Dumalag Central National High School

Bread and Pastry 12

Poblacion, Dumalag, Capiz

MALUNGGAY (MORINGGA OLEIFERA) POLVORON:

AN EXPERIMENTAL STUDY

A THESIS PRESENTED TO THE FACULTY OF THE SENIOR HIGH SCOOL

DUMALAG CENTRAL NATIONAL HIGH SCHOOL

POBLACION DUMALAG CAPIZ

IN PARTIAL FULFILLMENT OF THE REQUIREMENTS FOR THE SUBJECT

PRACTICAL RESEARCH 2

(QUANTITATIVE RESEARCH)

BY

KYLA ANNE F.CIOCSON

SHIELA MAE G. FADUGA

JADE IAN L.FINES

MAREFEL F.FOSCABLO

CHARLES T. OPENIANO

MICHELLE JOY J. VALENZUELA

AUGUST 2017
 Dumalag Central National High School
Bread and Pastry 12
Poblacion, Dumalag, Capiz

TABLE OF CONTENTS

Preliminary Page

Title page I

Acknowledgement ii

Table of Contents iii

CHAPTER 1

Introduction of the Study

Background of the study

Statement of the Problem

Definition of Terms

Significant of the study

Scope and Limitations

CHAPTER 2
Review of related literature

CHAPTER 3
Research methodologies

Tools, Equipment, and Ingredients of the study

Experimental Design

Materials and Proportions of making Malunggay Polvoron

Collection of Data

Scoring of Variables

Statistical Tool
 Dumalag Central National High School
Bread and Pastry 12
Poblacion, Dumalag, Capiz

CHAPTER 1

INTRODUCTIOIN

BACKGROUND OF THE STUDY

Malunggay or Horse radish (Moringga oleifera) was once considered

a “poor man’s vegetable” but now it is known as a miracle tree or
“nature’s medicine cabinet “by scientist and health care workers from
around the world because it is loaded with vitamins and minerals that
can be effective remedy against many kinds of ailments such as
arthritis, anaemia, ovarian cancer, heart complications, kidney
problems, asthma and digestive disorders. This plant thrives in
tropical countries mainly in Southeast Asia Central and South America
and Africa. It is indeed widely cultivated. It grows up to ten (10)
meters tall and its leaflets are ovate to elliptic and are two (2)
centimetres long. Each ounce of Malunggay contains seven times the
Vitamin C found in oranges, four times the Vitamin A of carrots, three
times the iron of spinach, four times as much as calcium as milk and
three times the potassium of bananas. These vitamins and minerals help
supply energy within a person’s body, which is needed for everyday
activities in order for them to perform well. Malunggay nowadays are
not just made as medicine purpose but also as food ingredients so that
it may add unique and healthier flavour to foods.

Polvoron from the polvoor dust,polvoron are popular holiday

delicacies it is a heavy, soft and crumbly shortbread made of flour,
sugar , milk and nuts, especially almonds. But then have you heard a
malunggay polvoron? Instead of using nuts in preparing polvoron in
this study we will be using a unique and healthier flavour to the
polvoron
 Dumalag Central National High School
Bread and Pastry 12
Poblacion, Dumalag, Capiz

Statement of the Problem

Generally, this study aspired primarily, to search for

alternative ways of utilizing the common backyard plant which is
Malunggay so that it won’t be placed into waste. Secondarily, make a
different, simple and nutritious food preparation for students aside
from the usual food they eat lastly to spread the information on how
to augment a nutritional need within in reach and friendly to the
pocket.

Specifically, to find out how to answer the following questions:

1.) What are the procedures in preparing the Malunggay Polvoron?

2.) What process of drying the leaves did you do?

3.) What is the significance of Malunggay as an additive in

polvoron?

4.) What specific amount of malugggay did you add as one of the
ingredients in making polvoron?

5.) Is the product palatable?

