THE VIABILITY OF JACKFRUIT SEED AS COFFEE

An Undergraduate Thesis

Presented to the Faculty of Education Department

Of EASTERN VISAYAS STATE UNIVERSITY

Ormoc City Campus

Ormoc City

In Partial Fulfillment

Of the Requirements for the Degree

Bachelor of Technical Vocational Teacher Education

Major in Food Service Management

Researchers

Andoy, Jolina M.

Cabaluna, Jannine C.

Dumosmog, Ritchel E.

Estrera, Maria Fe B.

Ilardo, Pia Lorrain T.

Mabulay, Charlyn A.

Perida, Rosemalyn

Ynot, Rodalyn R.
 CHAPTER 1

INTRODUCTION

Background of the Study

The jackfruit (Artocarpusheterophylla), often known as "Langka or Nangka," is a species

of tree in the mulberry family (Moraceae) and one of the most well-known fruit varieties in the
Philippines. Its widespread distribution and cultivation serve as a manifestation of this. The
production has continuously expanded in Eastern Visayas over time, allowing it to export to
other areas and important cities like Cebu and Manila.

Each component of the jackfruit tree has a specific purpose. When compared to the
mature fruit, which is utilized for desserts and is processed into beverages and sweets, the
immature fruit is used as a vegetable and feeds. The wood from its trunk is utilized to construct
homes and other structures. This fruit's leaves are utilized as food, medicine, and composting
material. The list of ingredients for glue and paste includes its latex. Its roots are used to make
handles for agricultural equipment. The seed can be used to make candies, feeds, planting
materials, and food.

Jackfruit seed coffee, which is a light brown colored powder, is made out of roasted
jackfruit seeds. If stored in air-tight container, it can be stored for six months. The products don’t
contain caffeine. Jackfruit seeds are nutritious. Compared with the other tropical fruit seeds pack
many important nutrients. They contain high levels of starch, protein, vitamins, minerals, and
antioxidants. A 1-ounce (28 gram) serving of jackfruit seeds contains: Calories, Carbs, Protein,
Fat, Fiber, Riboflavin, Thiamine, Magnesium and Phosphorus. These seeds also contain high
concentration of two B vitamins- thiamine and riboflavin. Both help provide your body with
energy, as well as perform other important functions. Furthermore, jackfruit seeds offer fiber and
resistant starch, both of which pass through your body undigested and act as food for your
beneficial gut bacteria. These seeds are rich in dietary fiber and B-complex vitamins and due to
their high fiber content, they help lower risk of heart disease, prevent constipation and promote
weight loss. Jackfruit seed also contain resistant starch, which controls blood sugar and keeps the
gut healthy.

There are some reasons why people drink coffee. For many people, coffee is the first
beverage consumed in the morning and can be relied upon for energy to help them get through
the day. The smell and taste of coffee are comforting. If you are deprived of sleep, having a cup
of your favorite brew can help you feel more relaxed and ready to be productive. People enjoy
gathering at coffee shops to meet with friends or to conduct a business meeting.

Instead of discarding the jackfruit seeds, the researchers' goal with this study is to find a
new and practical use for them that will benefit everyone. The researchers choose coffee since it
is a popular hot beverage for everyone and is practically part of everyday life for people. And
jackfruit seeds is abundant in our place and to utilize its seeds.
Statement of the Problem

This study determines the viability of jackfruit seed as coffee made from jackfruit seeds.
It seeks to answer the following questions:

1. What are the characteristics of the different coffee samples from jackfruit seeds in terms of:
1.1 Color,
1.2 Texture,
1.3 Aroma,
1.4 Taste, and
1.5 Overall acceptability and Purchase Intension in terms of;
1.5.1 Descriptive Test
1.5.2 Hedonic Test
2. Find out if the Jackfruit seed as coffee is comparable to the existing coffee.
3. Is there a significant difference in the viability of the quality attributes of jackfruit seed as
coffee as perceived by the panelist?
Objectives of the Study

1. To determine the characteristics of the coffee samples from jack fruit seed by its color,
texture, aroma, and taste.

2. To determine the viability of the coffee samples from jack fruit seeds.

3) To determine whether there is a difference between coffee from jackfruit seeds and
instant coffee in terms of characteristics.

Null Hypothesis
Ho1: The quality of jackfruit seed as coffee in terms of color, aroma, texture taste and
purchase intention is not viable.

