Market Acceptability of Sweet Potaro-Malunggay Cupcake
10
M arket A arket A ccep ccep t ab ab i l i t y y of of S w ee ee t t Pot Pot ar ar o- o- M al al u n gg gg ay C ay C u pcake pcake 1 CH CH AP AP TER 1 TER 1 I NTR NTR O DU DU CTI CTI O NO NO FTHESTUD FTHESTUD Y A A s s o f f t o d a y y w e e a r e e n o t i c i n g g t h a t t mo mo s t t o f f t h e e i n d i v i d u a l s s d o o n o t t i n v o l v e t h em em sel sel ves eat ves eat i n g veget g veget ab ab l es f es f r equ equ en en t l y y f or m or man an y reason y reason s regar s regar d l ess w ess w h et et h er t er t h ese a ese a r e v v a l i d d o r r n o t t b a s e d d o n n t h e i r r r e c o mm mm e n d e d d d i e t . . S o me me a r e e e a t i n g g v a r i o u s s v e g e t a b l e s s b u t u su su al al l y y d ep ep en en d so so n n t h etast etast e e t h eseveget eseveget ab ab l esa esa r e e i n n f avorof avorof t h eco eco n su su mer er s’ s’ ap ap p et et i t e p r ef ef eren eren ce. ce.M ostoft ostoft h e e i n d i vi vi d u al al s s t h atb atb el el on on g g t o o earl earl y y st st age age oft oft h ei ei rl rl i ves ves are are t h e p r ob ob ab ab l ep ep erson erson sw sw h oa oa r en en ot ot en en t i cet cet oea oea t t veget veget ab ab l es. es. A ccord ccord i n gt gt o “Sci “Sci en en ce D ce D a i l y y ( D ec. ec. 1, 1, 20 20 11) 11) — — T h er er e' e' sa sa n n exi exi st st en en t i al al cri cri si si st st h atof atof t en en h ap ap p en en sa sa t t d i n n ert ert ab ab l esa esa cr cr oss oss t h e cou cou n t r y: y: w h y y w on on ' tki tki ds ds eatt eatt h ei ei rveg rveg et et ab ab l es? es? R es es ear ear ch ch h as as f ou ou n d d t h aton aton e e of of t h e r eason eason sco sco u l d d b esen esen si si t i vi vi t y y t o o b i t t erness, erness, f ai ai r l y y com common on am amon on gch gch i l d r en en - -ab -ab ou ou t t 7 0 p er er cen cen t t h avei avei t ” ” f ou ou n do do n n ( w w w . goo goo gl gl e. e. com com/2 /2 0 0 9 ) . C h i l d r en en ’ s s ap ap p et et i t e l e l ead ead s th s th em em t o o eat f eat f oo oo d s th s th at are b at are b asi asi cal cal l y y n ot fit ot fit t ed ed on on t h ei ei r “ D ai ai l y y R ecom ecom m end end ed ed D i et et . ”I ”I ti ti so so n eo eo f f t h e e probl probl em em s, s, m an an y y pa pa r ent ent s s ar ar een een cou cou n t er er i n g n ow ow adays. adays. S am amew ew i t h h ot ot h er er i n di di vi vi du du al al sw sw h ob ob el el on on gon gon t h eu eu pp pp er er agebrac agebrac ket ket w h oarenot oarenot b b a s i c a l l y y m a k i n g g v e g e t a b l e s s a s s a a p a r t t o f f t h e i r r m e a l s s a s s u s u a l , , t h e e r e a s o n s s c o u l d d b e e l a c k of of t i m e cook e cook i n g g h eal eal t h y y cu cu i si si n es, es, am amou ou n t t of of cost cost s f s f or or go go t o o b u y veggi y veggi es w es w h er er