A RESEARCH PAPER

THE EFFECTIVENESS OF MORINGA (MALUNGGAY)

LEAVES IN MAKING CHICHARON

Final Written Research Report

In Partial Fulfillment of the Requirements for

Science, Technology and Society

PREPARED BY:

LEAD RESEARCHER

ALDOUS D. BONIOL

MEMBERS

BRYCHELLE GREFALDA

NIKKI JOY A. LEUTERIO

JASMINE M. LIM

OLIVER MAYER L. SARTIN

 ABSTRACT

This study investigates the potential of using Moringa (Malunggay) leaves as an

ingredient in chicharon, a popular Filipino snack, to determine if it offers a healthier alternative

to the traditional version made from pork or carabao skin. Moringa is widely recognized in the

Philippines for its extensive health benefits and rich nutritional profile. Its leaves are packed

with essential vitamins, minerals, and antioxidants, which have earned it the nickname "miracle

tree." On the other hand, chicharon is cherished for its crispy texture and savory taste, typically

made from deep-fried pork or carabao skin. However, due to increasing health concerns and

dietary restrictions, there is growing interest in exploring healthier alternatives to traditional

snacks.

To evaluate the feasibility of incorporating Moringa leaves into chicharon, the study

involved fifteen first-year students of Bachelor of Science in Criminology from Eulogio "Amang"

Rodriguez Institute of Science and Technology, Manila Campus. These participants assessed

the moringa-enriched chicharon through a structured questionnaire, which measured various

sensory attributes including taste, texture, and overall acceptability.

The findings indicate that moringa chicharon was positively received by the majority of

the respondents. In terms of taste, 67% of participants rated it as "Excellent," while 20% rated

it as "Very Satisfactory," demonstrating that the moringa chicharon maintains a desirable flavor

profile. Furthermore, 60% of the respondents rated the overall effectiveness of moringa

chicharon as "Excellent" when compared to traditional pork skin chicharon, highlighting its

potential as a viable alternative. The texture of the moringa chicharon was also highly rated,

with 87% of participants finding it "Excellent" and 93% rating its chewiness as "Excellent."
 These results suggest that moringa chicharon not only retains the familiar appeal of the

traditional snack but also offers the added nutritional benefits of Moringa leaves. This makes it

a promising option for those seeking healthier snack choices. Moreover, the positive reception

of moringa chicharon could stimulate increased demand for Moringa products, thereby

benefiting local farmers and boosting agricultural production. The integration of Moringa into

chicharon production could also lead to innovations in snack foods, offering more nutritious

options to consumers and potentially improving public health.

The future researchers should address several aspects to fully understand the potential

of moringa chicharon. This includes studying the long-term health impacts of consuming

moringa-enriched snacks, assessing the shelf life of the product to ensure its market viability,

and exploring broader consumer acceptance across different demographics. Such studies

could provide valuable insights into the feasibility of scaling up production and incorporating

Moringa into other popular foods, thereby expanding its role in promoting healthier eating

habits and supporting sustainable agricultural practices.

 INTRODUCTION

BACKGROUND

Malunggay, also called "moringa oleifera" or horseradish tree, is widely known worldwide for its

vast medical uses and health benefits. Malunggay in the Philippines is commonly grown as a backyard

plant and is sometimes used as a plant to fence a property. Fresh Malunggay leaves are a source of

calcium and iron. It is a good source of several inflammatory properties, antioxidants, and amounts of

substantial nutrients; that is why it is called the “miracle tree.”.

Chicharon, a popular Filipino snack traditionally made from pork or carabao skin, has been a

staple in the Philippine culinary scene for decades. Its crispy texture and savory flavor make it a favorite

among Filipinos and a sought-after treat in local markets. However, with growing health consciousness

and dietary restrictions, there has been a significant interest in exploring healthier and alternative

ingredients for traditional snacks.

