Chapter I

Introduction

A. Background of the Study

Pandesal is the most popular local bread in the Philippines. It is the Spanish

term for “Salt Bread,” since the name originated during the 16th century Spanish

colonial era. Most bakeries all over the country, from small backyard establishments

to industrial bakeries produce and sell this bread.

Kalabasa is a vegetable which is an excellent source of vitamin b and

malunggay is the richest plant sources of vitamins but nowadays children are hard to

eat them because of the fact that they are vegetable which is dislike by most children

aged 5 – 10.

Reminding that vegetable is rich in vitamins and minerals, thus it is good for

the body and it helps us be away from diseases and illness.

Malunggay pandesal is attractive to children for its taste. Malunggay pandesal

is very much recommended not only to diabetics but all people in general for its more

nutritional than an ordinary pandesal. According to studies by the Philippine Herbal

Medicine Organization, one of the health benefits of Malunggay is its being anti-

diabetic and anti-tumor. This means that regularly including malunggay in one’s diet

will help in preventing the diabetes and cancer. This is because these diseases are

primarily caused by certain nutritional imbalance and the intake of toxicities to the

body, which is prevented and cleansed by eating malunggay regularly. Note that

malunggay is preventive and not curative of diabetes and cancer. Malunggay pandesal

1
is especially rich in vitamin A for improving eye sight and skin. This is especially

helpful for diabetics who often suffer from vision problems and skin itchiness. Finally,

it is also improves blood circulation, which is especially helpful for healing wounds

and improving the over wellness of people especially with diabetes.

B. Statement of the Problem

This study aims to produce malunggay pandesal with kalabasa filling that

would be loved by people.

Specifically, it aims to answer the following questions:

a. Is Malunggay Pandesal with Kalabasa Filling will be accept by the people

in terms of taste, color and aroma?

b. Is there a significant difference between the treatments of Malunggay

Pandesal with Kalabasa Filling?

C. Statement of the Hypothesis/ Hypotheses

Null Hypothesis:

Ho1: There is no significant difference between the treatments of

Malunggay Pandesal with Kalabasa Filling in terms of taste, color and aroma.

Alternative Hypothesis:

Ha1: There is a significant difference between the treatments of

Malunggay Pandesal with Kalabasa Filling in terms of taste, color and aroma.

2
 D. Significance of the Study

Since some people of today are exposed in eating junk foods and mostly have

unhealthy habits due to eating lots of sweets, they develop different taste for

vegetables. Malunggay Pandesal with Kalabasa Filling will attract the people because

of its color and taste that help them eat nutritious foods.

E. Scope and Delimitation

This study is focused on making the Malunggay Pandesal with Kalabasa Filling

that would be accepted by children and adults.

F. Definition of Terms

 Pandesal – is the most popular bread in the Philippines that is traditionally

served as the breakfast rolls.

 Malunggay – is considered to be the most nutritious plant ever known to

mankind and is abundant in the Philippines.

 Kalabasa – a vegetable which is an excellent source of vitamin b. Coarse

prostate or climbing, annual, herbaceous vine, 4 meters or more.

 Malunggay Pandesal – new and improved Filipino bread that is nutritious for

us mankinds.

3
 Chapter II

Review of Related Literature

A. Review of Related Literature

 Malunggay

Malunggay, known as horse-radish tree or Ben oil tree in English and whose
scientific name is Moringa oleifera is indeed a very useful plant. It is rich in nutrients;
it helps clean turbid water because it acts as a flocculant that is able to precipitate
suspended particles; it is a source of oil; and it has some medicinal properties.
Malunggay is easy to plant and is drought resistant. It is grown all over the
Philippines as a backyard tree and is available throughout the year.

The leaves, flowers and fruits (that are pods) of malunggay are edible and Filipinos
eat them as vegetable.

