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NUTRI-POLVORON

KELVIN LOUIE ANCHETA

LOUELLA NUEVO
JEMELIE PASCUAL
ETHYL JOY SUNICO

A Study Submitted to the Faculty of the Department of Biological Sciences,

College of Arts and Sciences, Central Luzon State University,
Science City of Muñoz, Nueva Ecija, Philippines
in Partial Fulfillment of the Requirements
for the Degree of

BACHELOR OF SCIENCE IN BIOLOGY

(Major in Zoology)

FEBRUARY 2019
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Background of the Study

Momordica charantia with colloquial names bitter melon, bitter apple, bitter

gourd, bitter squash, balsam-pearl and etc. as issued by the Botanical Society of Britain

and Ireland (2007) is a tendril-bearing vine grows up to 5 m in length. It bears an alternate,

simple type of leaves of about 4–12 cm across, with 3-7 deeply separated lobes. Each plant

bears separate yellow flowers. This kind of fruit is a tropical and subtropical vine of the

family Cucurbitaceae, widely grown in Asia, Africa, and the Caribbean. Its many

varieties differ substantially in its shape and bitterness.

It was said to be originated in India and was introduced into China in the 14th

century (Bagchi, 2005). This astounding kind of fruit has a lot of uses whether in the field

of traditional medicine or culinary and it is widely used in East Asian, South Asian, and

Southeast Asian cuisine.

Bitter melon has been used in various Asian and African herbal medicine systems for a

long time (Grover & Yadav, 2004); Beloin, et a., (2005); Ananya & Raychaudhuri,

2010). In Turkey, it has been used as a folk remedy for a variety of ailments, particularly

stomach complaints (Faydalari, 2008) .In traditional medicine of India, different parts of

the plant are used as claimed treatments for diabetes (particularly Polypeptide-p,

an insulin analogue), and as a stomachic, laxative, antibilious, emetic, anthelmintic agent,

for the treatment of cough, respiratory diseases, skin diseases, wounds, ulcer, gout,

and rheumatism (Wang, et al., 2014).

For its culinary application, in Chinese cuisine, bitter melon (Chinese: 苦瓜

, pinyin: kǔguā or kugua) is admired for its bitter flavor, typically in stir-fries (often with
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pork and douchi), soups, dim sum, and herbal teas (gohyah tea). It has also been used in

place of hops as the bittering ingredient in some beers in China and Okinawa (For

example, Goya Dry by Helios brewery of Okinawa). While in Northern India, it is often

served with yogurt on the side to offset the bitterness, used in curry such as sabzi or stuffed

with spices and then cooked in oil. The nutritional content of Mormordica charantia was

shown below in Table 1.

Principles Nutrient Value Percentage

of RDA
Energy 17 Kcal <1%
Carbohydrates 3.30 g 3%
Protein 1.00 g 2%
Total Fat 0.17 g 0.5%
Cholesterol 0 mg 0%
Dietary fiber 2.80 g 7%
Vitamins
Folates 72 ug 18%
Niacin 0.400 mg 2.5%
Pantothenic acid 0.212 mg 4%
Pyridoxine 0.043 mg 3%
Thiamin 0.040 mg 3.5%
Vitamin A 471 IU 16%
Vitamin C 84 mg 140%
Electrolytes
Sodium 5 mg <1%
Potassium 296 mg 6%
Minerals
Calcium 19 mg 2%
Copper 0.034 mg 4%
Iron 0.43 mg 5%
Magnesium 17 mg 4%
Manganese 0.089 mg 4%
Zinc 0.80 mg 7%
Phyto-nutrients
Carotene-beta 190 ug --
Crotene-alpha 185 ug
Lutein-zeaxanthin 170 ug --
Table 1. Nutritional Facts of Momordica charantia (Rudrappa, 2009)
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Another fruit that was known of it astonishing nutrient content is said to be Papaya

with a scientific name Carica papaya. Papaya was also known as papaws or pawpaws in

other tropical country in which it grows best. Papayas are a soft, fleshy fruit that can be

used in a wide variety of culinary ways.

The possible health benefits of consuming papaya include a reduced risk of heart

disease, diabetes, cancer, aiding in digestion, improving blood glucose control in people

with diabetes, lowering blood pressure, and improving wound healing. Their sweet taste,

vibrant color, and the wide variety of health benefits they provide make them a popular

fruit (Ware, 2017).

The summary of its nutrient content was shown below in Table 2.

