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CHAPTER I

THE PROBLEM AND ITS BACKGROUND

Introduction

“If you take care of the small things, the big things take care of

themselves. You can gain more control over your life by paying closer

attention to the little things.”

- Emily Dickinson

Looking for effective alternatives to people’s everyday needs is

becoming a problem nowadays. Not every alternative can be a perfect

solution to the problems that people encounter in their daily lives. Some of

such alternatives are of minimal effectiveness and some are not even

effective. Some other alternatives can even affect the health of the

consumers. With such, people seek alternatives that can help them save

more money while ensuring the safety of every individual.

When looking for alternatives, it is now common for people to turn to

nature for answers. Plants are everywhere and they have offered diverse

uses throughout the centuries.

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Before, plants where only known for their ability as alternative cures for

sicknesses, but today, with the advancement of technology, numerous

benefits were discovered.

Because plants are part of our everyday landscape, it is easy to forget

how much we depend on them for various goods. Raw materials from

plants can be made into paper and sturdy frames for building houses.

Plants also supply many of the raw materials that are used to provide

people with fuel and clothing. Some products are made entirely of plants

like coal, while others are from certain plant parts like the cotton cloth and

oils. We can cook with oil extracted from plants. These oils can also be

processed to produce cosmetics, plastics and perfumes (Scholastic Library

Publishing, Inc.).

Thus, as an answer to the unending search for alternatives while

spreading the benefits from nature, the researchers of this study aims to

produce an alternative cooking oil from Malunggay leaves extract.

Malunggay, also known as Moringa oleifera, is packed with benefits for

the human body. It is rich in Vitamins A and C, and is an effective cure for

inflammation, infections and aging issues. Malunggay was also something

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“never bought,” for it is present almost in every Filipino family’s backyard

(Vanzi).

In the Philippines, malunggay is usually grown away from urban areas

in farms located in Nueva Ecija and Los Baños to lessen the air and water-

borne pollutants that could come in contact with the plant (Subido).

Malunggay, as simple as it may seem, can also be used in the cooking

industry. It has come a long way from being just an ordinary edible plant.

Additionally, Moringa had been recognized as a practical and highly

nutritional food source in the tropics because the tree is in full leaf at the

end of the dry season when other food sources are scarce. It was featured

countless of times in television shows for its bountiful benefits and soon

will be the next big thing in the Philippines.

Moreover, one reason why malunggay was chosen as a material in this

study is its availability. There are bountiful sources of malunggay in the

South America, Caribeean and South Asia, especially in the Philippines. It

also has the ability to grow fast and large even on poor soil ("Countries

where Moringa grows").

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Furthermore, the malunggay tree is tiny. It is 8 meters high or less and

its leaves are 25 to 50 centimeters long and its pods are 15 to 30

centimeters long. The malunggay's root has a strong and tangy taste and

its flowers are colored white.

In addition, malunggay, mainly the leaves, is rich in vitamins A, B and

C. Also, it is a fine source of calcium, iron, manganese, magnesium,

selenium, potassium and zinc. Containing such nutritional content, people

can benefit greatly from malunggay leaves. Thus, such can be an ideal

alternative for the commercially produced cooking oil (Rupdrappa).

In relation, cooking oil is one of the supplies that are being used every

day and nearly by everyone. It is being used in the different types cooking

like baking, frying, sautéing and even as dressings. In our food intake,

choosing the right cooking oil to be used is an important portion of overall

well-being. Cooking oil binds all the ingredients of the food to be cooked

better. The right cooking oil can give people benefits in terms of taste,

texture and nutrition. Some people struggle to choose the right cooking oil

because of the price. Some people also prefer to use the cheaper kinds of

oil not knowing that such can affect their health. With this kind of demand,

cooking oil’s increasing price is one reason to start looking for alternatives.
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Furthermore, the researchers of this study aim to produce a “big thing”

from the little leaves of the malunggay. The researchers aim to show the

various health benefits malunggay can offer to people.

Statement of the Problem

The primary purpose of the study “Oil Extracted from Malunggay

Leaves as an Alternative Cooking Oil” is to show the ability of Malunggay

extracts to create a cheap and healthy cooking oil.

This research undertaking intends to answer the following questions:

1. What are the nutritional contents of malunggay?

2. How can an alternative cooking oil be produced from malunggay

leaves?

