THE EFFECTIVITY OF MALUNGGAY (MORINGA OLEIFERA)

LEAF EXTRACT AS ALTERNATIVE COOKING OIL

Proponents:

Byron Aynrand D. Estaris

Alrauf B. Lumenda

Jerry Mae U. Colita

Hazel Lorraine B. Daul

Hannah R. Hadjifahad

Monica Libaton

Keanu Lourd C. Sonaco

A RESEARCH PROJECT SUBMITTED TO THE FACULTY AND STAFF OF

PIGCAWAYAN NATIONAL HIGH SCHOOL – SENIOR HIGH SCHOOL STEM

STRAND PIGCAWAYAN COTABATO IN PARTIAL FULFILLMENT OF THE

REQUIREMENTS FOR THE PROJECT RESEARCH

APRIL 2020
 CHAPTER I

INTRODUCTION

Background of the Study

Many suffer from different kinds of diseases like heart disease. People are fond of

eating greasy foods that have high fat content, which in most cases cause high cholesterol

and high blood pressure. These foods may lead to heart failure because they promote fat

build-up in the arteries according to nhlbi.nih.gov, (2011). It has been stated by

Madehow.com (2013) that cooking oil has been around since 3000 B.C. when the

southern Europeans discovered the extraction of oil from olives. A research conducted in

Thailand (2007) confirmed that Malunggay (Moringa oleifera) contains antioxidant

substance that lower the levels of fat build up in blood lipids. The researchers fed rabbits,

which had high cholesterol with Malunggay (Moring oleifera) for 12 straight days. The

researchers observed that the blood cholesterol levels of the rabbits compared to their

initial levels has reduced accompanied by around 50% of training atherosclerotic plaques.

There are many types of oils available in the market such as canola oil, olive oil

and palm oil which have high fat content that can cause heart related diseases. Many

studies prove that Malunggay (Moringa Oleifera) has phytochemicals that could cure

heart related diseases which entails the researchers to study this plant and produce oil for

its benefits on health and to produce a cheaper and healthy oil that can be used by all

consumers. Recently, the price of oil had increased because of the high demand of using

cooking oil. Since in everyday living of people they use cooking oil, the researchers came
up of an idea of having cheaper oil which is much healthier than that of expensive oil that

have high fat content.

Malunggay (Moringa Oleifera) can be used as cooking oil and as cold-pressed oil

for aroma and as additional ingredient to cosmetics because of its long shelf life.

According to en. wikipedia. org. Malunggay (Moringa oleifera ) leaves have been used to

contend malnutrition among babies and pregnant adult females in 3rd world countries.

Educational Concerns for Hunger Organization and Volunteer Partnerships for West

Africa in particular has advocated Moringa as “natural nutrition for the tropics”

There are many ingredients that may be used to make oil but the researchers of

this study have decided to make use of malunggay (Moringa Oleifera). Malunggay

(Moringa oleifera) is a popular plant in the Philippines mostly added to Filipino foods

like tinola, diningding and monggo to enhance flavor and add necessary nutrients. It has

also been used as herbal medicine because of its nutritional values. It contains amino

acids, vitamins and minerals. Also, according to Philippineherbalmedicine.org, this plant

is anti-diabetic and anti-tumor. As human beings, with common sense, Filipinos aim to

find better and cheaper ways to buy or produce things. Malunggay (Moringa oleifera)

found in almost all Filipinos’ backyard and only cost a minimum of 5php per bundle will

be used in order to produce a healthier and cheaper oil out of its leaves.

In the Philippines, malunggay is usually grown away located from urban areas in

farms to lessen the air and water-borne pollutants that could come in contact with the

plant. Malunggay can also be used in the cooking industry. It has come a long way from

being just an ordinary edible plant. Moringa has been recognized as a practical and

highly nutritional food source in the tropics because the tree is in full leaf at the end of
the dry season when other food sources are scarce. It was featured countless of times in

television shows for its bountiful benefits and soon will be the next big thing in the

Philippines.

The abundance of Malunggay in the locality of Pigcawayan has inspired the

researchers of Pigcawayan National High School – Senior High School STEM Students

to pursue this study to develop cooking oil from the extracts of Malunggay leaves.

Furthermore, the researchers of this study aim to produce a “big thing” from the little

leaves of the malunggay. The researchers aim to show the various health benefits

malunggay can offer to people.

