Project
8, Quezon City
A
Study of Ampalaya Seeds
as a
Substitute for Coffee Beans
In
Partial Fulfillment of the Course
Requirement
in Research
Presented
by:
Joshua Elkanah P. Datu
Ernestine Rose P. Estrella
Angelito C. Guiterrez
Marielle M. Torres
Presented
to:
Dr. Marilou
Juachon-Panlilio
Mr. Arnold
Antiporda
Ms. Sherrlene Uy
Mr. Gemini
Malubay
ACKNOWLEDGEMENT
First, we like
to thank Mrs. Magdadaro for
letting us to
use their kitchen
as a testing
ground for our
product also their
kitchen appliances for
the benefit of
our first trial.
Second, we would
like to acknowledge
Mrs. Torres for the
helping hand and the
tools that we
used and helped
us acquire our
desired product. Third, we wish
to extend their sincerest appreciation to our Research teacher, Ms. Uy for teaching us
the fundamental of research and investigatory writing and for showing a great
deal of patience through the times we tend to be naughty. And lastly to God,
for his gift of wisdom and understanding to ua for answering our prayers in
times of need.
ABSTRACT
The
researchers conducted a study about Amapalaya seeds as a substitute for Coffee
beans. This study aims to make a better and cheaper product of coffee. Since
coffee is the most known beverage. Both coffee and Ampalaya give many health
benefits for brain and body. With our study other individuals or departments
may use this as a source for a next study. The goal of this study is first to
find out if amapalaya seeds can be used as an alternative for coffee and second
to make it a cheaper and a better product than the commercially available
coffee. Ampalaya has almost the same characteristics of the commercially
available coffee.It has that bitter and sour smell and taste. Since Ampalaya
has more nutrients and benefits for people, it is a better alternative
coffee.There is a lot of variety of Ampalaya, it differentiates the taste and
appearance of each kind. This product is healthy but easy to do, the audience
can either cook or bake the Ampalaya beans by using an oven or pan. The
researchers performed two trials and showed that there is no much difference
with the commercially available coffee, based on the aroma, taste, appearance
and quality. Therefore the researchers conclude that ampalaya seeds can be an
alternative source for coffee.
CHAPTER 1:
BACKGROUND OF THE STUDY
Introduction
Coffee
is a much known beverage to the majority of the people. It is known for its
stimulating effect on the functions of the brain, thus making the drinker
active. Variants of coffee flavors were already produced all throughout the
world aiming for the discovery of alternative sources for coffee production. The researchers’ goal is to make an alternative
coffee beans using amapalaya seeds since ampalaya tastes bitter. The
researchers also chose this because people nowadays drink coffee at work and
when they are in home. This product is also cheaper than the branded coffees
which we can see in supermarkets.
Statement of the Problem/ Objectives
According
to region3.dost.gov, coffee is a much known beverage to the majority with the
reference to the people especially the youth. It is known for its stimulating effect on the functions of the
brain, thus making the drinker active. Variants of coffee flavors were already
produced all throughout the world aiming for the discovery of alternative
sources for coffee production. To create
this product, the researchers analyzed if it will give people an impact in
their lives. This study intends to know the importance of bitter
gourd seeds as an alternative coffee beans which is rich in antioxidants and
vitamins A, B and C.
Bitter gourd is believed to benefit diabetes. Researchers
from University of Bologna, Italy, asked 720
herbalists what herbal remedy that they would recommend to those suffered from
diabetes. They suggested some herbal remedies and bitter gourd is in the list.
Bitter gourd has been recognized as a Chinese herbal medicine for diabetes for
centuries. Bitter gourd is more popular in Asia to be used as a natural product
for diabetes.
Researchers from Natural Standard, MA, consider bitter gourd
as an alternative therapy that has primarily been used for lowering blood
glucose levels in patients with diabetes. Components of bitter gourd extract
appear to have structural similarities to animal insulin.
Bitter gourd is also a lipid-lowering
activities and its extracts provide benefits for cancers.
Bitter gourd is the nearest vegetable that has the
same taste of coffee, bitter and sour at the same time. The researchers’
product aims to make people more lively by drinking this kind of coffee because
it makes people alive even at night.
This product to informal settlers is a big impact because coffee is their main
food even for their lunch, and even for
babies. This
study will make the people, especially the youth, patronize this product
because of the fact that people nowadays drink coffee more often.
