Stand Alone Senior High School within Taguig Integrated School

MALUNGGAY CHOCOLATE: A HEALTHY DESSERT

FOR THE SELECTED GRADE 12 STEM NEWTON STUDENTS

IN STAND ALONE SENIOR HIGH SCHOOL-TAGUIG INTEGRATED

YEAR 2021-2022

A Researcher Presented to the

Senior High School Faculty Stand Alone Senior High School

within Taguig Integrated School

In Partial Fulfillment of the Requirement

for Inquiries, Investigation, Immersion

By

Ablaza, Daniella Ashley G.

Factes, John Cedric B.

Ting, Bhea G.

Aton, June M.

June 2022
Stand Alone Senior High School within Taguig Integrated School

MALUNGGAY CHOCOLATE: A HEALTHY DESSERT

FOR THE SELECTED GRADE 12 STEM NEWTON STUDENTS

IN STAND ALONE SENIOR HIGH SCHOOL-TAGUIG INTEGRATED

YEAR 2021-2022

A Researcher Presented to the

Senior High School Faculty Stand Alone Senior High School

within Taguig Integrated School

In Partial Fulfillment of the Requirement

for Inquiries, Investigation, Immersion

By

Ablaza, Daniella Ashley G.

Factes, John Cedric B.

Ting, Bhea G.

Aton, June M.

June 2022
 Stand Alone Senior High School within Taguig Integrated School

RECOMMENDATION FOR ORAL EXAMINATION

This thesis titled MALUNGGAY CHOCOLATE: A HEALTHY DESSERT

FOR THE SELECTED GRADE 12 STEM NEWTON STUDENTS IN STAND
ALONE SENIOR HIGH SCHOOL-TAGUIG INTEGRATED YEAR 2021-2022,
prepared and submitted by ABLAZA, DANIELLA ASHLEY, TING, BHEA,
FACTES, JOHN CEDRIC, ATON, JUNE, in partial fulfillment of the requirements
for INQUIRIES, INVESTIGATION AND IMMERSION has been examined and is
hereby recommended for oral examination.

JOHNA M. VENUS RM. LPT. MAed

Adviser
 Stand Alone Senior High School within Taguig Integrated School

APPROVAL SHEET

This thesis titled MALUNGGAY CHOCOLATE: A HEALTHY DESSERT

FOR THE SELECTED GRADE 12 STEM NEWTON STUDENTS IN STAND
ALONE SENIOR HIGH SCHOOL-TAGUIG INTEGRATED YEAR 2021-2022,
prepared and submitted by ABLAZA, DANIELLA ASHLEY, TING, BHEA,
FACTES, JOHN CEDRIC, ATON, JUNE, in partial fulfillment of the requirements
for INQUIRIES, INVESTIGATION AND IMMERSION has been examined and is
hereby recommended for oral examination.

JOHNA M. VENUS RM. LPT. MAed

Adviser

Approved in partial of the requirements for inquiries, investigation and immersion

by the Committee on Oral Examination with a grade of ________ on June 2022

DANIELLA ASHLEY G. ABLAZA

Leader

BHEA G. TING JOHN CEDRIC B. FACTES JUNE M. ATON

Member Member Member

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ACKNOWLEDGMENT

The Researchers would like to express their gratitude to our adviser, Mrs.

Johna M. Venus, MaED for guiding and correcting us. Her suggestions guided us

through the entire study process. The completion of this study could not be

possible without your expertise.

To our classmates, your participation in our research is really beneficial

to us. We learned what changes to add to our product based on your candid input.

Above all, the researchers wish to congratulate each and everyone of

them. If it were not for you, this research journey would be much more difficult. The

collaboration, clever suggestions, and insightful remarks were all excellent.

TuRong, here's to you!

- ABLAZA, DANIELLA ASHLEY,

TING, BHEA, FACTES, JOHN CEDRIC,

ATON JUNE, 2022

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DEDICATION

This work is dedicated to My Creator,

My God.

This, too is dedicated to my

Loving Family.

My Father, Mother, Sister and Little Brother.

Most especially to my Tatay Totoy and Nanay belen

Who are in heaven, whom have been on

My side since the beginning.

As I also dedicate this to myself

As she passed and did not give up

On completing this journey.

- DANIELLA,

ABLAZA, 2022

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DEDICATION

This modest endeavor is dedicated to God,

My creator.

He who illuminates my path.

This is also dedicated to myself for completing

This journey despite the difficulties and

Proving to herself that

She is capable.

- BHEA, TING,

2022

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DEDICATION

This work is dedicated to God,

My creator who always help me.

This also dedicated to myself and my

Groupmates for completing

this research despite

All the difficulties that we've encounter.

- CEDRIC,

FACTES, 2022

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TABLE OF CONTENTS

Page

TITLE PAGE ………………………………………………….. i

APPROVAL SHEET………………………………………….. ii

ACKNOWLEDGMENT……………………………………….. iii

DEDICATION…………………………………………………. iv

TABLE OF CONTENTS……………………………………… vii

LIST OF TABLES…………………………………………….. x

ABSTRACT…………………………………………………… xi

CHAPTER

1 THE INTRODUCTION AND ITS BACKGROUND

Introduction ……………. 1
Background of the Study …………….. 3
Theoretical Framework …………….. 5
Conceptual Framework ……………... 7
Statement of the Problem ……………… 9
Hypothesis ………………. 10
Scope and Limitations of the study ………………. 11
Significance of the Study ………………. 12
Definition of Terms ………………. 15

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2 REVIEW OF RELATED LITERATURE AND STUDIES

Health Benefits of Malunggay Chocolate ………………. 18

Taste of Malunggay Chocolate ………………. 24

Malunggay Chocolate in Busines ……………….. 43

3 Research Methodology

Research Methods Used ………………. 47

Population and Sampling Technique ………………. 48

Respondents of the Study ………………. 49

Instrumentation ………………. 50

Data Gathering Procedure ………………. 51

Statistical Treatment of Data ………………. 52

Arbitrary Scale of Values ………………. 54

4 PRESENTATION, ANALYSIS AND

INTERPRETATION OF DATA

Profile of Respondents ………………. 55

Student Assessment of the

Health benefits of Malunggay Chocolate ………………. 57

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Student Assessment of the Malunggay

Chocolate in Business. ………………. 59

Student Assessment of the

Taste of Malunggay Chocolate ………………. 61

Student Assessment of What

recommendations to improve the

Malunggay chocolate as healthy dessert ………………. 63

Proposed Intervention

Program ………………. 64

Innovative ………………. 68

5 SUMMARY, FINDINGS, CONCLUSIONS, AND RECOMMENDATIONS

Summary of Findings ………………. 76

Conclusion ………………. 79

Recommendations ………………. 82

REFERENCES .…………….. 84

APPENDICES ………………. 88

CURRICULUM VITAE ………………. 90

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LIST OF TABLES

Table Page

1 Population and Sample Frame …………………………………………. 48

2 The Arbitrary Scale of Values…………………………………………… 54

3 Distribution of Student-Respondents Profile by Age……………….. 55

4 Distribution of Student-Respondents Profile by Gender…………… 56

5 Student Assessment of the Health Benefits of Malunggay Chocolate.. 57

6 Student Assessment of the Malunggay Chocolate in Business…… 59

7 Student Assessment of the Taste of Malunggay Chocolate……….. 61

8 Student Assessment of the What Recommendation to Improve the

Malunggay Chocolate as Healthy Dessert………..…………………… 63

LIST OF FIGURES

1 Nutritive importance and Medicinal Application of Malunggay …… 5

2 Research Pardigm…………………………………………………………… 7

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ABSTRACT

TITLE : MALUNGGAY CHOCOLATE: A HEALTHY DESSERT

FOR THE SELECTED GRADE 12 STEM NEWTON
STUDENTS IN STAND ALONE SENIOR HIGH
SCHOOL-TAGUIG INTEGRATED YEAR 2021-2022

RESEARCHER : ABLAZA, DANIELLA ASHLEY G., TING, BHEA G.,

FACTES, JOHN CEDRIC B., ATON, JUNE M.

DEGREE : GRADE 12

SCHOOL : STAND ALONE SENIOR HIGH-SCHOOL WITHIN

TAGUIG INTEGRATED SCHOOL

YEAR : 2022

ADVISER : JOHNA M. VENUS

________________________________________________________________

The study aimed to determine the effectiveness of malunggay leaves on

making a healthy chocolate on selected Grade 12 STEM Newton Student at Stand

Alone Senior Highschool Within Taguig Integrated School. This research is to

identify the medicinal properties and health benefits of Malunggay that intend to

inform about the antibiotic and antibacterial properties of Moringa Oleifera.

Specifically, the profile of the students were established to determine if this study

focuses on the benefits and effectiveness of the dessert: Malunggay Chocolate.

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Chapter 1

THE INTRODUCTION AND ITS BACKGROUND

Introduction

Chocolate is one of the sweets and delicacies everyone enjoys. However,

as we all know, sweets are tasty but low in vitamin content, thus this becomes an

issue for health-conscious people. Chocolate is believed to contain high levels of

anti-oxidants, some studies have suggested chocolate could lower cholesterol

levels and prevent memory decline (Nordqvist. 2018). Chocolate is a liquid, solid,

or paste formed from roasted and powdered cacao pods that can be consumed on

its own or used as a flavoring element in other meals. On the other hand,

Malunggay is a widely used vegetable ingredient that has many benefits.

Malunggay has been used for centuries due to its medicinal properties and health

benefits (Hugh. 1911).

It also has antifungal, antiviral, antidepressants improve blood circulation,

protects the liver from damage, remedies for those who have diabetes, helps fight

cancer, helps improve our heart health, is a good antioxidant, anti-inflammatory

and boosts our immune system (PanlasangPinoy. 2009). Malunggay, also known

as the drumstick tree, the miracle tree, the ben oil tree, or the horseradish tree, is

a plant that grows in Southeast Asia (Cadman. 2020).

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The researchers chose this topic for their research study to create a sweet

delicacy that is not only good for satisfying the taste buds of children but also for

those people who are health conscious but enjoy eating sweets. Making this kind

of flavored chocolate out of Malunggay will surely benefit everyone who likes

chocolates and also those who are not allowed to eat much chocolate, by this

delicious treat that we have made with a healthy twist.

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Background of the Study

Eating chocolate causes an increase in total plasma antioxidant capacity,

and the mechanism by which this is achieved must also be considered; however,

it should not be assumed that the effect is necessarily beneficial. That is why

adding a nutritious ingredient into chocolate such as Malunggay will surely

increase the benefit given to a person who consumes it, using different ingredients

on chocolate may vary its benefits and taste (Maria Rada. 2020).

There are 3 types of chocolates and are Milk Chocolate, White Chocolate, and

Dark Chocolate. Out of the 3 types of chocolate dark chocolate is the most

beneficial to consume (LakeChamplain. 2021). In addition, chocolate is an

important source of nutrients and antioxidants: carbohydrates, fats, proteins, but

also vitamins (A, complex B, E, and K), minerals (Ca, K, P, Na, Mg, Fe, Mn, and

Zn), the bromine, cholesterol, caffeine. Chocolate contains over 300-500 known

chemical compounds such as phenylethylamine, anandamide, the bromine,

caffeine, serotonin, phenolic, xanthene, histamine, but also components such as

cocoa butter, sugar, milk powder (Maria Rada. 2020).

