DEPARTMENT OF EDUCATION

ZAMBALES NATIONAL HIGH SCHOOL

Senior High School
Iba, Zambales
Telefax No. (047) 602-1202

Background of the Study

Moringa olefiera, commonly referred to as the drumstick or ben oil is

known for its resistance to drought and diseases and is a tree native to india , but

has been planted naturalized in many other parts of the world. Moringa olifiera is

also known by many other common names. Inphilippines, where the leaves are

cooked and fed for babies, it is called “Mothersbestfriend” or “Malungay”(Prince

2000). The leaves , seeds and flowers of moringa olifiera all have great

nutritional therapeutic value (Olushola,2006). The leaves are outstanding as a

source of vitamins A,B and C and are among the best source of minerals . They

are also excellent source of protein , but poor sources of carbohydrates and fat.

Also moringa leaves are more potent in nutritional values. It vitamins C content is

seven (7) times more than of oranges , it has thirteen (13) times more than

vitamin spinach and is on lead on its own when it comes into amino acid it 2,000

times more than green tea and 242 times more than apples .According to Martin

et al.Moringa leaves are one of the best plant foods available in nature According

to Prince, (2000) and Dlushola,(2006).There’s some benefits of moringa

includeds the following. Provides nousrishment to the eye and brain , Promotes
 DEPARTMENT OF EDUCATION
ZAMBALES NATIONAL HIGH SCHOOL
Senior High School
Iba, Zambales
Telefax No. (047) 602-1202

natural serum cholesterol, Promotes the normal functioning of liver and

kidney,Promotes proper digestion,Takes care the immune system of the body,

Acts antioxidants ,Support normal sugar level of the body, and It promotes

general wellness.

Evidence has shown that moringa extract can be effective in reducing

and controlling weight gain in mice . Its high vitamin B content help with smooth

and efficient digestion and can assist the body when converting food into energy,

as opposed to storing it as fats. Moringa leaves are completely safe for

consumption because they have no side effects nor toxic elements

Chocolate was originated in mexico and cacao tree were cultivated by

the aztech, Inca and Maya . In most of the developed counters including north

America and Europe, chocolates has turn out to be most popular confection

,Cacao is now mainly grown in srilanka , west Africa and Indonesia according to

(Dillinger et al.,2000). Cacao tree has scientific name, theobrama cacao where

“theo” means god and “broma” means drink. Given by an association. This

property was given by the Swedish naturlist carl von line according to (Kris-

Etherton , mustad , Derr , 1993).Theobroma cacao is the plant from wich cacao

beans are collected. The minerals present in cacao mass are magnesium, zinc ,
 DEPARTMENT OF EDUCATION
ZAMBALES NATIONAL HIGH SCHOOL
Senior High School
Iba, Zambales
Telefax No. (047) 602-1202

iron ,copper , phosphorus and potassium (Ashton,2003).Chocolate

supplemented with calcium resulted in greater fatty acid (saturated) and fecal fat

than chocolate without supplementation of calcium according to (murate et al.,

1998) .Chocolate enriched with live lactobacilli and the develop of chocolate

manufacturing improvements for the survival of lactic acid bacteria that would

help to enhance the beneficial effect of this supplemented chocolate on the

health of the human being according to Homayouni, Roudbeneh,& Hosseyni

(2014). Cacao is contains large concentration of flavonoids, epicatechin ,

catechin , and procynidins. Cacao has the maximum level of flavonoids , greater

than even tea and wine.Cacao is conclude that have both proteins and the

methylxanthines theobromine and caffeine.They are central nervous system

stimulants , diuretics , and smooth muscle relaxant.Cacao mass also contains of

minerals such as potassium phosphorus, copper, iron , zinc and magnesium

which potentiate the health nenefits of chocolate . Chocolate also contains

valeleric acid which acts as a stress reducer despite the presence of the

stimulants caffeine and theobromine in the chocolate.

