SPECIAL SCIENCE DEPARTMENT

Zarraga National High School

Jalaud Norte, Zarraga, Iloilo

The Effectiveness of Roasted Corn (Zea mays) Kernels as Tea

Science Investigatory Project

Presented to the Faculty of
Special Science Department
Zarraga National High School
Zarraga, Iloilo

In Partial Fulfillment Of the

Requirements in Completion
Special Science Class- Junior High School

by
Ellizah Junne D. Palencia
Heaven P. Asumbra
McKliene Diane T. Pleñago
Jed Vincent S. Resol
(Grade 10-SSC, Group 1)

Mrs. Ma. Lenny P. Sigaya

Research Adviser

March 2018
 SPECIAL SCIENCE DEPARTMENT
Zarraga National High School
Jalaud Norte, Zarraga, Iloilo

CHAPTER I

Introduction

Background of the Study

Aside from plain water, tea is the most widely consumed

beverage in the world. Drinking the beverage tea has been

considered a health-promoting habit since ancient times.

According to Khan and Mukhtar (2013), tea consumption has

also been shown to be useful for prevention of many debilitating

human diseases include maintenance of cardiovascular and

metabolic health. In addition, anti-aging, antidiabetic and many

other health beneficial effects associated with tea consumption

are prescribed.

Several studies cited the chemical components and benefits

of corn kernel as tea. Gebely (2015) stated that the important

chemical compounds of tea which is beneficial in producing teas

with desirable appearance, aroma, flavor, and taste are

polyphenols, amino acids, enzymes, pigments, carbohydrates,

methylxanthines, minerals and many volatile flavor and aromatic

compounds.

Busch (2017) added that corn tea is a classic Korean

beverage. When made from corn kernels, the tea’s primary benefit
 SPECIAL SCIENCE DEPARTMENT
Zarraga National High School
Jalaud Norte, Zarraga, Iloilo

is hydration due to its water content, but the drinker also get

small nutrients, such as carbs, vitamin C, and folate. This type

of tea may work as diuretic and help stabilize blood sugar.

Roasted corn tea works well for hydrating the drinker’s body.

Corn kernel is a good source of vitamin C, magnesium, B

vitamins, and carotenoids lutein and zeaxanthin (Cervoni, 2017).

Vitamin C is important in cell repair, boosting immunity and has

anti-aging properties, whereas, B vitamins are important in

energy metabolism. Magnesium is important for nerve conduction

and muscle contraction. Carotenoids, lutein, and zeaxanthin have

been shown to have anti-oxidative properties and are important

in eye health.

This study is conducted to determine if roasted corn (Zea

mays) kernels is effective to be a tea and what roasting

temperature of corn kernel will be considered and accepted as

tea.
 SPECIAL SCIENCE DEPARTMENT
Zarraga National High School
Jalaud Norte, Zarraga, Iloilo

Statement of the Problem

Drinking tea has many benefit to the body but it has also

some disadvantages and one of the disadvantage of drinking too

much of this beverage is the chance of getting gastric ulcers.

Gastric ulcer is a hole in the lining of the stomach corroded by

the acidic digestive juices which are secreted by the stomach

cells. Ulcer formation is related to H. plyridus bacteria in the

stomach, inflammatory medications, smoking cigarettes and also,

by drinking too much tea and coffee.

Tea has tannic acid and drinking tea to the maximum quality

may lead to the problem of iron deficiency and anemia. Anemia

occurs when your red blood cells do not regenerate at their

regular rate. If you suffer from iron deficiency then your body

cannot make enough hemoglobin, which is the protein responsible

for carrying oxygen to body tissues.

Lastly, consuming too much tea can cause different diseases

like kidney and liver diseases. It can also cause caffeine

complications, sugar overload, tinted teeth, stomach problem and

iron issues.

In response to this problem, the study proposes to

investigate the quality as well as the effectiveness of roasted

corn (Zea mays) kernels as tea.

 SPECIAL SCIENCE DEPARTMENT
Zarraga National High School
Jalaud Norte, Zarraga, Iloilo

Conceptual Framework

Independent Variables Dependent Variables

Amount of Grind Roasted

Corn Kernels: Effect on:
 2 grams
 4 grams  Taste/Consistency
 6 grams
 Aroma

 Texture
Roasting Temperature:
 Color
 Low (30̊C)
 Medium (60̊C)
 High (90̊C)

Figure 1: Diagram showing the relationship of the variables in

the study.

