San Isidro National High School

AWARENESS OF CULINARY APPLICATION OF

Clitoria ternatea TO SELECTED
FILIPINO DISHES

A Quantitative Research
Presented to the Faculty of Senior High School Department
SAN ISIDRO NATIONAL HIGH SCHOOL
General Luna, Quezon

In partial fulfillment of the requirements in

Inquiries, Investigations, and Immersion

Dexther N. Alata
Jenny R. Gonzales
Charles Mecall O. Merle
Ken Henrick P. Rapsing
Mark Anthony P. Vito

SAN ISIDRO NATIONAL HIGH SCHOOL

Senior High School Department
May 2024
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CERTIFICATE OF ORIGINALITY

We hereby affirm that this compliance is our work and that, to the

best of my understanding and certainty, it covers no material previously

published by another person nor material to which to a considerable range

has been acknowledged for any award from an educational institution or

any organization.

We also declare that the logical content of this thesis is the product

of our effort and is free from plagiarism, even though we may have

customary assistance from others on style, presentation, and semantic

expression.

Dexther N. Alata
Jenny R. Gonzales
Charles Mecall O. Merle
Ken Henrick P. Rapsing
Mark Anthony P. Vito

_______________________
Date
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APPROVAL SHEET

In partial fulfillment of the requirements for the Senior High School

Curriculum, this research paper entitled, Awareness to Culinary

Application of Clitoria Ternate to selected Filipino Dishes been

prepared and submitted by Dexther Alata, Jenny Gonzales, Charles

Mecall Merle, Ken Henrick Rapsing and Mark Anthony Vito, who are

hereby recommended for the oral examination.

LIZA CARLA F. JULIO

Research Adviser

Approved in partial fulfillment of the senior high school curriculum

requirements by the oral defense examination committee.

JOHANNA MARIE P. FERRROS JAMELLE R. BACCAY

Member Member

ALDRIN MANAOG
Chairman

Accepted in partial fulfillment of the DepEd Senior High School

Curriculum requirements at San Isidro National High School, General

Luna, Quezon.

May 2024 NIDA B. BASILA,

EdD.
Date Principal IV
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iv

DEDICATION

The researchers would like to dedicate their research to their

parents, who put in a lot of effort and made sure the researchers would

succeed. The researchers’ parents’ moral, emotional, and financial

support enabled them to successfully complete their study. Moreover, to

their research adviser who never get tired and patiently correcting the

researchers' mistakes from time to time. To the researchers’ class adviser

who supports this study to assure that her students will accomplish this

task. Lastly, to the researchers themselves, who worked hard to

accomplished this study.

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v

ACKNOWLEDGMENT

The researches would like to express their sincere gratitude to the

following individuals and organizations for their invaluable support and

contributions to this research project especially to their school Principal,

Dr. Nida B. Basila for allowing them to conduct this research study

outside the school. Moreover, to their research adviser, Liza Carla F.

Julio, for her guidance, expertise, and unwavering support throughout the

research process. To the validators, Monchito Fortaleza, and Ronald

Ronquillo, to their generous friends, as well as their class adviser Aiza

Barrios who in always more than willing to help, to Hon. Ronie A. Sigue

and all farmers who became their respondents who allowed them to make

this study possible, lastly to their families for their support specially with

the expenses. Over all, acknowledging the people who have helped in the

research project is a way to recognize and appreciate the diverse

contribution and support received from various individual. It highlights the

importance of teamwork, collaboration, and community in the research

process. All researcher’s wish to collectively offer their thanks to God for

His divine guidance and blessings that have illuminated their path

throughout this research endeavor. They also acknowledge and

appreciate the spiritual support and inspiration that has united them in

their pursuit of knowledge and discovery.

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vi

TABLE OF CONTENTS

Page

Title Page…………………………………………………………….………...i

Certificate of Originality………………………………………….……………ii

Approval Sheet…………………………….………………………….……….iii

Dedication………………………………….………………………….…….…iv

Acknowledgment……………………………..……..…………….…….……v

Table of Contents………………………………….………..….…………….vi

List of Tables……………………………………….……....………..……….vii

List of Figures……………….………………………………..………………viii

List of Appendices…………..………………………………………..………ix

Abstract……………………….………………….…...…….…………………x

Background of the Study………..………………………..……………1

Statement of the Problem……….…………...………….….…………2

Theoretical Framework…………..……………………….……………3

Research Paradigm………………..…………….……….…………….4

Scope and limitaion…….………………………………….….….……5

Significance of the study..…………….....…………………………….6

Definition of Terms………………………..……………...…….…....…7

Chapter II Review of the Literature and Studies

Related Literature…………………….…………………………………9
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Related Studies…………………………………….…………………14

Chapter III Methodology

Research Design……………………….………………………..……18

Research Locale…………………………………………………...….18

Population and Sampling…………………………………….……….19

Respondents of the Study……………………………………………19

Research Instrument………………………………………………….20

Procedures/Data Collection………………………………….……….20

Data Analysis…………………………………………………………..21

Chapter IV Results and Discussions

Subtitle Demographic Profile

of the Respondents………………………………….………….……23

Level of Awareness………………………………….………….…….25

Significant Relationship………………………….…………………...28

Chapter V Summary of Findings, Conclusions, and Recommendations

Summary of Findings ……………………………….………….…….32

Conclusions………………………………………………….………..34

Recommendations………………………………………….…………34

References Cited……………………………………………….……………..35

Appendices……………………………………………………………..…..….37

Pilot Testing Result…………………………………………………..….…….47

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LIST OF TABLES

Table Page

1. Demographic Profile of the Respondents

in Term of Age…………………………………………………..…………

23

2. Demographic Profile of the Respondents

in Terms of Sex…………………………………………………...…..

…...24

3. Level of Awareness of the Respondents of

Culinary Purposes of Clitoria ternatea……………………….….………

25

4.Level of Awareness of the Respondents of

Health Benefits of Clitoria ternatea……………………………..

……….27

5.Difference Between the Level of Awareness of

the Respondents in Terms of Culinary Purposes

and Health Benefits According to Age…………………………… .……

28

6.Difference Between the Level of Awareness of

the Respondents in Terms of Culinary Purposes

and Health Benefits According to Sex…………………………… .……29

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viii

LIST OF FIGURES

Figure Page

1.IPO for the Awareness of Culinary

Application of Clitoria Ternatea to

Selected Filipino Dishes…….………………………….……………...4

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ix

LIST OF APPENDIX TABLES

Appendix Table Page

1. Letter for Validation ………………………………………….……………38

2. Questionnaire………………………………………………..……….……40

3. Letter to Conduct…………………………………………..…………..….44
 San Isidro National High School

ABSTRACT

The purpose of this study was to know the level of awareness of

Barangay Sumilang residents to culinary uses and health benefits of

Clitoria ternatea. This study used quantitative method employing the

descriptive research design and the researchers’ made survey

questionnaire is used for data gathering. In relation, the data analysis

used for this study were frequency and percentage, mean, ANOVA, and

T-test. The result of this study showed that the residents of Barangay

Sumilang are aware with the uses of Clitoria ternatea in terms of culinary

purposes and health benefits. Additionally, regarding the significant

difference of the variables in terms of age and sex, the findings indicates

that there is a significant difference among the respondents age to their

level of awareness in both culinary purposes and health benefits of the

flower, on the other hand their sex has a significant difference in terms of

culinary purposes but the health benefits has no significant difference with

their level of awareness. In conclusion the residents of Barangay

Sumilang have an awareness with the uses of the flower, and their age

has no significant difference to it, on the other hand, sex has a significant

difference to the culinary purposes but no significant difference in terms of

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health benefits. These findings can be significant for further explorations

of the Clitoria ternatea uses since some individuals are not foreign to this

plant’s uses, and by adding it to the residents’ usual dishes in a meal, will

give them the clearer idea of how flexible the flower’s uses are.

Keywords: Clitoria Ternatea, Culinary Application, Filipino Dishes

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Chapter I

THE PROBLEM AND ITS SETTING

Introduction

Due to the high cost of medical treatments, some individuals tend

to search for more practical alternatives, such as health-promoting plants

for their health concerns. Recently, a plant widely known as the Blue

Ternate with a scientific name Clitoria ternatea has gained a lot of interest

due to its unique health advantages and culinary uses. Traditionally,

Clitoria ternatea is used in the field of Ayurvedic Medicine, it is used to

treat conditions like indigestion, constipation, arthritis, skin illnesses, liver

and intestinal troubles (Jeyaraj, Lim, & Choo, 2021). Furthermore, the

Blue Ternate flower has a number of advantages, including the presence

of natural antioxidants, improved blood circulation, and prevention of

graying and hair loss. Additionally, it purifies the blood, enhances night

vision, and revives the skin and hair (Dizon, 2014, as cited by Hapinat,

2020). It has been established that Blue Ternate herb is a safe plant with

no significant adverse effects or mortality (Venkateshwaran, 2015, as

cited by Hapinat, 2020). Nowadays, the Clitoria ternatea do not serve only

as a health treatment, specifically its flower, it has now become part of the

food sector, as a natural food colorant in different dishes and pastries. In

the Philippines, Clitoria ternatea is frequently employed to impart a lovely

blue color to foods, beverages, and dessert, it is frequently used in

beverages, desserts like jelly, and rice meals (Tababa, 2023). On the
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other hand, even previous research of Gaytos and Lumagdas (2019)

regarding the application of Clitoria ternatea in ice cream exist, their study

still recommended to conduct another study of applying Clitoria ternatea

as an additional ingredient. Therefore, the researchers applied the Clitoria

ternatea to selected Filipino dishes as an additional ingredient, for

updated and further culinary application of the flower. Likewise, this study

focuses to know the awareness of residents of Barangay Sumilang

regarding the uses of Clitoria ternatea.

Statement of the Problem

This study focused on the awareness of Barangay Sumilang

residents regarding the culinary application of Clitoria ternatea to selected

Filipino dishes. This also aimed to answer the following:

1.What is the demographic profile of the respondents, in terms of:

1.1. Age; and

1.2. Sex?

2.What is the level of awareness of Clitoria Ternatea among residents of

Barangay Sumilang with regard to its:

2.1. Culinary application; and

2.2. Health benefits?

3. Is there a significant difference on the level of awareness of Clitoria

ternatea and demographic profile of the respondents?

