A SENSORY ANALYSIS OF MORINGA OLEIFERA

SEED POD AS AN ALTERNATIVE FLOUR:

A NUTRIBITE COOKIE

Fabrine Maranella Arevalo

Dion James Belacha
Kirt Dela Cruz
Marielle Latifah Garcia
Jenny Marzo
Jan Earl Uribe

Divina Pastora College

12 STEM A, St. Scholastica
Mr. Ryan Christian De Leon
Ms. Claudine Bagajo
June 13, 2023
Abstract

This paper analyzes the possibility of using Moringa Oleifera Seed Pod also known as
“Hagod” as an alternative for All-purpose flour. According to Chris Kresser, an expert in the
medicine field, all-purpose flour is bad for health especially if too much consumption is
observed. If Moringa Oleifera Seed Pod flour will be used as an alternative will it give off a
higher nutritional value, specifically dietary fiber, which contradicts the health issues that an
individual acquires in consumption of all purpose flour like metabolic syndrome and heart
diseases? Will the effects of Hagod Flour be a hindrance in the growing value of the cookies in
the market? To answer these questions, a survey was conducted in the community of Divina
Pastora College, specifically those who are in the age of 5 years old and above. The Slovin's
Formula was used in determining the total of respondents which is a total of 88 individuals. The
respondents are given one piece of cookie that is a product of the experimentation of using
Moringa Oleifera Seed Pod Flour as one of its basic ingredients. The survey results reveal that
the cookies made out of Moringa Oleifera Seed Pod flour are as edible as the normal cookie
made out of refined flour. With a total percentage of 96.6% of the whole population, they claim
that the cookies are of good quality, have a great taste and are health beneficial (Figure 22).
94.3% in total respondents would love to purchase the product in the future (Figure 26).
Concurrently, the Moringa Oleifera Seed Pod flour itself was proven and tested to be
satisfactory when it comes to its consumption comparable to other kinds of flour by the use of
different laboratory testings. These testing includes assessment of ash content, moisture
content, water activity and fiber content which yield the measurements: 6.63 g/100g, 8.71
g/100g, 0.617 @ 25.5 °C, and 33.63%, respectively (Table 3). This result suggests that the
Moringa Oleifera Seed Pod is possible to be converted into flour and be consumed by people.
Furthermore, the result regarding the nutritional value of this flour, specifically the fiber content,
indicates that it is higher than the one's in the refined flour and is more beneficial in curing and
preventing other diseases for individuals such as diabetes, heart diseases, and digestion
problems.

CHAPTER I
INTRODUCTION

This chapter presents the background of the study about the use of Moringa Oleifera
Seed Pod as an alternative for flour.

Background Of The Study

Baking is one of the methods of preparing food that started as a leisure time activity and
is now a course taken by individuals who are interested in baked products. Baked goods use
flour as one of their basic ingredients. According to Chris Kresser, a globally-renowned expert,
clinician, and educator in the fields of Functional Medicine and ancestral health, with the
involvement of nutrition science, it is revealed that refined flours are anything but healthy as it
may increase the risk of health issues. This study is conducted to find an alternative to flour that
would bring better health benefits to an individual. The topic is chosen to address the issue of
flour that is stated above. Thus, an alternative is needed that would be a substitute for flour not
only to improve the quality of baked goods but also to make them healthier for people to
consume.

Flour is a basic ingredient in baked goods and is used in various foods as well as pasta.
It is made from cereal grains or other starchy portions of plants that are finely grounded. It
contains enzymes, lipids, sugars, starch, proteins and fibers. Although it includes biomolecules
such as lipids and proteins that are vital in aiding organisms such as humans to grow, sustain,
and reproduce, as well as containing the enzyme which is essential for the smooth regulation in
the body by speeding up the chemical reactions like for example in digestion, in a study, it is
proven that too much consumption of flour may cause serious damage to an individual’s
well-being. This variable needs further studies as this variable is the one that this research
would find an alternative ingredient that can be used in making baked goods and other food that
needs flour. The proposed alternative ingredient for flour is expected to affect an individual’s
health in a good way without needing to depend on how much consumption one can consume,
like vegetables.

According to an article posted by the Food and Agriculture Organization of the United
States (n.d.), Moringa is an important crop in the Philippines. Moringa Oleifera also known as
the drumstick tree or malunggay in Tagalog is entitled as the Queen of Vegetables and was
introduced as the national Vegetable of the Philippines. It is known as the ‘drumstick tree’ based
on the appearance of its immature seed pods. Despite Malunggay being well-known, its fruit
remained unpopular in the minds of many. Moringa Oleifera has a seed pod called Hagod in
Tagalog. Every part of the seed pod can be consumed and is commonly used in cooking
vegetable dishes such as pinakbet and curry. It is commonly cultivated across tropical countries.
It can be purchased in markets, particularly in stores that sell natural products. At the same
time, this tree is commonly found in house backyards. This is because this tree can extract
nutrients from various soil types via its well-developed root system which makes it a
low-maintenance plant (Gardens, 2019). Despite being low-maintenance, it has numerous
benefits for human health. Moringa Oleifera Tree is grown as a source of food and medicine due
to its nutritious benefits, whether it is cooked or powdered. This variable must be studied as it
will be the core of this research. If this variable is studied thoroughly then the issue about flour
can be addressed and at the same time open the minds of the people that there are other
ingredients that we can use as flour that will give a better health benefit to an individual reducing
the increase of health risk.

