WEST VISAYAS STATE UNIVERSITY

POTOTAN CAMPUS
Pototan, Iloilo

Chapter 1

Introduction to the Study

This chapter consists of 7 parts, namely: (1) Background of the Study; (2)

Statement of the Problem; (3) Hypothesis; (4) Theoretical and Conceptual

Framework of the Study; (5) Definition of Terms; (6) Significance of the Study; (7)

Delimitation of the Study.

Background of the Study

Diabetes is a significant contributor to death and disability. The 2019 World

Health Organization Global Health Estimates ranked diabetes as the 9th cause of

death worldwide.

Sweet potato (Ipomoea batatas L.) leaves are under utilized vegetables with

abundant polyphenols.

Polyphenols prevent and manage the Type 2 diabetes.

Several early studies show that insulin-like proteins found in moringa may

help lower blood sugar.

Pandesal or pan de sal (Spanish for “salt bread”), is a common bread roll in the

Philippines. They call it “malunggay pandesal.” Its taste and texture closely resemble

those of the Puerto Rican bread pan de agua, baguette in france, and Mexican

The lowly “talbos ng kamote” or “sweet potato leaves” is a kind of plant

(scientifically called Ipomoea Batatas) that we always see growing in vacant lots and
 WEST VISAYAS STATE UNIVERSITY
POTOTAN CAMPUS
Pototan, Iloilo

on the roadside anywhere we go in the Philippines. It grows all year round and

doesn’t need that much maintenance because it grows wild most of the time.

According to a study of the Louisiana State Agricultural Center, sweet potato

leaves or “talbos ng kamote” provide ascorbic acid (Vitamin C) and Vitamin B to the

body. But it also offers other vital nutrients like Vitamin A, Vitamin K, B-Carotene, B6,

Thiamine, Niacin, Zinc, Riboflavin, Iron, Folic Acid, Calcium, and Protein.

Having the characteristics of sweet potato leaves, the researchers have

therefore thought of an additional ingredients in malunggay pandesal that can let

people enjoy their favorite with a healthier twist. Malunggay pandesal is a recipe

originally made by the researchers in which sweet potato leaves is used as an

additional ingredients to malunggay pandesal. Thus, this study will be conducted.

Statement of the Problem

The purpose of this study was to determine the acceptability of sweet potato

leaves as an additional ingredient in malunggay pandesal.

Specifically, this study sought to answer to the following questions:

1. What is the level of acceptability of sweet potato leaves as an additional

ingredient in malunggay pandesal in terms of taste, color, texture and general

acceptability as evaluated by the teacher's?

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POTOTAN CAMPUS
Pototan, Iloilo

2.Is there a significant difference in the acceptability of sweet potato leaves as an

additional ingredient in different treatments in terms of their taste, color, texture and

general acceptability as evaluated by the teacher's?

Hypothesis

There is no significant difference in the acceptability of sweet potato leaves as

an additional ingredient in different treatments in terms of the tatse, color, texture

and general acceptability.

Theoretical and Conceptual Framework of the Study

According to (J. Kruger, 2020) Food-to-food fortification (FtFF) is an

emerging food-based strategy that can complement current strategies in the ongoing

fight against micronutrient deficiencies, but it has not been defined or characterized.

This review has proposed a working definition of FtFF. Comparison with other main

food-based strategies clearly differentiates FtFF as an emerging strategy with the

potential to address multiple micronutrient deficiencies simultaneously, with little

dietary change required by consumers. A review of literature revealed that despite

the limited number of studies (in vitro and in vivo), the diversity of food-based

fortificants investigated and some contradictory data, there are promising

fortificants, which have the potential to improve the amount of bioavailable iron,

zinc, and provitamin A from starchy staple foods. These fortificants are typically fruits

and vegetables, with high mineral as well as ascorbic acid and β-carotene contents.

