1

FORMULATION AND ACCEPTABILITY OF MANGO SEEDS COFFEE

JENELYN D. DIAN

DON MARIANO MARCOS MEMORIAL STATE UNIVERSITY

NORTH LA UNION CAMPUS
COLLEGE OF EDUCATION
SAPILANG, BACNOTAN, LA UNION

BACHELOR OF TECHNOLOGY AND LIVELIHOOD EDUCATION

Major in Home Economics

MAY 2022
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APPROVAL SHEET

The experimental research, Formulation and Acceptability of Mango Seed

Coffee, prepared and submitted by Jenelyn D. Dian, in partial fulfillment of the

requirements for the course STHE 114: Technology Research II was examined and

passed on June 2022 by the Oral Examination Committee (OREC) composed of:

RANDULPH I. NAVASCA MAYETH G. NAVASCA

Chairman and Adviser Member

CHARIZA MAE T. BORROMEO DAISY O. LEDDA

Member Member

Accepted and approved as partial fulfilment of requirements for the degree,

Bachelor of Technology and Livelihood Education.

RANDULPH I. NAVASCA DR. NORA A. OREDINA

Chairperson, BTLED Dean, College of Education

_________________ ___________________
Date signed Date Signed
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ACKNOWLEDGMENTS

The researcher wishes to extend her deepest appreciation, gratitude and

acknowledgement for the time, efforts, sacrifices and assistance extended to her by the

indulgent and compassionate persons who in one way or the other made this piece of

work possible.

Foremost, I want to offer this endeavor to our God Almighty for the wisdom he

bestowed upon me, the strength, peace of my mind and good health in order to finish this

research.

To Mr. Randulph I. Navasca our research adviser, for providing us invaluable

supervision, support, and tutelage during the course of our research study. I would also

like to thank him for his empathy, patience, and knowledge that he imparted to us. It was

a great privilege and honor to work and study under his guidance.

To Mrs. Mayeth G. Navasca and Ms. Chariza Mae T. Borromeo, for their

endless support, professional guidance, intellectual suggestions, kind and understanding

spirit during our case presentation.

My special thanks and appreciations also to my respondents and trained

panelists who had willingly helped with their full cooperation which has made the

research study achieve its smooth completion, for the time and knowledge that you have

given to me in the conduct of this study.

Special thanks to all my friends and classmates who have extended their support

in sharing their time, effort and encouragement.

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Last but not the least, to my dearest parents for their consideration, financial

support and undying support throughout the making of this research study, as well as for

their words of encouragement which inspires the researcher in making and finishing this

research study.

A MILLION THANKS TO ALL!

J.D.D.
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DEDICATION

This study is wholeheartedly dedicated to my beloved parents, who have been my

source of inspiration and strength throughout this research. Their continuous moral,
spiritual, emotional, and financial support helped me a lot in the pursuit of this study.

I also dedicate this research to Almighty God, for his guidance, blessings of
knowledge and wisdom, protection and good health to be able to carry out this research.
All of these, I offer to you.

And lastly, I dedicate this research to our research adviser, Mr. Randulph I.
Navasca, for his tremendous effort, patience and guidance throughout the research and
helped us better understand the key points of this research. Furthermore, to my beloved
classmates and friends who shared their words and encouragement which motivated me
in finishing this research study.
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TABLE OF CONTENTS

Page

TITLE PAGE………………………………………………………………….

APPROVAL SHEET………………………………………………………….

ACKNOLEDMENT…………………………………………………………..

DEDICATION………………………………………………………………...

LIST OF TABLES…………………………………………………………….

LIST OF PLATES…………………………………………………………….

LIST OF FIGURE…………………………………………………………….

ABSTRACT…………………………………………………………………..

CHAPTER

I INTRODUCTION

Situation Analysis……………………………………………………….

Framework of the Study…………………………………………………

Statement of the Objectives……………………………………………...

Definition of Terms………………………………………………………

2 METHODOLOGY

Research Design…………………………………………………………

Materials and Procedure…………………………………………………

Sources of Data………………………………………………………….
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Instrumentation and Data Collection……………………………………

Analysis of Data…………………………………………………………

Data Categorization……………………………………………………...

3 RESULTS AND DISCUSSION

Ranking Test Result…………………………………………………….

Sensory Attributes Score………………………………………………..

T-test Scores of Different Sensory Attributes…………………………..

Cost and Return Analysis of Mango Seed Coffee ……………………..

4 SUMMARY, CONCLUSION AND RECOMMENDATION

Summary……………………………………………………………….

Findings………………………………………………………………..

Conclusions…………………………………………………………….

Recommendations……………………………………………………...

References……………………………………………………………...

APPENDICES

A. Evaluation of the Experts Panelists on Different Treatments…………..

B. Evaluation of the Consumers Panelists (different age group) on

Treatment 2………………………………………………………….
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C. Scoresheet for Ranking Test of Formulation and Acceptability of Mango

Seed Coffee……………………………………………………..

D. Scoresheet for Preference Test of Formulation and Acceptability of

Mango Seed Coffee……………………………………………………..

E. Scoresheet for Descriptive Test of Formulation and Acceptability of

Mango Seed Coffee……………………………………………………..

F. Process of Mango Seed Powder………………………………………...

G. Documentation………………………………………………………….

CURRICULUM VITAE………………………………………………………..
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LIST OF TABLES
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LIST OF FIGURES

Figure No. Page No.

1. Research Paradigm
2. Flowchart in the Preparation of Mango Seed Powder
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LIST OF PLATES
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ABSTRACT

DIAN, JENELYN D. (2022). Formulation and Acceptability of Mango Seed

Coffee, Bachelor of Technology and Livelihood Education, Major in Home Economics,
Don Mariano Marcos Memorial State University, North La Union Campus, College of
Education, Sapilang, Bacnotan, La Union.

Adviser: Navasca, Randulph I.

