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CHAPTER I

THE PROBLEM AND ITS BACKGROUND

INTRODUCTION

Children are also important members of the society. Child

malnutrition is one of the main causes of mortality worldwide. There are a

lot of children who experienced some challenges including health crises.

Nutrition is the most important factor in life, which is also important for

children. To reach their maximum developmental potential, youngsters

must have a healthy diet. Thus, improving children's nutritional condition

becomes crucial and ought to be at the forefront and center of discussions

about health and economic policies.

In the study of Bestlink College of the Philippines, Home Economics

(HE) students, the researchers used chayote veggies to make a novel form

of muffin and evaluated its level of acceptability, the results state chayote

muffin is moderately acceptable in terms of taste, texture, and nutritional

value (Gayongorsa et al). Moreover, the study is related because it has the

nutritious fruit known as “Sayote”, as the main ingredient of the product.

According to the study of the Tourism Department of the Kupang State

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Polytechnic from May 2022 to August 2022, the study offers remedies for

sectors that put your attention on using Moringa leaves as a substance

found in ready-to-eat food products, specifically muffins. A prepared muffin

will undoubtedly give health advantages to a larger group so that the body

is capable of fully absorbing the nutritional content (Zakharia & Wely, 2022).

In addition, due to the increasing rate of child malnutrition in the country,

the researcher thinking about the possible aid for malnutrition that will give

health advantages. The nutritious food product made from a combination

of fruit and vegetable, Chayote, and Malunggay.

On the other hand, nutrition policy analysis and solving existing

problems in children can reduce the effects of malnutrition (Mohseni, 2019).

To reduce the crisis of child malnutrition, a greater understanding of the

elements that lead to child malnutrition would aid in the development of a

nutrient-rich food product (Brown et al). Every food contains the nutrients

that our bodies require, and by knowing the proper amount of nutrients, a

procedure known as "Nutritional analysis" can be used to ascertain the

nutritional value of food (Dimitrova, 2019). Nutritional analysis plays a

crucial role in the innovation of food products like the Sayote - Malunggay

muffin by providing valuable insights into the composition and health

benefits of the product. Moreover, the nutritional analysis provides critical

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insights into the composition, health benefits, and potential improvements

of the Sayote - Malunggay muffin. By utilizing this information,

manufacturers can create a product that meets consumer demands for

nutrition, health, and dietary preferences.

In light of these facts, the research proponent is inspired to conduct

the study for the reason to innovate a nutritious food product that can be

available in the market, and the most important is to lessen the issue of

child malnutrition by determining what other nutrients present in the food

which can help to address the issue of child malnutrition as well as knowing

the facts that it can help to other diseases.

Lastly, this study is in line of UN’s Sustainable Development Goal

2 which is End Hunger, achieve food security and improved nutrition and

promote sustainable agriculture, which will make use of Sayote –

Malunggay Muffin that will help to sustain and feed the hunger and

malnourished people, and promote sustainable agriculture that will assist

people in needs.
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Objectives of the study

This study aims to determine the nutritional content and value as

well as the moisture content of Sayote and Malunggay Muffin through

laboratory testing

Specifically, it aims:

1. To determine the significant difference among nutrients found in

Sayote – Malunggay Muffin.

Significance of the Study

The focus of this study is to conduct research that is all about the

nutritional value of Sayote and Malunggay Muffins. This vegetable muffin

will help as a source of nutrition and health for a person. The most

important thing about this study is to determine the nutritional content and

value which give health benefits to the person.

It will also contribute to the following:

Food and Nutrition Research Institute (FNRI). The result of

this study will be helpful to the young and old, particularly to the problem

of malnutrition. It will also contribute to the field of education in related

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literature on food and nutritional analysis to develop other nutritious food

products.

Department of Science and Technology (DOST). The result of

this study will give facts on the potential of innovating healthy food products

through local ingredients.

Department of Health (DOH). The result of this study will be

helpful in the aids of health diseases and also to promote a healthy food

product that is allowed by children and also can be available to the market.

Food and Drug Administration (FDA). The result of this study will

contribute to the security and safety of nutrient components of the food

product, which is very helpful in innovating a product that can aid in

malnutrition.

Bakeshop. The result of this study will be beneficial to create a new

nutritional food that has lots of nutrients that are approved by the

consumers.

Davao del Sur State College. The result of this study will help the

readers and the students of Davao del Sur State College, it will serve as a

guide for their future studies.

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Technology and Livelihood Education Teacher. The result of

this study would be useful to the institute to provide a new type of nutritious

food product.

Technology and Livelihood Education students. The result of

this study will serve as a guide in wider the student’s knowledge about

creating a healthy food product that is made by the combination of fruit

and vegetable.

Future Researchers – This study is beneficial to future researchers

to provide information that will enhance their perceptions of innovation and

accumulate new knowledge to shape their innovative ability and

personality.

Scope and Limitation of the Study

The main purposed of the study was to determine the nutritional

content of Sayote and Malunggay (Moringa Oleifera – Sechium Edule)

muffin. The Nutritional Analysis of the product was tested the in terms of

the significant difference among nutrients found in the product. The study

will be limited to the nutritional value and nutritional content of Sayote -

Malunggay Muffin. Several studies will be tested by the laboratory in order

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to get the right amount of nutrients of the product. Sayote and Malunggay

was used as the main ingredients of this prouct to produce the muffin.

Sayote – Malunggay Muffin will be utilized as nutritious food product.

Moreover, the product was conducted at Davao del Sur State College and

will be tested at the Department of Science and Technology (DOST). This

research was conducted from July to August, 2023.

Definition of Terms

The following are the operational key terms that will be used in this
study:
Malnutrition. It is the main problem or the focus of the study, it is

usually associated with poverty, poor maternal health and nutrition,

frequent illness, and/or inappropriate feeding and care in early life.