However, as the observed improvements in micronutrient bioavailability and status

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POTOTAN CAMPUS
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are relatively small, measuring the positive outcomes is more likely to be impactful

only if the FtFF products are consumed as regular staples. Considering best practices

in implementation of FtFF, raw material authentication and ingredient documentation

are critical, especially as the contents of target micronutrients and bioavailability

modulators as well as the microbiological quality of the plant-based fortificants can

vary substantially. Also, as there are only few developed supply chains for plant-

based fortificants, procurement of consistent materials may be problematic. This,

however, provides the opportunity for value chain development, which can

contribute towards the economic growth of communities, or hybrid approaches that

leverage traditional premixes to standardize product micronutrient content.

Conceptual Framework

Below is the schematic diagram showing the conceptual framework of the

study.
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Pototan, Iloilo

Input Process Output

Ingredients in baking Preparation of Level of acceptability of

pandesal ingredients sweet potato leaves as an
additional ingredient in
Tools and Equipment Baking of sweet potato
malunggay pandesal in
pandesal as an
Treatment terms of:
additional ingredient.
A. 100% malunggay leaves
 Taste
 Sensory
B. 75% malunggay, 25%  Color
Evaluation
sweet potato leaves  Texture
 Statistical
 General
C. 50% malunggay, 50% Analysis
Acceptability
sweet potato leaves

D. 25% malunggay, 75%

sweet potato leaves

E. 100% sweet potato

leaves

Figure 1. A
paradigm FEEDBACK
Feedback indicating the
interrelatedness of the variables.

Figure 1 showed the conceptual framework of the study in baking malunggay

pandesal fortified with sweet potato leaves. The input was the different treatments
of sweet potato leaves and the controlled variable which was the standard
malunggay pandesal bread. In the process, the procedure in baking pandesal was
subjected to evaluation of acceptability in terms of taste, color, texture and general
acceptability. The output of the study was the utilization of malunggay pandesal
fortified with sweet potato leaves.

Definitions of Terms

For the purpose of clarity and better understanding, the following terms were

defined conceptually and operationally:

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Acceptability. Refers to the quality of being acceptable, of meeting someone’s needs

adequately. (Merriam-Webster 2013)

In this study, “acceptability” refers to the quality of how experts and the students

evaluated the sweet potato leaves as an additional ingredient in baking malunggay

pandesal fortified with sweet potato leaves in terms of taste, color, texture and

general acceptability.

Pandesal. Pandesal or Philippine salt bread, basically composed of wheat flour,

sugar, salt, shortening, and yeast, is considered as the traditional breakfast bread

staple in the country (Guzman et al. 1986; Dagoon 2005; Albala 2011).

In this study, "pandesal" is a bread added with sweet potato leaves to make

malunggay pandesal fortified with sweet potato leaves.

Sweet Potato Leaves. According to Kuan-Hung Lin, Pi-Yu Chao, Hsin-Hung Lin,

Meng-Yuan Huang, Sweet potato (Ipomoea batatas) is one of the most important

food crops worldwide and its leaves provide a dietary source of nutrients and various

bioactive compounds.

In this study, "sweet potato leaves" refers to the ingredients used in malunggay

pandesal.

Taste- the flavor of something by taking a small part into the mouth (Webster

Collegiate Dictionary, 1990).

In this study, it is referred to the flavor of the malunggay pandesal fortified with

sweet potato leaves being tested for acceptability.

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POTOTAN CAMPUS
Pototan, Iloilo

Texture- is usually described as smooth or rough, soft or hard, coarse of fine, matt

or glossy, etc. (Collins Dictionary.com).

In this study, it is referred to the tenderness of the malunggay pandesal made in

sweet potato leaves.

Significance of the Study

The result of this study may be beneficial to the following:

The Adults. This would give them more nutrients and minerals that they could get

from sweet potato leaves and it can help them avoid the different kinds of diseases

particularly diabetes.

The Home Economics Students. They could apply and enhance all of their knowledge

on baking.

