CHAPTER 1 THE PROBLEM AND REVIEW OF RELATED LITERATURE Introduction Ampalaya, scientifically known as momordica charantia, was being used into different kinds of cooking largely in Asian countries. Different countries formulate their own dishes and improve its cultivation for a higher demand in the market, predominantly in China. As the years pass by, it is extensively used in the field of science and medicine, since they are looking forward for a more probable contribution of ampalaya to aid treatment of different illnesses. Scientists successfully discover that ampalaya has a key role in the rapid growth of percentage of diabetes. Continuously, ampalaya is going through enhancement for a health and wellness involvement. Furthermore, children do not like eating vegetables, particularly if it is ampalaya because of its bitterness content. However, ampalaya has a unique nutrient that gives a more healthy body and free from diseases. It is
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CHAPTER 1
THE PROBLEM AND REVIEW OF RELATED LITERATURE
Introduction
Ampalaya, scientifically known as momordica charantia, was being
used into different kinds of cooking largely in Asian countries. Different
countries formulate their own dishes and improve its cultivation for a higher
demand in the market, predominantly in China. As the years pass by, it is
extensively used in the field of science and medicine, since they are looking
forward for a more probable contribution of ampalaya to aid treatment of
different illnesses. Scientists successfully discover that ampalaya has a key
role in the rapid growth of percentage of diabetes. Continuously, ampalaya is
going through enhancement for a health and wellness involvement.
Furthermore, children do not like eating vegetables, particularly if it is
ampalaya because of its bitterness content. However, ampalaya has a unique
nutrient that gives a more healthy body and free from diseases. It is also
broadly used in medicinal science, generally used as food supplements, and
an effective cure for some diseases.
BACKROUND OF THE STUDY
Ampalaya is said to be the most bitter of all vegetables, and it is very
confusing if it is a fruit or a vegetable. Each country named it differently but it is
distinctively different from others because of its physical structure. Ampalaya
is merely known also as bitter melon or bitter gourd, and china has its wide
crop growing because of the season they have that perfectly fits on ampalaya.
The original habitat of ampalaya is unknown, but it is a native of tropical
and subtropical countries for the most parts in Asia. While in the United States,
it is not totally known by the said country. A different country in Asia, Africa
and other parts of the Carribean cultivate the ampalaya for a more or less 90
days, from month of April till September. But, the preeminent season for
ampalaya is summer season, since then it is a summer vegetable.
The proponents came up with this study to be able to create a basis for
product development of ampalaya. This study will help improve the use of
ampalaya in the field of culinary artistry and make the most of the dishes that
maybe created from it. Systematic discussions and reviews will be the basis of
the study to regenerate the use of amapalaya in the food and beverage
industry.
REVIEW OF RELATED LITERATURE AND STUDY
Foreign Literature
According to Oshima, the staff writer of “Taking the bitter with the
sweet”, that for a long time, however, farmers on the mainland Japan grew it
only to shade their gardens from the sun, and its usage as a foodstuff was
limited to southern Kyushu and Okinawa, where the hot summer weather
caused a lack of other locally-grown green vegetables.
Today, as tourism to Okinawa introduces travelers to famous local
dishes such as goya champuru (stir-fry of bitter gourd with tofu, egg and other
ingredients), more and more people are becoming accustomed to the
vegetable. The gourd's popularity has also been accelerated by the well-
publicized facts about its nutritional value.
One hundred grams of bitter gourd contains 120 mg of vitamin C --
much higher than many vitamin C-rich vegetables and fruits. Scientific data
has shown this extremely rich vitamin content is not lost with heating.
Okinawa is now the largest bitter-gourd-producing district in Japan.
Production has more than doubled from 2,700 tons in 1990, to 6,000 tons in
1997, most of which is shipped to the mainland. The vegetable's best season
is June to August -- the bitter flavor increases as its nutritional levels peak.
According to Yaedake, the staff writer of “Taking the bitter with sweet”
in The Japan Times Online, in an attempt to jump on the bandwagon,
Okinawan companies have put various bitter-gourd products on supermarket
shelves, including goya sherbet, goya juice and dried goya. Goya tea made by
drying and roasting sliced bitter gourd picked in its peak season, is also
popular.
To prepare bitter gourd for cooking, cut the vegetable in half
lengthwise, discard the seeds and fibrous core, and then slice into half-moons.
Do not remove the skin. A dash of salt tames the bitterness.
Although it is best known in its stir-fried form, eating bitter gourd as
tempura or in a salad with sweetened vinegar or soy sauce and dried bonito
shavings is also delicious.
According to Sue Kiyabu,the writer of the story “An Acquired Taste –
Hana Hou” in the magazine of Hawaian Airlines’ it has grown in tropical
regions around the world; it resembles a thick, mint-green, warty cucumber (a
distant cousin). The plant’s seeds, vines and leaves are edible, but the melon
itself is most often the key ingredient. At first, its bitterness may be concealed
by the richness of fried batter (heat cooking) or the saltiness of black bean
sauce or the spiciness of curry, but then it comes into its own, first at the back
and sides of the tongue and then, more lingeringly, on the palate.
