MS. EDGELYN G. JACINTO Dr.

Ernesto Concepcion
MAT-FOOD TECHNOLOGY Professor / MOR
Presenter
Title: Acceptability and Marketability
of Malunggay, Kangkong and
Alugbati as ingredients in
making fresh veggie noodles
by:
Edgelyn G. Jacinto
February 5, 2021
 TABLE OF CONTENTS:
Chapter I
- Introduction
- Background of the study
- Statement of the Problem
- Significance of the study
- Scope and Delimitation

Chapter II
- Conceptual Framework
- Review of Related Literature / Studies
- Conceptual Model
- Research Hypothesis
- Definition of Terms
- Research Design
Chapter III
- Methods of Research
- Source data
- Data gathering Instrument
- Ethical consideration
- Statistical Treatment
 Chapter I
Introduction
This chapter presents the background of
the study, the statement of the problem,
the significance of the study and the
scope and delimitations of the study.
 Background of the Study
Noodles are accepted by people from all over the world. They
are considered to be one of the cheapest and are a popular
convenient food eaten served on any table. Noodles have
become the staple food for the masses. Many poor families
subsist in noodle meals all day round. Aside from being
inexpensive, noodles are really easy to cook or easy to
prepare. People also consume noodles because it is low in
calories and eating them could potentially lead to weight loss.
This is one good advantage that we can associate with
noodles since there is now a huge problem with obesity in the
international set up.
In the survey conducted by the Philippine Statistics Authority (PSA)

in 2017, as indicated in their report on Consumption of Selected

Agricultural Commodities in the Philippines: Volume 1 – National and

Regional, instant noodles topped among the noodle products

consumed in the country as reported by 70.12 percent of the

households.
 The industrial revolution and the development of the food industry realized the

transition from a traditional handicraft industry to mass production using machinery.

In addition, the invention of instant noodles and their mass production also greatly

changed the noodle industry. According to research, vegetables can be added to

noodles for its health benefits veggies do not get in the way of the taste that people

are accustomed to – in fact, these can enhance it. Malunggay is, an example, of

vegetable that can be added to noodles. This vegetable is rich in iron, ascorbic acid,

phosphorus, and calcium, which help control blood pressure, heal swollen joints,

prevent diabetes, and strengthen lactating mothers.

Philippines is one of the most favorable instant noodles market in the

world. Being an East-Asian nation, Philippines have absorbed the

instant noodles idea and created a big market for this fast food.

Philippines has an emerging instant noodles market with popular brands

in the world. Nissin foods is the biggest player in industry with a market

share of more than 60% in 2014. Philippines is ranked 9th in terms of

quantity of units/packets sold in 2014 with a world’s share of 2.7%.

High tourist inflow is a major factor for the growth of instant
noodles in the country. Instant Noodles market matured in
Philippines over the years and is divided into many players.
Global demand of instant noodles reached 102.75 billion
units in 2014 making Philippines contribution around 2.7% of
world’s consumption. Also, Philippines is a disaster-prone
country because of which most people tend to save money
for future and consume and store food which can be easily
cooked during calamity. Instant noodle is a marvelous option
in times of troubles as it can be cooked easily.
 But along with the many benefits and advantages of noodles, nutritionists

caution that the popular instant noodles do not supply the necessary requirement

of nutrients for the body. In the recent segment of food.ndtv.com, it pointed out that

since these instant noodles are made to bear a longer shelf life, they are highly

processed. They are low on nutritive content; high on fat, calories and sodium; and

are laced with artificial colors, preservatives, additives and flavorings. The good

side of it is, culinary experts say there are ways to make the noodles, including

instant noodles, healthful.

 Premised along the aforementioned, the researcher has opted the title

ACCEPTABILITY AND MARKETABILITY OF MALUNGGAY, KANGKONG,

AND ALUGBATI AS INGREDIENTS IN MAKING FRESH VEGGIE NOODLES.

It aims to determine the acceptability and marketability of Malunggay,

Kangkong, and Alugbati as ingredients of fresh vegie noodles. The results will

yield to the development of an innovative fresh veggie noodles that can be

available and accessible to the market.