The Homemakers. They may prepare and bake their family and special love ones a

healthy and nutritious bread.

The Entrepreneurs. They may widen their knowledge and engae in production of

high-added product in the form of baking malunggay pandesal fortified with sweet

potato leaves.

The Future Researchers. They could be given enough information from this study

which can help them perform a study related to malunggay pandesal fortified with

sweet potato leaves.

Scope and Delimitation of the Study

 WEST VISAYAS STATE UNIVERSITY
POTOTAN CAMPUS
Pototan, Iloilo

The main purpose of this study was to determine the acceptability of sweet potato

leaves as an additional ingredient in baking malunggay pandesal.

Acceptability of the product will be evaluated by 10 WVSU-PC students, 10 WVSU-PC

faculty, and 10 consumers using a scale for interpreting the means (levels of

acceptability). It includes taste, shape, color, texture and general acceptability.

Chapter 2

This chapter contains (1) Conceptual Literature; 2) Related Studies; and (3) Review

of Related Literature
 WEST VISAYAS STATE UNIVERSITY
POTOTAN CAMPUS
Pototan, Iloilo

Conceptual Literature

Malunggay pandesal

Soft and buttery malunggay pan de sal. You can use malunggay leaves or

moringa powder with this bread recipe. Pan de sal is a traditional breakfast bread in

Filipino culture. This bread is typically paired and dipped with coffee, sikwate, or

salabat drinks. Malunggay Leaves - also known as Moringa Oleifera, are common in

Asian and African countries like the Philippines and India. It has a variety of names

like moringa, drumstick tree, and horseradish leaves. These leaves have many health

benefits.

Moringa Oliefera leaves

Moringa, a native plant from Africa and Asia, and the most widely cultivated

species in Northwestern India, is the sole genus in the family Moringaceae. It

comprises 13 species from tropical and subtropical climates, ranging in size from tiny

herbs to massive trees. The most widely cultivated species is Moringa Oleifera (MO).

MO is grown for its nutritious pods, edible leaves and flowers and can be utilized as

food, medicine, cosmetic oil or forage for livestock. Its height ranges from 5 to 10 m

(Marcela Vergara-Jimenez).

Health Benefits of Malunggay Leaves (Moringa Oliefera)

Moringa has many important vitamins and minerals. The leaves have about

as much potassium as a banana, and about the same amount of vitamin C as an

 WEST VISAYAS STATE UNIVERSITY
POTOTAN CAMPUS
Pototan, Iloilo

orange. It also has calcium, protein, iron, and amino acids, which help your body

heal and build muscle.

Diabetes: Several early studies show that insulin-like proteins found in moringa may

help lower blood sugar. Plant chemicals found in the leaves might help the body

process sugar better, and it may affect how the body supplements/health-benefits-

moringa

Cancer: In lab tests, leaf extracts slowed the growth of pancreatic cancer cells and

helped chemotherapy work better. Other lab studies show that moringa leaves, bark,

and roots all have anti-cancer effects that might lead to new drugs.

Memory: Some experts think the antioxidants and other health-promoting plant

chemicals may heal stress and inflammation in the brain.

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.

Several studies have demonstrated the beneficial effects in humans. Moringa Oliefera

has been recognized as containing a great number of bioactive compounds. The

most used parts of the plant are the leaves, which are rich in vitamins, carotenoids,

polyphenols, phenolic acids, flavonoids, alkaloids, glucosinolates, isothiocyanates,

tannins and saponins. The high number of bioactive compounds might explain the
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pharmacological properties of Moringa Oliefera leaves. Many studies, in vitro and in

vivo, have confirmed these pharmacological properties.

The leaves of are mostly used for medicinal purposes as well as for human

nutrition, since they are rich in antioxidants and other nutrients, which are commonly

deficient in people living in undeveloped countries. It have been used for the

treatment of various diseases from malaria and typhoid fever to hypertension and

diabetes.