The independent variables are the amount of grind roasted

corn kernels in 2 grams, 4 grams and 6 grams and at what

roasting temperature does the roasted corn kernels tea is

effective, in Low (30̊C), Medium (60̊C), and High (90̊C)

 SPECIAL SCIENCE DEPARTMENT
Zarraga National High School
Jalaud Norte, Zarraga, Iloilo

temperature which will be tested and expected to have a

different effect in its taste/consistency, aroma, texture, and

color which is the dependent variable. The roasted corn kernels

tea serves as the experimental group.

 SPECIAL SCIENCE DEPARTMENT
Zarraga National High School
Jalaud Norte, Zarraga, Iloilo

Purpose of the Study

The purpose of the study is to determine if roasted corn

(Zea mays) kernel can be considered as tea that has different

twist in flavor and has more potential health benefits in the

body. Roasted corn (Zea mays) kernels is selected because of the

fact that it is rich in nutrients (especially carbohydrates) and

antioxidants. This study also aims to produce roasted corn

kernels tea which is simple, healthy and all natural.

Specifically, this study seeks to answer the following

questions

1.) Which amount of grind roasted corn kernels is

effective as tea in terms of taste/consistency, aroma,

texture and color?

2.) Which roasting temperature will the corn kernel tea

is more effective in terms of taste/consistency,

aroma, texture, and color?

3.) Is there a significant difference in the amount of

corn kernel tea in terms of taste/consistency, aroma,

texture, and color?

4.) Is there a significant difference in roasting

temperature of corn kernel in terms of aroma,

taste/consistency, texture and color?

 SPECIAL SCIENCE DEPARTMENT
Zarraga National High School
Jalaud Norte, Zarraga, Iloilo

Null Hypothesis

1.) There is no significant difference in the amount of corn

kernel tea in terms of taste/consistency, aroma, texture

and color.

2.) There is no significant difference in the roasting

temperature of corn kernel tea in terms of

taste/consistency, aroma, texture, and color.

 SPECIAL SCIENCE DEPARTMENT
Zarraga National High School
Jalaud Norte, Zarraga, Iloilo

Significance of the Study

The result of this study will be beneficial to the

following context:

1.) Household. The study can be beneficial to the household

because they can attain the healthful benefits of roasted

corn kernels as tea.

2.) Businessman. This study can be beneficial to the business

because they can easily produce a healthier tea using

corn kernels that is less expensive and they can use this

in their tea business which can give their consumers a

good satisfaction.

3.) Consumers. The consumer can benefit a lot by enjoying a

cheaper and healthier tea made out of corn kernels

without hesitation.

4.) Agriculturist. This study can be beneficial to the

agriculturists because the demand of organic corns will

increase that can help them to gain more profit.

5.) Future Researchers. This study will be beneficial a lot

to the future researchers because they can use this as

their theoretical model and this study will serve as

their basis and guide and can give them information and

ideas if their study is related to this.

 SPECIAL SCIENCE DEPARTMENT
Zarraga National High School
Jalaud Norte, Zarraga, Iloilo
 SPECIAL SCIENCE DEPARTMENT
Zarraga National High School
Jalaud Norte, Zarraga, Iloilo

Definition of Terms

The following terms are conceptual and operationally

defined.

Corn kernel –refers to corn (Merriam Webster, 2018).

In this study, corn kernel refers to the subject which is

roasted at different temperature and weighed to determine its

effectiveness.

Tea -a drink that is made by soaking the dried leaves of Asian

plant in hot water (Merriam Webster, 2018).

In this study, tea is used as the beverage to be made by

the researchers.

Roast –to cook with dry heat in an oven or over a fire (Merriam

Webster, 2018).

In this study, the term roast refers to the process that

will be used in the experimental set-ups for corn kernel.

Effectiveness -producing a result that is wanted or having an

intended effect (Merriam Webster, 2018).

 SPECIAL SCIENCE DEPARTMENT
Zarraga National High School
Jalaud Norte, Zarraga, Iloilo

In this study, effectiveness is used to determine if corn

(Zea mays) kernels are effective to be a tea.