Mango seeds are nutritionally dense by-product of mangoes but commonly

discarded as waste. The purpose of the study was proper utilization of mango seed
kernels. This study aimed to formulate and develop an acceptable Mango Seed Coffee.
The differences of the sensory attributes of the different treatments of Mango Seed
Coffee and level of acceptability determined. One control and three experimental samples
were prepared incorporating 5-15 percent level of mango seed kernel powder and
evaluated for their sensory attributes.
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Chapter I

INTRODUCTION

Situational Analysis

Mango (Mangifera indica) is the main fruit of Asia and has developed its own

importance all over the world. India is the largest producer of mangoes with 44.14 per

cent of the total world production (Kusuma and Basavaraja, 2014). Mango is a seasonal

fruit wherein about 20 percent are processed for products such as puree, nectar, leather,

canned slice and chutney, juices, ice cream, fruit bars and   pies. During the processing of

ripe mango, its peel and seed are generated as waste, which is approximately 40-50 % of

the total fruit weight.  (Ashoush and Gadall0ah, 2011). Mango seed is a single flat oblong

that can be fibrous or hairy on the surface, depending on the cultivar. The kernel inside

the seed represents 45 to 75 per cent of the seed and about 20 per cent of the whole fruit.

The mango (Mangifera indica L.) is an important tropical fruit with worldwide

acceptance, extensive marketing, vast production, wide distribution, and benefits to

human health. Mango wastes, such as the seed kernel and peel, have high functional and

nutritional potential.

Mango (Mangifera indica) is an important fruit crop grown in the tropics mostly

for its pulp. Mango seed, which represents between 20–60% of the fruit, has limited food

or industrial use in most producing countries and is therefore wasted. The kernel
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contained in the seed (mango seed kernel: MSK) is a good source of carbohydrates (58–

80%) and contains moderate quantities of proteins (6–13%) and fat (6–16%). The protein

of MSK has a good essential amino acid profile, and its oil is a good source of stearic and

linoleic acids (Diarra 2014).

Also, mango seed varied from 20% to 60% of the whole fruit, and the kernel as 45

to 75% of the seed (Maisuthisakul and Gordon 2009), this represents between 4 and 18

million tons of mango kernel available per year, due to its abundance and its limited use

as a by-product in most parts of the world (Diarra 2014).

The nutrient composition of mango seed kernel on dry matter basis was evaluated

by 6.16% crude protein, 13.63% ether extract, 2.23% ash, and 73.35% nitrogen-free

extract (Farinu et al. 1999); however, El-Alaily et al. (1996) noted that the gross energy is

4.7 Kcal/g. On the other hand, Farag (2001) noted that the air-dry mango seed kernels

contained CP 70 g/kg, EE 128 g/kg, and tannins 67 g/kg. Also, mango seed kernels

contain 6% DCP and 70% TDN, and it is rich in tannins which may vary from 5 to 7%.

So it can be used as one of the ingredients in livestock rations (Cheeke 1991; Sindhu et

al. 2002).

The seed, one of the by-products of mango processing, shows strong antioxidant

capacity and it contains a concentration of bio-active polyphenols higher than, not only

mango pulp and peel, but also seeds from other plant species. Major phenolic compounds

found in mango seed extract are tannins, quercetin derivatives, Gallic acid, ellagic acid

and mangiferin. These compounds are able to neutralize free radicals and inactivate
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microbial cells. Due to such properties, extracts from mango seeds and other byproducts

could be added to several food matrices such as milk, cereal products and fresh-cut

mango, with good results in terms of functionality and antimicrobial protection; however,

the sensory aspect has not especially been considered and mango seed constituents could

have different effects on the sensory quality of foods.

Mango is no doubt the ‘king of fruits’. In Ayurveda, each part of a mango tree is

said to be beneficial – seed, flowers, fruit and the bark. The yellow, ripe, pulpy and juicy

flesh of the mangoes is loved by millions of people around the globe. There is no doubt

about the fact that like other fruits, mangoes also provide the body with various nutrients

and antioxidants. However, only few people are conscious of the fact that the seed within

the mango fruit are also loaded with a lot of benefits. The seed is one of the biggest ones

among the fruit seeds. Along with the seeds, the bark and the mango flowers are also

known for a lot of advantages.

Mango seeds are single flat oblong seed that are fibrous or hairy on the surface,

the inside seed coat 1- 2 mm thick is a thin lining covering a single embryo, 4 – 7 cm

long, 3 – 4 cm wide, and 1 cm thick. Mango seed consists of a tenacious coat enclosing

the kernel. Mango seeds were collected manually from mango fruits, washed to get rid of

any adhering fruit flesh and then air-dried. The seeds were grinded by using grinder till

became powder and are used for several purposes.

These seeds can be used in powder, oil, and butter forms. The mango seeds

benefit your health in numerous ways. The antioxidants they contain may help reduce
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dandruff, keep your teeth healthy, treat diarrhea, aid in weight loss, and lower

cardiovascular disease risk.

According to the literature, mango seeds extracts also have potential as an

additive, by influencing the sensory and physicochemical characteristics of foods, which

has been proven by their addition to products such as shrimp, yogurt and cookies.

According to (Schiber et. al., 2003 & Nunez-Selles, 2005) mango seed kernel was

also shown to contain stigmasterol and tocopherols. The antioxidant effect of the mango

seed kernel is due to high content of polyphenols, sesquiterpenoids and tocopherols. It is

also rich in phytosterols and micro elements like selenium, copper and zinc.

The kernels constitute about 15% of the weight of the fruit and may well be used

for livestock. Mango seed kernel is a waste product of mango fruit canning industry. It is

available after extraction of juices from mangoes or from the leftover of fruits after the

same has been consumed by human beings. Mango seed kernels are available to the tune

of 1 million tons annually in India (Punj, 1988).

The mango is a very common tropical fruit usually found in Southern

Asia, especially in Eastern India, China, Burma, Andaman Islands and Central America.

Mangoes belong to the genus Angifera, consisting of numerous species of tropical

fruiting trees in the flowering plant family Anacardiaceae. It is cultivated and grown

vastly in many tropical regions and widely distributed in the world. The mango is

indigenous to the Indian subcontinent and Southeast Asia (Fowomola, 2010). Cultivated

in many tropical regions and distributed widely in the world. It is one of the most
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extensively exploited fruits for food, juice, flavor, fragrance and color and a common

ingredient in new functional foods often called super fruits. Its leaves are ritually used as

floral decorations at weddings and religious ceremonies.