The roots, bark, gum, leaf, fruit (pods), flowers, seed, and seed oil of MO are

reported to have various biological activities, including protection against gastric

ulcers, antidiabetic, hypotensive and anti-inflammatory effects. It has also been

shown to improve hepatic and renal functions and the regulation of thyroid hormone

status. Moringa Oliefera leaves also protect against oxidative stress, inflammation,

hepatic fibrosis, liver damage, hypercholesterolemia, bacterial activity, cancer and

liver injury.

Vitamins

Fresh leaves from Moringa Oliefera leaves are a good source of vitamin A. It

is well established that vitamin A has important functions in vision, reproduction,

embryonic growth and development, immune competence and cell differentiation.

It's leaves are a good source of carotenoids with pro-vitamin A potential.

Polyphenols

The dried leaves of Moringa Oliefera are a great source of polyphenol

compounds, such as flavonoids and phenolic acids.

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Flavonoids, which are synthesized in the plant as a response to microbial infections,

have a benzo-γ-pyrone ring as a common structure. Intake of flavonoids has been

shown to protect against chronic diseases associated with oxidative stress, including

cardiovascular disease and cancer. Moringa Oliefera leaves are a good source of

flavonoids.

Saponins

Moringa Oliefera leaves are also a good source of saponins, natural

compounds made of an isoprenoidal-derived aglycone, covalently linked to one or

more sugar moieties. The concentrations of saponins in Moringa Oliefera freeze-

dried leaves range between 64 and 81 g/kg of dry weight. Saponins have anti-cancer

properties.

Antioxidant Effects

Due to the high concentrations of antioxidants present in MO leaves, they can

be used in patients with inflammatory conditions, including cancer, hypertension,

and cardiovascular diseases. The β carotene found in MO leaves has been shown to

act as an antioxidant. The antioxidants have the maximum effect on the damage

caused by free radicals only when they are ingested in combination. A combination

of antioxidants found in MO leaves was proven to be more effective than a single

antioxidant, possibly due to synergistic mechanisms and increased antioxidant

cascade mechanisms. A recent study in children demonstrated that MO leaves could

be an important source of vitamin A.

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POTOTAN CAMPUS
Pototan, Iloilo

Sweet Potato Leaves

The lowly “talbos ng kamote” or “sweet potato leaves” is a kind of

plant (scientifically called Ipomoea Batatas) that we always see growing in

vacant lots and on the roadside anywhere we go in the Philippines. It grows

all year round and doesn’t need that much maintenance because it grows wild

most of the time.

Sweet potato leaves it is the one of the few vegetables that can be

cultivated during the monsoon season, sometimes making sweet potato

leaves the only greens available after a flood or a typhoon in some countries.

The concentration of polyphenols from sweet potato leaves was 7–9 times as

high as that of grape seeds (Wang et al., 2016). Moreover, they are more

resilient of diseases, pests, and high moisture conditions as a crop than many

other leafy vegetables and staple crops grown in the tropical and subtropical

areas.

According to a study of the Louisiana State Agricultural Center, sweet

potato leaves or “talbos ng kamote” provide ascorbic acid (Vitamin C) and

Vitamin B to the body. But it also offers other vital nutrients like Vitamin A,

Vitamin K, B-Carotene, B6, Thiamine, Niacin, Zinc, Riboflavin, Iron, Folic Acid,

Calcium, and Protein.

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Vitamins, minerals, antioxidants, dietary fiber, and vital fatty acids can

be found in sweet potato (Ipomoea batatas) leaves. This vegetable's bioactive

ingredients contribute to health promotion by enhancing immunological

function, lowering oxidative stress and free radical damage, decreasing the

risk of cardiovascular disease, and inhibiting the formation of cancer cells.