Papaya Nutrition Facts

Serving Size 1 cup, 1” cubes (145 g)
Per serving % Daily
Value
Calories 62
Calories from Fat 4
Total Fat 0.4 g 1%
Saturated Fat 0.1 g 0%
Monosaturated Fat 0.1 g
Cholesterol 0 mg 0%
Sodium 12 mg 0%
Potassium 264 mg 8%
Carbohydrates 15.7 g 5%
Dietary Fiber 2.5 g 10%
Sugars 11.3 g
Protein 0.7 g

Vitamin A 28% Vitamin C 147%

Calcium 3% Iron 2%
Table 2. Papaya Nutrition Facts (Cervoni, 2019)
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Momordica charantia and Carica papaya was used in wide varieties of recipes,

such as ampalaya in pinakbet of iloco, and ampalaya with egg and etc., while recipes for

papaya was commonly in desserts, However in this study the development of another food

recipe for Momordica charantia and Carica papaya will be addressed in the name of

Spanish originated softbread Polvoron.

Polvoron was originated and popular in Spain. The name polvoron was came from

the Spanish term “polvo” meaning “powder or a dust”. This cheap but amazing food is a

type of soft but heavy and very crumbly Spanish shortbread made of flour, sugar, milk,

and sometimes nuts, especially almonds, in other cook books. This softbread was mostly

produced in Andalusia, where it was reported that they were about 70 factories that

producing this product. Under the name mantecados, these sweets are a traditional

preparation of other areas of the Iberian Peninsula as well.

Polvoron are famous holiday delicacies in all parts of Spain as well as its former

colonies in Latin America and the Philippines. Traditionally, they were prepared from

September to January but are now available all throughout the year. It was said that

Polvoron were brought to Spain by the Arabs and there is thus a very

possible Levantine origin, based on a similar sweet known as ghurayba, a shortbread-type

biscuit, usually made with ground almonds (Salloum, 2007).

Polvoron is not just charismatic because of its good taste, but also of its nutritious

content. Polvoron as stated a while ago, was composed of one (1) flour which has

significant high iron and carbohydrate content which was good for our overall health. It is

shown below in Table 2.

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Wheat, White, All, Purpose Flour Nutrition Facts

Serving Size 1 cup (125 g)
Per Serving % Daily Value
Calories 455
Calories from Fat 11
Total Fat 1.2 g 2%
Saturated Fat 0.2 g 1%
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 0.1
g
Cholesterol 0 mg 0%
Sodium 3 mg 0%
Potassium 133.75 mg 4%
Carbohydrates 95.4 g 32%
Dietary Fiber 3.4 g 14%
Sugars 0.3 g
Protein 12.9 g
Vitamin A 0% Vitamin C 0% Calcium 2% Iron 32 %
Table 3. Wheat, White, All purpose flour nutrition facts (Frey, 2018)

Tow (2) sugar, a monomer of carbohydrate and last component of polvoron is (3)

milk, which is known as one of nutritious beverages. Its nutrition facts were show below

in Table 3.
Nutrition Facts: Milk, whole, 3.25% ft- 100 grms
Amount
Calories 61 g
Water 88 %
Proteins 3.2 g
Carbohydrate 4.8 g
Sugar 5.1 g
Fiber 0g
Fat 3.3 g
Saturated 1.87 g
Monosaturated 0.81 g
Polysturated 0.2 g
Omega-3 0.08 g
Omega-6 0.12 g
Table 4. Nutrition Facts: Milk, whole, 3.25% fat-100 grams (Arnarson, 2014)

In summary the nutritional content of polvoron was show below in Table 4.

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Nutrition Facts 1 per serving (27 grams)

Amount per serving
Calories 127 Calories from Fat 56
% Daily Value
Total Fat 6.3 g 10%
Saturated Fat 3.9 g 20%
Trans Fat 0.3 g
Cholestererol 17 mg 6%
Sodium 84 mg 4%
Potassium 88 mg 3%
Total Carbohydrates 15 g 5%
Dietary Fiber 0.2 g 1%
Sugars 1.9 g
Protein 2.5 g

Vitamin A 6%
Vitamin C 0%
Calcium 2%
Iron 6%
Table 5. Nutrition Facts of 1 serving or 27 grams of Polvoron (Einstein, 2016)

There has a lot of flavor or polvoron, one of these are peanuts, strawberry,

malunggay and etc. But in this study the introduction of new flavor of polvoron was being

addressed through the existence of ampalaya or bitter courd in english term with scientific

or universal name Momordica charatia.

