Ohelas de Mani Chapter 1 5 Finalllll

Republic of the Philippines
Cagayan State University

CARIG CAMPUS
College of Industrial Technology
Development and Acceptability of Ohelas De Mani
________________________________
A Research Paper
Submitted to:
Mrs. Jennilyn Acupan
________________________________
Submitted by:
Jessa Contreras
Jenny Soriano
Regine A. Angoluan
Ma. April Lyn Agaton
Edwin Z. Tuluan
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ABSTRACT
Ohelas is a recipe made from a combination of flour, salt, and milk. It is a savory snack and
also provides nutrients to our body due to the fact that it undergoes simple processing and does not
contain any artificial preservatives which are harmful to the body. More so, the tasty ohelas is a
perfect food for children because of its tender quality and palatability. This food was developed by
the elders, and it is one of the breads that they mostly eat because of it is one of the few tasty snacks
which can be prepared with convenience and evident affordability. Peanut is a type of plant that
belongs to the "bean" family. The word peanut (Arachis hypogea) is also known as groundnut,
goober, Pindar or monkey nut. This valuable and useful crop is grown almost everywhere in the
world. It is planted every two years. The first cropping season is in the month of May and harvested
in late September, while the second cropping seson is typically planted in the month of November
and harvested in early March.
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APPROVAL SHEET
This thesis entitled ‘’Development Acceptability of Ohelas De Mani’’ prepared by Jessa
Contreras, Jenny Soriano, Regine Angoluan, Ma. April Lyn Agaton, Edwin Tuluan in partial
fulfillment of the requirements in experimental research for the degree of College of Industrial
Technology Major in Food Technology has been examined and is recommended for approval and
acceptance.
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ACKNOWLEDGEMENT
We wish to thank our parents who are more than generous to help, support and share
their knowledge who always exerted efforts for the success of this study.
Special thanks to our adviser Mrs. Ana Marie Lappay for her countless hours of
encouraging, reading and most of all patience throughout the entire study.
We would like to acknowledge and thank our research professor for sharing her
knowledge specially thanks to Cagayan State University Carig Campus for their continuous
support.
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DEDICATION
Special feeling of gratitude to our parents whose words of encouragement and push for
tenacity ring in our ears.
We also dedicate this study to our friends and relatives to have supported us throughout
study. We will always appreciate all they have done especially to our research Professor Jennilyn
Acupan and to our adviser Mrs. Ana Marie Lappay for helping us to finish this study.
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TABLE OF CONTENTS
Title Page…………………………………………………………………………...1
Abstract…………………………………………………………………………….2
Approval Sheet……………………………………………………………………..3
Acknowledgement………………………………………………………………….4
Dedication…………………………………………………………………………..5
Table of Contents…………………………………………………………………...6
Chapter I: THE PROBLEM AND ITS BACKGROUND
1.1 Introduction……………………………………………….……………………7
1.2 Statement of the problem………………………………………………………9
1.3 Objectives………………………………………………………………………9
1.4 Hypothesis……………………………………………………………………...10
1.5 Scope and Delimitations………………………………………………………..10
1.6 Conceptual Framework…………………………………………………………10
1.7 Significance of Study …………………………………………..........................11
1.8 Definition of Terms …………………………………………………………….12
Chapter II: REVIEW RELATED LITERATURE and STUDIES
2.1 Benefits of peanuts ……………………………………………………………..13
2.2 History of Peanuts ……………………………………………………………...14
Chapter III: MATERIALS AND METHODOLOGY
3.1 Research Ingredients and Materials ……………………………………………18
3.2 Respondents of the study………………………………………………………..24
3.3 Data gathering procedure………………………………………………………..24
3.4 Evaluation Instrument …………………………………………..………………24
3.5 Data analysis…………………………………………………………………….26
3.6 Statistical Treatment…………………………………………………………….26
Chapter IV: RESULTS AND DISCUSSION
4.1 Development of the Product…………………………………………………….27
4.2 Testing the Product……………………………………………………………...27
Chapter V: SUMMARY, CONCLUSION, RECOMMENDATION
5.1 Summary………………………………………………………………………...31
5.2 Conclusion………………………………………………………………………31
5.3 Recommendation………………………………………………………………..31
REFERENCES………………………………………………………………………32
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Chapter I
THE PROBLEM AND ITS BACKGROUND
1.1 INTRODUCTION
Peanut is a type of plant that belongs to the "bean" family. The word peanut (Arachis
hypogea) is also known as groundnut, goober, Pindar or monkey nut. This valuable and useful crop
is grown almost everywhere in the world. It is planted every two years. The first crop is often planted
in the month of May and harvested in late September, while the second crop is typically planted in
the month of November and harvested in early March.

