1

CHAPTER 1

The Problem

Introduction

Okra, scientifically known as Abelmoschus esculentus (L.) Moench, a

synonym of Hibiscus esculentus, is common to some English-speaking

countries as Lady’s fingers. While in the Philippines, okra is locally called as

saluyot a bunga (Ilocano) and kaluyot (Ifugao).

Okra is a flowering plant characterized by its edible seed pods and

elegantly tapering shape. It grows best in hot and humid climates. It is a tall,

upright plant with a hibiscus like flower. The Philippines has an abundance of

okra in places like Leyte, Tarlac, Ilocos Norte, Pangasinan, and Bicol. In

addition, okra is popular in different parts of the world, not merely in the

Philippines but also in Africa, where it is considered as native. Okra originated

in tropical and subtropical Africa. Existence of a large number of related

species with wide variability and dominant characters suggest possible role of

India as a secondary centre of origin. India is the largest producer of okra in the

world (Tamil Nadu Agricultural University, 2011).

Paraphrase version: Tropical and subtropical Africa is where okra first

appeared. The existence of numerous related species with high variability and

defining traits raises the possibility that India served as a secondary center of

origin. India is the world’s top producer of okra.

Okra is one of the most important vegetable crops in the tropical and

subtropical regions of the world. It is cultivated in several other parts of the

 2

world by the name okra, bhendi, okura, ochro, quimgombo, bamia, and gombo,

which is specifically known around the world for its unique taste, appearance

and its appreciable benefits. It is commonly planted in homes, schools, and

economic gardens for its edible fruits. Giant fruit and red fruit cultivars (both

with edible fruits) also available, usually cultivated for culinary or educational

purposes. As observation occurs, some people use to add okra to their salads,

soups, and stews. They can eat fresh or dried, pickled, fried, sautéed, roasted,

or boiled. Since they know how perfectly suited okra to partner with, and they

can never doubt the massive health benefits of its okra vegetable. Due to those

facts, okra is considered one of the high-demand vegetables that no one can

forget.

From okra itself, skin and seeds can produce different products. To

recognize some of them are herbal powder, capsules, chips, and soap. Okra

vegetable has been emerging into different and various formulation products.

To add, the reality of okra, some people do not eat okra much, especially

today’s generation, such as children and teens, which is hard for them to eat,

accept and appreciate the taste of okra vegetables. As young entrepreneurs,

we are enthusiastic to devise an innovative food product by utilizing raw

materials that are affordable, easy to plant, healthy, and now have been

abundant in our locality. Hence, we intend to create cookies out of okra as a

new source of healthy snacks for consumers. Okra cookies are preferred to

offer to children, teens, and adults because the taste of okra cookies is not too

sweet; instead, we formulate the balance of sweetness, and no extract okra still
 3

provides healthy although. This kind of snack serves as a good alternative to

junk foods due to the fact of its high benefits, and consumers do not need to

worry about the high sugar they will consume because it is made of 100% fresh

and natural okra vegetable means no additives, no artificial color, and no

seasonings which are not merely good for our health. Okra cookies are a type

of healthy cookies, prominently known in different countries, especially in the

Philippines.

Okra contains antioxidants, vitamins A and C, and other nutrients that

help lower the risk of significant medical illnesses, including cancer, diabetes,

heart disease, and stroke. Magnesium may be found in okra in reasonable

amounts. Okra cookies can be a great option for those who do not like eating

too much sweet food. Everyone is particularly familiar with eating cookies as a

snack anytime they want. It is difficult to alter and balance the sweetness of

cookies and how the okra will convert into delightful flavor to make it

fascinating and healthier for customers since its exceptional taste is the

cookies’ major picture. Conversely, we endeavor to pursue this market

research about consumer acceptability of Lady Finger as cookies. Finally,

researchers want to transform a natural form of okra into a cutting-edge

consumer good.

Background of the Study

Okra, also known as lady’s finger, is one of the most important

vegetable crops in the tropical and subtropical regions of the world. Okra has a

high moisture content, is rich in nutrients, and is a great source of vitamins and
 4

minerals. The okra’s fruits, seeds, and leaves have applications due to their

composition and properties.

This study evaluates the acceptability and marketability of cookies with

okra as an ingredient. It utilized okra due to the many health benefits that

people could get from it. The study wanted to remedy some problems by

determining whether okra cookies were acceptable to consumers in Barangay

Centro Occidental, Polangui, Albay. The standard characteristics that were

evaluated during the prototyping process. The standard taste was determined

to be slightly sweet, while the standard aroma was described as smelling like

okra. The standard texture was found to be soft and chewy, and the standard

appearance was noted as being light brown. These standard characteristics

were used as a basis for evaluating the prototypes, and the results of the

evaluation are discussed in the following sections.

As a fundamental ingredient in food, it is important to search for new

agents, mainly from natural sources, that add characteristics to the products,

making them more attractive to the consumer. It is a suitable alternative for

adding value to products because of its important characteristics, such as its

capacity for improving texture and its positive health benefits. Okra is used to

prepare and enrich foods and obtain innovative and functional products.

Producing cookies with okra demonstrated good sensory acceptance of the

product. Also, it will surely be a perfect union that gives the residents of

Barangay Centro Occidental, Polangui, Albay, a reason to enjoy eating cookies

and vegetables simultaneously.

 5

Research Locale

Plate 1. Map of the Study

The municipality of Polangui, Province of Albay, Barangay Centro

Occidental, will be the location of the Consumer Acceptability of Okra Cookies

studies. In addition to being a region of Luzon in the Philippines, Centro

Occidental is an agglomeration of structures where people live and work. The

distance between Polangui and Centro Occidental is about 20 minutes and

10.6 kilometers. The total population of Centro Occidental for 2022 is 3,739.

The total number of families is 1,044, and the total number of households is

873. The respondents will be interviewed in their respective houses or any

comfortable place that the respondent will choose and prefer. The researchers

mainly focus on one barangay only. Barangay Centro Occidental is a place

where the church, municipal building, and market site are all situated so the

place is considered the center of commerce, government seat and religious

activities. In addition, Barangay Centro Occidental has ten (10) districts

wherein each district is named after a planet in solar system those are Jupiter,
 6

Saturn, Mars, Venus, Pluto, Neptune, Mercury, Uranus, Uranus Extension, and

Earth. Thus, this location we assumed to be a great choice to conduct to know

the consumer acceptability of the product in terms of the product (Okra

Cookies), packaging, and price.

Statement of the Problem

This study aims to determine the “Consumer Acceptability of Okra

Cookies in Barangay Centro Occidental Polangui, Albay.”

Specifically, this study will answer the following question,

1. What is the demographic profile of the household in Barangay Centro

Occidental Polangui, Albay in terms of:

a. Household income

b. Number of members per household

2. What is the consumer acceptability of Okra Cookies as a product in

terms of:

a. Taste

b. Aroma

c. Texture

d. Appearance

3. What is the consumer acceptability of okra as a packaging in terms of:

a. Appeal

b. Design

4. What is the price range of Okra Cookies that is most acceptable to the

consumer?
 7

5. Is there purchase intention for okra cookies in Barangay Centro

Occidental Polangui, Albay?

6. What are the suggestions and recommendations of the consumer of

okra cookies in Barangay Centro Occidental Polangui Albay?

Objectives of the Study

The general objective of the study is to utilize Okra Cookies.

Specifically, this aims to determine:

1. The demographic profile of the household in Barangay Centro

Occidental, Polangui, Albay in terms of household income and Number

of Members per household.

2. The consumer acceptability of okra cookies in terms of its product and

packaging.

3. The preferred price range of the consumer of Okra cookies.

4. The purchase intention of Okra Cookies in Barangay Centro Occidental

Polangui, Albay.

5. The suggestion and recommendation of the Consumer of Okra Cookies.

Scope and Delimitation

This study aimed to ascertain and discuss whether okra (lady’s finger)

cookies were acceptable to consumers. The consumer is intended to become

more acquainted with the benefits and characteristics of these okra vegetables

as a potential component in making cookies. The researcher used a survey

questionnaire as the principal instrument for evaluating the finished products.

The survey questionnaire was distributed to the fifty (50) selected respondents
 8

and will be covered as part of the sensory evaluation to test their acceptability

regarding the product, packaging, and pricing. The study is exclusive to the

residents of Barangay Centro Occidental, Polangui, Albay, and will delimit the

other barangays of Polangui.

Significance of the Study

The study will benefit the following groups and sectors:

Consumers – The result of the study can give consumers a choice or

alternative food that the natural okra can be consumed as a snack/dessert

product.

Okra Farmers – When the study is implemented and conducted commercially,

it will ensure more primary and secondary income.

Entrepreneur – The study’s conclusions will motivate them to release new,

consumer-affordable food products.

Academe – Their knowledge, abilities, inventiveness, and information

regarding the potential use of Okra as a raw material will all be expanded by

the study.

Researchers – The study may serve as a reference point for researchers in

the public and private sectors wherein the result of the study can be used as a

foundation to improve other existing food products and make combinations of

ingredients to come up with new innovative and acceptable edible products.

 9

Definition of Terms

For a better understanding of the terms used in this study, the following

terms are defined conceptually and operationally.

Abelmoschus esculentus (L.) Moench – is the scientific name of

Okra. Family Name: Malvaceae. Synonyms: Hibiscus esculentus, known in

some English-speaking countries as Lady’s fingers.

Appeal – refers to the attractiveness, desirability, or positive qualities

that something possesses. In the context of products or services, it pertains to

the ability of a product or service to attract and interest people, making them

find it desirable or valuable.

Consumer acceptability - refers to the degree to which consumers find

a product desirable and satisfying. It is a measure of how well a product or

service meets the expectations and preferences of its intended target

audience.

Lady’s finger - also known as okra, is a green vegetable from the

mallow family. It is a popular ingredient in many cuisines around the world.

Okra is a versatile vegetable with a distinctive appearance and taste.

Okra Cookies - Okra cookies are a type of cookie that incorporates

okra, a vegetable known for its slimy texture when cooked. While it may sound
 10

unusual, okra cookies are an inventive way to incorporate this versatile

vegetable into a sweet treat.

References

Eliane Rolim Florentino, Flávia Carolina Alonso Buriti, Lacerda Dantas (2021,

August 16) Abelmoschus, L.

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8399980/

Elvie S. Estrada, (2014, June 01). Acceptability and Marketability of pan de

okra with okra/lady’s fingers as ingredient. Retrieved from

https://www.academia.edu/36460685/Acceptability_and_marketability_of

_pan_de_okr a_with_okra_ladys_fingers_as_ingredient.

Flora & Fauna web (2023, May 19)

https://www.nparks.gov.sg/florafaunaweb/flora/1/5/1581

Megan, W (2019, November 6)

https://www.medicalnewstoday.com/articles/311977#_noHeaderPrefixed

Content
 11

CHAPTER 2

Review of Related Literature and Studies

This chapter provides an overview of the related literature and studies. It

also includes the synthesis of related literature, a figure, conceptual framework

and the references. It is divided into six main sections where the literature

surrounding critical discourse analysis, opinion editorials, as well as power and

social relations are considered. All of those facts fully relate to the data from

which the current study was founded. Readers might have a comprehension of

this study in this section and come to the idea that a product is realistic and

valuable. The researchers diligently examine the data from similar studies in
 12

order to get relevant information for the study title

Plate 2. Okra (Lady’s Finger)

Related Literature

A related literature is a summary or review of studies related to a

particular title of research. It identifies and summarizes all the relevant

research conducted on a particular topic. It is vital that our literature review is

focused accurately. Therefore, we should acquire a limited number of studies

that are central to our topic rather than trying to collect a wide range of studies

that might not be closely connected. The related literature is one of the

important parts of the research. This would help the readers to determine the

differences and similarities of other studies related to the title of Acceptability of

Okra Cookies. In this part, a related literature covered all the necessary

information such evaluate past research, identify experts/ authors, identify key

questions, and determine methodologies used in past studies.