e som e some a e a r e cost cost l y an y an d d even even b ei ei n g u g u n ed ed u cat cat ed ed w i t h h t h e h e h eal eal t h h b en en efi efi t s t s t h at at t h e i e i n d i vi vi d u al al s cou s cou l d d get get ou ou t t of of eat eat i n g veget g veget ab ab l es. es. ( w w w . goog goog l e. e. com com/2 /2 0 1 1 ) T T h e e r e s e a r c h e r s s v e s t e d d t h e e i n t e r e s t t o n n c o n d u c t i n g g a a s t u d y y f o r r a a s p e c i fi c al al t ern ern at at i ve ve w i t h h p r esen esen ce ce ofatt ofatt r ac ac t i n g g t h e e ch ch i l d r en en i n n r el el ati ati on on t o o t h ei ei rtast rtast e e an an d
-
Upload
khangminh22 -
Category
Documents
-
view
3 -
download
0
Transcript of Market Acceptability of Sweet Potaro-Malunggay Cupcake
MMarket Aarket Accepccepttababiilliitty y ofof
SSwweeeet t PotPotararo-o-MMalaluunnggggay Cay Cuupcakepcake 11
CHCHAPAPTER 1TER 1
IINTRNTROODUDUCTICTIOON ON OF THE STUDF THE STUDYY
A As s oof f ttooddaay y wwe e aarre e nnoottiicciinng g tthhaat t momosst t oof f tthhe e iinnddiivviidduuaalls s ddo o nnoot t iinnvvoollvvee
tthhememselselves eatves eatiinng vegetg vegetabablles fes frrequequenenttlly y ffor mor manany reasony reasons regars regarddlless wess whhetethher ter thhese aese arree
v vaalliid d oor r nnoot t bbaasseed d oon n tthheeiir r rreeccoommmmeennddeed d ddiieett. . SSoome me aarre e eeaattiinng g vvaarriioouus s vveeggeettaabbllees s bbuutt
uususualallly y ddepepenendds os on n tthhe taste taste e tthhese vegetese vegetabablles aes arre e iin n ffavor of avor of tthhe coe connsusummerers’ s’ apapppetetiittee
pprrefeferenerence.ce.MMost of tost of thhe e iinnddiivividduualals s tthhat bat belelonong g tto o earlearly y ststage age of tof thheieir lr liives ves are are tthhee
pprrobobabablle pe personersons ws whho ao arre ne not ot enenttiice tce to eao eat t vegetvegetabablles. es. AAccordccordiinng tg too “Sci “Scienence Dce Daaiilly y ((DDec.ec.
1, 1, 202011)11) — — TThherere'e's as an n exiexiststenenttiial al cricrisisis ts thhat ofat oftten en hhapapppenens as at t ddiinnnner ter tabablles aes acrcross oss tthhee
coucounnttrry: y: wwhhy y wwonon''t kit kids ds eat teat thheieir vegr vegetetabablles? es? RResesearearch ch hhas as ffouounnd d tthhat onat one e of of tthhee
rreasoneasons cos couulld d bbe sene sensisittiivivitty y tto o bbiitttterness, erness, ffaiairrlly y comcommmon on amamonong chg chiillddrren en --- ab- abouout t 7700
pperercencent t hhave iave itt” ” ffouounnd od on n ((wwwwww..googooglgle.e.comcom/2/2000099))..
CChhiillddrrenen’’s s apapppetetiitte le leadeads ths them em tto o eat feat foooodds ths that are bat are basiasicalcallly y nnot fitot fittted ed on on tthheieirr
““DDaiailly y RRecomecommmendended ed DDiietet..” I” It it is os onne oe of f tthhe e problproblemems, s, mmanany y paparrentents s arare ene encoucounnttereriinngg
nnowowadays.adays.