4. Based on the findings of the study, what recipe booklet of Filipino

dishes with the application of Clitoria ternatea can be developed?

 San Isidro National High School 3

Hypothesis

The is no significant difference on the level of awareness and

utilization of Clitoria ternatea and demographic profile of the respondents.

Theoretical Framework

Theory of Food Innovation 4

The current request for the sound and feasible nourishment has

empowered the improvement of unused options indeed in conventional

items. Made strides nourishment may be created by decreasing the sum

of a few fixings, including modern ones, or supplanting customarily utilized

fixings for others. By reformulating their items, producers can offer more

advantageous choices for an ever-growing number of consumers

inquisitive about keeping up adjusted eat less. In this aspect, current

regions of interest include the generation of nourishment by-products, to

move forward the sum and quality of accessible nourishment. Another

perspective to be considered is that not all consumers are willing to eat

nourishment delivered with unused fixings or novel advances. Hence, the

improvement of advancements in nourishment items ought to take under

consideration the impact of so-called “consumer nourishment phobia”

(Bernabue, Rabadan, and Nieto 2021). This theory of food innovation as a

means of developing healthier and more sustainable food suggests that

innovation utilizing the alternatives is a response to the desire for better

options. This recent theory of Banabue, Rabadan, and Nieto (2021)

supports the idea that innovation is possible through the means of

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enhancing meals to give healthier options.

Research Paradigm

Figure 1

The conceptual paradigm for the awareness to culinary application of

Clitoria ternatea to the selected Filipino dishes.

INPUT PROCESS OUTPUT

1.Respondents’  Creation and

demographic profile validation of
researchers’ made
2.Current level of questionnaire
awareness and  Collecting of
utilization of Clitoria Clitoria ternatea
ternatea among Recipe booklet for
flower
Filipino consumers selected innovated
 Application of
Filipino dishes with
3. The significant Clitoria ternatea
Clitoria ternatea
difference on the flower to the dishes
level of awareness  Distribution and
and utilization of retrieval of
Clitoria ternatea and questionnaire
demographic profile  Tabulation
of the respondents  Analysis and
interpretation of
data

Figure 1 shows the input frame includes the fallowing; the

respondents’ demographic profile, current level of awareness and

utilization of Clitoria ternatea among Filipino consumers, the significant

difference on the level of awareness and utilization of Clitoria ternatea and

demographic profile of the respondents. The process frame includes the

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following steps; creation and validation of researchers’ made

questionnaire, collecting of Clitoria ternatea flower, the application of

Clitoria ternatea to Filipino dishes, distribution and retrieval of the

questionnaires, analysis and interpretation of data, and tabulation. The

output frame includes the booklet of selected Filipino recipe dishes

applied with Clitoria ternatea which were developed.

Scope and Delimitation of the Study

The study concentrated on the awareness of the residents of

Barangay Sumilang, General Luna, Quezon to the culinary application of

Clitoria Ternatea in Filipino dishes. The researchers' own developed

survey and test questions served as the main informational source of

data. The researchers performed the application of Clitoria Ternatea to

the selected Filipino dishes which are Vinegar Milkfish Stew Dried

(Ginanga), (Sinigang), Vinegar Milkfish Stew (Paksiw), all of these three

dishes used milkfish, then (Ginataang Langka) and (Ginisang Kalabasa)

which are vegetable dishes. The researchers developed and printed out a

recipe booklet for the innovated dishes. The output of the study was

distributed to the respondents.

The collection of Clitoria ternatea held in Barangay Sumilang,

because this was where the researchers seen the flower. This study

chose participants randomly out of 1011 residents from Barangay

Sumilang who age 18 and above and lived there permanently. The study

was held on November, 2023 and was expected to be finished by the

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month of May, 2024.

This study has not included the impact of Clitoria ternatea and the

acceptance of the respondents to the innovated dishes. Furthermore, the

researchers did not use the other part of the Clitoria ternatea plant except

from its flower. In addition, the researchers only used the blue variant of

the flower, other variants of Clitoria ternatea were not collected and

applied by the researchers. Additionally, only the five most common

Filipino dishes cooked by the residents of Barangay Sumilang were

included in the booklet, other Filipino dishes that were not specified were

not be included in the booklet and not be prepared by the researchers.

Significance of the Study

This study found out the awareness to culinary application of

Clitoria ternatea to selected Filipino dishes. The researchers found this

study beneficial to the following:

Residents of Barangay Sumilang. This study gave them the

knowledge about the Clitotria ternatea, and they will be the one to receive

the booklet.

Community. This study gave them knowledge regarding the

benefits of Clitoria Ternatea and its potential for culinary application.

Food Establishment Owners. This study gave them idea about

applying Clitoria Ternate for creating new recipe that will catch the
7
intertest of the market.

Local Farmers. This study gave them the idea of another crop to
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sell that is easy to grow with low cost of maintenance.

Future Researchers. This study may help them to further explore

the culinary applications of Clitoria ternatea.

Definition of Terms

For the clarification, the important terms used in the study have

been defined as:

Awareness. This refers to the knowledge of the respondents

regarding the utilization of Clitoria ternatea.

Ayurvedic Medicine. It is a form of alternative medicine that is

traditional system of medicine of India and seek to treat and integrate

body, mind, and spirit using comprehensive holistic approach especially

by emphasizing diet, herbal remedies, exercise, meditation, breathing,

and physical therapy.

Culinary Application. It means utilizing Clitoria ternatea as

additional ingredients.

Culinary Innovation. This refers to the way of improving existing

dishes through adding Clitoria ternatea.

Clitoria Ternatea. This refers to the scientific name of the flower to

be applied in selected Filipino dishes.

Filipino dishes. Refers to Stewed Milkfish (Ginanga), Sour Milkfish

Soup (Sinigang), Sour Stewed Milkfish (Paksiw), Jackfruit cooked in

Coconut Milk (Ginataang Langka) and Sauteed Squash (Ginisang

Kalabasa) are dishes known in the Philippines and meant to be eaten with

rice or addressed by Filipino’s as ulam.

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San Isidro National High School

Innovated Filipino Dishes. It means the dishes with Clitoria

Ternatea as an additional ingredient.

Chapter II

REVIEW OF RELATED LITERATURES AND STUDIES

 San Isidro National High School

The reviews focused on various aspect including the impact and

amount of applying Clitoria ternatea in several foods, acceptance and

approval of using Clitoria ternatea, to support this study.

Related Literature

Culinary Potential of Clitoria ternatea

Nowadays the Clitoria ternatea do not serve only as a health

treatment, specifically its flower, it has now become part of the food

sector, as a natural food colorant in different dishes and pastries. In the

Philippines, Clitoria ternatea is frequently employed to impart a lovely blue

color to foods, beverages, and dessert, it is frequently used in beverages,

desserts like jelly, and rice meals (Tababa, 2023).

Health Benefits of Clitoria ternatea

Clitoria ternatea can lessens tension, improves memory, it has a

refreshing function in addition to aesthetic appeal, there may contain

hormones and phytochemicals that are good for nourishment, provides

beneficial enzymes and has healing properties, rich in organic

antioxidants, enhances circulation of the blood, aids in delaying aging and

the loss of hair, It makes the blood pure, enhances vision at night,

rejuvenates the hair as well as the skin, and keeps free radicals at bay.

This local literature suggests that somehow, Filipino consumers

already have an understanding regarding the health benefits, and medical

use of Clitoria ternatea as well as in food application, as a natural food

coloring (Denopol, 2022).

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San Isidro National High School

Appearance of Clitoria ternatea

The butterfly pea, or Clitoria ternatea, yields an attractive blue color

which is utilized as natural pigments. Deep lavender blue to violet, the

vibrant petals are frequently dried and used as food coloring. Rice is most

frequently colored with butterfly pea dye for use in savory and sweet

recipes. The flowers are infused to color a blue, caffeine-free tea with

honey and lemon after a meal. The lemon's acidity intensifies the color

even more, giving it a rich blue tint. The color of the flower pigment

appears to change based on the additive's pH levels. A variety of

pigments derived from butterfly peas. These dyes, which are frequently

linked to antioxidant qualities, give plants their red, orange, blue, purple,

and pink hues. The primary anthocyanin that gives the butterfly pea dye

its playful quality when experimenting in your kitchen at home or when

ordering food out is delphinidin. The FDA gave butterfly pea's utilization

as a color additive approval in 2021. It works wonders in a variety of foods

and beverages, such as yogurt, ice cream, sports drinks, and chewing

gum. It is also incredibly heat stable. The plant is becoming more and

more well-liked in the entertainment sector, inspiring vibrantly colored

signature cocktails. For further experimenting, its leaves. can be used to

make a green dye (Smith, 2022).

11
Taste of Clitoria ternatea

he taste of butterfly pea flowers is really mild. Its taste is somehow grassy

and is somewhat comparable to a very light green tea. Clitoria ternatea

flowers are often not prepared on their own, instead they are used to
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various tea blends and citrus cocktails. Even fine teas can dominate their

meager flavor when brewed in a tea blend, so they are essentially

undetectable. The fact that these blooms provide a ton of color without

changing the flavor of your drinks is part of their allure. Add them to teas,

lemonade, smoothies, desserts, and anything else you can think of. There

won't be much of a taste difference (Conally, 2023).

12
Shelf-life of Clitoria ternatea

Eastern Visayas Food Innovation Center has continually developed

products using under-utilized resources for innovation, value-addition, and

product and process improvement. One commonly available and

underutilized plant is the blue butterfly pea flower. The fresh edible

flowers are highly perishable, deteriorating at less than 48 hours even at

cold temperatures. Drying as one of the oldest methods of prolonging

shelf-life was employed to increase the flowers’ availability and stability,

making a powder for direct reconstitution, also as potential food ingredient

and as natural food colorant. This accelerated and simulated approach in

estimating shelf-life is beneficial to food companies with food safety

concerns, for proper storage recommendation, process improvement at

shorter time and lower cost of investigation. Even in cold weather, the

fresh edible flowers deteriorate in less than 48 hours due to their high

perishability. To improve the availability and stability of the flowers, one of

the earliest techniques for extending shelf life—drying—was used to turn

them into a powder that could be directly reconstituted as a food

ingredient or used as a natural food coloring (Patindol and Norio, 2022).