3. How effective is Malunggay extract as an alternative cooking oil in

forms of the following:

3.1. Ability to fry

3.2. Smoke Point

3.3. Immiscibility

4. What is the respondent’s evaluation with regard to the Moringa

oleifera as alternative vegetable cooking oil?

4.1. Taste
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4.2. Effectiveness

4.3. Convenience

Scope, Limitation and Delimitation

The main purpose of this study is to produce an alternative cooking

oil from Malunggay extracts. This study covers the effectiveness of

Malunggay leaf extracts as alternative cooking oil in terms of the product’s

ability to fry, smoke point and immiscibility. The nutritional contents of

malunggay will also be discussed. This study will also tackle the evaluation

of the product’s taste, effectiveness and convenience to be made. The

procedures in making the product will also be tackled.

In this study, the finished cooking oil will be tested only by frying an

egg, a fish and a hotdog. The exact smoke point of the produced cooking

oil will not be determined; rather it will only be compared to the smoke

point of palm oil and virgin olive oil.

This study will not discuss other products which can be produced

from Malunggay extracts. Secondly, this study will not tackle the length of

the product’s effectiveness after being produced. Lastly, this study will not

cover other types of food that can be fried with the finished product.
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Significance of the Study  

    The researchers intended to enrich and promote Malunggay by

using it as an alternative to cooking oils.

   Moreover, the study would be advantageous to the following

matters, individuals and group of individuals:

Consumers. This research study serves as an eye opener to

consumers for them to use natural products and to lessen their burden on

towering prices of cooking oils. Furthermore, this gives them the chance to

save money for future uses.

Educators. The study would be beneficial to educators. With the

proposed study, they may be informed that Malunggay leaves oil could be

used as an alternative cooking oil. Through this study, they might help in

spreading information to students about a simple way to produce cooking

oil.

Entrepreneurs. In this research, they will be informed of a new way

to effectively lessen their expenses especially if their business is related to

cooking. Entrepreneurs can form new ideas for a better business

enterprise.
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Future Researchers. This will benefit other researchers who wish to

have similar studies as they can get background information from the

result of this study which will serve as template to modify their research.

The format would be a guide to them and this may also serve as their

reference content-wise and logic-wise.

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CHAPTER II

REVIEW OF RELATED LITERATURE AND STUDIES

This chapter presents the conceptual and reviewed literature that

may help in supporting the recommendations of the study. It likewise

introduces the theoretical and conceptual framework, synthesis,

hypothesis and definition of terms based on the insights from relevant

literature.

Conceptual Literature

This part expresses the topics relevant to the study. These were

taken from distinctive sources that may help in better understanding of the

exploration paper. This study tackles about importance of cooking oil,

health benefits of malunggay.

Importance of cooking oil. According to Garner, although oils

make up a small portion of the food pyramid, it still plays a vital role in the

body. A person’s choice of oil to be used can affect his or her diet and

health. Oil can help lubricate the skin and protect organs, it also helps the

intestines take in Vitamins A, D, E and K. Additionally, oils add texture and

flavor to the food we intake.

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In an article by United States Department of Agriculture, it is stated

that most of the fats people should eat are polyunsaturated (PUFAs) and

monounsaturated (MUFAs) fats which are commonly found in oils. PUFAs

contain essential fatty acids which cannot be produced by the human

body, and are necessary for the body’s proper functioning. Essential fatty

acids can also block the growth of human breast cancer cells. In addition,

MUFAs and PUFAs can be found in nuts and vegetables and they do not

increase the Low-density lipoprotein (LDL) or “bad” cholesterol levels in the

body. Oils are also said to contribute most of the vitamin E in an

American’s diet. Since oil has calories, the consumers are reminded to

make smart choice regarding oil consumption to keep a balanced calorie

intake (“Important to Consume Oils”).

Smoke point of oils. An oil’s smoke point is defined as the

temperature at which the oil starts to smoke. Different types of oils have

different types of smoke point. When the oils extracted from nuts, seeds

and leaves through mechanical pressing are bottled immediately, they are

considered as “virgin” oils. Virgin oils often maintain their natural flavor and

color. Virgin oils are also suitable for low temperature cooking.

Furthermore, these types of oil do not have a high smoke point.

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To produce an oil with a high smoke point, manufacturers process

the virgin oils. The processes include bleaching, filtering, and high-

temperature heating to extract and eliminate those extraneous

compounds. Thus, these methods produced commercial cooking oils with

a high smoke point and a long shelf life. When an oil has a high smoke

point, it can be used for different cooking methods (Gray).

