1

Chapter 1

INTRODUCTION

Situation Analysis

Malunggay or Horseradish tree, a small deciduous tree (family

moringaceae) native to tropical Asia but also naturalize in Africa and

Tropical America. Malunggay or Horseradish tree, a small deciduous

tree (family moringaceae) native to tropical Asia but also naturalize in

Africa and Tropical America. Flowers, pods, leaves and even twigs are

cooked and eaten. In the past day, we noticed that most of the

individuals do not involve themselves eating vegetables frequently for

many reasons. Malunggay is relatively easy to grow and can thrive in

various conditions, so we come up in an idea to give a chance to

involve in a recipe and make a new product.

Malunggay leaves produce leaves year- round but production

can fluctuate depending on the weather. Since malunggay trees are

often grown in backyard gardens, there is a risk of pesticide

contamination. While Fernandez et.al (2021) highlights the nutritional

value of moringa seeds, flowers and fruits, further research is needed

to quantify the bioavailability and long- term health effects of its

bioactive compounds and optimize extraction methods. This study was

conceptualized, formulated, and is now being proposed.

As claimed by Oyeyinka & Oyeyinka, (2018). Moringa oleifera is

a versatile tree that is considered a wild plant but is an abundant

source of nutrients that can be used for alleviating mineral

 2

micronutrient deficiencies. It is recommended as a nutritional

supplement for pregnant women, nursing mothers, and malnourished

children. In many low-to middle- income countries, the leaves have

been used to improve nutrient quality in several foods in Africa,

fortified in soups, biscuits, bread, cakes, and yogurt.

In accordance with Farid & Hegazy 2019, Hisam et al. 2018

Moringa oleifera is one of the various medicinal plants that can be used

both as a functional food and as a natural food additive. Belonging to

the Moringacea family of perennial angiosperm plants, which includes

12 other species, this plant is widely cultivated in the Middle East,

Africa, and Asia.

Several attributions are given to M. oleifera. However, recently in

Brazil ANVISA (National Health Surveillance Agency) banned the

manufacturing, import, commercialization, advertising, and distribution

of all foods containing Moringa owing to lack of evaluation and proof

both of the safety of its use and the therapeutic claims attributed to it

BRAZIL(2019)

As stated by Hisam et al.( 2018) Moringa leaves contain

important bioactive compounds, including vitamins, carotenoids,

phenolics, flavonoids, glucosinolates, isothiocyanates, tannins, and

saponins. Thereby it is commonly known for its medicinal power.

 3

Padayachee & Baijnath stated that the plant is called “Miraculous

Tree” and “Tree of Life” and is also recognized for the beneficial effects

on water sanitation (Padayachee & Baijnath 2020PADAYACHEE B &

BAIJNATH H. (2020). An updated comprehensive review of the

medicinal, phytochemical and pharmacological properties of Moringa

oleifera.

As reported by Ziani et al (2019) any factors can affect the

plants’ composition, such as edaphoclimatic and biotic conditions.

Techniques used in agronomy can also contribute to the differences in

the plant’s nutrients levels as As characterized by Fernandes et

al. (2021) Moringa is a multifaceted plant. Most of its parts are edible,

and it has therapeutics values. Its seeds, flowers, and fruits (pods)

have relevant nutrients and substances for feeding

As mentioned by Ramachandran et. (2017) One product that

can be challenging for the food market is raw sugarcane juice, as it

deteriorates shortly after extraction. To extend the validity of the

product, manufacturers often use chemical preservatives. To offer other

alternatives for this problem, in line with Ramachandran et al. (2017)

studied the effectiveness of combining different natural preservatives

(Moringa leaf and seed extract, lemon, and ginger) at low temperature

(2.0 °C). The authors found that the combination of Moringa seed

extract and lemon at 10% v/v promoted a satisfactory antimicrobial

effect, with a minimum inhibitory concentration (MIC) of 25 µL/mL

against 15 bacterial strains. This combination promoted the highest

 4

acceptance among all samples, and was more effective against

bacterial growth than sodium benzoate (0.1%) and sodium

metabisulfite (0.5%), chemical preservatives used as standard at its

maximum allowed concentration.

As indicated by Shi et al. (2019) The crude aqueous extract from

Moringa leaves raised softness and juiciness in buffalo ground meat,

suggesting that it can execute a proteolytic activity. Aqueous extract

can also prevent TBARS increase during storage, being more effective

than the synthetic additive BHT (butylated hydroxytoluene, E32).