The significance of this study lies in its potential to contribute to public health and the food industry

in the Philippines. Given the rising concerns about unhealthy eating habits and the increasing prevalence

of lifestyle-related diseases, developing healthier snack options could have substantial benefits. If

moringa-enriched chicharon proves to be effective and well-accepted, it could offer a nutritious alternative

to traditional chicharon, thereby promoting better dietary choices among consumers. The successful

integration of moringa into popular snack foods could also boost market demand for moringa products,

benefiting the agricultural sector and local economies.

This research aims to investigate the effectiveness of incorporating moringa leaves into

chicharon, assessing both the nutritional benefits and the sensory attributes such as taste, texture, and

overall acceptability. This study aims to address a gap in the existing literature regarding the potential

health benefits and consumer acceptance of moringa-enriched chicharon.

RESEARCH QUESTION/HYPOTHESIS

This study explores the potential of using Moringa (Malunggay) leaves, known for their high

nutritional content and various health benefits, in the production of chicharon. Thus, the study aims to

answer the following questions:

1. What are the materials, tools, and equipment to be used in making chicharon using Moringa leaves?

2. What is the process for making chicharon using Moringa leaves?

3. How does the addition of Moringa leaves affect the sensory qualities of chicharon in terms of:

A. Taste

B. Texture

HYPOTHESIS

H1: The inclusion of Moringa leaves in the chicharon recipe will enhance its nutritional profile without

significantly altering the taste.

H2: The texture of chicharon will become slightly more fibrous and less uniformly crispy due to the

addition of Moringa leaves.

H3: The shelf life of chicharon will be extended by the addition of Moringa leaves due to their antioxidant

properties.
OBJECTIVES

The primary objective of this study is to evaluate the effectiveness of using Moringa (Malunggay) leaves

in the production of chicharon. Specifically, the study aims to:

• To compile a comprehensive list of materials, tools, and equipment necessary for the production

of chicharon with Moringa leaves.

• To conduct sensory evaluations to determine the effects of Moringa leaves on the taste, texture,

and overall acceptability of chicharon.

• To analyze and interpret data to provide insights into the feasibility and benefits of using Moringa

leaves in chicharon production.

SCOPE AND LIMITATIONS

This study aims to determine the effectiveness of Moringa (Malunggay) leaves in chicharon

production. A survey questionnaire in likert-scale format will be distributed to fifteen (15) Bachelor of

Science in Criminology students from Section 1A at Eulogio "Amang" Rodriguez Institute of Science and

Technology, Manila Campus, for the for the Academic Year 2023-2024. The respondents evaluate if

Malunggay leaves are effective in making chicharon.

This will allow the researchers to collect the data through printed survey questionnaires so that

they can obtain honest opinions from their respondents and provide immediate feedback and

clarifications. The researchers didn't include the shelf life and FDA approval of the product due to the

limited time allotted to conduct this study.

 METHODS

RESEARCH DESIGN

This study employs an experimental design to investigate “The Effectiveness of Moringa

(Malunggay) Leaves in Making Chicharon.” The participants will evaluate Chicharon samples prepared

with Moringa leaves, and the researchers will give them a questionnaire to gather the data and

information needed. The study involves the effectiveness of making Chicharon using Malunggay

leaves, which includes the process of making it.

PARTICIPANTS/SAMPLING

The main respondents of this study are first-year students in Section A from the College of

Criminal Justice Education at Eulogio Amang Rodriguez Institute of Science and Technology, Manila

Campus. The researchers will utilize random sampling techniques to select fifteen (15) participants,

regardless of whether they are female or male, from the said location.

DATA COLLECTION

A structured questionnaire will be used to collect data on participants’ perceptions of the

experimental making of the Chicharon with Moringa leaves. The questionnaire that will be answered by

the participants is in hard copy and includes items regarding assessing taste, texture, and overall

acceptability using Likert scales.