Malunggay Leaves. It is one of the popular plants known for its

high nutritional value as well as herbal medicine, this is one of the important

ingredients of the study, and leaves are one part of the malunggay which

is actually used in the study.

Muffin. It is a tiny quick bread with high nutritious content made

with ingredients including malunggay leaves, chayote flesh, eggs, milk, and

flour.
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Nutritional Analysis. It is the process of calculating the

nutritional content and value of Sayote – Malunggy Muffin. The nutritional

information from the product will be calculated including everything from

calories to vitamins and minerals.

Sayote. It is a tropical fruit with a pear-like form that contains a

variety of nutrients. It is one of the crucial components of the study, and

one of the primary components in this study is sayote - flesh.

Sayote-malunggay muffin. A nutritional food made with Sayote

flesh and Malunggay leaves, the focus of the study is able to provide the

nutrient content of the nutritional food product.

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CHAPTER II

REVIEW OF RELATED LITERATURE

This chapter includes a review of related literature and related studies

of the study. The subtopics below included the literature for nutritional

analysis of sayote – malunggay muffin.

Malunggay

There are lots of medicinal plants known in some countries that

people known for ages. Malunggay, also known as Moringa oleifera, is a

versatile and highly nutritious plant that has been valued for its various

health benefits for centuries. Malunggay has gained popularity in recent

years due to its potential to address malnutrition and food security issues.

They contain high levels of antioxidants, which can help protect the body

against oxidative stress and support overall well-being. Its versatility, high

nutritional value, and potential health benefits have made it a valuable

resource in addressing various health and sustainability challenges

worldwide.
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Plants with medicinal properties have served as natural sources of

compounds that possess pharmacological and nutritional properties, which

help humans in preventing and treating diseases (Brilhante et al. 2017). It

has been suggested by most recent studies that Moringa be used as a

functional ingredient in food (Islam et al 2021). Researchers have identified

this plant as having numerous health benefits, including both nutritional

and medicinal advantages (Razis et al. 2017). Its powerful health benefits

include protecting the liver, fighting inflammation, and lowering cholesterol,

as Moringa, a plant native to India, is rich in antioxidants and nutrients. The

consumption of Moringa extract and powder may alleviate stomach

disorders, allergies, and edema, according to Nagdeve (2020).

Malunggay, a natural substance, is a member of the Moringaceae

family that has a wide distribution in numerous African and Asian countries

(Mahaman et al. 2022). It is believed in Ayurvedic medicine, which is India’s

traditional and alternative medicine, that it possesses qualities that can be

used to treat various illnesses such as asthma, epilepsy, eye and skin

conditions, fever, and more (Milla et al. 2021). Numerous scientists,

researchers, engineers, and nutritionists have also shown interest in the

wide range of uses of practically all components of the moringa plant for

treating and preventing malnutrition. (Palada, 2019). Preventing

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malnutrition is better than treating it successfully, although successful

treatment is still important (Alegbeleye, 2017).

In addition, Malunggay with a scientific name Moringa oleifera really

recognized to be a “Miracle tree”, because it has multipurpose use for

humankind and thus named as a nature gift at very low price (Daba, 2016).

Recent developments are not only focusing on using moringa as a food

crop, but also as an industrial commodity, with applications such as water

clarification, livestock feed, and biofuel (Palada et al. 2019). Despite their

nutritious and valuable developments made, Moringa products are

sometimes classified as “famine food,” consumed by humans in times of

food scarcity (Sagona et al. 2020).

Moreover, all the nutrients including the vitamins and minerals from

Moringa oleifera and the benefits of Moringa oleifera which are mentioned

above were very beneficial in innovating a nutritious muffin made from

moringa oleifera leaves and sayote flesh that has gained attention for its

potential health benefits. It's important to note that while Moringa oleifera

shows promise in various areas of health, more research is needed to fully

understand its potential benefits and the optimal ways to incorporate it into

a person's diet or lifestyle.

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Components of Malunggay

Moringa oleifera, a versatile plant known for its nutritional and

medicinal properties, consists of several beneficial components. Moringa

oleifera is undoubtedly a nutritional powerhouse, packed with essential

vitamins, minerals, antioxidants, proteins, and bioactive compounds. Its

diverse array of components contributes to its significant health benefits,

ranging from immune system support and disease prevention. The

exceptional qualities of Moringa have rightfully earned it the title of a

"miracle tree," as it continues to positively impact the lives of individuals

worldwide.

Malunggay, a plant from the family Moringacea is a major crop in

Asia and Africa (Jimenez et al. 2017). Seeds, leaves, oil, sap, bark, roots,

and flowers are widely used in traditional medicine (Razis, 2017).

Additionally, the leaves are reported to contain various types of antioxidant

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

(Anwar, 2017). Potential health advantages of Moringa oleifera leaves in

treating hyperglycemia and dyslipidemia were reviewed that Moringa

oleifera, concentrating on their nutritional value as well as their anti-

inflammatory and antibacterial properties (Hartman, 2015).

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(Moringa has been used for centuries due to its medicinal properties

and health benefits (Cadman, 2020). Moringa leaves are a valuable source

of protein for ruminants but they have a moderate palatability (Heuze et al.

2019). The main active constituents of Moringa oleifera are flavonoids,

alkaloids, phenols, vitamins, minerals, proteins, glycosides, Glucosinolates

and Isothiocyanates, terpenes, saponins, tannins, and many more (Jain et

al 2020). Its many pharmacological benefits are exploited as therapeutic

remedies in the traditional medicinal system for various diseases.