Malunggay leaves are loaded with nutrients, especially vitamins and mineral.
Research study conducted by Dr. Lydia Marero of the Food and Nutrition Research
Institute (FNRI) of the Philippines revealed that one hundred grams or one cup of
cooked malunggay leaves contain 3.1g protein, 0.6 g fiber, 96mg calcium, 29mg
phosphorus, 1.7 mg iron, 2,820 mg beta-carotene, 0.07 mg thiamin, 0.14 mg
riboflavin, 1.1 mg niacin and 53 mg ascorbic acid (Vit. C).

Compared to equivalent amounts (in weight) of other foods, malunggay has seven
times more Vitamin C than oranges, fout times more calcium and two more times
more protein than milk, four times more vitamin A than carrots and three times more
potassium than bananas.

Malunggay has numerous reported medicinal properties, but only a few have been
scientifically proven.

Regular consumption of malunggay can greatly help in preventing micronutirent

4
deficiency (especially among children), a condition that is still prevalent in many
parts of the country.

Retrived October 16, 2017 [Link]

health-news/380-nutritional-and-medicinal-properties-of-malunggay
Antibacterial potential of malunggay (Moringa oleifera Lam.) root extracts  [2012]
Caurez, C.L., Batangas State Univ.-ARASOF Batangas City (Philippines). College of
Arts and Sciences
Moringa oleifera locally known as 'malunggay' has been an important crop in
the Philippines utilizing mainly the leaves and young pods as vegetable. Furthermore,
rural folks usually utilize its roots (as decoction of boiled roots) to wash sores and
ulcers. Over the past decades, scientific reports have been made describing not only
its nutritional properties but also its outstanding medicinal properties. Thus, these
apparent applications of malunggay by the locals and its reported medicinal properties
encouraged this study to evaluate the antibacterial potential of malunggay root
extracts in gram-positive (Staphylococcus aureus and Bacillus subtilis) and gram-
negative (Eschirichia coli and Salmonella typhii) bacteria. The aqueous (distilled
water) and alcohol (95% ethyl alcohol) root extracts of malunggay exhibited
antibacterial activity against S. aureus and S. typhii. On the other hand, only the
alcohol extract showed antibacterial activity against B. subtilis. Moreover, this study
showed that the antibacterial activity of alcohol root extract was significantly higher
than that of aqueous in S. aureus and [Link]. However, both extracts did not show
any antibacterial activity against E. coli. The antibacterial activity of Streptomycin
(positive control) was higher compared to that of the alcohol and aqueous root
extracts of malunggay in all of the four test organisms. Therefore, this study
recommends that a similar study must be conducted using different extracting solvent
to further determine the potential of the antibacterial activity of root extracts and other
parts of malunggay tree. In addition, it is apparent that a thorough study must be
conducted to determine the antibacterial potential of root extracts to other
microorganisms. It is also recommended that root extracts (as decoction) may be used
in treating diseases caused by S. typhii such as diarrhea and typhoid fever.

Retrived October 16, 2017 [Link]

recordID=PH2014000298

5
 Bread

Bread has ancient roots, and is a staple of many diets throughout the world,
from thriving metropolises to developing nations. Bread comes in all shapes, flavors
and forms, and is typically made from accessible and affordable ingredients. These
ingredients are important because they help fill nutritional gaps in the diet as well as
help you feel full and satisfied.

Carbohydrates
Breads of all types are a prime source of carbohydrates. Carbohydrates play an
essential role in the body as a preferred source for energy and your body's main
source of fuel. When you digest carbohydrates, your body can break the carbohydrate
down into glucose. Glucose is then combined with oxygen in the cell's mitochondria
to create energy through aerobic respiration.

Fiber
The fiber in breads is a type of carbohydrate that your body is unable to digest,
but at the same time still plays an important role in your body. Breads can contain
both soluble and insoluble fibers. Soluble fibers create a gel-like substance in your
digestive tract which helps block the absorption of bad cholesterol into your
bloodstream, as well as help with blood sugar regulation. Insoluble fiber helps
improve the health of your digestive tract and provides bulk to your stool, which can
help prevent problems like constipation. Fiber is typically found in higher amounts in
whole grain breads versus processed grain breads such as white bread.

