CHAPTER I

THE PROBLEM
Introduction
Cassava is a root vegetable. It is the underground part of the cassava shrub,

which has the Latin name “Manihot esculenta”. Like potatoes and yams, it is a

tuber crop. Cassava roots have a similar shape to sweet potatoes. People can also

eat the leaves of the cassava plant. Humans living along the banks of the Amazon

River in South America grew and consumed cassava hundreds of years before

Christopher Columbus first voyaged there. Today, more than 80 countries

throughout the tropics grow cassava, and it is a primary component of the diet of

more than 800 million people around the world. It is popular because it is a hardy

crop that is resistant to drought and does not require much fertilizer. That said, it is

vulnerable to bacterial and viral diseases. Cassava is a staple food in many places,

from South America and India to Indonesia and West Africa. While it's one of the

most important sources of carbohydrate in the developing world, it is a poor source

of protein and essential nutrients. It does, however, contain compounds believed to

be anti-inflammatory and antioxidant, including phenolic acids, anthraquinones,

saponins, and alkaloids. Alternative practitioners believe that these properties can

aid in the treatment or prevention of certain health conditions, including: Arthritis,

Cancer Dandruff, Diabetes, Diarrhea, Hair loss, Infertility, Prolonged labor, Skin

infections. Cassava is a cellulose-rich insoluble fiber. This is a type of dietary fiber

that aids in digestion and helps prevent constipation and diverticular diseases

mostly in Elderly. It is also believed to be a prebiotic, a type of fiber that promotes

the growth of probiotic bacteria as it ferments in the intestines. While, Moringa

(moringa oleifera) is known by over 100 names in different languages around the

world. This easy-to-grow tropical plant species, native to the Himalayan mountains

and parts of India and Africa comes packed with over 90 protective compounds,

including isothiocyanates, flavonoids and phenolic acids. There are actually

believed to be at least a dozen different varieties of the moringa tree, which belong

to the plant family Moringaceae. These are fast-growing, tall, leafy plants that

produce flowers or pods. Of all the species, one moringa oleifera is by far the most

utilized. Prior to the plant’s effects being demonstrated in scientific studies, it was

used extensively in traditional medicine practices like Ayurveda medicine for over

4,000 years. Moringa has gained a reputation for fighting inflammation and

combating various effects of malnutrition and aging, earning the nickname “the

miracle plant.” Due to its anti-inflammatory properties, moringa has been used in

ancient systems of medicine, such as Ayurveda, to prevent or treat stomach ulcers,

liver disease, kidney damage, fungal or yeast infections (such as candida),

digestive complaints, and infections. A common use of moringa oil is helping to

boost liver function, therefore detoxifying the body of harmful substances, such as

heavy metal toxins. It might also be capable of helping fight kidney stones, urinary

tract infections, constipation, fluid retention/edema and diarrhea. As a combination

of these two-powerful vegetable that may help mostly the elderly for their right and
well digestion behind their age it will be a future base diet that can use around the

globe. Furthermore, the digestion as getting older has pluses and minuses. On the

plus side, you get more time to relax and enjoy life. On the minus side lie many

health challenges including an increase in digestive health disorders. Of course,

problems with digestion can occur at any age. Yet nearly 40% of older adults have

one or more age-related digestive symptom each year. The muscles in the digestive

tract become stiffer, weaker, and less efficient. With age, many bodily functions

slow down, including your digestive tract it just might not work as efficiently or as

quickly as it used to. Therefore, cassava moringa soft chips as a base diet fed to

elderly for digestion benefits should be given moderately due to nutritional level

and consumption. As the study “Cassava-Moringa Soft Chips for Elderlies” was

conceived to determine its acceptability.

Statement of the Problem

The study focuses on the effects of cassava moringa soft chips as base diet

fed to elderly who have difficulty in digestion. Specifically, it aims to answer the

following questions.