Statement of the Problem

The primary purpose of the study “The Effectivity of Malunggay (Moringa

Oleifera) as Alternative Cooking Oil” is to show the ability of Malunggay extracts to

create a cheap and healthy cooking oil. The researchers want to suppress the high rate of

having heart related diseases and the high price of oil in the market.

This research undertaking intends to answer the following questions:

1. What are the nutritional contents of malunggay?

2. How can an alternative cooking oil be produced from malunggay leaves?

3. How effective is Malunggay extract as an alternative cooking oil in terms of the

following:

3.1. Ability to fry

3.2. Smoke Point

3.3. Immiscibility

4. What is the respondent’s evaluation with regards to the Moringa oleifera as

alternative vegetable cooking oil?

4.1. Taste

4.2. Color

4.3. Thickness

4.4. Aroma

4.5. Shelf life

Objectives of the Study:

The researchers aimed to evaluate the following:

1. To determine the health nutritional content of Malunggay (Moringa Oleifera).

2. To examine how Malunggay (Moringa Oleifera) as an alternative cooking oil is

being produced.

3. To determine the effectiveness of Malunggay (Moringa Oleifera) as an alternative

cooking oil.

4. To evaluate the taste, color, thickness, aroma and shelf life of the Malunggay

(Moringa Oleifera) extract as an alternative cooking oil.

Hypothesis: The oil extracted from Malunggay leaves is not an effective alternative

cooking oil.
Scope and Limitation of the Study

The main purpose of this study is to produce an alternative cooking oil from

Malunggay extracts. This study covers the effectiveness of Malunggay leaf extracts as

alternative cooking oil in terms of the product’s ability to fry, smoke point and

immiscibility. The nutritional contents of malunggay will also be discussed. This study

will also tackle the evaluation of the product’s taste, color, thickness, aroma and shelf life

to be made. The procedures in making the product will also be tackled.

In this study, the finished cooking oil will be tested only by frying an egg, a fish

and a hotdog. The exact smoke point of the produced cooking oil will not be determined;

rather it will only be compared to the smoke point of palm oil and virgin olive oil.

This study will not discuss other products which can be produced from

Malunggay extracts. Secondly, this study will tackle the length of the product’s

effectiveness after being produced. Lastly, this study will not cover other types of food

that can be fried aside from the mentioned above with the finished product.
Significance of the Study

The researchers intended to enrich and promote Malunggay by using it as an

alternative to cooking oils. Moreover, the study would be advantageous to the following

individuals and groups.

Consumers - This research study serves as an eye opener to consumers for them to use

natural products and to lessen their burden on towering prices of cooking oils.

Furthermore, this gives them the chance to save money for future uses.

Educators - The study would be beneficial to educators. With the proposed study, they

may be informed that Malunggay leaves oil could be used as an alternative cooking oil.

Through this study, they might help in spreading information to students about a simple

way to produce cooking oil.

Entrepreneurs - In this research, they will be informed of a new way to effectively

lessen their expenses especially if their business is related to cooking. Entrepreneurs can

form new ideas for a better business enterprise.

Future Researchers - This will benefit other researchers who wish to have similar

studies as they can get background information from the result of this study which will
serve as template to modify their research. The format would be a guide to them and this

may also serve as their reference content-wise and logic-wise.

Operational Definition of Terms

To gain a better understanding of the research study, the following terms are

defined.

Malunggay Plant – this serves as the variable for this research study which can be locate

anywhere. It’s a native kind of plant that grows everywhere in tropical countries.

Alternative Cooking oil - In this study, it refers to the product that will be produced

from malunggay leaves extract.

Extraction - is a process of separating a desired substance when it is mixed with

others.In this study, it refers to the process of crushing and boiling the malunggay leaves

in order to get its extracts.

Immiscibility - One liquid is immiscible if it does not mix or dissolve on another liquid.

In this study, this property refers to the situation wherein the oil produced from the

malunggay leaves did not mix with water.

Smoke Point - It is the temperature at which the oil starts to produce smoke. The smoke

point can vary depending on where the oil came from and what processes in underwent.

In this study, the researchers did not find the temperature at which the oil started to

smoke. The researchers based the product’s smoke point at time it started to produce

smoke at low heat.

Taste - To sense the flavor of the finished product using the Malunggay (Moringa

Oleifera) as an alternative cooking oil.

Color - The quality or the pigment produced using the Malunggay (Moringa Oleifera)

as an alternative cooking oil.

