CHAPTER I

INTRODUCTION

Background of the Study

As an agricultural country, variety of crops abundantly grow and can be cultivated

in many parts of the Philippines soil for food, medicine, and other purposes. These crops
are used as staple ingredients for a variety of Filipino dishes, one in particular is the
affinity of Filipinos to mix them together in a soup. They typically use sour enhancers to
achieve the desired taste. One of the best know examples of these, is Sinigang – a sour
soup ideally mixed with veggies and one form of meat. Although Sinigang mix, a readily
available sour enhancer that is often used in cooking, there are other alternatives in
achieving this flavor. We are well aware that artificial preservatives, which are frequently
added to Sinigang mix, can be harmful to human health if consumed in excess. Filipino
plate is known for its preference for highly seasoned and flavored food. The various
ethnic and regional groups in the country boasts of their own delicacies, general dietary
pattern and food preparation techniques, because food consumers need variety of food,
it’s texture, flavor, taste must be considered. To enhance this, every person uses food
seasoning which though added in minute quantities, will give any dish its distinct
characteristics.
Roselle (Hibiscus sabdariffa) and hog plum (Spondias mombin) are examples of
plants that grow abundantly in the different parts of the country. The leaves of these
plants are commonly added to food to add aroma and flavor. They are usually added to
“tinolang manok”, “fish paksiw”, “nilaga”, and “Sinigang” to enhance the sour flavor of
the dish. However, it has been observed that there are times that there is an oversupply of
these crops in the market which resulted to wither and throwing of these produce. Hence,
they are considered as food waste.
As researchers, we came up with this study to address those issues in order to
extend the shell life of Roselle and hog plum leaves and create a new product that can be
useful to everyone, especially those who live in areas with a limited supply of these

1
plants leaves. The aim of this study is to prepare a sour seasoning powder from Roselle
and hog plum leaves. Given the nutritive value of the plants, the present exploration will
focus on the utilization of the Roselle and hog plum leaves in making a sour seasoning
powder. This is to explore and maximize the use of Roselle and hog plum leaves in food
preparation. Moreover, processing of Roselle and hog plum leaves in making sour
seasoning powder will make them available anywhere and anytime for kitchen use.
Hibiscus is a genus of flowering plants that are found in tropical and subtropical
locations all over the world and are utilized as ornamental plants, some species of
hibiscus including hibiscus sabdariffa have medicinal benefits, according to research.
Hibiscus Sabdariffa is also known as “red sorrel” or “Roselle”. Roselle may adopt to a
variety of soil in a warmer and more humid climate even though permeable soil is the
best (Hibiscus sabdariffa) variety altissima, used for fiber, and hibiscus sabdariffa,
variety Roselle are both endemic to West Africa; grown for the tasty exterior section of
its blossom, sabdariffa, variation sabdariffa (calyx). The plant which was first discovered
in the West Indies in the early 16th century, was already thriving in Asia by the 17th
century.
According to Muhammad Arslan (2021), the Roselle infusions or decoctions
present significant therapeutic options against various degenerative ailments such as
hyperlipidemia, hypertension, diabetics, cancer, hepatoprotection, nephroprotection, and
many others. In Senegal country, Roselle juice extracted from leaves is used to treat
conjunctivitis and, when pulverized, soothes sores and ulcers.
One of the main reasons for the cultivation of Roselle is to produce bast fibers
which are extracted from the stem and are used as a substitute to jute. Hibiscus sabdariffa
is commonly cultivated in Southern Asia for fibre extraction purposes. Roselle is an
example of a plant that has many beneficial uses. The right person can use all its parts
like the Roselle calyces, leaves, stem, flower, and others for one purpose or the other.
On the other hand, hog plum (Spondias mombin) it is well known in the
Philippines as “labog” which is used to add sourness to chicken dish or Sinigang. Hog
plum are cultivated for their edible plum. The young leaves can also be eaten, and various
parts of the plant are used in traditional medicine. The plants have naturalized in many
parts of Africa and Southeast Asia. Hog plums are rich in vitamin C, which in addition to

2
being an essential vitamin, is a natural anti-oxidant, protecting your body from damage
caused by free radicals, potentially reducing your risk of heart disease.

Statement of the Problem

This study aimed to determine the acceptability level of Roselle and hog plum
leaves in making sour seasoning powder.
Specifically, this study answers the following questions:
1. What is the acceptability level of Roselle and hog plum leaves in making sour
seasoning powder in terms of appearance, aroma, taste, texture, and general
acceptability?
2. Is there a significant difference between the acceptability level of Roselle and hog
plum leaves in making sour seasoning powder in different formulations in terms
of appearance, aroma, taste, texture, and general acceptability?
3. What is the cost of the acceptable Roselle and hog plum leaves in making sour
seasoning powder?

Hypothesis
There is no significant difference exists between the level of acceptability of
Roselle and hog plum leaves in making sour seasoning powder in different formulations
in terms of appearance, aroma, taste, texture, and general acceptability.

Theoretical Framework
The experimentation of Roselle and hog plum leaves in making sour seasoning
powder is anchored to the product development theory. Product development can be
considered as an activity to develop new products for the market which has some utility;
or up-gradation of the prevailing product; or enhancement of the assembly process,
method or system (Prachi, 2018). The proposed product was an enhancement of the
existing product which focuses on the Roselle and hog plum leaves. National Institute of
Food and Agriculture prioritized the field of sustainable agriculture and extended chances
for small farms to study alternative crops and develop them into a new product that

3
 benefits both farmers and customers as a result of the global economy’s rise. This
research aims to promote the maximum utilization of locally grown plants so that farmers
will be encouraged to plant more Roselle and hog plum.

Conceptual Framework
Figure 1 below illustrates the inter-relationship of the variable of the study.