The
goals of this study are the following: 1.) To know if fruit or vegetable seeds
can be used to create a new product. 2.) Use bitter gourd seeds in making an
alternative coffee beans. 3.) Cheaper and better because of its health benefits
unlike the branded ones.
Significance of the Study
To keep people awake at night, the
most commonly beverage to drink is coffee. Coffee, the most widely used
beverage. Coffee has many benefits to body's system. According to mayoclinic.org, coffee can protect a person from Parkinson's Disease,
Diabetes, and Liver Disease, including Liver Cancer. Although coffee is not
adivicable to drink it everyday.
In this study, the researchers aim to
create an alternative ingredient to make coffee, which is bitter melon
"ampalaya".
Our product is beneficial to the
following: consumers, Department of Agriculture, unfortunate families, office
workers (call center agents, nurse, businessman, etc), college student that
often use coffee.
Through this study, the researchers
are able to create alternative ingredient as coffee. Since Philippines is rich
in growing ampalaya. Consumers can buy a much more cheaper product of a
different variety of coffee, ampalaya coffee. Based on debate.org, coffee is beneficial to office workers like are journalists,
teachers, policeman, etc. It is a power-up for most people to keep awake at
night, to work longer, and to be more productive. The Department of
Agriculture, will also have an idea on which commodities can have
alternatives. Unfortunate families will benefit from this product since this is
cheaper and since coffee is commonly used by these kind of people. For
students, it will help to stay awake and continue to finish student's task.
This kind of product is processed not by machines but by hands. Nowadays,
products are processed by machines that some chemicals go in the product which
can harm a person's body. Moreover, this study aims to give opportunity to
people to buy a much cheaper yet a healthy product.
Scope and Delimitation
This research focus mainly in the use of ampalaya seed to boost
our regular coffee with the nutrients that are present in an ampalaya seed and
learning on how long can the researchers stretch the the use of this element.
The researchers found out that the ampalaya seed carries a lot of nutrients
that can help the people that consume our product.
This product is produced in the process of sun drying the seeds for 1
week then toasting the ampalaya seed and pulverizing it to powder then
extracting the juice by boiling it into hot
then infusing it in the coffee. This research have been given the budget of 300
pesos (yung week po ng testing ilalagay ko po pag nag start napo yung pag test
kung ok na yung product).
CHAPTER TWO:
REVIEW OF RELATED LITERATURES AND
STUDIES
Components
of Ampalaya
Ampalaya
is composed of three components. The first component is called Flavanoids.
According to Jane Higdon, Ph.D of Oregon State University, it is a large family
of polyphenic compounds by plants. This has the ability to modulate
cell-signaling tunnels.
According
to News Medical Net, Flavonoids are found in a variety of fruits and
vegetables. It is beneficial for it gives a pigment that attracts pollinating
insects.
Flavanoids
are linked to be as an antioxidant. One of the protection from "free
radicals" of the body, Ariefdjohan MW, Savaiano D.
The
second component is alkaloids. It can control the blood sugar in diabetics.
Alkaloids are very bitter and it's extracts are active.
http:www.biology-online.org
Alkaloids
have many effects on humans and other animals according to Mcdaniel.edu.
Structure
of Ampalaya
According
to Philippine Herbal Medicine, Ampalaya
belongs to the family of Cucurbitaceae. Ampalaya grows up to 20
centimeters. It's leaves are shaped as a heart and grown up to 5-10 centimeters
in diameters. Ampalaya's texture is ribbed and wrinkled.
Variety
of Ampalaya
The
first variety of Ampalaya is called Karela. Stated by Healthy By Nature, Karela
is a thin and vine and a long stalked leaves that makes yellow flowers. Karela
grows in tropical areas such as Amazon,East Africa, Asia, The Caribbean, and
South America.
The
second variety is Japan Green Spindle. It is a medium sized fruit that grows up
to 15-20 centimeters. http://forum.xcitefun.net/
The
last variety is the Hybrid Indian Baby
Doll. This kind of Ampalaya can be found in Thailand. This weight 30 grams.
Process
of Planting An Ampalaya
There
are four steps in planting ampalaya. The first step is climate adaption. The
climate that ampalaya can thrive is a cool climate. Cooler climates will result
to a fast production of flowers and bigger fruits, as said by Sunstar PH.
