Jaed B. Enicuela, Justine Myke M. Ramil, Darrel Q.

Tangonan, Eric James Luis, Ashley Acpal,

RowelynRamento, Ry Axel A. Cadiz..2016. Sensory Evaluation of Roasted Rice Grains,

Lagundi, and Mascovado as Additives.

Research Adviser: Mr. Erwin Jun V. Daguio

Abstract

The second most consumed beverage in the world is tea. It is an infuser made by steeping

processed leaves, buds or twigs. It has a cooling, slightly better, astringet flavor and can help the

body fight certain cancers, and other diseases such as cough and fever.

Fresh and young lagundi leaves as well as rice grains were gathered. The gathered raw

materials were cleaned. The pot was preheated. The rice grains were put into the pot. Then the

lagundi was dried under the sun until it becomes dark green. The roasted rice grains were put in a

container and was cooled. The lagundi, roasted rice grains and mascovado were mixed together

and put them aside. The teabags were prepared. The pulverized herbal tea was put in the teabags

and secured to free from foreign objects and ready for evaluation or organ testing.

This investigatory project was conducted by using Lagundi (Vitexnegundo), Roasted Rice

Grains and Mascovado as an additives in making herbal tea to cure cough instantly.

Vitexnegundocommonly known as Lagundi is an antiseptic as well as a cure for respiratory

ailments and for stomach aches and a good ingredient for tea.
 TABLE OF CONTENTS

PRELIMINARIES

Title Page...i

Abstract.....ii

Table of Contents.....iii

Chapter

I. INTRODUCTION
Background of the Study.....1
Statement of the Problem.......2
Significance of the Study....3
Hypothesis.......3
Scope and Delimitation.......4
II. REVIEW OF RELATED LITERATURE.......5-6
III. METHODOLOGY
Research Design......7
Methods and Procedure ..........8
Organ Testing...........................................................................8
Sampling Design.......................................................................8
Population Sample.....................................................................8-9
Data Gathering Instrument..........................................................9
Statistical Treatment..................................................................10
IV. RESULTS AND DISCUSSION.....................................................11-14
V. SUMMARY, CONCLUSION, AND RECOMENDATION
Summary....................................................................................15
Conclussion................................................................................16
Recomendation............................................................................16-17

Bibliography.......................................................................................18

Appendices

Appendix A...........................................................................................19-21
Appendix B...........................................................................................22-25

Appendix C...........................................................................................26

Appendix D...........................................................................................27

Appendix E...........................................................................................28

Appendix F...........................................................................................29

Appendix G...........................................................................................30