 San Isidro National High School

These investigations offer details about Clitoria ternatea's

appearance, flavor, and shelf life. Due to its vivid violet to blue color and

ability to change color when acid is added, Clitoria ternatea is used in the

food industry. Furthermore, it has been reported that the flavor of Clitoria

ternatea is similar to mild green tea in flavor. The fresh picked flowers of

Clitorioa ternatea have a 48-hour shelf life, even in cold temperatures.

However, drying is the best way to extend its shelf life.

Acceptance of Clitoria ternatea

Beyond just its hue, blue ternate tea has numerous benefits. It has

anti-inflammatory and antioxidant qualities. It is claimed to strengthen

mental health, lower fevers, promote weight loss, and enhance sleep. It is

used to treat stress and enhance memory in Ayurvedic (traditional Indian)

medicine. There don't appear to be many things in this world that look

good and are healthy. Thank goodness, the blue ternate is included in this

group. It's visually appealing, enjoyable to play with, and healthful—so

long as it's not combined with substances that could negate its benefits,

like excessive sugar or alcohol. It's finally breaking out of the health food

niche and becoming more and more well-liked in the community (Tan,
13
2022).

This article of Tan (2022) stated that due to the advantages of

Clitoria ternatea, when consumed right, the chance for the community to

like the used of this flower is high.

Amount of Clitoria ternatea

Preparation of Butterfly Pea extract in the extraction procedure,

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10g butterfly pea flower were mixed with various proportion of ethanol and

distilled water based on the experimental design (Tran et.al., 2020).

This article suggested to use 10g of Clitoria ternatea in cupcake

preparation
14
Dishes with Clitoria ternatea

In Nara ,Mumbai, place an order for the Khao Phad Samunprai,and

you’ll be surprised. The fragrant, ink-blue rice is seasoned with Thai herbs

while steaming. The rice pellets will become a rich purple color when you

pour some lime juice over them. This food coloring is not artificial. It’s the

ingredient known as butterfly pea flower’s power. Known by another

name, clitoria ternatea (yep, the blossom looks like a clitoris),it is native to

tropical Asia and has been used for generations to color food and and

beverages in Southeast Asia.It has now reached Indian borders, where

blue is being embraced by eateries all around the nation . While Foo,

another recently launced restaurant, serves butter Japanese fried blue

rice, Tygr, a recent addition to Mumbai’s Asian culinary scene, specializes

in blue chicken dim sum. A combination of broiled lobster and mushroom

is served at Woodside Inn in Colaba ,Mumbai, along with gorgeous purple

butterfly pea linguine dipped in lobster soup. At Nara Thai , the well-

known Thai delicacy sakoo piek is made by boiling pearl sago, pandan

leaves,and butterfly pea flowers. The House of Tea by Foodhall in

Mumbai offers a captivating blue pea blossom tea that will captivate your

taste buds (Shahani, 2019).

Related Studies
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Health Benefits of Clitoria Tenatea

The result suggested somewhat conscious. This means that

government officials of Lambayon and Sultan Kudarat have some

knowledge about Blue ternate as an alternative medicine. As the results of

hypertension, fever, and fatigue, the calculated mean values interpreted

that somehow conscious. Thus, with the information presented, it can be

seen that there is a substantial correlation between the respondents’

variables of influence and the degree to which Blue Ternate is accepted

as an alternative medicine. The idea that there is no meaningful difference

between the two sources of variation is thus disapproved. Therefore, the

result implicates that the government employees of Lambayon in Sultan

Kudarat are somewhat aware that Blue Ternate increases water

evacuation, which lower lowers the blood pressure (Abance et.al., 2022).
15
Culinary Application Clitoria ternatea

The bartending NC II instructors noted that butterfly pea, or

Clitoria ternatea flowers, are used in foods such as ice cream and tea.

She wanted to explore the possibility of making her cocktail drink from

extracts of flowers with their unique colors. Factors considered in the

development of the product include taste, appearance, consistency,

aroma, and general acceptance of the butterfly pea cocktail. After initial

idea generation, screening, and development of three product samples

using apple, lemon, and orange juices in mixed drinks, product testing.

Product testing showed that a lemon juice-based beverage with butterfly

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pea flower extract was the most palatable of his three samples. This study

found that the lemon flavor went well with the drink and the color was

attractive. Based on the results of the product testing, it was concluded

that the lemon-based cocktail containing butterfly pea flower extract was

the best choice for his market introduction. The overall quality was

acceptable and met the expectations of target consumers (Bawar, 2018).

The study of Abance et.al. (2022) indicates that some Filipino

consumers are aware of the medical applications of Clitoria ternatea,

while the study of Bawar (2022), demonstrate the current understanding

of the plant's use in food applications, particularly for beverages.

16i
Appearance of Clitoria ternatea

Using natural colors can improve the appeal of foods. This study

determined the potential of Clitoria ternatea flower extract to replace

synthetic dyes. The researchers prepared gummies using 100 ml of

aqueous extracts from samples of varying weight of C. ternatea flowers.

Fifty candy eaters from different age groups were randomly selected as

respondents in this study. Respondents sensory rated the different

treatments for taste, texture, color, odor, appearance, and overall

palatability using a nine-point hedonic scale. The researchers compared

age groups using analysis of variance. The high level of acceptance

implies that the aqueous extract of C. ternatea flowers improves the color

and appearance of the marshmallows (Loñez et.al., 2021).

Texture of Clitoria Ternatea

According to Chusak, et.al., (2019) the impact of adding Clitoria

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ternatea flower (CTE) to cooked rice prepared at home on the digestibility

of starch was verified. When rice had been prepared in an electric rice

cooker, the starch digestibility decreased when Clitoria Ternatea was

added. Furthermore, the starch digestibility of cooked rice that was

combined with Clitoria Ternatea in a microwave oven underwent a

substantial change. In addition, when rice was prepared in an electric rice

cooker, CTE dramatically decreased the amount of quickly digested

starch and increased the amount of undigested starch. The cooked rice

containing CTE showed no change in stickiness, however did show a

decrease in hardness when it came to textural features. Experts’ sensory

examination of rice prepared with CTE revealed good overall acceptance.

The findings of rice prepared with CTE revealed good overall

acceptance.

This study suggested that adding CTE to cooked rice can help reduce the

breakdown of starches Clitoria ternatea can enhance the texture and

appearance of food, particularly rice and marshmallows, as demonstrated

by these studies.

Acceptance of Clitoria Tenatea

The increase in food demand is due to rapid industrialization and

lifestyle changes. The growing demand for environmentally friendly and

nutritious food is driving innovators to innovate and develop new products

and options. By reformulating products with more nutritious ingredients to

meet consumer demand, manufacturers can appeal to a growing number

of health-conscious consumers. The world we live in is full of natural

 San Isidro National High School

wonders that remain hidden from the human eye. Clitoria ternatea is one

of his natural treasures that can be found. Butterfly pea can be found

everywhere, but few people knew that this natural ingredient also contains

flowers that are considered to have health benefits. Meanwhile, mochi is

one of the latest dessert trends that are sweeping the world. It pairs well

with almost everything, both salty and sweet. Mochi’s popularity is mainly

due to its unique texture. Clitoria ternatea can elevate even the simplest

dishes to a higher level. Companies in the food industry can grow and

expand because they are adaptable and flexible. Innovation comes with

opportunities to expand your business and enter new markets. This

method allows companies to gain a competitive advantage over their

competitors by improving the products and services they offer to their

customers to better meet their needs (Savella et al., 2023).

This study elevates mochi utilizing blue ternate, additional research

along these lines can demonstrate that the likelihood for the innovation

using Clitoria ternatea being accepted is high.

Thus, the researchers draw the conclusion from their research that

the evaluation of Clitoria ternatea is helpful in opening up further research

about the usage of this plant for the innovating Filipino cuisine and

nutritional enhancement.

Chapter III

RESEARCH METHODOLOGY

This chapter discusses the research methodology uses in the

study. The chapter covers all the aspects concerning the overall data in
 San Isidro National High School

research. This includes the research design, research locale, population

and sampling, respondents of the study, research instrument, data

gathering procedure, and the data analysis.

Research Design

This study used quantitative method employing the descriptive

research design. In contrast to divergent reasoning, quantitative

research emphasizes precise, convergent reasoning based on

numerical, and statistic data. Nonetheless, the descriptive design was

accurate and methodical description of a population circumstances, or

phenomena is the goal of descriptive research (McCombes, 2019).

Therefore, the quantitative research design employing a descriptive

design is suitable for this study.

19
Research Locale

The research locale of the study was in Barangay Sumilang,

General Luna, Quezon, because this where the researchers have seen

the Clitoria ternatea. Barangay Sumilang is a rural area in General Luna

that is located near the far end of the town. Due to its distance from the

town, urbanization is not as noticeable there, hence the majority of the

population relies their food and income on crops that they grow.

Population and Sampling

After consulting the Barangay Secretary, from 1011 resident

 San Isidro National High School

minors and employed off-site were removed from the population that

leaves us with a total of 233 residents to get the sample. The researchers

used the Slovin’s formula to get the sample size of the study which is a

total of 143 respondents. The researchers chose its sample using a

random sampling technique, which use’s randomization to ensure that

every member of the population has an equal chance of including in the

sample.

Respondents of the study

The selection of the respondents was based on the availability and

age of the resident’s during the time that the researchers conducted the

study. In order to keep from requiring parental approval before allowing a

respondent to participate in the study, the researchers only included

residents who are 18 years of age or above and permanently staying in

Barangay Sumilang. Residents who work or residing outside the area

were excluded in this study.