Input Process Output

Gathering of Roselle Level of acceptability of

and hog plum leaves Roselle and hog plum
Roselle leaves
Machine dry of Roselle leaves in making sour
Hog plum leaves seasoning as to
and hog plum leaves
Ingredients, tools and appearance, aroma,
Processing of Roselle
utensils needed in texture, taste and general
and hog plum leaves in
making sour seasoning acceptability
making sour seasoning
powder Cost of Roselle and hog
powder in different
formulations plum leaves in making
sour seasoning powder
Sensory Evaluation

Feedback

Figure 1. Conceptual paradigm showing the relationship of variables

The input of this study includes the Roselle and hug plum leaves, the tools and
utensils needed in making the sour seasoning powder. For the process, this includes the

4
gathering of Roselle and hog plum leaves to be use, machine dry of the Roselle and hog
plum leaves, processing of Roselle and hog plum leaves into powder form, and the
sensory evaluation and then the costing of sour seasoning powder. The expected output is
the level of acceptability of Roselle and hog plum leaves in making sour seasoning
powder as to appearance, aroma, taste, texture and general acceptability and the cost of
Roselle and hog plum leaves in making sour seasoning powder.
The respondent’s feedback will be considered in various elements and answers
during the conduct of the study. The enhancement may be in the input or the
experimental process in order to get a legitimate and reliable output.

Significance of the Study

The result of this study may be beneficial to the following:

Farmers- farmers will be encouraged to plant more Roselle and hug plums leaves. This
can assist them create cash and motivate them to develop their local product
manufacturing.
Home Gardeners- this study will encourage home gardeners to grow and consume
health promotion products.
Consumers- this study may be of great assistance to housewives in becoming more
resourceful in using locally grown produce as sour seasoning product in food
preparation for their families rather than patronizing commercial products.
Entrepreneurs- this study will provide low investment but it ensures the owner with
good returns.
Future Researchers- this study serves as a springboard to pursue on a similar topic.

5
(NOTE: WHERE IS YOUR OPERATIONAL DEFINITION)
Definition of Terms
The following terms are conceptually operationalized explained for clarity and
understanding.

Acceptability- determining how well an intervention will be received by the target

population and the extent to which the new intervention or its components might
meet the needs of the target population and organizational setting.
Appearance- refers to size, texture, shape and color of the product.
Aroma- is the word for a fragrance scent, one that pleases the nose in a way that makes
you lick your lips.
Hog Plum- tropical American tree having edible yellow fruit.
Powder- refer to the granular materials that have the finer grain sizes, and that therefore
have a greater tendency to form clumps when flowing.
Roselle- a tropical plant, hibiscus sabdariffa, of the mallow family, grown for its thick,
red calyx and bracts.
Seasoning- when incorporated with, it creates deep flavor and facilitate balance flavor
food.
Taste- the sensation of foods flavor perceived in the mouth.
Texture- refers to the sense of feeling, touching, and actualization.
Totally Dried-is something without moisture, water or liquid.

Scope and Limitation

This experimental study will determine the acceptability level of Roselle and hog
plum leaves in making sour seasoning powder in terms of appearance, aroma, taste,
texture and general acceptability. This study was conducted during the first semester of
school year 2022-2023 conducted at Serrano Street, Cabatuan, Iloilo. The products were
evaluated by 10 homemakers, farmers, and TLE teachers with the total of 30 respondents.
A nine-point hedonic scale sensory evaluation instrument was used in the acceptability
testing of Sinigang dish soup. The data were gathered by providing a checklist and

6
feedback form filled out by the respondents. The checklist consists of numbers 1-9,
where 9 is the highest and 1 is the lowest. Moreover, respondents were allowed to give
their feedback and suggestions in order to improve our research.

7
 CHAPTER II

REVIEW RELATED LITERATURE

Plant foods are the most important dietary source among nations in meeting the
nutritional needs of the majority of their population, primarily because of their
availability, cheap cost and acceptable perception. However, the huge potential of some
plants diets still present but yet underutilized. Several commercial meals are becoming
increasingly pricey and out of reach for many families particularly the poor. With this,
locally available, inexpensive, and nutritious food crops should be investigated for use in
the production of commercially viable derivatives.

What is Roselle?
The sorrel plant (hibiscus sabdariffa) or locally known as (Labog) is a
Malvaceous Family acid tasting herb. The plant is an annual crop that is commonly
produced in Northern Nigeria and has a high nutritional value. It is one of Nigeria’s
under-utilized food crops. The leaves, seeds and leaves of the sorrel plant are edible. The
food processing sector has possibilities for various components of the facility to be used.
Roselle is used in many folk medicines. Roselle produces attractive foliage and
flowers and will reach a height of about 7 feet. Many parts of the plant, including the
seeds, leaves, fruits, and roots, are used medicinally or in foods. The leaves are lobed and
reddish-green and can be used as a cooked green or added raw for a nice “zing” to a
salad. Appearing in October, the flowers are typically yellow with a dark center and
about 3 inches wide. The part of the plant most popular however, is found at the bottom
of each flower. This fleshy, bright red cup-like structure contains the plant’s seeds and is
called calyx. The color and tart taste of the calyces makes them a good replacement for
cranberries.
The Roselle plant is well known for its fleshy calyces that are used to make a
beverage that tastes like Ribena. The drink reportedly possesses anti-hypertensive,
diuretic and mild laxative properties, and contains abundant amounts of natural
antioxidants such as vitamin C and anthocyanins. Either fresh Roselle or dried calyces are

8
used to make the drink. They are first boiled in water to yield a deep-red and sour
beverage, which is then sweetened with sugar and chilled in a refrigerator before serving.
Besides producing calyces for making drinks, the Roselle plant has a stem that is laden
with calcyes at every node. This can be turned into an alternative cut-flower material for
flower arrangements, after the removal of its leaves. Roselle also comes in different
varieties such as hibiscus trionum, hibiscus syriacus ‘Blue Bird’, hibiscus sabdariffa,
hibiscus cannabinus.

The effectiveness of an aqueous extract of Roselle on mild to moderate hypertension was

investigated in many researches. Aqueous extract of Roselle will be an effective as
captopril in treating mild to moderate hypertension and there is no adverse effect with the
treatment, confirming the effectiveness and safety of the extract. Even though the
possible mechanism(s) of action of Roselle extract is not investigated, daily consumption
of an aqueous Roselle extract resulted in decrease in systolic and diastolic blood pressure.

Characteristics of Roselle
Roselle is the plant Hibiscus sabdariffa L. There are two primary types in the
family Malvaceae. H. is more significant economical variant, sabdariffa In India, the East
Indies, Nigeria, and to a lesser extent in tropical America, the tall, sparsely-branched
annual altissima Wester is grown for its jute-like fabric. It can grow to a height of 16 feet
(4.8 meters). This type has green or red stems and green leaves that occasionally have red
veins. It has yellow flowers with red or green calyces that are non-fleshy, spiky, and not
edible. This kind has occasionally been mistaken for kenaf, H. cannabinus L., a fiber
source that is somewhat comparable but more commonly used.