1. What are the ingredients in making “Cassava Moringa Soft Chips”?

2. What are the procedures in making “Cassava Moringa Soft Chips”?

3. What are the sensory characteristics of “Cassava Moringa Soft Chips in

terms of”:
 a. appearance;

b. texture;

c. flavor

4. What is the most preferred sample of “Cassava Moringa Soft Chips”?

5. How much is the production cost of “Cassava Moringa Soft Chips”?

Scope and Delimitation

This study secures on the progress of making a healthy snack for elderly

which is the “Cassava Moringa Soft Chips”. Two samples will be made to

determine which is more palatable and acceptable for digestive health of most

elderly through an evaluation of 15 respondents in terms of appearance, texture,

and flavor. Furthermore, this study is conducted with the assumption that the

ingredients used in preparing “Cassava Moringa Soft Chips” will have a beneficial

effect in the digestion of respondents based on the recent. However, the shelf-life

and the proximate composition of the product will not be included in the conduct

of this study.

Significance of the Study

This study will be beneficial to the following:

Health Conscious Individuals. This snack can serve as a healthier way of

enjoying the delicious chips.

Digestive Problems. This product can be a convenient and high in fiber- with low

cost of aiding digestion issues.

Chips Lovers. This product can be another Chip Innovation that will offer a lot of

health benefits to elderly for their diet.

 Notes

https://www.webmd.com/digestive-disorders/features/digestive-health-aging

https://draxe.com/nutrition/moringa-benefits/

https://www.healthline.com/nutrition/cassava

https://www.verywellhealth.com/the-benefits-of-cassava-88619

Chapter II
 All data gathered from related literature and studies both foreign and local

area came from different sources. This is also explaining the Synthesis-Of-The-

Art, Gaps bridged by the study, Theoretical Framework. It also provided the

researcher’s lots of knowledge and insights that serve as supporting ideas in the

conduct of this research.

Related Literature

According to Open Access Maced J Med Sci. (2018), considerable

efforts have been made using Moringa Oliefera plants as traditional natural

medicines for reducing body weight and healing many diseases. Among them is

Moringa that belongs to the Meningocele family. The medicinal values of this

plant parts such as roots, bark, leaves, flowers, fruits, and seeds have been

documented to have antimicrobial activity, antidiabetic, hepatoprotective.

Recently, hypocholesterolemia and anti-obesity activity of crude extract of

Moringa leaf was explored, but whether the anti-obesity property is related to

modulating the gut microbiome has not been yet investigated; hence the study was

conducted to investigate the effect of aqueous extract of M. oleifera leaves on

caecal Lactobacillus and Bifidobacterial in experimentally induced obesity and

cure such as digestive problems.

On the other hand, according to Tanumihardjo (2007), in the part of

cassava where it is grown in areas where mineral and vitamin deficiencies are
widespread, especially in Africa. A marginal nutrient status increases the risk of

morbidity and mortality. Therefore, improving the nutritional value of cassava

could alleviate some aspects of hidden hunger as for snacks or as essential meal,

that is subclinical nutrient deficiencies without overt clinical signs of malnutrition.

The relationship between hidden hunger and food insecurity has been reviewed

elsewhere. The most common micronutrient deficiencies worldwide are those lack

of vitamin A, iron, fiber and iodine.

Furthermore, Tanumihardjo (2008) stated the process of adding nutritional

value to a crop is called “biofortification”. Micronutrients present in staple crops

that are being targeted for biofortification include vitamin A, iron, fiber, and zinc.

Cassava has been targeted for biofortification because of its unique geographical

distribution and its importance as a staple food mostly for adults. This review

describes the nutritional value and improvements that researchers have achieved in

the cassava plant.

Related Studies
On the study, of Journal of Food Science and Technology (2014) the

research on blood sugar of elderly appears more promising. In a study in the

Journal Bioscan, people with type 2 diabetes who supplemented daily with 8 g of

moringa powder saw a 28 percent decrease in fasting blood glucose and 26 percent

decrease in post-meal blood glucose on average after 40 days. Meanwhile, the

aforementioned study in the Journal of Food Science and Technology revealed that
human with digestive health problem who took 7 g of moringa powder every day

for three months improves their metabolism an average of 13.5 percent. And an

older study published in the International Journal of Food Sciences and Nutrition

found that taking 50 g of moringa powder with a single meal decreased blood

sugar levels by 21 percent.

In addition, Asian Pacific Journal of Cancer Prevention (2014) stated that

moringa contains a plant compound known as terpenoids. “Terpenoids from

moringa have been found to help the pancreas secrete more insulin, which can be

really helpful for people with diabetes, heart illnesses and digestion health issues,”

Foroutan (2014) says. According to this review published, researchers believe the

terpenoids in moringa play a role in stimulating B cells, which triggers insulin

production and increasing fiber production.