Sweet potato leaves are currently mostly consumed in Pacific Ocean islands,

Asian, and African nations, with some consumption in the United States. This

comprehensive review evaluates studies looking at the nutritional properties

and bioactive substances in sweet potato leaves that support chronic disease

prevention.

Here are some of the health benefits of sweet potato leaves:

Anti-Diabetes

They said foods like sweet potato leaves are desired for its anti-

diabetes properties and for diet therapy. Several studies have already proven

that this plant has anti-diabetic compounds that lower blood glucose content.

This is advantageous to know considering that the Philippines was reported to

be a diabetes hotspot now with 6 million Filipinos having diabetes in the

country today.

Helps in Heart Health

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Sweet potato leaves have lots of Vitamin K which helps in de-calcifying

arteries of hard and harmful plaque deposits, a major cause of heart attacks.

Vitamin K in sweet potato leaves also helps reduce inflammation of the cells

lining the blood vessels along your veins and arteries. Including sweet potato

leaves in your daily diet helps you maintain a healthy blood pressure and

reduces the risk of having heart attacks.

Anti-mutagenic and Antioxidant

Now, this is the most interesting quality of sweet potato leaves: they

have antioxidants and antimutagenic compounds or substances that reduce

the rate of mutation of cancer cells. In fact, a study of the effects of 82 kinds

of vegetables and plant compounds on the mutation and replication of cancer

cells indicated that sweet potato leaves are the one with the highest cancer

checking rate.

Anticoagulant

The vitamin K component of sweet potato leaves facilitates the blood

clotting abilities of our blood. Sweet potato leaves are known to have this

particular quality, assisting the body to help recover fast from cuts, bruises,

and blood clotting problems.

Enhances Eye Health

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Sweet potato leaves are proven to be high in lutein and zeaxanthin

(xanthophylls) which is supposed to contribute to the prevention of cataracts

and Age-related Macular Degeneration (AMD). Lutein is also an antioxidant

which means it prevents oxidative damage to eye lens muscles that contribute

to cataracts due to old age.

Anti-bacterial

An extract from the lyophilized sweet potato leaf powder from a variety

of sweet potato provided antibacterial properties. Moreover, the water

extracted from the sweet potato leaves inhibited the further growth of food

poisoning bacteria such as the pathogenic E. coli, Staphylococcus aureus, and

Bacillus cereus.

Helps in Bone Health

The Vitamin K in sweet potato helps in maintaining the calcium in our

bones, thus reducing the risks of developing osteoporosis (bone loss) and

lowers the incidence of bone fractures in post-menopausal women.

Summary of the Review of Related Literature

A study conducted by Engracia et.al (2015) to assess the acceptability of Malunggay

and Chicken (MAC) bread. Specifically, the study aimed to determine the sensory

evaluation in terms of taste, texture, color, and overall appearance. The researchers

analyzed the data gathered through research, sensory evaluation and feedback from

the student respondents other respondents and processed the data into information.
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The results were obtained by conducting a sensory evaluation of (67) sixty-seven

respondents and giving them evaluation form.

Another study conducted by Pescador et.al(2020), humans love to eat and

keep their bodies healthy. Many products in restaurants and supermarkets can

provide food for everyone. This project aims to produce a new experimental way of

food that has many benefits to our bodies. Siopao is commonly known as Baozi or

steamed bun and came from China. After many years, several researchers and

developers made several variations of siopao. The researchers of this study created a

new innovative siopao variation called malunggay siopao, which is a flavorful and

healthier siopao.

According to Socao et.al(2020), Siomai is one of the best street foods

nowadays. Siomai also is the best food that is found in Asia and popular among

young people because of the affordable price. In this study, we added a twist in

siomai, which is cheese. Cheese contains many nutrients such as calcium, protein,

phosphorus, zinc, vitamin A, and vitamin B12. Malunggay leaves can be used to treat

several illnesses. It also has essential nutrients and vitamins. It contains protein,

vitamin B6, vitamin C, vitamin A, iron, and riboflavin. This study used an

experimental research method.