The term “baked products’ is applied to a wide range of food products such as cakes,
bread, pastries, crackers, and other baked products that use flour as one of the basic
ingredients. In this study, the end product will be cookies. According to a statistic posted by
Global Data in 2022, The Philippines’ bakery and cereals market size was valued at $2.04
billion in 2020. In addition, it also stated that in baked products, cookies were one of the largest
categories that are forecast to register the fastest value growth in the market. Therefore, it is
reasonable to use cookies as one of the variables as it appears that a lot of people fancy
cookies. In a previous study by Smart Review (2018), the word cookie refers to "small cakes"
derived from the Dutch word "koekje" or "koekie." Cookies contain many of the same ingredients
as cakes except that they have a lower proportion of liquid with a higher proportion of sugar and
fat to flour. Cookie recipes are flexible, they can be made in a variety of shapes, flavors, and
textures, and they can also be decorated. Despite having variations of cookies, they all lead to
one link which is made out of wheat flour or what we know as refined flour. This variable must
be studied because this will serve as the end product that will prove that Moringa Oleifera Seed
Pod can be used as flour in baking cookies.

According to other studies, it is possible to use selective vegetables as an alternative to

flour, and some of it is already produced in the market and is consumed by people. It is said that
vegetable flours are a healthy flour alternative that helps you get the nutrition you need (Lam,
2021). By doing the same process it is feasible to extract flour from unusual organic sources. In
this study, the vegetable that we ought to use as an alternative to flour is the Hagod, the fruit of
the malunggay tree. The same with other kinds of flour such as all-purpose flour that came from
wheat and squash flour, moringa Oleifera seed pod flour which will be the end product of this
experimentation will also come from a fruit or vegetable. Furthermore, it is because both have
the same content, which is the dietary fiber, that can give benefits in decreasing the risk to the
health of an individual as they consume baked products. Refined Flour contains 3.3% of dietary
fiber while the Moringa Oleifera seed pod contains 6.7 % which is considered as high in dietary
fiber whereas the low fiber range from 5% or less. For this reason, the Hagod will serve as the
main ingredient rather than wheat which is commonly used in the production of flour.

The Philippines is one of the tropical countries that are abundant in the production of
moringa Oleifera seed pods. Hagod, which has the scientific name Moringa Oleifera seed pod,
is a fruit of the Malunggay Tree. It is an excellent source of dietary fiber. Dietary fiber, found
mainly in fruits, vegetables, whole grains, and legumes, and is probably best known for its ability
to prevent or relieve constipation and maintain a healthy weight, lowering the risk of diabetes,
heart disease, and some types of cancer. Therefore, making it one of the most suitable
alternatives for flour. Moringa Oleifera seed pod, flour, and cookie satisfy the wants at the same
time the needs of people. With the abundance of this in Hagod, a nutritious and delicious
product can be produced that will be available and can suit the taste of people of different ages,
may they be children, teenagers, and adults.

The reason for conducting this study is to improve the health of an individual in terms of
the consumption of bakery goods and other food that uses flour as an ingredient. Substituting
Hagod as flour is the objective of the study. If this study is conducted, then human consumption
of flour-based goods would not be limited to how much harm the product would have on their
health. If the goods are transformed into flour-based goods, then the risk of health will decrease.
It needs to be conducted to alarm people that flour-based products can increase the risk of
developing diseases. In addition, this study will aim to introduce Hagod to the citizens and the
society of the Philippines not just as the fruit of the national vegetable but also as a nutritious
food, particularly in terms of its rich dietary fiber that can be applied in other cuisines.
Statement Of The Problem

The Philippines consumption of baked products ranged over $2.04 billion with cookies
having the highest value of consumption (Global Data, 2021). Baked products are highly
consumed by the Filipinos, but there is an underlying issue with the production of it, particularly
about the use of flour as its basic ingredient. Refined flour, also known as the all-purpose flour,
is most commonly used in baking. Refined flour is anything but healthy as it may increase an
individual’s risk of developing health issues such as metabolic syndrome, diabetes, and
cardiovascular disease with the possible development of cancer in addition (Kresser, 2021).

The study ought to understand the issue of seeking an alternative for refined flour where
it will be tested by the process of baking cookies. Culinary field progressed from hobby into a
profession especially in terms of baking. Flour cannot be eradicated because if that happens
there will be no baked products. The stated issue shall be understood in terms of conducting an
experimental research whereas the moringa Oleifera seed pod and the properties of flour would
be subjected into an experiment that would determine its properties such as its moisture and
ash content, and especially its fiber content. The experiments will be done in order to test
whether vegetables such as moringa Oleifera seed pods can be used to produce a flour that
would be an alternative for refined flour.

The research is conducted in order to determine:

● If it is possible to use vegetable and its residue as an alternative for refined flour.
● If Moringa Oleifera Seed Pod flour will give off the same or increased nutritional
value of the cookie particularly its dietary fiber content?.
● If Moringa Oleifera Seed Pod flour-based cookies have more or less minerals
than cookie made out of refined flour.
● If Moringa Oleifera Seed Pod flour is durable for storage or packaging.
● If using Moringa Oleifera Seed Pod Flour will have an effect on the properties of
the cookie in terms of its color, taste.
● If a pure Moringa Oleifera Seed Pod flour is enough to formulate or produce a
cookie.