According to Dr. Swati Shukla (2019), peanuts are rich in various micro and macronutrients
that are required by our bodies. Apart from its health and nutritious benefits, peanuts also taste
delicious. Also, peanuts are highly affordable as compared to other nuts and are versatile ingredients
for various dishes. There are multiple varieties of foods that have been combined with peanuts, such
as desserts, cakes, and snacks. It is used to produce oil and peanut butter and as an ingredient for
confectionery products in developed countries.
The largest portion of this crop is processed into peanut butter, salted peanuts, and snack bars
basically for consumption. The by-product of the oil extraction is the meal which is rich in proteins,
dietary fiber, antioxidants, vitamins, and minerals and is utilized as food for the animals or processed
further for human consumption. Epidemiologic studies have associated peanut consumption with a
reduced incidence of coronary heart disease and gallstones in both genders and diabetes. Other
beneficial effects of peanut consumption with limited evidence are the reduced incidence of obesity,
hypertension, cancer, and inflammation (Suchoszek-Lukaniuk et al. 2011.)
Ohelas is a recipe made from a combination of flour, salt, and milk. It is a savory snack and
also provides nutrients to our body due to the fact that it undergoes simple processing and does not
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contain any artificial preservatives which are harmful to the body. More so, the tasty ohelas is a
perfect food for children because of its tender quality and palatability. This food was developed by
the elders, and it is one of the breads that they mostly eat because of it is one of the few tasty snacks
which can be prepared with convenience and evident affordability.
This research group opted to use the versatile peanut as a subject of our study due to the
obvious reason that peanut, aside from being ubiquitous as a root crop in this country, it is also
scientifically proven to be rich in protein, fat, and fiber. Hence, given a sufficient degree of
innovation, a bare peanut, which in itself is already a healthy snack, can be processed and produce
another flavorful recipe out of it. Notwithstanding the fact that peanuts is proven to have an
impressive fat content, they are basically good fats and not the other way around. As a matter of fact,
these types of fats actually help the body to address some of the most prevalent health issues faced
by many – high cholesterol level. In a line of scientific researches bound to find out the essential
benefit of a fat contained in peanut, most of them uniformly agreed that the it helps lower the
cholesterol levels of a person. Peanuts are also excellent source of magnesium which is a significant
component of the blood. A presence of a sufficient amount of magnesium in the blood indicates a
healthier body. Therefore, the research team aims to conduct a study regarding the development of
Ohelas with peanuts as additional ingredient. This idea was emerged from the impressive
characteristic of peanut and the tasty ohelas. Hence, ohelas with a touch of nutritious peanut is the
research team’s projected output.
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1.2 STATEMENT OF THE PROBLEM
This study generally aims to develop Ohelas by adding peanut which is to be called “Ohelas De
Mani”.
Specifically, it seeks to answer the following questions:
1. What is the acceptability of the developed Ohelas De Mani in terms of:
a. Aroma
b. Appearance
c. Color
d. Flavor
e. Texture
2. What is the overall acceptability of the developed Ohelas De Mani?
3. What is the microbial composition of Ohelas De Mani?
4. What is the nutritional composition of Ohelas De Mani?
5. Is there any significant difference in the overall acceptability of the developed Ohelas De Mani?
1.3 OBJECTIVES
This research project aims to utilize Peanut as main ingredient in the preparation of Ohelas
De Mani for commercial acceptability and commercial scale production.
Specifically, it aims to:
1. Determine the effect when an amount of peanut is added to mixture of Ohelas De Mani on its
sensory qualities;
2. Determine the difference between the usual ohelas and ohelas de mani
3. Determine the consumers acceptability level of the new formula as to its flavor, color,
texture, aroma, and appearance;
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4. Determine the profitability of producing Ohelas De Mani and usual ohelas;