SSamame we wiitth h otothher er iinndidivividudualals ws whho bo belelonong on g on tthhe ue upppper er age bracage bracket ket wwhho are noto are not
b baassiiccaalllly y mmaakkiinng g vveeggeettaabbllees s aas s a a ppaarrt t oof f tthheeiir r mmeeaalls s aas s uussuuaall, , tthhe e rreeaassoonns s ccoouulld d bbe e llaacckk
of of ttiimme cooke cookiinng g hhealealtthhy y cucuiisisinnes, es, amamouounnt t of of costcosts fs fororgo go tto o bbuuy veggiy veggies wes whherere some some ae arree
costcostlly any and d even even bbeieinng ug unnededuucatcated ed wwiitth h tthhe he healealtth h bbenenefiefitts ts thhat at tthhe ie innddiivividduualals cous coulld d getget
ouout t of of eateatiinng vegetg vegetabablles. es. ((wwwwww..googgooglle.e.comcom/2/2001111))
T Thhe e rreesseeaarrcchheerrs s vveesstteed d tthhe e iinntteerreesst t oon n ccoonndduuccttiinng g a a ssttuuddy y ffoor r a a ssppeecciifificc
alaltternernatatiive ve wwiitth h pprresenesence ce of attof attrracacttiinng g tthhe e chchiillddrren en iin n rrelelatiation on tto o tthheieir tastr taste e anandd
MMarket Aarket Accepccepttababiilliitty y ofof
SSwweeeet t PotPotararo-o-MMalaluunnggggay Cay Cuupcakepcake 22
pprrefefererenences aces annd d llooookkiinng fg for stor strratategy egy tto ho helelp p tthhe ae adduullt t tto fio finnd d hhealealtthhy fy fooood d tthhat conat consisiddersers
conveniconvenience, lence, low ow coscost bt buut tt thhe e produproduct hct has as iinnffuusesed d wwiitth h hhealealtthhy y iinngrgrediedientents s fforor
iinncrcreasieasinng hg healealtth h benbenefitefits. s. ThThiis coms come ue up p wwiitth h a sta stuudy on dy on hhow ow tto po prromomotote a pe a prroduoduct ct ououtt
of of comcombbiinned ed vegetvegetabablles as thes as the me maiain n iinngredigredienentts ts thhat at wwiilll l mmeet eet tthhe satie satisfsfactiaction on of of youyounngg
aged aged peoppeoplle e anand d ababove ove chichilldhdhood ood aged aged peoppeoplle. e. SSuubsequbsequententllyy, t, thhe e ststuudy dy wwiilll l alalsoso
conconsisidder ter thhe ae accepccepttababiilliitty thy the te tastaste oe of f vegetvegetabablle le liike ke SSwweet eet PPototatato o anand d MMalaluunnggay ggay or aor allsoso
kknnowown n as Mas Miirraclacle Vegete Vegetabablle, e, ttuurrnns is inntto cuo cuppcakcake. e. TThhiis sts stuuddy iy is ms madade te to ho helelp the pp the parenarenttss
iin n pprromomototiinng hg healealtthhy eaty eatiinng hg hababiitt..
BBased ased on on a sta stuuddy, y, alalmmost ost 880 0 pperercencent t of of tthhe te teeneenagers do agers do nnot ot iinnclcluudde vegete vegetabablle one on
tthheieir dar daiilly y mmealeals cas cauusisinng g iinnsusuffifficicienent absorptt absorptiion on nnuuttrriienentts ns needed eeded by by tthhe e bobody. dy. TThhiiss
ststuuddy y wwiilll encoul encourrage age tthhem em tto o eat vegeteat vegetabablle e ffrrequequenenttllyy. Th. Thiis s wwiilll all also so shshow ow iif tf thhee
ppalalatatababiilliitty y of Swof Sweeeet Pott Potatato o MMalaluunnggay ggay cucuppcake cake wwiilll l bbe e acceptaccepted ed accoraccorddiinng g tto o tthhee
ddiiffffererenent t prefprefererenences of ces of youyounng aged g aged peoppeoplle ane and d aged aged ononwwards. ards. TThhiis sts stuudy dy iis als also a so a wway ofay of
edueducatcatiinng g tthhe e tteenagereenagers s anand d adaduullt wt wiitth h tthhe e iimmpoporrttanance ce anand d benbenefitefits s of of tthhe e selselecectteded
v veeggeettaabbllees s ffoor r tthheem m tto o aacccceeppt t aannd d eennjjooy y tthhe e nnaattuurraal l ttaasstte e pplluus s tthhe e ssaavvoorry y flflaavvoor r oof f lleecchhee
flan.flan.