 SPECIAL SCIENCE DEPARTMENT
Zarraga National High School
Jalaud Norte, Zarraga, Iloilo

Scope and Limitation

This study is limited only to the effect of the different

amount and roasting temperature of corn kernel as tea in terms

of taste/consistency, aroma, texture, and color. It employs the

experimental design done in three (3) replications of every gram.

The researchers will use the process of roasting of corn kernels

as the main ingredient in making the roasted corn kernels tea.

The researchers will also test at which temperature does the

roasted corn kernels tea is effective. The study will be

conducted from September 8, 2018 to September 9, 2018 and this

study will be conducted at Brgy. Dongsol, Pototan, Iloilo and

the testing for acidity and phytochemical test will be conducted

at West Visayas State University Central Laboratory. The

statistical method to be used will be ANOVA to determine the

effectiveness of roasted corn (Zea mays) kernels as tea. There

will be 3 replicates in each of the following concentration; 2

grams, 4 grams and 6 grams and each grams will be tested at

different roasting temperature which are low (30̊C), medium

(60̊C), and high (90̊C). The roasted corn kernels tea will be

taken by 20 respondents. Phytochemical and acidity content of

the roasted corn kernels tea will also be tested to find out the

chemical component present in corn (Zea Mays) kernels.

 SPECIAL SCIENCE DEPARTMENT
Zarraga National High School
Jalaud Norte, Zarraga, Iloilo

CHAPTER II

REVIEW OF RELATED LITERATURE

Tea

People have been brewing tea made from the leaves of

Camellia sinensis L. or kuntze (family Theaceae) for almost 50

centuries, far long back in the first millennium BC; while

according to a legend even before 2000 BC. The original home or

‘the primary centre of origin’ of tea was South-East Asia, at

the point of intersection between the 29̊ N (latitude) and 98̊ E

(longitude) near the source of the Irrawaddy River at the

confluence of North-East India, North Burma, South-West China

and Tibet provinces (Mondal et al., 2004).

Tea is the most popular beverage consumed of all over the

world because of its refreshing effects and known benefits to

human health due to its potential pharmacological properties

such as antioxidative, antitumor and anticarcinogenic activities

(Yamamoto et al., 2000).

Tsubono, et al. (2002), indicated that tea is also consumed

as part of daily diet to reduce the risk of cardiovascular

disease and cancer.

Khan and Mukhtar (2013), added that tea consumption has

also been shown to be useful for prevention of many debilitating

 SPECIAL SCIENCE DEPARTMENT
Zarraga National High School
Jalaud Norte, Zarraga, Iloilo

human diseases include maintenance of cardiovascular and

metabolic health. In addition, anti-aging, antidiabetic and many

other health beneficial effects associated with tea consumption

are prescribed.

The important chemical compounds of tea which is beneficial

in producing teas with desirable appearance, aroma, flavor, and

taste are polyphenols, amino acids, enzymes, pigments,

carbohydrates, methylxanthines, minerals and many volatile

flavor and aromatic compounds (Gebely, 2015).

Corn tea is a classic Korean beverage. When made from corn

kernels, the tea’s primary benefit is hydration due to its water

content, but the drinker also get small nutrients, such as carbs,

vitamin C, and folate. This type of tea may work as diuretic and

help stabilize blood sugar. Roasted corn tea works well for

hydrating the drinker’s body. The exact amount of nutrients

you’ll get from a cup of roasted corn tea depends on the

proportion of corn to water and how long the corn is simmered. A

percentage of some nutrients will leach into the water, however,

a cup of uncooked corn kernels contains 14 percent of the daily

value for vitamin C, based on consuming 2,000 calories daily. It

also has 11 percent of the daily value for vitamin B-6 and 12

percent of folate.

As a general guideline, about 35 percent of the corn’s folate

 SPECIAL SCIENCE DEPARTMENT
Zarraga National High School
Jalaud Norte, Zarraga, Iloilo

leaches into the boiling water, reports the U.S. Department of

Agriculture (Busch, 2017).

