CHAPTER l

INTRODUCTION

BACKGROUND OF THE STUDY

Edies Goodies (2015) described Polvoron as a powdery Philippine sweet. It is

Spanish in origin (polvoron is Spanish for "powder"). The original Spanish polvoron is a

flaky, soft, rich, shortbread-type cookie made with flour, lard or vegetable shortening,

powdered sugar and cinnamon. This polvoron is considered as healthy snack and dessert

because it is low in fat but a source of dietary fiber. It is also a good source of minerals

such as calcium and phosphorus; and vitamins such as vitamin C.

Rose Caliwara et al, (2015), started the making and selling polvoron in her

mother’s kitchen thus, polvoron is considered as a Philippine snack food made of toasted

flour, powdered milk, sugar and butter They are popular holiday delicacies.

Jillian Kubala, (2019) says that sweet potatoes are a staple food in many parts of

the world. They are a good source of fiber, potassium, vitamins, and other essential

nutrients. Sweet potatoes were first introduced to the Philippines during the Spanish

colonial period.

Nupur Choudhary (2021) explained that sweet potatoes are composed starch

proteins, Fiber, Vitamins and minerals. The most abundant vitamins and minerals found

in sweet potatoes are Beta carotene, Vitamin C, Potassium, Manganese, Vitamin B6,

Vitamin B5, and Vitamin E. In addition, they contain antioxidants which provide gut-

related health benefits. They help in softening stools and reduce the risk of colon cancer,

1
also improving bowel movement. The soluble and insoluble fibbers can also be

fermented by the bacteria in your colon, creating compounds called short-chain fatty

Acids. Eating beta carotene-rich foods like sweet potatoes can help in preventing this

problem and keep up a good vision and enhanced brain function

According to Melinda Ratini, (2021) Describes Moringa oleifera is a plant native

to northern India that can also grow in other tropical and sub-tropical places, like Asia

and Africa. Folk medicine has used the leaves, flowers, seeds, and roots of this plant for

centuries Moringa has many important vitamins and minerals. The leaves have 7 times

more vitamin C than oranges and 15 times more potassium than bananas. It also has

calcium, protein, iron, and amino acids, which help your body heal and build muscle. It's

also packed with antioxidants, substances that can protect cells from damage and may

boost your immune system. There's some evidence that some of these antioxidants can

also lower blood pressure and reduce fat in the blood and body.

There are a lot of polvoron being sold in the market which is prepared mostly of

flour, milk and butter without other ingredients that has limited nutritional value and

health benefits.

With the presence of many nutrients and health benefits from sweet potato and

malunggay, the researchers would like to conduct a study on utilizes the plant in order to

enhance the nutritional value of the product.

2
STATEMENT OF THE PROBLEM

1. What is the level of acceptability of Sweet Potato (Ipomoea batatas)

Malunggay (Moringa oleifera) polvoron in three formulations in terms of aroma, color,

taste, texture, and general acceptability?

2. Is there a significant difference in the level of acceptability of Sweet Potato

(Ipomoea Batatas) Malunggay (Moringa Oleifera) polvoron in three formulations in

terms or aroma, color, taste, texture, and general acceptability?

HYPOTHESIS

The hypothesis of this study states that. “There is no significant difference in the

level of acceptability of sweet potato (ipomoea batatas) malunggay (moringa

oleifera) polvoron in three formulations in terms of aroma, color, taste, texture and

general acceptability.”

THEORITICAL FRAMEWORK

This study is anchored on the product acceptability theory by Bush A.O and

Pilgrims F.J in 1957. The product acceptability theory which played a prominent role on

evaluation during the new product development.

The theory explains that food acceptance is a complex field influenced by many

factors requiring both acceptances, perceptual physical and chemical information if it is

to be understood. Also, the various procedures and underlying psychological/behavioural

models that enable links to be developed between the two and consequently lead to a

deeper understanding of how consumers select food are explored.

3
 The theory applies Hedonic scale method of measuring food preferences. It

focuses on creativity, rather than depending on public service announcements. This

believes on the idea that evaluating and improving product acceptability is an important

step to minimize the risk of a new product not being accepted.

Acceptability is by virtue of being admissible by incorporating qualitative

research and automated facial expression analysis (AFEA) that may supplement hedonic

acceptability testing to provide product insights. The subjective measure based on

hedonics (pleasure), which in turn is influenced by the sensory properties of the food,

previous exposure to it and subsequent expectations, contextual factors, an individual's

culture, physiological status like hunger.

Acceptability of a particular food product depends on combined measurement of

food taste and consumer preference in the individual price, distribution, advertising

effects, availability, performance and customer service. The sensory attributes of foods

are widely considered to be an important determinant, perhaps the most important

determinant.

This study is very much relation to the theory since it will determine the

acceptability of sweet potato malunggay polvoron prepared in different proportion as to

aroma, color, taste, texture, General acceptability.

4
CONCEPTUAL FRAMEWORK

INPUT THROUGHPUT OUTOUT

A. Gathering of Moringa and Sweet Potato

Sweet Potato
B. Preparation of sweet potato and moringa
(Ipomoea Batatas) SWEET POTATO
leaves of polvoron
Malunggay (Moringa (IPOMOEA
A sweet potato 60g, malunggay 60g, flour
Olefeira) Polvoron BATATAS)
120g. B sweet potato 120g, malunggay 60g,
Ingredients of Sweet MALUNGGAY
flour 60g and C sweet potato 60g,
Potato Malunggay (MORINGA
malunggay 120, flour 60g
Polvoron OLEFEIRA)
C. Cooking Process
Utensils used in POLVORON
D. Sensory Evaluations of Sweet Potato
Cooking
Malunggay Polvoron

E. Statistical Analysis

FEEDBACK

Figure1 Schematic diagram of the Relationship of different variables.

The Input of the study are Sweet Potato (Ipomoea Batatas), Malunggay (Moringa

Olefeira) Polvoron Ingredients of Sweet Potato Malunggay Polvoron and Utensils used in

Cooking.

The Throughput are the following has A. Gathering of Moringa and Sweet Potato

B. Preparation of sweet potato and moringa leaves of Polvoron C. Cooking Process

5
 D. Sensory Evaluations of Sweet Potato Malunggay Polvoron

The Output of the study is sweet potato (Ipomoea Batatas) Malunggay (Moringa

Olefeira) Polvoron in three proportions.

SCOPE AND LIMITATIONS OF THE STUDY

The study focused on the use sweet potato and malunggay in preparing of

polvoron. It will determine the acceptability of the sweet potato malunggay polvoron in

different proportions in terms of, aroma, color, taste, texture and general acceptability.

The study was conducted at Brgy Durog Miagao Iloilo during second semester, school

2021 - 2022; there will be 30 evaluators of the product which will be selected by

convenience sampling.

Evaluators of the study were the mothers ages from 25-35 years old from the 3

different barangays of Miagao, namely Mat-y, Matalngon, and Durog

SIGNIFICANT OF THE STUDY

The findings of this study will be beneficial to the following.

Consumers. Consumers will have nutritional food value for dessert or snack which is

more delicious compared to the junks processed foods. The information of this study may

give the student added knowledge and techniques in using cheap yet nutrient rich raw

materials on the preparation of polvoron. The result of this study will depend on the

awareness of the parents to serving an easy inexpensive but healthy food to their children;

also, it can be a traditional income for them if they will plant more malunggay and sweet

potato as a source of food supply.

6
Housewives. This study will motivate and guide them to utilize indigenous crops.

Moreover, it can be of great help form them to ensure the nutritional content of food they

serve for the family and could be a good source of income.

