2
CHAPTER IV
DISCUSSION
This chapter presents the final chapter of the research study. It focuses on the
justification of results, the implication of findings, conclusions and recommendations that
were drawn from the conclusion.
Justification of Results
The data gathered determined and assessed the acceptability of banana flour as
substitute of all-purpose flour in making kutsinta in Glan, Sarangani Province. Three
treatments were rated by fifty respondents to determine the product quality of banana flour
kutsinta in terms of appearance, aroma, taste and texture and determined the general
acceptability of banana flour to all-purpose flour.
The level of acceptability of the banana flour in making kutsinta in terms of
appearance in treatment 3 was rated Totally Agree which is interpreted that the product has
a perfectly mud yellow color and a round, cupcake-like shapes which is interpreted that the
equal measurement of banana flour and the all purpose flour contributes to the color of the
kutsinta. This is supported by Cahyana et.al (2017) that the banana flour colour was darker
than wheat flour which was presumably caused by the enzymatic and non-enzymatic
reactions during banana flour production. Thus, combining banana flour and all purpose
flour in an equal measurement contributed to a perfectly mud yellow color of the kutsinta.
Treatment 1 and 2 was rated Agree which is interpreted that the product has a mud yellow
color and a cupcake-like shapes which is interpreted that a pure banana flour used in making
kutsinta give the product a dark brown color not a yellow mud color. Revealed on the study
40
of Youssef et.al ( 2018) that the banana flour prepared from sun drying has lower total
phenolic, flavonoid, and tannin contents compared with oven vacuum , and microwave-dried
samples. However, research of Fademo et. al (2018) showed that solar dried banana flour is
darker in color. Kumalasari et al. (2020) stated that these changes in appearance and
physical properties are likely due to the high starch content and dark pigment of the banana
flour, which can influence the overall appearance and texture of baked goods. According to
Lubis et al. (2021) the high fiber and low protein content of banana flour may also impact
the structure and rise of the kutsinta, leading to a denser, more compact texture. Similarly,
Davey et al. (2019), stated that bananas was tropical fruits from the genus Musa that are
distinguished by their elongated shape, yellow hue when mature, and sweet tasting profile.
Bananas, botanically classed as berries, were produced by various herbaceous flowering
plant species in the Musaceae family. These versatile fruits are widely consumed around the
world and play an important part in a variety of cuisines, culinary applications, and cultural
customs.
In terms of aroma, all treatments were rated as Agree which indicated that in terms
of aroma, the product has a sweet smell that suites the standard aroma of kutsinta. The
product has banana as flour which gives it a sweet smell. Jordan (2020) said that since
banana flour is made from green bananas, the taste of sweet ripe bananas doesn't come
through. It may add a slight sweetness, but it likely won't be too noticeable. The study
conformed to the study of Pilgram (2024) that as bananas ripen, they release a variety of
smelly compounds called "esters." These kinds of chemical substances are in charge of
many of the fruity flavors and scents the researchers frequently experience. The most
noticeable ester that contributes to the smell of bananas is isoamyl acetate, though there are
41
other esters as well. This is because isoamyl acetate is volatile, the smell of bananas was
frequently very strong and can spread to nearby objects or food.
In terms of taste, treatment 3 was rated as totally agree which indicated that the
product in this treatment has a perfectly sweet and recognizable taste of banana. Thus this
can be interpreted as the combination of equal measurement of banana flour and all purpose
flour contributed to the overall taste of the product as it gives a balanced taste of banana and
wheat. While treatment 1 and 2 were rated as agree which indicated that the product has
sweet and recognizable taste of banana. Moreover this can be interpreted as that the pure
banana flour is too sweet for kutsinta making as to the other treatment. According to
Subbaiah et al (2018) the incorporation of banana flour in baked goods can also affect the
flavor profile, potentially imparting a slightly sweet, banana-like taste. As stated by Lubis et
al. (2021) banana flour gives a sweet taste because banana flour is naturally higher in natural
sugars compared to wheat flour, which can enhance the overall sweetness of the kutsinta.
Similarly, Graham 2024) opined that bananas give gluten-free recipes a distinct flavour
profile and a hint of sweetness, which improves its appeal. In the food industry, there was a
growing need for gluten-free options due to the growth in diagnoses of celiac disease and
gluten sensitivity. Because of its inherent binding qualities and capacity to replicate the
texture of wheat flour in baked goods, banana flour has become a popular option for gluten-
free baking (Graham, 2024).
Banana flour has been effectively added to many kinds of food products to improve
their sensory qualities and nutritional content. Research have shown that it can be used to
savoury foods like pasta and sauces as well as baking applications like bread, muffins, and
pancakes (Fida et al., 2020).
