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Chapter 1THE PROBLEM AND ITS SETTING

IntroductionTerrence Barrington Thomas (2013) captured the glimpse of fishing when he stated that despite increased human populations that create a great number of demands on rivers and lakes, fishing still continues to be of great need to people when it comes to hunting for food.It is impossible to overstate the importance of fish to human populations around the world. Throughout history, humans have used fish protein as a food source, with wild caught fish providing the bulk of fish protein.While harvested fishes from the ocean are steady or declining, production of fish from farms (aquaculture) is booming. Edwards and Demaine (1997) defines aquaculture as the farming of aquatic organisms by small-scale farming households or communities, usually by extensive and semi-intensive low-cost production technology appropriate for their resource base. In the context of the Philippines, the Philippine fisheries industry comprises marine fisheries, inland fisheries, and aquaculture. Marine fisheries can be further divided into municipal fisheries and commercial fisheries. (Bureau of Fisheries and Aquatic Resources, 2013)Furthermore, fishing in the Philippines is a very significant industry. The average fish catch goes beyond up to two (2) million metric tons every year. Almost half of the total number of fish catch is from the townspeople who operate in shallow coastal waters using small boats. Gomez (2011) stated that there is a plethora of different aquatic fishes and resources from the surrounding inland seas of the country. The countrys archipelagic nature is only one of the reasons for its importance. Artificially created fishponds which is another form of the fishing industry also yields a variety of aquatic animals such as shrimps, tilapia, and milkfish. One of the main reasons why fishing industry is a huge chunk in the country is because much of the total fish catch is for domestic consumption. The other reason is the Filipinos great liking for fish. No meal is complete without fish. As a result the Philippines has one of the highest per capita fish consumption in the world at 36 kg per year of fish and fishery products (Bureau of Fisheries and Aquatic Resources, 2012).Since 1990, aquaculture production has grown by almost 10 percent each year, more than twice the rate for poultry, the second fastestgrowing sector of animal protein economy. Total fish-farm production in 2000 was almost 36 million tons. In 1950, aquaculture provided less than one percent of the fish supply; now it accounts for a full 27 percent of the world fish market (Bureau of Fisheries and Aquatic Resources, 2012).Fish as freshwater resources are abundant in the locality specifically in the province located along Lake Mainit, live fish is common in the market. There are fishes which can be marketed alive because they live long after they are caught. Best examples are dalag and hito (De Guzman, et. al., 1996).One of the widely eaten species of fish in the municipalities around Lake Mainit is the tilapia. The Tilapia or scientifically called Oreochromis spp. are mainly freshwater fish inhabiting shallow streams, ponds, rivers and lakes. They eat a variety of food making them disease-resistant and easily- breeding kind of fish. They can flourish in either fresh or brackish water which is a mixture of both fresh and seawater. These characteristics make tilapia suitable for culture in most developing countries. Most of the time, they are grown in rice paddies, floating or anchored cages, and ponds.According to the Invasive Species Specialist Group (ISSG) in 2006, tilapia has historically originated in Africa but was later on introduced to many other countries all around the world. The deliberate and unintentional introductions of tilapia into the Asian freshwater lakes have stirred Indonesia, Honduras, Papua New Guinea, and the Philippines to come up with outdoor aquaculture efforts and projects. The tilapia farm projects from these aforementioned countries have the biggest possibility to become environment friendly. Presently, China is the largest tilapia producer in the world which is then followed by Egypt. Tilapia has nearly a hundred species and yet, aquaculture producers have developed and are still increasing numerous variety or breeds which grow efficiently in order to make them palatable by having a desirable appearance and sumptuous flavor. Tilapia comes in different colors although the red and black classes of tilapia are the most well- known tilapia species. The accepted market name for all varieties is Tilapia, and the three primary species in the marketplace are: Nile or Black tilapia (Oreochromis niloticus), Blue tilapia (O. aureus), and Mozambique or red tilapia (O. mossambicus).Talking about tilapia habitat, reports from the Gulf States Marine Fisheries Commission (GSMFC) in 2013, tilapia can be found in lakes, wetlands, marine habitats, water courses,estuaries, and marine environments. They prefer tropical environments with water temperatures in the 25-30 C range. Some species can tolerate cold temperatures down to the point of 8 or 9 C. Sensitivity to salinity also varies greatly between species; some species can fully tolerate seawater (ISSG, 2006). Some species have been shown to tolerate salinities above 45 psu, but they may not reproduce at those salinities (GSMFC, 2013).Global Invasive Species Database dated 12 January 2006 revealed in their study that tilapia has been used as biological controls for some aquatic plant problems and prefers more on floating aquatic plant but also consume some filamentous algae. On the other hand, larger tilapia species are generally poor communityaquariumfish because they consume plants and fight with other fish. However, the larger species are often raised in aquariums as a food source, because they grow and multiply rapidly and tolerate high stocking densities and poor water quality. ThetilapiaofNorth Africaare fast-growing, tolerant of stocking density, and adaptable. Because of these good things about tilapia, they have been introduced to and are farmed extensively in many parts ofAsiaand are increasingly commonaquaculturetargets elsewhere. (FishBase, 2006)Commercially grown tilapia