9
Variety of Roselle that will be used

Nutritional Value of Roselle

Roselle plant are rich in carotene, riboflavin, anthocyanins, ascorbic acid, niacin,
calcium, iron, and vitamin C are all abundant in these. Young Roselle leaves and fragile
stems are eaten uncooked like green vegetables. In many African nations, Roselle seeds
are a staple food that are an excellent source of protein, fat, and total carbohydrates.
It is valued for its mild laxative effect, ability to increase urination, relief during
hot weather and treatment of cracks in the feet, bilious, sores and wounds. Traditionally
in Sudan, Roselle has been used for relief of sour throat and healing wounds. In African
folk medicine, Roselle leaves are used for their, antimicrobial, emollient, antipyretic,
diuretic, anti-helminthic, sedative properties and as a soothing cough remedy, whereas in
India, leaves are poultice on abscesses.

The nutritional benefits of Roselle include the following:

a. Blood pressure lowering effect

Numerous studies looked into the effects of an aqueous Roselle extract on mild to
moderate hypertension. Although the exact mechanism(s) of action of Roselle extract is
unknown, daily consumption of an aqueous Roselle extract led to a reduction in both

10
systolic and diastolic blood pressure. Aqueous Roselle extract was as effective as
captopril in treating mild to moderate hypertension, and there were no side effects
associated with the treatment.
b. Anti-diabetic activity
The effects of the Roselle's polyphenolic components in a type II diabetic rat model
after extracting them (high fat diet model) was examined. At a dose level of 200 mg/kg,
research found that the extract has anti-insulin resistance capabilities and lower levels
of hyperglycemia and hyperinsulinemia. The ratio of low density lipoprotein to high
density lipoprotein (LDL/HDL), (AGE) production, and lipid peroxidation were all
found to be reduced by the extract. It was also found to be efficient in decreasing serum
cholesterol and triacylglycerol. Inhibition of these enzymes has been reported as an
efficient method for the control of postprandial hyperglycemia. Intestinal -glycosidase
and pancreatic -amylase aid in the digestion of complex carbohydrates present in food
into bioavailable monosaccharide and play a significant role in postprandial
hyperglycemia. It has been demonstrated that hibiscus acid (hibiscus-type (2S,3R)-
hydroxycitric acid lactone) is a powerful.

What is Hog Plum?

Spondias mombin L. (Anacardiaceae) or locally known as (Alubihod) is a tree
known in Northeast Brazil as “cajazeira”. Besides producing fruit that is widely
consumed (yellow mombin or hog plum in English, caja in Portuguese, among others),
its leaves are extensively used in traditional medicine for its anti-inflammatory,
antimicrobial and antiviral properties. This study aimed to develop a standardized
hydroalcoholic extract of S. mombin leaves and to investigate the anti-inflammatory
activity of the extract and geraniin from S. mombin in human neutrophils. The authors
used an integrative approach, including histological and histochemical
examination, HPLC analysis and microbiological control. The anti-inflammatory
bioactivity of the standardized extract of S. mombin and geraniin was evaluated in
a degranulation assay in human neutrophils. The leaves of S. mombin exhibited

11
distinguishable histological features compared with other Spondias species.

Characteristics of Hog plum

Hog plum, which belong to the Spondias genus, is the name given to fruits from
the hog plum tree, which is native to Peru. The fruit comes in a range of colors,
including green, purple, red, orange and yellow. The thicker, leathery skin covers a
pink-yellow pulp inside, with a texture that is much like avocado. Spondias mombin is
a species of tree in the family Anacardiaceae. They have a self-supporting growth form.
They are native to Acre (Brazil), Minas Gerais, Maranhao, Esperito Santo, Bahia,
Puerto Rico and Pernambuco. They have compound, broad leaves, white flowers, and
drupe. Flowers are visited by Braunsapis bouyssoui. Hog plum is a deciduous in tree
reaching 15-22 metres (49-72 feet) in height. The bark is deeply fissured. The plant
typically drops most of its compound leaves before flowering. The drupe fruits are
about 4 cm (1.6 inches) in length and have a leathery yellow-green skin. The large
stone in each fruit bears many spines and is difficult to separate from the pulp.
Hog plum is a deciduous tree reaching 15–22 metres (49–72 feet) in height. The
bark is deeply fissured. The plant typically drops most of its compound leaves before
flowering. The drupe fruits are about 4 cm (1.6 inches) in length and have a leathery
yellow-green skin. Hog plum also comes in different varieties such as spondias mombin,
spondias macrocarpa, spondias purpurea, spondias dulcis. In this study the researcher
utilized the Roselle and hog plum and make into seasoning powder. A seasoning powder
is usually made of pure and organic plant and commonly used in cooking to enhance
flavor.

Variety of Hog Plum that will be used

12
Nutritional Value of Hog plum
Hog plums are rich in antioxidants, which provide a range of health benefits.
Hog plums are rich in vitamin C, which, in addition to being an essential vitamin, is a
natural antioxidant, protecting your body from damage caused by free radicals,
potentially reducing your risk of heart disease. A 100-gram portion of hog plums has
around 46 milligrams of vitamin C per serving. This provides 51 to 61 percent of the
daily intake needed each day. Vitamin C gives support to your immune system, and it
helps with the production of collagen, which keeps your skin, ligaments, tendons and
cartilage healthy. A 100-gram serving of hog plums has 2.8 milligrams of iron. This
provides 15 to 35 percent of the recommended intake of iron per day. Iron is essential
for overall health and body function because it is needed to produce hemoglobin and
myoglobin, both of which carry oxygen throughout your body. Hemoglobin is stored in
red blood cells, so having enough iron in your diet is key for red blood cell production.
In the 2010 issue of “Cardiovascular Toxicology” included a study on the antioxidant
content and effectiveness of hog plums in rat hearts. Researchers found that hog plums
were naturally high in antioxidants, which they compared to the heart medication,
Ramipril. The study found that hog plums reduced overall cholesterol levels and that
their effect on heart health was comparable to that of Ramipril. The conclusion was that
hog plums may be beneficial for overall heart health, but research in humans is needed
is needed.
The nutritional benefits of hog plum include the following:

a. Good for Digestive Health

Dietary fiber, which is abundant in hog plums and is important for keeping
a healthy digestive system. The fiber content aids in enhancing the overall health