5. Determine the proximate composition of Ohelas De Mani and its production cost.
1.4 HYPOTHESIS
Null Hypothesis Ho: There is no significant difference on the overall acceptability of the
develop Ohelas De Mani.
Alternative Hypothesis Ha: There is a significant difference on the overall acceptability of
develop Ohelas De Mani.
1.5 SCOPE AND DELIMITATION
The researcher team focuses on the Development and Acceptability of Ohelas de
Mani. The data collection will be conducted to (125) one twenty-five selected 4 th year Food
Technology students of Cagayan State University. This study shall be done through the utilization of
a questionnaire to the students as a reference and survey.
1.6 CONCEPTUAL FRAMEWORK
This study, in the development of the product follows the conceptual framework model called
the input, process, and output. This framework illustratively shows a 3-tiered process.
The initial process – “input process” includes the raw materials which are ready to undergo
processing. Following the input is the “process” itself where all necessary work is exerted.
The highlight of the process is the addition of the peanut as a main ingredient in the
development of the Ohelas De Mani.
Finally, the output process refers to the end-product emanating from the processed raw
materials. Thus, Ohelas De Mani will come into existence.
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INPUT PROCESS OUTPUT
Basic Ohelas
ingredients, Raw  Peanut beans shall A variety of Ohelas
Materials, and undergo simple called Ohelas De
process of peeling, Mani is developed
Peanut beans ready for blending which is different in
with other color, texture, aroma,
ingredients in the appearance, and
ohelas mixture flavor
 A quantity of
peanut is added to
the usual
ingredients of
ohelas.
1.7 SIGNIFICANCE OF THE STUDY
This study serves a significant purpose to the following:
 CSU- CARIG CAMPUS – the result of this study can be used for instruction,
extension and production program of the college and the university as a whole.
 FOOD TECHNOLOGY STUDENTS – they may use this study as additional
reference in relation to their current field of specialization and may apply this
technology to their daily living. Moreover, it can serve as a viable means of a
profitable hobby during their leisure time.
 DEPARTMENT OF SCIENCE AND TECHNOLOGY – since peanut are good
source of fiber, which helps reduce inflammation throughout your body as well as
aids your digestive system.
 COMMUNITY – this study will give an idea to the people about alternative peanut-
cooking methods as well as having a possible source of income.
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 FUTURE RESEARCHERS – this study will assist the future researchers by