Among all the important components which are present in Moringa

oleifera and it is believed to be treated in different diseases including

malnutrition. Innovative food products like Sayote - Malunggay muffins

with healthy components will be an aid for malnutrition, especially for

children. By considering diverse product options and promoting education,

these innovations can play a vital role in combatting malnutrition and

improving the overall health of affected populations.

Nutritional Value of Malunggay (Moringa Oleifera)

Moringa oleifera stands out as an extraordinary plant, offering an

abundance of essential nutrients that promote overall health and well-

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being. Its impressive nutritional profile, encompassing vitamins, minerals,

antioxidants, protein, and fiber, makes it a valuable addition to a balanced

diet. By incorporating Moringa into our lives, we can harness its numerous

health benefits, ranging from immune support and disease prevention to

improved digestion and nutritional supplementation. Moringa oleifera truly

lives up to its reputation as a "miracle tree," providing us with a natural and

potent source of vital nutrients.

One of the remarkable aspects of Moringa oleifera is its protein

content. It contains all nine essential amino acids, making it a complete

protein source, a rarity in the plant kingdom. Every part of M. oleifera is a

storehouse of important nutrients of Moringa oleifera is rich in minerals like

calcium, potassium, zinc, magnesium, iron, and copper (Gopalakrishnan,

2016). Moringa has been demonstrated to raise testosterone levels, a

recognized sex drive supporter. It’s also been proven to boost sexual

performance in animal studies (Young, 2022). Hence, in traditional

medicine, ancient rules included the leaves of Moringa oleifera for their

beneficial properties (Burgos et. al, 2020).

Moringa oleifera, native to India, grows in the tropical and

subtropical regions of the world (Kumar et al. 2016). The nutritional and
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therapeutic properties of Moringa oleifera leaves, including their high levels

of vitamins, minerals, and antioxidants (Jaiswal et al. 2016). The authors

found that the leaves had high levels of protein, vitamins, and minerals and

that the nutritional value was not significantly affected by the drying and

extraction methods (Barea et. al 2019). Overall, these studies highlight the

potential nutritional and therapeutic benefits of Moringa oleifera, as well as

its safety and low toxicity.

Moreover, moringa oleifera has proven to be high in nutritional value

despite of various preparation conducted. The innovative product was

created to help address the issue of malnutrition in the country with the

highly valued nutritious plant “Moringa oleifera”. This plant contains a lot of

nutritional value which is the main point of creating the food product. This

means that Moringa oleifera can contribute to everything. Embracing the

nutritional value of Moringa oleifera could have significant implications for

combatting malnutrition and improving overall health and well-being in

diverse populations around the world.

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Nutritional Information

Table 1: Nutritional Value of Raw Moringa Leaves. Nutritional

value per 100 grams

Name Amount Unit

Water 78.7 g
Energy 64 kcal
Protein 9.4 g
Total lipid (fat) 1.4 g
Ash 2.26 g
Carbohydrates, by 8.28 g
difference
Fiber, total dietary 2 g
Calcium 185 mg
Iron 4 mg
Magnesium 42 mg
Phosphorus 112 mg
Potassium 337 mg
Sodium 9 mg
Zinc 0.6 mg
Copper 0.105 mg
Manganese 1.06 mg
Selenium 0.9 mg
Vitamin C, total ascorbic 51.7 mg
acid
Thiamin 0.257 mg
Riboflavin 0.66 mg
Niacin 2.22 mg
Pantothenic acid 0.125 mg
Vitamin B-6 1.2 mg
Folate, total 40 mg

Source: USDA (U.S Department of Agriculture) Research Service

Published: 2019-04-01
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Health Benefits of Malunggay

Moringa oleifera, also known as the "miracle tree," has long been

revered for its exceptional health benefits. Moringa offers a diverse range

of health advantages that make it a valuable addition to a healthy lifestyle.

Moringa oleifera is rich in antioxidants that help combat oxidative stress and

protect the body against cellular damage. While further research is needed,

Moringa shows promise as a potential natural adjunct therapy for cancer

prevention and treatment.

Moringa has many important vitamins and minerals. It also has

calcium, protein, iron, and amino acids, which help your body heal and build

muscle (Wiginton, 2021). It is very rich in healthy antioxidants and bioactive

plant compounds (Arnarson et al. 2018). This plant is gaining popularity

because of its nutrient-rich root, leaves, flowers, and fruits, having immense

traditional medicinal uses and proven pharmacological properties (Chikkara

et al. 2021). In addition, moringa oleifera tree leaves have been widely

utilized as nutrients and nutraceuticals in recent years due to their rich

nutrient content (Kashyap et al. 2022). Report suggest that preventing

melamine-induced kidney injury can be achieved by suppressing pro-

inflammatory cytokines, metallopeptidase inhibitors, and renal injury

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molecules (Hassan et al. 2021). Phenolic acids, which have antioxidant,

anti-inflammatory, anti-diabetic, antimutagenic, and anticancer properties,

are another naturally occurring bioactive compound found in plants (Rode

et al. 2022). A food-based approach has considered moringa oleifera locally

known as malunggay, as a possible solution to the problem of the

prevalence of anemia and vitamin A deficiency (Perlas et al, 2014). It was

reported that MO has been utilized in traditional medicine and for the

treatment of various conditions in different regions and forms. (Silva et al.

2014).

In order to battle the protein energy malnutrition problem that

prevailed in the majority of the world’s underdeveloped and emerging

countries, it is vital to promote this plant as a significant food source (El

Sohaimy et. al. 2015). Therefore, there is a growing interest in promoting

the utilization of Moringa leaves as a health and nutritional ingredient to

address malnutrition and related health conditions (Sokhela et al. 2023).

Due to these reported functions, the bioactivity of M. oleifera has gained

tremendous attention over the last decade (Kou et al. 2018).

