THE PROBLEM AND ITS BACKGROUND

Introduction

Malunggay is one of the most popular vegetables in Asian cuisine and it is also

known for its powerful, nutritious leaves. Its leaves are used in soups with chicken or

fish, sautéed with beef, mongo, and sardines, blanched as salads, and tasty in 'bola-bola'

and other dishes. However, due to overproduction, people, particularly children, become

overly used to it because its leaves are predominantly the major raw material used in

cooking. The high demand for its production can pose a significant challenge for Filipino

children not fond of eating vegetables because consuming a large amount of Malunggay

appears mundane and casual.

Moringa Oleifera is widely consumed as a vegetable in the Philippines and is

locally known as "Malunggay." The leaves are usually added to common viands, and the

fruits or pods are eaten as a vegetable dish (Sandoval and Jimeno, 2013).

Moringa Oleifera, native to India, grows in the tropical and subtropical regions of

the world. It is commonly known as a ‘drumstick tree’ or ‘horseradish tree’. Moringa can

withstand both severe drought and mild frost conditions and is hence widely cultivated

across the world. With its high nutritive values, every part of the tree is suitable for either

nutritional or commercial purposes. The leaves are rich in minerals, vitamins, and other

essential phytochemicals. Extracts from the leaves are used to treat malnutrition and

augment breast milk in lactating mothers. It is a potential antioxidant, anticancer, anti-

1
inflammatory, anti-diabetic, and antimicrobial agent. Moringa Oleifera seed, a natural

coagulant, is extensively used in water treatment (Gopalakrishnan, 2016).

The various parts of the Moringa Oleifera plant have been used for different

medicinal purposes, although, in general, the leaves are most used. Its leaves have been

used in traditional medicine to treat conditions such as malaria, fever, arthritis, high blood

pressure, diabetes, parasitic diseases, skin lesions, and even HIV/AIDS. Its roots have

been used to prepare infusions for the treatment of parasites and toothaches and to

enhance sexual desire. The flowers are considered aphrodisiac and anti-inflammatory,

useful for the treatment of hysteria, muscle pain, splenomegaly, and even tumors (Leone

2015).

Additionally, given the nutritional value of Malunggay, it can be used to fortify

other products, including sauces, juices, milk, and bread. Fortification of food is just one

of the many marketing potentials of Malunggay. Currently, the Philippines is still

developing the local market for malunggay and its various product lines with the help of

DA's Biotechnology Program. Biofortification of food crops is one of the most promising

new tools of science today to fight malnutrition and save lives. (Shahidi & Zhong, 2020)

With the increase in consumer consciousness about the safety of food additives,

there is a growing need to search for safer alternatives. Plants are the richest bio-source of

natural compounds with antioxidant, antimicrobial, and antiviral activity. Plant extracts

are safe natural substitutes for chemical food additives to avoid microbial and oxidative

food spoilage. Before large-scale production and use of plant extracts, it is important to

2
consider the stability of plant extracts over time under different storage conditions

(Tavasalkar, 2017).

Taho has found its way to the Philippine district by way of culture. It is peddled in

villages, thoroughfares, and business districts in the city. There are small but notable

attempts to elevate Taho as a commercial snack. Nelson’s Taho in Rockwell, Makati,

offers a truly exceptional version of the soybean pudding, slicing the pudding into super-

thin layers so the slice absorbs and mixes well with syrup.

Taho is already full of vitamins and minerals. However, this study aims to

determine whether exploring and experimenting with malunggay leaves as a food

additive for jelly taho is possible.

Simply the notion of putting herbal leaves with dessert. It may have the potential

to become a nutritious dessert for those suffering from conditions such as anemia,

arthritis, and other joint pain (rheumatism), asthma, cancer, constipation, diabetes,

diarrhea, seizures, and more illnesses. The malunggay jelly Taho would be a new staple

comfort food, and consumers would obtain the beneficial effects of malunggay leaves.

Furthermore, this study aims to raise public awareness of the many advantages

that sweet delicacies and herbs may have in both urban and rural settings. More

importantly, other supply chain partners can benefit from the sweet foods, along with

low-income individuals from rural and urban areas with herbal leaves that provide

nutrients. One would think that it would have been possible to convince policymakers

3
and development professionals of such a livelihood approach. The unemployed in the

communities are also to be given jobs by this study.

Therefore, the researchers were motivated to look further into Malunggay leaves

as a food additive for Jelly Taho. This study intends to educate students, business owners,

the community, and schools about the concern problem so that they are aware of it and

have a complete understanding.

Statement of the Problem

This study was conducted to determine the acceptability of Malunggay leaves as a

food additive for Jelly Taho.

Specifically, this study aimed to answer the following questions:

1. How to prepare three (3) different measurements of dried Malunggay leaves as food

additive of Jelly Taho with the following formulations:

a. twenty-five (25) grams of powdered dried Malunggay leaves per liter;

b. fifty (50) grams of powdered dried Malunggay leaves per liter; and

c. seventy-five (75) grams of powdered dried Malunggay leaves per liter?

2. What is the acceptability level of the Jelly Taho with varying amounts of dried

Malunggay leaves in terms of:

a. taste/flavor;

b. color/appearance;

c. texture;

4
 d. aroma/odor; and

e. totality?

3. Is there a significant difference in the acceptability level of Jelly Taho products with

different measurements of Malunggay leaves?

Objectives of the Study

The main objective of this study was to introduce and prepare a new savory

additive Malunggay leaves of Jelly Taho which is considered a staple comfort food.

Specifically, it aimed to:

1. produce three (3) different measures of dried Malunggay leaves as food additive of

Jelly Taho;

a. twenty-five (25) grams of powdered dried Malunggay leaves per liter;

b. fifty (50) grams of powdered dried Malunggay leaves per liter; and

c. seventy-five (75) grams of powdered dried Malunggay leaves per liter.

2. determine the acceptability level of the Jelly Taho with varying amounts of dried

Malunggay leaves in terms of:

a. taste;

b. appearance;

c. texture;

d. aroma/odor; and

e. totality.

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 3. determine the significant difference in the acceptability level of the Jelly Taho

products with different measurements of Malunggay leaves.

Significance of the Study

This study holds considerable significance for a variety of stakeholders, each of

whom stands to benefit in distinct ways from its findings and insights. By understanding

the potential impact on these groups, it can better grasp the implications and value of the

research.

Sustainable and Development Goals

In alignment with Sustainable Development Goals (SDGs), the study

addresses the following:

SDG#1: No poverty

Goal: End poverty in all its forms everywhere.

Connection: The development of "Malunggay leaves as a food additive for Jelly

Taho" will help eradicate poverty. It serves as a source of income and provides an

alternative food option.

SDG2 - Zero Hunger. Attain hunger eradication and food security and promote

sustainable agriculture by Malunggay leaves as an additive of Jelly Taho.

Goal: Promote the cultivation and use of Malunggay leaves to enhance food

security, improve nutrition, and foster sustainable agriculture practices, thereby

contributing to the global effort to end hunger and achieve food security.

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Connection: The development of "Malunggay leaves as a food additive for Jelly

Taho" could help alleviate hunger by giving an alternative food option to the

public.

SDG3 - Good Health and Well-Being. The consumption of Jelly Taho Malunggay

flavored will lead to a healthy life since it has a lot of nutrients.

Goal: Ensure healthy lives promote well-being for all at all ages.

Connection: The development of "Malunggay leaves as a food additive for Jelly

Taho" will help a healthy lifestyle because it has many vitamins and nutrients.

ISU R&D Agenda: Organic Agriculture

6Ps

Product. The introduction of a new product, such as Malunggay Jelly Taho, could

potentially cater to a place market interested in health-conscious food options.

Publication. When the study is published in a local publication, it can serve as a

guide or a reference for anyone who enjoys Jelly Taho and can contribute to the

general body of knowledge through scientific publication.