Ho2: Jackfruit seed as coffee is incomparable to the commercial coffee.

Ho3: There is no significant difference on the sensory attributes of the commercial coffee
and jackfruit seed coffee as perceived by the panelists.

Conceptual Framework

The jackfruit seed can be used in a variety of ways. One of this application is as a coffee.
It contains vitamins, folate, niacin riboflavin, potassium, and magnesium. It has the same degree
of quality as commercial coffee.
 INPUT PROCESS OUTPUT
(Independent (Evaluation) (Dependent
Variables) Variable)

T0- Commercial Survey:

Coffee (Control
variable) Descriptive Test

T1- Commercial Hedonic Test

Coffee (1.5 grams)
Overall Viability
Jackfruit seed Statistical of Jackfruit seed
coffee (0.3 grams) Treatment as coffee
T2- Commercial ANOVA
Coffee (1.5 grams)
Average Weight
Jackfruit seed Mean
coffee (0.5 grams)
T3- Commercial
Coffee (1.5 grams)
Jackfruit seed
coffee (1 gram)
Significance of the Study

The significance of this study is to create a jackfruit seed coffee to help lower the risk of
heart disease, prevent constipation and promote weight loss. This study wants to prove that
jackfruit seed can be recycled into good quality product. It is also critical that individuals find a
different way to address the problems of environment. The goal of this research it to make coffee
out of jackfruit seed that will benefit the following.

To the Community

Since our community has this abundant jackfruit that its seeds has a lot of good benefits
to our body, this would result to increase the production of jackfruit and will be known for
different health benefits and will encourage everyone to make use of the jackfruit seeds in
different kind of production like making it as a coffee, flour, cookies flavor and others.

To The Consumers

For them to find an affordable and new product that is nutritious. This coffee is good for
those people who are coffee lovers and gain a lot of good benefits to the body.

To The Families

This will help them to become aware of the benefits that they can get in this product and
successfully develop the product which give them an idea on how to have an extra income and
financial support to the members of the family.

To The BTVTED and BSHRM students

The result of this study will be an eye opener to students to undertake a new product
using a jackfruit seeds as a coffee to beverages which would help them to gain an extra income

To The Mentors Teaching Cooking and Researchers Subject

The results of this study will serve as a guide to the teachers in providing information that
they learned about this product and will help them to introduce to their students more nutritious
products.

To The Future Researchers

This will serve as a source of information and use as a reference for related studies in
developing, improving, and creating a new product.

Scopes and Delimitation

The features of jackfruit seed that may be used as coffee, as well as its dependability,
were the subject of this study. The goal of this study is to evaluate the viability of jackfruit seed
as coffee compared to commercial coffee. This research will take place at Eastern Visayas State
University, Ormoc City Campus.

Definition of Terms

The following terms are given conceptual and operational definitions that will facilitate
understanding of this study.

Aroma- a strong, pleasant smell, usually from food or drink: the aroma of freshly baked bread.

Artocarpus heterophyllus- which commonly name known as jackfruit is a tropical climacteric

fruit, belonging to moraceae family, is native to Western Ghats of India and common in Asia,
Africa and some in South America. (https://www.hindawi.com/journals/ijfs/2019/4327183/)

Coffee- is an intricate mixture of more than a thousand chemicals.

Color- the aspect of any object that may be described in terms of hue, lightness and saturation.

Hedonic Test- is a scale that indicates the extent of respondents overall liking or disliking for
something.

Jackfruit seeds- are not edible but also highly nutritious. They have been associated with a
number of health benefits, including improved.

Taste- one of the special senses that is concerned with distinguishing the sweet, sour, bitter,
salty, or umami quality of a dissolve substance and is mediated by taste buds on the tongue.

Texture- is physical property of foods arising from the structural constituents and is evaluated
by touch.

Variability- lack of consistency or fixed pattern; liability to vary or change.

\
 CHAPTER II

REVIEW OF RELATED LITERATURE

Related Literature

The jackfruit (Artocarpus heterophyllus Lam.) belongs to family moraceae and is

believed to have originated in the rain forests of Western Ghats of India, but it is now widely
cultivated in throughout the tropical lowlands of northern and southern hemisphere. It is the
national fruit of Bangladesh. Jackfruit serves as a food for millions of hunger people in the
countryside during the season, where there is a scarcity of food.