 13

Foreign Literature

According to Lei Hu, Jiamin Guo, Xiwei Zhu, Rui Liu, et al., (2020). The

effect of steam explosion on nutritional composition and antioxidative activities

of okra seed and its application in gluten-free cookies is substantial. As it

shows, Health-conscious consumers are increasingly interested in gluten-free

(GF) foods. Raw okra seed (ROS) flour and steam-exploded okra seed (SEOS)

flour were explored for developing GF cookies with high nutritional values and

in vitro enzymatic digestion. Results indicated that the steam explosion

exhibited significant effects on enhancing the release of dietary fibers and lipids

in okra seed flour at moderate explosion pressure. Although steam explosion

caused the loss of flavonoid compounds, moderate high explosion pressure

enhanced the release of total phenolics ranged from 294.57 to 619.07 mg

GAE/100 g DM with significantly improved DPPH• radical scavenging activity

(from 18.78% to 67.34%) and ferric reducing antioxidant power (from 13.37%

to 149.04%). The rapidly digestible starch (RDS) content in GF cookies

decreased with increasing steam explosion severity, whereas slowly digestible

starch (SDS) and resistant starch (RS) contents significantly increased from

36.91% to 40.92% and from 2.50% to 9.06%, respectively. Steam explosion is

an effective technique for enhancing the release of nutrients like dietary fiber

and total phenolics, and okra seed flour, especially SEOS flour, can be

alternative choices to provide food functional materials for developing various

GF food products.
 14

According to Abdulraheem Mukhtar Iderawumi, Ihtisham M., Nawab

Khan, et al., (2022). The production and consumption of disease-free and

organic food have recently gained increased focus despite the lower

productivity of organic crops. Okra is an important economic vegetable crop

that can reach optimum production in the absence of fertilizers/chemicals

application and produce promising yields within a short period. However,

several elements along with pathogens, pests, and very importantly viral

diseases, restrict the belief of these intended goals. The current experiment

assessed the effects of mulching materials and weeding regimes on the

severity and incidence of not unusual viral diseases on okra without

fertilizers/chemicals application. The treatments were (3×4) factorially designed

and fitted into RCBD in field conditions. Weeding consisted of four levels i.e. no

weeding, weeding once, weeding twice, and weeding thrice, whereas mulching

types comprised of three levels i.e., no mulching, dry grasses mulching, and

polythene mulching. The findings revealed that all of the okra plants tested

were susceptible to virus infections regardless of treatment. Those who had a

treatment combination of three weddings and polythene mulching, on the other

hand, had the lowest incidence and severity of viral infection, while those who

received no weeding and no mulching had the highest. At the 7th week after

planting, the treatment combination of thrice weeding with polythene mulching

had the lowest viral incidence of 18.75 percent, whereas the treatment

combination of no mulch application and no weeding had the highest viral

incidence of 89.63 percent. Similarly, the treatment combination of thrice

 15

weeding and polythene mulch resulted in significantly less disease severity

(7.41%), whereas the treatment combination of no weeding and no mulching

application resulted in significantly more disease severity (99.98%). In

comparison to other treatment combinations, the treatment combination of

weeding thrice and polythene mulching produced the highest yield

characteristics at harvest. Okra, an important vegetable crop in Nigeria where

viruses cause severe yield loss due to tropical climate. This study will help in

the production of disease-free okra crop without chemicals application.

Moreover, our study will contribute to the organic production of this important

vegetable crop.

According to Thamires Lacerda Dantas, Flávia Carolina Alonso Buriti, et

al., (2021) whom studied “Okra (Abelmoschus esculentus L.) as a Potential

Functional Food Source of Mucilage and Bioactive Compounds with

Technological Applications and Health Benefits” (2021). Abelmoschus

esculentus has fruit popularly known as okra and belongs to the Malvaceae

family. It is commonly used in cooking but also in traditional medicine in the

treatment of worms, dysentery, inflammation, and also irritation of the stomach,

intestines, and kidneys, as it is a potential functional food. Its mucilage is a

highly viscous polysaccharide that is mostly composed of monosaccharides D

galactose, L-rhamnose, and galacturonic acid, as well as proteins and

minerals. The functional properties of okra mucilage have been widely studied,

mainly for its potential antidiabetic activity; thus, its use as adjuvant or

nutraceutical therapy for diabetes is very promising. Due to its rheological

 16

properties, it is a potential resource for pharmaceutical and food applications.

Okra mucilage can be extracted by several methods, which can directly

influence its physicochemical characteristics and biological activity. Features

such as low cost, nontoxicity, biocompatibility, and high availability in nature

arouse the interest of researchers for the study of okra mucilage. The survey of

research on the applications of okra mucilage highlights the importance of

using this promising source of bioactive compounds with interesting

technological properties. The potential of okra as a functional food, the

properties of okra mucilage, and its technological applications are discussed in

this review.

According to Ibukunoluwa Fola Olawuyi and Won Young Lee (2021).

“Structural characterization, functional properties and antioxidant activities of

polysaccharide extract obtained from okra leaves (Abelmoschus esculentus)”.

Polysaccharides have been isolated from okra pods (Abelmoschus

esculentus), with little focus on the leaves. This study characterized a water-

soluble polysaccharide isolated from okra leaves (OLP), and investigated its

functional properties, for their potential applications. FT-IR and NMR

spectroscopy were used to describe structural characteristics and the influence

on functional properties was examined. The result revealed OLP as a low-

molecular-weight polysaccharide (26.9 × 103 g/mol-1) consisting of galactose

(~54 mol%), galacturonic acid (~29 mol%), rhamnose (~9mol%) and arabinose

(~5mol%) as the primary sugars, and rhamnogalacturonan-I as the

predominant structural unit. OLP was found to be an extensively-branched,

 17

highly acetylated, and unmethylated polysaccharide. OLP exhibited non-

Newtonian flow behavior and showed comparable or superior functional

properties such as thermal stability and emulsifying capacity, and higher

antioxidant capacity than polysaccharide previously obtained from okra pods.

This study presents a means of utilizing okra leaves as a new polysaccharide

source, with potential applications in food-related industries.

According to Prafull P. Kolte Prafull, and Dr. Vijay S. Shivankar Vijay

(2021). Okra fiber is the bast fiber, extracted from the stem of the Abelmoschus

esculentus plant which belongs to the Malvaceae family. In the whole world,

India is the largest producer of okra for the cultivation of “okra fruit”, which is

one of the main vegetables in the Indian Diet. After harvesting the okra plant on

the field, the okra fruit is collected as a vegetable, and the okra plant is thrown

out as agricultural waste. The stem of the okra plant is an abundant source of

okra fiber. In India, an estimated 45.34 lakh metric tons of green okra plants

were discarded annually as agricultural waste which can be used for technical

okra fiber extraction. In India, the okra plant has the potential to produce 150-

160 Kg of okra fiber per hectare and about 134 lakh Kg okra fiber annually. To

prove the suitability of Indian okra fiber (IOF) for commercial applications like

jute, flax, hemp, and kenaf fiber this study was formulated. In this study,

characteristics of Indian okra fiber (morphological, thermal, and structural) are

investigated by optical and electron microscopy (SEM), thermogravimetric

analysis (TG, DTG, DSC), X-Ray diffraction analysis (XRD) and Fourier

transform infrared spectrometry (FTIR) respectively. Also, the study guides the
 18

Indian farmer to generate additional income with the cultivation of the okra

plant by extraction of the Indian okra fiber.

According to Samreen Sarwar, Nudrat Aisha Akram et al., (2022). The

biochemical potential of okra [Abelmoschus esculentus L. (Moench)] leaf and

fruit under field conditions. Okra plays a significant role in humans nutrition

because its fresh leaves, stems, flowers, pods and seeds, are used for multiple

purposes. The present study attempted to determine the spatial variations in

biochemical attributes of Osmo protectants and the oxidative defense system

of okra plants. Samples of soil and okra plants (leaves and fruits) were

collected from three different locations: Faisalabad region-1 (7 JBI), Faisalabad

region-2 (7 JB-II) and Pindi Bhattian. Chlorophyll contents, glycine betaine

(GB), ascorbic acid (AsA), total phenolics, hydrogen peroxide (H2O2), proline,

and malondialdehyde (MDA) contents were analyzed in the leaves and fruits of

okra plants. Soil analyses showed that pH, electrical conductivity (EC),

phosphorus (P), potassium (K), iron (Fe), and saturation of soil were higher in

Faisalabad region 2, while organic matter, sand, Zn, and Cu were higher in the

Pindi Bhattian region. The results from okra leaves showed that Pindi Bhattian

had higher chlorophyll a, GB and H2O2 contents, while Faisalabad region 1

had a higher ratio of chlorophyll a/b compared to the other regions. However,

Faisalabad regions 2 and 1 had higher leaf phenolic contents, Faisalabad

regions 1 and 2 showed higher leaf proline contents, and Faisalabad region 2

possessed higher AsA and MDA contents. Analyses of okra fruits showed that

Faisalabad region 2 had higher chlorophyll a and total chlorophyll contents,

 19

while Faisalabad region 1 had higher chlorophyll b contents. Faisalabad region

2 and Pindi Bhattian had higher ratios of chlorophyll a/b, and Faisalabad region

1 showed higher phenolic, AsA, H2O2, and MDA contents of okra fruit,

whereas the Faisalabad regions exhibited higher proline and GB contents than

the Pindi Bhattian region. Overall, okra leaves and fruits showed better

responses in the Faisalabad regions, and these results may be used to screen

for okra cultivars with better tolerance under different environmental conditions.

According to Zeeshan Rafi and Salman Khan (2022). Okra known for its

high nutritional and medicinal value, okra (Abelmoschus esculentus) is

commonly used for replacing plasma and expanding blood volume in humans.

It is a major economic crop cultivated in tropical and subtropical regions

worldwide. The present study aimed to investigate and evaluate the nutritional

properties and prospective applications of the consumable parts of okra. The

total ash content (mineral content), carbohydrate, crude fiber, fat, protein, and

moisture fractions of okra pod aqueous extract were determined. The results

show that okra aqueous extract contained 84.670–87.650% moisture, 1.514–

1.197% ash, 7.857– 8.261% carbohydrate, 2.367–3.410% crude protein, and

6.781– 8.314% crude fiber. Okra was determined to have high nutritional value,

with γ-tocopherol and α-tocopherol contents about 2.67 mg/100 g and 1.62

mg/100 g, respectively. High performance liquid chromatography (HPLC) was

performed to determine the sugars present in okra aqueous extract. The water-

soluble polysaccharide content was 10.22– 16.45 g/100 g. The tested aqueous

extract was a rich source of total phenolic compounds in gallic acid equivalents
 20

(288.2– 3426.2 mg/100 g), chlorophyll a (3.53 mg/100), chlorophyll b (2.43

mg/100), and carotenoids (1.3 mg/100 g). The detected minerals were Ca, Mg,

Cu, Zn, Fe, K, Na, and Mn. Atomic absorption spectrometry analysis of these

ashed minerals was performed. In addition to the nutritional benefits, okra pods

exhibited antimicrobial, anticancer, and antioxidant properties. The aqueous

extract was found to be potentially active against bacterial strains of

Staphylococcus aureus (MIC value = 21.8 mg/mL), Escherichia coli (MIC value

= 18.7 mg/mL), Bacillus cereus (MIC value = 20.7 mg/mL), and Klebsiella

pneumoniae (MIC value = 20.2 mg/mL). Okra aqueous extract exhibited

inhibitory activity against α-amylase (IC50 = 120 µg/mL) and αglucosidase

(IC50 = 115 µg/mL). The okra extract exhibited high anticancer activity,

concentration dependent and with an IC50 value of about 158.3 mg/ml. The

results indicated that okra pods have nutritional and medicinal properties and,

hence, can be used as a functional food and broad-spectrum nutraceutical

supplement.

According to Habtamu Fekadu Gemede, Negussie Retta, Gulelat Desse

Haki, et al., (2014). Okra (Abelmoschus esculentus) is an economically

important vegetable crop grown in tropical and sub-tropical parts of the world.

Okra is a multipurpose crop due to its various uses of the fresh leaves, buds,

flowers, pods, stems and seeds. Okra immature fruits, which are consumed as

vegetables, can be used in salads, soups and stews, fresh or dried, fried or

boiled. It offers mucilaginous consistency after cooking. Often the extract

obtained from the fruit is added to different recipes like stews and sauces to
 21

increase the consistency. Okra mucilage has medicinal applications when

used as a plasma replacement or blood volume expander. The mucilage of

okra binds cholesterol and bile acid carrying toxins dumped into it by the liver.

Okra seeds are a potential source of oil, with concentrations varying from 20%

to 40%, which consists of linoleic acid up to 47.4%. Okra seed oil is also a rich

source of linoleic acid, a polyunsaturated fatty acid essential for human

nutrition. Okra has been called “a perfect villager’s vegetable” because of its

robust nature, dietary fiber, and distinct seed protein balance of both lysine and

tryptophan amino acids. The amino acid composition of okra seed protein is

comparable to that of soybean and the protein efficiency ratio is higher than

that of soybean and the amino acid pattern of the protein renders it an

adequate supplement to legume or cereal based diets. Okra seed is known to

be rich in high quality protein especially with regards to its content of essential

amino acids relative to other plant protein sources. Okra is a powerhouse of

valuable nutrients, nearly half of which is soluble fiber in the form of gums and

pectins which help to lower serum cholesterol, reducing the risk of heart

diseases.

