1

CHAPTER 1 INTRODUCTION Background of the Study Malnutrition is the condition that results from taking an unbalanced diet in which certain nutrients are lacking, in excess (too high an intake), or in the wrong proportions. A number of different nutrition disorders may arise, depending on which nutrients are under or overabundant in the diet. In most of the world, malnutrition is present in the form of under nutrition, which is caused by a diet lacking adequate calories and protein. While malnutrition is more common in developing countries, it is also present in industrialized countries. In wealthier nations it is more likely to be caused by unhealthy diets with excess energy, fats, and refined carbohydrates. A growing trend of obesity is now a major public health concern in lower socio-economic levels and in developing countries as well. It has shown that malnutrition is an important concern in women, children, and the elderly. Because of pregnancies and breastfeeding, women have additional nutrient requirements. Children can be at risk for malnutrition even before birth, as their nutrition levels are directly tied to the nutrition of their mothers. Breastfeeding can reduce rates of malnutrition and mortality in children, and educational programs for mothers could have a large impact on these rates. The elderly have a large risk of malnutrition because of unique complications such as changes in appetite and energy level, and chewing and swallowing problems. Adequate elderly care is essential for preventing malnutrition, especially when the elderly cannot care for themselves.

Micronutrient deficiency is one of the many forms of malnutrition (Nutritional Deficiency) represents a human physiological disorder which occurs when a person's diet does not contain required nutrients and/or when illnesses (such as diarrhoea or malaria) cause rapid loss of nutrients through feces or vomit.the World Health Organization (WHO) as of 2002 estimates that approximately 168 million children under five years of age are underweight, meaning they do not get enough nutrients to meet their bodys needs. Multiple micronutrient deficiencies, such as from iron, zinc, and vitamin A, are affecting the lives and health of billions of people in the developing world. Untreated, sub-clinical deficiencies can manifest as serious physical disabilities or life-threatening disorders, such as Beriberi (thiamine deficiency), scurvy (vitamin C) or xerophthalmia (vitamin A). Nutritional diseases are diseases in humans that are directly or indirectly caused by a lack of essential nutrients in the diet. Nutritional diseases are commonly associated with chronic malnutrition. Additionally, conditions such as obesity from overeating can also cause, or contribute to, serious health problems. Excessive intake of some nutrients can also cause acute poisoning. Children between 1019 years of age face serious nutritional deficiencies worldwide, according to the World Health Organization. About 1,200 million or 19 percent of adolescents suffer from poor nutrition that hurts their development and growth to a variety of health problems, the most prevalent of which are anemia, beriberi, osteoporosis, pellagra, and rickets. Therefore, the researcher would like to develop an MMK ice cream made from monggo, malunggay and kalabasa that can be a good benefit for children and adults which can lower the cases of the nutritional deficiencies.

Objectives of the Study This study aimed to develop an MMK ice cream made from malunggay, monggo and kalabasa. Specifically, the study aimed to: 1. Formulate a nutritious and delicious ice cream made from malunggay, monggo and kalabasa. 2. Design the packaging and labeling of the product to prolong shelf life and for better presentation. 3. Assess the extent of acceptability of the product through sensory evaluation. 4. Evaluate and improve the product. Scope and limitation of the study This study is aimed to develop an MMK Ice Cream made from malunggay, mongo and kalabasa. This research study was conducted to determine the general acceptability of the product using Sensory Evaluation at the Technological University of the Philippines located at Ayala Boulevard, Ermita Manila. 2nd semester school year 2012-2013. There would be 50 respondents to test the acceptability of the product. The following respondents are grouped according to their category whether the respondents belong to the group of Food Student, Non-Food Student, Food Instructor and Non-Food Instructor. Under each group, holds specific variables which are tested in the study.

CHAPTER 2 CONCEPTUAL FRAMEWORK This chapter presents the review of related literature and studies underlying the framework of the study. It includes the conceptual model of the study and the operational definition of terms. Review of Related Studies and Literature Ice Cream

Figure 1. Ice Cream Ice cream (derived from earlier iced cream or cream ice) is a

frozen dessert usually made from dairy products, such as milk and cream, and often combined with fruits or other ingredients and flavors. Most varieties contain sugar, although some are made with other sweeteners. In some cases, artificial flavorings and colorings are used in addition to, or instead of, the natural ingredients. The mixture of chosen ingredients is stirred slowly while cooling, in order to incorporate air and to prevent large ice crystals from forming. The result is smoothly textured semi-solid foam that is malleable and can be scooped.

The meaning of the phrase "ice cream" varies from one country to another. Phrases such as "frozen custard", "frozen yogurt", "sorbet", "gelato" and others are used to distinguish different varieties and styles. In some countries, such as the United States, the phrase "ice cream" applies only to a specific variety, and most governments regulate the commercial use of the various terms according to the relative quantities of the main ingredients. In other countries, such as Italy and Argentina, one word is used for all variants. Analogues made from dairy alternatives, such as goat's or sheep's milk, or milk substitutes, are available for those who are lactose intolerant, allergic to dairy protein, or vegan. The most popular flavors of ice cream are vanilla and chocolate. According to the study of sensory characteristics of ice cream produced in United States and Italy by K.R Thompson a result of continued advances and improvements in the dairy industry over the years, today a wide variety of milks and other dairy products, such as ice cream, is available. The nutritional contribution of milk and dairy products play an important role in our diets. Official recommendations including the U.S. Department of Agricultures Food Guide Pyramid (USDA, 1996), National Dairy Councils Guide to Good Eating (2007), and the USDA/Department of Health and Human Services Dietary Guidelines for Americans (USDA/DHHS, 2000), all recognize milk and other milk products as one of the five major food groups. USDAs Food Guide Pyramid recommends 2 to 3 servings/day from the Milk, Yogurt, & Cheese Group and the USDA/DHHS advises at least 3 cups per day of fat-free or low-fat milk products. Dairy foods are considered to be the preferred source of calcium for Americans.

Calcium assists in controlling blood pressure, reduces the risk of colon cancer, puts a damper on pre-menstrual syndrome, and may lower the chances of developing kidney stones (Doheny, 2004). Milk products are well known for their calcium content. Frozen dairy products such as ice cream and gelato can be a good source of calcium in the diet as long as one doesnt overload on sugar and saturated fat. It is especially interesting to note that gelato, being a lower-fat, lower-calorie dairy product in comparison to ice cream, may be an excellent choice for satisfying that nagging sweettooth. Recent research suggests that calcium-rich dairy foods help in maintaining weight loss by slowing down or even stopping lost pounds from returning (Zemel 2004). Ice creams have been improving over the years and have expanded into what is called the premium category. This is a category that is not in direct competition with regular ice cream rather but is considered more of a line extension. The terms premium and super-premium are not legally defined, however according to federal regulations (International Dairy Foods Association, 2005), identification and description of these categories are as follows:

Superpremium ice cream: a marketing term, tends to have very low overrun, high fat content (14-16% butterfat, an overrun of up to 70%, contains stabilizers), and the manufacturer uses the best-quality ingredients. Premium ice cream: a marketing term, tends to have low overrun and higher fat content than regular ice cream (at least 12 percent butterfat in the mix), and the manufacturer uses higher-quality ingredients.