The
second step is land preparation. On the word of Rice Knowledge Bank, Land
preparation is very important because it insures that the soil is ready for
plantation. The field or soil should be cleaned from debris of other seeds.
The
third step is plastic mulching. It is the process of covering the soil to make
more conditional temperature that will affect 2 factors: plant growth development
and beneficial crop production. http://www.agridr.in
The
fourth step is planting. There are two ways of planting an ampalaya by its
seed. It can be either direct seeded or transplanted.
Agricultural
and Rural Development said, Direct seeding is a kind of cropping system that
goals to improve soil moisture. The seeds are needed to be soaked overnight and
wrapped in a moist cloth.
The
other way of planting is transplanted. This process needs to cut the flower of
the ampalaya in half. The flower needs to be shaded in order to recover by
University of Illinois Extension.
Proper
Care
The
seeds need to be fertilized. In accordance to Business Diary, the first step in taking care an ampalaya is to
apply fertilizer on the soil. Add 1 teaspoon of fertilizer on the soil.
the
second step is vine training. A kind of system that refers to the position of
the vine. This aims to minimize the space, quality, and reduce costs of
facilitation, According to Plumpton College.
The
last step is Pest Management. Pest
management is a method to keep away of unwanted pests. http://tmnehs.gov.in/writereaddata/Chap-14.pdf
Benefits
of Ampalaya
According
to Gourmet Farms, ampalaya leaves and fruits are rich in sources of Vitamin B, calcium,
and phosphorus. It is also a rich beta carotene, it has the ability to enhance
cells and promote insulin.
Ampalaya
has the ability to reduce total cholesterol. It also has the ability to lower
the blood sugar or the amount of sugar intake by Teddy Brul.
As
said by Kidney Cares Organization, ampalaya is beneficial in curing kidney
stones and helps maintain healthy liver and bladder.
Issues/Side
Effects of Ampalaya
According
to Nalanda College, ampalaya can make a heartburn and make ulcer worse. Also pregnant
women are not allowed to eat or drink any food with ampalaya. It may stimulate
the uterus and may cause a premature birth.
Taking
too much or taking a large doze of ampalaya can cause abortion for pregnant
women in accordance with All About Diabetes.
Related
Studies
Department
of Science And Technology of the Philippines conducted a study on Ampalaya
seeds as Coffee. The study shows that ampalaya are capable of having the same
taste as coffee, it can be a substitute for coffee. Which is not only cheaper,
but also full of healthy benefits. The first process of this is grinding the
seed and toasting it until it can be mixed with water like the coffee powder.
The weight of the ampalaya seed is 23.3 grams before grinding, after grinding
the weight was 11.4 (it is a powdered version) . After the pulverization of the
seed, the sample which is the powder is put on a cup with hot water and is
tasted. It tasted like a coffee, bitter but without caffeine. They concluded
that ampalaya can be a source of coffee.
Common
use of ampalaya seeds
According to Rasco, E.T.
Jr there are improvement of ampalaya by local plant over the last five years
resulted in the commercial. These new cultivars can result in yield which ten
times the average yield and more resistant to diseases.
Origin
of ampalaya seeds
herb is a plant that
is valued for flavor, scent, or other qualities. Herbs are used in cooking, as
medicines, and for spiritual purposes. From ancient days to now a day,
medicinal plants are a potential and useful for the treatment of several
diseases and disorders and it actually
originated in India and eventually carried to
chain during the 14th century.
Health benefits of ampalaya seeds
Most of
the useful health benefits of bitter gourd never come to the forefront at all.
For example, did you know that bitter gourd is a medicinal food for people with
liver disorders. One of the prime health benefits of bitter gourd is that, it
helps to cleanse the liver and regenerate the liver cells. This healthy
vegetable has beauty benefits too.
Coffee
Coffee
Benefits
According
to www.rd.com or www.readersdigest.com , a clinical
study in Illinois discovered that caffeine has the ability to reduce the
swelling of the blood vessels and can lessen the intensity and frequency of
headaches. Some subjects were experimented and 58 percent reported beneficial
relief. .
