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UT I L I Z I NGOFMAL UNGGA YANDROAST EDRI CEASAN AL T ERNA T I VEF ORCOFF EE

UTILIZATION OF MALUNGGAY AND ROASTED RICE AS AN ALTERNATIVE FOR COFFEE

A Quantitative Research Proposal Presented to The Faculty of the Senior High School Tabon M. Estrella National High School Tabon, Bislig City

In Partial Fulfillment of the Requirements In Practical Research 2

by: JESABEL PONTE TRICIA MAE CEMANES ANGELBERT CELESTE CHARLINE SANTOS SOPHIA VILLAMOR

July 2019

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ACKNOWLEDGEMENT

The support, motivation and assistance enabled to accomplish the research study came from many individuals, who extended their unwavering help to make the study a possible one. To our Almighty God for the gift of life and wisdom. To the family, friends and classmates for being always at our side as a constant source of motivation, moral and financial support. To the Practical Research 2 teacher Ma'am Joanna Marry Golosino who guided and mentored us. To the teaching and non-teaching staff of Tabon M. Estrella National High School as respondents, for giving their time to participate in the study. To Ma'am Edna B. Delos Santos Principal III of TMENHS, for allowing the researchers to conduct the study within the school campus. The researchers extend their appreciation to people for being always at their side and their support in making research possible.

THE RESEARCHERS

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DEDICATION

This study is dedicated to the parents, teachers, and classmates who shared their words of advices and encouragement to be able to reach the last step of this study.

This is also dedicated to the following persons who served as our inspiration

Mr. & Mrs. Ponte Mr. & Mrs. Santos Mr. & Mrs. Cemanes Mr. & Mrs. Celeste Mr. & Mrs. Villamor

And above all our heavenly Father, thank you for guiding us through the good and hard times until the completion of this study.

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CERTIFICATE OF ORIGINALITY

We certify that this research paper titled "Acceptability of Roasted Rice with Malunggay leaves" is our own work to the best of our knowledge and belief, it contains no material or written by another person.

We affirm that the intellectual content of this research is the product of out work, even though we received an assistance from others especially from our teachers, they were properly acknowledge in this study.

JESABEL PONTE CHARLINE SANTOS TRICIA MAE CEMANES ANGELBERT CELESTE JR. SOPHIA VILLAMOR Researchers

Date:

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Table of Contents The Problem and Its Background……………………………………………………ii 1.1 Introduction …………………………………………………………………………. 6 1.2 Conceptual Framework……………………………………………………………….7 1.3 Statement of the Objectives………………………………………………………….. 8 1.4 Statement of the Problem……………………………………………………………...9 1.5 Research Hypotheses………………………………………………………………….9 1.6 Scope and Delimitation……………………………………………………………….10 1.7 Significance of the Study …………………………………………………………..…10 1.8 Definition of Terms………………………………………………………………….....11 Review of Related Literature……………………………………………………………ii A. Malunggay and Its Medical Properties…………………………………………….…..12 B. Roasted Rice as Coffee……………………………………………………………....13 C. Acceptability of Coffee and its Parameters……………………………………….…14 Research Methodology………………………………………………………………….iii 3.1 Research Design……………………………………………………………………..15 3.2 Research Locale……………………………………………………………….…….15 3.3 Materials and Methods……………………………………………………………...16 3.4 Research Instrument……………………………………………………………..…16 3.5 Research Respondents……………………………………………………………..17 3.6 Data Gathering Procedure………………………………………………………….17 3.7 Statistical Treatment……………………………………………………………….17 3.8 Ethical Consideration………………………………………………………………18

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CHAPTER 1

The Problem and Its Background

1.1 Introduction Malunggay is the most widely cultivated species in the genus moringa, the only genus in the plant family moringaceae. It is also called horseradish tree, with a scientific name Moringaoliefera and has edible leaves. According to Tacio (2018), malunggay is one of the most important plants that deserve national and international promotion due to many biomedical endowment and numerous socioeconomic benefits that can be derived from it. It has been promoted by no less than the World Health Organization (WHO) as a low cost health enhancer in poor countries around the globe. In the Philippines, rice is a must food on the table. Its sustenance with historical and numerous cultural values are deeply woven into the Filipino culture(Jong, 2014). Rice is the primary stable of the Philippines with per capital supply accounting for close to sixty percent (60%) of the recommended energy intake per person. According to Wikipedia, Philippines is the 9th largest rice producer in the world, accounting for 2.8% of the global rice production. Aside from the fact that it is paired with any viand in a Filipino meal, it has also other uses. Filipinos most especially those who are living in the rural areas roast their rice to serve as a substitute for coffee(Mindanaoan, 2018). Rice coffee reportedly has a couple of benefits. First, it doesn't contain any caffeine which is a beneficial news for the health conscious. Caffeine is a drug that is naturally produced in leaves and seeds of many plants. Caffeine is defined as a drug because it stimulates the central nervous system, causing increased alertness, (Gavin, 2014). It is