Food Technology Students. This study could encourage students, especially food, majors

to gain more knowledge and develop creativity and skills in making new formulations

and innovations in food industry.

Food Technology Teachers. The food Technology Teachers will be motivated food

products which are nutritious and appetizing.

Entrepreneurs. The Entrepreneurs will gain a sustainable income and innovated food

products which have high market value.

Farmers. The farmers will be earning a sustainable income from this traditional crop.

Future researchers. The result of this study could encourage them to pursue related

researchers in food industry and inspire them to utilize local and indigenous crops. This

could also add information and development to existing product like bread, processed

food and meat products.

DEFINITION OF TERMS

The following terms are defined to help the readers acquire better understanding of terms

used in the study.

Aroma. quality that can be perceived by the olfactory sense. (Houghton Mifflin,

2011)

Operationally, aroma is known as the odor of the product.

7
 Color. Color is a digestible substance used to give colour to food. (Farlex, 2022)

In this study color is the attractive part of the product.

Taste. Taste is our sense of taste, our sensory system that is responsible in part for

our taste (or flavour) perception. Most of our taste buds are found on the tongue. (Louise

Woffindin, 2022)

Operationally, taste refers to the flavor of the sweet potato and malunggay in

making polvoron.

General Acceptability. General acceptability refers to the over-all characteristics

of the product that bear on its ability to satisfy a given need (Labensky, 2011)

Operationally, acceptability is perception of the evaluators on the polvoron

products based on their personal standards as they evaluate the product after tasting the

three formulations of the polvoron.

Polvoron. polvoron is a type of heavy, and very crumbly made of flour, sugar,

milk. (Edies Goodies,2015)

In this study, polvoron referred to the product flavoured by the sweet potato and

malunggay.

Sweet potato. is a dicotyledonous plant that belongs to bindweed or morning glory

family. (Eddies Goodies,2015)

In this study sweet potato and malunggay referred to the main ingredients to be use in

making polvoron.

8
 Texture. texture is term to be describing the characteristic of the finished product.

(Harshal Kamble, 2016)

Operationally, Texture has to do with how an object feels and its ingredients.

9
 CHAPTER Il

REVIEW OF RELATED LITERATURE

This chapter consist the prior arts and the review of related literature of the study.

The first prior art of this study of polvoron by Paul Symon #372341

INGREDIENTS

 2cups all-purpose flour

 3
⁄4cup refined sugar

 1
⁄2cup powdered milk

 1
⁄2teaspoon iodized salt

 1
⁄2cup non refrigerated margarine

DIRECTIONS

1. Toast all-purpose flour until light brown.

2. Add powdered milk, iodized salt, margarine and mix evenly.

3. ADD sugar into the flour mixture.

4. put into a flat container and mold by a polvoron molder.

5. Wrap polvoron in cellophane

The second prior art of the study of polvon by Vanjo Merano (2014) #6449668

The ingredients are the following 4 cups all-purpose flour 2 cups powdered milk

3/4 cup pinipig crushed 1 1/8 cup butter softened 1 1/2 cup granulated sugar.
10
PROCEDURE

1.Heat a frying pan or a wok then put-in the flour.

2.Toast the flour until you smell the aroma and the color turns light brown.

3. Make sure to stir while toasting to prevent the flour from being burnt.

4.Once the flour is toasted, let it cool down for about 20 minutes then transfer to a mixing

bowl.

5.Add the powdered milk then stir using a balloon whisk.

6.Put-in the granulated sugar then stir again.

7Add-in the crushed pinipig then stir until very ingredient is well distributed.

8.Pour-in the softened butter and mix well.

9.You may use your clean hands in doing the procedure.

10After mixing, let it stand for at least 10 minutes to allow the butter to cool.

11.This will make the mixture more intact.

12.Using a polvoron molder, scoop the mixture and put it on top of a pre-cut Japanese

paper or cellophane then wrap.

13.Serve. Share and enjoy.

11
 The third prior art of this study was the polvoron by Lalaine Manalo (2017)

Posted: 08/15/2017Updated: 03/06/2019

The ingredients are the following; 2 cups of flour, 1 cup full cream milk, 1 cup

sugar, 1 cup butter.

PROCEDURES:

1. Heat the frying pan or a work then put in the flour. Toast the flour until you smell the

aroma and the colour turns lights brown. Make sure to stir while toasting to prevent the

flour from being burnt.

2. Once the flour toasted, let it cooldown for about 20mins. Then transfer to a mixing

bowl.

3. Add the powdered milk then stir using balloon whisk.

4. Put- in the granulated sugar and stir again.

5. Add in the crushed pinipig then stir until every ingredient is well distributed.

6. Pour-in the softened butter and mixed well. You may use clean hands in doing the

procedure. After mixing, let it stand for at least 10mins. To allow the butter to cool. This

will make the mixture more intact.

7. Use a polvoron molder, scoop the mixture and put it on top of a pre-cut Japanese

paper or cellophane then wrap.

8. Serve. Share and enjoy.

12
The third prior art of the study by Vanjo Merano (2014) #6449668

The ingredients are the following 4 cups all-purpose flour 2 cups powdered milk

3/4 cup pinipig crushed 1 1/8 cup butter softened 1 1/2 cup granulated sugar.

PROCEDURE

1.Heat a frying pan or a wok then put-in the flour.

2.Toast the flour until you smell the aroma and the color turns light brown.

3. Make sure to stir while toasting to prevent the flour from being burnt.

4.Once the flour is toasted, let it cool down for about 20 minutes then transfer to a mixing

bowl.

5.Add the powdered milk then stir using a balloon whisk.

6.Put-in the granulated sugar then stir again.

7Add-in the crushed pinipig then stir until very ingredient is well distributed.

8.Pour-in the softened butter and mix well.

9.You may use your clean hands in doing the procedure.

10After mixing, let it stand for at least 10 minutes to allow the butter to cool.

11.This will make the mixture more intact.

12.Using a polvoron molder, scoop the mixture and put it on top of a pre-cut Japanese

paper or cellophane then wrap.

13.Serve. Share and enjoy.

13
Related Literature

Polvoron

According to Herrera del Duque (2018) A polvoron (From polvoron, the Spanish

word for powder, or dust) is a type of heavy, soft, and very crumbly Spanish shortbread

made of flour, sugar, milk, and nuts (especially almonds). They are mostly produced in

Andalusia, where there are about 70 factories that are part of a syndicate that produces

polvoron and mantecados. Under the name mantecados, these sweets are a traditional

preparation of other areas of the Iberian Peninsula as well. Polvoron are popular holiday

delicacies in all of Spain, Hispanic America and the Philippines. Traditionally, they were

prepared from September to January, but they are now available all year round.

Gaspar Vibal (2007) stated that polvoron is a powdery Philippine sweet. It is

Spanish in origin (polvoron is Spanish for "powder"). The original Spanish polvoron is a

flaky, soft, rich, shortbread-type cookie made with flour, lard or vegetable shortening,

powdered sugar and cinnamon. The dough is refrigerated, then rolled out, cut and baked.

The Philippine version is very different, being made of a mixture of toasted flour,

powdered milk, sugar, and melted butter. Other ingredients like pinipig or chopped nuts

may be added. The mixture is molded into oval or round shapes with a polvorera (a

special mold which allows the formed sweets to be discharged easily without crumbling).

Once molded, polvoron is wrapped in cellophane or Japanese paper. The sweet powder

may also be used to fill small barquillos (rolled cookies) for a cookie called barqueron.

