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CHAPTER I

INTRODUCTION

Background of the Study

The Philippines is tremendously affected by the food shortage problem since

population growth is rapidly increasing and starvation is a continuing threat in our

present society. Many are malnourished since birth and hunger causes poor health and

deaths. The situation poses a serious problem to our country’s economy. By this,

government agencies as well as private sector should look into possibilities of utilizing

available resources for food (Dela Cruz, 1989)

Root crops are very abundant in our locality and are usually used as an alternative

for rice. The possibilities of processing some root crops such as the tannia is not

adequately explored, as this product can alleviate food shortage problems in our

community. This motivated the researchers to conduct a study using tannia flour enrich

with malunggay in making cupcake for it will augment both economic and food shortage

problem by expanding the acceptability of tannia product.

Tannia is among those that are considered substitutes. It could be served as main

dish or an ingredient to some Filipino dishes. It is also utilized as ingredient for making

dessert.

This genus goes by many names in the Caribbean, including yautía, malanga,

tannia, tannier, tanier, and cocoyam. This corn has an elongated shape and the skin is

bumpy, patchy, brown and shaggy. The flesh inside is slippery but crisp. It can be white,

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yellow, pink or purple. The flavor is nutty and earthy with a waxy, starchy consistency

when it's prepared (Rodrigues 2017).

Objective of the Study

This study was conducted to evaluate the acceptability of enrich Tannia flour

cupcake. Specifically this study has the following objectives:

1. Find out the level of acceptability of enrich Tannia flour made into cupcake in

terms of appearance, aroma, texture, color, flavor, and general acceptability.

2. To determine if there is a significant difference among the treatments of The

Acceptability of Enrich Tannia flour made into cupcake in terms of appearance aroma,

texture, color, flavor, and general acceptability;

3. To find out the cost of the product per recipe.

Importance of the Study

The result of this study could be beneficial to the following:

Bakers, Chefs & Food Entrepreneurs. This study will provide helpful

information and encourage bakers, chefs, cooks, and food entrepreneurs on the benefits

of local fruits like tannia flour in making cupcake.

Consumers. It may provide a new, economical, delicious and nutritious food

product.

School and Community. The result of this study may furnish information about

the tannia flour in making cupcake. It may aid the low income families of the community

to find means to earn a living which could help alleviate unemployment in the country.
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Researcher. Result of this study would provide researchers and other individuals

the process of making tannia flour with malunggay powder. It would encourage them to

try other possible products that can be developed from tannia flour.

Scope and Limitation of the Study

This study were limited to the acceptability of enrich tannia flour cupcake. The

sensory qualities to be evaluated are appearance, aroma, flavor, color, texture, and

general acceptability.

The products will be evaluated by the panel of testers consisting of twenty (20)

members from selected students and faculty of Capiz State University, Pontevedra,

Capiz. This study was conducted in the first semester of the school year 2017-2018.

Definition of Terms

For the further understanding of the study, the following terms are defined.

Appearance operationally include the color, shape, thickness, and condition of

the tannia cupcake.

Cake flour is a low protein flour that is made from soft winter wheat. It has a

protein content of about 8% and is usually bleached which gives it a very fine texture and

a very light color. Due to it’s a fine texture, cake flour should be sifted before

incorporating it into a recipe to prevent clumping.

Color refers to the original or natural appearance of the cupcake.

Cupcake is a small cake designed to serve one person which may be baked in a

small thin paper or aluminum cup. As with larger cakes, icing and other cake decorations
 4

such as fruit and candy may be applied.

Enrich is to enhance the tannia cupcake by adding malunggay powder.

Flavor operationally refers to the quality of the tannia cupcake as perceived by

the sense of taste of the panel member.

Flour is a powder made by grinding the edible parts of cereal grains.

General acceptability refers to the appetite appeal of food.

Malunggay powder came from the Malunggay leaves and using oven dry to

make powder by adding to Palawan Cupcake

Odor refers to the smell of the tannia cupcake.

Tannia Flour is made from sun dried tannia root and ground into flour.

Taste refers to the flavor of the tannia cupcake.

Texture refers to the structure of the foods as to the smoothness and roughness of

the tannia cupcake.

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CHAPTER II

REVIEW OF RELATED LITERATURE

This chapter presents the review of related literature and studies that established a

frame of reference in conceptual and research literatures from books, journals, researches

and periodicals by foreign and local authors. Some concepts were taken from

unpublished theses.

Tannia Plant

The plant belongs to genus of flowering plants in the arum family, Aracaea. The

genus is native to tropical America but widely cultivated and naturalized in other tropical

regions. Several are grown for their starchy corms, an important food staple of tropical

regions. Many other species X. roseum are used as ornamental plants and in popular

horticultural literature are known as ape or elephant ear from the purported resemblance

of the leaf to an elephant ear, although the latter name is sometimes applied to members

with similar appearance and uses in the closely related genera Caladium, Colocasia

(i.e.taro, and Alocasia. The leaves of most Xanthosoma species are 40-200cm long,

sagittage (arroshead-shaped) or subdivided into three or as many as 18 segments. Unlike

the leaves of Colocasia, those of Xanthosoma usually not peltate – the upper v-notch

extends into the point of attainment of the leaf petiole to the blade (Garcia et. al,. 2005).

Cultivation, Production, and Consumption of Tannia

Tannia is one of the roots that originated in tropical central and South Africa.

English and Spanish explorers found it cultivated throughout the Caribbean chain of

islands. They carried tannia to Africa where it became a major food source. Tannia grows
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best in open sun but needs consistent water (Hall, 2012). It requires a warm climate and

damp, nourishing, deep soil. It is cultivated by replanting the tuber in the autumn.

(www.vegetablesinfo.com, 2012)

Gevero (2004) cited that harvesting occurs when maturity is reached, generally

nine months after planting for “white’’ tannia and eleven months for the “red’’ tannia

plants should be gently lifted using a fork, and the cormels removed from the main corm.

The corms can be used for replanting.

Tannia production could be considerably improved both as a subsistence food

and as a product for commercial export and industrial use. As in the case of most

neglected crops, no research has yet been carried out on the most elementary aspect,

because no new technologies have been disseminated and because of the shortage of

marketing system national and internationally (Acostal1969)

Ejoh at al. (2013) stated that, cocoyam is one of the important root food crops

especially among the low income earners in Nigeria. However, the utilization options of

cocoyam are mainly limited to direct consumption as whole boiled or pounded tuber

only, thus making it an underutilized crop. Physicochemical and pasting properties of

cocoyam flour, its suitability and acceptability in biscuit making were determined. Red

and white cocoyam varieties were processed into flour by sun-drying method. The

physicochemical and pasting properties were compared with that of commercial wheat

flour (CWF). Cocoyam flour and wheat flour blend in the ratio 10:90, 20:80, 50:50 and

100% were used to prepare biscuits and sensory evaluation was conducted. Blanched

cocoyam flours had significantly higher (p<0.05) starch and amylose content than the

unblanched flours: 21.36 and 21.87% starch; 44.35 and 44.20% amylose, blanched white
 7

cocoyam flour (Bl-WCF) and blanched red cocoyam flour (Bl-RCF), respectively; 21.12

and 15.56% starch and 39.36 and 43.39% amylose, unblanched white cocoyam flour (U-

WCF) and unblanched red cocoyam flour (U-RCF), respectively. Peak viscosity was

significantly higher (p<0.05) in blanched flours (262.79RVU and 267.58RVU, Bl-WCF

and Bl-RCF, respectively) than in unblanched flours and CWF (161.79RVU, 200.58RVU

and 145.54RVU, U-WCF, U-RCF and CWF, respectively). Sensory evaluation showed

that biscuits made from two flour blends had high acceptability especially at 10%

substitution level.