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believed that rice coffee can help relieve bodily pains and can serve as a good drink after a heavy meal. People nowadays are health conscious and drinking decaffeinated coffee are being developed. This study is aiming to determine the effectiveness of malunggay leaves and roasted rice as an alternative for coffee. Moreover, the researchers will test its acceptability in terms of flavor, aroma and appearance. 1.2 Conceptual Framework

INPUT

I .Profile of the respondents in terms of: A. Age B. Gender C. Frequency of coffee intake

II.Level of acceptability of Malunggay and Roasted rice in terms of: A. AromaC. Flavor B. Appearance

PROCESS

Procedure 1. Air drying 2. Roasting rice 3. Mixing 4. Add accompaniment 5. Serve

Product Testing

Gather data using sensory evaluating questionnaire

Overall acceptability of Malunggay and Roasted rice as an alternative for coffee

OUTPUT Figure 1 Conceptual Framework for Malunggay and Roasted Rice Coffee

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Figure 1 shows the conceptual framework of the study. The input contains the profile of the respondents in terms of age, and gender. Likewise, the input contains the level of acceptability of malunggay leaves and roasted rice in terms of aroma, flavor, and appearance. The process contains the procedure of the product; the product testing and the data gathered. Then the expected output is the overall acceptance of Malunggay leaves and Roasted rice as an alternative for coffee

1.3 Statement of the Objectives The general objective of this study is to evaluate the acceptability of utilizing malunggay and roasted rice as alternative for coffee 1. Specifically, this study aims to answer the following : a.Age b.Gender c. Frequency of coffee intake

2. To evaluate the level of acceptability of malunggay and roasted rice in terms of: a. Flavor b. Aroma c. Appearance

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1.4 Statement of the Problem

This study aims to determine the acceptability of utilizing malunggay leaves and roasted rice as an alternative for coffee. This study will also answer the following questions:

1. What is the demographic profile of respondents in terms of the following? a. Age b. Gender c. Frequency of coffee intake

2. What are the level of acceptability of malunggay and roasted rice in terms of the following? a. Flavor b. Aroma c. Appearance 3. Is malunggay and roasted rice an acceptable alternative for coffee?

1.5 Research Hypotheses

Null Hypothesis The malunggay and roasted rice is not acceptable as an alternative for coffee.

Alternative Hypothesis

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The malunggay and roasted rice is generally acceptable as an alternative for coffee.

1.6 Scope and Delimitation This research study would be utilizing the leaves of malunggay and roasted rice and assess if it is acceptable as an alternative for coffee. This study would also determine the acceptability of the product in terms of aroma, appearance, and flavor. The researchers would only use the leaves of malunggay and rice in making the desired output and would be taken from Tagpupuran,Lingig. It would be conducted at Tabon M. Estrella National High School with 25 selected Non-Teaching Personnel and Senior High School teachers as respondents.

1.7 Significance of the Study Nowadays people love to drink caffeinated drinks and too much caffeine intake is not good for our health. This research aims to make a product that would be an alternative for coffee. The researchers chose malunggay leaves and roasted rice as the main ingredients of the product. Based from the research, malunggay has the following: 9 times proteins than yogurt, 10 times vitamin A than carrot, 25 times iron than spinach, 15 times potassium than bananas, 17 times calcium than milk, and 7 times more vitamin C than orange. On the other hand, rice is gluten and caffeine acidic free as regular coffee does. Malunggay and rice coffee has many benefits. It can be a substitute if you ran out of coffee, it is cheaper than coffee beans and it can also be drank by children. This research aims to help and improve the health routine of the respondents and give another idea to the future researcher to conduct more research about malunggay and rice product.

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1.8 Definition of Terms The following are the important terms relevant to the present study Acceptability- the extent of hedonics refers to the overall sensory properties of malunggay leaves and roasted rice Appearance- the visible looks of malunggay leaves and roasted rice coffee Aroma- typically pleasant scent from the malunggay leaves and roasted rice coffee Flavor- the distinctive taste of malunggay leaves and roasted rice coffee Hedonic rating scale- term used in tasting panels were the judges indicate the extent of their like or dislike for malunggay and roasted rice coffee Malunggay- edible leaves is used as the main ingredients of the study Air-drying- to dry the malunggay leaves such as degree that no further moisture is given up an exposure to air Powderized- a very fine and dry substances that made up of very tiny pieces of malunggay leaves and roasted rice

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CHAPTER II

Review of Related Literature This chapter contains the review of related literature and studies that will provide bases and evidences connected to the present studies

A. Malunggay and Its Medical Properties Leafy green vegetables are important part of a healthy diet. They're packed with vitamins, minerals and fiber but low in calories, (Enloe, 2018). Malunggay is also called as miracle vegetable because it is not just a food but also a medicine. This plant tree is very nutritional, and also an herbal plant, Karen (2005). According to Pill and German (200), malunggay leaves have been reported to be a rich source of carotene, protein, vitamin C, calcium and potassium. Malunggay leaves act as a good source of natural antioxidant due to the various types of antioxidant compounds such as ascorbic acid flavoroids, perolics, and carrotnoid (Anwar et.al, 2005). According to Da (2016), our world provide so many beneficial plants that has many nutrients that we can utilize. The nutrients of this plants are used in medicine ordrugs in healing disease. Tacio (2018) stated that malunggay is one of the important plants because of many biomedical endowment and numerous socioeconomic benefits. This plant also promoted as low as cost health enhancer in poor countries by World Health Organization (WHO). There is a lot of poverty, lack of money and malnourishment in the Philippines to the poor

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environment,

Ecop

(2019).