Patent. The Intellectual Property Office of the Philippines (IPOPHIL) may grant a Utility

Model patent to the Malunggay Jelly Taho formulation because of its exceptional

features.

People and Services. This study will contribute to the vendors, households, and

residents, especially children.

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Places and Partnerships. This study provides opportunities for collaboration

between vendors and community members, creating the foundation for a long-term

business plan.

Policies. Not applicable. No specific policy implications are foreseen from this study.

Scope and Delimitations of the Study

The production of Malunggay leaves as a food additive of Jelly Taho is the

primary subject of this study, which also assesses the products' efficacy.

Furthermore, it is only limited to the characteristics of the Malunggay as an

added ingredient for Jelly Taho in terms of taste, color, texture, aroma, and appearance as

well as the marked variation in the products' approval scores. The – 9-point Hedonic

scale was used to determine the acceptability of the product.

However, the study was composed of fifteen (15) food experts of Hospitality

Management and Food and Service Management Faculty, and fifteen (15) residents of

Centro II, San Guillermo, Isabela.

8
 This study was conducted at Isabela State University- Angadanan Campus, and it

was used as a survey questionnaire to find the significant difference in the acceptability

level of the Jelly Taho products with different measurements of Malunggay leaves.

Definition of Terms

For better clarification and understanding of the terms related to this study,

the following terms were defined conceptually and operationally.

Acceptability. In this study, this refers to the respondents' acceptance of the product

based on the scorecards of taste, color, texture, aroma, texture, and general effectiveness.

Appearance. The way that someone or something looks.

Aroma. A distinctive, pervasive, and usually pleasant or savory smell.

Color. In this study, it pertains to the variety in the color of food being served and if it

makes the food more attractive.

Flavor. The distinctive taste of a food.

Jelly Taho. A staple comfort food consisting of silken tofu, jelly powder, and sugar

syrup.

Malunggay Leaves. In this study, this refers to the main raw material added to the

ingredients of Taho, wherein, part of the experiment is to determine its effects on the

sensory evaluation of the products.

Powdered Malunggay Leaves. Made through sun drying, ground using a blender.

9
Taste. Taste is the perception produced or stimulated when a substance in the mouth

reacts chemically with taste receptor cells found on taste buds in the oral cavity, mostly

on the tongue.

Texture. In this study, it pertains to how food feels in the mouth—liquid, smooth, sticky,

soft, lumpy, etc.

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 REVIEW OF RELATED LITERATURE AND STUDIES

This chapter presents a reflective overview of previously written material,

research literature, and concepts relevant and significant to the research under

consideration.

A fusion of traditional Filipino flavors and modern culinary innovation. This

unique twist on classic street food combines the creamy texture of Taho with the

refreshing sweetness of jelly infused with the nutritional goodness of Malunggay. Get

ready to tantalize your taste buds with a delightful treat that not only satisfies your

cravings but also provides a nutritious boost to your day.

Malunggay constituents and medical use

In the study conducted by Brindha et. al., (2016), studies on phytomedicines are

reviving as they have been suggested to offer advantages over traditional medications.

Around the world, moringa oleifera is a multipurpose herbal plant that is utilized for both

culinary and medical uses. Researchers have shown that this plant provides a variety of

health benefits, including both healthcare reasons and nutritional ones. The notion of

employing Moringa Oleifera as a nutritional supplement or ingredient in food preparation

is supported by the plant's ability to contain vital amino acids, carotenoids in its leaves,

and components having nutraceutical qualities. There has been some nutritional analysis

done on leaves and stems. The extensive spectrum of essential antioxidants, antibiotics,

and nutrients, including vitamins and minerals, that Moringa oleifera possesses is a

significant contributing factor to its medical benefits. Every portion of the moringa plant

has nutritional and other benefits to provide. M. Moringa Oleifera Lam commonly

11
referred to as Moringa in literature, is a naturally occurring and domesticated variation of

the genus Moringa, which is a member of the Moringaceae family. This tree is highly

abundant in vitamins A, B {1, 2, 3, 6, 7}, C, D, E, and K. The essential minerals found in

moringa are zinc, magnesium, manganese, copper, iron, and potassium. Utilizing moringa

dates back to 150 B.C. C. by historical monarchs and queens in their food to promote

clear skin and mental clarity. More than 80 countries use moringa to treat vitamin and

mineral deficiencies, maintain a healthy cardiovascular system, encourage normal blood

glucose levels, protect the body from free radicals, enhance anemic blood, and boost the

immune system (Ikhram, 2010). Additionally, it strengthens bones, mental clarity, and

eyesight. It may help with depression, menopause, nursing mothers, general weakness,

malnourishment, and Moringa Oleifera.

According to Hartman (2015), there are uses for the plant include bark, roots, sap,

flowers, and seeds. The highest antioxidant activity is found in leaf extracts, and many

animal safety studies using aqueous leaf extracts suggest a prominent level of safety. Five

human experiments with M. sativa whole leaf preparations in powder form.oleifera have

been published, demonstrating its anti-dyslipidemic and anti-hyperglycemic properties.

In studies on animals, these properties have been verified using both leaf powders

and extracts. An increasing body of published research has demonstrated that M. can be

extracted using aqueous, hydroalcoholic, or alcohol-based methods. Other biological

effects of Oleifera leaves are numerous and include antioxidant, analgesic, antiulcer,

antihypertensive, immunomodulatory, and tissue concealing (liver, kidneys, heart, testes,

and lungs). The reported effects are thought to be caused by a broad range of polyphenols

and phenolic acids, flavonoids, glucosinolates, and potentially alkaloids. Product

12
standardization is a cause for concern. Nonetheless, the outcomes of research that have

been published and involve M.Oleifera have great potential.

The tropical and subtropical parts of the world are home to the Indian native

Moringa Oleifera plant. It is often referred to as the "horseradish tree" or the "drumstick

tree." Since moringa can tolerate both moderate frost and severe drought, it is commonly

grown all over the world. Every part of the tree is suitable for commercial or nutritional

purposes because of its high nutrient levels. Minerals, vitamins, and other vital

phytochemicals are abundant in the leaves. Leaf extracts are used to treat malnutrition

and increase breast milk production in nursing mothers. It has prospective applications as

an antibacterial, antidiabetic, anticancer, and anti-inflammatory drug. M. Water treatment

uses oleifera seed, a natural coagulant. It is also known as the miracle tree. The scientific

endeavor of this study sheds light on the potential use of moringa in commercial

products, including its fortification against cancer and diabetes. This paper examines how

moringa is used medicinally in a variety of fields and covers its commercialization,

pharmacological qualities, and cultivation (Doriya et. al., 2016).

Malunggay as food additives

Sahay et. al., (2017) claim that people's concerns about their health have increased

in the modern era due to the constant changes in socioeconomic level. Using natural

plant-based products that have fewer adverse effects has become more and more common

throughout time. There is a vast amount of potential for foods to provide health

advantages beyond those of standard nutrients. One such tree, the drumstick tree

(Moringa Oleifera), has numerous health and nutritional advantages. It is filled with

macro and micronutrients, including iron, calcium, phosphorus, potassium, protein,

13
carbohydrates, vitamins, beta carotene, and other bioactive substances that are critical for

the body's regular operation and the avoidance of certain disorders. The majority of

Moringa Oleifera's parts, such as its leaves, flowers, and seeds, are edible. Other portions,

such as its bark and pods, are used to purify water and produce biodiesel. Among its

many medicinal qualities are antioxidants, antimicrobial, anti-cancer, and antiulcer

effects of Moringa Oleifera. Several studies have concluded that moringa ought to be a

useful element in food items. The purpose of this review is to provide background

information for future research projects by highlighting the possible use of Moringa

oleifera as an ingredient in food items and other sectors.