Based on Cardines et al. (2018) evaluated the Moringa seed

extracts thickening action in yogurt formulations. The authors obtained

the extracts by saline extractions, followed by ultrafiltration, and added

it at 1.5% (v/v) in yogurt fermented by probiotic lactic culture. The seed

extracts promoted thickening and improved the product’s

characteristics by increasing the protein content, reducing syneresis

values, and forming a more cohesive casein net.

Leone et al. (2018) reported that one of the most studied and

published aspects involving the applicability of Moringa in food is its

nutritional benefits, especially in populations with a diet low in

essential nutrients. Thus, this plant has been used for formulations of

supplements against malnutrition and as an additive or fortifier of the

most varied foods .

 5

As mentioned by Madane et al. (2019) added Moringa flower

extract in chicken nuggets formulation (1.0 and 2.0%) to evaluate its

potential as an antioxidant dietary fiber or as a functional ingredient,

based on nutritional content, quality, storage stability, and product

acceptability. The authors concluded that the extract enhanced dietary

fibers level and extended the product shelf life by increasing its lipid

stability. Furthermore, it acted as an antioxidant and did not affect the

product acceptability.

To determine the consequences of Moringa leaves addition in

snacks, Zungu et al. (2020) substituted a flour blend (50% wheat flour

and 50% cornflour) for 0% (control), 1, 3, and 5% (w/w) of powdered

Moringa leaves and evaluated the products’ color, texture, nutritional

components, and acceptability. They verified that the snack color was

affected as the Moringa leaves increased, changing from light brown

(control) to dark green with brown traces, which can be due to the

chlorophyll present in the plant leaf. The leave addition at higher levels

caused a reduction in the snacks’ breaking force, making them more

crumbly as claimed by Zungu et al. (2020). Formulation at 1% of

Moringa leaves was the only well accepted by the public. At this level,

the Moringa leaves promoted an increase in mineral content and higher

calcium, magnesium, potassium, and iron levels were observed. The

fortified snacks can be a possibility to improve the food and nutrition of

children from communities with low economic levels and malnutrition

(Zungu et al. 2020).

 6

As said by Boateng et al. (2018) When added to food products,

Moringa promotes many beneficial effects. In the literature, several

studies report these improvements. Despite the advantages associated

with the plant, there are limitations in its applicability, generally

associated with the negative sensory characteristics promoted to the

fortified products. Bromatological and sensory analyses of a snack

based corn flour and cassava root fortified with moringa to combat the

malnutrition.

In the same intention of formulating snacks to counter

malnutrition, just as Lopez & Bhaktikul (2018) defined a formulation

containing maize flour, cassava root, and Moringa leaves at 1%, which

resulted in good acceptability. The authors observed positive results in

the protein, moisture, and ash content (Lopez & Bhaktikul 2018).

2018LOPEZ JCC &BHAKTIKUL K. 2018. Bromatological and sensory

analyses of a snack based corn flour and cassava root fortified with

moringa to combat the malnutrition.

Rocchetti et al. (2020) replaced durum wheat with powdered

Moringa leaves at 5, 10, and 15 g/100g (w/w) for fresh pasta

formulation. The authors investigated the bioaccessibility of phenolic

compounds and starch digestibility and concluded that the fortified

pasta had 152 phenolic compounds, with the highest content in the

formulation containing 15% of leaves. Low molecular weight phenolic

compounds were the most abundant, identified as equivalents of

tyrosol, flavonoids, and phenolic acids in proportion to Rocchetti et al.

 7

(2020). The replacement of durum wheat by Moringa promoted a

decrease in the rapidly digestible starch, which causes a fast elevation

of blood glucose levels. Also, it increased the slowly digestible starch

levels, which provides prolonged glucose release.

As indicated by Boateng et al. (2018) when added to food

products, Moringa promotes many beneficial effects. In the literature,

several studies report these improvements. Despite the advantages

associated with the plant, there are limitations in its applicability,

generally associated with the negative sensory characteristics

promoted to the fortified products. Boateng et al. 2018 described in a

review article some studies that observed certain disadvantages

concerning the organoleptic properties of foods fortified with Moringa

leaves powder. Unwanted descriptions of sensory attributes have been

reported, emphasizing the taste and color. Herbaceous and bitter flavor

increases as the Moringa content is high. A study demonstrated that

the minimum percentage of powdered Moringa leaves for significant

improvements in nutritional value is 10%, the same level in which

acceptability becomes lower. Another relevant aspect is that the plant

leaf powder is not satisfactory to replace wheat flour in the formulation

of bread once it may cause undesirable changes in its characteristics

(Boateng et al. 2018). Since Moringa can cause unwanted sensory

changes to the fortified products, more studies are necessary to

determine the appropriate level of the plant addition. This level needs

to promote beneficial effects, maintaining product acceptability.