providing suggestions on how to develop new product. Furthermore, this study may
provide a baseline data for further product development endeavors and innovations.
1.8 DEFINITIONS OF TERMS
The following terms are defined in a random order to aid the comprehension of the readers:
Appearance- refers to the art of modifying, processing, arranging, or decorating food to enhance its
aesthetic appeal.
Aroma- a noticeable and usually pleasant smell.
Color- refers to the objects or materials based on their physical properties, such as light absorption,
reflection, or emission spectra.
Flavor- a quality of something that affects the sense of taste
Ohelas- is a combination of starch, salt and milk that provides nutrients to our body due to its natural
process and does not contain any chemicals or harmful to the body.
Peanut - Peanut (Arachis hypogaea) is also known as groundnut, goober, pindar or monkey nut.
Texture- refers to surface characteristics and appearance of an object given by the size, shape,
density, arrangement, proportion of its elementary parts.
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Chapter II
REVIEW OF RELATED LITERATURE AND STUDIES
This chapter presents the relevant articles, studies, and literatures that will serve as the basis
of this study.
2.1 BENEFITS OF PEANUTS
Peanuts grow below ground as the fruit of the Peanuts grow below ground as the fruit of the peanut
plant. In the early 1800s, Americans started growing peanuts as a commercial crop. On overage,
Americans eat more than 6 pounds of peanuts per year. Today 50% of the peanut eaten in the united
states is consumed in the form of peanut butter.
Heart Health
Much attention has been paid to walnuts and almonds as "Heart-Healthy "foods, given their high
content of unsaturated fats. But research suggests that peanuts are every bit as good for heart health
as more expensive nuts.
Weight Loss
Foods with a lot of protein can help you feel full due to calories. And among nuts, peanuts are
second only to almonds when it comes to protein count studies have shown that people who include
a moderate amount of peanuts in their diet will not gain weight from peanuts. In fact, peanuts could
help them lose weight.
Longer Life Span
Eating peanuts might help you live longer too. A large-scale study found that people who regularly
ate any kind of nuts (including peanuts) were less likely to die of any cause than were people who
rarely ate nuts. Because the study was observational, it cannot prove that peanuts precisely caused
the lower death rates, but they are not definitely associated with them.
Lower Diabetes Risk
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Peanuts are a low-glycemic food, which means that eating them won't cause a spike in your blood
sugar levels. Studies have shown that eating peanuts can lower the risk of type two diabetes in
women.
Reduce Inflammation
Peanuts are a good source of fiber which helps reduce inflammation throughout your body as well as
aids your digestive system.
Cancer Prevention
Research has demonstrated that for older people, eating peanut butter may help lower the risk of
developing a certain type of stomach cancer called gastric non cardia adenocarcinoma.
Nutrition
Peanuts are rich in protein, fat, and fiber. While peanuts may have a large amount of fat, most of the
fats they contain are known as "good fats." These kinds of fats actually help lower cholesterol levels.
2.2 HISTORY OF PEANUTS
Peanut is a legume crop that belongs to the family of Fabaceae, genus Arachis, and
botanically named as Arachis hypogea. Peanuts are consumed in many forms such as boiled peanuts,
peanut oil, peanut butter, roasted peanuts, and added peanut meal in snack food, energy bars and
candies. Peanuts are considered as a vital source of nutrients. Nutrition plays an important role in
growth and energy gain of living organisms. Peanuts are rich in calories and contain many nutrients,
minerals, antioxidants, and vitamins that are essential for optimum health. All these biomolecules are
essential for pumping vital nutrients into the human body for sustaining normal health. (Settaluri, et
al. 2012)
When it comes to eating peanuts, peanut butter, and peanut oil, the health benefits of peanuts
are clear. Large population studies show that, when eaten in small amounts daily, peanuts reduce the
risk of many chronic diseases (Sabate, 2009).
There are thousands of peanut cultivars around the world. Certain cultivars groups are
preferred for uses because of differences in flavor, oil content, size, shape, and disease resistance.
For many uses the different cultivars are interchangeable however, the most popular cultivars are
Spanish, Runner, Virginia, and Valencia. Most peanuts marked in the shell are of the Virginia type,
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along with some Valencias selected for large size and the attractive appearance of the shell.
(Suchoszek-Lukaniuk et al. 2011).
Flour
According to Carcea et. Al (2017), blending wheat bread with a vegetable type of flour like
carob seed or green lentil flour at 5-6%, 10-12% or 24% level modified the dough’s technological
properties and bread characteristics. Carob seed flours increase dough tenacity while reducing
extensibility and strength. It can also increase water absorption up to about 40%. Flours from all
legumes increased dough development time. Lentil flour strongly decreased the stability due to the
weakening of the gluten network. As a result, carob flour and especially lentil flour enriched bread
with lysine-rich proteins, dietary fiber.
In modern milling of refined flours the wheat kernels are cleaned and tempered by the
addition or removal of moisture and then split open by a pair of rolls. The finest particles,
called break flour, are sieved out and bagged. Coarser particles of endosperm (called semolina) and
pieces of bran with endosperm attached are then subjected to a series of rolls in which semolina of
steadily reducing size is gradually ground to flour and the bran separated out. The flour is usually
bleached and treated to obtain the improved bread-making qualities formerly achieved by natural
aging. Flour grades are based on the residual amount of branny particles. When flour is mixed
with water to make dough, its protein content is converted to gluten, an elastic substance that forms a
continuous network throughout the dough and is capable of retaining gas, thus causing the baked
product to expand, or rise. The strength of the gluten depends upon the protein content of the
flour. Soft wheats, containing approximately 8–12 percent protein, produce flours that are suitable
for products requiring minimal structure, such as cakes, cookies (sweet biscuits), piecrusts, and
crackers. Hard wheats, which are high in protein (approximately 12–15 percent), produce flours that
are suitable for products requiring stronger structure, such as breads, buns, hard rolls, and yeast-
raised sweet rolls (Adam Augustyn 1895).
Doughnut
The doughnut is a fried ring or globule of sweet dough that is either yeast leavened or