According to Oluwamukomi and Akinsola (2015), the thermal and

physicochemical characteristics of yam species (Dioscorea rotundata), plantain species

(Musa paradisiaca) and cocoyam species (Xanthosoma sagittifolium) were studied. Yam,

cocoyam tubers and fingers of plantains were processed into flour for the determination

of quality characteristics. The moisture content of the samples ranged from 5.6 - 8.4%

with the plantain flour having the lowest value. The protein content of yam was the

highest (3.2%) while the plantain flour was the lowest (2.07%) although with the highest

carbohydrate content of about 88.34%. Values for ash content ranged between 1.93% and

2.82% with the lowest value obtained for plantain and the highest for cocoyam. The

wettability values ranged from 40.67- 106.67secs being highest in the plantain flour.

Angle of repose was highest for plantain (35.67o). The amylose content was highest in

yam (35.92%) while plantain gave the least (25.53%). Cocoyam has the highest solubility

at 45°C and the highest also at 90°C, the same thing was observed in its swelling power.

Yam gave the least value for solubility. Pasting temperature ranged from 48.01 - 49.51°C

with highest in cocoyam flour. Peak time ranged from 4.97 min to 5.15 min while
 8

plantain had the highest value. Peak viscosity ranged between 272.47 and 373.87 RVU

being lowest for cocoyam and highest for yam flour. The relatively higher pasting

temperatures required, and the lower pasting viscosities make cocoyam suitable for

producing weaning foods and other products that require low viscosity. Pasting properties

of cocoyam revealed relatively higher thermal and mechanical stability which will make

it a good ingredient for processed foods, especially those that require thermal

sterilization.

Daramola et al., (2010) cited that, raw cocoyam (Xanthosoma sagittifolium) flour

was cooked and extruded in a single screw extruder (DD85G, 201132, IBG Monforts

Gmbhi & Co, D-4050 Monchengladbach, Germany). A second order central composite

response surface design was adopted in designing the experiment which generated 20

runs on selected process parameters including feed moisture (22,24,26%), screw speed

(60,70,80rpm) and barrel temperature (200,220,2400C) on the functional and physical

properties (density, expansion, water absorption index (WAI), water solubility index

(WSI) and textural characteristics) of the extrudates. Increase in feed moisture content

results in higher extrudate density, lower expansion, higher WAI, lower WSI and higher

hardness. Increase in barrel temperature reduced extrudate density, WAI and hardness but

increased the expansion and WSI. The extrusion of cocoyam flour led to production of

snacks.

The production of tannia is not readily available, and it is usually grouped with taro

or other root crop, though in Puerto Rico production appears to exceed 20,000t/a and in

the Dominican Republic, 30,000t/a.tannia is replacing taro to some extent as a nurse crop

for young cocoa in west Africa as it is easier to grow

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Processing and Uses of Tannia.

Tannia contains calcium oxalate which is highly toxic substance that is difficult to

dissolve. The corms must, therefor be thoroughly washed and cooked before they are

edible. (www. vegetablesinfo.com. 2012)

Tannia as cited by Ortiz and Baladhay (2004), serves as alternatives to rice during

shortage in some areas. Tannia is among those that are considered substitutes. Tannia

could be served as main dish or an ingredient to some Filipino dishes. It is also utilized as

me of the ingredients for making dessert.

Further, tannia can be prepared and used just like potato for flour production for

tubers cut into dish and dried under sun. The flour Tannia is good for bread and other

baked product. Tannia also used as vegetable. The edible tuber is also suitable for the

production of alcoholic beverages, “fufu’’ or “poi’’.

(http://economypoint. Org/t/tannia.html).

Health Benefits and Nutritional value of Tannia

According to Dorado and Dollete (2007), tannias helps maintain weight and

prevent risk for diabetes mellitus. The viscosity and fibrous structure of root crops slow

down digestion and release of glucose in the blood since glucose is released slowly. It

will be easily stored in the body thereby keeping a person’s normal weight. As sources

dietary fiber root crops provide satiety affect and can slow down feeling of hunger

leading to less food intake.

Figure 1 shows the key nutrients of tannia. It contains a lot of starch,

carbohydrates, amino acid, minerals (potassium and calcium), vitamins A and B as well

as different fibers. The tubers stimulate digestion, alleviate inflammation, and prevent the
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absorption of fat and sugar in the intestine, the mineralize cartilage and strengthen the

organism, (www. vegetablesinfo.com, 2012)

Figure 1. Nutrition Facts and analysis of raw Tannia

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HEALTH BENEFITS OF TANNIA/YAUTIA

Yautia is rich in copper, vitamin B6, carbohydrates, potassium and iron. It is

considered as the lowest allergenic food which makes it a good diet for the people who

experience various food allergic situations. It enhances the energy and maintains the level

of blood sugar. It helps to maintain gut and manages blood pressure.

1. Brain health

The pathways such as galactose and dopamine are affected by the copper. These

neurotransmitters help maintain energy, happy mood, outlook and focus. The deficiency

of copper leads to fatigue, low metabolic activity, poor mood and problem in

concentration. Copper helps to utilize antioxidants such as superoxide dismutase, vitamin

C, tyrosinase and ascorbate oxidase. This helps to prevent the damage caused by free

radicals in the brain and also slows down the aging process and neurodegenerative

disease.

2. Thyroid problems

Copper is essential for the function of thyroid because it balances the activities of

thyroid by working with other minerals such as calcium, potassium and zinc. It also

prevents health conditions such as hyperthyroidism or hypothyroidism. If any of the

minerals are excessive in the body then one can suffer from thyroid which leads to weight

loss or gain, fatigue, change in appetite or body temperature and other symptoms.

3. Promote mood

The research shows that vitamin B6 has a serious impact on the production of

GABA neurotransmitters and serotonin in the brain. These hormones help maintain the
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mood and prevent fatigue, pain, anxiety and depression. So vitamin B6 helps to prevent

the mood disorders. It’s also helps to produce the hormones which cure the brain diseases

and mood disorders which arise from the deficiency in the neurotransmitter functions.

The supplement of vitamin B6 uplifts the mood, less pain, energy and concentration

problem.

4. Cure anemia

Vitamin B6 is essential for the production of hemoglobin in blood because the red

blood cells assist in transporting oxygen to the cells and also mobilizes iron. Anemia is

the situation caused due to the low presence of red blood cells and results in aches, pain

and fatigue. An adequate intake of vitamin B6 reduces the symptoms of anemia and also

prevents it from developing.

5. Blood vessels

Vitamin B6 assist in the regulation of homocysteine levels in the blood. The high

amount of homocysteine levels results in inflammation, heart disease and blood vessel

disease that results to heart attack.

The homocysteine develops in the absence of vitamin B6 that could damage the

blood vessel linings which may lead to the stroke or heart attack. The homocysteine

levels are reduced when vitamin B6 is intake with folate. It also helps to maintain the

cholesterol and blood pressure level which are the main causes that leads to heart disease.

6. Heart ailments

Potassium manages the heart activity which balances the circulation, rhythm of

heart beats and blood pressure. Studies have shown that the diet which is rich in sodium

and low in potassium contributes to hypertension, high blood pressure and cardiovascular
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diseases. Potassium combines with the minerals such as magnesium and calcium which

helps prohibit the buildup of fluid in the cells. The deficiency of potassium leads to chest

pains, irregular heartbeats as well as cardiac arrest.

7. Kidney ailments

The high intake of potassium reduces the chances of forming kidney stones.

Kidney stones are caused due to the low presence of potassium and opposite relationship

between calcium and potassium. The excess calcium is excreted in the presence of low

level of potassium through urine which pass through kidneys. Kidney stones are the

deposits of calcium which could be reduced in urine to combat the kidney problems.

8. Pregnancy

During pregnancy, the deficiency of iron increases the chances of premature birth

or underweight newborn that experiences various health problems such as poor cognitive

development and delay growth. The study shows that the high intake of iron reduces the

chances of underweight newborn by 8.4 percent in comparison to those who does not.

9. Enhance immunity

Vitamin B1 tones the wall muscles of digestive tract. The digestive tract helps to

absorb nutrients from the foods that enhances the immunity and prevent sickness.

Vitamin B1 also assists in hydrochloric acid secretion that is vital for the digestion of

food as well as nutrient absorption.

10. Detoxification

Kidneys eliminate the organic molecules in the blood. It is essential for

functioning of kidneys and eliminates waste and toxins through urine. The digestive

organs and kidneys depend upon the electrolytes such as potassium, magnesium and
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phosphorus to balance sodium, fat and water in the body. Phosphate is found in the body

as phosphate ions by blending with other electrolytes.

