1

THE ACCEPTABILITY LEVEL OF MORINGA CRACKERS IN THE

SECONDARY SCHOOL IN OAS ALBAY

A Research Paper Presented to the Faculty of Oas Community College

Calzada Oas Albay

In Partial Fulfillment of the

Requirements for the Subject Research II

By:
DE GUZMAN, RUSSEL
CEREZA, REY RYAN
BERLON, APRIL ACE
NACION, MARY JADE
PORLAJE, JENNY
REVIDAD, JUBELLE

September 2024
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CHAPTER 1

The Problem

Introduction

Moringa oleifera also known as malunggay, native to subtropical regions,

has been utilized as an affordable solution to combat undernourishment and as a

remedy for common local ailments. As noted by many scientists every part of the

Moringa oleifera tree is edible, particularly the leaves, which are recognized for

their nutritional, prophylactic, and therapeutic benefits. These advantages stem

from the high concentrations of macro- and micronutrients, as well as

phytonutrients, found in the plant, leading to its designation as the “Miracle Tree.”

The product development is based on existing, commercially available

ingredients and popular among the local. To observe strict adherence to the

established procedures for processing, the addition of pure malunggay leaves to

the ingredients was the only modification made. Thus, subjecting the products to

nutrient analysis was not necessary.

In a country where malnutrition is the one of the main problem in the form

of protein-energy malnutrition and micronutrient (vitamin A, iron) deficiencies

remain prevalent, fortification of processed foods that are widely consumed by at-

risk groups is encouraged by the government. Hence, the Sangkap Pinoy Seal

Program under the Philippine Food Fortification Act of 2000 is being

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implemented. Processing of value- added food products with enhanced

nutritional and health benefits through the use of nutrient-rich crops is one of the

economical measures carried out to help address these nutritional concerns

(Gupta and Prakash 2011. Batista et al. 2011). In countries where moringa is

indigenous, the leaves were tested as an inexpensive ingredient to boost the

nutritional quality of various food products (Dachana et al. 2010; de la Mar 2012;

Duan et al. 2011a, 2011b; Liu et al. 2011; Liu et al. 2012; Owusu et al. 2011;

Sengev et al. 2012). In these studies, moringa used was either fresh or dried,

and the base ingredients of the products were from crops other than rice –

wheat, oat, cassava or sweet potato. To our knowledge, there were also no

reports on the effects of supplementation with leaves of moringa or other crops

on the sensory properties and microbial load of the products during storage.

Hence, we explored the utilization of powdered and fresh moringa leaves as

supplementing ingredient in rice crackers. The appropriate levels of

supplementation of moringa leaves were determined, and their effects on the

sensory characteristics, consumer acceptability, and storage quality were

assessed.

It is a crop that has caught the attention of the scientific community here

and abroad due to its excellent nutritional and health qualities of m,k oringa,

locally known as malunggay, is native to subtropical regions in the world where it

has been used as a low-cost solution to undernourishment, as well as remedy to

common ailments of the locals. According to Fahey (2005), all parts of the tree,
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particularly the leaves, are edible and with reported nutritional, prophylactic, and

therapeutic uses. These are attributed to the high levels of macro- and

micronutrients and phytonutrients in M. oleifera. Hence, moringa is dubbed as a

“Miracle Tree”. The leaves have the highest amount of calcium and phosphorus

among vegetables (Prabhakar and Hebbar 2008). Known to be a rich source of

vitamin C, B-vitamins, potassium and iron, the leaves also have been shown to

reduce total cholesterol and control triglyceride levels in rats due to their high

beta- carotene content (Oinam et al. 2012). Makkar and Becker (1997) also

reported that the leaves contain all essential and sulfur-containing amino acids at

levels higher than the FAO/WHO/UNO recommendation. Due to their excellent

nutritional properties, moringa leaves should be considered as a supplementing

ingredient in different food preparations. Addition of nutrient-rich indigenous

vegetables, such as moringa, in foods has been shown to effectively enhance the

nutrient profile of the foods without compromising quality and consumer

acceptability (Abilgos 1996). Local food processors have formulated various

noodle products with added moringa (Arceo 2010; Esconde 2010; Demetillo

2008; Pacris 2008).

