taste, odor, color and textures.
SIGNIFICANCE OF THE STUDY
The study will benefit the following:
Consumer- To give them information that mung beans is not just a flavor for dishes, it can be
used as an contribution in our society through innovation just like the mung beans flavored,
cupcake. It can be the substitute for other ingredients of cupcake that is merely nutritious.
Students- It can be their business to help them in earning money. The possible result of this
study serves as a significant data which the students can use in the future researchers.
Businessmen and manufacturer- To be able to earn profit out of selling and producing
pancakes with mung beans.
Farmers- This study can possible increases the demands of mung beans thus it gives more
opportunity for farmers to produce more.
Future Researchers- This study is beneficial to the researchers for it will help them to
accumulate greater knowledge that will enhance their skills in performing research.
STATEMENT OF THE PROBLEM
This study aims to know the level of acceptability of HRDM II-B students of San Jose
Community College San Jose Malilipot Albay.
1. Do the respondents prefer to buy pancake with a flavor of mung beans?
2. What is your level of acceptability to buy mung beans as a pancake in terms of
a. Taste
b. Color
c. Odor
d. Texture
3. What recommendations can be given to the future enthusiast?
SCOPE AND DELIMITATION
This study will focus on the production of pancakes utilizing the mung beans in terms of taste,
smell, color and texture. It also discuss about the nutrient it has and the process od making the
mung beans pancake.

3. The researchers limited this study on selected 20 students of HRDM II- B of San Jose
Community College San Jose Malilipot Albay, regardless of their age, gender, and interest. This
study conducted in San Jose Community College.
CONCEPTUAL FRAMEWORK
This research follows the input, process, output procedure of data analysis, Thus, being an
experimental research, this research will be more specific when it comes to the preparation of
the item which is the pancake.
As part of the input process, the researcher will develop a procedure an experimental item
which is the pancake made out of mungo flour. It will be handled and produced using the help
of all available resources in the community, might as well ask for help of some expert to this
kind of product.
This produced pancake will now then the process the data gathered by tabulating,
presenting and interpreting the data gathered. In this research the researcher will use the basic
measures of central tendencies or the mean, median and mode. After analyzing the data the
researcher will then be give the recommendations and suggestions.
The given recommendations and suggestions when applied by the proponent will become the
output of this study. There would be a new improved type of mungo pancake.

4. Zee
Input Process Output
Preparation of the
Mungo pancake
Introduction of mungo
pancake to the
respondents
Assessment of mungo
pancake
Data gathering, analysis
and data interpretation
Recommendations
Suggestions
NEW IMPROVED
MUNGO PANCAKE

5. DEFINITION OF TERMS
Pancakes- a thin round cake that is made by cooking butter on both sides in a frying pan or on a
hot surface.
Mungo beans- a small round bean often used to grow bean sprouts.
Flavored pancake- mixture of powdered milk, baking soda, wheat flour, vanilla, egg and melted
butter flavored mung beans made into pancake.
NOTES
https://www. encyclopedia. com/ sports- and-everyday-life/food and drink/ food-and-cooking
pancake
https://www.organifacts.net/ health-benefits/ vegetable/health-benefits. of mung beans .html
https://www.bbc.com/food/recipes/fluffyamericanpancak_74828
https://thestayathomechef.com/pancake-recipe/
https://www.historic-uk.com/CultureUK/Pancake-Day/
https://www.livestrong.com/article/400517-are-pancakes-healthy/
https://healthyeating.sfgate.com/benefits-pancakes-3125.html

7. Chapter II
REVIEW OF RELATED LITERATURE AND RELATED STUDIES
RELATED STUDIES
Through if may be of great interest to breakfast Lovers, you didn’t expect medical
professionals to be concerned with the physics or perfect pancakes. But according to a group of
researchers at the University College London, the perfect pancake recipe may hold the key to
better treating glaucoma patients in the future.
In a study recently published in Mathematics Todays researchers tested the recipes of
different pancakes from around the world to observe how water escaped from the batter
during the cooking process. Different recipes consisted of different thickness and consistencies.
Understanding the textures and patterns of pancakes is helping UCL researchers improve
surgical methods of treating glaucoma. No but really.
A UCL study published in Mathematics TODAY compared 14 pancake recipes by analyzing the
aspect ratio of each pancake and the ratio of liquid to flour to flout in different pancakes (i.e.
their thickness)
RELATED LITERATURE
According to the book of marketing/management by Mullins et al. Costumer buy benefits nit
product. When people buy products to satisfy their needs, they are really buying the benefits
they believe the product will provide rather than the product peers. For instance, you buy
headache relief not aspirin. Now a days people especially high school and college students are
eating junk foods and other unhealthy food because of their busyness l, For their reason, the
proponents decided to put up a food business that will give students healthy food and with less
time preparation.
According to “The Secret that Brings these Pancakes to Life” By JESAL RAOMARCH 16, 2017
Adamson also ladle in more batter, so it ran all the way to the edges of the poor, and than even
more batter so it went up almost a half-inch high. The resulting pancake is fat and gorgeour
brown and crusty on it edges, as thick and even as a layer of birthday cake. Baked into the

