BIBLIOGRAPHY GAMA, ARNELYN M. APRIL ...
BIBLIOGRAPHY
GAMA, ARNELYN M. APRIL 2012. Acceptability Of Duck Meat Patties
Processed With Different Levels Of Malunggay (Moringa Oleifera) Leaves Powder.
Benguet State University, La Trinidad, Benguet.
Adviser: Myrna B. Walsiyen MSc.
ABSTRACT
This study was conducted to determine the acceptability of duck meat patties
processed with different levels of malunggay leaves powder in terms of appearance, flavor,
juiciness, tenderness and the overall acceptability of the product, to determine the cost of
producing duck meat patties processed with different levels of malunggay leaves powder
and
to
determine
the
nutrient
composition
of
duck
meat
patties processed with different levels of malunggay leaves powder. This study was
conducted at the Meat Laboratory Room, Department of Animal Science under the College
of Agriculture, Benguet State University.
A panel composed of twenty-five tasters was invited to evaluate the duck meat
patties. The panel of tasters was composed of five teachers, five nutritionists, ten students,
and five housewives.
The results showed that both the meat patties with no malunggay leaves powder
and those with malunggay leaves powder added at the level of 15g/kg meat were very
pleasing while the meat patties with higher malunggay leaves powder content i.e. added at
Acceptability Of Duck Meat Patties Processed With Different Levels Of Malunggay
(Moringa Oleifera) Leaves Powder | GAMA, ARNELYN M. APRIL 2012
the level of 30g/kg meat was rated moderately pleasing in appearance. In terms of flavor,
the patties with 0g malunggay leaves powder were rated desirable while both the patties
with malunggay leaves powder added at the levels of 15g and 30g/kg meat were rated as
moderately desirable. The juiciness of the control patties (0g malunggay leaves powder)
was rated very juicy while the patties with malunggay leaves powder were rated moderately
juicy. Tenderness of patties with 0g malunggay leaves powder was rated very tender and
the patties with malunggay leaves powder were rated moderately tender. In terms of the
overall acceptability, both the patties with 0g and those with malunggay leaves powder
added at the level of 15/kg meat were liked very much while the patties with malunggay
leaves powder added at the level of 30g/kg were liked moderately by the members of the
panel of tasters.
Though both the nutrient composition and the total cost of production were not
subjected to statistical analysis, results revealed that in terms of nutrient composition, it
was only in the ash content where there was a slight increase in the patties with malunggay
leaves powder.
On the other hand, the computation of the expenses revealed that the meat patties
with malunggay leaves powder added at the level of 30g/kg meat had the highest
expendature which was Php 302.58 while the meat patties with malunggay leaves powder
added at the level of 15g/kg meat had a production cost of Php 297.58. The patties with no
malunggay leaves powder incurred the lowest production cost of Php 292.58.
Acceptability Of Duck Meat Patties Processed With Different Levels Of Malunggay
(Moringa Oleifera) Leaves Powder | GAMA, ARNELYN M. APRIL 2012
INTRODUCTION
Processed meat products are defined as those in which the properties of fresh meat
have been modified by the use of one or more procedures such as grinding or chopping,
addition of seasonings, alteration of color, or heat treatment. Typical processed meat
products include items such as cured ham, bacon, corned beef, and almost endless variety
of sausages. Most of these products are subjected to a combination of several basic
processing
steps
before
reaching
their
final
form.
Comminuting involves subdividing the raw meat materials, so that the product
consists of small meat pieces, chunks, chips, or slices. Hamburger and ground beef are
probably the most common comminuted products. Many commercial products begin as
ground meat or meat chunks, pieces, or slices that are then formed into patties by machines
using sufficient pressure to force the meat tightly together. These products are often
marketed under the general titles of ‘‘burger’’ or ‘‘steaks’’. They may even be breaded
and precooked. Boneless poultry meat pieces, either chicken or turkey, can be formed into
roll type products by using a suitable binder to hold the meat pieces together, and a casing
which gives the product desired shape (Aberle et. al., 1975).
Today, many meat products have been developed but still many meat processors
are continuing to develop new products or are improving their existing meat products to
satisfy the changing taste of the consumers. However, people now are getting more
conscious about their health, and that they are always watchful for some healthy foods.
Researchers have responded by adding healthful flavorings to the meat such as basil leaves,
lemon grass extract, corn syrup and the like or by adding other plant materials to help
Acceptability Of Duck Meat Patties Processed With Different Levels Of Malunggay
(Moringa Oleifera) Leaves Powder | GAMA, ARNELYN M. APRIL 2012
improve the nutritive value of the processed meat. It is for this reason why researcher would
want to study the acceptability of duck meat patties with malunggay leaves powder.
There are various parts of the malunggay plant which are being used for health
reasons. For one, the leaves of this plant proved to be a good source of calcium, iron,
ascorbic acid and phosphorus. Its other parts such as the seeds, the young pods, and the
flowers have been established to benefit individuals as far as anti-oxidant, anti-diabetic,
circulatory stimulations, and such other activities that are most beneficial to mankind.
There have been claims that malunggay can be used to lower blood pressure, aid in pains
caused by rheumatism, headaches and migraines, as well as its being an anti-tumor plant.
Malunggay is also used for purgative and anti-fungal purposes, as well. All these prove the
claim that this plant is indeed multi-purpose.
Because of the above benefits, the researcher has been motivated to determine the
acceptability of meat patties processed with different levels of malunggay leaves powder.
Results of the study would benefit not only the researcher but also others like students,
researchers, meat processors, and even consumers. The results can serve as reference to the
students and researchers when they come up with related researches.
Generally, the objective of this study was to determine the acceptability of duck
meat patties processed with different levels of powdered malunggay leaves. Specifically,
this study aimed to determine the acceptability of duck meat patties processed with
different levels of powdered malunggay leaves in terms of appearance, flavor, tenderness,
juiciness and the overall acceptability of the product; to determine the cost of producing
duck meat patties processed with powdered malunggay leaves; and to
Acceptability Of Duck Meat Patties Processed With Different Levels Of Malunggay
(Moringa Oleifera) Leaves Powder | GAMA, ARNELYN M. APRIL 2012
determine the nutrient composition of duck meat patties processed with different levels of
malunggay leaves powder.
The study was conducted at the Department of Animal Science Meat Laboratory,
College of Agriculture, Benguet State University, Balili, La Trinidad, Benguet in May
2011.
Acceptability Of Duck Meat Patties Processed With Different Levels Of Malunggay
(Moringa Oleifera) Leaves Powder | GAMA, ARNELYN M. APRIL 2012
REVIEW OF LITERATURE
Malunggay leaves was once considered a "poor man's vegetables" but now it is
known as a "miracle tree" or "nature's medicine cabinet" by scientists and health care
workers from around the world because it is loaded with vitamins and minerals that can be
an effective remedy against many kinds of ailments. All parts of the malunggay tree are
usable for nutritional and medicinal purposes - from the roots, trunk, and branches to the
leaves, flowers, and seeds. The small, oval, dark-green leaves are famous vegetable
ingredient in soup, fish and chicken dishes. The leaves can actually be eaten raw, but best
added in meals due to its high concentration of nutrients. The roots is used to make tea,
while the trunk, after it is scraped and squeezed for its juice, is used to clean wounds.
Malunggay trees are generally grown in the backyards in countries of Southeast Asia,
Central and South America, and Africa. It is said that these plants are "low maintenance,"
requiring little to no care (Len7288, 2011).
Table 1. Nutrient analysis per 100 gram pods/leaves of malunggay (Anonymous, 2011).
PODS LEAVES LEAF POWDER
Moisture (%) 86.90 75.00 7.50
Fat (g) 0.10 1.70 2.30
Fiber (g) 4.80 0.90 19.20
Minerals (g) 2.00 2.30 0.00
Mg (mg) 24.00 24.00 368.00
P (mg) 110.00 70.00 204.00
K (mg) 259.00 259.00 1,324.00
Acceptability Of Duck Meat Patties Processed With Different Levels Of Malunggay
(Moringa Oleifera) Leaves Powder | GAMA, ARNELYN M. APRIL 2012
Table 1. Continued
PODS LEAVES LEAF POWDER
Fe (mg) 5.30 7.00 28.20
S (mg) 137.00 137.00
870.00
Oxalic acid (mg) 10.00 101.00
0.00
Vitamin A - B carotene (mg) 0.10 6.80
16.30
Vitamin B -choline (mg) 423.00 423.00
0.00
Vitamin B1 -thiamin (mg) 0.05 0.21 2.60
Vitamin B2 -riboflavin (mg) 0.07 0.05 20.50
Vitamin B3 -nicotinic acid (mg) 0.20 0.80
8.20
Vitamin C -ascorbic acid (mg) 120.00 220.00 17.30
Vitamin E -tocopherol acetate (mg) 0.00 0.00 113.00
Arginine (g/16gN) 3.60 6.00 0.00
Histidine (g/16g N) 1.10 2.10 0.00
Lysine (g/16g N) 1.50 4.30 0.00
Tryptophan (g/16g N) 0.80 1.90 0.00
Phenylanaline (g/16g N) 4.30 6.40 0.00
Methionine (g/16g N) 1.40 2.00 0.00
Threonine (g/16g N) 3.90 4.90 0.00
Leucine (g/16g N) 6.50 9.30 0.00
Isoleucine (g/16g N) 4.40 6.30 0.00
Valine (g/16g N) 5.40 7.10 0.00
Acceptability Of Duck Meat Patties Processed With Different Levels Of Malunggay
(Moringa Oleifera) Leaves Powder | GAMA, ARNELYN M. APRIL 2012
Duck meat is considered as "white" meat, even though its meat is considerably
darker than other poultry meats such as chicken or turkey. The reason for this is ducks are
more active in comparison to chicken therefore they need and use up more oxygen. The
extra oxygen in the body of the duck or other types of game bird, gives their meat the darker
red color. White Pekin duck breast, without skin, contains 120 calories, 23 grams protein
and 2 grams of fat. This is comparable to a skinless chicken or turkey breast; it has a rich,
bold flavor (Frank, 2010).