Malunggay pods are very long, have a green to the brown outer skin, and

contain small seeds that are winged and angled. Also known as Horseradish

drumsticks, Malunggay pods have a flavor that is similar to the green bean, and all

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parts of the pod and even the tree are edible. Malunggay is a type of plant that

helps us improve our body’s immune system, and it is not just used as a cooking

ingredient. Also, Malunggay extracts might help treat some stomach disorders,

such as constipation, gastritis, and ulcerative colitis (2020). The antibiotic and

antibacterial properties of moringa may help inhibit the growth of various

pathogens, and its high vitamin B content helps with digestion (Bethany Cadman,

2020). Malunggay is a much-branched small tree growing as high as 9 meters,

with soft and white wood and corky and gummy bark. Each compound leaf

contains 3-9 very thin leaflets dispersed on a compound stalk (La Mu. 2017).

Malunggay is rich in Vitamin A.

This can easily beat the amount which can be obtained from regularly eating

carrots (PanlasangPinoy. 2009). Aside from helping in eyesight improvement, this

could also do wonders when it comes to enhancing the skin’s appearance;

(Bethany Cadman, 2020). Other vitamins that it contains include Vitamin B, C, D,

and E. The leaves have 7 times more vitamin C than oranges and 15 times more

potassium than bananas (Wiginton. 2021).

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Theoretical Framework

Figure 1.1

The study is supported by the theory of Lakshmipriya Gopalakrishan et.al

(2016), wherein they reviewed the nutritive importance and medicinal application

of malunggay. The theory stated the origin of Malunggay. Malunggay leaves pods,

and seeds contain a range of important compound making it a nutrient-dense plant.

It is sustainable cure for malnutrition because to its cultivation and in the study of

qualitative evaluation of nutritious chocolate using Malunggay leaves by

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Abdul Qadir Khan et.al.(2019), Malunggay is also known as the “wonder plant” of

“tree of life”. The goal of the study was to add Malunggay leaves to chocolate to

boost its nutritional content.

In the experiment tested by Abdul Qadir Khan et.al.(2019), The result shows

that increasing the incorporation level of malunggay leaves increased the

proximity, ash, and fiber content of the produced Malunggay Chocolate. According

to the sensory evaluation, enriched chocolate with 10% and 15% added value was

deemed to be the best for human consumption. Abdul Qadir Khan et.al.(2019).

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Conceptual Framework

Using the Theoretical Framework described in the previous paragraph, the

researcher came up with the following model.

Figure 1.2

Describe the Conceptual Framework

It utilizes the (IPO) Input-Process-Output to describe the flow of the study

wherein the input consists of the following terms: Name (optional), Age, Gender

for the profile of the respondents while in terms of the product consist of: Health,

Business, Taste.

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On the other hand, once the input is finished, the research will proceed on

gathering data by using the survey questionnaire. After the gathering of data, it will

now proceed on analyzing and interpretation of data. The output of this study is to

discover the effectiveness of Choc O’ Leifera in terms of Health, Business and on

what its taste.

The table above shows how the researchers conduct an experiment by

following the Input-Process-Output process (IPO). That involves gathering of data,

analyzing and interpreting data. The researcher wants to determine the benefits of

consuming the product (Choc O’ Leifera) on selected Grade 12 STEM students in

Stand Alone Senior High School within Taguig Integrated School Year 2021-2022.

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Statement of the Problem

The purpose of this research is to know what are the healthy benefits

of making malunggay chocolate and also its nutritional contents of the selected

Grade-12 STEM Newton students in Stand Alone Senior Highschool-TIS S.Y

2021-2022 by conducting a survey.

To be more specific, it will try to find answers to the following

questions.

1.What is the profile of the respondent in terms of their:

1.1 Gender

1.2 Age

1.3 Grade level

2. Benefits of making malunggay chocolate in terms of:

A. Health

B. Business

C. Taste

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3. Based on the findings of the study, what recommendation to improve the

Malunggay chocolate as healthy dessert?

Hypothesis

The appearance, taste, nutritional value of the Malunggay Chocolate. have a

significant effect on the respondents.

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Scope and Limitation of the Study

This study focuses on Malunggay Chocolate, regarding its healthy

nutritional values of the Grade 12 STEM NEWTON selected students from Stand

Alone Senior High School within Taguig Integrated School in Taguig City. The

data collection will be conducted to the selected Grade 12 STEM in Stand Alone

Senior High School within Taguig Integrated School School S/Y 2021-2022 who

will represent the whole population.

The main concern of the study is to find the benefits of Malunggay added in

Chocolate in terms of its nutritional values, specifically its taste and if it will qualify

for a business product regarding its unique combination with chocolate. This study

also includes adding Malunggay in other types of chocolate and observing the

feedback of the selected respondents, the analysis of the selected Grade 12 STEM

students of Stand Alone Senior High School-TIS in Taguig City. This has been

limited only on the parameters of Health, Business, Taste, and Food Values of

Malunggay Chocolate.

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Significance of the study

This study will be undertaken to find out Malunggay Chocolate taste,

appearance, and will it be good for business through the given rates of the selected

Grade 12 STEM NEWTON students in Stand Alone Senior High School-TIS in

Taguig City rendered by the researchers. Thus, the findings of this study are

beneficial and essential to improve the health of a person who will be consuming

our Malunggay chocolate.

Benefiting the study are the various sectors as follows:

Food and Drugs Administration (FDA). This study will serve as a base

reference that protects the public health by ensuring the safety, efficacy, and

security of human and veterinary drugs, biological products, and medical devices;

and by ensuring the safety of our nation's food supply, cosmetics, and products

that emit radiation. Malunggay chocolate enhances the consumer’s immune

system and having a strong immune system provides protection for the person

from having a sickness.

The Student. Students are the direct recipients of this research’s result.

Therefore, this study will also act as a practice of eating healthy foods with the use

of chocolate mixing Malunggay on it. Any reaction to the taste and appearance will

pave the path for improved taste and appearance of the Malunggay Chocolate.

This will help the students have a stronger immune system which helps their body

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fight bacteria that may cause sickness which may lead to more absences and

reduce academic performance in school. Also eating sweets activates our

mesolimbic dopamine system, dopamine is a brain chemical released by neurons

and can signal that an event was positive which will likely reinforce the will of the

student to the its work again, this helps a lot when used in academic performances.

The School. This study aims to know how to balance each individual’s

preference in terms of food, as the researchers gather data in this study. It also

aims for expanding students' knowledge and their understanding of the chosen

field as it helps the school define the student’s career, personal interest, academics

and also helps build peer’s community and faculty organization.

The Parents. The parents can provide their children’s needs at the same

time as giving them nutritious desserts as every parent is concerned about their

child's health. This will provide extra protection for their children in the environment

and could be a good source of income.

The Teachers. This study will serve as a platform for teachers to teach their

students about eating Malunggay and eating chocolate moderately.

The Kids. As we already know most children like sweets, and chocolate is

one of the favorite sweet things they love, thus feeding them Malunggay chocolate

improves their health’s immune system giving them more protection from viruses

and bacteria also it may help children avoid micronutrient deficiency which are

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more likely to occur on children to decrease the rate of the child's growth which

might affect them in the future.

The Researchers. The researchers can also gain significance in this study

as it will help them grow and increase their critical and analytical thinking. It may

serve as a guide for them to gather information, as well as a foundation for a larger

study as the researchers continue to study in their topic, this will help expand their

knowledge and understand their chosen field in this study.

The Future Researchers. The ideas presented may be used as reference

data in conducting new research or in testing the validity of other related findings.

This study will also serve as their cross-reference that will give them a background

or an overview of the Malunggay Chocolate.

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Definition of Terms

For the reader’s clearer understanding of the present study, the following

terms are defined operationally:

Achieve- Successfully bring about or reach (a desired objective, level, or result)

by effort, skill, or courage.

Boost – A source of help or encouragement leading to increase or

improvement.

Caffeine – A crystalline compound that is found especially in tea, coffee plants

and is a stimulant of the central nervous system.

Capacity – The maximum amount that something can contain.

Carbohydrates – A carbohydrate is a naturally occurring compound, or a

derivative of such a compound, with the general chemical formula made up of

molecules of carbon (C), hydrogen (H), and oxygen (O).

Chemical Compound – A chemical substance composed of many identical

molecules composed of atoms from more than one element held together by

chemical bonds.

Cholesterol – A wax type of fat, or lipid, which moves throughout your body in

your blood.

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Consume – Means to devour, to take in, to use up.

Delicacy – Fineness or intricacy of texture or structure.

Disperse – Distribute or spread over a wide area.

Element – A part or aspect of something abstract, especially one that is

essential or characteristic.

Enhance – Intensify, increase, or further improve the quality, value, or extent

of.

Extract – To pull or take out something.

Histamine – Is a chemical created in the body that is released by white blood

cells into the bloodstream when the immune system is defending against a

potential allergen.

Inhibit – To prevent or hold back from doing something.

Mechanism – A system of parts working together in a machine; a piece of

machinery.

Mineral – A mineral is a naturally occurring inorganic element or compound

having an orderly internal structure and characteristic chemical composition,

crystal form, and physical properties.

Pathogens – A pathogen is an organism that causes disease.

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Plasma – Is the largest part of your blood. When separated from the rest of the

blood, plasma is a light yellow liquid.

Potassium – A chemical element with the symbol K. Potassium is a mineral

that your body needs to work properly.

Researcher – A person who carries out academic or scientific research.

Xanthene – Is a naturally occurring oxygenated heterocyclic compound with

interesting pharmaceutical properties.

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Chapter 2

REVIEWS OF RELATED LITERATURE STUDIES

This chapter includes the ideas, finished thesis, generalization or

conclusion, methodologies, and others. Those that were included in this chapter

helps in familiarizing information that is relevant and similar to the present study.

Health Benefits of Malunggay Chocolate

The aim of the present study (2021) was to evaluate the physical and antioxidant

properties of chocolate alginate beads containing Moringa oleifera leaf extract

(MLE) produced with eco-friendly solvent extraction technology (Deep Eutectic

Solvents). The concentration of MLE incorporated was 0, 2, 4, and 6%, and the

hardening time for ionotropic gelation with CaCl2 solution was 2, 8, or 20 min.

Freshly prepared beads were evaluated for their geometric (area, perimeter, ferret

diameter, circularity, roundness), color (CIE L, a, and b and chroma), and

antioxidant properties (total phenolic content and percentage inhibition of DPPH•

radical). Increasing the MLE concentration resulted in beads smaller in size and

more spherical, whereas hardening time only affected their circularity. MLE

concentration had also a profound effect on the color and antioxidant properties of

the beads. As the concentration of MLE increased, the beads appeared lighter and

their chroma increased. The radical scavenging activity was ameliorated by the

MLE concentration increase for samples hardened for 8 and 20 min, whereas it

was unaffected for those at 2 min.