 San Isidro National High School 20

Research Instrument

In this study, the researchers’ made survey questionnaire was used

as the researchers’ instrument for data collection. To find out the

awareness of the respondents the researchers used the 4-point Likert

scale. The first part of the questionnaire includes the demographic profile

of the respondents, the second part of the questionnaire includes the

questions regarding the awareness of Clitoria ternatea in terms of culinary

application and health benefits.

Data Gathering Procedure

The researchers executed the necessary steps in order to facilitate

the study. In gathering the data, the researchers asked the Barangay

secretary for the population of Barangay Sumilang. Then, researchers

asked Technical and Livelihood Education teachers for the validation of

the researchers’ made questionnaire. Moreover, researchers asked the

Barangay captain and school principal for the permission of conducting

the study. Furthermore, researchers also performed Pilot testing to prove

the viability of the study. Additionally, the Cronbach alpha was used to

check the reliability of the data. The researchers asked the residents

permission to take part of the study. Afterwards, the researchers

explained the study and hand over the questionnaire. The researchers

collected the questionnaire from the respondents and checked if all the

questions answered accordingly.

 San Isidro National High School 21

Data Analysis

For valid and reliable interpretation of the data, the following

statistical tool and methods were used. After gathering the data from the

respondents, the data subjected to computation and analysis.

1. Percentage and Frequency- This was used in this study to examine

the demographic profile of the respondents.

2. Mean- This was used to determine the level of awareness and

utilization of Clitoria Ternatea among Filipino consumers.

3. ANOVA- Analysis of variance was used to get the significant difference

of the demographic profile in terms of age of the respondents to their level

of awareness.

4. Independent t-test - This was used to get the significant difference of

the demographic profile in terms of sex of the respondents to their level of

awareness.

Ethical Consideration

A few ethical considerations were kept in mind by the researchers

while they conduct the study.

1. The researchers maintained the confidentiality of all the respondents’

personal information. Moreover, when gathering the flowers, the

researchers also ensured that nothing harm a plant or other properties.

2. The researchers comparatively added translations to the questions so

that the respondents can comprehend them clearly; nevertheless, in order

 San Isidro National High School

to account for respondents who cannot read or write, the researchers read

the questions to them and provided guidance on how to complete

questionnaire.

3. The researchers professionally recorded and tabulated the data.

Furthermore, there were no manipulation of the data, outcomes,

techniques, or protocols.

4. The researchers used simpler word to explain to the respondents the

purpose of the study, they became aware of the intentions and purposes

of the investigation. Lastly, the residents were not forced by the

researchers. They were free to contribute or take part in this research at

their choice after the researcher explained everything to the respondents.

 San Isidro National High School

Chapter IV

PRESENTATION, INTERPRETATION AND ANALYSIS

This chapter presents the data gathered, the results of the

statistical analysis and interpretation of findings. These are presented in

tables following the sequence of the specific statement of the problem to

be find in chapter one.

I. Demographic Profile of the Respondents

Table 1

Demographic Profile of the Respondents in Terms of Age

Age f %
18-27 28 20%
28-37 29 20%
38-47 44 31%
48-57 26 18%
58-67 10 7%
68 and above 6 4%
Total 143 100%

Table 1 presents the demographic profile of the respondents in

terms of age. The result showed of diverse distribution, with the majority

falling within the 38-47 age range, constituting 31% of the sample.

Following closely mere respondents age 18-27, each comprising 20% of

the population. Those in the 48-57% age group represented 18% while

individuals aged 58-67 and 68 and above accounted for 7% and 4%,

respectively this shown case a fair distribution across different age

 San Isidro National High School

groups, by using six age brackets we obtained varied responses and

became aware of different levels of awareness, respectively older people

tend to have higher awareness than younger ones. The elderly utilized

Clitoria ternatea for its possible benefits for diabetes and cholesterol

levels, as well as its memory-enhancing, anxiolytic , antidepressant ,

antistress, and anticonvulsant qualities (Akbar, 2020).

Table 2

Demographic Profile of the Respondents in Terms of Sex

Sex f p%
Female 52 36%
Male 91 64%
Total 143 100%

Table 2 reveals a demographic profile with male constituting the

majority at 64% and female at 36%. This distribution suggests a

significant interest among male in Clitoria Ternatea compared to female.

The researchers’ included the sex in this study to know if male and

female has a different level of awareness to the uses of Clitoria ternatea.

The data accessible in this study do not indicate a specific sex that

commonly employ Clitoria Ternatea. It shows up that the utilization of this

plant is not constrained or particularly situated towards any sex, making it

available and possibly beneficial for anybody fascinated by its properties

(Oguis, et al., 201). In spite of having male as the majority of this study's
 San Isidro National High School

sample, the data presented will be reliable, since a study claims that
25
gender has no relation of using the flower.

II. Level of Awareness

Table 3

Level of Awareness of the Respondents in Terms of Culinary Purposes of

Clitoria Ternatea

Culinary purposes Mean Verbal

Interpretation
1. Clitoria ternatea flower is edible. 3.52 Strongly Agree
2. Clitoria ternatea extract imparts a blue 3.37 Agree
color that can be used for food and
beverages.
3. Clitoria ternatea is already used as a 3.37 Agree
natural food coloring in various dishes and
beverage.
4. Clitoria ternatea flower has a subtle 3.24 Agree
earthy flavor which has a unique taste to
certain dishes and beverages.
5.Clitoria ternatea can be used as 3.22 Agree
attractive decorative garnish for food and
beverages.
6. Clitoria ternatea is already applied in 3.15 Agree
several beverages.
7. Clitoria ternatea is already applied in 3.13 Agree
several dishes.
8 Clitoria ternatea can be made as a 3.19 Agree
refreshing cold drink.
9. Clitoria ternatea is used as ice cream 3.18 Agree
flavoring.
10. Clitoria ternatea can be made as a 3.2 Agree
tea.
Average Mean 3.26 Agree
Legend 3.50 - 4.00 = Strongly Agree, 2.50 - 3.49 = Agree, 1.50 - 2.49 = Disagree, 1.00 – 1.49 = Strongly
Disagree.
 San Isidro National High School
26

Table 3 reveals the result in the level of awareness of the

respondents in terms of the culinary purposes of Clitoria Ternatea. The

majority of the respondents with a 3.26 mean average that falls under the

agree category reveals that the respondents were aware of the culinary

uses of Clitoria ternatea. They were conscious that the flower is edible

(M=3.52), and they also know that the flower extract gives food colorants

a blue tint (M=3.37), has a mild earthy flavor (M=3.24), can be used as a

decorative garnish (M=3.22), can be made into a cool, refreshing

beverage (M=3.19), ice cream favoring (M=18) or can be made a tea

(M=3.2). This indicates that respondents we aware of the positive trends

towards integrating Clitoria Ternatea into culinary practices. From these

findings there is a possibility that the residents of Barangay Sumilang may

acknowledge food innovation using Clitoria since its the idea is not totally

foreign. In the Philippines, Clitoria ternatea is frequently employed to

impart a lovely blue color to foods, beverages, and dessert, it is frequently

used in beverages, desserts like jelly, and rice meals (Tababa, 2023).
 San Isidro National High School

27

Table 4

Level of Awareness in Terms of Health Benefits of Clitoria Ternatea

Health Benifits Mean Verbal

Interpretation
1. Clitoria ternatea is used for treating 3.58 Strongly Agree
unhealthy body.
2. Clitoria ternatea can prevent graying 3.17 Agree
and hair loss.
3. Clitoria ternatea can be used in 3.24 Agree
traditional skin care for its moisturizing
effects.
4. Clitoria ternatea has anti-oxidant 3.12 Agree
properties.
5. Clitoria ternatea has been used in 3.11 Agree
traditional herbal medicine that promotes
relaxation.
6. Clitoria ternatea has the potential anti- 3.24 Agree
inflammatory properties which reduces
inflamation and alleviate symptoms
associated with inflammatory condition.
7. Clitoria ternatea has cognitive 3.33 Agree
enhancing effects including improving
memory and cognitive function.
8. Clitoria ternatea is believed to improve 3.28 Agree
eye condition by protecting against
oxidative damage and age-related
muscular degeneration.
9. Clitoria ternatea has hypoglycemic 3.13 Agree
effects which helps to lower blood sugar
levels and improve insulin sensitivity in
diabetic individual.
10. Clitoria ternatea has anti-microbial 3.15 Agree
properties that help inhibit the growth of
certain bacteria and fungi supporting
overall health immunity.
Average Mean 3.24 Agree
Legend 3.50 - 4.00 = Strongly Agree, 2.50 - 3.49 = Agree, 1.50 - 2.49 = Disagree, 1.00 – 1.49 = Strongly
Disagree.
 San Isidro National High School 28

Table 4 shows that respondents were aware of Clitoria Ternatea’s

health benefits, with an average mean of 3.24, which suggests

agreement. The statement number one that says Clitoria Ternatea is

used for treating unhealthy body gets the highest mean of 3.58 that falls

in the category of strongly agree that indicates that they are very much

aware of it, to proceed the rest falls under the agree category, implies

that they are also aware that the flower has cognitive effect (M=3.33),

can improve eye condition (M=3.28), can be used as moisturizer and

potential inti-inflammatory properties (M=3.24), can prevent graying of

hair and hairloss (M=3.17), has anti-microbial properties (M=3.15),

helps lower blood sugar (M=3.13), has anti-oxidant properties (M=3.12),

and promote relaxation. The findings of this study may encourage the

residents to use and explore the flower, as they are already aware of its

health benefits. Filipinos are widely aware of Clitoria ternatea,

sometimes known as butterfly pea, and its health benefits. This plant,

native to the Philippines, is prized for its potential as an anti-diabetic,

anti-inflammatory, and antibacterial agent, as well as its antioxidant

properties (Akbar, 2020).