However, according to Hodas et. al., 2021, a tiny percentage of review papers

address its application in food preparation by outlining its function as a food and its use

as a natural additive. This research concentrates on food biochemistry and takes safety

and sensory acceptance into account. Moringa Oleifera, a plant that has a variety of

bioactive compounds, may be used as a food additive. Its primary utility as a preservative

is due to its ability to stop lipid oxidation and other undesirable chemical processes that

can cause product deterioration. Moreover, it can enhance the food's physicochemical

properties, extending its shelf life and quality. Additionally, it enhances nutrition by

raising vitamin, mineral, and protein levels. Despite this, the food sector faces a challenge

because of the plant's sensory qualities, which lead to limited consumer acceptance of the

fortified goods. Aside from conflicting research, some data about the safety of moringa

are contradictory, which led to the ban on its sale in Brazil in 2019. This review described

information about the effects of this medicinal plant on food items, focusing on

significant data about the usage of moringa to add to the literature and the food business.

14
 In another study, Malunggay was used as a food additive. Cassava snack bars,

when combined with the addition of peanut and Malunggay fortification, increase the

crop's use as a major source of high-value, nutrient-dense products. Response Surface

Methodology was used to optimize the formulation of cassava bars with peanuts and

Malunggay. A 33 fractional factorial experiment using the Central Composite Design and

the Plackett-Burman variable screening design was used, along with varying amounts of

peanuts (10, 20, 30% w/w), Malunggay (8, 16, 24% w/w), and cassava grates (20, 40,

60% w/w). The three variables had a substantial impact on the overall regression models

for the product's color, texture, and bitter taste acceptability responses, according to RSR

analyses. A confirmation investigation verifies the model's excellent predictive capacity

in producing acceptable responses. Thirty-five percent w/w cassava grates, 22% w/w

peanuts, and 10% w/w malunggay made up the ideal product formulation, which satisfied

all sensory parameters and cost Php 20.00 for 50 g of product (Gisulga, 2017).

Doblon-Merilles, 2019 states millions of people suffer from chronic malnutrition,

hunger, and poverty. The Maluggay (Moringa Oleifera) can help combat these issues. For

this reason, the researchers searched for an improved method that would both cure

malnutrition and offer added options to enjoy eating that particular vegetable. In addition,

by preparing Malunggay Polvoron using sesame seeds, community residents should have

more options for employment. This study employed an experimental design with sixty

(60) respondents, including 30 chosen students from the university's various colleges, 20

faculty members, and 4 researchers. Scorecards with predetermined parameters were used

to assess the product's acceptability level. The statistical instruments used were weighted

arithmetic means. According to the study's findings, the product's quality was considered

15
to be very acceptable for the pilot and benchmark tests, substantially acceptable for the

final test, and extremely acceptable for the mean overall.

In the Philippines, under-nutrition is still a major issue, particularly for

elementary school students. The research focused on developing snacks that used

moringa leaves as the main ingredient to raise awareness of the benefits of malunggay

(Moringa oleifera L.). The following food items were created with malunggay

ingredients: ice cream, biscuit sticks, otap, cookies, and cupcakes. The sensory

examination of these food products included a look, feel, smell, and taste

assessment.Both elementary school students and home economics teachers considered the

items to be relatively acceptable. Mass media platforms, government and nongovernment

partnerships, skill demonstrations, a recipe book, seminars and workshops, and posters

were all used to help spread the technology (Ancheta, 2017).

Moringa oleifera's rich nutrient profile, including essential vitamins, minerals, and

bioactive compounds, making it a valuable ingredient for both culinary and medicinal

purposes. Its versatility is underscored, with every part of the plant offering nutritional

benefits, from leaves to seeds.

Moreover, research suggests that Moringa Oleifera possesses various health-

promoting properties, including antioxidant, antimicrobial, anti-inflammatory, and

antiulcer effects. Its potential to address nutritional deficiencies, promote lactation, and

improve overall health outcomes is extensively discussed.

The synthesis also delves into innovative uses of Moringa Oleifera in food

production, such as fortifying cassava snack bars and creating products like polvoron and

16
ice cream infused with malunggay. These endeavors aim to combat malnutrition while

offering nutritious and appealing food options.

Overall, the synthesis underscores the significant potential of Moringa oleifera as

a sustainable solution to nutritional challenges, highlighting ongoing research efforts to

harness its benefits for both health and food security.

17
Conceptual Framework

To give a clear perspective of the study, the conceptual framework is presented in

the form of a paradigm.

Independent Variable Dependent Variable Outcome

Treatments: Acceptability of
malunggay leaves
 Jelly Taho with as food additive of
25g dried Jelly Taho in terms
powdered of;
malunggay Malunggay Jelly
leaves  Taste Taho
 Jelly Taho with  Color/
50g powdered Appearance
dried malunggay  Texture
leaves  Aroma
 Jelly Taho with  Totality
75g dried
powdered
malunggay

Figure 1. Paradigm of the Study

The independent variable consists of the original Jelly Taho recipe and the

treatment. The dependent variable consists of the factors of Jely Taho's oregano sensory

evaluation that would be measured in terms of taste, color, texture, aroma, and totality.

18
 The connecting lines in the paradigm illustrate the relationship between the

independent variables (original recipe and treatments), the dependent variables (sensory

attributes of jelly taho), and the outcomes.

For the ingredients of Jelly Taho, one half (1/2) kg. Soya beans, three (3) tsp. tofu

coagulant, three (3) l. of mineral water, two (2) sachet of gelatin powder, 12 g. per sachet.

One (1) kg. brown sugar, a half cup of uncooked sago pearls, twenty-five (25) grams of

dried malunggay leaves, fifty (50) grams of dried malunggay leaves, and seventy-five

(75) grams of malunggay leaves.

For the utility, tools and equipment needed in preparing and making Jely Taho

with dried malunggay dessert, including mixing bowl, portioning bowl, pot, steel pan,

blender, spoon, cheesecloth, ladle, colander, measuring cup and spoon, weighing scale,

plastic tub container, and refrigerator.

Lastly, the output of this study is the development and acceptability of the three

(3) treatments: Adding twenty-five (25) g of dried malunggay leaves to Jelly Taho

(treatment 1), Adding fifty (50) g of dried malunggay leaves to Jelly Taho (treatment 2),

Adding seventy-five (75) g of dried malunggay leaves to Jelly Taho.

Hypothesis

There is no significant difference in the acceptability of Malunggay leaves as a

food additive of Jelly Taho in terms of sensory evaluation.

19
 RESEARCH METHODOLOGY

Research Design

The research method used in the study was descriptive-experimental. An accurate

and methodical description of a population, circumstance, or phenomenon is the goal of

descriptive research. It can answer what, where, when, and how questions, but not why.

A descriptive research design can use a wide variety of research methods to

investigate one or more variables. The researcher believed that this method was the most

effective for this study.

The experimental part of the study includes the preparation of Jelly Taho using

different measurements of dried Malunggay leaves, while the descriptive part, includes

the evaluation of the respondents specifically on the level of acceptability and the

significant difference between the products.

Respondents of the Study

The respondents of this research study included the fifteen (15) residents of

Centro II, San Guillermo, Isabela, and fifteen (15) Faculty Instructors of Isabela State

University Angadanan campus, SY 2023-2024.

Table 1. Respondents of the study

Target Respondents Sampling method No.of Respondents

Residents of Centro II, San Convenience Sampling 15

Guillermo, Isabela
Faculty Instructors of Isabela
State University Convenience Sampling 15
Total: 30

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Research Instrument

The main instrument used for gathering the data is the survey questionnaire. The

basis of the research instrument is the real taste and benefits effect of eating Taho with

Malunggay flavor.