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The hardening time on the contrary did not affect the inhibition of DPPH values,

regardless of the amount of extract added. Moringa oleifera Lam. (drumstick tree)

is a plant native to northern India, largely appreciated for its uses in traditional

medicine. Although every part of the tree is useful, there is a growing interest in its

leaf extract because of the high concentrations in certain antioxidant compounds

such as vitamin E, ascorbic acids, β-carotene, quercetin, phenolic acids, and

flavonoids. A plethora of in vivo and in vitro studies provide significant evidence on

the prophylactic effect against common diseases, including Alzheimer’s,

atherosclerosis, diabetes, and neoplasms. With respect to its antioxidant

properties, an appreciable number of studies have been conducted within the last

few years. Moringa oleifera extract has also been successfully encapsulated using

different techniques in various systems, such as electrospun nanofibers,

microemulsions, phytosomes, and spray-dried capsules. The ionotropic gelation

of alginates in the presence of Ca2+ or Mg2+ by the cross-linking mechanism is a

very useful affordable encapsulation technique for food and non-food applications

that offers, among others, advantages such as biodegradability, biocompatibility,

and implementation simplicity. In addition, the size, shape, and controlled release

of encapsulated materials can be easily tailored to meet the needs of specific

applications, i.e., drugs or nutraceuticals. This can be achieved by altering the

chemical structure of the encapsulant, procedure variables, and matrix

composition.

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As a consequence, the encapsulation of widely used herbal extracts rich in

polyphenols (olive leaf, pomegranate, beetroot, and cocoa) in Ca-alginate

hydrogels has been the subject of an appreciable number of studies. Wine by-

product extract and medicinal extracts of Plectranthus species have also been

successfully encapsulated in similar systems.

The limited reports that exist on encapsulation of Moringa leaf extract (MLE) in

alginate beads focus on the removal of heavy metals or their bactericidal activity

and lack vital information related to their physical, antioxidant properties and

possible application in food.

Therefore, the main scope of this work was to encapsulate MLE, prepared with the

use of deep eutectic solvents (DES) in chocolate-flavored alginate beads, via ionic

gelation to enhance their antioxidant capacity. The effect of selected parameters

(curing time and extract concentration) on the physical and antioxidant properties

of the alginate beads are discussed. Moringa oleifera Lam. (drumstick tree) is a

plant native to northern India, largely appreciated for its uses in traditional

medicine. Although every part of the tree is useful, there is a growing interest in its

leaf extract because of the high concentrations in certain antioxidant compounds

such as vitamin E, ascorbic acids, β-carotene, quercetin, phenolic acids, and

flavonoids. A plethora of in vivo and in vitro studies provide significant evidence on

the prophylactic effect against common diseases, including Alzheimer’s,

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 Stand Alone Senior High School within Taguig Integrated School

atherosclerosis, diabetes, and neoplasms. With respect to its antioxidant

properties, an appreciable number of studies have been conducted within the last

few years. Moringa oleifera extract has also been successfully encapsulated using

different techniques in various systems, such as electrospun nanofibers,

microemulsions, phytosomes, and spray-dried capsules.

The TPC of alginate beads was determined by the Folin-Ciocalteu method with

modifications. Briefly, 0.5 g of beads was mixed with 10 ml of 1% acetic acid

solution, homogenized using ULTRA-TURRAX (T25, IKA) at 10,000 rpm for

30 sec. The mixture was finally centrifuged at 4,000 rpm/10 min), and supernatants

were collected for further analysis. An aliquot of 100 μl of the supernatant was

mixed with 100 μl of Folin-Ciocalteu reagent in a 1.5 ml Eppendorf tube and

allowed to react for 2 min. After that, 800 μl of Na2CO3 solution (5% ) was added,

and the tubes were incubated in a water bath for 20 min at 40°C. The absorbance

of the samples was recorded at 740 nm using appropriate blanks containing formic

acid solution. Total phenolic content concentration (TPC) was estimated by using

a gallic acid calibration curve (10–80 mg/ml). The results were expressed as gallic

acid equivalents (mg GAE/g of beads). The antioxidant activity of chocolate beads

was evaluated by scavenging DPPH•. A 25 μl aliquot of the beads’ supernatant

prepared as described previously for TPC analysis was mixed with a 925 μl freshly

prepared DPPH• solution (80 mM).

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The mixture was incubated for 30 min at room temperature (25°C), and the

absorbance was measured at 515 nm. Sensory evaluation was performed by a

panel of 15 experienced members (8 female, 7 male). The 9-point hedonic scale

(1 = extremely dislike, 5 = nor like nor dislike, and 9 = extremely like) was used to

evaluate selected samples of chocolate beads (control and samples with 6% MLE)

in terms of color, taste, aroma, texture, and general acceptance. All

physicochemical analyses were performed in triplicate. The statistical analysis was

performed with StatGraphics Centurion XV software by means of the analysis of

variance (ANOVA). Fisher’s least significant difference (LSD) test was used to

discriminate among sample means at a 95% level of confidence. Color is

considered a key property for food products as it can affect other important sensory

characteristics related to consumer acceptance and purchasing intention.

Our results also show that the antioxidant activity of the beads was unaffected by

different time intervals used for the hardening of the beads for samples with the

same extract concentration. Interestingly, DPPH inhibition values did not correlate

with the corresponding phenolic content. More specifically, despite the reduction

of TPC observed as hardening time increased from 2 to 20 min, DPPH• inhibition

percentages were similar among samples with the same MLE concentration. In

addition, although samples prepared at 2 min had higher TPC, still they were

equally potent with the rest of the samples in terms of radical scavenging.

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A possible explanation would be that the loss of polyphenols caused by prolonged

hardening of the beads that wash off from the beads’ matrix was not extensive

enough to affect their radical scavenging capacity drastically.

On the other hand, as previously referred, melanoidins that result from polyphenol

degradation are considered the predominant contributors of the antioxidant activity

of cocoa beans. The researchers of this study found that even though TPC of

roasted cocoa beans was significantly lower than that of the raw material, the

antioxidant activity was the same for both samples. Hence, the reduction in TPC

may have not altered the antioxidant potential of the alginate beads detrimentally.

Moringa oleifera leaf extract (MLE) prepared by a “green” extraction technology,

rich in phenolic ingredients, was encapsulated in chocolate-flavored alginate

beads. The appearance of the beads including geometric and color properties was

affected by the amount of extract incorporated. The higher the amount of MLE

added, the higher the redness, yellowness, and chroma of the beads, which also

became less elliptical in shape. The amount of MLE added as well as the hardening

time was also critical in terms of the phenolic compounds found in the final product.

As a result, a minimum TPC concentration of 0.84 mg GAE/g beads was

established for beads prepared with 2% MLE allowed 20 min in CaCl2 to harden.

However, the radical scavenging activity was only concentration-related and a

minimum of 6% of MLE is required to enhance its inhibitory effect.

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The beads prepared with maximum MLE concentration cured for 8 min had the

most favorable texture, so they can be added in food dessert products to enhance

their antioxidant potential.

Taste of Malunggay Chocolate

All parts of Moringa oleifera are medicinally valuable with overlapping uses in

treating myriads of ailments and diseases including body pains and weakness,

fever, asthma, cough, blood pressure, arthritis, diabetes, epilepsy, wound, and skin

infection (2013). Moringa also has a robust ability to challenge terminal diseases

such as HIV/AIDs infections, chronic anemia, cancer, malaria, and hemorrhage.

The present study was to obtain ethnobotanical information on the use and local

knowledge variation, geographical distribution, and to collect different landraces of

Moringa oleifera from the different agro-ecological regions in Nigeria, for further

studies. Ethnobotanical data were collected through face-to-face interviews, semi-

structured questionnaires, and discussions with selected people who had

knowledge about the plant. The fidelity level (FL %) and use value for different use

categories of Moringa oleifera and its parts were estimated. The variation in

ethnobotanical knowledge was evaluated by comparing the mean use-value

among ethnic, gender, and age groups using a sample T-test.

Seven (7) categories of use (Food, medicine, fodder, fencing, firewood, gum, and

coagulant) were recorded for Moringa oleifera. Food and medicinal uses showed

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the highest fidelity level while the leaves and the seeds were the plant parts most

utilized for the same purposes. There were significant differences among the

ethnic, gender, and age groups regarding the ethnobotanical use-value. The

geographical distribution pattern shows that the Moringa oleifera is well distributed

in all ecological zones of Nigeria, well adapted to the varied climatic conditions,

and gaining unprecedented awareness among the people.

Though considered an introduced species, Moringa oleifera has found wide

acceptance, recognition, and usefulness among the various ethnicities in the

studied areas. The sources of introduction, domestication, and ethnic

differentiation influenced the distribution pattern across the geographical areas.

Moringa oleifera (2016), belonging to the family of Moringaceae is an effective

remedy for malnutrition. Moringa is rich in nutrition owing to the presence of a

variety of essential phytochemicals present in its leaves, pods, and seeds. In fact,

moringa is said to provide 7 times more vitamin C than oranges, 10 times more

vitamin A than carrots, 17 times more calcium than milk, 9 times more protein than

yoghurt, 15 times more potassium than bananas, and 25 times more iron than

spinach. The fact that moringa is easily cultivable makes it a sustainable remedy

for malnutrition. Countries like Senegal and Benin treat children with moringa.

Children deprived of breast milk tend to show symptoms of malnutrition.

Galactagogues are generally prescribed to lactating mothers to augment milk

production.

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The galactagogue, made of phytosterols, acts as a precursor for hormones

required for reproductive growth.

Moringa is rich in phytosterols like stigmasterol, sitosterol, and campesterol which

are precursors for hormones. These compounds increase estrogen production,

which in turn stimulates the proliferation of the mammary gland ducts to produce

milk. It is used to treat malnutrition in children younger than 3 years. About 6

spoonfuls of leaf powder can meet a woman's daily iron and calcium requirements,

during pregnancy. This study provides an overview of the cultivation, nutritional

values, medicinal properties for commercial use, and pharmacological properties

of moringa. There are no elaborate reports on the treatment of diabetes and cancer

using moringa. This study aims to bridge the gap.

Every part of M. oleifera is a storehouse of important nutrients and antinutrients.

The leaves of M. oleifera are rich in minerals like calcium, potassium, zinc,

magnesium, iron, and copper. Vitamins like beta-carotene of vitamin A, vitamin B

such as folic acid, pyridoxine, and nicotinic acid, vitamin C, D, and E are also

present in M. oleifera. Phytochemicals such as tannins, sterols, terpenoids,

flavonoids, saponins, anthraquinones, alkaloids, and reducing sugar present along

with anticancer agents like glucosinolates, isothiocyanates, glycoside compounds,

and glycerol-1-9-octadecanoate. Moringa leaves also have a low calorific value

and can be used in the diet of the obese. The pods are fibrous and are valuable to

treat digestive problems and thwart colon cancer. Research shows that immature

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pods contain around 46.78% fiber and around 20.66% protein content. Pods have

30% of amino acid content, the leaves have 44% and flowers have 31%.

The immature pods and flowers showed similar amounts of palmitic, linolenic,

linoleic, and oleic acids. Moringa has a lot of minerals that are essential for growth

and development among which, calcium is considered one of the important

minerals for human growth. While 8 ounces of milk can provide 300–400 mg,

moringa leaves can provide 1000 mg and moringa powder can provide more than

4000 mg. Moringa powder can be used as a substitute for iron tablets, hence as a

treatment for anemia. Beef has only 2 mg of iron while moringa leaf powder has

28 mg of iron. It has been reported that moringa contains more iron than spinach.