Thickness - The quality of being thick as the Malunggay (Moringa Oleifera) extract as an

alternative cooking oil produced after being preserved.

Aroma - The fragrance or scent produced by the Malunggay (Moringa Oleifera) as an

alternative cooking oil after being used to fry hotdog, fish and egg.

Shelf Life. The ability to prolong the life the Malunggay (Moringa Oleifera) as an

alternative cooking oil in order to be used again.

 CHAPTER II

REVIEW OF RELATED LITERATURE AND STUDIES

This chapter presents the conceptual and reviewed literature that may help in supporting

the recommendations of the study.

Conceptual Literature

This part expresses the topics relevant to the study. These were taken from distinctive

sources that may help in better understanding of the exploration paper. This study tackles

about importance of cooking oil, health benefits of malunggay.

Importance of cooking oil. According to Garner, although oils make up a small portion

of the food pyramid, it still plays a vital role in the body. A person’s choice of oil to be

used can affect his or her diet and health. Oil can help lubricate the skin and protect

organs, it also helps the intestines take in Vitamins A, D, E and K. Additionally, oils add

texture and flavor to the food we intake.

 In an article by United States Department of Agriculture, it is stated that most of

the fats people should eat are polyunsaturated (PUFAs) and monounsaturated (MUFAs)

fats which are commonly found in oils. PUFAs contain essential fatty acids which cannot

be produced by the human body, and are necessary for the body’s proper functioning.

Essential fatty acids can also block the growth of human breast cancer cells. In addition,

MUFAs and PUFAs can be found in nuts and vegetables and they do not increase the

Low-density lipoprotein (LDL) or “bad” cholesterol levels in the body. Oils are also said

to contribute most of the vitamin E in an American’s diet. Since oil has calories, the

consumers are reminded to make smart choice regarding oil consumption to keep a

balanced calorie intake (“Important to Consume Oils”).

Smoke point of oils. An oil’s smoke point is defined as the temperature at which the oil

starts to smoke. Different types of oils have different types of smoke point. When the oils

extracted from nuts, seeds and leaves through mechanical pressing are bottled

immediately, they are considered as “virgin” oils. Virgin oils often maintain their natural

flavor and color. Virgin oils are also suitable for low temperature cooking. Furthermore,

these types of oil do not have a high smoke point.

To produce an oil with a high smoke point, manufacturers process the virgin oils.

The processes include bleaching, filtering, and high-temperature heating to extract and

eliminate those extraneous compounds. Thus, these methods produced commercial

cooking oils with a high smoke point and a long shelf life. When an oil has a high smoke

point, it can be used for different cooking methods (Gray).

According to Alfaro, because of the different smoke points of oils, some oils are better for

high heat cooking than others. Vegetable based oils have a higher smoke point than

animal-based fats. Also the more refinements and processes the oil underwent, the higher

its smoke point will be because impurities that can cause the oil to smoke was already

removed. It is also said that the “lighter the color of the oil, the higher its smoke point.”

Immiscibility. Instead of mixing with water, cooking oil floats. When two liquids

separate themselves into layers, those liquids are said to be immiscible. In the water and

cooking oil's case, they separate into two different layers, cooking oil on the top layer and

water at the bottom layer (“Oil and water don’t mix”).

Health benefits of malunggay. Malunggay is packed with nutrients for it has “7 times

the Vitamin C in oranges, 4 times the calcium in milk, 4 times the Vitamin A in carrots, 2

times the protein in milk and 3 times the potassium in bananas.” Due to its high fiber and

protein content, they play a useful role in treating malnutrition and diarrhea. Malunggay

seeds are said to have 38-40% of oil present that can be used for cooking or as machine

lubricants. Because of malunggay oil’s “clear, sweet and odorless” properties, it became

popular and is even used in the industry of perfume-making (De La Rosa).

In addition, when pregnant women take in malunggay for three months, their milk

production increases and they experience a more rapid onset when they give birth to their

child. Malunggay contains argenine and histidine –two amino acids especially important

for infants. Malunggay is also believed to regulate the lipid and blood sugar levels of the

body, and to maintain the efficiency of the contractions of the heart muscle (Subido).
Malunggay leaves. According to the article entitled “Malunggay: the Magic Tree,” by

De La Rosa in Southeast Asia, malunggay leaves is a popular vegetable that are used in

soups, salads and as seasonings. It has also been used a livestock feed and for cleaning

walls. In terms of medicinal purposes, it can be applied to sores, relieve headaches and

have purgative properties. The leaves also contain 7.5 grams of water, 6.7 grams of

protein, 1.7grams fat, 14.3 grams total carbohydrate, 0.9 grams fiber, 440 mg of calcium

and Vitamins A and C. Additionally, it also contains an anti-tumor compound, sitosterol,

and pectinesterase.