 8

Besides, new studies on the toxicity and safety of using Moringa need

to be carried out.

A possible alternative to improve biochemical, functional, and

nutritional aspects without causing a negative sensory change is the

microencapsulation of Moringa extracts. Microencapsulation is a

technique typically used to promote protection and resistance to

bioactive compounds on the authority of Zorzenon et al. (2020).

Thammarat & Airouyuwa 2020 microencapsulated the Moringa leaf

extract by the spray drying method, using pea protein isolate and

isolated soy protein as encapsulating agents, with a ratio of

encapsulated material to wall material in 1:4 w/w. 2020THAMMARAT K

& AIROUYUWA JO. 2020.

As observed by Udechukwu et al. (2018) Moringa contains

several substances associated with functional and medicinal benefits.

These compounds can regulate osmotic control, enzymatic and

hormonal activities. They can also act in several metabolic pathways.

Moringa arouses interest for its application as a functional food or as a

nutraceutical, especially its leaves and seeds. Researchers report the

plant’s ability to intervene in human diseases, which can bring positive

results in the treatment of diabetes, obesity, inflammation, cancer,

hypertension, and infections caused by microorganisms.

In regard to Leone et al. (2018) The results showed that Moringa

leaves reduce the α-amylase activity, a key enzyme in the digestion of

carbohydrates in the diet, suggesting a decrease in the postprandial

 9

glucose level. It also suggests a reduction in the starch hydrolysis rate

mediated by enzyme and glucose absorption by the intestine. Indeed,

supplementation with Moringa leaves determined a lower increase in

postprandial glycemia in diabetic individuals, who in general had a

mean change in the baseline concentration of postprandial glycemia

when they consumed the supplemented meal, compared to the meal

control, without supplementation. In the case of non-diabetic

individuals, there was no effect. Thus, the constant consumption of

Moringa leaves can improve glycemic control in diabetics and can be a

hypoglycemic herbal medicine.

Pertaining to Gao et al. (2020) Moringa oleifera is a kind of

perennial tropical deciduous arbor belonging to the family

Moringaceae, which originated in India and has been widely planted in

Asia, Africa, and tropical and subtropical regions of Central America.

Moringa oleifera has a significant economic value in addition to being a

species of ornamental tree since practically all of its parts, including

the leaf, root and seed, may be utilized as food. Due to its abundance

of active components, it also possesses a variety of pharmacological

functions such as anti-oxidation, anti-inflammatory, anti-diabetic, lipid-

lowering, anti-cancer, and anti-bacterial pertaining to Gao et al.,

(2020). Therefore, Moringa oleifera has always received widespread

attention for being known as the “miracle tree”. On a global scale, the

growth was tremendous based on the number of published papers on

Moringa oleifera in the past decade.

 10

Haldar R. & Kosankar, S. (2017). Moringa oleifera (hereinafter

Moringa) is known as a good source of energy that can be used in

traditional medicine to treat certain diseases (such as: skin infections,

scurvy, tumors, bronchitis, anemia, etc.) stemming from (Haldar &

Kosanka, 2017) and cosmetics as the oil from the seeds can be used for

hair and skin car.

In relation to Islam, et al., (2021). Islam, Z., Islam, S. R., Hossen,

F., Mahtab-ul-Islam, K., Hasan, M. R., & Karim, R. (2021) The seeds are

rich in vitamins and minerals, and the seed extract can be used as an

antibacterial, can produce high-quality cooking oil rich in antioxidants,

and a water purifier as it has a natural coagulation effect that can help

remove impurities from water. Moringa oleifera is a prominent source of

nutrients with potential health benefits. International Journal of Food

Science.