A good dietary intake of zinc is essential for the proper growth of sperm cells and

is also necessary for the synthesis of DNA and RNA. M. oleifera leaves show

around 25.5–31.03 mg of zinc/kg, which is the daily requirement of zinc in the diet.

PUFAs are linoleic acid, linolenic acid, and oleic acid; these PUFAs have the ability

to control cholesterol. Research shows that moringa seed oil contains around 76%

PUFA, making it ideal for use as a substitute for olive oil. A point to note is that the

nutrient composition varies depending on the location. Fuglie revealed that

seasons influence the nutrient content. It was shown that vitamin A was found

abundantly in the hot-wet season, while vitamin C and iron were more in the cool-

dry season. The difference in results can be attributed to the fact that the location,

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climate, and environmental factors significantly influence the nutrient content of the

tree.

Most plants lose their nutritive properties when processed. When compared, the

nutritive content of raw, germinated, and fermented moringa seed flour, it was

found that phytochemicals were higher in raw seed flour and amino acid content

was at its peak in fermented and germinated seed flour. This can be a result of the

biochemical activities during germination and microbial activity during

fermentation. However, a study reviewed the effect of boiling, simmering, and

blanching to see the retention of the nutrient content of moringa leaves.

Interestingly, boiling was the most effective of all the techniques as it reduced the

cyanide, oxalate, and phytate contents, more significantly than the other two

methods. The presence of phytate and other anti-nutrients can reduce the

bioavailability of certain nutrients and processing can hence be done for maximum

utilization of required nutrients from the seeds and leaves. Yang et al. reported that

boiling increased the availability of iron and antioxidant content. Hence, the

processed moringa seed flour can be used to treat malnutrition problems.

However, some studies have shown that children refuse to take in moringa due to

its slightly bitter taste. Kiranawati et al. designed moringa noodles by three

methods of cooking noodles, sautéing, steaming, and boiling. These noodles were

tested on rats and the effects on mammary glands were studied. Interestingly, the

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sautéed noodles had a better effect on the mammary glands of rats and improved

milk production. The effect of sautéing on the noodles improved Lacto gum values

because the oil used was rich in sterols.

M. oleifera has also been incorporated into chocolates. A recent report tested

different percentages of moringa in chocolate fortification and found that 20%

moringa incorporation in cocoa powder was ideal. Similarly, moringa incorporation

in Halawa tahini also increased the nutrient value of the delicacy. Such studies

have shown the potential for developing protein and minerals-rich chocolate and

halva tahini. Several such moringa fortifications are possible to ensure the intake

of adequate amounts of nutrients in children. Moringa can also be preserved for a

long time without loss of nutrients. Drying or freezing can be done to store the

leaves. A report by Yang et al shows that a low-temperature oven used to

dehydrate the leaves retained more nutrients except for vitamin C than freeze-

dried leaves. Hence, drying can be done using economical household appliances

like a stove to retain a continuous supply of nutrients in the leaves. Preservation

by dehydration improves the shelf life of Moringa without change in nutritional

value

An overdose of moringa may cause a high accumulation of iron. High iron can

cause gastrointestinal distress and hemochromatosis. Hence, a daily dose of 70 g

of moringa is suggested to be good and prevents over-accumulation of nutrients.

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M. oleifera is often referred to as a panacea and can be used to cure more than

300 diseases. Moringa has long been used in herbal medicine by Indians and

Africans. The presence of phytochemicals makes it a good medicinal agent. In

this section, the effect of moringa on diseases like diabetes and cancer is

reviewed. Moringa has been shown to cure both Type 1 and Type 2 diabetes. Type

1 diabetes is one where the patients suffer from non-production of insulin, which

is a hormone that maintains the blood glucose level at the required normal value.

Type 2 diabetes is one associated with insulin resistance. Type 2 diabetes might

also be due to Beta-cell dysfunction, which fails to sense glucose levels, hence

reducing the signaling to insulin, resulting in high blood glucose levels. Several

studies have shown that moringa can act as an anti-diabetic agent. A study has

shown that the aqueous extracts of M. oleifera can cure streptozotocin-induced

Type 1 diabetes and also insulin resistant Type 2 diabetes in rats. In another study,

the researchers fed the STZ-induced diabetes rats with Moringa seed powder and

noticed that the fasting blood glucose dropped. Also, when the rats were treated

with about 500 mg of moringa seed powder/kg body weight, the antioxidant

enzymes increased in the serum. This shows that the antioxidants present in

moringa can bring down the ROS caused in the Beta-cells due to the STZ

induction. STZ causes ATP dephosphorylation reactions and helps xanthine

oxidase in the formation of superoxides and reactive oxygen species (ROS) in Beta

cells. In hyperglycemic patients, the beta cells get destroyed.

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Therefore, high glucose enters the mitochondria and releases reactive oxygen

species. Since beta cells have low numbers of antioxidants, this, in turn, causes

apoptosis of the beta cells. This reduces insulin secretion leading to

hyperglycemia and in turn diabetes mellitus Type-2. The flavonoids like quercetin

and phenolics have been attributed as antioxidants that bring about a scavenging

effect on ROS. It can be hypothesized that the flavonoids in Moringa scavenge the

ROS released from mitochondria, thereby protecting the beta cells and in turn

keeping hyperglycemia under control.

Cancer is a common disease and one in seven deaths is attributed due to improper

medication. Around 2.4 million cases are prevalent in India, while there are no

specific reasons for cancer to develop. Several factors like smoking, lack of

exercise, and radiation exposure can lead to the disease. Cancer treatments like

surgery, chemotherapy, and radiation are expensive and have side effects. M.

oleifera can be used as an anticancer agent as it is natural, reliable and safe, at

established concentrations. Studies have shown that moringa can be used as an

anti-neo proliferative agent, thereby inhibiting the growth of cancer cells. Soluble

and solvent extracts of leaves have been proven effective as anticancer agents.

Furthermore, research papers suggest that the anti-proliferative effect of cancer

may be due to its ability to induce reactive oxygen species in cancer cells.

Research shows that the reactive oxygen species induced in the cells leads to

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apoptosis. This is further proved by the up-regulation of caspase 3 and caspase 9,

which are part of the apoptotic pathway.

Moreover, the ROS production by moringa is specific and targets only cancer cells,

making it an ideal anticancer agent. Tiloke et al. also showed that the extracts

increased the expression of glutathione-S-transferase, which inhibits the

expression of antioxidants. Anticancer agents targeting cancer using ROS

induction are common, but these substances should also be able to attack the

antioxidant enzymes. However, Moringa leaf extracts have been shown to be

antioxidants and anticancer agents which induce ROS. The exact behavior of the

two contrary attributes of the leaves is yet to be explored. The compounds of the

leaves that are held responsible for the anticancer activities are glucosinolates,

niazimicin, and benzyl isothiocyanate. Benzyl isothiocyanate has been shown to

be linked with cancer. Research shows that BITC causes intracellular ROS, which

leads to cell death. This could be one of the reasons for moringa to be a good anti-

cancer agent.

Moringa can be used as a potent neuroprotectant. Cerebral ischemia is caused

due to obstruction of blood flow to the brain. This leads to reperfusion and lipid

peroxidation, which in turn results in reactive oxygen species. Moringa with its

antioxidants can reduce the reactive oxygen species, thereby protecting the brain.

M. oleifera is used to treat dementia, as it has been shown to be a promoter of

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spatial memory. The leaf extracts have been shown to decrease the acetylcholine

esterase activity, thereby improving cholinergic function and memory.

Adeyemi et al. showed that moringa in the diet of rats, can increase protein content

and decrease levels of urea and creatinine in blood, preventing renal dysfunction.

Moringa decreases acidity in gastric ulcers by a percentage of 86.15% and 85.13%

at doses of 500 mg and 350 mg, respectively, and therefore can be used as an

antiulcer agent. Moringa is prescribed by herbal practitioners for patients with

AIDS. Moringa is suggested to be included in the diet, with the view of boosting

the immune system of HIV-positive individuals. However, more research is

essential to validate the effect of moringa on antiretroviral drugs. The hydro-

alcoholic extract of moringa flowers reduced the levels of rheumatoid factor, TNF-

alpha, and IL-1 in arthritic rats. This proves that moringa can be a potent therapy

for arthritis. Microbial diseases are widespread and there is a need for antimicrobial

agents, M. oleifera has been proven as a good antimicrobial agent. A study by

Viera et al. has shown that the extracts of M. oleifera can act against bacteria like

Bacillus subtilis, Staphylococcus aureus, and Vibrio cholera. The antibacterial

effects of the seeds were accounted for by the presence of pterygospermin,

moringine, and benzyl isothiocyanate. Malnutrition is still a significant problem in

the world. According to Indonesian Basic Health Research (2013), Malnutrition is

found in 9.4% of Indonesian adolescents aged 16-18 years old. The city of

Probolinggo has the sixth-highest level of malnutrition (13%) in the East Java

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province, and 4.1% of malnutrition occurs in adolescent girls. Moringa oleifera Leaf

Powder (MOLP) contains high levels of protein and iron and has been used to

fortify some foods, including chocolates. This study, therefore, investigates the

effect of Moringa chocolates (Morichoco) on body weight in adolescent girls with

malnutrition, A total of 36 adolescent girls with malnutrition from five Senior

High/Vocational Schools in Probolinggo City participated in this study. They were

randomly divided into three groups: 12 in the control group (C) were only given

chocolate. 12 in the treatment group (T1) were given chocolate fortified with 4 g

MOLP, and 12 in the (T2) group were given chocolates fortified with 8 g MOLP.

The treatment was performed for 60 days. Their body weight was measured

before, during, and after treatment. All collected data were analyzed using the

MANOVA test with a p-value <0.05. Before treatment, the mean bodyweight of the

C group (38.24±5.00 kg) was slightly lower than the T1 (39.63±3.75 kg) and T2

groups (38.41±3.90 kg). After 30 days of treatment, the mean body weight only

increased in the C and T2 groups (38.53±5.59 and 38.53±3.21 kg). At the end of

treatment, the mean bodyweight of the T1 group remained stable and adolescent

girls in the C and T2 groups had mean body weights of 38.95±5.27 kg and

38.73±3.56 kg, respectively. The dose and duration of Morichoco administration

did not significantly affect body weight (p > 0.05). In conclusion, the administration

of Morichoco was unable to increase the bodyweight of adolescent girls with

malnutrition. Moringa oleifera, an edible tree found worldwide in the dry tropics

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(2010), is increasingly being used for nutritional supplementation. Its nutrient-

dense leaves are high in protein quality leading to its widespread use by doctors,

healers, nutritionists, and community leaders, to treat under-nutrition and a variety

of illnesses. Despite the fact that no rigorous clinical trial has tested its efficacy for

treating under-nutrition, the adoption of M. oleifera continues to increase. The

“Diffusion of innovations theory” describes well the evidence for growth and

adoption of dietary M. oleifera leaves, and it highlights the need for a scientific

consensus on the nutritional benefits. Over 143 million children under the age of

five in developing countries were undernourished in 2006 (UNICEF, 2007). Food

insecurity, lack of access to health care (including international food aid), and

social, cultural, and economic class, all play a major role in explaining the

prevalence of under-nutrition (West et al., 2006). The regions most burdened by

under-nutrition, (in Africa, Asia, Latin America, and the Caribbean) all share the

ability to grow and utilize an edible plant, Moringa oleifera, commonly referred to

as “The Miracle Tree” (Palada, 1996; Fuglie, 1999). For hundreds of years,

traditional healers have prescribed different parts of M. oleifera for treatment of

skin diseases, respiratory illnesses, ear and dental infections, hypertension,

diabetes, cancer treatment, water purification, and have promoted its use as a

nutrient-dense food source (Anwar et al., 2007; Castellón and González, 1996;

Fahey, 2005; Fuglie, 1999). The leaves of M. oleifera have been reported to be a

valuable source of both macro-and micronutrients and are now found growing

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within tropical and subtropical regions worldwide, congruent with the geographies

where its nutritional benefits are most needed.