Therefore, this fruit is regarded as “poor man’s food” in Eastern and Southern parts of
India. Jackfruit valued for its heavy yields of nutritious fruits and durable timber. It is one of the
potential new crops, that has attracted increased interest in the world. (K.G. Chandrashekar1,
R.M. Vijayakumar1, S. Subramanian2, M. Kavino1 and A. John Joel3, 2018) Coffee Tasting The
seed is used for food, also used in feeds, used for planting materials and for making candies. But
none had studied the seeds as a potential coffee. The researchers pursued this study because
using this study, jackfruit seeds can be made another new and useful product in everyone’s daily
life; instead of throwing the seeds away. Why the researchers chose coffee because it has been a
common hot drink for everyone; it is almost a part daily routine of man. Every part of the
jackfruit tree has its respective uses. (Angeles, Canaway, Villanueva, L. ,2016)

Coffee also has vitamins and minerals that are essential to our body. These vitamins are
within the plain, ordinary coffee: Choline, Folate, Niacin, Vitamin K, Pantothenic acid, and
Riboflavin. In learning about the nutrition facts for coffee, scientists also discovered that it
contains trace amounts of these minerals: Calcium, Fluoride, Magnesium, Manganese,
Phosphorus, Potassium, and Sodium. The calories in coffee without additives are 2.4 calories
from carbohydrates 1.0, calories from fat 0.4, and calories from protein 1.0. Coffee is also said to
be the one of the best sources of antioxidants, even more than red wine or tea. Red wine or tea
are two beverages that have long been known for their cancer fighting qualities and purported
abilities to reduce the risk of heart disease. (“Nutrition Facts for Coffee”, 2009)
In general, coffee has very many health benefits but drinking coffee too much can result
into overdosing of caffeine which can cause a racing heart rate, heart palpitations and in some
cases, it can even cause seizures. (Reader’s Digest,2007) Coffee can be evaluated by its texture,
taste or flavor, aroma, color and by its body. (Dan,2011)
The jackfruit is "an underutilized crop" in the tropical-to-subtropical climate where it
thrives, says Nyree Zerega, director of the graduate program in plant biology and conservation at
Northwestern University and the Chicago Botanic Garden. In countries like India and
Bangladesh, where the jackfruit was once widely cultivated, it has fallen out of favor. Probably
was a jackfruit. India is thought to be its place of origin. As for the name "jackfruit," it most
likely emerged from what the Portuguese called it, "jaca," which was probably a version of a
name used in southern India, "chakka pazham." Jackfruit has other names, too: Katha in
Bangladesh, kanun in Thailand and nangka in Malaysia. The jackfruit is made up of hundreds or
even thousands of individual flowers that are fused together. We eat the "fleshy petals" that
surround the seed, which is the actual fruit, says Zerega. The edible portion of a young fruit has a
slight crunch when you bite in.
As the fruit matures, it may remain firm, but in some varieties it becomes softer and more
custard like. The aroma was compared to overripe fruit, packaged fruit cup, smelly feet, stinky
cheese and pet food. But really, it wasn't that bad! As for the taste: "It tastes better than it
smells," was a consistent opinion. The taste was described as "mellow mango," a little peachy, a
little pear like. The texture was compared to chunky applesauce or overripe banana. Also a little
mealy and stringy. Marc Silver, May 1, 2014
The jackfruit, heralded by some as the “King of India,” has many uses in South Asia.
According to Curtis’ Botanical Magazine, a leading nineteenth-century botanical publication
held in Dumbarton Oaks’ Rare Books Library, “the unripe fruit is also used pickled, or cut into
slices and boiled, or fried in Palm oil.” Further, scientists today have found that “several parts of
the jack tree including fruits, leaves, and barks have been extensively used in traditional
medicine due to its anticarcinogenic, antimicrobial, antifungal, anti-inflammatory, wound
healing, and hypoglycemic effects.” And long before it became a global vegan phenomenon,
jackfruit was also used as a stand-in for meat in South Asia: the Bengali word for the fruit is
often translated as “tree mutton,” Artocarpus heterophyllus, or jackfruit, has extraordinarily large
fruit. It is, according to the Oxford Companion to Food, “enormous, occasionally reaching 40 kg
(90 lb.) in weight, which makes it the largest of tree-borne fruits.” Indeed, one fourteenth-century
traveler compared jackfruit’s size to “that of a lamb and a three-year-old child.”
The inside of the jackfruit, when unripe, is starchy. When ripe, according to food writer
Tejal Rao, it has “some sweetness and a powerful smell,” with an “intense, tropical, pineapple-
like flavor.”(Emily Stephenson and Julia Fine Oct. 2021)
Can powdered jackfruit seed taste like light coffee without adding any other ingredient to
it? If you cannot believe it, you ought to taste the “health drink” made by Shivanna from
Sakharayapatna, of Parivarthana, a non-government organization, in Chikkamagaluru district.
