Professional Documents
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AS CANTON FLAVOR
(PHILIPPINE ASHITABA)
Submitted By:
Group 8
Ferreol, Mhaycie
Pegal, Rubelyn
In the past, the Chinese people has influenced many Filipinos to eat
noodles or canton. This is the food that the Filipino people loves to eat even
prepared in some occasions such as birthdays, parties, fiestas and other special
occasions. It can be cooked in different ways and can be added with a variety of
inspired to develop this canton in order to help many people obtain a healthy life
style. In addition, this canton will be a great help for those people who does not
eat raw vegetables. This is not an ordinary canton mainly due to its main
leaves and added it in the dough. Then using a noodle cutter, we cut the dough.
Then we deep fried the noodles for five minutes using moderate heat.
value of the powdered Ashitaba leaves as canton flavor in the economy. The
researchers gathered data by presenting the product, giving a free taste of the
cooked product, and using a questionnaire for the evaluation. In the results, the
from powdered Ashitaba leaves. In addition, it can be accepted in the market with
INTRODUCTION
Herbal medicines have vital roles to every country since the pre-historic
times. We are aware that medicinal plants are commonly employed for
therapeutic purposes throughout the world. The researchers come up with this
idea of developing Ashitaba leaves, not only for the purpose of treating diseases
but also used as a main ingredient for canton. Ashitaba is an herbal plant which
is known as “tomorrow leaf’’ because of its ability to generate new leaves and
grow very fast. Ashitaba takes charge in cleaning the intestines and also protects
the stomach from gastric acids and the special mucus that is secreted in the
contains different types of vitamins and minerals that we can use to treat
microbial infections. Ashitaba has been known for different names in different
grown in the Philippines and the “Angelica keiskie kodzumi” that originated in the
Most people nowadays are living in a fast paced world and are patronizing
instant products. We always look for a new one. According to Ang (2017),
ashitaba tea is now a very popular beverage sold nationwide. It seems that
throughout the world ashitaba has been used. Now, the ashitaba canton has
been developed. It is made with the use of ashitaba leaves and the careful
procedure, Ashitaba leaves is heated through an oven that causes dehydration
We, Filipinos are known for being fond of eating noodles. Canton is a stir
fry noodles and one of the perennial item on the Filipino dining table. The
traditional noodles that we know are made up of wheat flour that looks plain with
nothing else on it. Even though the usual noodles we already know has nutrients
on its own, this research is a new one and it is much healthier because of the
ashitaba leaves being used. Varieties of noodles have been popular throughout
the world because of its convenience and simplicity. Noodles became part of our
snack and viand as well. It is easier to cook than rice and a food combination
friendly. Due to this facts, the researchers were given the ideas on how to
This chapter presents related literature and studies which helped the
researchers broaden their knowledge on this research. Those that were included
in this chapter helps in familiarizing information that were relevant and similar to
RELATED LITERATURE
Foreign Literature
and angular coumarins, and flavanones. This review provides an overview of the
consumed for its medicinal properties and in Asia as a dietary supplement. It has
a myriad health benefits from inducing the cancer cells, anti-oxidant, anti-
that grows primarily in the central region of Japan. Its root, leaf and stem are
used to make medicine. It is used for heartburn, stomach ulcers, high blood
pressure while the fresh leaves and dried powder of ashitaba leaves are used as
food.
In the review from the Journal of Medicinal Foods (2010), ashitaba was
many healthful benefits from ashitaba were associated with everything from rapid
Okuyama (2013) stated that ashitaba extracts can help treat skin and lung
cancers. In his research, the mice with skin melanomas were given an external
cancer cells. In the tobacco induced lung cancer the mice were given the extract
of ashitaba in fluid and food form. It stated that the lung cancer progression
Local Literature
Lumen (2005), on her blog ‘’Republic of Pancit’’, stated that next to rice,
pancit is the perennial item on the Filipino dining table. Then there comes the
different varieties of Filipino Pancit. The key to its popularity in this country is its
food combination-friendly.
Eberle (2013), stated that Ashitaba can help relieve constipation and ease
the bad feeling of rectal blockage and much discomfort in your stomach.
Ashitaba takes charge in cleaning the intestines and also protects the stomach
from gastric acids and the special mucus that is secreted in the interior of the
While (Angelica keiskei Kodzumi) is the Ashitaba that was originated in the Island
animals and in test tubes and have been claimed to be anti-oxidant, anti-cancer,
Ang (2017), developed a new product out of the different parts of the
plant, including leaves, stems and roots which are all rich in beneficial elements.
The new product is the Ashitaba powder which has many money-making
possibilities. Ashitaba powder can also be used in many other byproducts. It can
be used to fortify noodles so that they become more nutritious. The powder can
also be added to ice cream, pandesal and other baked products, polvoron,
shampoos, soaps and other beauty products. The powder can also be added to
RELATED STUDIES
Foreign Studies
Nagata et.al., (2007) on his study entitled “The Effects of Dietary Angelica
Keiskei (Ashitaba) on Serum and Liver Lipid Profiles and Body Fat Accumulation
family. In this study the results indicates that the large intake of ashitaba products
administered to white mice before radiation treatment where found to reduce the
mice for 15 days after irradiation with the same exposure treatment. Gynura leaf
extracts treatment for 15 days after irradiation is not conclusive at this point that
with the beneficial preventive effects on cancer, hypertension and coronary heart
(Gynura Nepalensis); User’s Testimonies” stated that both Ashitaba have been
studied by the researchers using animals and in test tubes and have been
dissemination of the beneficial effects of the Ashitaba based from the testimonies
of the users. Based on the findings of the study, we can conclude that Ashitaba is
a health enhancer, and good medicine for health maintenance. The result is
remained unclear. The results suggest that the major chalcone subtype in
Potential Wonder Medicinal Plants”, stated that medicinal plant locally known as
kidney stones, urinary track bleeding, hepatitis, gall bladder stones, hemmoroids,
skin allergy, rheumatism, high cholesterol level, and high blood pressure.
