Republic of the Philippines

STATE OF NORTHERN NEGROS

BRGY. RIZAL, SAGAY CITY

COLLEGE OF EDUCATION

CONCEPT PAPER FOR THE FOLLOWING TITLE: “Tilapia (Oreochromis niloticus) fish
wafer food with Malunggay (Moringa oleifera)”, “Tilapia (Oreochromis niloticus) polvoron
with squash (Cucurbita)”, “Bread fruit (Artocarpus altilis) as flour”.

Research leader: Romel S. Divinagracia Jr.

Documentator: Samantha C. Braganza
Developer: Leah C. De Gracia
Jennefer V. Dignadice
Research Title: “Tilapia (Oreochromis niloticus) Fish Wafer Food with Malunggay
(Moringa oleifera)”

I. INTRODUCTION
Snacks are small portions of food that are consumed between meals that is
essential for students, workers, and other people’s diet as it helps provide enough
energy to boost their day. However, we often consume snacks that provides less
nutrition.
Tilapia A popular freshwater fish with a mild, slightly sweet flavor across
many regions of the world. When cooked, the white, lean meat becomes flaky and
firm. It is well known that tilapia is a flexible fish that can be cooked in several
methods, including grilling, baking, and frying. For those who enjoy fish, it is also
a sustainable and reasonably priced option. Due of its widespread availability in
supermarkets and dining establishments, tilapia is frequently raised in aquaculture
systems.
Malunggay little tree that is indigenous to regions of Asia and Africa. Its
nutrient-rich leaves are widely farmed and utilized in traditional medicine and
cookery. The leaves are a common addition to soups, stews, and salads because of
their abundance in vitamins, minerals, and antioxidants. Additionally well-known
are malunggay's possible health advantages, which include strengthening
immunity, lowering inflammation, and enhancing digestion. Further uses for the
tree's seeds, blooms, and roots include the production of oil, tea, and vitamins.
Malunggay is a very nutritious and adaptable plant that has long been prized for
its therapeutic qualities.
Wafers are primarily manufactured from a flour, sugar, and water mixture
and are thin, crisp, and light snacks. It is frequently flavored with things like
chocolate, almonds, or vanilla. Wafers make a simple snack when eaten by
themselves, or they can be topped with cream or chocolate to make a richer
dessert. They are a typical snack option for people of all ages and come in a range
of sizes and forms. Wafers are a tasty and easy way to sate a sweet tooth, and
they're usually eaten with a cup of tea or coffee.
The focus of this study will be on the development of the product, the
process of combining tilapia and malunggay into a wafer food, and the nutritional
analysis for the final product. The study will also delve include the consumer
acceptance of such a product as well as its potential impact on local communities
and the wider food industry.
II. PURPOSE, NEED, OR RATIONALE
Sagay City Farm School cultivates different types of fruits and vegetables,
they also raise different species of farm and aquatic animals, including tilapia. In
 line with their mission, “Where love for farming begins”, the proponents of this
study had sought a gap that involves with how they manage their produce that
allows them to start a business venture.
The idea of creating tilapia fish wafers with malunggay emerges as a
promising solution. Tilapia (Oreochromis niloticus), a widely cultivated fish
species known for its rich protein content and Malunggay (Moringa oleifera), a
plant renowned for its high nutritional value, combined to form the basis of this
innovative food product. This study explores the potential of creating a food wafer
using these two primary ingredients, aiming to address not only the need for
nutritious food options but also the challenge of food security and sustainability.
The proposed study seeks to uncover the feasibility, nutritional benefits, and
market potential of tilapia fish wafers with malunggay, potentially paving the way
for a new wave of health- conscious and environmentally friendly food choices.
In today’s rapidly evolving world, the quest for innovative food solutions
has never been more critical. As we face the twin challenges of ensuring
nutritional adequacy and promoting sustainable practices, the need to explore the
unconventional yet promising food sources become increasingly apparent.
Against this backdrop, we turn our attention to two humble yet potent sources of
nutrition- Tilapia (Oreochromis niloticus) a beautiful fish species and malunggay
(Moringa oleifera), a power house of essential nutrients. The combination of these
two ingredients in the form of food wafer not only heralds a new era of healthful
snacking but also marks a significant stride towards sustainable food productions.
This study aims to provide;
 A business venture towards the community of Sagay City Farm
School in Brgy. Rizal
 A sustainable livelihood in the community that supports the local
aquaculture specifically tilapia cultivation in the community by
expanding their market.
 A sustainable product development by using local produce
including tilapia (Oreochromis niloticus) and malunggay (Moringa
Oleifera)
 A nutritious and delicious snack that the students would enjoy.
III. PROJECT DESCRIPTION
Wafer food is usually in chocolate, vanilla, strawberry, and other flavors. But
it doesn’t contain a pack of protein and iron which is significantly present in fish and
malunggay. The proponents had conducted a study and found out that the Farm
School had lacked in providing a nutritious food. As a researcher focused on food and
product development, we have come up with a project of creating tilapia wafer food
with malunggay to bridge the gap by providing a product that will contribute to the
nutrition of the children while opening a source of income to the school and
community.
 This project primarily combines a locally produced products which are tilapia
and malunggay. Moringa leaves are known as a very good source of many body
compounds such as protein, vitamin, calcium, iron, ascorbic acid, and antioxidants.
Tilapia is packed with vitamins and minerals like choline, niacin, vitamin b12,
vitamin d, selenium, and phosphorus. It is also a good source of Omega 3 fatty acids,
which are healthy fats that your body needs to function. Tilapia fish wafer food with
malunggay is a combination of these two ingredients which are tilapia and
malunggay. A single food snack item full of compact nutrients that your body and
brain need to function. This will open a business venture towards the farm school and
community. To provide alternative food snack which is healthier.
IV. METHODOLOGY

V. BENEFITS
This study will provide a future refence to the development of Tilapia Fish Wafer
Food with Malunggay a protein and iron rich snack. This will also serve as
entrepreneurial venture to Rizal farm school that would allow income generation
to support their future developments and ongoing projects. It will also open job
opportunity towards the community and provide income to the community.
Patents

VI. SUPPORT OR BUDGET

VII. CONTACT INFORMATION

Romel S. Divinagracia Jr.

Group Leader
Romeldivinagracia2@gmail.com
09956249302

Samantha C. Braganza
Documentator
Braganza.samantha666@gmail.com
09566846559

Leah C. De Gracia
Developer
Degracialeah26@gmail.com
09055745224

Jennefer V. Dignadice
Developer
09672518425