Bacani (2010) conducted a research to determine the acceptability of meat patties
fortified with different levels of powdered malunggay leaves and found out that malunggay
can be used as seasoning ingredient to processed meat patties but having a little amount of
powdered malunggay leaves in patties is the best. The study showed that placing 15g of
powdered malunggay leaves in patties is much more acceptable than placing 30g in the
meat patties because the taste is so strong and it also made the patties dull and less tender.
Cherry (2010) cited that the production of Moringa oleifera or "malunggay" fights
poverty and malnutrition in the Philippines. The World Health Organization (WHO)
promoted the benefits of the miracle vegetable. Malunggay is now known as a low-cost
health enhancer in poor countries around the globe. Malunggay is rich in vitamin to the
extent that it is one of the richest plant sources of Vitamins. Moringa has Vitamin A (Beta
Carotene), Vitamin B1 (Thiamine), Vitamin B2 (Riboflavin), Vitamin B3 (Niacin),
Vitamin B6 Pyrodixine), Vitamin B7 (Biotin), Vitamin C (Ascorbic Acid), Vitamin D
(Cholecalciferol), Vitamin E (Tocopherol) and Vitamin K. Vitamin A is needed to prevent
night blindness, promotes healthy skin, and fights infections. Vitamin C is needed to
maintain healthy gums, assists in healing wounds, and helps the body use iron. Vitamin E
Acceptability Of Duck Meat Patties Processed With Different Levels Of Malunggay
(Moringa Oleifera) Leaves Powder | GAMA, ARNELYN M. APRIL 2012
will protect the body against free radical damage to cells. Calcium and Vitamin D are
essential to maintain strong bones and teeth. Malunggay contains all the essential minerals
needed for maintaining strong bones. Good nutrition can help lessen the effects of diseases
prevalent among elderly population and improve their quality of life.
The author also cited that nutritionists proved that 100 grams of malunggay leaves
can give the body the following:
75 calories of energy (higher than ampalaya, squash, tomatoes, or carrots)
5.9 grams protein (higher than cauliflower, lettuce, or mustard)
12.8 grams carbohydrate (higher than okra, papaya, or watermelon)
353 milligrams calcium (higher than gabi leaves, mung beans, squash, and
camote tops)
3.7 milligrams niacin (higher than other vegetables analyzed)
thiamin, phosphorus, and ascorbic acid.
Moringa is a remarkable discovery, which can make a tremendous difference in the
health and quality of life. Mounting scientific evidence shows what has been known for
thousands of years by people in the tropical parts of the world: Moringa is nature’s
medicine cabinet. It is best known as an excellent source of nutrition and a natural energy
booster. Loaded with nutrients, vitamins and amino acids, it replenishes the body and
provides what the body needs to get through a hectic weekday or active weekend. The
answer seems to be Moringa’s well-documented detoxifying effect. University
laboratories around the world have studied Moringa’s ability to purify water...attaching
itself to harmful material and bacteria, and allowing them to be expelled as waste. The
evidence points to this same process going on inside the body (Pati, 2009).
Acceptability Of Duck Meat Patties Processed With Different Levels Of Malunggay
(Moringa Oleifera) Leaves Powder | GAMA, ARNELYN M. APRIL 2012
Tender meat generally is preferred by consumers, but just because meat is given
a top quality grade does not guarantee its tenderness. The only real test is how easily the
meat gives way to the teeth. Extreme variation of tenderness exist in beef, even within
different areas of a single meat cut, but overall, natural meat tenderness is due to factors
such as the cut, age, and fat content. Meats can also be treated to make them more tender
by adding enzymes, salt, and acid or by subjecting them to mechanical or electrical
treatments. Preparation, temperature, and time also have an influence on tenderness
(Amanda, 2007).
The horseradish tree (Moringa oleifera) illustrates the point that what people eat is
often dictated by custom and not by the actual edibility of a plant or a portion of it. The
fern-like young leaves extremely rich in vitamins A and C are probably the most common
vegetable in the Philippines where they are added to soups (Hutton, 1998).
Acceptability Of Duck Meat Patties Processed With Different Levels Of Malunggay
(Moringa Oleifera) Leaves Powder | GAMA, ARNELYN M. APRIL 2012
MATERIALS AND METHOD
Materials
The materials used in the study were 6.3 kilograms of duck meat and 2.7 kilograms
of beef; 135 grams of powdered malunggay leaves; spices and seasoning ingredients which
include salt, pepper, onions, eggs, garlic, hamburger seasoning, milk powder, flour and
cooking oil. The other materials used were the following; patty molder, cooking stoves,
kitchen knives, frying pan, mixing bowl, measuring spoons and cups, chopping board,
plates and weighing scale.
Methodologies
Preparation of meat and malunggay leaves powder. Good quality raw materials
were selected and bought from the market. Five months old ducks were slaughtered early
in the morning, after which the carcasses were washed and drained to remove excess water.
After draining, these were deboned and grinded. Likewise, the ground beef was purchased
from the market. On the other hand, the malunggay leaves were bundled and hang upside
down in a well ventilated room. When the leaves dried up (Figure 1), these
were roasted in a frying pan and ground manually (Figure 2).
Figure 1. Dried malunggay leaves Figure 2. Malunggay leaves powder
Acceptability Of Duck Meat Patties Processed With Different Levels Of Malunggay
(Moringa Oleifera) Leaves Powder | GAMA, ARNELYN M. APRIL 2012
Experimental treatments. There were three treatments in the study. Each treatment
had three replications with 700g duck meat and 300g beef meat per replication. The
different treatments were the following:
T0- 0g malunggay leaves powder (Control)
T1- 15g malunggay leaves powder
T2- 30g malunggay leaves powder
Making of meat patties. To produce the patties in all the treatments, only one
procedure was followed. The only difference was in the level of malunggay leaves powder
that was added depending on what treatment these meat patties belong.
Following the measurements or levels of each of the ingredients as stated in Table
2, these different ingredients were mixed together. In mixing, the different seasonings
except the egg, together with salt and malunggay leaves powder were mixed first. Then.
the egg, water, and meat materials were added into the mixture after which the mixture was
mixed again to attain more or less a homogenous mixture and at the same time to make the
mixture tacky. The resulting mixtures as shown in Figures 3, 4 and 5, were refrigerated for
two hours to make each mixture a little bit firm. After refrigeration, each mixture was
molded into patties using a hamburger molder( Figures 6, 7 and 8), each patty weighing
more or less 50 grams.
Organoleptic test. From the different treatments, patty samples were taken after
which these were deep fried separately (Figures 9, 10 and 11). When cooked, the patties
were sliced into bite sizes and placed in their respective containers previously coded. The
patty samples then were presented to the panel of tasters for them to evaluate. Each member
Acceptability Of Duck Meat Patties Processed With Different Levels Of Malunggay
(Moringa Oleifera) Leaves Powder | GAMA, ARNELYN M. APRIL 2012
of the panel of tasters was given a score card where he can put his ratings. The panelist
was composed of five teachers, five nutritionists, ten students, and five housewives.