As specified by Daba, (2016); Haldar & Kosankar, (2017);

Rajbhar, Rajbhar, PL, Shukla, & Kumar, (2018); Islam, et al., (2021). The

various benefits and uses of this Moringa plant, over time, eventually

made Moringa known as a "miracle plant" and gave rise to myths about

Moringa. One of the common myths about Moringa is that it is believed

to cure a wide range of diseases as it has many potential health

benefits. However, it is important to understand that Moringa is not a

cure-all and should not be relied upon as the sole treatment for any

medical condition. Various studies regarding Moringa are mostly

researched by health, nutrition, and pharmacology variables with the

 11

research method often used is the experimental method. Meanwhile,

research on Moringa with bibliometric methods is still rarely found. On

the basis of this explanation, scientific studies that reveal Moringa

using the bibliometric method are considered urgent to do from a

theoretical, empirical, and methodological perspective. Therefore, this

study aims to analyze how the development of trend research on

Moringa in various studies in the field of science Daba, M. (2016).

Conducted by Xu, Chen, & Guo (2019). Empirically, Moringa

research findings, especially with regard to its research trends are also

very diverse. First, in terms of anti-inflammatory activity and the

effects it produces, such as research which aims to compare how the

antioxidant and anti-inflammatory activities of crude ethanol extracts

of Moringa leaves, seeds, and roots, as well as how the correlation

between differential activity and the chemical content of these three

parts of the Moringa plant.

On the report of Hidayati et al., (2018). The main flavonoids

found in moringa leaves are Myrecytin, Quercetin and Kaempferol, and

their concentrations are 5.8, 0.207 and 7.57mg/g, respectively.

Quercetine is an effective antioxidant that has several medicinal

effects. For obese rats with metabolic syndrome Zucker it has

hypolipidemic, hypotensive and anti-diabetic results. Phenolic acids are

a sub-class of naturally occurring phenolic compounds in plants,

originating from hydroxybenzoic acid hydroxycinnamic acid. These

substances have propensities to be antioxidant, anti-inflammatory,

 12

anti-mutagenic and anti-cancer. The concentration of gallic acid

1.034mg/g, chlorogenic acid 0.489mg/g and caffeic acid 0.409mg/g on

a dry basis. Chlorogenic acid (CGA) is a dihydrocinnamic acid ester and

the primary phenolic acid in moringa. CGA is an element which helps in

the synthesis of glucose, blocks the transportase of 6-phosphate

glucose in the liver and helps to increase liver gluconeogenesis and

degradation of glycogen.

Dermstore (2021) stated that certain parts of Moringa Oleifera

benefits the human skin health and is known to store phytonutrients,

amino acids, and high-value mineral. Moreover it contains, anti-

oxidants, immune-boosters, anti-inflammatory. In addition, the

extracted minerals from moringa oleifera tree, plethora which is

beneficial for the skin. Including countering the effects of free radicals.

Moringa oil has cytokinesis that help promote cellular growth and

prevent the destruction of skin tissues.

In accordance with Ahmad et al., (2019); Indriani et al., (2019);

Isnan & Nurhaedah, (2017); Mayangsari & Rasmiati, (2020). In

Indonesia, moringa leaves have been widely used for many purposes,

such as traditional rituals and medicine, beauty, environmental

management, and food fortification/supplementation, that is, for

malnourished toddlers, anemic pregnant women, and diabetic

treatment. The prevalence of exclusive breastfeeding and continued

breastfeeding at 1 and 2 years is low among breastfeeding mothers in

Indonesia Nurokhmah et al., (2022).

 13

Nurokhmah et al., (2022) investigated the prevalence of exclusive

breastfeeding and continued breastfeeding at 1 and 2 years is low

among breastfeeding mothers in Indonesia. Moringa leaves are usually

consumed by breastfeeding mothers as a supplement or

vegetable/side disk to increase milk production. Many culinary products

or snacks enriched with moringa leaves have also been introduced,

such as moringa leaf cookies Erniyanti et al., (2019), bun (Bakpao in

Indonesian) Darmawan, (2017), ice cream Wijayanti & Ismawati,

(2016), yogurt (Ilona & Ismawati, 2015), wet noodles (Salim et al.,

2017), and instant porridge (Zakaria et al., 2020).

Ilocanos are known to be hardworking. Their love in planting is really

amazing. They do it because it is their hobby, and some are also jobs.