13
of the digestive system. Additionally, it avoids any problems that can result from
bloating, gas, and other disorders related to poor digestion.

b. Improves Haemoglobin Production

It is an excellent source of minerals like iron, which aids in the synthesis
of hemoglobin and myoglobin, two proteins that transport oxygen throughout the
body's systems. Both the iron and oxygen-binding proteins in the blood known as
hemoglobin and the iron and oxygen-binding proteins in the muscles known as
myoglobin are improved by the iron content in fruits. The body needs iron, a
vitamin that plays a key role in avoiding anemia and other blood disorders.

c. Contain a High Amount of Vitamin C

Include a sizable amount of vitamin C, which is crucial for maintaining
and mending bones and teeth as well as treating a number of illnesses. Vitamin C
is also vital for body function. One of the antioxidants in fruits, vitamin C works
naturally to prevent the body's dangerous oxidation processes by free radicals,
which could injure its essential cells and organs. Collagen is a protein found on
the skin that works to keep the skin healthy, firm, and wrinkle-free, and vitamin C
aids in its formation.

d. Enhances Bone Health

It is a fruit free of fat, salt, cholesterol, and other unhealthy fats, as well as
a good source of vitamin K, which supports healthy bones. The effects of vitamin
K on osteoporosis have not been medically established, despite the fact that most
people take it for this purpose. Vitamin K not only aids in blood clotting, but it
also strengthens bones and helps to avoid bone health disorders like bone
fractures, etc. Additionally, according to research, hog plums contain copper,
which is essential for adequate vitamin C absorption as well as for maintaining
bone and other connective tissues in the body.

14
 e. Rich in Antioxidants
Hog plums provide beneficial phytochemicals, vitamins, and minerals that
help the body's oxidation processes. Its high antioxidant concentration aids in
lowering the effects of oxidative stress, which is brought on by free radicals and
damages the body's important organs.

f. Promotes Muscle Strength

Thiamine is one of the vitamins which could be found in hog plum, and it
has a lot of functions it performs in the body, with one of them being its ability to
help in muscle contraction and conduction of nerve signals. Its deficiency can
lead to many symptoms such as muscle weakness which could even lead to
confusion. Adequate intake of this fruit can help eliminate the chances of this
condition.

Varieties of Hibiscus

Hibiscus trionum
This flower variety is also known as hibiscus
trionum. The plant can grow up to 4-5 feet in
height and forms cream to yellow colored
flowers. The flower of an hour can be an
outstanding addition for decoration purposes
as well!

15
Hibiscus syriacus ‘Blue Bird’
If we are talking about colors, then this
variety wins hands down. The stunning blue
shade of its flowers simply looks
breathtaking and adds an instant curb appeal
to any place they are planted! It grows 3-4
feet tall in full sun. It is one of the best types
of hibiscus you can grow!

Hibiscus sabdariffa
Hibiscus sabdariffa is a popular variety
that produces white to calyces red flowers,
with a red spot on every petal. This variety is
edible and used in herbal drinks, medicines,
and as a flavoring agent in the food sector.

Hibiscus cannabinus
Kenaf is a member of the Malvaceae family.
The plant exhibits a 3-4 inch wide single, red
flower. This variety is popular for the fiber,
which is used in making jute. It prefers well-
drained soil and a sunny location.

Varieties of Hog Plum

16
Spondias Dulcis
Golden apple is a fast-growing and
graceful deciduous tree that can reach a
height of 25 metres, though 15 metres is a
more common height. The bole can be
45cm in diameter.
The tree is often cultivated in the tropics,
both for its edible fruit and as an
ornamental.
Spondias macrocarpa

Is a deciduous tree with an open, more or

less rounded crown; it can grow from 8 -
15 metres tall. The straight, cylindrical
bole can be 30 - 50cm in diameter.
The edible fruit is gathered from the wild
for local use.
Spondias mombin
Is a plant with versatile folklore uses. It is
reputed, among other claims, to be
effective in the treatment of inflammatory
conditions, wounds, and infections.

Spondias purpurea

Is a commercial fruit crop that is easily

propagated from seeds and cuttings. It
and other Spondias species are also
cultivated by smallholders as subsistence

17
 crops; the fruit’s high vitamin A and C
content offers vital micronutrients and
diet diversification.

Related Studies
Roselle (Hibiscus sabdariffa) is an annual shrub belongs to the Malvaceae family
and mostly grows in tropical and subtropical areas like African and Asian countries .The
calyces of Roselle have been used in traditional medicine to help treat many diseases like
hypertension, diabetes and liver disorders .Studies on the phytochemical compositions of
Roselle have found that the calyces of Roselle contain a significant number of bioactive
compounds, which may contribute to the beneficial health effects of this material such as
phenolic acids, anthocyanins, flavonoids and polysaccharides .The major anthocyanins
are delphinidin-3-glucoside and cyanidin-3-sambubiosidewhile quercetin and its
glucosides are the principal flavonols and chlorogenic acid is the main phenolic acid
present in Roselle. Tsai (2002) found that anthocyanins were the principal components
contributing to the antioxidant capacity of the extract from Roselle calyxes. Roselle
extracts also showed antibacterial activity against various species like Escherichia col,
Staphylococcusaureus Bacillussubtilis, and Clostridium sporogenes and antifungal
activity against Aspergillus Trichophyton and Beverages.
Moreover, according to Liu (2011) Roselle extract was reported to have
anticancer activity via protective effects against oxidative damage induced by tert-butyl
hydroperoxide (t-BHP) in ratprimary hepatocytes. In addition to the use of folk medicine,
Roselle is also commonly used to provide natural purple color for many kinds of food
like jellies, beverages, and desserts. The fruit and calyxes of Roselle are also processed to
jams, marmalade and, especially, dried to use as herbal tea studies have demonstrated that
drying, an essential thermal process in producing herbal teas, may cause significant losses
of bioactive ingredients and thereby decrease the health benefits and quality of the
products. The brewing conditions such as quality, volume, and temperature of water and
brewing time have also been reported to significantly affect the content of the desired