III. Significant Relationship

Table 5

Difference Between the Level of Awareness of the Respondents in Terms

of Culinary Purposes and Health Benefits According to Age
*Do not accept the null hypothesis, Ho if p<0.05, **n-=143

Variance F P- value Decision* Interpretation

Culinary purposes 6.873418 0.00 Reject Significant
Health benefits 6.650218 0.00 Reject Significant
 San Isidro National High School 29

Table 5 shows the difference between the level of awareness of the

respondents in terms of culinary purposes and health benefits according

to age. It reveals a significant difference in the level of awareness of the

respondents and their demographic profile. The data suggested that the

p-value of both the culinary purposes and the health benefits are 0.00 that

led to the decision of not accepting the null hypothesis, indicates that

there is a significant relationship between the level of awareness and the

demographic profile of the respondents. There is no research data that

directly addresses the age-related understanding of Clitoria ternatea

(Astillo & Avenido, 2023). Nevertheless, the researchers believe that the

result of this study was because the elderly , whose line of work is farming

and have been farming for a long time, are more likely to encounter the

flower on a regular basis, making them more aware of the plant and its

uses than the young ones.

Table 6

Difference Between the Level of Awareness of the Respondents in Terms

of Culinary Purposes and Health Benefits According to Sex.
Variance T-value P-value Decision* Interpretation
Culinary 1.759415 0.103952 Do not reject Not
purposes significant
Health benefits 2.827904 0.014248 Reject Significant
*Do not accept the null hypothesis, Ho if p<0.05, **n-=143

In table 6 it appears that, there is no significant difference in the

level of awareness of the respondents in terms of culinary purposes to

their sex. The t-value range from 1.759415 and the corresponding p-

values are below the conventional threshold of 0.05, this suggests that
 San Isidro National High School

there is no significant difference in the level of awareness of the

respondents to their sex and the decision of not rejecting the null

hypothesis In contrast to the significant difference in the level of

awareness to the respondents in terms of health benefits to their sex that

reveals there is a significant differences in the level of awareness of the

respondents in terms of health benefits to their sex. The t-value range

from 2.827904 and the corresponding p-values are above the

conventional threshold of 0.05 this suggests that there is a significant

difference in the level of awareness of the respondents to their sex and

the decision of rejecting the null hypothesis.

Research Output

31
San Isidro National High School

Chapter V
 San Isidro National High School

Summary of Findings, Conclusion, and Recommendations

This chapter presents the summary of the findings, conclusion, and

the recommendation of this study.

Summary of Findings

1.The demographic profile of the respondents in terms of age. The

result shown of diverse distribution, with the majority falling within the 38-

47 age range, constituting 31% of the sample and the least of the sample

are aged 68 and above accounted for 4%, respectively this show case a

fair distribution across different age groups, revealing diverse verification

that enrich the research findings. Moving on in terms of sex, male

constituting the majority at 64% and female at 36%. This distribution

suggests a significant interest among male in Clitoria Ternatea compared

to female.

2. The result in the level of awareness of the respondents in terms

of the culinary purposes of Clitoria Ternatea. The majority of the

respondents with a 3.26 mean average that falls under the agree category

reveals that the respondents are aware of the culinary uses of Clitoria

Trnatea. They are very much aware that the flower is edible (M=3.52),

and the rest of the statements fall in the agree category this indicates that

respondents are aware of the positive trends towards integrating Clitoria

Ternatea into culinary practices. Moving on in terms of health benefits

respondents are aware of Clitoria Ternatea’s health benefits, with an

average mean of 3.24, which suggests agreement. The statement number

 San Isidro National High School

one that says Clitoria Ternatea is used for treating unhealthy body gets

the highest mean of 3.58 that falls in the category of strongly agree that

indicates that they are very much aware of it, to proceed the rest falls

under the agree category, implies that they are also aware with the health

benefits of the flower.

3. The findings reveals a significant difference in the level of

awareness of the respondents and their demographic profile. The data

suggested that the p-value of both the culinary purposes and the health

benefits are 0.00 that led to the decision of not accepting the null

hypothesis, indicates that there is a significant relationship between the

level of awareness and the demographic profile of the respondents in

terms of age. Moving on, there is no significant differences in the level of

awareness of the respondents in terms of culinary purposes to their sex.

The t-value range from 1.759415 and the corresponding p-values are

below the conventional threshold of 0.05, this suggests that there is no

significant difference in the level of awareness of the respondents to their

sex and the decision of rejecting the null hypothesis, which contrast in

terms of health benefits that reveals there is a significant differences in the

level of awareness of the respondents in terms of culinary purposes to

their sex. The t-value range from 2.827904 and the corresponding p-

values are above the conventional threshold of 0.05, this suggests that

there is a significant difference in the level of awareness of the

respondents to their sex with the decision of not rejecting the null

hypothesis.
 34

San Isidro National High School

Conclusion

1. In respondents of the study most of the sample are middle aged and

the lowest proportion were seniors, constituting sample’s majority in terms

of the respondents’ sex were male.

2. There is a notable level of awareness among respondents regarding

the culinary uses and health benefits of Clitoria Ternatea based on the

findings.

3. The findings suggested that there is a significant relationship between

the level of awareness of the respondents to their age, but there is no

significant relationship between the level of awareness of the respondents

to their sex in terms of health benefits, but there is a significant

relationship in terms of culinary purposes.

Recommendations

1. It is recommended to explore the benefits of using Clitoria Ternatea to

develop more strategies in promoting its usage across diversed

demographics.

2. There should be targeted awareness campaigns, culinary workshops,

and collaborations with culinary professionals or chef to showcase the

benefits of versatility of incorporating Clitoria Ternatea tea into culinary

and following dishes.

3. It is recommended to conduct another study similar to this in a different

locality to find out more if there will be a significant difference among the
 35

San Isidro National High School

residents with their level of awareness to their demographic profile.

References:

Abance A, Anglacer, S, Soriano F. (2022) Respondents’ Level of

Education, Knowledge, Awareness, and Acceptability of Blue

Ternate (Clitoria ternatea) as Alternative Medicine.

Akbar, S. (2020). Clitoria ternatea L. (Fabaceae/Leguminosae).

Astillo D. S., & Avenido V. M. (2023). Guso (Eucheuma sp.) Ice Cream

Enhanced with Blue ternate. International Journal of Environment,

Agriculture and Biotechnology, 8(3):045-054.

Bawar S. (2018) Development of Mocktail Drinks with Butterfly Pea

Flower Extract.

Chusak C, Ying J, Zhien J, Pasukamonset P, Henry C, Ngamukote S,

&Adisakwattana S. (2019). Impact of Clitoria ternatea (butterfly

pea) flower on in vitro starch digestibility, texture and sensory attributes

of cooked rice using domestic cooking methods. Food

chemistry.

Conally L., (2021) What does Butterfly pea tea taste like? Plum Deluxe

Tea.

Gaytos C, Lumagbas N. (2019) acceptability of Asian Blue Pea Flower

(Clitoria Ternatea) Ice Cream.

Hapinat, H., (2023). Production of Tea from the Flower of Blue Ternate

(Clitoria ternatea Linn.): A New Social Enterprise for Blue Ternate

Growers in the Municipality of Batad, Iloilo, Philippines.

 San Isidro National High School

Jeyaraj E, Lim Y, Choo W. (2021) Extraction methods of butterfly pea

(Clitoria ternatea) flower and biological activities of its

phytochemicals.

Loñez HE, Banwa TP. (2021) Butterfly Pea (Clitoria ternatea): A natural

colorant for soft candy (Gummy Candy). Indian Journal of

Science and Technology.

Mc Combes S. (2019). Descriptive Research Definition, Types, Methods &

Examples.

Oguis,G. K., Gilding ,E. K., Jackson, M. A., & Craik,D. J. (2019). Butterfly

pea ( Clitoria terntea), a cyclotide- bearing plant with applications in

agriculture and medicine. Frontiers in plant science, 10, 448370.

Patindol J, Norio R. (2022). Moisture sorption isotherm and shelf-life

estimation of blue butterfly pea (Clitoria ternatea linn.) Powder

using gab model.

Rabadan, A., Nieto, R., & Bernabeu, R. (2021). Food Innovation as a

Means of Developing Healthier and more ustainable foods. Foods,

10(9), 2069.

Savella AB, Serdenia M, Tambia AM, Upano CN. (2023) Acceptability of

butterfly pea (clitoria ternatea) Extract Mochi with Custard Filling.

37
Smith M. (2022) Butterfly Pea - A Natural Food Coloring.

Tababa J. (2023) A palette of flavors and colors: Six natural plant food

coloring in the Philippines.

Thanh V. T, Nhi T. T. Y, Van Linh N. T, Tran V. A, Trúc T. T. (2020)

Application of anthocyanin natural colors from Butterfly Pea

 San Isidro National High School

(Clitoria ternatea L.) extracts to cupcake.

Tan Y. (2022) Is the butterfly pea finally having its moment?

Appendix A Questionnaire

Republic fo the Philippines

Department of Education
Region IV-A CALABARZON
 San Isidro National High School

Division of Quezon

San Isidro National High School

General Luna, Quezon

QUESTIONNAIRE

Dear Respondents,
We are Technical Vocational Livelihood (TVL) students in
Grade 12 at San Isidro National High School in General Luna, Quezon.
Currently, we are undertaking a research project entitled “Awareness of
Culinary Application of Clitoria Ternatea to Selected Filipino Sishes.’’
In light of this, we kindly request your time and assistance in
answering our research queries. Your cooperation is crucial to the
successful completion of our study.
Rest assured that all information collected will be handled with
strict confidentiality. Thank you, and God bless.