chemically leavened. The dough is mixed and shaped, dropped into hot oil and fried, and glazed.
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Jam-filled doughnuts are called bismarks. Batters vary and may be chocolate or lemon and include
fruits such as blueberries, raisins, or nuts. Chemically raised donuts are made with baking powder
and are generally rather dense and cake-like. They are easily and quickly made. Yeast-raised
doughnuts, which is leavened by the creation of carbon dioxide resulting from fermentation of yeast,
are lighter in texture than chemically-raised doughnuts. They require several hours to produce
(Encyclopedia 2016).
According to Gerald P. Mcneil (2014), doughnuts produced in the United States are made
with a solid fat. If liquid oil is used, the doughnut can be soggy and oil will leak out of the doughnut,
causing unacceptable stains in the packaging. Another common defect is oil migration into doughnut
coatings. Popular coatings include chocolate and sugar coatings. Frying oil can migrate into
chocolate, making it soft and tacky and causing it to slide off the doughnut and smear on the plastic
windows of packaging. Palm oil makes an excellent doughnut frying fat because it is naturally
semisolid. It is also extremely versatile and can be tailored to meet the diverse needs of the complex
doughnut frying industry.
Churros
According to Tracy Lopez (2011), churros originated from China wherein they call it as
“youtiao” also as known as “oil fried devil”, It is a salty pastry that is deep fried and served as a
breakfast. It was recreated in Spain when the Portuguese recreated delicacy in Iberia that is in the
Southeast corner of Europe; they changed the concept from salty “youtiao” to sweet churros. In
Spain, churros were popular in the street sides its stalls are called “churreria”. The churros continued
to develop in different countries from plain, thin stick to knotted, curved, curled, and can be stuffed
with different fillings in varied flavors. It can also be paired with a cup of coffee.
The invention of pastry product relates to the process of producing churros. As the demand
for churros grows, it would be good to have technique in providing a healthier alternative churros. To
obtain a healthier churros with less fat content, they have been developed baking dough rather than
deep frying it (Davis 2015).
According to J & J Snack Foods (2016), churros become one of the most popular dishes on
menu; the traditionally churros engage the consumers who want to try some international specialty.
Churros make a high raise on the dessert’s menu; other chefs began to make something on the dish
begin to spice it up. The traditional way in preparing a churros is by rolling and deep fry churros in
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sugar or cinnamon and dip it in chocolate. Churros are not basically sweet; the sugar, cinnamon, and
the dipped chocolate gives them sweetness with it. Churros one of the things that chefs wanted very
much to prepare, because it was easy and can fit any gap in the menu. Churros has come to take the
spotlight and with the help and ideas of the chefs internationally and locally, churros becoming
unique in demand desserts.
Churros are developed by the Spanish shepherds, the plain flour and water was sprinkled to
the hot oil in frying pan then fry until it become slightly golden brown and crispy. Churros is the
national Spanish food even though it is a simple pastry. Cinnamon and sugar maybe sprinkled to the
churros and maybe eaten plain, or can be dipped in a hot chocolate. Hispanic countries and other
countries adapted churros and they filled it with custard or chocolate, which is a slight parting from
customary adaption (Gourmet Sleuth 2013).
According to Carole Kotkin, McClatchy (2007), if you go to Spain and Mexico, eating
churros is a must; churros are fried sweet thin strips of dough served fresh and hot from the sweet
vendors. It is rolled with sugar and cinnamon. Every calorie you take in is worthy. In Latin markets
churros are ready made but cannot beat the real fresh and hot one; it is easy to make your own
churros. The classic French pastry dough can be transformed into cream puffs, and profiteroles. Here
are some procedures in making churros: put all together the dough about ten minutes, then dipped it
in the hot oil. Most importantly measure all the ingredients correctly to make the pastry puff
perfectly. It is important do not overcook the dough because if it happens the churros become
slithery and not crispy.
Enjoying churros is not only a simple snack at the street. Fresh hot churros are meant to be
eaten early in the morning as breakfast, dipped into hot chocolate or served with milky coffee, while
Latin Americans are enjoying the churros in the years round love affair, Spaniards and residents of
southern wait for the winter to get the taste or sugar dusted fried churros can be and during summer
months, churros can be found at festivals, carnivals, fairgrounds, and amusement parks. This may
look like perfect treats after a long tiring day of gathering leaves and shoveling snow. With or
without the Ferris wheel, it is perfect to make a churros to enjoy with your loved ones (Fox News
Latino 2017).
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CHAPTER III
METHODOLOGY
This chapter presents the research design, and respondents of the study, research instruments,
and data gathering procedure, and the statistical data analysis.
3.1 RESEARCH INGREDIENTS AND MATERIALS
The following are the materials needed that will be used to develop Ohelas De Mani.
INGREDIENTS
Ground Peanut
All – purpose flour
White sugar
Baking powder
Salt
Egg
Figure 1: Actual ingredients
Milk
Canola oil
Table 1: This table shows the list of ingredients.
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MATERIALS
Mixing Bowl
Measuring cups and spoon
Frying pan
Blender
Weighing scale
Sifter
Rolling pin
Wire whisk
Fork Figure 2. Actual Materials and equipment’s
Food Tong
Table 2: List of Materials
PROCEDURE
1. Mise en place
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Figure 3
2. Pre-heat the pan then put the peanut
Figure 4
3. Remove the skin of the peanut
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Figure 5
4. Use blender to grind peanut
Figure 6
5. Mix the dry and wet ingredients
Figure 7
6. Knead the dough until it is blend thoroughly
Figure 8
7. Divide the dough into small weighing 6mm
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Figure 9
8. Flattened the small pieces of dough then rolled it t the back of the fork
Figure 10
9. Fry the Ohelas De Mani
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Figure 11
CARAMELIZING OHELAS DE MANI
1. Boil ¼ cup of water in a pan
Figure 12
2. Add the ¼ cup of sugar then continue stirring until it becomes jelly
Figure 13
3. Put the Ohelas De Mani into caramelized sugar then mixed thoroughly
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Figure 14
4. Serve Ohelas De Mani
Figure 1
TRIAL TEST
TREATMENT 1 TREATMENT 2 TREATMENT 3 TREATMENT 4