Fat
Breads typically also contain varying levels of fat, which also play an
important role in your body. Fat is necessary for cell health because without fat your
cells would not be able to maintain the cell membrane, causing them to die. Fats also
are needed to help your body absorb certain fat-soluble vitamins including vitamins
A, E, D and K. Not all fats are created equal. Both unsaturated fats and less healthful
saturated fats can be found in breads, and in some cases bread products can also
contain the even more unhealthy trans-fats. When including breads in your diet, aim
for products low in saturated fats and absent of trans-fats.

6
Protein
Protein can also be found in most breads. Protein is a necessary part of your
diet because it contains amino acids, which are essential to maintaining muscle.
Protein plays an essential role throughout your body, especially in relation to building
the various tissues in your body. Protein is also important for healthful immune
system function as well as for creating enzymes and hormones.

Vitamins and Minerals

Depending on the ingredients used to make bread, the finished product can
contain a range of essential vitamins and minerals. These can include B vitamins,
such as niacin, thiamin riboflavin and folate, as well as other vitamins and minerals
such as vitamin D, vitamin C, vitamin E, potassium, calcium, magnesium and iron.
Breads can also be fortified with vitamins and minerals to increase their nutritional
content.

Last Updated: Oct 03, 2017Retrived October 16,

2017[Link]

 Squash

Squash are fleshy vegetables protected by a hard rind. They belong to the 
plant family that includes melons and cucumbers. It is a good source of 
vitamins And C; it also contains calcium and iron. It has very low calories, 
ideal to be a component in the diet plan. Summer squash has two 
phytochemicals: coumarins and flavonoids. The skin and rind of summer 
squash are also rich in the nutrient beta-carotene, but the fleshy portion of 
this vegetable is not. To gain the full nutritional benefits of this vegetable, 
the skins or rinds must be eaten.

Squash has been a staple for the Native Americans for more than 5000 
years, and was a mainstay for early European who settled in America. 
George Washington and Thomas Jefferson were enthusiastic squash 
growers. In the nineteenth century, merchant seamen returned from other 

7
parts of the Americas with many new varieties. This resulted in the various 
colors, shapes, and sizes that are available today.

Even though some varieties grow on vines while others grow on bushes, 
squash are commonly divided into the two groups, summer and winter. 
There are several types of summer squash, but zucchini is the most 
popular summer squash purchased in the United States. Summer squash 
come in many different colors and shapes. The different varieties of 
squash can be used interchangeable in most recipes, because most 
squash are similar in texture and flavor.

Choose squash that are firm and fairly heavy for their size, otherwise they 
may be dry and cottony inside. Look for squash that have bright, glossy 
exteriors. Avoid buying squash that have nicks or bruises on their skins or 
ones that have soft spots.

Place summer squash in plastic bags and store in the refrigerator. Fresh 
summer squash should keep for up to a week. Thicker-shinned varieties 
such as chayote will stay fresh for two weeks or longer.

Phenolic compounds are associated with flavor and color characteristics of 
fruits and vegetables. These phenolic compounds attract great interest due 
to their postulated health protecting properties, as discussed. Adequate 
intakes and absorption rate of phenolic compounds are necessary for 
these beneficial effects. Researchers found that the cooking of zucchini, 
beans and carrots with smaller amounts of water resulted in significant 
higher content of phenolic phytochemicals in the vegetables compared to 
cooking with larger water volumes. Now, you know, you should not use 
too much water to cook the squashes.

8
B. Review of Related Study

5 A Day, CDC suggests that squash contains coumarins. Some 

researchers have suggested the use of coumarins in the treatment and 
prophylaxis of venous and arterial thromboembolism such as transient 
ischemic attacks and strokes. Coumarin therapy can be started 
immediately, if no invasive procedures are necessary and have to be 
continued for 4-12 months, in recurred events and/or hypercoagulability 
even life-long.

Researchers studied the association between consumption of 

carotene-containing vegetables and subsequent five year mortality of 1271 
Massachusetts residents 66 years of age or older. They observed that 
those in the highest quintile of intake of these carotene-containing 
vegetables had a risk of cancer mortality which was 0.3. The trend of 
decreased cancer risk with increasing intake of carotene containing 
vegetables was significant. Thus, carotene may have benefits of cancer 
prevention.