The leaves are known to contain the highest levels of calcium and

phosphorus among vegetables (Prabhakar and Hebbar, 2008). They are also a

rich source of vitamin C, B vitamins, potassium, and iron. Studies have indicated

that these leaves can help lower total cholesterol and manage triglyceride levels

in rats, primarily due to their elevated beta-carotene content (Oinam et al., 2012).
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In addition, Makkar and Becker (1997) found that the leaves provide all essential

and sulfur-containing amino acids at levels surpassing the FAO/WHO/UNO

recommendations for children aged 2 to 5 years. Given its remarkable nutritional

and health benefits, moringa has captured the attention of the scientific

community both locally and internationally. The potential as a functional food

makes it a valuable crop worthy of further exploration and utilization. It is

commonly used in traditional medicine and culinary practices, is renowned for its

rich content of vitamins, minerals, and antioxidants. As the demand for healthy

snack options continues to rise, creating malunggay crackers offers an innovative

way to particularly protein-energy malnutrition and deficiencies in micronutrients

like vitamin A and iron remains a significant issue, the government encourages

the fortification of processed foods that are frequently consumed by at-risk

populations. This initiative is part of the Sangkap Pinoy Seal Program,

established under the Philippine Food Fortification Act of 2000. One of the

strategies to tackle these nutritional challenges involves creating value-added

food products with enhanced nutritional and health benefits by utilizing nutrient-

dense crops (Gupta and Prakash, 2011; Batista et al., 2011).

The Moringa plant, known by the Latin name Moringa oleifera, which

belongs to the Moringaceae family, in various regions it is a food ingredient that

is rich in nutrients and is often found in traditional markets. Every part of the

Moringa plant contains very important contents such as minerals, protein, β-

carotene, amino acids, vitamin C and also Vitamin E as an antioxidant. One part
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that is often used in this plant is the leaves. The leaves still do not have a high

selling value, even though Moringa leaves have a lot of nutritional content and

are scientifically proven to be a source of medicinal nutrients whose content

exceeds that of other plants. Therefore it is necessary to carry out further

research on the effect of adding Moringa oleifera flour to the cracker making

process on the quality of duck crackers in terms of physical and chemical quality.

This research is expected to improve the quality of crackers.

The concept of creating malunggay crackers not only aims to provide a

delicious and convenient snack but also to promote the nutritional advantages of

moringa. These crackers can serve as a source of protein, calcium, iron, and

essential amino acids, appealing to health-conscious consumers looking for

alternatives to traditional snack foods. Additionally, malunggay is known for its

anti-inflammatory and anti-diabetic properties, making these crackers an

excellent choice for individuals seeking to enhance their overall well-being. The

study was confined to the utilization of the malunggay leaves as primary

ingredients in all the products developed. The study endeavored to produce

crackers from malunggay to supplement the dietary needs of the secondary

students of Oas, Albay Specifically, it aimed to: prepare snacks acceptable to

consumers particularly secondary students and foster dissemination and

promotion of the technology to the community.

M. oleifera is an edible plant that is fast gaining recognition worldwide for

preventing and alleviating malnutrition challenges, especially hidden hunger

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health issues (Saini et al., 2016). Moringa oleifera leaves are dense in nutrients

and are rich in phytochemicals. They contain substantial levels of protein, with a

balanced amino acid composition, and have several micronutrients, including the

B vitamins (Olagbemide and Philip, 2014). Furthermore, M. oleifera leaves

contain appreciable levels of several types of phenolic compounds, which confer

hepatoprotective, anti-inflammatory, anti-proliferative and anti-nociceptive

properties (Jideani and Diedericks, 2014, Saini et al., 2016, Oyeyinka and

Oyeyinka, 2016). Moringa oleifera leaves are endowed with a huge medicinal

potency (Stevens et al., 2013, Ikwuakam et al., 2014) and, therefore, could be

consumed along with other food to address diet-related health challenges. The

literature suggests that moringa leaves can be used to mitigate against

atherosclerosis, alleviate oxidative DNA damage and confer cardiac protection

(Jideani and Diedericks, 2014, Saini et al., 2016). The leaves of M. oleifera can

be consumed in the same manner as other leafy vegetables, i.e. like spinach

(Jideani and Diedericks, 2014). Fresh moringa leaves are used to make soups.