Regular ice cream: a marketing term, meets the overrun required for the federal ice cream standard.

Table No. 1 Nutritional Values of Ice Cream ________________________________________________________________________ Nutritional Values of Ice Cream (1 cup) Nutrients Amount
______________________________________________________________________________

Calories 267 Calories from Fat 128 Total Fat 14.26 g Saturated Fat 8.801 g Monounsaturated Fat 3.897 g Polyunsaturated Fat 0.575 Cholesterol 53 mg Sodium 98 mg Potassium 269 mg Total Carbohydrate 32.45 g Dietary Fiber 0.9 g Sugars 29.66 g Protein 4.68 g Calcium 17 % Vitamin C 1% Iron 1% ________________________________________________________________________

In Table no. 1 shows the nutrients of ice cream in every 1 cup it also shows that ice cream is high in calories, potassium and its sugar content. To improve the ice cream product the researchers choose to develop an ice cream which consists of Monggo, Malunggay, Kalabasa or known as MMK ICE CREAM. The product will have the essential nutrients of the monggo, maluggay and kalabasa that can give a good benefit to our body.

Mung Beans Mongo

Figure 2. Mung Bean The mung or moong bean (also known as green gram or golden gram) is the seed of Vignaradiata, native to the Indian subcontinent, and mainly cultivated in China, Thailand, Philippines, Indonesia, Burma, Bangladesh and India, but also in hot and dry regions of Southern Europe and the Southern United States. It is used as a foodstuff in both savory and sweet dishes. They are small, ovoid in shape, and green in color. Mung beans are commonly used in Chinese cuisine, as well as in the cuisines of Burma, Sri Lanka, Thailand, Japan, Taiwan, Korea, Philippines, Bangladesh, India, Pakistan, Iran, Iraq, Indonesia, Vietnam, and other parts of Southeast Asia.Mungbeans are in the Legume family of plants and are closely related to adzuki and cowpea (in the same genus but different species). They are warm season annuals, highly branched and having trifoliate leaves like the other legumes. Both upright and vine types of growth habit occur in mungbean, with plants varying from one to five feet in length. The pale yellow flowers are borne in clusters of 12-15 near the top of the plant. Mature pods are variable in color (yellowish-brown to black), about five inches long, and contain 10 to 15 seeds. Self-pollination occurs so insect and wind are not

required. Mature seed colors can be yellow, brown, mottled black or green, depending upon variety. These round to oblong seeds vary in size from 6,000 to over 12,000 per pound, depending upon variety. Mungbeans are a warm season crop requiring 90-120 days of frost free conditions from planting to maturity (depends on variety). Adequate rainfall is required from flowering to late pod fill in order to ensure good yield. Late plantings which result in flowering during the high temperature-low moisture period in July and August will reduce yield. High humidity and excess rainfall late in the season can result in disease problems and harvesting losses due to delayed maturity. Mungbeans (if proper varieties are used) are adapted to the same climatic areas as soybean, drybean and cowpea. Mungbeans are responsive to length of daylight so short days hasten flowering and long days delay it. Varieties differ in their photoperiod response. Mungbeans do best on fertile sandy, loam soils with good internal drainage. They do poorly on heavy clay soils with poor drainage. Performance is best on soils with a pH between 6.2 and 7.2 and plants can show severe iron chlorosis symptoms and certain micronutrient deficiencies on more alkaline soils. Mungbean has phosphorus, potassium, calcium, magnesium and sulfur requirements similar to other legumes which must be met by fertilizer additions if the soil is deficient in these elements. Mung beans are very high in fibre more so than fruits and vegetables and even better than wholegrain. Mung beans are a good source of Protein and Vitamin C. They also contain many nutrients such as folic acid (folate), iron, zinc, potassium, magnesium, copper, manganese, phosphorus, thiamine, low in sodium. Mung beans can be used in a variety of ways. They can be sprouted, cooked, or ground to make flour. In some Asian countries, it is made into a

10

paste, sweetened, and used as a filling in pastries, and in some countries it is even made into ice cream and lollipops. Table No. 2 Nutritional Values of Mung Bean ________________________________________________________________ Nutritional Values of Mung Bean (200 grams) Nutrients Amount ________________________________________________________________ Calories 212 Protein 14.18 mg Fats and Fatty Acids Total fat 0.77 mg Saturated Fat 0.234 mg Monosaturated Fat 0.109 mg Polyunsaturated Fat 0.259 mg Carbohydrates Total Carbohydrate 38.68 mg Dietary Fiber 15.4 mg Sugars 4.04 mg Vitamins Vitamin C 2.0 mg Vitamin E (Alpha-Tocopherol) 0.30 mg Thiamin 0.331 mg Niacin 1.166 mg Vitamin B6 0.135 mg Folate 321 mcg Pantothenic Acid 0.828 mg Riboflavin 0.123 mg Vitamin K 5.5 mcg Minerals Calcium 55 mg Iron 2.83 mg Magnesium 97 mg Phosphorus 200 mg Potassium 537 mg Sodium 4 mg Zinc 1.70 mg Copper 0.315 mg Manganese 0.602 mg Selenium 5.0 mcg ________________________________________________________________

11

The table no. 2 shows the nutrients that can be found in every 200 grams of mung bean the table also shows that mung beans are rich in vitamins.

Squash Kalabasa

Figure 3 Squash A squash is a fleshy vegetable protected by a rind. All squashes belong to one of four species of the Curcurbita family of vegetables. In the United States, they are typically categorized as summer or winter squashes. Squash or kalabasa is a viny, creeping and trailing crop producing fruits and considered to be one of the most delicious vegetables. It is the most commonly and regularly grown among the cucurbits due to its rich source of Vitamin A, phosphorous and calcium . The young and tender shoots make good vegetable salad. The fruit is excellent for ginataan especially in the Bicol region. Most of the areas devoted to squash production are generally the Ilocoas region, Cagayan Valley, Southern Tagalog and Bicol. However, the premier provinces producing this crop from semi-commercial scale are Batangas, Laguna, Nueva Ecija, Leyte and Davao.It has a very course, prostrate or climbing annual, herbaceous vine, reaching a length of 4 meters or more and flowering throughout the year. Adventitious roots are also commonly formed at its nodes. The

12

leaves are broadly rounded and heart shaped. Flowers are erect, lemon yellow to deep orange in color, about 12 cm long, the male flowers with longer peduncles than the female ones 15 to 30 cm in diameter. The fruits are large and variable in shape, size, color and markings with peduncle that is large, soft and corky on the surface at maturity. Numerous seeds are embedded in the tissue of the placenta which lies at the center of the fruit. Squash can be grown in both wet and dry season. The optimum monthly average temperature for good growth is from about 180C to 270C. Likewise, warm temperature and low relative humidity favor good fruit-setting development and quality of the fruit. It thrives on many types of soil but it grows well on organic-rich medium often found on compost or refuse heaps. A soil pH range of 5.6 to 6.5 is recommended. Squash plants make up a large and diverse group of plants that fall under the genus Cucurbita. Common to all squashes is their vining growth, large, dark green leaves and yellow to orange flowers. They are divided into two main types, summer and winter squash, based on their time of harvest. The appearance and characteristics of squash fruit ranges widely, from small green zucchinis to giant orange pumpkins. Squash leaves tend to be very large and exhibit three to five lobes. The plant's fruits, flowers, seeds and shoots are edible, along with the leaves. Flowers are large, trumpet-shaped, yellow to orange in color and have separate males and females. Male flowers produce pollen while female flowers mature into fruit. Squash plants are heavy feeders that grow quickly. They prefer plenty of heat during germination. For summer squash, ideal germinating soil temperature is 95 F, while winter squash germinates best at about 90 F. Direct sowing is best with these plants as they grow fast and do not transplant well. Provide rich, well-drained soil. Winter squash