Hypothesis

1. There is a significance difference in the acceptability of the

four (4) treatments of malunggay (Moringga oleifira) enriched
polvoron in terms of appearance, aroma, firmness.
 Dumalag Central National High School
Bread and Pastry 12
Poblacion, Dumalag, Capiz

SIGNIFICANCE OF THE STUDY

There are groups of people that could benefits from this research.
They are the following:
Consumers - The consumers may use the result of this study as baseline
information about malunggay polvoron which is good for business and
health.
Parents - The result of this study will deepen the awareness of the
parents to serving a easy, inexpensive but healthy food to their
children, also it can be an additional income for them if they will
use this study to start a small business .This may encourage them to
plant more malunggay as a source of food supply.
Students - The information from this study may give the students added
knowledge and technique in using cheap yet nutrient rich raw materials
in the preparation of polvoron
Entrepreneurs - The result of this study may be of great help among
entrepreneurs for generating income of the people in the dumalag
province of capiz.
 Dumalag Central National High School
Bread and Pastry 12
Poblacion, Dumalag, Capiz

DEFINITION OF TERMS

In this study, it is the basis of determining the general

acceptability of malunggay polvoron according to the taste as it is
chewed in the mouth.

Malunggay - Moringga oleifera is the most widely cultivated

species of the genus Moringga, which is the only genus in the family
Moringaceae. English common names include: moringa, drumstick tree,
Horseradish tree, bin oil tree, or benzoic tree. (Wikipedia)
Polvoron - from the word polvo or dust, polvoron are popular
holiday delicacies it is a heavy, soft and crumbly shortbread made of
flour, sugar, milk, and nuts, especially almonds. It is traditionally
prepared from September to January but now available all year around.
(Merriam-Webster 2017)
Nutrition- the process of eating the right kind of food is you
can grow properly and be healthy. (Merriam-Webster 2017)
Taste - Is initiated by contact of an aqueous solution of
chemical with the taste buds on the surface of the toque and adjacent
region of the mouth and throat (De Leon, 1999)

In this study, it is the basis of determining the general

acceptability of malunggay polvoron according to the taste as it is
chewed in the mouth.
Freshness -Is the newness of the noodles which have not been
preserve, stale or spoiled

(http://www.thaitable.com/thai/recipe/fresh-egg-noodles Retrieved
January 10, 2016).
Aroma -Refers to quality that can be perceived by the olfactory
senses (www.wordnik.com/words/aroma, Retrieved December 5, 2015).
Appearance - is the outward form of someone or something especially as
indicated of a quality (http://www.merriam Webster.com/thesaurus,
Retrieved December 7 2015)
 Dumalag Central National High School
Bread and Pastry 12
Poblacion, Dumalag, Capiz

SCOPE AND LIMITATIONS OF THE STUDY

The study focused on the malunggay that is flavoured in polvoron.

The sensory qualities used for the evaluation of the product were
appearance, aroma, firmness, and taste. The treatments are composed
of: A, 10 percent of fresh powdered malunggay; B, 15 percent of fresh
powdered malunggay; C, 25 percent of fresh powdered malunggay; D, 35
percent of fresh powdered malunggay;
 Dumalag Central National High School
Bread and Pastry 12
Poblacion, Dumalag, Capiz

CHAPTER II

REVIEW OF RELATED LITERATURE

PLANT DISCRIPTION

Malunggay (Moringa oleifera) is the most widely cultivated

species of the genus Moringa, which is the only genus in the family
Moringaceae. Malunggay (Moringa oleifera) is a popular plant known for
high nutritional value as well as an herbal medicine. Malunggay is a
plant that grows in the tropical climates such as the Philippines,
India and Africa. The Malunggay plant can grow to as high as 9 meters
with erect white trunks. The compound leaf has about 3 to 9 leaflets.
Malunggay has a white fragrant flower that produces long pods with 3-
angled winged seeds. Malunggay maybe propagated by planting its seeds
about an inch in the ground or matured malunggay stem cuttings of
about 3 feet in length may also be planted into the ground .Planted
malunggay cuttings grows faster compared to planted seeds. The
Malunggay pods are the most valued and widely used part of the plant.
A Malunggay pod contains essentials amino acids, vitamins and other
nutrients.