According to (Shah et al.2010) mango belongs to genus Mangiera, family

Anacardiaceae, species Mangifera indica L., height of plant may vary from 10 to 15 M,

Dome, dense foliage, thick branch from strong trunk, leaves Spirally arranged on

branches, linear-oblong, lanceolate-elliptical, pointed at both ends, leaf blades about 25

cm long and 8 cm wide. Colour of freshly produced leaves is red and delicately flaccid,

which produce aromatic sensation after crushing, fruit large dupe, yellow pulp, single

seed, with yellow skin colour after ripening, seed solitary, ovoid or quadrilateral,

enclosed in a firm, compressed stringy endocarp.

Mango seed kernel is palatable to the animals. The kernels can be incorporated

up to 10% level in the concentrate mixtures of milch cattle (daily milk yield 8 kg), (Punj,

1988). Mango seed kernels can be safely used up to 20 and 40% level in the ration of

growing calves and bullocks, respectively (Talpada et al., 2002).

Mango seed kernel extracts enhanced oxidative stability of fresh-type cheese and

ghee and extended their shelf life (Parmar and Sharma, 1990; Puravankara et al., 2000;

Dinesh et al., 2000). This could be attributed to the phospholipids and phenolic

compounds in mango seed extract that transferred to significant quantities to ghee,

suggesting a synergistic action of the two types of compounds.

Mango kernel is rich in carbohydrates, fats, proteins and minerals (Anand and

Maini, 1997). The kernel obtained after decortication of mango stone can be utilized as a
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supplement to wheat flour or for extraction of edible oils (Tandon and Kalra, 1989).

Besides its use in animal feed, mango kernel flourcan be utilized for edible purposes

(Jain, 1961; Patel et al., 1971). The research from Maninder Kaura et al. (2004) found

that amylose content of mango kernel starches was observed to be lower than those of

corn and potato starches.

Mango kernel starches showed oval-to elliptical-shaped granules, similar to those

of legume starch granules. Transition temperatures of the mango kernel starches were

higher than those of corn, rice, wheat and potato. Various properties of mango kernel

starches are comparable with the starches from corn, wheat, rice and potato and could be

effectively utilized as a starch source of the mango kernel starches were higher than those

of corn, rice, wheat and potato. Various properties of mango kernel starches are

comparable with the starches from corn, wheat, rice and potato and could be effectively

utilized as a starch source.

Mango seed kernel is palatable to the animals. The kernels can be

incorporated up to 10% level in the concentrate mixtures of milch cattle (daily milk yield

8 kg), (Punj, 1988). Mango seed kernels can be safely used up to 20 and 40% level in the

ration of growing  calves and bullocks, respectively (Talpada et al., 2002). Ruminants can

tolerate concentrates with up to 50% mango kernels without adverse effects (FAO,

AFRIS).
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In this paper, we describe the composition of the mango seed kernel, which is

analyzed from a critical point of view regarding the proper use of this waste product and

the possibility of monetizing it for nutritional and environmental purposes.

Framework of the Study

Mango, also known as the king of fruits is more than just a sweet fruit. It is

known to have various health benefits and not just the fruit, its seed, flower and the bark,

all of them are said to have numerous benefits to offer. The mango seed, also known as

gutli is generally consumed in powdered form, or made into oil and butter. The seed or

kernel that is generally thrown away or neglected, but this big-sized creamy-white seed in

the centre of a mango possesses a dense supply of nutrients and antioxidants. All you

need to do is to clean them and blend them into a powder or paste and even butter. The

mango gutli is edible, but typically in unripe mangoes. Once the mango is ripened, the

seed tends to get hardened, which can only be used in powdered form. Here are some

benefits that mango gutli has to offer.

Seed kernels of two cultivars (Chausa and Dusheri) of mango (Mangifera indica)

were analysed for chemical composition, lipid classes, fatty acid composition, amino acid

profile and chemical evaluation of protein quality. The seed kernels constituted about

18% of the total fruit and had 5% protein, 6–7% crude fat, 0.19–0.44% tannins, iodine

value of 34–44 and saponification number 202–213. Oleic acid (42%) and stearic acid

(39%) were the principal fatty acids in the oil. The in vitro digestibility was low in these
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cultivars, possibly due to the presence of tannins. Sulphur-containing amino acids

(methionine+cystine) and isoleucine were the limiting amino acids in Chausa and

Dusheri, respectively. The essential amino acid index and protein quality index were

high, thus indicating the good quality of the protein in mango seed kernel.

Mango seed is a single flat oblong seed that are fibrous or hairy on the surface, the

inside seed coat 1- 2 mm thick is a thin lining covering a single embryo, 4 – 7 cm long, 3

– 4 cm wide, and 1 cm thick. Mango seed consists of a tenacious coat enclosing the

kernel. Mango seeds were collected manually from mango fruits, washed to get rid of any

adhering fruit flesh and then air-dried. The seeds were grinded by using grinder till

became powder and are used for several purposes.

Apart from their wonderful taste, mango seed is a good source of nutrients, vitamins

and minerals. Consuming 100 gram of mango seed offers 13 g of Total Fat, 32.24 g of

Carbohydrate, 0.19 mg of Vitamin B6, 6.36 g of Protein, 1.3 mg of Vitamin E, 2.02 g of

Total dietary Fiber, 22.34 mg of Magnesium and 0.12 µg of Vitamin B-12. Moreover

many Amino acids 8.4 g of Leucine, 3.23 g of Isoleucine, 2.31 g of Histidine, 3.8 g of

Valine, 2.04 g of Threonine and 3.13 g of Lysine are also found in 100 gram of mango

seed.

Mango seeds, which are often discarded after consumption of the fleshy part, are

actually loaded with huge beneficial nutrients. Once these seeds are totally dry, they are

powdered for use in a variety of ways. The most impressive mango seed benefits include

its ability to treat dandruff, improve the appearance of skin and hair, calm digestion,

prevent diabetic symptoms, and aid in weight loss, among many others.
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According to research, dry mango seeds are effective in fighting acidity. It

improves digestion. Since it is rich in phenols and phenolic compounds which are

actually known for being a good antioxidant, they help in improving digestion.

Mango seeds are outstanding for lowering the levels of blood sugar and in the

treatment of diabetes. So, they are quite beneficial for those suffering from diabetes.

These seeds help to change the enzymes in the intestine and liver, so that they absorb less

glucose. Due to reduction of glucose absorption, blood sugar is also lowered. Mango

seeds also help in reducing fat, weight of the body and the circumference of the waist.