According to Dy-Zulueta Dolly (2014) Polvoron is powdered milk candy, made

of flour, sugar, butter and powdered milk. The flour is toasted, all the ingredients are

14
mixed and shaped into round or oval shaped molds. It is believed that making polvoron

started during the American occupation to use up the huge amount of powdered milk

brought in by the Americans. Polvoron over the years has become one of the most loved

Filipino delicacies. Today, in the Philippines, there are many homes based small business

that are making polvoron and selling it in the market; you will even find it in the

supermarket shelves. Polvoron is now becoming a favorite “pasalubong” gift to overseas

friends and family. It is easy to make, even the kids could help.

(http://hubpages.com/hub/howtomakepolvoron). A polvoron (Arabic: ghurayba;

Philippine languages: polvoron) is a type of Andalusian short bread of Levatine origin

popular in Spain and Latin America and other ex-Spanish colonies such as the

Philippines during Christmas. It is made of flour, sugar, milk and nuts. They are normally

produced from September to January but are now often available year-round. There are

about 70 factories in Andalusia that are part of a Syndicate that produce polvoron and

mantecados

History of Polvoron

Edies Goodies (2015) Polvoron is a powdery Philippine sweet. It is Spanish in

origin (polvoron is Spanish for "powder"). The original Spanish polvoron is a flaky, soft,

rich, shortbread-type cookie made with flour, lard or vegetable shortening, powdered

sugar and cinnamon. The dough is refrigerated, then rolled out, cut and baked. The

Philippine version is very different, being made of a mixture of toasted flour, powdered

milk, sugar, and melted butter. Other ingredients like pinipig or chopped nuts may be

added. The mixture is molded into oval or round shapes with a polvorera (a special mold

which allows the formed sweets to be discharged easily without crumbling). Once

15
molded, polvoron is wrapped in cellophane or Japanese paper. The sweet powder may

also be used to fill small barquillos (rolled cookies) for a cookie called barqueron.

Malunggay

Claudia McNeilly (2017) Moringa tree is native to the foothills of the Himalayas.

There are many other names for the Moringa in different countries. The name Moringa is

most certainly derived from the name “Muringa” a Malayalam term, one of the many

dialects of India. In India alone there are so many different names for it. In the

Philippines it is called Malunggay. It is called kelor in Indonesia, and kalor in Malaysia.

The Chinese name is “la mu” (辣木), in Mandarin or “lat mok” in Cantonese, which

means “chilli-hot wood”. Moringa tree is regarded as the Miracle Tree. Other elevated

names are “Tree of Life” and “Tree of Paradise”. The Moringa trees are very common in

India and in South-east Asia. In Thailand, they are even used as garden fences. The two

most commonly used parts of the Moringa tree are the leaves and the young pods. Locals

eat the leaves in a variety of ways both as raw vegetable and as cooked dishes and soup.

That is why it is also called the Vegetable Tree. The leaves are very nutritious; contain all

the essential amino acids and are rich in protein, beta-carotene, iron, calcium, potassium

and vitamins A, B and C. The leaves are also dried and crushed into powder and used in

soups and sauces.

However, because of the various changes that occurs in our society we can to

misuse and abuse our waters leading to its deterioration or water pollution. Many factors

contributed in the deterioration of the water and one of which are the oil spills and ground

water pollution and this cause of water borne diseases, fish kills and total destruction of

the water. On the other hand, Malunggay (Moringa Oliefera) is called “Miracle Tree” due

16
to the numerous benefits that it can give. However, only few know that one of the

abilities of Malunggay to work as water purifier.

The plant or Horse radish (Moringa Oelifera) was once considered a "poor man's

vegetable" but now it is known as a "miracle tree" or "nature's medicine cabinet" by

scientists and health care workers from around the world because itis loaded with

vitamins and minerals that can be an effective remedy against many kinds of ailments

such as arthritis, anaemia, ovarian cancer, heart complications, kidney problems, asthma

and digestive disorders. This plant thrives in tropical countries, mainly in Southeast Asia,

Central and South America and Africa. It is indeed widely cultivated. It grows up to ten

(10) meters tall and its leaflets are ovate to elliptic.

Together with Spinach are kind of vegetables that are rich with vitamins, minerals

and amino acids that are needed for optimum health. The purposeful cahoots will serve as

a supplement-Malunggay, touted as “all- around miracle tree” or nature’s “medicine

cabinet” contains a wide variety of nutrients in high amounts and Spinach, known as

“Powerhouse of Nutrients” fill in essential Potassium, Phosphorus and Niacin that

Malunggay does not have. This potent combination in powder form add nutrition to our

deficient diet due to modern farming methods, nutrient-deficient soils, high levels of

pollution that places more stress, and busy lifestyles that make it hard to prepare healthy

balanced diet.

Moringa oleifera is the most widely cultivated species of the genus Moringa,

which is the only genus in the family Moringaceae. Malunggay (Moringa oleifera) is a

popular plant known for high nutritional value as well as an herbal medicine. Malunggay

is a plant that grows in the tropical climates such as the Philippines, India and Africa. The

17
Malunggay plant can grow to as high as 9 meters with erect white trunks. The compound

leaf has about 3 to 9 leaf lets. Malunggay has a white fragrant flower that produces long

pods with 3-angled winged seeds. Malunggay maybe propagated by planting its seeds

about an inch in the ground or matured malunggay stem cuttings of about 3 feet in length

may also be planted into the ground. Planted malunggay cuttings grows faster compared

to planted seeds. The Malunggay pods are the most valued and widely used part of the

plant. A Malunggay pod contains essentials amino acids, vitamins and other nutrients.

The pods maybe eaten raw or maybe fried and may produce a clean, odourless

and sweet oil mostly called-Ben Oil. Malunggay leaves may be eaten as greens, in salads

and as vegetable ingredients for soups and other tropical viands. Malunggay flowers are

cooked and eaten either mixed with other foods or fried in batter. Etymologically

Malunggay is known as drumstick tree in English, Malunggay in Philippines, a Mu in

Chinese, Shevaga in Marathi and Sajama in India. Its scientific name is Moringa Oleifera.

The Miracle Nutrients of Malunggay

According to Melinda Ratini, DO (2021) The most-used part of Malunggay tree

which is used as herbal medicine is its leaves. Many people cultivates malunggay tree

and take its leaves to heal the illness such as headache, diabetes, allergy, eye-strain and

even wellness. Some people traditionally cultivate its teas in which they can consume

every time. Malunggay leaves contain compound pterygospermin and it is known as

antimicrobial or antibacterial. The nutritional contents of malunggay leaves are vitamin

C, pro vitamin A as beta-carotene, vitamin K, manganese, amino essentials and protein.

The calcium in malunggay leaves is bound as crystals of calcium oxalate and it can be

compared with level 1/25th to 1/45th of that found in spinach. Moringa has many

18
important vitamins and minerals. The leaves have 7 times more vitamin C than oranges

and 15 times more potassium than bananas. It also has calcium, protein, iron, and amino

acids, which help your body, heal and build muscle.

Health Benefits of Malunggay

Ahmad Razis (2014) stated that malunggay helps to Normalize Blood

SugarLevel(Diabetes),Combating Malnutritions,Anti-

infectious,Antibacterial,Antifungal,Anticancer,Anti-inflammatory,Produce more milk for

Breast-feeding, Strengthen the Immune System, Helping to Restore skin Condition

RelievesHeadache,Strenghten the Eye Muscles, Prevent the Intestinal Worms, Increase

Semen Count, Relax and Promote Good-Night Sleep, Treat common flu, Heal Ulcers,

Clean Dirty or Polluted Water, Treat Rheumatism, Hypocholesterinaemia or High

Cholesterol

Side Effects of Malunggay

According to Michelle Whitmer (Nov. 26, 2019) Besides the great benefits of this

miracle tree there are some side effects that we must pay attention on it. The root and the

root extracts of Malunggay should not be consumed as food ingredients for cooking.