Table 2. Ingredients used for every kg of meat in making patties
MEAT MATERIALS CURING MIX SEASONINGS
300g beef, ground 1 tsp. salt, refined ½ tsp. black pepper, ground finely
700g duck meat, ground 1 tbsp. garlic, chopped finely
½ cup onion, chopped finely
1 tsp hamburger seasoning
2 tsp. milk powder
½ cup flour
2 pcs. fresh, medium egg
Figure 3. Meat with 0g malunggay leaves Figure 4. Meat with 15g malunggay leaves
powder
powder
Acceptability Of Duck Meat Patties Processed With Different Levels Of Malunggay
(Moringa Oleifera) Leaves Powder | GAMA, ARNELYN M. APRIL 2012
Figure 5. Meat with 30g malunggay leaves Figure 6. Meat patties with 0g malunggay
powder leaves powder
Figure 7. Molded meat patties with Figure 8. Meat patties with 30g
15g malunggay leaves powder malunggay leaves powder
Figure 9. Deep fried patties with 0g
Figure 10. Deep fried patties with 15
malunggay leaves powder
malunggay leaves powder
Acceptability Of Duck Meat Patties Processed With Different Levels Of Malunggay
(Moringa Oleifera) Leaves Powder | GAMA, ARNELYN M. APRIL 2012
Figure 11. Deep fried patties with 30g
malunggay leaves powder
Composition of meat patties. Meanwhile, samples of meat patties per treatment
were also obtained and brought to the Department of Science and Technology (DOST)-
CAR, La Trinidad, Benguet for the nutrient analysis.
Data Gathered
1. Appearance of the product. The samples were evaluated as:(1) Very pleasing,
(2) Moderately pleasing, (3) Dull
2. Tenderness of the product. The samples were evaluated as: (1) Very tender, (2)
Moderately tender, (3) Tough
3. Juiciness of the product. The samples were evaluated as: (1) Very juicy,
(2) Moderately juicy, (3) Not juicy
4. Flavor of the product. The samples were evaluated as: (1) Desirable,
(2) Moderately desirable, (3) Undesirable
5. Acceptability. The samples were evaluated as: (1) Like very much,
(2) Like moderately, (3) Dislike
Acceptability Of Duck Meat Patties Processed With Different Levels Of Malunggay
(Moringa Oleifera) Leaves Powder | GAMA, ARNELYN M. APRIL 2012
6. Total cost of production. This was computed by getting the total direct cost by
adding the total cost of meat materials and the ingredients.
7. Meat composition. This was determined at the DOST-CAR, La Trinidad,
Benguet particularly the ash, carbohydrate, crude fat, crude protein, moisture, and the
energy contents of the meat patties.
Data Analysis
The data gathered were recorded, tabulated, and analyzed for differences using the
analysis of variance for Complete Random Design (CRD). The Duncan’s Multiple Range
Test was used to determine significant differences between treatment means.
Acceptability Of Duck Meat Patties Processed With Different Levels Of Malunggay
(Moringa Oleifera) Leaves Powder | GAMA, ARNELYN M. APRIL 2012
RESULTS AND DISCUSSION
Appearance
The ratings for appearance as evaluated by the members of the panel of tasters are
shown in Table 3. The statistical results revealed that the patties with no malunggay leaves
powder and those with 15g malunggay leaves powder were not significantly different from
each other but both were significantly different from the patties with 30g malunggay leaves
powder in appearance. For the verbal rating, it is shown in the Table that the patties with
no malunggay leaves powder and those with 15g malunggay leaves powder however, were
both rated as very pleasing by the panel of tasters. The patties with 30g malunggay leaves
powder were rated as moderately pleasing and this was probably because of the higher
amount of malunggay leaves powder added that caused the patties to have a darker color.
This result is different from the findings of Bacani (2010) where in 15g powdered
malunggay leaves had a moderately pleasing effect to the panel of tasters and dull for the
patties with 30g powdered malunggay leaves.
Table 3. Ratings for the appearance of meat patties in the different treatments.
TREATMENT
MEAN*
VERBAL RATING
0g malunggay leaves powder
1.22b
Very Pleasing
15g malunggay leaves powder
1.44b
Very Pleasing
30g malunggay leaves powder
2.20a
Moderately Pleasing
*Means with the same letter are not significantly different at 5% DMRT
Acceptability Of Duck Meat Patties Processed With Different Levels Of Malunggay
(Moringa Oleifera) Leaves Powder | GAMA, ARNELYN M. APRIL 2012
Tenderness
The ratings for tenderness of the patties from the different treatments are shown in
Table 4. Statistical analysis revealed that there were highly significant differences between
patties with no malunggay leaves powder and those with malunggay leaves powder.
However, there was no significant difference between the means of the patties with
malunggay leaves powder added at the level of 15g/kg meat and those with malunggay
leaves powder added at the level of 30g/kg meat. It follows also that in the verbal rating,
patties with no malunggay leaves powder were rated very tender and moderately tender for
both the patties with malunggay leaves powder added at the level of 15 and 30g/kg meat.
The patties with malunggay leaves powder were less tender compared to those with no
malunggay leaves powder probably because the malunggay leaves have high fiber content.
This result is similar with the study of Bacani (2010) who also found out that the addition
of malunggay leaves powder made the patties less
tender.
Juiciness
The juiciness of patties in the different treatments is shown in Table 5. Statistical
Table 4. Ratings for the tenderness of meat patties in the different treatments
VERBAL
TREATMENT
MEAN*
RATING
0g malunggay leaves powder
1.45b
Very Tender
15g malunggay leaves powder
1.51a
Moderately Tender
30g malunggay leaves powder
2.27a
Moderately Tender
*Means with the same letter are not significantly different at 5% DMRT
Acceptability Of Duck Meat Patties Processed With Different Levels Of Malunggay
(Moringa Oleifera) Leaves Powder | GAMA, ARNELYN M. APRIL 2012
no malunggay leaves powder and the patties with malunggay leaves powder added at the
level of 15g/kg meat. However, the later was not significantly different from the patties
with malunggay leaves powder added at the level of 30g/kg meat. It follows also that in
the verbal rating, patties with no malunggay leaves powder were rated very juicy while
patties with malunggay leaves powder added at the level of 15g and 30g/kg meat were
rated moderately juicy and this was possibly because malunggay leaves powder reduced
the juiciness of meat patties.
Flavor
Table 6 presents the ratings for flavor of the meat patties in the different treatments
as evaluated by the panel of tasters. Similar to juiciness, statistical analysis revealed that
there were significant differences between the patties with no malunggay leaves powder
and the patties with malunggay leaves powder added at the levels of 15g/kg meat. There
were no significant differences, however, between the patties with malunggay leaves
powder added at the level of 15g/kg meat and patties with malunggay leaves powder added
at the level of 30g/kg meat. Verbally the patties with no malunggay leaves powder were
rated desirable and the patties with malunggay leaves powder added
Table 5. Ratings for the juiciness of meat patties in the different treatments
TREATMENT
MEAN*
VE
RBAL RATING
0g malunggay leaves powder
1.37 b
Very Juicy
15g malunggay leaves powder
1.55a
Moderately Juicy
30g malunggay leaves powder
2.41a
Moderately Juicy
*Means with the same letterare not significantly different at 5% DMRT
Acceptability Of Duck Meat Patties Processed With Different Levels Of Malunggay
(Moringa Oleifera) Leaves Powder | GAMA, ARNELYN M. APRIL 2012
at the levels of 15g and 30g/kg meat were both rated as moderately desirable. The above
results reveal that the addition of malunggay leaves powder moderately reduced the flavor
of the meat patties. This finding is similar to the findings of Bacani ( 2010 ) in a previous
research who found out that the pork patties with powdered malunggay leaves added
at the level of 30g/kg meat had the same result which was moderately
desirable.
Acceptability
Table 7 shows the acceptability of the patties in the three treatments as rated by
members of the taste panel. It is shown that the patties with no malunggay leaves powder
and those with malunggay leaves powder added at the level of 15g/kg meat were not
significantly different as revealed by the statistical analysis but both were significantly
different from the patties with malunggay leaves powder added at the level of 30g/kg meat.
For the verbal rating, it is also shown that both the patties with no malunggay leaves powder
and those with malunggay leaves powder added at the levels of 15g and 30g/kg meat were
liked very much by the members of the panel of tasters.
The patties with malunggay leaves powder added at the level of 30g/kg meat, however,
Table 6. Ratings for the flavor of meat patties in the different treatments
TREATMENT
MEAN*
VERBAL RATING
0g malunggay leaves powder
1.45b
Desirable
15g malunggay leaves powder 1.53a
Moderately Desirable
30g malunggay leaves powder 2.43a
Moderately Desirable
*Means with the same letter are not significantly different at 5% DMRT
Acceptability Of Duck Meat Patties Processed With Different Levels Of Malunggay
(Moringa Oleifera) Leaves Powder | GAMA, ARNELYN M. APRIL 2012
were liked moderately by the members of the panel of the tasters and this was probably
because the higher level of powdered malunggay leaves made the patties darker in
appearance which was less attractive to the eyes and altered the taste which was not so
good to the taste buds of the panel of tasters. The result implies that malunggay leaves
powder, when added to meat patties, should be at the level of 15g/kg meat to be more
acceptable to the consumers.