(Source: www.HealthBenefitstimes.com)

HEALTH BENEFITS OF MALUNGGAY LEAVES

1. Normalize Blood Sugar Level (Diabetes)

Among the various benefits of malunggay leaves, anti-diabetic becomes one of

the illness which can be healed by these. Some studies about diabetes explained an

increase in the magnitude of impaired glucose tolerance (IGT) which almost doubled

from 4.1% to 8.1%. That condition may be caused by stressed of lifestyle and it lead to

the increase in the incidence of diabetes. Malunggay leaves have many potential in

managing health especially for diabetes. Hyperglycemia is one of the most important

symptoms of diabetes. The study used malunggay leaves tea in lowering the blood sugar

levels. The research involved some participants and they were asked to have breakfast

before they drank malunggay tea.

After taking breakfast their blood sugar levels were measured. The research used

malunggay dried-leaves tea and commercially prepared according to the specifications of

the manufacturer. One tablespoon of malunggay leaves was mixed into a cup of hot water

and brewed for 5 minutes and each respondent drank one cup of malunggay tea. After

two hours, their blood sugar levels were measured again and the study proved that taking

malunggay leaves tea did not have significant effect on the blood sugar level two hours

after intake for people with initial blood sugar levels that are between 60-120 mg/dl. In

other side when the malunggay leaves tea was drunk by hyperglycemic patients, their
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blood sugar levels sugnificantly decreased two hours after intake. That proof shows that

Malunggay leaves tea can manage or treat diabetes.

2. Combating Malnutritions

Malunggay leaves have been known in medical field as the effective way to

combat malnutrition especially among infants or new born baby and nursing mothers. In

order to combat malnutrition, malunggay leaves are consumed by mothers in feeding

programs. The drumsticks are similarly to green beans while the seeds are taken out from

the mature pods and it is cooked like roasted nuts. The Malunggay leaves are cooked and

used such spinach and dried for usage as a condiment. Malunggay leaves is riched-

nutrients and minerals and are used as nutritional supplement.

3. Anti-infectious, Antibacterial and Antifungal

The medical field has proved the miracle benefits of malunggay leaves for some

treatments including the herbal medicine for anti-infectious, anti-bacterial and antifungal

since malunggay leaves contain iron, thiamin, calcium, beta-carotene, phosphorous,

vitamin A, B, C and E and lipoprotein. Specific components malunggay leaves which

include the isothiocyanate compounds was reported to exhibit hypotensive, anticancer

and antibacterial activities in our body. Pterygospermin is known in medical science as

having antimicrobial was also found in malunggay leaves.

4. Anticancer (Phytochemicals)

Nowadays cancer has been one of the main concerns in medical research. It leads

the scientists to do more research finding the effective medicine by using healthy plants.

Phytochemical is chemical compounds produced by plants and the study analyzed that

malunggay leaves were particulary rich in potassium, calcium, phosphorus, iron, vitamin
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A and D, Essential amino acids as well as known as antioxidants such as β-carotene,

vitamin C and flavonoids. Furthermore, this miracle plant is rich in compounds

containing simple sugar, rhamnose and unique group or glucosinolates and

isothiocyanates which categorized as hypotensive, anticancer and antibacterial activities.

Benzyl isothiocyanate which is found in Malunggay leaves can prevent cancer cells in

our body. Malunggay leaves are also used in the treatment of prostate and skin cancer.

While another study show that Malunggay can prevent againts doxorubicin resistant

human breast cancer cells. Malunggay leaf can even heal tumor and prevent cancer cells

activities.

5. Anti-inflammatory

The advantages of malunggay leaves have been revealed including in inhibiting

inflammation. Traditionally malunggay leaves was also used to prevent and treat

inflammations associated to rheumatism, arthritis and joint pains. The malunggay leaves

are loaded with various vitamins and minerals which can effectively prevent againts

many kind of sickness. A recent reseach analyzed that malunggay 4-(4′-O-acetyl-α-L-

rhamnosyloxy) benzyl isothiocyanate and 4-(α-L-rhamnosyloxy) benzylisothiocyanate

could significantly decreased gene expression and production of inflammatory markers in

RAW macrophages.

6. Produce more Milk for Breast-feeding

Breast-feeding mothers need to give the best milk for their baby in order to

prevent malnutrition. Natural nutrition of breast-feeding can produce more milk if the

mothers consume malunggay leaves. Moreover malunggay leaves is believed to have an

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aphrodisiac that enchance or stimulate the sexual activity. Malunggay young can increase

the flow of milk lactating mothers.

7. Strengthen the Immune System

Malunggay leaves help to boost immune system about 10x more than the

commercially-made vitamins and other supplements.

8. Helping to Restore Skin Condition

Skin problem is the main interest for women or men. Women, especially are

worried about their skin and they will find the best way to solve this skin problem.

Malunggay leave known as miracle leaves can solve this skin condition. This miracle

leave contain many various nutrients which are very useful for skin care. Eating fresh and

young malunggay leaves can reduce the skin problem such as irritated skin and reddened

skin. The seed oil is also the main agent to prevent inflammatory.

9. Relieves Headache

Malunggay leaves are not only used for serious illness, but also used to treat

another diseases such as headache where by the leaves enriched by vitamin A and C.

Malunggay fried-leaves are useful for cold and fever while the juice of its leaves is used

in cases of headache

10. Strengthen the Eye Muscles

Another benefit of malunggay leave juice is also applied in the eye in fainting fits

due to nervous debility. Malunggay’s vitamins and minerals is essential for preventing

general micronutrient disorders. Vitamin E which is contained in malunggay leaves can

strengthen muscle weakness including eye muscles.

11. Prevent the Intestinal Worms (Anthelmintics)

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Malunggay leave contain important nutrient called anthelmintic which can

prevent againts parasitic or worms and may able to kill the intestinal worms activities in

the body.

12. Increase Semen Count

Malunggay leaves tea have been proved as the multi-advantages tree. While

malunggay fruits may bring the solution for men’s problem. For those who has the semen

problem, malunggay is the best way to increase semen count. It can effectively help men

to produce more fluids in which they protect and enriches sperm.

13. Relax and Promote Good-Night Sleep

For those who is lack of sleep can use malunggay as natural sleep aid to make

good-night sleep very well. The various nutrients from malunggay leaves make people

can get relaxed and freshed brain and prevent nervous disorder. Anti-spasmodic and the

vitamins of malunggay leaves can solve the problem related to enxiety during sleeping

time.

14. Treat Common Cold, Fever and Asthma

When cold, fever or asthma occur in our body, the effective herbal medicine such

as malunggay is the best way to heal naturally. Malunggay has more vitamin C than other

fruits which can strengthen immune system and attact diseases such as cold, fever and

even astma. Besides its young root can treat fever as well as its leaves. While for Asthma,

scientists suggested malunggay seeds and juice of the young root mixed with milk for

treatment of Asthma.

15. Heal Ulcers

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Another benefit of malunggay leaves is proved in healing ulcer or gastritis. The

amino acid histidine of malunggay can be used in healing ulcer and glutamic acid.

16. Clean Dirty or Polluted Water

Malunggay is not only as the medical herbal but in many countries, the seeds of

the malunggay tree are used to purify and clean dirty-polluted water. For example in

Sudan, the research using the seeds of malunggay in Nile water proved that the process of

water purification not only removed solid contaminants but also greatly reduced amounts

of harmful bacteria. While a study in UK found that Malunggay seeds not only purify

water but also soften it very well. A study revealed that malunggay seeds can filter water

using flocculation to produce healthy and potable water.

17. Treat Rheumatism

Malunggay leaves is known as useful medicin to heal aching muscles and it is

also effective to reduce rheumatism since Malunggay has amino-acid histidine used in

treatment of rheumatoid arhtritis. Malunggay leaves can work together with its seed and

they are roasted then it is applied in painful area of rheumatism. Vitamin B1 of

Malunggay is also preventing rheumatism.

