CHAPTER 1

INTRODUCTION

Background of the Study

The scientific name of Camias is “verrhoa bilimbi”. Kamias is a common tree

here in the Philippines. It is not only common but very popular when it comes to

sourness. The main uses of Camias is for food preparation. Many cooks find its sour

flesh versatile and use it as a base or ingredient for many dishes. Kamias leaves can

also be used in some medical purposes. It can be used to cure some skin allergies,

asthma, itches, pimples and other types of skin problems. You just need to boil its

leaves so you can extract its juice, wait until the water turns look warm then you can

use this water for taking a bath.

This fruit has significant traces of vitamin B and C, Iron, Phosphorus and

antioxidants. You can pick its fruit from short trees of it. You can use it in cooking

some main dish like sinigang, paksiw, tinula and other sour flavor. It can also be a

candy or a jam and its fruits can control gastrointestinal bleeding in the stomach, fight

cholesterol, fever and inflammation and prevent cough, beriberi and scurvy.

People know that, Camias fruit is used in cooking in order to make the food sour.

Thus, the researcher aims to produce a granulated Camias powder in order that, if ever

the souring seasoning products are not available the granulated Camias powder can be

substitute. Also, the researcher conduct this study, to find out if the Camias is suitable

in making granulated powder or not and researcher wanted to know what will be the

outcome of the powdered Camias, if it will be useful or not.

 According to (Ariharan et al. 2012) the juice of Camias can also be used as a

remedy to treat dental disorders, sore throats and stomach problems.

According to Czarina D.C. Ramirez, Ingrid C. Singian, and Cristine O. Cruz, M.

Sc, LPT the result of the microbial analysis of the Camias powdered juice with

maltodextrin was found safe for consumption. Microbial Proximate analysis and

physicochemical analysis of the four formulations showed minimal difference. Even

though the Vitamin C content to three formulations significantly decreased due to

high temperature, the encapsulation of the extract were successful to retain

considerable amounts of vitamin C.

According to Janeth A. Escarla, Joyce Marth Elle A. Laurilla, Easter Marisse H.

Regaldo and Jilliana Mae Subteniente indicate that different concentrations of the

Kamias fruit (Averrhoa bilimbi L.) extract have the capability to lyse the erythrocyte.

Averrhoa bilimbi fruits have shown anti-obesity properties or anti-cholesterol

emic activity (Ambili et al. 2009) and also antibacterial and antioxidant activities

(Ashok Kumar et al. 2013).

In terms of phytochemical compounds, the bilimbi fruits are a good source of

vitamin C (Ariharan et al. 2012) and various flavonoids (myricetin, luteolin, quercetin

and apigenin) have been quantified (Koo Hui and Suhaila, 2001).

The researcher found a potential in making granulated kamias powder to help the

citizen’s to have an easiest way to substitutes the souring agent/seasoning if it is not

available. This product was the cheapest agent in a way that the purchaser can be

afford to it. Although, it is a cheapest product but it is very useful and rich in

vitamins.
Theoretical Framework/ Conceptual

The researcher conducted this study in order to find out, if bilimbi fruits can be

processed into a powder for souring/seasoning. The uses of kamias fruit include food

flavoring as a souring agent for local dishes, or they may be eaten raw (Masilungan

and Absulio, 2012). Fruits are also used in the production of vinegar, wine, and

pickles and in the preparation of Hindu dishes; mature fruits can also be processes

into jams and jellies (De Lima et AL., 2001).

Conceptual Framework

Independent Variables Dependent Variables

● Granulated Camias Powder ● Ingredients

●Procedure

STATEMENT OF THE PROBLEM

The main objective of this study is to determine what will be the outcomes of the

powederized Camias and to find out the taste acceptability level of Camias Powder

among the selected respondents of Poblacion Tabango, Leyte.

Specifically, this study sought to answer the following questions:

1. What are the ingredients in preparing granulated Camias powder?

2. What are the methods in preparing granulated Camias powder?

3. What are the risks in producing the granulated Camias powder they may possible

encounter?

