i

COLLEGE OF INDUSTRIAL TECHNOLOGY

Campus I, Bais City, Negros Oriental, Philippines 6206

MORINGA LEAVES (MORINGA OLEIFERA) AND LEMONGRASS (CYMBOPOGON

CITRATUS) AS SUPPLEMENTAL INGREDIENTS IN PASTA PRODUCTION FOR
CARBONARA

A Technology Research
Presented to the Faculty of the
College of Industrial Technology
Negros Oriental State University-Bais Campus I
Bais City, Negros Oriental, Philippines

In Partial Fulfillment
of the Requirements for the Degree
Bachelor of Science in Industrial Technology
Major in Food Technology

by

ALJUN L. ABRASADO
GRACE R. ACABAL
FRANCE CALVIN B. AMATO
VAL BRYAN O. BALDOZA
ELLEN D. ESTIMOSO
KIM S. MARTIN
SHELDON H. NAVARRO
JELLY E. SILVANO

June 2023
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COLLEGE OF INDUSTRIAL TECHNOLOGY

Campus I, Bais City, Negros Oriental, Philippines 6206

APPROVAL SHEET

This Technology Research entitled “MORINGA LEAVES (MORINGA OLEIFERA)

AND LEMONGRASS (CYMBOPOGON CITRATUS) AS SUPPLEMENTAL
INGREDIENTS IN PASTA PRODUCTION FOR CARBONARA,” prepared and submitted
by ALJUN L. ABRASADO, GRACE R. ACABAL, FRANCE CALVIN B. AMATO, VAL,
BRYAN O. BALDOZA, ELLEN D. ESTIMOSO, KIM S. MARTIN, SHELDON H.
NAVARRO, and JELLY E. SILVANO in partial fulfillment of the requirements for the degree
BACHELOR OF SCIENCE IN INDUSTRIAL TECHNOLOGY MAJOR IN FOOD
TECHNOLOGY, has been examined and is recommended for acceptance and approval for
ORAL EXAMINATION.

CHONA C. QUITEVIS, MA-Eng., Ph.D. (CAR)

Instructor, IT 203 (Technology Research 2)

PANEL OF EXAMINERS

Approved by the Committee on Oral Examination on _______________ with a grade of

___________.

MARYLOU Q. GRAVADOR, Ph.D.

Chairperson

CHONA C. QUITEVIS, MA-Eng., Ph.D. (CAR)

Member

ACCEPTED and APPROVED in partial fulfillment of the requirements for the degree
BACHELOR OF SCIENCE IN INDUSTRIAL TECHNOLOGY MAJOR IN FOOD
TECHNOLOGY.

MARYLOU Q. GRAVADOR, Ph.D. MA. SARAH FATIMA P. VALENCIA, Ed.D., Ph.D.

Dean, College of Industrial Technology OIC-Campus Administrator
 iii

DEDICATION

This research is lovingly dedicated to our respective parents who have been our constant

source of inspiration and strength when we thought of giving up and who continually provide

moral, emotional, spiritual, and financial support to us.

In addition, the dedication goes to our brothers, sisters, relatives, mentors, classmates,

and friends who shared their words of advice and encouragement to finish this research.

Lastly, we devote this research to our Almighty God for always giving us necessary

guidance, knowledge, wisdom, strength, protection, skills, and healthy lives. We, the researchers,

offer this to You.

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ACKNOWLEDGMENT

This study becomes a reality with the kind support and help of many individuals. We

would like to extend our sincere thanks to all of them.

Foremost, we give thanks sincerely to our Almighty God for the wisdom, strength, peace

of mind, and good health He bestowed upon us to finish and complete this research.

Additionally, we express our heartfelt gratitude to our research adviser Mrs. Chona C.

Quitevis for the continuous support, patience, motivation, enthusiasm, and immense knowledge

she provided and shared with us. Her guidance helped us all throughout the writing and

completion of this research.

Also, we profusely thank all the respondents for their participation in the survey and for

their kind cooperation throughout the research period.

Lastly, we extend our sincere gratitude to our friends, our classmates, and, most

especially, our groupmates for sharing their ideas, which helped us in compiling all the

things needed for this research.