18. Hypocholestemia or High Cholesterol

Malunggay leaves contain calcium, potassium, protein, iron and vitamin A, B, and

C in which they contribute and balance the cholesterol level in the body. It is the same

when Malunggay leaves were tested to measure blood sugar levels.

(Source: www.HealthBenefitstimes.com)
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CHAPTER III

METHODOLOGY

This chapter includes the methods of investigation, collection and analysis of data

and procedures in making tannia flour cupcake.

Materials and Equipment

The following materials were used: baking pan, wire whip, spoon, mixing bowl

measuring spoon, measuring cup, spatula, peeler, sifter, cupcake pan and knife, muffin

pan, oven, strainer and utility tray.

The following ingredients were used: Tannia flour, salt, baking powder, butter,

sugar, egg, milk, vanilla flavor, and malunggay powder.

Experimental Design and Treatments

This study was a single factor experiment in a Completely Randomized Design

(CRD) with five treatments replicated trice.

Treatment A – 2 cup cake flour

Treatment B –1 cup cake flour, 1 cup tannia flour, 2 tbsp malunggay powder

Treatment C – ½ cup cake flour, 1 ½ cup tannia flour, 2 tbsp malunggay powder

Treatment D – ¼ cup cake flour, 1 ¾ cup tannia flour, 2 tbsp malunggay powder

Treatment E – 2 cup tannia flour, 2 tbsp malunggay powder

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Evaluation Procedure

Treatment A

2 cup Cake Flour

½ cup butter, softened

¾ cups Granulated sugar

2 Large eggs

2 tsp Baking powder

2 tsp Vanilla extract

½ tsp Salt

1 cup Milk

Treatment B

1 cup Cake Flour

1 cup Tannia Flour

½ cup butter, softened

¾ cups Granulated sugar

2 Large eggs

2 tsp Baking powder

2 tsp Vanilla extract

½ tsp Salt

1 cup Milk
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2 Tbsp Malunggay powder

Treatment C

½ cup Cake Flour

1 ½ cup Tannia Flour

½ cup butter, softened

¾ cups Granulated sugar

2 Large eggs

2 tsp Baking powder

2 tsp Vanilla extract

½ tsp Salt

1 cup Milk

2 Tbsp Malunggay powder

Treatment D

¼ cup Cake Flour

1 ¾ cup Tannia Flour

½ cup butter, softened

¾ cups Granulated sugar

2 Large eggs

2 tsp Baking powder

2 tsp Vanilla extract

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½ tsp Salt

1 cup Milk

2 Tbsp Malunggay powder

Treatment E

2 cup Tannia Flour

½ cup butter, softened

¾ cups Granulated sugar

2 Large eggs

2 tsp Baking powder

2 tsp Vanilla extract

½ tsp Salt

1 cup Milk

2 Tbsp Malunggay powder

Procedure in making Malunggay powder

Pick young leaves of malunggay. Wash 3 times with flowing water and drain

well. Lay the leaves in an aluminum or stainless tray and oven dry for 8 minutes with a

temperature of 150°C-160°C or 300°F-325°F. When dry, crushed the leaves into powder

using mortar and pestle.

Flow Chart of Malunggay Powder

 Malunggay young leaves Water)

24

Lay leaves into a aluminum/Stainless

Drain
tray

Figure 2. Flow chart in the process of malunggay powder.

Procedure in making Tannia flour Cupcake

Crush dried Malunggay leaves into
Oven Dry for 8 minutes
powder
Select a good quality of tannia. Wash to remove dirt/soil from the skin, peel the

tannia tubers using a peeler or knife. Wash the peeled tannia before slicing. Next, slice

the tannia thinly or chips like. After slicing wash it 8 times with a flowing water until

sliminess is gone, and drained. Lay the tannia in a dryer/sun dry in the table for 2 to 3 day

or until it become crunchy or crispy. Lastly, powderized the tannia with the use of food

processor.

Flow Chart of Tannia Flour Cupcake

Selecting a good Washing the tannia

Peel the tannia
quality of Tannia to remove dirt/soil

Washing the peeled Slice the Tannia After slicing wash 8

tannia before slicing thinly or chips like times
 Dryer/Sun dry for 2 powderized the
Drain to 3 day until it tannia using of food
become crunchy or processor.
crisp.

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Figure 3. Flow chart in the preparation of tannia flour.

Procedure in making Cupcake

Pre heat oven to 375f or 190c; line muffin cups with paper, cream butter and

sugar till light and fluffy, beat in eggs one at a time, add flour (mixed with Palawan flour,

baking powder and salt) alternating with milk beat well; stir in vanilla, divide evenly

among pans and bake for 18 minutes. Let cool in pans.

Flow Chart of Cupcake

cream butter and

Pre heating the oven line muffin cups with
sugar till light and
to 375f or 190c paper
fluffy

adding flour(mixed
beating the egg one at alternating with milk,
baking powder and
a time beat well
salt)

divide evenly among

stir in vanilla bake for 18 minutes
pans

finished product of
cupcake
 26

Figure 4. Flow chart in the preparation of cupcake.

Evaluation of the Product

The acceptability of Tannia flour cupcake was evaluated by 20 panelist to

determine its acceptability the score card for sensory evaluation sheet shown in appendix

B. The Tannia flour cupcake was evaluated according to its appearance, aroma, color,

texture, flavor, and general acceptability.

Statistical Analysis

The rating given by panelist were analyzed statistically. For every product or

treatment, the rating for all sample on each replication was added divided by 20 to get the

treatment means for every replication. The result were tabulated and analyzed by

following the procedure in the analysis for a single-factor experiment. The analysis of

variance (ANOVA) was used in the study.

 27

CHAPTER IV

PRESENTATION, ANALYSIS AND INTERPRETATION OF DATA

This chapter presents the results and discussions of the experimental research

based on the ratings given the panelists on the acceptability of Tannia flour cupcake. The

products were presented to the panelists for evaluation as to appearance, aroma, color,

flavor, texture and general acceptability.

Evaluation of the Tannia Flour Cupcake

Appearance
The sensory evaluation result on the appearance of the Tannia Flour Cupcake is

shown in table 1.0 treatment A got highest mean score of 8.12, followed by treatment B,

with a value of 7.58, treatment C with score of 7.48, treatment D with a mean value of

7.42, and treatment E with the mean of 7.08. Treatment A was rated as “liked extremely”,

while treatment B, C, D and E were interpreted as “liked very much”. There was no

significant difference existing among the treatments.

Aroma

Table 2.0 presents the mean score on the evaluation of the aroma of the Tannia

Flour Cupcake. The result of the evaluation revealed that treatment A got the highest

mean score of 7.88, followed by treatment B 7.58, treatment D with mean score of 7.53,

28
 28

treatment E with the mean score of 7.48, and treatment C with the mean score of 7.47.

Treatment A, B, C, D, and E was rated as “liked very much”. There was no significant

difference existed among the treatments.

Table 1.0 Mean scores on the appearance of tannia flour cupcake.

REPLICATION
TREATMENT TOTAL MEAN VERBAL
I II III
INTERPRETATION
A 7.90 8.35 8.10 24.35 8.12 Liked Extremely
B 7.60 7.55 7.60 22.75 7.58 Liked Very Much
C 7.20 7.70 7.55 22.45 7.48 Liked Very Much
D 6.95 7.75 7.55 22.25 7.42 Liked Very Much
E 6.50 7.55 7.20 21.25 7.08 Liked Very Much
Grand Total 113.05
Grand Mean 7.54 LIKED VERY MUCH

Table 1.1 Analysis of Variance on the appearance of tannia flour cupcake.

SOURCES OF DEGREES OF SUM OF MEAN F-VALUE Pr (>)
VARIATION FREEDOM SQUARE SQUARE

Treatment 4 1.6840 0.4210 3.65 0.0440

Error 10 1.1533 0.1153
Total 14 2.8373

Table 2.0 Mean score on the aroma of tannia flour cupcake

Replication
Treatment I II III Total Mean VERBAL
INTERPRETATION
A 7.80 8.35 7.50 23.65 7.88 Liked Very Much
B 7.50 7.45 7.80 22.75 7.58 Liked Very Much
C 7.45 7.50 7.45 22.40 7.47 Liked Very Much
D 7.40 7.75 7.45 22.60 7.53 Liked Very Much
E 6.95 7.90 7.60 22.45 7.48 Liked Very Much
 29

Grand Total 113.85

Grand Mean 7.59 LIKED VERY MUCH
ns = not significant CV = 4.51 %

Table 2.1 Analysis of Variance on the aroma of tannia flour cupcake.