4. What are the acceptability of granulated Camias powder in terms of:

-Appearance

-Aroma
 -Texture

-Color; and

-Taste

Research Hypothesis

Alternative Hypothesis

1. There is a significant relationship between a granulated kamias powder and the

souring /seasoning product.

Significance of the Study

The finding of this study was to insure the acceptability success of the

development of the product to the selected respondents. In particular, the study is

important to the following:

The society/community. They will know that the kamias that they usually

neglect because of tamarind can also be useful in terms of souring foods etc., and they

can made homemade kamias powder or they can even build business through it.

The Parents. This study can be helpful to the parents in a way that, they can save

their money instead of buying seasoning/souring products they can made homemade

kamias powder especially for those Pilipino families who loves to eat sinigang,

paksiw etc. Also, this product provided health benefits.

Future Researchers. The future researchers can be beneficial to this study as a

basis for their future studies. This study is important to them especially to those

researcher who will conduct similar studies, it will guide them to get reliable

information for their further studies.

The Faculty Teaching cooking class. The study will help the teachers in terms

of applying to class to promote understanding about the standardization of Granulated

Kamias Powder and this output or products can be improved in so many ways for the

other preservation of Camias.

Scope and Delimitation

This study is all about making a Granulated Kamias Powder that serve as

seasoning/souring ingredients and the main ingredient of this product is Kamias fruit.

The target respondents of this study will be the selected mother’s living in Poblacion

Tabango, Leyte.

Definition of Terms

In order for the readers to have an explicit understanding the following are terms

that operationally and conceptually defined.

Sour. It is the acidity of the foods that has been present.

Acceptability. It is the acceptance of the product based on likeness of the

selected respondents.

Appearance. It refers to the physical feature of the Granulated Kamias Powder

that will be tasted or use as a souring ingredients for the selected mothers.

Aroma. It refers to the smell or scent of a product that has been smell by the

person.

Texture. It refers to the consistency of the product or the feel appearance if it is

smooth or rough.

Color. It refers to the quality of the product such as yellow, brown, white etc.,

that you have been seen when you look at the product.

Taste. It refers to flavor of the product that has been used in cooking.
 Standardization. It is the exact measurements and procedure in producing the

product.

Preservation. To maintain the flavor of the food and keep its original state or

good condition.
 CHAPTER 2

LITERATURE REVIEW

Review of related literature

Every kind of dishes needs to have a food additives to enhance the flavor of that

particular dishes. According to the Regulation of Indonesian Ministry of Health No.

722/Menkes/Per/IX/88, flavor, enhancers defined as food additive which can add,

enhance and established taste flavor.

One nature’s unappreciated fruits is the kamias or bilimbi. The sour fruit is a

natural source of vitamins B and C, iron, phosphorus and antioxidants. Its other

amazing benefits. Its leaves relieve coughing, thrush, hemorrhoids, stings, itches,

pimples and skin eruptions. Its fruits can control gastrointestinal bleeding in the

stomach, fight cholesterol, fever and inflammation and prevent cough, beriberi and

scurvy. It’s antidiabetic and antibacterial. The juice from its fruit can be used for

household purposes, like cleaning and bleaching. It removes rust and stains. It can be

eaten with salt, soy sauce or sugar. Just as some people relish green mango juice there

are those who enjoy sweetened kamias juice (R. Valencia and S. Bismark Archives,

2015).

The bilimbi (Averrhoa bilimbi) is a member of the Oxalidaceae family (Andrews

and Ragoonath, 1989). It is closely allied to the carambola but quite different in

appearance, manner of fruiting flavor and uses (Morton 1987).

The bilimbi is known locally as “khamrak” or “kornishore” and in other

countries known as by the English (cucumber tree, bilimbi, tree sorrel); Indonesian
(belimbing asam, belimbing wuluh); Khmer (tralong tong); Malay (belimbing buloh,

belimbing asam, b’ling, billing-billing); Spanish (tiriguro, pepino de Indias, mimbro,

grosella china, vinagrillo); Thai (kaling pring, taling pling). (Morton, 1987).