BACKGROUND BACKGROUND OF THE STOF THE STUDYUDY
CCuupcakepcakes ars are me miinniicakecakes fs frrequequenenttlly by bakaked ed iin n a a smsmalalll, , tthhiin n papapper or aler or aluummiinnuumm
cucupp. . IIt t iis ms mostostlly my madade oe of f wwhheat floeat flouur ir innffuused sed wwiitth h organorganiic ic inngredigredienentts ls liikke ne natiative fve fruruiitts,s,
grgraiainns, s, nnuutts, s, hhererbs bs anand d vvegegeettablables es lliike ke mmalaluunnggggayay. “. “CCuupcakes pcakes hhavave e becombecome e a a poppop
cucullttuurre e ttrrend end iin n tthhe e cuculliinnary ary wwororlld. Thd. They ey hhave spave spawawnned ed dozens dozens of of babakerkeriies es devotdevoteded
enenttiirelrely ty to tho themem. . WWhhiille che chocoocollate anate and d vavanniilllla rema remaaiin n clclasassisic fc favoavoririttes, es, ffaanncy flcy flavoavors surs suchch
as as rrasaspberpberrry y mmereriingungue e and and eessprpreessso so ffuudge can dge can be be ffounound d on on mmenuenuss. . ThTheerre e araree
MMarket Aarket Accepccepttababiilliitty y ofof
SSwweeeet t PotPotararo-o-MMalaluunnggggay Cay Cuupcakepcake 33
ccooookbookbooksks, , blblogogss, , and and mmagagazaziines nes sspepecciificficalallly y dededidiccatateed d tto o ccupupccakeakess..””
((mmll..jjouou..uuflfl..ededuu/2/2000099))..FFllouourr i is a s a prproduoduct ct mmade ade ffrrom om grgraiain n tthhat at hhas bas beeeen n grgrouounnd d tto ao a
ppowowdderery cony consisiststenencycy. . CComommmononlly avaiy availlabablle fle flouourrs are ms are madade fe frrom om ryrye, e, bbararlleyey, , mmaiaizeze, , anandd
otothher er grgraiainns, s, bbuut t wwhheat eat flflouour r iis ms most ost comcommmononlly uy used fsed for or cucupcapcakes.kes.
DDuue te to ho hiighgher cer cost ost of of wwhheat teat thhe ree researcsearchherers fs fouounnd d iinnttererestestiinng ag an n orgorgananiic pc pllanantt
tthhat couat coulld d gigive hve hiighgher coner conttenent of t of ststarcarchh. . TThhe e pprrocess nocess needed eeded ffor mor makakiinng g swsweeeet pott potatatoo
flouflour r iis ms madade ease easy ty thhan an tthhe pre procesocess of s of mmakakiinng wg whheat eat flouflourr.. Sw Sweet eet popottatatoollocaocalllly ky knnowownn
as as ““kkamamotote” ie” is cos commmmononlly y ppllanantted ed iin n flflat tat to o slsliighghttlly y rrolollliinng g opopen en areas. areas. TThhe crop e crop iis as allsoso
kknnowown n tto o bbe e a a chcheap eap bbuut et excelxcelllenent st souourrce oce of f carcarbbohohydratydrates, es, vivittamamiin n AA, , carcaroottenene, e, calcal--
ciciuumm, , anand d phphosphosphororuus. s. ““PuPurrplple Se Swweeeet Pott Potatatoes hoes have have hiigh gh conconttentents of ants of anthhocyaniocyaninn,,
w whhiicch h iis s a a ppiiggmmeennt t tthhaat t pprreesseenntts s tthhe e ppuurrpplle e ccoolloor r iin n tthhe e vveeggeettaabbllee. . TThhe e ppiiggmemennt t ccaann
pprrododuuce rce reded, , bblluue ane and d ppuurplrple cole colors depors depenenddiinng on g on tthhe soue sourrce'ce's chs chememiical cal ststruructctuurre, e, susuchch
as as iin n ffoodoods ls liike ke bblluueberreberriies, es, rred ed grgrapapes aes annd d rred ed cabcabbabage. ge. SShhe sae saiid d anantthhocyanocyaniinns s hhaveave
b beeeen n eeppiiddeemmiioollooggiiccaalllly y aassssoocciiaatteed d wwiitth h a a rreedduucceed d ccaanncceer r rriisskk, , bbuut t tthhe e aannttii--ccaanncceer r aabbiilliittyy
of of tthhe pe puurplrple e swsweet eet ppototatato o hhas as nnot been ot been wwelell l iinnvestvestiigatgateded..” A” Accorccorddiinng g tto o tthhe ste stuuddy y ofof
SSoYouoYounng Lg Liimm, , a sta stuuddenent t of of KKanansas Ssas Sttatate we wiitth h hher er associassociatate Profe Prof. . GGeoreorge Wge Wanang pg postosted ed iinn
(( w wwwww..sscciieenncceeddaaiillyy..ccoomm/2/2001111))..