They are blanched and used in local salads or used as a food preservative to

increase the shelf life of foods like meat through reducing

the oxidation processes. Dried leaves can be processed into powder, making

them readily available for adding to foods like smoothies and a variety of

beverages (Jideani and Diedericks, 2014). Moringa mahewu is now available

commercially. Research reports indicate that staple food products supplemented

with 1% MOLP were acceptable as the control samples (Moyo et al.,

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2011; Manaois et al., 2013). Although recent advances in innovations have

resulted in the commercialization of moringa-supplemented mahewu, from the

literature available to the authors, there are no records on the nutritional

value and consumer acceptability of such a product. The feasibility of

incorporating moringa leaf powder in mahewu should, therefore, be evaluated,

particularly its impact on the nutritional composition and consumer acceptability

of the beverage, hence the aim of the current study.

Chronic undernutrition damages the health, physical growth and

development of children that result in stunting in the first two years (UNICEF,

2016). The prevalence of stunting among Filipino children below five years old

increased from 30.3% in 2013 to 33.4% in 2015 and in 2016, the Philippines

ranked ninth among countries with the highest number of stunted children (Save

the Children Philippines, 2016). In its role as a research institution, the Mariano

Marcos State University (MMSU) aims to seek innovations that would help

address health and nutrition concerns of Filipinos. This is in keeping with both the

“traditional” role of higher education institutions as well as their “new” roles as

drivers of innovation and stakeholders in private and private partnerships

(Chatterton & Goddard, 2000). In its efforts to innovate and promote the value of

Malunggay (Moringa oleifera L.), MMSU embarked on the development of food

products utilizing moringa leaves as primary ingredient. The end-goal was to

come up with products that are affordable and highly nutritious to supplement the

nutritional needs of Filipino children. Malunggay leaves are rich in minerals,

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vitamins and other essential phytochemicals (Gopalakrishnan & Deriya, 2016).

The leaves have been found to be rich in minerals like calcium, copper, iron,

magnesium, potassium, and zinc (Kasolo,. Bimenya, Ojok, Ochieng, & Ogwal-

Okeng, 2010), and loaded with vitamins such as beta-carotene of vitamin A,

vitamin B such as folic acid, pyridoxine and nicotinic acid, and vitamins C, D and

E (Mbikay, 2012).

This research explores the formulation, nutritional profile, and potential

health benefits of malunggay crackers, as well as consumer acceptance and

market viability. By leveraging the health-promoting properties of malunggay, this

study aims to contribute to the growing sector of healthy snacks, addressing both

nutritional needs and consumer preferences in today’s fast-paced lifestyle.

Statement of the Problem

The main purpose of the study is to determine the acceptability level of

malunggay crackers to the selected students in the secondary school of Oas

Albay, School year 2024-2025.

Specifically, it seeks to answer the following questions:

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

a. Age;

b. Gender

2. Acceptability level of moringa crackers in terms of:

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a. Taste

b. Aroma

c. Appearance

d. Crispness

e. Packaging

f. Shelf life

3. What is the marketability of moringa crackers along with:

a. Production

b. Market product

c. Product Evaluation

4. What marketing strategies can be used to attract customers?

Assumptions of the study

The study aims to develop and promote malunggay crackers as available

healthy snacks option by these following assumptions:

1. That malunggay (moringa) crackers have gained popularity due to their

nutritional benefits and versatility. Understanding demographic preferences is

crucial for effective marketing and product development. This research explores
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assumptions regarding on their age and gender differences in moringa cracker

preferences.

2. That consumer will be open to trying malunggay crackers and will find them

appealing in terms of taste, aroma, appearance, crispness, packaging and shelf

life by increasing their likelihood of choosing these healthier snacks over readily

made.

3. That there is a growing market demand for healthy snack alternatives,

particularly among health-conscious consumers, parents of children, and

individuals seeking nutrient-dense food options.

4. That malunggay crackers can maintain their nutritional integrity and flavor over

a reasonable shelf life, making them a practical option for consumers.

5. That moringa crackers offer massive market potential due to their nutritional

benefits and versatility. Effective production, market product strategies, and

product evaluation are essential for the product success. Understanding

consumer preferences and demographic profiles will guide marketers and

manufacturers in making their products and strategies.

Statement of Null Hypothesis

The study tested the null hypothesis that there is no significant difference among

the levels of acceptability of moringa crackers.

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The study tested the null hypothesis that there is no significant difference in the

public opinion between commercially available crackers and moringa crackers.

Significance of the Study

This research study and the development of malunggay (moringa)

crackers holds significant implications. The outcome this study may be beneficial

the following key areas of significance:

Students. This study will help the students to be informed about the

development of malunggay crackers snack and the nutrients it can provide to

their body.