Hypothesis

Based on the problem stated above, the following hypotheses are formulated:

a. There is no guarantee that vegetables and its residue can be used as an alternative for
refined flour.
b. There is no change in the amount of dietary fiber if moringa Oleifera seed pod flour will
be used.
c. There is no significant change in the minerals in cookies.
 d. There is no change in taste of the cookie if seed moringa Oleifera seed pod flour will be
used.
e. There is no guarantee that the Moringa Oleifera Seed Pod flour is durable from
contamination.
f. There is no effect in the Philippines value of baked products consumption if moringa
Oleifera seed pod flour will be used as an alternative for flour.
g. There is no guarantee that Moringa Oleifera Seed Pod Flour can be used as a pure
alternative flour in baking cookies.
h. If the conversion in flour of Moringa Oleifera Seed Pod becomes successful, there is no
guarantee that it can also be used in the production of other baked or cooked products.

Scope And Delimitation

The study covers the use of moringa Oleifera seed pod flour as an alternative flour due
to its richness in dietary fiber. This will be conducted within the area of Gapan City, Nueva Ecija.
However, the experiments in the study are expected to be done in F.A.S.T. Laboratory in
Clark-Angeles City Pampanga due to lack of Chemical Laboratories in the research area. The
study will commence from the month of February, with the month of May as the end of the time
frame. The experimental design is to be used in the study as it is a design that requires
conduction of experiments in order to gather data and test hypotheses that is needed in the
study. Two experiments will be conducted in the study: Powderizing moringa Oleifera seed pod
into flour, and using moringa Oleifera seed pod flour in baking cookies. In addition, the study will
include a survey for the sensory analysis of the baked cookies within the locale of Divina
Pastora College with 5 years old and above as the respondents.

The variables to be investigated are Moringa Oleifera Seed Pod flour, and cookie. These
variables are needed to be studied in order to determine whether the hypothesis of the study will
be accepted or rejected. With the use of these variables, the researchers will be able to provide
the information needed in the study. Each variable has its own purpose and function. In Moringa
Oleifera, the researchers will include not only the seed pod itself but also its residue because it
is proven to be rich in dietary fiber. The flour, on the other hand, needs to be studied as its
properties will be beneficial to the experiment of turning moringa Oleifera seed pod into flour.
The cookie will serve as the final product of the experiment wherein it will serve as the basis
whether or not the moringa Oleifera seed pod flour is possible to use as an alternative for
refined flour. Through the comparison of a cookie made out of the experimented flour and a
cookie made from refined flour.

The study is limited to the use of a milling machine - blender and sifter will be used as
the powderizing equipment. The nutritional value that will be extracted from the laboratory is
limited to dietary fiber only. The discoloration of the cookie because Moringa Oleifera Seed Pod
Flour will be used that is possible to have a green color compared to refined flour that is white
as it is made out of wheat is one of the out of hand occurrences in the process of the study.
Such phenomena are not covered in the study.
Conceptual Framework

The table below shows the processes included in the study that must be followed in
order to gather the data needed to test the hypothesis.

INPUT PROCESS OUTPUT

- A Sensory Analysis of 1. Researching - Production of Moringa

Moringa Oleifera information about the Oleifera Seed Pod
Seed Pod as an Moringa Oleifera Flour as an alternative
alternative for flour: A Seed Pod and flour. for flour.
Nutribite Cookie 2. Gathering of materials
- Usage of Moringa 3. Process of making
Oleifera Seed Pod to Moringa Oleifera
produce another flour Seed Pod into flour.
that will solve the 4. Gather data through
issue regarding conducting
unhealthy flour. experiments and
- The quantity of handing out
Moringa Oleifera questionnaires.
Seed Pod will be 5. Analyzing data.
measured in
formulating flour.
- The quality of the
cookie will depend on
the amount of flour
added.

Significance Of The Study

The study is significant to the health factor of an individual. If refined flour is to be

consumed continuously with the knowledge that it may increase the risk of developing health
issues, It will affect the community as every individual is what forms the community. A
community consists of unhealthy individuals, it is therefore an unhealthy community. The study
must be conducted to maximize the benefit to the following factors:

a. INDIVIDUAL - An individual will benefit with regards to their health in spite of the fact
that they will consume baked products with less possibility of developing health issues in
terms of the product having high fiber.
b. SOCIETY - The society will benefit by having healthy individuals through the
consumption of the alternative flour.
 c. CULINARY INDUSTRY - The study will be significant in the culinary field as there will be
an alternative for flour that would provide a more nutritious benefit and as well as allow a
room for exploration about vegetables as the main ingredients in the production of flour.
d. RESEARCH FIELD - this research will be gainful to the future researchers that will focus
on the similar study with the use of this as their related literature.
e. AGRICULTURE - The production of the fruit of malunggay tree which is the moringa
Oleifera would not be wasted as it will be known.
f. ENVIRONMENT - It will help the environment through minimizing the waste produced by
Moringa Oleifera by using its fruit, Moringa Oleifera seed pod in order to generate a
nutritious flour.

Operational Definition Of Terms

● Dietary Fiber - Is found mainly in fruits, vegetables, whole grains and legumes and is
probably best known for its ability to prevent or relieve constipation. But foods containing
fiber can provide other health benefits as well, such as helping to maintain a healthy
weight and lowering your risk of diabetes, heart disease and some types of cancer
(Dietary Fiber: Essential for a Healthy Diet, 2022). This is used in the study as the basis
of choosing an alternative ingredient for flour.
● Moringa Oleifera Seed Pod - Fruit that came from the drumstick tree also known as
malunggay tree. It is the first variable that will be subjected to experimentation of
powderizing in order to serve as an alternative for flour.
● Nutribite Cookie - A typical cookie only that it is the byproduct of the study made from
moringa Oleifera seed pod flour that came from drumstick tree.
● Refined Flour - A processed flour made out of wheat. Another variable that will be
studied particularly is its properties. It will be used to compare whether moringa Oleifera
seed pod flour can be used in the production of baked products or not.