Malunggay pods maybe eaten raw or maybe fried and may produce a clean,
odourless and sweet oil mostly called-Ben Oil. Malunggay leaves maybe
eaten as greens, in salads and as vegetable ingredients for soups and
other tropical viands. Malunggay flowers are cooked and eaten either
mixed with other foods or fried in batter. Etymologically Malunggay is
known as drumstick tree in English, Malunggay in Philippines, a Mu in
Chinese, Shevaga in Marathi and Sajama in India. It’s scientific name
is Moringa Oleifera. (www.medicalhealthguide.com)

Polvoron

A polvoron (from polvo, the Spanish word for powder, or

dust; Cebuano: polboron; Tagalog: pulburon) is a type of heavy, soft
and very crumbly Spanish shortbread made of flour, sugar, milk, and
nuts, especially almonds. They are produced mostly in Andalusia, where
there are about 70 factories in that are part of a syndicate that
produces polvorones and mantecados.Under the name mantecados, these
sweets are a traditional preparation of other areas of the Iberian
Peninsula as well. (https://en.m.wikipedia.org./wiki/polvoron)
 Dumalag Central National High School
Bread and Pastry 12
Poblacion, Dumalag, Capiz

The Miracle Nutrients of Malunggay

The most-used part of Malunggay tree which is used as herbal

medicine is its leaves. Many people cultivates malunggay tree and take
its leaves to heal the illness such as headache, diabetes, allergy,
eye-strain and even wellness. Some people traditionally cultivate it
as teas in which they can consume everytime.Malunggays leaves contain
a compound pterygospermin and it is known as antimicrobial or
antibacterial.

The nutritional contents of malunggay leaves are vitamin C,

provitamin A as beta-carotene, vitamin K, manganese, amino essentials
and protein. The calcium in malunggay leaves is bound as crystals of
calcium oxalate and it can be compared with level 1/25th to 1/45th of
that found in spinach (www.DrHealthBenefits.com)
Health Benefits of Malunggay

Malunggay helps to Normalize Blood Sugar

Level(Diabetes),Combating Malnutritions,Anti-
infectious,Antibacterial,Antifungal,Anticancer,Anti-
inflammatory,Produce more milk for Breast-feeding, Strengthen the
Immune System, Helping to Restore skin Condition Relieves
Headache,Strenghten the Eye Muscles, Prevent the Intestinal Worms,

Increase Semen Count, Relax and Promote Good-Night Sleep, Treat common
flu, Heal Ulcers, Clean Dirty or Polluted Water, Treat
Rheumatism,Hypocholestemia or High
Cholesterol(www.medicalhealthguide.com)

Side Effects of Malunggay

Besides the great benefits of this miracle tree the\re are some
side effects that we must pay attention on it. The root and the root
extracts of Malunggay should not be consumed as food ingredients for
cooking.Spirocin an alkaloid isolated from the hot and it may cause a
fatal nerve paralysis. And for some reason, the use of Malunggay
should not be for pregnancy. It is considered to be possibly unsafe
when the root, bark or flowers are used during pregnancy because it
can cause abortion and uterine contractions
(www.medicalhealthguide.com).
 Dumalag Central National High School
Bread and Pastry 12
Poblacion, Dumalag, Capiz

CHAPTER III

RESEARCH METHODOLOGY

This chapter discusses the research tools, equipment,

ingredients, procedures, experimental design, treatment proportion,
evaluation of the finished product, and the statistical analysis of
the study.

Tools, equipment, and ingredients used in the study

Table 1. Tools, equipment, and ingredients used in the study.