DATA ANALYSIS

The data will be analyzed using statistical analysis. T-tests are the statistical technique that will

be used to compare the taste, texture, and acceptability ratings of the Chicharon with Moringa leaves.

The researchers will provide printed copies of questionnaires to be answered by the respondents.

RESULTS

RESULTS FOR RESEARCH QUESTION 1: The materials, tools, and equipment to be used in making

chicharon using Moringa leaves.

TABLE 1

MATERIALS / INGREDIENTS

The table shows the ingredients and materials used in making Moringa (Malunggay) Chicharon

INGREDIENTS QUANTITY

Fresh Moringa Leaves 2 cups

Rice ½ cup

Salt 2 tsp.

Water 1 ½ cup

Garlic Powder 2 tbsp

Onion Powder 1 tbsp

Pepper 3 tsp

Oil

Food Color
 TABLE 2

TOOLS AND EQUIPMENT

The table shows the tools and equipment that is used in making Moringa (Malunggay) Chicharon

TOOLS AND EQUIPMENT USES

Frying pan A flat-bottomed pan used for frying, searing, and

browning foods. Essential for frying the chicharon

to achieve its crispy texture.

Stove A kitchen appliance with burners or heating

elements used for cooking. It provides the heat

needed to cook the rice and fry the chicharon.

Knife A cutting tool with a sharp blade used for chopping

and slicing ingredients. Useful for preparing

Moringa leaves and other ingredients.

Cutting board A cutting tool with a sharp blade used for chopping

and slicing ingredients. Useful for preparing

Moringa leaves and other ingredients.

Strainer A device with holes used to separate liquids from

solids. Used to drain water from washed rice and

Moringa leaves.

Mixing bowl A large bowl used for mixing ingredients together.

Helps combine the rice, Moringa leaves, and

seasonings evenly.
 Spatula A flat, broad utensil used for lifting and turning

foods. Handy for spreading the blended mixture

onto the baking sheet.

Baking sheet A flat, rectangular metal pan used for baking. Used

to spread and sun-dry the blended Moringa and

rice mixture.

Paper towels Disposable towels made from paper, used for

cleaning, and drying. Useful for absorbing excess

oil from the fried chicharon.

Blender An electric appliance with rotating blades for

mixing, pureeing, or emulsifying foods. Essential

for blending the cooked rice, Moringa leaves, and

seasonings into a smooth mixture.

RESULTS FOR RESEARCH QUESTION 2: The process for making chicharon using Moringa leaves.

PROCEDURES

• Remove the Moringa leaves from the stem. • Prepare 1 and ½ cups of rice.
• Wash the rice and Moringa leaves three • After the rice is cooked, set it aside
times, add an appropriate amount of
water to the rice, add the Moringa leaves, and let it cool.
then let it cook.
• •

• Put the rice along with the Moringa

• Prepare the blender.
leaves into the blender.

• Add 2 tsp of salt, 2 tbsp of garlic powder, 1 tbsp of onion

powder, 3 tsp of pepper, and green food color (optional).

• Blend until everything is crushed and • Prepare the baking sheet and transfer

mixed well. the blended mixture onto it.

• Sun-dry it and let it dry completely. • After two or three days, it can be fried.

Ensure it is fried well.

• Your Moringa Chicharon is now ready.

•
 The table below is used to calculate the average number of respondents.

RATING SCALE INTERPRETATION

5 Excellent

4 Very Satisfactory

3 Satisfactory

2 Fair

1 Poor

RESULTS FOR RESEARCH QUESTION 3: The addition of Moringa (Malunggay) leaves affect the

sensory qualities of chicharon in terms of:

A. TASTE

Table 1: The Moringa Chicharon has a satisfying taste.

Question 1

13%

1
20% 2
3
67%
 RATING SCALE INTERPRETATION FREQUENCY PERCENTAGE

5 EXECELLENT 10 67%

4 VERY 3 20%

SATISFACTORY

3 SATISFACTORY 2 13%

2 FAIR 0

1 POOR 0

The data indicates that the majority of the respondents found the taste of moringa chicharon to be highly

satisfying. Specifically, 67% rated it as "Excellent," 20% as "Very Satisfactory," and 13% as "Satisfactory."