The study used a 9-point Hedonic Scale in gathering data on the acceptability of

the three (3) Jelly Taho with varying amounts of Malunggay leaves, in terms of taste,

color, texture, and aroma. This instrument has a total of 16 measuring statements (i.e., 4

for taste, 4 for color, 4 for texture, and 4 for aroma) where respondents have to rate 9 if

they like extremely, 8 if they like very much, 7 if like moderately, 6 if like slightly,5 if

neither not like nor dislike, 4 if dislike slightly, 3 if dislike moderately, 2 if dislike very

much, and 1 if dislike extremely. The acceptability level is gauged based on the

computed mean scores as follows:

The 9-Point Hedonic Rating Scale

WEIGHT MEAN DESCRIPTION

8.5 - 9.00 9 Like Extremely Available (LEA)
7.5 - 8.49 8 Like Very Much (LVM)
6.5 - 7.49 7 Like Moderately (LM)
5.5 - 6.49 6 Like Slightly (LS)
4.5 - 5.49 5 Not Like nor Dislike (NL/DL)
3.5 - 4.49 4 Dislike Slightly (DS)
2.5 - 3.49 3 Dislike Moderately (DM)
1.5 - 2.49 2 Dislike Very Much (DVM)
1.0 - 1.49 1 Dislike Extremely (DE)

21
Data Gathering Procedure

The study was conducted in the second semester of SY 2022-2023. The

researcher obtained permission to administer the survey questionnaire at the various

college levels through a written letter from the Executive Officer/Campus Administrators

of the Isabela State University - Angadanan Campus.

Gathering data follows a certain procedure in conducting this study; the

researchers used primary data collection and followed the procedure stated below:

a. procurement of ingredients and materials for the product;

b. prepared and produced the product;

c. identified the respondents;

d. made a request letter for the approval of the school administrator of ISU-

Angadanan and the residents of the said district for the conduct of the study;

e. upon approval of the request for the conduct of the study, the researchers

personally administered the questionnaires.

f. retrieval and validation of the data to assure completeness; and

g. data interpretation.

Development of the Products

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Table 2. Proportion and Ingredients Used in Making the Jelly Taho with Malunggay
Ingredients T1 T2 T3

Malunggay Leaves 25 Grams 50 Grams 75 Grams

Soya Beans 1/6 1/6 1/6

Kilograms Kilograms Kilograms

Calcium Sulfate (Tofu Coagulant) 1 Tsp 1 Tsp 1 Tsp

Mineral Water 1 Liter 1 Liter 1 Liter

Brown Sugar 1/3 1/3 1/3

Kilograms Kilograms Kilograms

Gelatin 8 Grams 8 Grams 8 Grams

Sago Pearl 42 Grams 42 Grams 42 Grams

Vanilla Extract 10 ml 15 ml 20 ml

The equipment, tools, and utensils used in preparing Malunggay as an added

ingredient of Jelly Taho were a mixing bowl, portioning bowl, pot, steel pan, blender,

spoon, cheesecloth, ladle, colander, measuring cup and spoon, weighing scale, plastic tub

container.

A. Procedure

1. Collection and Preparation of the Plant Material

Fresh malunggay leaves were collected from Centro II, San Guillermo, Isabela.

These leaves were then trimmed, cleansed thoroughly, spread out in a single layer on a

clean and dry surface, and left to dry for 5 days before being measured in varying

proportions for the intended treatment.

2. Drying the Leaves

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 Malunggay, or moringa, has a distinctive flavor with a mild earthy and vegetal

taste. The raw material was subjected to a five-day drying process in an aluminum basin,

with each day involving eight (8) hours of drying.

3. Formulation of Dried Malunggay and Jelly Taho.

For each treatment, 750 milliliters of soya bean curd or tofu, 8 grams of gelatin,

and various amounts of dried powdered Malunggay were combined. The Malunggay-

flavored Jelly Taho was blended manually. To refrain from spoiling the said dessert, keep

it refrigerated.

Statistical Treatment of Data

Mean with standard deviation was used to descriptively analyze the acceptability

of the three types of Jelly Taho in terms of taste, color, texture, aroma, and overall

acceptability. The mean scores were categorized based on predefined guidelines as

follows: extremely liked (8.50 to 9.00), very much liked (7.50 to 8.49), moderately liked

(6.50 to 7.49), slightly liked (5.50 to 6.49), neither liked nor disliked (4.50 to 5.49),

slightly disliked (3.50 to 4.49), moderately disliked (2.50 to 3.49), disliked (1.50 to 2.49),

and extremely disliked (1.00 to 1.49).

Moreover, a one-way analysis of variance was conducted to test the differences

between the acceptability scores of the three Jelly Taho with different amounts of dried

Malunggay. The assumptions of this parametric tool were checked and met. A post hoc

analysis using Tukey HSD was conducted to determine which pairs of truffles had

significantly different acceptability levels

PRESENTATION, ANALYSIS AND INTERPRETATION OF DATA

24
 This chapter presents, analyzes, and interprets the findings of the study

considering the statement of the problem and objectives. Table presentations are availed

of to give more significant findings to determine the acceptability level of the developed

products.

A. Development of the Products

Table 3. Preparation of Jelly Taho with dried Malunggay Leaves.
Treatment Flavor Cooking Measurement Ingredients Observation
method
½ kg Soya Beans,
24 g Gelatin,
3 tsp Calcium
The original flavor of
Sulfate,
the taho is mostly
25 Grams of Mild, slightly Boiling, 1 kg Brown Sugar,
retained. Minimal
Malunggay earthy taste Mixing Mineral Water,
impact on texture;
Leaves 3L Sago Pearl,
slightly greener hue.
Dried
126 g Malunggay
25 g Leaves
½ kg Soya Beans,
24 g Gelatin, The flavor of the taho
3 tsp Calcium starts to shift more
50 Grams of More Boiling, Sulfate, noticeably. Slightly
Malunggay pronounced Mixing 1 kg Brown Sugar, grainier texture;
Leaves earthy, Mineral Water, greener color
slightly bitter 3L Sago Pearl, becomes apparent.
taste Dried
126 g Malunggay
50 g Leaves
½ kg Soya Beans,
24 g Gelatin, The strong earthy and
75 Grams of Strong Boiling, 3 tsp Calcium bitter taste might
Malunggay earthy, bitter Mixing Sulfate, overpower the
Leaves taste 1 kg Brown Sugar, original flavor of the
Mineral Water, taho. Noticeable
3L Sago Pearl, graininess; very
Dried green.
126 g Malunggay
75 g Leaves

Table 3 presents the preparation of the Jelly Taho with dried Malunggay leaves.

25
 As shown in the table that the researchers used the traditional method of

preparing and producing a total of 9 pieces of 250-ml plastic tub containers, 3 tubs per

measurement. After the soya beans were washed and soaked for 10–12 hours, grind the

soybeans and strain the extract using a cheesecloth. Transfer the soybean extract to a pot

and add a small amount of water. Dissolve the tofu sulfate or coagulant in water

separately. Heat the soy milk in a pot and simmer. Slowly add the dissolved tofu sulfate

and jelly powder to the simmering soy milk, stirring gently. Transfer and separate the

mixture into 3 pots, then add the 3 measurements separately to dissolve the powdered

Malunggay and cook the mixture again thoroughly. Shape them into plastic tub

containers and let the jelly tofu sit in the press for 1-2 hours. On the other hand, make a

brown sugar syrup by boiling brown sugar and water, boil the sago, then let them both

cool. After putting the cooked sago pearls, pour the cooled brown sugar syrup over the

jelly tofu with Malunggay leaves. Cover and refrigerate for a few hours or overnight.

As a result, increasing the amount of dried Malunggay leaves in Jelly Taho has a

noticeable impact on its flavor, texture, and appearance, which implies that careful

consideration is needed when incorporating these leaves as a food additive. At twenty-

five (25) grams per liter, the Taho retains its original flavor with only a mild, slightly

earthy taste introduced by the Malunggay, causing minimal changes to the texture and

only a slight green hue. This suggests that a lower concentration of Malunggay can

enhance nutritional value without significantly altering the product's familiar qualities.