¼ cup peanuts ½ cup peanuts 1 cup peanuts 1 ½ cup peanuts
3 cups all-purpose 3 cups all-purpose 3 cups all-purpose 3 cups all-purpose
flour flour flour flour
½ cup sugar ½ cup sugar ½ cup sugar ½ cup sugar
½ tbs. baking ½ tbs. baking ½ tbs. baking ½ tbs. baking
powder powder powder powder
1/8 tsp. salt 1/8 tsp. salt 1/8 tsp. salt 1/8 tsp. salt
2 eggs 2 eggs 2 eggs 2 eggs
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¼ cup milk ¼ cup milk ¼ cup milk ¼ cup milk

Canola oil Canola oil Canola oil Canola oil
3.2 Respondents of the Study
The 125 selected 4th year students of food technology at Cagayan State University Carig
Campus in Industrial Technology Department.
The researchers used Slovin’s formula in determining the appropriate sample size of the population.
From a population size of 182, a sample size of 125 students were chosen to represent the
population.
3.3 Data Gathering Procedure
The researchers distributed a score card hedonic rating scale to the respondents together with
the product. The researcher used random sampling in which the selected population has given a
chance to be a respondent in this study. Then the researchers collected the data gathered from the
score card and tallied the result ready for interpretation
3.4 Evaluation Instrument
Aroma, taste, texture, and general acceptability of the product will be evaluated based on its overall
presentation. By using the scorecard hedonic scale, it will help to determine the overall quality of the
product.
SENSORY EVALUATION OF OHELAS DE MANI

DIRECTIONS: Evaluate the sample presented as to the category or standard by placing a check mark on the
appropriate scale using quality sensory scoring.
Respondent: (Optional) Date:
Gender: Male Female
Code:
DEGREE OF TASTE AROMA TEXTURE GENERAL
PREFERENCES ACCEPTABILITY
9 Like Very Much
8 Like Much
7 Like Moderately
6 Slightly Like
5 Neither Like or
Dislike
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4 Slightly Dislike
3 Dislike
Moderately
2 Dislike Much
1 Dislike Very
Much
Code:
9 Like Very Much
8 Like Much
7 Like Moderately
6 Slightly Like
5 Neither Like or
Dislike
4 Slightly Dislike
3 Dislike
Moderately
2 Dislike Much
1 Dislike Very
Much
Code:
9 Like Very Much
8 Like Much
7 Like Moderately
6 Slightly Like
5 Neither Like or
Dislike
4 Slightly Dislike
3 Dislike
Moderately
2 Dislike Much
1 Dislike Very
Much
3.5 Data Analysis
The data that were gathered and tallied to derive the frequency and mean ratings for each of
the variables considered on this study. The mean ratings were interpreted using the scorecard
hedonic scale namely: 9- Like very much, 8- Like much 7- Like moderately, 6- Slightly Like 5-
Neither Like or Dislike, 4- Slightly Dislike, 3- Dislike moderately, 2- Dislike much, 1- Dislike very
much.
3.6 Statistical Treatment
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Mean will be used to determine the assessment of the Acceptability of Ohelas De Mani in terms of
taste, aroma, texture, and general acceptability.
F test will be used to determine the significant difference on the overall acceptability of Ohelas De
Mani.
Chapter IV
RESULTS AND DISCUSSION
This chapter presents the answers to the researcher questions posed in the study the data gathered of
the product development of OHELAS DE MANI.
4.1 Development of the Product
To develop Ohelas De Mani- the first thing to do is mis-en place, then pre heat the pan and
put the peanut after 2 mins and continue stirring wait until the skin is easy to remove. After removing
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the skin of peanut use blender to pulverized the peanut, mix the dry ingredients like All-purpose
flour, sugar, salt, and baking powder. Add the peanut into the dry ingredients in other mixing bowl
mix the liquid ingredients egg and milk. After combining the dry and liquid ingredients, knead the
dough until thoroughly combined then rest up to 30 mins. Divide the dough into 6-millimeter size
then rolled it at the back of the fork to put a design of Ohelas De Mani. Then, pre heat the pan and
add the cooking oil after 3-5 minutes, followed by Ohelas de Mani wait until it becomes golden
brown.
4.2 Testing the product
The researchers conducted a test scorecard with different criteria was used to test the
acceptability of each indicator in the scorecard after demonstrating the development of the product
and giving the respondent a free taste, the researchers handed the scorecard to determine the
respondents perception and acceptability of Ohelas De Mani.
Table 1. The result of Ohelas De Mani in terms of Taste.
ITEMS MEAN
CODE A 6.256
CODE B 8.56
CODE C 5.512
TOTAL MEAN 6.776
Table 1 shows the evaluation result of the test participated by one-hundred twenty-five
selected respondents of 4th year students in Cagayan State University- Carig Campus. The research
conducted three trials. Each indicator has a scale of 1-9. Code B got the highest mean score of the
taste is 8.56. Code C has the lowest score of 5.512. With an overall mean score of 6.776.
Table 1A. ANOVA table on Taste of Ohelas De Mani

