2

because its delicate, slightlysweet spice and when it is combine to malunggay it has a little bit

taste of the aroma of nutmeg something menthol. We want to convince people that malunggay

and nutmeg combination has a good taste. Both malunggay and nutmeg had a health benefits so

that, it is good for our body.

MAIN PROBLEM

The main purpose of the study is to innovate something in the field of food

technology which is to bake malunggay cake with nutmeg.

STATEMENT OF THE PROBLEM

This study aim to bake a cake with malunggay and nutmeg ingredients in order

for it to be nutritious.

1. What is malunggay cake with nutmeg?

2.What are the requirements in baking the malunggay cake with nutmeg in terms of

2.1 Ingredients

2.2 Equipment

3.What technical skills will be developed in baking the malunggay cake with

nutmeg?

4.What are the steps in baking the maluggay cake with nutmeg?

5. How much will it cost in baking a malunggay cake with nutmeg?

 3

Importance of the Study

This feasibility study could contribute to the following concerns:

The Technology Teachers.The study could encourage the technology teachers to produce this

project using the recommended procedure and ingredients.

The Administrator of the State Colleges and Universities. It could reduce budget allocation

for the Food Technology Shop since this cake used inexpensive ingredients.

The Industrial Technology Department.It could lead to the solution of the problem on

inadequency of ingredients , tools and equipments supply experienced by the Food Technology

students.

The Students.From the output of the study, the students could have an actual experience using

this kind of cake.

The Technical Education and Skills Department Authority {TESDA}. For TESDA, this

study could be utilized for the production of the cake to enhance the skill needed to pass the

National Certificate {NC} Assesment in the field of Food Technology.

SCOPE AND LIMITATION

This study covers the feasibility of baking a malunggay cake with nutmeg, out of

ingredients and supplies that are available to the local market within Dapitan City and Dipilog

City. The development of project includes frosting the cake. This also limits the researchers from

baking a more advance recipe or simplified one. Other possible uses of malunggay cake with

nutmeg and its replacement parts in case some of the ingredients needed.
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RELATED STUDIES AND LITERATURE

Related studies

According to: Ruby A. De La Mar Polvoron with malunggay (2012)

This quasi-experimental study involved fifty seven (57) respondents composed of HRM

Students, HRM Instructors, Bakers, Nutritionist and H.E. Teachers of different Institutions and

Establishments who were selected using the purposive sampling technique. The checklist was

used with specific criteria on taste, color, aroma and texture to determine the level of

acceptability. Mean, standard deviation and Wilcoxon were utilized as statistical tools. Findings

of the study revealed that treatment B was highly acceptable in terms of taste, color and aroma.

There was a significant difference in the level of acceptability in all treatments in terms of taste,

color, aroma and texture. Based on the findings of the study, the following recommendation was

made: Researchers should continue improving the quality of Polvoron with Malunggay, on the

bases of taste, color and aroma to be more attractive to the students. Malunggay can also be

explored in baking bread and other pastry.

It is related to our study because it stated that malunggay can also be explored in baking

bread and other pastry.

According to:Ojoriz S. ApiladoChemical Composition, Sensory Quality and

Acceptability of Cream Cheese from Pure Buffalo’s Milk Added with Malunggay

(Moringaoleifera L.) Leaf Powder (2013)

The addition of malunggay leaf powder (MLP) in cream cheese produced from pure

buffalo’s milk was investigated to compare the nutritive value, sensory quality and consumer
 5

acceptability and determine the optimum level of inclusion of MLP. The cream cheese was

produced from pure buffalo’s milk and was mixed with 0% MLP (T1), 0.5% MLP (T2), 1%

MLP (T3) and 1.5% MLP (T4). Moisture, fat, protein and calorie content of the cream cheese did

not differ significantly among treatments while crude fiber content increased significantly with

the addition of MLP. The sensory characteristics of pure cream cheese were significantly higher

than those with added MLP. The inclusion levels of MLP had significant negative quadratic

relationship with the color and general acceptability of the cheese. Texture, aroma, flavor and

aftertaste had significant negative linear relations with the levels of MLP. Consumer

acceptability of cream cheese with 0.5, 1 and 1.5% MLP was lower than 0% MLP. This indicates

that malunggay leaf powder cannot be added to cream cheese from buffalo’s milk at the levels

used in the study. Inclusion rate for malunggay powder lower than 0.5% should be considered in

the production of cream cheese.