According to Alfaro, because of the different smoke points of oils,

some oils are better for high heat cooking than others. Vegetable based

oils have a higher smoke point than animal-based fats. Also the more

refinements and processes the oil underwent, the higher its smoke point

will be because impurities that can cause the oil to smoke was already

removed. It is also said that the “lighter the color of the oil, the higher its

smoke point.”

Immiscibility. Instead of mixing with water, cooking oil floats. When

two liquids separate themselves into layers, those liquids are said to be

immiscible. In the water and cooking oil's case, they separate into two

different layers, cooking oil on the top layer and water at the bottom layer

(“Oil and water don’t mix”).

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Health benefits of malunggay. Malunggay is packed with nutrients

for it has “7 times the Vitamin C in oranges, 4 times the calcium in milk, 4

times the Vitamin A in carrots, 2 times the protein in milk and 3 times the

potassium in bananas.” Due to its high fiber and protein content, they play

a useful role in treating malnutrition and diarrhea. Malunggay seeds are

said to have 38-40% of oil present that can be used for cooking or as

machine lubricants. Because of malunggay oil’s “clear, sweet and

odorless” properties, it became popular and is even used in the industry of

perfume-making (De La Rosa).

In addition, when pregnant women take in malunggay for three

months, their milk production increases and they experience a more rapid

onset when they give birth to their child. Malunggay contains argenine and

histidine –two amino acids especially important for infants. Malunggay is

also believed to regulate the lipid and blood sugar levels of the body, and

to maintain the efficiency of the contractions of the heart muscle (Subido).

Malunggay leaves. According to the article entitled “Malunggay: the

Magic Tree,” by De La Rosa in Southeast Asia, malunggay leaves is a

popular vegetable that are used in soups, salads and as seasonings. It has

also been used a livestock feed and for cleaning walls. In terms of

medicinal purposes, it can be applied to sores, relieve headaches and

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have purgative properties. The leaves also contain 7.5 grams of water, 6.7

grams of protein, 1.7grams fat, 14.3 grams total carbohydrate, 0.9 grams

fiber, 440 mg of calcium and Vitamins A and C. Additionally, it also

contains an anti-tumor compound, sitosterol, and pectinesterase.

In an article entitled “Malunggay Therapeutic Uses,” it states that

malunggay leaves and oil have the tendency to increase the excretion of

urine. The leaves also have the ability to treat ulcers, fevers and eye and

ear infections. Additionally, when the leaves are heated and spread on

cloth, it can stop a shallow cut from bleeding once placed on the skin.

According to Dr. Lydia M. Marero of Food and Nutrition Research

Institute, malunggay is a miracle vegetable. This is because malunggay,

known scientifically as Moringa oleifera Lamk, is one of the world’s most

useful vegetable plants. One of its important uses is that it can be a source

of oil, cooking or even biofuel.

Extraction of oils. According to Robert P. Gwinn, there are three

general methods of oil extraction namely rendering, mechanical pressing

and solvent extraction. The method used by the researchers of this study

is the mechanical pressing. The most primitive method of mechanical

pressing uses mortar and pestle to extract oil from various plant pants.
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This method also makes use of grinding, rolling, flaking or pressing under

high pressures to liberate the oil from various plant parts.

Research Literature

Ebao, Gemelo, and Monterona conducted a research study entitled

“Oil Extracted from Malunggay as an Alternative Vegetable Cooking Oil.”

This study is about the efficacy of Malunggay as an alternative source of

cooking oil. Determining the distinction between Moringa oleifera Oil and

the regular cooking in industry is the focus of the said study. The study

was conducted among 100 residents of Purok 9, Barangay Buru-un. The

alternative oil was evaluated by the respondents in order to determine its

effectiveness, highness of quality, taste and price. Thereafter, they

concluded and proved that oil extracted from malunggay is capable of

being an alternative cooking oil.

In the study of Clarisse Jona Rosales entitled, “Oil Extracted from

Malunggay Leaves as an Alternative for the Regular Cooking Oil” it is

stated that the oil extracted from the malunggay leaves showed a great

potential of being a main source of cooking oil.