My product is very near to coffee; it can become a substitute for coffee,” said Shivanna, who was
at the jackfruit mela here on Sunday. He told The Hindu that the processed seed powder was the
result of his one-year research and it was free from any stimulant like caffeine. He said that three
cups of the “health drink” could be prepared from one spoon of his new product. Shivanna has
sent the sample to the Central Food Technological Research Institute, Mysuru, for analysis of
carbohydrate, fiber, fat and calorie contents. “You can drink this product like you drink coffee by
making its decoction,” he said. ‘Jaffe powder or Jackfruit Coffee powder ' a homemaker from
Pandeshwara in Mangaluru, has also made a “health drink” from jackfruit seed. She has named it
“jaffe powder”, which can be mixed with milk. “It was the result of a two-month research. I roast
the jackfruit seed before making the product. Meanwhile, Artocarpus Foods Pvt. Ltd., at
Taliparamb, near Kannur, is already marketing jack seed powder. It can be used to make
chapattis, dosas, cakes, and bread. It also makes a product from the seed as masala for chicken
curry, said Shree Padre, executive editor, Adike Pathrike, a farm monthly and a crusader for
jackfruit and its value-added products. “Stop throwing jackfruit seeds. It is going to be India’s
next decade’s export product,” Mr. Padre said. RAVIPRASAD Kamila , July 4,2016
According to a new study, roasted jackfruit seeds can replace between 50% and 75% of
the cocoa that is blended with milk and coffee to make cappuccino without impairing flavor or
aroma. The search for a cocoa substitute was motivated by the rise in international demand for
cocoa, Spada told. This rise in turn is due to the growing demand for chocolate without a
corresponding growth in supply, as cocoa-producing countries fail to boost their output. Many
Chinese and Indian consumers can afford chocolate for the first time. The world cocoa
production has not kept up, and the commodity is increasingly scarce as a result.
 Coffee and chocolate alike have a unique flavor and aroma owing to the presence of
volatile compounds derived from roasting and fermentation. The challenge faced by these
researchers was to determine the ideal conditions for roasting and fermenting jackfruit seeds to
obtain a flour with a chocolate-like aroma of optimal intensity without impairing or even altering
the coffee flavor of cappuccino.
Jackfruit has enumerable health benefits and healing properties. A considerable amount
of jackfruit, specially obtained in the glut season (June-July) goes waste due to its perishability in
nature. It has to be processed to make its availability throughout the year. Quality evaluation of
the dried products in terms of vitamin content, protein content, rehydration ratio, tannin, texture
and colour were done. The treated sample exhibits good rehydration ratio, colour and firmness
retention as compared with the control sample. (BG Akhila, KP Shareena, GK Rajesh, 2009)
According to Ying-zhi LI,Qi MAO,Feng FENG,Chun-hai YE, September 2010 Jackfruit is
cross-pollinated and mostly seed propagated, a wide range of variation exists in fruit quality.
With the development of efficient vegetative propagation methods, excellent genotypes selected
from these seed propagated seedlings will gradually replace other genotypes in jackfruit
producing areas. Bangladesh is often recognized as a secondary center of diversity for jackfruit
(Artocarpus heterophyllus Lam.) and is expected to harbor important genetic diversity of this
underutilized tree crop. (Ruby Khan, Nyree Zerega, Salma Hossain & M. I. Zuberi, 2010) India
is one of the eight Vavilovian centres of origin for crop plants and one of the 12 megacenters of
diversity. Four of the biodiversity hot-spots exist in the country. consequently, India is rich in
genetic diversity of plant species of cereals, millets, fruits, condiments, vegetables, pulses, fibre
crops and oilseeds. India is the centre of origin and/or centre of diversity for many horticultural
crops such as mango, banana, citrus, jackfruit, bael, black pepper, cardamom, ginger, turmeric,
Garcinia and several medicinal and aromatic plants. Genetic diversity is being lost due to human
interventions, natural vagaries or climate change. thus, the conservation of plant diversity is of
critical importance. (Gupta Sandhya, Singh Kuldeep, Gupta Veena, 2019) According to Justine
Nakintu, AE Olet, Morgan Andama, BJ Lejju the Artocarpus heterophyllus Lam is a fruit tree
crop largely grown in tropical regions for its edible fruits. Though listed among underutilized
crops, the demand for jackfruit in Uganda has increased. Amidst the increase in demand, the crop
faces strong selective pressure and yet there is no documentation of the varieties and distribution
of the crop in the country. This study therefore aimed at determining the varieties and
distribution of jackfruit in Uganda using folk knowledge to provide a baseline for its production,
booming market and conservation. A cross-sectional survey involving 349 participants
comprising of 205 jackfruit traders and 144 jackfruit farmers from three political regions and
three agro-ecological zones was conducted.