Cookie is a small flat, baked food product usually containing fat , flour ,

egg and sugar (Pearson 2008).Cookie are mostly baked until crispy or just long
 DEPARTMENT OF EDUCATION
ZAMBALES NATIONAL HIGH SCHOOL
Senior High School
Iba, Zambales
Telefax No. (047) 602-1202

enough that remain soft, but some kind of cookies is not bake at all. Cookies are

convenient snack product dried to very low moisture content taken by young

people and adult to provide energy. This is made from dough which is made from

a mixture of flour and other ingredients , mixed together into dough which is

rested for a period and passed between roller to make a sheet.

According to Pauli (1979) , flour which often used in the manufacture of pastry

and bakery products. All Purpose flour is flour containing 10.5 precent of protein

It is medium protein flour , which can be used for all purpose baking,. The

products that produced by this flour are Pancake , rollcake,waffle etc. In 2009

,flour was the suspected contamination source in outbreak involving the

consumption of raw cookie dough .There were 77 illnesses associated with the

outbreak. Approximately 3.5 million packages of cookie dough and rerormulted

products were recalled According to Neil (2009). Over 10% of cases consumed

the cookie dough raw. This was the first outbreak in which flour was suspected

as the vehicle of tansmission od E. coli 0157:H7. In New Zealand 2008, 66 cases

 DEPARTMENT OF EDUCATION
ZAMBALES NATIONAL HIGH SCHOOL
Senior High School
Iba, Zambales
Telefax No. (047) 602-1202

of Salmonella were associated with the consumption of raw baking mix

containing flour (Eglezos, 2010). Another outbreak occurred in 2005 involving

cake-batterice cream served at Cold Stone Creameries in the United States.

Twenty six cases were directly linked to the cake-batter ie cream, which was

subsequently found to be contaminated with Salmonella According to Zhanget,

al., (2007). The outbreaks suggested flour could be a route of contamination for

humas when it is consumed raw. Salmonella was found in 1.3% of collected flour

samples in Australia and North America According to Gilbert,et al., (2010).

Moringa chocolate cookies, we will conduct this study for grade 12 students

because it will help them , because we all know that being a grade 12 are not

easy . We have a lot of problems regarding to are studies that we pass it so

stressful and also its so hard in mind we conduct this study because through this

study we hope that the result of moringa chocolate cookies will provides grade 12

student with more energy and a proper digestion.

 DEPARTMENT OF EDUCATION
ZAMBALES NATIONAL HIGH SCHOOL
Senior High School
Iba, Zambales
Telefax No. (047) 602-1202

Theoretical Frameworks.

Consumer purchase behaviors are influenced strongly by cultural, social,

personal ng psychological characterisitcs According to Smith and Cook,( 2014).

Thus masketers need too research the internal ang external marketing

environments before designing the initial marketing strategy for a new product.

Moreovers, marketers need to recognize that they cannot attract all buyers in the

marketplace, thus they must divide the market into smaller segments and offer

different strategies to the separates market. After that suitable segments to build

their market targeting. The final two stages concern about how to offer superior

values for the target customers and make a differentiation with competitors.

According to the level of customer demand, there are four levels of new product,

the core product, the expected product, the augmented product and the potential

product According to Levitt, (1986). Based on he different demand level on

appropriate product positioning strategy can make the difference between

success and failure According Trott, (2005). Product positioning requires

marketers to arrange a clear, distinctive and desirable positioning in the minds of

targets costumers According to Smith and Cook, 2014). Specifically (Wind, 1982)

offers six bases that related to how target customers make on Health choices in
position product fields: product feature, benefits, use occasion,user category

against another product or by dissociation from all other products.

Conceptual Framework

The Input-Process-Output (IPO) Framework will be used in conducting

the project study. For the input, the first part presents the knowledge required on

health benefits of the Moringa Chocolate Cookies followed by formulations of the

ingredients and procedure. For the process, it presents the project/product

planning and processing , project testing and evaluation of the respondents in

terms of texture, taste, and aroma. While, the output presents the outcome of the

creation or processing of the Moringa Chocolate Cookies as a palatable and of

good quality.
 The conceptual framework for the project Moringa Chocolate Cookies of this

project study is presented in Figure 1.