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ABSTRACT

The objective of this study was to produce pasta by mixing all-purpose flour with

moringa leaves (Moringa oleifera) and lemongrass (Cymbopogon citratus) as well as to evaluate

its overall acceptability and palatability when used in cooking carbonara. First, a right number of

lemongrass leaves were smashed and boiled to extract the juice needed, and then an adequate

number of moringa leaves were pounded and gathered. The pounded moringa leaves and

extracted lemongrass juice were placed into a bowl and mixed with the all-purpose flour, egg,

and oil until desired pasta dough was formed. The pasta carbonara was then cooked and served.

The quality and sensory attributes of the pasta in the carbonara such as color, smell,

taste/palatability, texture, and overall appearance were evaluated based on the data obtained from

respondents through taste testing and survey questionnaires containing sensory evaluation sheets.

Results showed that the smell, texture, and overall appearance (all with 100% consumer rating)

of the pasta mixed with pounded moringa leaves and infused with lemongrass extract are of the

consumers’ preference. Furthermore, moringa leaves and lemongrass are acceptable

supplemental ingredients for pasta production especially when used in cooking carbonara, since

its taste and color can be concealed and suppressed by the other ingredients of carbonara.

Keywords: moringa, lemongrass, pasta, carbonara, consumer acceptability

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TABLE OF CONTENTS

Page

TITLE PAGE ....................................................................................................................i

APPROVAL SHEET ........................................................................................................ii

DEDICATION ..................................................................................................................iii

ACKNOWLEDGMENT ..................................................................................................iv

ABSTRACT ......................................................................................................................v

TABLE OF CONTENTS..................................................................................................vi-vii

I. INTRODUCTION

Background of the Study ....................................................................................................1-2

Statement of the Problem ...................................................................................................3

II. REVIEW OF RELATED STUDIES

Pasta Supplemented with Vegetables .................................................................................4

Moringa (M. oleifera) in Pasta Preparation ........................................................................4

Lemongrass (C. citratus) as Preservative ...........................................................................5

Local (Negros Oriental) ......................................................................................................5

National (NCR/Luzon) .......................................................................................................6-7

III. RESEARCH DESIGN AND METHODOLOGY

Research Design .................................................................................................................8

Respondents ...................................................................................................................

Research Location ..........................................................................................................

Data Collection ..............................................................................................................

Research Methodology .......................................................................................................9

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General Steps in Producing the Finished Product ........................................................

Flow Chart of the Process .............................................................................................

Steps and Ingredients in Pasta Production ....................................................................

Ingredients and Steps in Cooking Carbonara with the Finished Pasta .........................

IV. RESULTS AND DISCUSSION

Demographic Profile ...........................................................................................................20-21

Sensory Evaluation .............................................................................................................21-22

V. CONCLUSION ............................................................................................................23

VI. RECOMMENDATION .............................................................................................23

REFERENCES .................................................................................................................24-26

CURRICULUM VITAE ..................................................................................................27

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I. INTRODUCTION

Background of the Study

Currently, there has been an increasing demand for healthy yet sustainable foods, which

has encouraged the production of new alternatives, even in traditional products. The production

of food alternatives can be done by reducing some of the ingredients, introducing new ones, or

totally replacing commonly used ingredients for other options. However, with this innovative

approach of food production, an aspect that needs careful consideration is that not all consumers

have the willingness to eat foods produced with new ingredients or novel technologies (Rabadán

& Bernabéu, 2021). According to Mironeasa (2022), using plants as ingredients represents an

important technique in enhancing the nutritional properties of food, which can lead to the

reduction of nutrient deficiencies. Additionally, in the production of bakery and pasta products,

utilizing natural ingredients and composite and gluten-free flours or incorporating physical

treatments to raw materials is a common practice (Mironeasa, 2022). In that regard, some of the

plants that have been used as supplemental ingredients in food production include, but not

limited to, moringa (Moringa oleifera) and lemongrass (Cymbopogon citratus).