13

especially needs rich soil as it has a longer growing time and needs more nitrogen than its summertime counterpart. Harvest summer squash as soon as the fruit grows large enough. For winter squash, wait until stems dry and shrivel and skin is hard. Then cure the squash in the sun so the skin can dry completely. Different varieties of squash are classified according to their growing seasons. The two main categories of squash are winter squash and summer squash. The many varieties of squash were a staple among early Native American tribes, and the plant originated in the Americas. As more and more Europeans began to settle in the Western Hemisphere and trade increased between North and South America, new types of squash were cross-cultivated. Summer Squash types often grow in a compact, bushing fashion with fruit that is usually smaller than winter squash. Harvest summer squash when fruit is still soft and immature, 50 to 65 days after planting. Zucchini is a green summer variety that is quickly ready for picking. Pick it when it reaches 4 to 5 inches in length. This variety produces many male blossoms, ideal for frying and eating. Yellow summer squash includes both straight neck and crookneck types. Winter squash is a summer-growing annual vegetable, representing several species within the genus Cucurbita. It differs from summer squash in that it is harvested and eaten in the mature fruit stage, when the seeds within have matured fully and the skin has hardened into a tough rind. There are many different varieties of squash, all of which provided the numerous health benefits listed. Winter squash typically includes darker varieties of squash such as pumpkin, spaghetti squash, acorn squash, and butternut squash. Delicata squash is also a

14

winter squash, and is also referred to as a sweet potato squash. Summer squash include lighter varieties of squash that come in straight neck or crook neck varieties.

Types of Squash Acorn Squash

Figure 4. Acorn Squash

Easily found in markets. As its name suggests, this winter squash is small and round shaped like acorn. One of my favorite baking squashes, it's easy to slice into halves and fill with butter. A small acorn squash weighs from 1 to 3 pounds, and has sweet, slightly fibrous flesh. Its distinct ribs run the length of its hard, blackish-green or goldenyellow skin. In addition to the dark green acorn, there are now golden and multi-colored varieties.

15

Ambercup Squash

Figure 5. Ambercup Squash A relative of the buttercup squash that resembles a small pumpkin with orange skin. Bright orange flesh has a dry sweet taste. Peel it, cube the flesh, roast it, and serve like cut-up sweet potatoes. Has an extraordinarily long storage life.

Autumn Cup Squash

Figure 6. Autumn Cup Squash

A hybrid semi-bush Buttercup/kabocha type dark green squash. Rich flavored flesh and high yields. Fruit size 6 inches with a weight of about 2 to 3 pounds. Flesh is yellow/orange meat that is string less, dry, and sweet.

16

Banana Squash

Figure 7. Banana Squash In shape and skin color, this winter squash is reminiscent of a banana. It grows up to two feet in length and about six inches in diameter. Its bright orange, finely-textured flesh is sweet. Banana squash is often available cut into smaller pieces.

Butternut Squash

Figure 8. Butternut Squash

Easily found in supermarkets. Beige colored and shaped like a vase or a bell. This is a more watery squash and tastes somewhat similar to sweet potatoes. It has a bulbous end and pale, creamy skin, with a choice, fine-textured, deep-orange flesh with a sweet, nutty flavor. Some people say it is like butterscotch. It weighs from 2 to 5 pounds. The oranger the color, the riper, drier, and sweeter the squash. Butternut is a common squash used in making soup because it tends not to be stringy.

17

Buttercup Squash

Figure 9. Buttercup Squash

Buttercup Squash are part of the Turban squash family (hard shells with turbanlike shapes) and are a popular variety of winter squash. This squash has a dark-green skin, sometimes accented with lighter green streaks. Has a sweet and creamy orange flesh. This squash is much sweeter than other winter varieties. Buttercup Squash can be baked, mashed, pureed, steamed, simmered, or stuffed and can replace Sweet Potatoes in most recipes.

Carnival Squash

Figure 10. Carnival Squash

Cream colored with orange spots or pale green with dark green spots in vertical stripes. Carnival Squash have hard, thick skins and only the flesh is eaten. It is sometimes labeled as a type of acorn squash.

18

The delicious yellow meat is reminiscent of sweet potatoes and butternut squash and can be baked or steamed then combined with butter and fresh herbs. Also great in soups.

Delicata Squash

Figure 11. Delicata Squash Also called Peanut squash and Bohemian squash. This is one of the tastier winter squashes, with creamy pulp that tastes a bit like corn and sweet potatoes. Size may range from 5 to 10 inches in length. The squash can be baked or steamed The thin skin is also edible. The delicata squash is actually an heirloom variety, a fairly recent reentry into the culinary world. It was originally introduced by the Peter Henderson Company of New York City in 1894, and was popular through the 1920s. Then it fell into obscurity for about seventy-five years, possibly because of its thinner, more tender skin, which isn't suited to transportation over thousands of miles and storage over months.

19

Fairytale Pumpkin Squash

Figure 12. Fairytale Pumpkin Squash French name is "Musquee de Provence." The fruits are flattened like a cheese but each rib makes a deep convolution. The Fairytale Pumpkin is a very unique eating and ornamental pumpkin. It's thick but tender, and the deep orange flesh is very flavored, sweet , thick, and firm. It is 115 to 125 day pumpkin and takes a long time to turn to its cheese color. The distinctive coach-like shape and warm russet color make it perfect for fall decorating too. This pumpkin is usually used for baking. Cut it into pieces and bake in the oven.

Gold Nugget Squash

Figure 13. Gold Nugget Squash A variety of winter squash, which is sometimes referred to as an Oriental pumpkin that has the appearance of a small pumpkin in shape and color. It ranges in size

20

from one to three pounds. Golden nugget squashes are small, weighing on average about 1 pound. Both the skin and the flesh are orange. Gold Nugget Squash may be cooked whole or split lengthwise (removing seeds). Pierce whole squash in several places, and bake halved squash hollow side up.

Hubbard Squash

Figure 14. Hubbard Squash The extra-hard skins make them one of the best keeping winter squashes. These are very large and irregularly shaped, with a skin that is quite "warted" and irregular. They range from big to enormous, have a blue/gray skin, and taper at the ends. Like all winter squash, they have an inedible skin, large, fully developed seeds that must be scooped out, and a dense flesh. Hubbard squash is often sold in pieces because it can grow to very large sizes. The yellow flesh of these tends to be very moist and longer cooking times in the oven are needed. They are generally peeled and boiled, cut up and roasted, or cut small and steamed or sauted. It's perfect for pies. Hubbard squash, if in good condition initially, can be successfully stored 6 months at 50 to 55 degree F. with 70% relative humidity. Less rot will develop in the Hubbard squash if stems are completely removed before storage. Hubbard squash and

21

other dark-green-skinned squashes should not be stored near apples, as the ethylene from apples may cause the skin to turn orange-yellow.