In an article entitled “Malunggay Therapeutic Uses,” it states that malunggay leaves and

oil have the tendency to increase the excretion of urine. The leaves also have the ability to

treat ulcers, fevers and eye and ear infections. Additionally, when the leaves are heated

and spread on cloth, it can stop a shallow cut from bleeding once placed on the skin.

According to Dr. Lydia M. Marero of Food and Nutrition Research Institute, malunggay

is a miracle vegetable. This is because malunggay, known scientifically as Moringa

oleifera Lamk, is one of the world’s most useful vegetable plants. One of its important

uses is that it can be a source of oil, cooking or even biofuel.

Extraction of oils. According to Robert P. Gwinn, there are three general methods of oil

extraction namely rendering, mechanical pressing and solvent extraction. The method

used by the researchers of this study is the mechanical pressing. The most primitive

method of mechanical pressing uses mortar and pestle to extract oil from various plant

pants. This method also makes use of grinding, rolling, flaking or pressing under high

pressures to liberate the oil from various plant parts.

 Ebao, Gemelo, and Monterona conducted a research study entitled “Oil Extracted

from Malunggay as an Alternative Vegetable Cooking Oil.” This study is about the

efficacy of Malunggay as an alternative source of cooking oil. Determining the

distinction between Moringa oleifera Oil and the regular cooking in industry is the focus

of the said study. The study was conducted among 100 residents of Purok 9, Barangay

Buru-un. The alternative oil was evaluated by the respondents in order to determine its

effectiveness, highness of quality, taste and price. Thereafter, they concluded and proved

that oil extracted from malunggay is capable of being an alternative cooking oil.

In the study of Clarisse Jona Rosales entitled, “Oil Extracted from Malunggay Leaves as

an Alternative for the Regular Cooking Oil” it is stated that the oil extracted from the

malunggay leaves showed a great potential of being a main source of cooking oil.

According to Sagum et. al, in the study entitled “Changes in Glucose and Lipid Profile

after Consumption of Malunggay (Moringa oleifera)

Leaves Products in Humans with Moderately Raised Serum Glucose and Cholesterol

Levels,” it is mentioned that malunggay oil can be used for cooking. This study

concluded that malunggay leaves supplemented-food products decreased fasting blood

sugar and may have a promising effect for cholesterol-lowering.

In the study of Salvador et al. entitled, “Oil Extracted from Malunggay (Moringa

Oliefera Lamk) as an Alternative Vegetable Cooking Oil,” the researchers made use of

malunggay leaves and seeds to produce a cooking oil. The extraction of oil from

malunggay seeds involved extracting, pounding and boiling the kernels. To extract oil
from the leaves, the researchers boiled the leaves for five minutes. After boiling the seeds

and leaves, they were drained through a cloth.

In the study of Razon et al. (2011) entitled, "Evaluation of the Biodiesel Fuel Properties

of Fatty Acids Methyl Esters from Carica papaya L.", mechanical pressing was one of

the methods of extraction done to the papaya seeds which was used in the said study. It is

stated in the study that mechanical pressing is one of the most effective ways in

extracting oils along with solvent extraction and steaming. The papaya seed oil went into

a two-step conversion process and a conventional alkali-catalyzed transesterification. The

researchers of this study concluded that the papaya biodiesel may be economically

feasible for some fruit processing industries.

Rado et al. conducted a study entitled "Yellow Bell Seeds (Allamanda cathartica L.)

Crude Extract as Fuel". It is stated in the study that Rado and his co-researchers collected

yellow bell seeds. They washed and cleaned the seeds first. Then they added water and

grounded the seeds using mortar and pestle. For the excess water to be removed, the

seeds were boiled and were allowed to cool after. Such method of extraction utilized in

the stated study, using mortar and pestle, is a primitive one. Based on the results of their

study, yellow bell seeds crude oil extract can be used in producing oil.

Theoretical Framework

This part of study presents the theories that complement to the topic of the study.