Various researchers could attest that sweet potato leaves as a new

alternative ingredient in malunggay pandesal can be additional ingredients in all

products. As implied in the previous researches that sweet potato leaves as a new

alternative ingredient in malunggay pandesal can be added as additional ingredients

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to all products, thus, the researchers determine the acceptability of malunggy

pandesal fortified with sweet potato leaves.

 WEST VISAYAS STATE UNIVERSITY
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Chapter 3

Research Design and Methodology

This chapter contains the (1) Research design; (2) Materials, Tools and

Equipment; (3) Evaluators of the study; (4)Sources of Data; (5) Data Gathering

Instrument ; (6) Data Gathering Procedures; (7) Data Gathering Techniques; (8)

Statistical Data Analysis and Procedure.

Research Design

This study was experimental research. The researchers used the experimental

method wherein at least one or more independent variables are deliberately

manipulated to produce an effect. This is considered as the most sophisticated

method for testing hypothesis involving cause-effect relationship (Biton,2009).

The first stage consists of grouping the observational unit according to one or more

factors. It requires the number of units in each group to be equal to the number of

treatments. The number of groups should be equal to the number of replications.

The second stage is assigning the units in each group to treatment groups at

random. A modification of this design would be the number of units in each group

that is larger than the number of treatments (preferably, a multiple). The units in

each group can be divided in subgroups. Each subgroup is assigned to a treatment

group as a whole. For this study, there were four treatments added with sweet

potato leaves and each treatments will be replicated three items.

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The five treatments were: Treatment A- 100% sweet potato leaves, Treatment B-

75% sweet potato leaves and 25% malunggay leaves, Treatment C - 50% sweet

potato leaves and 50% malunggay leaves, Treatment D - 25% sweet potato leaves

and 75% malunggay leaves, Treatment E - 100% malunggay leaves.

Materials, Tools and Equipment

In conducting the experimental study, the following ingredients were used in the

preparation of pandesal fortified with sweet potato leaves: all purpose flour, bread

flour, white sugar, butter, baking powder, fresh milk, yeast, salt, egg, cooking oil,

bread crumbs.

The tools and materials that were used in making pandesal fortified with sweet

potato leaves include the following:

• For measuring and preparation - measuring cup, measuring spoon, spatula, mixing

bowl, baking sheet, dough cutter, rolling pin, oven, flour sifter, rubber scraper,

serrated knife, timer, plastic wrap.

• For mixing - wooden spoon, and mixing bowl

• For cooking - oven

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Evaluators of the Study

There were 30 respondents of this study, compose if 10 WVSU faculty, 10

WVSU students, and 10 consumers. They were randomly chosen as evaluators of the

finished product beacuse of their characteristics and availability.

The evaluators should be in good health (good eyesight, complete teeth,

sensitive skin, and have good memory). The area where evaluators was conducted

should be quiet, comfortable, and well lighted.

Sources of Data

The sources of Data were responses of the three groups of evaluators

composed of faculty and students of West Visayas State University - Pototan

Campus, Pototan Iloilo and the consumers.

The evaluators were chosen randomly based on knowledge and availability

in food preparation and acces to the students in the dissemination of the new

discovery and the students knowledge and skills in experimental cookery

The adopted sensory evaluation score sheet based on the Five-Point

Hedonic Scale was used in determining the acceptability of sweet potato leaves in

making pandesal as to appearance, taste, color, shape, and texture.

Each evaluator was given samples for every portion of treatment. This

means that the evaluators is given a chance to assess and evaluate the acceptability

of the different treatments of malunggay pandesal fortified with sweet potato leaves.

Each preparation was rated based on the Five-Point Rating Scale. After the
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evaluation, the evaluators were requested to rewrite their remarks or comment

about the product in the space provided in the score sheet.