As the problem of malnutrition arises there is a lot of medicines are

created. While further research is still ongoing, the existing scientific

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evidence suggests that Moringa can contribute to improved well-being and

overall health. By harnessing the health benefits of Moringa oleifera,

individuals can tap into the incredible potential of this "miracle tree" and

enhance their quality of life.

Sayote

Chayote is a unique vegetable that is widely consumed and

appreciated in various cuisines around the world. Chayote is also a good

source of essential vitamins and minerals, including vitamin C, vitamin K,

folate, potassium, and magnesium. These nutrients play vital roles in

supporting overall health, such as boosting the immune system, promoting

bone health, and regulating blood pressure. Chayote, or Sechium edule, is

a remarkable vegetable that offers a myriad of culinary possibilities and

nutritional benefits.

Chayote with the scientific name Sechium edule is a type of squash

that belongs to the gourd family Cucurbitaceae. It’s also known as mirliton

squash or chocho (Price, 2019). Chayote, the fruit of Sechium edule is

known for culinary applications and in traditional medicine (Cerio, 2019).

Chayote is a novel and alternative source for low-methoxyl pectin

(Jingxuan, 2020). For chayote plant, several pharmacological and medicinal

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uses have been reported; it is recommended in controlled diets to reduce

the health risks related to diabetes and obesity (Medina, 2017).

In recent years, reports about chayote have been mainly related to

the function, compositions, and applications of its fruit, stems, leaves, and

tubers (Fu, 2021). According to the most recent report Chayote stands in

fourth place in most consumed imported products after Avocado, tomato

and coffee (Veigas, 2020). The nutritional composition of chayote is

influenced by the climate, region, growing conditions, age of the plant and

the processing methods (Viera et al. 2019). However, so far, there is no

available updated review that focuses on all aspects of this valuable

vegetable (Pu et al. 2021).

In addition, according to the data collected by the researchers of

Bestlink College Philippines (2020), the researchers recommended not to

bake sayote muffins at high temperatures, so that the nutrition would

disappear. Sechium edule or known as “chayote” is an edible species of

chayote, that has phenolic compounds with antioxidant activity and

antineoplastic activity (Sanchez et al. 2020). Sechium edule has acquired

widespread consumption acceptance and is appreciated by its nutritional,

phytochemical, and pharmacological properties (Veigas, et al. 2020).

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Furthermore, the chayote which people consumed on everyday

meals can be beneficial in some other way. Some studies showed that

chayote has nutritional properties. By developing products with reduced

levels of unhealthy ingredients like sugar, sodium, and trans fats, or by

incorporating functional ingredients with proven health benefits, companies

can offer healthier alternatives that contribute to disease prevention.

Innovating the food product like “Sayote – Malunggay muffin” things are

considered to address the problem of malnutrition which is the main point

in creating the product.

Components of Chayote

Chayote is a multipurpose table vegetable widely consumed in Latin

American countries (Shiga et al. 2015). It is an herbaceous perennial

climbing plant that belongs to the Cucurbitaceae family (Vieira et al. 2020).

Chayote is cultivated in tropical and subtropical areas around the world (Luz

et al. 2018). Sechium edule is a monoecious plant with male flowers borne

in clusters, and females occur singly (Chakravarty et al. 2019). Moreover,

other parts of Sechium edule plant, such as stems, tender leaves, and
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tuberous roots, are typically considered to be an important component of

human diets (Vieira et al. 2019).

The fruit of chayote is developed from the expansion of female

flowers after pollination. Its flowering period is from May to July and

September to November every year (Cheng et al 2023). Sechium edule is

traditionally used in Mexico as a therapeutic resource against renal diseases

and to control high blood pressure (Earl et al. 2014). Aside from the mature

fruit of chayote, other parts of the plant such as the immature fruits, young

leaves, shoots, and tuberous roots are also edible, providing nutrition such

as fiber, protein, vitamins, unsaturated fatty acids, and lipids (Shi et al.

2023).

Additionally, a number of studies have demonstrated that the pulp

of the Chayote Sechium edule plant, which may be eaten raw or cooked, is

a source of polysaccharides that may have immunomodulatory effects on

macrophages (Alves & Nascimento, 2016). A water-soluble non-digestible

polysaccharide (WSP) preparation from the popularly consumed fruit

chayote (Sechium edule, Cucurbitaceae) has altered the activity of

zymosan-activated macrophages (Alves et al. 2019). In conclusion, the

bioactive polysaccharides in chayote regulate macrophage functions, and

the compositional differences between raw and cooked chayote can be

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attributed to the solubilization of a tiny amount of low-MW arabinans and

homogalacturonans (Victor et al. 2016).

Nutritional Value of Chayote

Chayote can also be utilized in food, pharmaceutical, and cosmetic

industries due to its numerous health-promoting ingredients (Perez, 2019).

Chayote has most of the calories in chayote come from carbohydrates (Frey

et al. 2022). A rich source of minerals like potassium, calcium, phosphorus,

and magnesium, as well as vitamin C (11–20 mg per 100 g), the fruit is also

low in calories (19 kcal per 100 g) and soluble sugars (1.6 g per 100 g)

(USDA, 2014). A 2019 review published in Food Chemistry investigated

chayote’s nutritional, phytochemical, and pharmacological properties.

In addition, studies have shown that Chayote is an abundant

nutritional source of dietary fibers, vital minerals, vitamins, and amino acids

(Taynath et. al. 2020). It also has chemical constituents that can improve

insulin sensitivity, improving blood sugar management in persons with type

2 diabetes (Hughes, 2018). Chayote (Sechium edule) also contains

flavonoids and potassium to reducing small blood pressure in the elderly

with hypertension (Fauziningtyas et al. 2020). The Sechium edule’s fruit

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could be used as due to its antioxidant action, which is linked to the phenolic

chemicals in the vegetable, as a functional food (Parra et al. 2018). A

nutrient study revealed that consuming more moringa powder led to an

increase in the moringa-enriched muffin's protein and calcium content. The

ingredients of the study are compatible with the target food application.