Nepalensis) Ursulom and Rialubin (2013), reported that some have shown that
the Philippine ashitaba (Gynura Nepalensis) which they suggest to have the
Ashitaba”, Gracilla and Baganu (2014), stated that the ethno pharmacological
and that extract contains alkanoids, catehic tannins, saponins and flavonoids.
Bunius Fruits and Gyunara Nepalensis Leaves” cited that diabetes mellitus is a
normal phase liquid column chromatography, with elution solvents ethyl acetate,
Oregano Brew”, cited that the medicinal values of combined ginger, Ashitaba and
oregano can help address health problems such as diabetes, skin diseases and
many more and gave much better benefits to those who want to have a healthy
like its vitamins and minerals. Many Filipino people loves to eat noodles, pansit
of vitamins and minerals that are good for the human body. It can help in
constipation and it can also protect the stomach from acid that can cause gastric
and ulcer pain. Ashitaba is an anti-cancer and anti-oxidant it can replenish dead
skin to make your skin skinny and younger. Also, Ashitaba can be mix in other
METHODOLOGY
This chapter shows the methodology of this study and discusses how the
1. Supply
2. Tools
Sifter
Noodles cutter
3. Equipment
Weighing scale
Oven dryer
Blender
Dough roller
B. PROCEDURE
1. Drying Method
The leaves are dried in an oven dryer for 4 hours with the
temperature of 60°.
2. Cooking Method
Mix it with 3 tbps. of ashitaba powder and then add the 4 eggs, 1
teaspoon of iodized salt, 3 tbps of lye solution and 1 cup of corn oil.
Then mashed it until the mixture will combines together and then
The dough will be cut through the use of noodle cutter and then
cooking oil.
labeled.
C. CONCEPTUAL MODEL
analysis of the use of human senses (sight, smell, taste touch and hearing), for
odor, efficiency and convenience of the aesthetic form. This sensory evaluation
was conducted on 30 teachers and students who are food experts and
enthusiasts.
respondents was described using a hedonic scale and its limitation as shown
below.
SCALE LIMITS
TASTE/APPEARANCE PACKAGING
9 8.50-9.49 Extremely Liked Extremely convenient and
appealing
8 7.50-8.49 Very Much Liked Very convenient and
appealing
7 6.50-7.49 Moderately Liked Moderately convenient and
appealing
6 5.50-6.49 Slightly Liked Slightly convenient and
appealing
Neither convenient and
5 4.50-5.49 Neither Liked or Disliked
appealing nor inconvenient
and not appealing
4 3.50-4.49 Slightly Disliked Slightly inconvenient and not
appealing
3 2.50-1.49 Moderately Disliked Moderately inconvenient and
not appealing
2 1.50-2.49 Very Much Disliked Very inconvenient and not
appealing
1 1.00-1.49 Extremely Disliked Extremely inconvenient and
not appealing
CHAPTER IV
This chapter presents the data gathered in the study from the
Figure 1. The final product of powdered Ashitaba leaves as canton flavor and
with its packaging and labeled.
all-purpose flour, egg, water, corn oil, iodized salt, cooking oil and lye solution. It
was made by finikin process started from powdering the leaves to frying. The
packaging for ashitaba canton that we used is foil pack to ensure that it is
properly sealed and to maintain its crispiness for the better result of cooked
canton.
minerals. It has Vitamin B12 which is commonly sourced from animal products
like liver egg and meat. It contains powerful anti-oxidants that improves skin.
2. Acceptability of the powdered Ashitaba leaves as a canton flavor
There was a table that shows different quality attributes, weighted mean
2.1. Appearance
which is the powdered ashitaba leaves and with a crunchy look of canton.
the canton. The mean score for the appearance of the product is 8.33. The
computed mean score shows that the respondents was very much like the
canton flavor but the mean score implies that respondents very much like the
2.2. Taste
because of its delicious taste. It is like ordinary canton without the aftertaste of
the Ashitaba.
As seen from table 1, it shows the computed mean for the taste of
the canton. The results show that the respondents have the same description for
the evaluation of the canton. The total mean score of the product in terms of
2.3. Packaging
evaluation as very convenient and appealing on the aesthetic form which has the
Ashitaba leaves as canton flavor is 8.38 which described as very much liked.
Step 5. Compute extension cost (Extension cost=AP Qty. x Cost Unit AP).
canton flavor will be divided to the numbers of packs made. Then add the other
expenses which will result to the total amount per pack plus the mark up price of
20%. The result will become the selling price per pack. If the selling price is with
Total Recipe Cost Recipe Cost per Other expenses Price per Foil
pack pack
Php 320.40 Php 10.68 Php 9.15 Php 19.83
Mark Up (20%) 3.97
Selling price Php 24.00
CHAPTER V
Ashitaba Leaves as Canton Flavor. The following results and findings are hereby
presented.
Summary of Findings
2. The respondents obtained a high mean score of 8.50 in terms of taste and
3. In terms of product cost, with the use of 20% mark up: the selling price of
the product is Php 24.00 per foil pack. This new product will be ready for
the local market and the price will be affordable to the costumers.
Conclusion
Based on the findings of the study, the following conclusion were drawn:
1. This product has the potential and could be used to make the Ashitaba
3. The cost of the product is affordable, worth it and can be purchased even
by an average consumer.
Recommendation
conclusion:
pancit guisado.
including the label and quality of materials used should also be taken into