CHAPTER II
METHODOLOGY

This chapter presents the materials, methods and processes, as well as the parameters
used in the experiment in determining the possibility of using Moringa Oleifera Seed Pod Flour
as an alternative for refined flour.

I. Materials

This research study will be conducted with the use of various tools, equipment, and
ingredients that will be of use in the construction of the conclusion the same with presentation of
the physical product and written analysis.
 The most needed material in this experimental study is the Moringa Oleifera Seed Pod
as this will be the manipulated variable that will be used to turn the seeds into the flour and then
to a cookie. To acquire numerous amounts of this ingredient, the researchers scattered to find
this material in any locations around Gapan City and were able to collect a quantity of it. Some
of it was store-bought in the Gapan City Wet Market, while the others are picked in the
farms/backyards of the researchers in Mangino, San Nicolas, and Balante Gapan City. Aside
from the Moringa Oleifera Seed Pod, other materials that are listed below are also used in
producing the product:

1.1 FLOUR
- Sodium Metabisulfite
- Blender
- Sifter

1.2 COOKIE
- Flour - Vanilla
- Egg - Baking Soda
- Cornstarch - Salt
- Butter - Chocolate Chips
- Sugar - Baking tools and equipment

II. Processing

2.1 Gathering of raw materials to be used in the production of Flour using Moringa
Oleifera

Using the fruit of drumstick tree (malunggay), the Moringa Oleifera seed pod is expected
to replace wheat as the main ingredient in producing flour. The fruits will undergo the process of
drying until it is able to be processed, innovating its physical form from rigid to pulverized..

2.2 Finalizing the quality and texture of the flour

In manufacturing the flour, its appearance is expected to look like ordinary flours but
more nutritious and beneficial. Creating no difference in terms of taste when being used but
creates a difference in terms of its effects to individuals.

2.3 Production of cookie using Moringa Oleifera Seed Pod flour

With the use of Moringa Oleifera seed pod flour, we are able to produce cookies which
will serve as the byproduct of this study, proving that Moringa Oleifera seed pod flour has the
capability of becoming a more nutritious and beneficial alternative for flour which can help
individuals as well to keep their health safe.
 III. Parameters To Be Studied/ Tests To Be Conducted

3.1 Moisture Content

The moisture content of flour is tested to determine its quality. A moisture level of 14% is
widely used as a conversion factor for various tests in which moisture content affects the
outcome. Moisture content can also be utilized to forecast mining productivity and profitability.
Flour with a high moisture content (more than 14.5%) attracts mold, bacteria, and insects, all of
which cause degradation during storage, whereas flour with a low moisture content is more
durable during storage. Profitability in milling, on the other hand, refers to the fact that flour is
sold by weight, grain is purchased by weight, and water is supplied to reach the standard
moisture level before grinding. The more water added, the greater the weight and profitability of
the wheat. Wheat with an abnormally low moisture level, on the other hand, may necessitate the
use of specific equipment or processes prior to milling in order to reach the standard moisture
level. For this test the seed pod flour will be tested in a laboratory using the Vacuum Oven
Drying Method. This equipment is generally used to speed up the drying process by the use of a
vacuum and heat.

3.2 Ash Content

Ash content must be tested as it reveals the mineral content of the Moringa Oleifera
seed pod in order to achieve the specified ash level in the flour as well as determine the flour's
amount of contamination. In addition, ash content can affect the color, which may cause a
darker color in the finished product. The test will be done using the Ignition-Gravimetry Method.
It is the removal of water particles from precipitate by setting the precipitate on fire to eliminate
all carbon particles.

3.3 Fiber Content

The test will determine the dietary fiber content of the moringa Oleifera seed pod flour
which the study claims to be higher than of refined flour. This will be done in a laboratory using
the Ankom method. The fiber content is determined gravimetrically following chemical digestion
and solubilization of other components present. After burning, the fiber residue weight is
adjusted for ash content.

3.4 Water Activity

This activity will test the vapor pressure of the product. In addition, in this part of testing,
it will focus on determining the bacterial activity/growth and chemical stability present in the
product that is essential to keep it safe from microbiological spoilage. This will be done using the
Water-Activity Analyzer. The test determines the microbial spoilage, chemical and physical
stability of the flour.
 3.5 Sensory Analysis of Cookie (Taste Test)

The test will evaluate the performance of the flour as an ingredient in baked products like
the cookie. It will determine whether it can be used as a flour for confectionary products or not.
The test will be done through a survey with individuals ranging from 5 years old and above as
respondents to ensure the compatibility of the taste of the cookie made out of moringa Oleifera
seed pod flour.

IV. Formulation

This section includes the specific measurement of the materials/ingredients in order to

produce a Moringa Oleifera seed pod flour and cookie.