Coffee has the ability
to lessen the risk of having Alzheimer’s disease and Parkinson's disease. These
two are the most common neurodegenerative disorder in the world. By drinking
coffee, the risk of this disease will lessen 32-60 percent in accordance with
Authority Nutrition.
Cancer is one of the
leading causes of death, by drinking coffee this can be prevented. Coffee can
lessen the risk of obtaining two types of cancer. According to Authority Nutrition,
the two types of cancer are liver cancer and colorectal cancer, liver cancer is
the third leading cause of cancer while colorectal cancer is the fourth one.
Side Effects
According to Top End
Sports, however, although coffee has many god benefits it also has negative
side effects. Too much of coffee us bad for the health. Increase amount of
caffeine the the body can leady to restlessness, nausea, sleep difficulties,
urine production, many more.
Excessive of
caffeine can lead to dehydration, taking coffee on a hot day weather will
result of a lot of fluids in the body bases on Fit Day.
Drinking too much coffee may
result to difficulty in absorbing minerals. Based on a study, Coffee disturbs
the distribution of minerals in the body.
Components
Caffeine
It is a bug killer that
stimulates us by blocking neuroreceptors for the sleep chemical adenosine by
Wired Magazine.
Quinic Acid
Along citric and
malic represent an important ingredient of coffee's total acid content. Coffee
Chemistry, during roasting quinic acid progressively increases as the levels of
chlorogenic acid decrease suggesting that its formation results from the
cleavage of the chlorogenic acid moiety
Trigonelline
a niacin-related compound,
is a natural constituent of coffee accounting for approximately 1% dry matter
in roasted beans.http://www.ncbi.nlm.nih.gov/pubmed/19710155
Process
Planting
According to NCA
USA, coffee bean is actually a seed. When it is not yet processed it can be planted
it will turn into a coffee tree. Coffee is usually places in a large bed if
shades. After growing into a sprout, the seedling are removes and ti be planted
in individual pots and requires bright sunlight. Planting requires a wet season
so other plants will be moist and the roots will mature.
Harvesting The Cherries
Depending on the kind
of coffee bean, it will take estimately 3 to 4 years for the newly planted
coffee trees to grow to bear fruit. The bear fruit is called a coffee cherry,
it is a bright, deep red when it is ripe and ready to be harvested.
Processing The Cherries
After the cherries are
harvested, the cherries are to be prevented from spoilage. There are two ways to prevent this, the dry
method and wet method.
The dry method is
placing the cherries on a clean mat on a huge surface and letting expose on the
sun.
The wet method is
removing the pulp from the coffee cherry. The skin of the cherry removed by a
machine.
Drying The Beans
Once the beans are
processed in the wet method, they are supposed to he dried by exposing it to
thr sun. The beans are put on drying tables.
Milling The Beans
The beans are need to be process before exportation.
Hulling
Machines are used to separate the parchment layer of the cherry.
Polishing
This step is optional only if there are left silver skin on the
cherry
Grading and Sorting
The beans are sorted by variety of size and shape before
exportation.
Exporting The Beans
Once the beans are
processed carefully it is ready for exportation. These are transported either
is sisal bags or jute.
Tasting The Coffee
For a sure taste and
quality it is tested by tasting the coffee. The coffee is roasted and is
concentrated on a high temperature. To taste the coffee, the cupper
"slurps" a spoonful with a quick inhalation.
Roasting The Coffee
The roasting process is controlled by a machine. The roasting machine
maintains its temperature which is 550 Fahrenheit. When the beans turn brown
they are put in water or air for it to cool down.
Grinding Coffee
Grinding coffee turns the
beans into a powder version by a machine. The better the powder the easier the
preparation it will be.
Countries
According to National Coffee Association, countries that produce
coffee are North America, Caribbean, Central America, South America, Africa,
Middle East and Asia.
Coffee
Bean
Types of Coffee Bean
Through the studies of coffee bean there are two types
of coffee bean the two types of coffee bean is Arabic beans and Robusta bean.
These two kinds of beans are used than the other large variety of beans.
The beans in the coffee are one of the concerns of
average people who drink coffee. The Coffea Arabica bush is grown all around
the world and is the bean that over seventy percent of all coffee beverages are
made from.
The Arabica bean is a highly flavorful bean that
contains less caffeine than the Canephor coffee bean. The different growing
regions of the Arabic bean create different flavors in the bean.info stated in
here can be found inhttp://www.coffee.org/types-of-coffee-bean
Differences
But the two types of bean have 6 difference
between each other There are two kinds
of coffee beans that are used in production, Arabica and Robusta.
