THE ACCEPTABILITY LEVEL OF INNOVATED SABA BANANA (MUSA

ACUMINATA x BALBISIANA) WITH MALUNGGAY (MORINGA OLEIFERA)

COOKIES

An Innovation Paper

Presented to the SHS Faculty of

Camarines Sur National High School

City of Naga

In Partial Fulfillment of

The requirements in

Inquiries, Investigations, and Immersion

PASCUAL, Ella Mae N.

ERLANO, Jovir Thaddeus

SAN LORENZO, Rita Mae

CALISAAN, Marianne Diana

BLANCO, Princess

NOTORIO, Kier

DURAN, Kenth Harvey

ALARCON, Cristal Joy

Group 4 and 12 – BBF-1

S/Y 2022 – 2023

 Chapter I

INTRODUCTION

BACKGROUND OF THE STUDY

Bananas are among the world's most sought-after tropical fruits. However,

much of this fruit is wasted due to post-harvest loss. Processing bananas into a more

stable product, such as banana flour, could be an alternative means of reducing this loss.

Its year-round production, affordable price, light color, and mass output present it as a

feasible option for large-scale usage in different products. Past studies have pointed to

positive correlations between the consumption of unripe bananas and human health

related to its undigestible components such as resistant starch. Unripe banana flour is

composed of 73.4% total starch (TS), 17.5% resistant starch (RS) and 14.5% dietary fiber

(DF) which are beneficial for health in terms of reducing the risk of diarrhea, colon

cancer, cardiovascular diseases, and diabetes. Recently, researchers examined the effect

of unripe banana flour added to pasta, noodle, bread, and cookies and concluded that a

positive impact was demonstrated in the nutrition levels such as increase in DF and RS in

associated food products (Ayu, et al.).

According to Boquet (2017), the average annual land yield of the Philippines has

risen from 9.4 tons/ha 1999 to 15.8tons/ha in 2006 and 20.3 tons/ha in 2010 (+74%). In

Bicol region it is around just 3tons/ha, indicating very limited care given to the local

banana trees. Yields are much lower for the homegrown varietes:14.2tons/ha for saba.

Bananas, as the most important fruit crop in the country in the volume of production and

2
export earnings, contribute significantly to the national income in terms of export

earnings but also to employment.

The Moringa is a species of major economic importance to many countries. Over

the last 10 years, there has been an upsurge of interest in its cultivation and production.

Moringa is appreciated not only for its nutritional value but also as an integral part of the

health-promoting qualities, which is an accredited nutritional model across the globe.

Research have confirmed the value of Moringa tree, and it’s all parts and the

dissemination of research findings has stimulated its move into new, high-potential

consumption markets. With all these factors coming into play simultaneously, world

consumption has increased substantially in the last decade.

There is a strong consumer demand for Moringa products which is acknowledged

to be essential for human health. This is stimulating the intensification of Moringa

growing both in the Asian countries and elsewhere where Moringa cultivation, mainly for

leaves/oil, has been resumed and developed.

According to Palada (2017), moringa is one of the world's most useful trees and in

the Philippines almost all parts of the plant are used for food and traditional medicine.

Various research and development efforts currently focus on food fortification to utilize

the nutritional value of moringa and its medicinal potentials.

In Bicol, a program has found ways to use malunggay in different processes and

package it into other lines of products. These include instant juice, malunggay tea, and

malunggay powder. The malunggay leaves are picked off their stalks and dried in an

oven or under the sun. When the leaves are dried, they are used to make malunggay tea.

3
Malunggay powder is made from grinding dried leaves and is used as a flavoring in many

Filipino dishes. Soups, sauces, instant noodles, cookies, and chocolates are among the

foods that contain malunggay powder as an added nutritional ingredient.

There are a few known side effects when consuming moringa. Research shows

that it is usually safe to eat malunggay leaves or young seed pods. There are also no

known side effects from consuming the leaves powdered or water extracts as well.

Therefore, it’s safe to say that consuming malunggay has numerous positive effects on

the health of both humans and animals.

Hence, this study aims to provide a nutritious food by conducting the production

of saba banana with malunggay cookies and to evaluate the acceptability level of

innovated saba banana with malunggay cookies.

RATIONALE

This research paper proposed to determine the acceptability of saba banana

cookies with malunggay. This study motivates the researcher to create a more nutritious

baked treats than other existing cookies. Most baked products don’t have enough

nutrients. That’s why saba banana cookies with malunggay is a must to be conducted.

OBJECTIVES

This study aimed to determine the acceptability level of saba banana with

malunggay cookies.