Table 1

Moringa Oleifera Seed Pod Flour

FORMULATION Amount of Moringa Oleifera Amount of Sodium Metabisulfite (8

Seed Pod in 1 tie tbsp per 4 liters of water) in tbsp

CONTROL 30 104

Table 2

NutriBite Cookie

FORMULATION Amount of Amount Amount of Amount Amount Vanilla Refined Baking

Moringa of Egg of Sugar of (tsp) Flour Soda
Oleifera Butter (piece) (cup) Chocol (cup) (tsp)
Seed Pod (cup) ate
Flour (cup) Chip
(cup)

CONTROL 3/4 ½ 1 3/4 1 2 1 1/2 1

Table 3
 Ordinary Cookie

FORMULATION Amount Amount Amount Amount Vanilla Refined Baking

of Butter of Egg of Sugar of (tsp) Flour Soda
(cup) (piece) (cup) Chocolat (cup) (tsp)
e Chip
(cup)

CONTROL ½ 1 ½ 3/4 1 1 1/2 1/2

V. Process In Developing The Product/s

5.1 Production of Flour (Powderization Process)

1. Selection
- All Moringa Oleifera Seed Pod that will be tested will undergo examination
and all that have a defect will not be chosen to be included in the
experiment.
2. Cleaning
- In this procedure the Moringa Oleifera Seed Pod will go through a
thorough cleaning process in order to remove dirt/impurities.
3. Drenching
- This process is where the Moringa Oleifera seed pod flour will be soaked
in Sodium Metabisulphite, an antioxidant agent used for preserving foods.
4. Drying/Dehydration
- This action involves the drying of the Moringa Oleifera Seed Pod which
removes the moisture in the fruit for it to be dry enough to produce flour.
In this study’s experiment the drying method to be used is the sun-drying.
5. Blending
- This process is the most important process in powderizing the Moringa
Oleifera Seed Pod. Here, the fruit will undergo an equipment called
blender which will turn the fruit from its solid state to powder form.
6. Sifting
- The last step in the production of flour. The flour is then sifted to get only
the fine particles of the flour to be used in the manufacturing process of
the cookie.

5.2 Production of Cookie (Baking Process)

1. In a small bowl, mix ¼ amount of moringa Oleifera seed pod flour in every 1
cup amount of refined flour , as well as the baking soda and a pinch of salt.
 2. Soften ¼ of butter and sugar with an electric mixer on medium speed, or
mix with a spatula until the texture gets soft.
3. Beat 2 eggs and put 2 droplets of vanilla syrup.
4. Stir the flour mixture just until blended (dough will be stiff).
5. Stir in chocolate chips.
6. Onto ungreased cookie sheets, drop dough by rounded tablespoonfuls 2
inches apart.
7. Bake for 10 minutes or until light brown (centers will be soft). Cool for 2
minutes; remove from cookie sheet to cooling rack. Cool completely, about
30 minutes. Store covered in an airtight container.
8. Put and ensure in the packaging.

Vl. Statistical Analysis

In the data collection of the effectiveness of Moringa Oleifera seed pod flour as an
alternative for refined flour in baking cookies, regression analysis is to be used. This type of
analysis identifies which variables have impact on a topic of interest that allows to confidently
determine which factors matter most, which factors can be ignored, and how these factors
influence one another (Alchemer, n.d.). Regression analysis can provide detailed insight that
can be applied to further improve products.

The data collection about the sensory analysis of the end product of the study which is
the cookie, the Slovin's formula will be used. Slovin’s formula is used to calculate the sample
size necessary to achieve a certain confidence interval when sampling a population. This
formula is used when you don’t have enough information about a population’s behavior (or the
distribution of a behavior) to otherwise know the appropriate sample size (Online Sample Size
Calculator: Slovin’s Formula Calculator, n.d.). The formula is written as: n=N/(1+Ne2), where n
is the number of samples, N is the total population, and e is the margin of error.

In the study the population of the respondents are the community of Divina Pastora
College which has the population of 798. The percentage used for the margin of error is 10%
which results in 88 respondents.

798
𝑛= = 88 respondents
(1+798(10%)2

CHAPTER III

RESULT AND DISCUSSION

 This chapter presents the data gathered through the questionnaires handed out by the
researchers to their respondents. With 88 respondents including the students of Divina Pastora
College from elementary to college, the results in reference to their answers can be observed
below.

Analysis Of Questionnaire Results

Figure 1. Profile of the Respondents

Figure 1 reveals the results of the respondents’ personal profile in terms of age.

In terms of age, it appears that the greatest percentage of the respondents are at the
age bracket of 13 to 17 years old with a frequency of 50 or 56.8 percent. The second highest
percentage which is 30.7 percent is the age bracket of 18 to 39 years old with a frequency of 27.
Second to the least is the age bracket of 5 to 12 years old with a frequency of 11 or 12.5 up
1. How important is it to you that the food you consume is nutritious?

Figure 2 shows that consuming nutritious food is Very Important particularly to the 64.8%
of the respondents, 33% of them aforementioned that picking healthy foods to consume are
Partially Important. On the other hand, 2.3% which is the least percentage of the participants
responded that choosing nutritious food is not necessary.
 This concludes that most of the respondents are conscious when it comes to the
nutritional value of the foods they consume.

Figure 3. Importance of the usage of natural, organic, and/or sustainable ingredients in

the food products an individual consumes

Figure 3 reveals that the usage of natural, organic, and/or sustainable ingredients in the
food products an individual consume is very important with a frequency of 53 or 60.2 percent.
Other 34 respondents or the 38.6 percent of the total population responded that it is important.
1.1 percent of the respondents voted that it is partially important. No respondent voted for its
unimportance.

This concludes that the use of organic ingredients in food products is very important and
should be considered in food production.

Figure 4. An individual’s consumption of cookies.

 Figure 4 shows that the 23 respondents with the percentage of 26.1% stated that they
always consume cookies. 54.5% with a frequency of 48 which is the largest percent of the
participants said to consume cookies sometimes. Meanwhile, the remaining 19.3% of the
respondents with a frequency of 17 rarely consume cookies. None of the respondents stated
that they do not consume cookies.