A A vveerrssaattiille e ccrroopp, , sswweeeet t ppoottaatto o hhaas s mmuullttiiffaarriioouus s uusseess. . IIt t iis s nnoot t oonnlly y ggrroowwn n aas s a a ffoooodd
susubbststiittuutte fe for rior rice ace annd d corn corn bbuut t aallso aso as a ps a pototenenttiiaal l sosouurce of rce of raw raw mmaatterieriaalls fs for ior inndduuststririaall
uuses ases annd d ffooood d ddeleliicaccaciies. es. SSwweet eet ppototatato o iis bs beieinng pg prrocesses ocesses iinntto o ffeedeeds, s, flflouourr, , ststaarrchch, , anandd
pectpectiin n ffor lor local ocal anand d export export mmararketkets. s. SSamame we wiitth h MMalaluunnggay lggay leaveaves of es of wwhhiich, ch, wwas as ononcece
conconsisidderered ed a "a "ppoooor r mmanan''s vegets vegetabablles" es" bbuut t nnow ow iit t iis ks knnowown n as a as a ""mmiirraclacle te trree" ee" or "or "nnatatuurre'e'ss
Market Acceptability of
Sweet Potaro-Malunggay Cupcake 4
medicine cabinet". “Moringa oleifera is currently being promoted as a means to combat
malnutrition. The leaves contain all essential amino acids and are rich in protein,
vitamin A, vitamin B and Vitamin C, and minerals. There is no doubt that the pure
Moringa Oleifera Tree leaf is the source of incredible health benefits. It's the ultimate,
natural, organic, energy and endurance health supplement” posted in
( www.lifeshine.blogspot.com/2009). Tender malunggay leaves also reduce phlegm and
are administered internally for scurvy and catarrhal conditions. Another main
ingredient of the product that can be cultivated and supplied easily because this is not
much susceptible compared to other plants.
RATIONALE OF THE STUDY
Respondents’ ages 7 and above are having difficulties on their consistency in
promoting healthy eating habit. This come up with a study to help the parents
including the said age bracket persons to find food that will be accepted combining the
taste of the vegetables like Malunggay and Sweet Potato same with the adult for them to
look for a product that will be ideal on their desired health benefits. We also made this
study to know whether the acceptability of Sweet Potato Malunggay cupcake by the
people ages 7 and above will have a big impact to the value of the two vegetable
CONCEPTUAL/THEORETICAL FRAMEWORK
Title: Manufacturing of Sweet potato Malunggay cupcake
INPUT PROCESS
TARGET MARKET
• AGE LIMIT
• GENDER
• CURRENT STATUS
• AMOUNT THAT IS
WILLING TO GIVE UP
TO PURCHASE THE
SAID PRODUCT
• SAMPLE
POPULATION
• PROBLEMS OF THE
CORRESPONDENCE
RESEARCH DESIGN AND
METHODS
CONDUCTING INTERVIEW
SURVEY
DEGREE OF ACCEPTABILITY
IN THE MARKET
RESEARCH DESIGN AND
METHODS
Market Acceptability of
Sweet Potaro-Malunggay Cupcake 5
STATEMENT OF THE PROBLEM
This is a study of the market acceptability of Sweet Potato Malunggay
cupcakes to the residence of the first district of Laguna with a limited age bracket of
7and above.
