CHAPTER II

REVIEW OF RELATED LITERATURE

Yacon
The Yacon is a perennial plant grow in the Andes of Peru for its crisp, sweet-tasting
tuberous roots. The texture and flavor are very similar to jicama mainly differing in that yacon
has some slightly sweet resinous and floral (similar to violet) undertones to its flavor. This
flavoring is probably due to a sweet substance called inulin, as replicates the sweet taste found in
the roots of elecampane, which also contains this substance.
(http://en.wikipedia.org/wiki/Yac%C3%B3n)
Yacon is a tasty, potato-like root vegetable found in Peru. Historically, yacon has been
used in South America to lower blood sugar in those with diabetes and improve digestion. Yacon
roots are a rich source of fructooligosaccharides (FOS) and have a long use tradition as food in
the Andean region. Yacon has several flavonoids including protocatechuic, chlorogenic, caffeic
and ferulic acids.Yacon is found in a variety of ways, including dry root slices, powdered root,
cut leaves for tea, yacon syrup, and in the form of various concentrations of extracts.
(http://www.raysahelian.com/yacon.html)
Yacon has also health benefits. It is a good treatment for diabetics. It provides high fiber
content that help assist persons with digestive problem. It has low calories but perfect for
nutritious diet for obesity. It helps prevent kidney problem. It is good for skin rejuvenation. It
prevents colon cancer and infertility enhances.
It is very rich in phenolic components with strong antioxidant activities. Most of the
tuberous root biomass is constituted by water usually almost 70% of the fresh weight. When
grown under its native climatic conditions yacon tuberous roots contain saccharides, especially
oligofructans (with favorable effect on diabetes), form 70-80% of dry weight (d.w.), otherwise
protein contents range between 0.3-3.7% d.w. The over ground part of yacon contains a great
amount of proteins (up to 25% d.w.) and can be used like forage.
(http://www.tropentag.de/2007/abstracts/links/Milella_CMacday0.pdf)
Cupcake
A cupcake is a small cake designed to serve one person, frequently baked in a small, thin
paper or aluminum cup. As with larger cakes, frosting and other cake decorations, such
as sprinkles, are common on cupcakes. (http://en.wikipedia.org/wiki/Cupcake)

REVIEW OF RELATED STUDIES

Sweet potato tuber have approximate compositions of 92.52% dry matter (DM), 3.35%
crude protein (CP), 2.37%ether extract (EE) and 2.36% crude fiber (Castillo an Gerpacio, 1976),
in the same contest, Salera (1976), in his report stated that feed value of sweet potato is 1,230
calories. It is also rich in vitamin A and it is estimated that the two medium-sized camote contain
feed energy comparable to that of a cup of rice. It is rich in Carbohydrates. These properties
make it edible and nutritious and it is because sweet potatoes are rich in carbohydrates that made
it possible for the production of Kutsinta. (Maddela, et al.)
According to Efferson (1979), tubers are low in protein but the leaves and stems
of the plant may contain 17 to 20% protein equaling to alfalfa.
Gerpacio (1977) found that root crop cassava can be used to replace corn practically on
wholly mixed poultry feeds. However, a depression in feed intake of 50% was obtained. It is
suggested that at this level nutrient density be increased or pelleting be resorted to. The author
further indicated that digestibility and availability of essential nutrients in compounded feed
based on the root meal are very much influenced by the kind of tuber in the ration. Evaluation of
tuber showed that the sweet potato can be used up to 37.5% replacement.
Conceptual Framework
INPUT

Yacon
Cake flour
Skimmed milk
Eggs
Vanilla
Salt
Baking powder

PROCESS

OUTPUT

Blending

Homemade
Yacon Cup Cake

Mixing
Baking

Hypotheses of the Study

Based on the conceptual framework, the following hypotheses were tested in this study:
1. Yacon cupcake can lowers the blood sugar level of diabetics.
2. Yacon cup cake is acceptable as to: aroma, texture, palatability, appearance, taste and
presentation.
3. Yacon is efficient as a main ingredient in making cup cake.

CHAPTER III
METHODOLOGY
Locale of the study
This study was conducted in Brgy. 17 Tabug, Batac City, Ilocos Norte.
Research Design
The descriptive method of research is employed to determine the efficacy of yacon as a
main ingredient in making cupcake.
Definition of Terms
1. Bakingis the process of cooking by dry, indirect heat usually in an oven but
occasionally under coals on heated stoves and metals.
2. Baking powderis a dry chemical raising agent used to increase the volume and
lighten the texture of baked goods such as muffins, cakes and scones.
3. Cupcake is a small cake designed to serve one person, usually made in a small
paper cup container.
4. Diabetesany disorder characterized by excessive urine excretion.
5. Efficiencythe quality or property of being efficient.
6. Extractionthe act of extracting or the condition of being extracted.
7. Frutooligosaccharidesa naturally occurring fructan sugar used as prebiotic in pet
foods. It acts like a fiber, passing undigested to the large intestine where it is
extensively fermented by colonic bacteria.
8. Palatabilityhaving a good enough taste to be eaten.
9. Pillingrefers to an even smooth grain or fine texture.
10. Pureeinga dish made by boiling any article of food to a pulp and rubbing it
through a sieve; as, a puree of fish, or of potatoes; especially, a soup the thickening of
which is so treated.

11. Yaconis a perennial plant grows in the Andes of Peru for its crisp, sweet-tasting
tuberous roots.
Materials:
Oven
Mixing bowl
Electric Egg Beater
Measuring Cup
Baking Pan/cupcake tray
Spoon
Knife
Chopping board

Blender
Ingredients:

1 kilo Yacon fruit

6 cups Cake Flour
4 tsps of Vanilla
5 Egg yolks
Pinch of Salt
6 tsps of Baking Powder
Coconut milk

PROCEDURES:
I.

PUREEING THE YACON FRUIT

1.
2.
3.
4.
5.
6.

II.

All materials and ingredients were first gathered.

The yacon were peeled and sliced it into cubes.
Place the yacon cubes into the blender.
Add cup coconut milk.
Wait until it is well pureed.
Set aside the puree.

BAKING THE YACON CUPCAKE

1. Set the oven to 170C.
2. Mix 6 cups of cake flour with the 1kilo pureed Yacon fruit, and add 6 teaspoons of
baking powder, 4 teaspoon of vanilla and a pinch of salt and beat with a mixer on
a moderate speed until a batter is formed.
3. Prepare 5 eggs and separate the egg white from the egg yolk.
4. Beat the egg yolks and add it into the batter.
5. Prepare pan or cupcake tray with baking pan to keep cake from sticking by lightly
coating bottom baking pan with butter.
6. Fill each baking pan with the batter and put it inside the 170 degree Celsius oven.
7. Bake it for 20 minutes.
8. When 20 minutes is over, remove the pan in the oven.
9. Serve the cupcake while its hot.
10. Evaluation was made by selected faculties and students.