Specifically, it seeks to achieve the ff. objectives:

1. To develop healthy and nutritious baked treats.

4
 2. Execute the process involved in the preparation of saba banana with malunggay

cookies.

3. Validate the acceptability of saba banana cookies with malunggay in terms of:

a. appearance;

b. texture;

c. taste.

SCOPE AND DELIMITATION

This study aims to evaluate the acceptability level of innovated saba banana with

malunggay cookies.

Acceptability level was assessed according to the texture, taste, and appearance.

The respondents include seventy (70) grade 12 TVL (Technical Vocational Livelihood)

track in HE (Home Economics) strand students of Camarines Sur National High School

who were conveniency picked. The researchers will conduct the study from January 2023

to May 2023.

To reach out to the respondents, face-to-face survey was used. The researchers

administered a 15-item questionnaire to measure the students’ acceptability level which

was assessed using a Likert scale to provide a descriptive interpretation. To determine the

general acceptability of the students, a weighted mean was applied.

This study did not cover other factors related to the production of innovated saba

banana with malunggay cookies.

5
EXPECTED OUTCOME & BENEFICIARIES

This study will focus on the development of healthy product. This study will aim

to promote health and prevent disease.

Specifically, this research will benefit the following:

Community. This study spreads awareness in the community on recognizing the

nutrients of saba banana with malunggay cookies. Saba fruit has a variety of B vitamins,

which enable it to improve metabolic processes in the body, prevents stroke, improves

circulation, boosts immunity, etc.

Bakers. This study will influence bakers to make baked products such as cookies whose

ingredients are modified and more nutritious because they are made from saba banana

with malunggay and other ingredients such as butter, eggs, milk, and sugar.

Bakery Shop. This study will benefit and greatly encourage bakery shops to sell or

market the innovated cookies made from saba banana as an alternative to flour with

malunggay which is preferred by the customers because of its additional vitamins.

Future Researchers. The purpose of this study was to evaluate the nutritional

compound, hardness, and organoleptic properties of emergency food in the form of

cookies, prepared from saba banana flour, malunggay powder and other ingredients. The

results showed that all treatments fulfill the calorie requirement of emergency food. And

the result of this study can be help for future reference.

6
DEFINITION OF TERMS

ACCEPTABILITY LEVEL – The degree to which something is agreed or approved of

by most people in a society (Oxford Learners Dictionary). This refers to the measure of

whether saba banana flour with malunggay cookies are acceptable as innovated product.

SABA BANANA FLOUR – This refers to a type of ingredients made of saba banana

flour.

MALUNGGAY (MORINGA) – A tree with flavorful and nutritious leaves, the moringa

or horseradish tree, Moringa oleifera (Wiktionary). These pertains to a type of powder

made of malunggay leaf.

INNOVATED – To introduce as or as if new (Merriam Webster). As used in this

research, it pertains to the development of cookies that have changed and added

ingredients to make it more special and unique.

HEALTH BENEFITS – The health benefits of exercise (Collins Dictionary). This refers

to various benefits to human health.

NUTRITIONAL PROFILE - The science of categorizing foods according to their

nutritional composition (nih.gov). This refers to the nutrients and vitamins or nutritional

compound that saba banana and moringa contain.

7
REFERENCE/NOTES

Palada, M. (2017). The moringa industry in the Philippines: status, challenges, and
opportunities. Philippines: ISHS Acta Horticulturae.
https://www.actahort.org/books/1158/1158_52.htm

Bouqet, Y. (2012). The Philippine archipelago. Philippines: Springer International

Publishing.
https://books.google.com.ph/books?id=90C4DgAAQBAJ&pg=PA237&dq=Banana%20s
aba%20trees%20in%20bicol%20region&hl=en&sa=X&ved=2ahUKEwj5orfS2a3
9AhXH4mEKHSIcAHcQ6AF6BAgJEAM#v=onepage&q=Banana%20saba%20t
rees%20in%20bicol%20region&f=false

Ayu, S.et al. (2021). The effects of unripe saba banana composite flour on acceptance
and physicochemical characteristics of biscuit. Malaysia: Scientific Research Journal.
https://ir.uitm.edu.my/id/eprint/44973/1/44973.pdf

Taco, H. (2023). Malunggay and its various uses and health benefits. Philippines:
Business Mirror Plus.
https://businessmirror.com.ph/2023/02/13/health-benefits-of-
malunggay/#:~:text=Malunggay's%20high%20calcium%20content%20supports,t
he%20repair%20of%20broken%20bones.