According to Deborah Tufaro, Angela Bassoli & Carola Capp (2022).

Okra (Abelmoschus esculentus) has interesting nutritional and technological

properties and is naturally gluten-free (GF). This study investigated the

physicochemical properties of okra powder obtained by a low-temperature

drying process and its impact on GF bread. Its potential synergy with other

hydrocolloids (i.e., hydroxypropylmethylcellulose (HPMC) and Psyllium fibre

 22

(Psy)) was also studied. As the importance of powder particle size in food

design is well known, whole okra powder (WOP; ≤ 1000 µm) and fine okra

powder (FOP; ≤ 250 µm) were produced. Compared to the standard

formulation, WOP and FOP doughs required less water to reach the desired

dough consistency (200 ± 20 Brabender unit) and generally showed higher

stability during mixing. Dough development was affected by HPMC more than

okra powder particle size. Breads containing WOP or FOP in combination with

HPMC exhibited high specific volume and soft texture, while the combination

with Psy resulted in a less-developed, harder and darker bread. The

combination with HPMC also guaranteed a longer shelf-life, regardless of okra

powder particle size. These results may prove useful for the agri-food industry,

as they demonstrate that okra can be used as an innovative natural

hydrocolloid.

According to Ganesh Sonawane, Anurag Mishra, Himmatsingh Chawra,

et al., (2021). In today’s developing world, there is an immense need for novel

drug delivery systems with minimal side effects. Natural excipients have an

important role in developing drug delivery. They are safe, non-toxic,

biodegradable, biocompatible, economical, and easily available as compared

to synthetic. Medicinal plants are the gift of nature to have a disease-free

healthy life to humans. Okra is one of the traditional plant-available worldwide.

Its scientific name is Abelmoschus esculentus Linn., belonging to the family

Malvaceae. The plant has rich nutritional value and is widely used in treating

several human ailments. Mucilage is one of the important constituents isolated

 23

by extraction from the pods of okra. The okra mucilage has wide applications in

different drug delivery systems as polymer. In the coming days, polymers will

play important role in controlled drug delivery. This review article emphasizes

on the role of okra mucilage in drug delivery systems.

Local Literature

According to Juan Magsasaka (2020), okra is commonly known as

Lady’s Finger, is a warm-season vegetable crop that is widely cultivated in the

Philippines. It is highly valued for its edible pods that are rich in dietary fiber,

vitamins, and minerals. The crop is planted in about 8,000 hectares nationwide,

with major producing regions including Ilocos Norte, Pangasinan, and Bicol.

Approximately 50% of okra is composed of soluble fiber, which includes gums

and pectin. This type of fiber can help lower cholesterol levels and reduce the

risk of heart disease. The remaining 50% is insoluble fiber, which can help

promote a healthy intestinal tract and reduce the risk of certain types of cancer,

particularly colorectal cancer. Additionally, half a cup of cooked okra contains

almost 10% of the recommended daily intake of vitamin B6 and folic acid.

Typically, okra is grown for home consumption, but it can also be a profitable

crop for a farm family if grown extensively throughout the year.

According to Farmer’s Alamanac (2017), okra is easy to grow and use

and looks lovely throughout the growing season due to its beautiful flowers. It’s

also rich in vitamin A and low in calories, which makes it a great addition to

your diet. Okra is adaptable and will grow in most soils, though it performs best

in well-drained soil that’s rich in organic matter. A well-drained deep soil is ideal
 24

for its growth. Soil should ideally be on the acidic side, with a pH between 5.8

and 7.0 for best growth of the plant, as a warm- weather crop, okra appreciates

full sun. Plant okra seeds about ½ to 1 inch deep and 12 to 18 inches apart in a

row. Soaking the seeds overnight in tepid water help speed up germination.

Raised beds enriched with composted manure an ideal growing place for okra

because the soil warms more quickly.

Department of Agriculture (cited in 2017), stated that okra is a tall

growing, warm season and annual vegetable crop. It is a popular and profitable

vegetable in the country. The young and tender fruits can be prepared as

salad, boiled, broiled or fried and can be mixed in many meat and fish dishes. It

is also an important vegetable mix of the famous Ilocano dish, pinakbet. Okra

is rich in vitamins A, C and B complex, protein, calcium, fats, potassium,

phosphorus, iron and carbohydrates. Aside from its nutritional value, okra is

used as traditional medicine for the treatment of stomach ulcer, inflammation of

the lungs, diabetes, asthma, colitis, sore throat and constipation. Nearly half of

the fruit is soluble fiber in the form of gums and pectins. Soluble fiber helps

lower serum cholesterol and reduces the risk of heart disease. The other half of

the fruit is insoluble fiber which helps keep the intestinal tract healthy

decreasing the risk of some forms of cancer, especially colorectal cancer.

Nearly 10% of the recommended levels of vitamin B6 and folic acid are also

present in a half cup of cooked okra. Generally, okra is planted for home

consumption. But planting this crop extensively can give a year-round income

for a farm
 25

family.

Henrylito D. Tacio (2021), stated that okra is a vegetable crop that has

proved to be very profitable to grow,” says Jethro P. Adang, the director of the

Mindanao Baptist Rural Life Center (MBRLC) Foundation, Inc., a

nongovernment organization based in Kinuskusan, Bansalan, Davao del Sur.

“If properly managed, a crop can provide fresh and delicious okra pods aside

from a year-round income a farmer can get from it.” Okra is used primarily as a

fresh vegetable. The pods are sliced crosswise or diagonally before cooking.

Sometimes, the slices are boiled or fried. Cooked okra is mucilaginous and is

not always appreciated when first tried. Most people, however, rapidly acquire

a liking for this vegetable. Frying reduces the mucilage and makes the okra

acceptable.

National Nutrition Council (cited in 2022), stated that okra is one of the

least popular foods yet is very nutritious and has a remarkable nutritional

profile. It is nutrient dense that is particularly high in vitamins C and K and this

fruit stands out because it offers protein, a component that many other fruits

and vegetables lack. Moreover, antioxidants found in abundance in okra may

lower your risk of developing major illnesses, stop inflammation, and improve

general health. The polyphenols it contains, in particular, may support heart

and brain function. Additionally, consuming okra has been associated with

blood sugar regulation. However, some evidence indicates that it might conflict

with widely used diabetes drugs. Pregnant women on the other hand who eat
 26

okra may be able to achieve their daily folate requirements as folate is crucial

for preventing abnormalities of the neural tube.

Doc Willie Ong (2020), stated that Okra is also known as “lady finger”

because of its unique elongated shape. It has a green colored and fibrous fruit,

called a pod, and measures between 2 to 7 inches in length. The okra pod

contains rows of small round white-colored seeds and a slimy thick fluid. You

might wonder what this “icky” fluid is, but actually, this fluid gives important

health benefits for the bowels. Although hard scientific data is lacking, there is

enough supportive evidence to make a case for okra as one of the healthiest

vegetables based on its nutritional content. The Doctor’s Book of Food

Remedies contends that okra can help prevent constipation, reduce the risk of

heart disease, and help prevent various cancers. A half cup of sliced cooked

okra contains the following nutritional value: 25 calories, 2 grams of dietary

fiber, 1.5 grams of protein, 5.8 grams of carbohydrates, 460 IU of vitamin A,

200 mcg of beta-carotene, 13 mg of vitamin C, 36.5 micrograms of folate, 50

mg of calcium, 0.4 mg of iron, 32 micrograms of Vitamin K, 257 mg of

potassium, and 46 mg of magnesium. He also stated that the high vitamin C

content of okra may be good for the immune system and help prevent cough

and colds. Okra also has adequate amounts of folates (folic acid), a compound

that is proven to help decrease neural tube defects in the fetus. Hence,

pregnant and breastfeeding women may benefit from okra.

According to Zenaida C. Gonzaga (2017), okra or Lady’s finger,

botanically known as Abelmoschus esculentus (L.) Moench, is a tropical and

 27

sub-tropical indigenous vegetable crop commonly grown for its fibrous, slimy,

and nutritious fruits and consumed by all classes of population. It has also

several medicinal and economic values. Despite its many uses and potential

value, its importance is under estimated, under-utilized, and considered a

minor crop and little attention was paid to its improvement. The study was

conducted to evaluate the effects of different planting densities and mulching

materials on the growth and yield of okra grown in slightly sloping area in the

marginal uplands in Sta. Rita, Samar, Philippines. A split-plot experiment was

set up with planting density as main plot and the different mulching materials

as the sub-plot which were: unmulched or bare soil, rice straw, rice hull,

hagonoy and plastic mulch. Planting density did not significantly affect the

growth and yield of okra. Regardless of the mulching materials used, mulched

plants were taller and yielded higher compared to unmulched plants.

Moreover, the use of plastic mulch resulted to the highest total fruit yield. The

results indicate the potential of mulching in increasing yield and thus

profitability of okra production under marginal upland conditions.

D.A. Communication Group (2021), cited that Okra or lady’s fingers will

soon hit the Korean market as the Philippines starts exporting them for the

2021-2022 season after complying with the agreed requirements set by both

countries. “After the resumption of okra exports to Japan last year, we are

opening yet another market access for our okra, this time with the huge Korean

food market. The Philippine government has been requesting market access of

okra to Korea since 2014 and finally, it was granted. This is a milestone for us
 28

considering we are still in the midst of the global pandemic,” said Agriculture

Secretary William Dar. The government of Korea announced the completion of

the ruling process for the Philippine okra market access to Korea through an

official notification from the Ministry of Agriculture, Food and Rural Affairs

(MAFRA) on May 6, 2021, said DA Agriculture Attachè Aleli Maghirang in a

report to Secretary Dar.

According to Pia Roses Morato (2020). The Department of Agriculture

recently announced that the Philippines has started to ship okra to Japan,

resulting in much needed additional income for our farmers especially in the

time of a pandemic. As part of their diet, the Japanese love to eat Philippine

produced okra and the best part is, despite a crisis, our country seems to be

“upping the game” in the area of agriculture. I never really liked okra growing

up. In truth, I literally trained myself to eat it due to its many health benefits.

Lady finger, commonly known as okra, is rich in magnesium and other

antioxidants that maintain heart health and control blood sugar, not to mention

its antistress benefits. While strengthening the immune system is everyone’s

priority nowadays, okra can do just that due to the good bacteria that is fed to

our intestines. Okra is a very healthy and versatile vegetable.

According to Daniel Martinus (2022), addressing okra surplus is the

country’s Department of Science and Technology – Industrial Technology

Development Institute (DOST-ITDI), which has developed a variety of products

using hydrocolloids from the fruit (no, okra is not vegetables). Okras are loved

(and frowned upon) for their slimy texture once they’re cooked. They’re usually
 29

treated like ‘vegetables’, despite technically being fruit, according to science.

They’re also known as lady fingers, because apparently women have very

long, slender, and elegant fingers. But as we established before, the

Philippines has too much of this wonderful fruit (again, I still can’t wrap my

head around it). DOST-ITDI has managed to make a slew of marketable

products from okra, including banaba milk tea (a plant native to the

Philippines), toothpaste infused with calamansi seed oil, as well as stabilizer –

an additive that helps preserve food structure.

Related Studies

Several studies relevant to the present study were read and analyzed to

gain ideas on completing the research. Those that are closely related to the

study are presented hereunder. They are usually unpublished or published

materials such as manuscripts, thesis, and dissertations. They are foreign

studies that are based on research conducted in other countries and local

studies where the inquiry was done in the Philippines.

Foreign Studies

According to V. Sabitha et al., (2011), entitled “Antidiabetic and

antihyperlipidemic potential of Abelmoschus esculentus (L.) Moench. In

streptozotocin-induced diabetic rats”, suggests that extracts from okra could be

developed as a prospective phytomedicinal plant against diabetes mellitus. The

plant has a wide range of medicinal value and has been used to control various

diseases and disorders. The fiber in okra helps to stabilize blood sugar by

regulating the rate at which sugar is absorbed from the intestinal tract. It is a
 30

good vegetable for those feeling weak, exhausted, and suffering from

depression and it is also used in ulcers, lung inflammation, sore throat as well

as irritable bowel. Okra is good for asthma patients and it also normalizes

blood sugar and cholesterol levels. The studies of okra polysaccharide possess

anticomplementary and hypoglycemic activity in normal mice. Also, okra

polysaccharide lowers cholesterol level in blood and may prevent cancer by its

ability to bind bile acids. Based on the above scientific data, current literature

research revealed that lowering of blood glucose and cholesterol levels by okra

in diabetic conditions is scientifically not yet documented. Therefore, the study

was aimed to investigate antidiabetic and antihyperlipidemic potential of

Abelmoschus esculentus (L.) Moench. Peel and seed powders in

streptozotocin-induced diabetic rats. The results have shown that by

administration of okra extracts to diabetic rats, there was a significant reduction

in blood glucose level and the lipid profile level also has normalized. This study

resembles the present study, confirming that Abelmoschus Esculentus peel

and seed possess blood glucose normalization and lipid profiles lowering

action in diabetic condition.