INPUT

PROCESS
Knowledge
requirements on
Health Benefits of Project Planning
OUTPUT
Moringa Chocolate Project Processing
Cookies Questionnare for
Palatable and Good
Project Testing and
Quality of Moringa
Creation Formulation Evaluation of
Chocolate Cookies
of Moringa Chocolate respondents in
Cookies terms of texture,
taste and aroma
Ingredients and
Procedures
Statement of the Problem

This study aims to determine the effectiveness of Moringa Chocolate Cookies.

Specifically its seekto answer the following questions :

1. What is the demographic profile of students repondents

1.1 Sex:

1.2 Grade level / Strand:

1.3 Age:

2. What is the level of the acceptability of the Grade 12 SHS TVL Students

and Academic Students on Moringa Chocolate Cookies in terms of :

2.1 Texture:

2.2 Taste

2.3 Aroma

2.4 Packaging and

2.5 Economy

3. Is there a significant difference on the level of the acceptability of Grade 12

SHS TVL Students and Academic Students when grouped according to the

profile variable?
Null Hypotheses

To make data more lucid, the following hypotheses is tested : There is no

significant differences on the level of acceptability of Grade 12 SHS TVL

Students and Academic Students when grouped according to profile variables.

Significance of the study

The result of this study will be a great benefits to the grade 12 students . It will

provide information regarding to the benefits of Moringa chocolate cookies.This

study will evaluate the academic performance and the quality of care in the

given frame time. The outcome to be considered consist of the following

improvements of student abilities,development of a positive attitude , increase

on student technical and academic competencies, enhancing students

independence create thinking. Data gathered will also help the student improve

both academic and clinical performance.

Scope and Delimitations

The study focuses on the Moringa chocolate cookies . This involves a

survey for those who are SHS student . The student will receive the product is

limited for 5 to 10 person per strand..

 This research is designed to have a through knowledge to end the

malnutrition of the student. And to them to have proper information about the

food they intake. Most student today eat a lot of junkfood and don’t eat on time

.Out product focuses on student health and will being , it contains nutrition that

student need to boost their energy and help them study properly.

Definition of terms

For a better clarification and understanding on the study of Moringa

chocolate cookies. We used several terms which as defined operationally as it is

being used in the study:

Moringa Oliefiera – Is commonly referred to as the drumstick or ben oil and is

known for its resistance to drought and diseases. And also its outstanding source

of Vitamin A,B and C.

Taste –The sensation of flavor perceived in the mouth and throat upon contact

with the substance.

Aroma –This refers to the description of fragrance and aroma of Moringa

Chocalate Coookies.

Economy – Is a system of organization and institution thatb help facilitate or are

involved in production and distribution of sources among members of a society.

Packaging – Materials used to wrap or protect goods.

 DEPARTMENT OF EDUCATION
ZAMBALES NATIONAL HIGH SCHOOL
Senior High School
Iba, Zambales
Telefax No. (047) 602-1202

MORINGA CHOCOLATE COOKIES

A Research Proposal

Presented to the Faculty of

The Senior High School Department

Zambales National High School

In Partial Fulfillment

Of the Requirements for the Subject

PRACTICAL RESEARCH 2

By
EDNA ACUAVERA
JHON ARIS AGABAO
DENNISE AJOSTE
ELLAINE BARRIENTOS
BRUTAS MICHAELA
LAY CELLE BONA
CARIAN JEFF WILLIAM
JEMUEL DELOS REYES
CARLOS KIM DOMULOT
RYAN NACANA
OBLINO JONAS
GERALDINE TABILE
SAN MIGUEL MARY JANE
 DEPARTMENT OF EDUCATION
ZAMBALES NATIONAL HIGH SCHOOL
Senior High School
Iba, Zambales
Telefax No. (047) 602-1202