The compatibility of the ingredients including the flour as a thickening agent

of the mixing as well as the milk to moisten all the dry ingredients for better

mixing, including all the ingredients to create a nutritious muffin from the

combination of fruit and vegetable.

However, the quality of fruits is affected by several important

nutritional parameters (Hidalgo et al. 2016). The germination of chayote

seed exposes it in the distal region of the fruit, allowing pathogens to enter

and causing damage that alters the fruit’s appearance and shortens its shelf

life (Rodas et al. 2022). Failing to identify the genotype, including the

morphotype, hybrid, or variety under investigation, in numerous studies

describing the biological effects of Sechium edule has caused ambiguity and

poor reproducibility (Iniguez et al. 2022). Therefore, certain biological

functions of Sechium Edule, two of the isolated compounds from the leaves

of the plant, trans-cinnamic acid and α-linolenic acid, among other chemical

constituents, may be attributed to the edule (Ragasa et al. 2014).

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Nutritional Information

Table 2: Nutritional Content of Sayote flesh (Sechium

Edule)

Name Amount Unit

Water 94.2 g
Energy 19 kcal
Protein 0.82 g
Total lipid (fat) 0.13 g
Carbohydrate 4.51 g
Fibre, total dietary 1.7 g
Sugars 1.66 g
Calcium 17 mg
Iron 0.34 mg
Magnesium 12 mg
Phosphorus 18 mg
Potassium 125 mg
Sodium 2 mg
Zinc 0.74 mg
Copper 0.123 mg
Manganese 0.189 mg
Selenium 0.2 mg
Vitamin C 7.7 mg
Thiamin 0.025 mg
Riboflavin 0.029 mg
Niacin 0.47 mg
Pantothenic acid 0.249 mg
Vitamin B-6 0.076 mg
Folate 93 mg

Source: US Department of Agriculture

Reviewed by: Dr Smita Barode (2023-01-27)
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Health Benefits of Chayote

Chayote (Sechium module) is a type of vegetable that can be used

for various types of food (Rahcimida et al. 2021). Several studies state that

Sechium edule had a hypotensive effect in the aqueous extract, whereas

the ethanol extract had an anti-ulcer effect (Der Pharma Chemica 2014). It

also a good source of antioxidants (Begum et al. 2022). Chayote may

contain compounds that protect against fat build up in the liver, which can

cause fatty liver disease (WebMD Editorial Contributors, 2022).

Medicinal plants of Cucurbitaceae family consist of several edible

fruits and vegetables consumed worldwide since ancient times (Mukherjee

et al. 2022). Sechium spp. P. Br. (chayotes), there is scientific evidence of

antiproliferative activity that has occurred when cancer cell lines have been

treated with this fruit (Luna et al. 2021). They are used as an addition in

the treatment of endocrine disorders as well as stomach and

gastrointestinal disorders, pancreatitis, hemorrhoids, constipation,

mastopathy, and breast cancer, as well as disorders of the male and female

urogenital systems, prostatitis, and adenomas (Djumaeva, 2021).

Moreover, Chayote shows diuretic, anti-inflammatory and

hypertensive activities have business opportunities in producing

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nutritionally valuable food products and maintaining health (Sakung et al.

2020). According to many researchers in the field of pharmacology, the

parts of Sechium edule are employed as vasodilators and to cure a variety

of diseases, including low blood pressure (Aguilar et al. 2017). It was

concluded, the ingredients containing flavonoids, has the potential as an

antihyperglycemic and antihyperlipidemic, one of which is found in chayote

(Siahaan et al. 2019).

Improved Liver Health

Chayote stimulates metabolism and enhances the liver’s capacity to

digest lipids when consumed regularly, it is currently required to determine

how chayote squash may benefit human liver health (Kalyani et al. 2021).

In one study, rats fed a high-fat diet and treated with chayote extract had

significantly lower cholesterol and fatty acid deposits in their livers than

control rats (Yang et al. 2015). The vegetable pear lowers liver fatty acid

buildup and controls cholesterol levels. It also helps your body metabolize

fats and increases metabolism (Eslit, 2021). At this point, more research is

needed to understand how chayote squash may support liver health in

humans (Kalyani, 2021).

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Multiple studies have shown how chayote (Sechium edule) can help

to boost liver health and function (Price, 2019). One study found that

extracts from chayote fruit reduced the levels of these enzymes in the blood

of rats with liver damage (Begum, 2022). Chayote may contain compounds

that protect against fat buildup in the liver, which can cause fatty liver

disease (Zelman, 2022). However, more studies are needed to conduct.

May promote Heart Health

Many people nowadays suffer from heart diseases owing to a fat-

enriched diet that makes them prone to increased fat deposition in the

arteries (Barode, 2023). Eating chayote squash may improve several heart

diseases risk factors, such as high blood pressure, high cholesterol, and

poor blood flow (Hill, 2019). It has been demonstrated that the chayote

plant’s constituents can lower blood pressure, together, myricetin and fiber

work to lower cholesterol, which lowers the risk of heart disease (Wade,

2022). Add this vegetable to your daily diet to protect your most important

organ, heart health (Hindustan Times, 2020).

Additionally, a higher intake of foods high in fiber, such as chayote, is

linked to a lower risk of heart disease (McRae, 2017). Chayote is an

 29

excellent source of folate, a B vitamin that helps prevent homocysteine

build-up (Kristie, 2021). Myricetin is an antioxidant present in chayote, helps

lower your body’s cholesterol, it simply supports your heart and ensures

that it is safe and healthy (Garima, 2022). Overall, chayote is a nutritious

vegetable that offers a range of health benefits.