Psilocin an alkaloid isolated from the hot and it may cause a fatal nerve paralysis. And

for some reason, the use of Malunggay should not is for pregnancy. It is considered to be

possibly un safe when the root, bark or flowers are used during pregnancy because it can

cause abortion and uterine contractions

Sweet potato

19
 According to April Mc Greger (2014) Sweet potato as a crop, this plant species

has a great potential for development because of its relatively short growing season and

high nutritional value, compared to other starchy food sources. The word may refer to the

plant itself as well as the edible tuber. Method and results to reach these findings, Burris

evaluated OFSP carotenoid concentrations, bio accessibility, and cooking and storage.

The other two varieties are late maturing varieties and produced very low yields after six

months of growth.

Dianne De Las Casas and Marita Gentry (Feb. 17 – March 7, 2010) The sweet

potato (Ipomoea batatas [L.] Lam) in human nutrition. Specifically, the role of the sweet

potato in human diets; outlines the biochemical and nutritional composition of the sweet

potato with emphasis on its beta-carotene and anthocyanin contents; highlights sweet

potato utilization, and its potential as value-added products in human food systems; and

demonstrates the potential of the sweet potato in the African context. Early records have

indicated that the sweet potato is a staple food source for many indigenous populations in

Central and South Americas, Ryukyu Island, Africa, the Caribbean, the Maori people,

Hawaiians, and Papua New Guineans. Protein contents of sweet potato leaves and roots

range from 4.0% to 27.0% and 1.0% to 9.0%, respectively. The sweet potato could be

considered as an excellent novel source of natural health-promoting compounds, such as

beta-carotene and anthocyanins, for the functional food market. Also, the high

concentration of anthocyanin and beta-carotene in sweet potato, combined with the high

stability of the color extract make it a promising and healthier alternative to synthetic

colouring agents in food systems. Starch and flour processing from sweet potato can

create new economic and employment activities for farmers and rural households, and

20
can add nutritional value to food systems. Repositioning sweet potato production and its

potential for value-added products will contribute substantially to utilizing its benefits

and many uses in human food systems. Multidisciplinary, integrated research and

development activities aimed at improving production, storage, postharvest and

processing technologies, and quality of the sweet potato and its potential value-added

products are critical issues, which should be addressed global

According to John Gerard (2010) The sweet potato or sweet potato (Ipomoea

batatas) is a dicotyledonous plant that belongs to the bindweed or morning glory family,

Convolvulaceae. Its large, starchy, sweet tasting, tuberous roots are a root vegetable. The

young leaves and shoots are sometimes eaten as greens. The sweet potato is not closely

related to the common potato (Solanum tuberosum). The sweet potato, especially the

orange variety, is often called a "yam" in parts of North America, but it is also entirely

unrelated to true yams. Ipomoea batatas is native to the tropical regions in the Americas.

Of the approximately 50 genera and more than 1,000 species of Convolvulaceae, I.

batatas is the only crop plant of major importance—some others are used locally (e.g., I.

aquatica "kangkong"), but many are poisonous. The genus Ipomoea that contains the

sweet potato also includes several garden flowers called morning glories, though that

term is not usually extended to Ipomoea batatas. Some cultivars of Ipomoea batatas are

grown as ornamental plants under the name tuberous morning glory, used in a

horticultural context. The plant is an herbaceous perennial vine, bearing alternate heart-

shaped or palmately lobed leaves and medium-sized sympetalous flowers. The stems are

usually crawling on the ground and form adventitious roots at the nodes. The leaves are

screwed along the stems. The leaf stalk is 5 to 20 inches long. The leaf blades are very

21
variable, 5 to 13 centimetre’s long, the shape is heart-, kidney- to egg-shaped, rounded or

triangular and spear-shaped, the edge can be entire, toothed or often three to seven times

lobed, cut or divided. Most of the leaf surfaces are bare, rarely hairy, the tip is rounded to

pointed. The leaves are mostly green in color, but due to the accumulation of

anthocyanins, especially along the leaf veins, they can be purple in color. Depending on

the variety, the total length of a stem can be between 0.5 and 4 meters. Some cultivars

also form shoots up to 16 meters in length. However, these do not form underground

storage organs. The hermaphrodite, five-fold and short-stalked flowers are single or few

in stalked, zymous inflorescences that arise from the leaf axils and stand upright. Some

varieties rarely or never produce flowers. The small sepals are elongated and tapering to a

point and spiky and (rarely only 7) 10 to 15 mm long, usually finely haired or ciliate. The

inner three are a little longer. The 4 to 7 cm long, overgrown and funnel-shaped, folded

crown, with a shorter hem, can be lavender to purple-lavender in color, the throat is

usually darker in color, but white crowns can also appear. The enclosed stamens are of

unequal length with glandular filaments. The two-chamber ovary is upper constant with a

relatively short stylus. The flowers open before sunrise and stay open for a few hours.

They close again in the morning and begin to wither. The edible tuberous root is long and

tapered, with a smooth skin whose color ranges between yellow, orange, red, brown,

purple, and beige. Its flesh ranges from beige through white, red, pink, violet, yellow,

orange, and purple. Sweet potato cultivars with white or pale-yellow flesh are less sweet

and moist than those with red, pink or orange flesh. Although the soft, orange sweet

potato is often called a "yam" in parts of North America, the sweet potato is very distinct

from the botanical yam (Dioscorea), which has a cosmopolitan distribution, and belongs

22
to the monocot family Dioscoreaceae. A different crop plant, the oca (Oxalis tuberosa, a

species of wood sorrel), is called a "yam" in many parts of Polynesia, including New

Zealand. Although the sweet potato is not closely related botanically to the common

potato, they have a shared etymology. The first Europeans to taste sweet potatoes were

members of Christopher Columbus's expedition in 1492. Later explorers found many

cultivars under an assortment of local names, but the name which stayed was the

indigenous Taino name of batata. The Spanish combined this with the Quechua word for

potato, papa, to create the word patata for the common potato. Some organizations and

researchers advocate for the styling of the name as one word— sweet potato—instead of

two, to emphasize the plant's genetic uniqueness from both common potatoes and yams

and to avoid confusion of it being classified as a type of common potato. In its current

usage in American English, the styling of the name as two words is still preferred. In

Argentina, Colombia, Venezuela, Puerto Rico, Brazil and the Dominican Republic the

sweet potato is called batata. In Mexico, Peru, Chile, Central America, and the

Philippines, the sweet potato is known as camote (alternatively spelled kamote in the

Philippines), derived from the Nahuatl word camotli. In Peru, the Quechua name for a

type of sweet potato is Kumar, strikingly similar to the Polynesian name kumara and its

regional Oceanic cognates (Kumala, umala, 'aula, etc.), which has led some scholars to

suspect an instance of pre-Columbian trans-oceanic contact. This theory is also supported

by genetic evidence. In Australia, about 90% of production is devoted to the orange

cultivar named "Beauregard", which was originally developed by the Louisiana

Agricultural Experiment Station in 1981. In New Zealand, the Māori varieties bore

elongated tubers with white skin and a whitish flesh. (Which, it is thought, points to pre-

23
European cross-Pacific travel). Known as kumara (now spelled kumara in the Māori

language), the most common cultivar now is the red cultivar called Owairaka, but orange

("Beauregard"), gold, purple and other cultivars are also available. Kumara is particularly

popular as a roasted food, often served with sour cream and sweet chili sauce. The origin

and domestication of sweet potato occurred in either Central or South America. In

Central America, domesticated sweet potatoes were present at least 5,000 years ago, with

the origin of I. batatas possibly between the Yucatán Peninsula of Mexico and the mouth

of the Orinoco River in Venezuela. The cultigen was most likely spread by local people

to the Caribbean and South America by 2500 BCE. The sweet potato was grown in

Polynesia before western exploration as the Ipomoea batatas, which is generally spread

by vine cuttings rather than by seeds. Sweet potato has been radiocarbon-dated in the

Cook Islands to 1210-1400 CE.A common hypothesis is that a vine cutting was brought

to central Polynesia by Polynesians who had travelled to South America and back, and

spread from there across Polynesia to Easter Island, Hawaii and New Zealand. Genetic

traces of the Zenú, a people inhabiting the Pacific coast of present-day Colombia,

indicate possible transport of the sweet potato to Polynesia prior to European contact.