At fifty (50) grams per liter, the earthy taste becomes more pronounced and slightly

bitter, with a more noticeable shift in flavor, a slightly grainy texture, and a more

apparent green color. This level of concentration starts to change the sensory experience

26
of the Taho, indicating a trade-off between nutritional enhancement and maintaining the

traditional taste and texture. At seventy-five (75) grams per liter, the strong earthy, and

bitter taste of Malunggay tends to overpower the original Taho flavor, resulting in

significant graininess and a very green color. This implies that high concentrations of

Malunggay may not be favorable for consumers who prefer the traditional flavor profile

of Taho.

Therefore, the incorporation of Malunggay leaves should be balanced to achieve

the desired health benefits while maintaining the sensory qualities that consumers expect

from Jelly Taho.

B. Acceptability Level of the Jelly Taho with Varying Amount of Dried Malunggay

Leaves

Table 4. Acceptability of the 25g of Dried Malunggay Leaves as a Food Additive to Jelly
Taho
Instructors Centro II, Total
San Guillermo
Criteria Residents
M SD Descriptio M SD Description M SD Description
n

Taste 6.97 1.07 MA 7.70 1.06 VA 7.33 1.11 MA

Color 7.30 1.04 MA 7.63 0.95 VA 7.47 1 MA

Texture 6.70 0.84 MA 7.17 0.97 MA 6.93 0.92 MA

Aroma 6.82 1.32 MA 7.45 1.02 MA 7.13 1.2 MA

Totality 6.95 1.08 MA 7.49 0.98 MA 7.22 1.07 MA

Notes. 1.0-1.49: Dislike Extremely (DE), 1.5-2.49: Dislike Very Much (DVM), 2.5-3.49: Dislike Moderately
(DM), 3.5-4.49: Dislike Slightly, 4.5-5.49: Not Like nor Dislike (NL/DL), 5.5-6.49: Like Slightly (LS), 6.5-
7.49: Like Moderately (LM), 7.5-8.49: Like Very Much (LVM), and 8.5 – 9.0 (Like Extremely Available
(LEA)

27
 Table 4 presents the acceptability for Jelly Taho with 25g of dried Malunggay

leaves as a food additive, evaluated across several sensory criteria such as taste, color,

texture, aroma, and overall acceptability (totality).

As shown from the table the taste part of the Jelly Taho received a mean score of

7.33 (SD = 1.11), categorizing it as moderately agreeable (MA). This suggests that the

addition of dried Malunggay leaves imparted flavors that were well-received among the

respondents. Moreover, the color attribute achieved a mean score of 7.47 (SD = 1.00),

also falling under the moderately agreeable category (MA), showing that the appearance

of the product was pleasing to the majority.

In terms of texture, assessed with a mean score of 6.93 (SD = 0.92), it was

perceived as moderately agreeable (MA). This finding suggests that the texture of the

Jelly Taho with Malunggay leaves was satisfactory. Additionally, aroma received a mean

score of 7.13 (SD = 1.20), showing a moderate level of agreement (MA) on its scent,

which likely complemented the overall sensory experience of the product.

Overall acceptability, encompassing the totality of taste, color, texture, and

aroma, received a mean score of 7.22 (SD = 1.07). This score signifies a moderately

positive reception (MA), suggesting that the combination of dried Malunggay leaves with

Jelly Taho was well-accepted by the respondents across all evaluated criteria.

In conclusion, the results from Table 4 indicates that incorporating 25g of dried

Malunggay leaves into Jelly Taho enhances its sensory attributes, leading to a product

that is generally well-liked and accepted among both instructors and residents of Centro

II, San Guillermo. The mean scores consistently surpassing the threshold of 6.5

underscore strong agreement among respondents about the product's overall acceptability.

28
These findings highlight the potential for dried Malunggay leaves to enrich Jelly Taho

with favorable sensory qualities offering a promising avenue for further exploration and

potential consumer adoption in food applications.

The findings of this study are consistent with earlier research on the acceptability

of Malunggay leaves as a food ingredient. A study by Bello et al. (2017) found that

Malunggay leaves can be used as a food ingredient in bread, cookies, and pasta without

negatively affecting the sensory properties of the products. Another study by Dipti et al.

(2018) showed that Malunggay leaves can be used as a natural food colorant in yogurt

without affecting its sensory properties.

Table 5. Acceptability of the 50g of Dried Malunggay Leaves as a Food Additive to Jelly
Taho
Instructors Centro II, Total
San Guillermo
Criteria Residents
M SD Description M SD Description M SD Description

Taste 7.35 1.05 MA 7.13 1.45 MA 7.24 1.25 MA

Color 7.12 0.92 MA 7.07 0.88 MA 7.09 0.88 MA

Texture 6.67 1.04 MA 6.77 1.02 MA 6.72 1.01 MA

Aroma 6.63 1.27 MA 7.02 1.14 MA 6.83 1.20 MA

Totality 6.94 1.10 MA 7 1 MA 6.97 1.10 MA
Notes. 1.0-1.49: Dislike Extremely (DE), 1.5-2.49: Dislike Very Much (DVM), 2.5-3.49: Dislike
Moderately (DM), 3.5-4.49: Dislike Slightly, 4.5-5.49: Not Like nor Dislike (NL/DL), 5.5-6.49: Like
Slightly (LS), 6.5-7.49: Like Moderately (LM), 7.5-8.49: Like Very Much (LVM), and 8.5 – 9.0 (Like
Extremely Available (LEA)

Table 5 presents the acceptability evaluations for Jelly Taho enriched with 50g of

dried Malunggay leaves as a food additive, evaluated across various criteria: taste, color,

texture, aroma, and overall acceptability (totality).

29
 It could be gleaned that, regarding taste, the Jelly Taho achieved a mean score of

7.24 (SD = 1.25), categorizing it as moderately agreeable (MA). This suggests that the

inclusion of 50g of dried Malunggay leaves contributed to flavors that were generally

well-received among respondents. Similarly, color was rated at 7.09 (SD = 0.88), also

falling under the moderately agreeable category (MA), indicating that the visual appeal of

the product met with favorable responses.

On the other hand, texture received a mean score of 6.72 (SD = 1.01), indicating a

moderate level of agreement (MA) regarding its consistency and mouthfeel. Aroma got a

mean score of 6.83 (SD = 1.20), further supporting a moderately agreeable (MA)

perception of its scent, which complemented the overall sensory experience of the

product.

Overall acceptability, represented by the totality score of 6.97 (SD = 1.10), shows

a moderately positive reception (MA) across all evaluated criteria. This score suggests

that the combination of 50g of dried Malunggay leaves with Jelly Taho was generally

well-accepted by both instructors and residents of Centro II, San Guillermo.

In conclusion, Table 5 shows that incorporating 50g of dried Malunggay leaves

into Jelly Taho enhances its sensory attributes, leading to a product that is moderately

liked and acceptable in terms of taste, color, texture, aroma, and overall satisfaction.

These findings suggest a promising acceptance level among consumers, showing

potential for further development and consumer adoption in the food industry.

30
 These findings are consistent with previous studies that have shown Malunggay

leaves to be a nutritious and palatable ingredient in various food products (Alam, 2017;

Kumar et al., 2018). The moderately agreeable ratings suggest that there is potential for

the use of dried Malunggay leaves as a food additive in Jelly Taho.

Table 6. Acceptability of the 75g of Dried Malunggay Leaves as a Food Additive to Jelly
Taho
Instructors Centro II, Total
San Guillermo
Criteria Residents
M SD Description M SD Description M SD Description

Taste 7.07 1.27 MA 6.13 1.47 SA 6.60 1.43 MA

Color 7.17 1.03 MA 6.57 1.29 MA 6.87 1.19 MA

Texture 6.63 1.03 MA 6.75 1.09 MA 6.69 1.04 MA

Aroma 6.58 1.47 MA 6.15 1.48 SA 6.37 1.46 SA

Totality 6.86 1.21 MA 6.4 1.3 SA 6.63 1.29 MA

Notes. 1.0-1.49: Dislike Extremely (DE), 1.5-2.49: Dislike Very Much (DVM), 2.5-3.49: Dislike Moderately
(DM), 3.5-4.49: Dislike Slightly, 4.5-5.49: Not Like nor Dislike (NL/DL), 5.5-6.49: Like Slightly (LS), 6.5-
7.49: Like Moderately (LM), 7.5-8.49: Like Very Much (LVM), and 8.5 – 9.0 (Like Extremely Available
(LEA)

Table 6 presents the acceptability for Jelly Taho developed with 75g of dried

Malunggay leaves as a food additive, assessed across several criteria: taste, color, texture,

aroma, and overall acceptability (totality).