Tools and Equipments Ingredients

For the malunggay polvoron:

Measuring Spoon Powdered malunggay leaves

Saucer All purpose flour
Bowl Powdered milk
Plate Refined sugar
Stainless casserole Butter
Stove
Disposable cup
Wooden spoon
Weighing scale
Strainer

Experimental Design

The experimental design used in the study was Completely

Randomized Design (CRD).A group of test on malunggay (moringa
oleifera) polvoron was studied only with no subsequent replication to
determine the cause of changing the design. The subject had undergone
random procedure.
 Dumalag Central National High School
Bread and Pastry 12
Poblacion, Dumalag, Capiz

Experimental Treatments

The experiment was carried out with four treatments namely:

Treatment A (2T. All purpose flour, 2T.malunggay powder, 1T.butter,
1T.refined sugar, 1T.powdered milk): Treatment B (3T.malunggay powder,
2T. All purpose flour, 1T.butter, 1T. Refined sugar, 1T.Powdered
milk): Treatment C (4T.malunggay powder, 2T. All purpose flour, 1T.
Powdered milk, 1T.Refined sugar, 1T.butter): Treatment D (5T.malunggay
powder, 2T. All purpose flour, 1T. Powdered milk, 1T.Refined sugar,
1T.butter). Table 2 shows the ingredients and treatment used in the
study.

Table 2. Ingredients and the treatment used in the study.

Ingredients TA TB TC TD

Flour 2Tbsp 2Tbsp 2Tbsp 2Tbsp

Malunggay powder 10grams 20grams 30grams 40grams

Milk powder 1Tbsp 1Tbsp 1Tbsp 1Tbsp

Sugar 1Tbsp 1Tbsp 1Tbsp 1Tbsp

Butter 1Tbsp 1Tbsp 1Tbsp 1Tbsp

 Dumalag Central National High School
Bread and Pastry 12
Poblacion, Dumalag, Capiz

Materials and proportions in making malunggay-enriched fresh polvoron

Table 3 shows the different materials and proportions in making

malunggay (moringa oleifera) powder –enriched fresh polvoron in the
study. In preparing the malunggay (moringa oleifera) –enriched fresh
polvoron, the following procedures were performed: Preparing of all
the things needed; drying and powdering the fresh malunggay; weighing
the powdered malunggay, flour, milk, sugar, added the butter mixing
all ingredients until it becomes thick; then mold into desired sizes.

Table 3. Materials and proportions used in making malunggay polvoron

Ingredients Proportions

All purpose flour 2Tbsp

Malunggay powder 5Tbsp

Refined sugar 1Tbsp

Powdered milk 1Tbsp

Butter 1Tbsp
 Dumalag Central National High School
Bread and Pastry 12
Poblacion, Dumalag, Capiz

Procedures in Making Malunggay-enriched Fresh Polvoron

PREPARING ALL INGREDIENTS

DRYING

POWDERING

WEIGHING

MIXING

MOLDING

FINISHED PRODUCT

(FRESH MALUNGGAY POLVORON)

Figure 1. Flow chart showing the procedures in making of malunggay

–enriched fresh polvoron
 Dumalag Central National High School
Bread and Pastry 12
Poblacion, Dumalag, Capiz

COLLECTION OF DATA

The instrument used in this study was a score card for

evaluation. It dealt with the quality of the product terms of
appearance, aroma, firmness, and taste.

There were 20 evaluators consisted the following: 5 grade 12

senior high school students major in bread and pastry; 5
professionals; 5 entrepreneurs; 5 junior high students, and 5
consumers. The respondents were oriented on what to do and how to
evaluate the products. They were given instructions in determining the
acceptability of the different treatments by using the score card
containing the rating value on the different sensory qualities.

SCORING OF VARIABLES

In scoring the variables of the study, the nine point hedonic

scale was used in evaluating the product. In this study the different
sensory qualities such as appearance, aroma, firmness, taste, and
general acceptability of malunggay-enriched fresh polvoron, was
scored, given weight and categorized as follows:

STATISTICAL TOOL

Statistical Package for Social Science (SPSS) where used to

generate and processed all the data needed in the study.

The mean was used to determine the appearance, aroma, firmness,

taste, and general acceptability of the product.

The ANOVA was used to determine appearance, aroma, firmness,

taste, and general capability of the product considering the (4)
treatments used. The level of significant was set at alpha 0.01.
Dumalag Central National High School
Bread and Pastry 12
Poblacion, Dumalag, Capiz