Divergence time estimates suggest that sweet potatoes might have been present in

Polynesia thousands of years before humans arrived there, although some question this.

The plant does not tolerate frost. It grows best at an average temperature of 24 °C (75 °F),

abundant sunshine and warm nights. Annual rainfalls of 750–1,000 mm (30–39 in) are

considered most suitable, with a minimum of 500 mm (20 in) in the growing season. The

crop is sensitive to drought at the tuber initiation stage 50–60 days after planting, and it is

not tolerant to water-logging, as it may cause tuber rots and reduce growth of storage

24
roots if aeration is poor. Depending on the cultivar and conditions, tuberous roots mature

in two to nine months. With care, early-maturing cultivars can be grown as an annual

summer crop in temperate areas, such as the Eastern United States and China. Sweet

potatoes rarely flower when the daylight is longer than 11 hours, as is normal outside of

the tropics. They are mostly propagated by stem or root cuttings or by adventitious shoots

called "slips" that grow out from the tuberous roots during storage. True seeds are used

for breeding only. They grow well in many farming conditions and have few natural

enemies; pesticides are rarely needed. Sweet potatoes are grown on a variety of soils, but

well-drained, light- and medium textured soils with a pH range of 4.5–7.0 are more

favourable for the plant. They can be grown in poor soils with little fertilizer. However,

sweet potatoes are very sensitive to aluminium toxicity and will die about six weeks after

planting if lime is not applied at planting in this type of soil. Because they are sown by

vine cuttings rather than seeds, sweet potatoes are relatively easy to plant. Because the

rapidly growing vines shade out weeds, little weeding is needed. A commonly used

herbicide to rid the soil of any unwelcome plants that may interfere with growth is

DCPA, also known as Dacthal. In the tropics, the crop can be maintained in the ground

and harvested as needed for market or home consumption. In temperate regions, sweet

potatoes are most often grown on larger farms and are harvested before first frosts. Sweet

potatoes are cultivated throughout tropical and warm temperate regions wherever there is

sufficient water to support their growth. Sweet potatoes became common as a food crop

in the islands of the Pacific Ocean, South India, Uganda and other African countries. A

cultivar of the sweet potato called the boniato is grown in the Caribbean; its flesh is

cream coloured, unlike the more common orange hue seen in other cultivars. Boniatos are

25
not as sweet and moist as other sweet potatoes, but their consistency and delicate flavour

are different than the common orange-coloured sweet potato. Sweet potatoes have been a

part of the diet in the United States for most of its history, especially in the Southeast.

The average per capita consumption of sweet potatoes in the United States is only about

1.5–2 kg (3.3–4.4 lb) per year, down from 13 kg (29 lb) in 1920. “Orange sweet potatoes

(the most common type encountered in the US) received higher appearance liking scores

compared with yellow or purple cultivars.” Purple and yellow sweet potatoes were not as

well liked by consumers compared to orange sweet potatoes “possibly because of the

familiarity of orange color that is associated with sweet potatoes.” In the South Eastern

United States, sweet potatoes are traditionally cured to improve storage, flavour, and

nutrition, and to allow wounds on the periderm of the harvested root to heal. Proper

curing requires drying the freshly dug roots on the ground for two to three hours, then

storage at 29–32 °C (85–90 °F) with 90 to 95% relative humidity from five to fourteen

days. Cured sweet potatoes can keep for thirteen months when stored at 13–15 °C (55–59

°F) with >90% relative humidity. Colder temperatures injure the roots. Besides simple

starches, raw sweet potatoes are rich in complex carbohydrates, dietary fiber and beta-

carotene (a provitamin A carotenoid), with moderate contents of other micronutrients,

including vitamin B5, vitamin B6 and manganese (table). When cooked by baking, small

variable changes in micronutrient density occur to include a higher content of vitamin C

at 24% of the Daily Value per 100 g serving (right table). The Center for Science in the

Public Interest ranked the nutritional value of sweet potatoes as highest among several

other foods. In addition, their leaves are edible and can be prepared like spinach or turnip

greens. Sweet potato cultivars with dark orange flesh have more beta-carotene than those

26
with light coloured flesh, and their increased cultivation is being encouraged in Africa

where vitamin A deficiency is a serious health problem. A 2012 study of 10,000

households in Uganda found that children eating beta-carotene enriched sweet potatoes

suffered less vitamin A deficiency than those not consuming as much beta-carotene.

Sweet potatoes are a rich source of fibre as well as containing an array of vitamins and

minerals including iron, calcium, selenium, and they’re a good source of most of our B

vitamins and vitamin C. One of the key nutritional benefits of sweet potato is that they’re

high in an antioxidant known as beta-carotene, which converts to vitamin A once

consumed. Add a drizzle of olive oil just before serving to increase your absorption of

beneficial beta-carotene.

Related Studies

Nikki Y Pulumbarit and Jessa P Alberto conducted a study entitled MILKYRON

that has the mixture of fish and powdered milk. The product offers a healthful benefit to

its clients through promoting consumption of fish especially for the children who are not

fond of eating fish. MILKYRON is very nutritious compared to the other polvoron

offered in the market because it contains fish which is a good source of protein and also

the milk which is rich in calcium. MILKYRON is very acceptable because of its flavour.

Dr. Laurentina Calmorin (2000), conducted a study utilizing milkfish bones,

which is considered offal or waste by the boneless bangus or milkfish industry, as

additional ingredient in making polvoron. Dr. Calmorin decided to utilize the bones as an

ingredient in polvoron by grinding it into powder. Three kinds of polvoron had been

produced by the study. The difference is in the formulation, that is, the ratio of bone meal

powder to powdered milk. The ordinary polvoron has a ratio of one part bone meal to

27
one-half part powdered milk; semi-special has a 1:1 ratio, and the special polvoron has a

1:2 bone meal to milk ratio.

Alec Russel T. Bayobo conducted the study entitled jackfruit polvoron. Sweets

and candies are another type of product from jackfruit. But as for the seeds, some cook it

and eat it as is. Some make cookies out of jackfruit seeds but most often, we throw it

away. Another is polvoron, which is considered as one of the favorite snacks of both

young and adults. There are several variant or flavor making this delicacy but despite

various flavors, ordinary all-purpose flour remains to be the main ingredient. The sample

product was then subjected to different survey by respondents' assessments based on its

appearance, taste and general acceptability compared to our ordinary all-purpose flour

polvoron in the market. As the results, jackfruit seeds as polvoron got a highly accepted

ratings. The respondents agreed and accepted the Jackfruit seeds polvoron as another

kind of snack with essential nutrients added. Jackfruit seed polvoron is another proof that

even something that are sometimes disregarded can turn into new food product.