Essentials of Moringa oleifera Theory

According to the Essentials of Moringa oleifera Theory of Dr. Thurber (2009), the

three domains in determining the distinction of malunggay leaves and vegetable cooking
oil are the following: price, taste,and effectiveness. First, he defined the price as the

amount of payment the supplier sells the product for. On the other hand, taste is “the

sensation produced when a substance in the mouth reacts chemically with receptor taste

buds.” In relation to the malunggay, its taste is bitterer than regular cooking oil. Lastly,

the product’s effectiveness was based on its capability to produce a desired outcome.

Solid-Liquid Extraction Theory

Solid-liquid extraction is the removal of a component from a solid using a liquid solvent.

It allows soluble components to be removed from solids using a solvent. Applications of

this unit operation include obtaining oil from oil seeds or leaching of metal salts from

ores. To achieve the fastest and most complete solid extraction possible, the solvent must

be provided with large exchange surfaces and short diffusion paths. This can be done by

pulverizing the solid to be extracted (Dozdi).

 Figure 1
Theoretical Framework Paradigm
Conceptual Framework

This consists of the systematic experimentation the study did to test the hypothesis. It

focused on the input works, on the procedures and the output that has been produced.
 Figure 2
Conceptual Framework Paradigm

The first thing to do is to analyze and associate the distinguishing components

that are present in the regular cooking oil from the components present in the oil

extracted from the malunggay leaves. As a result the researchers would know the benefits

the oil from the malunggay leaves offer.

 After the analysis of the components between the two different oils, the process of

extracting the oil from the malunggay leaves follows. The materials needed would be

gathered accordingly for easy and appropriate extraction. Boiling and cooling would

undergo after the extraction process.

As a result, the researchers were able to produce cooking oil from the oil

extracted from malunggay leaves that is capable of providing the needed vitamins of our

body.

It presents the studies of different professionals with regards to the subject matter. The

studies mentioned above added up to the researchers intent on producing cooking oil

from malunggay leaves extract.

The work of Ebao, Gemelo and Monterona proved that oil extracted from malunggay is

capable of becoming an alternative cooking oil. They have also proved that the product

was acceptable to the consumers by conducting a survey among 100 residents. This led

the researchers to conduct a survey to 40 chosen high school students from Sta. Teresa

College.

The studies of Dr. Marero and Rosales et. al., made mention of malunggay's ability to

become an alternative cooking oil.

Moreover, in the study of Sagum et.al., malunggay products can help lower the

cholesterol rate of a person. Thus, use of this product as cooking oil is effective and

beneficial.

The study of Sandoval et. al., stated simple ways on how to extract oils from the

malunggay seeds and leaves which can be used as an alternative cooking oil.
Moreover, the studies of Razon et. al. and Roda et. al. stated the different methods of oil

extraction they used. The methods stated were the mechanical pressing and the primitive

way which uses mortar and pestle.

With the data gathered by the researchers from the studies above, the researchers were

able to generate new ideas for the study.

CHAPTER III

RESEARCH METHOD AND PROCEDURE

This chapter presents the methods and procedures utilized in conducting the study.

It tackles the research design, data gathering procedures, and the production of cooking

oil from the oil extracted from malunggay leaves.

Research Design

Applied research, according to Cherry, refers to the scientific study and research

that seeks to solve practical problems. It is used to find solutions to everyday problems,

cure illness, and develop innovative technologies. This study, “Oil Extracted from

Malunggay Leaves as an Alternative Cooking Oil”, is an applied research that aims to

solve the problem people are experiencing nowadays particularly problem concerning

cooking oil, its price hike, using the oil extracted from malunggay leaves.

Aside from applied research, experimental research was conducted in the study.

According to Blakstad, experimental method, also called empirical research, is a data

based research coming up with the solution which is capable of being verified with

observation or experiments.

Locale and Respondents of the Study

This study covers the Senior High School Students of Pigcawayan where it also

be conducted. Researchers will randomly pick 10 Senior High Students to take the

cooked products using Malunggay Oil.

Preparation of the Output

The methods used in the study were based on the planned procedures that the researchers

followed. The procedures needed for the production of the output are phase planning,

data gathering, and experimentation.

In planning for the production of the alternative cooking oil, the researchers

thought to consider the convenience of malunggay leaves and its extract.

 The materials needed in the study were filtered water, stove, pot, measuring

spoons, strainer, mortar and pestle, and most importantly malunggay leaves, the main

component.