According to Savello et al., (1980) entitled, “Nutritional composition of

okra seed meal”, the seeds of the okra plant represent a rich source of oil,

constituting 20 to 40% of the total composition, which varies with the extraction

procedure. Linoleic acid, a well-known representative of polyunsaturated fatty

acids (PUFA), is the dominant constituent of the oil content (47.4%) of okra

seeds. Other important dietary constituents essential for human growth are the
 31

amino acids and their polymers, viz., proteins. Okra seeds have been reported

to have different protein compositions from cereals and pulses, as their protein

ingredients are modified to bear a balance of characteristic amino acids,

namely lysine and tryptophan. Thus, owing to their rich content of essential

amino acids, okra seeds represent an important constituent of the human diet.

Okra also serves as a potentially rich source of vitamins and carbohydrates,

which are also regarded as vital nutritional components of the diet. Okra pods

are also reported for their rich nutritional compositions and are frequently

consumed either after boiling, frying, or cooking. The attributes of the different

edible okra parts discussed in this review highlight the nutritional relevance of

okra and its nutraceutical potential for providing health benefits to humans.

According to Sunilson et al., (2008), entitled “Antioxidant and

Hepatoprotective effect of the roots of Hibiscus esculentus Linn’’ of the

Department of Pharmacognosy, School of Pharmacy, Master skill University

College of Health Sciences, Selangor, Malaysia, showed that (H. esculentus)

okra root ethanol extract has vitro free radical scavenging activity comparable

with Silymarin. Okra contains flavonoids that may have antioxidant and

Hepatoprotective activities. The present study further suggests that phenolic

compounds of the roots H. esculentus provide a good source of antioxidants

that could offer potential protective effects against lipid oxidation and which

could be exploited to make a Hepatoprotective formulation. The results from

the study showed that Hesculentus root ethanol extract possesses in vitro free

radical scavenging activity which was well comparable with Silymarin. This
 32

could exert a beneficial action against liver damage. The study suggests that

phenolic compounds of the roots H. esculentus provide a good source of

antioxidants that could offer potential protective effects against lipid oxidation

and which could be exploited to make a hepato protective formulation. This

study relates to the present study because it stresses the health benefits that

okra offers.

According to R. Bijkerk (2013) entitled, “The effect of the consumption of

fruit and vegetables on psychological well-being”, it analyzes the partial effect

of fruit and vegetable consumption on psychological well-being, using data on

2,805 different individuals from the National Health and Nutrition Examination

Survey in the United States. The regression is performed on eleven different

variables for psychological wellbeing and includes repressors for fruit, salads,

beans, other vegetables and the combination of these variables. The results

show that there is a positive relation between the consumption of fruit and

vegetables on four out of eleven variables; number of days feeling anxious,

tense or worried, feeling bad about oneself, feeling down, depressed or

hopeless and having little interest in doing things. The results for the other

seven variables are insignificant. The variable for salad is significant in four out

of eleven dependent variables where beans are only significant for one out of

eleven, and other vegetables are significant for any of the dependent variables.

The results for the fruit variable are significant for three out of eleven variables,

while total vegetable consumption is not significant for any of the variables. In

sum, future research is needed to analyze the effect of fruit and vegetable
 33

consumption on psychological wellbeing also focusing on the different aspects

of fruits and vegetables. Further search recommendations are to conduct a

controlled trial research.

According to Alamari (2014) entitled “Okra-gum fortified bread:

formulation and quality”. Freeze-dried okra extract was added to Hard Red

Spring (HRS) wheat flour intended for high soluble-fiber bread. Seedless okra

pods were blended in 0.05 MNaOH solution and the extract (OE) was

freezedried at pH 7. SE-HPLC of OE showed the presence of covalently bound

peptides. Okra extract powder (OE) 4, 7, 10, and 13% was used to replace

wheat flour in preparing flour bread formulations. Although Farinograph water

absorption was increased up to 4.4% due to OE addition, the dough mixing

Tolerance (MT) was also increased in the presence of O, bread loaf volume

was lower and freezable water was higher. Overall, bread firmness was lower

at lower storage temperature, but higher OE increased firmness, due to water

migration from crumb Color was darker for both crust and crumb. The

objectives of this study were to determine the effect of alkaline-soluble okra

extract on bread quality, given that, okra extract was shown to strengthen soft

wheat dough used for products such as cookies and cakes as shown by

previous researchers (Romanchik-Cerpovicz et al. 2002). This statement is

true for soft wheat products (cakes and pastries), where gluten strength

requirement is much lower than that for bread (hard wheat). For this reason,

the positive influence of okra gum on the dough was not enough to meet the

gluten strength needed for bread baking, which required the addition of vital
 34

gluten to the formulation. The addition of vital gluten helped to maintain bread

loaf volume thus consumer acceptability.

Local Studies

According to Estrada (2014) entitled, “Acceptability and marketability of

pan de okra with okra/lady’s fingers as ingredient”. Using the experimental

method of research, it involved 90 respondents selected through purposive

sampling and grouped into three, pan de okra with three different proportions of

Okra powder was evaluated using 9- Point Hedonic Rating Scale. The data

were personally gathered and statistically treated using the weighted mean,

and one factor ANOVA. The groups assessed the Pan de okra with three

different proportions of 15 grams, 20 grains and 25 grams of okra powder are

very acceptable in terms of appearance, sound/crunchiness, taste and texture.

Also, its level of marketability, of the pan de okra as perceived by the

respondents, is very acceptable as well in sum, the three (3) different

proportions of okra powder utilized in the preparations of Pan de okra are all

very acceptable. Furthermore, the three groups of respondents positively

accepted the use of okra powder as ingredient in making Pan de sal. The study

recommends that: (1) A further experimental study be conducted to determine

the exact nutritive value within each product, the profitability and shelf life of

Pan de sal with okra powder, (2) A study be done utilizing okra powder in

making food products. This study evaluates the level of acceptability and

marketability of Pan de sal with okra/ lady’s fingers as an ingredient. It utilized

okra or lady finger due to the many health benefits that people can get from it.
 35

Equally, the research wanted to remedy some problems on under nutrition

correlated to poverty based on the survey conducted established in 2008 by

the Food and Nutrition Research Institute (FNRI) (3) groups of respondents

participated in the study: Teens, Young Adults and Adults.

According to Gonzaga et al., (2017) entitled, “Growth and yield of okra

(Abelmoschus esculentus (L.) Moench) grown in the marginal upland area of

Sta. Rita, Samar as influenced by different planting densities and mulching

materials”. The study was conducted to evaluate the effects of different planting

densities and mulching materials on the growth and yield of okra grown in

slightly sloping area in the marginal uplands in Sta. Rita, Samar, Philippines. A

split-plot experiment was set-up with planting density as main plot and the

different mulching materials as the sub- plot which were: unmulched or bare

soil, rice straw, rice hull, hagonoy and plastic mulch. Planting density did not

significantly affect the growth and yield of okra. Regardless of the mulching

materials used, mulched plants were taller and yielded higher compared to

unmulched plants. Moreover, the use of plastic mulch resulted to the highest

total fruit yield. The results indicate the potential of mulching in increasing yield

and thus profitability of okra production under marginal upland conditions.

Based on the results obtained, it is concluded that different planting densities

resulted in comparable yield in okra. However, mulching with the use of rice

straw, rice hull, hagonoy and plastic mulch enhanced growth and yield of okra.

Furthermore, these mulching materials had superior effect over that of

unmulched treatment or bare soil in terms of number and weight of marketable

 36

fruits. Plants mulched with plastic produced the highest yield and consequently

gave the highest net returns. Under the condition of the study where rainfall is

abundant, plastic mulching is highly recommended.

According to Labadnoy et al., (2017) entitled, “The efficacy of okra

(Abelmoschus esculentus) in decreasing blood sugar levels among patients

with impaired fasting glucose in Antipolo City”. The studies have shown

conflicting results on the efficacy of okra on lowering blood sugar levels. Also,

aimed to determine the efficacy of okra in decreasing blood sugar among

patients with impaired fasting glucose. This was a randomized double-blind trial

among patients with impaired fasting blood glucose from three clinics in

Antipolo City. Potential subjects were identified from records of the three

clinics, recruited and screened using the Finnish Diabetes Risk Score

(FINDRISC) and fasting blood sugar (FBS). Eligible patients were randomly

assigned to receive okra or placebo capsules twice daily for one month. The

blood sugar after 30 days was compared with the baseline and the difference

between the okra and placebo groups was compared. There was a significant

difference between the pre-treatment and post treatment FBS levels,

respectively, of both the okra and placebo groups (p-value <0.01). However,

the difference between the mean difference of the okra and placebo groups

was not significant (p = 0.06). The present study showed that okra capsules

are not efficacious in lowering blood sugar levels.

According to Carag (2022) entitled, “Acceptability and marketability of

malunggay, ampalaya, and okra seeds powder as a coffee substitute”, the

 37

study attempted to determine the acceptability and marketability of the

powdered malunggay ampalaya, and okra seed as a coffee substitute using

different proportions during the school year 2018- 2019 in Barangay Batasan

Hills, Quezon City. An experimental research method was used in this study to

determine the acceptability and marketability of produced coffee using

Malunggay, Ampalaya, and Okra seeds (MAAOKRA Coffee) to arrive at more

precise results. Experimental research has a vital role in society, particularly in

the improvement of human lives. The experimental method of research is

defined as systematic and scientific approaches wherein there is an intentional

manipulation of one variable while the others are kept constant. The focus of

the study is the acceptability and marketability of malunggay, ampalaya, and

okra seed powder as the main ingredients in making nutritious and cheaper

coffee, with 20 grams, 40 grams, and 60 grams and with a seed concentration

of 70% of malunggay seed, 25% of the ampalaya seed and 5% of okra seed

powder. The data gathering instrument used in this study was the survey

questionnaire. This was to determine the evaluation of the three groups of

respondents on the finished product in terms of its sensory attributes such as

appearance, aroma, taste texture, and marketability. The next part of the

evaluation of the respondents in the product is on the level of acceptability of

malunggay, ampalaya, and okra seed powder as a coffee substitute using nine-

point Hedonic rating scales in terms of appearance, aroma, taste, and texture.

A five-point Likert rating scale was used to determine the evaluation of the

respondent’s acceptability and marketability.

 38

According to Mamaril and Rosales (2018) entitled, “Productivity of okra

(Abelmoschus esculentus L. cv. Smooth Green) using application frequency of

vermicompost tea”. Vermicompost tea consists of nutrients that contribute and

are necessary for good yield performance of okra. Okra is a nutritious

vegetable and a good source of income. Hence, a study on okra was

conducted from October 2015 to January 2016 located 18°3’47” north latitude

and 120°32’56” east latitude or 23° northeast City of Batac, Ilocos Norte,

Philippines. It was conducted to: a) determine the productivity of okra using

application frequency of vermicompost tea; b) determine the best application

frequency of vermicompost tea that contribute high yield of okra and; c)

determine the production economics of growing okra using vermicompost tea.

The following treatments were used: no fertilizer: 1 – once a week, 2 – twice a

week and 3 – thrice a week application of vermicompost tea, and 5 – inorganic

fertilizer only. Treatments were assigned in the experimental units following a

Randomized Complete Block Design in three replicates with a unit plot size of

12 m². Treatment effects were evaluated by yield performance of okra and

production economics. The use of inorganic fertilizer and vermicompost tea

provides the necessary nutrients for good yield components. Plants with

fertilizer irrespective of sources significantly produced a higher percent

marketable fruits and yield than no fertilizer. In general, vermicompost tea is

more profitable than inorganic fertilizer. The results, it can be concluded that

the application frequency of vermicompost tea significantly affected the percent

marketable fruits and fruit yield per hectare. High yield is attained if
 39

vermicompost tea is applied twice a week because if it is more than this

frequency, the yield does not increase. Thrice a week application of

vermicompost tea is more profitable than the others even though twice a week

application has the highest yield among them, but does not compensate the

costs.