Data Gathering Instrument

The adopted sensory evaluation score sheet is the instrument that was used

in gathering the data. It has a direction and criteria which the evaluators follow the

rating of the finished products. The research instrument is based on the Five-Point

Hedonic Scale. The content of this instrument includes the title of the study,

direction to be followed by the evaluators in evaluating the finish product according

to the level of acceptability of malunggay pandesal fortified with sweet potato leaves

through appearance, taste, color, shape and texture. The levels of acceptability were

rated as 1 extremely not acceptable, 2 moderate not acceptable, 3 fairly acceptable,

4 moderately acceptable, and 5 extremely acceptable.

Data Gathering Procedure

The experiment was divided into five phases, Phase l - Preparation of Tools,

Utensils, and Equipment, Phase ll- Preparation of Ingredients, Phase lll - Try out of

Recipes, Phase lV - The standardized Recipe and Phase V - Evaluation of the Finished

Product.

Phase l - There Preparation of Tools, Utensils and Equipment

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The different tools and utensils were prepared measuring spoon

and measuring cup for measuring the ingredients, mixing bowl, wooden spoon for

mixing the ingredients, spatula, oven for baking the product.

Phase ll- Preparation of Ingredients for making malunggay pandesal fortified with

sweet potato leaves.

In preparation of ingredients to bake malunggay pandesal fortified with

sweet potato leaves, all ingredients were measured, and flour were sifted to remove

lamps. All ingredients were put into place.

Phase lll - Try out of Recipe

The necessary ingredients were prepared. The amount of each ingredient was

prepared accurately and basic procedures were followed. Each recipe was prepared

one at a time. All the steps in the preparation and baking were recorded. After each

preparation, the baked recipe was evaluated by the panel of evaluators.

Treatment

Ingredients A B C D E

Malunggay 1 cup ¾
cup. ½ cup ¼
cup -

Sweet Potato Leaves - ¼

cup ½ cup ¾
cup 1 cup

All Purpose Flour 3 cups 3 cups 3 cups 3 cups 3 cups

White Sugar ¼ cup ¼ cup ¼ cup ¼ cup ¼ cup

Salt 1 tsp. 1 tsp. 1 tsp. 1 tsp. 1 tsp.

Egg 1pc. 1pc. 1pc. 1pc. 1pc.

Oil 2 tbsp. 2 tbsp. 2 tbsp. 2 tbsp. 2 tbsp.

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Lukewarm Water 1cup 1 cup 1cup 1 cup 1cup

Instant Dry Yeast 1½ tsp. 1½tsp. 1½tsp. 1½tsp. 1½tsp.

Bread Crumbs ¼cup. ¼cup ¼cup ¼cup ¼ cup

Procedure:

1. Mix together flour, sugar, dried malunggay leaves, sweet potato leaves, salt and

bread improver in a bowl. Stir to combine.

2. Combine water and yeast together and let the mixture stand for 5 minutes.

3. Pour water and yeast mixture into the flour mixture and mix well until properly

hydrated. Add in the oil and knead until smooth and elastic. Knead in the machine

for 5 minutes and knead by hand for 8-10 minutes.

4. Place the dough in a lightly greased bowl and cover with a damp cloth. Let it rise

for 1 hour or until double in size.

5. Divide dough and roll into a log shape and cut into desired sizes.

6. Roll each piece in breadcrumbs. Place on a baking tray, about 2 inches apart and

let it rest again for an hour.

7. Preheat the oven to 180C. Bake the pandesal for 13-15 minutes.

Phase lV - Standardization

After the try out and revision of the recipe, the standard recipe was finalized. The

suggestions and opinions of the panel of evaluators were followed for the
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improvement of the recipes. The standardized Recipe using the five proportions was

presented.