18
components in tea infusion. The release level of the tasty ingredients and volatile
compounds into the tea will decide the sensory quality of the herbal tea.
Although there have been some studies on the extraction of Roselle using
different types of solvent and investigations into the drying processes for this material,
comprehensive studies to establish a convenient procedure of drying and brewing to
achieve high-quality Roselle tea infusion are limited. In this study, the use of a common
hot-air dryer for drying of Roselle and the classical brewing method were investigated to
find out the most suitable drying and brewing conditions in order to produce. Roselle tea
with a high content of bioactive, antioxidant activity and sensory quality. The results help
to suggest a convenient procedure of drying, along with brewing, which can be easily
used at household or small scale to produce high-quality Roselle tea.
Hog plum is found in lowland forests mainly in Mexico. Peru, Brazil, and West
Indies and has antibacterial, anti-inflammatory, antiviral, and anti-spasmodic properties.
The leaves is used to treat fever, diarrhea, hemorrhoids, gonorrhea, and dysentery.
Sometimes hog plum is used as an infusion for assisting women during their reproductive
cycle. It helps in reducing pain during labor, reduces bleeding, and alleviates pain during
parturition. It can be used as a contraceptive and also stimulate the flow of milk from the
breasts. Hog plum reduces anxiety, calms, and sedates. Other uses include treatment of
fibroids, tonsillitis, ovarian and uterine cancer, laryngitis, kidney stones, psoriasis,
leprosy, antiseptic, dermatitis, muscle and joints pain, and rashes.
The study was designed with an intention to develop an instant drink powder from
hog plum with mint and to evaluate its nutritional facts and organoleptic attributes
compared to commercially available drink powder. The instant drink powder was
formulated using hog plum powder (10%, 15% and 20%) with crushed sugar and
constant amount of mint, citric acid, ascorbic acid, salt and xanthan gum. The amount of
ash, fiber and protein content were found to be increased, whereas carbohydrate content
declined with the increasing proportion of hog plum. An upward trend was observed with
the additional level of hog plum for all the estimated minerals (Ca, Na, K, and Fe). In
terms of heavy metals, Sn and Cd were absent, while Pd, as and Cu were found in a safe
level. Microbial load analysis resulted in a safe level of Total Plate Count, where E. coli,
Coliform, yeast and mold were not found. However, nine points hedonic rating test

19
(ANOVA, DMR) revealed that instant drink powder with 15% hog plum achieved
maximum level of appreciation as resemble as commercial drink powder.

Synthesis
Based on the literature and studies presented, Roselle plant has a high nutritional
value like Vitamin C, iron, calcium, and antioxidants which can help strengthen the
immune system and prevents the occurrence of ailments like heart disease, diabetes,
hypertension, and anti-cancer. On the other hand, hog plum is rich in antioxidants, which
provide a wide range of health benefits. It contains Vitamin C that aids in promoting the
immune system and helps with the production of collagen which keeps the skin,
ligaments, tendons, and cartilage healthy. With these, we come up with this study which
is to produce a new product out of locally grown Roselle and hog plum plants. The
developed product will help prolong the shelf life of Roselle and hog plum leaves through
utilizing them in making a sour seasoning powder.
According to Liu (2011), tert-butyl hydroperoxide (t-BHP) caused oxidative
damage to rat primary hepatocytes that led to the anticancer activity of Roselle extract. In
addition to its application in traditional medicine, Roselle is frequently used to give
cuisine like jellies, drinks, and desserts a natural purple hue. Studies have shown that
drying, an essential thermal process in producing herbal teas, may cause significant losses
of bioactive ingredients and thereby reduce the health benefits and quality of the
products. The fruit and calyxes of Roselle are also processed to make jams, marmalade,
and, especially, dried to use as herbal tea. The quantity of the desired components in a tea
infusion has also been observed to be significantly impacted by the brewing
circumstances, including the quality, volume, and temperature of the water and brewing
duration. The sensory quality of the herbal tea will depend on how quickly the delicious
ingredients and volatile compounds are released into the drink.
The goal of the study was to create a quick drink powder using hog plum and mint
and to compare it to drink powder that is currently on the market in terms of nutritional
value and organoleptic qualities. Hog plum powder (10%, 15%, and 20%) was used to
make the instant drink powder, along with crushed sugar, a constant amount of mint,
citric acid, ascorbic acid, salt, and xanthan gum. As the proportion of hog plum grew, it

20
was discovered that the quantity of ash, fiber, and protein content increased while the
amount of carbohydrates decreased. With the inclusion of hog plum, an increased trend
was seen for all the projected minerals (Ca, Na, K, and Fe). Sn and Cd were not present,
but Pd, as, and Cu were identified in permissible levels when it came to heavy metals.
Total Plate Count was determined to be at a safe level by analyzing the microbial load,
and E. coli, mold, yeast, and coliform were not discovered. However, the hedonic rating
test with nine points ANOVA and DMR results showed that instant drink powder with
15% hog plum received the highest amount of praise for being the most similar to
commercial drink powder.

CHAPTER III

METHODOLOGY

Research Design

21
 Experimental method of research was employed in conducting this study.
According to Dr. Saul McLeod (2012), an experiment is an investigation in which a
hypothesis is scientifically tested. In an experiment, an independent variable (the cause)
is manipulated and the dependent variable (the effect) is measured; any extraneous
variables are controlled.

This experimental method is appropriate in this study to determine the

acceptability level of Roselle (hibiscus sabdariffa) and hog plum (spondias mombin) in
making sour seasoning powder. The experimental method involves the manipulation of
variables to establish cause and effect relationships. The key features are controlled
methods and the random allocation of participants into controlled and experimental
groups.

Participants of the Study

The respondents of the study were the thirty (30) consumers of Serrano St.,
Cabatuan, Iloilo. The level of acceptability of dried Roselle and hog plum leaves in
different formulations were evaluated by ten (10) housewives, ten (10) farmers, and ten
(10) TLE teachers as an evaluator of the study wherein they were given samples and they
evaluated the product based on their sensory characteristics and level of acceptability. A
purposive sampling technique will be used in choosing the respondents to gather rich data
and information.

Data Gathering Instruments

The sensory evaluation checklist was used to determine the level of acceptability
of Roselle and hog plum leaves in making a sour seasoning powder based on nine-point
hedonic scale.