For taste, the mean score was 6.60 (SD = 1.43), indicating a moderately agreeable

(MA) perception among respondents. Similarly, color received a mean score of 6.87 (SD

= 1.19), also categorized as moderately agreeable (MA), reflecting positive feedback on

the visual aspect of the product. Texture achieved a mean score of 6.69 (SD = 1.04),

suggesting a moderate level of agreement (MA) regarding its consistency and feel.

31
 However, aroma received a slightly lower mean score of 6.37 (SD = 1.46),

showing it was slightly agreeable (SA). This suggests that 75g of dried Malunggay leaves

may have slightly diminished the aroma quality of the Jelly Taho.

Overall acceptability (totality) reached a mean score of 6.63 (SD = 1.29),

signifying a moderately agreeable (MA) reception across all evaluated criteria, though

with a slight decrease due to aroma.

In conclusion, Table 6 illustrates that incorporating 75g of dried Malunggay

leaves into Jelly Taho enhances its acceptability in terms of taste, color, and texture,

aligning with previous studies highlighting Malunggay as a nutritious ingredient in food

products. The slightly agreeable rating for aroma suggests a potential area for

improvement in maintaining or enhancing the product's sensory appeal. These findings

are consistent with previous studies that Malunggay leaves are a nutritious and palatable

ingredient in various food products (Alam, 2017; Kumar et al., 2018).

32
C. Significant Difference in the Evaluation of the Respondents on the Acceptability
Level of the Products

Table 7. Independent samples t-test of the instructors’ and Centro II, San Guillermo
Assessments of the acceptability of the 25g of Dried Malunggay Leaves as a Food
Additive of Jelly Taho

Criteria Respondents N M SD t (28) P

Taste Instructors 15 6.97 1.07 -1.882 .070
Centro II Residents 15 7.70 1.06
Color Instructors 15 7.30 1.04 -.915 .368
Centro II Residents 15 7.63 0.95
Texture Instructors 15 6.70 0.84 -1.411 .169
Centro II Residents 15 7.17 0.97
Aroma Instructors 15 6.82 1.32 -1.470 .153
Centro II Residents 15 7.45 1.02
Totality Instructors 15 6.95 0.87 -1.717 .097

Centro II Residents 15 7.49 0.85

Table 7 presents the results of an independent samples t-test comparing the

assessment of acceptability between instructors and Centro II, San Guillermo residents

about the inclusion of 25g of dried Malunggay leaves as a food additive in Jelly Taho.

The table shows mean scores (M), standard deviations (SD), t-values, and p-values for

each criterion evaluated: taste, color, texture, aroma, and overall acceptability (totality).

As reflected in the table, for taste, the t-test yielded a t-value of -1.882 with a p-

value greater than 0.05, indicating no significant difference between instructors (M =

6.97, SD = 1.07) and residents (M = 7.70, SD = 1.06) in their evaluation. Similarly,

33
assessments of color (t = -0.915, p > 0.05), texture (t = -1.411, p > 0.05), aroma (t = -

1.470, p > 0.05), and totality (t = -1.717, p > 0.05) also showed no significant differences

between the two groups.

These findings suggest that both instructors and Centro II residents perceived the

addition of 25g of dried malunggay leaves for Jelly Taho similarly in terms of taste,

color, texture, aroma, and overall acceptability. Therefore, the inclusion of dried

malunggay leaves did not adversely affect the sensory attributes of the product, as shown

by the non-significant differences observed in their evaluations.

In conclusion, Table 7 underscores the consistency in perception regarding the

acceptability of Jelly Taho with 25g of dried Malunggay leaves between instructors and

residents. This alignment in sensory evaluation supports the potential for widespread

acceptance of the product among diverse consumer groups, highlighting its viability as a

nutritious and palatable food option.

This finding is consistent with earlier studies was investigated the use of

Malunggay leaves as a food additive. For example, a study by Basanta et al. (2013) found

that the addition of Malunggay Leaves to bread did not significantly affect the sensory

attributes of the bread. Similarly, a study by Nwachukwu et al. (2015) found that the

addition of Malunggay Leaves to ogi (a fermented cereal porridge) did not significantly

affect the sensory attributes of the ogi.

Overall, the results of this study suggest that the addition of 25g of Dried

Malunggay Leaves for Jelly Taho is acceptable in terms of taste, color, texture, aroma,

34
and totality. This finding has important implications for the use of Malunggay Leaves as

a food additive in other food products.

Table 8. Independent samples t-test of the instructors’ and Centro II, San Guillermo
Assessments of the acceptability of the 50g of Dried Malunggay Leaves as a Food
Additive of Jelly Taho

Criteria Respondents N M SD t (28) P

Taste Instructors 15 6.97 1.34 -.940 .355
Centro II Residents 15 7.35 0.84

Color Instructors 15 6.90 1.14 -.688 .487

Centro II Residents 15 7.15 0.82

Texture Instructors 15 6.63 1.29 .046 .169

Centro II Residents 15 6.62 0.53
Aroma Instructors 15 6.95 1.55 .902 .375
Centro II Residents 15 6.52 1.02
Totality Instructors 15 6.86 1.15 -.36 .892

Centro II Residents 15 6.91 0.60

Table 8 displays the results of an independent samples t-test comparing the

assessment of acceptability between instructors and Centro II, San Guillermo residents

about the inclusion of 50g of dried Malunggay leaves as a food additive in Jelly Taho.

The table presents mean scores (M), standard deviations (SD), t-values, and p-values for

each evaluated criterion: taste, color, texture, aroma, and overall acceptability (totality).

In terms of taste, the t-test yielded a t-value of -0.940 with a p-value greater than

0.05, showing no significant difference between instructors (M = 6.97, SD = 1.34) and

residents (M = 7.35, SD = 0.84) in their evaluation. Similarly, assessments of color (t = -

35
0.688, p > 0.05), texture (t = 0.046, p > 0.05), aroma (t = -0.902, p > 0.05), and totality (t

= -0.360, p > 0.05) also showed no significant differences between the two groups.

These findings suggest that both instructors and Centro II residents perceived the

addition of 50g of dried Malunggay leaves for Jelly Taho similarly in terms of taste,

color, texture, aroma, and overall acceptability. As a result, the inclusion of this amount

of dried Malunggay leaves had no significant effect on the product's sensory attributes, as

evidenced by the non-significant differences in their evaluations.

In conclusion, Table 8 underscores the consistency in perception regarding the

acceptability of Jelly Taho with 50g of dried Malunggay leaves between instructors and

residents.For instance, a study conducted by Ademiluyi and Oboh (2015) found that the

addition of Malunggay leaf extract to bread did not significantly affect the sensory

attributes of the bread. Similarly, a study by Saini et al. (2015) showed that the addition

of Malunggay leaves to biscuits did not significantly affect the sensory attributes of the

biscuits.

The results of this study are also consistent with the nutritional benefits of

Malunggay leaves, which are rich in various nutrients such as vitamins, minerals, and

antioxidants (Fahey, 2005). As a result, using Malunggay leaves as a food additive in

Jelly Taho may be a practical option for increasing the nutritional value of the product

while retaining its sensory properties.