A 2019 rodent study, evaluating mango leaves found that some plant compounds

had a powerful effect when it came to reducing risk factors for diabetes. These included

lower body weight, reduced blood sugar levels, and lower levels of fats in the blood.

Research shows that functional compounds in the mango peel also have anti-diabetic

properties. Neither study clarifies whether or not mango flesh provides the same benefits.

However, one 2014 study found that eating freeze-dried mangoes reduced blood sugar

levels in people with obesity.

Mango seed is a single flat oblong that can be fibrous or hairy on the surface,

depending on the cultivar. The kernel obtained after decortication of mango stone can be

utilized as a supplement to wheat flour or for extraction of edible oil. Assessment of

nutritive value of processed mango kernel flour will be supportive in understanding its

nutritional significance and in selection of food products for its incorporation. Hence

study was conducted with the objective to process mango seed kernel and to analyze its

nutritive value.
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INPUT

Mango seeds coffee

control recipe:
Mango seed powder
PROCESS OUTPUT
Milk
Sugar
3in1 Twin Pack Coffee

Treatment 1
- .5 gram mango 1. Formulation and Formulation and
seeds powder+ Acceptability of Acceptability of
basic Mango Seeds Coffee Mango Seeds Coffee
ingredients
2. Analysis of the
Treatment 2
sensory evaluation of
- 1 gram mango the 3 treatments
seeds powder+
basic 3. Determine the ROE
ingredients
Treatment 3
- 1.5 gram
mango seeds
powder+ basic
ingredients

Feedback
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Figure 1: The Research Paradigm

Statement of the Objectives

This study aims to formulate and determine the level of acceptability of Mango

Seeds Coffee.

Specifically, it seeks to answer the following questions:

1. To formulate a mango seeds coffee

2. To determine the levels of acceptability of mango seed coffee in terms of:

a) Taste

b) Appearance

c) Color

d) Texture

e) Aroma

f) General Acceptability

3. To determine the ROE of the most accepted Mango Seeds Coffee.

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Definition of Terms

The following terms are defined as to how they are used in the study.

Sensory Evaluation. This refers to the discipline that is used to measure and analyze on

how the consumer panelists respond to mango seeds coffee as perceive through their five

senses.

Appearance. It is the overall outlook of the product as evaluated visually.

Aroma. This is refers to the odor, sensed through the nose and retro-nasal olfaction.

Color. It refers to the appearance of the finished product.

Taste. It is the perceived sweetness, bitterness, tartness, saltiness, and sourness of the

product sensed in the mouth.

Texture. It refers to the distinctive physical composition or structure of the product in

relation to size, shape and arrangement of its parts.

Acceptability. This refers to the acceptance or satisfaction of the respondents or

evaluators.

Coffee. It is one of the most widely consumed beverages in the world and is also a major

source of caffeine for most populations.

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Formulation. This refers to the formulation of cassava turning to wine.

Mango Seed Kernel. It is a waste product of mango fruit canning industry.

Overall Acceptability. It refers to the total quality characteristics such as taste,

appearance, texture, color, and aroma in accordance to the evaluation of the judges.

Treatment. It pertains to something that researchers administer to experimental units.

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Chapter 2

METHODOLOGY

Research Design

This study utilized the descriptive-developmental research design. The descriptive

research design defined as to provide an accurate portrayal or account of characteristics

of a particular individual, situation, or group; these studies are means of discovering new

meaning, describing what exists, determining the frequency with which something occurs

and categorizing information (Helen I. Dulock, 1993). Beb (n.d.) defined developmental

method as a body of research literature that pertains directly to instructional development.

In other words, descriptive developmental method is the systematic study of putting into

design, developing and careful evaluation of products that must meet the standard or

criteria given (Descriptive Developmental Methodology, 2022).

The researcher utilizes descriptive-developmental research design in this study for

the reason that the researcher aims to obtain information using the different scoresheets to

gather data on the descriptive attributes of the formulated product. The formulated

product was assigned to three treatments and was evaluated based on the descriptive

attributes and acceptability of the product.

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Materials and Procedures

Materials

The following materials were used in the conduct of the research.

1.Measuring Tools

a. Measuring Spoon – was used to measures the mango seed

powder, sugar and milk.

b. Measuring cup – was used to measure the water needed in mango

in mango seed coffee

1. Utensils

a. Blender – was used to crush the mango seed kernels.

b. Kettle – was used to boil water.

c. Teaspoon – was used to stirring or in sipping or adding sugar to

coffee.

Procedure

1. Collection

The mangoes were collected at our garden. The mango seed

kernels was removed. Other ingredients like sugar, milk and 3in1 twin

pack coffee was purchased at local market.

2. Preparation of the Sample

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The process of mango seed coffee starts with the proper selection

of mango seed. The mango seed were wash thoroughly with distilled

water. Then, the seed was sun dried and were be powdered using

blender. The mango seed coffee produced in this process is 1000%

pure or all-natural.

Harvesting ripe mangoes Peeling/Cutting

Manual separation of seeds Sun Washing

Drying

Removal of seed kernels Uniform cutting of seed kernels

Conversion of dried seed kernels

Hot air drying of seed kernels
into fine powder

Packaging Stirring of Mango Seed Coffee

in a cup
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Figure 2. Flow chart in the preparation of Mango Seed Coffee

Sources of Data

A total of fifty (50) consumer respondents were chosen from Barangay Turod,

Sudipen, La Union. They evaluated the treatment, which the trained panelists ranked one

(1) in terms of its sensory evaluation. The six (6) trained panelists from DMMMSU-

NLUC, determined the different sensory attributes of the product. The formulated

treatments were subjected to evaluation to test their acceptability by letting the trained

panelists rate the finished product from T0 to T3 in terms of sensory evaluation.