SOURCE OF DEGREES OF SUM OF MEAN F- Pr (>)
VARIATION FREEDOM SQUARE SQUARE VALUE

Treatment 4 0.4057 0.1014 0.95 0.4752

Error 10 1.0683 0.1068
Total 14 1.4740

ns = not significant CV = 4.32 %

Color

The sensory evaluation result on the color of the Tannia Cupcake is shown in the

table 3.0. Treatment A got the highest mean score of 8.22, followed by treatment B with

the mean score of 7.83, treatment C with the mean score of 7.45, treatment D with the

mean score of 7.33, and treatment E with the mean score of 7.21. Treatment A was rated

as “like extremely”, while treatment B, C, D and E were “liked very much”. There was

no significance difference existed among the treatments.

Flavor

Table 4.0 presents the mean score on the evaluation of the aroma of the Tannia

Flour Cupcake. The result of the evaluation revealed that treatment A got the highest

mean score of 8.27, followed by treatment B 7.67, treatment E with mean score of 7.53,

treatment D with the mean score of 7.52, and treatment C with the mean score of 7.47.
 30

Treatment A was rated as “liked extremely”, while treatment B, C, D, and E was rated as

“liked very much”. There was no significant difference existed among the treatments.

Table 3.0 Mean score on the color of tannia flour cupcake.

Replication
Treatment Total Mean VERBAL
INTERPRETATION
I II III
A 8.10 8.45 8.10 24.65 8.22 Liked Extremely
B 7.65 7.80 8.05 23.50 7.83 Liked Very Much
C 7.20 7.65 7.50 22.35 7.45 Liked Very Much
D 6.90 7.75 7.35 22.00 7.33 Liked Very Much
E 6.45 7.80 7.40 21.65 7.21 Liked Very Much
Grand Total 114.15
Grand Mean 7.60 LIKED VERY MUCH

Table 3.1 Analysis of Variance on the color of tannia flour cupcake.

SOURCE OF DEGREES SUM OF MEAN F- Pr (>)
VARIATION OF SQUARE SQUARE VALUE
FREEDOM
Treatment 4 1.9143 0.4786 2.97 0.0741

Error 10 1.6117 0.1612

Total 14 3.5260
ns = not significant CV = 5.29 %

Table 4.0 Mean score on the flavor of tannia flour cupcake.

Replication
Treatment Total Mea VERBAL
n INTERPRETATION
I II III
A 8.00 8.5 8.25 24.80 8.27 Liked Extremely
5
B 7.25 7.9 7.85 23.00 7.67 Liked Very Much
0
C 7.10 7.6 7.65 22.40 7.47 Liked Very Much
5
 31

D 6.90 7.7 7.90 22.55 7.52 Liked Very Much

5
E 6.80 8.0 7.75 22.60 7.53 Liked Very Much
5
Grand Total 115.3
5
Grand 7.69 LIKED VERY MUCH
Mean

Table 4.1 Analysis of Variance on the flavor of tannia flour cupcake.

SOURCE OF DEGREES OF SUM OF MEAN F- Pr (>)
VARIATION FREEDOM SQUARE SQUARE VALUE
Treatment 4 1.3127 0.3282 1.60 0.2483

Error 10 2.0483 0.2048

Total 14 3.3610
ns = no significant CV = 5.89 %

Texture

Table 5.0 presents the mean score on the evaluation of the aroma of the Tannia

Flour Cupcake. The result of the evaluation revealed that treatment A got the highest

mean score of 8.10, followed by treatment B 7.72, treatment E with mean score of 7.38,

treatment D with the mean score of 7.37, and treatment C with the mean score of 7.35.

Treatment A, B, C, D, and E was rated as “liked very much”. There was no significant

difference existed among the treatments.

General Acceptability

Table 6.0 presents the mean score on the evaluation of the aroma of the Tannia

Flour Cupcake. The result of the evaluation revealed that treatment A got the highest
 32

mean score of 8.25, followed by treatment B 7.57, treatment E with mean score of 7.55,

treatment D with the mean score of 7.45, and treatment C with the mean score of 7.43.

Treatment A was rated as “liked extremely”, while treatment B, C, D, and E was rated as

“liked very much”. There was no significant difference existed among the treatments.

Table 5.0 Mean score on the texture of tannia flour cupcake.

Replication
Treatment I II III Total Mean VERBAL
INTERPRETATION
A 7.90 8.40 8.00 24.30 8.10 Liked Very Much
B 7.55 7.80 7.80 23.15 7.72 Liked Very Much
C 6.80 7.65 7.60 22.05 7.35 Liked Very Much
D 6.80 7.75 7.55 22.10 7.37 Liked Very Much
E 6.70 7.75 7.70 22.15 7.38 Liked Very Much
Grand Total 113.75
Grand Mean 7.58 LIKED VERY MUCH

Table 5.1 Analysis of Variance on the texture of tannia flour cupcake.

SOURCE OF DEGREES OF SUM OF MEAN F- Pr (>)
VARIATION FREEDOM SQUARE SQUARE VALUE
TREATMENT 4 1.2783 0.3196 1.74 0.2181

ERROR 10 1.8400 0.1840

TOTAL 14 3.1183
ns = not significant CV = 5.66

Table 6.0 Mean score on the general acceptability of tannia flour cupcake.
Replication
Treatment I II III Total Mean VERBAL
INTERPRETATION
A 8.15 8.45 8.15 24.75 8.25 Liked Extremely
B 7.35 7.60 7.75 22.70 7.57 Liked Very Much
 33

C 7.10 7.50 7.70 22.30 7.43 Liked Very Much

D 6.70 7.80 7.85 22.35 7.45 Liked Very Much
E 6.65 8.05 7.95 22.65 7.55 Liked Very Much
Grand Total 114.80
Grand Mean 7.65 LIKED VERY MUCH

Table 6.1 Analysis of Variance on the general acceptability of tannia flour cupcake.
SOURCE OF DEGREES OF SUM OF MEAN F- Pr (>)
VARIATION FREEDOM SQUARE SQUARE VALUE
Treatment 4 1.3917 0.3479 1.45 0.2869
Error 10 2.3933 0.2393
Total 14 3.7850
ns = not significant CV = 6.39 %

Cost Analysis of the Product

The cost of the product per recipe was computed and is shown in appendix E. the

five treatments varied in prices due to the different proportion of tannia cupcake used in

the recipe. Treatment A got the lowest cost of Php 86.31 followed by Treatment E which

cost of Php 87.31, Treatment D with the cost of Php 87.56, treatment C with the cost of

Php 87.81 and lastly Treatment B with the highest costing of Php 88.31
 34

CHAPTER V

SUMMARY, CONCLUSIONS, AND RECOMMENDATIONS

This chapter presents the summary, conclusion and recommendations of the study.

Summary

The purpose of this study was conducted to Acceptability of Enrich Tannia Flour

Cupcake. Specifically, the objectives of this study were as follows: To find out the level

acceptability of Enrich Tannia Flour Cupcake, as to appearance, color, aroma, flavor,

texture, and general acceptability; To determine if there are significant differences among

the five treatments of Tannia Cupcake in terms of appearance, aroma, color, flavor,

texture, and general acceptability; and lastly the experimental research was conducted at

the Food Laboratory of Capiz State University, Pontevedra, Capiz. Score card for sensory

evaluation was used to evaluate the sensory qualities of the products. The analysis of

variance (ANOVA) which employed of statistical Tool for Agricultural Research (STAR)

with the help of a statistician.

Findings

The findings of the study were:

 35

As to appearance, treatment A with 2 cups of cake flour was “liked extremely”,

no significance difference existed among the five treatments. Taking the grand mean

7.53, all treatments were “liked very much”.