It is related to our study because it stated that texture, aroma, flavor and after taste

had significant negative linear relations with the levels of MLP.

According to: Arteo A Rapanela Malunggay Iced Tea: Product Development,

Acceptability Level and Nutrient Content (2014)

This study was conducted in order to measure the acceptability and nutritional content of

the malunggay iced tea which contains an abundant amount of carbohydrates, iron and calcium.

This study aimed to answer the following questions: (1) What is the acceptability level of

product A and product B malunggay iced tea in terms of appearance, color, aroma/odor, texture

and taste. (2) Are there significant differences in the overall acceptability of product A and

product B in terms of appearance, color, aroma/odor, texture and taste? (3) What are the nutrient
 6

contents of product A and product B malunggay iced tea in terms of carbohydrates, iron and

calcium? This study used quota sampling method to choose one hundred (100) students of the

Hotel and Restaurant Management Program of the University of the Immaculate Conception.

Respondents were given guided response type questionnaires. Percentage and overall

acceptability level were measured using Likert scale to answer problems 1 and 2. The two

products underwent biochemical analysis to determine the nutrient content. The survey showed

that the respondents preferred product B. Based on t-test, there is a significant difference in the

overall acceptability between products A and B.

It is related to our study because it stated that malunggay iced tea contains an abundant

amount of carbohydrates, iron and calcium.

According to: Jillian A Baillo Acceptability of Malunggay (Moringaoleifera lam)

and Camote (Ipomeabatatas) Pastillas (2014)

The primary purpose of this study was to investigate if malunggay (Moringaoleifera lam)

and camote (Ipomeabatatas) can be developed into pastillas. Moreover, the study attempted to

determine if this food product is accepted by the respondents in terms of its color, odor, taste and

appearance. Respondents were the 3rd Year Bachelor of Science in Hospitality Management

students of the University of the Immaculate Conception. The respondents evaluated the

acceptability of the pastillas in terms of color, odor, taste and appearance. The collection of data

was done through the use of survey questionnaire. Findings showed that malunggay and camote

can serve as effective nutrient enhancer for pastillas. The overall acceptability of the product in

color, odor, appearance and taste, malunggay and camotepastillas is described slightly liked. It is
 7

recommended that all ingredients especially the malunggay and camote, condensed milk and

vanilla be accurately measured to obtain the best results.

It is related to our study because it is stated that their primary purpose was to investigate

the malunngay to mix in other vegetables.

Geline G. De GuzmanProduction and Distribution of Malunggay Munchkin

(2011)The proposed name of the product would be “Malu Munch” because its main ingredients

are malunggay leaves. It would be brown in color due to the crackers used, smooth in texture,

round in shape, sweet in taste, and a delicious pastry. It would be packed in polyethylene plastic

and acetate carton. It would have a net weight of 75 grams. The label of the product would

contain its brand name, ingredients, net content, manufacturer’s name, and address.

The project’s objectives were the following: (1) provide customers with a high

quality and nutritious food; (2) complete with other existing pastry products by

using malunggay as its main ingredient; and (3) serve a wider market in Laguna province and

eventually in the CALABARZON region.

It is related to our study because malunggay is their main ingedients

According to Victoria Padilla (2009), One of the secrets of their malunggay ice cream is the use

of fresh carabao’s milk from Asingan town that makes their product extra creamy. Ice cream was part of

the research at Don Mariano Marcos State University in Batac, Ilocos Norte but since the school is only

research-based, Padilla said she decided to go into commercial production. Still surprised by her

product’s popularity, Padilla said she is now planning to put the brand brand “Agtalonmalunggay ice

cream,” which is an acronym for Agro Technical Assistance Livelihood Opportunities in the
 8

North. Agtalon is also an Ilocano word meaning “to farm.” The local government of Manaoag where

Padilla is based has also launched an aggressive campaign for malunggay planting in the barangays.A

side from malunggay ice cream; Padilla also produces tupig using muscovado that costs P5 per piece

and polvoron with malunggay. A scoop of malunggay ice cream is only P10. She wants to put up a store

near Our Lady of ManaoagChurch here to sell their products so that pilgrims can taste their delicious

and nutritious malunggay products.