Source of
Variation SS Df MS F P-value F crit
Between 4.51E-
Groups 631.344 2 315.672 187.6358 57 3.019987
Within Groups 625.84 372 1.682366
Total 1257.184 374
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Table 1A shows the F value is greater than the F Critical Value which means there is significant
difference in the taste of Ohelas De Mani and it also means Ho is rejected.
Table 2. The result of Ohelas De Mani in terms of Aroma.

ITEMS MEAN
CODE A 6.04
CODE B 8.048
CODE C 5.464
TOTAL MEAN 6.517
aroma is 8.048. Code C has the lowest score of 5.464. With an overall mean score of 6.517.
Table 2A. ANOVA table on Aroma of Ohelas De Mani.

Source of
Between 9.48E-
Groups 460.0373 2 230.0187 100.952 36 3.019987
Within Groups 847.6 372 2.278495
Total 1307.637 374

Table 3. The result of Ohelas De Mani in terms of Texture.

ITEMS MEAN
CODE A 5.936
CODE B 8.048
CODE C 4.848
TOTAL MEAN 6.277
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texture is 8.048. Code C has the lowest score of 4.848. With an overall mean score of 6.277.
Table 3A. ANOVA table on Texture of Ohelas De Mani.

Source of
Between 661.845 330.922 130.501 1.15E- 3.01998
Groups 3 2 7 1 43 7
Within 2.53578
Groups 943.312 372 5
1605.15
Total 7 374
Table 4.The result of Ohelas De Mani in terms of General Acceptability.

ITEMS MEAN
CODE A 6.4
CODE B 8.384
CODE C 6.144
TOTAL MEAN 6.976
texture is 8.384. Code A has the lowest score of 6.4. With an overall mean score of 6.976.
Table 4A. ANOVA table on General Acceptability of Ohelas De Mani.

Source of
Between 71.6943 4.61E- 3.01998
Groups 375.808 2 187.904 7 27 7
Within 974.976 372 2.62090
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Groups 3
1350.78
Total 4 374
Table 5. Summary on the Overall Perceptions of the Respondents.
ITEMS MEAN
TASTE 6.776
AROMA 6.517
TEXTURE 6.277
GENERAL 6.976
ACCEPTABILITY
TOTAL MEAN 6.636
conducted three trials. Each indicator has a scale of 1-9. Among the parameters, general
acceptability was the highest mean score of 6.976 which means that the respondents were Like Very
Much the product. However, texture was the lowest mean score of 6.277 and interpreted as Like
Much.
Proximate Analysis of Ohelas De Mani
Lab No. Sample Description Moisture Ash
% %
FT- 2022-0298 Ohelas De Mani 29.51 1.46
Table 1. Proximate Analysis of Ohelas De Mani
Source: Regional Feed Chemical Analysis Laboratory, DA, RO2
The table above presents the proximate analysis of Ohelas De Mani test using Moisture and Ash. As
shown, the Ohelas De Mani contains given by the moisture content of 29.51% and ash content of
1.46% respectively.
CHAPTER V
SUMMARY, CONCLUSION AND RECOMMENDATION
31
CARIG CAMPUS
5.1 Summary
This chapter presents summary findings conclusions and the recommendation of the study.
Summary of findings determined the sensory of acceptability of Ohelas De Mani.
Ohelas is a combination of starch, salt and milk that provides nutrients to our body due to its
natural process and does not contain any chemicals or harmful to the body. The processing of Peanut
into Ohelas is another product of potential commercial value especially for home industry in the
region.
The peanut was fried to remove the skin and pulverized using blender before being subjected
to the experimental formulation for Ohelas using varying amounts of flour such as 250g, baking
powder 10g, salt 5g, evaporated milk 90g, and peanut 100g. It was thoroughly mixed. Then the
mixture was weighed then filled to the dough.
5.2Conclusion
A conclusion had been drawn based on the finding of the study. Based in the result of the test
conducted. Ohelas De Mani was like very much by the consumer. Ohelas De Mani is not only for
adults but also for children, and for everyone. Therefore, Ohelas De Mani is not only used for
decoration but based on the result of our study Ohelas De Mani is also acceptable as a food snacks.
5.3 Recommendation
Based on our conclusion the following recommendation is drawn:
1. To the future researchers may conduct another research using peanut as an ingredient.
2. Further study on the shelf-life of the product particularly on the use of proper packaging
material for product stability in the market.
REFERENCES
 https://www.sciencedirect.com/science/article/pii/S2213453019301004
32
CARIG CAMPUS
 https://en.m.wikipedia.org/wiki/Flour
 https://www.healthline.com/nutrition/foods/peanuts
 https://www.webmd.com/diet/health-benefits-peanuts
 S.S. Arya, A.R. Salve, S. Chauhan, Peanuts as functional food: a review