Prevents Cancer

In addition, Chayote squash and butternut squash are other fall

vegetables with high levels of soluble fiber to lower the risk of colon cancer,

according to one study (BannerHealth, 2016). According to a scientist by

the name of Edelmiro Santiago Osorio, the fruit's raw extract is just as

potent as the drug cytarabine, which is used to treat some types of cancer

(Dorcas, 2018). Asthma, bronchitis, cancer, and other ailments have all

been successfully treated with this herb (Bhattacharjee et al. 2020).

Chayote has been used for centuries to treat and prevent cancer, but the

best amount and method of administration are still unknown. (Klabarahams,

2017).

Designing and producing a power screw squeezer for the extraction

of coconut milk was the goal of this study. The grated coconut is pushed
 30

and compressed to the cylinder's end by the power screw, which also causes

the coconut milk and dregs to simultaneously pour out. The square profile,

straight shaft configuration was used in the design of the screw press. To

determine the real capacity and yield of milk produced, performance tests

were conducted (Surata et al., 2017). A few drawbacks to using an electric

coconut milk extractor could exist. Particularly when compared to more

conventional manual techniques of extracting coconut milk, electric coconut

milk extractors can be pricey.

Regulate Blood Sugar

The fruit chayote Sechium edule is highly helpful for maintaining a healthy

physique and has several health benefits (Kidadl, 2022). According to one

study, sayote's advantages also include its high fiber content, low calorie

count, antioxidant properties, and probable ability to regulate blood sugar

(Baguiocityguide, 2020). It has been said to have a variety of health

advantages due to its phytochemical potential, including the maintenance

of blood sugar levels (Sangma et al. 2019). These nutrients are crucial for

preserving normal blood sugar levels and avoiding diabetes-related

problems.
 31

One of the studies conclude, conclude that consuming regular juiced

chayote is very good for reducing blood pressure without side effects

(Fauziningtyas et al. 2020). Some preliminary evidence shows it may have

some specific health benefits, including potentially reducing blood sugar

levels after meals and limiting insulin resistance (Bruso, 2018). Several

people who have been suffering from high blood pressure claim that they

have been benefited by consuming chayote (Nair, 2014).

Muffin

Due to growing consumer knowledge and their desire to maintain

their physical fitness, health and nutritional benefits have taken center

stage in the development of new products. With a pleasing physical

appearance and a range of tastes, muffins are a common type of flour-

based confectionary that is high in energy but poor in nutritional content.

The word is often used for bread and other soft foods that are baked

(Pondan, 2018). It is a sweet baked products highly appreciated by

consumers because of their soft texture and characteristic taste (Ureta et

al. 2014). A soft, tender, and spongy muffin with a particular resistance to

crumble is required from customers (Hossain, 2022). However, muffins

 32

have a low nutrient density, as they are high in sugar and fat and low in

dietary fiber (Heo, et al. 2019).

Moreover, adding fiber to muffins without changing the sensory qualities is

a difficult task because fiber is one healthy functional component that has

gained substantial popularity in recent decades (Acun & Gul, 2014). It is

highly acceptable and nutritious muffin for adolescents and children (Rajora

et al. 2019). It contributes to desirable mouthfeel, unique texture in muffin

as well as provide unique aroma, and flavour extension (Arifin N. et al.

2019). However, it is important to be aware of the potential health effects,

shelf life, and food safety issues associated with muffins.

Components of Muffin

To truly appreciate the art of baking muffins, it is essential to

understand their basic components and how they come together to create

these mouthwatering treats. In this essay, we will explore the key

components of a muffin, from the base ingredients to the various add-ins

that make each muffin a delicious masterpiece. Muffins are a delightful

testament to the art of baking, showcasing how a harmonious blend of

ingredients can create a satisfying treat that suits diverse tastes. From the
 33

basic components of flour, baking powder, salt, and liquid to the inclusion

of sweeteners, fats, and eggs, every element serves a purpose in crafting

the perfect muffin.

To create muffins with their typical porosity and large volume, a

complex mixture of interdependent ingredients including sugar, varying

amounts of oil, flour, eggs, and baking powder is used (Marcet et al. 2015).

A muffin that is soft, spongy, and tender in crumb with a certain degree of

resistance to crumbling is what consumers require (Mutlu, 2019). Crafty

Baking (2022) explains that by mixing wheat flour and moisture at the last

minute, the gluten protein in flour is not developed, resulting in a tender

and flavorful recipe.

Additionally, all muffins were analyzed for muffin height, texture

profiles, color, and consumer acceptability (Arifin et al. 2019). However,

muffins have a low nutrient density, as they are high in sugar and fat and

low in dietary fiber (Heo et al. 2019). Another important texture parameter

is chewiness, which is mostly related to how tough it is to chew before

swallowing (Marak et al. 2022). Understanding the role of each component

is important in creating a successful muffin recipe. Muffins, those delectable

little baked goods with their fluffy texture and delightful flavors, have been
 34

a favorite treat for many across the globe. Beyond being a scrumptious

snack or breakfast option, muffins offer a range of benefits that can

contribute to a balanced and enjoyable diet.

Nutritional Value of Muffin

Eating muffins, when chosen mindfully and prepared with

wholesome ingredients, can be a delightful addition to one's diet, offering

various benefits. Their nutritional value, portion-controlled servings,

convenience, versatility, mood-boosting effect, and cultural significance

make them a well-loved treat for people of all ages. So, let us embrace the

goodness of muffins and indulge in this tasty and nutritious delight while

savoring life's little pleasures.