Alice Tolato came up with an idea to make a healthy version of polvoron, that is taro-

flavored polvoron, to enhance its health benefits because taro can improve digestion, lower blood

sugar levels, prevent certain types of cancers, protect the skin, boost vision, increase circulation,

decrease blood pressure, aid the immune system, and prevent heart disease, as well as support

muscles and nerves. The researchers used the experimental method since the study focuses on the

assessment of the respondents on the characteristics of taro polvoron in terms of appearance,

taste, texture, and nutritional value. After conducting the study, the result show that taro polvoron

is acceptable. Based on the data that researchers had gathered from the conducted surveys, they

28
found that their product is accepted by the teachers and students in Bestlink College of the

Philippines. The research study focuses on the level of viability of taro in Bestlink College of the

Philippines.

Researcher Doreena Jean M. Padilla and Olivia I. Saddul conducted a study canistel

polvoron. Canistel fruit also known as tiesa, has a scientific name Pouteria campechiana, is a

yellow-colored tropical fruit but unlike other fruits, it is not juicy and sweet. The development of

tiesa into polvoron was the main purpose of this study. Tiesa fruit was dehydrated and

ground. Results showed that ground dehydrated tiesa fruit has a dark orange color and gritty

texture. This was added to the classic recipe for polvoron. Then developed tiesa polvoron is a low

fat, sweet delicacy. It is a good source of calcium, phosphorus, and vitamin C. It has more fiber,

niacin, and vitamin A compared to the classic polvoron. This research also determined the

acceptability of tiesa polvoron in terms of appearance, aroma, flavor, and texture. The

respondents of the study were 60 grade two students of Putting Kahoy Elementary School who

were selected through purposive sampling. The respondents evaluated tiesa polvoron using a

modified sensory evaluation form based on seven point facial hedonic scales. Frequencies and

percentages were analyzed using Microsoft Excel. The study revealed that tiesa polvoron

were liked very much in all the criteria. These results led to the conclusion that tiesa polvoron is

healthy, nutritious, and delicious.

Synthesis

29
Polvoron

Studies conducted by different researchers found out that the important benefits of

using sweet potato and malunggay is an ingredient in innovation of different food

products. Likewise in related studies found out that it was highly acceptable by the

consumer in terms of Aroma, Color, Taste, Texture, and General Acceptability. The

reason why the researchers were highly motivated to innovate malunggay and sweet

potato polvoron to as another food innovation to enhance the nutritional value of

polvoron in the market.

Sweet potato (Ipomoea batatas) is one of the major food-producing tubers for human

consumption belonging to the Convolvulaceae family. Sweet potato provided strategic

opportunities to improve nutrition and rural incomes in several countries and regions

affected by micronutrients deficiencies. It is grown in most parts of Africa and is well

established as a food security crop in many densely populated countries. It is an

important source of carbohydrates (96%), in the form of simple carbohydrates and dietary

fibbers, which play an important role in energy deficiencies. Sweet potato is a good

source of vitamin A compared to other roots and tubers. Its vitamin C content is also

remarkable. It contains vitamin E, B1, B2 and folic acid. It is rich in minerals essential to

the functioning of the body such as zinc and calcium. Likewise, malunggay is also rich in

vitamins, the reason why the researcher would like to conduct the study.

30
31
 CHAPTER III

METHODOLOGY

This chapter describe the research design, evaluators of the study, ingredients, tools,

and equipment; data gathering instruments; data gathering procedures; and data processing

techniques.

Research Design

Experimental method of research will be employed in conducting the study, to

determine the utilization of sweet potato and malunggay in making polvoron.

According to Walliman, 2011) Experimental research attempts to isolate and control

every relevant condition that determines the events being investigated and then observes the

effects when the conditions are manipulated; changes are made to an independent and the

effects are observed on a dependent variable.

In this study sweet potato and malunggay were processed and made into polvoron.

The recipes of sweet potato malunggay polvoron were standardized. The level of

acceptability of sweet potato malunggay polvoron was determined by thirty evaluators.

Proportion A represented the polvoron with 50 grams, Proportion B represented the

polvoron with 25 grams, and Proportion C represented the polvoron with 25 grams sweet

potato and malunggay. The main purpose of this study was to discover if which among the

proportion is more acceptable.

Evaluators of the study

The respondents of this study were (30) evaluators coming from different barangays

of Miagao, Tigbauan, and mandurriao which is reflected in the table below.

30
 Respondents of the study

Table 1. Respondents of the Study

Barangay Number Percentage

1. Tacas 10 33.3%

2. Matalngon 10 33.3%

3. Durog 10 33.3%

Total 30 99.9%

Data Gathering Instrument

The data gathering Instrument used in the study was the score sheet of Nine-point

Likert Scale designed to evaluate the aroma, color, taste, texture and general acceptability of

sweet potato malunggay polvoron.

Consist of the instructions to the evaluators how to rate the product using 9 point

Likert scale.

In the space provided for the evaluation to rate the three (3) formulations of sweet

potato malunggay polvoron.

Blanks were provided in the questionnaire for the evaluators to give their suggestions

for the improvement of the product.

Data Processing Technique

After the data were collected, the researcher categorized and classified the data. A

tally sheet on the category was made in a master tabulation sheet for easy manipulation.

31
 The responses of the evaluators were analysed and processed employing the

Statistical Package for Social Sciences (SPSS).

The Nine-Point Hedonic Scale was used as choices in evaluating the aroma, color,

taste, texture and general acceptability of Sweet Potato Malunggay Polvoron.

Mean and standardization deviation was used to determine the acceptability of sweet

potato malunggay polvoron in terms of aroma, color, taste, and general acceptability

Annova was used to determine the significant differences of the three formulations in

terms of aroma, color, taste, texture, and general acceptability.

In evaluating the three (3) formulations of Sweet Potato Malunggay Polvoron per

category, the following Scale and Description were used:

Scale Description

9 Very liked extremely

8 Liked very much

7 Liked moderately

6 Liked slightly

5 Neither liked nor disliked

4 Disliked slightly

3 Disliked moderately

2 Disliked very much

1 Disliked extremely

32
 To interpret the result of the evaluators on sensory evaluation of the finished baked

products in three Formulations, the following Scale and Description were used:

Scale Description

8.12-9.00 Very liked extremely

7.23-8.11 Liked very much

6.34-7.22 Liked moderately

5.45-6.33 Liked slightly

4.56-5.44 Neither liked nor disliked

3.67-4.55 Disliked slightly

2.78-3.66 Disliked moderately

1.89-2.77 Disliked very much

1.00-1.88 Disliked extremely

The evaluators were also asked to right down their suggestions and comments on the

blank provided in the questionnaire.

Data Gathering Procedure

Before the conduct of the study, the researchers sought the permit to conduct the

study from the office of the Campus Administrator. After the approval of the permit, the

researcher prepared the sweet potato malunggay polvoron in three formulations.

33
 Then, the researchers approached personally the individual evaluators to evaluate the

three formulations of sweet potato malunggay polvoron. The evaluators were assured that the

record will be treated confidentially and will be intended only for the study.

The evaluators were given samples of the three formulations of the polvoron to

evaluate the product as to as to appearance, aroma, taste, texture and general acceptability.

They are also requested to give suggestions on the blank provided on the

questionnaire for the improvement of the polvoron.