This concludes that half of the respondents are quite fond of consumption of cookies.

Figure 5. Number of respondents that have tried gluten-free (food that does not contain
the “stretchy” quality) cookie before

Figure 5 illustrates the number of respondents that have both tried and did not try
gluten-free cookies or cookies that do not contain the “stretchy” quality. 44 respondents with the
percentage of 50 percent stated that they have tried and the other 50% of the total population
stated that they have not.

This concludes that the respondents have an equal point of view when it comes to the
taste of the cookie.

2.2 PHYSICAL APPEARANCE OF THE PRODUCT

Figure 6. Number of respondents that are enticed to eat the cookie by its color.
 In this graph, it shows that a large number of the participants with a frequency of 72
which is equivalent to 86.4% were enticed to eat the cookie because of its color. On the other
hand, the remaining 13.6% believed that the product was unappealing in terms of its color.

This concludes that the majority of the respondents are attracted to its appearance but
some were not attracted because of its color.

Figure 7. Size of the cookie.

Figure 7 reveals that 48.9% of the population with the frequency of 43, state that the
cookie is in medium size. The 33% with a frequency of 29 then stated that it is small while the
6.8% with a frequency of 6 stated that it is too small. The other 6.8%voted for big while the least
percentage with a frequency of 4 responded that the cookie is too big.
 This concludes that most of the participants think that the size of the cookies they tasted
are just right especially for a NutriBite size cookie.

2.3 TASTE QUALITY

Figure 8. Sweetness level of the cookie.

Figure 8 reveals that 80.7% with the frequency of 71 of the whole population rated the
sweetness of the cookie as just right. While 15.9% with a frequency of 14 think that the cookies
were too sweet for their palate and 2.3% stated that it is tasteless. Meanwhile, the 1.1% with a
frequency of 1 said that it is bland.

This concludes that the sweetness of the cookies suited the taste of most respondents.

Figure 9. Texture of the Cookies

 This figure reveals that 66 respondents or 75.0% of the whole population find the
cookies soft. While cookies’ being crumbly and hard both had a vote of 12.5% in them each has
a frequency of 11 respondents.

This pressumes that ¾ of the respondents find the cookies they consume and taste to
be soft in texture. Concluding that in terms of the texture, Moringa Oleifera Seed Pod
Flour-based cookie is quite like the cookie made out of all purpose flour.

Figure 10. Number of respondents that responded that there is an after-taste.

This graph interprets that 46 of the respondents with a percentage of 52.3% of the whole
population responded that the cookie product has an aftertaste. On the Other hand, the
remaining 47.7% with a frequency of 42 respondents responded that the product did not have
any aftertaste.

This concludes using Moringa Oleifera Seed Pod Flour creates an after-taste to the
product.

Figure 11. Measure of the after-taste

 This figure reveals that the after-taste of the cookie is mild with a frequency of 33 or
37.% of the whole population. The 20.5% with a frequency of 18 stated that it is strong, while
the 5.7% with a frequency of 5 stated that it is too strong. On the contrary, 36.4% with a
frequency of 32 stated that it has no after-taste.

This concludes that the cookies’ after-taste ranges from mild to none only.

2.4 PACKAGING QUALITY

Figure 12. Rate for the quality of the product packaging (cookie).

Figure 12 reveals that the rating of individuals in terms of the product’s packaging with
48.9% of the whole population with a frequency of 43 responded that the packaging is good
enough for 3 as a rate, while 42% with a frequency of 37 rated 4. While the rate of both 1 and 2
got 4.5% with a frequency of 4 each rate.

This concludes that the packaging proposed can be of use and might need improvement
when the product is launched in the market.

Figure 13. Quantity of cookies in single packaging.

The figure reveals that 51.5% of the population with a frequency of 45 were very
satisfied with the number of cookies present in a single packaging of the product while the
45.5% with a frequency of 40 were simply satisfied with the number of cookies. On the contrary,
3.4% were unsatisfied and no one is very unsatisfied.

This concludes that the quantity of cookies in one packaging which contains 15 pieces is
enough for most of the respondents than those who are unsatisfied.

2.5 EXPERIENCE

Figure 14. Number of respondents that are appetized to eat the cookie.
 Figure 14 reveals that 82 respondents or 93.2% of the whole population agreed that the
cookie has an appetizing taste when eaten. On the other hand, 4 respondents or 6.8%
disagreed with the thought.

Based on the available evidence, it can be inferred that the product has a very appealing
taste when consumed.

Figure 15. NutriBite cookie as a highly beneficial snack.

 This graph shows that 92% of the population or simply the 81 respondents agrees that
the cookie is highly beneficial for a snack. On the contrary 8% or the 7 respondents stated that it
is not beneficial for a snack.

This concludes that NutriBite cookies made out of Hagod flour are beneficial as a snack.

Figure 16. Difference in flavor of NutriBite cookie from Regular cookies made out of flour.

Figure 16 shows that 61 or 69.3% of the respondents agreed that the cookie made with
Moringa Oleifera Seed Pod flour has a different flavor compared to the regular cookies, on the
other hand, 27 or 30.7% of the respondents disagree with this thought.

This concludes that the majority of the respondents agreed that the flour made with
Moringa Oleifera Seed Pod flour differs in flavor.

Figure 17. NutriBite cookie as an alternative for people who cannot have health concerns.
 Figure 17 reveals that 74 or 84.1% of the respondents agreed that nutribite cookies
could be a good alternative for people who cannot consume regular cookies due to health
concerns while 14 or 15.9% did not agree.