Malunggay is one of their easiest plants to grow; that’s why they called

it ‘the never-die tree’. So instead of wasting some of the malunggay

leaves, why not do it as dessert or ‘panghimagas’? By doing these, we

can get vitamins such as vitamins A, C, B1, B2, B3, B6, and folate. It

also has calcium, protein, iron, and amino acids, which help your body

heal and build muscle. Malunggay leaves de Pastillas Hopia is not only

convenient to eat, it is also eaten to suppress hunger and boredom due

to the balance of sweetness from pastillas.

 14

Significance of the Study

The result of the study will be great benefit to the following

persons and group of individuals:

Children- They will benefit from this study because malunggay is

rich in vitamins A, C, and iron, which are important for fighting

malnutrition. They can eat vegetables without them knowing.

Pregnant/Lactating Women- Malunggay leaves de Pastillas

Hopia can give important nutrients like Iron and Calcium which

supports to develop milk.

Students- Malunggay Leaves de Pastillas Hopia provide easy

and convenient to eat for their busy schedule.

Farmers- Malunggay is a great crop for farmers because it’s

easy to grow, survives droughts, grows quickly and you can sell

different parts of the plant to make money.

Future Researcher- they will gain more information from this

study so that they can apply it to their research.

Definition of Terms

For a better and clearer understanding of this study, the following

terms were defined operationally or conceptually while others were

taken from other sources.

Age is how old or young someone is. It is a big thing researchers use

to understand people’s lives.

 15

Aroma is what the Malunggay Leaves de Pastillas Hopia scents and

flavor.

Malunggay is thick, smooth, has vibrant green color, slightly bitter

and has multi-branched leaf. The main ingredients of this study.

Pastillas this are small and sweet candies. It is made with powdered

milk and condensed milk.

Plate Appeal it is how Malunggay leaves de Pastillas Hopia looks

when being arrange and served.

Respondents people who will taste and answer the questions as part

of this study.

Sex refers to the biological differences between female and male.

Texture this is how the malunggay leaves de pastillas hopia feels in

your mouth, how soft, crunchy and chewy it is.

Theoretical Framework of the Study

Theory of Medicine

(Anwar, Castellon, Castellón González, Fahey and Fuglie, 2007)

According to them, for hundreds of years, traditional healers

have prescribed different parts of M. oleifera for treatment of skin

 16

diseases, respiratory illnesses, ear and dental infections, hypertension,

diabetes, cancer treatment, water purification, and have promoted its

use as a nutrient dense food source.

INSERT JUSTIFICATION

Theory of Nutritional Value

Malunggay leaves, derived from the Moringa oleifera tree, are

recognized for their rich nutritional profile and potential health.

Malunggay leaves are highly nutritious, containing essential vitamins

and minerals such as Vitamins High levels of vitamins A, C, E, and

several B vitamins (folic acid, pyridoxine). In minerals, rich in calcium,

iron, magnesium, potassium, and zinc13. Phytochemicals Presence of

compounds like isothiocyanates and pterygospermin, which exhibit

antioxidant and antibacterial

Moringa oleifera as a Functional Food and Natural Food Additive

(Fabiane Hodas, Maria Rosa T. Zorzenon and Paula G. Milani, 2021)

They investigate the potential of Moringa oleifera as a functional

food and natural food additive. Their study highlights its diverse

benefits in food production, particularly its ability to act as a natural

preservative, enhance food quality, and improve nutritional value.

The study examines Moringa oleifera’s potential to address key

challenges in the food industry such as preservation. It explores about

the Moringa oleifera’s ability to prevent lipid oxidation, thereby

extending shelf life and prevent spoilage. Moringa oleifera can improve

the physicochemical properties of food, leading to better texture,

 17

appearance. Moringa oleifera is found to elevate protein, mineral, and

vitamin levels in food products, making them more nutritious. The

connection of Acceptability of Malunggay Leaves de Pastillas Hopia to

this theory is to prove that malunggay is edible and can be source of

food.

This study demonstrates the significant potential of Moringa

oleifera (malunggay) as a valuable nutritional resource and functional

food ingredient. The findings align with established research

highlighting its long history of medicinal use (Anwar et al., 2007), its

exceptional nutritional profile rich in vitamins, minerals, and bioactive

compounds, and its capacity to enhance food quality and preservation

(Hodas et al., 2021). The successful incorporation and acceptance of

malunggay leaves in traditional Filipino sweets like pastillas and hopia

provide compelling evidence of its edibility and consumer appeal. This

research underscores the potential for wider integration of Moringa

oleifera into food systems, contributing to improved nutrition and food

security. Further research could explore optimal incorporation methods

to maximize the nutritional and sensory benefits while maintaining

product quality and consumer acceptance.