Objectives of the Study

This study generally aims to incorporate Momordica charantia leaves and

Carica papaya in making Polvoron.

Specifically, this study aims to:

1. pulvurize Momordica charantia leaves;

2. pulverize Carica papaya;

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3. evaluate the suitable concentration of pulverized Momordica charantia

leaves and pulverized Carica papaya and;

4. increase the nutritional content of Polvoron.

Significance of the Study

Polvoron is a common food for every ages of humanity in the whole wide world. It

has different variation of how it was being cooked and the flavors and toppings that will

be added into it. Some uses peanuts, especially almonds, some uses chocolate syrup as a

coating and etc. These food innovations are not simply produced just to say it is “new”, but

they created these ideas and put into actions not only to increase its flavor but also to give

additional source of nutrition.

In this study therefore, another food innovation of Polvoron will be addressed, not

just to increase its flavor but also to give account for increase in its nutritional content

through the use of armored with vitamins and minerals Momordica charantia and Carica

papaya.

Scope and Limitation of the Study

The study only focuses on innovating and increasing the nutritional value of soft-

bread product known as Polvoron, using powdered Momordica charantia leaves and

Carica papaya.

The study will only utilize the leaves of Momordica charantia ergo per se, the other

part of it will be disregarded such as its stem and etc. The study will also utilize the fruit

of Carica papaya and not any part of it.

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Furthermore, in pulverizing the Momordica charantia leaves and Carica papaya,

the method that will be using will be sun drying and blending using an ordinary blender at

home and not any crucial and expensive method of pulverizing.

Time and Place of the Study

This study will be conducted from the Month of February to the month of March

of the year 2019 at Central Luzon State University, Science City of Munoz, Nueva Ecija.
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REVIEW OF RELATED LITERATURE

Momordica charantia (Bitter Gourd)

Scientific Classification

Kingdom: Plantae

Subkingdom: Viridiplantae

Infrakingdom: Streptophyta

Superdivision: Embryophyta

Division: Tracheophyta

Subdivision: Spermatophytina

Class: Magnoliopsida

Superorder: Rosanae

Order: Cucurbitales

Family: Cucurbitaceae

Genus: Momordica L.

Species: Momordica
charantia L.

Botanical Description

Ampalaya (Momordica charantia) which is commonly regarded as bitter gourd,

bitter melon, bitter squash, and bitter pear. It is a widely known as bitter tasting plant all

around the globe. Ampalaya is also a much branched climbing annual plant with a species

of a tropical and subtropical vine from the family Cucurbitaceae which is commonly grown
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in Asia, Africa, and the Caribbean for its nutritious edible fruit. It commonly just differs in

terms of shape and bitterness of the fruit. This herbaceous vine grows up to 5 meters in

length. The fruit possesses a distinct warty, oblong and elongated shape. It is hollow in

cross-section, with a relatively thin layer of flesh surrounding a central seed cavity filled

with large, flat seeds. The fruit is most often eaten green, or as it is beginning to turn yellow.

At this stage, the fruit's flesh is crunchy and watery in texture, similar to cucumber, chayote

or green bell pepper, but bitter. The skin is tender and edible. Seeds and pith appear white

in unripe fruits but soon to be gray in color. Ampalaya are not intensely bitter and can be

removed before cooking. As the fruit ripens, the flesh becomes tougher, more bitter, and

too distasteful to eat. (Carreos, 2015).

Chemical Composition of Momordica charantia

When it comes to the chemical composition of bitter gourd, it has a non-nitrogenous

neutral principle charantin, and has hydrolysis which produces glucose and a sterol. The

fruit pulp of M. charantia has soluble pectin but no free pectic acid. Galacturonic acid is

also obtained from the flesh. M. charantia fruits glycosides, saponins, alkaloids, reducing

sugars, resins, phenolic constituents, fixed oil and free acids. The presence of an

unidentified alkaloid and 5- hydroxytryptamine is also reported. The 5HT content is

reported to be present. The ether extract residue of the alcoholic concentrate from the leaves

of M. charantia is reported to reveal hypoglycemia activity comparable to that of

tolbutamide. The pure protein termed as P-insulin extracted from M. charantia fruits in

crystalline form is also tested (Devaraju et al., 2015).