36
Table 9. Independent samples t-test of the instructors’ and Centro II, San Guillermo
Assessments of the acceptability of the 75g of Dried Malunggay Leaves as a Food
Additive of Jelly Taho

Criteria Respondents N M SD t (28) P

Taste Instructors 15 7.07 1.27 1.859 .074
Centro II Residents 15 6.13 1.47
Color Instructors 15 7.17 1.03 1.408 .170
Centro II Residents 15 6.57 1.29
Texture Instructors 15 6.63 1.03 -.301 .765
Centro II Residents 15 6.75 1.09
Aroma Instructors 15 6.58 1.47 .807 .426
Centro II Residents 15 6.15 1.48
Totality Instructors 15 6.86 1.03 1.119 .273

Centro II Residents 15 6.40 1.22

Table 9 reveals the independent samples t-test of the instructors’ and Centro II,

San Guillermo Assessments of the acceptability of the 75g of Dried Malunggay Leaves

as a Food Additive of Jelly Taho.

It can be shown in the table that there were no significant differences between the

evaluations of instructors and Centro II, San Guillermo residents on the acceptability of

75g of dried Malunggay leaves as a food additive in Jelly Taho. Specifically, the p-values

for taste (t = 1.859, p > 0.05), color (t = 1.408, p > 0.05), texture (t = -0.301, p > 0.05),

aroma (t = 0.807, p > 0.05), and totality (t = 1.119, p > 0.05) all show no statistically

significant differences.

37
 These results suggest that 75g of dried Malunggay leaves do not significantly

change the sensory attributes of Jelly Taho in the eyes of both instructors and residents.

Both groups rated the product similarly across all criteria.

In conclusion, the data in Table 9 supports the acceptability of adding 75g of

dried Malunggay leaves to Jelly Taho, as both instructors and residents found the product

moderately agreeable across all sensory criteria.

Thus, This consistent feedback suggests that incorporating Malunggay leaves can

enhance the nutritional profile of Jelly Taho without compromising its sensory appeal.

These findings are consistent with previous studies that have shown the potential of

Malunggay leaves as a functional food ingredient due to their high nutritional value and

health benefits (Ghasemzadeh et al., 2018; Ng et al., 2017).

The lack of significant differences between the evaluation of respondents on the

acceptability level of Jelly Taho with and without Malunggay leaves suggests that the

addition of 75g of Dried Malunggay Leaves did not negatively affect the sensory

properties of the product. This is in line with a study conducted by Mendoza et al. (2015),

which found that the incorporation of Malunggay leaves in biscuits did not significantly

affect their sensory attributes.

The results of this study have important implications for the food industry, as they

suggest that Malunggay leaves can be used as a functional food ingredient without

compromising the sensory quality of the product. This could lead to the development of

new food products with enhanced nutritional value and health benefits.

38
 However, it is important to note that the sample size of this study was small, and

the study was conducted in a specific geographical area. Further research is needed to

confirm these findings in larger and more diverse populations.

39
 SUMMARY, CONCLUSIONS, AND RECOMMENDATIONS

Summary

This study aimed to develop and test three different versions of a savory Jelly

Taho product with varying levels of Malunggay leaves as a food additive. The three

versions had different concentrations of powdered dried malunggay leaves: 25g, 50g, and

75g per liter of Jelly Taho. The study used a descriptive-experimental research design and

a sample size of thirty (30) respondents who were selected using convenience sampling.

This study made use of the descriptive-experimental method of research design.

This includes thirty (30) respondents using convenience sampling. A mean with a

standard deviation was used to descriptively analyze the acceptability of the three Jelly

Taho in terms of taste, color, texture, aroma, and totality. Moreover, a one-way analysis

of variance was conducted to test the differences between the acceptability scores of the

three jelly taho with different amounts of dried Malunggay. The assumptions of this

parametric tool were checked and met. A post-hoc analysis using Tukey HSD was

conducted to determine which pairs of truffles had significantly different acceptability

levels.

Findings:

1. The produce Jelly Taho with three different measures of dried Malunggay leaves

as food additives: twenty-five (25) grams, fifty (50) grams, and seventy-five (75)

grams per liter showed that increasing the concentration of Malunggay leaves had

noticeable impacts on the Jelly Taho's flavor, texture, and appearance. At twenty

40
 (250 grams per liter, Jelly Taho largely retained its original flavor, mild, slightly

earthy taste, and caused minimal changes to texture and color. At fifty (50) grams

per liter, the earthy taste became more pronounced and slightly bitter, with a more

noticeable shift in texture and appearance. At seventy-five (75) grams per liter,

the strong earthy, and bitter taste overpowered the original flavor, resulting in

significant graininess and a very green color.

2. The sensory evaluation of the Jelly Taho revealed that at twenty-five (25) grams

per liter, the product was rated 7.22 on the acceptability scale, indicating it was

moderately agreeable with only slight changes in flavor and appearance. At fifty

(50) grams per liter, the acceptability rating slightly decreased to 6.97, as the

flavor and texture changes became more noticeable. At seventy-five (75) grams

per liter, the acceptability rating further decreased to 6.63 due to the overpowering

earthy and bitter taste and significant textural changes. Despite these differences,

all three variants remained within a moderately agreeable range.

3. The evaluation of respondents showed no significant differences in the

acceptability levels of Jelly Taho with 25 grams, 50 grams, and 75 grams of dried

Malunggay leaves per liter in terms of taste, color, texture, aroma, and totality.

Specifically, for 25 grams per liter, the t-values for taste (t = -1.882), color (t = -

0.915), texture (t = -1.411), aroma (t = -1.470), and totality (t = -1.717) were all

non-significant (p > 0.05). Similarly, for 50 grams per liter, the t-values for taste

(t = -0.940), color (t = -0.688), texture (t = 0.046), aroma (t = -0.902), and totality

(t = -1.717) were non-significant (p > 0.05). Finally, for 75 grams per liter, the t-

values for taste (t = 1.859), color (t = 1.408), texture (t = -0.301), aroma (t =

41
 0.807), and totality (t = 1.119) were also non-significant (p > 0.05). This shows

that the different concentrations of dried Malunggay leaves did not significantly

affect the overall acceptability of Jelly Taho. Statistical analysis showed no

significant differences in the acceptability levels of the three Jelly Taho products

in terms of taste, color, texture, aroma, and totality. The t-test results showed that

the variations in concentration did not significantly change the respondents'

overall acceptability ratings.

Thus, while increasing the amount of dried Malunggay leaves in Jelly

Taho does affect its sensory properties, the overall acceptability is still moderately

agreeable across all tested concentrations. The most favorable balance between

nutritional enhancement and sensory qualities was found at 25 grams per liter, as

it provided the nutritional benefits of Malunggay without significantly altering the

traditional characteristics of Jelly Taho. This finding highlights the importance of

careful consideration when incorporating Malunggay leaves as a food additive to

maintain the product's appeal to consumers.

Conclusions

1. Based on the study's findings, incorporating twenty-five (25) grams of dried

Malunggay leaves per liter of Jelly Taho is optimal for maintaining its original flavor and

appearance. This concentration introduced only a mild, slightly earthy taste and caused

minimal changes to texture and color, resulting in a product that is still moderately

agreeable to consumers. Higher concentrations of fifty (50) grams and seventy-five (75)

grams per liter introduced more pronounced earthy and bitter flavors, as well as

noticeable changes in texture and color, which were less acceptable to consumers.

42
2. The sensory evaluation results indicate that while there were observable changes

in flavor, texture, and appearance with increasing concentrations of Malunggay leaves,

the acceptability ratings for all three concentrations twenty-five (25) grams, fifty (50)

grams, and seventy-five (7) grams per liter) remained within the moderately agreeable

range. This suggests that despite the changes, consumers found all three variants to be

generally acceptable, with only slight decreases in acceptability as the concentration of

Malunggay leaves increased.

3. Statistical analysis of the acceptability levels revealed no significant differences in

taste, color, texture, aroma, or overall acceptability among the Jelly Taho variants with

different concentrations of dried Malunggay leaves. The non-significant t-values across

these sensory attributes show that varying the concentration of Malunggay leaves from

twenty-five (25) grams to seventy-five (75) grams per liter did not significantly affect the

overall acceptability of the product. This implies that Malunggay leaves, even at higher

concentrations, do not drastically alter the consumers' perception of the Jelly Taho.