is almost exclusively male. Being prolific breeders, female tilapia in the ponds or tanks will result in large populations of small fish.Fish meal is still a preferred protein source for fish diet corresponding to its high protein quality. According to Nalylor (2000), tilapia is an important food fish in both progressive and developing countries and is therefore widely used in commercial farming systems for intensive aquaculture tilapia have been important source of food for man at least since recorded history began. Fish and soybean meals are the major protein sources in fish and shell-fish diets. However, increased prices and unavailability of these two sources necessitate for alternative protein sources (Olvera, Novoa, 1990 and Refstic et. al., 1999).Abdel-Halim (2001) cited in his study that fish feeds supplement were critical in intensive system, and is usually a major part of production cost. Therefore, fish nutritionists have made several attempts to partially or totally replace soybean meal with less expensive, unconventional and locally available plant protein source. He therefore added that the Nile tilapia (Oreochromis Niloticus) was chosen to carry out the said study because of its fast growth, efficient use of natural aquatic feeds, propensity to consume a variety of supplemented feeds, resistant to diseases and handling and tolerance to wide range of environmental condition.Tilapia is a perfect substitute for any other fish dish. It is a nutritious and healthy component of a balanced diet that is high in protein, low in fat and substitutes well in any seafood recipe. McCarthy (2014) published in his article that in the United States alone, tilapia is rapidly becoming one of the most popular seafood, with the National Marine Fisheries Service ranking it as the fifth most consumed seafood. In fact, Americans annual consumption of tilapia has quadrupled over the last 4 years, from a quarter pound per person in 2003 to more than a pound in 2007. Researchers predict tilapia is destined to be one of the most important farmed seafood products of the century. Mike Picchietti, president of Americas Tilapia Alliance, believes the fishs popularity comes from the fact that its easy to farm, so its inexpensive and it goes down easy. According to the United States Department of Agriculture a 100-gram serving of tilapia contains 96 calories and only 1.70 grams of fat, and there are no significant amounts of carbohydrates, fiber or sugar. A single 100-gram serving of tilapia is also a good source of potassium, containing 302 milligrams per serving, and 170 milligrams of phosphorous. Tilapia is also a good source of folate, containing 24 micrograms per serving, as well as 124 international units of vitamin. Fresh Tilapia is low in fat, low in calorie, low in carbohydrate and is high in protein. Fresh Tilapia is also an excellent source of Phosphorus, Niacin, Selenium, Vitamin B12 and Potassium. In 2008, researchers at the Wake Forest University School of Medicine released a study comparing fatty acid levels among popular fish. They found out that tilapia contained far less omega-3 fatty acid than other American favorites, such as salmon and mackerel. Out from the results of the paper, they have come to know that salmon also has a more favorable omega-3 to omega-6 ratio.While both fatty acids are important, omega-3 has anti-inflammatory properties that play a critical role in brain development and cognitive function and may prevent diseases like diabetes and Alzheimers. According to Dr. Floyd Chilton who directed the study in 2014, tilapia has as much omega-3 as other popular seafood, including lobster and yellowfin tuna. Further, based from the article written by Melody Anne Coffman (2013), tilapia is also very low in fat.A 4-ounce serving of tilapia has about 1 gram of saturated fat, 29 grams of protein and around 200 mg of omega-3. By comparison, a 1-ounce serving of bacon (about 4 strips) contains 4 grams of saturated fat, 10 grams of protein and 52 mg of omega-3. Moreover, tilapia is high in vitamin B-12, which has several functions throughout the body. This vitamin is essential for red blood cells to form properly. The brain relies on B-12 for neurological function and to protect nerve endings. Adults need 2.4 micrograms of B-12 each day in order to support all of these functions. Coffman (2013) further stated in her article that a 4-ounce fillet of broiled tilapia has less than 150 total calories, according to the National Nutrient Database for Standard Reference. Battered and fried tilapia has about 50-percent more calories than tilapia that is grilled or broiled. Between 10 and 35 percent of the calories need to come from protein to support muscle growth and tissue repair. If a person normally consumes a 2,200-calorie diet, he/she needs 55 to 193 grams of protein each day. A 4-ounce portion of tilapia provides about 30 grams of protein. This macronutrient offers 4 calories per gram, which equates to 120 calories from protein in tilapia. Enjoying a 4-ounce grilled fillet of tilapia offers 0 grams of carbohydrates and a minimal 3 grams of fat, or 27 calories from fat. Hannigan (2010) pointed out that the method with which tilapia is cooked, as well as what it is served with can greatly alter the nutritional profile. Steaming, roasting, poaching, and other low-fat cooking method works well with tilapia. A well known dietician named Melainie Rogers (2014) once stated that tilapia can also be grilled as it is a firm-fleshed fish, and this cooking method adds extra flavor to the fish without drastically increasing the calorie content. Using fresh herbs or vegetable-based sauces such as salsa or tomato sauce rather than cream or butter also keeps the overall calorie content low.Tilapia is a good quality food and has a firm and delicious flesh. It is one of the easiest and most profitable fish to farm that is why it is is very significant in the Province of Agusan del Norte particularly in the Municipalities of Santiago and Jabonga where there is abundant supply in the market.Thus, it is in this light that this research aims to produce delicacies from tilapia using the Nile or Black tilapia (Oreochromis niloticus) which is more common around the community as compared to the other two tilapia species.