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Nutritional Value

Bitter gourd is said to be nutritious because of its fruit which is a good source of

carbohydrates, proteins, vitamins and minerals. Among the cucurbits, it has the highest

nutritive value. The vitamin C content of Chinese bitter gourd varies significantly (440-

780 mgkg-1 edible portion). Considerable variation in nutrients, including protein,

carbohydrates, iron, zinc, calcium, magnesium, phosphorous, and ascorbic acid, has been

observed in bitter gourd. In addition, the crude protein content of bitter gourd fruits is

higher than the crude protein that is found in tomato and cucumber (Behera et al., 2010).

Medicinal Value

Hypoglycemic Acitivity

Bitter gourd extracts traditionally used as vegetable insulin possess hypoglycemic,

antioxidative, and antidiabetic agents that are useful in the treatment of diabetes. The

hypoglycemic effects of extracts have been well documented in animal and humans. Some

studies have shown that at least three components (steroidal saponins, insulinlike

compounds, and alkaloids) were found in bitter gourd plant parts that elicited

hypoglycemic potential and/or other benefits for sufferers of diabetes mellitus. The

hypoglycemic effect of these chemicals is more pronounced in fruit, where they are present

in great abundance. Of the rich mixture of hypoglycemic compounds in bitter gourd fruit,

charantin, vicine, and polypeptide-P are thought to provide the major diabetic medical

benefits. Polypeptide-P, a previously unidentified insulinlike protein similar to bovine

insulin, was identified in bitter gourd fruit and seed and in tissue culture Although the
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mechanism of action of these hypoglycemic compounds is still debated, they either regulate

insulin release directly or alter glucose metabolism and its insulin like effect (Simon et al.,

2010).

Antifertility Effects

Excessive consumption of the fruit and leaves of bitter gourd can reduce sperm

production. Bitter gourd ethanol seed extracts have also shown to have potent male

antifertility effects when administered to dogs and guinea pigs (Staub et al, 2010).

Antiviral Acitivity

In recent years, a number of chemical components that possess medicinal attributes

have been isolated from bitter gourd, such as c-momorcharin, which inactivates ribosome

function and stimulates MAP30 (Momordica anti-HIV protein) production, which, in turn,

simultaneously suppresses HIV (human immunodeficiency virus) activity. Interestingly,

momordicoside A and B present in bitter gourd inhibit tumor growth and several bitter

gourd phytochemicals have in vitro antiviral activity against viruses including Epstein-

Barr, herpes, and HIV viruses (Behera et al, 2010).

Anti-cancer Properties

Bitter gourd juice has been found to be helpful in reducing and destroying cells

causing leukemia. It stops their proliferation hence enhancing your chances of recovery

(John et al, 2010).

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Combats HIV Causing AIDS

The protein glycoprotein beta-momorcharin in bitter gourd aids in hindering

synthesis of macromolecules found in splenocytes, tumor cells and embryos. It stops

progression of HIV by deactivating ribosome and its function hence stopping further

infection (Behera et al, 2010).

Antioxidant Properties

Due to its anti-oxidant properties, bitter gourd fights free radicals by protecting

healthy cells Antioxidants help protect us, it’s a cell which prevents damage taken from

free radicals. Bitter gourd strengthens the immune system and wards off these radicals

(Islam et al, 2017).

Wound Healing Activity

Bitter gourd fruit powder, in the form of an ointment (10% w/w dried powder in

simple ointment base), showed a statistically significant response (P < 0.01), in terms of

wound contracting ability, wound closure time, period of mepithelization, tensile strength

of the wound and regeneration of tissues at wound site when compared with the control

group. These results were comparable with standard drug povidone iodine ointment in an

excision, incision and dead space wound model in rats (Parray et al, 2017).

Antimalarial Activity

Bitter gourd has antimalarial activity and can thus be used in the prevention and

treatment of malaria. Other findings on crude extracts of bitter gourd showed significant
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antiplasmodial activity. The use of bitter gourd as a therapy for malaria could come with a

serious consequence, because a decrease in haemoglobin concentration in already-anaemic

and malaria-infected patients will be aggregated. Future investigations should be done for

clear findings and conclusion (Islam et al, 2017).

Antimicrobial Acitivity

The leaf extracts of bitter gourd possess antimicrobial activity principally against

Escherichia coli, Staphylococcus, Pseudomonas, Salmonella, Streptobacillus, and

Streptococcus. Moreover, whole plant extracts have shown antiprotozoal activity against

Entamoeba histolytica. Generally, fresh fruit extracts have exhibited similar antibacterial

properties; more specifically, fruit extracts of bitter gourd have demonstrated activity

against tuberculosis and the stomach ulcer-causing bacteria Helicobacter pylori.