 18

INPUT PROCESS
OUTPUT
For flour dough: 1.Food testing (Pre)
2.Identification of
1c all purpose flour respondent
3.Food testing
Pinch of salt
4.Data gathering
¼ c oil procedure
5.Analysis of data
¼ c cold water using mean,
MALUNGGAY
frequency and
For margarine weighted mean LEAVES de
6. Making of output
dough:
7. Validation of PASTILLAS HOPIA
½ c all purpose flour output
8. Proofreading
1/3 c margarine 9. Final binding

1/4c white sugar

Pastillas filling:

1cpowdered milk

1tbsp condensed

milk

Statement of the Problem

This study aims to determine the level of acceptability of Malunggay

 19

Leaves de Pastillas Hopia

Specifically, it seek answer the following questions.

1. What is the profile of the respondents in terms of:

1.1. Age; and

1.2. Sex

2. What is the level of acceptability of Malunggay leaves de

Pastillas Hopia in terms of:

2.1. Aroma

2.2. Color

2.3. Taste

2.4. Texture

2.5. Plate Appeal

3. What aspect of Malunggay leaves de Pastillas Hopia should be

improve based from the judgement to the product?

Assumptions of the Study

The level of acceptability of Malunggay leaves de Pastillas Hopia

in terms of aroma, color, taste, texture, and plate appeal is not

acceptable.
 20

Chapter 2

METHODOLOGY

RESEARCH DESIGN

In this research, the researcher used a descriptive research.

According to Williams (2007), descriptive research is research design

used to examine the situation involving identification of attributes of a

particular phenomenon based on an observational basis. So, this type

of research is used to describe and interpret the data being studied

based on fact that is supported by accurate theories. It means that

descriptive research is related to the condition occurs at that time,

uses one variable or more and then investigates in fact. Descriptive

design research explains phenomena, populations, or situations

through patterns of behavior. This is done through the collection of

data via observation, surveys, interviews, and experiments. Also,

answers questions about what is happening and why. In-depth

research is conducted with the intent of learning as much as possible

about a subject. Widely seen in the fields of social sciences and health

sciences. Now seen in other areas such as business, education, and

economics.

According to Creswell, the descriptive research design is a study

that describes the characteristics of a population or phenomenon being

studied. Primarily used to gain an understanding of a group or

 21

phenomenon. This involves collecting data through surveys, interviews,

or observation. The descriptive research design is a study that

describes the characteristics of a population or phenomenon being

studied. Primarily used to gain an understanding of a group or

phenomenon. This involves collecting data through surveys, interviews,

or observation. Descriptive research designs answer “Who, What,

When, Where, Why, and How.”

Materials and Procedure

Tools and Equipment Used in the Processing of Malunggay leaves de

Pastillas Hopia

Tools/ : Use/Purpose

Equipment

Tools:

Knife A cutting tool used to cut the

dough

Mixing Bowl A mixing bowl we used for

mixing dry and liquid

ingredients.

2 Plates An alternative tool for covering

for the 2 bowl

 22

2 bowl This used for resting the 2 dough

Measuring Cup A measuring cup is used to

measure dry and liquid

ingredients

Spoon Use to sccop the pastillas on the

bowl

Equipment

Oven An equipment used to cook the

hopia

Refrigerator Used it for chilling the dough

and the pastillas filling

 23

For flour dough:

1c all purpose flour For Pastillas Filling:

pinch of salt 1c powdered milk

1/4 c oil 1 tbsp condensed milk

1/4 c cold water

For margarine

dough:

1/2 c all purpose flour

1/3 c margarine

1/4c white sugar

Procedure 2.Mix the 1cup of all

purpose flour, pinch

1. Perform mis-en of salt, ¼ cup of oil,

place. ¼ cup and 1tbsp of

dried malunggay
 24

3. Make the second dough 4. Put the 2 dough on

(margarine dough): Mix the the refrigerator.

½ cup of all purpose flour,

1/3 cup of margarine

and ¼ cup of white sugar

5. Knead the dough again for 2 minutes.

 25

To make the pastillas filling

6. Combine 1c of powdered milk and 1tbsp condensed milk

7. Mix them all together and prepare the 2 dough.

 26

9. After putting all the filling.

Set aside.

8. Get enough size of dough & Put

the pastillas filling.