Dexther N. Alata
Jenny R. Gonzales
Charles Mecall O. Merle
Ken Henrick P. Rapsing
Mark Anthony P. Vito
___________________________________________________________

Part I. Demographic Profile

Name (optional): _______________________________ Sex: F__ M__

Age: 18 – 27 years old 48-57 years old

28 – 37 years old 58-67 years old

38 – 47 years old 68 years old and above

39

Part II: Level of awareness and utilization of Clitoria Ternatea among

Filipino consumers

Directions: Put a check mark (/) on the box that corresponds to your level
of agreement or disagreement. Use the Likert scale below:
 San Isidro National High School

Legend:
4 –Strongly Agree (SA) 2 – Disagree (D) 40
3 –Agree (A) 1 – Strongly Disagree (SD)

Statement SA A D SD
Culinary Application
1. Clitoria ternatea flower is edible.
(Ang Clitoria Ternatea ay nakakain.)
2. Clitoria Ternatea extract imparts a blue color that
can be used for food and beverages.
(Ang katas ng Clitoria Ternatea ay kulay asul maaring
gamitin para sa pagkain at inumin.)
3. Clitoria ternatea is already used as a natural food
coloring in various dishes and beverages.
(Ang Clitoria Ternatea ay ginagamit na pang-kulay sa
piling pagkain at inumin.)
4. Clitoria ternatea flower has a subtle earthy flavor
which has a unique taste to certain dishes and
beverages.
(Ang bulaklak ng Clitoria Ternatea ay may earthy
flavor na nag bibigay ng kakaibang lasa sa pagkain at
inumin.)
5.Clitoria Ternatea can be used as attractive
decorative garnish for food and beverages.
(Ang Clitoria Ternatea ay maaring gawin na kaakit-akit
na dekorasyon sa mga pagkain at inumin.)
6. Clitoria Ternatea is already applied in several
beverages.
(Ang Clitoria Ternatea ay ganap naginagamit sa mga
inumin.)
7. Clitoria Ternatea is already applied in several
dishes.
(Ang Clitoria Ternatea ay ihinahalo sa mga piling
putahe.)
8 Clitoria Ternatea can be made as a refreshing cold
drink.
(Ang Clitoria Ternatea ay maari na gawing
pangpalamig na inumin.)
9. Clitoria Ternatea is used as ice cream flavoring.
(Ang Clitoria Ternatea ay ginagamit na pangpalasa sa
sorbetes.)
10. Clitoria Ternatea can be mad as a tea.
(Ang Clitoria Ternatea ay maari nag awing tsaa.)
 San Isidro National High School

Statement SA A D SD
Health benefits
1. Clitoria Ternatea is used for treating unhealthy body.
(Batid ko na ang Clitoria Ternatea ay ginagamit sa pag
gamut ng mga karamdaman.)
2. Clitoria Ternatea can prevent graying and hair loss.
(Batid ko na mapipigilan ng Clitoria Ternatea ang
pagputi at panlalagas ng buhok.)
3. Clitoria Ternatea can be used in traditional skin care
for its moisturizing effects.
(Ang Clitoria Ternatea ay ginagamit sa tradisyonal na
pangangalaga ng balat dahil sa pampalamnot nitong
taglay.)
4. Clitoria Ternatea has anti-oxidant properties.
(Batid ko na ang Clitoria Ternatea ay may anti-oxodant
na nakatutulong sa pagpapabagal ng pagkasira ng
cells sa katawan.)
5. that Clitoria Ternatea has been used in traditional
herbal medicine that promotes relaxation.
(Batid ko na ang Clitoria Ternatea ay ginamit bilang
tradisyonal na herbal na gamot na nakakatulong para
sa maayos na pahinga.)
6. Clitoria Ternatea has the potential anti-inflammatory
properties which reduces inflamation and alleviate
symptoms associated with inflammatory condition.
(Batid ko na ang Clitoria Ternatea ay may potensyal
na katangian kontra pamamaga.)
7. that Clitoria Ternatea has cognitive enhancing
effects including improving memory and cognitive
function.
(Batid ko na ang Clitoria Ternatea ay nakakatulong sa
pagpapatalas ng memorya ay kakahayang umintindi.)
8. Clitoria Ternatea is believed to improve eye
condition by protecting against oxidative damage and
age-related muscular degeneration.
(Batid ko na ang Clitoria Ternatea ay pinaniniwalaang
nakatutulong sa pag suporta sa kalusugan ng mata
laban sa pag labo.)
9. Clitoria Ternatea has hypoglycemic effects which
helps to lower blood sugar levels and improve insulin
sensitivity in diabetic individual.
(Batid ko na ang Clitoria Ternatea ay mayroon
hypoglycemic effects na nakatutulong sa
pagpapababa ng blood sugar level.)
10. Clitoria Ternatea has anti-microbial properties that
help inhibit the growth of certain bacteria and fungi
supporting overall health immunity.
(Batid ko na ang Clitoria Ternatea ay may panlaban sa
mikrobyo na nakakatulong sa pag suporta sa
pangkalahatang health immunity.)
San Isidro National High School
San Isidro National High School

Appendix B Certificate of Validity

 San Isidro National High School

Appendix C Realibility Testing

SUM
= VAR.S
= (10/9) *((N11-N12)/(N12))

CULINARY PURPOSES

R1 R2 R3 R4 R5 R6 R7 R8 R9 R10 TOTAL
1 3 3 1 1 1 1 1 1 1 14
3 4 4 3 4 4 3 4 2 3 34
4 4 3 4 3 4 3 4 3 3 35
3 4 3 4 4 4 4 4 4 3 37
4 3 3 4 4 4 3 3 4 4 36
3 3 3 2 3 3 3 2 2 3 27
2 2 1 2 1 1 1 1 1 1 13
4 4 4 3 4 3 4 3 4 3 36
1 3 3 1 1 1 1 1 1 1 14
4 3 2 4 4 3 3 4 2 3 32
1.43 0.45 0.766 1.5 1.8 1.7 1.3 1.78 1.6 1.166 103.06
333 5556 667 11 777 333 777 8889 667 67
3 11 78 33 78
1
13.711
11

7.2411
31

= SUM
= VAR.S
= (10/9) *((AC11-AC12)/(AC12))

HEALTH BENEFITS
 San Isidro National High School

R1 R2 R3 R4 R5 R6 R7 R8 R9 R10 TOTAL
1 1 1 1 1 1 1 1 1 1 10
4 3 3 4 4 4 4 3 4 3 36
3 3 4 3 3 3 3 3 4 3 32
3 3 4 4 4 4 4 3 3 3 35
4 4 4 4 4 3 4 3 4 3 37
3 2 3 3 2 2 3 3 2 2 25
2 2 1 1 1 1 1 1 1 1 12
4 3 4 3 4 3 3 4 3 3 34
1 1 1 1 1 1 1 1 1 1 10 44
2 3 4 2 3 3 2 3 2 1 25
1.34 0.944 1.877 1.6 1.7 1.38 1.6 1.16 1.61 0.988 123.37
4444 444 778 888 888 6667 1111 889 78
89 9
14.311
11

8.4679
09
 San Isidro National High School

Appendix D Letter to Conduct

Republic fo the Philippines

Department of Education
Region IV-A CALABARZON
Division of Quezon

San Isidro National High School

General Luna, Quezon

NIDA B. BASILA
Principal IV
San Isidro National High School
Brgy. San Isidro Ilaya
General Luna, Quezon

Greetings madam,
We, the Grade 12 students at San Isidro National High School, Dexther N.
Alata, Jenny R. Gonzales, Charles Mecall O. Merle, Ken Henrick P. Rapsing, and
Mark Anthony P. Vito, would like to request permission to carry out a research study
entitled "Awareness of Culinary Application of Clitoria Ternatea to Selected Filipino
Dishes".

In connection with this, we would like to ask your good office to allow us to
conduct our research outside of the school campus. You may be sure that the
information collected will be kept private and utilized just for scholarly purposes.

Regarding this modest topic, we expect to hear from you positively. We

would be delighted to get your permission to carry out this study. Please use this
email address, [email protected], to contact us with any more
questions.

Yours truly,
Dexther N. Alata
Jenny R. Gonzales
Charles Mecall O. Merle
Ken Henrick P. Rapsing
Mark Anthony P. Vito

Noted by:
Liza Carla F. Julio
Research Adviser
 San Isidro National High School 46

Republic of the Philippines

Department of Education
Region IV-A CALABARZON
Division of Quezon

San Isidro National High School

General Luna, Quezon

Hon. RONIE A. SIGUE

Barangay Captain
Barangay Sumilang
General Luna, Quezon

Greetings sir,
We, the Grade 12 students at San Isidro National High School, Dexther N. Alata,
Jenny R. Gonzales, Charles Mecall O. Merle, Ken Henrick P. Rapsing, and Mark
Anthony P. Vito, would like to request permission to carry out a research study entitled
"Awareness of Culinary Application of Clitoria Ternatea to Selected Filipino Dishes".

You may be sure that the information collected will be kept private and utilized
just for scholarly purposes.

Regarding this modest topic, we expect to hear from you positively. We would be
delighted to get your permission to carry out this study. Please use this email address,
[email protected], to contact us with any more questions.

Yours truly,
Dexther N. Alata
Jenny R. Gonzales
Charles Mecall O. Merle
Ken Henrick P. Rapsing
Mark Anthony P. Vito

Noted by:
Liza Carla F. Julio
Research Adviser
 San Isidro National High School

Appendix E Raw Data Matrix

18-27 M 3 2 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3
18-27 M 4 4 4 4 4 3 3 3 3 4 4 4 3 3 3 2 3 4 4 4
18-27 M 3 3 3 3 4 4 3 3 3 3 4 4 3 3 3 3 3 4 3 3
18-27 M 4 4 3 3 3 3 3 2 1 1 4 3 3 3 2 3 3 2 1 1
18-27 M 4 3 4 4 3 4 3 4 4 4 4 4 3 4 3 4 4 3 4 4
18-27 M 3 3 4 3 3 3 3 3 2 3 4 3 4 4 4 4 4 3 3 4
18-27 M 3 3 4 4 4 3 3 3 3 4 4 4 4 4 4 3 3 3 4 4
18-27 M 3 3 3 3 3 3 3 3 3 3 4 3 3 4 4 4 4 4 3 3
18-27 M 3 3 3 4 4 3 3 3 4 3 2 2 2 1 2 3 3 2 3 3
18-27 M 2 2 3 3 3 3 3 3 2 3 4 3 4 4 4 4 3 3 4 4
18-27 M 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4
18-27 M 3 3 2 2 3 2 2 2 2 3 3 2 3 3 3 2 2 2 3 3
18-27 M 3 3 3 2 2 3 3 3 4 3 3 4 4 3 3 3 2 3 3 3
18-27 M 2 2 2 4 4 3 1 1 2 2 2 2 1 1 1 1 3 2 2 2
18-27 M 2 2 2 3 3 2 1 2 3 2 2 2 1 1 1 2 2 2 3 3
18-27 M 3 4 4 3 4 3 4 4 3 4 4 3 4 3 4 4 4 3 4 4
18-27 M 3 4 4 4 3 3 2 3 4 3 4 4 3 3 3 4 3 4 3 3
18-27 M 4 3 4 4 4 4 4 3 4 4 4 4 4 3 4 4 4 4 3 4
MEAN 3.11 3.06 3.28 3.33 3.39 3.11 2.83 2.89 3 3.11 3.5 3.22 3.11 3 3.06 3.17 3.17 3.06 3.17 3.28
0.7
SD 0.68 0.73 0.75 0.69 0.61 0.58 0.86 0.76 0.91 0.83 9 0.81 0.96 1.03 1 0.92 0.71 0.8 0.79 0.83
VI A A A A A A A A A A SA A A A A A A A A A
 San Isidro National High School 48

