The Impact of Candied Camote Leaves (Ipomoea batatas L.

) on Picky Eaters’

Food Consumption

A High School Thesis Presented to

the Science Department

In Fulfillment of the Requirements in Research II

by Group 4

Parco, Kirsha Deniece M.

Alegno, Akeisha Leigh A.

Montellano, Kendrix Clyde T.

Sangalang, Clizelle Katherine G.

Tenorio, Ashley Julianne A.

Zamora, Toni Caryle L.

(10 - Pascal)

Dasmariñas Integrated High School Special Science Class

March 2024
 ABSTRACT

This study, titled “The Impact of Candied Camote Leaves (Ipomoea

batatas L.) on Picky Eaters’ Food Consumption” aims to help the picky eaters acquire

the benefits of the camote tops without eating the camote tops itself. This research

studies how to make organic sweets from healthy and easily accessible ingredients.

This was simple randomized sampling, and an experimental study. This

study used two treatments, both used the same amount of honey while they differ in

conditions: first, without bits of camote leaves, and second, with bits of camote

leaves. Honey, salt, and camote tops extract are the ingredients used to accomplish

this study.

To determine the acceptability of the candy, a significant difference was

computed using ANOVA. As a result, the candied camote tops were unrecognizable

and there is not significantly different in terms of taste, aroma, appearance, and

texture. Based on the outcomes of the study, the second treatment was the most

preferable in every aspect. There was also no significant difference in age between

the picky eaters. Thus, converting camote tops into candy is effective among picky

eaters wherein the respondents ate the candied camote tops.

The researchers concluded that candied camote tops are safe to

consume. This study would want other researchers to further study the shelf life,

improving the physical appearance of the candy and conduct alternative recipes that

would improve the candy's aroma and taste.

 CHAPTER I

THE PROBLEM AND ITS BACKGROUND

A. Background of the Study

As children, parents always force us to eat vegetables. As picky eaters,

the researchers of this study itself did not enjoy the texture nor the flavor of

camote leaves, so the researchers would think of an alternative. The researchers

decided to transform camote leaves into candy to consume the nutrients and

vitamins found in them.

Being a picky eater is common amongst people in the world. According

to Taylor & Emett in 2019, one of the reasons why one is a picky eater could be

due to their childhood trauma, e.g., when parents use certain foods as a

punishment. Another reason is that the person could have sensory issues where a

certain food texture, smell, and/or taste is hard for them to take.

With their similar study, it was also stated that the consequences of picky

eating include poor dietary variety, distorted nutrient intake, and low intakes of iron

and zinc, which are typically found in meat, fruits, and vegetables. Furthermore,

low intakes of dietary fiber due to low consumption of fruits and vegetables may

lead to constipation in picky eaters. While there is limited evidence supporting

consistent effects of picky eating on growth changes, some people may face

developmental difficulties due to persistent picky eating.

 Picky eating can affect people of all ages, from young children to adults,

and it could affect any gender. There are studies that suggest that picky eating

may be more common in individuals with certain psychological or psychiatric

conditions, such as autism spectrum disorder, anxiety disorders, and obsessive-

compulsive disorder. Picky eating can affect anyone, regardless of their age or

mental health status.

To resolve this issue, the researchers decided to use camote tops

converted into candy as a healthy and picky eater-friendly alternative dosage of

vegetables. Camote tops or sweet potato leaves (Ipomoea batatas L.) is a kind of

plant that we can see all around in the Philippines. These types of plants

specifically don't need much care because they grow wild most of the time. Sweet

potato leaves provide ascorbic acid (vitamin C) and vitamin B to our body. Sweet

potato leaves also give us other vital nutrients like vitamin A, vitamin K, B-

Carotene, B6, thiamine, niacin, zinc, riboflavin, iron, folic acid, calcium, and

protein. It includes anti-diabetes which is stated in other studies it has an anti-

diabetic compound that has lower blood glucose content. Sweet potato leaves

help in our heart health, it enhances eye health, and helps in bone health. Sweet

potato leaves provide us with antimutagenic and antioxidant, it also provides

anticoagulant and antibacterial to our body. This vegetable is healthy in your diet,

it may help you boost your immune system and make your bodies stronger. All this

information is stated from a study of Clark et al., in 2018.