Ripe bilimbi fruits have thin skin, yellowish-green color, soft texture and a

peculiar smell, which resembles the one of carambola, a fruit of the same botanical

family. Half-ripe fruits have firm texture and imperceptible smell. (Morton, 1987).

Bilimbi is a small tree up to 15 meters high. Fruits are fairly cylindrical with five

broad rounded longitudinal lobes, and produced in clusters (Figure 1 and 2). (Mathew

et al, 1993).

The bilimbi is somewhat cylindrical with five broad, rounded, longitudinal lobes

(Andrews and Ragoonath, 1989). Fruits is faintly 5-sided, approximately 4-10 cm

long; capped by a thin, star-shaped calyx at the stem-end and tipped with 5 hairlike

floral remnants at the apex. During the maturity stage, the maximum increase in fruit

weight and dimensions occurs, and their external green color changes into light

yellow (Mathew et al., 1993).

The bilimbi tree reaches 5-10 m in height. Its trunk is short and quickly divides

up into ramifications. Bilimbi leaves, 3-6 cm long, are alternate, imparipinnate and

cluster at branch extremities. These are around 11 to 37 alternate or sub opposite

oblong leaflets. The leaves are quite similar to those of the Otaheite gooseberry. The

trunk and branches of tree has to be exposed to sunlight for fruits to form (traditional

knowledge), which is achieved by removing leaves except from branch end (Morton,

1987).

The fruit then turns to ivory or nearly white when ripe and falls to the ground.

The outer skin is glossy, very thin, soft and tender and the flesh green, jelly-like and

extremely acid. (Morton, 1987). This fruit is juicy and yields 76.14% in juice.
(Mathew et al., 1993). There may be a few (6-7) flattened, disc-like seeds

approximately 6 mm wide, smooth and brown. Generally, the tree begins to flower

around February and then blooms and fruits more or less continuously until

December. (Morton, 1987).

In 1973, the bilimbi was brought from Timor to Jamaica and then a few years

after, was planted in Trinidad and Tobago. It was indicated that bilimbi are mostly the

same wherever they are grown but it is reported that there may be a sweet variety

discovered in the Philippines (Morton, 1987).

Medicinal uses are attributed to bilimbi, which include mixtures against cough,

mumps, rheumatism, pimples and scurvy. Throughout the world, many traditional

plant treatments for diabetes exist and therein lies a hidden wealth of potentially

useful natural products for the control of diabetes (Gray and Flatt, 1997).

According to the study conducted by the American Journal of Scientific and

Industrial Research Averrhoa bilimbi methanolic fruit extract has antibacterial activity

against some bacterial and also has potent cyctotoxic activity that require further

studies, possibly to the extent of isolating and identifying the responsible compounds.

According to Alhassan Muhammad and Qamar Uddin Ahmed (2006) that

averrhoa blimbi Linn is principally cultivated for medicinal purposes in many tropical

and subtropical countries of the world. Literature survey about this plant shows that

Averrhoa bilimbi is mainly used as folk medicine in the treatment of diabetes

mellitus, hypertension and as antimicrobial agent.

According to (Bon Appelit Dec. 15, 2011) that averrhoa bilimbi is used in the

traditional medicine for treatment of hypertension, diabetes and as an

antihypercholesteromic. This study investigated the inotropic aqueous extract (Age)

on the guinea pig atrium. Hyperglycemia-mediated oxidative stress plays a major rule
in the development of diabetic complication. Averrhoa bilimbi is a medicinal plant

with fruits reported to possess anti-diabetic activity. This study evaluated the

beneficial effect of the ethyl acetate fraction of bilimbi fruit.

In the Philippines, where it is commonly found in Backyards, the fruits are eaten

either raw or dipped in rock salt. It can be either curried or added as a souring agent

for common Filipino dishes such as sinigang, pinangat and paksiw. It is being sun-

dried for preservation. It is also used to make salad mixed with bilimbi chopped

onions with soy sauce as dressing. The uncooked bilimbi is prepared as relish and

served with rice and beans in Costa Rica. In the Far East, where the tree originated, it

is sometimes added to curry. Bilimbi juice, (with a pH of about 4.47). Is made into a

cooling beverage. In the Philippines, the leaves serve as a paste on inches, swelling,

rheumatism, mumps or skin eruptions. Elsewhere, they are used for bites of venomous

creatures. A leaf infusion is used as an after-birth tonic, while the flower infusion is

used for thrush, cold and cough. Literature survey about this plants shows that a

bilimbi is mainly used as a folk medicine in the treatment of diabetes mellitus,

hypertension, and as an antimicrobial agent. The prime objective of this review is to

accumulate and organize literature based on traditional claims and correlate those

with current findings on the use of a bilimbi in the management of different ailments.