None of the respondents rated the taste as "Fair" or "Poor."

This positive feedback suggests that the moringa chicharon is well-received in terms of taste, with no

respondents expressing dissatisfaction. The high ratings from the majority of the participants highlight

the potential of moringa leaves as an effective ingredient in making chicharon with a satisfying taste.

Table 2: The overall result of Moringa chicharon effective as a substitute for the well-known skin

version.

Question 2

13%
1
2
27%
60% 3
 RATING SCALE INTERPRETATION FREQUENCY PERCENTAGE

5 EXECELLENT 9 60%

4 VERY 4 27%

SATISFACTORY

3 SATISFACTORY 2 13%

2 FAIR 0

1 POOR 0

The majority of respondents, 60%, rated the moringa chicharon as "Excellent," suggesting a high level of

effectiveness and approval as a substitute for the traditional pork skin version. An additional 27% found

it to be "Very Satisfactory," indicating strong positive feedback. The remaining 13% rated it as

"Satisfactory," showing that while there was some variability in responses, all feedback was generally

positive.

No respondents rated the moringa chicharon as "Fair" or "Poor," reinforcing the overall positive

perception. This data indicates that the moringa chicharon is well-received among the participants and is

considered an effective alternative to the traditional pork skin chicharon.

 B. TEXTURE

Table 3: The Moringa Chicharon is as crunchy as traditional pork skin Chicharon

Question 3

7%
6%

1
2

87% 3

RATING SCALE INTERPRETATION FREQUENCY PERCENTAGE

5 EXECELLENT 13 87%

4 VERY 1 7%

SATISFACTORY

3 SATISFACTORY 1 7%

2 FAIR 0

1 POOR 0

The data indicates that a significant majority of the respondents, 87%, rated the moringa chicharon as

"Excellent" in terms of crunchiness, suggesting that it is perceived as highly comparable to traditional

pork skin chicharon. An additional 7% of respondents rated it as "Very Satisfactory," and another 7%

rated it as "Satisfactory.
No respondents rated the moringa chicharon as "Fair" or "Poor," indicating overall positive feedback

regarding its crunchiness. This suggests that moringa chicharon is widely accepted as an effective and

crunchy alternative to traditional pork skin chicharon among the participants.

Table 4: The Moringa Chicharon has a pleasant texture when chewed.

Chart Title

7%

1
2
3

93%

RATING SCALE INTERPRETATION FREQUENCY PERCENTAGE

5 EXECELLENT 14 93%

4 VERY 1 7%

SATISFACTORY

3 SATISFACTORY 0

2 FAIR 0

1 POOR 0
The data indicates that an overwhelming majority of respondents, 93%, rated the texture of moringa

chicharon as "Excellent" when chewed, suggesting a highly favorable perception. Additionally, 7% of

respondents rated it as "Very Satisfactory."

No respondents rated the texture as "Satisfactory," "Fair," or "Poor," indicating that all feedback was

positive. The absence of any negative ratings shows that people consistently liked the texture of

moringa chicharon. This suggests it could be popular with more people. The high ratings mean the

texture of moringa chicharon is as good as, or better than, expected, making it a good substitute for

traditional pork skin chicharon.

 DISCUSSION

IMPLICATIONS

The incorporation of Moringa (Malunggay) leaves into chicharon production has wide-ranging

implications for public health, the food industry, and agricultural economics.

If the Moringa-enriched chicharon maintains its taste and texture while becoming more

nutritious, it could potentially serve as a healthier alternative to traditional chicharon. This has the

potential to address unhealthy eating habits and combat diseases like obesity and heart issues. With

Moringa leaves known for their high content of vitamins, minerals, and antioxidants, the inclusion of

these leaves in chicharon could contribute to increased daily intake of essential nutrients among

consumers. This can be particularly beneficial in areas where malnutrition and micronutrient

deficiencies are prevalent.