4
 In this topic, the researchers provided the idea of turning camote tops

into candy. By pursuing this study, the main concern is having the picky eaters to

eat and absorb healthy nutrients in the form of candy. Picky eaters can help boost

their immune system and gain all the benefits that camote tops can provide in our

bodies. By making them into candy, children and picky eaters can now easily

obtain healthy nutrients.

B. Statement of the Problem

This study aims to help picky eaters acquire the benefits of the camote

tops without eating the camote tops itself. In addition, this study wants to help

people obtain the same nutrients as camote tops without the leaves itself getting

noticed.

Specifically, here are the problems that the researchers wish to achieve

during the process:

1. The researchers want to make the camote tops unrecognizable by

converting the camote tops into candy. To do that, we need the following

characteristics:

1.1 Taste

1.2 Smell

1.3 Color

1.4 Texture
 2. Is there a significant difference within the respondents’ response to the

candied camote tops in terms of the age of picky eaters.

C. Hypotheses
5
Converting camote tops into candy is effective among picky eaters wherein

the respondents ate the candied camote tops.

Converting camote tops into candy is not effective among picky eaters

wherein the respondents refused to eat the candy.

D. Significance of the Study

This study was intended to create a healthy alternative sweet as well as to

absorb the nutrients and vitamins included in camote leaves. This research studies

how to make organic sweets from healthy and easily accessible ingredients. This

will aid the following groups:

Picky Eater. This study will be beneficial to picky children. The children will

be able to consume this type of food. Success can be attributed to the support

provided by this study. It will make them realize that this study will help them avoid

being picky children. They will also absorb the nutrients found in the Camote tops.

Parents of the Picky Eaters. It will be a big help for them to finally find a

healthy substitute for a camote tops vegetable. This will aid them in feeding their

children the same health benefits as the vegetable camote tops without their

children noticing.
 Children. The research results will show that the consumption of processed

foods can be an alternative to the type of healthy food that they can make at

home.

Adults. It would be a potential candy for them because most adults are
6
limiting their junk food intake. This would also benefit adults who do not like to eat

vegetables.

Researchers. Researchers will find this research to be a valuable resource.

Future researchers will benefit from the avenues opened by the DIHS Grade 9

students' research study. Those planning to conduct this research may find this to

be a useful source of information.

Future Studies. This study can be used as an additional resource for

research especially about health, and a healthy food alternative.

E. Conceptual Framework

PROCESS

 Extract camote
tops’ using the
juicer
 Boil the honey
 Pour camote tops’
extract and bits of
camote leaves on
boiled honey
 Let it harden
 Mold the candy

Making a candy out of a vegetable is a process that involves several

stages, the preparation of materials, washing, steaming, extracting the juice of the

vegetable, and pouring it to become sticky and hardened. The paradigm above
 shows the needed materials, step-by-step process of the experiment, and its

expected result

F. Definition of Terms
7
The following terms defined by the researchers to ensure better understanding

and appreciation of the study:

Anticoagulant. These are medications that help stop your blood

from thickening or “clotting.”

Antimutagenic. Antimutagenic agents can counteract the effects of

mutagens.

Antioxidant. They are natural molecules that help neutralize

harmful free radicals in our bodies.

Chewy Candy. A type of food that possesses a pliable of springy

texture when chewed.

Constipation. It means your bowel movements are tough or

happen less often than normal.

Obtain. It is to get possession of, esp. by some effort; procure.

Picky Eaters. They display an unwillingness to try new foods, or

any food that contains even a small amount of food they do not like.

G. Scope, Limitations, Delimitation and Assumptions

This study is focused on making camote tops as a candy. The coverage

of this study helps to determine how the respondents will react accordingly to

8
camote tops or "talbos" ng camote or sweet potato leaves as a candy. It also

included the history of sweet potato leaves and how they can help to convert it into

a candy.

