Squash Seeds: 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

Pangasinan National High School

September 2015

Mrs. Lani C. Mararac

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.

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
TABLE OF CONTENTS

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..........................................................................................................

B. Conclusion.......................................................................................................

C. Recommendation...............................................................................................

BIBLIOGRAPHY.............................................................................................................

APPENDICES....................................................................................................................
 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.

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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 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 than 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.

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E. Scope and Limitation

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

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

powder.

F. Definition of Terms

Aroma - a noticeable and usually pleasant smell

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

Peroxide - a chemical that is used chiefly to kill bacteria

Glutamate - a salt or ester of glutamic acid

Lipid - any one of various of substances that contain fats

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.

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 CHAPTER II

METHODOLOGY

A. Research Design

REPLICATION

TREATMENT
TRIAL 1 TRIAL 2 TRIAL 3

A. 2 grams of squash seeds + 240 mL hot A1 A2 A3

water + 5 grams coffee creamer and 3 tbsps. of

sugar
B. 2 grams of commercial coffee powder + B1 B2 B3

240 mL hot water + 5 grams coffee creamer

and 3 tbsps. of sugar

The researchers used different scales to compare the components of Coffee made out of

Squash Seeds and Commercial Coffee.

Anosmic - no smell at all Vulgar - not having good taste

Delicate - fine smell Pungent - strong smell

B. Materials and Equipments

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

of hot water, 5 grams of coffee creamer and 3 tbsps. od sugar.

The equipments needed in the experiment were bilao, frying pan and a grinder machine.

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 C. General Procedure

The researchers collected squash seeds and dried it under the sun for 30 minutes. Then,

sautéed it until it gets brown and grinded it to a grinder machine until it became a powder.

D. Experimental Procedure

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 - Anosmic 1 - Brown 1 - Vulgar

2 - Delicate 2 - Dark brown 2 - Fine

3 - Pungent 3 - Black 3 - Bitter

COFFEE MADE OUT OF COMMERCIAL COFFEE

B. COLOR

C. TASTE