MORINGA CHOCOLATE COOKIES

By

EDNA ACUAVERA
JHON ARIS AGABAO
DENNISE AJOSTE
ELLAINE BARRIENTOS
BRUTAS MICHAELA
CARIAN JEFF WILLIAM
LAY CELLE BONA
CARLOS KIM DOMULOT
GERALDINE TABILE
JEMUEL DELOS REYES
RYAN NACANA
OBLINO JONAS
SAN MIGUEL MARY JANE

ZAMBALES NATIONAL HIGH SCHOOL

 Chapter 2

METHODOLOGY

This chapter represents the research design population and local of

the study. Data gathering tool and analysis of Student experimental food.

RESEARCH DESIGN

Feasibility study is a type of analysis used in measuring the ability

and likelihood to successfully complete a product including all relevant factors. It

must account for factors that affect it such as economic, technological, legal and

scheduling factors.

The Descriptive method of research was used in this study. The General

procedure ofdescribing had a chef purposeof description of the student’s

performancein school that might have affected by their own skill factors.

Descriptive method of research is a fact-finding with adequate and accurate

interpretation of the findings. It describes with emphasis what actually exist such
as current conditions, practices, situations and any phenomena.

The experimented design will be used to know how the level of acceptability of
Grde 12 SHS TVL students and Academic students in making “Moringa
Chocolate Cookies” in terms of texture, taste, aroma, packaging and economy.
Respondents and Locate of the Study

Table 1. Frequency and Percentage Distribution of the Respondents

Grade Level / Strand Frequency Percentage

________________________________________________________________

12 STEM A 10 10

12 STEM B 10 10

12 ABM A 10 10

12 ABM B 10 10

12 HUMSS A 10 10

12 HUMSS B 10 10

12 SPORTS TRACK 10 10

12 TVL ICT CSS 10 10

12 TVL EIM 10 10

12 TVL HE B 10 10
The study will be conducted at Zambales National High School, Iba Zambales.

The respondents of the study come from Grade 12 SHS S.Y. 2019 – 2020. The

Table 1 shows the frequency and percentage distribution of the respondents.

Out of one hundred (100) respondents, ten (10) percent of the students are

classified under Grade 12 section of STEM A, ten (10) percent of the students

are Grade 12 section of STEM B, ten (10) percent of the students are classified

under Grade 12 section of ABM A, ten (10) percent of the students are

classified under Grade 12 section of ABM B, ten (10) percent of the students are

classified under Grade 12 section of HUMSS A, ten (10) percent of the students

are classified under Grade 12 section of HUMSS B, ten (10) percent of the

students are classified under Grade 12 section of SPORTS TRACK, ten (10)

percent of the students are classified under Grade 12 section of ICT-CSS, ten

(10) percent of the students are classified under Grade 12 section of EIM, ten

(10) percent of the students are classified under Grade 12 section of HE b. All

the sample size of the respondents are equal to 100 with the percentage of 100

percent.
Data Gathering Tool

The researchers will provide questionnaire as the main instrument to test

the level of acceptability of respondents. It also includes observation and

structured interview to students as respondents because of their

involvement in this study.

Questionnaire. the main purpose of questionnaire is to help extract data

from respondents. It serves as a standard guide for the interviews who

need to ask the questions in exactly in the same way.

Observation. Is a way of gathering data by watching behavior. Events or

nothing physical characteristics in their natural setting. Observation can be

overt, everyone knows they are being observed, or covered, no one

knows they are being observed and the observer is concealed.

Observations can also be either direct or indirect, direct observation is

when you watch interactions, processes, or behaviors as they occur,

indirect observation are when you watch the results of interactions,

processes, or behaviors

The researchers are the students of Zambales National High School,

through observation it helped them to gathered information that is needed

to their study and to improve their study.

