Development of an instant soup-based utilizing moringa pods/ Angelica C. De Jesus, Reanne Dacel B. Dela Cruz, Kit Jonathan D. Jocson, Paula Mae T. Lavador, and Mary Joyce O. Ostia .--

Bachelor's thesis

College of Industrial Technology .-- Bachelor of Technology major in Nutrition and Food Technology: Technological University of the Philippines, 2019.

Includes bibliographic references and index.

MoringaOlifeira locally known as malunggay is known for its leaves health benefits
supported by scientific research, however, the pods get left behind. The general objective
of this study is to develop an Instant Soup-based made of moringa pods, chicken meat,
white onion, garlic, white pepper, and salt. It also aims to process the raw materials into
powdered form into a process called freeze drying. It is consisted of two (2) sets of trials
with different process and weight (5 grams, 10 grams, and 15 grams) and it was evaluated
by five (5) trained panelists to determine the acceptable formulation and appropriate
serving size. In order to protect the product from any hazards, an aluminum flat pouch
with three (3) sealed serves as its packaging material which weighs 75 grams. The
product was subjected to different analysis such as microbial, proximate, and nutritional.
It is concluded that the product is safe from the different microbial hazards and high in
Ash which is 56.62 percent.Based on the results of the standard tests conducted, it is also
concluded that the product is safe for consumption and can last for more than a month.
The researchers used a 9-point hedonic rating scale to assess the product’s acceptability
in terms of its quality attributes such as aroma, appearance, mouthfeel, flavour, and
general acceptability. The result of the sensory evaluation revealed that the product is
moderately acceptable by the consumers.