J. Food Sci. Technol., 53 (2015),
 R.N. Tharanathan, D.B. Wankhede, M.R.R.R. Rao, Carbohydrate composition of
groundnuts (Arachis hypogea),J. Sci. Food Agric., 26 (1975)
33

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Republic of the Philippines

Cagayan State University

Development and Acceptability of Ohelas De Mani

Mrs. Jennilyn Acupan

Ma. April Lyn Agaton

and harvested in early March.

This thesis entitled ‘’Development Acceptability of Ohelas De Mani’’ prepared by Jessa

tenacity ring in our ears.

THE PROBLEM AND ITS BACKGROUND

the month of November and harvested in early March.

confectionery products in developed countries.

hypertension, cancer, and inflammation (Suchoszek-Lukaniuk et al. 2011.)

which can be prepared with convenience and evident affordability.

research team’s projected output.

1.2 STATEMENT OF THE PROBLEM

Specifically, it seeks to answer the following questions:

1. What is the acceptability of the developed Ohelas De Mani in terms of:

2. What is the overall acceptability of the developed Ohelas De Mani?

3. What is the microbial composition of Ohelas De Mani?

4. What is the nutritional composition of Ohelas De Mani?

De Mani for commercial acceptability and commercial scale production.

Specifically, it aims to:

4. Determine the profitability of producing Ohelas De Mani and usual ohelas;

develop Ohelas De Mani.

Alternative Hypothesis Ha: There is a significant difference on the overall acceptability of

develop Ohelas De Mani.

1.5 SCOPE AND DELIMITATION

The researcher team focuses on the Development and Acceptability of Ohelas de

a questionnaire to the students as a reference and survey.

1.6 CONCEPTUAL FRAMEWORK

development of the Ohelas De Mani.

materials. Thus, Ohelas De Mani will come into existence.

INPUT PROCESS OUTPUT

1.7 SIGNIFICANCE OF THE STUDY

This study serves a significant purpose to the following:

 FUTURE RESEARCHERS – this study will assist the future researchers by

1.8 DEFINITIONS OF TERMS

Aroma- a noticeable and usually pleasant smell.

reflection, or emission spectra.

Flavor- a quality of something that affects the sense of taste

density, arrangement, proportion of its elementary parts.

REVIEW OF RELATED LITERATURE AND STUDIES

2.1 BENEFITS OF PEANUTS

Longer Life Span

Lower Diabetes Risk

2.2 HISTORY OF PEANUTS

3.1 RESEARCH INGREDIENTS AND MATERIALS

All – purpose flour

Table 1: This table shows the list of ingredients.

Measuring cups and spoon

Fork Figure 2. Actual Materials and equipment’s

Table 2: List of Materials

2. Pre-heat the pan then put the peanut

4. Use blender to grind peanut

6. Knead the dough until it is blend thoroughly

TREATMENT 1 TREATMENT 2 TREATMENT 3 TREATMENT 4

¼ cup milk ¼ cup milk ¼ cup milk ¼ cup milk

3.2 Respondents of the Study

3.3 Data Gathering Procedure

3.4 Evaluation Instrument

SENSORY EVALUATION OF OHELAS DE MANI

3.6 Statistical Treatment