(Ramirez C.D., Singian I. C., Cruz C.O.)

Bilimbi are popular edible fruit in Sri Lanka. Despite of their high harvest

throughout the island, these fruits are only consumed locally, and fruits crops are

wasted and underutilized. Recently we screened ethyl acetate extracts of well ripened

fruits obtained from disease free plants of occidentale, bilimbi and edulis for

pancreatic amylase inhibitory activity, antifugal activity using TLC bioautographic

against cladosporium, cladosporioides, and antioxidant activity against radical

scavenging activity.

Many local plants are used in Malaysian traditional medicine to treat respiratory

diseases including symptoms of tuberculosis. The aim of the study was to screen 78

plants extracts from 70 Malaysian plant species used in traditional medicine to treat

respiratory diseases including symptoms.

The present study was designed to investigate the antioxidant activities of

ethanoic extract of bilimbi (G. Silvestre and C. frutescent). In the present study, the

anti-diabetic and antioxidant effects of aqueous extract of averrhoa bilimbi Linn

FRUITS were evaluated. Diabetes mellitus was included in male Sprague Dawley rats

by a single intraperitoneal injection of streptozocin. To diabetic rats for 60 days

significantly reduced the levels of blood glucose, lipids and lipid peroxidation but

increased the activities of Plasma insulin and antioxidant enzymes, like catalase,

superoxide dismutase, reduced glutathione and glutathione peroxidase. The

cytotoxicity of hepatic and renal tissue were ameliorated by treatment with

aqueousextract of averrhoa bilimbi Linn and metformin on histopathological

examination. The averrhoa bilimbi aqueous fruit extract supplementation is useful in

controlling the blood glucose level, improves the plasma insulin, lipid metabolism and

is beneficial in preventing diabetic complications from lipid peroxidation and

antioxidant systems in experimental diabetic rats; therefore, it could be useful for

prevention or early treatment of diabetes mellitus. (Castella, Krystina 2012)

The study was designed to investigate the phytochemical screening, the free

radical scavenging activity and to determine the total phenolic content of methanolic

extract and different solvent soluble fraction of averrhoa bilimbi Linn fruits. The free

radical scavenging activity was evaluated by analyzing the bleaching rate of diphenyl,
picrylhydrazyl and total phenolic content was determined by using Folin-Ciocalteau

reagent which results were expressed in Gallic acid equivalent. The phytochemical

screening revealed the potent source of different extractives including, phenol,

flavonoid, tannin that are responsible for antioxidant action. In the determination of

total phenolic content, different extractives showed a significant content of phenolic

compounds ranging from 50.23-68 mg GAE/g of extractive. The plant sample

displayed significant DPPH free radical scavenging activity with highest IC 50 value

in crude metabolic extract.

And there was also a study that was conducted to test the effectiveness of

Averrhoa bilimbi leaves extracts against microsporum canis, a fungi that causes skin

infections such as tinea capitis. The researchers of the study aimed to help the

community especially those people who are experiencing infections caused by the

fungi microsporum canis which is often carried by dog and cats. To test the

effectiveness of averrhoa bilimbi methanolic extract against microspurom canis, agar

well diffusion assay method was used. The methanolic extract was placed into the

hole of the agar containing the sensitized fungi. The result of the essay revealed

enough zone of inhibition to conclude that there is a positive fungal effect of the

methanoilic extract against microsporum canis. Bilimbi (Averrhoa bilimbi) is a

multipurpose, though resistant evergreen tree with the various therapeutic potentials.