Application of bitter gourd fruit powder to wound sites is similarly effective in stimulating

tissue regeneration and wound healing in rats (Bharathi et al, 2010).

Hepatoprotective and Antioxidative Activity

A carcinogen-induced lipid peroxidation in liver and DNA damage in lympocytes

were studied by the treatment of bitter gourd. The fruit extract was found to significantly

activate liver enzymes glutathione S-transferase, glutathione peroxidase and catalase,

which showed a depression following exposure to the carcinogen. The result suggested the

preventive role of water soluble constituents of bitter gourd fruit during carcinogenesis,

which is mediated possibly by their modulatory effect on enzymes of biotransformation

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and detoxification system of host. Semis et al. reported antioxidants and chemoprotective

action of bitter gourd fruit extracts (Parray et al, 2017).

Impacts on Health

Bitter gourd is considered as a nutritional plant because of its components. This

cucumber-like fruit with ugly bumps all over it is popular due to its various health benefits,

its benefits notwithstanding (Nutravita et al., 2017).

Respiratory Health

It promotes a healthy respiratory system and in particular asthmatic attacks. It,

relieves chronic cough, removes accumulated sputum within the respiratory tract as well

as lungs.

Effects on Digestive Health

Bitter gourd aids in production of digestive enzymes, hence maintaining a healthy,

and functional digestion system. It is also a wonderful remedy for constipation for

constipation. Unlike other remedies which may cause diarrhea, Bitter gourd has no effects

and relieves you of the condition.

Promotes Healing

It promotes healing process by facilitating proper flow of blood, bitter gourd

enables wounds to heal faster and assist in preventing infection on the same wounds.
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Treats Blood Disorders

Toxemia causes itching, which, together with blood boils, are common blood

disorders. Bitter gourd is useful in treating these conditions. Cholera: In early stages of

cholera, take two teaspoons juice of bitter gourd leaves, mix with two teaspoons white

onion juice and one teaspoonful lime juice. Sip this concoction daily till you get well.

Effects on Eye and Skin Health

Thanks to high beta-carotene in bitter gourd, it aids in relieving eye problems such

as poor vision and macular degeneration. The chemical serum in bitter gourd is useful in

fighting wrinkles and acne. This chemical contains both anti-inflammatory and anti-

bacterial properties hence alleviate the said conditions.

Carica papaya L. (Papaya)

Scientific Classification

Kingdom: Plantae

Superdivision: Spermatophyta

Division: Magnoliophyta

Class: Magnoliopsida

Subclass: Dilleniidae

Order: Violales

Family: Caricaceae

Genus: Carica L.

Species: Carica papaya L.

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Botanical Description

Carica papaya is an evergreen, tree-like herb that is 2-10 m tall and is usually

unbranched, although sometimes branched due to injury which containing white latex in

all parts. Its stem is cylindrical measuring 10-30 cm in diameter and is hollow with

prominent leaf scars and spongy-fibrous tissue. It also has an extensive rooting system. The

leaves are spirally arranged, clustered near apex of trunk. Its petiole measures up to 1 m

long which is hollow and greenish or purplish-green in color. The lamina orbicular

measures 25-75 cm in diameter and is palmate that is deeply 7-lobed, glabrous and

prominently veined. The lobes are deeply and broadly toothed. The generic name of Carica

papaya came from the Latin ‘carica’, meaning ‘edible fig’, on account of the similarity of

the leaves. The flowers are tiny, yellow, funnel-shaped, solitary or clustered in the leaf

axils. It has 3 types; (1) female flowers which measures 3-5 cm long, large functional pistil,

no stamens, and is ovoid-shaped ovary; (2) male flowers on long hanging panicles, with 10

stamens in 2 rows, and gynoecium absent except for a pistillode; (3) hermaphrodite flowers

larger than males that has a 5-carpellate ovary. The occurrence depends on the season or

age of the tree. The fruits are large, cylindrical, with fleshy orange pulp, hollow berry, thin

yellowish skin when ripe. Fruits formed from female flowers are oblong, spherical, pear-

shaped and from hermaphrodite flowers, long, obovoid or pyriform. The seeds are

numerous, small, black, round, covered with gelatinous aril. Its small latex vessels extend

throughout the tree and are particularly abundant in fruit that has reached full size but has

not yet begun to ripen (Orwa et al. 2009).

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Chemical Composition of Carica papaya L.