Researchers. The study can serve as reference to any relevant studies

regarding food development and inspire the researchers to be more aware and

cautious to what food they consume and its effects and impact to their health.

Teacher (Food Technology). The findings of the study will help them recognize

and reconsider this product as to what they will teach their students.

Health-conscious consumer. This study will provide affordable and healthier

snack to those people who are conscious in terms of their health.

Proponents. The study will help the proponents to gather relevant data and

information for the study, which may be relevant to their future research/

undertakings.
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Parents. This research will help parents to choose a healthy snack for their

children while they are growing up with lack of nutrients and fond of eating

unhealthy snacks.

Small enterprise. The study will help small businesses to come up with a new

idea to innovate product that will introduce to the market.

Farmers. The study will inspire them to grow and cultivate more malunggay trees

since it can be planted in almost types of soil and will provide them with a source

of income.

Community. This study will benefit the community since the introduction of a

healthy snacks as the product described can provide them a source of income.

Scope and Delimitation of the study

The study was focused on determining the acceptability level of

malunggay crackers based on the taste, aroma, appearance crispness,

packaging and shelf life as perceived by the secondary schools in Oas Albay.

The researchers conducted a survey questionnaire to 50 random respondents at

secondary schools of Oas specifically high school students.

The study was limited by some factors such as budget constraints, time

allotted, availability of the resources, specific target market, testing consumer

preferences, which may represent the broader population and the

commercialization of the product.

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Locale of the study

The significance of backyard farming as a backbone of the economy,

exploring its evolution and impact on households and local economies. It

enhances food security by providing households with fresh produce, reducing

dependence on store-bought items. This can lead to significant cost savings for

families, allowing them to allocate resources to other essential needs. And this

can strengthen community ties, stimulate local economies, contributes to

economic development and workforce diversification. It also encourages

biodiversity and responsible land use, contributing to healthier ecosystems.

The study on malunggay (moringa) crackers will be conducted at

secondary schools in Oas Albay, providing a dynamic environment that

encompasses both educational and community engagement aspects. It serves a

diverse student body, including young adults and non-traditional students who

are often seeking convenient, nutritious snack options. This demographic is ideal

for assessing the acceptance and preferences for malunggay crackers. Through

collaboration of faculty and students in nutrition this can enhance the research

process. Since the secondary schools in Oas interacts with residents,

businesses, and organizations. This allows for outreach and awareness

campaigns to educate the community about the health benefits of malunggay.

The school environment provides an opportunity to introduce malunggay

crackers to students teaching and non- teaching staffs, allowing for direct

feedback and market testing.

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The respondents of the study will be the random 50 high school students

in Oas Albay. The researchers choose this respondent so that they will be able to

question with regards to the food.

Figure 1 show the Locale of the study

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Source: http://www.google.com.Map of High Schools in Oas Albay

Figure 1

Locale of the Study

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Definition of Terms

The following terms are hereby defined to help readers to understand

terms used in this study.

Moringa oleifera Also known as Malunggay is a perennial plant species of the

Moringaceae family known as the “miracle tree” since practically all its parts can

be utilized as food.

Crackers A thin, flat, dry baked biscuit typically made with flour.

Aroma A strong, pleasant smell, usually from food or drink.

Shelf Life The recommended maximum time for which products or fresh

(harvested) produce can be stored

Color To enhance natural colors, add color to colorless and 'fun' foods

Texture Those properties of food that are sensed by touch in the mouth and with

the hands.

Appearance The visual characteristics and properties of a food product.

Taste The special sense that perceives and distinguishes the sweet, sour, bitter,

salty, or umami quality of a dissolved substance and is mediated by taste buds

on the tongue

Tools Used to perform specific tasks during food preparation.

Equipment Refers to tools and utensils used to prepare food in a kitchen.

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Consumer The one who purchases the product for his/her own need and uses

or consumes it.

Acceptability Refers to an individual's willingness to consume a particular food

item based on its sensory attributes, cultural preferences, and personal beliefs.

Materials Means food scraps collected from the food processing industry, food

service industry, grocery stores, or residential food scrap collection.

Cost Refers to the ratio between money spent on raw ingredients for menu items

and the revenue generated from the sale of those dishes.

Small Enterprise Those industries where business is done on a small scale.

Farming The act or process of working the ground, planting seeds, and growing

edible plants.

Nutrients Chemical substances required by the body to sustain basic

functions and are optimally obtained by eating a balanced diet.

Community A group of people living in the same place or having a particular

characteristic in common.