Kabocha Squash

Figure 15. Kabocha Squash

Kabocha Squash (Also known as aEbisu, Delica, Hoka, Hokkaido, or Japanese Pumpkin). Kabocha is the generic Japanese word for squash, but refers most commonly to a squash of the buttercup type. This squash has a green, bluish-gray or a deep orange skin. The flesh is deep yellow.Kobocha Squash may be cooked whole or split lengthwise (removing seeds). It has a rich sweet flavor, and often dry and flaky when cooked. Use in any dish in which buttercup squash would work.

22

Spaghetti Squash

Figure 16. Spaghetti Squash

Spaghetti Squash (also called vegetable spaghetti, vegetable marrow, or noodle squash). A small, watermelon-shaped variety, ranges in size from 2 to 5 pounds or more. It has a golden-yellow, oval rind and a mild, nutlike flavor.The yellowest Spaghetti squash will be the ripest and best to eat. To prepare spaghetti squash, cut the squash in half lengthwise and remove the seeds. Then bake or boil it until tender. Or, wrap it in plastic wrap and microwave on high for 10 to 12 minutes. Once cooked, use a fork to rake out the "spaghetti-like" stringy flesh (all the way to the rind), and serve. Spaghetti Squash can be stored at room temperature for about a month. After cutting, wrap in plastic wrap and refrigerate up to 2 days. Spaghetti squash also freezes well.

23

Sweet Dumpling Squash

Figure 17. Sweet Dumpling Squash

This small, mildly sweet-tasting squash resembles a miniature pumpkin with its top pushed in. It has cream-colored skin with green specks. Weighing only about 7 ounces, it has sweet and tender orange flesh and is a great size for stuffing and baking as individual servings. Sweet dumplings are tiny but great for roasting and presenting whole.

Turban Squash

Figure 18. Turban Squash

Turban Squash has colors that vary from bright orange, to green or white. It has golden-yellow flesh and its taste is reminiscent to hazelnut. Has a bulblike cap swelling

24

from its blossom end, come in bizarre shapes with extravagant coloration that makes them popular as harvest ornamentals. It is popular for centerpieces, and its top can be sliced off so it can be hollowed and filled with soup. A larger variety of the buttercup squash, the turban has a bright orange-red rind. Its flesh and storage ability are comparable to the buttercup squash. Use in recipes that call or pie or sugar pumpkin. The squash is one of the most nutrient-rich vegetables. Squash that is baked or steamed is better able to retain its nutrient rich properties and health benefits. Boiling squash or adding more water than necessary when cooking squash depletes many of these nutrients. All varieties of squash are rich in carotene. Carotene has been proven to be beneficial at preventing cancer and lung disease. The carotene from squash can also help prevent high blood pressure, heart disease, and type 2 diabetes. In the summer months, the health benefits of squash include protecting against the damaging effects of sun exposure and preventing dehydration. The juice from summer squash has also been proven to be just as effective as some varieties of winter squash in preventing cell mutations in the protection against cancer. Since both winter and summer squash varieties are rich in B vitamins, they can also help to reverse many of the damaging effects of stress on the body and further prevent other types of illness. Squash is also a good source of vitamin C, which helps to boost the immune system, prevent colds, and help fight allergies. Other nutrients found in squash include potassium and niacin. One of the most important beneficial nutrients of squash is one that has only recently been discovered.

25

Squash can potentially have blood thinning effects, which can be beneficial for those with high blood pressure or poor circulation. In addition, this property can provide added protection against heart disease.

Table No. 3 Nutritional Values of Squash ________________________________________________________________________ Nutritional Values of Squash (100 g) Nutrients Amount ________________________________________________________________________ Calories 40 Calories from Fat 1 Total Fat 0 Saturated Fat 0 Trans Fat 0 Cholesterol 0 mg Sodium 4 mg Total Carbohydrate 10 g Dietary Fiber 0% Sugars 2g Protein 1g Vitamin A 223 % Calcium 4% Vitamin C 25 % Iron 3% ________________________________________________________________ In Table 3 shows the nutritive content of a squash in every 100 grams, the table also shows that squash is very rich in vitamin A and it has also a content of vitamin C.

26

Moringaoleifera Malunggay

Figure 19. Moringaoleifera Moringaoleifera (synonym: Moringapterygosperma) is the most widely cultivated species of the genus Moringa, which is the only genus in the family Moringaceae. English common names include moringa, and drumstick tree, from the appearance of the long, slender, triangular seed pods, horseradish tree, from the taste of the roots which resembles horseradish, or ben oil tree, from the oil derived from the seeds. The tree itself is rather slender, with drooping branches that grow to approximately 10m in height. In cultivation, it is often cut back annually to 1-2 meters and allowed to regrow so the pods and leaves remain within arm's reach. Moringaoleifera is the most widely cultivated species of a monogeneric family, the Moringaceae, that is native to the sub-Himalayan tracts of India, Pakistan, Bangladesh and Afghanistan. This rapidly-growing tree (also known as the horseradish tree, drumstick tree, benzolive tree, kelor, marango, mlonge, moonga, mulangay, nbday, saijhan, sajna or Ben oil tree), was utilized by the ancient Romans, Greeks and Egyptians; it is now widely cultivated and has become naturalized in many locations in the tropics. It is a perennial softwood tree with timber of low quality, but which for centuries has been advocated for traditional medicinal and industrial uses. It is already an

27

important crop in India, Ethiopia, the Philippines and the Sudan, and is being grown in West, East and South Africa, tropical Asia, Latin America, the Caribbean, Florida and the Pacific Islands. All parts of the Moringa tree are edible and have long been consumed by humans. According to Fuglie the many uses for Moringa include: alley cropping (biomass production), animal forage (leaves and treated seed-cake), biogas (from leaves), domestic cleaning agent (crushed leaves), blue dye (wood), fencing (living trees), fertilizer (seed-cake), foliar nutrient (juice expressed from the leaves), green manure (from leaves), gum (from tree trunks), honey- and sugar cane juice-clarifier (powdered seeds), honey (flower nectar), medicine (all plant parts), ornamental plantings, bio pesticide (soil incorporation of leaves to prevent seedling damping off), pulp (wood), rope (bark), tannin for tanning hides (bark and gum), water purification (powdered seeds). Moringa seed oil (yield 30-40% by weight), also known as Ben oil, is a sweet non-sticking, non-drying oil that resists rancidity. It has been used in salads, for fine machine lubrication, and in the manu-facture of perfume and hair care products. This tree has in recent times been advocated as an outstanding indigenous source of highly digestible protein, Ca, Vitamin C, and carotenoids suitable for utilization in many of the so-called developing regions of the world where undernourishment is a major concern. Different parts of this plant contain a profile of important minerals, and are a good source of protein, vitamins, beta-carotene, amino acids and various phenolics. The Moringa plant provides a rich and rare combination of zeatin, quercetin, beta-sitosterol, caffeoylquinic acid and kaempferol. Various parts of this plant such as the leaves, roots, seed, bark, fruit, flowers and immature pods act as cardiac and circulatory stimulants, possess antitumor, antipyretic, antiepileptic, anti-inflammatory, antiulcer, antispasmodic,

28

diuretic,

antihypertensive,

cholesterol

lowering,

antioxidant,

anti-diabetic,

hepatoprotective, antibacterial and antifungal activities, and are being employed for the treatment of different ailments in the indigenous system of medicine, particularly in South Asia. This review focuses on the detailed phytochemical composition, medicinal uses, along with pharmacological properties of different parts of this multipurpose tree.