Specifically it answers the following questions:
1. What is the demographic profile of the respondents in terms of the:
a. Gender c. Educational Background
b. Age d. location
2. What are the preferences of the respondents toward the proposed product in
the aspects of:
a. Taste c. Packaging
b. Price
“MARKET
ACCEPTABILITY OF
SWEET POTATO
MALUNGGAY CUPCAKE”
Market Acceptability of
Sweet Potaro-Malunggay Cupcake 6
3. What are the respondent's preferences in terms of the following :
a. Willingness to buy
b. Frequency of consumption
4. What are the ways to promote the product?
Objectives:
• To determine the market acceptability of the proposed product, the Sweet Potato-
Malunggay Cupcake.
• To give another possible opportunity for those interested Filipinos encouraging
them to participate on the business industry.
• To present the product as an attractive commodity in the market and in this way
the product may be as competitive as the other cupcakes.
SIGNIFICANCE OF THE STUDY:
This study will be a significant endeavor in promoting “SWEET POTATO
MALUNGGAY CUPCAKE” in the first district of Laguna. Considering that the main
ingredients of the said product are significant sources of required nutrients needed by
individuals. The researchers made study and analysis about the product to determine
the impact of the taste and preferences of young aged people and adult in relation the
process of promoting malunggay and sweet potato as the main ingredients in making
cupcake, which both are playing crucial niche in providing multi-nutrients. This study
will be beneficial to the target market aside from the nutria-facts the product is made
into fancy-like cupcake with leche flan some filling inside. The researchers also include
the factor of attraction through considering the product’s appeal to the target markets
appetite.
Market Acceptability of
Sweet Potaro-Malunggay Cupcake 15
They are excellent source of flavonoidslike beta-carotene and vitamin
A(provides 14187 IU of vitamin A and 8509 mcg of β-carotene). The value is one
of the highest among root vegetables category. These compounds are powerful
natural antioxidants. Vitamin A is also required by the body to maintain
integrity of healthy mucus membranes and skin. It is also vital nutrient for
vision. Consumption of natural vegetables and fruits rich in flavonoids helps to
protect from lung and oral cavity cancers.
The tubers are packed with many essential vitamins such as pantothenic acid
(vitamin B5), pyridoxine (vitamin B-6) and thiamin (vitamin B-1), niacin, and
riboflavin. These vitamins are essential in the sense that body requires them
from external sources to replenish. These vitamins function as co-factors for
various enzymes during metabolism.
They also contain good amounts of minerals like iron, calcium, magnesium,
manganese, and potassium that are very essential for body metabolism
• Since 1977, Philrootcrops has generated and disseminated root crop
technologies and information that have helped improve the livelihood of root crop
growers, processors, and entrepreneurs nationwide. Among its diversified range
of products developed from root crops include chips, starch, flour, and grates.
• "Root crops are good sources of soluble dietary fiber that actively lowers
cholesterol in the body and also prevents tumor formation in the colon," said Dr.
Trinidad P. Trinidad, Scientist II of the Food and Nutrition Research Institute
(FNRI), in a symposium held at the university on the innate nutritional benefits
Market Acceptability of
Sweet Potaro-Malunggay Cupcake 16
of root crop consumption, primarily for the prevention of chronic diseases like
cardiovascular disease, cancer, chronic respiratory disease, and diabetes.
• In 2002, the World Health Organization (WHO) reported that chronic diseases
accounted for 57% of all deaths in the Philippines . Moreover, the prevalence of
obesity and being overweight, two of the leading causes of these diseases, is
expected to increase in both men and women in the next 10 years.
• Trinidad said that at least 80% of premature heart disease, stroke, and type 2
diabetes, as well as 40% of cancer could be prevented through a healthy diet
that incorporates root crops, regular physical activity, and the avoidance of
tobacco products
• "Kamote and cassava are both high in calcium, which is essential for bone growth
and development," said Trinidad . "Gabi is high in iron, which helps increase body
resistance to infection; and zinc, which is important for development and enzyme
functions. Meanwhile, ube rates high in tannic acid, which has anti-bacterial, anti-
enzymatic, and astringent properties."