Anecdotal evidence of benefits from M. oleifera has fueled a recent increase in

adoption of and attention to its many healing benefits (Fahey, 2005), specifically

the high nutrient composition of the plant’s leaves and seeds. Trees for Life, an

NGO based in the United States has promoted the nutritional benefits of Moringa

around the world, and their nutritional comparison has been widely copied and is

now taken on faith by many: “Gram for gram fresh leaves of M. oleifera has 4 times

the vitamin A of carrots, 7 times the vitamin C of oranges, 4 times the calcium of

milk, 3 times the potassium of bananas, ¾ the iron of spinach, and 2 times the

protein of yogurt” (Trees for Life, 2005). Other NGOs that have been active in

promoting the use of M. oleifera include, but are not limited to: ECHO (Florida,

USA), Church World Service (Indiana, USA), GIANT (Georgia, USA), Helen Keller

International (Guinea), and Santé et Nature (Congo).

Feeding animals M. oleifera leaves results in both weight gain and improved

nutritional status (Hunter & Stewart, 1993; Castellon & Gonzalez, 1996; Rocha &

Mendieta, 1998; Nambiar & Seshadri, 2001; Sarwatt et al., 2004; Reyes-Sanchez

et al., 2005; Kakengi et al., 2007). However, scientifically robust trials testing its

efficacy for undernourished human beings have not yet been reported. If the wealth

of anecdotal evidence (not cited herein) can be supported by robust clinical

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evidence, countries with a high prevalence of under-nutrition might have at their

fingertips, a sustainable solution to some of their nutritional challenges.

What started as traditional practice and knowledge is being disseminated by

international aid agencies, health care workers, and the private sector, to educate

people around the world as a sustainable innovation to combat under-nutrition

including micronutrient deficiencies. The “Diffusion of Innovations” theory explains

the recent increase in M. oleifera adoption by various international organizations

and certain constituencies within undernourished populations, in the same manner

as it has been so useful in explaining the adoption of many of the innovative

agricultural practices in the 1940-1960s (Dearing, 2008).

“Diffusion is the process by which an innovation is communicated through certain

channels over time among the members of a social system…it is a kind of social

change” (Rogers, 1983). A sigmoidal curve illustrates the adoption process starting

with innovators (traditional healers in the case of M. oleifera), who communicate

and influence early adopters, (international organizations), who then broadcast

over time new information on M. oleifera adoption, in the wake of which adoption

rate steadily increases. To date, over 1100 people are studying, growing, using, or

implementing M. oleifera programs (MoringaNews, 2008). According to Rogers

(1983), the rate of adoption and possibilities of over-adoption can be predicted

using five characteristics of new innovation.

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In order for M. oleifera to be adopted and for its widespread use to be promoted,

the evidence must be provided for the following five attributes: relative advantage,

compatibility, complexity, observability, and trialability. We describe these

attributes in context, and provide the evidence pertinent to Moringa consumption,

in the following sections.

Relative advantage is the extent to which an innovation is perceived as being

better or more useful than the idea it supersedes (Rogers, 1983). International food

supplement programs (e.g. feeding centers and delivery of industrially produced

macro-and micronutrients) are highly effective in addressing under-nutrition in

developing countries. However, a locally produced food-based approach such as

adding M. oleifera leaves or powder to a local diet is arguably even more

advantageous. Not only are the leaves nutrient-dense (Dhar & Gupta, 1982;

D’Souza & Kulkarni, 1993; Seshadri & Nambiar, 2003; Trees for Life, 2005; Broin,

2006) the plant also provides individual households and agricultural societies a

sustainable food source and possible microfinance opportunities (Nautiyal &

Venkataraman, 1987). Though the benefits of M. oleifera are manifold, the primary

advantage discussed herein is for undernourished populations to adopt M. oleifera

for its nutritional benefits since it is rich in a variety of macro-and micronutrients

and essential amino acids. While the reported nutrient content of M. oleifera

leaves, both fresh, and in powdered form, appears promising in terms of a

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nutritional supplement, an understanding of the bioavailability of these nutrients is

limited to vitamins A and B and calcium.

M. oleifera is one of the richest natural sources of β-carotene or provitamin A

(Kumar, 2004), thus prompting much research interest in India. β-carotene and

lutein from M. oleifera leave in India were found to be highly bioavailable in an in

vitro model (Pullakhandam & Failla, 2007). Using a rat model, the comparative

bioavailability of β-carotene in fresh and dried M. oleifera leaves was evaluated by

Nambiar & Seshadri (2001). Rats receiving M. oleifera leaves increased their food

intake and weight gain compared to rats given either synthetic

vitamin A or vitamin adequate diets. Though synthetic vitamin A-fed rats had the

highest serum and liver vitamin A levels, the M. oleifera fed rats had significantly

higher serum and liver vitamin A levels than at baseline. The bioavailability of

thiamine, riboflavin, and niacin from dried M. oleifera leaves was evaluated in six

17-20-year-old subjects in India. Subjects were given a series of experimental

curry-based diets with leaves of trees noted for their contents of thiamine,

riboflavin, and niacin (Girija et al., 1982). Diets containing M. oleifera leaves

resulted in urinary excretion of 11.72 % of thiamine, 10.78 % of riboflavin, and 9.44

% of niacin intake, leading the authors to conclude that this equated to

bioavailability. Dried M. oleifera leaves are high in calcium but also contain

substantial quantities of oxalic acid, which interferes with the absorption of calcium.

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But the M. oleifera leaves had 160 mg oxalates per 100 g diet. Although milk did

provide for the best absorption and retention of calcium, 73% of the calcium

provided by M. oleifera was absorbed and 59% was retained, thus providing a

good alternative or ancillary source of calcium when milk is not available (Pankaja

& Prakash, 1994).

Conventional macro-and micronutrient supplements have well-proven efficacy,

and M. oleifera is likely not a suitable replacement for these nutrient-dense

supplements. However, it is a sustainable and economically sound nutrient-rich

food option for populations who suffer from chronic or seasonal micro-and

macronutrient deficiencies. The M. oleifera tree costs little to plant -- in fact aid

agencies who are working with M. oleifera often donate seeds, and individuals can

easily grow, maintain and utilize the tree provided they are not in high-density

urban centers. Comparisons have been made with other nutrient-dense leafy

vegetables in Niger (Sena et al., 1998) and in Nigeria (Barminas et al., 1998)). No

other plant, whose nutritional profile compares favorably with that of M. oleifera,

appears able to match its combination of overall utility, micro-and macronutrient

composition, rapid growth habit, high yield leaf production, and survival in harsh

climates. This strongly suggests that M. oleifera is a unique pan-tropical dietary

plant.

Moringa (Moringa oleifera) is native to the Indian subcontinent and has become

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naturalized in the tropical and subtropical areas around the world (2014), it can

grow well in the humid tropics or hot drylands, can survive destitute soils, and is

little affected by drought (Anwar et al., 2007). It tolerates a wide range of rainfall

with minimum annual rainfall requirements estimated at 250 mm and a maximum

at over 3000 mm (Palada and Changl, 2003). Moringa oleifera is used as a highly

nutritive vegetable in many countries, particularly in India, Pakistan, the

Philippines, Hawaii, and many parts of Africa (Anwar et al., 2005). The tree is

known by such regional names as Benzolive, Drumstick tree, Horseradish tree,

Kelor, Marango, Mlonge, Mulangay, Saijihan, and Sajna (Fahey, 2005). It is

considered one of the World’s most useful trees, as almost every part of the

Moringa tree can be used for food, medication, and industrial purposes (Anjorin et

al., 2010). This tree has the potential to improve nutrition, boost food security and

foster rural development (Hsu, 2006). Recently, a high degree of renewed interest

was placed on the nutritional properties of Moringa in most countries where it was

not native (Oduro et al., 2008). The leaves of M. oleifera can be eaten fresh,

cooked, or stored as a dried powder for many months reportedly without any major

loss of its nutritional value (Fahey, 2005).

Moringa, containing many micronutrients has been reported to be a rich source of

carotene, protein, vitamin C, minerals and acts as a good source of natural

antioxidants such as ascorbic acid, flavonoids, phenolics, and carotenoids

(Chumark et al., 2008). These nutrients are used for osmotic adjustment; activate

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enzymes, hormones, and other organic molecules that enhance the growth,

function, and maintenance of the life process (Anjorin et al., 2010). The nutritional

composition of the plant plays a significant role in nutritional, medicinal, and

therapeutic values (Al-Kharusi et al., 2009). In the Philippines, it is known as

“mother’s best friend”, hence its utilization increases woman’s milk production and

is sometimes prescribed for anemia (Anwar et al., 2007). A number of medicinal

properties have been ascribed to various parts of this highly esteemed tree. Almost

all the parts of this plant: root, bark, gum, leaf, fruit (pods), flowers, seed, and seed

oil have been used for various ailments in the indigenous medicine of South Asia,

including the treatment of inflammation and infectious diseases along with

cardiovascular, gastrointestinal, hematological and hepatorenal disorders

(Siddhuraju and Becker, 2003). Cusses immune system mounts increasing to fight

off infection. This includes raising antibodies to fight the infection (FAO, 2002).

Such plant versatile utility as a medicine, functional food, nutraceutical, and water

purifying potential motivated us to bridge the information gap in this area, and to

write a comprehensive review on its medicinal and phytochemical properties. The

fatty acid composition of M. oleifera seed oil had high-oleic oils (Anwar et al., 2005).

And it’s also a good source of different tocopherols (α-, γ - and δ -) (Anwar and

Bhanger, 2003), also it has pharmacological effects so had numerous medicinal

uses, which have long been recognized in the Ayurvedic and Unani systems of

medicine (Mughal et al., 1999).