The study mainly focuses on sweet potato leaves and their factors that

can truly help to make it as a candy. It does concern us on how to gather all the

materials and things needed to conduct this experiment. The researchers can also

provide any material related to sweet potato that can also help us to make it as a

candy. When conducting the experiment, the researchers can only provide things

that are available, and the materials and tools are limited. This study needs

assistance and precautions for the researchers’ safety. Other root vegetables are

not discussed in this study and only focuses on sweet potatoes. Other associated

topics in this study are not going to be discussed and not provided in this research.
 CHAPTER II

REVIEW OF RELATED LITERATURES AND STUDIES

This section provides the literature review that is relevant to this study

entitled “The Impact of Candied Camote Leaves (Ipomoea batatas L.) on Picky

Eaters’ Food Consumption.”

Camote Tops

In research of Tanador in 2022, it was stated that the United Nations

Asian Vegetable Research and Development Center recognized sweet potato

leaves as a high-nutrition vegetable variety due to their high nutritional content. In

addition to being a superior source of mucoprotein, sweet potato leaves have a 5–

10 times greater antioxidant content than regular veggies. With just 30 calories per

100 grams, sweet potato leaves are not only low in calories but also a good source

of dietary fiber, several vitamins, and minerals.

In 2021, Nguyen et al., postulated that sweet potato leaves are a dietary

source of nutrients and possess healing benefits to treat illnesses. Ghasemzadeh

et al., in 2021 stated that because of the economic importance and health contents

of camote tops are what made this vegetable to be one of the significant food

crops in the world.

9
 Furthermore, the researchers gathered that according to a study made

by Sun et al. in 2014, the leaves of the sweet potato are a good source of fiber,

protein, and minerals such as Iron, Potassium, and Calcium. To combat

malnutrition, sweet potato leaves should be consumed as green vegetables since

they contain a few minerals. Based on a study made by Mohanraj & Sivasankar in

2014, camote tops are useful to produce a few medications for a variety of

illnesses. These are also highly useful medical herbs with anti-inflammatory, anti-

cancer, and anti-diabetic properties.

Honey

According to Samarghandian et al. in 2017, Honey is a natural product

formed from nectar of flowers by honeybees (Apis mellifera; Family: Apidae).

Honey is one of the most appreciated and valued natural products introduced to

humankind since ancient times. In addition, the ingredients of honey have been

reported to exert antioxidant, antimicrobial, anti-inflammatory, antiproliferative,

anticancer, and antimetastatic effects.

As mentioned by Babbar et al., in 2022, harnessing the unique benefits

of honey for formulating healthier products is very beneficial for overall nutrition

and well-being. Honey offers great scope for the development of value-added

products or as an ingredient in several formulations.

11
Candy

According to a study made by Singh et al. in 2013, candy, also referred

to as confectionery, is a sweet food product with sugar as its primary ingredient

most of the time. Candies before used honey as a sweetener instead of sugar and

combined it with different fruits, nuts, herbs, and spices. Hard candies, caramels,

toffees, nougats, jellies, fondants, marshmallows, and chewing gum are examples

of popular kinds.

From the study of Meier et al. in 2023 it says eating candies gives

pleasure to whoever eats it. However, consuming a lot of candy is not advised. In

the usual eating condition, participants felt guiltier after eating the large portion of

candy compared to the little piece, but in the mindful eating condition, portion size

had no effect on feelings of guilt. People are encouraged to cut back on the

amount of candy they consume when they are aware of such impacts.

Recommended Amount of Nutrients Consumption per Day

According to research made by Otten et al. in 2006 men typically need to

consume 2000 calories per day and men need to consume 2500 calories.

However, the maximum amount of candy that everyone may eat is 150 calories for

men and 100 calories for women. For carbohydrates, 225–325 grams should be

consumed by everyone daily. Adults consume 19.3-20.5 mg of iron per day on

average for men and 17-18.9 mg per day for women, and teens consume 16.3 mg

on average per day. Moreover, people should consume 20–35% of their calories

from fat, crude fat is additionally appropriate in terms of normal consumption of

food.
Picky Eating

The findings of the research of Cano et al. in 2015, suggested that picky

eating is a rather broad term that includes food fear, consuming a small variety of

foods, and other unique aspects of food and eating. Preschoolers are more likely

to be picky eaters, and it becomes less common after that.

