Conducted by LSPU Siniloan
, Started on 2016 -
Completed on 2017
Completed
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This study aimed to determine the acceptability level of dried makopa leaves as tea substitute.
Specifically, it sought to answer the following questions:What are the mean scores of dried young
and old Makopa Leaf as tea substitute in terms of odor, color, taste, aftertaste and general
acceptability?; Is there any significant difference between the mean scores of the dried young and old
Makopa Leaf in terms of these criteria?
This study used experimental design. Two formulations were evaluated using dried young (Sample
A) and old (Sample B) leaves in terms of odor, color, taste, aftertaste and general acceptability.
Makopa leaves were collected separating the young and the old,air- died, pound and packed in leaf
bags. The leaf bags were soaked each in hot water until the desired color was attained. The faculty
and students evaluated the two samples. A 7-point hedonic scale was used in evaluation as follows: 7
for like extremely; 6 for like moderately; 5 for like slightly; 4 for neither like nor dislike ; 3 for dislike
slightly; 2 for dislike moderately and 1, dislike extremely.
Mean and T-test for independent means were employed to determine the significant difference
between the two formulations.
e odor, color and aftertaste of Sample A were liked moderately. The taste and its general
acceptability were liked extremely. For Sample B, all the criteria were liked moderately with odor
having the lowest mean. No significant difference existed between the samples.
It is recommended to package the product more attractively. When product is further tested for its
marketability, this maybe mass produced to generate income for the college and the university.
Interested researchers may verify the potential of Makopa leaves as tea substitute in lowering blood
glucose.