Statement of the ProblemThis study will be primarily focused on the development, utilization, and acceptability of Nile tilapia (Oreochromis niloticus) into select recipes. Specifically, the study answers the following problems:1. What four (4) preparations can be made from each recipe?a. Lumpia Tilapiab. Fishballs Tilapiac. Kropek Tilapiad. Siomai Tilapia2. What is the level of acceptability of the preparation of each recipe in terms of:a. Appearance,b. Flavor,c. Odor and Aroma,d. Texture and consistency, ande. General Acceptability?3. Do differences exist on the acceptability level of the four preparation of lumpiang tilapia in terms of appearance, flavor, odor and aroma, texture and consistency and general acceptability were the respondents are classified to age and gender:a. Children,b. Adolescents, andc. Adults4. Do differences exist on the acceptability level of the three preparation of fishball tilapia in terms of appearance, flavor, odor and aroma, texture and consistency and general acceptability were the respondents are classified to age and gender:a. Children,b. Adolescents, andc. Adults5. Do differences exist on the acceptability level of the three preparation of kropek tilapia in terms of appearance, flavor, odor and aroma, texture and consistency and general acceptability were the respondents are classified to age and gender:a. Children,b. Adolescents, andc. Adults 6. Do differences exist on the acceptability level of the three preparation of siomai tilapia in terms of appearance, flavor, odor and aroma, texture and consistency and general acceptability were the respondents are classified to age and gender:a. Children,b. Adolescents, andc. Adults 7. What is the accepted preparation of each recipe?8. What is the nutritive value of each recipe?9. What is the maximum shelf life of each recipe of tilapia?