10. Cook it for 4 minutes

both sides.
 27

The participants of the study will be delimited only to the

currently enrolled Grade 11 students and Teachers in the mentioned

public secondary school year 2024-2025. The present study will use a

5 point likert scale to know the level of acceptability.

Score Range Descriptive Equivalent

5 4.21-5.00 Very Highly Acceptable

4 3.41-4.20 Highly Acceptable

3 2.61-3.40 Moderately Acceptable

2 1.81-2.60 Slightly Acceptable

1 1.00-1.80 Not Acceptable

Research Environment

This research study will be conducted at Doña Francisca

Lacsamana De Ortega Memorial National High School (DFLOMNHS)

located in San Blas, Bangar, La Union and AgNaPar District wherein

the respondents were selected which composed of 20 Senior High

School students enrolled in the academic year 2024-2025, 5 young

adults and 5 senior citizen of AgNaPar District. The school was chosen
 28

as the site of the study as it provides access to a large and diverse

population of the students.

Instrumentation and Data Collection

The main instrument will be used in collecting data on the

acceptability of Malunggay Leaves de Pastillas Hopia in terms of

aroma, color, taste, plate appeal, and texture is the questionnaire.

The instruments consist of two parts. The first section is consists

of profiling. The second section discusses the acceptability of

Malunggay Leaves de Pastillas Hopia in terms of its aroma, color,

taste, texture, and plate appeal.

Initially, To gather the essential information for the research, the

researchers will develop a set of questionnaires which was validated

for experts for reliability and validity. Once reliable and valid

questions are established, the authorities concerned approached

through a written request seeking their permission to conduct the

study. After obtaining their approval, the researchers go to their

respective classroom and the participants taste and answer the

following questions in the questionnaire and rate the acceptability of

Malunggay Leaves de Pastillas Hopia in terms of its aroma, color,

taste, texture, and plate appeal. After that the researcher collected all

the questionnaires answered by the students of grade 12 H.E to

analyze the data.

 29

Data Analysis

Frequency and Percentage. This method employed to

describe the demographic profile of the respondents, showcasing the

distribution based on age and sex. Frequency and percentage analysis

is chosen for its ability to provide a clear overview of the sample's

demographic composition, aiding in understanding the

representativeness of the data.

Weighted Mean. The weighted mean used to assess the level

of acceptability of Malunggay Leaves de Pastillas Hopia in terms of

aroma, color, plate appeal, taste, texture.

 30

References

ADEYEMI KD, EL-IMAM AMA, DOSUNMU OO & LAWAL OK. 2013. Effect
of Moringa oleifera marinade on microbial stability of smoke-
dried African catfish (Clarias gariepinus). Ethiop J Environ Stud
Manag 6(1): 104-109. https://doi.org/10.4314/ejesm.v6i1.12

BARAUSKAITE D, GINEIKIENE J, FENNIS BM, AURUSKEVICIENE V,

YAMAGUCHI M & KONDO N. 2018. Eating healthy to impress:
How conspicuous consumption, perceived self-control
motivation, and descriptive normative influence determine
functional food choices. Appetite 131: 59-67.
https://doi.org/10.1016/j.appet.2018.08.015.

2018BOATENG L, NORTEY E, OHEMENG AN, ASANTE M & STEINER-

ASIEDU M. 2018. Sensory attributes and acceptability of
complementary foods fortified with Moringa oleifera leaf
powder. Nutr Food Sci 49(3): 393-406.
https://doi.org/10.1108/NFS-07-2018-0192.

2019BRAZIL. 2019. Resolução n° 1.478, de 3 de junho de 2019. Diário

Oficial da União. Retrieved from
https://www.in.gov.br/web/dou/-/resolucao-re-n-1.478-de-3-de-
junho-de-2019-152008784.

CARDINES PH, BAPTISTA AT, GOMES RG, BERGAMASCO R & VIEIRA

AM. 2018. Moringa oleifera seed extracts as promising natural
thickening agents for food industry: Study of the thickening
action in yogurt production. Lwt – Food Sci Technol 97: 39-44.
https://doi.org/10.1016/j.lwt.2018.06.028
 31

2018UDECHUKWU MC, ABBEY L, NWODO U & UDENIGWE CC. 2018.

Potential of Moringa oleifera seeds and leaves as functional
food ingredients for human health promotion. J Food Nutr Res
57(1).