This experimental procedure of making sweet potato malunggay polvoron was done

in four (4) phases namely:

Phase 1-Gathering and Preparation of Ingredients

A. Sweet Potato

1. The researcher gathered the sweet potato in a matured stage.

2. Collecting sweet potato from the backyard of our classmate’s house

3. The collected sweet potato was approximately 1 kilo

4. We prepare the sweet potato in a Sundry way

B. Malunggay

1. The researcher gathered the malunggay in a matured stage

2. We gather it also in our backyard

3. We prepare the malunggay in a Sundry way

Before the cooking process, the researchers measured the total weight of all the

ingredients of the sweet potato malunggay polvoron. For proportion A flour 120g, Sweet

potato 60g, Malunggay 60g. Proportion B flour 60g, Sweet Potato 120g, Malunggay 60g.

Proportion C flour 60g, Sweet potato 60g, Malunggay 120g

34
Phase 2-Standardization of ingredients

Formulation A Formulation B Formulation C

Sweet Potato 25% Sweet Potato 50% Sweet Potato 25%

Malunggay 25% Malunggay 25% Malunggay 50%

Flour 50% Flour 25% Flour 25%

Ingredients: Ingredients: Ingredients:

Sweet potato: 60 g Sweet Potato: 120g Sweet Potato: 60g

Malunggay: 60 Malunggay: 60g Malunggay: 120g

Flour: 120 g Flour: 120g Flour: 60g

Phase 3- Utensils

The researchers prepared the necessary tools, utensils and equipment which are the

following:

1. knives

2. chopping board

3. bowls

4. mixing bowl

5. basin

6. spoons

35
 7. measuring cups and spoons

8. mixing spoon frying pan

9. sifter

10. stainless casserole

11. wooden spoon

Phase 4- cooking of sweet potato malunggay polvoron

1. Heat the pan in low fire.

2. Toast the flour until you smell the aroma and the color turns light brown. Make sure to stir

while toasting to prevent the flour from being burnt.

3. Continously stir to avoid uneven and over cooking.

4. Turn off the heat.

5. Add the blended sweet potato stir until very ingredients is well distributed.

6. Pour the softend butter and mix well.

7. Add the dry malunggay

8. After mixing, let it stand for at least 10mins. To allow the butter to cool. This will make

the mixture more intact.9. Use a polvoron molder, scoop the mixture and put it on the top of a

pre-cut Japanese paper or cellophane to wrap.

36
 Chapter IV

RESULT AND DISCUSSIONS

This chapter presents the data using the analysis and interpretations of data,

conclusions and recommendations.

Descriptive Analysis

Table 2 presents the evaluators result on the level of acceptability of sweet potato

(Ipomoea batatas) Malunggay (Moringga Oleifera) polvoron in Three Formulations in terms

of Aroma, Color, Taste, Texture, and General Acceptability.

Table 2 Acceptability of Sweet Potato (Ipomoea batatas) Malunggay (Moringga Oleifera)

Polvoron in three formulations in terms of Aroma, Color, Taste, Texture, and General

Acceptability.

Aroma N Mean (SD) Description

A 30 7.93(.828) Liked Very Much

B 30 8.13 (.819) Very Liked Extremely

C 30 7.93 (1.015) Liked Very Much

Legend: 8.12-9.00 VLE 7.23-8.11 LVM 6.34-7.22 LM 5.45-6.33 LS 4.56-5.44 NL nor DL

3.78-3.66 DM 3.67-4.55 DS 1.89-2.77 DVM 1.00-1.88 DE

Result of the table showed that as to Aroma; Formulation A was rated by the evaluator

as “Liked Very Much” (M= 7.93, SD .828), Formulation B was rated “Very Liked

Extremely” (M= 8.13, SD 0.819) and Formulation C was rated “Liked Very Much’’ (M=

7.93, SD 1.015).

37
 This means that Formulation B is has the best aroma among the three formulations,

maybe because it has more sweet potato and the evaluator of the product like the odor of

sweet potato.

This implies that makers of polvoron should consider the preparation of polvoron

using sweet potato because most of the evaluators like the smell of the polvoron product.

Table 3 presents the Evaluators Result of on the Level of Acceptability of sweet

potato (Ipomoea batatas) Malunggay (Moringga Oleifera) polvoron in Three Formulations in

terms of Aroma, Color, Taste, Texture, and General Acceptability.

Acceptability of sweet potato (Ipomoea batatas) Malunggay (Moringga Oleifera)

polvoron in Three Formulations in terms of Aroma, Color, Taste, Texture, and General

Acceptability.

Color N Mean (SD) Description

A 30 7.97(1.189) Liked Very Much

B 30 7.97(1.048) Liked Very Much

C 30 8.00(.830) Liked Very Much

Legend: 8.12-9.00 VLE 7.23-8.11 LVM 6.34-7.22 LM 5.45-6.33 LS 4.56-5.44 NL nor DL

3.78-3.66 DM 3.67-4.55 DS 1.89-2.77 DVM 1.00-1.88 DE

Result of the table showed that as to Aroma; Formulation A was rated by the evaluator as

“Liked Very Much” (M= 7.97, SD1.189), Formulation B was rated “Liked Very Much” (M=

7.97, SD 1.048) and Formulation C was rated “Liked Very Much’’ (M= 8.00, SD .830).

38
 This means that the three Formulations, has an equal color, it’s because it has more

malunggay and the evaluator of the product like the appearance of the finished product sweet

potato malunggay polvoron it is pleasing and attractive to their eyes.

This implies that makers of polvoron should consider the preparation of polvoron

using malunggay because most of the evaluators of the product like the color of malunggay in

making polvoron.

Table 4 presents the evaluators result on the level of acceptability of sweet potato (Ipomoea

batatas) Malunggay (Moringga Oleifera) polvoron in Three Formulations in terms of Aroma,

Color, Taste, Texture, and General Acceptability.

Acceptability of sweet potato (Ipomoea batatas) Malunggay (Moringga Oleifera)

polvoron in Three Formulations in terms of Aroma, Color, Taste, Texture, and General

Acceptability.

Taste N Mean (SD) Description

A 30 7.93(.907) Liked Very Much

B 30 8.27(1.048) Liked Very Extremely

C 30 8.00(947) Liked Very Much

Legend: 8.12-9.00 VLE 7.23-8.11 LVM 6.34-7.22 LM 5.45-6.33 LS 4.56-5.44 NL nor DL

3.78-3.66 DM 3.67-4.55 DS 1.89-2.77 DVM 1.00-1.88 DE

Result of the table showed that as to Taste; Formulation A was rated by the evaluator

as “Liked Very Much” (M= 7.93, SD .907) Formulation B was rated “Very Liked Extremely”

(M= 8.27 SD 1.048) and Formulation C was rated “Liked Very Much’’ (M= 8.00 SD .947).

39
 This means that, Formulation B has the best taste among the three formulations,

maybe because it has more sweet potato and the evaluator of the product like the savor of

sweet potato.

This implies that makers of polvoron should consider the preparation of polvoron

using sweet potato because most of the evaluators of the product likes the taste of sweet

potato in making polvoron.

Table 5 presents the evaluators result on the level of acceptability of sweet potato (Ipomoea

batatas) Malunggay (Moringga Oleifera) polvoron in Three Formulations in terms of Aroma,

Color, Taste, Texture, and General Acceptability.

Table 5 test of Differences in the Level of Acceptability of sweet potato (Ipomoea

batatas) Malunggay (Moringga Oleifera) polvoron in Three Formulations in terms of Aroma,

Color, Taste, Texture, and General Acceptability.