After such, the construction of the product follows. In this stage, the materials and

the processes will be considered. The malunggay leaves were crushed and then boiled

with filtered water to get its extract. The mixture was filtered and poured into the desired

containers.

Data Gathering Procedure

In gathering the data, the researchers used observational skills. The independent

variable was the cooking oil made out of the oil extracted from malunggay leaves. The

dependent variable was the effectiveness of the oil extracted from malunggay leaves

utilized as cooking oil in cooking egg, fish and a hotdog. The researchers were to see if

the egg, fish and hotdog were cooked.

Other than that, the researchers also used the experimentation method. The

purpose of such is to provide a basis for the validation of the hypothesis. Data obtained

by the researchers were used and interpreted with the aid of the information gathered

from various references. Such references are books, PDF files and different websites

from the internet. This process was done one hour after the product has been made so

that the study can be more credible and reliable and can also prove how effective the

alternative cooking oil will be.

Planning for the evaluation of the product that will be produced is the first

procedure to evaluate a product. After such, knowing how much data is going to be
required in this study is the next procedure. Process and the way of evaluation for this

study should include it.

The third procedure is to decide on what kind of evaluation the researchers will be

using. The researchers will be conducting a survey to 10 randomly picked students after

they have tasted the cooked products from the malunggay oil.

After all the evaluation, the information collected should be applied to the product

so that the researchers can find a room for improvement of the experiment, if necessary.

CHAPTER IV

PRESENTATION, ANALYSIS AND INTERPRETATION OF DATA

This chapter presents the data gathered, results of the experiment conducted

and interpretation of the data. It aims to answer the problems stated on the first

chapter of the study.

1. Nutritional contents of malunggay

 Malunggay plant comprises exceptional nutritional qualities that can benefit

people so much. The leaves of malunggay plant are great sources of protein. Such

is an unusual feature of any herb and green leafy vegetables. 100 grams of fresh

raw leaves provide 9.8 grams of protein which is certainly about 17.5% of the

required level of protein for people daily. In addition, malunggay leaves also

possesses vitamin A, B and C. Also, the said leaves are rich sources of calcium,

iron, manganese, zinc, selenium, potassium and magnesium. Malunggay leaves

“…contain seven times the vitamin C in oranges, four times the calcium in milk,

four times the vitamin A in carrots, two times the protein in milk and three times

the potassium in bananas” which proves that such leaves are powerhouse of

nutritional value. Other parts of the malunggay plant like the pods and

seeds are fine sources of oleic acid, a monosaturated fat that benefits the health of

people, and vitamin B as well (Rudrappa).

Malunggay has no proven bad effects. In fact, it is safe and organic.

Because of Moringa oleifera’s nutritional content, it has several health benefits.

Such includes restoring skin condition, strengthening the immune system and

controlling blood pressure. It can also relieve headache and migraine, manage
sugar level, reduce inflammation of tendons, heal ulcers and can even restrict the

growth of tumors (Bernardo).

With such unique nutritional content, malunggay, specifically the leaves,

can be an ideal alternative for a typical cooking oil when it undergone a precise

experimentation.

2. Production of alternative cooking from malunggay leaves

Fig 3.1 Malunggay leaves being prepared for the experiment

First, preparation of the materials needed in the study was done. The

materials were filtered water, stove, pot, measuring spoons, strainer, mortar and

pestle, and the malunggay leaves. The method used by the researchers to extract

malunggay oil was the primitive way of performing the mechanical pressing

method, which made us of the mortar and pestle.

 Fig 3.2 Malunggay leaves being weighed

After the preparation of materials, making the product preceded. The first

thing to do is to pluck the malunggay leaves from the stem and wash them

thoroughly. Second, pound the plucked leaves until a damp texture is obtained for

the extract to come out while boiling.

 Fig 3.3 Malunggay leaves with water being heated

Third, place the pounded leaves on the pot and put 120 mL of filtered water.

Fourth, put the pot over the fire and boil for 5 minutes. After boiling, the fifth step

is to put the extract on a container. Then, taking a spoonful of boiled leaves and

pressing them on a strainer with spoon for excess extracts is the sixth step.
 Fig 3.4 Alternative cooking oil produced from malunggay leaves

The last step is to let the malunggay extract cool and the alternative cooking

oil is ready for cooking.

3. Effectiveness of malunggay leaves extract as alternative cooking oil

3.1. Ability to fry. The main purpose of commercially available cooking oil

is to be able to fry food. In the same way, this parameter will be tested by frying

the following products: hotdogs, eggs and fishes (Tamban).