22
The rating scale will be as follows:

Scale Description
9 liked extremely
8 liked very much
7 liked moderately
6 liked slightly
5 neither liked nor disliked
4 disliked slightly
3 disliked moderately
2 disliked very much
1 disliked extremely

Data Gathering Procedure

There are five (5) phases employed in this experiment:

Phase1- preparation of tools, utensils, and materials needed
Phase2- preparation of Roselle and hog plum leaves
Phase3- trying out of the sour seasoning powder
Phase4- standardization of the sour seasoning powder
Phase5- sensory evaluation of the product

Phase1.Preparation of tools, utensils, and materials needed

The following are the tools, utensils, and materials to be used in the study.

23
 Mixing Bowl- A mixing bowl is a large bowl used
for mixing ingredients.

Circular Drying Tray- used to hold the Roselle and hog plum
leaves for machine dry.

Wooden Spoon- is a spoon that is used for stirring sauces

and for mixing ingredients in cooking. It is made of
wood and has a long handle.

Drying machine- a machine that used to dry the Roselle

and hog plum leaves.

24
Glass Container- means a container which is designed and
intended to hold a beverage, food, cleaning, health, beauty or
similar product and is manufactured from a mixture of
silicates, borates or phosphates.

25
 Weighing scale- is a device that is used to
determine weight. Weighing scales can be divided
into two primary types: spring scales and balances.
Spring scales measure weight using Hooke's Law,
which deforms in proportion to the weight placed
on the load-receiving end.

A spoon-shaped kitchen utensil, varying in size from a

dash to 1 tablespoon or 15 milliliter measures that are
used to hold specific amounts of both dry and liquid
ingredients.

Basin- an open usually circular vessel with sloping or

curving sides used typically for holding water for
washing.

Rice Cooker- used to blanch the Roselle and hog plum

leaves.

26
 Scissors- cutting instrument consisting of a pair of
opposed metal blades that meet and cut when the handles
at their ends are brought together.

Tongs- used to hold the Roselle and hog plum leaves in

transfering.

Tape- used to hold the circular cloth to the circular drying tray.

Disposable Plastic gloves- use to hold the leaves of hog

plum and Roselle as well the other ingredients.

Baking gloves- used to hold the circular drying tray after

drying.

27
Phase 2: Preparation of Roselle and hog plum leaves in making sour seasoning powder

Process flow in preparing Roselle and hog plum leaves in making sour seasoning
powder

Picking Washing Draining Blanching

Storing Powdering Drying

PICKING- getting leaves of Roselle and hog plum leaves.

WASHING- the Roselle and hog plum leaves was washed properly to remove dirt.

DRAINING- the Roselle and hog plum leaves was drained in a colander.

BLANCHING- the Roselle and hog plum leaves was blanched to maintain it’s color.

DRYING- the Roselle and hog plum leaves was in the plastic utility tray and leave under the
heat of the sun.
POWDERING- by the used of the blender the Roselle and hog plum leaves will be
powderized.
STORING- the Roselle and hog plum leaves was stored in the glass container.

Phase 3- Try out of the recipe

The researchers used the locally grown Roselle and hog plum plants. Other
ingredients in making the sour seasoning powder are the salt, pepper, and sugar. The
following proportions and procedures were used in the preparation of Roselle and hog
plum leaves in making the sour seasoning powder in three (3) formulations.

28
1st Try Out (Air Dry)
Procedure:
1. Wash the Roselle and hog plum leaves separately.
2. Weigh the Roselle and hog plum leaves.
3. Put the Roselle and hog plum leaves in net bag separately for air drying.
4. Hang the Roselle and hog plum leaves in airy and shady area.

Result:

Table 1.
Ingredients used
for the second try out of the recipe.
Ingredients Measurements

29
 Roselle 50 grams
Hog plum 50 grams

2nd Try Out (Machine Dry)

Fresh Roselle and Hog Plum Leaves
Procedure:
1. Wash the Roselle and hog plum leaves separately.
2. Drain the Roselle and hog plum leaves in a colander.
3. Put the Roselle and hog plum leaves in a circular tray for drying.
4. Ready for machine dry between 50-60 degree Celsius.
5. Powderized using blender after drying.

Hog plum Roselle

Result:

Table 2. Ingredients used for the second try out of the recipe.

30
 Ingredients Measurements
Roselle 50 grams
Hog Plum 50 grams
Sugar 20 grams
Salt 15 grams
Pepper 15 grams

On the third try out, the finished product was evaluated by the researcher’s, TLE
teachers, farmers, and consumers who are knowledgeable enough about the product.
Their comments and suggestions were considered.

Table 3. Ingredients used for the third try out of the recipe.
Ingredients Measurements
Roselle 1 tablespoon
Hog Plum 1 tablespoon
3rd Try Out (Machine Dry)
Roselle and Hog Plum Leaves (blanched)

Procedure:
1. Wash the Roselle and hog plum leaves separately.
2. Drain the Roselle and hog plum leaves in a colander.
3. Blanch the Roselle and hog plum leaves within 1 minute.
4. Put the Roselle and hog plum leaves in a circular tray for drying.
5. Ready for machine dry between 50-60 degree celcius.
6. Powderized using blender after drying.

Result:
Roselle Hog plum

31
Phase 4:
Standardization of the recipe
The sour seasoning powder recipe was standardized through a series of the try-out
recipes. After which, the experimentation was conducted using varied formulations as
presented in the table.

Table 4. Roselle and hog plum leaves in making sour seasoning powder in varied
formulations.

Measurements

Ingredients Formulation A Formulation B Formulation C

Roselle leaves 100 grams 0 50 grams

Hog plum leaves 0 100 grams 50 grams

Procedure:
1. Wash the Roselle and hog plum leaves separately.
2. Drain the Roselle and hog plum leaves in a colander.

32
 3. Put the Roselle and hog plum leaves in a circular tray for drying.
4. Ready for machine dry between 50-60 degree celcius.
5. After drying, blend the Roselle and hog plum leaves separately.
6. Stored in a clean container.

Result:

Phase 5: Evaluation of the product

This product was evaluated by the purposely selected respondents. They were
instructed on how to fill up the evaluation checklist and questionnaire and how to
evaluate the Roselle and hog plum leaves sour seasoning powder. They were also
instructed to drink water before tasting the sample in order to cleanse the taste bud before
evaluation. The products were coded based on the table of random numbers.