Texture N Mean (SD) Description

A 30 7.57 (1.135) Liked Very Much

B 30 7.80 (1.095) Liked Very Much

C 30 7.97 (.809) Liked Very Much

Legend: 8.12-9.00 VLE 7.23-8.11 LVM 6.34-7.22 LM 5.45-6.33 LS 4.56-5.44 NL nor DL

3.78-3.66 DM 3.67-4.55 DS 1.89-2.77 DVM 1.00-1.88 DE

Result of the table showed that as to Texture; Formulation A was rated by the

evaluator as “Liked Very Much” (M=7.57, SD1.135), Formulation B was rated “Very Liked

Extremely” (M=7.80, SD 1.095) and Formulation C was rated “Liked Very Much’’ (M= 7.97

SD .809).

40
 This means that, the three Formulations has the same texture, it’s because it has more

malunggay and the evaluator of the product like the softness of malunggay.

This implies that makers of polvoron should consider the preparation of polvoron

using malunggay because most of the evaluators of the product likes the texture of three

formulation of malunggay in making polvoron.

Table 6 presents the evaluators results of on the level of acceptability of a sweet

potat(Ipomoea batatas) Malunggay (Moringga Oleifera) polvoron in Three Formulations in

terms of Aroma, Color, Taste, Texture, and General Acceptability.

Table 6 test of Differences in the Level of Acceptability of sweet potato (Ipomoea

batatas) Malunggay (Moringa Oleifera) polvoron in Three Formulations in terms of Aroma,

Color, Taste, Texture, and General Acceptability.

General Acceptability N Mean (SD) Description

A 30 8.23 (.817) Very Liked Very Much

B 30 7.97 (.999) Liked Very Much

C 30 8.33 (.802) Very Liked Extremely

Legend: 8.12-9.00 VLE 7.23-8.11 LVM 6.34-7.22 LM 5.45-6.33 LS 4.56-5.44 NL nor DL

3.78-3.66 DM 3.67-4.55 DS 1.89-2.77 DVM 1.00-1.88 DE

Result of the table showed that as to General Acceptability; Formulation A was

rated by the evaluator as “Very Liked Extremely” (M=8.23, SD.817), Formulation B was

rated “Very Liked Extremely” (M=7.97, SD .999) and Formulation C was rated “Very Liked

Extremely’’ (M= 8.33 SD .802).

41
 This means that, Formulation A and C has the same General Acceptability among the

three formulations, maybe because it has more malunggay and the evaluator of the product

like the softness of malunggay.

This implies that makers of polvoron should consider the preparation of polvoron

using malunggay because most of the evaluators of the product likes the General

Acceptability of malunggay in making polvoron.

Result showed that the evaluators completely accepted sweet potato and malunggay as food

products.

Table 7 presents the evaluators results of on the level of acceptability of a sweet potato
(Ipomoea Batatas) Malunggay (Moringga Oleifera) polvoron in Three Formulations in terms
of Aroma, Color, Taste, Texture, and General Acceptability.
Table 7 The Anova result

Sum of df Mean F p. Remarks

Squares Square

42
Aroma

Between Groups .800 2 .400 .503 .60 Not Significant

Within Groups 69.200 87 .795

Total 70.000 89

Color

Between Groups .022 2 .011 .011 .98 Not Significant

Within Groups 87.933 87 1.011

Total 87.956 89

Flavor

Between Groups 1.867 2 .933 .993 .37 Not Significant

Within Groups 81.733 87 .939

Total 83.600 89

Texture

Between Groups 2.422 2 1.211 1.156 .31 Not Significant

Within Groups 91.133 87 1.048

Total 93.556 89

General Acceptability

Between Groups 2.156 2 1.078 1.400 .25 Not Significant

Within Groups 67.000 87 .770

Total 69.156 89

Result of the table revealed that when the differences of the three formulations of the

sweet potato malunggay polvoron as nutrient enhancer to the polvoron was tested .09 level of

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significance showed that the obtained p-value for Aroma was .607, Color was .989, Flavor

was .374, and Texture was .319, General Acceptability was .252 which means not

significance.

This means that the three formulations of the products do not differ in Aroma, Color,

Flavor, Texture, and General Acceptability when rated by the evaluators. The amount of

malunggay and sweet potato does not matter the result of the evaluation.

This implies that the food innovation of polvoron can use any amount of the

ingredient depending on the availability of the ingredients because they are acceptable to the

consumers.

Result of this study confirms to the study of Nikki Y Pulumbarit and Jessa P Alberto

conducted a study entitled MILKYRON that has the mixture of fish and powdered milk. The

product offers a healthful benefit to its clients through promoting consumption of fish

especially for the children who are not fond of eating fish. MILKYRON is very nutritious

compared to the other polvoron offered in the market because it contains fish which is a good

source of protein and also the milk which is rich in calcium. MILKYRON is very acceptable

because of its flavour.

A study of Dr. Laurentina Calmorin (2000), conducted a study utilizing milkfish

bones, which is considered offal or waste by the boneless bangus or milkfish industry, as

additional ingredient in making polvoron. Dr. Calmorin decided to utilize the bones as an

ingredient in polvoron by grinding it into powder. Three kinds of polvoron had been

produced by the study. The difference is in the formulation, that is, the ratio of bone meal

powder to powdered milk. The ordinary polvoron has a ratio of one part bone meal to one-

half part powdered milk; semi-special has a 1:1 ratio, and the special polvoron has a 1:2 bone

meal to milk ratio. In a taste test at NISPC, Dr. Calmorin reported that majority of the

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panelists who evaluated product acceptability in terms of odor, color, flavor, and texture said

that

They “like the polvoron very much” Milkfish bone polvoron (MBP) is very much acceptable,

in terms of aroma, color, taste, texture, and general acceptability. (July-August 2000 11

Chapter V

Summary, Conclusions, and Recommendations

This chapter presents the summary, summary of findings, conclusions, and

recommendations of the study.

The experimental study was conducted to determine the acceptability of sweet potato

and malunggay polvoron, especially, it sought to answer the following questions.

1.What is the level of acceptability of sweet potato malunggay polvoron in terms of

aroma, color, taste, texture, and general acceptability?

2.Is there a significant difference in the level of acceptability of sweet potato

(epomoea batatas) malunggay (moringa oleifera) polvoron in three formulations in terms or

aroma, color, taste, texture, and general acceptability?

The sweet potato malunggay polvoron was evaluated by 30 evaluators in different

barangay of miagao. Using the sensory evaluation sheet based on the nine-point hedonic

scale. this was utilized to determine the level of acceptability of sweet potato malunggay

polvoron in terms aroma, color, taste, texture, and general acceptability as perceived by the

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evaluators in three formulations mean and standard deviation were used for descriptive

statistics.

Summary of Findings

As to Aroma, it is rated by the evaluators as “Liked Very Much”

As to Color, it is rated by the evaluators as “Liked Very Much”

As to Taste, it is rated by the evaluators as “Very Liked Extremely”

As to Texture, it is rated by the evaluators as “Liked Very Much”

As to General Acceptability, it is rated by the evaluators as “Very Liked Extremely”

Recommendations

Based on the findings and conclusions of the study the following recommendations are

hereby advanced.

Consumers. Consumers should eat to gain benefits to the polvoron product.

Housewives. Housewives will prepare polvoron with higher nutritional value.

Food technology students. . This study could encourage students, especially food, majors to

gain more knowledge and develop creativity and skills in making new formulations and

innovations in food industry.

Students. Taking up Food Technology are encouraged to practice and try the sweet potato

malunggay polvoron and generate more income.

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Farmers are encouraged to plant more sweet potato and malunggay for mass production of

the product.

Vendors. are encouraged to value the sweet potato and malunggay and make it as another

food preparatory for additional income.

Further study. should be conducted in order to determine the usefulness of sweet potato and

malunggay.

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