According to Merriam-Webster (n.d.), moringa (M. oleifera) is a genus of East Indian

and African trees under the family Moringaceae that has pinnate leaves and irregular flowers

with ten stamens and a 3-valved capsular fruit. On the other hand, a lemongrass (C. citratus) is a

robust kind of grass that is native to southern India and Ceylon, which is grown in tropical

regions for its lemon-scented foliage and is used as a seasoning and source of an aromatic

essential oil (Merriam-Webster, n.d.). Both these plant species constitute various medicinal and

nutritional properties. Moringa has essential amino acids, carotenoids in leaves, and components

with nutraceutical properties, which support the idea of utilizing this plant as a nutritional
 2

supplement or constituent in food preparation (Abdull Razis et al., 2014), while lemongrass is

one such natural preservative that has significant antimicrobial and antioxidant activity (Faheem

et al., 2022). Considering their nutritional and bioactive properties, both moringa and lemongrass

could be used as supplemental ingredients to support highly consumed foodstuff such as pasta.

Pasta is a popular food consumed by children and adults around the world regardless of

their socioeconomic status. A pasta is considered to be of high quality when it is strong and

elastic, has minimal loss and stickiness when cooked, is easy to prepare, and is firm after

cooking. However, when talking about its nutritional properties, pasta products are dense in

energy with low amounts of micronutrients and bioactive compounds (Coello et al., 2021). There

are only a few studies that specifically discussed the supplementation of wheat flour with

moringa leaves and lemongrass. In addition, Coello and her colleagues (2021) reported in their

study that the amount of a functional ingredient to be added to the flour in producing pasta is a

crucial factor since the dough to be formed must maintain the rheological properties and the

resulting pasta must be sensory attractive. Based on this, it is significant to emphasize that the

nutritional value of pasta cannot be improved at the expense of the sensory perception, which is

one of the most important factors influencing the choices of consumers. Thus, the texture, smell,

taste, and overall appearance of pasta products are key factors that determine the level of pasta

supplementation.

Therefore, the aim of this study was to produce pasta by mixing all-purpose flour with

moringa leaves (M. oleifera) and lemongrass (C. citratus) as well as to evaluate its overall

acceptability and palatability when used in cooking carbonara.

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Statement of the Problem

This study is concerned with the overall acceptability of moringa leaves and

lemongrass extract as supplemental ingredients in producing pasta for carbonara.

Therefore, this seeks to answer the following questions:

1. Is the color of the pasta with moringa leaves and lemongrass extract pleasing to the

consumers?

2. Do the consumers like the aroma or smell of the pasta?

3. How does the pasta with moringa leaves and lemongrass extract taste?

4. Do the moringa leaves and lemongrass extract give the dough a smooth texture?

5. Will the consumers incorporate moringa leaves and lemongrass extract in making pasta?
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II. REVIEW OF RELATED STUDIES

This section includes the ideas, finished theses, generalizations or conclusions, and

methodologies from related studies. Here, the discussion is divided into subsections that focus

on, namely, pasta, moringa, and lemongrass as well as local and national studies relative to the

present work. The works that are included in this section help in familiarizing substantial

information that are relevant and similar to the present study.

Pasta Supplemented with Vegetables

In their study, Oliviero and Fogliano (2016) reported that applying fruits and vegetables

into food products is a food design strategy with various advantages. Specifically, in several

countries, pasta is a staple food eaten daily or weekly that leads to a dominant moiety of the diet.

They analyzed all the production and cooking steps of pasta enriched with vegetables, which

highlighted their effect on its quality. In a nutritional point of view, considering the portion size

and the percentage of vegetables that can be added, vegetable pasta can significantly contribute

to the recommended vegetable intake per day. However, they added that production and cooking

of pasta affect its nutritional value, leading to changing of pasta sensorial attributes.

Moringa (M. oleifera) in Pasta Preparation

According to Kakde and his colleagues (2018), with the current status of nutritional

quality of pasta and the growing demand of nutritious foods, it seems worthwhile to take efforts

in enhancing the nutritional value of pasta. Supplementation of flour with moringa leaves could

therefore significantly improve the nutritional quality of the pasta, especially in micronutrients.