Furthermore, a study published by American Journal of Hypertension

(2016) revealed that supplementing with 750 mg of moringa seed powder every

day for eight weeks improved cardiac diastolic function, digestion, and oxygen

level to the heart. (the stiffening and relaxation of your ventricles) in hypertensive

rats. Though the powder didn’t lower blood pressure, researchers speculate that it

may help prevent heart disease associated with high blood pressure. Again, more

studies in humans are needed.

Synthesis of the Art
The literature and studies reviewed are relevant in providing insights and

supports the findings and ideas of the researchers in developing a healthy cassava

moringa snack for elderly.

Digestive symptoms are common in adults. However, little is known about

their prevalence in older adults and the association of digestive symptoms with

institutionalization and mortality in community-dwelling older adults.

The articles from Prevalence and Associations with institutionalization and

mortality digestive symptoms were found in 2288 (25.6%) of the 8949 subjects.

Those with digestive symptoms were older, with a mean difference in age of six

months. Digestive symptoms were more common among women (28.4%) than

men (20.3%), among individuals with poor self-reported health and those with an

increased number of impairments. The presence of digestive symptoms was

associated with higher mortality adjusted for age, sex, cognitive function and ADL

impairment however, this association was not statistically significant after

adjusting for self-reported health.

Gaps Bridged by the Study

Based on the information collected through the reviewed materials and

discussions, a review was conducted from the available knowledge and research

related to Health Benefits to Digestion of Moringa Cassava Snack for Elderly.

Researchers identified the gaps between what would be the effects: it’s either high

beneficial or low beneficial of Cassava Moringa Chips to the Elderlies of Jose

Panganiban Camarines Norte. The studies being mentioned in the related studies

are different from the study conducted by the researcher from it’s place of locale.

All of the mention studies were conducted in foreign settings. It also differs from

the respondents, as they focus in middle ages person while the researchers are with

the Elderlies. Most of the studies talks about how Cassava Moringa Chips affects

the weight of persons who take it as base diet, but it doesn’t mention the factors

that may affects the result of the researcher’s study.

Theoretical Framework

In this part of the study, researchers cited the benefits of Cassava Moringa

Snack to Elderlies and its connection to the model and theories that linked to the

utilization or application of theoretical concepts.

The first theory is the Principles of Ethnobotany where it is the study of

interrelations between humans and plants; however, current use of the term implies
the study of indigenous or traditional knowledge of plants. It involves the

indigenous knowledge of plant classification, cultivation, and use as food,

medicine and shelter. The production of Cassava and Moringa for this study

strictly followed this principle from the classification of the plants to the process

on making healthy snacks.

Another theory is the Principles of Food Processing in which most food

processes utilize six different unit operations such as heat transfer, fluid flow, mass

transfer, mixing, size adjustment and separation. The scope of food processing

describes unit operations occurring after harvest of raw materials until they are

processed into food products, packaged, and shipped for retailing. The chapter

explains food preservation methods that eliminate harmful pathogens present in the

food and minimizing or eliminating spoilage microorganisms and enzymes for

shelf life extension. In this study, it covers the steps and procedures taken by the

researchers to produce “Cassava Moringa Snack” from raw cassava and moringa

leaves.

Finally, the Principle of Product Development A product is an article

obtained by the transformation of raw material and is marketed by the

manufacturer of the product is a salable item. Product Development concerns the

most economically feasible method for applying the principles identified through

Research. For the researchers their product varies as salable item due to its health

beneficial components.
 Principles of Sensory
Food Processing Evaluation

Principles of Principle of
Ethnobotany Product
Development

Cassava Moringa
Snack for
Elderlies
 Figure 1. Theoretical Paradigm

Conceptual Framework
This part of the study explains the process flow concept that the researchers
adopted in the course of this research. The step by step process shown in the
conceptual paradigm (figure 2), shows the process of preparing all the ingredients
consisting of Cassava, Moringa, and Baking Powder.
The two samples of Cassava Moringa Snacks undergone sensory evaluation
by 15 respondents from varying age brackets, Quantitative Descriptive Analysis
(QDA) and Rank Preference Test were conducted to determine which sample is
most preferred. Finally, the best sample will be presented as “Cassava Moringa
Snack”.