It is related to our study because their flavor of their ice cream is malunggay

According to Dave (2017) Pandesal is said to be a Filipino equivalent to what the

baguette is to the French; it is an everyday, multipurpose kind of bread, although different in that

the dough is often enriched with egg and milk, to compensate for the lack of available high-

quality flour. It is slightly sweet, but not like a sweet roll. Because it is neither exclusively sweet

nor savory, it is versatile and can often be eaten with other foods for breakfast, as a snack,

or merienda, either by itself, or paired with butter, margarine, cheeses, or meat. They are light

and fluffy on the inside, but with a harder outside shell, made slightly crunchy by the

breadcrumbs. One of the qualities or traits that make this bread unique to the Philippines is the

dusting of a fair amount of breadcrumbs before being baked. You can probably make this

without the breadcrumbs, but I think most Filipinos, including myself, would think that

something was missing. It is a defining characteristic of the Filipino pandesal. It could probably

be considered the national bread, if there was such a thing.

Malunggay (also called moringa), is a plant in the Philippines and other Asian countries,

as well as in some African countries, whose leaves are often used in savory dishes, like soups

and stews. The leaves are a rich green color, especially when they are first slightly steamed or
 9

cooked. My mother used to make Chicken Tinolang, which is a chicken stew with these leaves,

among other ingredients.

It is related to our study because most of their ingredients is the same to our cake

ingredients.

According to Delia A. Paragados.Acceptability of Canistel (Lacuma Nervosa A.DC)

Fruit Flour in Making Cookies (2014)

This experimental research determined the acceptability in terms of appearance,

aroma, texture, flavor and general acceptability of canistel (Lacuma nervosa A. DC) fruit flour in

different proportions in making cookies. This study was conducted in December 2011 at West

Visayas State University – Calinog Campus, Calinog, Iloilo. Five treatments were used in the

study – four of them utilized canistel fruit flour at various proportions and one treatment was

used as the control group which utilized all purpose flour. The respondents of the study were the

15 faculty and staff, 15 Food Technology and BSHRM students of WVSU - Calinog Campus,

and 15 housewives at Brgy. Simsiman, Calinog, Iloilo who were selected through purposive

sampling. The respondents evaluated the finished products using a modified sensory evaluation

score sheet based on Five Point Hedonic Scale. There were five treatments replicated three times.

The statistical tools used were the means, standard deviation, One – Way Analysis of Variance,

and the LSD. The .01 alpha level was used as the criterion for acceptance or rejection of the null

hypotheses. The study revealed that cookies prepared using all treatments were “liked very

much” in terms of appearance, aroma, texture, flavor and general acceptability. While cookies

with 100% all - purpose flour were liked moderately by the evaluators.
 10

These results led to the conclusion that there is a significant difference that existed in the level of

acceptability of canistel fruit flour in making cookies in terms of aroma, texture, flavor and

general acceptability, therefore the null hypothesis is rejected. However, no significant difference

in the level of acceptability of canistel fruit flour in making cookies in terms of appearance,

therefore the null hypothesis is accepted.

It is related to our study because it is stated that they matter in terms of appearance,

aroma, texture, flavor and general acceptability.

According to Delos Santos et.alRelatedliteratureThe Effectiveness of Moringa

Juice in Inhibiting the Growth Of Streptococcus mutans: An In-Vitro Study (2013)

This study was conducted to prove the effectiveness of moringa juice in inhibiting

the growth of Streptococcus mutans in vitro. This was performed through an experimental type

of research and was limited to an in vitro testing only. A juice was extractred from a pounded

moringa leaves using a flour bag cloth. It was placed in a test tube and delivered to the Philippine

National Collection of Microorganism, Biotech at UP Los Baňos for antimicrobial testing against

Streptococcus mutans. A Disk Diffusion Method was performed in 5 Trypticase Cysteine agar

plates. The cups were poured with phenol (positive control), distilled water (negative control)

and moringa juice (sample) separately. The 5 plates were incubated and was measured and

recorded after 18 hours.

The moringa juice appeared to have a 14.3 mm diameter of zone of inhibition.