In a separate study by Coello and her colleagues (2021), they reported that the nutritional,
 5

functional, rheological, and textural results obtained demonstrate the potential of using moringa

leaves as a nutritious and bioactive ingredient for producing pasta with good quality.

Lemongrass (C. citratus) as Preservative

The direction of food industry has been shifting from synthetically produced

preservatives to natural preservatives to lower the unnecessary chemical burden on health. In this

context, Faheem and her colleagues (2022) revealed in their study that lemongrass is one such

natural preservative that possesses significant antimicrobial and antioxidant activity. The

essential oil of lemongrass contains a series of terpenes that are responsible for these activities.

These properties make lemongrass acceptable in the food industry and may fulfill consumer

demands.

Local (Negros Oriental)

According to Honculada-Genove (2020), the demand for plant-based foods has been

growing globally, including in the Philippines, as people become more conscious of health,

environmental, and ethical considerations. Negros Oriental, being a province with a significant

agricultural sector, has also seen an increase in the availability and consumption of plant-based

foods. Negros Oriental’s fertile lands and favorable climate make it conducive for the cultivation

of a wide variety of fruits and vegetables. Local farmers grow and offer fresh produce such as

bananas, pineapples, mangoes, papayas, coconuts, leafy greens, root crops, and various other

seasonal fruits and vegetables. These form the foundation of plant-based diets and are often

consumed as whole foods or used as ingredients in various plant-based dishes (DA-SAAD,

2022).
 6

Negros Oriental’s agricultural abundance extends to plant-based snacks and sweets.

Local entrepreneurs and food establishments create a range of plant-based snacks, including

dried fruits, banana chips, sweet potato fries, cassava chips, and coconut-based treats like

macaroons or bukayo (sweetened coconut strips). These snacks offer alternatives to traditional

animal-based snacks and cater to individuals seeking plant-based options. Local food

manufacturers and producers in Negros Oriental are also venturing into plant-based food

products. They create items like plant-based milk alternatives (e.g., coconut milk or soy milk),

plant-based sauces and condiments, plant-based spreads (e.g., peanut butter or fruit jams), and

plant-based meat substitutes made from soy or seitan (wheat gluten). These products aim to

provide alternatives to animal-based ingredients while maintaining taste and quality (Philippine

Statistics Authority Region VII, 2017).

It's important to note that the availability and variety of plant-based foods in Negros

Oriental may vary, and the plant-based food scene in the province continues to evolve. Local

farmers, entrepreneurs, and community initiatives are actively contributing to the growth of

plant-based options, providing residents and visitors with a diverse range of plant-based food

choices.

National (NCR/Luzon)

One of the most beneficial plants in the world, moringa is utilized nearly exclusively for

food and traditional medicine in the Philippines. To take advantage of the nutritional value of

moringa and its therapeutic potential, numerous research and development initiatives are being

concentrated on food fortification. While the leaf powder capsule is mostly used as a dietary

supplement and herbal medicine, the leaf powder is primarily utilized for food fortification as an
 7

ingredient in bread, noodles, juices, milk, and tea (Palada, 2017). On the other hand, In the

Philippines, lemongrass grows in almost any place where there is proper drainage and adequate

sunlight. Benguet Province is a predominantly agricultural province with at least 54% of its

population dependent on agricultural activities as their main source of income. Benguet State

University (BSU) set up a project to process lemongrass products in the external campus of BSU

in Bokod, Benguet, purposely for interested smallholder farmers to adopt as a livelihood project.

The initial product developed was lemongrass tea (infusion) with different variants, and its

nature is research and development, thus the sensory evaluation for the lemongrass teas

developed was conducted, in the same way we conducted our study as well (Klondydagupen et

al., 2009).
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III. RESEARCH DESIGN AND METHODOLOGY

This section covers the research design and methodology that were used in gathering data

and analysis, which are relevant to the present study. This includes areas such as the location of

the study, research design, sampling and sample size, types of data, data collection method, and

its management.

Research Design

This study utilized the quantitative descriptive research design, since it describes the

characteristics of the population used as respondents. Data were collected from the respondents

at one point in time.