According

to

Hernandez

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Guann

(2008),

UT I L I Z I NGOFMAL UNGGA YANDROAST EDRI CEASAN AL T ERNA T I VEF ORCOFF EE

powderizedmalunggay can be used as an ingredients in candy or other product. In this way children who are not fond of vegetables get to digest essential nutrients present in malunggay without knowing it.

B. Roasted Rice as Coffee Rice is the seed of the grass species Oryza sativa (Asian rice) or Oryzaglaberrima (African rice). As a cereal grain, it is the most widely consumed staple food for a large part of the World's human population, especially in Asia, (Wikipedia, n.d.). According to Fernandez (2009), the rice by products industry the world over has evolved into multi-billion revenues. Rice is one of the most important food crops as it is consumed by more than a half of the world population, (Cuevas, n.d.). Snack items like puto, suman, bibingka, etc. was made from rice based from chiffon cake, brownies, and cream puffs also been developed. Likewise, now in the pipeline are rice-based drinks or beverages (beer, tea, coffee, wine) and fortified products (rice noodles, espasol, canned rice and sparched brown rice), (Fernandez, 2009). Rice coffee is rice that has been deeply roasted to draw out a unique coffee flavor. In the Philippines, coffee has a history as rich as its flavor. The first coffee tree was induced in 1740 by a Spanish Franciscan monk, (Philippines coffee, n.d.). Furthermore, rice coffee doesn't have the caffeine that actual coffee has but people who tried rice coffee swear that it helps treat an upset stomach. Rice coffee doesn't cause acid reflux that is why it is pleasant to the stomach, glutenfree and has a very-low calorie hit through rice coffee does not provide you the pleasure that you can get from your regular beans, but it can be a substitute if you ran out of coffee, (The rice coffee, 2017). According to the result of Garcia (n.d.), the longer the roasting process, the higher the roasted flavor intensity and aroma.

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C. Acceptability of Coffee and its Parameters Acceptability is a subjective measure based on hedonic or pleasure which in turn is influenced by sensory properties of the food, (Muray& Baxter, 2003). The acceptance or rejection of food entirely depends on whether it corresponds to consumer expectations and needs (Mosea et.al, 2015). According to Maina (2018), the key factors that determine food acceptability are sensory characteristics of food since consumers seek food with specific sensory properties. Appearance is the first characteristics perceived by the human senses and it plays an important role in the identification and final selection of food. The look of food or beverages impacts crave ability and acceptance, before the product touches the lips this because we eat with our eyes, (Sensory Evaluation and Consumer Acceptability, 2017). Aroma is important in the coffee beverages, because they are the principal constituents of sensory experience for coffee consumers. Chemical transformation induced by roasted coffee beans are responsible for chemical and physical changes that may have a great influence on sensory quality of coffee brews, (Toce et.al, 2013). Taste helps the identification, acceptance and appreciation of food.According to Sensory Evaluation and Consumer Acceptability, (2017) flavoring substances are aromatic compounds which are conceived by the combination of taste and odor and perserved by the mouth and nose.

D. Importance to the Present Study The previous studies play a significant role in conducting the present study since the combination of malunggay and roasted rice as coffee has not yet been a subject for research. This

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study would conduct a new nutritional and organic coffee, since malunggay has many nutrients that we can utilize and rice is abundant in the Philippines. This study would help the respondents improve their healthy diet though decaffeinated drink. The acceptability of this study would be evaluated as to aroma, appearance and flavor.

Chapter III RESEARCH METHODOOLOGY This chapter would discuss the methodology of the study which includes the Research Design, Research Locale, and Research Respondents, Research Instrument Data Gathering Procedure, Statistical Treatment and Ethical Consideration. 3.1 Research Design The researchers would use assessment evaluation research design since researchers would assess and evaluate the malunggay leaves and roasted coffee as an acceptable alternative for coffee in terms of appearance, flavor and aroma. The general acceptability of the product would also be assessed and evaluated.

3.2 Research Locale The main ingredients of the study, which is malunggay leaves would be taken at Tagpupuran, Lingig and the process of product would be at Waray-waray campus inside the cookery laboratory. The product testing would be conducted at Purok 4A Sugala St. Tabon, Bislig City through Senior high teaching and non-teaching staff of Tabon.

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3.3 Materials and Methods 3.3.1 Materials/Ingredients used for the overall preparation 1. Powderizedmalunggay rice.

5. Bowl

2. Powderized rice.

6. Frying pan

3. Sugar.

7. Wooden ladle

4. Tray.

8. Mortar and pestle

3.3.2 Drying the malunggayleaves 1. Air-dry the malunggay leaves 2. Wait for 2-3 days 3. When it is already dry, mince the leaves until it become p...