As for the chemical composition of Carica papaya, the leaves, fruit, seeds, root,

bark and latex of the papaya are used as ethno medicine. The fruit has a protein, fat, fibre,

carbohydrates, minerals, calcium, phosphorus, iron, vitamin C, thiamine, riboflavin, niacin,

and caroxene, amino acid, citric acids and molic acid (green fruits), and volatile

compounds. Its juices has N-butyric, n-hexanoic and n-octanoic acids, lipids; myristic,

palmitic, stearic, linoleic, linolenic acids-vaccenic acid and oleic acids. The seeds contains

fatty acids, crude proteins, crude fibre, papaya oil, carpaine, benzylisothiocynate,

benzylglucosinolate, glucotropacolin, benzylthiourea, hentriacontane, β-sistosterol, caricin

and an enzyme nyrosin. Arposide and an enzyme myrosin are present in the roots. While

alkaloids carpain, pseudocarpain and dehydrocarpaine I and II, choline, carposide, vitamin

C and E are present in the leaves (Pinnamaneni, 2017).

Nutritional Value

Papayas sweet taste, vibrant color, and the wide variety of health benefits they

provide make them a popular fruit. Papayas are an excellent source of vitamin C, and one

single medium fruit provides 224 percent of recommended daily intake. One medium

papaya has approximately 120 calories, 30 grams of carbohydrate - including 5 grams of

fiber and 18 grams of sugar and 2 grams of protein. Papayas are also a good source of

folate, vitamin A, magnesium, copper, pantothenic acid and fiber. They also have B

vitamins, alpha and beta-carotene, lutein and zeaxanthin, vitamin E, calcium, potassium,

vitamin K, and lycopene, the powerful antioxidant most commonly associated with

tomatoes (Ware, 2017).

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Medicinal Value

Antioxidant Activity

The leaves, seeds and juice of papaya showed antioxidant activity. The antioxidant

activity of various fractions (ethanol, petroleum ether, ethyl acetate, nbutanol and aqueous

extract) from seeds of C. papaya showed that ethyl acetate and n-butanol fractions

demonstrated antioxidant activity than other fractions (Zhou et al., 2011). Papaya juice is

an efficient scavenger of highly reactive hydroxyl radicals (OH) (Webman et al., 1989),

which significantly decreased the lipid peroxidation levels and increased the antioxidant

activity in rats (Mehdipour et al., 2006). The leaf extract of papaya evidenced significant

antioxidant potential (Okoko & Ere, 2012). The peroxidase is present in the unripe fruit of

papaya but it gradually decreased after fruit ripening (Pandey, 2012). Whereas, the pulp of

papaya is rich in benzyl glucosinolate in the premature stage, which is present in the seed

after fruit ripening (Li, 2012). The benzyl glucosinolate is hydrolyzed to benzyl

isothiocyante (BITC). The seed extract of papaya demonstrated rich source of BITC

(Nakamura, 2007).

Reactive scavenging activity

This showed that the young leaves exhibit a strong scavenging activity and it has

been reported that phytochemicals especially plant phenolics constitute a major group of

compounds that act as primary antioxidant. Their protection mechanisms are through the

reaction with the oxygen radicals, superoxide radicals and lipid peroxyl radicals (Hatano

et al., 1989).
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Antimicrobial Activity

The seed of papaya has antimicrobial activity agains Trichomonas vaginalis

trophozoites. The seed and pulp of papaya was shown to be bacteriostatic against several

enteropathogens such as Bacillus subtilis, Enterobacter cloacae, Escherichia coli,

Salmonella typhi, Staphyloccocus aureus, Proteus vulgaris, Pseudomonas aeruginosa and

Klebsiella pneumonia by the agar cup plate method (Osato et al., 1993). Purified extracts

from ripe and unripe fruits also produces very significant activity on S. aureus, Bacillus

cereus, E. coli, P. aeruginosa and Shigella flexneri (Emeruwa, 1982).

Anthelmintic Activity

The air dried papaya seeds given as elixir with honey has shown significant effect

on the human intestinal parasites, without significant side effects. It is reported that their

consumption offers a cheap, natural, harmless, readily available monotherapy and

preventive strategy against intestinal parasitosis, especially in tropical communities

(Okeniji, 2007). Benzylisothiocyanate, present in seeds is the chief or sole anthelmintic

(Kermanshai, 2001; Panse & Paranjpe, 1943; Krishnakumari & Majumder, 1960; Bose et

al., 1961).

Anti-amoebic Activity

The cold macerated aqueous extract of matured papaya seeds has shown anti-

amoebic activity against Entamoeba histolytica (Tona et al., 1998).