Tannia Flour Cupcake all treatments35were “liked very much” in terms of aroma.

No significant difference existed among the five treatments.

As to color, treatment A with 2 cups of cake flour was “liked extremely”, no

significance difference existed among the five treatments. Taking the grand mean 7.58,

all treatments were “liked very much”.

As to flavor, treatment A with 2 cups of cake flour was “liked extremely”, no

significance difference existed among the five treatments. Taking the grand mean 7.64,

all treatments were “liked very much”.

Tannia Flour Cupcake all treatments were “liked very much” in terms of taste. No

significant difference existed among the five treatments.

As to general acceptability, treatment A with 2 cups of cake flour was “liked

extremely”, no significance difference existed among the five treatments. Taking the

grand mean 7.65, all treatments were “liked very much”.

Conclusions

Based on the findings of the study, the following conclusions were drawn:

1. The acceptability enrich Tannia flour cupcake was generally accepted by the

evaluators as to the appearance, color, aroma, texture, taste, flavor and general

acceptability. The Cupcake with different ratio of enrich Palawan/Yautia flour cupcake.
 36

2. There is no significant difference in terms of appearance, aroma, color, flavor,

texture, and general acceptability among treatments

3. The lowest cost of the product was treatment A, without Tannia flour and

malunggay powder. Which cost 86.31 pesos with a yield of 24 pcs cupcake or 3.59

pieces/cupcake.

Recommendations

Based on the conclusions of the study, the following recommendations are

presented:

1. All treatments with different ratio of the acceptability enrich Tannia flour

cupcake shows no significant difference therefore all ratio are recommended in making

cupcake.

2. Other recipes that can be prepared Tannia flour is suggested to be studied and

standardized.

3. A similar study should be conducted to increase the validity or acceptability of

the results of this study.

4. Tannia flour is recommended to be used as ingredient and substitute flour in

making different pastry.

5. Using Fresh malunggay leaves into cupcake instead of powder is

recommended.
 37

LITERATURE CITED

Acostal, M. A., 1969 Identification y description delasvariedades de Yautia

(Xanthosoma) en la coleccion del asubestacion en Gurado, University de Puerto
Rico
Daramola O.A1, Idowu M.A1, Sanni L.O1 and Bodunde J.G2 (2010), “Effects of
selected process parameters in extrusion of cocoyam (Xanthosoma sagittifolium)
flour on functional and physical properties of the extrudates”, Proc. 11th ISTRC-
AB Symp. Kinshasa, DR Congo. 4-8 October, 2010
Dela Cruz, 1989. Acceptability of snack item prepared from fresh taro and taro flour.
Unpublished thesis. Capiz State University, Pontevedra, Capiz
Dorado and Dollete, 2007. Acceptability of Tannia pastillas with the use of different
kinds of milk. Unpublished thesis. Capiz State University, Pontevedra, capiz.
EJOH Shirley Isibhakhomen, OBATOLU Veronica Adeoti, OLANIPEKUN Oyeyoyin
Taiwo and FARINDE Elizabeth Oluremi August, 2013, Department of Human
Nutrition, University of Ibadan, Ibadan, Oyo State, Nigeria. 2Institute of
Agricultural Research and Training (IAR&T), Obafemi Awolowo University.
P.M.B. 5029, Moor Plantation, Ibadan, Oyo State. Nigeria.
Garcia, C. et. Al., 2005 Equal and opposite effects of floral offer and spatial distribution
on fruit production and pre- dispersal seed predation in Xanthosomadaguense
(Araceae).
Gevero,A., 2004. Acceptability of Tannia flour in making chiffon cake. Unpublished
thesis. Capiz state university, Pontevedra, capiz
Hall, S., 2012. Tasty tannia. Retrieved from htt://www. trinidadexpress. Com/ featured
news/ tasty _tannia- 138241499. Html on January 27,2012.
Hector Rodrigues”Yautia - The Elusive Brown Hairy Root”, THE SPRUCES, 4 April,
2017
Hernández Bermejo, “Neglected crops: 1492 from a different perspective” (FAO Plant
Production and Protection Series, no.26) ISBN 92-5-103217-31.
M. Abdulrashid and L.N. Agwunobi September 2012, Greener Journal of Agricultural
Sciences, Department of Animal Science, Ahmadu Bello University, Zaria,
Nigeria. Department of Animal Science, University of Calabar, Calabar, Nigeria.
 38

Ortes, M. and F.Baladhay, 2004 Acceptability of Tannia flour in making

Macaroons. Unpublished thesis. Capiz State University, Pontevedra, capiz.
Oluwamukomi M. O.* , Akinsola O. O.,”Thermal and Physicochemical Properties of
Some Starchy Foods: Yam (Dioscorea rotundata), Cocoyam (Xanthosoma
sagittifolium) and Plantain (Musa paradisiaca)”, Department of Food Science &
42
Technology, Federal University of Technology, Nigeria, Food Science and
Technology 3(1): 9-17, 2015

41

APPENDICES
 39

39
Ingredients Household Measure Weight (gms)
Cake Flour 2 cup 500 g
butter, softened ½ cup 125 g
Granulated sugar ¾ cups 187 g
Baking powder 2 tsp 16 g
Vanilla extract 2 tsp 16 g
Salt ½ tsp 4g
Milk 1 cup 250 g
Large eggs 2 pcs
Appendix A. Standard Recipe of Cupcake

Procedure

Pre heat oven to 375f or 190c; line muffin cups with paper, cream butter and

sugar till light and fluffy, beat in eggs one at a time, add flour (mixed with Palawan flour,

baking powder and salt) alternating with milk beat well; stir in vanilla, divide evenly

among pans and bake for 18 minutes. Let cool in pans.

Appendix B. Evaluation sheet with 7-point hedonic rating.

 40

SENSORY EVALUATION SHEET

Name: __________________________________ Date: ________ Replication: ________

Instructions:

We are conducting a test on sensory evaluation of Enrich Tannia Cupcake

Flour. We would like to solicit your cooperation. Three samples are presented for you to
evaluate. Please put a check on the column that corresponds to your ratings of the
product. Thank you!!!

Researcher: Junie Billones

Percelyn Gonzales

Comments:
________________________________________________________________________
_______________________________________________________________________
_
Appendix C. Score value and ranges of mean
 41

Verbal Interpretation Score Value Ranges of Mean

Liked Extremely 9 8.12 – 9.0

Liked Very Much 8 7.23 – 8.11

Liked Moderately 7 6.34 – 7.22

Liked Slightly 6 5.45 – 6.33

Neither Liked nor Dislike 5 4.56 – 5.44

Disliked Slightly 4 3.67 – 4.55

Disliked Moderately 3 2.78 – 3.66

Disliked Very Much 2 1.89 – 2.77

Disliked Extremely 1 1.0 – 1.88

Appendix D. Mean ratings of the panelist

 42

Mean ratings given by twenty (20) panelist on the four treatments in three
replication for the products prepared from tannia flour cupcake.

SENSORY TREATMENTS
QUALITIES

A B C D E

R1 R2 R3 R1 R2 R3 R1 R2 R3 R1 R2 R3 R1 R2 R3

Appearance 7.90 8.35 8.10 7.60 7.55 7.60 7.20 7.70 7.55 6.95 7.75 7.55 6.50 7.55 7.20

Aroma 7.80 8.35 7.50 7.50 7.45 7.80 7.45 7.50 7.45 7.25 7.75 7.30 6.95 7.90 7.60

Color 8.10 8.45 8.10 7.50 7.75 7.95 7.20 7.65 7.50 6.90 7.75 7.35 6.45 7.80 7.40

Flavor 8.00 8.55 8.25 7.25 7.90 7.85 7.10 7.65 7.65 6.90 7.75 7.90 6.80 8.05 7.75

Texture 7.90 8.40 8.00 7.55 7.80 7.80 6.80 7.65 7.60 6.80 7.75 7.55 6.70 7.75 7.70

General 8.15 8.45 8.15 7.35 7.60 7.75 7.10 7.50 7.70 6.70 7.80 7.85 6.65 8.05 7.95
Acceptability

Appendix E. Cost analysis of the product.

