Making Cooking Oil from Moringa Seeds: Conclusions and Recommendations
Chapter V
Conclusions and Recommendations This chapter shows the researchers’ conclusion and recommendations in the study of making cooking oil from moringa seeds.
Conclusions
After the data have been collected, analyzed and interpreted, the researchers therefore conclude that:
1. There is a significant difference between the moringa oil and the commercial oil in terms of quality. This proved that moringa seed is effective as an alternative in producing quality cooking oil.
2. Set-up A which is moringa oil yielded a higher mean based on the evaluation done by randomly selected people than Set-up B which is commercial oil. This further made the researchers conclude that our product is better than the commercial one.
Recommendations
To further improve and enrich our project, we recommend the following:
1. Gather as many seeds as you can to extract a larger amount of vegetable oil.
2. Dry the seeds to yield better quality oil.
3. The making of the paper was made with the use of a Soxhlet Extractor and a Rotary Evaporator; therefore future researchers must follow carefully the right procedures.
Abstract The purpose of this study is to determine if there is a significant difference between our product and the commercial one. This research is aimed to provide healthier organic oil made from malunggay. Our study is to solve problems concerning low quality oils. The researchers conducted two set-ups which are moringa oil and cooking oil. Seeds were gathered at Rizal and Tuguegarao. The equipments needed are provided on the science laboratory of our university. The procedure includes extracting the oil through solvent extraction with the use of a Soxhlet extractor and separating the solvent and the oil by using a Rotary evaporator. To test the purity of the oil, we used a flame test and it showed that the solvent is completely separated from the oil. In each set-up, three replicates were provided. To see if there is a significant difference
Conclusions and Recommendations This chapter shows the researchers’ conclusion and recommendations in the study of making cooking oil from moringa seeds.
Conclusions
After the data have been collected, analyzed and interpreted, the researchers therefore conclude that:
1. There is a significant difference between the moringa oil and the commercial oil in terms of quality. This proved that moringa seed is effective as an alternative in producing quality cooking oil.
2. Set-up A which is moringa oil yielded a higher mean based on the evaluation done by randomly selected people than Set-up B which is commercial oil. This further made the researchers conclude that our product is better than the commercial one.
Recommendations
To further improve and enrich our project, we recommend the following:
1. Gather as many seeds as you can to extract a larger amount of vegetable oil.
2. Dry the seeds to yield better quality oil.
3. The making of the paper was made with the use of a Soxhlet Extractor and a Rotary Evaporator; therefore future researchers must follow carefully the right procedures.
Abstract The purpose of this study is to determine if there is a significant difference between our product and the commercial one. This research is aimed to provide healthier organic oil made from malunggay. Our study is to solve problems concerning low quality oils. The researchers conducted two set-ups which are moringa oil and cooking oil. Seeds were gathered at Rizal and Tuguegarao. The equipments needed are provided on the science laboratory of our university. The procedure includes extracting the oil through solvent extraction with the use of a Soxhlet extractor and separating the solvent and the oil by using a Rotary evaporator. To test the purity of the oil, we used a flame test and it showed that the solvent is completely separated from the oil. In each set-up, three replicates were provided. To see if there is a significant difference