Total Cost of Production
Table 8 shows the total cost of production of meat patties with different levels of
malunggay leaves powder. It is shown in the Table that the patties with malunggay leaves
powder added at the level of 30g/kg meat had the highest expenses of Php 302.58. This is
expected for it contained the highest level of malunggay leaves powder. Meanwhile, the
patties with malunggay leaves powder added at the level of 15g/kg meat had total cost of
Php 297.58 and the patties with no malunggay leaves powder had a total cost of Php
292.58. It is revealed in the Table that ther is an increase of Php 5 - 10 in the cost of
production if powdered malunggay leaves is added at the level of 15 - 30g/kg meat in
making patties. However, with the present trend where consumers are now becoming
health conscious, they are willing to pay a little increase in the price for a healthier food.
Table 7. Ratings for the acceptability of meat patties in the different treatments
TREATMENT
MEAN*
VE
R
BAL RATING
0g malunggay leaves powder
1.45b
Like Very Much
15g malunggay leaves powder
1.40b
Like Very Much
30g malunggay leaves powder
2.43a
Like Moderately
*Means with the same letter are not significantly different at 5% DMRT
Acceptability Of Duck Meat Patties Processed With Different Levels Of Malunggay
(Moringa Oleifera) Leaves Powder | GAMA, ARNELYN M. APRIL 2012
Table 8. Total cost of processing meat patties per kilogram of meat (Php)
INGREDIENTS MEAT PATTIES MEAT PATTIES MEAT PATTIES
WITH 0g WITH 15g WITH 30g
MALUNGGAY MALUNGGAY MALUNGGAY
POWDER POWDER POWDER
(Php) (Php) (Php)
Duck meat 145.83
145.83 145.83
Beef 69.00 69.00 69.00
Powdered malunggay
leaves 0.00 5.00 10.00
Salt 2.00 2.00 2.00
Black pepper 4.00 4.00 4.00
Garlic 3.50 3.50 3.50
Magic sarap 4.00 4.00 4.00
Onion 3.00 3.00 3.00
Hamburger
Seasoning 13.25 13.25 13.25
Milk powde 7.75 7.75 7.75
Flour 7.00 7.00 7.00
Egg 10.00 10.00 10.00
Cooking oil 23.25 23.25 23.25
TOTAL COST OF
PRODUCTION
(Php) 292.58 297.58 302.58
Nutrient Composition of Meat Patties
Table 9 shows the composition of the patties produced in the different treatments.
Though this was not subjected to statistical analysis, results of the study revealed that it is
only in the ash content where an increase is observed in the patties with malunggay leaves
powder compared to the patties with no malunggay leaves powder.
Acceptability Of Duck Meat Patties Processed With Different Levels Of Malunggay
(Moringa Oleifera) Leaves Powder | GAMA, ARNELYN M. APRIL 2012
Table 9. Nutrient composition of meat patties produced in the different treatments*
NUTRIENT MEAT PATTIES MEAT PATTIES MEAT PATTIES
CONTENT WITH 0G WITH 15G WITH 30G
MALUNGGAY MALUNGGAY MALUNGGAY
LEAVES LEAVES LEAVES
POWDER POWDER POWDER
Ash, % w/w 1.88 1.94 1.97
Carbohydrate, % w/w 5.67 7.02 3.50
Crude Fat, % w/w 9.86 8.82 10.78
Crude Protein, % w/w 15.11 16.52 15.61
Moisture, % w/w 67.48 65.71 68. 14
Energy, kcal 172.00 174.00 173.00
*as analyzed at the DOST-CAR, La Trinidad, Benguet
Acceptability Of Duck Meat Patties Processed With Different Levels Of Malunggay
(Moringa Oleifera) Leaves Powder | GAMA, ARNELYN M. APRIL 2012
SUMMARY, CONCLUSION AND RECOMMENDATION
Summary
This study was conducted at the Meat Laboratory Room, Department of Animal
Science under the College of Agriculture, Benguet State University, La Trinidad, Benguet.
This study was conducted to determine the acceptability of duck meat patties processed
with different levels of powdered malunggay leaves in terms of appearance, flavor,
juiciness, tenderness and the overall acceptability of the product; to determine the cost of
producing duck meat patties processed with different levels of malunggay leavespowder;
and to determine the nutrient composition of duck meat patties processed with different
levels of malunggay leaves powder.
The study involved three levels of malunggay leaves powder namely 0g (T0 or
control), 15g (T1) and 30g (T2) which at the same time composed the three treatments.
Patties produced in the three treatments were cooked and subjected to a panel of tasters
for evaluation. The panel of tasters were composed of 25 persons, five of which, were
nutritionists, five were teachers, five were housewives and ten were students. Samples of
the patties produced were also brought to the DOST-CAR for the determination of nutrient
composition.
Results of the study revealed that in terms of appearance, no significant differences
were observed between the patties with no malunggay leaves powder and those patties with
malunggay leaves powder added at the level of 15g/kg meat. However, both of the above
were significantly better in appearance compared to the patties with higher content of
malunggay leaves powder or the malunggay leaves powder added at the level of 30g/kg
meat. In verbal rating, it follows that the patties with no malunggay leaves powder and
Acceptability Of Duck Meat Patties Processed With Different Levels Of Malunggay
(Moringa Oleifera) Leaves Powder | GAMA, ARNELYN M. APRIL 2012
those patties with malunggay leaves powder added at the level of 15g/kg meat were both
very pleasing to the panel of taters while patties with malunggay leaves powder but added
at a higher level of 30g/kg meat were rated moderately pleasing.
In terms of tenderness, flavor and juiciness, patties with no malunggay leaves
powder were significantly different from the patties with malunggay leaves powder.
However, the patties with malunggay leaves powder added at the level of 15g/kg meat and
at the level of 30g/kg meat were not significantly different from each other. In verbal rating,
patties with no malunggay leaves powder were rated very tender while patties with
malunggay leaves powder were rated moderately tender. Similarly, in terms of juiciness,
patties with no malunggay leaves powder were rated very juicy and those patties with
malunggay leaves powder were rated moderately juicy. Furthermore, in terms of flavor,
patties with no malunggay leaves powder were rated desirable by the panel of tasters while
patties with malunggay leaves powder were rated moderately desirable.
However, in terms of the overall acceptability no significant differences were
observed between the patties with no malunggay leaves powder and those with malunggay
leaves powder added at the level of 15g/kg meat but both of the above were significantly
different from the patties with malunggay leaves powder added at the level of 30g/kg meat.
In verbal rating, both the patties with no malunggay leaves powder and those with
malunggay leaves powder added at the level of 15g/kg meat were liked very much by the
panel of tasters. On the other hand, the patties with malunggay leaves powder added at the
level of 30g/kg meat were liked moderately by the panel of tasters.
Acceptability Of Duck Meat Patties Processed With Different Levels Of Malunggay
(Moringa Oleifera) Leaves Powder | GAMA, ARNELYN M. APRIL 2012
Because of the additional expense brought about by the cost of malunggay leaves
powder, higher production costs were realized from the patties with malunggay leaves
powder compared to the patties with no malunggay leaves powder.
Finally, for the nutrient composition, results revealed that it is only in the ash
contents where an increase is observed from the patties with malunggay leaves powder
compared to the patties with no malunnggay leaves powder.
Conclusion
Based on the results of the study, it is concluded that the addition of malunggay
leaves powder reduced the tenderness, juciness and flavor of the meat patties and made the
color of the patties darker not so much pleasing to the panel of tasters particularly if added
at the level of 30g/kg meat. However, in the overall acceptability, it is concluded that the
level of malunggay leaves powder added should be 15g/kg meat so that it will be liked very
much by the consumers.
Though there was an increase in ash content observed in the meat patties with
malunggay leaves powder, this finding is inconclusive as the nutrient coposition analysis
was not replicated to be subjected to statistical analysis.
Recommendation
Based on the results of the study, malunggay leaves powder can be added into the
meat patties but it has to be at the level of 15g/kg meat to be relished by the consumers.
However, further experiment should be done to include replications in the meat samples
for nutrient composition analysis and also to include microcomponent of meat patties.
Acceptability Of Duck Meat Patties Processed With Different Levels Of Malunggay
(Moringa Oleifera) Leaves Powder | GAMA, ARNELYN M. APRIL 2012
LITERATURE CITED
ABERLE, E.D., J. C. FORREST, H.B. HEDRICK, M.D. JUDGE, R.A. MERKEL,
1975. Principles of Meat Science. San Francisco. W.H. Freeman and Company.
Pp. 190-191.
AMANDA, 2007. Tenderness of Meats Retrieved September 2011 from http://www. All
cookingtips.com/2007/26/12/tenderness-meats/
ANONYMOUS, 2011. Nutritional Value of Malunggay Pods/Leaves11. Retrieved
September 2011 from http://www.echotech.org/technical/technotes/Moringa
BACANI, J.E., 2010. Evaluation of Meat Patties Fortified with Powdered Malunggay
(Moringa oleifera) leaves. Thesis Book. Pp 19.