8. bottom of the pancake there is always some fruit: raspberries and peaches in the summer
strawberries and blueberries, caramelized bananas, or sliced apple and pears.
According to “A Big, Poufy Pancake Goes Savory” it turns the basic puffed pancake formula
into something savory, cheesy, herby and peppery, It’s for those who prefer potato chips to
cookies, the salty- toothed of the world. With eggs and cheese as the focus instead of sugar this
pancake is like Yorkshire pudding meets a gouge meets a surprise popovers. Crisp on the
outside steamy and custardy within it’s coated grated parmesan that crisps up to a Lacy,
crunchy surface as it bakes.
NOTES
http://mentalfloss.com/article/75122/how-perfect-pancake-recipe-may-help-us-treat-
glaucoma
https://www.nytimes.com/2017/03/16/magazine/the-secret-that-brings-these-pancakes-to-
life.html?rref=collection%2Ftimestopic%2FPancakes&action=click&contentCollection=timest
opics&region=stream&module=stream_unit&version=latest&contentPlacement=1&pgtype=c
ollection
https://www.nytimes.com/2015/11/04/dining/savory-dutch-baby-
recipe.html?rref=collection%2Ftimestopic%2FPancakes&action=click&contentCollection=tim
estopics&region=stream&module=stream_unit&version=latest&contentPlacement=7&pgtyp
e=collection
Chapter III
METHODOLOGY OF THE STDY
In this Chapter the researcher will present the methodology of the study about the “Level of
Acceptability of HRDM II-B of San Jose Community College, San Jose Malilipot Albay in mung
beans as a pancake” This chapter presents the discussion on the research method, research
instrument, procedure in our gathering sample and participants in the experiment on data
analysis.
RESEARCH DESIGN
In determining the Level of acceptability of HRDM II-B students of San Jose Community College
San Jose Malilipot Albay, the researchers used a qualitative descriptive research design which
was the survey method. The said method was used in the research to have the evaluation of
level od acceptability of HRDM II- Bs students of San Jose Community College.

9. RESEARCH INSTRUMENT
In order to gather information about level of acceptability of HRDM II-B students of San Jose
Community College, San Jose Malilipot Albay in using mungo beans in a pancake. The
respondent will be asked if they are prefer to buy pancake with a flavor of mungo beans. It will
be followed by what are their level of acceptability in terms of taste, color, texture and odor.
Lastly was followed by the recommendation of respondents to the future business enthusiast.
POPULATION AND SAMPLES
The researchers limited this study on selected student of HRDM II-B. There were 20
respondents randomly selected, who conducted the sensory analysis in terms of taste, smell,
color, and textures. This study will be use of researcher respondents from San Jose Community
College . The respondents are those who are officially enrolled in HRDM II-B.
VALIDATION PROCEDURE
The respondents answer the questionnaires using a checklist. The respondent will be allowed
to select multiple answers from the question number 2 and 3.
DATA GATHERING PROCEDURE
The researcher follow steps in order to gather the necessary data for the present study. The
researchers will prepare a letter asking permission to conduct a data gathering inside the school
premises. The researchers will survey questionnaires and conduct a data gathering upon the
approval of both letters. The researcher will explain first content of the survey questionnaire
before distributing it to the respondents. The researchers will also guide the respondents in
answering the question or instruction that is not clear to them. The researchers will collect the
questionnaires afterwards for data analysis and interpretation.
DATA PROCESSING PROCEDURE ANS STATITICAL TREATMENT OF DATA
To determine the level of acceptability of HRDM II-B students of San Jose Community College,
San Jose Malilipot Albay in mungo beans as a pancake the researcher will use frequency count

