Coffee from Ampalaya Seeds

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COFFEE FROM AMPALAYA SEEDS
(Momordica Charantia)
TABLE OF CONTENTS
A.Background Of The Study3
B.Statement Of The Problem And Objectives Of The Study4
C.Significance Of The Study6
D.Scope And Limitations6
E.Operational Definition Of Terms7
Chapter II8
Review Of Related Literature8
Chapter III11
Methodology11
A.Research Design11
B.Type Of Study12
C.Independent And Dependent Variable12
D.Treatments Of The Study13
E.Subjects / Samples13
F.Replications Per Treatment14
G.Methodology Proper14
H.Statistical Treatment For Data Analysis17
Chapter IV18
Results And Discussions18
Chapter V30
Summary, Conclusion And Recommendations30
Appendix32
Appendix A32
Appendix B34
BIBLIOGRAPHY36
References36

CHAPTER I
Introduction
A. Background Of The Study
Coffee alternatives have been famous since the last two decades due to economic crisis and experimentations for health and medical benefits. Any seeds that are edible when powdered can be used as an alternative source for coffee. The difference of the generic coffee from the seeds of the coffee plant from those of the alternatives is that it has a good amount of caffeine content. The similarity you can find in the alternatives and those of the original is that seeds contain carbohydrates which cause the aroma in roasted coffee [4, 5, and 6]. Ampalaya, on the other hand, is a crawling vine that grows mostly on tropical countries like the Philippines. It is said to be rich in iron, potassium, beta-carotene and other nutrients. It is also famous in treating diabetes because of its properties like polypeptide-P; a plant insulin that can lower blood sugar levels. Many researches on agricultural food chemistry convey that it provides nutritionally significant amounts of nutrients, minerals and amino acids that are needed for life [1, 2, and 3]. Ampalaya seeds when used as an alternative coffee will act as a stimulant, an herbal drink and at the same time can increase its additional properties like source for insulin and other nutrients found on Momordica charantia. Ampalaya seeds when used as dry powders have clearly demonstrated hypoglycemic activity [3]. The researchers decided to process Ampalaya seeds the same routine on how the coffee bean is processed into a drinking beverage and test its sensory qualities using sampling techniques. B. Statement Of The Problem And Objectives Of The Study

Main Problem

* Can Ampalaya Seeds (Momordica charantia) be made into coffee?

Sub-Problems

* Does the coffee out of Ampalaya (Momordica Charantia) Seeds have a good quality in terms of taste? color? odor? texture?

* What are the sensory qualities of the different treatments in terms of taste? color? odor? texture?

* Which of the groups/set-ups are acceptable in terms of its overall acceptability? A. Control (Pure Ampalaya Coffee)
B. Control (Pure Commercial Coffee)
C. Treatment A (75% Ampalaya Coffee, 25% Commercial Coffee) D. Treatment B (50% Ampalaya Coffee, 50% Commercial Coffee) E. Treatment C (25% Ampalaya Coffee, 75% Commercial Coffee) General Objectives

* This study primarily aims to determine if Ampalaya Seeds (Momordica charantia) can be made into coffee.

Specific Objectives

* To determine the quality of coffee out of Ampalaya (Momordica charantia) Seeds in terms of taste, color, odor and texture.

* To identify the sensory qualities of the different treatments in terms of taste, color, odor and texture.

* To determine which of the groups/set-ups are acceptable in terms of its overall acceptability. A. Control (Pure Ampalaya Coffee)
B. Control (Pure Commercial Coffee)
C. Treatment A (75% Ampalaya Coffee, 25% Commercial Coffee) D. Treatment B (50% Ampalaya Coffee, 50% Commercial Coffee) E. Treatment C (25% Ampalaya Coffee, 75% Commercial Coffee)

C. Significance Of The Study

This research can play a significant role in...
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