Malunggay as an effective cooking oil
THE EFFECTIVITY OF MALUNGGAY (Moringa Oleifera) LEAVES EXTRACT AS AN ALTERNATIVE COOKING OIL
(Group 4)
Louiejabe Yap Nuniala
Justine Aligor Agustin
John Patrick Bagadiong Cruz
Mitzi Louise Hisoller Hojilla
John Patrick S. Caparoso
Bianca Renee Valaquio Bendero
7-Galileo Galilei
December 2013
Mr. Abraham Saturnino C. Barrientos
Table of Contents
I. Introduction
Background of the Study................................................... 3
Statement of the Problem..................................................4
Significance of the Study..................................................5
Scope And Limitations of the Study...............................6
Background Of The Study
Commercial cooking oil is an enormous need of people nowadays. These days, cooking oil is becoming expensive. Commoners, or people with insufficient finance, can no longer afford this necessity. Instead, they opt for oil with lesser quality simply because it’s cheaper. It’s very ghastly to do this because for one; your health could be affected, two; you could harbour diseases, and three; on the worst case scenario, it could lead to your death. To think that they would go to extreme lengths, such as that, just to provide oil. Going back to the topic prior to this, we think that although it may be costly, most cooking oils are of unsatisfactory standards especially in our nutrition.
With that said, we all share the idea of wanting to solve this problem. We conducted a research about the effectivity of Moringa Olefeira, also known as “Malunggay”, when used as an ingredient for cooking oil. We chose Moringa Olefeira for a reason; gram for gram, “Malunggay” leaves contain: seven times the vitamin C in oranges, four times the Calcium in milk, four times the vitamin A in carrots, two times and the protein in milk and three times the Potassium in bananas. Using this so called “Wonder Vegetable” (according to the elderly), we could
(Group 4)
Louiejabe Yap Nuniala
Justine Aligor Agustin
John Patrick Bagadiong Cruz
Mitzi Louise Hisoller Hojilla
John Patrick S. Caparoso
Bianca Renee Valaquio Bendero
7-Galileo Galilei
December 2013
Mr. Abraham Saturnino C. Barrientos
Table of Contents
I. Introduction
Background of the Study................................................... 3
Statement of the Problem..................................................4
Significance of the Study..................................................5
Scope And Limitations of the Study...............................6
Background Of The Study
Commercial cooking oil is an enormous need of people nowadays. These days, cooking oil is becoming expensive. Commoners, or people with insufficient finance, can no longer afford this necessity. Instead, they opt for oil with lesser quality simply because it’s cheaper. It’s very ghastly to do this because for one; your health could be affected, two; you could harbour diseases, and three; on the worst case scenario, it could lead to your death. To think that they would go to extreme lengths, such as that, just to provide oil. Going back to the topic prior to this, we think that although it may be costly, most cooking oils are of unsatisfactory standards especially in our nutrition.
With that said, we all share the idea of wanting to solve this problem. We conducted a research about the effectivity of Moringa Olefeira, also known as “Malunggay”, when used as an ingredient for cooking oil. We chose Moringa Olefeira for a reason; gram for gram, “Malunggay” leaves contain: seven times the vitamin C in oranges, four times the Calcium in milk, four times the vitamin A in carrots, two times and the protein in milk and three times the Potassium in bananas. Using this so called “Wonder Vegetable” (according to the elderly), we could