Figure 2. Conceptual Paradigm

Cassava Moringa Soft Chips

Sample 1 Sample 2

Process
 Principle of Evaluation QPD Rank
Preference

Highest Rated and Best Result

Notes

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6108815/
https://www.everydayhealth.com/diet-nutrition/diet/science-backed-health-
benefits-moringa-powder/
https://www.sciencedirect.com/science/article/pii/S2213453016300362
 Chapter III

RESEARCH DESIGN AND METHODOLOGY

This chapter presents the research methodology used. It also includes the

Sources of Data, Respondents of the Study, Data Gathering Procedures, Research

Instrument and Statistical Treatment.

Research Methodology

This research is a developmental method because it aimed to develop a new

product out of existing. The study adopted the existing process and recipe of

making the original recipe of Cassava Moringa Soft Chips. The original ingredient

which is the moringa and cassava as major ingredients. Further, two (2)

formulations were prepared according to the proportion per trial. The processing

step started with the preparation of all the tools and equipment that were used the

preparation of Cassava Moringa Soft Chips.

After the preparation of all the ingredients and equipment needed, making

cassava moringa soft chips is the next step. In a bowl combine the water, salt and
stripped moringa leaves mix well and set aside. Then pour the cooking oil (canola

oil) in a wide pot and heat. When the oil is hot slice the cassava using mandolin

slicer and place a batch of sliced cassava in the hot oil. Deep fry the cassava until

almost crisp. When the cassavas are almost done, and the oil stops bubbling

remove the cassava and drain excess oil then set aside. Meanwhile, for making the

simple syrup heat a saucepan and pour in the ½ cup of water and ½ cup sugar and

let it boil. Next, gently stir the mixture and turn off the heat, and quickly dip the

Cassava Moringa Chips in the simple syrup drain the excess liquid after dipping.

Lastly, place the Cassava Moringa Soft Chips in a container.

The researchers also used experimental method because it used trial and

error method to determine acceptability. The study formulated two (2) samples to

identify the most preferred sample.

Sources of Data

The study made used of primary and secondary data. The primary source of

data was provided by the fifteen (15) senior citizens of Barangay Plaridel in Jose

Panganiban, Camarines Norte, age ranging from 60-65 years old.

Secondary sources of data were obtained from newspapers, articles, and

different web pages. The evaluation of the product was computed using

Quantitative Descriptive Analysis.

Respondents of the Study

 Using the probability sampling which is the random sampling technique, the

respondents of the study were composed of fifteen persons from one level (Senior

Citizens). The researchers choose senior citizens as target respondents to evaluate

which sample is acceptable base on their preferences of the product.

Data Gathering Procedures

In gathering data, there were steps to be followed. First, were the preparation

of raw materials needed, making the Cassava Moringa Soft Chips and finally the

sensory evaluation of the samples prepared from the product.

Preparation of Raw Materials

The data gathering of the researchers started in the preparation of raw

materials, tools and equipment needed in the study. In the preparation of the raw

materials, the processes were harvesting healthy leaves of moringa and fresh

cassava, peeling and stripping it to the heat. The researcher selected the fresh green

leafy of moringa to be stripped. The process of cassava was peeling it and washing

then sliced into thin chips for frying. When the cassava was cooked and in the

golden-brown color then it comes to obtain the only finest of simple syrup made of

sugar. The cassava moringa soft chips was then placed in a clean and air tight

container.

Development of the Cassava Moringa Soft Chips

 In the development of the product, the researchers made two (2) samples of

different proportion of cassava and moringa leave. The cassava and moringa leaves

were the variable in every sample while all other ingredients have also different

proportion in every trial to know the accurate mixed very well to produce a good

quality of chips. After mixing and putting it into a wide pot, it was deep fried in a

low heat until it gets golden brown and being placed in a clean filter paper to drain

the excess oil from frying.

Subjective Evaluation

In the sensory evaluation, the products were evaluated by fifteen (15)

respondents consisting of senior citizens. The fifteen (15) respondents selected

through random sampling. The researchers provided Quantitative Descriptive

Analysis Score Sheet which samples attain the level of acceptability in terms of

appearance, texture and flavor. Rank preference score sheet is also used to identify

the most preferred samples of the product by ranking the samples from 1 as the

highest and 3 as the lowest.