Muffins are sweet, high-calorie baked products characterized by

good taste and soft spongy texture (Singh et al. 2017). Muffins are popular

as breakfast or snacks in advanced nations but poor in nutritional value by

having low protein and dietary fiber contents (Handolf, 2020). However,

whey protein is thought to have a positive impact on muscle protein

synthesis in older adults because of its high nutritional value and

composition of amino acids (Hoglund et al 2017).

 35

Additionally, muffins made with rapeseed oil (OR) and waxes

(candelilla, sunflower, or yellow or white beeswax) had physicochemical

properties that were comparable to those of the control product made with

shortening (Kupiec et al. 2021). A 2018 study indicated that muffins

produced with whole-grain flour and additional fiber were more satiating

and had a lower glycemic response than muffins made with refined flour.

This finding was reported in the Journal of the Academy of Nutrition and

Dietetics. Amaranth flour was used in various amounts to gluten-free

muffins and its premix in an effort to improve their nutritional qualities

(Bhatt et al. 2020).

Several studies focus on the nutritional content of muffins, including

the presence of essential nutrients, vitamins, and minerals. Research often

compares the nutritional value of traditional muffins to healthier

alternatives, such as whole-grain or low-sugar versions. Researchers also

investigate the potential health implications of consuming muffins regularly,

particularly concerning the high sugar and fat content in many traditional

recipes. This line of literature explores how muffins can contribute to obesity

and other diet-related health issues.

 36

Nutritional Information

Table 3: Showing the plain prepared of muffin from recipe, made

with low fat (2%) milk.

Name Amount Unit

Calories 132 g
Fat 1 g
Sodium 246 mg
Carbohydrates 25 mg
Fiber 2 g
Sugars 2 g
Protein 5.1 g
Folate 55 g
Selenium: 13 g
Vitamins and
Minerals
Vitamin A 22.8 g
Vitamin B12 0.1 mg

Source: USDA Food Research Development

Author: Malia Frey, M.A., ACE-CHC, CPT (2023-07-12)

 37

Health Benefits of Muffin

Due to growing consumer knowledge and their desire to maintain

their physical fitness, health and nutritional benefits have taken center

stage in the development of new products. With a pleasing physical

appearance and a range of tastes, muffins are a common type of flour-

based confectionary that is high in energy but poor in nutritional content.

Muffins supplemented with chia by-products in one of the studies

showed improved nutritional properties, including higher protein and fiber

content, increased polyphenols, and higher antioxidant capacities (Aranibar

et al. 2019). Over the last few years, several researchers have carried out

experiments aimed at enhancing the nutritional value of muffins, such as

those rich in fiber, without sugar, and so on. Chia-fortified muffins showed

a significant increase of 47% in fat, 92% in fiber, 15% in protein, and 62%

in minerals based on their nutritional profiling (Rabail et al. 2022).

Additionally, muffins are a sweet, high calorie baked product

appreciated among the consumers of all age groups due to its soft texture

and good taste (Goswami et al. 2015). Commonly consumed baked goods,

including muffins, cakes, and biscuits, tend to be rich in sugar and fat, while

lacking in fiber, antioxidants, and minerals (Graso et al. 2020). Muffins can
 38

provide a range of nutrients, depending on their ingredients and

preparation methods.

Keep your gut healthy

A more recent study, which was published in the journal Genes in

(2018), highlights the anticarcinogenic properties of fiber. This nutrient

feeds the friendly bacteria in your gut and supports the formation of SCFAs

short-chain fatty acids, reducing inflammation in the colon and suppressing

tumor growth (Picincu, 2019). Fibre intake does by destroying harmful

bacteria and providing nutrients to good bacteria (Shah, 2022). The high

fiber content of muffins helps to promote healthy digestion and gut health.

Therefore, it is essential to incorporate plenty of fiber-rich foods into

your diet to maintain optimal digestive health (Wright, 2020). Either way,

you'll end up with delicious muffins full of the nutrients your body needs

(Mill B., 2020). The high fiber content of muffins helps to promote healthy

digestion and gut health. In addition, these compounds can be fermented

by intestinal bacteria leading to the production of short-chain fatty acids

(SCFA) and gases that beneficially modulate the gut environment (Amorim

et. al).
 39

Promote Weight Management

Muffins are low in calories but contain a few grams of fiber per

serving (Akbar & Shreenath, 2022). Studies suggest that a higher intake of

whole grains may be linked to a lower body weight and a lower body mass

index (National Library of Medicine, 2019). Whole wheat English muffins

may be especially beneficial for maintaining a moderate weight. Muffins can

help you lose weight if they are high in protein and low in calories and

added sugar.

Moreover, several studies show that increasing dietary fiber

consumption may decrease calorie absorption by diluting a food’s calories

while maintaining other vital nutrients (Shah, M., 2022). High-protein

muffins are a good option if your goal is weight loss. One Naked Bake muffin

has 15 grams of protein and only 180 calories (Carli K., 2022). A high-fiber,

low-fat option with calcium, phosphorus, magnesium and selenium, whole

wheat English muffins make a great weight loss breakfast food. (DM Coffee,

2021).

Heart Health

The nutrition experts at the HSPH and chefs at the Culinary Institute

of America (CIA) worked together on The Great Muffin Makeover and

 40

developed five muffin recipes that use healthy fats, whole grains, and less

salt and sugar (Fontenot, 2014). There is also a healthy muffin recipe that

is good for the heart. According to the study of Harvard School, there is no

doubt that a small amount sodium is important to the human body. And

this can trigger an increase in the volume of blood in your bloodstream,

which can put stress on your heart. This is why a high sodium diet can lead

to high blood pressure, heart failure, and stroke (Hope NGO, 2020).