Proponents Someone who proposes something, or at least supports it by

speaking and writing in favor of it.

Vegetables The edible portion of a plant.

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CHAPTER 2

Review of Related Literature and Studies

In the quest for enhancing the purpose and content of the study, the

researchers reviewed several related literatures and studies that are closely

related to the present study. This chapter also includes the synthesis of the state

of the art, gap to be bridged by the study, theoretical and conceptual frameworks

and paradigms.

The researchers visited websites and read some related book and

magazines that are related to the research.

Related Literature

The researchers conducted a review of related literature and they found

out that they have similarities with the researchers present study.

Foreign

According to Kumar et al., (2020) Moringa: A Review of Its Nutritional

and Medicinal Properties. Moringa leaves contain 20-30% protein, surpassing

spinach, kale, and broccoli. Leaves can be eaten fresh, cooked, or stored as

dried powder for many months without refrigeration, and reportedly without loss

of nutritional value. Moringa is especially promising as a food source in the

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tropics because the tree is in full leaf at the end of the dry season when other

foods are typically scarce. Flavonoids demonstrate antioxidant, anti-

inflammatory, and anti-cancer effects.

According to Singh et al., (2019) Moringa oleifera: A Potential Source

of Nutraceuticals. Moringa oleifera Lam (family Moringaceae) is a plant that

extensively grown for its highly nutritious plant parts as a source of various

nutrients like proteins, vitamins, minerals, and phytonutrients like carotenoids,

polyphenols, flavonoids, alkaloids, and tannins, etc. It has been widely stimulated

in the regions of chronic as a nutritional supplement for infants and children. This

plant has gained immense potential and increasing exploration as a

nutraceutical. The ethnopharmacological properties of various compounds, along

with their mode of action, are discussed briefly. Also, relevant pre-clinical and

clinical trials are highlighted, which are in great demand and need further in-

depth investigation in the future.

According to Ariani L., Estiasih, T., Sunarharum, W., and Khatib, A.,

(2023) “Potential of Moringa Leaf powder for Functional Food Ingredients”

One of the efforts to produce functional foods is using ingredients containing

health-beneficial bioactive compounds. Another way to produce functional foods

is fermentation generating bioactive compounds or fortification with the bioactive

compound extract. An ingredient historically believed to have benefits on health

is moringa (Moringa oleifera) leaf powder. Moringa leaf powder is a valuable

source of functional ingredients, including protein, vitamins, minerals, and

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phytonutrients such as carotenoids, tocopherols, polyphenols, flavonoids,

alkaloids, and tannins.

According to Oyeyinka, S., Abiodum, O., Oyeyinka, A., Duada, A.O.,

(2023), “Role of Moringa oleifera in nutraceuticals and functional foods”

The Moringa tree is a medicinal plant that has been widely used in traditional

medicine and food applications. All the parts of the tree are rich in nutrients that

could be harnessed to address food and nutritional challenges in developing

nations of the world. This chapter summarizes the role of Moringa oleifera in

nutraceuticals and functional foods with emphasis on nutritional and traditional

uses, anti-asthmatic, antibacterial, anticancer, antidiabetic, antifungal, anti-

inflammatory, antioxidant, antiviral, hepatoprotective, and neuroprotective

properties of the seed, leaf, and flower. While the leaf has been widely used in

food applications, the seed and flower have only been moderately used and

characterized, thus necessitating further research into these parts of the plant.

Local

According to Bugtai, A.D. et. al. (2024) in “Acceptability of malunggay

(Moringa oleifera) and squash (Cucurbita moschata) cookies.” The dried leaf

powder of malunggay (Moringa oleifera) contains an excellent nutritional value,

and this tropical plant is widely available in the Philippines. On the other hand,

squash (Cucurbita moschata) is an incredibly beneficial food with high amounts

of vitamins. The nutrients from Malunggay and squash can help prevent

deficiencies in children. The main focus of the research was to determine the
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acceptability of the different formulations of M. oleifera and C. moschata cookies.

The study determined the most preferred cookie formulation based on sensory

evaluation using descriptive testing of the product's appearance, aroma, taste,

sweetness, texture, and acceptability rating of the formulations.

According to Republic Act No. 10068 an act providing for the

development and promotion of organic agriculture in the Philippines and for other

purposes.

According to Senate Bill No. 1799 This bill seeks to spur the production,

processing, marketing, and distribution of malunggay in suitable areas of the

country to acquire the benefits of the exceptionally nutritious and productive but

under- utilized tropical crop locally known as malunggay.