They differ in taste and where they are grown. The most
preferred beans is Arabica while Robusta are commonly used in blends.
First, their flavor
the Arabica bean is mostly used in the 3 n 1 packets of sachet we see in stores
but the Robusta bean is described as much more richer bean but it has a much
more stronger and contain a higher level
of caffeine than Arabica beans has a much more milder aromatic taste.
When it comes to their difference in shape, Arabica
beans are flat and elongated while Robusta beans have a more obvious rounded
shape.
In color the Arabica beans have a darker shade of
green.
Proper Care
The Robusta bean
but when it comes to proper care and temperature
of cultivating Arabica beans are cultivated in more subtropical climates and
can only be grown in higher climates in places such as Central and South
America.
Robusta beans on the other hand can be cultivated at
lower altitudes and require little rainfall to grow, making them more common to
places in Central and West Africa and South East Asia. based on this
sitehttp://www.coffeebeansblog.co.uk/6-differences-between-arabica-and-robusta-coffee-beans/
Origin
Based
on http://www.coffeeresearch.org/coffee/history.htm, There is a legend about
coffee. This is how the story goes. An arabaian sheperd names Kaldi found his
goats hapoy around a bold green nature with bright red cherries in the southern
tip of the Arabian Peninsula.Kaldi tasted the red cherries to know it's effect.
He learned it was the reason why his sheeps were acting that way. This amazing
effect was a used by monks at a local monastery to keep people awake during
praying activites and extend praying hours around the world.but beacause os
recent research evidence seggested a different type of coffee bean origin. This
evidence indicates that the history of the coffee bean beagan on the plateaus
of central Ethiopia and somehow it has been brought to yemen where it was
cultured since the 6th century upon the first rising of varius coffee shop in
Cairo and Mecca that have been a passion rather than a stimulant.
CHAPTER THREE:
RESEARCH METHODOLOGY
Coffee
is a much known beverage to the majority of the people. It is known for its
stimulating effect on the functions of the brain, thus making the drinker
active. Variants of coffee flavors were already produced all throughout the world
aiming for the discovery of alternative sources for coffee production. The researchers’ goal is to make an alternative
coffee beans using amapalaya seeds since ampalaya tastes bitter. The
researchers also chose this because people nowadays drink coffee at work and
when they are in home. This product is also cheaper than the branded coffees
which we can see in supermarkets.
Materials
·
Amapalaya seeds
·
Mortar and Pestle
·
Baking pan (for roasting)
·
Pan (for roasting)
·
Ladle
·
Knife
Procedure
In making Ampalaya Coffee
Beans, you only need one ingredient and two tools. The ingredient that you need
is ampalaya
seeds, the two tools are
mortar and pestle or something that can break an object into pieces. This
method is
needed to be done by an
adult to be safe. Be careful in cooking the seeds in order to achieve the goal.
1. Ready your whole and
fresh ampalaya. Cut it into half and get the seeds inside.
2. Peel the cover of the
ampalaya seeds.
3. Dry the seeds with a
dry cloth or with a tissue paper.
4. You can either roast it
in a pan until its color turns black or bake them in an oven in a medium
temperature (250 degrees) for 10-15 minutes. But if you want to be sure, you
better do both until you achieve the exact taste and color.
5. Crush the roasted/toasted
ampalaya seeds using mortar and pestle until it looks like powder (pulverized).
Do not crush the
ampalaya seeds completely,
leave bits of solid ampalaya seeds for comparison taste.
6. Put the powder in a
secure container in order for the aroma of the powder to stay.
7. Now, the product is
complete. This product can be more tastier by putting the right amount of sugar
and/or
creamer.