Moreover, studies have not been designed to evaluate the

reformulated muffins is the aid to help people with heart diseases

(Harastani et al. 2021). Homocysteine from the blood, and that may help

your heart, since homocysteine is associated with cardiovascular disease

(Shanon R., 2015). Choosing muffins made with fruits or vegetables, and

lower-fat options, and consuming them in appropriate portion sizes, can

help maximize their potential benefits for heart health.

As shown in some studies, each item used in the nutritional analysis

has the potential advantages that can protect the body from various

diseases, symptoms, and treatments, including the problem stated “Child

Malnutrition”. The innovative product can give proper nutrients to the body.

The nutrients including vitamins and minerals can treat many diseases.
 41

Based on the explanation above, the urgency of this research on

their potential and nutritional value, the components have various

advantages and purposes and this is related to the chayote – malunggay

muffin offers extra details to incorporate into its nutritional analysis.

Although based on research, despite the fact that moringa leaves provide a

wealth of health advantages for the body, it is rarely used as food. (Zakharia

et al, 2022). Widespread consumer acceptance and recognition of the

nutritional and bio-functional benefits of chayote (Viera et al, 2018).

These previous studies are relevant to this one, as well as helpful in

innovating the nutritious food product. It provides information that will be

used in conducting the study which will be aiming to address the problem

of Child Malnutrition. Thus, with the investigative studies, new businesses

opportunities to valorize chayote can be created and marketing studies

should be conducted to realize its potential value. Additionally, it provides

information that improved the conduct of the innovation.

 42

Conceptual Framework

Independent Variables Dependent Variables

Nutritional Analysis

Sayote – Malunggay Nutritional Content

Muffin and
Moisture Content

Figure 1. Independent and dependent variables of the study

Nutritional Analysis of Sayote - Malunggay Muffin
 43

CHAPTER III

METHODOLOGY

This chapter includes the study’s methodology. The next

subtopics included the research setting, the methods, ingredients, data

collection techniques and laboratory analysis.

Research Locale

The research will be carried out at the designated laboratory at

Davao del Sur State College, Matti, Digos City, Davao del Sur. The research

analysis will take place at the Davao City office of the Department of Science

and Technology, at Dumanlas Roads, near the Bajada Flyover in Davao City,

Philippines.

Source: Google Map

Figure 9. Map of Digos City, Davao del Sur, Region XI, Philippines
 44

Materials to be used in making Sayote– Malunggay muffin

The materials needed to be used in preparation sayote –

malunggay muffins are as follows; Measuring cups, spoons, mixing bowls,

whisk, rubber spatula or wooden spoon, muffin pan, muffin cups and oven.

Ingredients of Sayote – Malunggay muffin

The ingredients needed for sayote-malunggay muffins are as

follows; Sayote flesh, malunggay leaves, all-purpose flour, milk, sugar,

baking powder(calumet), vegetable oil, butter, salt, eggs.

Methods in baking Sayote – Malunggay muffin

The following procedure will be observed by the researcher in

preparing sayote-malunggay muffins.

 45

Methods in preparing Sayote

Washing the sayote Paring the skin of the

first, rinse thoroughly sayote and slice it into
with water. cube sizes.

Slicing the chayote then

cooking until it turns to
tender.

Figure 2. The Procedure Flow Chart in preparing Sayote

 46

Methods in making blended fresh Malunggay Leaves

Now taking a
Firstly, take a wide bowl and
blender jar and straining the
Then adding 1
adding fresh,
cup water. blended moringa
washing moringa juice using a
leaves. strainer.

Now healthy &

Blending this to a
nutritious
juice
Moringa juice is
consistency.
ready for mixing.

Figure 3. The Procedure Flow Chart in making blended Malunggay

leaves
 47

Methods in making sayote - malunggay muffin

Combining all the Mixing the dry

wet ingredients, Sifting the flour, and wet
including the milk, then add baking ingredients and
eggs, oil, the fat powder, sugar and add the crush
such as butter, the stiring it sayote and
dry like salt and thoroughly. mixing it
mixing it thoroughly.
thoroughly.

Brushing the
Scooping the muffins cups with
batter and fill its softened butter.
Baking in a cups and add the Scooping the
preheated oven. malunggay leave batter and fill its
to the top of the cups and add the
batter. malunggay leave
to the top of the
batter.

Removing from
the oven and let it
cool.

Figure 4. The Procedure Flow Chart in making Sayote –

Malunggay muffin
 48

Data to be Gathered

The data gathered in the study include the different nutrients

value found in Sayote – Malunggay Muffin. This study will use 500 grams

of sample will be submitted to the Department of Science and Technology

Region XI.

Data Gathering Procedure

The data gathering procedure are the following:

1. The researcher will obtain a letter from the President of Davao

del Sur State College sign by the Adviser that allowed the

researcher to conduct the study.

2. The researcher will request a permission from the laboratory in

charge for the preparation in making the sayote – malunggay

muffin.

3. Schedule a laboratory analysis in Department of Science and

Technology.

4. Preparation of sayote – malunggay muffin including the weighing

of 75 grams of sayote and 20 grams of malunggay.

 49

5. Nutritional analysis and other observation will conduct at the

Department of Science and Technology Laboratory at Davao City.

6. The results presented to the panel of critics.

 50

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 54

APPENDICES
 55

Data Gathering Procedure

The data gathering procedure are the following:

1. The researcher will obtain a letter from the President of Davao del

Sur State College sign by the Adviser that allowed the researcher to conduct

the study.

2. The researcher will request a permission from the laboratory in

charge for the preparation in making the sayote – malunggay muffin.

3. Schedule a laboratory analysis in Department of Science and

Technology.

4. Preparation of sayote – malunggay muffin including the weighing of

75 grams of sayote and 20 grams of malunggay.

5. Nutritional analysis and other observation will conduct at the

Department of Science and Technology Laboratory at Davao City.

6. The results presented to the panel of critics.