According to Sagum et. al, in the study entitled “Changes in Glucose

and Lipid Profile after Consumption of Malunggay (Moringa oleifera)

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Leaves Products in Humans with Moderately Raised Serum Glucose and

Cholesterol Levels,” it is mentioned that malunggay oil can be used for

cooking. This study concluded that malunggay leaves supplemented-food

products decreased fasting blood sugar and may have a promising effect

for cholesterol-lowering.

In the study of Salvador et al. entitled, “Oil Extracted from

Malunggay (Moringa Oliefera Lamk) as an Alternative Vegetable Cooking

Oil,” the researchers made use of malunggay leaves and seeds to produce

a cooking oil. The extraction of oil from malunggay seeds involved

extracting, pounding and boiling the kernels. To extract oil from the leaves,

the researchers boiled the leaves for five minutes. After boiling the seeds

and leaves, they were drained through a cloth.

In the study of Razon et al. (2011) entitled, "Evaluation of the

Biodiesel Fuel Properties of Fatty Acids Methyl Esters from Carica papaya

L.", mechanical pressing was one of the methods of extraction done to the

papaya seeds which was used in the said study. It is stated in the study

that mechanical pressing is one of the most effective ways in extracting

oils along with solvent extraction and steaming. The papaya seed oil went

into a two-step conversion process and a conventional alkali-catalyzed

transesterification. The researchers of this study concluded that the

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papaya biodiesel may be economically feasible for some fruit processing

industries.

Rado et al. conducted a study entitled "Yellow Bell Seeds

(Allamanda cathartica L.) Crude Extract as Fuel". It is stated in the study

that Rado and his co-researchers collected yellow bell seeds. They

washed and cleaned the seeds first. Then they added water and grounded

the seeds using mortar and pestle. For the excess water to be removed,

the seeds were boiled and were allowed to cool after. Such method of

extraction utilized in the stated study, using mortar and pestle, is a

primitive one. Based on the results of their study, yellow bell seeds crude

oil extract can be used in producing oil.

Theoretical Framework

This part of study presents the theories that complement to the topic

of the study.

Essentials of Moringa oleifera Theory

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According to the Essentials of Moringa oleifera Theory of Dr.

Thurber (2009), the three domains in determining the distinction of

malunggay leaves and vegetable cooking oil are the following: price, taste,

and effectiveness. First, he defined the price as the amount of payment the

supplier sells the product for. On the other hand, taste is “the sensation

produced when a substance in the mouth reacts chemically with receptor

taste buds.” In relation to the malunggay, its taste is bitterer than regular

cooking oil. Lastly, the product’s effectiveness was based on its capability

to produce a desired outcome.

Solid-Liquid Extraction Theory

Solid-liquid extraction is the removal of a component from a solid

using a liquid solvent. It allows soluble components to be removed from

solids using a solvent. Applications of this unit operation include obtaining

oil from oil seeds or leaching of metal salts from ores. To achieve the

fastest and most complete solid extraction possible, the solvent must be

provided with large exchange surfaces and short diffusion paths. This can

be done by pulverizing the solid to be extracted (Dozdi).

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Figure 1
Theoretical Framework Paradigm
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Conceptual Framework

This consists of the systematic experimentation the study did to

test the hypothesis. It focused on the input works, on the procedures and

the output that has been produced.

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Figure 2
Conceptual Framework Paradigm

The first thing to do is to analyze and associate the distinguishing

components that are present in the regular cooking oil from the

components present in the oil extracted from the malunggay leaves. As a

result the researchers would know the benefits the oil from the malunggay

leaves offer.
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After the analysis of the components between the two different oils,

the process of extracting the oil from the malunggay leaves follows. The

materials needed would be gathered accordingly for easy and appropriate

extraction. Boiling and cooling would undergo after the extraction process.

As a result, the researchers were able to produce cooking oil from

the oil extracted from malunggay leaves that is capable of providing the

needed vitamins of our body.

Synthesis

This aims to summarize the major findings and implications of the

studies presented in this research study.

It presents the studies of different professionals with regards to the

subject matter. The studies mentioned above added up to the researchers

intent on producing cooking oil from malunggay leaves extract.

The work of Ebao, Gemelo and Monterona proved that oil extracted

from malunggay is capable of becoming an alternative cooking oil. They

have also proved that the product was acceptable to the consumers by

conducting a survey among 100 residents. This led the researchers to

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conduct a survey to 40 chosen high school students from Sta. Teresa

College.

The studies of Dr. Marero and Rosales et. al., made mention of

malunggay's ability to become an alternative cooking oil.