Conceptual Framework

Tilapia(Oreochromis niloticus)

DEVELOPMENT

SIOMAI TILAPIALUMPIANG TILAPIA

FISHBALL TILAPIAKROPEK TILAPIA

ACCEPTABILITYAppearanceFlavorOdor or AromaTextureGeneral Acceptability

Figure 1Conceptual Framework of the StudySignificance of the StudyThe researcher deemed this study significant to the following:Home Economics Teachers. The results of the study will facilitate the teachers to implement new recipe for the learners to discover new techniques in developing processed food.Curriculum Makers and Administrators. This can be applied in upgrading the curriculum on health and nutrition particularly in utilizing local raw materials. This will be made available to the curriculum makers as basis in carrying out the needs in education as a whole.Homemakers. The outcome of this study will give new brilliant ideas to the housewives on how to prepare various meals and recipes out from tilapia which is both affordable and nutritious.Community. This research will give awareness and knowledge on other ways and recipes to cook tilapia other than the usual main dishes. They will have the idea of giving value to freshwater fish and use them in different entrepreneurial undertakings. This will also be an advantage for people in the community through extension service on livelihood skills/training.Entrepreneurs. This study will encourage entrepreneurs to invest into the business of making tilapia dishes in low capital.Health Supervisors. This study will provide them hints on how to enhance and strengthen their respective program in fighting for malnutrition.

Scope and DelimitationThis study will be limited to the development and acceptability of Nile tilapia (Oreochromis niloticus) as ingredient in selected recipes namely Lumpiang Tilapia, Fishball Tilapia, Kropek Tilapia and Tilapia Siomai.The study will also cover the development and standardization of experimental recipes and their acceptability among selected pupils, students, members of the community of Barangay Jagupit, Santiago, Agusan del Norte.

Definition of Terms The terms below were defined to assist the readers for a more vivid and clearer understanding as to how they were operationally used in the study.Acceptability. The degree to which a specific food is accepted, approved, or considered pleasant by the individual or group as to flavor, texture, appearance, and aroma.Adolescents. The respondents whose age ranges from 13 17 years old who are students of Jagupit National High School, Jagupit, Santiago, Agusan del Norte. Adults. The respondents whose age ranges from 22 years old and above who are members of the community of Barangay Jagupit, Santiago, Agusan del Norte.Children. The respondents whose age ranges from 9 12 years old who are pupils from Jagupit Elementary School.Kropek Tilapia. Light, puffy and flavorful crispy crackers made of tilapia that often served as a side dish for fried and roast dishes.Lumpiang Tilapia.Consists of a food wrap (Lumpia wrapper) covering a variety of savory ingredients such as sauted ground tilapia and combined with a variety of vegetables and seasonings. Siomai Tilapia. Dumpling served made of ground tilapia, combined with carrots, turnips, which is then wrapped in wanton wrappers.Tilapia Fishball. Deep fried street food that is flat in shape which is made from tilapia and served with a sweet and spicy sauce or sweet and sour sauce.

General Acceptability. This encompasses the whole presentation as to the aroma, appearance, texture, and flavor of the tilapia developed into selected pastries.Product Quality. The whole attributes making formulated product acceptable. The given emphases are nutrient content, palatability, sanitation, digestability, economic, and aesthetic aspects.Processing. To prepare something by following series of steps or action.Sensory Evaluation. A scientific control used to evoke measure, analyze, and interpret sensations, as they are processed by the sense of sight, smell, touch, and hearing.Utilization. To prepare something by following series of steps or action.