On the experimentation, the order of what to cook is as follows: hotdog,

egg and finally, fish.

The alternative cooking was placed on the pan first before the hotdog.
 Fig 4.1 Malunggay oil being tested by cooking hotdogs

After the hotdog was cooked, the researchers scrambled the egg in a

small bowl and added salt. When the egg was already cooked, it appeared

greenish in color.
 Fig 4.2 Cooked eggs from malunggay oil

The researchers cooked the fish with longer duration than the hotdog and egg.

They also used more oil to ensure that the fishes are cooked.

Fig 4.3 Fishes being cooked using malunggay oil

3.2. Smoke point. This parameter aims to compare the malunggay oil’s

smoke point to the commercially available cooking oils’ smoke

point. Palm oil and virgin olive oil were used for comparison. Each of the

oil used had the measure of 30mL and were heated at “low.”

Fig 5.1 Malunggay oil (left), virgin olive oil (center), and palm oil

(right) before heating

Three pans were used and heated. After 40 seconds, the oils were

placed in each pan simultaneously.

Fig 5.2 Oils being tested

 The first to smoke was the malunggay oil at 1 minute and 10

seconds. At 2 minutes and 50 seconds, the virgin olive oil with a smoke

point of 216°C began to smoke as well. Lastly, at 5 minutes and 5 seconds

the palm oil with a smoke point of 230°C began to smoke.

3.3. Immiscibility. This parameter aims to determine if the malunggay oil

produced is miscible or immiscible with water. The researchers dropped

2mL of malunggay oil with 6mL water.

Fig 6 Malunggay oil and water

Amounts of malunggay oil did not mix with the water.

4. Respondents evaluation of the alternative cooking oil

After the production of the malunggay oil, the researchers have cooked

eggs, hotdogs and fishes. The cooked food will be tasted by 10 respondents who

were subsequently surveyed regarding the malunggay oil’s taste, effectiveness and

convenience.

Table 1

Results of the survey

Needs Total
Improvement Fair Acceptable respondents

TASTE 0 20% 80% 10

(2) (8)

COLOR 0 30% 70% 10

(3) (7)

THICKNESS 0 20% 80% 10

(2) (8)
AROMA 10% 40% 50% 10

(1) (4) (5)

SHELF LIFE 0 40% 60% 10

(4) (6)
 Table 1 shows the summary of results from the survey given to 10 respondents.

4.1 Taste. This parameter aims to know whether the application of malunggay oil

affected the taste of the products cooked, if so, the taste will be rated as, “Needs

Improvement,” “Fair,” or “Acceptable.” 2 (20%) out of 10 respondents rated the taste as

“Fair,” while 8 (80%) rated the taste as “Acceptable.” No respondent rated it as “Needs

Improvement.”

4.2 Color. On the other hand, this parameter includes whether the product has that

color same with the commercial cooking oil . It is also rated as, “Needs Improvement,”

“Fair,” or “Acceptable.” The color has been rated “Fair” by 3 or 30% of the respondents,

while 7 (70%) respondents have rated product’s effectiveness as “Acceptable.” No

respondent rated it as “Needs Improvement.”

4.3 Thickness. This parameter refers how thick is the malunggay cooking oil

compared to commercial oil . The thickness of the malunggay cooking oil is rated as

“Needs improvement,” “Fair” and “Acceptable”. 2 (20%) rated it as “Fair,” and 8 (80%)

rated it as “Acceptable.” .” No respondent rated it as “Needs Improvement.”

4.4 Aroma. This parameter refers to the scent produced by the malunggay extract

as cooking oil before and after it is being used to fry hotdog, dried fish and egg. This is

rated as “Needs improvement”, “Fair” and “Acceptable”. One out of ten respondents

rated it as “Needs improvement”, 40% rated it as “Fair”, and 50% rated it as

“Acceptable”.
 4.5 Shelf life. Lastly, this parameter refers to how long the Malunggay cooking oil

be used, it is the duration of its life to be used to fry hotdog, dried fish and egg compared

to the commercial cooking oil. This is rated as “Needs improvement”, “Fair” and

“Acceptable”. Two out of ten respondents rated it as “Fair” and 80% of the respondents

rated it as “Acceptable”. .” No respondent rated it as “Needs Improvement.”

To end, the alternative cooking oil’s parameters have been rated “Acceptable” by

majority of the chosen population.