Moreover, in the study of Sagum et.al., malunggay products can

help lower the cholesterol rate of a person. Thus, use of this product as

cooking oil is effective and beneficial.

The study of Sandoval et. al., stated simple ways on how to extract

oils from the malunggay seeds and leaves which can be used as an

alternative cooking oil.

Moreover, the studies of Razon et. al. and Roda et. al. stated the

different methods of oil extraction they used. The methods stated were the

mechanical pressing and the primitive way which uses mortar and pestle.

With the data gathered by the researchers from the studies above,

the researchers were able to generate new ideas for the study.

Hypothesis

The oil extracted from malunggay leaves is not an effective

alternative for cooking oil.

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Definition of terms

To gain a better understanding of the research study, the following

terms are defined.

Alternative Cooking oil. In this study, it refers to the product that

will be produced from malunggay leaves extract.

Extraction. According to Stewart (2013), extraction is a process of

separating a desired substance when it is mixed with others.

In this study, it refers to the process of crushing and boiling the

malunggay leaves in order to get its extracts.

Immiscibility. According to Hall (2014), one liquid is immiscible if it

does not mix or dissolve on another liquid.

In this study, this property refers to the situation wherein the oil

produced from the malunggay leaves did not mix with water.

Smoke Point. It is the temperature at which the oil starts to produce

smoke (Gray, 2014).

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According to Wolke (2007), smoke point can vary depending on

where the oil came from and what processes in underwent.

In this study, the researchers did not find the temperature at which

the oil started to smoke. The researchers based the product’s smoke point

at time it started to produce smoke at low heat.

CHAPTER III

RESEARCH METHOD AND PROCEDURE

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This chapter presents the methods and procedures utilized in

conducting the study. It tackles the research design, data gathering

procedures, and the production of cooking oil from the oil extracted from

malunggay leaves.

Research Design

Applied research, according to Cherry, refers to the scientific study

and research that seeks to solve practical problems. It is used to find

solutions to everyday problems, cure illness, and develop innovative

technologies. This study, “Oil Extracted from Malunggay Leaves as an

Alternative Cooking Oil”, is an applied research that aims to solve the

problem people are experiencing nowadays particularly problem

concerning cooking oil, its price hike, using the oil extracted from

malunggay leaves.

Aside from applied research, experimental research was conducted

in the study. According to Blakstad, experimental method, also called

empirical research, is a data based research coming up with the solution

which is capable of being verified with observation or experiments.

Data Gathering Procedure

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In gathering the data, the researchers used observational skills. The

independent variable was the cooking oil made out of the oil extracted from

malunggay leaves. The dependent variable was the effectiveness of the oil

extracted from malunggay leaves utilized as cooking oil in cooking egg,

fish and a hotdog. The researchers were to see if the egg, fish and hotdog

were cooked.

Other than that, the researchers also used the experimentation

method. The purpose of such is to provide a basis for the validation of the

hypothesis. Data obtained by the researchers were used and interpreted

with the aid of the information gathered from various references. Such

references are books, PDF files and different websites from the internet.

This process was done one hour after the product has been made

so that the study can be more credible and reliable and can also prove

how effective the alternative cooking oil will be.

Preparation of the Output

The methods used in the study were based on the planned

procedures that the researchers followed. The procedures needed for the

production of the output are phase planning, data gathering, and

experimentation.
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In planning for the production of the alternative cooking oil, the

researchers thought to consider the convenience of malunggay leaves and

its extract.

The materials needed in the study were filtered water, stove, pot,

measuring spoons, strainer, mortar and pestle, and most importantly

malunggay leaves, the main component.

After such, the construction of the product follows. In this stage, the

materials and the processes will be considered. The malunggay leaves

were crushed and then boiled with filtered water to get its extract. The

mixture was filtered and poured into the desired containers.

Evaluation

Planning for the evaluation of the product that will be produced is the

first procedure to evaluate a product.

After such, knowing how much data is going to be required in this

study is the next procedure. Process and the way of evaluation for this

study should include it.

The third procedure is to decide on what kind of evaluation the

researchers will be using. The researchers will be conducting a survey to

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40 high school students in Sta. Teresa College after they have tasted the

cooked products from the malunggay oil.

After all the evaluation, the information collected should be applied

to the product so that the researchers can find a room for improvement of

the experiment, if necessary.