10. and percentage as statistical tools. Frequency count was used to measure the number of times
to an option chose by the respondents. Percentage is a number which represent fraction of
100. It is often denoted by the symbol “%” as “percent” or “pct”. It is converted to percentage
for easier presentation of data.
The formula is presented below:
P= f /n x 100
Where
P= percentage
F= frequency
N = total number of respondents
Chapter IV
PRESENTATION, ANALYSIS AND
INTERPRETATION OF DATA
This chapter presents the analysis of data followed by a discussion of research findings. Data
was analyzed to identify and determine the Level of Acceptability of HRDM II-B students of San
Jose Community College, San Jose Malilipot Albay in using mungo beans in a pancake.
Willingness of the respondents buying mungo beans as flavor of pancake
Table 4.1 Shows the result of willingness of the respondents.
Frequency Percentage
Yes 14 70%
No 7 30%

11. The result shows the willingness of the HRDM II-B students of San Jose Community College San
Jose Malilipot Albay buying mungo beans as a flavor of pancake.
Out of 20 respondents 14 (70%) preferred to buy while 7(30%) preferred not to buy.
Table 4.2 Level of acceptability in Terms of Taste
Frequency (f) Number of
respondent
Percentage
Very Satisfied 4 20 20%
Satisfied 6 20 30%
Not satisfied 10 20 50%
The results shows that 10(50%) of the respondents are not satisfied in terms of the taste,
while 6(30%) of the respondents are satisfied. Lastly 4(20%) of the respondents are very
satisfied.
Table 4.3 Level of acceptability in terms of Color
Frequency Number of
respondent
Percentage
Very Satisfied 5 20 25%
Satisfied 9 20 45%
Not Satisfied 6 20 30%

12. This result shows that 6(30%) of the respondents are not satisfied in terms of color, while
9(45%)of the respondents are satisfied. Lastly 5(25%) of the respondent are very satisfied.
Table 4.4 Level of acceptability in terms of Odor
Frequency Number of
respondent
Percentage
Very Satisfied 5 20 25%
Satisfied 6 20 30%
Not Satisfied 9 20 45%
This result shows that the 9(45%) of the respondents are not satisfied in terms of Smell,
while 6(30%) of the respondents are satisfied. Lastly 5(25%) of the respondents are very
satisfied.
Table 4.5 Level of acceptability in terms of Texture
Frequency Number of respondent Percentage
Very Satisfied 4 20 20%
Satisfied 3 20 15%
Not Satisfied 11 20 60%
This result shows that 11(60%) of the respondents are not satisfied in terms of texture, while
4(20%) of the respondents are satisfied. Lastly 3(15%) are very satisfied.

13. Recommendation
Frequency Number of respondent Percentage
Add more flavor 2 20 10%
Improve taste 4 20 20%
Improve the color 14 20 70%
Chapter V
SUMMARY OF FINDINGS, CONCLUSIONS
AND RECOMMENDATIONS
This selection of research presents the findings, conclusions and recommendation during the
conduct study.
SUMMARY FINDINGS
Mung beans was utilized in the production of flavored pancake in the following processes:
The mungo beans was made through boiling the mung beans. The boiled mung beans was
pounded until it loosens. Using the usual method in cooking, pancake, wheat flour, Baking soda
and sugar was mixed together, powdered milk, eggs were added. Frying it on a an pan with a
melted butter. The acceptability was determined through data.
CONCLUSION

14. Based from the study conducted, Mungo beans flavored pancake was produced by
boiling, pounding, usual cooking of pancake and putting it on a bowl. The results that the smell
was the most acceptable to the consumer.
RECOMMENDATIONS
a. Mungo beans can be utilized in production of flavored pancake.
b. Further research be conducted to determine the correct ratio and proportion amount of
mungo beans over amount of wheat flour and baking soda.
c. Production of mungo beans flavored pancake is hereby recommended for domestic and
commercial use.
REFERENCES
https://www. encyclopedia. com/sports-and everyday-life/food-and-drinks/food-and-
cooking/pancake
https://www. Organifacts. net/health-benefits/vegetable/health-benefits-of mungbeans.html
https://www.healthline.com/nutrition/mung-beans
https://www.mentalfloss.com/article/92966/10-things-you-might-not-know-about-pancakes
https://www.kateskitchenkc.com/blog/the-history-of-pancakes/
https://easyfood.ie/articles/top-13-fun-and-interesting-pancake-facts/
https://www.bbc.com/food/recipes/fluffyamericanpancak_74828
https://thestayathomechef.com/pancake-recipe/
https://www.historic-uk.com/CultureUK/Pancake-Day/