This concludes that the majority of the respondents agreed that the nutribite cookie
made with Moringa Oleifera Seed Pod flour could be a substitute for those who cannot eat
normal cookies because of health issues.

Figure 18. NutriBite cookies are more beneficial than Regular cookies.

Figure 18 shows that 78 or 88.6% of the respondents agreed that our nutribite cookies
are more nutritious than normal cookies, on the other hand, 10 or 11.4% of the respondents
disagree with this thought.
This concludes that the majority of the respondents agreed that the nutribite cookies are
more beneficial than the regular cookies.

Figure 19. Cookie made out of Moringa Oleifera Seed Pod Flour is safe to consume for
people with health concerns.
 In this graph 77 or 87.5% of the respondents agreed that the cookie made with Moringa
Oleifera Seed Pod flour can be eaten without risk by those who have health concerns, on the
other hand, 11 or 12.5% of the respondents disagreed with this thought.

This concludes that the majority of the respondents believe that the nutribite cookie can
be eaten by those who have health concerns.

Figure 20. Use of Moringa Oleifera Seed Pod flour in baking cookies than All-purpose
flour.

This graph shows that the 72 or 81.8% of the respondents would prefer to use Moringa
Oleifera seed pod flour rather than all-purpose flour in baking cookies and the 16 or 18.2% of
the respondents prefer to use all purpose flour.

As a result, the majority of respondents preferred to use moringa oleifera seed pod flour
in baking cookies.
Figure 21. NutriBite cookie as an enjoyable snack.

Figure 21 presents that 81 or 92% of the respondents agreed that the nutribite cookie is
enjoyable beside oneself, on the contrary, 7 or 8% stated that they enjoyed ordinary cookies
over nutribite cookies.

As a result, the majority of respondents preferred the nutribite cookie over ordinary
cookies.

Figure 22. Satisfaction in the overall quality of the cookie.

Figure 22 shows 40.9% of the respondents are very satisfied with the quality of the
nutribite cookie on the other hand 55.7% of the respondents are satisfied with the quality and
lastly the 3.4% of the respondents are left unsatisfied.

This indicates that the majority of respondents are pleased with the nutribite cookie's
quality.
Figure 23. Rate of the Nutribite cookie as an enjoyable snack.

Figure 23 reveals that 48% of the whole population or simply 43 respondents rated 3 for
the satisfaction in the consumption of NutriBite cookies. Furthermore, the 24 respondents or the
27.3% of the population rated 4. On the contrary, 13.6% with a frequency of 12 rated for 2 and
the remaining 10.2% with a frequency of 9 voted for 1.

This concludes that although there are respondents who were not satisfied with the
cookie, more than half were satisfied. Therefore, the experiment of a cookie made out of
Moringa Oleifera Seed Pod flour has the possibility to be launched in the market.

Figure 24. Willingness to purchase Moringa Oleifera Seed Pod flour-product.

Figure 24 reveals that 62.5% with a frequency of 55 respondents are likely interested in
purchasing Nutribite cookies in the future. In addition, 31.8% with a frequency of 28 stated that
they are very likely interested in consuming the product. And the remaining percentage of 5.7%
with a frequency of 5 stated that they are unlikely to be interested in the product,, while none
answered uninterested.

This concludes that most of the respondents are willing to put their money into buying
the nutribite cookie made out of Moringa Oleifera Seed Pod flour if ever it is launched in the
market.

Figure 26. Interest in purchasing a NutriBite cookie made with Moringa Oleifera Seed Pod
flour.

According to the graph above, 31.8% with a frequency of 28 respondents are highly
interested in purchasing Nutribite cookies in the future. Meanwhile, 62.5% stated that they are
plain interested in consuming the product. And the remaining percentage consuming 5.7% of
the answer stated that they are moderately interested, while none answers uninterested.

This shows that most of the respondents are willing to put their money into buying the
nutribite cookie made out of Moringa Oleifera Seed Pod flour.

Table 3. Moringa Oleifera Seed Pod Flour Laboratory Tools

Parameter Unit Result Test Method

Moisture g/100g 8.71 Vacuum Oven Drying

Ash g/100g 6.63 Ignition-Gravimetry

Water Activity aw 0.617 @25.5 °C Water Activity Analyzer

Crude Fiber % 33.63 Ankom Method

 Table 3 reveals the results of the parameters that were conducted in a laboratory. The
test parameters include moisture content, ash content, water activity and fiber content.

Moisture content is tested using the Vacuum Oven Drying method.

The test reveals that Moringa Oleifera Seed Pod Flour or Hagod Flour contains 8.71
g/100g which is equivalent to 8.71 percent. A flour must have a moisture content lower than
14% for it to not become a subject of attraction from mold, bacteria, and insects, all of which
cause degradation during storage. This concludes that Moringa Oleifera Seed Pod Flour is
durable for storage as it is tested that it contains 8.71% moisture content meaning it is in a good
quality.

Ash content is tested using the Ignition-Gravimetry.

The test reveals that the Hagod flour has 6.63 g/100g of ash content. Lower Ash content
means it is more highly refined. If Hagod Flour contains 6.63% then it is higher than wheat flour
that has 0.68% but lower than other vegetable-type of flour like Squash Flour that has an ash
content of 13.45%. Therefore, it has a lower contamination rate than squash flour.

Water activity is tested through a water activity analyzer.