Timetable:
Time
Table of Activities
-Chapter
One:
October
9:Statement Of Objective
October
12:Significance of the study
October
14:Scopes and Delimitations
-Chapter
Two
November
25:Review of Related Literature and Studies
-Chapter
Three: Methodology
December
21:Procedure
Timetable
Materials
Introduction
-Chapter
Four: Presentation and Analysis of Data
January
10:Table of Trials
Findings
Analysis
Chapter
Five: Conclusions and Recommendations
January
10: Conclusions
Recommendations
Bibliography:
January 13
Appendices:
January 15
Appendix A: Document Procedure
Appendix B: Planning Documents
January
19: Cover Page
Acknowledgements
Abstract Table of Contents
CHAPTER FOUR:
PRESENTATION AND ANALYSES OF DATA
Trial
|
Materials
|
Observation
|
Results
|
1
|
Ampalaya
seeds, pan, strainer, mug, mortar and pestle.
|
The seeds are not fully
cooked/roasted. The seeds are not bitter as the commercially available
coffee. There are some solids of seeds left uncooked and dry.
|
Based on the observations, we
did not get the desired product for trial 1. Further trials are to be done
|
2
|
Ampalya
seeds, pan, strainer, mug, mortar and pestle and oven tray.
|
The seeds were fully roasted.
The aroma of the seeds smelled and tasted like the commercially available
coffee. Without adding cream and sugar.
|
The researchers obtained the
desired product of ampalaya coffee. The seeds turned into a powder look but
still bits of ampala seeds are left. The coffee tastes and smellslike the
commercially available coffee.
|
Trial 1
On the first trial, the materials used are ampalaya
seeds, pan, strainer, mug, mortar and pestle. The result was not the desired
one that the researchers are looking for. The result of the ampalya seeds were
dry, bits of seeds are left uncooked. When the powder is poured on a hot water,
it is not fully dissolved. The powder did smell like the commercially available
coffee but did not taste as it.
Trial 2
On the second trial Same materials were used but
instead the researchers cooked and baked the seeds. The researchers got the
desired product. The product smelled and tasted like the commercially available
coffee. The aroma was bitter as same with the taste.
CHAPTER FIVE:
CONCLUSIONS AND RECOMMENDATIONS
Conclusion/s
We, the researchers, therefore conclude that ampalaya
seed can be an effective alternative for coffee beans because of the following:
1. Aroma - The aroma of the seeds smelled like the commercially
available coffee. Just smelling the powder, it would be hypothesized it is
coffee.
2. Taste - Because it is our final product actually
tastes like the commercially available coffee.
3. Appearance - Between the product that the researchers
made and the commercially available coffee, there were a slight difference with
the appearance. The commercially available coffee is pure powder unlike the
product the researchers made, bits of seeds are still uncooked.
4. Quality - When the powder is poured into a hot
water not all of the powder is fully dissolved. As said, some bits are left
uncooked.
Recommendation
1.
Materials
- The researchers recommend to use a grinder and toast
to fully break the seeds into pieces.
- the researches also recommend to find other
alternative seeds that are bitter like amapalaya seeds.
2. Procedure
- The researches recommend to cooked the crushed
ampalay seeds before baking for it to be easily baked. Cooking it will affect
the texture, to be smooth just like the commercially available coffee.
- The researchers recommend to bake the crushed seeds
to obtain the aroma of a commercially
available coffee.
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History.Retrieved from coffeeresearch.org on December 2014.
Unknown.(-).Ten
steps to Coffee.Retrieved from ncausa.org on December 2014.
Wood, C.(-).Caffeine-good
or bad.Retrieved from topendsports.com on December
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Appendix A
Cut the ampalaya in half to get the seeds.
Once you get the seeds, remove their soft coating to get the real hard covered seeds.
Roast the seeds in a frying pan in
medium heat or bake them in 250 degrees for 10-15 minutes or until you get your
desired color and taste of your seeds
Crush the roasted seeds using mortar and pestle and strain them using a strainer to get the pulverized seeds.
Complete your coffee by putting creamer or sugar.
Appendix B
Time Table of Activities
-Chapter One:
October 9:Statement Of Objective
October 12:Significance of the
study
October 14:Scopes and Delimitations
-Chapter Two
November 25:Review of Related
Literature and Studies
-Chapter Three: Methodology
December 21:Procedure
Timetable
Materials
Introduction
-Chapter Four: Presentation
and Analysis of Data
January 10:Table of Trials
Findings
Analysis
Chapter Five: Conclusions and Recommendations
January 10: Conclusions
Recommendations
Bibliography: January 13
Appendices: January 15
Appendix A:Document Procedure
Appendix B:Planning Documents
January 19:Cover Page
Acknowledgements
Abstract Table of Contents