Some factors of picky eating are one’s unfamiliarity with the food. Picky

eating could also be factorized by one’s sensory issues whether it is the food’s

taste, smell, or texture. These reasons were all the results of the research study of

Taylor & Emett in 2019.

Taste Preferences

According to Menella in 2014, children naturally prefer higher levels of

sweet than salty tastes and reject lower levels of bitter tastes. Thus, their basic

biology does not predispose them to favor the recommended low-sugar, low-

sodium, vegetable-rich diets and makes them especially vulnerable to our current

food environment of foods high in salt and refined sugars. For adults, it would be a

potential candy for them because most adults are limiting their junk food intake.

12
 CHAPTER III

METHODOLOGY

This section is composed of the method used for this study, including

the data gathering procedures, tools and instruments used, statistical treatments,

research validity, and ethical considerations.

A. Research Design Used

Treatment No.1 Treatment No. 2

NO. OF 2 2
TRIALS
CONDITION Without bits of camote leaves With bits of camote leaves

Total Number of Experimental Units: 4

Independent Variables: Measure of raw materials (camote tops’ extract, honey)

Dependent Variables: Taste, Smell, Color, Nutritional Contents

B. Research Method Used

The experimental method was used to conduct this study. Experiments

were conducted to be able to solve the problem and predict the phenomenon.

According to Lyon in 2003, typically, an experiment should be constructed to be

able to explain some kind of causation. Similarly, according to Cherry in 2012, the

experimental method involves manipulating one variable to determine if changes

in one variable causes change in another variable. The experimental method is a

systematic, and scientific approach to research in which the researcher

13
 manipulates one or more variables, and controls and measures any change in

other variables.

In this study, the nutritional contents, taste, smell, and color of the

candied camote tops is dependent on the measurement of the ingredients;

measurement of the used camote tops’ extract and honey.

C. Materials and Equipment Used

The researchers used the following materials for their candied camote

tops; 118 mL of honey, 40 g of camote tops:5.5ml extract of camote tops.

The researchers used the following equipment for their candied camote

top; juicer, candy thermometer, weighing scale, pot, stove, bowl, teaspoon,

strainer, measuring cups, and baking paper.

D. General Procedure

The researchers collected camote leaves to begin the leaf extraction

process. They gathered 40 grams of camote tops, washed them under running

water and put it in the strainer to remove excess water. Place them directly into the

juicer to extract the camote leaves, which would give us 5.5 ml of extract. After the

extraction of the leaves, they begin boiling 118 mL of honey until it reaches 220

degrees Celsius. While the honey was boiling, the researchers poured in the

camote leaves extract and bits of camote leaves. Next, they put the mixture into a

container layered with baking paper. Allow it to cool for 5 minutes before molding it

into the preferred shape.

E. Statistical Tools and Treatments

E.1 Application of Treatments

These are the amounts of ingredients used to conduct this experiment.

TREATMENT MEASURE OF AMOUNT OF CONDITION

HONEY CAMOTE TOPS’
EXTRACT
Treatment 1 170 grams 5.5 ml Without bits
of camote
leaves
Treatment 2 170 grams 5.5 ml With bits of
camote
leaves

E.2 Statistics Used

To measure the acceptability of candied camote top, a significant

difference was computed using analysis of variance or ANOVA. Mean was also

used to measure the central tendency of data collected.

Formula for the mean

Where:

= mean = total no. of scores

= no. of raters Formula for the Analysis of Variance:

Where:

MSB = Mean Square Below MSW = Mean Square Within

15
F. Gantt Chart

G. Research Validity and Ethical Consideration

G.1 Research Validity:

According to Sun et al. in 2014, studies have shown that the leaves of

the sweet potato are a good source of fiber, protein, and minerals such as Iron,

Potassium, and Calcium. To prevent malnutrition, sweet potato leaves should

be consumed as green vegetables since they contain several minerals.

Therefore, the health benefits of the sweet potato leaves will remain while the

process of making it into a candy will be produced. Keeping the nutrients and

benefits of the sweet potato leaves will be further studied.