CHERRY. 2010. Malunggay Health Benefits retrieved April 2011 from
http://www.investigatoryproject
example.com/news/malunggay-health-
benefits.html
FRANK, E. 2010. Duck Selected as One of Indiana's 10 Healthiest Foods Retrieved
April 2011
from http://www.mapleleaffarms.com/13?article=187
HUTTON, W. 1998. Tropical Vegetables of the Philippines. Published by Periplus
Editions
(HK) Ltd. Singapore. Pp.48.
LEN7288. 2011. Health Benefits of Malunggay Leaves Retrieved April 2011 from
http://hubpages.com/hub/Health-Benefits-of-Malunggay-Leaves
PATI, K. 2009. Moringa, Malunggay, Sajina Retrieved April 2011 from
http://www.malunggay.com/description.htm
Acceptability Of Duck Meat Patties Processed With Different Levels Of Malunggay
(Moringa Oleifera) Leaves Powder | GAMA, ARNELYN M. APRIL 2012
GAMA, ARNELYN M. APRIL 2012. Acceptability Of Duck Meat Patties
Processed With Different Levels Of Malunggay (Moringa Oleifera) Leaves Powder.
Benguet State University, La Trinidad, Benguet.
Adviser: Myrna B. Walsiyen MSc.
ABSTRACT
This study was conducted to determine the acceptability of duck meat patties
processed with different levels of malunggay leaves powder in terms of appearance, flavor,
juiciness, tenderness and the overall acceptability of the product, to determine the cost of
producing duck meat patties processed with different levels of malunggay leaves powder
and
to
determine
the
nutrient
composition
of
duck
meat
patties processed with different levels of malunggay leaves powder. This study was
conducted at the Meat Laboratory Room, Department of Animal Science under the College
of Agriculture, Benguet State University.
A panel composed of twenty-five tasters was invited to evaluate the duck meat
patties. The panel of tasters was composed of five teachers, five nutritionists, ten students,
and five housewives.
The results showed that both the meat patties with no malunggay leaves powder
and those with malunggay leaves powder added at the level of 15g/kg meat were very
pleasing while the meat patties with higher malunggay leaves powder content i.e. added at
Acceptability Of Duck Meat Patties Processed With Different Levels Of Malunggay
(Moringa Oleifera) Leaves Powder | GAMA, ARNELYN M. APRIL 2012
the level of 30g/kg meat was rated moderately pleasing in appearance. In terms of flavor,
the patties with 0g malunggay leaves powder were rated desirable while both the patties
with malunggay leaves powder added at the levels of 15g and 30g/kg meat were rated as
moderately desirable. The juiciness of the control patties (0g malunggay leaves powder)
was rated very juicy while the patties with malunggay leaves powder were rated moderately
juicy. Tenderness of patties with 0g malunggay leaves powder was rated very tender and
the patties with malunggay leaves powder were rated moderately tender. In terms of the
overall acceptability, both the patties with 0g and those with malunggay leaves powder
added at the level of 15/kg meat were liked very much while the patties with malunggay
leaves powder added at the level of 30g/kg were liked moderately by the members of the
panel of tasters.
Though both the nutrient composition and the total cost of production were not
subjected to statistical analysis, results revealed that in terms of nutrient composition, it
was only in the ash content where there was a slight increase in the patties with malunggay
leaves powder.
On the other hand, the computation of the expenses revealed that the meat patties
with malunggay leaves powder added at the level of 30g/kg meat had the highest
expendature which was Php 302.58 while the meat patties with malunggay leaves powder
added at the level of 15g/kg meat had a production cost of Php 297.58. The patties with no
malunggay leaves powder incurred the lowest production cost of Php 292.58.
Acceptability Of Duck Meat Patties Processed With Different Levels Of Malunggay
(Moringa Oleifera) Leaves Powder | GAMA, ARNELYN M. APRIL 2012
INTRODUCTION
Processed meat products are defined as those in which the properties of fresh meat
have been modified by the use of one or more procedures such as grinding or chopping,
addition of seasonings, alteration of color, or heat treatment. Typical processed meat
products include items such as cured ham, bacon, corned beef, and almost endless variety
of sausages. Most of these products are subjected to a combination of several basic
processing
steps
before
reaching
their
final
form.
Comminuting involves subdividing the raw meat materials, so that the product
consists of small meat pieces, chunks, chips, or slices. Hamburger and ground beef are
probably the most common comminuted products. Many commercial products begin as
ground meat or meat chunks, pieces, or slices that are then formed into patties by machines
using sufficient pressure to force the meat tightly together. These products are often
marketed under the general titles of ‘‘burger’’ or ‘‘steaks’’. They may even be breaded
and precooked. Boneless poultry meat pieces, either chicken or turkey, can be formed into
roll type products by using a suitable binder to hold the meat pieces together, and a casing
which gives the product desired shape (Aberle et. al., 1975).
Today, many meat products have been developed but still many meat processors
are continuing to develop new products or are improving their existing meat products to
satisfy the changing taste of the consumers. However, people now are getting more
conscious about their health, and that they are always watchful for some healthy foods.
Researchers have responded by adding healthful flavorings to the meat such as basil leaves,
lemon grass extract, corn syrup and the like or by adding other plant materials to help
Acceptability Of Duck Meat Patties Processed With Different Levels Of Malunggay
(Moringa Oleifera) Leaves Powder | GAMA, ARNELYN M. APRIL 2012
improve the nutritive value of the processed meat. It is for this reason why researcher would
want to study the acceptability of duck meat patties with malunggay leaves powder.
There are various parts of the malunggay plant which are being used for health
reasons. For one, the leaves of this plant proved to be a good source of calcium, iron,
ascorbic acid and phosphorus. Its other parts such as the seeds, the young pods, and the
flowers have been established to benefit individuals as far as anti-oxidant, anti-diabetic,
circulatory stimulations, and such other activities that are most beneficial to mankind.
There have been claims that malunggay can be used to lower blood pressure, aid in pains
caused by rheumatism, headaches and migraines, as well as its being an anti-tumor plant.
Malunggay is also used for purgative and anti-fungal purposes, as well. All these prove the
claim that this plant is indeed multi-purpose.
Because of the above benefits, the researcher has been motivated to determine the
acceptability of meat patties processed with different levels of malunggay leaves powder.
Results of the study would benefit not only the researcher but also others like students,
researchers, meat processors, and even consumers. The results can serve as reference to the
students and researchers when they come up with related researches.
Generally, the objective of this study was to determine the acceptability of duck
meat patties processed with different levels of powdered malunggay leaves. Specifically,
this study aimed to determine the acceptability of duck meat patties processed with
different levels of powdered malunggay leaves in terms of appearance, flavor, tenderness,
juiciness and the overall acceptability of the product; to determine the cost of producing
duck meat patties processed with powdered malunggay leaves; and to
Acceptability Of Duck Meat Patties Processed With Different Levels Of Malunggay
(Moringa Oleifera) Leaves Powder | GAMA, ARNELYN M. APRIL 2012
determine the nutrient composition of duck meat patties processed with different levels of
malunggay leaves powder.
The study was conducted at the Department of Animal Science Meat Laboratory,
College of Agriculture, Benguet State University, Balili, La Trinidad, Benguet in May
2011.
Acceptability Of Duck Meat Patties Processed With Different Levels Of Malunggay
(Moringa Oleifera) Leaves Powder | GAMA, ARNELYN M. APRIL 2012
REVIEW OF LITERATURE
Malunggay leaves was once considered a "poor man's vegetables" but now it is
known as a "miracle tree" or "nature's medicine cabinet" by scientists and health care
workers from around the world because it is loaded with vitamins and minerals that can be
an effective remedy against many kinds of ailments. All parts of the malunggay tree are
usable for nutritional and medicinal purposes - from the roots, trunk, and branches to the
leaves, flowers, and seeds. The small, oval, dark-green leaves are famous vegetable
ingredient in soup, fish and chicken dishes. The leaves can actually be eaten raw, but best
added in meals due to its high concentration of nutrients. The roots is used to make tea,
while the trunk, after it is scraped and squeezed for its juice, is used to clean wounds.
Malunggay trees are generally grown in the backyards in countries of Southeast Asia,
Central and South America, and Africa. It is said that these plants are "low maintenance,"
requiring little to no care (Len7288, 2011).
Table 1. Nutrient analysis per 100 gram pods/leaves of malunggay (Anonymous, 2011).