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Antimalarial Activity

The petroleum ether extract of the rind of raw papaya fruit exhibits significant

antimalarial activity. There may be significant commercial potential in extracting the active

element frim this plant, which grows abundantly throughout the tropics and the rind of

which is discarded as waste, can be exploited for antimalarial activity (Bhat Praveen &

Surolia, 2001).

Antifungal Activity

The latex of papaya and Fluconazole has synergistic action on the inhibition of

Candida albicans growth. This synergistic effect results in partial cell wall degradation

(Giordani et al., 1997). The latex alone is statically effective on C. albicans when added to

a culture during the exponential growth phase and approximately 60% was achieved. This

fungistatic effect is the result of cell wall degradation due to a lack of polysaccharides

constituents in the outermost layers of the fungal cell wall and release of cell debris into

the culture medium (Giordani et al., 1996). Latex proteins appear to be responsible for

antifungal action and minimum protein concentration for producing a complete inhibition

was reported as about 138mg/ml (Giordani et al., 1991).

Effect on Smooth Muscles

Ethanol extract of papaya seeds at 0.1-6.4mg/ml showed concentration dependent

inhibition of jejuna contractions and found significantly irreversible. Thus, seed extracts is

capable of weakening the contractile capability of isolated rabbit jejunum (Adebivi &

Adaikan, 2005). Pentane extract of papaya seeds has shown relaxation action on strips of
 22

dog carotid artery that had been pre-contracted with Phenylephrine. At the higher

concentration, these are reported to be cytotoxic due to increasing the membrane

permeability to Ca2+ (Wilson et al., 2002).

Hepatoprotective Activity

The ethanol and aqueous extracts of the fruit possess remarkable hepatoprotective

activity against CCl4 induced hepatotoxicity. But hepatoprotective mechanism as well as

active principles responsible for hepatoprotective activity of this plant is not yet known

(Rajkapoor et al., 2002).

Topical Use

Papaya fruits are used as topical ulcer dressings by registered nurses in the Spanish

Town Hospital, Kingston Public Hospital and the University Hospital of the West Indies,

Jamaica, which promotes desloughing, granulation and healing; it also reduces the odour

in chronic skin ulcers. It is cost effective and is considered to be more effective than other

topical applications in the treatment of chronic ulcers (Hewitt et al., 2002).

Male Antifertility Activity

Seed extract showed pronounced hypertrophy and hyperplasia of pituitary

gonadotrophs. Whereas the male rats treated with seed extract revealed gradual

degeneration of germ, sertoli and leydig cells as well as germinal epithelium, which

confirmed its antifertility activity (Udoh et al., 2005).

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Histaminergic Activity

Crude lated causes contraction of the isolated guinea pig ileum strips, which is

mediated via H1- receptor and dependent on extracellular Ca2+ influx (Adebiyi et al.,

2004). Papaya flower pollen is able to induce respiratory IgE-mediated allergy. The

existence of common allergens among papaya flower pollen, fruit and papain has been

demonstrated by RAST inhibition (Blanco et al., 1998).

Immunomodulatory Activity

The involvement of oxidative stress mechanisms in several biological and

pathological processes including ageing, cancer, cardiovascular and neurodegenerative

diseases has continued to fuel suggestions that processes can potentially be modulated by

treatment with free-radical scavengers and antioxidant. The fermented papaya preparation

has shown its ability to modulate oxidative DNA damage due to H2O2 in rat

pheochromocytoma cells and protection of brain oxidative damage in hypertensive rats

(Aruoma et al., 1998).

Polvoron

Polvoron is a Philippine snack food made of butter, toasted flour, powdered milk

and sugar. This is popular and favorite among children and adult as snack or dessert. It was

successfully done the nutritional enhancement of polvoron using the other food processing

by-product such as fish protein concentrate from milkfish (Orejana et al. 1984) and peanut

pines (San Juan et al. 2006). For the preparation of polvoron, it does not require special

equipment or method just simply mixed all the ingredients and thus, polvoron is a good
 24

model system for testing food supplement. Mixture experiments involve blends of two or

more ingredients to form a product. In mixture experiments, the independent or

controllable variables represent proportionate amounts of a mixture, rather than

unrestrained amounts, where the proportions are expressed as volume, weight or mole

fraction (Cornell, 1983).