16
 According to the study of Singh et al. in 2013, candy, also referred to

as confectionery, is a sweet food product with sugar as its primary ingredient

most of the time. They combined it with different fruits and vegetables, nuts,

herbs, and spices. Of all the factors as ingredients in making a candy,

Vegetables and fruits are far the most common in making a candy. Camote tops

are a type of vegetable root crop that has the benefits that help our body and is

efficient and effective as candies for picky eaters.

G.2 Ethical Considerations:

The researchers have implemented a comprehensive informed

consent process to ensure that all participants fully understand the purpose and

procedures of the study. The study aims to examine the impact of candying

camote tops on palatability, acceptability, and potential benefits for selective

eaters. Privacy and confidentiality are prioritized, with a letter of agreement

ensuring the protection of participants' information and conversations. Detailed

risk assessments are conducted to safeguard participants during the production

of candied camote tops, including necessary parental or guardian consent. The

study benefits researchers in achieving their objectives and contributes to

sustainable and nutritious food options. Transparent dissemination of findings

will benefit other researchers and maximize the study's impact. The researchers

declare no competing interests, ensuring impartiality and integrity.

18
17
H. Evaluation Process

To measure the desired treatment in varying amounts of water in

converting the camote tops extract into a candy, rubrics were used to measure

each treatment based on their taste, color, smell, and texture. Each respondent

was given an evaluation sheet to evaluate each treatment.

19
CHAPTER IV

20
 PRESENTATION, ANALYSIS, AND INTERPRETATION OF DATA

In this chapter, the data gathered from the different treatments along with

their analysis and interpretation will be presented. In addition, the problems

presented will also be answered.

Problem 1: Is the camote tops’ extract in the candy unrecognizable in terms

of taste, smell, color, and texture?

Table 1.1: Mean Table for Taste

T f Tot fw ∑fw wm Interpretation

al
5 4 3 2 1 5 4 3 2 1

A 12 10 7 1 0 30 60 40 27 2 0 129 4.3 Acceptable

B 18 11 1 0 0 30 90 44 3 0 0 137 4.57 Acceptable

Table 1.1 shows that Treatment A has a 4.3 mean, showing an acceptable

interpretation in terms of taste. As for Treatment B, the mean is 4.57, giving an

interpretation of an acceptable taste. Overall, the grand mean was 4.44, interpreting

an acceptable treatment in terms of taste.

Table 1.2: Mean Table for Aroma

T f Total fw ∑fw wm Interpretatio
n
5 4 3 2 1 5 4 3 2 1

A 15 11 2 2 0 30 75 44 6 4 0 129 4.3 Acceptable

B 14 12 3 1 0 30 70 48 9 2 0 129 4.3 Acceptable

Table 1.2 shows that Treatment A got a 4.3 mean showing an acceptable

interpretation. In Treatment B, however, got a 4.3 mean showing an acceptable

classification. Overall, the grand mean was 4.3, indicating an acceptable treatment in

terms of aroma.

Table 1.3: Mean Table for Appearance

T f Tot fw ∑fw wm Interpretation

al
5 4 3 2 1 5 4 3 2 1

A 14 10 6 0 0 30 70 40 18 0 0 128 4.27 Acceptable

B 18 9 3 0 0 30 90 36 9 0 0 135 4.5 Acceptable

Table 1.3 shows that Treatment A has a 4.27 mean and have an

interpretation of an acceptable appearance. On the other hand, Treatment B showed

a 4.5 mean and has an interpretation of an acceptable appearance. Overall, the

grand mean was 4.3 which shows a classification of an acceptable appearance.

Table 1.4: Mean Table for Texture

T f Tot fw ∑fw wm Interpretation

al
5 4 3 2 1 5 4 3 2 1

22
A 10 10 9 1 0 30 50 40 27 2 0 119 3.97 Acceptable

B 16 9 5 0 0 30 80 36 15 0 0 131 4.37 Acceptable

Table 1.4 shows that Treatment A has a 3.97 mean and has an

interpretation of an acceptable candy in terms of texture. As for Treatment B, it shows

a 4.37 mean and has an interpretation of an acceptable treatment in terms of texture.