Related Studies
Jackfruit seeds can be made another new and useful product in everyone’s daily life;
instead of throwing the seeds away. Jackfruit seeds as ingredient for coffee to reveal its
usefulness in all aspects and to have nutritious alternative coffee with less acid content. Also, for
the reason that coffee has been a usual hot and cold drink for everyone. It is almost a part of
peoples' daily lives especially those who work at night. The jackfruit seeds are utilized in cooked
dishes and its flour is utilized for heating. The seed is used for food, also used in feeds, used for
planting materials and for making candies. the seeds have a potential for coffee. In india, the
jackfruit seed payasam is a new addition to the dessert menu of Kerala.” Another peculiar
product from their list is ‘coffee powder’ that does not have coffee beans as an ingredient!
“Jackfruit seeds, after processing, smell so similar to coffee. Ingredients Jackfruits are delicious
and healthy, and so are their seeds. The health benefits of jackfruit seeds can be attributed to
their micronutrient composition. They may help combat anemia, improve digestive health, boost
vision, reduce the risk of blood clots, enhance sexual pleasure, fight wrinkles, and improve hair
growth.
 CHAPTER III

MATERIAL METHODOLOGY

This section outlines the specific research methodology that will use be in the study and
the strategy to analyze the data.

It will determine that the above methodology is appropriate in making a depth analysis
into the process by which then participants evaluate and determine which respects of such
presentation and trials undertaken of the viability of jackfruit seed as coffee. Furthermore, it is
intended to determine if the jackfruit seed (Artocarpus heterophyllus) is viable as coffee.

The factors which can affect the eternal validity will be explained in detailed order to be
able to replicate the study, compare the findings, and testing the hypothesis. A survey will be
conducted under different conditions or using different research designs.

Research Design

The research design that employed in the study is experimental method to produce coffee
which made of the jackfruit seed. Since, the researcher wants to investigate and evaluate the
overall viability of jackfruit seed as coffee in terms of aroma, color, texture, and taste. The
samples were then evaluated using a Hedonic Test according to their color, texture, aroma, and
taste by thirty coffee drinkers that were picked through purposive random sampling.

Research Instrument

The observational and testing methods were used as the instrument in this experimental
study. It enabled the researchers to identify and understand the various situations as well as
respond to the study’s unique inquiry. In order to determine the study’s outcome, the researcher
used for the descriptive test in this study was a 5-point scale score sheet with different
interpretations for every attribute of the product. While in the experimental test a 7-point scale
score sheet was used for the sensory characteristics of the product, with 5-point scale score sheet
for the purchase intention. It provides a list of choices among the alternatives as answer to the
specific question raised in the study. This instrument was created in such a way that all of the
necessary data could be collected thoroughly.
Research Environment

The research was conducted to the coffee drinkers and on the premises of the researcher’s
school in Eastern Visayas State University, Ormoc City Campus. The supplies were readily
available and purchased within the city limits.

Research Respondents

The researchers of this study choose 30 students in Eastern Visayas State University,
Ormoc City Campus to get the response of the color, aroma, texture, and taste of jackfruit seed
coffee.

Preparation of Raw Materials

Finely roast the jackfruit seeds. After

Prepare all the ingredients, tools roasting grinds, it again to make it
and equipment and do the mise en powder and sift it. Repeat the
place. process of sieving to get the desired

Soak the jackfruit seeds for 24 Roast the powdered jackfruit seeds
hours and remember to change the in a low heat until its turn brown.
water after 8 hours, during the 24 Stir consistently.
hours of soaking.

