Squash Seeds (Cucurbita

Maxima): as a Coffee Powder

Group 6 (IX-B Euclid)

Ysabela Laureano
Airiele Reyes
Angelika Padawan
Darius Viray
John Kenneth Soriano
Proponents

Submitted as an Official Entry to the 2015-2016 Science and

Technology Fair
(School Level)

Pangasinan National High School

Lingayen, Pangasinan

Decmber 2015

Mrs. Lani C. Mararac

Research Adviser

I
 ABSTRACT

This investigatory project aims to determine whether Squash Seeds can be made as a

Coffee Powder.

The researchers made an intensive study on the uses of squash seeds as a raw material.

Guided by readings from books, journals, and surfing the net, they were able to prepare the

necessary material and equipments, formulated procedures, made trials, recorded observations

and made comparisons based on the observations gathered.

The researchers created this study to make a healthy, more accessible and cheaper coffee

for coffee drinkers.

The coffee made out of squash seeds has no caffeine and that makes it more healthier.

The commercial coffee contains caffeine that can damage our nervous system if we drink too

much coffee. Too much intake of caffeine may cause nervousness, restlessness, upset stomach,

rapid heartbeat, muscle tremors and irritability. In the long term, drinking a lot of caffeine

throughout the day might lead to a vicious cycle of insomnia and fatigue, wherein you

consistently lose sleep because of caffeine’s effects, but then you need to drink caffeine to be

alert during the day. You may increase your risk of fertility problems if you are a woman who

has a lot of caffeine. Caffeine reduces muscle activity in your fallopian tubes, which are

responsible for delivering eggs from your ovaries to your womb.

II
 ACKNOWLEDGEMENT

The researchers wish to extend their sincerest appreciation to the following people who

helped make this research. They are the people who helped and contributed much for the success

of this endeavor. To God, for his gift of wisdom and understanding to the researchers for

answering their prayers in their times of need. To their Research teacher Mrs. Lani C. Mararac

for teaching them the fundamental research and investigatory writing and for showing a great

deal of patience through at times they tend to be naughty. To their parents and family members,

for the unending love and support that they gave to the researchers. To the

observers/respondents, for their integrity and cooperation. And lastly, to all those who were a

part of this work, the researchers would like to extend their deepest thanks.

The Researchers

III
 TABLE OF CONTENTS

TITLE PAGE..................................................................................................................................I

ABSTRACT...................................................................................................................................II

ACKNOWLEDGEMENT...........................................................................................................III

TABLE OF CONTENTS............................................................................................................IV

CHAPTER I: INTRODUCTION A. Background of the Study.................................................1

B. Objective and Statement of the Problem.... ....................2

C. Hypothesis.......................................................................2

D. Significance of the Study................................................2

E. Scope and Limitation.......................................................3

F. Definition of Term...........................................................3

G. Review of Related Literature..........................................3

CHAPTER II: METHODOLOGY A. Research Design.............................................................4

B. Apparatus or Instrument.................................................4

C. General Procedure..........................................................5

D. Experimental Procedure................................................5

CHAPTER III: RESULT AND DISCUSSION A. Presentation and Analysis of Data.............6

CHAPTER IV: CONCLUSIONS A. Summary.........................................................................12

B. Conclusion......................................................................12

C. Recommendation.............................................................12

BIBLIOGRAPHY........................................................................................................................V

APPENDICES..............................................................................................................................VI

IV
 CHAPTER I

INTRODUCTION

A. Background of the Study

Squash seeds have many uses. Squash seeds are helpful to treat arthritis. They are anti-

inflammatory, thus they reduce stiffness, pain and swelling in case of arthritis. These do not have

any side effects like increased damaging fats, lipids, peroxides which actually line the joints and

increase symptoms of arthritis.

For anti-stress, these contain glutamate that is essential for synthesis of γ-amino butyric

acid (GABA). This is an anti-stress neuro-chemical inside the brain that reduces anxiety,

irritability, and other neurotic problems.

For cholesterol, They have high caloric protein, fats and are rich in mono-unsaturated

fatty acids (MUFA), which lowers bad LDL cholesterol and increases good HDL cholesterol in

the blood. This also helps to prevent coronary artery disease and strokes.

People like to drink coffee for not getting too much stress. Coffee has a main ingredient

and that is caffeine. Caffeine can be dangerous to your health specially when you are drinking

4-6 cups of coffee a day.

So the researchers uses these squash seeds as a coffee. The squash seeds do not contain

caffeine it contains vitamins that means this coffee made out of squash seed is more nutritious

than the commercial coffee.

1
B. Statement of the Problem

This study aims to determine the feasibility of Squash Seeds as a Coffee Powder.