It belongs to a family oxalidaceae. Thev plants has an enomous medicinal value since

most the parts like leave, bank, flower, fruits, seed, roots or the e part used as

alternative medicine to treat a variety of diseases, it is a good source of oxalic acid

the extract of various parts of Averrhoa bilimbi is medicinally used as folk remedy for

many symptoms so it necessary to know the disease causing pathogen of the plants as

well antimicrobial activity of leaf and fruit extracts against human pathogens it has
been examined and reviewed for making it popular in common household in

Telangana state and elsewhere. Therefore in this paper it has been studied from

microbiological view point and general significances have been highlighted. The

material has been collected from Telangana and Maharastra states. However, the fruit,

leaves microflora has been examined it is a pest free. The fruit and leaf extract has

good antimicrobial activity against Staphylococcus aureus its culinary and

pharmaceutical uses are reviewed to popularized this plant. The preliminary

phytochemical screening of the leaves extracts revealed the presence of alkaloid,

tannins, saponins, flavonoids cardiac glycosides, triterpenes phenols and

carbohydrates. Several medicinal plants have been shown to possess a significant

healing effect. In this regard, the use of a bilimbi in treating oral injuries has been

scientifically investigated as well.

Researchers also studied bilimbi fruit as sweet and chili kamias. In this study,

relief for rheumatism ranks first and followed the treatment of skin itches. It is also a

treatment for mumps and alternative remedies for insects and animal bites. (Estrella

M. R.)

According to Mixph (2015), the bilimbi is generally regarded as too acid for

eating raw, but in Costa Rica, the green, uncooked fruits are prepared as a relish

which is served with rice and beans. Sometimes it is an accompaniment for fish and

meat. Ripe fruits are frequently added to curries in the Far East. They yield 44.2%

juice having a Ph of 4. 47, and the juice is popular for making cooling beverages on

the order of lemonade. Mainly, the bilimbi is used in place of mango to make chutney

and it is much preserved. To reduce acidity, it may be first pricked and soaked in

water overnight, or soaked in salted water for a shorter time; then it is boiled with

much sugar to make a jam or an acid jelly. The latter, in Malaya, is added to stewed
fruits that are oversweet. Half-ripe fruits are salted, set out in the sun, and pickled in

brine and can be thus kept for 3 months. A quicker pickle is made by putting the fruits

and salt into boiling water. This product can be kept only 4 to 5 days. The flowers are

sometimes preserved with sugar. Very acid bilimbi are employed to clean the blade of

a kris (dagger) and they serve as mordant in the preparation of an orange dye for silk

fabrics. Bilimbi juice, because of its oxalic acid content, is useful for bleaching stains

from the hands and rust from white cloth and also tarnish from brass. In the

Philippines, the leaves are applied as a paste or poultice on itches, swellings of

mumps and rheumatism and on skin eruptions. Elsewhere, they are applied on bites of

poisonous creatures. Malayans take the leaves fresh or fermented as a treatment for

venereal disease. A leaf infusion is a remedy for coughs and is taken after childbirth

as a tonic. A leaf decoction is taken to relieve rectal inflammation. A flower infusion

is said to be effective against coughs and thrush.

In Java the fruits combined with pepper are eaten to cause sweating when people

are feeling “under the weather”. A paste of pickled bilimbis is smeared all over the

body to hasten recovery after a fever. The fruit conserve is administered as a

treatment for coughs, beri-beri and biliousness. A syrup prepared from the fruit is

taken as a cure for fever and inflammation and to stop rectal bleeding and alleviate

internal hemorrhoid (Mixph, 2015).

Through Bilimbi is known as highly acidic fruit, it can be consumed after

certain preparations are taken and it does provide trace amount of vitamins and

minerals. Bilimbi can be substituted for vinegar, used in juices like lemonade or even

combined with large amount of sugars like jams. Medicinally, bilimbi can be made

into paste and applied topically to itchy or swollen skin or skin infected with bug

bites. (Studymode.com)
 Averrhoa bilimbi is a fruit with many benefits but its usage is not optional. A

bilimbi potential role against various ailments have been thoroughly evaluated,

interpreted and discussed. Several pharmacological studies have demonstrated the

ability of this plant to act as an antidiabetic, antihypertensive, thrombolytic,

antimicrobial, antioxidant, hepatoprotective and hypolipidemic agent. A bilimbi holds

great value in the complementary and alternative medicine as evidenced by the

substantial amount of research on it. A bilimbi so far the biologically active agents

have not been isolated from this plant and this can be a good scientific study for the

future antidiabetic, antihypertensive, and antimicrobial implications. (Fuaziah C.)