15. https://www.livestrong.com/article/400517-are-pancakes-healthy/
https://healthyeating.sfgate.com/benefits-pancakes-3125.html
https://www.nytimes.com/2015/11/04/dining/savory-dutch-baby-
recipe.html?rref=collection%2Ftimestopic%2FPancakes&action=click&contentCollection=timest
opics&region=stream&module=stream_unit&version=latest&contentPlacement=7&pgtype=coll
ection

16. ABSTRACT
The first part is all about the background history of our research study which is the
Mungo Beans . This ingredient is make a pancakes more delicious than we thought.
Mungo beans is also the most important ingredient because this makes the pancake
and other deserts more nutritious. Through mung beans, it makes the food more
healthier and functional in our body. The pancake resembles the life of many we all
know that pancake is soft and flappy which comparable to human characteristics
.According to the respondents, this pancakes made with mung beans is more
recognizable and attractive, and besides of that instead of buying junk foods and other
malnutritious foods it is better to put a food business that will give students a healthy
food like pancakes.

17. ACKNOWLEDGEMENT
The researcher would like to thank first and foremost the Lord God Almighty for his
never ending grace. Our instructor Mr. Benjamin Rieza for giving us the knowledge and
advice to finish this project with ease and also to our loving parents who are always
there for financial support and they were the one who showered us with
encouragement in order for us to really do our best on this subject. Without these
people, this project wouldn’t be successful or possible that’s why we would like to say
Thank you and may God Almighty bless you all.

18. DEDICATION
The researchers dedicate their research paper to their family, a special feeling of
gratitude to their beloved parents.
The researchers also dedicate their paper to Mr. Benjamin Rieza, whose words of
encouragement and push for tenacity ring in their ears.
We also dedicate this to our friends, who have supported them all throughout the
paper until it’s completion, the researchers would always appreciate all they have done.
To all researchers , friends, colleagues and classmates who have been for them as well.
And of course, the researchers would dedicate this to Almighty God who gives them
strength and courage to finish the paper.

19. APPROVAL SHEET
In partial fulfilment of the requirements for the four year course, Bachelor of
Science in Business Administration major in Human Resources Development
Management this thesis proposal entitled Level of Acceptability of HRDM II-B students
of San Jose Community College, San Jose Malilipot Albay in using mungo beans in a
pancake has been prepared and submitted by: Ma. Fatima Barquin, Jessa Mae Ballon,
Erika Codia and Michaela Belangel are hereby recommended for approval.
Mr. Benjamin Rieza
Adviser
Mr. Jose Bo
College Dean
Mrs. Teresa G. Bustamante
College President

20. San Jose Community College
San Jose Malilipot Albay
Level of Acceptability of HRDM II- B students of San Jose Community College, San Jose
Malilipot Albay in using mungo beans in a Pancake
In partial fulfillment of Research in Degree of Bachelor of Science in Business
Administration major in Human Resources Development Management
Submitted by:
Jessa Mae Ballon
Ma. Fatima Barquin
Erika Codia
Michaela Belangel
Submitted to:
Mr. Benjamin Rieza
August 7, 2021

21. TABLE OF CONTENTS
Tittle Page
Approval Sheet
Abstract
Acknowledgement
Dedication
Chapter I
Problem and Its Background
Introduction ………………………………………
Significance of the study………………………………
Statement of the problem……………………………..
Scope and delimitation…………………………………..
Conceptual framework…………………………………….
Definition of terms……………………………………………
Chapter II
Review of Related Literature and Studies
Related Studies……………………………………………….
Related Literature……………………………………………..
Chapter III
Methodology of the Study
Research design ……………………………………………….
Research instrument ….......................................
Population and sample …………………………………….

22. Validation procedure…………………………………………
Data gathering procedure…………………………………..
Data processing procedure and …………………………
Statistical treatment of data
Chapter IV
Presentation, Analysis and Interpretation of Data
Table 4.1 …………………………………………………………
Table 4. 2 ………………………………………………………..
Table 4.3 ……………………………………………………..
Table 4.4 ………………………………………………………
Table 4.5 ………………………………………………………
Recommendation………………………………………….
Chapter V
Summary, Conclusions and Recommendations
Summary findings………………………………………….
Conclusions…………………………………………………….
Recommendation…………………………………………….
Reference…..................................