Synthesis of Related Literature and Studies and Gap bridged by the

Study

The relevant literature offers more details. When using okra as a raw

material, researchers discovered that it has health advantages that could be

advantageous to all consumers. The researchers gained knowledge about the

transformation of okra into by products from the studied literature and studies.

They received from these understanding of how to complete studies, how to

support the family’s needs by earning additional money, and how to develop

interest in livelihoods programs and activities.

There are certain commonalities among the relevant research and

publications described above in terms of technique, processing, marketing of

the ingredients, and process. It was intended to replace common flour or all-

purpose flour with something more affordable and wholesome. The tools were

also made to measure the required components and produce the top-notch

baked okra goods. In order to assess whether the goods were acceptable to

the evaluator in terms of organoleptic senses, sensory evaluation was also

carried out to establish the proper proportions required for the product and by-

products of okra.
 40

The study done by Savello et al., the main focus of their study is the

high acceptability of such products, which further stimulates interest. Their

studies have stimulated other investigators who see okra seed as an important

crop with high potential. Their justified okra meal was used as a partial

substitute for wheat flour and cooking oil to prepare a wide variety of baked

products, including bread, and the potential of the seeds of okra (Abelmoschus

esculentus (L.) Moench) as a high-oil, high protein crop for the temperate zone

and the tropical zone has now been amply demonstrated. According to

Estrada, his study evaluates the level of acceptability and marketability of Pan

de Sal with okra, or lady’s fingers, as an ingredient. It utilized okra or lady’s

finger due to the many health benefits that people could get from it. He used

the experimental method that was to be conducted to determine the exact

nutritional value of each product, the profitability and shelf life of pan de sal

with okra powder, and the feasibility of utilizing okra powder in food products.

He justified the use of okra a one of the ingredients in making bread.

Furthermore, Carag’s study aimed to find a healthier and cheaper alternative to

commercial coffee with less caffeine. The experimental research method and a

five-point Likert scale and a nine-point hedonic scale was used to determine

the acceptability of the product used in this study. The study focused only on

the acceptability and marketability of making coffee out of powdered

malunggay, ampalaya, and okra seeds (MAAOKRA) as substitutes for the main

ingredients. Variants of coffee flavors were already being produced all over the

world, aiming for the discovery of alternative sources for coffee production.
 41

With this premise, the present study attempted to determine the acceptability

and marketability of malunggay, ampalaya, and okra seed powder as coffee

substitutes.

However, the present study differs from the other reviewed study in

terms of okra, or Abelmoschus esculentus (L.). Moench attributes the different

edible okra parts discussed in this review, highlighting the nutritional relevance

of okra and its potential for providing health benefits to humans, as well as in

terms of okra being the raw material used in developing different products as

an ingredient and baked products. The present study utilized okra as a raw

material. One notable difference between this study and other related studies is

that okra can be used as a raw material in the processing of cookies or other

products. In addition, it provides additional information on using okra as a raw

material. These provided them with knowledge on how to go through with

study, how to sustain the needs of the family by having an additional income,

and how to develop okra in livelihood programs and activities. These reviewed

materials provided the researchers with knowledge on the development of okra

into products-by-products. Also, the researchers found out that okra has health

benefits that could benefit all consumers, which will increase its acceptability

among consumers.

Conceptual Framework

The researchers utilized Input Process Output (IPO). It contains all of

the necessary information and materials, the specifics of the procedure, and a

guide for determining the evaluation of the consumers’ acceptability. The

 42

concept model, is shown in Figure 3. It presents the process of determining the

level of acceptability and satisfaction of the consumers for okra cookies.

Input, it presents the problem in the study, specifically known as (SOP).

Thus, all the details that have been determined in the problem statement are

situated here.

Process data gathering is a vital process that researchers utilized in the

study, as well as the statistical analysis of the data. It includes everything from

the initial gathering of information or data to the study’s final results. Output,

includes the overall result of the level of acceptability and satisfaction of

consumers on Okra Cookies. The researchers will acknowledge the

recommendations of the consumers and other related topics.

 43

INPUT OUTPUT
PROCESS
This study aims to determine
the “Consumer Acceptability of I. Data
Okra Cookies in Barangay The result of the study
Gathering
Centro Occidental Polangui,
Albay.” • Questionnaire • Overall level of
Specifically, this study will • Survey acceptability and
answer the following question.
: II. Data satisfaction of the
1. What is the demographic Analysis consumers for okra
profile of the household in
Barangay Centro Occidental
• Statistical cookies at
Polangui, Albay in term of: treatment of Barangay Centro
a. Household income data Occidental,
b. Number of members per
household Polangui, Albay.
2. What is the consumer
acceptability of Okra Cookies as
a product in terms of:
a. Taste
b. Aroma
c. Texture
d. Appearance
3. What is the consumer
acceptability of okra as a
packaging in terms of:
a. Appeal
b. Design
4. What is the price range of
Okra Cookies that is most
acceptable to the consumer?
5. Is there purchase intention
for okra cookies in Barangay
Centro Occidental Polangui,
Albay?
6. What are the suggestion and
recommendations of the
consumer of okra cookies in
Barangay Centro Polangui
Albay?

FEEDBACK
Figure 1. Input Process Output (IPO) Model
 44

References
Adiaha M.S., (2017), Effect of Okra (Abelmoschus esculentus L. Moench) on

human development and its impact on the economy of farmers in Obubra

Rainforest Zone Of Nigeria.

https://yadda.icm.edu.pl/yadda/element/bwmeta1.element.agro9984965e2

8b3-4639be4447b2294d0470?

fbclid=IwAR3hIf89YKwviuaR6PBh4rbJEB2pTtWQNoJKPimCco_c5iW0WF

eXAICtgE

D.A. Communication Growth. (10, May 2021) Philippine to Start Export of Okra to

Korea https://www.da.gov.ph/philippines-to-start-export-of-okra-to-korea/

Department of Agriculture. (2017, February) Okra production guide

https://cagayanvalley.da.gov.ph/wpcontent/uploads/2018/02/Okra.pdf

Daniel, M. (26, April 2022) The Philippines has too much Okra, so they Making

Toothpaste Out of it. https://sea.mashable.com/life/20143/the-philippines-

has-too-muchokra-so-they’re-making-toothpaste-out-of-it

Elvie S. Estrada, (2014, June 01). Acceptability and Marketability of pan de okra

with Okra/lady’s fingers as ingredient. Retrieved from

https://www.academia.edu/36460685/Acceptability_and_marketability_of_

pan_de_okra _with_okra_ladys_fingers_as_ingredient

Eliane Rolim Florentino, Flávia Carolina Alonso Buriti, and Thamires Lacerda

Dantas, (2021), Okra (Abelmoschus esculentus L.) as a Potential

Functional Food Source of Mucilage and Bioactive Compounds with

Technological Applications and Health Benefits.

https://www.mdpi.com/2223-7747/10/8/1683?
 45

fbclid=IwAR369jhZcY6zk2Pmmcm

rKb7BhkgNOD4rnVSBLPD9bGHXHZIQg7WhEBA_Ko

Henrelito, T. (2021, May 12) Okra: Not just popular vegetable

https://philippinemorningpost.com/okra-not-just-a-popular-vegetable/

Hazel Joy U. Mamaril, Raymund Julius G. Rosales, (2018). Productivity of Okra

(Abelmoschus esculentus L. cv. Smooth Green) Using Application

Frequency of Vermicompost Tea. International Journal of Research in

Agricultural Sciences Volume 5, Issue 2, ISSN (Online): 2348 – 3997.

https://journals.indexcopernicus.com/api/file/viewByFileId/529763

Ibukunoluwa Fola Olawuyi, and Won Young Lee, (2021), Structural

characterization, functional properties and antioxidant activities of

polysaccharide extract obtained from okra leaves (Abelmoschus

esculentus). https://pubmed.ncbi.nlm.nih.gov/33744662/

J. Anbu Jeba Sunilson, P. Jayaraj, M. Syam Mohan, A. Anita Gnana Kumari, R.

Varatharajan, (2008, February 15). Antioxidant and Hepatoprotective

Effect of the Roots of Hibiscus Esculentus Linn. International Journal of

Green Pharmacy.

https://www.greenpharmacy.info/index.php/ijgp/article/view/3/3

Joelle E Romanchik-Cerpovicz, Ranelda W Tilmon, Karen A Baldree, (2002),

Moisture Retention and Consumer Acceptability of Chocolate Bar Cookies

Prepared with Okra Gum as a Fat Ingredient Substitute.

https://pubmed.ncbi.nlm.nih.gov/12792632/
 46

Joelle E. Romanchik-Cerpovicz, Amanda C. Costantino and Laura H. Gunn,

(2006), Sensory Evaluation Ratings and Melting Characteristics Show that

Okra Gum Is an Acceptable Milk-Fat Ingredient Substitute in Chocolate

Frozen Dairy Dessert. https://www.jandonline.org/article/S0002-

8223(06)00009-5/fulltext?

fbclid=IwAR0xrhB7fNwXkbqGTHe2sF61x1B_5gCUitFhLRQW1gOdrhkgQ

HX6CPa2FuY

Juan, M. (2020, October) Okra (Lady’s Finger) Cultivation Guide: All you need to

know in planting, growing, and harvesting okra

https://www.juanmagsasaka.com/2020/12/okra-cultivation-guide-all-

youneedto.html?m=1

Lei Hu, Jiamin Guo, Xiwei Zhu, Rui Liu, Tao Wu, Wenjie Sui, and Min Zhang,

(2020), Effect of Steam Explosion on Nutritional Composition and

Antioxidative Activities of Okra Seed and its Application in Gluten-free

Cookies. https://onlinelibrary.wiley.com/doi/10.1002/fsn3.1739?

fbclid=IwAR3TbgXZXEyJ6SHY JS

8wVUsr9Hcd8hus2djzkd8frphLJpkiaTbJIO0hcZQ

Mohammed S Alamri, (2014, October). Okra-gum Fortified Bread: Formulation

and Quality. Journal of Food Science and Technology.

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4190202/

Mary Ann M. Carag MAT, LPT, (2022 June). Acceptability and Marketability of

Malunggay, Ampalaya, and Okra Seeds Powder as a Coffee Substitute.

IOER International Multidisciplinary Research Journal, VOL. 4, NO. 2.

 47

https://www.academia.edu/79803148/ACCEPTABILITY_AND_MARKETA

BILITY_OF_MALUNGGAY_AMPALAYA_AND_OKRA_SEEDS_POWDER

_AS_A_COFFEE_SUBTITUTE

Manuel Gomez, (2020) Assessing the influence of psyllium as a fat substitute in

wheat and gluten-free cookies.

https://journals.sagepub.com/doi/10.1177/1082013220981332?

fbclid=IwAR0fOQCFpBQhHQu4b-7WIH-FmndvY0-

xmHvvy0fyKk3AUfkgWgkcKEmWMrE

National Nutrition Council. (21, October 2022) Benefits can get from okra

https://www.nnc.gov.ph/regional-offices/mindanao/regionix-

zamboangaPeninsula/8968-what-benefits-can-you-get-from-okra

Paul A. Savello, Franklin W. Martin, John M. Hill, (1980, November 01).

Nutritional Composition of Okra Seed Meal. Journal of Agricultural and

Food Chemistry 28, (6), 1163 – 1166,1980.

https://pubs.acs.org/doi/10.1021/jf60232a021

Prafull P. Kolte Prafull, and Dr. Vijay S. Shivankar Vijay, (2022), Critical

Investigation of Abelmoschus Esculentus (Indian Okra) Fiber

Characteristics https://www.researchsquare.com/article/rs2210815/v1?

fbclid=IwAR2joubguNadxmh9ifQmHbS1MYxiTR-

giOnymyUmyl0baY4JizcNmHE02f4

Pia, M. (2, October 2020) Let’s talk about okra

https://www.philstar.com/opinion/2020/10/02/2046544/lets-talk-about-

okra/amp/
 48

R. Bijkerk, (2013). The Effect of the Consumption of Fruit and Vegetables on

Psychological Well-being. The National Health and Nutrition Examination

Survey in the United States. Retrieved from

https://www.semanticscholar.org/paper/The-effect-of-theconsumption-of-

fruit-and- on Bijkerk/a555823ef6f7d456a49479e1ec75b5c8fefb7f86

Samreen Sarwar, Nudrat Aisha Akram, Muhammad Hamzah Saleem, Sadia

Zafar, Suliman Mohammed Alghanem, Muyassar H. Abualreesh, and

Alatawi Shafaqat Ali, (2022), Spatial variations in the biochemical potential

of okra [Abelmoschus esculentus L. (Moench)] leaf and fruit under field

conditions.

https://journals.plos.org/plosone/article?id=10.1371/journal.pone.0259520

V. Sabitha, S. Ramachandran, K. R. Naveen, K. Panneerselvam, (2011, July

September). Antidiabetic and Antihyperlipidemic Potential of Abelmoschus

Esculentus (L.) Moench. In Streptozotocin-induced Diabetic Rats. Journal

Pharmacy Bio Allied Sciences.