Specifically it seeks to answer the following questions:

1. Does the squash seeds contain nutrients same as the coffee powder?

2. Is there significant difference between the effect of squash seeds coffee powder from

commercial coffee powder in terms of:

a. Aroma

b. Color

c. Taste

C. Hypothesis

There is no significant difference between the effect of squash seeds coffee from the

commercial coffee in terms of:

a. Aroma

b. Color

c. Taste

D. Significance of the Study

Nowadays, people always gets stressed because of their works, so they drink a lot of

coffee. The researchers made up their mind on how they can produce a healthier and cheaper

coffee out of squash seeds as a raw material.

2
E. Scope and Limitation

This study was conducted in Pangasinan National High School, Lingayen, Pangasinan

from June to October 2015. It encompasses a brief study on the use of squash seeds as a coffee

powder. There were 30 persons evaluated the experiment

F. Definition of Terms

Aroma - a noticeable and usually pleasant smell

Caffeine - a substance that is found especially in coffee and tea

Glutamate - a salt or ester of glutamic acid

Coffee - a dark brown drink made from ground coffee beans and boiled water

Sugar - a sweet substance usually in the form of white or brown crystals

G. Review of Related Literature

The previous studies of squash seeds (cucurbita maxima) are Pumpkin Seed Oil /

BPH that has been approved by the Germany's Commission E since 1985 for the treatment of

BPH (benign prostatic hyperplasia), Human Overactive Urinary Bladder / Pumpkin Seed Oil

is the study evaluated the effect of pumpkin seed oil from cucurbita maxima on urinary

dysfunction in human overactive bladder. Pumpkin seed oil significantly reduced the degree of

OABSS (overactive bladder symptoms score), Humoral Immune Response / Seeds is the Study

evaluated the humoral immune response in rabbits treated with curcubita maxima seeds. Results

showed cucurbita maxima seed powder has the ability to modulate humoral immune response in

normal and immuno suppressed rabbits.

3
 CHAPTER II

METHODOLOGY

REPLICATION

TREATMENT
AROMA COLOR TASTE

A. 2 grams of squash seeds + 240 mL hot 81 35 80

water and 3 tbsps. of sugar

B. 2 grams of commercial coffee powder + 75 64 68

240 mL hot water and 3 tbsps. of sugar

A. Research Design

Table 1: Randomized Complete Block Design

B. Materials and Equipments

The materials needed in the experiment were 2 grams of powdered squash seeds, 240 mL

of hot water and 3 tbsps. of sugar.

The equipments needed in the experiment were bilao, frying pan, mortar and pestle, and

coffee maker.

C. General Procedure

The researchers collected squash seeds and dried it under the sun. Then, sautéed it until it

gets brown, pulverized and put it in the coffee maker and became brewed coffee.

D. Experimental Procedure

4
 In the scale of 1 to 3, 1 being the lowest and 3 being the highest. Compare the

components of the Coffee made out of Squash seeds to commercial ones.

LEGEND:

AROMA: COLOR: TASTE:

1 - Poor 1 - Brown 1 - Poor

2 - Good 2 - Dark brown 2 - Good

3 - Very Good 3 - Black 3 - Very Good

Direction: Check the appropriate scale based on your observation by comparing each products.

COFFEE MADE OUT OF COMMERCIAL COFFEE

SCALE SQUASH SEEDS
1 2 3 1 2 3
A. AROMA

B. COLOR

C. TASTE

CHAPTER III

RESULTS AND DISCUSSIONS

5
 AROMA
SAMPLE SQUASH SEED COMMERCIAL d d2
NUMBER COFFEE COFFEE
1. Lubert Nava 2 3 -1 1
2. Yvonne Malicdem 3 3 0 0
3. Angelo Cruz 2 2 0 0
4. Angela Macaraeg 3 3 0 0
5. Trisha Estrada 3 3 0 0
6. Neo Valencia 2 3 -1 1
7. Norilyn Sison 3 3 0 0
8. Imee Vila 3 2 1 1
9. Joyce Rosario 3 3 0 0
10.Michael Cortes 3 3 0 0
11.Wendell Lomboy 3 2 1 1
12. Ron Melchor 3 3 0 0
13.JohnVaron Dioso 2 3 -1 1
14. Lenald Pacleb 3 3 0 0
15. Ace Mamaril 3 3 0 0
16. Wei Tan 3 1 2 4
17.Nathaniel Verosil 2 1 1 1
18. Airys Bauson 3 3 0 0
19. Kim Dela Cruz 2 3 -1 1
20. Elston Viray 3 3 0 0
21. Danna Sison 3 2 1 1
22. Verani Cruz 3 2 1 1
23.Athena TIongson 3 3 0 0
24. Loriz Maranda 3 2 1 1
25.Jellah Fernandez 2 2 0 0
26.Cklyde Roca 3 2 1 1
27. Mark Torio 3 3 0 0
28.Cherub Elduayan 3 2 1 1
29. Gher Torres 1 2 -1 1
30. Mark Sison 3 2 1 1
∑x1: 81 ∑x2: 75 ∑d: 6 ∑d2: 18
Mean: 2.7 Mean: 2.5
Table 1: Raw score of Aroma

Interpretation:
 The aroma of the squash seed coffee is aromatic than the aroma of the commercial coffee

because most of our samples answered very good in our squash seed coffee than the commercial

coffee. Therefore the null hypothesis is accepted.