 
 THEORETICAL
A growing body of evidence suggests that interventions developed with explicit
FRAMEWORK
theoretical foundations are more effective than those lacking a theoretical base and

that some strategies that combine multiple theories and concepts have larger

effects. Also, the most successful public health-related innovations and initiatives

are based on an understanding of health behaviors and the context in which they

occur. Therefore, interventions to improve health behavior can be best designed

with an understanding of relevant theories and the ability to use them skillfully.
 The researcher views the Transtheoretical Model/Stage of Change as a theoretical basis

for a long-term change in health behavior which involves multiple actions and adaptations over

time. Some people may not be ready to attempt changes, while others may have already begun

implementing changes in their eating, diet, activity levels, and so on. The construct of “stage of

change” is a key element of The Transtheoretical Model (TTM) of behavior change, and

proposes that people are at different stages of readiness to adopt healthful behaviors. The notion

of readiness to change, or stage of change, has been examined in health behavior research and

found useful in explaining and predicting changes for a variety of behaviors including smoking,

physical activity, and eating habits. The TTM has also been applied in many settings.
 In relation to the study, change is needed in all aspects of food consumption and

food marketing. Most of the time, the consumer has to adapt to these changes that

may signify benefits and advantages. The production of fresh vegie noodles with

Malunggay, Kangkong and Alugbati as main ingredients is a innovative action in food

production and may not be accepted easily by the public as it can have different

characteristics as compared to the regular noodles that the consumers are used to.

But it can also be a good shift of noodle choice as the researcher tries to prove the

many benefits it can bring to the public.

 Figure 1

Transtheoretical Model (TTM)

 The theory emphasizes stages in the mode of change including the

Precontemplation stage which denotes no recognition of need for or interest in change.

Second is the Contemplation stage which imposes that thought about changing. And

then the Preparation stage which is planning for change and the Action stage which is

adopting new habits. The last stage is the Maintenance which indicates an ongoing

practice of new and healthier behavior toward food preference and consumption. It must

really be hard to introduce a new product in the market and change the kind of food

consumers have been utilizing for the longest time, but with proper dissemination of

information regarding the benefits and advantages of this noodle product, then, it may

end well and good.

 Another theory is the Domain Specific Innovativeness Scale (DSI). Innovation

in the food industry is an important source of differentiation and a value-adding

opportunity for managers to develop new products. Hence, innovation constitutes a

competitive advantage in the globalised agri-food scenario. According to Michaut

(2004), new products are vital for sustainability in today’s markets. Innovation

specifically provides corporate vitality, enhanced performance-price index for

consumers and a much needed opportunity to differentiate from competitors (Fusco,

1994 as cited in Michaut, 2004). Moreover, inputs for innovation were found to have a

positive impact on profitability (Capon, Farley, & Hoenig, 1990 as cited in Michaut,

2004).
 Goldsmith and Hofacker (1991) distinguish between innate and Domain Specific Innovativeness.

They developed the Domain Specific Innovativeness Scale [DSI] in order to measure consumer

innovativeness for a specific product category, thus reflecting the consumer’s tendency to adopt

innovations within a specific domain of interest. In this study, the researcher relates innovation into a

more adoptive and adaptive way of improving food choices and consumption. The fresh vegie noodle

which is made Malunggay, Kangkong and Alugbati may not be the first in the industry to use

vegetables for food production but it can be one of the newest and most essential revolution in the

field of noodle manufacture. Aside from the literal advantage on the vegetables’ accessibility and

availability, it must be healthier and safer in terms of health and nutritious factor.
 Figure 2

Transtheoretical Model (TTM)

 
Statement of the problem:
This study attempt to determine the acceptability and marketability of Malunggay, Kangkong, and

Alugbati as ingredients of fresh vegie noodles .

More specifically, this study sought to answer to the following questions:

1. How did the teenagers, young adult and adult respondent evaluate acceptability of Malunggay,

Kangkong and Alugbati as ingredients of fresh veggie noodles in terms of the following criteria:
a. Appearance

b. Aroma

c. Color

d. Taste

e. Texture
2. Are there a significant difference in the evaluation of the three groups of

respondents on the acceptability of Malunggay, Kangkong and Alugbati as

ingredients of fresh veggie noodles in terms of the aforementioned criteria?