28-37 M 4 3 3 4 4 3 4 3 4 3 4 3 4 4 4 3 4 3 4 3
28-37
38-47 MM 44 44 34 34 34 34 44 34 44 44 43 33 33 33 33 33 43 33 33 33
28-37
38-47 MM 44 34 44 33 44 34 44 34 33 33 44 34 44 33 43 34 44 34 44 44
28-37
38-47 MM 44 44 33 33 23 23 22 32 33 43 44 43 33 33 32 33 33 34 43 43
28-37
38-47 MM 44 43 33 44 33 34 33 44 44 44 44 44 43 44 33 34 44 44 43 44
28-37
38-47 MM 34 44 44 43 33 33 34 43 34 43 43 43 44 33 43 33 34 34 43 42
28-37
38-47 MM 34 34 34 34 33 33 34 33 34 33 34 33 34 33 34 34 34 34 33 33
28-37
38-47 MM 34 33 34 33 34 44 34 33 44 33 34 33 34 34 34 34 34 43 34 34
28-37
38-47 MM 33 42 43 33 32 23 23 33 33 23 44 33 34 44 34 43 43 33 33 24
28-37
38-47 MM 43 44 44 44 43 33 43 44 44 43 43 44 43 43 43 43 44 43 43 44
28-37
38-47 MM 43 43 43 33 33 44 43 43 33 44 44 33 33 43 23 33 42 34 21 31
28-37
38-47 MM 44 34 43 44 43 44 44 34 33 44 44 44 34 43 43 34 44 44 42 34
28-37
38-47 MM 34 23 44 23 24 33 34 43 24 23 34 23 33 34 44 34 34 43 44 24
38-47 M 4 3 2 4 3 4 2 4 3 3 3.7
4 3 3 3 4 4 4 4 3 4
MEAN 3.62 3.46 3.54 3.31 3.15 3.08 3.31 3.38 3.31 3.38 7 3.31 3.38 3.46 3.38 3.15 3.62 3.38 3.54 3.23
38-47 M 4 4 3 3 3 3 2 2 3 3 4 3 3 2 3 3 4 3 3 3
0.4
38-47
SD M0.514 0.66
3 0.52
3 0.63
4 0.69
3 0.64
4 0.75
3 0.51
4 0.63
4 0.77
4 4 4 3 4 3 4 4 4 3 4
4 0.63 0.51 0.52 0.65 0.38 0.51 0.51 0.66 0.73
38-47
VI M SA1 A 4 SA4 A 3 A 3 A 3 A 4 A3 A3 A3 3
SA A 3 A 4 A 3 A 3 A SA A SA A2
3 4 4 3
38-47 M 4 4 4 4 3 3 4 3 4 3 4 3 4 3 3 4 4 4 3 3
38-47 M 4 3 4 3 4 4 4 3 4 3 4 3 4 3 4 4 4 4 3 4
38-47 M 4 4 3 4 3 4 4 3 3 4 4 3 3 4 3 4 4 4 4 3
38-47 M 4 4 3 3 2 2 2 3 3 4 4 3 3 2 3 3 3 4 3 3
38-47 M 4 3 4 4 3 4 3 4 3 4 4 3 4 3 3 4 3 4 3 4
38-47 M 3 2 3 3 3 3 3 3 2 4 3 3 2 1 1 1 4 4 3 4
38-47 M 4 4 4 4 3 4 4 3 4 4 4 3 4 4 4 3 4 3 4 3
38-47 M 4 3 4 4 4 4 4 3 3 3 4 3 4 4 3 4 4 3 4 4
38-47 M 4 4 4 3 4 4 3 4 4 3 4 4 4 4 4 3 4 4 3 4
38-47 M 4 4 4 2 3 2 3 3 4 4 3 3 4 4 3 4 4 3 4 3
3.3
MEAN 3.67 3.4 3.4 3.37 3.17 3.37 3.23 3.17 3.37 3 3.8 3.13 3.43 3.23 3.13 3.37 3.67 3.57 3.17 3.27
0.6
SD 0.71 0.72 0.77 0.61 0.59 0.67 0.86 0.7 0.76 6 0.41 0.51 0.63 0.73 0.73 0.72 0.61 0.57 0.65 0.83
VI SA A A A A A A A A A SA A A A A A SA SA A A
 San Isidro National High School

48-57 M 4 4 3 4 3 4 3 4 4 4 3 3 3 3 4 4 3 4 4 3
48-57 M 3 4 3 4 3 4 3 4 3 4 4 4 3 3 4 3 3 4 4 4
48-57 M 3 4 2 3 2 2 4 4 3 2 2 2 3 2 1 2 1 3 2 1
48-57 M 3 4 3 3 4 4 3 3 4 4 4 4 4 4 4 4 4 4 4 4
48-57 M 4 4 4 3 2 3 3 3 2 2 4 4 3 3 3 4 4 4 3 4
48-57 M 2 2 2 3 3 2 3 2 1 1 4 2 2 4 2 3 2 3 2 3
48-57 M 2 2 1 4 4 2 3 2 2 2 2 2 1 1 2 2 2 3 2 2
48-57 M 3 3 4 4 4 2 4 4 4 4 4 4 2 2 2 2 3 3 2 1
48-57 M 4 3 4 3 4 3 4 4 3 4 4 4 4 4 4 4 3 3 4 3
48-57 M 4 3 3 4 4 4 3 2 3 4 4 4 3 3 3 4 4 4 3 3
48-57 M 4 3 3 2 3 3 3 4 3 4 4 4 3 2 2 3 3 2 3 4
48-57 M 4 3 3 3 3 4 4 4 4 3 3 3 3 3 4 4 3 4 3 4
48-57 M 4 4 4 3 3 3 3 3 4 2 4 4 3 3 4 4 3 3 3 4
48-57 M 4 4 4 4 4 4 3 3 2 3 4 3 3 3 2 3 4 3 2 3
48-57 M 4 3 3 2 3 3 3 4 3 4 4 4 3 2 2 3 3 2 3 4
48-57 M 4 3 3 3 3 4 4 4 4 3 3 3 3 3 4 4 3 4 3 4
48-57 M 4 4 4 3 3 3 3 3 4 2 4 4 3 3 4 4 3 3 3 4
48-57 M 4 3 4 4 3 4 3 3 4 3 4 3 4 4 4 4 4 3 4 3
48-57 M 4 4 4 4 4 4 3 3 2 3 4 3 3 3 2 3 3 4 3 2
48-57 M 4 4 4 4 3 3 3 3 3 3 3 3 4 4 2 3 1 1 1 1
3.
MEAN 3.62 3.38 3.24 3.33 3.24 3.24 3.24 3.29 3.14 3.1 62 3.33 3.05 2.95 2.95 3.33 2.95 3.19 2.9 3
0.
SD 0.67 0.67 0.83 0.66 0.62 0.77 0.44 0.72 0.91 0.94 67 0.73 0.74 0.8 1.02 0.73 0.86 0.81 0.83 1.1
VI SA A A A A A A A A A SA A A A A A A A A A

58-67 M 3 4 3 4 4 3 3 4 3 3 4 4 4 3 3 3 4 4 2 3
58-67 M 4 3 2 3 3 4 3 4 3 2 4 3 3 3 2 4 4 3 3 4
58-67 M 4 3 3 3 2 2 2 3 3 3 3 3 2 4 4 3 4 4 3 2
58-67 M 4 3 4 3 4 3 4 4 4 4 3 4 4 4 4 4 4 3 4 4
58-67 M 4 4 3 3 3 4 3 3 3 3 4 4 4 3 3 3 3 3 3 3
3.
MEAN 3.8 3.4 3 3.2 3.2 3.2 3 3.6 3.2 3 6 3.6 3.4 3.4 3.2 3.4 3.8 3.4 3 3.2 49
0.5 0.8 0.5 0. 0.8 0.5
SD 0.45 5 0.71 0.45 4 0.84 0.71 5 0.45 0.71 55 0.55 9 0.55 0.84 5 0.45 0.55 0.71 0.84
VI SA A A A A A A SA A A SA SA A A A A SA A A A
68+ M 4 4 4 4 3 3 3 3 4 3 4 3 3 2 3 4 4 4 3 2
68+ M 4 3 4 3 3 4 4 3 4 3 4 3 3 3 2 3 4 4 3 3
68+ M 4 4 4 3 3 4 4 4 3 4 4 4 3 3 3 3 4 4 4 4
68+ M 4 4 4 3 2 3 4 4 3 4 4 3 3 4 2 4 4 3 3 4
MEAN 4 3.75 4 3.25 2.75 3.5 3.75 3.5 3.5 3.5 4 3.25 3 3 2.5 3.5 4 3.75 3.25 3.25
SD 0 0.5 0 0.5 0.5 0.58 0.5 0.58 0.58 0.58 0 0.5 0 0.82 0.58 0.58 0 0.5 0.5 0.96
VI SA SA SA A A SA SA SA SA SA SA A A A A SA SA SA A A