Corn Kernels

Zea mays, corn or maize, is an annual grass in the Poaceae

(grass family) that originated in Central America and is one of

the top three cereal crops grown in the world along with rice

and wheat. It is domesticated in Mexico and Central America more

than 7,000 years ago from teosinthe or wild maize. The corn

plant may grow 1-4 m (3 to 13 ft) tall, with leaf blades 50 to

90 cm (19 to 35 in) long. The monoecious plant forms a terminal

raceme of male flowers- the tassel while the axillary female

inflorescences from cylindrical “cobs”, each with 16-30 rows of

spikelets (which develop into “kernels” when the seed mature)

and long protruding styles (the corn silks). Mature kernels are

typically white or yellow, but may also range in color from red

to purple (Courteau, 2012).

Morever, the term “maize” was derived from Spanish word

Taino, meaning ‘mahiz’ for plant. Maiz or corn (Zea mays) is the

principal cereal crop in tropical and subtropical countries in

the world and a crop with high economic value (Sewa Ram and

Mishra, 2010).
 SPECIAL SCIENCE DEPARTMENT
Zarraga National High School
Jalaud Norte, Zarraga, Iloilo

The study of Cervoni (2017)states that corn kernel is a

good source of vitamin C, magnesium, B vitamins, and carotenoids

lutein and zeaxanthin. Vitamin C is important in cell repair,

boosting immunity and has anti-aging properties, whereas, B

vitamins are important in energy metabolism. Magnesium is

important for nerve conduction and muscle contraction.

Carotenoids, lutein, and zeaxanthin have been shown to have

anti-oxidative properties and are important in eye health

Recent research suggests that corn is rich in antioxidants,

thanks to the vast combination of phytonutrients found in its

kernels. In yellow corn, carotenoids such as lutein and

zeaxanthin are responsible for the heart-supportive properties.

Corn balances mood and contains vitamin B6, which helps your

brain produce serotonin and norepinephrine, two chemicals that

affect your mood. It also aids in melatonin production, which

your body needs to regulate its internal clock so you can sleep

at night and feel awake in the morning. It regulates blood sugar,

the diverse nutrients in corn combine in a way that is

beneficial to blood sugar levels. Protein and fiber even out

digestion, which prevents sudden spikes and drops in your blood

sugar. Vitamins B1, B5 and folic acid are also known to regulate

blood sugar. One study found that 1-2 cups of corn helps to

control blood sugar in both type 1 and type 2 diabetes. It can

 SPECIAL SCIENCE DEPARTMENT
Zarraga National High School
Jalaud Norte, Zarraga, Iloilo

also prevent anemia that occurs when your red blood cells do not

regenerate at their regular rate. If you suffer from iron

deficiency then your body cannot make enough hemoglobin, which

is the protein responsible for carrying oxygen to body tissues.

It is full of iron, so it is a great way to prevent anemia

(Health Fitness Revolution, 2016).

 SPECIAL SCIENCE DEPARTMENT
Zarraga National High School
Jalaud Norte, Zarraga, Iloilo

CHAPTER III

METHODOLOGY

Gather and prepare the Roast the corn grind the

materials needed for the corn kernels using a pan,
experimentation. These are; Grind the Corn kernels turner, stove in different
using the grinder roasting temperature. After
Corn kernels, Grinder, Pan, the roasting process, the
Stove , Turner, Apron, researcher will put in
Measuring Spoon, Funnel, Tea clean storage jar.
Bags, Heater, Sticky notes,
Pen, thermometer, Hair Net,
Disposable Plastic Gloves,
Storage Jar, 5x4.5 Hexagon
Jar, Tea Cups and tea spoon.

Put the measured roasted Label the first teacup with

grind corn kernels in Low temperature (30̊C), the
different teabags by using a second one with Medium
Serve and conduct a survey funnel, teaspoons and temperature (60̊C), and the
in 20 respondents which is disposable plastic gloves. last one with High
the teachers. Note that in every sample of temperature (90̊C) using a
2 grams, 4 grams, and 6 pen and sticky notes.
grams, there should be three
(3) replicates of the same
measured grams with different
roasting temperature of each
teabag. Set aside.

Transfer the replicates of 2

grams, 4 grams, and 6 grams
that have been test into the
three different temperatures
in 5x4.5 hexagon jar. This
must be ready for the testing
of phytochemical and acidity
test.