3. What is the level of marketability of the veggie noodles with different

ingredients as perceived by the three groups of respondents in terms of the

following dimension?
a. Availability of supply

b. Cost of production

c. Profitability
4. Are there significant difference among the perception of the three groups of respondents on the

level of marketability of the fresh veggie noodles with different ingredients in terms of

abovementioned dimension?

5. What is the physicochemical analysis of the produced veggie noodle in terms of the following

aspects?
a. Carbohydrates

b. Moisture

c. Minerals

d. Protein
6. what are the comments and suggestions offered by the

respondents to improve the products?

 Significance of the Study
The results of this study would be beneficial to the following:

Person with health problems. The plants are extremely beneficial. There are

many ways to use Makonbati( Malunggay ,Kangkong and Alugbati) leaves as

ingredients in making fresh veggie noodles for your health.

Teenagers. To get the proper nutrients needed to their active lifestyle and gain a

healthy body.

Young adults. The product can be made available and more affordable for them to

eat. The product can motivate and inspire them to eat more veggie.
Adult. The product can help the body stay healthy and give nutrition needed that

cannot be found in any kind of ingredients.

Senior Citizen. The product will be beneficial to them it can improves and strengthen

the body and may lessen the chance of cancer and other diseases.

Community. The study contributes and impart the relevance of health benefits that

can be obtained from the product which can be used as source of profitable income

for the community and they may use the abundant supply of the said product.
Consumer. The consumer will be benefited by since they will be

given a healthier food alternative that is easy to prepare and cooked.

Researcher. The production may encourage and motivates other

researcher who may be directly or indirectly involved with the

product and can give baseline information those who are interested

in developing healthier version of veggie noodles.

 Scope and Delimitations of the Study

This study focused only on the acceptability and marketability of

Malunggay,Kangkong and Alugbati as ingredients of fresh vegie

noodles and survey questionnaires will administered to (60)

respondents from Barangay Holy Spirit, Quezon City the five Point

Likert Scale and the Nine Point Hedonic scale will determine the

acceptability and marketability of the product.

 Chapter II
CONCEPTUAL FRAMEWORK

This chapter presents the review of related literature and studies,

the conceptual models, research paradigm, and definition of terms

used in this study.

  

Review of Related Literature and Studies

Sufficient articles, dissertations, journals and other studies

that have relation to this study were critically reviewed in

order to support and further understand this academic

work.
 Related Literature.

Nenita C. Planco, Agriculture magazine (10.2016) Malunggay reportedly prevents 300

diseases, hence it is dubbed as "the miracle vegetable" and the "wonder tree."

Low in fats and carbohydrates, malunggay leaves are used to prevent anemia as

these are rich in iron and vitamin B, and osteoporosis as these contain high amount of

calcium.

The leaves also contain fiber, which is good against constipation, formation of

gallstones and colon cancer. These have potassium, too that aids in managing blood

pressure and is good for the nervous system.

Arnarson (2018) Moringa oleifera is an Indian tree
that has been used in traditional medicine for
thousands of years.However, only a few of its many
reputed health benefits have been studied
scientifically To date, studies show that Moringa
oleifera may lead to modest reductions in blood
sugar and cholesterol. It may also have antioxidant
and anti-inflammatory effects and protect against
arsenic toxicity.Moringa leaves are also highly
nutritious and should be beneficial for people who
are lacking in essential nutrients.
 Related Studies.
Cabarroguis, Quirino, The  Department of Science and Technology

(2019)This after the Regional Technical Evaluation Committee (RTEC) of

the agency had undergone evaluation of the project to be implemented by

the Maranatha Food Products of Barangay San Marcos here.

The business, owned and managed by Armando Macatuggal

produces lomi noodles and the amount will be used in the purchase of

production equipment to include a dough mixer, noodle cutter and a

steamer.
 Research Hypotheses
The formulated hypotheses below were tested in this study:

1. There is no significant difference in the evaluation of the three groups of

respondents on the acceptability of Malunggay, Kangkong and Alugbati as

ingredients of fresh veggie noodles in terms of the aforementioned criteria?