Ten (10) are from under aged 10-18years old, ten (10) respondents are from aged

18-27years old, ten (10) respondents are from aged 28-38 years old, ten (10) respondents

are from aged 39-49 years old, then ten (10) respondents are from aged 50 and above

years old and lastly, additional six (6) expert respondents from DMMMSU-NLUC.
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Table 1. Distribution of Respondents by Age

Age in Group

Under 18

18-27

28-38

39-49

50 years and above

Instrumentation and Data Collection

The score sheet is a researcher-made questionnaire that the researcher used to

collect data. The score sheets were printed out and distributed to the respondents. For the

experts’ respondents, the researcher used three (3) types of scoresheet, namely; Ranking

Test, Preference Test, and Descriptive Test. While the consumer respondents’ only uses

the Preference Test as their scoresheet. They will be given a product and they will score

it. The questionnaire consists of a question with six parts which is the sensory attributes,

namely; (1) Taste, (2) Appearance, (3) Color, (4) Texture, (5) Aroma, and (6) General

Acceptability which also serves as the major variables in the study.

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Analysis of Data

For the interpretation and analysis of the data, the researcher uses the following

statistical tools in the treatment of data gathering;

Frequency counts determine the profile of the researcher in terms of the following

factors: age and gender. Mean to determine the score from every sensory attributes per

treatment. Analysis of Variance (ANOVA) will used to determine or to find out the

acceptability of mango seeds coffee in terms of its taste, appearance, color, texture,

aroma, and over all-acceptability. Microsoft excel was utilized to organize and calculate

the data on the spreadsheet. Data analysis tool pack provides data analysis tools for

statistical data analysis. T-test is a statistical test that is used to compare the means of two

groups. It is often used in hypothesis testing to determine whether a process or treatment

(Bevans, 2020). This study utilizes these statistical tools in determining the acceptability

of mango seed powder as one of the ingredients in coffee making.

Data Categorization

The data instrument used in gathering data was in a form of 9-Point Hedonic

Scale. The 9-point hedonic scale is a liking scale used to measure preference the scale

comprises a series of nine verbal categories ranging from ‘dislike extremely’ to ‘like

extremely’ (Wichchukit & O’Mahony, 2014). The figure below is the 9-point hedonic

scale based on Sensory Evaluation Techniques.

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Table 2. 9-Point Hedonic Scale for Acceptability of Mango Seed Coffee

Numerical Scale Numerical Range Descriptive Equivalent (DE)

9 8.12-9.0 Like Extremely

8 7.23-8.11 Like Very Much

7 6.34-7.22 Like Moderately

6 5.45-6.33 Like Slightly

5 4.56-5.44 Neither Like nor Dislike

4 3.67-4.55 Dislike Slightly

3 2.78-3.66 Dislike Moderately

2 1.89-2.77 Dislike Very Much

1 1.00-1.88 Dislike Extremely

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Chapter 3

RESULTS & DISCUSSION

The researcher has a total of fifty six (56) respondents who served as evaluators of

this study. These fifty six respondents were classified into two groups, namely, the

trained panelist’s evaluators and the consumer respondents. The expert panelists received

four (4) different coded samples of the four treatments; this coded sample has the control

recipe which will also be evaluated. They were given three (3) types of score sheets;

Ranking Test, Preference Test, and Descriptive Test. While, the consumers are given a

one (1) score sheet only, they will evaluate the most accepted treatments which the expert

evaluators chosen.

There are six (6) trained panelists evaluators and fifty (50) consumer respondents

which are divided into fix age groups. After gathering the final results of the sensory

evaluation of the trained panelist’s evaluators, the researcher conducted a sensory

evaluation on the fifty (50) consumers on the accepted treatment chosen by the trained

panelist’s evaluators.

The results of the sensory evaluation were recorded and tabulated carefully to

cope up with the needed data in the study.

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Table 3. Profile of the Respondents

Gender FREQUENCY PERCENTAGE

Male 23 41.08 %

Female 33 58.92%

Total 56 100 %

Table 1 shows that the majority of the respondents and the evaluators are females,

as opposed to males. The frequency of male is 23, with a 41.08% percentage, while

females has a frequency of 33 with a percentage of 58.92%.

Table 4. Age Group of Respondents

Age FREQUENCY PERCENTAGE

Under 18 yrs. Old 10 17.86 %

18-28 yrs. Old 11 19.64%

29-37 yrs. Old 13 23.21 %

38-49 yrs. Old 11 19.64%

50 yrs. and above 11 19.64%

Total 56 100%
 36

Table 4 shows that the age group of the respondents and evaluators, the majority

are aged 29-37 years old, with frequency of 13 with a percentage of 23.21%, followed by

aged 18-28 years old, aged 38-49 years old, aged 50 years and above are were the same

frequency of 11 with a 19.64% percentage. Followed by the under 18 years old with a

frequency of 10 with a 17.86% percentage.

Ranking Test Result

Table 5. Ranking Test

RANK CODE FREQUENCY PERCENTAGE

1 357 4 66.6%

2 695 1 16.7 %

3 243 1 16.7%

Total 100%

The table 5 shows the ranking test results, it can be seen that code 357 has the

highest percentage of 66.6%, followed by code 695 with 16.7%, and lastly, code 243 with

16.7% also which is the same percentage of code 695. Thus, this only further indicates

that majority of the expert panelists chooses Treatment 2 with a code of 357 is the most

acceptable treatment among the other treatmeants.

 37

T-test Scores of the Different Sensory Attributes

Table 6. Scores on Taste

TREAMENTS MEAN T-STAT T CRIT REMARKS

T0 6.3

T1 6.1 0.286299167 2.228139 NS

T0 6.3

T2 7.2 -2.444506035 2.228139 NS

T0 6.3

T3 5.8 1.102821933 2.228139 NS

T1 6.1

T2 7.5 -2.271847336 2.228139 NS

T1 6.1

T3 5.8 0.58722022 2.228139 NS

T2 7.5

T3 5.8 3.627381 2.228139 S

 38

Legend: NS = Not Significant; S = Significant

The table 6 shows the different scores in t-test. It can be seen that there is no

significant difference in Control Treatment and Treatment 1 and 2, however it can be

seen that Treatment 2 has the highest mean value which is 7.5 and has a descriptive

equivalent of like moderately. While the Control Treatment has a higher mean value than

the Treatment 1.
 39

Table 7. Scores on Appearance

TREAMENTS MEAN T-STAT T CRIT REMARKS

T0 6.5

T1 6.166667 0.567962 2.228139 NS

T0 6.5

T2 7.166667 -1.26491 2.228139 NS

T0 6.5

T3 5.833333 1.450953 2.228139 NS

T1 6.166667

T2 7.166667 -1.603567451 2.228139 NS

T1 6.166667

T3 5.833333 0.58722022 2.228139 NS

T2 7.166667

T3 5.833333 2.63752189 2.228139 S

Legend: NS = Not Significant; S = Significant

 40

The table 7 shows the scores of expert evaluators on appearance one of the

sensory attributes. The highest score was observed in T2 or which obtained a total score

of 42 with a mean of 7, this means that T2 is the most accepted mango seed coffee in

terms of its taste, this treatment contains the basic ingredients of mango seed coffee

added with 10% mango seed powder.