The success of Moringa chicharon could lead to more innovations in traditional snacks. This

would encourage food producers to use other nutritious ingredients in popular snacks, offering more

diverse and healthy food options. A unique product like Moringa-enriched chicharon can open new

market segments and increase demand for healthy snacks. This can expand opportunities for food

manufacturers and retailers, both locally and internationally. As demand for Moringa-enriched products

grows, there will be a greater need for Moringa leaves. This benefits local farmers by giving them more

income and encouraging them to grow more Moringa, which is easy to maintain. Using Moringa in

snacks can boost local economies by increasing agricultural production and creating opportunities for

small farmers and entrepreneurs involved in processing and selling Moringa products, helping rural

development and economic stability.

This study fills a gap in the existing literature by providing data on the nutritional benefits and

taste acceptability of Moringa (Malunggay) chicharon. The findings can guide future researchers on
healthy foods and adding nutritious ingredients to the traditional dishes. The results can also lead to

more detailed studies on the long-term health effects of eating Moringa-enriched snacks, the best ways

to process these snacks to keep their nutrients, and how consumers respond to healthy foods. This will

improve the knowledge and use of Moringa in the food industry.

SIGNIFICANCE

The main purpose of this study is to determine the effectiveness of Malunggay leaves in making Filipino

snacks called Chicharon. The result of this experiment will have substantial benefits for the students

since they can make it a substitution in their preserved snacks. To the parents, because they do not

have to worry about the health factors of their kids snacks. For entrepreneurs, it is a good source of

income in the business industry because a lot of consumers are health-conscious. And most of all, for

the other researchers, this could serve as their guide to their own study.

LIMITATIONS

This study acknowledges several limitations that may impact the validity and generalizability of

the results:

Sample Size and Demographics: The study's sample size is limited to fifteen (15) Bachelor of Science

in Criminology students from a single section at Eulogio "Amang" Rodriguez Institute of Science

and Technology, Manila Campus. This small and specific sample may not fully represent the broader

population, thus limiting the generalizability of the findings.

Shelf Life and FDA Approval: Due to time restriction, this study does not include an analysis of the shelf

life of the Moringa chicharon or seek FDA approval. This omission could affect the product's marketability

and consumer trust.

Limited Scope of Sensory Evaluation: The sensory evaluation focuses primarily on taste and texture.

Other important sensory attributes such as aroma, appearance, and mouthfeel are not extensively

covered, which may influence overall consumer acceptance.

Potential Bias in Data Collection: The use of printed survey questionnaires may introduce bias, as

respondents might feel inclined to provide favorable feedback. Immediate feedback and clarifications

might also lead to unintentional influence by the researchers.

Nutrient Retention During Processing: The study does not thoroughly investigate the nutrient retention

of Moringa leaves throughout the cooking and processing stages. The actual nutritional enhancement of

the final product might differ from initial expectations.

Short-term Study: The study's short duration limits the ability to observe long-term health impacts and

consumer acceptance over time. Longer-term studies are necessary to assess the sustained benefits

and market viability of Moringa-enriched chicharon.

FUTURE RESEARCH

1. To the students: They can make this Chicharon as a substitution in their favorite chips to avoid health

conflicts from processed chip preservatives. Also, the nutrition of Malunggay leaves will be very beneficial

for them.

2. To the parents: They can influence their children to stop eating unhealthy snacks rather than promote

this healthy Chicharon to them.

3. To the Entrepreneurs: This product will be good in the market because of its health benefits, the easy

process of making it, and the fact that the ingredients can be easily found.
4. To Future Researchers: This study may serve as your guide in making your own research. The

researchers suggest making this product during the summer and drying it under the sun for better

crispiness, or they can use a food dehydrator if available.