The modern food industry have the highest priority now in the local product

development for convenient healthy foods in the form of nutritious food (Hsieh and Ofori,

2007). The functions and mechanisms of specific food components in health promotion

and/or disease prevention is provided by the modern nutritional science and the context of

food technology (Hsieh and Ofori, 2007). In the Philippines there are programs addressed

the food insecurity through product development for alleviating malnutrition (Barba and

Feliciano, 2002). An alternative healthy pathway for those individual who are unable to

prepare their own healthy foods contained desired supplements or special nutrients from

the prepared product of their choice is provided by the modern food technology (Hsieh and

Ofori et al. 2007).

Healthy and nutritious foods has been considered as worldwide interest mainlyby

population’s changing lifestyle (Sloan et al. 2010 & Lempert et al. 2012). The incidence

of lifestyle-related diseases is generally increasing globally (Sassi & Hurst et al. 2008;

DOH 2011; Pappachan et al. 2011) and the number of older people is continually growing

(WHO 2013). The demand for foods that meet specific medical and healthy needs is high

(Sloan et al. 2010). Meanwhile, access to low-cost nutritious foods remains to be a major

concern in developing countries such as Philippines (Stanton, Emms & Sia et al. 2011).
 25

MATERIALS AND METHOD

Preparation of Ampalaya and Papaya Powder

Ampalaya leaves and papaya fruit will be purchased in a local market. It will be

sun dried for 48 hours until it is crispy enough to be powdered. It will be powderized using

a blender.

Preparation of Polvoron

One cup of flour will be toast in a shallow pan until a light brown color is formed.

It will then be placed in a bowl and will be mixed in ½ cup of powdered milk (strawberry,

& plain), ½ cup of refined sugar, and melted butter. The powdered papaya and ampalaya

will then be placed in the mixture. The mixture will be packed in polvoron pressers using

a spoon. It will then be freeze for an hour.

Treatment Procedure

The following are the treatments that will be using in the study.

T1 = 1:1 ratio of papaya and ampalaya powder

T2 = 2:1 ratio of papaya and ampalaya powder

T3 = 3:1 ratio of papaya and ampalaya powder

T4 (C+) = no ampalaya and papaya

Sensory Evaluation

The treatment that will be used will be subjected to sensory evaluation in CLSU,

Science City of Munoz.

 26

Nutrient Analysis

The most preferred treatment from the sensory evaluation will then be subjected

to nutrient analysis in Agriculture and Food Technology Business Incubator (AFTBI),

inside CLSU.

Marketing of the Product

The product will be marketed at Central Luzon State University during University

Week.
 27

RESULT AND DISCUSSION

Figure 1. Powdered Momordica charantia leaves

Figure 2. Powdered Carica papaya

 28

Degree of Acceptability
60%

50%

40%

30%

20%

10%

0%
TREATMENT T1 T2 T3

Table 6. Degree of Acceptability of different treatments

As shown in the table above, it was clearly identified that the treatment with the most percentage of acceptability were

Treatment 3, getting 54% of the total acceptability. Treatment 3 was the combination or mixture of powdered papaya and ampalaya

leaves in 3:1 ratio, on the other thought, the powdered papaya were three times abundant than powdered ampalaya leaves.

The next treatment who got 33% of the total acceptability was clearly shown the Treatment 2, which is combination or

mixture of powdered papaya and ampalaya leaves in 2:1 ratio. And the least treatment who got only 13% of the total acceptability were

treatment 1, which is the combination of powdered papaya and ampalaya leaves in 1:1 ratio.

Treatment 3 got the highest percentage of acceptability probably because the lashing of powdered papaya results to build up

of sweetness inside the product and masked the bitterness taste of powdered ampalaya leaves, therefore a great number of people love

it and chose it.

Treatment 2 is always the intermediate, many says it is just fine but the percentage of people who choses treatment 2 is not

enough to disregard the treatment 3.

Few people only choses Treatment 1, probably because the ratio is 1:1, the powdered papaya cannot fully have masked the

bitterness of powdered amapalaya leaves in the product.

 29

Nutritional Value
40%
35%
30%
25%
20%
15%
10%
5%
0%
NUTRIENT CRUDE ASH CRUDE PROTEIN MOISTURE
CONTENT

Table 7. Nutritional Value of Nutri Polvoron

As shown in the table above the crude protein were valued 1.03%, and the crude ash and moisture was 32.55% and 0.398

respectively. We can have deduced from this table that it explicitly shown that the crude protein is relatively low, it does makes sense

for the reason that in making the product the students didn’t used eggs or any protein-rich food to be added on the product.
 30

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