 41

Table 8. Scores on Color

TREAMENTS MEAN T-STAT T CRIT REMARKS

T0 6.666667

T1 6.166667 0.8588975 2.228139 NS

T0 6.666667

T2 7.166667 -2.12132 2.228139 NS

T0 6.666667

T3 5.833333 1.838037 2.228139 NS

T1 6.166667

T2 7.166667 -2.576692504 2.228139 NS

T1 6.166667

T3 5.833333 0.58722022 2.228139 NS

T2 7.166667

T3 5.833333 4.043680421 2.228139 S

Legend: NS = Not Significant; S = Significant

 42

The table 8 shows the scores of expert evaluators on color one of the sensory

attributes. The highest score was observed in T2 or which obtained a total score of 46

with a mean of 7.6, this means that T2 is the most accepted coffee in terms of its taste,

this treatment contains the basic ingredients of mango seed coffee with 10% of the mango

seed powder.
 43

Table 9. Scores on Texture

TREAMENTS MEAN T-STAT T CRIT REMARKS

T0 6.666667

T1 6.166667 -0.68111 2.228139 NS

T0 6.666667

T2 7.166667 -1.97814 2.228139 NS

T0 6.666667

T3 5.833333 0.766965 2.228139 NS

T1 6.166667

T2 7.166667 -0.642529405 2.228139 NS

T1 6.666667

T3 5.833333 1.135191522 2.228139 NS

T2 7.166667

T3 5.833333 2.637521894 2.228139 NS

 44

Legend: NS = Not Significant; S = Significant

The table 9 shows the scores of expert evaluators on texture one of the sensory

attributes. The highest score was observed in T2 or which obtained a total score of 43

with a mean of 7.2, this means that T2 is the most accepted coffee in terms of its taste,

this treatment contains the basic ingredients of mango seed coffee added with 10% of the

mango seed coffee.

 45

Table 10. Scores on Aroma

TREAMENTS MEAN T-STAT T CRIT REMARKS

T0 7

T1 6.333333 1 2.228139 NS

T0 7

T2 7 0 2.228139 NS

T0 7

T3 5.833333 2.150033 2.228139 NS

T1 6.333333

T2 7 1 2.228139 NS

T1 6.333333

T3 5.833333 0.858898 2.228139 NS

T2 7

T3 5.833333 2.150032909 2.228139 S

Legend: NS = Not Significant; S = Significant

 46

The table 10 shows the scores of expert evaluators on aroma one of the sensory

attributes. The highest score was observed in T2 or which obtained a total score of 42

with a mean of 7, this means that T2 is the most accepted coffee in terms of its taste, this

treatment contains the basic ingredients of mango seed coffee added with 10% of the

mango seed powder.

 47

Table 11. Scores on General Acceptability

TREAMENTS MEAN T-STAT T CRIT REMARKS

T0 6.666667

T1 6.1666667 0.858898 2.228139 NS

T0 6.666666667

T2 7.333333333 -1.24034735 2.228139 NS

T0 6.666667

T3 6 1.581139 2.228139 NS

T1 6.1666667

T2 7.333333 -1.831983729 2.228139 NS

T1 6.1666667

T3 6 0.307147558 2.228139 NS

T2 7.333333

T3 6 2.6967994 2.228139 S

Legend: NS = Not Significant; S = Significant

The expert panelists evaluated the general acceptability of mango seed coffee

based on the intensity they perceived. The mango seed coffee with 10% (Treatment 2)
 48

mango seed powder is highly acceptable to the expert panelists. It can be seen from the

table that the Treatment 2 has the highest mean value with 7.3 compared to the other

treatments.

Table 12. Evaluation of the Consumers on Treatment 2

11-18 18-27 28-38 39-49 50 Years

Sensory
Years Old Years Old Years Old Years Old and Above
Attributes
Mean Mean Mean Mean Mean

Taste 6.7 7.9 7.3 7.5 7.2

Appearance 7 8.2 7.9 8.1 7.6

Color 8.2 8.4 8.1 8 7.8

Texture 7 8.1 7.5 7.4 7.2

Aroma 6.8 8.2 7.4 7.6 6.7

General

Acceptability 7.8 8.4 8 7.9 7.8

The table 12 shows the mean value of the sensory attributes of the Treatment 2 of mango

seed coffee as evaluated by the consumers. It can be seen on the table the different mean

value of each group, the 11-18 years old group has a lower mean value on sensory

attributes than the others, and there are the age group that has higher mean value. This

means that in every age group, there are a changes in their perspective sensory

evaluation. The consumers evaluated the sensory attribute of mango seed coffee based on
 49

the intensity they perceived. The mango seed coffee with 10% mango seed powder is

highly acceptable to the consumer panelists.

Table 13. Return of Expenditure of Mango Seed Coffee

A. INPUT TOTAL COST OF PRODUCTION

Mango Seed P0.00

Nescafe 3in1 Twin Pack P8.00

¼ Sugar P10.00

Milk powder (Bear Brand) P10.00

Total P28.00

B. OUTPUT

60 pieces sachet mango seed coffee (P5.00 P300.00

each)

C. NET INCOME (B-A) P 272.00

D. RETURN ON EXPENDITURE 71.42%

(Net Income/Gross Expenses)

This table presents the information on the return on expenditure (ROE) of 2 kilo

mango seed powder which produces 50 pieces sachet of mango seed coffee of finished

product. If the price per piece is sold at 5 pesos, it will generate an ROE of 71.69%.

Which means it has a market potential and could be commercialized.

 50

Chapter 4
 51

SUMMARY, CONCLUSIONS, RECOMMENDATIONS

Summary

This study aimed to formulate and determine an acceptable mango seed coffee.

Specifically, it aimed to develop the Mango Seed Coffee, to assess its acceptance of the

different sensory attributes of the different treatments, and to find out the most accepted

Mango Seed Coffee.