8
 Chapter II

REVIEWS OF RELATED LITERATURE AND STUDIES

This chapter presents the related literature and studies after the thorough and in-

depth search done by the researchers. It includes the ideas, finished thesis, generalization

or conclusions, methodologies, and others. Those that were included in this chapter helps

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

RELATED LITERATURE

According to Hasan, et al. (May 2020), emergency food is a processed food

product specifically designed for consumption in post-natural disaster conditions. The

food can be provided for 15 days until having adequate assistance. Emergency food

products must meet the daily energy requirements of individuals, around 2100 kcal per

day. One of the emergency food products is cookies. The purpose of this study was to

evaluate the nutritional compound, hardness, and organoleptic properties of emergency

food in the form of cookies, prepared from Saba banana flour, soy flour, and Moringa

flour. The treatment in this research using a single factor, namely different composition

of the flour with three variables and three replications. The three variables were F1

(banana flour 25%, soy flour 10%, and Moringa flour 10%), F2 (banana flour 15%, soy

flour 15%, and Moringa flour 15%), and F3 (banana flour 20%, soy flour 20%, and

Moringa flour 5%). The parameters were macro nutritional components, such as protein

(Kjedhal extraction), fat content (Soxhlet method), and carbohydrate (difference method).

It was also evaluated water content (wet basis by drying oven), ash content (furnace),

fiber content, hardness (Texture analyzer), calorie (by calculation), and hedonic sensory

9
test in terms of color, taste, aroma, and texture. The results showed that all treatments

fulfill the calorie requirement of emergency food. In terms of hardness, F2 resulted in the

hardest texture of cookies but still eatable. Organoleptic test results showed that cookies

with the use of 20% banana flour, 20% soybean flour, and 5% moringa flour favored by

the panelists.

RELATED STUDIES

As stated by Lee, et al. (2023), gluten avoidance is becoming a popular diet trend

around the world. In this study, green Saba banana flour (GSBF) was used to produce a

gluten-free (GF) steamed cake. The effects of soy protein isolate (SPI) (0%, 10%, 15%)

and Ovalette (0%, 3.5%, 7%) on the quality of the cake were investigated.

Physicochemical properties of the flours were measured. The viscosity and specific

gravity of the batters; as well as the specific volume, weight loss and texture profile of

the resulting cakes were determined. Sensory evaluation was performed to compare the

acceptance of the cake formulations. The macronutrient and resistant starch content of the

cakes were determined. The use of an appropriate level of SPI and Ovalette was found to

effectively enhance the aeration of the cake batter and improved the specific volume and

weight loss of the cake. The presence of Ovalette was essential to soften the texture of the

cake. GF cake supplemented with 10% SPI and 3.5% Ovalette obtained the highest

sensorial acceptance. The nutritional quality of this sample was significantly improved,

whereby it contained higher protein than the gluten-containing counterpart. GSBF also

contributed to the high dietary fiber and resistant starch content of the cake.

Green banana flour is known to contain high resistant starch (RS) which is

resistant to digestion. Intake of RS has been reported as able to reduce postprandial

10
insulinemic and elevated glycemic responses. Other metabolic health-associated benefits

of RS are increasing satiety, reducing fat storage, improving insulin sensitivity, lowering

triglyceride and plasma cholesterol concentrations. Through a proper modulation of

SCFAs in the human body, the obesity-related metabolic disorders, and their associated

diseases, such as type 2 diabetes, hypertension can be prevented. These attractive health

benefits have called attention to the development of various food products using green

banana flour. Segundo et al. (2017) found that the substitution of wheat flour with green

banana flour increased the dietary fiber, resistant starch, polyphenol content and

antioxidant activity of both layer cakes and sponge cakes. They also found that the

particle size of green banana flour affected the nutritional quality of the cakes, where

coarse flours yielded cakes with a higher content of dietary fiber, and fine flours yielded

cakes with a significantly higher RS content. Another study also disclosed that the fiber

content and the antioxidant properties of cake samples were enhanced upon addition of

banana flour from 2% to 10%, however, a negative impact on textural and sensory profile

was noticed beyond 8% of incorporation.