Phenol (positive control) on the other hand had the largest zone of inhibition with a diameter of

19.2 mm average while distilled water showed 0 mm. This result proved that moringa can inhibit
 11

the growth of Streptococcus mutans and can be used as an added ingredient to toothpastes and

mouthwashes.

It is related to our study because we use the malunggay juice to flavor our cake.

According to Acoroet.al.Level of Knowledge of Hotel and Restaurant

Management Students of the University of the Immaculate Conception on Different Herbs

and Spices (2014).

The main thrust of the study was to evaluate the level of knowledge on different

herbs and spices of HRM students of the University of the Immaculate Conception. Specifically,

the study answered questions on the level of knowledge with reference to proper usage of the

herbs and spices. The research design used was descriptive survey method through a validated

questionnaire adopted from the literature and administered by the researchers. The data gathered

were analyzed and interpreted using frequency counts, percentage distribution, and Chi-square

test. Findings showed that the level of knowledge on the different herbs and spices of HRM

students is high regardless of age, gender and year level. The results showed that the respondents

are capable of identifying different kinds of herbs and spices. This knowledge in turn benefits

them as it enables them to produce a well successfully cooked dish. It also helps in establishing a

high quality education or training for the future chefs not just locally but internationally as well.

It is related to our study because it was evaluate the level of knowledge on different

herbs and spices like our cake we use spices called nutmeg.

Related literature
 12

Irum Khan (2008) Food ingredients have commanded the food industry around the

globe making people savor the food they ear. Food is no more about filling the hungry stomach

but it is actually driving people into an obsession with the taste it leaves behind. Ingredients

entirely change the way food tastes and appears and are a product of massive research and

experimentation. Food ingredients (Fi) is one of the nine food and health ingredients exhibitions

held worldwide (Fi Europe, Fi Asia, Fi China, Fi India, Fi South America, Food ingredients

Processing, Safety & Services, Natural ingredients 2008, Health ingredients, Safety and

Technology every years by CMP, a global leader in trade show organisation. CMP is a

worldwide organisation with extensive experience in organizing B2B exhibitions. CMP

organizes 330 shows across 44 countries every year. It brings its high standards and

organizational expertise to this event. CMP manages the infrastructure and logistics along with

bringing in exhibitors and visitors and ensuring that all their needs are met. In India the food

ingredients industry is still in its infancy but with a potential for fast growth. Fi India is the only

B2B exhibition of its kind which covers food ingredients.

Manish Parekh (2008) Now and 10 years hence we will see India making the

maximum wealth it ever made in recent history. Indian cuisine has always been a big part of that

economic success and remains so today. Current ingredient trends such as the soaring demand

for healthier products, increased development in preservatives & processing and the rise in

consumer need for wider product choice, are all pervading opportunities for creating and

extending business in the Indian food industry. Modern day consumers are also proving

continually more adventurous. This combined with an increase in disposable income, means

greater potential than ever before for new and specialist products emerging within the market.
 13

Fi India Conference (2008) each year, the Fi India Conference brings together the

most influential Indian and International speakers to address key topics with in the food

ingredients industry. Organized in co-operation with the Protein Foods & Nutrition Development

Association of India (PFNDAI) the conference provides a crucial insight into the fundamental

issues in the current climate and looks to highlight new products and solutions throughout the

industry. It’s a must-attend for those interested in the future of food industry in India, plus

provides a vital opportunity for networking and gaining a glimpse of important upcoming

industry trends.

Elizabeth David (1979) Bread baked in pans or tins or uniform shape and

capacity was a late development. Indeed, it seems to have been mainly a British one, Holland

being the only other European country in which the method is in general use. In France only soft

sandwich loaves and rusk bread are baked in tins, provided with a sliding cover so that almost

crestless tops and perfectly even shapes are achieved. Before the advent of mass-produced tin-

ware English household bread was either baked in earthenware crocks glazed on the inside only,

or the loaves were hand-moulded and fed into the oven on wooden peels in the ancient manner,

as was our bakery bread. In the seventeenth century, deep tin or wooden hoops and, more rarely,

round iron cake pans were used for yeast cakes, and there were earthen-ware dishes for pies,

broad tins for gingerbread, tin patty pans, plates and oven sheets for small cakes, biscuits and

confectionary and occasionally wooden dishes for moulding rolls or small loaves.