According to the Philippine Herbal Medicine Org. the plant is anti-

diabetic and anti-tumor”. There have been claims that malunggay can be used to

lower blood pressure as well as its being anti- tumor plant.

According to Biotechnology Program Office of the Department of

Agriculture, the malunggay has been found by the biochemist and molecular

anthropologists to be rich in vitamins A and C, iron and high-density lipoprotein or

good cholesterol. Malunggay leaves are located with nutrients gram for gram,

and it also contains two times protein in milk.

Related Studies
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The researchers conducted a review of related studies and they found out

that there were studies which have similarities with the present research study.

Foreign

Moringa leaf content has been extensively studied for its nutritional and

medicinal properties. Nutritional Content Moringa leaves are rich in vitamins,

minerals, amino acids, and fatty acids, making them a desirable nutritional

supplement. Moringa leaves have been traditionally used for their anti-

inflammatory, antihypertensive, diuretic, antimicrobial, antioxidant, antidiabetic,

and antihyperlipidemic properties. Multiple studies have assessed the safety of

Moringa leaf consumption. No adverse effects were reported in human studies,

and animal studies showed a high degree of safety even at high doses.

According to the study by Bautista et al. (2020) focused on the

acceptability of moringa crackers made from locally sourced vegetables such as

malunggay, and sweet potato. The study found that while there was initial

hesitation due to unfamiliarity with the vegetable-based ingredients, consumers,

particularly those in health-conscious communities, showed increasing

acceptance after tasting the products. The key factors influencing acceptance

were the flavor balance, texture, and the health claims associated with the

product.

According to the study of James Hackney (2018), in his study the squash

graham an investigatory project, he states that squash is a gourd, a fleshy

vegetable family, which also includes melons and cucumbers. Commonly divided
 24

into one of two main groups, summer squash, and winter squash. Once

considered throughout much a year. A more accurate distinction between the two

is that summer squashes, with their soft shells and tender, light-colored flesh, are

picked while immature; winter squashes, with their hard shells and dark, tougher

flesh and seeds, are not harvested until maturity.

Lakshmipriya G, Kruthi D, and Santhosh K. (2016). In their study Food

Science and Human Wellness. Moringa has lot of minerals that are essential for

growth and development among which, calcium is considered as one of the

important minerals for human growth. Moringa powder can be used as a

substitute for iron tablets, hence as a treatment for anemia. Beef has only 2 mg

of iron while moringa leaf powder has 28 mg of iron. It has been reported that

moringa contains more iron than spinach. A good dietary intake of zinc is

essential for proper growth of sperm cells and is also necessary for the synthesis

of DNA and RNA. M. oleifera leaves show around 25.5–31.03 mg of zinc/kg,

which is the daily requirement of zinc in the diet.

Florida, R. (2019) in the study Moringa- Squash crackers. The thin layered

Moringa-Squash crackers pop faster than thick layered. The Moringa-Squash

crackers were tasted by ten students, ten parents and ten teachers. Most of the

respondents found that Moringa-Squash crackers have a favorable taste.

Local
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A study titled "Miracle Vegetable" by Suleyman and Hellsing (2019)

pointed out that malunggay, or more popularly known as moringa oleifera, is one

of the most significant discoveries in the current millennium. Their study said that

malunggay has been recognized all over the world because of its extraordinary

nutritional properties and uses across different cultures. It focuses on

investigating a new filling or food ingredient made from moringa oleifera, which is

a plant known for its rich nutritional profile. Moringa contains all the essential

vitamins and minerals and antioxidants and therefore is very beneficial to human

health. It has been used for its medicinal property and also for increasing the

nutritional value of food products.

The emphasis of Suleyman and Hellsing have given to the versatility of

moringa and its applications presents it as a potential food source that could

solve the problem of nutritional deficiencies, thus contributing to better overall

health. This "miracle vegetable" has been increasingly popular in many regions

around the world, often used in meal preparation in the form of powders,

supplements, or added to fortify different food products.

The study by Philippine Journal of Science (2020) develops Moringa

Oleifera crackers in the Philippines, with analysis on the nutritional content and

health benefits of the developed product. Moringa crackers provide an excellent

source of protein and vitamins, such as vitamins A, C, E, and K, along with

mineral-rich food materials like calcium, iron, potassium, and zinc. There are also

flavonoids and phenolic acids from antioxidants. In addition to this, they have
 26

significant dietary fiber, thus having a value as an element of a well-balanced

diet. Moringa crackers consumption has been associated with many health

benefits, including anti-inflammatory effects, antioxidant properties, and possibly

a role in regulating blood sugar levels. It may also help improve cardiovascular

health by lowering cholesterol and supporting immune function.