According to Yulia, et al. (2022), the dependence on the use of wheat flour in the

manufacture of bakery products should be reduced to reduce wheat imports. One

alternative that can be done is substituting wheat flour with other flour, for example,

banana flour. In their manufacture, cookies substituted for banana flour produce a brown

color that is not preferred. Therefore, to fix this, in making cookies, the addition of green

moringa leaf flour is carried out. Besides being expected to improve the cookies' color,

Moringa leaf flour also contains good nutrients. Moringa leaf flour contains protein,

minerals, vitamins, essential amino acids, and antioxidants. The nutrients contained in

11
moringa leaf flour have the potential to be nutritious food additives and beneficial to

health. The purpose of this study was to determine the effect of the addition of moringa

leaf flour on wheat flour cookies and banana flour on physical characteristics (moisture

content, color, and texture), chemical characteristics (protein content and ash content),

and organoleptic (color, aroma, taste, texture, and overalls). This study used a complete

randomized design (CRD) with 1 factor: the percentage of addition of Moringa leaf flour,

0%, 2.5%, 5%, 7.5%, and 10%. Adding Moringa leaves to manufacture cookies from

wheat flour and banana flour significantly affects the moisture content, texture, color,

protein content, and ash content of the cookies produced. The most preferred cookies are

cookies with the addition of 5% moringa leaf flour.

Cookies are widely consumed and generally, they are rich in carbohydrates, fats,

and calories, but low in fiber, vitamins, and minerals. Currently, fortification of cookies

has evolved to improve its nutritional and functional quality (Awolu et al., 2016).

Moringa oleifera is a plant that is often called the Drumstick tree, the miracle tree,

the ben oil tree, the horseradish tree, or simply “Malunggay” here in the Philippines. It

has been traditionally used as human food and alternative medicine worldwide. It has

been identified as a plant with numerous health benefits including nutritional and

medicinal benefits. The pods are generally lower in vitamins and minerals than the

leaves. They are, however, extremely high in vitamin C. The leaves have 7 times more

vitamin C than oranges and 15 times more potassium than bananas. Moringa oleifera

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

build muscle. It is also packed with antioxidants, substances that can protect cells from

12
damage and may boost your immune system. There's some evidence that some of these

antioxidants can also lower blood pressure and reduce fat in the blood and body.

Moreover, Moringa also contains calcium and phosphorous, which aid in the

maintenance of healthy and strong bones. Along with its anti-inflammatory properties,

moringa extract may aid in the treatment of conditions such as arthritis and may also help

to heal damaged bones. Moringa has a few known side effects as well. According to

research, eating the leaves or young seed pods is generally safe, and leaf extracts made

from powder and water may also be safe. Moringa has anti-fertility properties and is

therefore not recommended for pregnant women. Talk to your doctor before taking

moringa or any supplement, especially if you take any medications.

SYNTHESIS OF THE STATE OF THE ART

Studies that are presented from the previous section that were chosen by the

researchers are related to the research which we conducted. This section provides

similarities and differences of these studies with our own research. The related literature

and studies that are shown above have almost the same concept as the research that are

being conducted by the researchers. According to Hasan, et al. (May 2020), emergency

food is a processed food product specifically designed for consumption in post-natural

disaster conditions. The food can be provided for 15 days until having adequate

assistance. Emergency food products must meet the daily energy requirements of

individuals, around 2100 kcal per day. One of the emergency food products is cookies.

The purpose of this study was to evaluate the nutritional compound, hardness, and

organoleptic properties of emergency food in the form of cookies, prepared from Saba

banana flour, soy flour, and Moringa flour. The treatment in this research using a single

13
factor, namely different composition of the flour with three variables and three

replications. Green banana flour is known to contain high resistant starch (RS) which is

resistant to digestion. Intake of RS has been reported as able to reduce postprandial

insulinemic and elevated glycemic responses. Other metabolic health-associated benefits

of RS are increasing satiety, reducing fat storage, improving insulin sensitivity, lowering

triglyceride and plasma cholesterol concentrations. Through a proper modulation of

SCFAs in the human body, the obesity-related metabolic disorders, and their associated

diseases, such as type 2 diabetes, hypertension can be prevented. These attractive health

benefits have called attention to the development of various food products using green

banana flour. Segundo et al. (2017) found that the substitution of wheat flour with green

banana flour increased the dietary fiber, resistant starch, polyphenol content and

antioxidant activity of both layer cakes and sponge cakes. Overall, they all have one thing

in common and that is to provide safe, healthy, and nutritious food. Moreover, Moringa

also contains calcium and phosphorous, which aid in the maintenance of healthy and

strong bones. Along with its anti-inflammatory properties, moringa extract may aid in the

treatment of conditions such as arthritis and may also help to heal damaged bones. As

shown above, they all have one thing in common and that is to provide safe, healthy, and

nutritious food.

The uniqueness of this study is that the researchers combined two (2) beneficial

components in which Saba banana (MUSA ACUMINATA x BALBISIANA) with

malunggay (MORINGA OLEIFERA) are the main ingredients to make cookies as a

staple food.