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3178946/

Wilfred A. Labadnoy, RMT, Marijoy Camille D. Lacas, RN, Marie Frances L.

Lalican, RN, Danna Lauren B. Larrazabal, Jose Alberto M. Lim, Kim

Marvee M. Lim, Mary Ann S. Limbo, RMT, Lorenz S. Lista, RN, Kristina

Ida L. Liwag, RN, Marielle B. Llamas, Jose Luisito A. Zulueta, MD

(Adviser), (2017, January-June). The Efficacy of Okra (Abelmoschus

Esculentus) in Decreasing Blood Sugar Levels Among Patients with

Impaired Fasting Glucose in Antipolo City. Department of Preventive and

 49

Community Medicine, College of Medicine | University of the East Ramon

Magsaysay Memorial Medical Center. Health Sciences Journal.

https://library.uerm.edu.ph/kohaimages/UERM/repository/Health

%20Sciences%20Journal/Vol6%20No1%20JanuaryJune%202017/HSJ

%20vol.6no.1%202017-22-27.pdf

Ying Liu,Jingyi Qi,Junyun Luo,Wen Qin,Qingying Luo,Qing Zhang,Dingtao

Wu,Derong Lin,Suqing Li,Hongmin Dong,Daiwen Chen &Hong Chen. (02

Dec 2019) Okra in Food Field: Nutritional Value, Health Benefits and

Effects of Processing Methods on Quality

https://www.tandfonline.com/doi/full/10.1080/87559129.2019.1695833

Zenaida, G., Warren, O., Ana Linda, G., Jessie, R., Oscar, A. Jr., Othello, C.,

(2017) Growth and Yield of Okra (Abelmoschus esculentus (L.) Moench)

Grown in the Marginal Upland Area of Sta. Rita, Samar as Influenced by

Different Planting Densities and Mulching Materials.

https://annalsoftropicalresearch.com/growth-and-yield-of-

okraabelmoschus-esculentus-l-moench-grown-in-the-marginal-upland-

area-of-sta-ritasamar-as-influenced-by-different-planting-densities-and-

mulching-materials/

Zeeshan Rafi and Salman Khan, (2022), Phytochemical Screening, Nutritional

Value, Anti-Diabetic, Anti-Cancer, and Anti-Bacterial Assessment of

Aqueous Extract from Abelmoschus Esculentus Pods.

https://www.mdpi.com/222797717/10/2/183?
 50

fbclid=IwAR0ZRe7DIvARz8pALQe3ahxYR8CiNw0H6rjMWvoZfnOY2ug1x

58R-ewD3o4

Zenaida C. Gonzaga, Warren L. Obeda, Ana Linda G. Gorme, Jessie C. Rom,

Oscar F. Abrantes Jr., Othello B. Capuno6, (2017). Growth and Yield of

Okra (Abelmoschus Esculentus (L.) Moench) Grown in the Marginal

Upland Area of Sta. Rita, Samar as Influenced by Different Planting

Densities and Mulching Materials. Annals of Tropical Research.

https://annalsoftropicalresearch.com/growth-and-yield-of-okra

abelmoschus esculentus-l-moench-grown-in-the-marginal-upland-area-of-

sta-rita-samar as influenced-by-different-planting-densities-and-mulching-

materials/
 51

CHAPTER 3

Research Methodology

This chapter represents the discussion on the study’s research

methodology, the research design, participants of the study, instrumentation,

validation of researching instrument, data gathering method, ethical

consideration, and statistical treatment of data.

Research Design

This study aims to describe the consumer’s acceptability of okra

cookies. For this reason, the researchers conducted a survey and obtained

random sampling from the people who reside in Barangay Centro Occidental,

Polangui, Albay. To further understand the study, researchers collected data

using a descriptive research design which provides detailed information about

consumer preferences and the population being studied.

Participants of the Study

The researchers chose the Barangay Centro Occidental Polangui, Albay

as a part of their study, in order to have an accurate proof pertains on how

many people will accept the product of Okra Cookies. The total population in

Barangay Centro Occidental was 3,739 and it has ten (10) districts. Initially, the
 52

researchers used the Slovin’s formula in order to get the sample size which
Total Total
Total Population of Assumption Distributions
Total Population Barangay Number of per District
per District Centro Respondents
Occidental,
Polangui, Albay
Jupiter 595 3,739 50 7.9 or 8
Saturn 606 3,739 50 8.1 or 8
Mars 187 3,739 50 2.5 or 3
Venus 224 3,739 50 2.9 or 3
Pluto 243 3,739 50 3.2 or 3
Neptune 257 3,739 50 3.4 or 3
Mercury 347 3,739 50 4.6 or 5
Uranus 761 3,739 50 10.1 or 10
Uranus Ext. 388 3,739 50 5.1 or 5
Earth 131 3,739 50 1.7 or 2
Total 50
Respondents
has a result of 361. However, the participants of the study are merely

composed at least fifty (50) people to conduct a simple random sampling. In

order to determine the fifty (50) participants in Barangay Centro Occidental,

each district was divided accordingly to have an exact total of fifty (50)

respondents.

Table 1. Participants of the Study

Table 1 shows the computation of random sampling per districts in

Barangay Centro Occidental, Polangui, Albay. In order to compute and

determine the exact distribution, Total population per district, divided by Total

Population of Barangay Centro Occidental, multiply it by the given fifty (50)

participants and the final answer must be round off. To add with, the ten (10)

districts show different number of respondents which has a total of 50.

 53

Instrumentation

The researchers used a survey questionnaire as their principal tool for

gathering and collecting data. The survey questionnaire was distributed to the

fifty (50) selected respondents, who were residents of Barangay Centro

Occidental, Polangui, Albay. This study used a 5-Point Likert scale and

comprised the respondents in terms of name, age, address, gender, monthly

income, and household member. The researchers formulated the instrument to

brainstorm and interpret the respondent’s evaluation in terms of their

acceptance of the okra cookies. The result of the evaluation instrument will

show the rank levels of satisfaction in the study of the Consumer Acceptability

of the Okra Cookies. Three (3) proportions will be prepared separately for

evaluating the study in terms of the finished product, packaging, and pricing

using a 5-Point Likert Scale. This was used in describing the acceptability of

the product, with ratings of 5 for Strongly Satisfied, 4 for Satisfied, 3 for Fair, 2

for Unsatisfied, and 1 for Strongly Unsatisfied.

Validation of the Research Instrument

The researchers gathered the data through the prepared questionnaire,

which was validated and checked by the adviser. The main source of data for

the study was the questionnaire, which contained the respondents’ responses

on the acceptability of the product based on certain interpretations in the

survey questionnaire. A total of 50 respondents at Barangay Centro Occidental,

Polangui, Albay, were selected through random sampling. The 5-Point Likert

Scale helped determine the respondents’ evaluation on okra cookies with three
 54

(3) proportions in terms of product, packaging, and pricing to utilize and assess

the acceptability of okra cookies based on this interpretation.

Data Gathering Method

The researcher of the study, “Consumer Acceptability of Okra Cookies in

Barangay Centro Occidental, Polangui, Albay” used a face-to-face survey

questionnaire to collect the data. The survey was created with a suitable

question that the researcher formed from okra cookies. The researchers

carefully chose the questions included in the study to ensure they would gain

enough data to complete the study. The respondents rated the system on a

scale of 5 to 1, wherein 5 five will be very satisfied and 1 is very unsatisfied,

which simply means something needs improvement. The result of the

evaluation will determine the Acceptability of Okra Cookies.

Ethical Consideration

The goal of the study, the information gathered, and its intended use will

all be described by the supporters. Before any subject participate in the study,

they will all provide informed consent. Researchers must protect the privacy of

participants’ personal information and guarantee that the responses will only be

utilized for the investigation and won’t be connected to the respondents

individually. Participants must be treated fairly, equally, and with respect, and

vulnerable groups should always be excluded. The integrity of market research

shall be maintained, and the participants’ rights to wellbeing will be protected

through the responsible use and transmission of research findings, and by

adherence to ethical standards. Following these guidelines supports ethical

 55

conduct, and preserves participants’ cooperation and trust in market research

projects.

Statistical Treatment of Data

The gathered data was collated, tailed, and correspondingly

summarized by the researchers. The data gathered from the questionnaire was

subjected by statistical treatment to ensure the reliability of the results.

The researcher uses the following statistical treatment to process the

data;

Slovin’s Formula

n = N/1+ N €²

Where:

n = sample size

N = total population

Weighted Mean

This was used to determine and consider the importance of some data

values to other values. Data elements with a high weight contribute more to

understanding of the research study. The scale of statistical values used in this

study is as follows:

The scale of statistical values used in this study is as follows:

Weighted Mean = € x y
€x
Where:

x = frequency

y = weight
 56

n = total number of respondents

The consumer assessment in the evaluation instrument were tallied and

computed to get the results. The scale value used in the interpretation is shown

below.

Table 2. Scale Value for Interpretation of Data

Scale Scale of Range Descriptive Rating
5 4.5 – 5.0 Strongly Satisfied
4 3.5 – 4.49 Satisfied
3 2.5 – 3.49 Fair
2 1.5 – 2.49 Unsatisfied
1 1.0 1.49 Strongly Unsatisfied

Percentage

This percentage frequency distribution will significantly aid the

researchers’ ability to examine the data. It also assists the researchers in

analyzing the data thoroughly.

Formula:

P = f × 100
n

Where:

P = Percentage

f = frequency

n = total number of respondents

 57

CHAPTER 4

Presentation, Analysis, and Interpretation of Data

This chapter encompassed the presentation, analysis, and interpretation

of data. Designed to answer the specific problems in this study, which was

centered on the findings of the study’s research into customer acceptability of

the product okra cookies As one of the most crucial steps in gathering data for

a study, the researchers meticulously studied and computed the data given by

the respondents in Centro Occidental, Polangui, Albay.

1. Demographic Profile of the Household in Barangay Centro

Occidental Polangui, Albay.

Household income and the number of members per household provide

valuable insights into the purchasing power and spending habits of consumers.

The income level of a household helps researchers tailor their products to fit

within their target market’s budget. Similarly, the size of a household can

influence the types and quantities of products purchased.

Table 3. Monthly Income of Respondents in Barangay Centro Occidental,

 58

Polangui, Albay
Monthly Income Frequency Percentage
Php 5,000–10,000 21 42%
Php 10,000–15,000 16 32%
Php 15,000–20,000 10 20%
Php 20,000 and above 3 6%
Total 50 100%
Table 3 shows the monthly income of respondents who live in Barangay

Centro Occidental, Polangui, Albay. It indicates that Php 5,000 to 10,000 is the

highest percentage, with 42%.

Table 4. The Total Household Members and No. of Respondents

Household Members Frequency Percentage
3-5 18 36%
5-8 12 24%
8 - 10 6 12%
10 and above 14 28%
Total 50 100%

Table 4 shows the size of a household in Barangay Centro Occidental,

Polangui, Albay that can influence the types and quantities of products

purchased. Out of fifty (50), eighteen (18) of the respondents have 3-5

members in their household with the highest percentage of 36%, twelve (12)

respondents have 5-8 members with a percentage of 24%, six (6) respondents

have 8-10 members with the lowest percentage of 12%, and fourteen (14)

respondents have 10 or more members in their family with a percentage of

28%. As a result, the total percentage of household members is 100%.

2. Consumer Acceptability of Okra Cookies as Product

Knowing if consumers accept Okra Cookies as a product is crucial

information for researchers to have. In light of the data collected and calculated
 59

using the weighted mean formula. Those respondents, or future consumers,

accepted the okra cookies product stupendously and satisfied in terms of taste,

aroma, texture and appearance of Okra Cookies product which conducted in

Barangay Centro Occidental Polangui, Albay.

Table 5. Consumer Acceptability of Okra Cookies in Terms of Taste

Descriptive Weighted Average
Rating Frequency Value Mean (xy) Weighted
Mean
Strongly Satisfied 31 5 155 3.1
Satisfied 19 4 76 1.52
Fair 0 3 0 0
Unsatisfied 0 2 0 0
Strongly 0 1 0 0
Unsatisfied
Total 231 4.62

Table 5 shows the consumer acceptability of okra cookies in terms of

taste. Out of fifty (50) respondents, thirty-one (31) chose strongly satisfied with

the average weighted mean of 3.1, and nineteen (19) respondents chose

satisfied with the average weighted mean of 1.52. As a result, the total average

weighted mean of the product in terms of taste is 4.52; thus, the taste of okra

cookies was strongly satisfied.