42
In terms of texture, treatment 3 was rated Totally Agree which indicated that the
product has a perfectly soft, chewy and sticky texture that can be interpreted that the
integration of the all purpose flour with banana flour contributed to the over all texture of
the product as it has an equal percentage of measurement in the treatment. While treatment 1
and 2 were rated agree which indicated that the product has a soft, chewy and sticky texture
t, this implies that the banana flour has much lesser composition of protein that contributes
to the forming of gluten that the wheat flour has as revealed by Bates (2021) flour is a main
strengthener used in baking. There are six popular types Wheat Flour. To check the gluten
content of a particular flour, look at the nutrition label: the higher the protein content, the
higher the gluten content. Gluten is a protein found in flour. The more bakers mix, work,
and knead yeast doughs, the more the gluten becomes elastic and stretchy. When baked, it
helps provide the firm structure and light, even texture .According to Immanuel (2014)
green banana flour has a starch-dominant composition, which contributes to its firm and
dense texture when incorporated into baked good. The result is similar to the study of
Kilimek (2022) that ripeness affects the texture of bananas; stiffer bananas work better in
baking and cooking, while softer, riper bananas work better when eaten raw or blended into
smoothies. When ripe, bananas have a smooth, creamy texture that makes them ideal for
adding to breakfast dishes or combining into desserts. Bananas have a sweet, somewhat
acidic flavor with hints of tropical fruitiness.
Implication of Findings
The results revealed that the acceptability of banana flour as substitute of all-purpose
flour in making kutsinta could be possible. It provides an alternative and new way of
creating/making kutsinta from an all-purpose flour to a banana flour.
43
However, due to its factors and characteristics, the results showed that there was no
significant difference in terms of aroma and taste between banana flour and all-purpose flour
kutsinta. The subtle aroma and taste of banan flour does not significantly affect the overall
scent of the delicacy due to the influence of other ingredients.
Meanwhile, in the acceptability of banana flour in terms of appearance, texture, and
general acceptability, the results showed that there is a significant difference. Banana flour’s
unique flavor, denser, texture and distinct color may not suit for everyone’s preferences,
especially those who prefer the original version. These implications needed to be
appropriately addressed to improve the acceptability of banana flour as substitute to all-
purpose flour in making kutsinta.
Conclusions
In determining the acceptability of banana flour as substitute to all-purpose flour in
making kutsinta in terms of appearance, Treatment 3 has deep mud yellow and a round
cupcake-like shapes, while Treatment 1 and Treatment 2 are both mud yellow color and a
round cupcake-like shapes. However, in terms of aroma, Treatment 1, Treatment 2, and
Treatment 3 are all sweet smell that suites the standard aroma of kutsinta.
Meanwhile, in terms of taste, Treatment 1, Treatment 2 and Treatment 3 are all has
sweet and recognizable taste of banana, while Treatment 1 and Treatment 2 are both tasty.
Furthermore, in terms of texture, Treatment 3 is perfectly soft, chewy, and sticky texture,
while Treatment 1 and Treatment 2 are both soft, chewy, and sticky texture.
Moreover, in terms of general acceptability, Treatment 3 and Treatment 2 are both
highly acceptable, while Treatment 1 is acceptable. On the level of acceptability of banana
44
flour in terms of appearance, texture and general acceptability, there is a significant
difference. However, there is no significant difference in terms of aroma and taste.
In summary, there is a significance difference between the Acceptability of Banana
Flour as Substitute to All-Purpose Flour in making Kutsinta in terms of appearance and
texture and general acceptability. However, there is no significance difference between the
Acceptability of Banana Flour as Substitute to All-Purpose Flour in making Kutsinta in
terms of aroma and taste.
Recommendations
The most important part after completing a survey is to improve the acceptability of
banana flour as substitute to all-purpose in making kutsinta.
Below are the following recommendations:
1. Food vendors may consider incorporating banana flour kutsinta into their menu.
They may experiment with different type of banana and cooking techniques to create
a distinctive kutsinta variant.
2. The community may organize workshops and community events to educate
community members about the culinary uses and benefits of banana flour.
3. Food and Service Management (FSM) students may try incorporating banana flour
into new dishes and exploring different flavour combinations.
4. Future researchers may expand the research on banana flour by exploring its
potential in other culinary applications beyond kutsinta.
5. Future researchers can experiment with using different types of bananas and
adjusting the sugar level to the original product to enhance its flavour and texture.
45
To further improve the quality of Kutsinta using banana flour, the researchers
recommended the following:
1. Adjust the measurement of lye water to soften the kutsinta more even if it is cold.
2. Steam in low heat to avoid the hardening of kutsinta.
3. Use sun dried banana instead of pan dried banana in making the flour.
4. Add annato to enhance the color of the kutsinta.
5. Adjust white sugar into your desired taste.
46
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