Chapter 2REVIEW OF RELATED LITERATURE

This chapter presents the related studies and literature which guide the foundation of the current study.Fish are aquatic resources. Those obtained from salt water are called marine fish; those from lakes, ponds, river and other inland bodies of water are called inland fish. Most fish are caught in the open seas and their availability is not dependent on mans production efforts. However, man has learned to culture some marine fish.Live fish has the advantage of being exempted from deteriorative changes during handling and marketing, for there is no need of putting them in cold storage to keep them alive (de Leon et. Al.,1999). Marcos (2001) cited that many seafood specialty restaurants maintain aquariums from where consumers can choose the fish they want to cook. In the Philippines, bangus and tilapia are the foremost example of fishes raised in fish ponds. The limited resources and unlimited wants are the most perennial in society today that resulted to fish farming of the above mentioned species.Fishes are highly efficient in converting food into animal proteins. For every 1.5 kilograms of food gain 1 kilogram of body weight. This equals poultry in converting food into body protein. Generally this conversion rate is higher than in slaughter animals. The labor productivity is high since a well managed catfish farm can yield about five tons of fish per man year of labor from one acre or earthen ponds. This compares favorably with industrial beef or pork farming (De Guzman, et. al., 1996).The steely increase of industrial fish farming shows great potentials in some countries. Catfish, carp, trout, tuna, and salmon are harvested in aquaculture. Fish species with fewer bones, white meat, and a mild flavor are attractive to the consumer (PCAARDD - DOST 2003).Tilapia can be used as an alternative to other meat products in both quantity and quality. Tilapia offers important nutritional properties, as it is a source of essential fatty acids like Omega 3, and higher quality protein than chicken, beef or pork (Godoy, 2014). Because of the abundance of Nile tilapia, it can be developed into various recipes as ingredient in selected pastries such as lumpiang tilapia, fishball tilapia, kropek tilapia and siomai tilapia.

FOREIGN LITERATURETilapia has steadily risen to the top as a seafood staple on American dinner tables. Based on the data from the National Fisheries Institute, the mild fish has climbed to become the fourth most eaten seafood in the U.S., behind only shrimp, salmon and canned tuna. Chilton (2014) stated that tilapia can be grilled whole as a low-fat cooking method that adds extra flavor to the fish. It is a firm-fleshed white fish that is most frequently farm-raised. It can be purchased frozen or fresh, and can be cooked in a variety of methods. Tilapia is usually not too expensive, and it has a neutral taste, so it can be paired with a variety of sauces or marinades. MccCarthy(2014) of Fox News. com also commented that tilapia gives a lot of leeway to farm. Its a very hearty variety that is adaptable to different types of fee and It tastes pretty good. According to Monterey Bay Aquarium Seafood Watch, over 95 percent of tilapia consumed in the U.S. in 2013 came from overseas, and 73 percent of those imports came from China. One reason is that the fish thrives in a subtropical climate, making it a difficult fish to farm in most parts of the United States.