Table No. 4 Nutritional Values of Malunggay ________________________________________________________________________ Nutritional Values of Malunggay Nutrients Amount ________________________________________________________________________ Protein 42 % Calcium 125 % Vitamin A 272 % Vitamin C 22 % Potassium 41 % Magnesium 61 %m Iron 71 % ________________________________________________________________________

In Table 4 shows the nutritional values of malunggay which is also rich in vitamin A and calcium. It also shows that the maluggay has a content also of different list of minerals.

29

Conceptual framework The conceptual framework is compose of three parts the Input, Output and process.

Input
Knowledge Requirements: Ice Cream Monggo Kalabasa Malunggay

Process
Extracting Process Powderizing Process Mixing Process Freezing Process Packaging and Labeling

Output

Tools & Equipment: Blender Mixing Bowl Weighing Scale Grater Measuring Cup Measuring Spoon Mortar and Pestle Knife Chopping Board Cheese Cloth

MMK ICE CREAM

Ingredients: Cream, Egg, Fortified Milk, Sugar (White), Food Coloring, Condensed Milk, Monggo (Powderized), Vanilla, Kalabasa (Extract), Malunggay (Extract)

EVALUATION

Figure 20. Conceptual Framework of the Study

30

Operational Definition of Terms

MMK Ice Cream An Ice cream made of monggo, malunggay, & Kalabasa. Ice Cream - is a frozen dessert usually made from dairy products, such as milk and cream, and
often combined with fruits or other ingredients and flavors. Monggo - They are small, ovoid in shape, and green in color.

Malunggay - It is an exceptionally nutritious vegetable tree with a variety of potential uses. Kalabasa - is a fleshy vegetable protected by a rind. All squashes belong to one of four species of the Curcurbita family of vegetables. Curcurbita includes species grown for their fruit and edible seeds

(the squashes, pumpkins and marrows, and the chilacayote), as well as some species grown only as gourds. Extraction - the process of obtaining the extract from a mixture or compound by physical or mechanical means Blending the process in which the ingredients used are blend to form a mixture. Powderization the process wherein a whole ingredient breakdown into a finer pieces like flour.

31

CHAPTER 3 METHODOLOGY This chapter includes the project design, project development, operation, and testing procedure and the evaluation procedure.

Product Design Table No. 5 MMK Ice Cream Components Table ________________________________________________________________________ INGREDIENTS UNIT/QTY. MEASUREMENT ________________________________________________________________________ Monggo Grams 100 Malnggay Grams 25 Kalabasa Grams 165 Cream Grams 750 Condensed Milk Grams 390 Fortified Milk Grams 245 Sugar Grams 16 Food Color (Yellow) Tbsp 3 Food Color (Green) Tbsp 3 Vanilla Tbsp 3 Egg Pieces 2 ________________________________________________________________________

The table no. 5 shows the ingredients use for ice cream with its corresponding measurements. The researchers came up with the formulation of 100 grams monggo, 25 grams malunggay, 165 grams of kalabasa to maintain the flavor of the product and for the product texture and its consistency. The researchers came up with the formulation of 750 grams of cream, 390 grams of condensed milk, 245 grams of fortified milk, 16 grams of sugar and 2 pieces of egg are added to be used as stabilizers. The use of food color and

32

vanilla was implied by the researchers to make the ice cream pleasant in terms of color and texture. The product improvement shows also a new product development for an Ice cream and test it general acceptability especially that the product is rich in the minerals and vitamins of the monggo, malunggay and kalabasa.

Tools and Equipment The table no. 6 below specifically shows the tools and equipment use by the researchers to make the MMK Ice Cream product. Table No. 6 Tools and Equipment ________________________________________________________________________ Tools/Equipment Uses

________________________________________________________________________ Mixing Bowl Mortar and Pestle Blender A bowl use for mixing the ingredients. A Hard bowl made of ceramic or wood used for grinding and crushing. It is a kitchen or laboratory equipment used to mix, puree, or emulsify food and other substances. A kitchen appliance or laboratory equipment use to accurately measure the weight of an ingredient or object. It is a kitchen utensil used to shred foods into fine pieces. A measuring cup is a kitchen utensil used primarily to measure the volume of liquid or bulk cooking ingredients.

Digital Weighing Scale

Grater Measuring Cups

33

Measuring Spoon

A spoon used to measure a small amount of an ingredient, either liquid or dry, when cooking. A kitchen utensil used to cut or slice solid ingredients It is a durable board use to place a material or a food for cutting.

Knife Chopping Board

________________________________________________________________________

Product Development The procedure below shows the step by step procedure tested and modified by the researchers in making the MMK Ice Cream Product. A. Procedure for Monggo (Powdered) 1. Grind monggo. 2. Measure and Weigh 100 grams of monggo in a bowl. 3. Set Aside B. Procedure for Malunggay (Extract) 1. Wash and drain the malunggay and remove the leaves from the branch. 2. Use mortar and pestle to grind the malunggay leaves. 3. Put the grind leaves in a cheese cloth and squeeze. 4. Strain again the extract using the cheese cloth. 5. Measure and weigh 50 grams of the extract in a bowl. 6. Set Aside. C. Procedure for Kalabasa (Extract) 1. Wash and peel the squash before slicing. 2. Using the grater to grate the slice squash.

34

3. Put the grated squash in the cheese cloth and squeeze. 4. Strain again the extract using the cheese cloth. 5. Measure and weigh 165 grams of the extract in a bowl. 6. Set Aside. D. Procedure for the Ice Cream 1. Combine all ingredients in a blender including the Mongo, Kalabasa and malunggay. 2. Blend for 5 minutes. 3. Store the blended ingredients in a freezer for 30 minutes. 4. After 30 minutes remove the ice cream in the freezer and blend again for 5 minutes. 5. Store for 1 hour, After 1 hour remove the ice cream in the freezer and blend again for 5 minutes. 6. Repeat procedure 5. 7. Transfer the ice cream into the container. 8. Label the Packaging and Store.

35

Flow Chart: Preparation of Ingredients

Powder the Monggo Store and Label the Product

Extract the Malunggay Package the Product Extract the Squash Blend for 5 minutes

Weigh the ingredients Freeze for 30 minutes

Blend the Ingredients for minutes

Figure 21.MMK Ice cream flow chart process Figure 21 shows the whole process of the MMK Ice Cream. It also illustrates the process use by the researchers to make the product. The grinding process for monggo was used to grind the monggo into fine pieces, extracting process for kalabasa and malunggay. The researchers used weighing scale for raw materials to make it accurate.