14
REFERENCES/NOTES

Zainal, Z. (2022). Preparation of cookies from banana flour, soy flour, and moringa leaf
flour as an emergency food product. Universitas Hasanuddin.
https://www.researchgate.net/publication/341683577_Preparation_of_cookies_from_ban
ana_flour_soy_flour_and_Moringa_leaf_flour_as_an_emergency_food_product

Yulia, N. et al. (2022). Cookies from wheat flour and banana flour with the addition of
moringa leaf flour (Moringa oleifera). Department of Agricultural Technology, Faculty
of Agriculture: University of Bengkulu.
https://ejournal.unib.ac.id/jagritropica/article/view/24136

Loza, A. et al. (2017). Development of functional cookies with wheat flour, banana flour
(musa paradisiaca), sesame seeds (sesamum indicum) and storage stability. Peru:
Scientia Agropecuaria.
http://www.scielo.org.pe/pdf/agro/v8n4/a03v8n4.pdf

Lee, J. et al. (2023). Quality improvement of green saba banana flour steamed cake.
Switzerland: MDPI.
https://www.mdpi.com/2076-3417/13/4/2421

Zorilla, R. (2022). Amazing health benefits of malunggay leaves. Philippines: National

Nutrition Council.
https://nnc.gov.ph/regional-offices/mindanao/region-ix-zamboanga-peninsula/7088-
amazing-health-benefits-of-malunggay-leaves

15
 Chapter III

MATERIALS AND METHODOLOGY

This chapter presents the research design, population and sample of the study, and

instrument of the study.

RESEARCH DESIGN

This study employed the mixed method design which is the combination of

qualitative and quantitative approach to collect and analyze data (Creswell & Amp;

tashakton, 2007). The researchers intend to create cookies with innovative ingredients

and to evaluate its acceptability.

CONSTRUCTION / DEVELOPMENT

Planning • The researchers plan to make cookies with the modified ingredients saba

banana and moringa that are given to people who love cookies. This type of cookie recipe

is suitable for everyone because of its added nutrients.

Designing • The researchers choose to make a design of cookies that is simple, small, and

pleasant to look at. yet through appearance you can see that it is delicious.

Creating • The researchers first knew the ingredients and procedure of making the

product. Researchers will use baking materials and tools. The researchers will create a

unique cookie product.

Testing • The researchers will gather selected participants for testing the cookies. The

researchers also plan to make use of this opportunity to hear if there is something wrong

with the taste or something lacking that needs to be fixed and improved.

16
EVALUATION

RESEARCH INSTRUMENT

The survey will be guided using the multiple-choice questionnaire. The

questionnaire is a set of orderly arranged question that will be answered by available

TVL student. This questionnaire design to collect facts and information. The

questionnaire will be focusing on the profile of the respondents and level of acceptability

of saba banana with malunggay cookies.

RESPONDENTS / POPULATION OF THE STUDY

The respondents of this study are seventy (70) Grade 12 TVL (Technical

Vocational Livelihood) in HE (Home Economics) strand students from Camarines Sur

National High School this school year 2022 - 2023. Convenience sampling is utilized for

selecting the respondents.

STATISTICAL TREATMENT

The researchers used two (2) statistical tools namely: Frequency and Weighted

Mean.

These statistical tools are used to compute for the weights of the responses in the

questionnaire assigned on the respondents during the actual data gathering procedure.

1. Frequency is the number of times a data value occurs.

2. Weighted mean, the average value of the calculated data.

17
Formula:

∑fx
Wx =
N

Where:

Wx = Weighted mean

fx = the sum of the product of the weighted mean multiplied by the frequency

X = mean

N = number of respondents

Table 1. INGREDIENTS AND USAGE

Ingredients Usage
Saba Banana Flour It can pe processed into a wide variety of
food products such as banana flour. It is
the main ingredient in the cookies.

Moringa Increased nutritional value but also brings

in a familiar taste, this ingredient will be
mixed with saba banana flour.

APF (All Purpose Flour) For additional adding into saba flour. To
increase the development of gluten and
the amount of liquid retained in the
dough, the protein level must be
increased.
Egg Eggs add structure, leavening, color, and
flavor to the cookies.

18
Butter To give richness, tenderness, and structure
to cookies.

Sugar (Refined) To add sweetness.

Vanilla It improves all the other flavors in the

recipe.

Evaporated Milk The rich, creamy texture of evaporated

milk without any additional sweetness
makes it a flexible component for both
savory and sweet meals.

Baking Powder Used to raise the structure. Give airy

texture.

