Guiuan National High School

Project in English
(Research Report)

Submitted by: Albert Kent Ecleonel

Vince Kinette Oprin
Max Enrique Garado
Submitted to:
Maam Dominica Hermon
 Guava(Psidium guajau) as a Flavoured Yema.

ABSTRACT
The study called Guava(Psidium guajau) as Flavoured Yema aims to ascertain the
acceptability of Guava Yema in terms of its texture, appearance, aroma, taste, packaging and
general acceptability. Different steps such as chopping, blending, cooking and packaging are
followed to make the Guava Yema. The result gathered from the three groups of respondents
revealed that Guava Yema in terms of its sensory qualities such as texture, appearance, aroma,
taste and general acceptability was “Very Acceptable”. The experimental methods used of the
research were presented to three groups of respondents: 30 selected student, 15 selected
teachers and 5 food experts from TLE Department in Guiuan National High School. The
acceptability of Guava Yema was judged according to appearance, aroma, taste, packaging and
general acceptability.

INTRODUCTION
The purpose of the report is to let people know about the benefits of Guava (Psidium
guajau) as a Yema rather than just regular Yema.
Guava (Psidium guajau) A tropical fruit, consumed fresh in a wide variety of places and is
also processed as (Beverages, syrup, ice cream and jam). Its leaves, bark, fruits and roots are
used in treatmentof cough, fever, diarrhea, coctipation, bad breath, gum problem, and those
suffering from kidney and liver related problems. Guava is also a heptotonic and thus good for
liver, digestive system, heart and intestine.
It’s hard to imagine the local candy scene without international stalwarts like Cadbury,
Hershey’s, and KitKat ruling the roost (Estrella, 2014). Guava (Psidium guajau) is a common
tropical fruit cultivated and enjoyed in many tropical and subtropical regions. The potential
benefits of guava and its ability to help in regulating blood pressure, treating diarrhea, aids in
weight loss, improve the skin. Guava (Psidium guajau) has a unique and high concentration of
minerals and vitamins which help increase energy, relax the nerves, and decrease the number
of stress hormones in the body. Yema is Spanish for “egg yolk,” and is most likely a reference
either to its golden yellow appearance or to its composition.
 METHODS
This research used qualitative method which rely on personal accounts or documents
that illustrate in detail how people think or might respond within society.
The research make use of score cards which is composed of the following variables
texture, aroma, appearance, and general acceptability in collecting data. Each variables have a
scale of 1 to 2 which ranges from unacceptable, least acceptable, fairly acceptable, and very
acceptable. The target market of the study are the children as well as the adults, considering
nutritional content of the product, it can be said that this will help them to engage in healthy
eating habits. The research uses non-probability sampling which involves non-random selection
based on convenience or other criteria, allowing you to easily collect data. The researcher
administered the sensory evaluation select 17 students, and 13 teachers including 2 food
experts as the participants of the study. The researcher administered the sensory evaluation
sheet to the participants. The participants were given a time to analyze and answer carefully the
sensory evaluation sheet. After the respondents have answered the evaluation sheet, the
researcher retrieved the sensory evaluation sheet and will tally respondents.
 RESULTS:
The results below show the acceptability of the product Guava Yema to the respondents.
Table 2 shows the computed mean rating of respondents for Guava Yema.

ITEMS MEAN SCORE SCALE

TASTE 4.28 Excellent
TEXTURE 4.36 Excellent
AROMA 4.44 Excellent
APPEARANCE 4.24 Excellent
GENERAL ACCEPTABILITY 4.46 Excellent
PACKAGING 4.06 Very Good
TOTAL: 25.8
MEAN: 4.31 Excellent

Based on the sensory evaluation in table 2, it is very evident that the appearance of the
product with a mean of 2.24 is excellent by the participants of the study. The taste, aroma and
general acceptability of the product got a mean 4.28, 4.44, texture 4.36 and 4.46 respectively
which is interpreted as excellent. While the product got the scale of good, this means that it is
acceptable in the perception of the participants assessed the product with an excellent scale
and is interpreted as highly acceptable.

Based on table 3, Guava Yema is widely accepted by the respondents of the study. Out of
the 50 respondents, 27 respondents says that the product was excellent, 17 respondents says
that the product is Very good and 6 respondents says that the product is Good this means the
product is acceptable as shown at Table 1.

Table.3 frequency distribution in terms of acceptability of Guava Yema

Category Total Percentage
Excellent 27 57%
Very Good 17 34%
Good 6 12%
Fair 0 0%
Poor 0 0%
Total: 50 100%
 Column 1
Good
12%

Excellent Very Good

55% 33%

The graph above represents the distribution of the respondents in terms of acceptability
guava yema based on their own perception about the product. It shows that 12% of the
respondents evaluated the product as good and 34% of the respondents categorized the
product acceptable which gives the total score 100%

DISCUSSION
The study included 30 students, 15 teachers and 5 food experts inside the campus. Each
respondent was requested to evaluate the product using the sensory evaluation sleet. When
the accomplished questionnaire was retrieved it showed that the respondent’s perception
about the Guava Yema were unified, this means they share the same view that the product was
Excellent in terms of its taste, aroma, texture, appearance, and general capability. This only
means that the product is most likely appreciated by the respondents of the study.
The study is relevant as not only does it give us a nutritious and delicious, easy to make
Guava Yema but it also encourages people to make their own other healthier alternatives like
the Guava Yema, Malunggay Yema, Aratiles Candy, Lagundi Candy, Chayote Candy, etc. This
alternative uses the same procedure and also has the same objectives.
The results show that the product is widely accepted by the masses as shown in table 3
that over half of the respondents say that the product is excellent and acceptable while the rest
are either say that it is very good or just good and no one in the respondents say that the
product is either fair or poor. This shows that
This paper is aimed to determine the accessibility of Guava (Psidium guajau L.) yema as
natural antioxidant supplement. In line with this the research focuses on the use of Guava fruit
as a amin ingredient in the antioxidant supplements. Furthermore, the study is performed
among “Doblons Residence”, Teachers and students’ acceptability of the product in terms of
Appearance, aroma, texture and general acceptability.

The following conclusion and recommendations were made based on the findings of the study.
It is evident that Guava Yema widely accepted by the respondents in terms of its
Technical, Marketing, and Socio-economic aspect of the study. Later, it can be asset in our
society in terms of business and health benefits.
The teacher may encourage their students to eat nutritious foods and be a role model in
choosing appropriate and healthy food.
The parents will learn how to cook innovative food/snacks with nutritious elements from
them to secure the health of their children.
The community may create an organization that will promote the cultivation of local
fruits for them to have abundant supply and improve their economic status.
For the future researcher, to conduct a similar study and find other alternative that will
help improve health and eating habits of people.