CHAPTER IV
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PRESENTATION, ANALYSIS AND INTERPRETATION OF DATA

This chapter presents the data gathered, results of the experiment

conducted and interpretation of the data. It aims to answer the problems

stated on the first chapter of the study.

1. Nutritional contents of malunggay

Malunggay plant comprises exceptional nutritional qualities that can

benefit people so much. The leaves of malunggay plant are great sources

of protein. Such is an unusual feature of any herb and green leafy

vegetables. 100 grams of fresh raw leaves provide 9.8 grams of protein

which is certainly about 17.5% of the required level of protein for people

daily. In addition, malunggay leaves also possesses vitamin A, B and C.

Also, the said leaves are rich sources of calcium, iron, manganese, zinc,

selenium, potassium and magnesium. Malunggay leaves “…contain seven

times the vitamin C in oranges, four times the calcium in milk, four times

the vitamin A in carrots, two times the protein in milk and three times the

potassium in bananas” which proves that such leaves are powerhouse of

nutritional value. Other parts of the malunggay plant like the pods and
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seeds are fine sources of oleic acid, a monosaturated fat that benefits the

health of people, and vitamin B as well (Rudrappa).

Malunggay has no proven bad effects. In fact, it is safe and organic.

Because of Moringa oleifera’s nutritional content, it has several health

benefits. Such includes restoring skin condition, strengthening the immune

system and controlling blood pressure. It can also relieve headache and

migraine, manage sugar level, reduce inflammation of tendons, heal ulcers

and can even restrict the growth of tumors (Bernardo).

With such unique nutritional content, malunggay, specifically the

leaves, can be an ideal alternative for a typical cooking oil when it

undergone a precise experimentation.

2. Production of alternative cooking from malunggay leaves

Fig 3.1 Malunggay leaves being prepared for the experiment

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First, preparation of the materials needed in the study was done.

The materials were filtered water, stove, pot, measuring spoons, strainer,

mortar and pestle, and the malunggay leaves. The method used by the

researchers to extract malunggay oil was the primitive way of performing

the mechanical pressing method, which made us of the mortar and pestle.

Fig 3.2 Malunggay leaves being weighed

After the preparation of materials, making the product preceded. The

first thing to do is to pluck the malunggay leaves from the stem and wash

them thoroughly. Second, pound the plucked leaves until a damp texture is

obtained for the extract to come out while boiling.

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Fig 3.3 Malunggay leaves with water being heated

Third, place the pounded leaves on the pot and put 120 mL of

filtered water. Fourth, put the pot over the fire and boil for 5 minutes. After

boiling, the fifth step is to put the extract on a container. Then, taking a

spoonful of boiled leaves and pressing them on a strainer with spoon for

excess extracts is the sixth step.

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Fig 3.4 Alternative cooking oil produced from malunggay leaves

The last step is to let the malunggay extract cool and the alternative

cooking oil is ready for cooking.

3. Effectiveness of malunggay leaves extract as alternative cooking

oil

3.1. Ability to fry. The main purpose of commercially available

cooking oil is to be able to fry food. In the same way, this parameter will be

tested by frying the following products: hotdogs, eggs and fishes

(Tamban).
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On the experimentation, the order of what to cook is as follows:

hotdog, egg and finally, fish.

The alternative cooking was placed on the pan first before the

hotdog.

Fig 4.1 Malunggay oil being tested by cooking hotdogs

After the hotdog was cooked, the researchers scrambled the

egg in a small bowl and added salt. When the egg was already

cooked, it appeared greenish in color.

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Fig 4.2 Cooked eggs from malunggay oil

The researchers cooked the fish with longer duration than the hotdog and

egg. They also used more oil to ensure that the fishes are cooked.

Fig 4.3 Fishes being cooked using malunggay oil

3.2. Smoke point. This parameter aims to compare the malunggay

oil’s smoke point to the commercially available cooking oils’ smoke

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point. Palm oil and virgin olive oil were used for comparison. Each

of the oil used had the measure of 30mL and were heated at “low.”

Fig 5.1 Malunggay oil (left), virgin olive oil (center), and palm oil

(right) before heating

Three pans were used and heated. After 40 seconds, the oils

were placed in each pan simultaneously.

Fig 5.2 Oils being tested

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The first to smoke was the malunggay oil at 1 minute and 10

seconds. At 2 minutes and 50 seconds, the virgin olive oil with a

smoke point of 216°C began to smoke as well. Lastly, at 5 minutes

and 5 seconds the palm oil with a smoke point of 230°C began to

smoke.