This study utilizes descriptive-developmental research design. The researcher

used mango seed powder as the dependent variable. It was assigned to three treatments

and were evaluated based on the sensory attributes and acceptability of the product.

Mango powder was used as one of the ingredients in the study, which is common

for the reason that it was seen at the backyard. The study aimed to create new coffee out

of mango seed kernels, the researcher also aimed to determine the acceptability of the

product.

Findings
 52

The following are the findings of the study:

1. The formulation of Mango Seed Coffee was Treatment 2 that was developed

and established, this treatments contains 10% (1 g) formulation.

2. The respondents commented that the researcher should try to make the mango

seed coffee creamier.

3. The sensory attributes of the Mango Seed Coffee and level of acceptability are

significantly varied in terms of taste, appearance, color, texture, aroma and general

acceptability.

4. It was found out that this study could be a great source of income.

Conclusion

Based on the findings, the following conclusions were drawn.

1. The formulated Mango Seed Coffee is found acceptable to consumers and

could be commercialized.

2. Treatment 2 was found to be more acceptable in terms of sensory attributes

and level of acceptability.

3. This suggests that the mango seeds should be further utilized rather than just

discarded as waste.

4. Based on the above reviews, it could be concluded that the mango seed could

be used as potential source for functional food ingredients natural

antioxidants, antimicrobial compounds and activated carbon.

 53

Recommendations

In light of the findings and conclusions of this study, the following

recommendations are presented:

1. A consumer panelists recommended to enhance the texture of the coffee

which is dried it thoroughly to become hard in texture.

2. Using the dry kernels in formulation mango seed coffee

3. Further studies on Mango Seed Coffee are encouraged.

4. Further evaluation of the product by another group of experts is also

encouraged for the enhancement of the product commercialization.

 54

LITERATURE CITED

https://www.ndtv.com/food/mango-kernels-or-gutli-benefits-you-must-know-it-s-

more-than-just-a-seed-1842506

https://www.dairyknowledge.in/article/mango-seed-kernel

https://www.ijsr.net/archive/v6i8/ART20175939.pdf

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5332260/

Jiamboonsri, P., Pithayanukul, P. , Bavovada, R. and Chomnawang, M.T. , 2011.

The inhibitory potential of Thai mango seed kernel extract against methicillin‐

resistant Staphylococcus aureus. Molecules. 16(8):6255‐6270. [PMC free article]

[PubMed] [Google Scholar]

https://scholar.google.com/scholar_lookup?journal=Int.+Food+Res.

+J.&title=Mango+seed+kernel+oil+and+its+physicochemical+properties&volume=2

0&publication_year=2013&pages=1145-1149&

https://scholar.google.com/scholar_lookup?

journal=Food+Chem.&title=Antioxidant+and+tyrosinase+inhibitory+activity+of+m

ango+seed+kernel+by+product&volume=117&publication_year=2009&pages=332-

341&

Maisuthisakul, P. , and Gordon M. H.. 2009. Antioxidant and tyrosinase inhibitory

activity of mango seed kernel by product. Food Chem. 117:332–341. [Google

Scholar]

Kittiphoom, S. , and Sutasinee S.. 2013. Mango seed kernel oil and its

physicochemical properties. Int. Food Res. J. 20:1145–1149. [Google Scholar]

 55

Ashoush, I. S. , and Gadallah M. G. E.. 2011. Utilization of mango peels and seed

kernels powders as Sources of phytochemicals in Biscuit. World J. Dairy & Food

Sci. 6:35–42. [Google Scholar]

Shah, K. A. , Patel M. B., Patel R. J., and Parmar P. K.. 2010. Mangifera Indica

(Mango) Pharmacognosy. Review 4:442–448. [Google Scholar]

https://www.healthbenefitstimes.com/mango-seed/

Diarra SS (2014) Potential of mango (Mangifera indica L.) seed kernel as a feed

ingredient for poultry: a review. World’s Poultry Science Journal 70:279–288

 56

APPENDICIES

APPENDIX A

Evaluation of Expert Respondents on the Different Treatments

Control Treatment

Respondents Taste Appearance Color Texture Aroma General

Acceptability

1 7 7 7 6 7 7

2 6 6 7 6 8 7

3 7 7 7 7 7 7

4 6 7 7 6 7 7

5 5 5 5 5 5 5

6 7 7 7 7 8 7

Mean 6.3 6.5 6.6 6.1 7 5.7

 57

Treatment 1

Respondents Taste Appearance Color Texture Aroma General

Acceptability

1 5 6 6 5 5 6

2 7 7 7 8 7 7

3 6 6 6 5 6 6

4 5 5 5 6 5 5

5 6 5 6 9 7 5

6 8 8 8 7 8 8

Mean 6.1 6.3 6.3 6.6 6.5 6.1

Treatment 2

Respondents Taste Appearance Color Texture Aroma General

Acceptability

1 7 7 8 6 7 7

2 8 6 7 7 6 8

3 7 7 8 7 7 7

4 7 7 7 7 7 7

5 7 6 7 7 6 6

6 9 9 9 9 9 9

Mean 7.5 7 7.6 7.1 7 7.3

 58

Treatment 3

Respondents Taste Appearance Color Texture Aroma General

Acceptability

1 5 6 6 5 6 6

2 6 5 5 6 5 6

3 6 6 6 6 6 6

4 5 5 5 5 5 5

5 6 6 6 6 6 6

6 7 7 7 7 7 7

Mean 5.8 5.8 5.8 6 6 6

 59

APPENDIX B

Evaluation of the Consumers Respondents (different aged group)