Research Instrument

The researchers used the Quantitative Descriptive Analysis Score Sheet and

Rank Preference Score Sheet as an instrument to evaluate the sensory

characteristics of the product. The Quantitative Descriptive Analysis Score Sheet

was used to evaluate the Cassava Moringa Soft Chips in terms of appearance,

texture and flavor. Each descriptive term was through 6 inches horizontal line
where vertical lines were written by the respondents, at the bottom part of

horizontal line, there were corresponding description of samples to determine the

most acceptable sample, and their chosen sample.

Statistical Treatment

Statistical treatment is useful tools that help the researchers to attain the goal

of objectives; the researchers use the statistical tool to find which of the two (2) of

Cassava Moringa Soft Chips obtained the preferred sample. It also helps the

researchers to form conclusion that determine which of the samples are most

acceptable by using the arithmetic mean for determining the mean score of every

attributes, weighted mean for determining the most acceptable proportion of the

samples.

1. Arithmetic Mean

The arithmetic mean, also known as average, is the ratio of the sum of the

values over the number of values. Mathematically, it is written as

X 1+ X 2+ X 3+ X 4 … … Xn
×= n
or ∑x/n

Where:

x= arithmetic mean

∑x= summation of the value of x

X1+X2+X3+X4…. represents the values of x

 N= is the number of values

2. Weighted Mean

The weighted mean is the ration of the summation of the products of

individual over the summation of weights.

x ∑ wx
n= =w 1 x 1+ ¿w x ¿
¿¿
∑w 2
2+¿ w
x
3+¿ w x w x
4 4….. n n
¿
3w ¿
1+¿ w ¿
2+¿ w ¿
3+ ¿ w
4+¿ w
n

Where:

x – Weighted mean

∑wx – Summation of the products of the individual weights and the

individual values of variables

∑w – summation of weights

w – Weights

x – Value of the variable

 CHAPTER IV

THE DEVELOPMENT OF CASSAVA MORINGA SOFT CHIPS

This Chapter will bring in the presentation of the ingredients and procedures

in making the Cassava Moringa Soft Chips, the findings and analysis derived from

the evaluation of sensory characteristics by the respondents. A total of 15

respondents answered the questionnaire which evaluates 2 variants of Cassava

Moringa Soft Chips in terms of appearance, texture, and flavor. The questionnaire

also provided preference ranking and comments/feedback of the respondents to

help the researchers better understand the preference of the respondents and their

perspective for Cassava Moringa Soft Chips.

Proportions of Ingredients of Cassava Moringa Soft Chips

In this study, the first objective of the researchers, is to determine the

ingredients of making the Cassava Moringa Soft Chips. Considering that raw
moringa leaves and cassava were used for the making of snacks such as chips, note

that these raw ingredients were first processed as part of preparation for making

Cassava Moringa Soft Chips. Subsequently, the proportions of dry ingredients used

measurement of the moringa leaves and cassava. The researchers referred to the

classic Banana Chips and decided to use 10 grams of pre-prepared Cassava

Moringa Soft Chips, 1 teaspoon of salt, 3 to 4 cups of canola oil, 250 ml (1 cup) of

water and 1cup of brown sugar for sample 1, and 125 ml (1/2 cup) of water and ½

cup of brown sugar for sample 2.

Table 1. Proportion of Ingredients of Each Sample of Cassava Moringa Soft

Chips

Ingredients Unit Sample 1 Sample 2

Cassava Cup 1 1

Moringa Leaves Cup 1 2

Salt TSP 1 1

Brown Sugar Cup 1 ½

Water Cup 1 ½

Procedures in Making Cassava Moringa Soft Chips

In the development of the study, healthy leaves of moringa were harvested

from moringa tree, and fresh cassava was also gathered, washed, cut and slice into

thinner pieces following the typical process of chips making. It took an hour for the
 preparation and measurement of each chips to be precise at 10 grams, after which

the leaves of moringa and chop cassava were placed in a pan with canola oil and

heated over low fire to achieve the crispiness of chips. Then when it’s in the

golden-brown color, it will transfer into a plate with oil absorbing cooking tissue

paper sheets. The prepared chips were then put into a an air tight plastic food

container to maintain the crisp of the product.