Overall, it has a grand mean of 4.17 and has an interpretation of an acceptable

interpretation.

Problem 2: Is there a significant difference within the respondents’ response to the

candied camote tops in terms of the age of picky eaters?

Table 2.1: ANOVA Table for the Significant Difference between

Treatments in Terms of Taste

Summary
________________________________________________________________
Treatment Count Sum Average
________________________________________________________________
Treatment A 30 129 4.3
Treatment B 30 137 4.6
________________________________________________________________

ANOVA
________________________________________________________________
Source of

23
 Variation SS DF MS F FCrit
________________________________________________________________
Between Groups 19.37 1 19.37 1 4.01
Within Groups 1123.27 58 19.37
Total 1142.64 59
________________________________________________________________

Table 2.1 states that a 5% level of significance with degrees of freedom

of (1.58), the F-computed value of 1 is less than the F-critical value of 4.01. The

null hypothesis is accepted, while the alternative hypothesis is rejected. Hence,

there is no significant difference between the two treatments in terms of taste.

Table 2.2: ANOVA Table for the Significant Difference between

Treatments in Terms of Aroma

Summary
________________________________________________________________
Treatment Count Sum Average
________________________________________________________________
Treatment A 30 128 4.27
Treatment B 30 135 4.5
________________________________________________________________

ANOVA
________________________________________________________________
Source of

24
 Variation SS DF MS F FCrit
________________________________________________________________
Between Groups 19.17 1 19.17 0.98 0.41
Within Groups 1130.83 58 19.5
Total 1150 59

Table 2.2 states that a 5% level of significance with degrees of freedom of

(1.58), the F-computed value of 0.98 is less than the F-critical value of 4.01. The null

hypothesis is accepted, while the alternative hypothesis is rejected. Hence, there is

no significant difference between the two treatments in terms of aroma.

Table 2.3: ANOVA Table for the Significant Difference between

Treatments in Terms of Appearance

Summary
________________________________________________________________
Treatment Count Sum Average
________________________________________________________________
Treatment A 30 128 4.27
Treatment B 30 1.35 4.5
________________________________________________________________

ANOVA
________________________________________________________________
Source of
25
 Variation SS DF MS F FCrit
________________________________________________________________
Between Groups 19.75 1 19.75 0.98 4.01
Within Groups 1165.25 58 20.09
Total 1185 59
________________________________________________________________
Table 2.3 states that a 5% level of significance with degrees of freedom of

(1.58), the F-computed value of 0.98 is less than the F-critical value of 4.01. The null

hypothesis is accepted, while the alternative hypothesis is rejected. Hence, there is

no significant difference between the two treatments in terms of appearance.

Table 2.4: ANOVA Table for the Significant Difference between

Treatments in Terms of Texture

Summary
________________________________________________________________
Treatment Count Sum Average
________________________________________________________________
Treatment A 30 119 3.97
Treatment B 30 131 4.37
________________________________________________________________

ANOVA
________________________________________________________________

26
 Source of
Variation SS DF MS F FCrit
________________________________________________________________
Between Groups 18.07 1 18.07 0.98 4.01
Within Groups 1065.93 58 18.39
Total 1084 59
________________________________________________________________

Table 2. 1 states that a 5% level of significance with degrees of freedom of

(1.58), the F-computed value of 0.98 is less than the F-critical value of 4.01. The null

hypothesis is accepted, while the alternative hypothesis is rejected. Hence, there is

no significant difference between the two treatments in terms of texture.

CHAPTER V

27
 SUMMARY OF FINDINGS, CONCLUSIONS, AND RECOMMENDATIONS

I. SUMMARY OF FINDINGS

The study conducted by the researchers aimed to explore the impact of

candied vegetables in picky eater's vegetable consumption. Recognizing the

health concerns associated with picky eaters’ vitamin consumption, the picky

eaters sought to develop an alternative where the vegetable itself is not

recognizable which would offer the same nutrients and comparable sensory

qualities as the vegetable, camote tops, while addressing these concerns.