Under 18 Years Old

Respondents Taste Appearance Color Texture Aroma General

Acceptability

1 6 7 9 7 6 8

2 7 7 9 7 7 8

3 7 8 8 7 7 8

4 7 7 9 7 7 8

5 8 7 8 7 7 8

6 6 7 8 7 7 8

7 7 7 8 7 7 8

8 7 8 8 7 8 8

9 6 7 7 7 6 7

10 6 7 8 7 6 7

Mean 6.7 7.2 8.2 7 6.8 7.8

 60

18-27 Years Old

Respondents Taste Appearance Color Texture Aroma General

Acceptability

1 7 8 8 7 7 8

2 9 9 9 9 9 9

3 9 9 9 9 9 9

4 9 9 9 9 9 9

5 8 8 9 8 8 9

6 8 8 9 8 8 8

7 9 8 9 9 9 9

8 7 8 8 7 8 8

9 7 7 7 7 7 7

10 6 8 7 8 8 8

Mean 7.9 8.2 8.4 8.1 8.2 8.4

 61

28-38 Years Old

Respondents Taste Appearance Color Texture Aroma General

Acceptability

1 8 9 9 8 8 8

2 7 7 8 7 7 8

3 7 9 9 8 7 8

4 7 7 8 8 7 8

5 6 7 8 7 7 7

6 7 8 8 7 6 8

7 7 8 8 7 8 8

8 7 7 7 7 7 7

9 9 9 8 8 9 9

10 8 7 7 7 7 8

Mean 7.3 7.8 8 7.4 7.3 7.9

 62

39-49 Years Old

Respondents Taste Appearance Color Texture Aroma General

Acceptability

1 7 8 8 6 7 7

2 6 8 8 7 7 7

3 8 9 7 9 8 7

4 9 8 8 9 9 9

5 8 9 8 8 8 8

6 9 8 8 8 9 8

7 7 8 8 6 7 7

8 8 8 8 7 7 8

9 6 7 8 7 7 8

10 7 8 8 7 7 8

Mean 7.5 8.1 7.9 7.4 7.6 7.7

 63

50 Years and Above

Respondents Taste Appearance Color Texture Aroma General

Acceptability

1 7 7 8 7 7 8

2 7 8 8 7 7 8

3 8 8 8 7 7 8

4 6 8 8 7 6 7

5 8 8 8 8 7 8

6 7 7 8 7 7 8

7 6 7 8 7 6 8

8 7 8 8 7 6 7

9 7 7 8 8 7 8

10 6 8 8 7 7 8

Mean 6.9 7.6 8 7.2 6.7 7.8

 64

Appendix C

SCORESHEET FOR RANKING TEST OF FORMULATION AND

ACCEPTABILITY OF MANGO SEED COFFEE

Name:__________________________________ Sex:_______

Address: (Optional)____________________________________ Age:_______

Direction: Please rank the samples in numerical order according to your preference of

overall acceptability of the Mango Seed Coffee.

Preference Sample Code

__________________

Signature
 65

APPENDIX D

SCORESHEET FOR PREFERENCE TEST OF FORMULATION AND

ACCEPTABILITY OF MANGO SEED COFFEE

Name:_________________________________________ Sex:_____________

Address: (Optional)_________________________________ Age:_____________

Direction: Please evaluate the sensory characteristics of the Mango Seed Coffee in order

listed. Taste the sample and check (√) how you like or dislike each of the characteristics.

You can taste the sample more than once.

Treatment (2)

Dislike Extremely
Like Moderately

Dislike Slightly
Like Extremely

Neither Like or
Like Slightly

Dislike Very
Moderately
Extremely
Like Very

Dislike

Dislike

Much
Taste

Appearance

Color

Texture

Aroma

General

Acceptability

___________________

Signature
 66

APPENDIX E

SCORESHEET FOR DESCRIPTIVE TEST OF FORMULATION AND

ACCEPTABILITY OF MANGO SEED COFFEE

Name:__________________________________ Sex:________

Address: (Optional)_______________________________ Age:________

Direction: You are presented with one coded sample. Please evaluate the sample and

circle the word that best describes each attributes for Mango Seed Coffee. You may taste

the sample more than once.

Attribute Description of Coffee

Taste Bitter Salt Sour Sweet Tart

Appearance With visible grains/particles Frothy Cloudy Clear Runny consistency

Color Off-white Cream Light Brown Dark Brown Black

Texture Creamy Gritty Heavy Light Smooth

Aroma/Flavor Burnt Fruity Nitty Roasted Strong

General Very Good Extremely Good Good Extremely Poor Poor

Acceptability

________________

Signature
 67

Appendix E

Process of Formulating Mango Seed Powder

 68

Appendix G

During the Taste Test of the Trained Panelists

Appendix H

During the Taste Test of the Consumers

 69

CURRRICULUM VITAE

JENELYN D. DIAN

PERSONAL DATA

PROVINCE ADDRESS : LA UNION

ADDRESS : TUROD, SUDIPEN, LA UNION

 70

MOBILE NUMBER : 09464552679

DATE OF BIRTH : OCTOBER 15, 2000

PLACE OF BIRTH : TAGUDIN, ILOCOS SUR

GMAIL ADDRESS : jenelyn.dian@student.dmmmsu .edu.ph

EDUCATIONAL BACKGROUND

Tertiary Education : Don Mariano Marcos Memorial State

University

North La Union Campus

Sapilang, Bacnotan, La Union

Degree: Bachelor of Technology and Livelihood

Education

Major in Home Economics

Secondary Education

Senior High School : Sudipen Vocational High School

Ipet, Sudipen, La Union

Strand: Technical Vocational Livelihood

Education

(Hair Dressing)

S.Y. 2018-2019

Junior Education : Sudipen Vocational High School

Ipet, Sudipen, La Union

 71

S.Y. 2016-2017

Elementary Education : Sudipen Central School

Poblacion, Sudipen, La Union

S.Y. 2012-2013

WORK EXPERIENCE

 Fast Food (Cafeteria)

 Sapilang, Bacnotan, La Union

 May 2022

 MD’s Beauty Salon

 Bangar, La Union

 2020-2022

AWARDS AND RECOGNITION

Secondary Education

Senior High School

 Academic Excellence Awardee

 Best in Research Award

 Best in Work Immersion

 Conduct Award

 Perfect Attendance Award

 Leadership Awardee

 Regional Festival of Talent (RFOT) 3rd Placer

 72

 With Honors

Junior High School

 Academic Award

 Conduct Award

 Perfect Attendance Award

 Regional Festival of Talent (RFOT) 5th Placer

 With Honors

Elementary

 Merits Awards

RELEVANT SKILLS/HOBIES

 Good in cooking/baking

 Good in table skirting

 Good in beauty care

(nail care and hairdressing)

 Good in Nail Arts

 Hardworking

 Work Ethic

 Ability to motivate others

 Resourceful

 Patient
 73

 Responsible

 Pet lovers