Respondents

In this study, ten respondents residing at Brgy. Campuyo, Manjuyod, Negros Oriental,

were used as respondents.

Research Location

This study was carried out at the residential home of one of the researchers in Brgy.

Campuyo, Manjuyod, Negros Oriental. This was conducted in observance of the IATF-DOH
 9

COVID-19 health protocols and with guidance from the NORSU Bais Management as this was

done during the pandemic.

Data Collection

In this study, the researchers used self-administered survey questionnaires containing five

questions related to the overall acceptability and palatability of the finished product (here, the

product is the carbonara with the pasta supplemented with moringa leaves and lemongrass

extract), which are answerable by “Yes” or “No.”

The survey questionnaires were given to the ten respondents on July 25, 2021. After

serving and letting the respondents taste the finished product, the researchers requested each

respondent to fill out and accomplish the said questionnaires within a week to give them ample

amount of time to perceive and determine the color, odor/smell, taste/palatability, texture, and

overall acceptability of the product. After the allotted week, the researchers retrieved all the

survey questionnaires from the respondents, gathered the data, and tabulated them using the

frequency distribution method to identify how many answered “Yes” and “No” to the questions.

Then, the researchers computed for the percentage to identify the evaluation of the respondents

of the finished product in terms of color, odor/smell, taste/palatability, texture, and overall

acceptability.

Research Methodology
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This subsection covers the materials and ingredients, the process of pasta production, and

the steps in cooking carbonara.

General Steps in Producing the Finished Product

a. Prepare all the necessary ingredients in producing the pasta and in cooking the

carbonara.

b. Prepare the right amount of lemongrass plant, and then boil. Soak the lemongrass and

drain until there are enough juice to be used.

c. Pick a few moringa leaves, pound them, and then put the pounded leaves in the bowl

with the pasta dough.

d. Pour the lemongrass juice into the bowl as well and mix all the ingredients until

desired consistency is achieved.

e. Check the pasta if it is already good for cooking.

f. If it’s already good to go, put the pasta in a pan of boiling water until cooked.

g. Finally, cook the Carbonara Pasta.

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Flow Chart of the Process

BOILING

EXTRACTING

MIXING

COOKING

TASTE TEST
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SERVE

Figure 1. Flow chart of the general process in producing the pasta and in cooking the carbonara.

Steps and Ingredients in Pasta Production

Ingredients

 1 cup of all-purpose flour

 1/4 cup of pounded moringa leaves

 1/4 cup of extracted lemongrass juice

 1 piece of egg

 1/4 cup of salt

 4 tbsp. of cooking oil

Steps

1. Boil the lemongrass with 1/4 cup of salt for 3 minutes. Afterwards, separate the juice and

let it cool for 3-5 minutes.

a b
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Figure 2. (a) Pounding of the moringa leaves and (b) extraction/filtering of the lemongrass juice.
2. Mix all the ingredients until the desired texture of the dough is achieved. Portion the

dough into balls, and tightly wrap the pasta dough in plastic. Let it sit in room temperature

for about an hour to give the gluten a chance to relax.

a b
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Figure 3. (a, b) Placing of the all-purpose flour and egg into the pan for mixture.

a b

c d
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a b

Figure 5. (a) Formation of the desired pasta dough. (b) Pasta dough wrapped in plastic.

3. Use a rolling pin to roll out the dough until the desired thickness is achieved. Cut

the edge of the sheet fold it into two.

a b c

Figure 4. (a, b, c) Addition of the oil, pounded moringa leaves, and lemongrass juice into the mixture.
(d) Mixing and forming of the pasta dough.
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4. Cut the dough into thin strips for about 1/16 inch per strip.

a b

Figure 7. (a, b) Cutting of the flattened pasta dough into strips, forming the pasta noodles.

Ingredients and Steps in Cooking Carbonara with the Finished Pasta

Ingredients

 3 cups of water

 2 tbsp. of cooking oil

 1 pound of the finished pasta

 5 cloves of garlic

 1 piece of onion

 155 g of Century Tuna

Figure 6. (a, b, c) Rolling, cutting, and folding of the pasta dough.