Table 6. Consumer Acceptability of Okra Cookies in Terms of

Aroma
Descriptive Weighted Average
Rating Frequency Value Mean (xy) Weighted
Mean
Strongly Satisfied 19 5 95 1.9
Satisfied 30 4 120 2.4
Fair 1 3 3 0.06
Unsatisfied 0 2 0 0
Strongly Unsatisfied 0 1 0 0
 60

Total 50 218 4.36

Table 6 shows the consumer acceptability of okra cookies in terms of

aroma. Nineteen (19) respondents chose strongly satisfied with an average

weighted mean of 1.9, thirty (30) chose satisfied with an average weighted

mean of 2.4, and only one (1) of the 50 respondents chose fair with an average

weighted mean of 0.06. As a result, the total average weighted mean of the

product in terms of aroma is 4.36; thus, the aroma of okra cookies was strongly

satisfied.

Table 7. Consumer Acceptability of Okra Cookies in Terms of Texture

Descriptive Weighted Average
Rating Frequency Value Mean (xy) Weighted
Mean
Strongly Satisfied 28 5 140 2.8
Satisfied 20 4 80 1.6
Fair 2 3 6 0.12
Unsatisfied 0 2 0 0
Strongly Unsatisfied 0 1 0 0
Total 50 226 4.52

Table 7 shows the consumer’s acceptability of okra cookies in terms of

their texture. The product gains an rating of 2.8 with an interpretation of

strongly satisfied, and satisfied gain an rating of 1.6 and 0.12 with an

interpretation of fair. Therefore, the product’s texture resulted in strong

satisfaction, with a total average weighted mean of 4.52.

Table 8. Consumer Acceptability of Okra Cookies in Terms of Appearance

Descriptive Weighted Average
Rating Frequency Value Mean (xy) Weighted
Mean
Strongly Satisfied 24 5 120 2.4
Satisfied 23 4 92 1.84
Fair 3 3 9 0.18
 61

Unsatisfied 0 2 0 0
Strongly Unsatisfied 0 1 0 0
Total 221 4.42

Table 8 shows the consumer's acceptability of okra cookies in terms of

their appearance. The product gains an rating of 2.4 with an interpretation of

strongly satisfied, and satisfied gain an rating of 1.84 and a rating of 0.18 with

an interpretation of fair. Therefore, the product's appearance resulted in strong

satisfaction, with a total average weighted mean of 4.42.

Table 9. Summary of Consumer Acceptability of Okra Cookies as Product

Characteristics Weighted Mean Interpretation
Taste 4.6 Strongly Satisfied
Aroma 4.3 Satisfied
Texture 4.5 Strongly Satisfied
Appearance 4.4 Satisfied

Table 9 shows the overall result of the product in terms of taste which

has 4.6 aroma is 4.3, texture is 4.5 and appearance is 4.4. Therefore, the level

of acceptability and satisfaction of the respondents in Barangay Centro

Occidental, Polangui, Albay are all satisfied.

3. Consumer Acceptability of Okra Cookies as Packaging

This study of Consumer Acceptability of Okra Cookies is not merely

focus on the product but rather the packaging as well. Considering the

appealing packaging can entice to consumers, it is essential to determine if the

okra cookies product is place in a simple but nice packaging.

Table 10. Consumer Acceptability of Okra Cookies in terms of Appeal

Descriptive Weighted Average
Rating Frequency Value Mean (xy) Weighted
Mean
Strongly Satisfied 23 5 115 2.3
 62

Satisfied 17 4 68 1.36
Fair 10 3 30 0.6
Unsatisfied 0 2 0 0
Strongly Unsatisfied 0 1 0 0
Total 50 213 4.26

Table 10 shows the consumer acceptability of Okra Cookies as

packaging in terms of appeal. Based on the table, whichever represents the

responses from fifty (50) respondents, it shows that 23 respondents chose

strongly satisfied packaging of the product in terms of appeal, 17 are satisfied,

and 10 chose fair. As a result, the total average weighted mean of the product

in terms of appeal is 4.26; therefore, consumers are satisfied with the

packaging of Okra Cookies.

Table 11. Consumer Acceptability of Okra Cookies in terms of Design

Descriptive Weighted Average
Rating Frequency Value Mean (xy) Weighted
Mean
Strongly Satisfied 13 5 65 1.3
Satisfied 26 4 104 2.08
Fair 11 3 33 0.66
Unsatisfied 0 2 0 0
Strongly Unsatisfied 0 1 0 0
Total 50 202 4.04

Table 11 shows the consumer acceptability of Okra cookies as

packaging in terms of design. Based on the table, only thirteen (13) out of fifty

(50) respondents chose strongly satisfied with an average weighted mean of

1.3, twenty-six (26) are satisfied with an average weighted mean of 2.08, and

eleven (11) chose fair with an average weighted mean of 0.66. Therefore, the

consumer is satisfied with the packaging of the product in terms of design, with

a total average weighted mean of 4.04.

 63

Table 12. Summary of Consumer Acceptability of Okra Cookies as

Packaging
Variable Weighted Mean Interpretation
Appeal 4.2 Satisfied
Design 4.0 Satisfied

Table 12 shows the result of the packaging of the okra cookies based on

its appeal and product logo. According to the fifty (50) respondents in Centro

Occidental, the appeal of the packaging has 4.2, and the product logo has 4.0.

Thus, the packaging of okra cookies resulted in satisfied.

4. Acceptable Price Range of Okra Cookies

The researchers also mention if the price of the okra cookies was

acceptable in this section. This is vital to ascertain because this will allow them

to assess as soon as possible whether the stated pricing of the okra cookies is

affordable and suitable to the customers.

Table 13. Consumer Acceptability in Terms of Price

(8pcs of Okra Cookies at 60 grams per pack)
Price (8pcs per Pack) Frequency Percentage
Php 50.00 42 84%
Php 60.00 6 12%
Php 70.00 2 4%
Total 50 100%

Table 13 shows the pricing of the product with eight (8) pieces per pack.

Forty-two (42) respondents chose the price of Php 50.00, 6 respondents chose

the price of Php 60.00, and 2 respondents chose the price of Php 70.00. As a

result, the majority price is Php 50.00 with a percentage of 84%.

Table 14. Consumer Acceptability in Terms of Price

(15pcs of Okra Cookies at 40 grams per pack)
Price (15pcs per Pack) Frequency Percentage
Php 110.00 33 66%
 64

Php 120.00 12 24%

Php 125.00 5 10%
Total 50 100%

Table 14 shows the pricing of the product with fifteen (15) pieces per

pack. Thirty-three (33) respondents chose the price of Php 110.00, 12

respondents chose the price of Php 120.00, and 5 respondents selected the

price of Php 125.00. As a result, the majority price is Php 110.00 with a

percentage of 66%.

5. Purchase Intention for Okra Cookies

This section shows the number of respondents who will purchase Okra

Cookies from Barangay Centro Occidental Polangui, Albay. The outcome of the

purchase intention survey for okra cookies is of the utmost importance as it will

provide additional information that will make this study support significantly by

indicating if respondents or potential customers are willing to purchase okra

cookies.

Table 15. Level of Consumer Purchase Intention

Purchase Intention Frequency Percentage
Yes 45 90%
No 5 10%
Total 50 100%

Table 15 shows the level of consumer purchase intention pertaining to

Okra Cookies to determine if consumer, specifically respondents in Barangay

Centro Occidental, will buy the product. Out of the 50 responses, 45 (with a

percentage of 90% of the respondents) answered yes, and 5 (with a

percentage of 10% of the respondents) answered no. This table implies that
 65

the majority of the respondents who answered yes are 45, with a percentage of

90%.

6. Recommendations and Suggestions of the Respondents Towards

Okra Cookies

Recommendations and suggestions based on respondents’ data to

determine their feedback could be valuable for the researchers while

maintaining the positive attributes that were well-received by the respondents

to consider when refining the product and its presentation.

Table 16. Consumer Recommendations and Suggestions for Okra

Cookies
Idea Frequency Percentage
Improved the
Packaging in Terms of 16 32%
Design
Improved the Product
in Terms of 12 24%
Appearance
Improved the Product 9 18%
in Terms of Texture
Improved of
Packaging in Terms of 8 16%
Appeal
The rest have not
made any suggestions 5 10%
or recommendations
Total 50% 100%

Table 16 shows the consumer recommendations and suggestions for

okra cookies. Fifty (50) respondents are free to suggest any idea to improve

the product, and as a result, sixteen (16) respondents suggest improving the

packaging in terms of design with the highest percentage of 32%, twelve (12)

suggest improving the appearance with a percentage of 24%, nine (9)

 66

respondents want to improve the texture with a percentage of 18%, eight (8)

respondents suggest improving the packaging in terms of appeal, and the rest

have not made any suggestions or recommendations, which are the five (5)

respondents with the lowest percentage of 10%. Therefore, the researchers

have an idea of how to improve the product.

CHAPTER 5

Summary of Findings, Conclusion, and Recommendations

This chapter presents the summary of findings gathered from the study,

the conclusions drawn from the findings and recommendations for additional

improvements and initiatives on the consumer’s acceptance of Okra Cookies.

Summary of Findings

The researchers selected a location for their study in Barangay Centro

Occidental Polangui, Albay. As demonstrated in Chapter 3, where the

researchers found out that there are 3,379 people living in ten areas. In

Barangay Centro Occidental Polangui-Albay, a random sampling per district

was executed out to calculate and ascertain the precise method for obtaining

the number of distributions per district. The researchers aimed to determine the

demographic profile of the household in Barangay Centro Occidental Polangui,

Albay, based on Chapter 4. It shows that the respondents' monthly income

ranges from Php 5,000 to 10,000, with 42% appearing to be the greatest

amount.

In terms of Product & Consumers Acceptability, the respondents show

evidence that an okra cookie has a high level of satisfaction in terms of taste,
 67

aroma, appearance, texture, packaging, and price. The computed average

ratings for taste (4.6), aroma (4.3), texture (4.5), and appearance (4.4) it

implies that the respondents found the product acceptable and satisfiability.

Packaging Satisfaction, the respondents showed satisfaction with the design of

the product packaging. In addition, the packaging features in terms of appeal

and design also resulted in satisfactory ratings.

In addition, Pricing Preference of okra cookies present two choices for

the price. For eight (8) pieces per pack, (42 out of 50) respondents considered

a price of Php 50.00 an affordable product. The majority price for eight (8) pcs

per pack is the price of Php 50.00. On the other hand, (33 out of 50)

respondents chose the price of Php 110.00 which contains fifteen (15) pieces

of cookies per pack. Furthermore, in chapter 4 it also shows the level of

consumer purchase intention which known out of the 50 responses, 45 (with a

percentage of 90% of the respondents) answered yes, and 5 (with a

percentage of 10% of the respondents) answered no. As a result, the majority

answers of the respondents who answered yes are 45, with a percentage of

90%.

Given that the primary focus of this study is consumer acceptability of

okra cookies, the researchers were interested in finding out if respondents in

Barangay Centro Occidental, Polangui, Albay were free to share their ideas

and opinions to improve the product. For this reason, they included consumer

recommendations and suggestions. As a result, any feedback from

 68

respondents will be very appreciated to further develop and improve the entire

line of okra cookies.

Conclusions

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

formulated;

The demographic profile in terms of monthly income reveals that the

highest percentage falls within the Php 5,000 to 10,000 income category, while

the lowest percentage is in the Php 20,000 and above category. In terms of

household members, the highest percentage falls within the 3 to 5 household

member category, while the lowest percentage is in the 8 to 10 member

category per household. The level of consumer acceptability and satisfaction of

the respondents with okra cookies as a product. Regarding each sensory

characteristic in terms of taste, aroma, texture, and appearance, they are all

strongly satisfied. The overall results of the product showed that the residents

of Barangay Centro Occidental, Polangui, Albay, positively accepted the use of

okra in cookies as a product. Consumer acceptability of packaging in terms of

appeal and design. The appeal has 4.2, which is the highest rating, and the

design has 4.0, which is the lowest. The price range of okra cookies acceptable

to the consumer is: for the eight (8) pieces per pack, respondents considered

the price of Php 50.00 and had the highest percentage, while the lowest

percentage was Php 70.00; and for the fifteen (15) pieces per pack,

respondents considered the price of Php 110.00 and had the highest

percentage, while the lowest percentage was Php 125.00. The fifty (50)
 69

respondents in Barangay Centro Occidental Polangui Albay could afford the

product, okra cookies. The most recommended and suggested by the

respondents is the improvement of appearance with a percentage of 20%, and

the rest of the characteristics of Okra Cookies haven’t received any

suggestions or recommendations with a percentage of 80%.