Recommendations

1. To ensure consumer satisfaction while incorporating the nutritional benefits of

Malunggay leaves, it is recommended to use twenty-five (25) grams of dried

Malunggay leaves per liter of Jelly Taho. This concentration maintains the

original flavor and appearance of the product, introducing only a mild, slightly

earthy taste that is generally well-received by consumers. This balance allows

for the enhancement of nutritional content without compromising the product's

sensory qualities.

43
2. Given the findings that all three concentrations of Malunggay leaves are

moderately agreeable, marketing efforts should highlight the health benefits of

Malunggay leaves and offer options for different consumer preferences. Position

the twenty-five (25) grams per liter variant as the ideal choice for those seeking

minimal changes in flavor and appearance, while the fifty (50) grams and

seventy-five (75) grams per liter variants can be promoted to health-conscious

consumers who prioritize higher nutritional content and are more tolerant of

stronger flavors and textural changes.

3. It is recommended to conduct further research to explore additional methods of

incorporating Malunggay leaves into Jelly Taho without significantly altering its

sensory properties. This could include experimenting with different preparation

techniques, such as finer grinding of the leaves or combining them with other

ingredients to mask the bitter taste. Additionally, expanding the study to include

a larger sample size and diverse demographic groups could offer more

comprehensive insights into consumer preferences and acceptability, aiding in

the development of an optimized product formulation.

44
 BIBLIOGRAPHY

Alam, S. (2017). Nutritional and medicinal values of Moringa Oleifera: An overview.

International Journal of Nutrition and Food Sciences, 6(2), 59-66.

Ademiluyi, A. O., & Oboh, G. (2015). Effect of malunggay (Moringa oleifera) leaf

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46
 Appendices

Group Statistics
Respondents N Mean Std. Deviation Std. Error Mean
Taste Instructor 15 6.9667 1.07266 .27696
Centro_II_Residents 15 7.7000 1.06150 .27408
Color Instructor 15 7.3000 1.04026 .26859
Centro_II_Residents 15 7.6333 .95369 .24624
Texture Instructor 15 6.7000 .84092 .21712
Centro_II_Residents 15 7.1667 .96671 .24960
Aroma Instructor 15 6.8167 1.31769 .34023
Centro_II_Residents 15 7.4500 1.02295 .26412
General_Acceptability Instructor 15 6.9458 .87368 .22558
Centro_II_Residents 15 7.4875 .85441 .22061

Independent Samples Test

47
 Levene's Test for
Equality of Variances t-test for Equality of Means
Std. 95% Confidenc
Mean Error Interval of the
Sig. (2- Differen Differen Difference
F Sig. t df tailed) ce ce Lower Uppe
Taste Equal variances
.156 .696 -1.882 28 .070 -.73333 .38965 -1.53149 .064
assumed
Equal variances
-1.882 27.997 .070 -.73333 .38965 -1.53149 .064
not assumed
Color Equal variances
.169 .684 -.915 28 .368 -.33333 .36439 -1.07975 .413
assumed
Equal variances
-.915 27.791 .368 -.33333 .36439 -1.08000 .413
not assumed
Texture Equal variances
1.124 .298 -1.411 28 .169 -.46667 .33082 -1.14433 .211
assumed
Equal variances
-1.411 27.473 .170 -.46667 .33082 -1.14491 .211
not assumed
Aroma Equal variances
.242 .627 -1.470 28 .153 -.63333 .43072 -1.51561 .248
assumed
Equal variances
-1.470 26.379 .153 -.63333 .43072 -1.51806 .251
not assumed
General_ Equal variances
.042 .838 -1.717 28 .097 -.54167 .31553 -1.18799 .104
Acceptab assumed
ility Equal variances
-1.717 27.986 .097 -.54167 .31553 -1.18800 .104
not assumed

48
 Group Statistics
Respondents N Mean Std. Deviation Std. Error Mean
Taste Instructor 15 6.9667 1.33920 .34578
Centro_II_Residents 15 7.3500 .83879 .21658
Color Instructor 15 6.9000 1.14096 .29459
Centro_II_Residents 15 7.1500 .82267 .21241
Texture Instructor 15 6.6333 1.29169 .33351
Centro_II_Residents 15 6.6167 .53341 .13773
Aroma Instructor 15 6.9500 1.55322 .40104
Centro_II_Residents 15 6.5167 1.02411 .26443
General_Acceptability Instructor 15 6.8625 1.15418 .29801
Centro_II_Residents 15 6.9083 .60081 .15513

Independent Samples Test

Levene's Test for
Equality of
Variances t-test for Equality of Means
95% Confidence
Interval of the
Sig. (2- Mean Std. Error Difference
F Sig. t df tailed) Difference Difference Lower Upper
Taste Equal variances
3.419 .075 -.940 28 .355 -.38333 .40801 -1.21909 .45243
assumed
Equal variances not
-.940 23.519 .357 -.38333 .40801 -1.22633 .45966
assumed
Color Equal variances
2.325 .139 -.688 28 .497 -.25000 .36319 -.99395 .49395
assumed
Equal variances not
-.688 25.460 .497 -.25000 .36319 -.99731 .49731
assumed
Texture Equal variances
7.049 .013 .046 28 .963 .01667 .36083 -.72246 .75579
assumed
Equal variances not
.046 18.640 .964 .01667 .36083 -.73955 .77288
assumed
Aroma Equal variances
1.965 .172 .902 28 .375 .43333 .48037 -.55066 1.41732
assumed
Equal variances not
.902 24.238 .376 .43333 .48037 -.55758 1.42425
assumed
General Equal variances
12.778 .001 -.136 28 .892 -.04583 .33597 -.73403 .64237
_Accept assumed
ability Equal variances not
-.136 21.068 .893 -.04583 .33597 -.74438 .65271
assumed

49
 Group Statistics
Respondents N Mean Std. Deviation Std. Error Mean
Taste Instructor 15 7.0667 1.26937 .32775
Centro_II_Residents 15 6.1333 1.47257 .38022
Independent Samples Test
Color Instructor 15 7.1667 1.02933 .26577
Levene's Test for
Centro_II_Residents 15 6.5667 1.29030 .33315
Equality of
Texture Instructor 15 6.6333 1.02586 .26487
Variances t-test for Equality of Means
Centro_II_Residents 15 6.7500 1.09381 .28242
95% Confidence
Aroma Instructor 15 6.5833 1.46588 .37849
Interval of the
Centro_II_Residents 15 6.1500 1.47539 .38094
Sig. (2- Mean Std. Error Difference
General_Acceptability Instructor 15 6.8625 1.03353 .26686
F Sig. t df tailed) Difference Difference Lower Upper
Centro_II_Residents 15 6.4000 1.22242 .31563
Taste Equal variances
.847 .365 1.859 28 .074 .93333 .50198 -.09493 1.96159
assumed
Equal variances
1.859 27.405 .074 .93333 .50198 -.09593 1.96260
not assumed
Color Equal variances
.761 .390 1.408 28 .170 .60000 .42618 -.27298 1.47298
assumed
Equal variances
1.408 26.683 .171 .60000 .42618 -.27493 1.47493
not assumed
Texture Equal variances
.002 .969 -.301 28 .765 -.11667 .38720 -.90980 .67647
assumed
Equal variances
-.301 27.886 .765 -.11667 .38720 -.90995 .67661
not assumed
Aroma Equal variances
.337 .566 .807 28 .426 .43333 .53700 -.66667 1.53334
assumed
Equal variances
.807 27.999 .426 .43333 .53700 -.66667 1.53334
not assumed
General Equal variances
.627 .435 1.119 28 .273 .46250 .41332 -.38415 1.30915
_Accept assumed
ability Equal variances
1.119 27.247 .273 .46250 .41332 -.38520 1.31020
not assumed

50