Moringa crackers are prepared by mixing Moringa leaf powder with

various other flours like wheat, cassava, or sweet potato, and the mass is baked

at optimal temperatures. It is necessary to maintain standardization and quality

control at every step of production so that the nutritional integrity and safety of

the final product are ensured. Moringa crackers are highly nutritious and healthier

snack foods that provide the rich combination of essential nutrients along with

potential health benefits. However, the process needs more research in

standardizing this production procedure to confirm safety over a long time period

and develop therapeutic applications of Moringa in food products. Along with

these aspects, growing consumer demand for healthier foodstuffs will make

Moringa crackers a most sought-after food product in health food stores.

Synthesis of the State-of-the Art

After reading the related studies and literatures, the researchers hope to

relate the relationship of the preceding study into the present study in the sense

that both are discussing crackers, its use, and the health benefits of squash.
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In the study of Kumar et al., (2020),) Moringa: A Review of Its

Nutritional and Medicinal Properties and Singh et al., (2019) Moringa

oleifera: A Potential Source of Nutraceuticals they state that Moringa has lot

of minerals that are essential for growth and development among which, calcium

is considered as one of the important minerals for human growth. In our study we

use moringa as a main ingredient, locally available and the vitamins and minerals

that we can get from these and use this as main ingredient in making crackers

which has a lot of minerals that are essential for growth and development among

which, calcium is considered as one of the important minerals for human growth

and it can be used as a substitute for iron tablets, hence as a treatment

for anemia.

The present study like the aforementioned readings and studies will talk

about the same sense support our idea in writing our research paper.

Gap Bridge by the Study

Moringa crackers intended to develop a new product using malunggay as

a main ingredient. This study was unique in such a way that it was the first food

that malunggay was used in making a cracker. This material was used to

improve the vitamin, and mineral content of the crackers. Hence, the product is

not yet still available in the market.

This new product is unique because the product is making use of

malunggay in making crackers. This recent study developed crackers utilizing

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malunggay to know the sensory acceptability in making crackers in terms of

taste, aroma, appearance and texture. And after having thoroughly considered

all the related literature and studies in the earlier part of the chapter, and assured

that until this moment, there is no research material in existence about the

moringa crackers as a healthy snack high schools in Oas Albay, this study has

been decided to be conducted to bridge the gap.

Also, the sensory evaluation is still inclined and related to the present

study as assessed by the respondents for the improvement of the product.

Likewise, this present study made use of malunggay with their own intended

product that results of the acceptability level of moringa crackers in the

secondary school in Oas Albay.

Theoretical Framework

The theory of food processing is applied in this study it involves the

techniques such as dehydration and extrusion are crucial for preserving the

nutritional content of malunggay while ensuring the crackers have desirable

sensory qualities. The theory of experiential learning it emphasizes that

knowledge is constructed through experience, making it foundational for learning

by doing. And the theory of sensory evaluation and the theory of consumer

acceptability it plays a vital role in assessing and acceptable to consumer

preferences regarding taste, appearance, texture, and aroma. Understanding

these preferences is essential for developing a product that appeals to health-

 29

conscious consumers and evaluate the product attributes and quality level rough

the aid of human sense evaluating it will be of importance because it gained

quality product.

Figure 2 shows the theoretical paradigm of the study.

 30

Theory of Food Experiential Learning in Food

Processing Adult Education Entrepreneurship
Toledo, R. T. (2018) Marsick, V. J. (2020) Theory
Parsa H.G (2020)

 Taste
 Aroma
 Appearance
 Crispness
 Packaging
 Shelf life

 Age  Location
 Gender The Acceptability Level of  Snacking
 Grade habit
Moringa Crackers in the  Cultural
Level Secondary School in Oas Albay background

 Acceptance
 Preference
 Satisfaction
 Recommendation
 Availability

Figure 2
Theoretical Paradigm
 31

Conceptual Framework

The conceptual framework for studying the development and the

acceptability level of Moringa crackers in the secondary school in Oas Albay as a

healthy snack for everyone that can be approached from various angles,

including profile of the respondents.