 250 ml of Nestle Cream

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 143 g of Alaska Evaporada

 1 tsp. of black pepper

Steps

1. Pour 3 cups of water in a cooking pot and add 2 tbsp. of oil. Let it boil. Put the 1-pound

finished pasta into the pot. Cook for 4 to 5 minutes.

a b c

Figure 8. (a, b, c) Placing of water, cooking oil, and the pasta into the cooking pot. The pasta was cooked for 4-5 minutes.

2. Drain the 1-pound finished pasta and set aside.

a b
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3. Sauté 5 cloves of minced garlic and 1 minced onion until softened. Add 155 g of Century
Figure 9. (a, b) Draining and setting aside of the pasta.
Tuna and cook for 1 to 2 minutes.

a b c

Figure 10. (a, b, c) Sautéing of the garlic, onion, and Century Tuna.
 19

4. Add 250 ml of Nestle Cream and 143 g of Alaska Evaporada in a lower heat and bring to

a simmer.

a b c

Figure 11. (a, b, c) Mixing of the Nestle Cream and Alaska Evaporada with the sautéed onion, garlic, and Century Tuna.
 20

5. Add the drained pasta. Stir until pasta gets totally coated with sauce. Add 1 tsp. of black

pepper.

a a a

Figure 12. (a, b) Placing of the pasta into the sauce and stirring until fully coated with sauce. (c) Black pepper was added.
 21

6. Transfer to a serving plate (you can add toppings like cheese).

Figure 13. Pasta carbonara served in a plate.

IV. RESULTS AND DISCUSSION

In this study, various factors of the pasta supplemented with pounded moringa leaves and

extracted lemongrass and respondents’ profile were investigated. The results of data collection

during the study period are discussed in the following subsections.

Demographic Profile
Table 1. Age of the Respondents
Age Range Frequency Percentage

20-30 years old 6 60%

31-40 years old 3 30%

41 years old and above 1 10%

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Table 1 shows the demographic profiles of the respondents. The demographic profile of

the respondents indicates that the majority of the participants fall within the age range of 20-30

years old, accounting for 60% of the total. The next significant group is comprised of

respondents aged 31-40 years old, constituting 30% of the sample. Lastly, individuals aged 41

years old and above represent a smaller portion of the respondents, making up 10% of the total.

These findings suggest that the study primarily attracted younger participants, with a higher

concentration in the 20-30 age range.

Table 2. Respondents’ Educational Qualifications

Level of Education Frequency Percentage

College 7 70%

High School 2 20%

Senior High School 1 10%

Table 2 displays the educational qualifications of the respondents. The data on the

educational qualifications of the respondents reveals that the majority of the participants have

attained a college education, accounting for 70% of the total sample. The next significant group

consists of respondents with a high school education, comprising 20% of the participants. Lastly,

individuals with a senior high school qualification represent a smaller portion, making up 10% of

the respondents. These findings suggest that a significant majority of the respondents have

pursued higher education at the college level, while a smaller percentage have completed their

education at the high school and senior high school levels.

Sensory Evaluation

Table 3. Respondents’ Preference in Terms of Color, Odor/Smell, Taste/Palatability, Texture,

and Overall Acceptability
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Question Yes No Total

Is the color of the pasta with moringa

leaves and lemongrass extract pleasing 9 (90%) 1 (10%) 100%
to the consumers?
Do the consumers like the aroma or
10 (100%) 0 100%
smell of the pasta?
How does the pasta with moringa
10 (100%) 0 100%
leaves and lemongrass extract taste?
Do the moringa leaves and lemongrass
extract give the dough a smooth 9 (90%) 1 (10%) 100%
texture?
Will the consumers incorporate
moringa leaves and lemongrass extract 10 (100%) 0 100%
in making pasta?

Table 3 above depicts the results of the survey conducted on July 25, 2021. Based on the

tabular data provided, the findings regarding the respondents’ preferences for the pasta with

moringa leaves and lemongrass extract can be summarized as follows:

Color: The majority of respondents, 90% (9 out of 10), found the color of the pasta with

moringa leaves and lemongrass extract pleasing, while only 10% (1 out of 10) did not.