Treatment A Wt Price
 43

2 cup Cake flour 500 g P22.00

½ cup butter, softened 125 g P27.50
¾ cups granulated sugar 189 g P8.81
2 large eggs 2 pcs P14.00
2 tsp baking powder 11.8 g P1.50
2 tsp vanilla extract 25.5 ml P1.50
½ tsp salt 1.4 g P1.00
1 cup milk 250 ml P10.00
Total P86.31

Treatment B Wt Price
1 cup Cake flour 250 g P11.00
1 cup palawan flour 250 g P10.00
½ cup butter, softened 125 g P27.50
¾ cups granulated sugar 189 g P8.81
2 large eggs 2 pcs P14.00
2 tsp baking powder 11.8 g P1.50
2 tsp vanilla extract 29.5 ml P1.50
½ tsp salt 1.4 g P1.00
1 cup milk 250 ml P10.00
2 Tbsp malunggay leaves powder 17.7 g P3.00
Total P88.31

Treatment C Wt Price
½ cup Cake flour 125 g P5.50
1 ½ cup palawan flour 375 g P15.00
½ cup butter, softened 125 g P27.50
 44

¾ cups granulated sugar 189 g P8.81

2 large eggs 2 pcs P14.00

2 tsp baking powder 11.8 g P1.50
2 tsp vanilla extract 29.5 ml P1.50
½ tsp salt 1.4 g P1.00
1 cup milk 250 ml P10.00
2 Tbsp malunggay leaves powder 17.7 g P3.00
Total P87.81

Treatment D Wt Price
¼ cup Cake flour 62.5 g P2.75
1 ¾ cup palawan flour 439 g P17.50
½ cup butter, softened 125 g P27.50
¾ cups granulated sugar 189 g P8.81
2 large eggs 2 pcs P14.00
2 tsp baking powder 11.8 g P1.50
2 tsp vanilla extract 29.5 ml P1.50
½ tsp salt 1.7 g P1.00
1 cup milk 250 ml P10.00
2 Tbsp malunggay leaves powder 17.7 g P3.00
Total P87.56

Treatment E Wt Price

2 cup tannia flour 500 g P20.00

½ cup butter, softened 125 g P27.50

 45

¾ cups granulated sugar 189 g P8.81

2 large eggs 2 pcs P14.00

2 tsp baking powder 11.8 g P1.50

2 tsp vanilla extract 29.5 ml P1.50

½ tsp salt 1g P1.00

1cup milk 250 ml P10.00

2 Tbsp malunggay leaves powder 17.7 g P3.00

Total P87.31

Summary Total

TREATMENT TOTAL
A P 86.31
B P 88. 31
C P 87.81
D P 87.56
E P 87.31
OVERALL TOTAL P 437.09

Appendix F. Raw data on appearance of tannia cupcake

Panelis Replication 1 Replication 2 Replication 3

t
# A B C D E A B C D E A B C D E
1 9 8 8 8 8 9 7 6 7 8 8 9 9 9 9
2 9 7 6 5 4 9 8 8 8 8 9 8 8 8 7
3 8 7 7 7 7 7 6 6 8 9 8 7 9 7 6
4 9 8 8 8 8 8 7 7 7 6 9 9 9 8 7
5 8 8 6 6 6 8 7 7 7 6 9 9 6 6 9
6 7 6 6 6 7 8 7 8 7 8 9 9 9 9 9
7 8 6 7 7 7 7 7 8 7 7 3 8 4 4 3
8 8 9 7 8 9 9 8 7 8 7 8 7 7 8 7
 46

9 9 8 7 6 5 9 8 9 8 9 9 5 5 8 7
10 6 9 8 7 5 7 7 8 7 7 9 7 8 8 7
11 9 8 7 7 7 9 9 8 7 6 9 8 8 7 6
12 6 7 7 7 8 9 8 8 8 8 9 7 7 8 6
13 9 9 9 9 9 9 9 8 9 8 8 8 8 8 8
14 8 8 8 7 6 9 8 9 8 9 9 8 9 7 8
15 7 7 7 7 7 9 8 8 8 7 8 7 7 8 8
16 7 7 7 7 6 7 7 8 9 7 8 7 7 7 7
17 8 7 9 6 5 8 7 7 7 6 8 6 7 7 7
18 7 7 7 7 6 8 7 8 8 8 8 8 8 8 7
19 8 9 7 6 5 9 7 7 8 8 6 7 8 8 8
20 8 7 6 8 5 9 9 9 9 9 8 8 8 8 8
TOTA 15 15 14 13 13 16 151 15 155 151 16 15 151 151 14
L 8 2 4 9 0 7 4 2 2 4
MEAN 7.9 7.6 7.2 6.9 6.5 8.3 7.5 7.7 7.7 7.5 8.1 7.6 7.5 7.5 7.2
5 5 5 5 5

Appendix G. Raw data on aroma of tannia cupcake

Panelis Replication 1 Replication 2 Replication 3

t
# A B C D E A B C D E A B C D E
1 8 8 8 8 8 9 9 9 9 9 7 8 8 8 9
2 7 9 8 6 5 9 8 8 8 8 8 8 7 7 7
3 9 8 9 9 9 7 6 6 8 9 8 7 7 7 7
4 9 8 8 8 8 9 7 6 6 7 9 8 7 7 8
 47

5 9 8 8 8 7 9 7 6 6 7 7 8 8 8 9
6 7 6 6 6 7 7 7 8 7 8 8 9 9 9 9
7 8 6 7 6 8 8 7 7 7 7 5 8 5 5 4
8 9 8 7 8 3 9 7 8 7 8 7 7 8 8 8
9 9 8 7 6 5 7 7 7 8 9 9 8 8 7 6
10 5 9 8 7 6 8 7 7 7 7 7 8 9 7 9
11 7 8 8 7 7 9 8 7 8 7 9 8 6 5 7
12 7 7 7 7 8 9 8 7 8 8 9 7 7 8 6
13 8 8 9 9 9 9 9 9 9 9 8 7 7 8 8
14 6 8 7 8 6 9 8 9 8 9 7 8 6 7 9
15 8 8 8 7 8 7 8 7 9 8 8 8 8 7 8
16 6 7 6 6 6 7 6 8 9 7 7 8 8 8 8
17 9 8 9 8 8 8 8 7 6 6 6 7 7 7 7
18 7 7 6 6 6 9 8 8 8 8 7 8 8 8 7
19 9 5 6 8 7 9 6 7 8 9 7 8 8 7 8
20 9 6 7 7 8 9 8 9 9 8 7 8 8 8 8
TOTA 15 15 149 145 139 167 149 15 155 15 15 15 149 14 15
L 6 0 0 8 0 6 6 2
MEAN 7.8 7.5 7.4 7.2 6.9 8.3 7.4 7.5 7.7 7.9 7.5 7.8 7.4 7.3 7.6
5 5 5 5 5 5 5

Appendix H. Raw data on color of tannia cupcake

Panelist Replication 1 Replication 2 Replication 3

# A B C D E A B C D E A B C D E
1 9 8 8 8 8 9 8 7 8 7 8 9 9 9 9
 48

2 9 7 6 6 4 9 8 9 8 9 9 8 7 8 7
3 7 8 8 8 8 9 8 6 7 8 9 8 8 8 8
4 9 8 8 8 8 9 8 9 7 8 8 8 7 8 8
5 8 8 7 7 7 9 7 6 7 8 9 9 7 7 9
6 7 6 6 6 7 9 8 7 7 7 8 9 9 8 8
7 8 6 7 7 7 7 7 7 7 7 5 8 5 5 5
8 9 8 7 7 1 9 7 7 8 8 8 8 8 8 8
9 9 8 7 6 5 9 9 8 8 8 9 8 7 6 6
10 6 9 8 7 6 7 7 8 7 7 9 8 8 7 8
11 9 8 7 8 7 9 7 8 7 6 9 8 7 6 5
12 8 8 7 8 8 8 8 8 8 8 9 7 8 6 8
13 9 9 8 8 8 9 9 9 9 9 9 8 9 9 8
14 7 8 7 6 7 9 8 9 8 9 9 8 7 7 6
15 8 7 7 6 7 9 8 8 8 7 7 8 8 8 8
16 5 5 6 6 5 7 7 7 9 8 8 7 8 8 8
17 9 8 8 8 8 9 8 7 8 7 8 7 7 7 7
18 8 6 7 6 6 8 8 8 8 8 7 7 6 7 7
19 9 8 7 6 5 8 7 7 8 9 7 8 7 7 7
20 9 7 8 6 7 7 8 8 8 8 7 8 8 8 8
TOTAL 162 150 144 138 129 169 155 153 155 156 162 159 150 147 148
MEAN 8.1 7.5 7.2 6.9 6.4 8.4 7.7 7.6 7.7 7.8 8.1 7.9 7.5 7.3 7.4