Product Code No. 870 Product Code No. 395 Product Code No. 370

33
Data Analysis Procedure

The data were gathered, tabulated and computed using the statistical package for
social sciences (SPSS) software, set at 0.01 alpha level. The results were analyzed and
interpreted using the following statistical tools. The descriptive statistics used were the
mean and standard deviation. Mean was used to determine the level of acceptability of
Roselle and hog plum leaves in making sour seasoning powder in different formulations
in terms of appearance, aroma, taste, texture and general acceptability. Standard deviation
was utilized to utilize to determine the distribution of the scores around the mean.

To interpret the level of acceptability, the researchers employed the scale below.

Scale Interpretation
8.50-9.00 liked extremely
7.50-8.49 liked very much
6.50-7.49 liked moderately
5.50-6.49 liked slightly
4.50-5.49 neither liked nor disliked
3.50-4.49 disliked slightly
2.50-3.49 disliked moderately
1.50-2.49 disliked very much
1.00-1.49 disliked extremely

For inferential statistics, Friedman test was used to determine the significant
difference in the acceptability level of Roselle and hog plum leaves in making sour

34
seasoning powder in different formulations in terms of appearance, aroma, taste, texture
and general acceptability.

CHAPTER IV

PRESENTATION, ANALYSIS, AND INTERPRETATION OF DATA

Results and Discussion

This chapter presents the results, findings, and analysis of data collected for this study.

Descriptive Analysis
Table 5.
Mean rating of Roselle and Hog plum leaves in making sour seasoning
powder as to Appearance
Formulation Mean SD Description
Appearance 870 8.10 1.29588 liked very much
Appearance 395 8.37 1.12903 liked very much
Appearance 370 8.40 .72397 liked very much

35
 As shown in the table, the obtained mean of Appearance 870 was 8.10;
Appearance 395 was 8.37; Appearance 370 was 8.40. This means that Appearance 870,
395, 370 was “liked very much” by the respondents.

Table 6.
Mean rating of Roselle and Hog plum leaves in making sour seasoning powder as
to Aroma
Formulation Mean SD Description
Aroma 870 7.93 .94443 liked very much
Aroma 395 8.00 .78784 liked very much
Aroma 370 8.43 .72793 liked very much

Table 6 shows the acceptability of Roselle and hog plum leaves in making sour
seasoning powder in terms of aroma among the respondents. Aroma 870 was 7.93;
Aroma 395 was 8.00; Aroma 370 was 8.43. This means that Aroma 870, 395, 370 was
“liked very much” by the respondents.

Table 7.
Mean rating of Roselle and Hog plum leaves in making sour seasoning powder as
to Taste
Formulation Mean SD Description
Taste 870 8.07 .98027 liked very much
Taste 395 8.30 .91539 liked very much
Taste 370 8.37 .66868 liked very much

Table 7 shows the acceptability of Roselle and hog plum leaves in making sour
seasoning powder in terms of taste among the respondents. Taste 870 was 8.07; Taste 395
was 8.30; Taste 370 was 8.37. This means that Taste 870, 395, 370 was “liked very
much” by the respondents.

36
Table 8.
Mean rating of Roselle and Hog plum leaves in making sour seasoning powder as
to Texture
Formulation Mean SD Description
Texture 870 7.90 1.34805 liked very much
Texture 395 8.33 .91539 liked very much
Texture 370 8.37 .66868 liked very much

Table 8 shows the acceptability of Roselle and hog plum leaves in making sour
seasoning powder in terms of texture among the respondents. Texture 870 was 7.90;
Texture 395 was 8.33; Texture 370 was 8.37. This means that Texture 870, 395, 370 was
“liked very much” by the respondents.

Table 9.
Mean rating of Roselle and Hog plum leaves in making sour seasoning powder as
to General Acceptability
Formulation Mean SD Description
Gen. Acceptability 870 8.37 .88992 liked very much
Gen. Acceptability 395 8.47 .73030 liked very much
Gen. Acceptability 370 8.63 .55605 liked extremely

Table 9 shows the acceptability of Roselle and hog plum leaves in making sour
seasoning powder in terms of general acceptability among the respondents. General
acceptability 870 was 8.37. General acceptability 395 was 8.47; General acceptability
370 was 8.63. This means that General acceptability 370 was “liked extremely” by the
respondents.

Inferential Analysis
Friedman test on Table 10 shows that there is no significant difference in terms of
appearance, aroma, taste, texture, and general acceptability of products 870, 395, and 370

37
at Sig = .736. Therefore, the hypothesis which states that there is no significant difference
exists between the level of acceptability of Roselle and hog plum leaves in making sour
seasoning powder in different formulations in terms of appearance, aroma, taste, texture,
and general acceptability is accepted.

Table 10
Friedman test result for differences in acceptability of Roselle and Hog plum
leaves in making sour seasoning powder in terms of Appearance

Appearance Mean Rank N Chi-square df Significance

870 1.92 30 .613 2 .736

395 2.05
370 2.03

Asymptotic significances are displayed. The significance level is 0.01

The results mean that despite the mean and description of the acceptability of
different formulation were the same, the degree of difference was not significant. This
implies that the general acceptability of the Roselle and Hog plum leaves in making sour
seasoning powder has no difference in various formulation.

Table 11

38
Cost Analysis of Most Acceptable Roselle and Hog plum leaves sour seasoning powder

As shown in the table, the total cost of Roselle and Hog plum leaves in making
sour seasoning powder was Php 535.00. This implies that utilizing Roselle and hog plum
leaves in making sour seasoning powder can help farmers, homemakers and local
entrepreneurs to generate income. Furthermore, it would lead to increase the local
production of Roselle and Hog plum leaves.

39
 CHAPTER V

SUMMARY, CONCLUSIONS AND RECOMMENDATIONS

Summary of the Study

This study Roselle (Hibiscus sabdariffa) and Hog plum (Spondias mombin)
leaves in making sour seasoning powder aimed to utilize the abundancy of Roselle and
Hog plum plant in the locally. This study determines the acceptability level of Roselle
and Hog plum leaves in making sour seasoning powder in different formulations (pure
Roselle, pure hog plum, and mix).

Specifically, this study sought to answer

1. What is the acceptability level of Roselle and hog plum leaves in making sour
seasoning powder in terms of appearance, aroma, taste, texture, and general
acceptability?