Odor/Smell: All respondents, 100% (10 out of 10), liked the aroma or smell of the pasta

with moringa leaves and lemongrass extract, indicating a unanimous preference for its fragrance.

Taste/Palatability: Similarly, all respondents, 100% (10 out of 10), found the taste of the

pasta with moringa leaves and lemongrass extract to be appealing, suggesting that it was well-

received in terms of flavor.

Texture: The majority of respondents, 90% (9 out of 10), perceived that the moringa

leaves and lemongrass extract contributed to a smooth texture in the pasta dough, while 10% (1

out of 10) did not share the same observation.

 24

Overall Acceptability: All respondents, 100% (10 out of 10), expressed a willingness to

incorporate moringa leaves and lemongrass extract in making pasta, indicating a high level of

overall acceptability for this ingredient combination.

These findings suggest that the pasta with moringa leaves and lemongrass extract

received positive feedback from the respondents in terms of color, odor/smell, taste/palatability,

texture, and overall acceptability. The majority of the participants found the color, smell, taste,

and texture appealing, and all respondents showed a willingness to use the ingredients in their

pasta preparations.

V. CONCLUSION

It is concluded that pounded moringa leaves and extracted lemongrass juice can be

successfully utilized as supplemental ingredients for pasta production. Results showed that the

smell, texture, and overall appearance (all with 100% consumer rating) of the pasta mixed with

pounded moringa leaves and infused with lemongrass extract are of the consumers’ preference.

Furthermore, moringa leaves and lemongrass are acceptable supplemental ingredients for pasta

production especially when used in cooking carbonara, since its taste and color can be concealed

and suppressed by the other ingredients of carbonara.

VI. RECOMMENDATION

Incorporation of moringa leaves and lemongrass juice in the production of pasta increases

the pasta’s nutritive value and functional properties as a staple food. This is good for therapeutic

purposes and can be included in the diets of people with various micronutrient deficiencies and
 25

malnutrition. It is recommended to be included in the diet of all age groups because of its health

benefits. They are inexpensive source of value addition, for enhancing the micronutrient content

and reaping their benefits.

REFERENCES

Abdull Razis, Ahmad Faizal & Ibrahim, Muhammad & Kntayya, Saie. (2014). Health Benefits

of Moringa oleifera. Asian Pacific journal of cancer prevention : APJCP. 15. 8571-6.

10.7314/APJCP.2014.15.20.8571

Coello, K. E., Peñas, E., Martinez-Villaluenga, C., Elena Cartea, M., Velasco, P., & Frias, J.

(2021). Pasta products enriched with moringa sprout powder as nutritive dense foods

with bioactive potential. Food Chemistry, 360, 130032.

https://doi.org/10.1016/j.foodchem.2021.130032

Department of Agriculture. (2022). Negros Oriental. Special Area for Agricultural Development.

https://saad.da.gov.ph/priority_provinces/region-vii/negros-oriental

Faheem, F., Liu, Z. W., Rabail, R., Haq, I., Gul, M., Bryła, M., Roszko, M., Kieliszek, M., Din,

A., & Aadil, R. M. (2022). Uncovering the Industrial Potentials of Lemongrass Essential
 26

Oil as a Food Preservative: A Review. Antioxidants, 11(4), 720.

https://doi.org/10.3390/antiox11040720

Honculada-Genove, J. (2020). Nutrition Security through Sustainable Home Garden Food

Production Initiatives. Philippine Social Science Journal, 3(1), 93-100.

https://doi.org/10.52006/main.v3i1.116

Kakde SB, Masih D, & Sonkar C. (2018). Utilization of Moringa leaves powder as valuable food

ingredients in pasta preparation. J Pharmacogn Phytochem, 7(4):1053-1056

Klondydagupen, M. , , R. , Lino, L. L., Tagarino, D. , Viaene, J. , Arguelles, R. & Bautista, R.

(2009). Consumer Behavior Towards Lemongrass (Cymbopogon citratus) Tea in Benguet

Province, Northern Philippines. BANWA, 6(2)

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