LOCAL LITERATUREThe necessity to come up with alternative sources of nutrition and income exists in many progressive and developing countries. One alternative which is not fully developed and sufficiently employed is the inland aquaculture. In the context of the Philippines, tilapia is one of the most cultivated prominent fish. According to Rafael D. Guerrero III of the Philippine Council for Aquatic and Marine Research and Development, tilapia is the second most cultured fish next to milkfish or bangus as it is called in the local dialect. The Philippines has had gained success with different ways and means to effectively utilize tilapia in both rural and urban communities along with large commercial producers in the field of inland cultivation of tilapia.In can be recalled that earlier in 1970s, the Philippine marine fisheries sector was severely damaged due to fuel crisis. However, the Philippine government decided to develop tilapia because of its high potential to help the poor rural people and the commercial growers. Researchers developed the technology to increase tilapia production and rise above marketing constraints. Tilapia technology was adapted and extended to small-scale farmers and large commercial producers. There has been steady growth in both foreign and domestic markets then.After carp, tilapia is said to be the second most cultivated fish in the world. Hence, it is not very surprising to note that it is one of the most famous and patronized farmed fish in the world as its production continues to increase.The data from the Philippine Fisheries Profile revealed that the total tilapia production from aquaculture in 2002 was 122, 315 MT where 93% of it came from freshwater ponds and cages while the remaining 7% is from brackishwater ponds. The contribution of Bicol Region were 183 MT from freshwater fishpond and 4,366 MT from freshwater fish cages totaling to 4,5459 MT consequently 3.7% contribution to the natural production. (Philippine Fisheries Profile 2002).The Bureau of Fisheries and Aquatic Resources said that the local market has already a plethora of high quality tilapia and with an astounding great potential in foreign markets. It provides a readily available supply of table fish for both rural and urban families. There are many methods of growing tilapia to marketable size in our region which includes : earthen pond, cage culture, fish pen, tanks, hapas and raceways. However, the most common method used in the Philippines is earthen pond & cage culture.

Related Studies

Local StudiesThere are experimentations that bear on the topic, utilization, and acceptability using freshwater fish, root crops, vegetables, cereals and other indigenous fruits. These are considered nutritious fortifier that suffice the nutritional needs of man.Genetically Improved Farmed Tilapia (GIFT) is the aftermath of the worlds first selective breeding program for tropical fish. It has then become a template for genetically improving other aquaculture species. The GIFT strain of Nile tilapia grows quickly and survives well, dramatically increasing aquaculture yields. Reports from the Bureau of Fisheries and Aquatic Resources disclosed that between 1990 and 2007, tilapia production in the Philippines expanded by 186 per cent, while production costs fell by 32-35 per cent. The Asian Development Bank found in 2003 that GIFT and GIFT-derived strains accounted for 68 per cent of tilapia seed produced in the Philippines and, in the same year, President Gloria Macapagal-Arroyo declared tilapia the up-and-coming food of the masses.Before 1995, dried goby locally called as pidjangang buwad, could only be seen in small quantities at Jabonga, Agusan del Norte and Mainit, Surigao del Norte public market. This was because fish dealers dry only unsold goby at the end of the day in their desire to recover their capital. Later, they discovered that they could earn more selling dried goby. The processing was handled mostly by the womenfolk (http://pidjanga.blogspot.com).Another small freshwater fish of commercially value in the country named Ayungin (Leiopotherapon plumbeus), particularly along the shores of Laguna de Bay. It is very popular food fish in most of the Southern Tagalog provinces developed into dried fish and fermented Ayungin.The Philippine Council for Aquatic and Marine Research and Development has reviewed the project titled Enhancement and Standardization of Fermentation Process of Rock Oyster Sisi for Marginal Fishers in Samar. The project was undertaken by the Samar State University in Catbalogan, Samar (PCAARRD DOST 2012).The said study aimed to standardize the fermentation process of rock oyster based on existing processing technology. To develop the fermentation standards for sisi, market samples were gathered from various sources. These were evaluated in terms of color, taste and packaging materials taking into consideration the processing procedures applied by processors(PCAARRD DOST 2012).Preparation of Lamayong Bangus, refers to a method of preparation which originated in Palawan. The fresh fish are sliced open and deboned, in some cases filleted, then rubbed with chili or plain vinegar with crushed garlic or ground black pepper. The fish is partially dried, packed in vacuum sealed bags and then frozen.While bangus is used in this recipe, other fresh fish of ones choice can be used in making lamayo. Those who like fried daing na bangus, tinapa, tuyo, danggit, and other similar food preparation, will surely love lamayo.Dr. Carmencita L. Culasing in 2006 of the Cagayan State University, College of Fisheries and Marine Sciences in Aparri, Cagayan, first initiated the creation of the delectable bagoong (fish paste) in cubes.The technology eliminates the problem of toxin production by Clostridium botulinum due to anaerobic and water content of the traditional bagoong. Furthermore, the absence of anaerobic bacteria makes it a safe food additive.Dr. Culasings innovation was recognized by the Philippine Council for Aquatic and Marine Reserch and Development (PCAMRD) through its Aquatic Technology Competition Program (PCAMRD - DOST 2006). Danggit is a marine fish common in Philippine coastal waters. It can be processed into boneless danggit which is a high value food product.In General Santos City, there are 34 commercial deep sea fishing firms operating in the fishing grounds of Sarangani Bay, Mindanao Sea, Celebes Sea, Sulu Sea and Moro Gulf. In addition, more than 5,000 motorized and non-motorized bancas engage in municipal fishing. The local fishing industry unloads an average of 250-300 MT of fish daily. Dominant fish caught are the high valued yellow-fin tuna, marlin, round scad, skipjack and others. The GSC Fish Landing will soon be moved to a 12 hectare fish port complex designed to handle 300 MT daily with all the needed facilities as cold storage, ice plant, brine, blast contact freezers and fish container storage (Banao, 2004).Five (5) fish canning/processing plants operate in the city. A recent industry is fish fillet processing by Yamaoka Nippon Corp., a Japanese-Filipino venture. In 2001, combined export product totaled 15,865 MT of canned tuna.Based on the studies reviewed, indigenous materials developed and utilized in the studies have potential in producing excellent results with high nutrient when utilized into food recipes. It was further shown that the obvious means in combating the number one problem in health malnutrition is through using indigenous materials readily available to improve dietary intake of Filipinos.The above mentioned literature and studies provided the researcher with broader insights into the topic of their study. It is believed that this study does not replicate any other study but an original idea that served as a beginning for other studies on the development and acceptability of Tilapia as ingredient in selected recipes.