Moringa Leaves Cassava Preparation of

Ingredients
Harvested Harvested
Mixing
Washed and Stripped Washed and Peeled-off

Measured Cut and Slice

Frying
Blended with water, sugar Measured
and salt
Cooked Fried with the mixture of Cassava Moringa Soft
moringa leaves Chips

Figure 1: Steps in Preparation of Cassava Moringa Soft Chips Ingredients

Sensory Characteristics of Cassava Moringa Soft Chips in terms of

Appearance, Texture, and Flavor.

Appearance refers to the color produced once the final assembly of “Cassava

Moringa Soft Chips” was finished, as seen by the respondents. In regular Banana

Chips, the color of the chips usually indicates the amount of brown sugar syrup

added in the chips, while the variation of color was determinant of the different

flavor of chips such as (barbeque, plain, salted, sweetened, etc.) As such, the

appearance of “Cassava Moring Soft Chips” is only described from very light

colored which ranges 2-3, moderately colored 2.3- 4 and darker color ranges from

2.1 to 4. Table 2 shows the comparative results of sensory evaluation of the two (2)

samples of “Cassava Moringa Soft Chips” in terms of Appearance. The appearance

of sample 1 got a mean score of 3.10 that falls in the moderately colored

description. Meanwhile, Sample 2 with mean score of 2.87 falls on the description

of lightly colored. The results indicate that sample 2 of Cassava Moringa Soft

Chips can be described to have lighter color than sample 1.

Table 2: Sensory Characteristics of Cassava Moringa Soft Chips in

Terms of Appearance

Sample Mean Score Description

Sample 1 3.10 Moderately Colored

Sample 2 2.87 Lightly Colored

Texture refers to the feel of products as tasted by the respondents. In sensory

characteristics of Cassava Moringa Soft Chips, it is described as smoothness and

coarseness of the product as sensed by the tongue. In terms of texture, the product

is described from 1-2 coarse or grainy, 2.1-3 as fairly smooth and 1-2.6 smooth.

Table 4 represents the sensory evaluation results of Cassava Moringa Soft Chips

after the respondents tasted the products. Sample 1 got a mean score of 3.0 and

described as fairly smooth and Sample 2 with mean score of 2.2 is described as

smooth.

Table 3: Sensory Characteristics of Cassava Moringa Soft Chips in Terms of

Texture

Sample Mean Score Description

Sample 1 3.0 Fairly Smooth

Sample 2 2.2 Smooth

Flavor refers to the distinctive taste of the product. The flavor of Cassava Moringa

Soft Chips, will be determined by how strong the chips flavor is. It will be

described as 1-2 mild chips flavored, 2.1- 4 balanced chips flavor, and 4.1- 6

strong chips flavor. The sensory characteristics of the two variants of Cassava
Moringa Soft Chips is indicated in table 5. Sample 1 of Cassava Moringa Soft

Chips got a mean score of 3.63 and can be described to have a balance chips

flavor. Meanwhile, sample 2 got a mean score of 3.0 which can also be described

as balanced chips flavored.

Table 4: Sensory Characteristic of Cassava Moringa Soft Chips in Terms of

Flavor

Sample Mean Score Description

Sample 1 3.63 Balanced Chips Flavor

Sample 2 3.0 Balanced Chips Flavor

Table 5: Ranking of the Most Preferred Sample of Cassava Moringa Soft

Chips
Sample Rank Weighted Mean

1 1 5.1

2 2 5.3

The respondents rank the two (2) samples after accessing the sensory
characteristics of the Cassava Moringa Soft Chips.
Of the fifteen (15) respondents, sample two (2) was considered as the most
acceptable in terms of appearance, texture and flavor with 5.3 weighted mean
while sample one (1) is the second having a weighted mean of 5.1. Sample two (2)
utilizes greater amount of sugar which is 1 cup, 1 tsp. of salt, 1 cup of stripped
moringa leaves, 1 cup of cassava and 1 cup of water.
 It showed up that the rank preference is effective in determining the most
preferred sample of Cassava Moringa Soft Chips. The respondents also showed
their capability and ability in determining the most acceptable sample.