Unfortunately, their use is limited by bleeding. It is even more dangerous 

when it is used with other blood thinning agents or anticoagulants, such as 
aspirin. Coumarin derivatives combine 3 unfavorable properties which 
make them prone to potentially life threatening drug-drug interactions:
high protein binding; cytochrome P450 dependent metabolism; and
a narrow therapeutic range. Users must consult with doctor, if they are also 
on cardiovascular or antilipidaemic medical treatments. In deciding 
whether to initiate coumarin therapy, the therapeutic benefits must be 
weighed against the potential risk of bleeding for each individual patient.

5 A Day: Vegetable of the Month: Squash, CDC online publication, August 10, 2006.
Beyth 
RJ, Milligan PE, Gage BF. Risk factors for bleeding in patients taking coumarins.
Curr Hematol 
Rep. 2002 Sep;1(1):41-9. [3] Spengel FA, von Liebe S. Venous thrombosis--a
diagnostic and 
therapeutic challengeRadiologe. 1998 Jul;38(7):549-53. [4] Cervantes FD,
Schneiderman LJ. 
Anticoagulants in cerebrovascular disease. A critical review of studies. Arch Intern
Med. 1975 
Jun;135(6):875-7. [5] Colditz GA, Increased green and yellow vegetable intake and
lowered 
cancer deaths in an elderly population. Am J Clin Nutr. 1985 Jan;41(1):32-6. [6]
Andlauer W, et al, 
Influence of cooking process on phenolic marker compounds of vegetables. Int J
Vitam Nutr 
Res. 2003 Mar;73(2):152-9.

9
 Chapter III

Methodology

A. Research Design

Replicates
Treatments
R1 R2
Treatment 1
T1,R1 T1,R2
10 g kalabasa filling + 2 g Malunggay + 400 g flour
Treatment 2
T2,R2 T2,R2
15 g kalabasa filling + 3 g Malunggay + 400 g flour
Treatment 3
T3,R1 T3,R2
Control Variable

B. Research Environment

The entire study was conducted at Barangay Compania, Tumauini, Isabela.

The materials and equipment used was provided by the researcher.

C. Materials and Equipments

 Malunggay and Kalabasa – is the main ingredient to be combined to the

mixture of the pandesal

 Measuring cups/spoons – used to measure the ingredients

 Spatula – used to mix the dough

 Bowls – used as the container in mixing the dough

 Plancha – used as a container of the made dough that is ready to cook

 Cheese cloth – used to cover up the dough

10
  Weighing scale – used to measure the weight of the dough ready to be cut and

the weight of the ingredients to be used

 Oven – used in cooking the pandesal

 Slicer – used in cutting the dough into smaller pieces

 Ruler – used in measuring the pieces of the dough to its desired measurement

D. Procedures

D1. Gathering of materials and equipments

Malunggay and Kalabasa will be gathered at Barangay Compania,

Tumauini, Isabela. And the other materials like measuring cups/spoons, spatula,

bowls, plancha, cheese cloth, bread flour, warm water, sugar, salt, yeast, milk, butter,

breadcrumbs and ruler and the main ingredients.

D2. Preparation of materials

Prepare the materials, in the large bowl, combine the ¼ cup warm

water and 1 package of yeast. Allow it to sit for 10 minutes until mixture becomes

bubbly. Stir well. In a small bowl, combine 1 cup of milk, 2 ounces butter, 2 beaten

up eggs, ½ cup sugar, and ½ teaspoon salt. Stir together until incorporated.