Appendix I. Raw data on flavor of tannia cupcake

Panelist Replication 1 Replication 2 Replication 3

# A B C D E A B C D E A B C D E
 49

1 9 7 8 8 8 9 9 8 8 7 8 9 9 9 9
2 6 7 8 6 9 9 8 8 8 9 8 8 8 8 7
3 9 8 8 7 7 8 7 6 8 9 9 8 8 9 9
4 9 8 8 8 8 9 8 8 7 8 9 9 9 9 9
5 7 8 7 6 5 9 7 6 6 8 9 6 7 8 7
6 7 6 7 6 7 9 8 7 8 8 9 8 8 8 8
7 8 5 6 7 7 7 7 8 7 7 5 9 3 4 4
8 8 7 6 8 5 8 8 7 8 7 8 8 8 8 7
9 9 8 7 6 5 8 9 9 8 9 9 6 7 9 9
10 9 8 7 6 5 7 7 7 7 7 9 8 8 9 8
11 8 8 8 7 7 9 8 8 7 9 9 8 8 8 7
12 7 8 7 8 9 9 8 9 9 9 9 7 7 8 7
13 9 9 9 9 9 9 9 9 9 9 9 8 8 8 8
14 8 7 7 8 8 9 8 9 8 8 9 8 8 7 9
15 7 6 6 6 6 8 8 7 7 7 8 8 7 8 7
16 6 5 6 6 7 9 8 7 9 8 8 8 8 7 8
17 8 7 8 7 7 8 7 7 6 6 7 8 8 8 8
18 8 7 6 6 6 9 9 9 9 9 7 7 8 8 8
19 9 8 7 6 5 9 7 7 8 9 8 8 8 8 8
20 9 8 6 7 6 9 8 7 8 8 8 8 8 7 8
TOTAL 160 145 142 138 136 171 158 153 155 161 165 157 153 158 155
MEAN 8 7.2 7.1 6.9 6.8 8.5 7.9 7.6 7.7 8 8.2 7.8 7.6 7.9 7.7

Appendix J. Raw data on texture of tannia cupcake

Panelist Replication 1 Replication 2 Replication 3

 50

# A B C D E A B C D E A B C D E
1 8 7 7 6 7 9 9 8 8 7 7 8 9 9 9
2 8 8 7 9 6 9 9 8 8 9 9 8 8 8 7
3 8 7 7 7 7 8 7 6 8 9 9 8 9 8 8
4 8 9 8 8 8 8 7 7 6 8 9 8 7 9 9
5 7 8 6 6 4 8 7 7 6 8 8 8 7 6 8
6 7 7 7 7 6 9 8 7 7 7 8 8 9 9 9
7 8 6 7 7 7 7 7 7 7 7 5 8 4 3 3
8 8 7 7 6 8 8 8 7 7 8 7 8 8 8 7
9 9 8 7 6 5 9 8 9 8 8 9 8 8 8 8
10 8 9 7 6 5 7 7 7 7 7 9 8 8 9 9
11 9 8 7 8 7 9 8 8 8 7 9 8 8 8 8
12 6 7 7 6 8 9 9 9 8 8 9 8 7 6 6
13 9 9 8 9 9 9 8 9 9 9 9 8 7 8 8
14 8 6 7 6 7 8 9 9 9 9 9 8 7 6 9
15 8 7 6 6 6 9 8 8 8 7 8 7 7 8 8
16 6 6 6 6 7 9 7 7 9 6 8 7 8 8 8
17 9 8 7 6 7 8 7 7 8 6 7 8 7 7 7
18 7 7 7 6 6 8 8 8 8 8 7 8 8 7 8
19 9 8 5 7 6 8 7 7 8 9 7 7 8 8 8
20 8 9 6 8 8 9 8 8 8 8 7 7 8 8 8
TOTAL 158 151 136 136 134 168 156 153 155 155 160 156 152 151 155
MEAN 7.9 7.5 6.8 6.8 6.7 8.4 7.8 7.6 7.7 7.7 8 7.8 7.6 7.5 7.7

Appendix K. Raw data on general acceptability of tannia cupcake

 51

Panelist Replication 1 Replication 2 Replication 3

# A B C D E A B C D E A B C D E
1 9 8 7 7 7 9 8 8 7 8 8 8 8 8 9
2 9 8 8 7 8 9 8 8 8 9 9 8 8 8 7
3 8 7 7 7 7 7 8 6 8 9 9 8 8 9 8
4 9 9 8 8 8 9 7 6 8 8 8 8 8 8 8
5 8 7 6 6 6 9 7 6 8 8 8 8 7 7 8
6 7 6 6 6 7 9 7 8 8 8 9 9 9 9 9
7 8 5 7 7 5 8 7 8 7 8 5 8 4 5 4
8 8 4 7 3 7 8 7 7 8 7 8 8 8 8 8
9 9 8 7 6 5 9 8 9 9 9 8 6 7 8 9
10 9 8 7 6 5 8 7 8 7 7 8 7 8 8 9
11 8 8 7 8 7 9 8 7 7 6 9 8 7 6 9
12 8 8 8 7 8 7 8 8 7 8 9 7 8 8 6
13 9 9 9 9 9 9 8 9 8 9 9 8 8 8 8
14 7 8 8 7 6 9 9 9 9 9 9 8 7 8 9
15 8 7 7 7 8 9 8 8 8 8 8 8 8 8 8
16 6 5 4 5 6 7 8 7 9 7 8 8 8 8 8
17 9 8 8 7 6 8 6 6 6 7 8 8 8 8 8
18 7 7 7 7 7 8 8 7 8 9 8 7 8 8 8
19 8 9 7 6 6 9 8 7 8 9 8 8 9 9 9
20 9 8 7 8 5 9 8 8 8 8 7 7 8 8 7
TOTAL 163 147 142 134 133 169 153 150 156 161 163 155 154 157 159
MEAN 8.1 7.3 7.1 6.7 6.6 8.4 7.6 7.5 7.8 8 8.1 7.7 7.7 7.8 7.9

CURRICULUM VITAE
 52

Name : Percelyn A. Gonzales

Address : Quevedo Maayon, Capiz

Age : 20 years old

Date of Birth : September 9, 1997

Civil Status : Single

Father : Percival Gonzales

Address : Quevedo Maayon, Capiz

Mother : Diadema Gonzales

Address : Quevedo Maayon, Capiz

Educational Background

Elementary : Quevedo Elementary School

Quevedo Maayon, Capiz

2009-2010

Secondary : Cabugcabug National High School

President Roxas, Capiz

2013-2014

College : Capiz State University

Bailan, Pontevedra, Capiz

2017-2018

CURRICULUM VITAE
 53

Name : Junie D.Billones

Address : San Pedro Pontevedra, Capiz

Age : 19 years old

Date of Birth : June 28, 1998

Civil Status : Single

Father : Joseph Billones

Address : San Pedro Pontevedra, Capiz

Mother : Generosa Billones

Address : San Pedro Pontevedra, Capiz

Educational Background

Elementary : San Pedro Elementary School

Address : Quevedo Maayon, Capiz

2009-2010

Secondary : Hipona National High School

Hipona Pontevedra, Capiz

2013-2014

College : Capiz State University

Bailan, Pontevedra, Capiz

2017-2018