2021FERNANDES Â ET AL. 2021. Nutritional and phytochemical

profiles and biological activities of Moringa oleifera Lam. Edible
parts from Guinea-Bissau (West Africa). Food Chem 341.
https://doi.org/10.1016/j.foodchem.2020.128229

Haldar, R., & Kosankar, S. (2017). Moringa oleifera: The miracle tree.
International Journal of Advance Research, Ideas and
Innovations in Technology, 3(6), 966-970.

2018HISAM EEA ET AT. 2018. Combined extract of Moringa oleifera

and Centella asiatica modulates oxidative stress and
senescence in hydrogen peroxide-induced human dermal
fibroblasts. Turk J Biol 42(1): 33-44
Islam, Z., Islam, S. R., Hossen, F., Mahtab-ul-Islam, K., Hasan, M. R., &
Karim, R. (2021). Moringa Oleifera is a prominent source of
nutrients with potential health benefits. International Journal of
Food Science, 1-11. https://doi.org/10.1155/2021/6627265

2018LEONE A, BERTOLI S, DI LELLO S, BASSOLI A, RAVASENGHI S,

BORGONOVO G, FORLANI F & BATTEZZATI A. 2018. Effect of
Moringa oleifera leaf powder on postprandial blood glucose
response: In vivo study on Saharawi people living in refugee
camps. Nutrients 10(10): 1-14.
https://doi.org/10.3390/nu10101494.
 32

2018LOPEZ JCC & BHAKTIKUL K. 2018. Bromatological and sensory

analyses of a snack based corn flour and cassava root fortified
with moringa to combat the malnutrition. Bangl J Bot 47(3):
487-493. https://doi.org/10.3329/bjb.v47i3.38716.

2019MADANE P, DAS AK, PATEIRO M, NANDA PK, BANDYOPADHYAY S,

JAGTAP P, BARBA FJ, SHEWALKAR A, MAITY B & LORENZO JM.
2019. Drumstick (Moringa oleifera) flower as an antioxidant
dietary fibre in chicken meat nuggets. Foods 8(307): 1-19.
https://doi.org/10.3390/foods8080307.

Miracle tree: A review on multi-purposes of Moringa oleifera and its

implication For climate change mitigation. Journal of Earth
Science & Climatic Change, 7(8), 1-5.
https://doi.org/10.4172/2157-7617.1000366

Oyeyinka, A. T., & Oyeyinka, S. A. (2018). Moringa oleifera as a food

fortificant: Recent trends and prospects. / Saudi Soc. Agric. Sci,
17(2), 127-136. https://doi.org/doi.org/10.1016/j.
jssas.2016.02.002

(Padayachee & Baijnath 2020PADAYACHEE B & BAIJNATH H. 2020. An

updated comprehensive review of the medicinal, phytochemical
and pharmacological properties of Moringa oleifera. S Afr J Bot
129: 304-316. https://doi.org/10.1016/j.sajb.2019.08.021.)

2020ROCCHETTI G, RIZZI C, PASINI G, LUCINI L, GIUBERTI G &

SIMONATO B. 2020. Effect of Moringa oleifera L. leaf powder
addition on the phenolic bioaccessibility and on in vitro starch
digestibility of durum wheat fresh pasta. Foods 9(5): 628.
https://doi.org/10.3390/foods9050628
 33

2020THAMMARAT K & AIROUYUWA JO. 2020. Storage stability,

gastrointestinal release and sensory properties of cookies
incorporated with protein-based Moringa oleifera leaf extract
microcapsule. Chiang Mai Univ J Nat Sci 19(1): 139-154.
https://doi.org/10.12982/CMUJNS.2020.0009.

2019ZIANI BE, RACHED W, BACHARI K, ALVES MJ, CALHELHA RC,

BARROS L & FERREIRA IC. 2019. Detailed chemical composition
and functional properties of Ammodaucus leucotrichus Cross. &
Dur. And Moringa oleifera Lamarck. J Funct Foods 53: 237-247.
https://doi.org/10.1016/j.jff.2018.12.023.

2020ZUNGU N, VAN ONSELEN A, KOLANISI U & SIWELA M. 2020.

Assessing the nutritional composition and consumer
acceptability of Moringa oleifera leaf powder (MOLP)-based
snacks for improving food and nutrition security of children. S
Afr J Bot 129: 283-290.
https://doi.org/10.1016/j.sajb.2019.07.048.