In such cases fruits are pricked or cut into small pieces and steeped in water overnight

for reducing sourness and for bringing down the oxalic acid level. Fruits, after acidity

reduction are used in various preparations, involving both fish and vegetable. In

Pakistan, for example, the fruit is often preserve in sugar and sometimes pickled (flora

of Pakistan, 2015) and Malaya the fruits is processed and made into dried sliced

snacks (Hanelt et al.) how lemon juices and tamarinds are use (staples and herbst,

2005) although the fruits is generally regarded as too acid for eating raw, Morton

(1987) reports that the green, raw fruits are used to make a relish which is served with

rice and beans in Costa Rica, and that ripe fruits are frequently added to curries in the

far east. In the Philippines fruits are eaten raw, curried or added as a souring agent for

traditional Filipino dishes; often is made into a stock for use in various dishes that

need sourness. In Indonesia it is also preserved after sun drying, the product being

often known as asam suntil.

Mokhtar SI, Aziz NAA (2016) stated that Averrhoa bilimbi fruit extracts at all

stages of ripening has some inhibitory activities against selected bacterial strains.

However, extracts from younger fruits are more effective against the bacteria. It is
supported by Scripanidkulchai et al. (2013), who reported that the content of oxalic

acid in Averrhoa species can be become a potent source of antioxidant and

antimicrobial against S. aureus.

Chinju Merin Abraham (2016) used averrhoa bilimbi methanol, chloroform and

petroleum ether fruit extract against selected panel of bacteria. Different

concentrations of the extracts (50, 100, and 150 mg) were loaded on sterile discs. The

tested Graham-positive bacteria were more sensitive to the extract compared to the

Gram-negative bacteria tested. It shows that averrhoa bilimbi fruit extract inhibits the

growth of the tested pathogens.

Bilimbi fruit and its extracts were screened for antihypercholesterolemic activity

using triton-induced hypercholesterolemia in rats as a model. The fruit and its water

extract, but not alcohol and hexane extracts, showed remarkable

antihypercholesterolemic activity. An active fraction, which showed activity at a low

dose of 0.8 mg/kg the efficiency of the fruit was tested in chronic high-fat diet.

(Ambili S., Subramoniam A., and Nagarajan N.)

According to (Shahari, N.; Nursabrina, M.; Suhairah, A. Zai 2015—05-01)

physical appearance analyses of fruits are used to maintain food quality throughout

and at the end of processing. However, control variables have to be designed to obtain

the desired food quality. In the present study, the effects of pretreatment and drying

air temperatures of 50 ðC, 60ðC and 70 ðC on the drying kinetics of bilimbi

slices were investigated using a hot-air dryer. In order to investigate and select the

appropriate drying model, seven experiment based mathematical drying models were

fitted to the experimental data. According to the statistical criteria (R2, SSE and

RMSE), a logarithmic model was found to be the best model to describe the drying

behavior of bilimbi slices at 40 ðC, 60ðC pre-treatment and 50 ðC for the control
and the Wang and Singh model fitted well for 50 ðC pre-treatment and 60ðC for

the control. Comparison between experiments based on the mathematical modelling

with single phase mathematical model shows that close agreement was produced. The

qualities of bilimbi slices in terms of color, texture, and shrinkage with different air

temperature and pre-treatment were also investigated. Higher drying temperatures

gives less drying time, a lighter color but greater product shrinkage, while pre-

treatment can reduce product shrinkage and drying time and can also give good

texture properties. The results show that pre-treatment and the drying temperature are

important to improve mass and heat transfer as well as the product characteristics

such as color, shrinkage and texture.