Table 2. TOOLS / EQUIPMENT AND USAGE

Tools / Equipment Usage

Wooden Spoon Used as mixing spoon.

Mixing Bowl Used for mixing the ingredients.

19
Liquid Measuring Cup Used to measure liquid ingredients.

Measuring Cup Used to measure dry ingredients.

Measuring Spoon Used to measure small quantity of

ingredients.

Utility Bowl A container to put the measured

ingredients.

Cookie Sheet Used for baking cookies.

Blender Used to powder the dried saba banana.

Flour Sifter Used to sift the flour or other dry

ingredients to remove lumps or other
foreign objects.

Pastry Tip Used to apply design for the cookies.

20
Pastry Bag A container for the batter to pump into.

Coupler Let you use different decorating/pastry

tips with the same pastry bag.

Spatula Used to level the flour and to loosen

cookies from the pan.

Rubber Scraper Used to scrape or remove the remaining

ingredients from the sides of the mixing
bowl.

Can Opener Used to open the can.

Oven Used to bake the product.

21
Table 3. RECIPE

Ingredients Procedure
1 ½ cups APF (All Purpose Flour) 1. Cream the butter until soft and
3 cups Saba banana flour fluffy.
1 bar Butter 2. Add sugar and eggs gradually and
1 cup White Sugar alternately. Creaming well after
2 pcs. Egg each addition.
¾ cup Evaporated Milk 3. Add the vanilla.
1 teaspoon Vanilla 4. Add the flour mixture (APF, Saba
2 teaspoon Baking Powder banana flour, baking powder, and
1 tablespoon Malunggay malunggay) and evaporated milk
gradually and alternately. Mixing
well after each addition. Beat 150
strokes.
5. Drop by teaspoon or use a pastry
bag and tip for a design on a baking
sheet.
6. Bake for 10 – 15 minutes or until
done in 325℉.

VALIDITION AND REVISION

The researchers will use some teachers and students to see if there is an error in

the cookies. The researchers discovered two errors in the cookies’ results. The first

mistake is the flavor of the added ingredients does not taste much, which are saba banana

flour and malunggay crumbs. The second error is that one of the factors of appearance,

namely consistency of size, is not followed. Therefore, the researchers reviewed the

observation of the gathered errors from the testing and then made a revision to fix the

cookie product.

22
Table 4. TIMETABLE

2023 JANUARY FEBRUARY MARCH APRIL MAY

ACTIVITIES

Week 1
Week 2
Week 3
Week 4
Week 1
Week 2
Week 3
Week 4
Week 1
Week 2
Week 3
Week 4
Week 1
Week 2
Week 3
Week 4
Week 1
Week 2
Week 3
Week 4
PRE-
ACTIVITIES
1. Brainstormi
ng
2. Processing
the
proposed
product
3. Conceptuali
zation of
the product
4. Approval
of the
subject
teacher
DURING
ACTIVITIES
1. Making of
step-by-
step
process
2. Gathering
of materials
and
ingredients
3. Applying
the step-by-
step
procedure
4. Final touch
of the
product
5. Making of
the product
POST
ACTIVITY
1. Presentation
of the saba

23
 banana with
malunggay
cookies
2. Compliance
to the
suggested
ideas in
terms of
appearance
and taste of
the product
3. Validation
of the
acceptabilit
y of saba
banana
with
malunggay
cookies

Table 5. FINANCIAL PLAN

UNIT QUANTITY DESCRIPTION UNIT COST COST

Saba banana 2 sapad Gives some 68php 136php
flavor
All Purpose 180 grams Used to give 30php / ½ kilo 10php
Flour (APF) structure to the
baked product
Egg 2 pcs. Used to thicken. 7php 14php
Gives unique
color and flavor
Butter 1 bar Used to give 62php 50php
richness,
tenderness, and
structure
Refined sugar 250 grams Gives sweetness 35php 35php
Evaporated 1 ½ small can Gives sweetness 30php 45php
milk and browny
color
Vanilla 5 ml Gives some 30php 2php
sweetness and

24
 enhance the
other flavor
Baking powder 2.5 grams Used to rise the 15php 1php
structure. Give
airy texture
Packaging 3 small Used to package Small, 4.5php 31.50php
1 medium the product Medium, 8.50
1 large Large, 9.50

Table 6. PERSONS INVOLVED / WORKING COMMITTEES

NAME DUTIES & RESPONSIBILITIES

Pascual, Ella Mae
Erlano, Jovir Thaddeus
Notorio, Kier
San Lorenzo, Rita Mae
Blanco, Princess
Calisaan, Marianne Diana
Duran, Kenth Harvey
Alarcon, Cristal Joy
Leader of this group, help in all, editor,
encoder of the paper, PowerPoint
Provide laptop, Chapter 1
In charge of chapters 3, 5
In charge of chapters 3, 4
In charge of Chapter 1
In charge of Chapter 1
In charge of Chapter 2
In charge of Chapter 2

25
 Chapter 4

SABA BANANA COOKIES W/ MALUNGGAY

This chapter presents the result and experimental procedures of two (2) basic

specific problems. First, are the best processes involving in preparing Saba Banana

Cookies w/ Malunggay. Secondly is the acceptability of the Saba Banana Cookies w/

Malunggay.