Chapter 3

RESEARCH METHODOLOGY

This chapter presents the research design, sample and sampling design, instruments, research procedures that are used, and the statistical treatment of data.

Research designThis study is mainly a descriptive exploratory method of research. Its main drive is the utilization and development of tilapia as well as to search for the acceptability level between the children, adolescents and adults.

Sample and Sampling DesignThe research will make use of purposive random sampling. 45 respondents were drawn from the prospective consumer population. They were composed of 15 pupils from Jagupit Elementary School: 15 students from the Fourth Year level of Jagupit National High School who major Food Trades in their Technical- Vocational (TVE) subject: 15 members of the community of Barangay Jagupit, Santiago, Agusan del Norte.The study will employ random sampling technique in identifying the respondents because base on the previous casual conversations to prospective consumers, there were some who do not eat tilapiaThe distribution of respondents is presented in Table 2 below.Table 2

Distribution of the Respondentsby Age Group and Gender Group

Age Group / CategoriesValue LabelN

1Children (9-12)15

2Adolescents (13 - 17)15

3Adults (22 above)15

Research InstrumentsScorecard for Sensory Evaluation. The researcher will use the Scorecard for Sensory Evaluation as data gathering instrument. This contains the sensory characteristics of food that will be evaluated as to appearance, flavor/ taste, odor/aroma, texture or consistency and the general acceptability. Each item will compose a score value from 1- 9 with corresponding interpretation. Nine (9) as the highest point rate and one (1) as the lowest. The judgment of the quality of the food lies on the one tasting it. Hedonic Scale for General Acceptability. This kind of scale will define categories of responses in provisions of likes and it will compose of six (6) or more points which defined and indicated the degree of acceptance on the quantitative changes of food. In this study, it will use the 9 point scale value with equivalent sensory qualities or interpretations. This is widely used in testing the acceptability for all food products (Claudio and de Leon, as cited by Jacinto, (1998) and Gongora (2004). In this connection, the testers indicated his degree of acceptability for the recipes presented for 9 different levels.