The respondent profile can include demographic profile such as age and

gender which can influence their purchasing behavior and preferences for snack

products they served as Input of the study. Considering the profile of the

respondents in designing an effective research study that can provide meaningful

insights into the development and acceptability of moringa crackers as a healthy

snack. The Process of the study utilized the descriptive method of research using

questionnaire and statistical treatment like frequency count, percentage,

weighted mean and ranking.

The Output of the study is that moringa crackers is marketable because of

the consumers acceptability and the development of the products. A feedback

mechanism is provided in order to inform the respondents on the future results of

the study.
 32

Input Process Output

The Acceptability  Gloves Moringa

 Apron
Level of Moringa  Hairnet
crackers
 Moringa leaves
Crackers in the
 Starches
Secondary  Seasonings
 Leavening agents
School in Oas
 Oil
Albay  Mixers
 Rolling pin
 Cutting tools
 Baking equipment
 Packaging
 Mixing bowls
 Measuring cups
and spoons
 Whisk
 Rubber spatula
 Wooden spoon
 Pastry brush
 Baking sheets
 Parchment paper
 Cooling rack

Feedback

Figure 3

Conceptual Paradigm
 33

CHAPTER 3

Research Design and Methodology

Overview

This chapter discusses the methods and procedures used in the study. It

outlines the research design, sampling techniques, instruments, data gathering

procedures, and statistical tools used for data analysis. The primary goal of this

chapter is to ensure the validity and reliability of the findings regarding the

acceptability and marketability of Moringa crackers as a healthy snack option.

Research Design

The study employs a descriptive quantitative and quantitative type of

research design, which is appropriate for evaluating the acceptability and

perception of a newly developed product. The descriptive approach is used to

gather the necessary information regarding the respondents' demographic

profiles and their assessment of Moringa crackers in terms of aroma, taste,

texture, and appearance. This design is instrumental in identifying the general

acceptability of the product and analyzing its market potential. Research method

descriptive survey method.

 34

Sampling Technique

The respondents of the study were selected using descriptive survey

method to ensure each individual within the Secondary School in Oas Albay had

an equal chance of being chosen. A total of 50 students participated in the

research, providing a sample size that is representative of the target population.

Table 1: Sampling Distribution

Category Number of Respondents

Secondary School in Oas Albay 50

The Respondents

The respondents for this study are the secondary school in Oas Albay.

These individuals were selected as they represent the demographic likely to

purchase and consume healthy snack alternatives, particularly among young

adults. This group also provides valuable insights into the acceptability and

marketability of the product within a relevant consumer base.

Figure 4: Respondent Demographics

Instrument of the Study

 35

The primary instrument used for data collection was a survey

instrument/questionnaire, which was crafted to gather quantitative and qualitative

data regarding the sensory attributes of the Moringa crackers. The questionnaire

included questions evaluating the crackers based on aroma, color, taste, texture,

and overall appearance. Additionally, it included sections to gather demographic

information and general feedback from respondents.

Formulation and Validation of Instrument

To ensure the validity and reliability of the survey, the questionnaire

underwent expert validation. Food technology professor were consulted to verify

the appropriateness of the questions, ensuring that they accurately reflect the

sensory evaluation of the crackers. After revisions, a pilot test was conducted on

a small sample of respondents to further refine the instrument.

Output

A training design was created for the researchers to ensure consistency in

data collection and product evaluation. The design outlined the steps involved in

introducing the product to the respondents, presenting the sample, and

instructing them on how to complete the survey. This design aimed to minimize

bias and ensure uniformity in the evaluation process.

Research Procedure
 36

The research process involved several stages:

1. Preparation of Moringa Crackers – The crackers were formulated and

produced according to the recipe developed by the researchers.

2. Product Presentation – The crackers were presented to the respondents

for evaluation.

3. Data Collection – Respondents completed the survey after sampling the

product.

4. Data Analysis – The collected data was tabulated and statistically

analyzed to derive meaningful insights regarding product acceptability.

Statistical Treatment of the Data

The data gathered from the survey was subjected to the following statistical

treatments:

1. Frequency count. This will be use in determining the demographic

profiles of the respondents who rated the items according to their

frequencies which was done through one-by-one counting. This was used

in the part 1 of the questionnaire

2. Percentage Technique. To describe the responses to each sensory

attribute of the Moringa crackers.

 37

3. Weighted Mean. To assess the overall acceptability of the product based

on various sensory criteria.

 38

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