36

Revisions Made in the Study Table No. 7 Revisions in the Study _______________________________________________________________________ Ingredients Quantity (Grams) Control Trial 1 Trial 2 Trial 3 Trial 4 Monggo 165 165 165 100 Malunggay 165 100 50 25 Kalabasa 165 165 165 165 Cream 500 500 500 500 750 Condensed Milk 300 300 300 300 300 Fortified Milk 235 235 235 235 235 Sugar 16 16 16 16 16 Egg 2 pcs. 2 2 2 2 Vanilla 8.4 ---8.4 Food Color 25 ---25 (Yellow and Green) Evaluation/ Unpleasant Leafy Leafy Taste, Unpleasant Pleasant Aroma, Dark Green Unpleasant Aroma Aroma, Color, Leafy After Aroma, Leafy Leafy Light Taste After Taste, Taste Green Dark green Color, Color No more After Taste Final Formulation ________________________________________________________________________ Table no. 7 shows the detailed trial of the product that the researchers conduct in order to come up with an acceptable result of the ice cream. The first trial shows the same amount of monggo, malunggay and kalabasa which result an after taste of malunggay, the extract concentration of malunggay also affect the color and smell of the product into color green and unaesthetic odor of the product. In trial 2 the researchers lowers the amount of malunggay from 165 grams into 100 grams but still implies same results encountered in trial 1. In trial 3 the malunggay amount is reduced by half from 100 grams

37

to 50 grams but still it has a same result with trial 1 and 2, the bitter taste is still the same but not as strong as from trial 1 and 2, the dark green color of the ice cream in the previous trials slightly lighten and the aroma or smell of the product is still the same. In trial 4 the malunggay amount is reduced again into half from 50 to 25 grams which gives a good result outcome in terms of flavor. An increase in the cream content is also added from 500 to 750 grams to make it creamier and the use of food color and vanilla are implied by the researchers to improve the product in terms of its aroma and color. Trial 4 is also considered as the Final Product Formulation due to good output of product when tested in terms of flavor, aroma, texture, and color. Testing Procedure The researchers conduct a sensory evaluation to test the characteristics of the product in terms of the following variables such as texture, taste, aroma, color appearance and general acceptability 5 as the highest and 1 as the lowest. Evaluation Procedure This part conveys the evaluation process used. The researchers select 50 random respondents consist of 20 Non-Food Students, 15 Food Students, 10 Non-Food

Instructor, 5 Food Instructor to evaluate the product according to the variables of sensory evaluation, packaging material use and labeling using 5 point type likert scale where in each number from 1 to 5 interprets the equivalent rating of the number. The Table no. 8 below represents the equivalent interpretation of every calculated mean in the analysis of data

38

Table No. 8 Likert Rating Scale ________________________________________________________________________ Rating 4.51 5.0 3.51 4.50 2.51 3.50 1.51 2.50 1.0 1.5 Quantitive Interpretation Highly Acceptable Mostly Acceptable Acceptable Poorly Acceptable Not Acceptable

________________________________________________________________________

Statistical Tools After the evaluation, the gathered results will undergo computation and find the final result of the questionnaires through statistical methods used by the researchers the following equations/formula are listed below to test the different variables included in the research study: Total frequency- used to determine the percentage of the respondents profile. FORMULA:

%=f/n x 100
Where: f Frequency of gender, status, category, etc. N Sample size.

39

MEAN the measure of central tendency w/c is obtained by taking the sum of all the observations, and dividing this sum by the numbers of observations. FORMULA:

X = x/n
Where: x Sum of the measurement of values. N Number of measurements.

40

CHAPTER 4 RESULTS AND DISCUSSION This chapter presents the product description and structure, capabilities and limitations, product test results, and the final evaluation outcome of the study. Product Description

Figure 22.Actual Picture of Packaged and Labeled MMK Ice Cream The figure no.22 shows the final output of the product. It also shows the packaging and labeling material use for the product. Different variety in terms of size are shown on the figure no. 22, Small sizes of the Ice cream product represents to only a single consumer and the medium size ice cream product represents for one or more consumer. Product Structure

Figure 23.Actual Picture of MMK Ice Cream

41

The figure 23 shows the final output of the study, where the product is package and labeled with the same appearance of the ordinary ice cream product. The labeling of the product consists also with the primary information to let the consumer know about the product.

Figure 24. Packaging Material Used As shown in Figure 24, it illustrates the material used to pack the product. Synthetic plastic cup with a top cover. Plastic is the primary used in the product to prolong the shelf life of the product and form also the shape of the product during the storing of the ice cream.

Figure 25. Preparation of Ingredients Figure 25, Illustrates the ingredients use in making the Ice Cream. In part of the preparation, the weighing of ingredients is included and place into a bowl and set aside.

42

Figure 26. Blending Process After the preparation of ingredients, Figure 26 shows the mixing process of the ingredients to make an Ice Cream. In mixing process includes the use of blender to blend the ingredients.

Figure 27. Freezing Process Figure 27 shows the freezing process of the product where the blended ingredients is stored into a low temperature freezer. After the first blending the ingredients blended will be stored for 30 minutes and will undergo mixing process. After the mixing process the blended ice cream will be stored in the freezer for 1 hour and will undergo mixing process after 1 hour. When the blending interval is finish, the product is ready for packaging and storing.

43

Figure 28. Packaging and Labeling Figure 28 shows the packaging and labeling of the product used to make the original name or brand of the product in terms of labeling. Product Capabilities and Limitations The MMK Ice Cream product is the same as the ordinary ice cream out on the market. As the product is pulled out on a freezer the product has no ability to withstand the room temperature. In terms of texture and taste, the product can be compared into an ordinary ice cream. The use of Monggo, Malunggay & Kalabasa in the product is to addressed one kind of malnutrition which is nutritional deficiencies. Product Evaluation Table No. 9 Distribution of Respondents According to Category ________________________________________________________________________ Category of Respondents F % Food Students 15 30% Non Food Students 20 40% Food Instructor 5 10% Non Food Instructor 10 20% Total 50 100% ________________________________________________________________________

44

Table no. 9 shows the distribution of respondents in terms of category. There are 50 respondents that comprise the sampling population included in the study. It consists of 15 or 30% a food student respondent which is compromise of BSFT, NFT or HRM Students related in food, The 20 or 40% of non-food students are compromise of other courses that are not related in food, The 5 or 10% are the food instructors and the 10 or 20% are the non-food instructor which are compromise in the other departments such as CLA, COS, CAFA & etc. The table also states that there is more non-food students as the respondents than the food instructor, non-food instructor and the food students, denoting that majority of the population in the study are the non-food students. Table No. 10 Summary of Findings According to Food Students Using of Sensory Evaluation ________________________________________________________________________ Respondents Flavor Aroma Color Appearance Taste General Acceptability 1 4 3 4 5 5 4 2 5 5 5 5 5 5 3 5 5 5 5 5 5 4 4 5 4 4 5 5 5 5 4 5 5 5 5 6 5 5 5 5 5 5 7 4 5 4 4 4 4 8 4 4 4 3 4 4 9 5 4 4 4 5 5 10 5 5 5 5 5 5 11 4 4 4 5 4 5 12 4 4 5 4 5 4 13 4 4 5 4 4 4 14 4 4 4 3 4 4 15 5 4 5 5 5 5 ________________________________________________________________________ Mean 4.47 4.33 4.53 4.40 4.67 4.60