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The seeds possess antimicrobial (Chuang et al., 2007), antitumor (Bharali et al.,

2003), anti-inflammatory, antispasmodic, and diuretic (DanMalam et al, 2001)

Aedes aegypti (Paulo et al., 2009) properties. It helps to reduce child mortality,

collaborate with sustainable development of the region (Ferreira et al., 2008),

antihypertensive (Dahot, 1988), diuretic (Ghasi et al., 2000), Antispasmodic

“diarrhea” activity (Dangi et al., 2002), antiulcer (Dahiru et al., 2006) and

hepatoprotective activities, (Ruckmani et al., 1998), and antibacterial and

antifungal activities, (Nikkon et al., 2003). The fresh leaf juice was found to inhibit

the growth of Pseudomonas aeruginosa and Staphylococcus aureus (Caceres et

al., 1991). Moreover, it prevents antitumor and anticancer activities (Chumark et

al., 2008), and helps in the regulation of thyroid hormone status (Tahiliani and Kar,

2000). And reducing glucose levels in rabbits (Makonnen et al., 1997). Peptides of

Moringa seeds protect the human skin from environmental influences and combat

premature skin aging. With dual activity, antipollution, and

conditioning/strengthening of hair, the M. oleifera seed extract is a globally

acceptable innovative solution for hair care (Stussi et al., 2002). Moringa seeds

are one of the best natural coagulants discovered so far (Kalogo et al., 2000).

Malunggay Chocolate in Business

Its extract is used instead of alum by rural women to treat the highly turbid Nile

water because of a traditional fear of alum causing gastrointestinal disturbances

and Alzheimer’s disease (Muyibi, 1994). Although preliminary studies are,

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Therefore, the objective of the study was to determine the nutritional value of

Moringa leaves and their effects on nutritive and organoleptic test values of

chocolate and sesame sweet (Halawa tahini).

Moringa (Moringa oleifera Lam. moringaceae) is a highly valued plant that is mostly

cultivated in the tropics and subtropics. It is used for food, medication, and

industrial purposes. The objective of the study was to assess the nutritional value

of moringa leaves of the South African ecotype. Proximate and Van Soest methods

were used to determine the nutritional value of moringa leaves. The dried leaves

had crude protein levels of 20.9, crude fat 5.22, ash 10.90, crude fiber 9.14, and

carbohydrates 52.84%. The dried leaves had the following mineral contents%:

calcium (3.65), phosphorus (0.3), magnesium (0.5), potassium (1.5), sodium

(0.164), zinc (13.03), copper (8.25), manganese (86.8), and iron (490 mg/100g),

plus selenium (36.3 µ/100g). This research was carried out to evaluate the

nutritional quality characteristics; with regards the gross chemical composition,

essential minerals content, and amino acids composition of moringa leaves, as

well as to determine the effect of the incorporation of moringa leaves at different

levels, as a new source of protein, on quality characteristics of produced chocolate

and sesame sweet.

The obtained results illustrated that the moringa leaves powder had a good

nutritional quality. In addition that moringa leaves powder protein characterized

with a good nutritional protein quality as it is composed of all indispensable amino

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acids (IAAs); isoleucine, leucine, lysine, amino acids containing sulfur (methionine

& cysteine), aromatic amino acids (phenylalanine & tyrosine), valine and threonine,

at concentrations of 4.23, 8.56, 4.98, 3.01, 10.11, 5.81 and 4.78g/100g protein;

respectively, which were higher than the corresponding concentrations in

reference protein pattern of FAO/WHO, with the exception of lysine which was the

first limiting indispensable amino acids in moringa leaves powder protein. Besides,

the moringa leaves powder contained a considerable level of all determined

essential minerals. The obtained results also showed the incorporation of moringa

leaves powder into the chocolate or sesame sweet at levels up to 15% improved

the most nutritional properties and sensory quality characteristics of the final both

investigated products. Furthermore, the incorporation of the former moringa leaves

powder protein products at a concentration up to 10% improved the nutritional and

the sensory quality attributes of chocolate and sesame sweet. Therefore, the

present results recommended that it could be directed towards the

supplementation of moringa leaves powder protein in food products, especially

chocolate and sesame sweet up to the concentration of 10-15% depending upon

the fortified food product.

Materials and Methods Materials:

The plant leaves were collected from type moringa oleifera in the season of 2013-

3014. The leaves were harvested green, from El-Nobarea, El-Behera

Governorate, Egypt.

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Technological Methods: The sample moringa leaves were dried in a

thermostatically controlled oven with an air fan 45-50°C and milled to pass through

a 60 mesh/inch sieve, and then stored at room temperature in polyethylene

pouches for further use.

Preparation of Blends Used in Supplemented Chocolate and Halwa Tahinia

Production: Moringa leaves powder (MLP) were mixed with either cacao powder

or sesame tahina to get blends at different levels to produce blends used in the

production of supplemented chocolate and Halawa tahinia.

Cacao blends: Cacao powder was well blended with Moringa leaves powder

(MLP) to produce mixtures containing 10, 20, and 30% replacement levels to

produce chocolate. Tahinia Blends: Sesame tahina was well mixed with Moringa

leaves powder (MLP) to prepare mixtures containing 10, 20, and 30%

substitution levels to produce Halwa Tahinia. Chocolate Making: Blends

containing different levels 0, 10, 20 and 30% of the Moringa leaves powder

(MLP) were used to produce chocolate. Chocolate was prepared according to the

procedure in the (Joel et al., 2013). The ingredients included in cacao powder or

blends were used as described by (Joel et al., 2013). After preparing, the

chocolate was cooled to 7o C, was wrapped with aluminum foil, and stored in a

freezer at -5oC, for further analysis. Fat and cacao powder was mixed with other

ingredients of sugar and milk. The Fat and cacao powder for each sample was

cinched at 80o C for 45min, using a stone mill to give velvet smoothness.

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Chapter 3

RESEARCH METHODOLOGY

This study aims to seek the health benefits of Malunggay Chocolate for the

respondents. In this research, the researchers used Malunggay as an ingredient

to mix in chocolate. The researchers of this study aim to determine the taste, health

benefits, and appearance of Malunggay chocolates. In this study, the researchers

used Experimental and Surveys to determine whether this research will resolve

the problems of this study. This study has become relevant for the respondents as

the selected Grade 12 STEM B NEWTON Students of Stand Alone Senior High

School TIS will be provided with a healthy dessert that would help boost their

health.

Research Method Used

The research design of this study is Quantitative Research and the method

used is Experimental. In this study, the researchers made a mild bitter-sweet

nutritious dessert Malunggay Chocolate and relevant to their respondents which

are the students of Stand Alone Senior High School-TIS. They used malunggay

(Moringa oleifera) as the source of nutrients to balance the sweetness and nutrition

factors in one of the common desserts they referred to as the Chocolate. In order

to make this experimental research, the researchers carefully analyzed and

studied the nutritional values of the Malunggay that would benefit the respondents.

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Also, to ensure that this method will provide the answer for the problem of the

study.

Population and Sampling Technique

The population of this study is based on the selected students of Grade 12

STEM B NEWTON in Stand Alone Senior High School TIS who will be the

respondents. In this study, Random probability sampling is used as the

researchers randomly select an individual participant from a population, and the

researchers to ensure that the steps taken are precise by using Slovin’s formula

to ensure that all members of the population have a chance of being selected.

SEX POPULATION SAMPLE PERCENTAGE

Male 11 4 27%

Female 19 11 73%

Total 30 15 100%

Table 1: Population and Sample frame

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Respondents of the Study

The respondents of the study sample are (4) male out of (11) and female (11) out

of (19) in students of Stand Alone Senior High School. Using Slovin’s formula

shown below, students were chosen by the researchers to provide more precise

and accurate data

Slovin’s Formula:

Where:

N = Total Population

e = error (.19) & (.35)

1 = constant

n= number of sample / sample size

Solution

N = 30

Male: e = .35

Female: e = .19

e = .19 & .35

1 = constant

n = 15

N = 11/ (1+11x.35 ²) = 4 N = 19/ (1+19x.19²) = 11

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Instrumentation

The instrument used in this study is a survey method to acquire and gather

the data of profiles and opinions of the respondents of the study. The contents of

the research survey are the respondent’s personal information such as name

(optional), age, and gender.

The respondents are also required to describe or give their feedback

regarding the taste, health benefits, and if it's good for business. The selected

respondents are required to answer all the questions on the given survey. The

survey method that is used to gather data involves asking questions to the people

who are considered as a respondent to the research.

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Data Gathering Procedure

The researchers started the study by browsing the internet. Whilst we are

in the middle of the pandemic, the researchers gather their data inside their own

houses.

The researchers decided to form research by browsing the internet and

using other studies of the researcher as the researcher’s references in their study.

They make sure to give a proper citation and credit to the gathered data. This

method is really helpful at a time like this, it is for the researchers to know how

innovative technology is.

The research design that is used is Quantitative Research Design and the method

used is the Experimental method. In terms of the Survey Method that is used as

an instrument to gather more data from the respondents of the study. The topic

that the researchers referenced is Malunggay Chocolate.

While collecting the data, the researchers collected a few studies that may

give the nutritional facts of Malunggay. As they made the survey questionnaire for

the respondents to answer to determine the health benefits, good for business,

and the taste of the Malunggay Chocolate.

The outcome of this research will be beneficial for the respondents which

are the students and the people while maintaining their health in check because

the product of this research is not just simple chocolate that helps enhance our

brain to function well but also gives a boost in their body’s immune system.

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Statistical Treatment of Data

The researchers will use frequency distribution (f) and percentage (%),

and weighted mean (WM) as a statistical treatment of the data gathered to

ensure accuracy and reliability of the data gathered.

1. Frequency and Percentage

Frequency and Percentage were used for the demographic profile of

the respondents. The frequency was used to facilitate the tallying and counting

of frequencies falling under each category.

The percentage, on the other hand, was used to find out the part of the

whole respondents’ profile based on the frequency tally gathered.

Formula:

P =fn x 100

Where:

P – Percentage

F – Frequency

n – Number of Respondents

100 – Constant value

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2. Weighted Mean

Weighted Mean was used to assess the respondent’s perception

in the qualities of Malunggay Chocolate. The formula used for this

statistical tool is as follows:

Formula:

Where:

WM - Weighted Mean

N - Total Population

TWF - Total Weighted Frequency

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The Arbitrary Scale of Values

The researchers used the following scale to determine how much the

respondents agree or disagree with the given statements inside the survey

questionnaire. The following scale is written below:

Rating Verbal Interpretation Description

4 Strongly Agree SA

3 Agree A

2 Disagree DA

1 Strongly Disagree SD

Table 2: The Arbitrary Scale of Values

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CHAPTER 4

PRESENTATION, ANALYSIS, AND INTERPRETATION OF DATA

This chapter presents the analysis and interprets the data gathered from the

questionnaires from which the conclusions were derived, and recommendations

were based.

Respondents’ evaluations of the study variables are hereunder presented

in tabular from and subsequently discussed and analyzed textually consistent with

the problem in this study.

Profile of the Respondents

Table 3
Distribution of Student-Respondents Profile by Age
Age Bracket Frequency Percent
18 years and above 13 86.67
17 years and below 2 13.33
Total 15 100

Table 1 indicates the profile of the respondents in terms of age. It shows that the

majority (f=13, 87%) belong the 18 years old bracket. Lastly, a substantial number

(f=2, 13.3%) belongs to the 17 years and below. This information infers that more

young adult students.

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Table 4
Distribution of Student-Respondents Profile by Gender
Sex Frequency Percent
Male 4 26.67
Female 11 73.33
Total 15 100

Table 4 shows that the respondents are predominantly females (f=11, 73.33%)

While the males (f=4, 26.67%). This information indicates that the locales are

represented by more women.

