CHAPTER I

INTRODUCTION

Overview of the Study

Herbal medicine is also called botanical medicine or phytomedicine, which

refers to using plant seeds, berries, roots, bark, or flowers for medical purposes.

The scope of herbal medicine is sometimes extended to include fungal and bee

products, as well as minerals, shells and certain animal parts.

Herbal medicine products are dietary supplements that people take to

improve their health. They are solid as tablets, capsules, powder, teas, extract, and

fresh or dried plants. (http://www.herbalmedicine.us.com/whatisherbal.html)

Many people new to indoor gardening start by growing an herb garden

because they are small and the plants are considered hardy, meaning they can with

stand neglect, as well as useful. Helps serve a variety of purposes and used in

many different things. While some people believed that some herbs are special and

scared other used herbs for cosmetic of culinary purposes. Culinary herbs in small

amounts provide flavor rather than substance to food.

(https://www.maximumyield.com/definition/207/herb).

Grass is considered as herbage which is suitable or used for grazing animals

but never been used as treatment for any kind of disease. Recently, a grass called

paragis went viral because of its endless health benefits. We are blessed to have

this in the Philippines and it can also be seen in tropical countries. Many people

testified and proved the wonder of this grass in treating numerous diseases. In

Africa, paragis is used as a natural way in treating different kind of illnesses. In

Porac, Pampangga, the tribe of Aeta used it as an insect repellant. Paragis is

declared to have protein and its leaves have silicon monoxide, calcium oxide and

chlorine compound. It is also known to have numerous properties such as anti-

inflamatory, anti- oxidant, anti- diabetic, anti-histamine, natural niuretis, and

cytotoxic properties. Its stem, root and leaves are used as herbal medicine by

boiling it. (http://thereadersfile.com/3027/10/02/paragis-a-grass-that-can-cure-

many-disease-went-viral-you-must-know-about-this-miracle-herb/).

An interesting grass called paragis, is known to treat numerous viral

diseases throughout the whole world. People use it to feed their animals but

nothing more. Recently, some experts come to the conclusion that it possesses

many medical benefits , this grass can mostly be found in the Philippines as well

as some tropical countries. Numerous different countries have already used it and

proved it wonders. (https://alternativehealthuniverse.com/magicl-grass-name-

paragis-will-help/). Paragis is a kind of grass that usually grows on vacant lots

and roadsides. The leaves are like common grass that is long and tapered. Spikelet

grows on top of it, as the flower that gives the seed of the plant. Goosegrass (also

called wire grass or yard grass) is an obnoxious weed with the scientific Eleusine

indica.

In the Philippines it is commonly known as paragis apidan, bikad-bikad,

bakis-bakisan, bugtusan, barangan, gagabutan, dinapulak, kabit-kabit, palagtiki,

paragis sabungan, sambali and sabong-sabongan depending on its biographical

location. Nowadays, paragis is the new talk of the town when testimonial

from different Filipino adherents emerged throughout the country. Even

Philippine Department of Agriculture acknowledge the potential of the paragis as

an effective herbal medicine to major diseases. Health and medicine practitioners

are still yet to perform through observations, experimentation, and test of the

paragis to prove its safe effectivity to combat diseases. Paragis can be as

ubiquitous as common side walk sods most of as do not even notice at all but is

widely accepted as herbal medicine to Kapangpanggans. Though this wild grass is

not yet enlisted in Department of Health Accredited medicinal plants, it is believed

to cure the following health conditions, due to its generous supply of minerals of

anti-oxidants. Cancer, ITU, ovarian cyst, mayoma, kidney problem, arthritis,

diabetes, wounds, and other illnesses. (http://www.localpulse.net./helth/health-

benefits-paragis-goose-grass-wild-grassdogs-tail=16749/).

Ranging from the imperial palaces of ancient China and the bakeries of 14 th

century Genoa and Naples all the way to the restaurant kitchens of today, pasta

tells a story that will forever change the way you look at your next plate of

vermicelli. Pasta has become a ubiquitous food, present in regional diets around

the world and available in a host of shapes, sizes, textures and tastes. Yet, although

it has become a mass produce commodity, it remains uniquely adaptable to

innumerable recipes and individual creativity. Pasta the story of universal food

shows that this enormously popular food has resulted from a lengthy process of

cultural construction and widely diverse knowledge skill and techniques. Many

myths are intertwined with the history of pasta particularly the idea of Marco Polo

brought pasta back from China and introduced it to Europe. That story, concocted

I nthe early 20th century by the trade magazine Macaroni Journal is just one of

many fictions umasked here. The true homelands of pasta have been China and

Italy. Each gave rise to different but complementary culinary tradition that have

been spread throughout the world. From China has come Pasta made wheat flour,

often served in broth with fresh vegetables finely slice meat, or chunks of fish or

shell fish. Pastasciutta, the Italian style of Pasta generally made with durum wheat

semolina and presented it thick, tomato base sauces. This history of this traditions,

told here in fascinating details in interwoven with the legacies of expanding and

contracting empires, the growth of mercantilist guilds and mass industrialization,

and the rise of food as an art.

 Different enrichment levels have been establish for pasta and cereal

products, based primarily on consumption patterns and cooking losses.

Enrichment is the restoration to food of nutrients lost and processing. Thiamine,

riboflavin, RIB, and niacin are of particular concern, in as much as their

concentration in wheat is substantially reduced in milling and turning into flour.