The table no. 10 above shows the gathered findings of data in the category of food students in terms of sensory evaluation. The first variable with a total mean of 4.47 in

45

terms of the flavor which is interpreted in the level of mostly acceptable, same with the second variable or the aroma has a total mean of 4.33 and the fourth variable or the appearance with a total mean of 4.40 are considered in the level of mostly acceptable. While the remaining three variables; the third variable or color with a total mean of 4.53, the fifth variable or taste with a total mean of 4.67 and the sixth variable or general acceptability with a total mean of 4.60 are considered in the level of highly acceptable. Therefore the summary of findings in the category of Food Students in terms of the following variables is acceptable to the respondents. Table No. 11 Summary of Findings According to Non-Food Students Using of Sensory Evaluation ________________________________________________________________________ Respondents Flavor Aroma Color Appearance Taste General Acceptability 1 5 5 5 5 5 5 2 5 4 5 5 5 5 3 5 5 5 5 5 5 4 5 5 4 4 5 5 5 5 5 5 5 5 5 6 5 5 5 5 5 5 7 5 4 5 5 5 5 8 5 5 5 5 5 5 9 4 5 4 4 4 4 10 4 3 3 3 4 4 11 5 5 4 5 5 5 12 5 4 5 5 5 5 13 5 5 4 5 5 5 14 5 5 5 5 5 5 15 5 4 5 5 5 5 16 4 5 5 4 5 4 17 4 4 4 4 5 5 18 5 5 4 5 4 5 19 5 4 5 5 5 5 20 5 4 5 5 5 4 ________________________________________________________________________ Mean 4.80 4.55 4.60 4.65 4.85 4.85

46

The table no. 11 above shows the gathered findings of data in the category of nonfood students in terms of sensory evaluation. The variables in terms of flavor with a mean of 4.80, Aroma with a mean of 4.55, Color with a mean of 4.60, Appearance with a mean of 4.65, Taste with a total mean of 4.85 and the General Acceptability with a total mean of 4.85. The following variables are considered in the level of highly acceptable. Therefore the summary of findings in the category of Non-Food Students in terms of the following variables is highly acceptable to the respondents. Table No. 12 Summary of Findings According to Food Instructors Using of Sensory Evaluation ________________________________________________________________________ Respondents Flavor Aroma Color Appearance Taste General Acceptability 1 5 5 5 4 5 5 2 4 5 4 4 5 5 3 5 5 5 4 4 5 4 5 4 4 5 4 4 5 4 3 3 3 3 3 ________________________________________________________________________ Mean 4.60 4.40 4.20 4.00 4.20 4.40

The table no. 12 above shows the gathered findings of data in the category of food instructors in terms of sensory evaluation. The variable in terms of flavor with a mean of 4.60 is considered highly acceptable. The Aroma with a mean of 4.40, Color with a mean of 4.20, Appearance with a mean of 4.00, Taste with a total mean of 4.20 and the General Acceptability with a total mean of 4.40 are considered in the level of mostly acceptable. Therefore the summary of findings in the category of Food Instructors in terms of the following variables is mostly acceptable except flavor which is considered highly acceptable to the respondents.

47

Table No. 13 Summary of Findings According to Non-Food Instructors Using of Sensory Evaluation ________________________________________________________________________ Respondents Flavor Aroma Color Appearance Taste General Acceptability 1 5 5 5 5 5 5 2 5 5 5 5 5 5 3 4 4 4 4 4 5 4 5 5 5 5 5 5 5 5 5 5 5 4 5 6 5 5 5 5 5 5 7 5 5 5 5 5 5 8 3 4 4 3 3 3 9 4 5 5 5 5 5 10 5 4 5 5 5 5 _______________________________________________________________________ Mean 4.60 4.70 4.80 4.70 4.60 4.80

The table no. 13 above shows the gathered findings of data in the category of nonfood instructors in terms of sensory evaluation. The variables in terms of flavor with a mean of 4.60, Aroma with a mean of 4.70, Color with a mean of 4.80, Appearance with a mean of 4.70, Taste with a total mean of 4.60 and the General Acceptability with a total mean of 4.80 implies that the following variables are considered in the level of highly acceptable. Therefore the summary of findings in the category of Non-Food Instructors in terms of the following variables is acceptable to the respondents. Table No. 14 Summary of Findings According to Food Students in Terms of Packaging and Labeling ________________________________________________________________________ Respondents Packaging Labeling 1 4 3 2 5 5 3 5 5 4 4 4 5 4 4 6 4 3 7 4 3

48

8 4 3 9 5 5 10 5 5 11 5 5 12 4 4 13 4 4 14 4 4 15 5 4 ________________________________________________________________________ Mean 4.40 4.07 The table no. 14 above shows the gathered findings of data in the category of nonfood students in terms of packaging and labeling. The variables in terms of the packaging material with a mean of 4.40 and labeling with a total mean of 4.07 are interpreted in the level of mostly acceptable. Therefore the summary of findings in the category of NonFood Students in terms of the packaging and labeling is acceptable to the respondents. Table No. 15 Summary of Findings According to Non-Food Students in Terms of Packaging and Labeling ________________________________________________________________________ Respondents Packaging Labeling 1 5 5 2 5 5 3 5 5 4 5 5 5 5 4 6 4 4 7 5 4 8 4 5 9 5 5 10 5 5 11 5 5 12 5 4 13 5 4 14 5 5 15 4 5 16 4 5 17 5 4

49

18 5 4 19 4 5 20 4 4 _______________________________________________________________________ Mean 4.70 4.60 The table no. 15 above shows the gathered findings of data in the category of nonfood students in terms of packaging and labeling. The variables in terms of the packaging material with a mean of 4.70 and labeling with a total mean of 4.60 are interpreted in the level of highly acceptable. Therefore the summary of findings in the category of NonFood Students in terms of the packaging and labeling is acceptable to the respondents. Table No. 16 Summary of Findings According to Food Instructor in Terms of Packaging and Labeling ________________________________________________________________________ Respondents Packaging Labeling 1 5 4 2 4 4 3 5 5 4 5 4 5 3 3 ________________________________________________________________________ Mean 4.40 4.00 The table no. 16 above shows the gathered findings of data in the category of nonfood students in terms of packaging and labeling. The variables in terms of the packaging material with a mean of 4.40 and labeling with a total mean of 4.00 are interpreted in the level of mostly appropriate. Therefore the summary of findings in the category of Food Instructors in terms of the packaging and labeling is mostly acceptable to the respondents.