T-TEST IN AROMA

d=
∑d d = 30
6
d = 0.2
n

540−36 504
sd = √ n ∑ d 2−¿¿ ¿ ¿ sd = √ 30 ( 18 )−¿ ¿ ¿ sd =
√ 30(29)
sd =
√ 870

sd = √ 0 .58 sd = 0.76

d−μd 0 .2−0 0. 2
0.2
t = sd t = 0. 76 t = . 76
0 t = 0 .14 t = 1.22
√n √ 30 5 . 48

Tcalc = 1.22 df = n-1 Level of Significance

Ttab = 1.699 = 30-1 5% = 0.05

= 29

Analysis of Data

Tcalc = 1.22 < Ttab = 1.699, therefore the null hypothesis is accepted.

Descriptive Statistics
Group Mean n
A 2.2 30
B 2.23 30

APPENDICES

T-TEST IN AROMA
7
d=
∑d d = 30
6
d = 0.2
n

540−36 504
sd = √ n ∑ d 2−¿¿ ¿ ¿ sd = √ 30 ( 18 )−¿ ¿ ¿ sd =
√ 30(29)
sd =
√ 870

sd = √ 0 .58 sd = 0.76

d−μd 0 .2−0 0. 2
0.2
t = sd t = 0. 76 t = 0 . 76 t = 0 .14 t = 1.22
√n √ 30 5 . 48

Tcalc = 1.22 df = n-1 Level of Significance

Ttab = 1.699 = 30-1 5% = 0.05

= 29

Analysis of Data

Tcalc = 1.22 < Ttab = 1.699, therefore the null hypothesis is accepted.

Descriptive Statistics
Group Mean n
A 2.2 30
B 2.23 30

CHAPTER IV

CONCLUSIONS VI.1

A. Summary of Findings
 In testing the significant differences between the commercial coffee and the

alternative coffee made out of squash seeds in terms of aroma, color and taste, test is used. For

aroma, the calculated test is lower than the tabular value; therefore, the null hypothesis is

accepted. For color, the calculated test is lower than the tabular value; therefore the null

hypothesis is accepted. For taste, the calculated test is higher than the tabular value; therefore the

null hypothesis is rejected.

B. Conclusion

Squash seeds has a great potential as an alternative source in making brewed

coffee because it has no caffeine and it makes it more healthier. It also possesses a good taste for

a coffee although there was no significant difference in terms of aroma and color.

C. Recommendation

The researchers recommend to prolong the drying of the squash seeds under

the sun for two days if the samples want it to be black. For a finer coffee powder, the squash seed

must be pulverized more in mortar and pestle so it will completely dissolve in coffee maker. The

researchers recommend not to sauté the squash seeds too much because it will turn into carbon.

BIBLIOGRAPHY

http://cookingstoned.tv/recipe/coffee-and-chili-flavored-pumpkin-seeds
12

http://articles.mercola.com/sites/articles/archive/2013/09/30/pumpkin-seed-benefits.aspx
http://www.whfoods.com/genpage.php?tname=foodspice&dbid=82

http://www.stylecraze.com/articles/benefits-of-squash-seeds/

https://www.google.com.ph/search?q=squash+seeds+coffee&biw=1242&bih=585&source

http://thesisadviser.blogspot.com/2013/02/thesis-writing-scope-and-limitation-of.html

http://www.stuartxchange.com/Kalabasa.html

http://www.udmercy.edu/crna/agm/htresult.htm

http://www.slideshare.net/shoffma5/t-test-for-two-independent-samples

http://study.com/academy/lesson/what-is-a-t-test-procedure-interpretation-examples.html

https://explorable.com/independent-two-sample-t-test

http://www.food.com/topic/high-protein/quick-and-easy?pn=8

V
 MATERIALS AND EQUIPMENTS

SQUASH SEEDS BILAO

SUGAR HOT WATER COFFEE MAKER

FRYING PAN MORTAR AND PESTLE

 GENERAL PROCEDURE

These are the squash seeds that we

We collected squash seeds on collected from the market.

the market.

We removed the seeds from the squash.

We washed the squash seeds.

We put the squash seeds

under the sun for 48

hours.
 We sautéed the squash seeds until it
We separated the squash seeds
turned brown.
from its coat.
 This is the pulverized squash seeds.
We brewed it in a coffee maker.

EXPERIMENTAL PROCEDURE

This is the brewed squash seed coffee.

We put the brewed squash seed coffee and the

commercial coffee in a separated cups for the taste

test then labeled the cups as A and B, respectively.

For the taste test we prepared a scale for aroma,

taste and color which will be answered by the

samples for the raw score.