The test revealed that 0.617 @ 25.5°C which is higher than all purpose flour that has
0.45 @ 20°C, but lower than most foods that have a water activity above 0.95 which is
considered as the most prone to support the growth of mold, bacteria, and yeasts. This
concludes that Hagod Flour may have higher water activity than all purpose flour but it is not
highly prone to microbial spoilage like most foods.

Fiber content is tested using the Ankom Method

The test revealed that Moringa Oleifera seed pod flour has 33.63% or 336.3 g of fiber
content which is higher than all purpose flour that only has 2.7 g which is equivalent to 0.27%.
This concludes that the experimented flour is more nutritional and beneficial for a person to
consume in terms of its high fiber content which contradicts the health risks that one gains from
flour consumption.

Summary Of Findings

This study talks about the conversion of Moringa Oleifera Seed Pod in producing
different kind of flour. Its main purpose is to produce more nutritious flour when it comes to its
fiber content that will be beneficial to people. This study was conducted with the help of the
researchers inside with its population target that includes the students of Divina Pastora College
starting from elementary to college, with its production taking place between the months of
March and June 2023. This study was an experimental research study that involves laboratory
testing and questionnaires as its instrument to gather data and information that completes the
paper. Laboratory testing was done to test the Moringa Oleifera Seed Pod flour including its
moisture, ash, fiber, and water activity. While a questionnaire/survey was done to gather data
regarding the taste and quality of the Nutribite cookie. And this research tend to answer these
questions:

● If it is possible to use vegetable and its residue as an alternative for refined flour.
● If Moringa Oleifera Seed Pod flour will give off the same or increased nutritional
value of the cookie particularly its dietary fiber content?
● If using Moringa Oleifera Seed Pod Flour will have an effect on the properties of
the cookie in terms of its color, and taste.

With the service of the data collected from the respondents, the findings gathered leads
to conclude that Moringa Oleifera Seed Pod is possible to be converted into flour. In addition,
other food products made out of flour can also be made using this, like the cookies. On the
other hand, although they are the same product it still produces a different tone of taste for the
reason that Moringa Oleifera Seed Pod produces strong taste, and it produces different
nutrients when it comes to dietary fiber.

CHAPTER IV
Conclusion and Recommendation

This chapter presents the conclusion and recommendations in the study.

Conclusion

Based on the findings, the study arrived at the following conclusions:

1. This research about the conversion of the Moringa Oleifera Seed Pod or the malunggay
fruit into a flour was not successful since the product was only used as an additive in the
production of cookies due to the effect in its color and taste. With the same process as
wheat flour/refined flour, powder was extracted through the use of the whole part of this
fruit.
2. Moringa Oleifera Seed Pod flour can also be used in baking cookies. Though, this flour
cannot be used purely in baking cookies for the reason that it has a strong flavor that
can affect the taste of the baked products. But still, it can form a cookie with more
nutrients than using pure refined flour.
3. Despite the nutribite cookie being made using the same ingredients as the other
cookies, it still came out to have different flavor and be distinct towards other cookies,
according to the survey gathered. This shows that even just small amount of this flour
can create a change in the taste of the cookie and that it even produce mild aftertaste of
bitter and sweetness to the respondents who tasted this product.
 4. Most of the respondents want their food to be nutritious and a large number of them are
satisfied with the Nutribite cookie made up of Moringa Oleifera Seed Pod flour. At the
same time, they agreed that they are willing to purchase this product. This reports that
some people in the Philippines would want to consume products made out of malunggay
fruit, especially baked products, and this shows that there will be an increase in the
production of Moringa Oleifera Seed Pod flour once it produces Nutribite cookies,
because of its nutrients and taste.
5. Aside from cookies that were successfully made, the researchers did not gather any
information regarding the possible effect of Moringa Oleifera Seed Pod flour on other
food products. As this research study only meant to experiment with the fruit itself and to
turn it into flour and only into cookies, not other baked goods nor fried foods.
6. In gathering data regarding the packaging or the storage, moisture and water activity
content testing were made and revealed that Moringa Oleifera Seed Pod flour can be
stored without being contaminated as laboratory test results shows that the moisture
content of the flour is 8.71% and the water activity is 0.617 aw.
7. Ash content was done to determine the mineral and organic content of the flour. The
laboratory result revealed that Moringa Oleifera Seed Pod based flour has more mineral
nutrients than ordinary flour, with a percentage of 6.63% while the latter has only 0.68%.
8. Fiber content was done in order to determine the hypothesis that Moringa Oleifera Seed
pod flour yields more dietary fiber content than that of all purpose flour, is accepted or
negated. According to the results it is accepted as it resulted in 33.63%, whereas the
latter only has 0.27%.

Recommendations

Based on the findings and conclusion, the study arrived at the following recommendations:
1. Use a flour mill rather than a blender in grinding the Moringa Oleifera Seed Pod.
2. Utilize the Moringa Oleifera Seed Pod flour in making other food products aside from
cookies.
3. Prepare a huge amount of time and money as experimenting and testing takes a great
amount of these.
4. Instead of purchasing Moringa Oleifera Seed Pod in batches, prepare a large quantity.
5. Buy chemical products needed that are not available in physical stores like Sodium
Metabisulfite ahead of time.
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 APPENDIX

A. Moringa Oleifera in the process of powderization.

B. Refining Moringa Oleifera Seed Pod Flour using Blender

C. Refining Moringa Oleifera Seed Pod Flour

D. Sifting and Extracting Moringa Oleifera Seed Pod Flour

E. Baking cookies made out of Moringa Oleifera Seed Pod Flour

F. Laboratory results