Out of the fifty (50) respondents, 45 (with a percentage of 90% of the

respondents) answered yes and were willing to buy the product, okra cookies,

and 5 (with a percentage of 10% of the respondents) answered no. Therefore,

the residents of Barangay Centro Occidental Polangui Albay consume okra

cookies.

Recommendations

Given the findings, conclusion and as observed by the researchers the

following were recommended;

1. Develop effective marketing strategies through a more advanced Market

Research to promote okra cookies as healthy foods that serve an alternative to

other snacks.

2. Study about Nutritional Facts of Okra Cookies

3. Prepare Project Feasibility Study on Okra Cookies Production

1. Develop effective marketing strategies to promote okra cookies as healthy

foods that serve an alternative to other snacks.

2. Study the health benefits that will gain from okra cookies.

3. Encourage some of the researchers to conduct more studies about okra

cookies.
 70

4. Introduce a new variety of cookies to the market.

Bibliography

On-line Sources

Adiaha M.S., (2017), Effect of Okra (Abelmoschus esculentus L. Moench) on

human development and its impact on the economy of farmers in

Obubra Rainforest Zone Of Nigeria.

https://yadda.icm.edu.pl/yadda/element/bwmeta1.element.agro9984965

e28b3-4639be4447b2294d0470?

fbclid=IwAR3hIf89YKwviuaR6PBh4rbJEB2pTtWQNoJKPimCco_c5iW0

WFeXAICtgE

D.A. Communication Growth. (10, May 2021) Philippine to Start Export of Okra

to Korea https://www.da.gov.ph/philippines-to-start-export-of-okra-to-

korea/

Department of Agriculture. (2017, February) Okra production guide

https://cagayanvalley.da.gov.ph/wpcontent/uploads/2018/02/Okra.pdf
 71

Daniel, M. (26, April 2022) The Philippines has too much Okra, so they Making

Toothpaste Out of it. https://sea.mashable.com/life/20143/the-

philippines-has-too-muchokra-so-they’re-making-toothpaste-out-of-it

Elvie S. Estrada, (2014, June 01). Acceptability and Marketability of pan de

okra with Okra/lady’s fingers as ingredient. Retrieved from

https://www.academia.edu/36460685/Acceptability_and_marketability_of

_pan_de_okra _with_okra_ladys_fingers_as_ingredient

Eliane Rolim Florentino, Flávia Carolina Alonso Buriti, and Thamires Lacerda

Dantas, (2021), Okra (Abelmoschus esculentus L.) as a Potential

Functional Food Source of Mucilage and Bioactive Compounds with

Technological Applications and Health Benefits.

https://www.mdpi.com/2223-7747/10/8/1683?

fbclid=IwAR369jhZcY6zk2Pmmcm

rKb7BhkgNOD4rnVSBLPD9bGHXHZIQg7WhEBA_Ko

Flora & Fauna web (2023, May 19)

https://www.nparks.gov.sg/florafaunaweb/flora/1/5/1581

Henrelito, T. (2021, May 12) Okra: Not just popular vegetable

https://philippinemorningpost.com/okra-not-just-a-popular-vegetable/

Hazel Joy U. Mamaril, Raymund Julius G. Rosales, (2018). Productivity of

Okra (Abelmoschus esculentus L. cv. Smooth Green) Using Application

Frequency of Vermicompost Tea. International Journal of Research in

Agricultural Sciences Volume 5, Issue 2, ISSN (Online): 2348 – 3997.

https://journals.indexcopernicus.com/api/file/viewByFileId/529763
 72

Ibukunoluwa Fola Olawuyi, and Won Young Lee, (2021), Structural

characterization, functional properties and antioxidant activities of

polysaccharide extract obtained from okra leaves (Abelmoschus

esculentus). https://pubmed.ncbi.nlm.nih.gov/33744662/

J. Anbu Jeba Sunilson, P. Jayaraj, M. Syam Mohan, A. Anita Gnana Kumari, R.

Varatharajan, (2008, February 15). Antioxidant and Hepatoprotective

Effect of the Roots of Hibiscus Esculentus Linn. International Journal of

Green Pharmacy.

https://www.greenpharmacy.info/index.php/ijgp/article/view/3/3

Joelle E Romanchik-Cerpovicz, Ranelda W Tilmon, Karen A Baldree, (2002),

Moisture Retention and Consumer Acceptability of Chocolate Bar

Cookies Prepared with Okra Gum as a Fat Ingredient Substitute.

https://pubmed.ncbi.nlm.nih.gov/12792632/

Joelle E. Romanchik-Cerpovicz, Amanda C. Costantino and Laura H. Gunn,

(2006), Sensory Evaluation Ratings and Melting Characteristics Show

that Okra Gum Is an Acceptable Milk-Fat Ingredient Substitute in

Chocolate Frozen Dairy Dessert.

https://www.jandonline.org/article/S0002-8223(06)00009-5/fulltext?

fbclid=IwAR0xrhB7fNwXkbqGTHe2sF61x1B_5gCUitFhLRQW1gOdrhkg

QHX6CPa2FuY

Juan, M. (2020, October) Okra (Lady’s Finger) Cultivation Guide: All you need

to know in planting, growing, and harvesting okra

 73

https://www.juanmagsasaka.com/2020/12/okra-cultivation-guide-all-

youneedto.html?m=1

Lei Hu, Jiamin Guo, Xiwei Zhu, Rui Liu, Tao Wu, Wenjie Sui, and Min Zhang,

(2020), Effect of Steam Explosion on Nutritional Composition and

Antioxidative Activities of Okra Seed and its Application in Gluten-free

Cookies. https://onlinelibrary.wiley.com/doi/10.1002/fsn3.1739?

fbclid=IwAR3TbgXZXEyJ6SHY JS

8wVUsr9Hcd8hus2djzkd8frphLJpkiaTbJIO0hcZQ

Mohammed S Alamri, (2014, October). Okra-gum Fortified Bread: Formulation

and Quality. Journal of Food Science and Technology.

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4190202/

Mary Ann M. Carag MAT, LPT, (2022 June). Acceptability and Marketability of

Malunggay, Ampalaya, and Okra Seeds Powder as a Coffee Substitute.

IOER International Multidisciplinary Research Journal, VOL. 4, NO. 2.

https://www.academia.edu/79803148/ACCEPTABILITY_AND_MARKET

ABILITY_OF_MALUNGGAY_AMPALAYA_AND_OKRA_SEEDS_POWD

ER_AS_A_COFFEE_SUBTITUTE

Manuel Gomez, (2020) Assessing the influence of psyllium as a fat substitute

in wheat and gluten-free cookies.

https://journals.sagepub.com/doi/10.1177/1082013220981332?

fbclid=IwAR0fOQCFpBQhHQu4b-7WIH-FmndvY0-

xmHvvy0fyKk3AUfkgWgkcKEmWMrE
 74

Megan, W (2019, November 6)

https://www.medicalnewstoday.com/articles/311977#_noHeaderPrefixed

Content

National Nutrition Council. (21, October 2022) Benefits can get from okra

https://www.nnc.gov.ph/regional-offices/mindanao/regionix-

zamboangaPeninsula/8968-what-benefits-can-you-get-from-okra

Paul A. Savello, Franklin W. Martin, John M. Hill, (1980, November 01).

Nutritional Composition of Okra Seed Meal. Journal of Agricultural and

Food Chemistry 28, (6), 1163 – 1166,1980.

https://pubs.acs.org/doi/10.1021/jf60232a021

Prafull P. Kolte Prafull, and Dr. Vijay S. Shivankar Vijay, (2022), Critical

Investigation of Abelmoschus Esculentus (Indian Okra) Fiber

Characteristics https://www.researchsquare.com/article/rs2210815/v1?

fbclid=IwAR2joubguNadxmh9ifQmHbS1MYxiTR-

giOnymyUmyl0baY4JizcNmHE02f4

Pia, M. (2, October 2020) Let’s talk about okra

https://www.philstar.com/opinion/2020/10/02/2046544/lets-talk-about-

okra/amp/

R. Bijkerk, (2013). The Effect of the Consumption of Fruit and Vegetables on

Psychological Well-being. The National Health and Nutrition

Examination Survey in the United States. Retrieved from

https://www.semanticscholar.org/paper/The-effect-of-theconsumption-of-

fruit-and- on Bijkerk/a555823ef6f7d456a49479e1ec75b5c8fefb7f86
 75

Samreen Sarwar, Nudrat Aisha Akram, Muhammad Hamzah Saleem, Sadia

Zafar, Suliman Mohammed Alghanem, Muyassar H. Abualreesh, and

Alatawi Shafaqat Ali, (2022), Spatial variations in the biochemical

potential of okra [Abelmoschus esculentus L. (Moench)] leaf and fruit

under field conditions. https://journals.plos.org/plosone/article?

id=10.1371/journal.pone.0259520

V. Sabitha, S. Ramachandran, K. R. Naveen, K. Panneerselvam, (2011, July

September). Antidiabetic and Antihyperlipidemic Potential of

Abelmoschus Esculentus (L.) Moench. In Streptozotocin-induced

Diabetic Rats. Journal Pharmacy Bio Allied Sciences.

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3178946/

Wilfred A. Labadnoy, RMT, Marijoy Camille D. Lacas, RN, Marie Frances L.

Lalican, RN, Danna Lauren B. Larrazabal, Jose Alberto M. Lim, Kim

Marvee M. Lim, Mary Ann S. Limbo, RMT, Lorenz S. Lista, RN, Kristina

Ida L. Liwag, RN, Marielle B. Llamas, Jose Luisito A. Zulueta, MD

(Adviser), (2017, January-June). The Efficacy of Okra (Abelmoschus

Esculentus) in Decreasing Blood Sugar Levels Among Patients with

Impaired Fasting Glucose in Antipolo City. Department of Preventive and

Community Medicine, College of Medicine | University of the East

Ramon Magsaysay Memorial Medical Center. Health Sciences Journal.

https://library.uerm.edu.ph/kohaimages/UERM/repository/Health

%20Sciences%20Journal/Vol6%20No1%20JanuaryJune%202017/HSJ

%20vol.6no.1%202017-22-27.pdf
 76

Ying Liu,Jingyi Qi,Junyun Luo,Wen Qin,Qingying Luo,Qing Zhang,Dingtao

Wu,Derong Lin,Suqing Li,Hongmin Dong,Daiwen Chen &Hong Chen.

(02 Dec 2019) Okra in Food Field: Nutritional Value, Health Benefits and

Effects of Processing Methods on Quality

https://www.tandfonline.com/doi/full/10.1080/87559129.2019.1695833

Zenaida, G., Warren, O., Ana Linda, G., Jessie, R., Oscar, A. Jr., Othello, C.,

(2017) Growth and Yield of Okra (Abelmoschus esculentus (L.) Moench)

Grown in the Marginal Upland Area of Sta. Rita, Samar as Influenced

by Different Planting Densities and Mulching Materials.

https://annalsoftropicalresearch.com/growth-and-yield-of-

okraabelmoschus-esculentus-l-moench-grown-in-the-marginal-upland-

area-of-sta-ritasamar-as-influenced-by-different-planting-densities-and-

mulching-materials/

Zeeshan Rafi and Salman Khan, (2022), Phytochemical Screening, Nutritional

Value, Anti-Diabetic, Anti-Cancer, and Anti-Bacterial Assessment of

Aqueous Extract from Abelmoschus Esculentus Pods.

https://www.mdpi.com/222797717/10/2/183?

fbclid=IwAR0ZRe7DIvARz8pALQe3ahxYR8CiNw0H6rjMWvoZfnOY2ug

1x58R-ewD3o4

Zenaida C. Gonzaga, Warren L. Obeda, Ana Linda G. Gorme, Jessie C. Rom,

Oscar F. Abrantes Jr., Othello B. Capuno6, (2017). Growth and Yield of

Okra (Abelmoschus Esculentus (L.) Moench) Grown in the Marginal

Upland Area of Sta. Rita, Samar as Influenced by Different Planting

 77

Densities and Mulching Materials. Annals of Tropical Research.

https://annalsoftropicalresearch.com/growth-and-yield-of-okra

abelmoschus esculentus-l-moench-grown-in-the-marginal-upland-area-

of-sta-rita-samar as influenced-by-different-planting-densities-and-

mulching-materials/