2. There is no significant difference among the perception of the three groups

of respondents on the level of marketability of the fresh veggie noodles with

different ingredients in terms of abovementioned dimension.

 Conceptual Model of the Study

The conceptual models which guided the researcher in conducting

this study are shown in Figure 1 and 2.

Figure 1 shown the conceptual model in the preparation of

Malunggay,Kangkong and Alugbati as ingredients of fresh vegie

noodles.
The input consists of grams of Malunggay,Kangkong and Alugbati

leaves, kitchen tools and equipment, and the ingredients needed in

cooking Makonbati fresh veggie noodles. The process includes the

preparation of Makonbati leaves through cleaning, blanching, and

grinding as well as the production of Makonbati fresh veggie

noodles by means of measuring mixing, resting, cutting and baking

of fresh veggie noodles. The output consists of Malunggay,

Kangkong and Alugbati pulp and the packaging procedure.

 Figure 1. Conceptual Model for the Preparation of

Makonbati leaves as ingredients in making Fresh veggie

noodles
 INPUT PROCESS OUTPUT
 Fresh Malunggay, Kangkong and Alugbati leaves
 Preparation of Veggie Noodles  Evaluation of Malunggay, Kangkong
 Kitchen Tools and Equipment

 Measuring Spoon  Wash Makonbati leaves And Alugbati as ingredients in making

 Measuring cups
 Cook stemmed Makonbati leaves in fresh veggie noodles in terms of
 Mixing Bowl

 Wooden Spoon
boiling salted water for two (2) minutes. appearance, aroma, color, taste, texture
 Spatula
 Drain and rinse it. and marketability in terms of availability
 Rolling pin

 Pasta maker
 Squeeze the leaves until dry and chop of the supply, cost of production and

 Tray fine profitability.

 Dinner plates
 Add flour, egg, salt and oil  Significant difference in the respondents
 Ingredients

 Flour  Mix all the ingredients evaluation of the of Malunggay,

 Water
 Knead the dough Kangkong And Alugbati as ingredients
 Oil

 Salt  Used Pasta Machine or Pasta Maker in making fresh veggie noodles in terms
 Lard
• Production of Makonbati Veggie Noddles. of appearance, aroma, color, taste,
 Water

 Eggs texture and marketability

 
 Figure 2 shown evaluation of Makonbati leaves as ingredients in making fresh veggie

noodles.

The input consist of Kangkong, Alugbati and Malunggay leaves as ingredients in

making fresh veggie noodles, evaluation, checklist and twenty teenagers, twenty young

adults, and twenty adults respondents. The process includes holding the taste test

administration and retrieval of the evaluation checklist, the statistical treatment of data

and the analysis and interpretation of data. The output shows the evaluation of Makonbati

leaves as ingredients in making fresh veggie noddles in terms of appearance, aroma, color,

taste, texture and marketability as well as the significant difference among the three

groups or respondents’s evaluation.

 INPUT PROCESS OUTPUT

 Evaluation check list using    

the Hedonic Scale & Likert’s
 Holding of taste test  
scale
 Administration and retrieval  Makonbati fresh veggie
 Respondents of Evaluation checklist noodles with packaging
 20 Teenagers  Statistical Treatment of Data
 20 Young Adult
 20 Adult
 

Figure 2. Conceptual Model for the Evaluation of Makonbati as

ingredients in making fresh veggie noodles

 Definition of Terms Used in the Study
The following terms are operationally and conceptually defined as used

in this study for better understanding.

Acceptability. This refers to the satisfaction or contentment level on the

product that had been tasted by the respondents particularly defined as

us in this study for better understanding

Appearance. This refers to the outward form, shape and structure of the

veggie noddle.
Aroma. This refers to the odor or smell of the veggie noddle product.

Dough. A thick, malleable mixture of flour and liquid, used for baking

into bread or pastry.

Color. It is the hue of veggie noddle and the leaves pigment as light violet

and green when it mixed or cooked.