John Ayto(2002) Pitta (or Pita or Pitah) is a flat, roughly oval, slightly leavened

type of bread characteristic of Greece and the Middle East. Typically eaten slit open and stuffed

with filling, it became a familiar sight on the supermarket shelves of Britain and the USA in the
 14

last quarter of the twentieth century. The word, a borrowing from Modern Greek, can perhaps be

traced bake ultimately to classical Greek Peptos, ‘Cooked’ a derivative of the verb pessein,

‘Cook, Bake’.

Alan Davidson (1999) The Israeli and Western name for the Arab bread called

khubzadi (ordinary bread) or names meaning Arab, Egyptian, Syrian bread or kumaj (as Turkish

loanword properly meaning a bread cooked in ashes), baked in a brick bread oven. It is slightly

leavened wheat bread, flat, either round or oval, and variable in size. The name had a common

origin with pizza. In the early centuries of our era, the traditional Greek word for a thin flat bread

or cake, plakous, had become the name of a thicker cake. The new word that came into use for

flat bread was pitta, literally pitch, doubtless because pine pitch naturally forms flat layers which

many languages compare to cakes or breads. The word spread to Southern Italy as the name of

thin bread. In Northern Italy dialects pitta became pizza, now known primarily as the bearer of

savory toppling but essentially still flat bread. Early Arab cookery texts do not refer to khubz,

since it was bought from specialists, not made in the home. However, it is safe to assume that its

history extends far into antiquity, since flat breads in general, whether leavened or not, are

among the most ancient breads, need no oven or even utensil for their baking.

Julia Moskin (2004) Artisan (or Artisanal) bread whetted mainstream American

tastes in the 1990’s. Ancient products for modern gourmets, Commercial bakers producing pre-

baked loaves put these products in supermarkets and wholesale food outlets. Until the advent of

the large scale commercial baking in the late 19th century, all American bread was artisanal:

mixed and shaped by hand, then baked under the eye of a professional baker or home cook. But

when soft, sweet, snow-white commercial bread appeared on grocery shelves in the 1930’s,
 15

coarse-grained, hand-made loaves lost their appeal. And then came the wonder Bread years,

when packaged slice bread became virtually synonymous with American food. In the 1970’s the

health food movement enthusiastically embraced whole grains and home-baked bread, a

hallmark of counter-culture cuisine. By the 1990’s artisanal bread was swept up in the wave of

gourmet appreciation that brought extra virgin olive oil, dark-roast coffee and European cheese

to stores. The wide appeal of artisanal bread first became clear about 10 years ago when bakers

in many; areas persuaded supermarket managers to stock their products. Ms. Silverton of La

Brea first tried par baking for the Southern California market four years ago.

CONCEPTUAL FRAMEWORK

The conceptual model that shows the variable and the development of the project which

feasibility study, is defective in form of a paradigm, shown in figure 3. These inputs of a

paradigm are the deal and making and baking from reviewed related literature and studies.

The process of the paradigm includes the making, baking and testing of the project. The output is

the Malunggay Cake with Nutmeg.

 16

1. Ideas on 1. making
making and and baking.
baking from 2. Testing.
the related • PROCESS
literature" and
Malunggay
studies. cake with
nutmeg"
2. Ingredients
• OUTPUT DEFENITION OF TECHNICAL
and materials. TERMS

This refer to:

3. Tools and Aroma – a noticeable and usually pleasant smell.

equipment. Custards – a type of sweet food that is made with eggs and milk.

Ground Nutmeg –the nutmeg seed is pre-ground and sold as a fine powder.
• INPUT Moringa – the scientific name of malunggay.

Nutmeg – a spice made from the hard seed of a tropical tree.

Orange – a citrus fruit that is round and that has an orange skin.

Pudding – a sweet, soft food that is made of rice, bread, etc..

 17

Riboflavin – a natural substance (called a vitamin) that is found in certain foods (such as milk,

eggs, and leafy vegetables) and that helps your body to be healthy .

Spinach – a plant with dark green leaves that are eaten as a vegetable.

Syrup – a sweet, thick liquid made of sugar and water with flavoring.