18-27 F 1 3 3 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1
18-27 F 3 4 4 3 4 4 3 4 2 3 4 3 3 4 4 4 4 3 4 3
18-27 F 4 4 3 4 3 4 3 4 3 3 3 3 4 3 3 3 3 3 4 3
18-27 F 3 4 3 4 4 4 4 4 4 3 3 3 4 4 4 4 4 3 3 3
18-27 F 4 3 3 4 4 4 3 3 4 4 4 4 4 4 4 3 4 3 4 3
18-27 F 3 3 3 2 3 3 3 2 2 3 3 2 3 3 2 2 3 3 2 2
18-27 F 2 2 1 2 1 1 1 1 1 1 2 2 1 1 1 1 1 1 1 1
18-27 F 4 4 4 3 4 3 4 3 4 3 4 3 4 3 4 3 3 4 3 3
18-27 F 1 3 3 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1
18-27 F 4 3 2 4 4 3 3 4 2 3 2 3 4 2 3 3 2 3 2 1
MEAN 2.9 3.3 2.9 2.8 2.9 2.8 2.6 2.7 2.4 2.5 2.7 2.5 2.9 2.6 2.7 2.5 2.6 2.5 2.5 2.1
SD 1.2 0.6 0.88 1.2 1.37 1.32 1.17 1.3 1.26 1.08 1.16 0.97 1.37 1.26 1.34 1.18 1.2 1.08 1.27 0.99
 San Isidro National High School

7 3 4 6
VI A A A A A A A A D A A A A A A A A A A D

28-37 F 4 4 4 4 3 3 4 4 4 4 4 3 3 4 3 4 3 4 3 4
28-37 F 4 4 4 4 3 3 4 4 4 4 4 3 3 4 3 4 3 4 3 4
28-37 F 4 3 4 3 4 3 4 4 4 3 4 3 4 4 3 4 4 4 4 3
28-37 F 4 3 4 3 4 4 4 3 4 3 4 3 4 4 4 3 4 3 3 4
28-37 F 4 4 4 2 2 2 3 3 3 4 3 2 3 3 4 4 4 3 3 4
28-37 F 4 4 4 4 3 4 3 4 3 4 4 4 4 4 3 4 4 4 3 4
28-37 F 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3
28-37 F 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4
28-37 F 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3
28-37 F 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4
28-37 F 4 4 3 3 3 4 4 3 3 4 4 4 4 4 4 3 3 3 3 3
28-37 F 4 4 4 4 4 4 4 4 4 4 4 3 3 4 4 4 3 4 4 3
28-37 F 4 4 3 4 4 3 4 3 3 3 4 3 3 3 3 3 3 3 3 3
28-37 F 4 3 4 3 4 4 4 3 3 4 4 3 4 4 4 3 4 3 3 4
28-37 F 4 4 4 2 2 2 3 3 3 4 3 2 3 3 4 4 4 3 3 4
28-37 F 4 4 4 4 3 4 3 4 3 4 4 4 4 3 4 4 4 3 4 3
MEAN 3.88 3.69 3.75 3.38 3.31 3.38 3.63 3.5 3.44 3.69 3.75 3.19 3.5 3.63 3.56 3.63 3.56 3.44 3.31 3.56
SD 0.34 0.48 0.45 0.72 0.7 0.72 0.5 0.52 0.51 0.48 0.45 0.66 0.52 0.5 0.51 0.5 0.51 0.51 0.48 0.51
VI SA SA SA A A A SA SA A SA SA A SA SA SA SA SA A A SA

38-47 F 4 3 4 4 4 4 3 4 3 3 4 3 3 4 4 4 3 4 3 4
38-47 F 4 4 3 3 3 3 2 3 4 4 4 3 3 2 2 3 3 3 4 4
38-47 F 4 3 4 3 4 2 3 4 3 4 4 4 4 3 4 3 4 3 4 3
38-47 F 3 3 3 3 3 2 2 3 2 2 3 2 2 2 2 2 3 2 2 1
38-47 F 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4
38-47 F 4 3 4 3 4 3 2 4 4 3 4 4 4 3 4 4 4 4 3 4
38-47 F 4 3 4 3 3 4 4 3 4 3 4 3 4 3 3 3 4 4 4 4
38-47 F 3 3 3 3 3 4 4 3 3 4 4 4 4 3 4 3 4 4 4 4
50
38-47 F 4 4 4 3 3 3 4 3 4 3 3 3 4 4 3 4 4 4 2 3
38-47 F 4 4 3 3 3 3 2 3 4 4 4 3 3 2 2 3 3 4 4 4
38-47 F 4 3 4 3 4 2 3 4 3 4 4 4 4 3 4 3 4 3 4 3
38-47 F 3 3 3 3 3 2 2 3 2 2 3 2 2 2 2 2 3 2 2 1
38-47 F 3 2 3 3 4 1 3 3 4 3 2 3 3 2 3 3 2 3 2 2
MEAN 3.5 3.21 3.5 3.07 3.36 2.79 2.86 3.29 3.29 3.21 3.5 3.14 3.29 2.79 3.07 3.07 3.36 3.29 3.14 3.07
SD 0.85 0.58 0.52 0.47 0.63 0.97 0.86 0.61 0.83 0.8 0.76 0.77 0.83 0.8 0.92 0.73 0.74 0.83 0.95 1.14
VI SA A SA A A A A A A A SA A A A A A A A A A

48-57 F 3 3 3 3 4 4 3 3 3 3 4 3 3 3 3 3 3 3 4 3
48-57 F 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3
48-57 F 2 2 1 1 2 2 2 3 3 2 2 2 2 1 2 2 2 3 3 3
48-57 F 3 4 4 4 3 3 3 2 3 4 3 3 3 4 4 4 3 4 3 4
48-57 F 4 3 4 4 4 3 4 4 4 4 4 4 4 4 4 4 3 4 3 4
MEAN 3 3 3 3 3.2 3 3 3 3.2 3.2 3.2 3 3 3 3.2 3.2 2.8 3.4 3.2 3.4
SD 0.63 0.63 1.1 1.1 0.75 0.63 0.63 0.63 0.4 0.75 0.75 0.63 0.63 1.1 0.75 0.75 0.4 0.49 0.4 0.49
VI A A A A A A A A A A A A A A A A A A A A

58-67 F 3 3 3 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2
58-67 F 4 4 3 3 3 3 4 4 4 4 4 4 4 4 4 4 4 4 4 4
58-67 F 3 4 3 4 4 3 3 3 3 3 4 4 4 3 3 3 3 3 4 3
58-67 F 3 3 3 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2
58-67 F 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4
MEAN 3.4 3.6 3.2 3 3 2.8 3 3 3 3 3.2 3.2 3.2 3 3 3 3 3 3.2 3
 San Isidro National High School

SD 0.49 0.49 0.4 0.89 0.89 0.75 0.89 0.89 0.89 0.89 0.98 0.98 0.98 0.89 0.89 0.89 0.89 0.89 0.98 0.89
VI A SA A A A A A A A A A A A A A A A A A A

68+ F 3 3 3 2 4 3 1 1 1 1 4 2 2 2 2 2 2 2 2 2
68+ F 4 4 4 4 4 3 3 4 4 3 4 4 4 4 4 4 4 4 4 4
MEAN 3.5 3.5 3.5 3 4 3 2 2.5 2.5 2 4 3 3 3 3 3 3 3 3 3
SD 0.5 0.5 0.5 1 0 0 1 1.5 1.5 1 0 1 1 1 1 1 1 1 1 1
VI SA SA SA A SA A D A A D SA A A A A A A A A A

Appendix F Computation

Demograpic Profile in Terms of Sex

Sex f %
F 52 36%
M 91 64%
Total 143 100%

Demograpic Profile in Terms of Age

Female

Age f %
18-27 10 18%
 San Isidro National High School

28-37 16 31%
38-47 14 27%
48-57 5 10%
58-67 5 10%
68+ 2 4%
Total 52 100%

Male

Age f %
18-27 18 20%
28-37 13 14%
38-47 30 33%
48-57 21 22%
58-67 5 6%
68+ 4 5%
Total 91 100

52

Male and Female

Age f %
18-27 28 20%
28-37 29 20%
38-47 44 31%
48-57 26 18%
58-67 10 7%
68+ 6 4%
Total 143 100

Culinary Application ANOVA

 San Isidro National High School

ANOVA: Single Factor

SUMMARY

Groups Count Sum Average Variance

Column 1 10 29.92 2.992 0.028328889

Column 2 10 34.69 3.469 0.030254444

Column 3 10 33.01 3.301 0.020276667

Column 4 10 32.38 3.238 0.011506667

Column 5 10 31.8 3.18 0.046222222

Column 6 10 33.51 3.351 0.094232222

53

ANOVA

Source
of
Variation SS df MS F P-value F crit

Between 1.32210833 0.26442166 6.87341808 4.99E- 2.38606986

Groups 3 5 7 7 05 2

Within 0.03847018
Groups 2.07739 54 5

Total 3.39949833 59
3
 San Isidro National High School

Health Benefits ANOVA

ANOVA: Single Factor

SUMMARY

Groups Count Sum Average Variance

Column 1 10 29.54 2.954 0.011248889

Column 2 10 34.71 3.471 0.019187778

Column 3 10 33.11 3.311 0.045387778

Column 4 10 31.31 3.131 0.039943333

Column 5 10 32.4 3.24 0.016

Column 6 10 32.68 3.268 0.142795556

54

ANOVA

Source
of
Variation SS df MS F P-value F crit

Between 1.52158833 0.30431766 6.65021792 6.84538E- 2.38606986

Groups 3 5 7 2 05 2

Within 0.04576055
Groups 2.47107 54 6

3.99265833
Total 3 59
San Isidro National High School

Appendix G Language Editing Certification

San Isidro National High School

Appendix H Curriculum Vitae

Appendix H Curriculum Vitae

San Isidro National High School 56
San Isidro National High School
San Isidro National High School
San Isidro National High School 58
San Isidro National High School 59
San Isidro National High School