After soaking, cut the jackfruit Allow cooling down the powdered

seeds or use hand to break the jackfruit seeds and it’s ready to pack

jackfruit seeds. in a jar or sealed plastics.

 Used a food processor to coarsely
Served and enjoy.
grind the jackfruit seeds.

Table 1. Materials and Ingredients used on Jackfruit Seed as a Coffee

Ingredients Quantity

Jackfruit Seeds 500 grams

Sugar 500 grams

Water 500 ml

Equipment and Utensils

The equipment and utensils in the preparations of Jackfruit Seeds as a Coffee are the
following:

 Mixing Bowl
  Food Processor
 Frying Pan
 Measuring cups/ spoon
 Jar
 Teaspoon
 Teacups
 Colander
 Wooden spoon
 Butane stove

Source of raw materials

The source of raw materials will be bought at the Public Market located in Ormoc City,
Leyte. Jackfruit seed is the major ingredient of this study that can be seen in the surroundings.
Jackfruit seed is the major ingredient of this study that can be seen in the surroundings.

Data Gathering

The researcher gathered their data through a survey questionnaire given to the
respondents specifically purposive random sampling which are the coffee drinkers and the
respondents thoroughly answer them responsively. After, gathering the data, the researcher uses
different type of test in order to know the viability of a coffee which are Hedonic test and
descriptive test. In fact, through the data being answered by the respondents, the researcher
thoroughly read, evaluate and analyzed the data that was gathered, the researcher was able to
interpret that Jackfruit seed as a coffee is viable or not.

Method of Scoring

Descriptive Test

To find the result of the study, a 7-point scale was used to interpret the data of the study.

Hedonic Test
 Table: Interpretation of the 7-point (Hedonic) Scale

Scale Numerical Range Qualitative Interpretation

7 6.5 – 7.0 Very much like
6 5.6 – 6.5 Moderately like
5 4.6 – 5.5 Slightly like
4 3.6 – 4.5 Like nor dislike
3 2.6 – 3.5 Slightly dislike
2 1.6 – 2.5 Moderately dislike

Table: Color attribute Description of the different Treatments

Numerical Range Scale Qualification Interpretation

4.50 – 5.00 5 Choco Brown
3.50 – 4.49 4 Dark Brown
2.50 – 3.49 3 Brown
1.50 – 2.49 2 Black
1.00 – 1.49 1 Vanilla

Table: Aroma Attribute Description of the different Treatments

Numerical Range Scale Qualitative Interpretation

4.50 – 5.00 5 Very much pleasant
3.50 – 4.49 4 Very pleasant
2.50 – 3.49 3 Moderately pleasant
1.50 – 2.49 2 Slightly pleasant
1.00 – 1.49 1 Unpleasant

Table: Taste Attribute Description of the different Treatments

Numerical Range Scale Qualitative Interpretation

4.50 – 5.00 5 Very much sweet
 3.50 – 4.49 4 Very sweet
2.50 – 3.49 3 Sweet
1.50 – 2.49 2 Slightly sweet
1.00 – 1.49 1 Moderately sweet

Table: Texture Attribute Description of the different Treatment

Numerical Range Scale Qualitative Interpretation

4.50 – 5.00 5 Very much fine
3.50 – 4.49 4 Very fine
2.50 – 3.49 3 Moderately fine
1.50 – 2.49 2 Gritty
1.00 – 1.49 1 Very gritty

Table: Purchase Intention Attribute Description of the different Treatments

Numerical Range Scale Qualitative Interpretation

6.6 – 7.0 7 Definitely would use product
5.6 – 6.5 6 Probably would use product
4.6 – 5.5 5 Might use product
3.6 – 4.5 4 Probably wouldn’t use
product
2.6 – 3.5 3 Definitely wouldn’t use
product
1.6 – 2.5 2 Definitely wouldn’t buy

Statistical Treatment Analysis

The following statistical treatment of the data gathered were used in order to analyze the
problem.

1. Average Weighted Mean (AWM)

 An average computed by giving different weights to some of the individual
values.

2. ANOVA (Analysis of Variance)

A collection of statistical models and their associated estimation procedure (such

as the “variation” among and between groups) used to analyze the differences
among group means in a sample.