• “The trouble with most root crops is that these are not sexy and popular food for
those living in urban areas. Take the case of gabi and kamote, young people
would rather eat hamburger, chips and ice cream,” Trade and Industry Secretary
Jesli A. Lapus said. “These are not sexy food but these can help you become
healthy and sexy.”
• Commercialism and fast food has skewed consumers towards junk food,
Secretary Lapus said. “But we hope that proper education on nutrition will
make the population increase the intake the rootcrops.”
• “People come to realize the benefits of consuming rootcrops when disease and
poor health has already settled in their body system but it’s too late,” Secretary
Lapus. “Whether it is a change of lifestyle or a change of eating habits, a new
Market Acceptability of
Sweet Potaro-Malunggay Cupcake 17
industry is developing as consumers realize the need to eat healthy.”(
http://www.dti.gov.ph/dti/index.php?p=154&type=2&sec=5&aid=385.2010)
Review of related Literature of Cupcakes
‘Malunggay muffins’ served Thursday at Quirino anniversary
By CEASAR M. PERANTE
September 9, 2009, 8:00pm
CABARROGUIS, Quirino — An enterprising housewife
has prepared moringa muffin — which is said to be the official snack for the celebration
Thursday of the 38th founding anniversary of this province.
Hilda Arrojo, resident of this capital town who loves to bake, was commissioned by the
provincial tourism office to bake thousands of the malunggay-based muffin as snack for
thousands of festival participants.
Her product had earlier won for her daughter the grand price at a cooking competion in
school.“Last July when my daughter’s teachers asked me to assist them come up with a
simple recipe that is malunggay-based for their cooking contest during the Nutrition
Month celebration, steamed muffin (puto) came to my mind,” said Arrojo.(
http://bellybites.wordpress.com/2009/09/26/moringa-malunggay-cupcakes/)
Market Acceptability of
Sweet Potaro-Malunggay Cupcake 22
• 100 gms or 1 cup of cooked malunggay leaves contain 3.1 g protein, 0.6 g fiber, 96 mg
calcium, 29 mg phosphorus, 1.7 mg iron, 2,820 mg beta-carotene, 0.07 mg thiamin,
0.14a mg riboflavin, 1.1 mg niacin, and 53 mg of vitamin C. (Dr. Lydia Marero of the
Food and Drug Research Institute -FNRI)
Studies
• Moringa preparations have been cited often in scientific literature as antibiotic,
antiinflammatory, hypocholesterolemic and hypoglycemic. However, many of the reports
are not placebo-controlled randomized clinical trials.
• Anti-Inflammatory / Anti-tumor:Anti-inflammtory and Antitumor Activities of
Seeds Extracts of Malunggay — A study showed the crude ethanol extract of dried seeds
inhibited the carrageenan-induced inflammation in the hind paw of mice by 85% at a
dosage of 3 mg/g body weight; the mature green seeds by 77%. The crude ethanol
extract also inhibited the formation of Epstein-Barr virus-early antigen (EBV-EA)
induced by 12-0-tetradecanoylphorbol-13-acetate (TPA). At a dosage of 100 ?g/ml, the
extract inhibited EBV-EA formation by 100% suggesting its antitumor-promoting
activity.
<Abstract:http://www.stii.dost.gov.ph/pjsweb/data/antitumor_of_malunggay.htm >
• Ovarian Cancer:Possible Role of Moringa oleifera Lam. Root in Epithelial Ovarian
Cancer: A hormonal etiology of epithelial ovarian cancer has been long suspected. Study
suggests M Oleifera can interfere with hormone receptor-related and neoplastic growth-
related cytokine pathways through centrally acting mechanisms.
• Asthma: Antiasthmatic activity of Moringa oleifera Lam: A clinical study: Study
showed improvement in forced vital capacity, FEV1, and peak expiratory flow rate. It