Table 5: Production Cost of the Most Preferred Sample

Ingredients Amount and Unit Price

Cassava 1 ½ kg. ₱86.50

Moringa Leaves 1 bundle ₱10

Salt ¼ kg. ₱7

Brown Sugar 1 ½ kg. ₱56

Water 2 btl. (500ml) ₱20

TOTAL COST ₱179.50

The above table shows the production cost of the most preferred sample that

come up in the total of ₱179.50. The item used are 1 ½ kg. of cassava amounting

₱86.50, 1 bundle of moringa leaves amounting ₱10, ¼ of salt amounting ₱7, 1 ½

kg. of brown sugar amounting ₱56, and 2 bottles of water amounting ₱20.
 Chapter V

SUMMARY, CONCLUSION, AND RECOMMENDATION

This chapter discusses the summary, conclusion based on the problem of the

study and recommendations are also given to the future researchers as an

additional input or idea to further development of the study.

Summary

Nowadays, chips are literally part of the daily diet of some people. Making a

healthy dietary chip is somehow difficult and not easy to decide with especially for

the elderlies. Cassava-Moringa Soft Chips is a healthy food for anyone and surely

can be like, by the means of utilizing the main ingredients: Cassava and Moringa

Leaves, these ingredients contain minerals and vitamins that is good, helpful, and

important to our body especially to the elderlies. Cassava-Moringa Soft Chips can

be alternative food to those people who are having difficulty in eating vegetables.
This study focuses to create a Cassava-Moringa Soft Chips specifically to sought

answers to the following questions:

d. What are the ingredients in making Cassava-Moringa Soft Chips?

e. What are the sensory characteristics of Cassava-Moringa Soft Chips in

terms of:

6. Appearance;

7. Flavor;

8. Texture; and

9. Color

f. What is the most preferred sample of Cassava-Moringa Soft Chips?

g. What is the production cost of Cassava-Moringa Soft Chips?

By making this study, the researchers made a systematic process in doing it

and strongly observed the process to identify and evaluate which sample is the

most preferred by the respondents. Two (2) samples were made for the sampling.

The cassava-moringa soft chips had undergone thru trial and error to produce a

good quality and a healthy Cassava-Moringa Soft Chips.

The researchers had a selected fifteen (15) respondents. The fifteen

(15) respondents are the senior citizens from Barangay Plaridel. The respondents

evaluate and identify the sensory characteristics of every sample such as the
appearance, texture, color and flavor. In this study, the researchers identified and

the most preferred sample within the respondents by the means of the proportion of

every ingredient especially the main ingredients; cassava and moringa leaves.

Sample #2 ranked first (1st) with the proportion of 50% cassava, 25% moringa

leaves and 25% brown sugar. Sample #1 ranked second (2nd) with the proportion of

25% cassava, 50% moringa leaves and 30% brown sugar. Thus this, the

researchers sought to answer the question of which sample is the most preferred in

Cassava-Moringa Soft Chips, the most preferred sample by the respondents was

the Sample #2.

Conclusion

Bases from the initial findings, the following conclusions are considered:

1. The ingredients in making the Cassava-Moringa Soft Chips are brown sugar,

salt, water, sliced cassava, and stripped moringa leaves.

2. The steps in making Cassava-Moringa Soft Chips are peeling, washing, slicing,

mixing other condiments and frying.

3. Cassava-Moringa Soft Chips went under evaluation to determine the sensory

characteristics in terms of appearance, texture and flavor. Of the two (2) samples,

the respondents determined the two (2) samples in terms of appearance are all

golden brown in the reason that almost all the ingredients used are the same. In

terms of texture, sample one (1) is determined hard while sample two (2)
determined as crispy. In terms of flavor, the two (2) samples were considered

having the strong flavor. After all, the ranking result that sample 2 is the most

preferred sample among the two (2).

4. The production cost of Cassava-Moringa Soft Chips is ₱179.50.

Recommendations

Based on the foregoing findings and conclusions of the study, the following

recommendations are suggested.

1. Cassava-Moringa Soft Chips can be alternative food product preferably a

healthy chip for elderlies.

2. It can also be included for commercialization as a new flavor of chips.

3. Cassava-Moringa Soft Chips can be served as finger foods in different

celebrations and events.

4. It can be a source of income for small entrepreneurs.

5. Packaging must be develop.

6. Shelf-life must also be determine.