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Table 5
Student Assessment of the Health Benefits of Malunggay Chocolate

Health Benefits of Malunggay Rating Scale Overall

Chocolate 4 3 2 1 WX VI

SA A DA SD

1. I think adding malunggay will make a 7 8 0 0 3.46 A

healthy chocolate.

2. I think having Choc O’ Leifera will 2 10 3 0 2.93 A

improve one’s health.

3. I think using Malunggay as 7 7 1 0 3.4 A

chocolate, which would result in a

healthy dessert.

Over-All Mean 3.26 A

Legend: 3.51-4.0 Strongly Agree SA 1.51-2.50 Disagree DA

2.51-3.50 Agree A 1.0-1.50 Strongly Disagree SD

Table 5 shows for the students with 3.46 A. Students, think that adding Malunggay

will make a healthy chocolate; with 2.93 A. Students, think that having Choc O’

Leifera will improve one’s health and 3.4 A. Students, think that using Malunggay

as chocolate would result in a healthy dessert.

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The summation for the combined highest and lowest choices of respondents. It

manifests that the students’ highest agreement is thinking that adding Malunggay

will make a healthy chocolate having 3.46 WX. When it comes to the lowest that

have 2.93 WX which encompasses that consuming Choc O’ Leifera will improve

one’s health.

Although the overall mean from the respondents is good, there is still a lot of

content knowledge for improvement to make it even better.

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Table 6
Student Assessment of the Malunggay Chocolate in Business
Malunggay Chocolate In Business Rating Scale Overall

4 3 2 1 WX VI

SA A DA SD

1. I think Choc O' Leifera is good for 11 4 0 0 3.73 SA

small business.

2. I think Choc O' leifera is a good 7 7 1 0 3.46 A

business product.

3. I think Choc O' leifera would be 5 7 3 0 3.13 A

popular at the market.

Over-All Mean 3.41 A

Legend: 3.51-4.0 Strongly Agree SA 1.51-2.50 Disagree DA

2.51-3.50 Agree A 1.0-1.50 Strongly Disagree SD

Table 6 shows for the students with 3.73 SA. Students, thinks that Choc O' Leifera

is good for small business; with 3.46 A. Students, thinks that Choc O' leifera is a

good business product and 3.13 A. Students, thinks that Choc O' leifera would be

popular at the market.

The summation for the combined highest and lowest choices of

respondents. It manifest that the students’ highest agreement is thinking that Choc

O' Leifera is good for small business having 3.73 WX. When it comes to the lowest

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that have 3.13 WX, which encompasses that Choc O' leifera would be popular at

the market.

Although the overall result of the mean from the respondents is good, there are

still some approaches needed to be done in order for the product to be successful.

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Table 7
Student Assessment of the Taste of Malunggay Chocolate
Taste of Malunggay Chocolate Rating Scale Overall

4 3 2 1 WX VI

SA A DA SD

1. I think Choc O' Leifera taste delicious 8 6 1 0 3.46 A

2. I think having Malunggay in chocolate 6 8 1 0 3.33 A

taste better.

3. I think Malunggay didn’t affect the 5 3 6 1 2.8 A

taste of chocolate.

Over-All Mean 3.19 A

Legend: 3.51-4.0 Strongly Agree SA 1.51-2.50 Disagree DA

2.51-3.50 Agree A 1.0-1.50 Strongly Disagree SD

Table 7 shows for the students with 3.46 A. Students, thinks that Choc O' Leifera

taste delicious; with 3.33 A. Students, thinks that having Malunggay in chocolate

taste better and 2.8 A. Students, thinks that Malunggay didn’t affect the taste of

chocolate.

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The summation for the combined highest and lowest choices of respondents. It

manifests that the students’ highest agreement is thinking that Choc O' Leifera

taste delicious, having 3.46 WX. When it comes to the lowest that have 2.8 WX

which encompasses that Malunggay didn’t affect the taste of chocolate.

Althought the overall mean from the respondents is good, there is still a lot of

improvement needed to enhance the taste of the product which would appeal more

to the taste of the consumers.

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Table 8
Student Assessment of the What recommendation to improve the
malunggay chocolate as healthy dessert

What recommendation to improve the Rating Scale Overall

malunggay chocolate as healthy dessert? 4 3 2 1 WX VI

SA A DA SD

1. Is the Choc O’ Leifera a healthy 6 8 0 0 3.2 A

dessert?

Over-All Mean 3.2 A

Legend: 3.51-4.0 Strongly Agree SA 1.51-2.50 Disagree DA

2.51-3.50 Agree A 1.0-1.50 Strongly Disagree SD

Table 8 shows for the students with 3.2 A. Students, thinks that Choc O’ Leifera is

a healthy chocolate.

The summation for the choice of respondents. It manifests that most

students Agree that Choc O’ Leifera is a healthy dessert while others Strongly

Agree that Choc O’ Leifera is a healthy dessert.

Although the overall mean from the respondents is good, there are other factors

that needs to be considered from the nutritional benefits of the produc

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PROPOSED INTERVENTION PROGRAM

Rationale:

Research and evaluation show that having Moringa Oleifera as one of the

flavors for chocolate is effective and might possibly work in terms of business

because of the nutritional contents that Moringa have and how it is a good

alternative for those who has a sweet-tooth but is health conscious and is not

allowed to consume too much sugar as it contains substantial amounts of vitamins

and phytonutrients.

Objectives:

This proposed intervention program aims to:

1. Provide a quality dessert for everyone especially for those who have

health conditions and health conscious.

2. Improve the nutritional values of a chocolate using Moringa Oleifera

because of its nutrition properties.

3. Standards are met so that the product will pass for business purposes.

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Objectives Strategies Person Budget Timeframe Outcome

Involved

Determine The Selected Determine

if Choc O’ respondents STEM the

Leifera will will be given a students of benefits

have a sample of the Stand 800 people can

good product and Alone 1 week get in

benefit in answer Senior consuming

health. Survey Highschool Choc O;

Questionnaire Within Leifera.

Taguig

Integrated

School.

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Objectives Strategies Person Budget Timeframe Outcome

Involved

To know the The Selected Determine

possibility of respondents STEM whether

the product will be given a students of Choc O’

to become a sample of the Stand 800 Leifera is

successful product and Alone 1 week good to

investment answer Senior become a

in business. Survey Highschool business

Questionnaire Within or not.

Taguig

Integrated

School.

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Objectives Strategies Person Budget Timeframe Outcome

Involved

To The Selected Being

determine respondents STEM able to

the quality will be given a students of determine

of the Choc sample of the Stand 800 what

O’ Leifera in product and Alone 1 week people

terms of the answer Senior thoughts

taste. Survey Highschool about the

Questionnaire Within taste of

Taguig the

Integrated product.

School.

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INNOVATIVE

We gather the ingredients needed which are the white chocolate, condensed milk

and malunggay. And for the equipment’s are the whisk, grinder, stainless basin,

and Tupperware.

THE INGREDIENTS:

White Chocolate Condensed Milk

Malunggay

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THE EQUIPMENTS:

Grinder Grater Tupperware/Container

Whisk and Basin

OVER-ALL MATERIALS NEEDED:

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PROCEDURES:

First thing to do is to grab a glove for proper hygiene and avoid stickiness while

holding the chocolate.

Unwrap the chocolate from its package and then grab the grater to start grating

the chocolate.

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After grabbing the things that are needed, we started grating the chocolate to melt

for later.

Grating the chocolate is done. So, now, we will grind the malunggay for it to be in

a tiny piece.

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Now that the malunggay and chocolate are done, we will now combine the

condensed, white chocolate, and malunggay.

While combining the condensed milk with 3 tablespoons of it applying in the

chocolate, we will mix it for them to blend.

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Mixing the condensed and chocolate together, we will now add 3 teaspoons of

malunggay. After putting malunggay, we will now mix it.

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The chocolate, condensed milk and malunggay are now together. We will now put

it in a container or Tupperware for it to cool and be able to put inside the

refrigerator. After putting it in a container, we will now slide it inside the refrigerator

and wat for 12 hours to harden and to be packed.

The Choc O’ Leifera has now harden, and this is how it is packed. We also decided

to put a logo for it look fancy

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Our Logo for the product:.

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Chapter 5

SUMMARY OF FINDINGS, CONCLUSIONS, AND RECOMMENDATIONS

This chapter includes the summary of findings that the researchers

have analyzed, documented conclusion and recommendation that will help

enhance the Malunggay chocolate product.

Summary of Findings

This chapter summarizes the study by highlighting the Malunggay

chocolate in Stand Alone Senior High School within (TIS) with a total of fifteen (15)

students-respondents. The researchers used experimental method in explaining,

anaylizing and classifying the data used in the research. The survey technique was

used for gathering data. The questionnaire served as the instrument to help the

researchers collect data. The responses were analyzed and tallied with the use of

percentage, and analysis of variance.

The findings of the study in Malunggay chocolate revealed that 13

respondents are 18 years old and above with a percentage of 86.67% and 2

respondents are 17 years old and below with a percentage of 13.33% and shows

that 11 respondents are females with a percentage of 73.33% and 4 males with a

percentage of 26.67%.

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In responses of survey questions regarding the health benefits of

Malunggay, 7 respondents strongly agreed that adding malunggay will make a

healthy chocolate, while 8 respondents agreed that adding malunggay will make a

healthy chocolate, the conducted question has a weighted mean of 3.46. 2

respondents strongly agreed that having Choc O’ Leifera will improve health while

10 agreed that it will improve one’s health and 3 disagreed that it will improve one’s

health, the question having a 2.93 weighted mean. On the other hand 7

respondents strongly agreed that using Malunggay in a chocolate would result in

a healthy dessert, also 7 agreed that using Malunggay in a chocolate would result

in a healthy dessert, while 1 disagreed that using Malunggay would result in a

healthy chocolate, having a weighted mean of 3.4. The survey questions

conducted has an overall mean of 3.26.

In the survey of Malunggay chocolate regarding in business, 11 strongly

agreed that Choc O’ Leifera is good for a small business while 4 agreed that the

product will be good for business, the conducted question has a weighted mean of

3.73. 7 respondents strongly agreed that Choc O’ Leifera is a good business

product and 7 agreed that it’s good for business while 1 disagreed that the product

will be good for business, the question having 3.46 weighted mean. On the other

hand 5 respondents strongly agreed that Choc O’ Leifera would be popular at the

market and 7 agreed that it will be popular while 3 disagreed that the product would

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be popular at the market, having a 3.13 weighted mean. The surveys question

conducted has an overall mean of 3.41.

Based on survey regarding the taste of Malunggay chocolate, 8

respondents strongly agreed that Choc O’ Leifera tasted delicious and 6

respondents agreed that the product tasted delicious while 1 respondent disagreed

that Choc O’ Leifera tasted delicious, having a weighted mean of 3.46. 6

respondents strongly agreed that Malunggay in chocolate tasted better and 8

respondents agreed that Malunggay in chocolate tasted better, while 1 respondent

disagreed that Malunggay in chocolate tasted better, having 3.33 weighted mean.

On the other hand regarding if Malunggay didn’t affect the taste of the chocolate,

5 respondents strongly agreed, 3 respondents agreed and 6 disagreed while 1

respondent strongly disagreed, having a. 2.8 weighted mean. The survey

questions conducted has an overall mean of 3.19. The research was conducted

during school year 2021-2022.