50

Table No. 17 Summary of Findings According to Non-Food Instructor in Terms of Packaging and Labeling ________________________________________________________________________ Respondents Packaging Labeling 1 4 4 2 5 4 3 5 5 4 5 4 5 5 4 6 5 5 7 5 5 8 3 3 9 5 5 10 5 5 ________________________________________________________________________ Mean 4.70 4.40 The table no. 17 above shows the gathered findings of data in the category of nonfood students in terms of packaging and labeling. The variables in terms of the packaging material with a mean of 4.70 is considered in the level of highly acceptable and labeling with a total mean of 4.40 is interpreted in the level of mostly acceptable. Therefore the summary of findings in the category of Non-Food Instructors in terms of the packaging is highly acceptable and labeling is mostly acceptable to the respondents. Table No. 18 Cost Analysis of the MMK Ice Cream Product (In Every 500 ml) ________________________________________________________________________ Quantity Unit of Measurement Description Unit Cost Amount 1 Pack Monggo 32.00 14.00 1.5 Kilos Squash 39.00 39.00 2 Pieces Egg 10.00 10.00 2 Bind Malunggay 5.00 5.00 3 Pieces Cream 42.00 126.00 1 Can Condensed Milk 45.00 45.00 1 Piece Fortified Milk 21.50 21.50

51

1 Pack Sugar 17.00 5.00 1 Piece Vanilla 31.00 15.50 1 Piece Food Color (Yellow) 26.00 6.50 1 Piece Food Color (Green) 26.00 6.50 1 Piece Food Label 12.00 12.00 1 Piece Food Packaging (Medium) 40.00 40.00 ________________________________________________________________________ Total Amount/Expenses: Total Unit Cost: 346.50 346

Cost Per Product (500 ml) = Cost Per Product (500 ml) = = 346.00 Php per 500 ml of MMK Ice Cream Table No. 19 Cost Analysis of the MMK Ice Cream Product (In Every 20 ml) ________________________________________________________________________ Quantity Unit of Measurement Description Unit Cost Amount 1 Pack Monggo 32.00 14.00 1.5 Kilos Squash 39.00 39.00 2 Pieces Egg 10.00 10.00 2 Bind Malunggay 5.00 5.00 3 Pieces Cream 42.00 126.00 1 Can Condensed Milk 45.00 45.00 1 Piece Fortified Milk 21.50 21.50 1 Pack Sugar 17.00 5.00 1 Piece Vanilla 31.00 15.50 1 Piece Food Color (Yellow) 26.00 6.50 1 Piece Food Color (Green) 26.00 6.50 1 Piece Food Label 12.00 12.00 25 Pieces Food Packaging (Small) 40.00 40.00 ________________________________________________________________________ Total Amount: Total Unit Cost: 346 346.50

Cost Per Product (500 ml) =

52

Cost Per Product (20 ml) = = 13.84 Php per 20 ml of MMK Ice Cream Table 18 and 19 represents the costing analysis calculated by the researchers of the MMK Ice Cream Product. The first table above (Table no. 18) shows the total amount of the MMK Ice Cream product in 500 ml or 1 Medium Size Ice Cream. The product price in every 500 ml is 346.00 pesos. The second table above (Table no. 19) shows the same amount with table no. 18 the difference between the two tables is the container size that affects the yielding and therefore it illustrates also that in very 20 ml of the Ice cream cost 13.84 pesos.

53

CHAPTER 5 SUMMARY OF FINDINGS, CONCLUSIONS AND RECOMMENDATIONS This chapter presents the summary of findings, conclusions and recommendations based from the results of the evaluation, comments and suggestions. Summary of Findings Table No. 20 Summary of Findings According to Food Students, Non-Food Students, Food Instructor and Non-Food Instructor Using of Sensory Evaluation ________________________________________________________________________ Respondents Food Students Non-Food Students Food Instructor Non-Food Instructor Flavor Aroma Color Appearance Taste General Acceptability 4.5 4.8 4.6 4.6 4.3 4.6 4.4 4.7 4.5 4.6 4.2 4.8 4.4 4.7 4.0 4.7 4.7 4.9 4.2 4.6 4.6 4.9 4.4 4.8

________________________________________________________________________ Mean 4.60 4.40 4.20 4.00 4.20 4.40

The table no. 20 above shows the gathered summary findings of data in the category of food students, non-food students, food instructor and non-food instructor in terms of sensory evaluation. The variables in terms of flavor with a mean of 4.60 is considered highly acceptable to the respondents, Aroma with a mean of 4.40, Color with a mean of 4.20, Appearance with a mean of 4.00, Taste with a total mean of 4.20 and the

54

General Acceptability with a total mean of 4.40 implies that the following variables are considered in the level of mostly acceptable. Therefore the summary of findings in the category of food students, non-food students, food instructor and non-food instructor in terms of the following variables in terms flavor is highly acceptable and the rest of the variables are mostly acceptable to the respondents. Table 21 Summary of Findings According to Food Students, Non-Food Students, Food Instructor and Non-Food Instructor in Terms of Packaging and Labeling ________________________________________________________________________ Respondents Food Student Non-food Student Food Instructor Non-Food Instructor Packaging 4.4 4.7 4.4 4.7 Labeling 4.1 4.6 4.0 4.4

________________________________________________________________________ Mean 4.50 4.30

The table no. 21 above shows the gathered summary findings of data in the category of food students, non-food students, food instructor and non-food instructor in terms of packaging material and labeling. The variables in terms of packaging material with a total mean of 4.50 is considered the level of mostly acceptable and the labeling with a total mean of 4.30 interpreted as mostly acceptable. Therefore the summary of total findings in the category of food students, non-food students, food instructor and non-food instructor in terms of the following variables in packaging material and in labeling is considered mostly acceptable by the respondents.

55

Conclusions After the analysis and interpretation of the findings, the researchers come up with the following conclusions: 1. The researchers conclude a success formulation of ice cream product made from monggo, malunggay, and kalabasa. 2. The researchers aimed to design a label and provide a proper packaging material to the product that also undergo assessment by the respondents. With an accepted results from the gathered data and analysis. The researchers therefore interpret that the product is mostly acceptable. 3. Base on the gathered results in the sensory evaluation of all categories of respondents with accepted results also in the following variables. The researchers therefore conclude that the interpretation in terms of sensory evaluation is mostly acceptable to the respondents. Recommendations Based on the following conclusion of this study, the researchers are hereby recommend the following: 1. Proper Formulation of Malunggay Extract to avoid the strong after taste. 2. Design a more presentable labeling that can seek the attention of the people. 3. The product can have different flavorings such as chocolate, strawberry, or other flavor that may further increase the acceptability of the product. 4. For further analysis of the product, it is highly recommended for a nutritional analysis, Proximate Analysis, and Shelf-Life testing.

56

References Wikipedia, Moringa Olieferea (November 2012) Retrive from

http://en.wikipedia.org/wiki/Moringa_oleifera (March 2013) Wikipedia, Squash Plant (November 2012) Retrieve from

http://en.wikipedia.org/wiki/Squash_(plant) (March 2013) Wikipedia, Mung Beans (November 2012) Retrieve from

http://en.wikipedia.org/wiki/Mung_bean (March 2013) Wikipedia, Ice Cream (November 2012) Retrieve from

xhttp://en.wikipedia.org/wiki/Ice_cream (March 2013) Characteristics of Ice Cream (November 2012) Retireve from SCRIBD http://www.scribd.com/doc/17292691/Sensory-Characteristics-of-Ice-Cream (March 2013) Health Benefits of Squash (November 2011) retrieve from

http://www.everynutrient.com/healthbenefitsofsquash.html (March 2013) Moringa Oliefera Health Benefits (November 2011) retrieve from

http://www.edlagman.com/moringa/moringa-health-benefits.htm

57

APPENDICES

58