The Saba Banana Cookies w/ Malunggay contains 55 pcs. (pieces) per large size

packaging, 35 pcs. in medium, and 10 pcs. in small. The pouches were a zip lock type.

The product was labelled to show the details such as ingredients, pieces, and the product

name. Figure 1 shows Saba Banana Cookies w/ Malunggay.

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Processes Involved in Making Saba Banana Cookies with Malunggay

This study determines the best process for making banana saba with malunggay

cookies. There were five phases in preparing the product: preparation and measuring

ingredients; creaming, combining and mixing ingredients; shaping the product; baking;

and packaging and labeling.

PREPARATION AND MEASURING THE INGREDIENTS

The first step in making the Banana Saba with Malunggay Cookies was gathering

Banana Saba and Malunggay, buying and choosing the right size and fresh raw banana.

Next is peeling, which is done by removing the skin of the banana and malunggay from

the stem. Next is slicing. Bananas should be sliced as thinly as possible. Use a slicer or

knife, place the banana slices on a tray, arrange them, and let the banana and malunggay

dry in the sun for two to three days. Next are transferring and blending. Banana slices

should be transferred to a dry mixer jar and blended into a fine powder after being sun-

dried. Then use a sifter to completely sift the powder. Throw away the seeds. Next, put

malunggay in the oven to easily dry and be powdered. Use a sifter to finely grind

malunggay. It should be cooled before being sealed in a container. Then, measuring of

ingredients is done to achieve the right consistency of the product.

CREAMING, COMBINING, AND MIXING INGREDIENTS

After measuring ingredients, creaming is done by creaming the butter into a soft

and fluffy texture. Next, add sugar and eggs gradually and alternately. Creaming well

after each addition. Then add the vanilla and the flour mixture (APF, banana saba flour,

baking powder, and malunggay) and evaporated milk gradually and alternately. Mixing

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well after each addition. Then, Beating, Beat 150 strokes. This process is used to combine

ingredients and incorporate air into the mixture.

SHAPING THE PRODUCT

In this phase, shaping was done. Form the dough by using a pastry bag and tip for

a design on a baking sheet.

BAKING

In this phase, baking is done. The design cookies bake for 10–15 minutes or until

done at 325°F. Set it aside and let it cool. The right baking process will give consistency

to the product.

PACKAGING AND LABELING

Putting the right number of cookies in a sealed plastic bag or jar. The right

packaging materials will keep the product safe and prevent damage. Each sealed plastic

bag contains six cookies. Next was sealing; a properly sealed product will ensure the

maximum shelf life of a product. A good seal preserves the product. Lastly was labeling;

labeling products not only provides crucial information and instructions to consumers but

can also help our product stand out.

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Figure 2. The Processes Involved in Making Saba Banana Cookies w/ Malunggay

Gathering Peeling Slicing

Sifting Blending Sun-drying

Measuring of Creaming Combining

ingredients

Baking Shaping the Beat

product ingredients

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Packaging and
Labeling
Consumer Acceptability of Saba Banana with Malunggay Cookies

Appearance

They have a thick skin with white, starchy, and firm flesh. Especially color,

determines the first impression of consumers about food. This total perception is built up

from all. the visual sensations experienced when a product is viewed on the shelf, as it is

being prepared and when it is presented on the plate. In terms of appearance the table

shows that Grade 12 TVL (Technical Vocational Livelihood) and H.E (Home

Economics) rated the highly desirable mean of 4.61.

Texture

Is the quality of something that can be decided by touch the degree to which

something is rough or smooth, or soft or hard. The sensation of food texture depends

highly on how the structure deforms and breaks when handled and eaten. In terms of

texture the grade 12 TVL (Technical Vocational Livelihood) and H.E (Home Economics)

rated the lowest weighted mean of 3.63 and is verbally interpreted as "firm".