Content Load. It refers to the ingredient weight or portion of the

ingredients.
 CHAPTER III
RESEARCH DESIGN AND
METHODOLOGY

This chapter includes the method of research used, sources of

data, the data gathering instrument, data gathering procedure and

statistical treatment of data used in this study.

 Method of Research Used
The Experimental Method was used in this
study to determine the acceptability of produced
fresh veggie noodles using grind Malunggay,
Kangkong and Alugbati leaves as ingredients in
making fresh veggie noodles to arrive at more
precise end result. Experimental research has
vital in the society particularly in the
improvement of human lives.
 Source of Data
The source of data shown in Table 3 are the twenty teenagers, young

adult, and adults all from Barangay Holy Spirit Quezon City.
Table 3
  Distribution of the Respondents by Group

 
Groups No. of Respondents Age Range
 
Teenagers 20 13-19 years old
 
Young Adult 20 20- 29 years old

Adult 20 30 – 55 years old

 Data Gathering Instrument

The data gathering instrument used in this

study is the survey questionnaire. This is used
to determine the evaluation of the three group of
respondents on the finished product in terms of
its sensory attributes such as Appearance,
Color, Aroma, Texture, Taste and Marketability.
 The next part of the survey is the evaluation of the
respondents in the product regarding the level of
acceptability of Malunggay, Kangkong and Alugbati as
ingredients in making fresh veggie noodles using Nine
Point Hedonic rating scales in terms of Appearance,
Color, Aroma,Taste and texture.
 Table 4
Nine Point Hedonic Rating Scale
Range Rating Scale Descriptive Value

8.12 – 9.00 9 Extremely Acceptable (EA)

7.23- 8.11 8 Very Acceptable (VA)

6.34-7.22 7 Moderately Acceptable (MA)

5.45- 6.33 6 Slightly Acceptable ( SA)

4.56- 5.44 5 Fairly Acceptable (FA)

3.67-4.55 4 Slightly Unacceptable (SA)

2.78-3.66 3 Moderately Unacceptable (MU)

1.89-2.77 2 Very Unacceptable (VU)

1.00-1.88 1 Extremely Unacceptable (EU)

 

A five- point Likert rating scale was used to

determine the evaluation of the respondent’s level of

Marketability of Malunggay, Kangkong and Alugbati as

ingredients in making fresh veggie noodles in terms of

availability of supply, Cost production and profitability.

 Table 5
Five-Point Likert Scale

Scale Range Verbal Interpretation

5 4.50-5.00 Very High Potential

4 3.50-4.49 Highly Potential

3 2.50-3.49 Moderate Potential

2 1.50-2.49 Low potential

1 1.00-1.49 Very Low Potential

SAMPLE SURVE
Y QUESTIONNAI
RE
 Data Gathering Procedure

The data gathering procedure started with the prepared survey questionnaires

by the researcher. To ensure the validity of the survey questionnaire, the researcher

will ten experts to validate the survey questionnaires. The researcher through the help

of her adviser revised the survey questionnaire as necessary.

The validated survey questionnaires were then administered by the researcher

to the consumer- respondents who were chosen randomly. After the administration

and collection of survey questionnaires, the researcher gathered, tabulated and

analyzed all necessary data which are needed in the research study.
 Ethical consideration
Full consent should be obtained from the participants prior to the

study. The protection of the privacy of research participants has to be

ensured. Adequate level of confidentiality of the research data should be

ensured. Anonymity of individuals and organizations participating in the

research has to be ensured. We will not force anyone to answer the

questionnaire and also, we ensure that all the personal information of the

respondent will be confidential.

 Statistical Treatment of Data
In the analysis and interpretation of data, the following statistical tools were

utilized in this study.

Weighted Mean. This is used to determine the level of acceptability of Malunggay,

Kangkong and Alugbati as ingredients in making fresh veggie noddle as regards the five

criteria Appearance, Color, Aroma, Texture, Taste.

One Factor ANOVA. This is used to determine the significance in the evaluation of

the three groups of respondents in terms of the above mentioned variables.

Hedonic Scale. This is used to determine the evaluation of the finished product and

Likert Scale for the evaluation of marketability of the product.