40
 2. Is there a significant difference between the acceptability level of Roselle and hog
plum leaves in making sour seasoning powder in different formulations in terms
of appearance, aroma, taste, texture, and general acceptability.

3. What is the cost of the acceptable Roselle and hog plum leaves in making sour
seasoning powder?

Summary of Findings
The result showed that Formulation 370(Mix Roselle and Hog plum) in terms of
appearance, aroma, taste, texture, and general acceptability is dominant in among others.
In appearance, Formulation 370(mix Roselle & hog plum) was “liked very much”, in
taste it was “liked very much”, in texture it was “liked very much” and in general
acceptability it was “liked extremely” by the respondents. Formulation 370 (Roselle and
hog plum) leaves was the most acceptable among others because of its overall
acceptability.
There is no significant difference in the level of acceptability between Roselle and
hog plum leaves in making sour seasoning powder with different formulation as to
appearance, taste, texture, and general acceptability while there is significant difference
between the three formulations in terms of aroma. The results showed that formulation
870, 395, 370 were acceptable to the respondents.
The total expenses of all ingredients and other materials was Php 535.00. The
pork costs Php 240.00, string beans Php 10.00, white radish Php 15.00, spinach
Php10.00, eggplant Php 25.00, salt and pepper Php 10.00,red chill Php 5.00, sugar Php
15.00,sautee ingredients Php 35.00. Other materials such as plastic cups, table napkin,
plastic gloves, etc. cost Php 170.00.

Conclusion
Based on findings of the study, the following conclusions were made:

41
1. Roselle and Hog plum leaves in different formulations through machine dry,
mixed Roselle and hog plum leaves as sour seasoning powder was preferred by
most of the respondents compared to pure Roselle and pure hog plum leaves.
Specifically, the Roselle and hog plum leaves was evaluated with most desirable
aroma.

2. It was noted that Roselle and Hog plum leaves in making sour seasoning powder
in different formulations were not different from each other in terms of
appearance, texture, taste, and general acceptability, while it differs in terms of
aroma, therefore the hypothesis was not accepted. Therefore, machine drying
process had significant effect on its aroma.

3. With the estimated cost of the minimal account, it could be guaranteed that even
below middle-class family can afford to have Roselle and hog plum leaves as sour
seasoning powder as part of their cuisine.

Recommendations

Based on the findings and conclusions drawn, the following

recommendations are advised by the researchers:

1. Homemakers should utilize Roselle and hog plum leaves sour seasoning
powder in their cuisine.

2. Farmers are encouraged to plant more Roselle and hog plum to increase the
production of their local product.

3. Home Economics teachers are encouraged to utilize Roselle and hog plum
leaves during laboratory activities to make their students become aware and
appreciate its importance.

42
 4. Future researcher may conduct further studies with different variables or
respondents and place.

References

Ainesville,FL.(2021). Gardening Solutions. University of Florida, last modified: April

13, 2022 (https://gardeningsolutions.ifas.ufl.edu/plants/ edibles/vegetables/
Roselle.html)
Arslan, M. (2021). Medicinal and therapeutic potential of Roselle (Hibiscus sabdariffa).
In book: Roselle (Hibiscus sabdariffa). Pp. 155-186.
(https://www.researchgate.net/publication/352528058_Medical_and_therapeutic_p
otential_of_Roselle_Hibiscus_sabdariffa).
Chuyen Hoang (January 2020). Processing of Herbal Tea from Roselle (Hibiscus
sabdariffa L.): Effects of Drying Temperature and Brewing Conditions on Total
Soluble Solid, Phenolic Content, Antioxidant Capacity and Sensory Quality
(https://www.researchgate.net/publication/338337085)
Ciinndey Wong (2022). 12 Amazing Health Benefits Of Roselle
(https//:www.rhymbahillstea.com/health-benefits-Roselle)
Collins (2022). (https://www.collinsdictionary.com/dictionary/english/wooden-spoon)
Collins (2022). mixing bowl(https://www.collinsdictionary.com/

43
 dictionary/english/mixing-bowl)
Copyright (2022) Tecstra Systems. (https://www.recipetips.com/glossary-term-t-
33051/blender.asp) (https://www.recipetips.com/glossary-term-t-36263/
measuring-spoon.asp)
Dr. Saul McLeod (2012). Experimental Method (https://simplypsychology.org/
experimental-method.html)
Emmanuel-Akerele HA et al. (2021). Not Sci Biol 13(2):10858 from Volume 13, Issue
1, 2021, Notulae Scientia Biologicae journal (https://www.notulaebiologicae.
ro/index.php/ nsb/article/download/10858/9376/)
Jamrock Mart (2022). Hog Plum Bark (https://jamrockmart.com/product/hog-plum-bark-
cut-in-tea-form/)
Lana Billings-Smith (November 27, 2018 ). Hog Plum Health Benefits
(https://healthyeating.sfgate.com/hog-plum-health-benefits-12056.html)
Mahejibin Khan, CSIR-Central Food Technological Research Institute-Resource Centre
Lucknow-226019, India. Nutritional and health importance of Hibiscus
sabdariffa: a review and indication for research needs.Published: May31,2017.
(https://www.medcraveonline.com/JNHFE/nutritional-and-health-importance-of-
hibiscus sabdariffa-a-review-and-indications-for-research-needsnbsp.html)

Petruzzello, M. (22 Aug. 2017). Britannica, The Editors of Encyclopaedia. "hog

plum". Encyclopedia Britannica (https://www.britannica.com/plant/hog-plum.
Accessed 27 October 2022.)

Prachi, M (2018). Product development. The investors. Retrieved on June 05,2021 from
(https://theinvestorsbook.com/product-development.html.)

Shahriar Alam, Tasmia Bari, Mouluda Sohany, Md Faridunnabi Nayem, Md

Shakil. Formulation and quality evaluation of instant soft drink powder prepared
from hog plum (Spondius mangifera) and mint (Mentha spicata). International
Journal of Food Science and Nutrition, Volume 5, Issue 1, 2020, Pages 33-37
https://www.lawinsider.com/dictionary/glass-container
© 2021 Balcony Garden Web Types of Hibiscus | Different Varieties of Hibiscus

44
(https://www.balconygardenweb.com/types-of-hibiscus/)

45