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Conclusion

Based on the findings of the study, the researcher concluded that the

majority of the respondents in terms of their profile are 86.7% of it are 18 years old

and above and 13.3% are 17 years old and below while the gender shows that

most of the respondents are women that have a total of 73.3% of the total

respondents which is equivalent of 11 persons out of 15 and the remaining are

men that has a total of 4 male respondents which equivalent of 26.7%.

In addition, in terms of the health benefits of the product, the researcher finds out

that out of the 3 questions that the researcher gave to the respondents the first

question that talks about if the adding malunggay to the chocolate will make it more

healthy show that out of 15 respondents 8 of them strongly agrees and the

remaining 7 agrees this information shows that all respondents think that adding

malunggay on chocolate will definitely make it healthier compared to normal

chocolate. For the 2nd question that talks about how the Choc O’ Leifera will

improve someone’s health, it shows that 2 responses strongly agree 10 agree and

3 disagree this time there are 12 people who think that Choc O’ Leifera will make

someone’s health improve while the remaining 3 respondents are not. For the 3 rd

question respondents are asked if adding malunggay would result in a healthy

dessert shows that out of 15 respondents there are 7 strongly agree, 7 agree, and

1 disagree.

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The second part of the survey questionnaire is asking 3 questions. In the

first question, the information that the researcher gathered shows that 11 strongly

agree and 4 agree. On the second question there are 7 respondents that strongly

agree, 7 agree and 1 disagree. For the last question the information shows that

there are 5 respondents who strongly agree, 7 agree and the remaining 3

responses are all disagreed. The last part of the survey asked about what the

product tasted, like the first question shows that most of the respondents liked the

taste of the Choc O’ Leifera has 8 strongly agree, 6 agree and 1 disagree. On the

second question asking that having malunggay on a chocolate taste better shows

positive feedback from the respondents that have 6 strongly agree, 8 agree and 1

disagree while on the last question where the respondents are asked if the

malunggay didn’t affect the taste of the chocolate the information shows that out

of 15 respondents there are 5 people who strongly agree, 3 agree, 6 disagree and

1 strongly disagree.

This concludes that the survey conducted by the researchers on the

respondents’ shows that most of the respondents like Malunggay chocolate while

only few of the respondents didn’t like the product. Malunggay chocolate is a

healthy food that provides opportunities for consumers to maintain and improve

their healthy lifestyle, besides having a stronger immune system that helps reduce

the risk of being sick. Consumers can reap many benefits as mentioned above,

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particularly for disease prevention, and perhaps for treatment purposes. Towards

this goal, the research has taken the initiative to examine the factors of health

benefits. The primary goal of this research is to make a healthy dessert that will

improve the consumers health.

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Recommendation

After thorough assessment and considering the foregoing findings and

conclusions of the study, the following recommendations are presented:

1. The researchers should think of some ways to counter the taste of the

actual moringa leaves in the product. It would be better if it does not affect

the taste of the chocolate because some consumers might not like the

after taste.

2. The researchers might want to look at different ingredients or formulas to

improve the taste of the chocolate with moringa just like the ordinary

flavored ones.

3. Moringa Oleifera is a highly recommended ingredient by the researchers

for Food Manufacturers Company because they include vitamins like

beta-carotene, folic acid, pyridoxine, nicotinic acid, and many more.

4. The researchers recommend malunggay flavored chocolate to the

students because it enhances learning and memory. It can also help to

prevent oxidative stress and neurodegeneration.

5. The researchers recommend to use only fresh moringa leaves in the

chocolates for the nutrition to be more efficient. As much as possible the

hint of moringa leaves needs to be chopped.

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6. It is recommended by the researchers that parents should buy moringa

flavored sweets rather than the usual sweets as it contains antioxidants,

vitamins and minerals which will be good for their kids to consume.

7. The researchers recommend that healthy desserts should be endorsed

more on the markets as it is more beneficial because of the nutritional

value it contains than other typical desserts. It would be very beneficial.

8. In terms of business, it will be beneficial to sell the product at a lower cost

but still with good quality ingredients in order to make them accessible to

the consumers.

9. It would be a wonderful business product for small businesses because

there are many individuals who have a sweet tooth and loves chocolate

but is health aware, would be a little less problem for them giving in to

their cravings.

10. It would be good for further research to maximize the nutritional contents

that could be add to a normal dessert that just does not come from

Moringa Oleifera but also from other vegetables.

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References

Maria Rada, Dacian Lalescu, Liana Maria Alda, Daniela Stoin, Adrian Riviş, Ariana

– Bianca Velciov. 2020, 26(3). Preliminary research on some nutritional

parameters of homemade chocolate with added spices. Retrieved from

Error! Hyperlink reference not valid.

2021. SPECIALTY PRODUCE: Malunggay. Retrieved from

https://specialtyproduce.com/produce/Malunggay_9866.php?fbclid=IwAR3WQrR

zM-iwEIQz93Ehq0BuxUK47TrjiYem1jCA7Y1ViRO_pav_Q9VcrkU

Panlasang Pinoy. Health Benefits of Malunggay. Retrieve from

https://panlasangpinoy.com/health-benefits-of-malunggay/

BethanyCadman.Januray2,2020.MedicalNewsToday:

WhatMakesMoringaGoodForYou? Retrieve from

https://www.medicalnewstoday.com/articles/319916?fbclid=IwAR1MKjEH24MAV

k3XTd3qPP2HhWGskK86IebLGwulxe38voR78HLiTuE0njE#what-are-the-

benefits

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2021. LakeChamplain: TYPES OF CHOCOLATE. Retrieve from

https://www.lakechamplainchocolates.com/types-of-chocolate/

La Mu. 2017. PHILIPPINE MEDICINAL PLANTS: Malunggay. Retrieve from

http://www.stuartxchange.org/Malungay

Keri Wiginton. May 17, 2021.WebMD: Health Benefits of Moringa

https://www.webmd.com/vitamins-and-supplements/health-benefits-moringa

Joseph Nordqvist. July 17, 2018. MedicalNewsToday: Health benefits and risks of

chocolate. Retrieve from

https://www.medicalnewstoday.com/articles/270272?fbclid=IwAR0VcPMpbWpc

Wd-nrEHe7TcePdlCHHcvEYWkiA3nP3HVxzFH0ey3gRLZFAw

Chisholm, Hugh, ed. (1911). Wikipedia: Chocolate. Retrieve from

https://en.wikipedia.org/wiki/Chocolate

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Atef A. Abou-Zaid and Nadir, A.S. (2014). Quality Evaluation of Nutritious

Chocolate and Halawa Tahinia Produced with Moringa (Moringa oleifera) Leaves

Powder. Retrieve from:

https://www.curresweb.com/mejas/mejas/2014/1007-1015.pdf

Melanie D. Thurber and Jed W. Fahey. (2010). Adoption of Moringa oleifera to

combat under-nutrition viewed through the lens of the “Diffusion of Innovations”

theory. Retrieve from:

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2679503/

LakshmipriyaGopalakrishnan, Devarai Santhosh Kumar, and Kriti Doriya. (2016).

Moringa oleifera: A review on nutritive importance and its medicinal application.

Retrieve from:

https://www.sciencedirect.com/science/article/pii/S2213453016300362?fbclid=Iw

AR1HYNrmZYQhmyCid_tt9Huh5Tyeb5o6NTITUMO9ovCcXkpaxssHB8An7NQ

Jacob O.Popoola, Olawole O.Obembe. (2013). Local knowledge, use pattern and

geographical distribution of Moringa oleifera Lam. (Moringaceae) in Nigeria.

Retrieve from:

https://www.sciencedirect.com/science/article/abs/pii/S0378874113006909

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Fadliyah, Kartikasari, Lilik Retna. (2018). Malnutrition treatment of adolescent girls

using Moringa chocolate cookies. Retrieve from:

https://ui.adsabs.harvard.edu/abs/2018AIPC.2021g0008F/abstract

Walid Elfalleh. (2021). Encapsulation of Moringa oleifera Extract in Ca-Alginate

Chocolate Beads: Physical and Antioxidant Properties. Retrieve from:

https://www.hindawi.com/journals/jfq/2021/5549873/

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APPENDIX
Appendix 1 – SURVEY QUESTIONNAIRE

Dear Respondent,
We Ablaza, Daniella Ashley G., Factes, John Cedruc B., Ting, Bhea G., Aton,
June M., a student of Stand Alone Senior High School-TIS Grade 12. I am
currently working on our graduate research entitled.” MALUNGGAY
CHOCOLATE: A HEALTHY DESSERT FOR THE SELECTED GRADE 12 STEM
NEWTON STUDENTS IN STAND ALONE SENIOR HIGH SCHOOL-TAGUIG
INTEGRATED YEAR 2021-2022

In this regard, may I request for your cooperation as one of the respondents of our
research. Rest assured that all your responses will be treated with utmost
confidentiality.

Your positive responses to this request will be of great help in the completion of
my study.

Thank you and God Bless.

Very truly yours,

Ablaza, Daniella Ashley G.

Factes, John Cedric B. Ting, Bhea G

.
Aton, June M.

QUESTIONNAIRES FOR THE RESPONDENT

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Date: 04/08/2022
NATHANIEL A. ABAD, LPT
Stand Alone Senior High School
Within TIS,Taguig City
Dear Sir:
Peace be with you!

I am/ We are a Grade 12 student presently conducting our research entitle

“MALUNGGAY CHOCOLATE: A HEALTHY DESSERT FOR THE SELECTED
GRADE 12 STEM NEWTON STUDENTS IN STAND ALONE SENIOR HIGH
SCHOOL-TAGUIG INTEGRATED YEAR 2021-2022”
In this regard, I/We humbly come to you through this letter to ask for your
permission that I may be allowed to gather data by floating questioners to the
Senior High School students. I believe that the result of this endeavor will be of
significance to the society and the school as it helps them to craft basis for
innovative product.
Rest assured that whatever information gathered from this work will be
dealt with utmost confidentially and academic purposes only.

I/ We pray with gratitude for your favorable response and support

regarding my/our request.

Very truly yours,

Researcher
Ablaza, Daniella Ashley G., Ting, Bhea G.

Factes, John Cedric B., Aton, June M.

Noted:
JOHNA M. VENUS, RM. LPT. MAEd
Adviser

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CURRICULUM VITAE

JOHN CEDRIC B. FACTES

24C Unit F Mastrili St. Bambang Taguig City
Mobile #: +639616960727
[email protected]

A student that has a good sense of leadership. Knows how to plan and
coordinate. Has an ability to adopt on different environment and not limiting
myself to gain new knowledge and experience to further improve my skills
and talent that I can use in the future.

EDUCATIONAL
Bayaoas Integrated School – Urbiztondo Pangasinan 2009-2013
Pre-School – Elementary (Grade 3)
Taguig Integrated School – Taguig City 2014-2020
Elementary School (Grade 4) – Junior Highschool
Stand Alone Senior Highschool w/ TIS 2020-2022 Senior Highschool

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CORE COMPETENCIES
 Planning
 Coordinating
 Leadership
 Decision Making

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BHEA TING

C H A R A C T ER
R E F E R EN C E

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