SCORECARD FOR SENSORY EVALUATION OF ACCEPTED RECIPE

Direction: Taste the food/recipe and rate how much you like or dislike the recipe. Please encircle the corresponding number on the score value column indicate you opinion on the corresponding recipe food item presented.

Data Gathering ProcedureThe course of action of this study will consist of four (4) phases as follows:Phase I: Initial PreparationThis phase will involve the writing and delivery of consent and request letter.A letter will be prepared containing information regarding the study and to request permission from the administration of the institution to use the facilities of the school, select pupils, high school students and members of the community of Barangay Jagupit, Santiago Agusan del Norte as respondents in conducting the study.The researcher will also make a visit to the Bureau of Fisheries and Aquatic Resources (BFAR)in the Caraga Region and in the municipalities of Santiago and Jabonga in the province of Agusan del Norte and Lake Mainit Development Authority, Mainit, Surigao del Norte to ask for local literature that would add further information to study.Phase II: Preparation of RecipesThis phase will involve preparation and formulation of the new recipes to be experimented by the use of controlled recipes.Tilapia will be utilized as main ingredient for formulation of new recipe or in the experimentation of new recipes. Old recipes serve as model for forming a new one. A flow chart on the preparation of Goby for pastries is shown in Figure 2.

Select a fresh Tilapia

Remove the scale of the whole Tilapia

Remove the fins of the whole Tilapia

Wash the Tilapia, then drainWash the Goby, then drain

Steam the Tilapia with vinegar & star anisSteam the Goby with vinegar & star anis

Lumpiang TilapiaSiomai TilapiaFishball TilapiaKropek Tilapia

Figure 2Flow Chart on the Preparation on Goby Recipes1. Recipe Experimentation

Recipes will be developed using tilapia as main ingredient. The quality recipes of the researcher during his college years were used. Modifications of recipes were done by adding ingredients and substituting the other ingredients with tilapia.The new recipes will then be tested in terms of the following factors: (a) types of ingredients used; (b) quantity and quality of ingredient used; (c) utensils and methods of cooking; and (d) time and temperature. The finished products were then tested by the respondents. Constructive criticisms were taken for further improvement of the recipe, and carried out in the next trial until the quality recipe was established.Phase III: Processing of the Final Recipe for EvaluationThis phase will involve the preparation of the final recipe utilizing tilapia for selected recipes.Phase IV: Sensory Quality Evaluation of the ProductsThis phase will focus on the sensory evaluation of the quality of the products formulated through utilization of tilapia into selected recipes.To ensure objectivity in answering the Scorecard for Evaluation, the respondents will be made to stay in a comfortable place; the Jagupit ES Grade VI pupils will stay in their classroom, the IV Food Trades students will be in the Food Trades Laboratory, and the members of the community will stay in a certain classroom. The scorecard for Sensory Evaluation will be used for evaluating the finished product. Short orientations will be given to the respondents on how to answer the Scorecard and Hedonic Scale evaluation form. Respondents will judge the appearance, flavor, odor or aroma, texture or consistency, and general acceptability of food.Nutritive value of the accepted recipes will be computed following the guidelines set by the Food and Composition Tables, 1997 of the FNRI. The foods were weighted correctly in terms of grams. The formula that was suggested was followed in taking the nutritional value of each ingredient. The formula isConverted household measure x Nutrient per 100 g 100In the acceptability of the recipe, food value may be evaluated without subjectivity with the use of instruments. It can also be used subjectively by the assessment of the appearance, aroma, taste, and texture said Guzman & Fojas Luna as cited by Gongora, (2003). To objectively measure the evaluation of the food, a hedonic scale was adopted.

Statistical TreatmentThe data obtained for the acceptability level were subjected to statistical treatment:1. Computation of the arithmetic means for the following groups: children, adolescents and adults. Raw data obtained from respondents were encoded in the computer specifically in Microsoft Excel divided by the respondents and get the mean.