3.3. Immiscibility. This parameter aims to determine if the

malunggay oil produced is miscible or immiscible with water. The

researchers dropped 2mL of malunggay oil with 6mL water.

Fig 6 Malunggay oil and water

Amounts of malunggay oil did not mix with the water.

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4. Respondents evaluation of the alternative cooking oil

After the production of the malunggay oil, the researchers have

cooked eggs, hotdogs and fishes. The cooked food will be tasted by 40

respondents who were subsequently surveyed regarding the malunggay

oil’s taste, effectiveness and convenience.

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Table 1
Results of the survey

Needs Total
Improvement respondents
Fair Acceptable

TASTE 0 17.5% 82.5% 40

(33)
(7)

EFFECTIVENESS 0 27.5% 72.5% 40

(29)
(11)

CONVENIENCE 2 (5%) 15% 80% 40

(6) (32)

Table 1 shows the summary of results from the survey given to 40

respondents.
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4.1 Taste. This parameter aims to know whether the application of

malunggay oil affected the taste of the products cooked, if so, the taste will

be rated as, “Needs Improvement,” “Fair,” or “Acceptable.” 7 (17.5%) out of

40 students rated the taste as “Fair,” while 33 (82.5%) rated the taste as

“Acceptable.” No student rated it as “Needs Improvement.”

4.2 Effectiveness. On the other hand, this parameter includes

whether the product has been able to cook the food properly or has

produced uncooked food. It is also rated as, “Needs Improvement,” “Fair,”

or “Acceptable.” The effectiveness has been rated “Fair” by 11 or 27.5% of

the students, while 29 (72.5%) students have rated product’s effectiveness

as “Acceptable.” No student rated it as “Needs Improvement.”

4.3 Convenience. Lastly, this parameter refers to how laborious the

methods are to make the product. Two out of 40 students or two percent

have rated the convenience as “Needs improvement,” 6 (15%) rated it as

“Fair,” and 32 rated it as “Acceptable.”

To end, the alternative cooking oil’s parameters have been rated

“Acceptable” by majority of the chosen population.

 41

CHAPTER V

SUMMARY, CONCLUSIONS, AND RECOMMENDATIONS

This chapter summarizes the findings, generated conclusions and

recommendations based on the analysis of the results of the study on Oil

Extracted from Malunggay Leaves as an Alternative Cooking Oil.

Summary

The primary purpose of the study “Oil Extracted from Malunggay

Leaves as an Alternative Cooking Oil” is to show the ability of Malunggay

extracts to create a cheap and healthy cooking oil.

This research undertaking intends to answer the following questions:

1. What are the nutritional contents of malunggay?

2. How can an alternative cooking oil be produced from malunggay

leaves?

3. How effective is Malunggay extract as an alternative cooking oil in

forms of the following:

3.1 Ability to fry

3.2. Smoke point

3.3. Immiscibility
 42

4. What is the respondent’s evaluation with regards to the Moringa

oleifera as an alternative vegetable cooking oil?

4.1. Taste

4.2. Effectiveness

4.3. Convenience

The researchers used the experimentation method in the study.

They conducted an experiment that showed the ability of malunggay

leaves extract as cooking oil.

Findings

From the data gathered, the following findings were drawn:

1. Malunggay possesses exceptional nutritional content. This includes

the following: vitamin A, B and C, calcium, iron, manganese, zinc,

selenium, potassium and magnesium. Because of the nutritional

qualities comprised by malunggay, it can help restore skin condition,

strengthen the immune system and control blood pressure. It can

also relieve headache and migraine, manage sugar level, reduce

inflammation of tendons, heal ulcers and can even restrict the

growth of tumors. And because of such, malunggay, especially the

 43

leaves, can be an idyllic alternative for a typical cooking oil when it

undergone experimentation.

2. After the production of the alternative cooking oil, the researchers

found out that when 110 grams of malunggay leaves in 120 mL of

filtered water was boiled for 10 minutes, 94 mL of oil from

malunggay leaves can be extracted.

3. The alternative cooking oil extracted from the malunggay leaves

would be tested in terms of the product’s ability to fry, smoke point

and immiscibility. The researchers then found out that:

3.1 The cooking oil made from the oil extracted from malunggay

leaves could be an alternative to the commercially produced

cooking oil. This is because such is effective in cooking foods

like egg, hotdog and fish.