PODS LEAVES LEAF POWDER
Moisture (%) 86.90 75.00 7.50
Fat (g) 0.10 1.70 2.30
Fiber (g) 4.80 0.90 19.20
Minerals (g) 2.00 2.30 0.00
Mg (mg) 24.00 24.00 368.00
P (mg) 110.00 70.00 204.00
K (mg) 259.00 259.00 1,324.00
Acceptability Of Duck Meat Patties Processed With Different Levels Of Malunggay
(Moringa Oleifera) Leaves Powder | GAMA, ARNELYN M. APRIL 2012
Table 1. Continued
PODS LEAVES LEAF POWDER
Fe (mg) 5.30 7.00 28.20
S (mg) 137.00 137.00
870.00
Oxalic acid (mg) 10.00 101.00
0.00
Vitamin A - B carotene (mg) 0.10 6.80
16.30
Vitamin B -choline (mg) 423.00 423.00
0.00
Vitamin B1 -thiamin (mg) 0.05 0.21 2.60
Vitamin B2 -riboflavin (mg) 0.07 0.05 20.50
Vitamin B3 -nicotinic acid (mg) 0.20 0.80
8.20
Vitamin C -ascorbic acid (mg) 120.00 220.00 17.30
Vitamin E -tocopherol acetate (mg) 0.00 0.00 113.00
Arginine (g/16gN) 3.60 6.00 0.00
Histidine (g/16g N) 1.10 2.10 0.00
Lysine (g/16g N) 1.50 4.30 0.00
Tryptophan (g/16g N) 0.80 1.90 0.00
Phenylanaline (g/16g N) 4.30 6.40 0.00
Methionine (g/16g N) 1.40 2.00 0.00
Threonine (g/16g N) 3.90 4.90 0.00
Leucine (g/16g N) 6.50 9.30 0.00
Isoleucine (g/16g N) 4.40 6.30 0.00
Valine (g/16g N) 5.40 7.10 0.00
Acceptability Of Duck Meat Patties Processed With Different Levels Of Malunggay
(Moringa Oleifera) Leaves Powder | GAMA, ARNELYN M. APRIL 2012
Duck meat is considered as "white" meat, even though its meat is considerably
darker than other poultry meats such as chicken or turkey. The reason for this is ducks are
more active in comparison to chicken therefore they need and use up more oxygen. The
extra oxygen in the body of the duck or other types of game bird, gives their meat the darker
red color. White Pekin duck breast, without skin, contains 120 calories, 23 grams protein
and 2 grams of fat. This is comparable to a skinless chicken or turkey breast; it has a rich,
bold flavor (Frank, 2010).
Bacani (2010) conducted a research to determine the acceptability of meat patties
fortified with different levels of powdered malunggay leaves and found out that malunggay
can be used as seasoning ingredient to processed meat patties but having a little amount of
powdered malunggay leaves in patties is the best. The study showed that placing 15g of
powdered malunggay leaves in patties is much more acceptable than placing 30g in the
meat patties because the taste is so strong and it also made the patties dull and less tender.
Cherry (2010) cited that the production of Moringa oleifera or "malunggay" fights
poverty and malnutrition in the Philippines. The World Health Organization (WHO)
promoted the benefits of the miracle vegetable. Malunggay is now known as a low-cost
health enhancer in poor countries around the globe. Malunggay is rich in vitamin to the
extent that it is one of the richest plant sources of Vitamins. Moringa has Vitamin A (Beta
Carotene), Vitamin B1 (Thiamine), Vitamin B2 (Riboflavin), Vitamin B3 (Niacin),
Vitamin B6 Pyrodixine), Vitamin B7 (Biotin), Vitamin C (Ascorbic Acid), Vitamin D
(Cholecalciferol), Vitamin E (Tocopherol) and Vitamin K. Vitamin A is needed to prevent
night blindness, promotes healthy skin, and fights infections. Vitamin C is needed to
maintain healthy gums, assists in healing wounds, and helps the body use iron. Vitamin E
Acceptability Of Duck Meat Patties Processed With Different Levels Of Malunggay
(Moringa Oleifera) Leaves Powder | GAMA, ARNELYN M. APRIL 2012
will protect the body against free radical damage to cells. Calcium and Vitamin D are
essential to maintain strong bones and teeth. Malunggay contains all the essential minerals
needed for maintaining strong bones. Good nutrition can help lessen the effects of diseases
prevalent among elderly population and improve their quality of life.
The author also cited that nutritionists proved that 100 grams of malunggay leaves
can give the body the following:
75 calories of energy (higher than ampalaya, squash, tomatoes, or carrots)
5.9 grams protein (higher than cauliflower, lettuce, or mustard)
12.8 grams carbohydrate (higher than okra, papaya, or watermelon)
353 milligrams calcium (higher than gabi leaves, mung beans, squash, and
camote tops)
3.7 milligrams niacin (higher than other vegetables analyzed)
thiamin, phosphorus, and ascorbic acid.
Moringa is a remarkable discovery, which can make a tremendous difference in the
health and quality of life. Mounting scientific evidence shows what has been known for
thousands of years by people in the tropical parts of the world: Moringa is nature’s
medicine cabinet. It is best known as an excellent source of nutrition and a natural energy
booster. Loaded with nutrients, vitamins and amino acids, it replenishes the body and
provides what the body needs to get through a hectic weekday or active weekend. The
answer seems to be Moringa’s well-documented detoxifying effect. University
laboratories around the world have studied Moringa’s ability to purify water...attaching
itself to harmful material and bacteria, and allowing them to be expelled as waste. The
evidence points to this same process going on inside the body (Pati, 2009).
Acceptability Of Duck Meat Patties Processed With Different Levels Of Malunggay
(Moringa Oleifera) Leaves Powder | GAMA, ARNELYN M. APRIL 2012
Tender meat generally is preferred by consumers, but just because meat is given
a top quality grade does not guarantee its tenderness. The only real test is how easily the
meat gives way to the teeth. Extreme variation of tenderness exist in beef, even within
different areas of a single meat cut, but overall, natural meat tenderness is due to factors
such as the cut, age, and fat content. Meats can also be treated to make them more tender
by adding enzymes, salt, and acid or by subjecting them to mechanical or electrical
treatments. Preparation, temperature, and time also have an influence on tenderness
(Amanda, 2007).
The horseradish tree (Moringa oleifera) illustrates the point that what people eat is
often dictated by custom and not by the actual edibility of a plant or a portion of it. The
fern-like young leaves extremely rich in vitamins A and C are probably the most common
vegetable in the Philippines where they are added to soups (Hutton, 1998).
Acceptability Of Duck Meat Patties Processed With Different Levels Of Malunggay
(Moringa Oleifera) Leaves Powder | GAMA, ARNELYN M. APRIL 2012
MATERIALS AND METHOD
Materials
The materials used in the study were 6.3 kilograms of duck meat and 2.7 kilograms
of beef; 135 grams of powdered malunggay leaves; spices and seasoning ingredients which
include salt, pepper, onions, eggs, garlic, hamburger seasoning, milk powder, flour and
cooking oil. The other materials used were the following; patty molder, cooking stoves,
kitchen knives, frying pan, mixing bowl, measuring spoons and cups, chopping board,
plates and weighing scale.
Methodologies
Preparation of meat and malunggay leaves powder. Good quality raw materials
were selected and bought from the market. Five months old ducks were slaughtered early
in the morning, after which the carcasses were washed and drained to remove excess water.
After draining, these were deboned and grinded. Likewise, the ground beef was purchased
from the market. On the other hand, the malunggay leaves were bundled and hang upside
down in a well ventilated room. When the leaves dried up (Figure 1), these
were roasted in a frying pan and ground manually (Figure 2).
Figure 1. Dried malunggay leaves Figure 2. Malunggay leaves powder
Acceptability Of Duck Meat Patties Processed With Different Levels Of Malunggay
(Moringa Oleifera) Leaves Powder | GAMA, ARNELYN M. APRIL 2012
Experimental treatments. There were three treatments in the study. Each treatment
had three replications with 700g duck meat and 300g beef meat per replication. The
different treatments were the following:
T0- 0g malunggay leaves powder (Control)
T1- 15g malunggay leaves powder
T2- 30g malunggay leaves powder
Making of meat patties. To produce the patties in all the treatments, only one
procedure was followed. The only difference was in the level of malunggay leaves powder
that was added depending on what treatment these meat patties belong.
Following the measurements or levels of each of the ingredients as stated in Table
2, these different ingredients were mixed together. In mixing, the different seasonings
except the egg, together with salt and malunggay leaves powder were mixed first. Then.
the egg, water, and meat materials were added into the mixture after which the mixture was
mixed again to attain more or less a homogenous mixture and at the same time to make the
mixture tacky. The resulting mixtures as shown in Figures 3, 4 and 5, were refrigerated for
two hours to make each mixture a little bit firm. After refrigeration, each mixture was
molded into patties using a hamburger molder( Figures 6, 7 and 8), each patty weighing
more or less 50 grams.
Organoleptic test. From the different treatments, patty samples were taken after
which these were deep fried separately (Figures 9, 10 and 11). When cooked, the patties
were sliced into bite sizes and placed in their respective containers previously coded. The
patty samples then were presented to the panel of tasters for them to evaluate. Each member
Acceptability Of Duck Meat Patties Processed With Different Levels Of Malunggay
(Moringa Oleifera) Leaves Powder | GAMA, ARNELYN M. APRIL 2012
of the panel of tasters was given a score card where he can put his ratings. The panelist
was composed of five teachers, five nutritionists, ten students, and five housewives.