 Unstructed interview. Is the less formal type in which although sets of

questions may be used, the interviewer freely modifies the sequence of

questions, changes the wording and sometimes explains them or adds to

them during interaction.

QUESTIONNAIRE

Dear respondents,

We Practical research 2 students of 12_H,E-B are represently conducting a

research about “Moringa Chocolate Cookies” in this connection kindly spare

your precious time to answer the questions for the completion of the study. Rest

assured that whatever information given will be used for this purpose only.Thank

you.

-The Researchers

I. Direction: Fill the blanks and a box with a check (/) in accordance to your profile

Name (optional)

Sex:

Male Female

Grade & Section:

Age: 17 18 19 20 and Above.

Moringa Chocolate Cookies which is served as snacks have the following

ingredients Cocoa Powder, Butter, All Purpose Flour, Egg, Dried Moringa

Powder, Baking Powder, and Vanilla Extact.

II. DIRECTION. Kindly fill the following boxes with a check (/) to indicate answer

on the experimental food made using the legend below.

LEGEND

5. PERFECTLY ACCEPTABLE

4. ACCEPTABLE

3.SLIGHTLY ACCEPTABLE

2.UNACCEPTABLE

1.TOTALLY ACCEPTABLE

A. TASTE 5 4 3 2 1

1. Food has good taste.

2. Food satisfies my taste bud.

3.Food is sweet.

4. Food is salty.

5.Food has several flavors

detectble.

B.PRICE: (₱15) 5 4 3 2 1
1. The price is reasonable.

2. The price is low but the quality

is high.

3. The price is so expensive.

4. The price is affordable.

5.The price is market price.

C. APPEARANCE 5 4 3 2 1

1. The food is golden brown.

2. The food fills the entire

wrapper.

3. The food looks crispy or

crunchy.

4. The food is crunchy, hard,

crispy

5. The ingredient inside the

wrapper is properly grounded,

mashed and chopped.

A.QUALITY 5 4 3 2 1

A. QUALITY 5 4 3 2 1

1. The quality of the food is

excellent.
2. The food is full of flavor

3. The food is fresh

4. The food follows quality

standard in terms of

procedure.

5. The food has a high

nutritive value.

Data Gathering Procedure

Ingredients:

Dried Moringa Powder

Cocoa Powder

Butter

All Purpose Flour

Egg

Baking Powder

Vanilla Extract

Sugar
Preparation:

1. Wash the kitchen utensils like the ladle, frying pan, knife, pot, bowls plates,

wok, small plate, grater, and other needed utensils.

2. Prepare the ingredients.

3. Dry the moringa leaves in a wok with high heat.

4. Crush the dried moringa leaves until it turns into powder.

5. Sift the all purpose flour and cocoa powder.

6. Mix the butter , egg, sugar,and vanilla

7. Mix the dry ingredients to the liquid ingredients

8. Mix well until it look ok.

Statistical Treatment

To interpret the data effectively, the researcher will employ the following

statistical treatment. The Percentage, Weighted Mean, and Anova are the tools

use to interpret data.

1. Frequency counts and percentage. This will be used to determine the profile

of the student respondents in terms of age, sex and grade level.

 𝐹
Formula %=𝑁

%=percentage

F=frequency

N=total number of respondents

100=is a constant value

Weighted Mean. This will be use to assess the level of acceptability of both

senior high school students on the “Moringa Chocholate Cookies” made in terms

of taste, price, appearance and quality as percerved by the reporters.

𝐹𝑥
Formula: X 𝑁

X= Weighted x=Weight of each term

F=Frequency N=Number of classes

3.Analysis of Variance (ANOVA) This will be used to determine the significant

difference on the level of acceptability of Senior High School students when

grouped according to profile variables.

Decision Rule:

If the competent F value is less than the critical F value at ∝=0.05, the null

hypothesis is accepted. There is no significant differences.

If the competent F valueis greater than the critical F value at ∝0.05, the null

hypothesis is rejected. There is a significant difference.