CHAPTER 3

METHODOLOGY

This chapter includes the Research design, Research environment, Research

subjects/Research respondents, Research instrument, Data gathering and Statistical

treatment of data. The researcher uses quantitative method in order to gather more

exact, reliable and quantifiable information about the granulated kamias powder.

Research Design

The researcher uses a descriptive survey method in order to collect/gather the

different reliable information/opinion of the selected respondents about the

“Granulated Kamias Powder” in order for the researcher to know if their product is

effective or not.

This study used the descriptive method of research in order to determine the new

product management. It has described data and acceptability of the product that will

conducting evaluation and acceptability of the product (Alberto et al 2011).

 According to Seltiz et. Al, descriptive method is a study where a major emphasis

is on discovery of ideas and insights.

Research Environment

The researchers will conduct the research study at Poblacion Tabango, Leyte.

The Municipality of Tabango is located along northwestern part of the province of

Leyte facing the vast Camotes Sea. Poblacion is considered as the major growth

center for Social and Economic Sector. Tabango consist of 13 Barangays (villages)

with 26 elementary schools, 4 high schools and one satellite school, the Palompon

Institute of Technology.

Research Subjects/Research Respondents

The target respondents of this study are the parents/mothers leaving in

Poblacionn Tabango, Leyte. It consists of 10 participants who will be tested if the

product is effective.

Research Instrument

In this research, the ingredients needed are fresh kamias fruit and the materials

to be used are large bowl, kitchen knife, chopping board, blender and product

container, etc.

In making granulated kamias powder, the first step is you should prepare the

ingredients and the materials needed in preparing such products. Second step is, wash

the kamias as well as the materials needed and apply the proper hygiene in preparing

foods/products. Third step is, slice the kamias into thin and put it on the large bowl

and then dehydrate it using the heat of the sun if you don’t have a dehydrator

materials/machines. Fourth step is, if the kamias is already dried removed it from the
large bowl and then blend it until it is already powderized. And the last step is, put the

powderized Camias to the container, etc.

The research instrument use by the researcher in the study is the survey

questionnaire, wherein the researcher use this instrument to gather data to answer the

possible question needed by the researcher. The researcher will give a free taste

product to the selected respondents in order to evaluate whether the granulated

Camias powder is acceptable for a new seasoning/flavoring product or not.

Data Gathering Procedure

In gathering data procedure the first thing to do is, to make a request letter to the

campus Director for the approval of the study. Also, a request letter for the selected

respondents and after getting their approval the researcher give them a questionnaire

to test or evaluate their opinion/feedback about the product. With the feedback given

by the respondents the researcher will know the findings/result of their experiment

whether the product is approve/accept or not.

Statistical Treatment of Data

Statistical Treatment of Data

The research instrument use by the researcher in the study are survey

questionnaire which contains open-ended questions and another is Likert-scale will

the rating from 1 (lowest) to 5 (highest). Each rating has corresponding value that

shown below:

5---------------------- Strongly Agree

4---------------------- Agree

3---------------------- Neither
 2---------------------- Disagree

1---------------------- Strongly Disagree

Based on the rating, the researcher will adopt the T-test parametrical statistical

technique mainly the descriptive statistical values: Mean, Median and Mode. In which

the Mean is the average of the numbers, where each you add up all the numbers and

then divide by how many numbers. The formula in getting the Mean is x=
∑ x or x =
n

total average
. The Median, your numbers have to be listed in numerical order from
no . of values

lowest to largest, so you may have to rewrite your list before you can find the Median.

Lastly, the Mode is the most frequently occurring value, it can be seen that the

numbers is repeated. This is how to identify the Mean, Median and Mode.

A. Likert Scale

Please rate the following from 5-1 in which 5 is the highest and 1 is the

lowest. Put a check that corresponding to your answer.

Question Strongly Agree Neither Disagree Strongly

Agree Disagree

(5) (4) (3) (2) (1)

1. Does the
product have a
good texture?
2. Does the
granulated
Camias powder
have a good
taste?
3. Does this
product have a
good aroma?
4 Does the
“Granulated
Camias Powder
have a good
appearance?
5. Does this
product have a
good color?