Bittermelon (Momordica charantia) is known as ampalaya in the
Philippines, where it is used in pinakbet, and a traditional vegetable-based
stew from the north. In China, it is called ku gua and stuffed with pork and
steamed. In Sri Lanka, it is karawila, made into curries or chutney. In
Denmark, it is sliced thin and used as a garnish in salads. In Japan, it is often
pickled. In Okinawa, goya is a culinary jewel. It is not only a pivotal component
in the national dish champuru, which consists of pork (or Spam), tofu and
bittermelon, it’s also made into beer, chips, candy and tea. There is even a
television show, Churasan, which features a toy called “goya man.”
Humans are hard-wired to avoid bitter flavors. It is a natural defense
mechanism. Many familiar and appealing foods are inherently bitter: radicchio,
artichokes, coffee, and chocolate. An element of bitterness can help bring a
dish into balance and strengthen its character. In the case of bitter melon,
when properly prepared and in combination with the right ingredients, the
bitterness acts like a catalyst, bringing out the sweetness of other ingredients;
it can cut through greasy and fatty foods, take the sting out of hot foods and
add intensity to a sauce.
In Hawaii, bitter melon is easily grown and widely available in local
supermarkets. In 2005, twenty farms produced roughly 250,000 pounds—not
huge numbers, but still, a lot of people are eating the stuff. It seems to me that
bitter melon enthusiasts fall into three categories:
According to Taylor, the author of “Healing Power of Rainforest Herbs”,
bitter melon grows in tropical areas, including parts of the Amazon, East
Africa, Asia, and the Caribbean, and is cultivated throughout South America
as a food and medicine. It is a slender, climbing annual vine with long-stalked
leaves and yellow, solitary male and female flowers borne in the leaf axils. The
fruit looks like a warty gourd, usually oblong and resembling a small
cucumber. The young fruit is emerald green, turning to orange-yellow when
ripe. At maturity, the fruit splits into three irregular valves that curl backwards
and release numerous reddish-brown or white seeds encased in scarlet arils.
The Latin name Momordica means "to bite," referring to the jagged edges of
the leaves, which appear as if they have been bitten. All parts of the plant,
including the fruit, taste very bitter.
Local Literature
According to Dr. Galvez, the former secretary of the Department of
Health, ampalaya (the Tagalog name of Mormodica charantia) cannot cure
diabetes, but it can help control the disease. The action of ampalaya on blood
sugar is equivalent to the action of the medicine. In response to the study, the
Department of Health (DoH) has elevated the status of ampalaya from a mere
nutritional supplement to a real medicine.
People find ways to counteract the bitter taste of ampalaya by cooking it
together with other recipes. Mixing the chopped ampalaya with eggs can turn
its taste delightful to the taste buds and at the same time reaping the many
health benefits of ampalaya.
According to Galvez, ampalaya is a climbing vine with tendrils growing
up to 20 centimeters long. The leaves are heart-shaped, 5 to 10 centimeters in
diameter, cut into 5 to 7 lobes. The male and female yellow flowers are about
15 millimeters long, long-stalked with pairs of small leaf like bracts at middle or
toward base of stalk. The fruit is fleshy and green, oblong with pointed ends,
ribbed and wrinkled, bursting when mature to release seeds. Seeds are flat
with ruminated margins.
It is a year-round vegetable growing in various places from sea level to
higher altitudes. Wild forms are found in wastelands at low and medium
altitudes. In the Philippines, both the wild (small, ovoid and bitter fruit) and the
cultivated form (with elongated and oblong fruit) are eaten. The fruit of the wild
form is usually roasted over fire and eaten with salt. That of the cultivated form
is eaten as a vegetable with shrimps or meat; sliced, mashed with salt,
and washed; it is made into salad with onions and vinegar.
Analyses of the fruit show that it is a good source of iron and calcium,
and a good source of phosphorus. The fruit and leaves are also excellent
sources of vitamin B (sometimes the tender shoots and the leaves are eaten
as a vegetable aside from the fruit). It has twice the amount of beta carotene
in broccoli and twice the calcium content of spinach. Despite its bitter taste,
extracts from plant parts has become a popular drink for boosting vigor. In
fact, the more bitter, the better, as it is believed that the bitterness is
proportionate to its potency.
Research Based Knowledge on the Unique Attributes of Ampalaya
(Momordica Charantia): Basis for a Product Development
________________________________________
A Thesis Presented to the Faculty of
Hotel and Restaurant Management
Olivarez College
_______________________________________
In partial fulfillment of the Requirements for the
Degree of Bachelor of Science in Hotel and Restaurant Management
______________________________________
By
Agapito, Jezreel Mari L.
Balane, April Jean A.
Bermudez, Daven James A.
Francisco, Edna-lyn F.
March 2011
REVIEW OF RELATED STUDIES
Local Literature
According to Jamon, bitter gourd (Momordica Charantia) which is
sometimes called “Bitter melon” or “Balsam Pear” is a locally known ampalaya.
It is a vine that climbs on trellis or creeps on the ground. It belongs to the
family of cucurbits or cucurbitaceae.