3.2 Among the three oils used by the researchers, the malunggay

oil was the first to smoke, followed by the virgin olive oil and last

to smoke was the palm oil.

3.3 When the 2mL malunggay oil was placed in a container with

6mL water, the two liquids did not mix.

 44

4. After cooking the egg, hotdog and fish, 40 respondents would taste

the cooked food. Afterwards, they would be surveyed regarding the

malunggay oil’s taste, effectiveness and convenience with the

ratings “Needs Improvement”, “Fair” and “Acceptable”.

4.1 Seven out of 40 students or 17.5% of the respondents rated

the cooked food’s taste “Fair” while 33 (82.5%) rated it

“Acceptable”.

4.2 The effectiveness of the product was rated “Fair” by 11

(27.5%) students and “Acceptable” by 29 out of 40 students or

72.5% of the respondents.

4.3 The product’s convenience was rated “Needs Improvement”

by 2 (5%) students, “Fair” by 6 (15%) students and 32 of 40

students or 80% of the respondents rated it “Acceptable”.

 45

Conclusions

Based from the findings of the study, the following conclusions were

drawn:

1. With its comprising nutritional content, malunggay, especially the

leaves, can be an ideal alternative for commercially produced

cooking oil. In addition, the product made by the researchers is

healthier than commercially produced cooking oil.

2. When boiled for 10 minutes, 94mL of malunggay oil can be

extracted from 110 grams of malunggay leaves and 120mL of

filtered water.

3. The researchers conducted experiments to test the product’s ability

to fry, smoke point and immiscbility.

3.1 Oil extracted from the malunggay leaves is an effective

alternative cooking oil because it can fry products like egg,

hotdog and fish.

3.2 The produced malunggay oil’s smoke point is not as high as

that of the commercially available oils.

3.3 The malunggay oil exhibited one of the common properties of

oil, being immiscible with water.

 46

4. The researchers conducted a survey with regards to the taste,

effectiveness and convenience of the product and therefore

conclude that:

4.1 With the use of the alternative cooking oil, the taste of the

cooked food is not much affected.

4.2 Oil extracted from malunggay leaves is nearly as effective as

commercially produced cooking oil.

4.3 The product, oil extracted from malunggay leaves, is almost

convenient as the typical cooking oil utilized by most consumers.

Recommendations

From the findings and conclusions gathered from the study, the

researchers would like to recommend the following:

1. To test the precision and efficiency of the product and its shelf life,

more time is required.

2. Other procedures are recommended for the production to be easier.

3. Other experimentation methods can be done to find the produced

oil’s exact smoke point.

 47

4. For the oil to be purely immiscible, other methods of oil extraction

are recommended.

5. Researchers in the future may perform other experiments to gain

more insights about the study.

 48

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 54

Curriculum Vitae

Name: Kim Carlo E. Arasula

Date of Birth: September 9 1998
Place of Birth: Gasang, Mabini, Batangas
Civil Status: Single
Religion: Roman Catholic
Parents:
Estelito E. Arasula
Marissa E. Arasula
Address: #19 Bagong Pook, Gasang, Mabini, Batangas
Educational background
 Primary: Gasang Elementary School
Mabini, Batangas
2005 - 2011
 Secondary: Sta. Teresa College
Bauan, Batangas
2011 - 2015
 55

Name: Hazel A. Abrahan

Date of Birth: April 29, 1999
Place of Birth: San Miguel, Bauan, Batangas
Civil Status: Single
Religion: Roman Catholic
Parents:
Wilmar E. Abrahan
Marites A. Abrahan
Address: #73 San Miguel, Bauan, Batangas
Educational background
 Primary: Sta. Teresa College
Bauan, Batangas
2005 - 2011
 Secondary: Sta. Teresa College
Bauan, Batangas
2011 – 2015
 56

Name: Michaela Divine V. Panopio

Date of Birth: March 17 1999
Place of Birth: Batangas City
Civil Status: Single
Religion: Roman Catholic
Parents:
Billie M. Panopio
Myryn D. Villaflor
Address: 1158 Diamond St. Goldland Subd. San Pascual,
Batangas
Educational background
 Primary: Pioneers International Private School
Abu Dhabi, UAE
2005 - 2010
Twenty First Century Private Academy
Abu Dhabi, UAE
2010 - 2011
 Secondary: Sta. Teresa College
Bauan, Batangas
2011 2015