Table 2. Ingredients used for every kg of meat in making patties
MEAT MATERIALS CURING MIX SEASONINGS
300g beef, ground 1 tsp. salt, refined ½ tsp. black pepper, ground finely
700g duck meat, ground 1 tbsp. garlic, chopped finely
½ cup onion, chopped finely
1 tsp hamburger seasoning
2 tsp. milk powder
½ cup flour
2 pcs. fresh, medium egg
Figure 3. Meat with 0g malunggay leaves Figure 4. Meat with 15g malunggay leaves
powder
powder
Acceptability Of Duck Meat Patties Processed With Different Levels Of Malunggay
(Moringa Oleifera) Leaves Powder | GAMA, ARNELYN M. APRIL 2012
Figure 5. Meat with 30g malunggay leaves Figure 6. Meat patties with 0g malunggay
powder leaves powder
Figure 7. Molded meat patties with Figure 8. Meat patties with 30g
15g malunggay leaves powder malunggay leaves powder
Figure 9. Deep fried patties with 0g
Figure 10. Deep fried patties with 15
malunggay leaves powder
malunggay leaves powder
Acceptability Of Duck Meat Patties Processed With Different Levels Of Malunggay
(Moringa Oleifera) Leaves Powder | GAMA, ARNELYN M. APRIL 2012
Figure 11. Deep fried patties with 30g
malunggay leaves powder
Composition of meat patties. Meanwhile, samples of meat patties per treatment
were also obtained and brought to the Department of Science and Technology (DOST)-
CAR, La Trinidad, Benguet for the nutrient analysis.
Data Gathered
1. Appearance of the product. The samples were evaluated as:(1) Very pleasing,
(2) Moderately pleasing, (3) Dull
2. Tenderness of the product. The samples were evaluated as: (1) Very tender, (2)
Moderately tender, (3) Tough
3. Juiciness of the product. The samples were evaluated as: (1) Very juicy,
(2) Moderately juicy, (3) Not juicy
4. Flavor of the product. The samples were evaluated as: (1) Desirable,
(2) Moderately desirable, (3) Undesirable
5. Acceptability. The samples were evaluated as: (1) Like very much,
(2) Like moderately, (3) Dislike
Acceptability Of Duck Meat Patties Processed With Different Levels Of Malunggay
(Moringa Oleifera) Leaves Powder | GAMA, ARNELYN M. APRIL 2012
6. Total cost of production. This was computed by getting the total direct cost by
adding the total cost of meat materials and the ingredients.
7. Meat composition. This was determined at the DOST-CAR, La Trinidad,
Benguet particularly the ash, carbohydrate, crude fat, crude protein, moisture, and the
energy contents of the meat patties.
Data Analysis
The data gathered were recorded, tabulated, and analyzed for differences using the
analysis of variance for Complete Random Design (CRD). The Duncan’s Multiple Range
Test was used to determine significant differences between treatment means.
Acceptability Of Duck Meat Patties Processed With Different Levels Of Malunggay
(Moringa Oleifera) Leaves Powder | GAMA, ARNELYN M. APRIL 2012
RESULTS AND DISCUSSION
Appearance
The ratings for appearance as evaluated by the members of the panel of tasters are
shown in Table 3. The statistical results revealed that the patties with no malunggay leaves
powder and those with 15g malunggay leaves powder were not significantly different from
each other but both were significantly different from the patties with 30g malunggay leaves
powder in appearance. For the verbal rating, it is shown in the Table that the patties with
no malunggay leaves powder and those with 15g malunggay leaves powder however, were
both rated as very pleasing by the panel of tasters. The patties with 30g malunggay leaves
powder were rated as moderately pleasing and this was probably because of the higher
amount of malunggay leaves powder added that caused the patties to have a darker color.
This result is different from the findings of Bacani (2010) where in 15g powdered
malunggay leaves had a moderately pleasing effect to the panel of tasters and dull for the
patties with 30g powdered malunggay leaves.
Table 3. Ratings for the appearance of meat patties in the different treatments.
TREATMENT
MEAN*
VERBAL RATING
0g malunggay leaves powder
1.22b
Very Pleasing
15g malunggay leaves powder
1.44b
Very Pleasing
30g malunggay leaves powder
2.20a
Moderately Pleasing
*Means with the same letter are not significantly different at 5% DMRT
Acceptability Of Duck Meat Patties Processed With Different Levels Of Malunggay
(Moringa Oleifera) Leaves Powder | GAMA, ARNELYN M. APRIL 2012
Tenderness
The ratings for tenderness of the patties from the different treatments are shown in
Table 4. Statistical analysis revealed that there were highly significant differences between
patties with no malunggay leaves powder and those with malunggay leaves powder.
However, there was no significant difference between the means of the patties with
malunggay leaves powder added at the level of 15g/kg meat and those with malunggay
leaves powder added at the level of 30g/kg meat. It follows also that in the verbal rating,
patties with no malunggay leaves powder were rated very tender and moderately tender for
both the patties with malunggay leaves powder added at the level of 15 and 30g/kg meat.
The patties with malunggay leaves powder were less tender compared to those with no
malunggay leaves powder probably because the malunggay leaves have high fiber content.
This result is similar with the study of Bacani (2010) who also found out that the addition
of malunggay leaves powder made the patties less
tender.
Juiciness
The juiciness of patties in the different treatments is shown in Table 5. Statistical
Table 4. Ratings for the tenderness of meat patties in the different treatments
VERBAL
TREATMENT
MEAN*
RATING
0g malunggay leaves powder
1.45b
Very Tender
15g malunggay leaves powder
1.51a
Moderately Tender
30g malunggay leaves powder
2.27a
Moderately Tender
*Means with the same letter are not significantly different at 5% DMRT
Acceptability Of Duck Meat Patties Processed With Different Levels Of Malunggay
(Moringa Oleifera) Leaves Powder | GAMA, ARNELYN M. APRIL 2012
no malunggay leaves powder and the patties with malunggay leaves powder added at the
level of 15g/kg meat. However, the later was not significantly different from the patties
with malunggay leaves powder added at the level of 30g/kg meat. It follows also that in
the verbal rating, patties with no malunggay leaves powder were rated very juicy while
patties with malunggay leaves powder added at the level of 15g and 30g/kg meat were
rated moderately juicy and this was possibly because malunggay leaves powder reduced
the juiciness of meat patties.
Flavor
Table 6 presents the ratings for flavor of the meat patties in the different treatments
as evaluated by the panel of tasters. Similar to juiciness, statistical analysis revealed that
there were significant differences between the patties with no malunggay leaves powder
and the patties with malunggay leaves powder added at the levels of 15g/kg meat. There
were no significant differences, however, between the patties with malunggay leaves
powder added at the level of 15g/kg meat and patties with malunggay leaves powder added
at the level of 30g/kg meat. Verbally the patties with no malunggay leaves powder were
rated desirable and the patties with malunggay leaves powder added
Table 5. Ratings for the juiciness of meat patties in the different treatments
TREATMENT
MEAN*
VE
RBAL RATING
0g malunggay leaves powder
1.37 b
Very Juicy
15g malunggay leaves powder
1.55a
Moderately Juicy
30g malunggay leaves powder
2.41a
Moderately Juicy
*Means with the same letterare not significantly different at 5% DMRT
Acceptability Of Duck Meat Patties Processed With Different Levels Of Malunggay
(Moringa Oleifera) Leaves Powder | GAMA, ARNELYN M. APRIL 2012
at the levels of 15g and 30g/kg meat were both rated as moderately desirable. The above
results reveal that the addition of malunggay leaves powder moderately reduced the flavor
of the meat patties. This finding is similar to the findings of Bacani ( 2010 ) in a previous
research who found out that the pork patties with powdered malunggay leaves added
at the level of 30g/kg meat had the same result which was moderately
desirable.
Acceptability
Table 7 shows the acceptability of the patties in the three treatments as rated by
members of the taste panel. It is shown that the patties with no malunggay leaves powder
and those with malunggay leaves powder added at the level of 15g/kg meat were not
significantly different as revealed by the statistical analysis but both were significantly
different from the patties with malunggay leaves powder added at the level of 30g/kg meat.
For the verbal rating, it is also shown that both the patties with no malunggay leaves powder
and those with malunggay leaves powder added at the levels of 15g and 30g/kg meat were
liked very much by the members of the panel of tasters.
The patties with malunggay leaves powder added at the level of 30g/kg meat, however,
Table 6. Ratings for the flavor of meat patties in the different treatments
TREATMENT
MEAN*
VERBAL RATING
0g malunggay leaves powder
1.45b
Desirable
15g malunggay leaves powder 1.53a
Moderately Desirable
30g malunggay leaves powder 2.43a
Moderately Desirable
*Means with the same letter are not significantly different at 5% DMRT
Acceptability Of Duck Meat Patties Processed With Different Levels Of Malunggay
(Moringa Oleifera) Leaves Powder | GAMA, ARNELYN M. APRIL 2012
were liked moderately by the members of the panel of the tasters and this was probably
because the higher level of powdered malunggay leaves made the patties darker in
appearance which was less attractive to the eyes and altered the taste which was not so
good to the taste buds of the panel of tasters. The result implies that malunggay leaves
powder, when added to meat patties, should be at the level of 15g/kg meat to be more
acceptable to the consumers.