Bitter gourd (Ampalaya) is one of the leading commercial fruit
vegetables in the country. It ranks second to the squash in total hectorage
among the cucurbits. Based on analysis concluded by Food and Nutrition
Research Institute (FNRI) in 1980, fruits and shoots have high leads of vitamin
A, B, C and calcium, phosphorous and iron. Ampalaya also has medicinal
value.
The leaves and leaf buds of the ampalaya or parya are crushed and
moistened with coconut oil. The crushed moistened leaves are wrapped with
clean cloth is the form of a nipple to be sucked by new-born babies. The folk
believe that the juice hardens the bones of the babies.
Ampalaya leaves and fruits are excellent sources of iron, calcium,
phosphorous and Vitamin B. These elements are components of Biochemical
compounds essential In teeth and bone formation and ossification, this native
practice is encouraged but care should be taken in its preparation. The leaves
should be washed thoroughly and the cloth used for wrapping the pounded
leaves should be clean and free from germs.
The juice of ampalaya leaves is also used to expel meconium and the
ripe seeds can be used as decoration taken in large quantities for a number of
days as abortive agent and checks urethral discharge. The tops, leaves and
fruits are usually eaten in raw or cooked form. The fruit can be fried with eggs
and served for breakfast. It is usually used as one of the mixtures in the known
Ilokano dish or recipes known as “Pinakbet”. In eateries and restaurants, they
are prepared or cooked with pork, beef or fish and saved as a special menu
for customers.
Aside from being used for human consumption, the leaves are also
good for the treatment of skin diseases. Like ringworm and Tina Flara. Medical
laboratories also utilize the sap in the preparation of medicines for
stomachache.
Propagating and Planting
Mainly a warm season plant, bitter gourd thrives in hot and humid
climates, Propagation is through direct seeding and transplanting. The best
medium for the seeds is a fertile, well drained soil with a pH ranging from 5.5
to 6.7, enriched with organic matter, such as compost or dried manure. But it
will tolerate any soil that provides a good drainage system. The soil must be
prepared well by adding organic matter before planting.
Two or three seeds can be sown together in a pit ½ inch deep. Water
lighty. For better results, soak the seeds in water 24 hours before sowing. The
seeds will germinate in 2-3 days. The germinated seeds can be replanted on
raised beds 18-20 inches apart. Transplants should be done in such a way as
to avoid disturbance to the root system. As the plants grow, place poles 2m
high and give wire or twine supports in rows across the poles.
Regular watering with plenty of water is essential for its growth. Flowers
will start appearing in 5-6 weeks and fruition will occur between two to four
months. Mature fruits are ready to be picked within 3 months from planting
and they will be light green and juicy with white flesh but bitter. Pick the fruits
every 2-3 days when they are still at the tender stage. Regular picking is
important as fruits will become more bitter as they mature and it can also
hamper the growth of new fruits.
Leave some fruits to reach full maturity is they have to be reserved for
subsequent crops. When fully mature, the fruits will break open on its own and
release brown or white seeds which can be collected.
Production Statistics
Total production volume in 1997 was 43,043 with the biggest growers in
Regions II & IV. These are generally two types being grown: the Sta. Rita,
which is long, dark green & less warty; and the pinakbet type, which is short,
small, warty and very bitter. The pale and white varieties popular in other
Southeast Asian countries are not preferred locally.
SYNTHESIS
The review of related literature and studies similarly discuss the
following matters:
The narrative description and physical distinction of ampalaya and the
source of its bitterness content.
The distinctive factor of ampalaya from the other fruits and vegetables.
The organic compound of ampalaya that increases its concentration
that makes it bitter.
The role bitterness that can help bring a dish into balance and
strengthen its character.
Ways to get rid of the bitterness content of ampalaya.
The medicinal value of ampalaya due to the presence of the substance
that makes it bitter.
The effective use of ampalaya as herbal medicine for illnesses and
diseases.
The nutritional value of ampalaya that is equivalent to the action of
medicine to control a disease.
The different views of the review of related literature and studies of ampalaya
are the following:
The different ways of cooking ampalaya dishes according to the
different countries and culture of Asia.
The cultivation of ampalaya in different Asian countries.
The content of the studies on the medicinal value of ampalaya and its
contribution in health and science industry.
CONCEPTUAL FRAMEWORK
There is a simple concept to why the bitterness of bitter gourd is
reduced after soaking it in salt solution and the answer is osmosis.
Osmosis is the concept in which water moves from a high water
concentration to a low water concentration.
The bitterness in bitter gourd is due to the high concentration of quinine
in it. Quinine is an alkaloid compound that produces bitter taste.
When the bitter gourd is soaked in salt solution the salt solution will
draw out water from the bitter gourd through osmosis. Together with the
water, bitter alkaloid compound which is quinine will also be removed.
(Lori Alden 2005; Wikipedia 2009)
THE THEORY @ EXPLANATION
(1) Can be considered as bitter gourd -Lower salt concentration (hypotonic)
(2) Can be considered as the salt solution -Higher salt concentration