Treatment

Ingredients A B C D E

Malunggay 1 cup ¾ cup ½ cup ¼ cup

Sweet Potato Leaves. - ¼ cup. ½ cup ¾ cup

1 cup

All Purpose Flour 3 cups 3 cups 3 cups 3 cups 3 cups

White Sugar ¼ cup ¼ cup ¼ cup ¼ cup ¼

cup

Salt 1 tsp. 1 tsp. 1 tsp. 1 tsp. 1

tsp.

Egg 1pc. 1pc. 1pc. 1pc.

1pc.

Oil 2 tbsp. 2 tbsp. 2 tbsp. 2 tbsp. 2 tbsp.

Lukewarm Water 1cup 1 cup 1cup 1 cup 1cup

Instant Dry Yeast 1½ tsp. 1½tsp. 1½tsp. 1½tsp. 1½tsp.

Bread Crumbs ¼cup. ¼cup ¼cup ¼cup ¼ cup

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Procedure:

1. Mix together flour, sugar, dried malunggay leaves, sweet potato leaves, salt and

bread improver in a bowl. Stir to combine.

2. Combine water and yeast together and let the mixture stand for 5 minutes.

3. Pour water and yeast mixture into the flour mixture and mix well until properly

hydrated. Add in the oil and knead until smooth and elastic. Knead in the machine

for 5 minutes and knead by hand for 8-10 minutes.

4. Place the dough in a lightly greased bowl and cover with a damp cloth. Let it rise

for 1 hour or until double in size.

5. Divide dough and roll into a log shape and cut into desired sizes.

6. Roll each piece in breadcrumbs. Place on a baking tray, about 2 inches apart and

let it rest again for an hour.

7. Preheat the oven to 180C. Bake the pandesal for 13-15 minutes.

The score sheet was used to collect opinions, criticisms, and suggestions

regarding the recipes. All recipes have undergone the same procedure in evaluating

the appearance, taste, color, shape and texture.

Phase V - Evaluation of Finished Product

The evaluators were invited and were given instructions on how to evaluate the

sweet potato leaves in making pandesal. They were instructed to evaluate the

products using the Five - Point Hedonic Scale as to the following:

 WEST VISAYAS STATE UNIVERSITY
POTOTAN CAMPUS
Pototan, Iloilo

Color - well-shaped golden brown with green color

Taste - delicious and pleasing flavor

Texture - soft, fluffy and airy

Data Gathering Technique

After the sensory evaluation of finish product, responses of the evaluators were

collected by the researchers. The score sheet were grouped according to

respondents. The data was recorded, tallied, summarized and prepared for

computation. Acceptability of the products as to appearance, shape, taste, color, and

texture were analyzed and interpreted using the Mean, One-Way Analysis of

Variance (ANOVA) to determine the significant difference set at 0.01 levels of

significance.

The computed mean was analyzed and interpreted using the Arbitrary Scale

Scale Interpretation

4.21 - 5.0 Extremely Acceptable

3.41 - 4.20 Moderately Acceptable

2.61 - 3.40 Fairly Acceptable

1.81 - 2.60 Moderately Not Acceptable

1.00 - 2.80 Extremely Not Acceptable

Statistical Data Analysis and Procedure

 WEST VISAYAS STATE UNIVERSITY
POTOTAN CAMPUS
Pototan, Iloilo

The data gathered were treated statistically. Mean was used to describe the data

while One-Way Analysis of Variance (ANOVA) was used as an inferential statistical

tool. Frequency distributions were obtained through the Adopted Sensory Evaluation

Score Sheet using the Five-Point Hedonic Scale.

Mean was employed to describe the data and to express the average result of all

the evaluators responses in determining the acceptability of the products. Standard

Deviation was employed to evaluate the spread of the individual values from their

respective means.

One-Way Analysis of Variance (ANOVA) set at 0.01 alpha of significance was

used when separated independent and identically distributed samples were obtained,

one from each of the two populations being compared. In this study, it was used as

an inferential analysis tool to determine the significance between the products.

Statistical Package for Social Sciences (SPSS) is a software package used for

statistical analysis (IBM Inc., 2009).