Total Cost of Production
Table 8 shows the total cost of production of meat patties with different levels of
malunggay leaves powder. It is shown in the Table that the patties with malunggay leaves
powder added at the level of 30g/kg meat had the highest expenses of Php 302.58. This is
expected for it contained the highest level of malunggay leaves powder. Meanwhile, the
patties with malunggay leaves powder added at the level of 15g/kg meat had total cost of
Php 297.58 and the patties with no malunggay leaves powder had a total cost of Php
292.58. It is revealed in the Table that ther is an increase of Php 5 - 10 in the cost of
production if powdered malunggay leaves is added at the level of 15 - 30g/kg meat in
making patties. However, with the present trend where consumers are now becoming
health conscious, they are willing to pay a little increase in the price for a healthier food.
Table 7. Ratings for the acceptability of meat patties in the different treatments
TREATMENT
MEAN*
VE
R
BAL RATING
0g malunggay leaves powder
1.45b
Like Very Much
15g malunggay leaves powder
1.40b
Like Very Much
30g malunggay leaves powder
2.43a
Like Moderately
*Means with the same letter are not significantly different at 5% DMRT
Acceptability Of Duck Meat Patties Processed With Different Levels Of Malunggay
(Moringa Oleifera) Leaves Powder | GAMA, ARNELYN M. APRIL 2012
Table 8. Total cost of processing meat patties per kilogram of meat (Php)
INGREDIENTS MEAT PATTIES MEAT PATTIES MEAT PATTIES
WITH 0g WITH 15g WITH 30g
MALUNGGAY MALUNGGAY MALUNGGAY
POWDER POWDER POWDER
(Php) (Php) (Php)
Duck meat 145.83
145.83 145.83
Beef 69.00 69.00 69.00
Powdered malunggay
leaves 0.00 5.00 10.00
Salt 2.00 2.00 2.00
Black pepper 4.00 4.00 4.00
Garlic 3.50 3.50 3.50
Magic sarap 4.00 4.00 4.00
Onion 3.00 3.00 3.00
Hamburger
Seasoning 13.25 13.25 13.25
Milk powde 7.75 7.75 7.75
Flour 7.00 7.00 7.00
Egg 10.00 10.00 10.00
Cooking oil 23.25 23.25 23.25
TOTAL COST OF
PRODUCTION
(Php) 292.58 297.58 302.58
Nutrient Composition of Meat Patties
Table 9 shows the composition of the patties produced in the different treatments.
Though this was not subjected to statistical analysis, results of the study revealed that it is
only in the ash content where an increase is observed in the patties with malunggay leaves
powder compared to the patties with no malunggay leaves powder.
Acceptability Of Duck Meat Patties Processed With Different Levels Of Malunggay
(Moringa Oleifera) Leaves Powder | GAMA, ARNELYN M. APRIL 2012
Table 9. Nutrient composition of meat patties produced in the different treatments*
NUTRIENT MEAT PATTIES MEAT PATTIES MEAT PATTIES
CONTENT WITH 0G WITH 15G WITH 30G
MALUNGGAY MALUNGGAY MALUNGGAY
LEAVES LEAVES LEAVES
POWDER POWDER POWDER
Ash, % w/w 1.88 1.94 1.97
Carbohydrate, % w/w 5.67 7.02 3.50
Crude Fat, % w/w 9.86 8.82 10.78
Crude Protein, % w/w 15.11 16.52 15.61
Moisture, % w/w 67.48 65.71 68. 14
Energy, kcal 172.00 174.00 173.00
*as analyzed at the DOST-CAR, La Trinidad, Benguet
Acceptability Of Duck Meat Patties Processed With Different Levels Of Malunggay
(Moringa Oleifera) Leaves Powder | GAMA, ARNELYN M. APRIL 2012
SUMMARY, CONCLUSION AND RECOMMENDATION
Summary
This study was conducted at the Meat Laboratory Room, Department of Animal
Science under the College of Agriculture, Benguet State University, La Trinidad, Benguet.
This study was conducted to determine the acceptability of duck meat patties processed
with different levels of powdered malunggay leaves in terms of appearance, flavor,
juiciness, tenderness and the overall acceptability of the product; to determine the cost of
producing duck meat patties processed with different levels of malunggay leavespowder;
and to determine the nutrient composition of duck meat patties processed with different
levels of malunggay leaves powder.
The study involved three levels of malunggay leaves powder namely 0g (T0 or
control), 15g (T1) and 30g (T2) which at the same time composed the three treatments.
Patties produced in the three treatments were cooked and subjected to a panel of tasters
for evaluation. The panel of tasters were composed of 25 persons, five of which, were
nutritionists, five were teachers, five were housewives and ten were students. Samples of
the patties produced were also brought to the DOST-CAR for the determination of nutrient
composition.
Results of the study revealed that in terms of appearance, no significant differences
were observed between the patties with no malunggay leaves powder and those patties with
malunggay leaves powder added at the level of 15g/kg meat. However, both of the above
were significantly better in appearance compared to the patties with higher content of
malunggay leaves powder or the malunggay leaves powder added at the level of 30g/kg
meat. In verbal rating, it follows that the patties with no malunggay leaves powder and
Acceptability Of Duck Meat Patties Processed With Different Levels Of Malunggay
(Moringa Oleifera) Leaves Powder | GAMA, ARNELYN M. APRIL 2012
those patties with malunggay leaves powder added at the level of 15g/kg meat were both
very pleasing to the panel of taters while patties with malunggay leaves powder but added
at a higher level of 30g/kg meat were rated moderately pleasing.
In terms of tenderness, flavor and juiciness, patties with no malunggay leaves
powder were significantly different from the patties with malunggay leaves powder.
However, the patties with malunggay leaves powder added at the level of 15g/kg meat and
at the level of 30g/kg meat were not significantly different from each other. In verbal rating,
patties with no malunggay leaves powder were rated very tender while patties with
malunggay leaves powder were rated moderately tender. Similarly, in terms of juiciness,
patties with no malunggay leaves powder were rated very juicy and those patties with
malunggay leaves powder were rated moderately juicy. Furthermore, in terms of flavor,
patties with no malunggay leaves powder were rated desirable by the panel of tasters while
patties with malunggay leaves powder were rated moderately desirable.
However, in terms of the overall acceptability no significant differences were
observed between the patties with no malunggay leaves powder and those with malunggay
leaves powder added at the level of 15g/kg meat but both of the above were significantly
different from the patties with malunggay leaves powder added at the level of 30g/kg meat.
In verbal rating, both the patties with no malunggay leaves powder and those with
malunggay leaves powder added at the level of 15g/kg meat were liked very much by the
panel of tasters. On the other hand, the patties with malunggay leaves powder added at the
level of 30g/kg meat were liked moderately by the panel of tasters.
Acceptability Of Duck Meat Patties Processed With Different Levels Of Malunggay
(Moringa Oleifera) Leaves Powder | GAMA, ARNELYN M. APRIL 2012
Because of the additional expense brought about by the cost of malunggay leaves
powder, higher production costs were realized from the patties with malunggay leaves
powder compared to the patties with no malunggay leaves powder.
Finally, for the nutrient composition, results revealed that it is only in the ash
contents where an increase is observed from the patties with malunggay leaves powder
compared to the patties with no malunnggay leaves powder.
Conclusion
Based on the results of the study, it is concluded that the addition of malunggay
leaves powder reduced the tenderness, juciness and flavor of the meat patties and made the
color of the patties darker not so much pleasing to the panel of tasters particularly if added
at the level of 30g/kg meat. However, in the overall acceptability, it is concluded that the
level of malunggay leaves powder added should be 15g/kg meat so that it will be liked very
much by the consumers.
Though there was an increase in ash content observed in the meat patties with
malunggay leaves powder, this finding is inconclusive as the nutrient coposition analysis
was not replicated to be subjected to statistical analysis.
Recommendation
Based on the results of the study, malunggay leaves powder can be added into the
meat patties but it has to be at the level of 15g/kg meat to be relished by the consumers.
However, further experiment should be done to include replications in the meat samples
for nutrient composition analysis and also to include microcomponent of meat patties.
Acceptability Of Duck Meat Patties Processed With Different Levels Of Malunggay
(Moringa Oleifera) Leaves Powder | GAMA, ARNELYN M. APRIL 2012
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Acceptability Of Duck Meat Patties Processed With Different Levels Of Malunggay
(Moringa Oleifera) Leaves Powder | GAMA, ARNELYN M. APRIL 2012