Taste

Is a necessary factor to continuously patronize the food product. The ability to

distinguish distinct flavors in the mouth. In terms of taste, table shows Grade 12 TVL

(Technical Vocational Livelihood) and H.E (Home Economics) student rated the highest

weighted mean of 4.5 and is verbally interpreted as highly.

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Table 7. Weighted Mean of the Responses of the Grade 12 TVL (Technical
Vocational Livelihood) and HE (Home Economics) strand Regarding Evaluation of
Saba Banana Cookies w/ Malunggay

Indicator Weighted Mean Rank Verbal Interpretation

A. Appearance 4.61 1 Highly Desirable
B. Texture 3.63 3 Firm
C. Taste 4.5 2 Highly Acceptable
Average Weighted Mean 4.25 Acceptable

“Appearance” is the indicator with the highest weighted mean of 4.61 with an

interpretation of “Highly Desirable” while the indicator “Texture” has the lowest

weighted mean of 3.63 and is verbally interpreted as “Firm”. This variable has an average

weighted mean of 4.25 and verbally interpreted “Acceptable”.

This means that the Grade 12 TVL (technical vocational livelihood) and HE

(home economics) strand demonstrated the following indicators: appearance, texture, and

taste. Based on the results, the respondents revealed their feedback on the survey

questionnaire. Appearance makes a great impact on the product. This has become an

expected response because appearance is the first thing that respondents see, and it's

appealing to their eyes. On the other hand, texture has the lowest rank; respondents didn't

much like the texture because of the lack of crispiness. With this result, we could still

improve our product, especially the texture, to meet their expectations.

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 Chapter 5

SUMMARY, CONCLUSIONS, AND RECOMMENDATIONS

This study aimed to determine the acceptability level of Saba banana with

malunggay cookies. It highlights the general discussions, conclusions, and

recommendations. Specifically, this study answered the following objectives: To develop

healthy and nutritious baked treats; Execute the process involved in the preparation of

saba banana with malunggay powder and validate the acceptability of Banana (Saba) with

Malunggay (Moringa) Cookies in terms of texture, taste, and appearance.

The processes involved in producing saba banana with malunggay cookies are

gathering of Saba banana, peeling, slicing, sun-drying, transferring, blending, measuring

of ingredients, creaming, combing, mixing ingredients, shaping, baking, packaging, and

labeling. The ingredients used for the present study is: 1 ½c APF (All Purpose Flour), 3c

Saba banana flour, 1 bar Butter, 1c White Sugar, 2pcs. Egg, ¾c Evaporated Milk, 1tsp

Vanilla, 2 tsp Baking Powder, 1 tbsp Malunggay.

Saba banana with malunggay cookies contains 110 calories, 0 calories from fat,

0.4 g (grams) total fat, 28 g total carbohydrate, and 1 g total protein. Some existing

product in the market contains 171, 160, and 117 calories, calories from fat 80, 60, 49,

total fat 8.8 g, 7 g, 5.4 g, total carbohydrates 25 g, 22 g, 15.8 g. In terms of protein, the

existing products contain 1 g, 2.5 g, and 2.6 g. The present product has a higher

nutritional content and is healthier than the currently available goods on the market since

it contains saba banana and malunggay powder.

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 The acceptability of Saba banana with malunggay cookies in terms of texture,

taste and appearance was attained based on the survey questionnaire given to 70

respondents. The respondents were distributed to Grade 12 TVL (Technical Vocational

Livelihood) in HE (Home Economics) strand students from CSNHS.

Based on the findings in the study, the following conclusion is drawn: The

innovation of Saba banana with malunggay cookies contain a high nutritional value that

can be a strategy to improve the quality of energy needed to keep active throughout the

day of children and adult by providing low fat and low-calorie cookie product. The

formulation of the ingredients specifically the amount of the saba banana flour,

malunggay powder, and butter can affect the quality and crispiness of the product. Thus,

failure to follow the procedure, especially the measuring, sun-drying, creaming, mixing,

and baking part greatly affects the level of acceptability of Saba banana with malunggay

cookies.

In connection with the findings and conclusion, the following recommendations

are made (1) Saba banana cookies with malunggay can be improved when it comes to

crispiness. (2) It is recommended to use specific tools to produce an even and uniform

size of the product. (3) Lastly, it is recommended to use applicable packaging from small

to large that is suitable for the product.

Based on the summary, conclusions, and recommendations the best processes in

the making of Saba banana cookies with malunggay were determined. The present

product was healthy and nutritious compared to other staple food products, the cost of the

Saba banana cookies with malunggay was more affordable than other existing staple food

products. The general acceptability of the product was highly acceptable.

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