D3. Conducting the samples

Add the milk mixture and 2 cups of flour to yeast mixture. Mix it

properly. Gradually add the remaining 2 ¼ cup flour in ½ cup increments and

continue to combine all the ingredients. On a lightly-floured surface, turn over dough

and knead, lightly adding flour as necessary, for about 10 minutes or until smooth,

supple and elastic. Add the malunggay leaves in the dough and mix it well. Get a

piece of dough and place it in the weighing scale until it weighs 75 g. Boil the

11
kalabasa. After boiling the kalabasa, rush the kalabasa and add sugar to it, then mix it

well. Put one 10 grams to 15 grams of kalabasa to the dough. Prepare the plancha and

at cheesecloth to it. Place the dough in the plancha and place it in the oven. Bake in

350 F oven for about 15-30 minutes or until golden brown in color

D4. Data collection

The data were gathered after the testing of the taste. Data will be

gathered based on the reaction of the people to the development of malunggay

pandesal with kalabasa filling.

E. Statistical Tool

F. Flow Chart

12
Gathering of Materials and
Equipments
Preparation of Materials

Conducting the Samples

Data Collection

13
 9

5 Taste
Color
4
Aroma
3

0
Treatment 1 Treatment 2 Control

Chapter IV

Results and Discussion

DEVELOPMENT OF MALUNGGAY PANDESAL WITH KALABASA

FILLING

Table: The average score of the mean for all the treatments

This table show the average score of the mean for all the treatments, the average of

treatment 1 and treatment 2 are equal even thoug in treatment 1 has 10 grams of
Average of the mean
kalabasa filling and 3 grams of malunggay leaves while treatment 2 has 15 grams of

kalabasa filling and 6 grams of malunggay leaves. Control is more delicious than the

2 treatments so there is a significant difference between control and treatment 1 and 2

based on the taste, aroma and color.

14
 Chapter V

Summary, Conclusion and Recommendations

Summary

The purpose of this research study is to produce a malunggay pandesal with

kalabasa filling based on the aroma, taste and color that will loved by people. Each

treatment and its replicates are compared to control group. Gathering of materials and

equipment, preparation of materials, conducting the sample and data collection are

were the major steps to conducted this study.

Summary findings

Malunggay pandesal with kalabasa filling is not appropriate to cook when you put so

much it will puff and when the pandesal is done it will look like a siopao and it will

hard like a rock.

Conclusion

Based on the experiment conducted, the concentrationof the malunggay pandesal with

kalabasa filling is to make a pandesal who will love by people. Treatment 1 is better

than treatment 2 because based on the acceptability test treatmanet 1 is more delicious

than treatment2.

Recommendation

The researcher recommend that don’t put so much kalabsa filling. 10-15

grams is okay to fill in the pandesal. Don’t put so much yeast because it will be hard

like a rock.

15
 Documentation

 Materials

 Ingredients

16
`Making of the Product

17
18
19
 Bibliography

a. Books
Caurez, C.L., Batangas State Univ.-ARASOF Batangas City (Philippines).
College of Arts and Sciences

b. Investigatory Projects
5 A Day: Vegetable of the Month: Squash, CDC online publication, August
10, 2006. Beyth 
RJ, Milligan PE, Gage BF. Risk factors for bleeding in patients taking
coumarins. Curr Hematol 
Rep. 2002 Sep;1(1):41-9. [3] Spengel FA, von Liebe S. Venous thrombosis--a
diagnostic and 
therapeutic challengeRadiologe. 1998 Jul;38(7):549-53. [4] Cervantes FD,
Schneiderman LJ. 
Anticoagulants in cerebrovascular disease. A critical review of studies. Arch
Intern Med. 1975 
Jun;135(6):875-7. [5] Colditz GA, Increased green and yellow vegetable
intake and lowered 
cancer deaths in an elderly population. Am J Clin Nutr. 1985 Jan;41(1):32-6.
[6] Andlauer W, et al, 
Influence of cooking process on phenolic marker compounds of vegetables.
Int J Vitam Nutr 
Res. 2003 Mar;73(2):152-9.

c. Internal Sites
Retrived October 16, 2017 [Link]
recordID=PH2014000298
Retrived October 16, 2017
[Link]
news/380nutritional-and-medicinal-properties-of-malunggay
Antibacterial potential of malunggay (Moringa oleifera Lam.) root extracts
[2012]
Last Updated: Oct 03, 2017Retrived October 16, 2017
[Link]

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