To achieve this, the researchers utilized the extract of camote tops and

honey to make the candy. These ingredients were carefully selected based on the

health nutrients it can offer to health. By using the honey as the base of the candy

and adding the Camote Tops extract, the researchers aimed to create a natural

and more effective alternative into feeding the same vegetable nutrients as the

candy.

Through a comprehensive experimental research design, the

researchers evaluated the impact of the candied camote tops on the picky eater's

vegetable consumption. The study focused on four (4) aspects: aroma, taste,

appearance, and texture. These sensory attributes are crucial in determining the

overall sensory experience and enjoyment of a dish.

 Meanwhile, the researchers performed an ANOVA on the candied

camote tops, which revealed that all aspects had F computed values that were

less than F critical values. As a result, the camote tops’ extract was

unrecognizable by converting it into a candy, and there is no significant difference

between the age of the assessed participants.

According to the analysis's results, which the researchers have

interpreted, the candied camote tops have 366.69 calories per 100 grams. Since

women typically need to consume 2000 calories per day and men need to

consume 2500, it is appropriate for them to consume these. However, the

maximum amount of candy that each individual may eat is 150 calories for men

and 100 calories for women. Because the candy has 85.72 grams of

carbohydrates per 100 grams, compared to the 225–325 grams of carbohydrates

that adults should consume daily. Since adults consume 19.3-20.5 mg of iron per

day on average for men and 17-18.9 mg per day for women, and teens consume

16.3 mg on average per day, the candied camote tops are acceptable to eat as

they only contain 0.29 mg of iron per 100 grams. Given that there are only 1.57

grams of crude fat per 100 grams of candied camote tops and that people should

consume 20–35% of their calories from fat, the crude fat is additionally appropriate

in terms of normal consumption of food. The researchers have concluded that you

can safely consume the candy.

II. CONCLUSION

Based on the outcomes of the study, the following conclusion was drawn:

In terms of taste, aroma, appearance, and texture, both treatments using Camote

extract were effective. Nevertheless, treatment 2 is the most preferable in terms of

taste, aroma, appearance, and texture. The researchers also discovered that there

was no significant difference in age between the picky eaters. However, the results

showed that in treatment 2, the Camote tops extract was unrecognizable in terms

of candy flavor. Thus, the null hypothesis is accepted while the alternative

hypothesis is rejected.

III. RECOMMENDATIONS

The researchers would want to see further research on this issue.

Including its shell life, which would be useful for determining the candy's

marketability and if it would be comparable among the sweets that people typically

consume. Other researchers can improve the appearance and consistency of the

candy. This includes how to change the look of the sweets to ensure it is

acceptable. Finally, the researchers strongly advise testing numerous alternative

recipes that might improve the taste and aroma of the sweet.

29
APPENDICES

30
 Appendix A

Materials and

Equipments
Appendix B

Procedure

33
Figure 2.1. Rinsing the Camote Tops Figure 2.2. Extracting the camote tops

Figure 2.3. Pouring the honey onto Figure 2.4. Pouring the camote tops’
the pan to boil extract
Figure 2.5. Wait to cool down then mold into
desired size and shape

Appendix C

Tables and

35
 Computations

Table 3.1. Survey Responses

With bits of camote leaves

36
Table 3.2. Evaluation and Assessment

Table 3.3. Average Summary Table

37
 Appendix D

Waiver and

Survey Form

Figure 4.1. Respondent’s Consent Form

38
Figure 4.2. Evaluation Sheet

40
Figure 4.3.

41
 Appendix E

Laboratory Test

Results
Figure 5.1.

REFERENCES

43
Babbar, N., Bansal, P., Aggarwal, P., Singh, K., & Kaur, S. (2022). Utilisation of

honey in processed food products. In IntechOpen eBooks.

https://doi.org/10.5772/intechopen.107091

Cano, S. C., Hoek, H. W., & Bryant-Waugh, R. (2015). Picky eating. Current Opinion in

Psychiatry, 28(6), 448–454.

https://doi.org/10.1097/yco.0000000000000194

Da Silva, L. B., Queiróz, M. B., Fadini, A. L., Da Fonseca, R. C., Germer, S. P. M., &

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