Five different pasta formulations were prepared using different

concentrations of carrot leaf meal (CLM) and oregano leaf meal (OLM). One

control formulations (wheat flour and semolina, 70:30 w/w) and four other

formulations were prepared using the following amounts of leaf meals: 5% CLM

and 5% OLM (I), 10% CLM (II) , 10% OLM (III), and 10 % CLM, 10% OLM

(IV). The highest content of alpha-linolenic acid was found in formulation II and

IV, which also had a reduced n-6/n-3 ratio, 3.6 (IV), when compared to the

control, which was 19.8. All the samples enhanced with leaf meals showed

antioxidant activity by the DPHH radical method; however, it was higher in

formulation IV, which was the same observed for phelonic compounds. Pasta

added with leaf meals lost more solubles, and shorter cooking time and a lower

weight increase than the control pasta. All formulations had significant sensory

acceptance. (https://scholar.google.com.ph)

The researcher will make a Paragis Enhanced Pasta where the paragis is

added to enhance pasta. In the quest of providing nutritious food to people in the

community, the concept of enhancing pasta has been made since the only known

and existing goose grass/paragis are the gooses grass tea, paragis cookies, and

paragis polvoron which not all consumers opt to take. The researcher want to help

our society to give a new version of food that is full of nutrients and very

beneficial and help the society to used this food as a natural way of treating

different kind of illnesses.

 The content and the other health benefits of the paragis drew the interest of

researchers to conduct this study.

Objectives of the Study

The study aimed to determine the acceptability of Paragis Enhanced Pasta,

Specifically, the study sought to answer the following:

1. What is the level of tolerability of the microbial and pathogen content of

the product?

2. What is the level of acceptability of Paragis Enhanced Pasta in terms of:

a. Aroma

b. Taste,

c. Texture and

d. Appearance

3. Is there a significant difference in the level of acceptability between the

different treatments in terms of:

a. Aroma

b. Taste,

c. Texture and

d. Appearance

4. What is the marketability status of the product?

Importance of the Study

The study is important as it challenges the well-established taste of Paragis

Enhanced Pasta in a new dimension of taste and identifying additional raw

material that can be used in the production of pasta. Furthermore this study would

also be important to the following sectors:

 ISPSC. This research is useful in their new formulation of Paragis

Enhanced Pasta considered as an output for product development and that findings

in this study can be used as basis for future improvement of this experiment

Community. The community likewise gains from the formulation of this

experiment the appreciation of the usefulness of paragis used as pasta enhancer

and the possibility to generate additional income to the community with an

appropriate marketing strategy.

Researchers and Future Researchers. The result of this study will serve as

a reference for the future researchers who who will conduct related study if not the

same.

Time and Place of the Study

The experiment was conducted at the Ilocos Sur Polytechnic State College,

Sta. Maria, Ilocos Sur on December 2019 until the date of its completion.

OPERATIONAL DEFINITION OF TERMS

Acceptability. Refer to the relative conformity of the product with standard

indicator such as appearance, taste, texture and aroma.

Paragis/ goosegrass . A grass can mostly be found in the Philippines as

well as some tropical countries and is used as the pasta enhancer in the

study.

Appearance. Refers to the way the Paragis Enhanced Pasta looks and

appear to the respondents.

Mise-en-Place. The collection, weighing, and preparation of all ingredients

before it is assembled and cooked.

 Aroma. Refers to the smell, especially the odor of the Paragis Enhance

Pasta.

Taste. Refers to the sensation of flavor perceived in the mouth and throat

on contact with the Paragis Enhanced Pasta.

Texture. Means the feel, appearance of the Paragis Enhanced Pasta

Enhanced. Intensify, increase, or further improve the quality, value or

extent of.

Expert. One with the special skill or knowledge representing mastery of a

particular subject. And one who has NC II certificate and practice the profession.

Pasta. The Italian designation or name given to a type of starchy noodles or

dumpling food for dish typically made from grain flour, commonly wheat, mixed

into a paste or dough usually with water or eggs, and form or cut into sheets or

other sheets.
 CHAPTER II

METHODOLOGY

Research Design and Treatments

The research used Complete Randomized Design (CRD) applied in three

trials to represent the replication. It is a design where the treatments are assigned

completely at random so that each experimental unit has the same chance of

receiving any one treatment.

The treatments were as follows:

T0 – 100 grams of All-purpose flour

T1 – 25 grams Paragis and 75grams all-purpose flour

T2 – 50 grams Paragis and 50 grams all-purpose flour

T3 – 75 grams Paragis and 25 grams all-purpose flour

Population and Sampling

There were thirty (30) evaluators consist of 9 experts, 10 students, 4 from
business sectors and 7 from the community.

Materials and Ingredients

The ingredients used in this study are as follows: paragis, flour, egg, olive

oil and salt.

The materials used in making Paragis Enhanced Pasta were the following:

pasta maker, measuring cup, measuring spoon, mixing bowl, measuring spoon,

rolling pin and weighing scale.

Preparation of Equipment

All the equipment needed were properly cleaned, sanitized and arranged in

the preparation area accessible to the researchers using dishwashing liquid and

water. The Paragis-Enhanced Pasta is further prepared through the use of a rolling

pin before these were cut into the desired size and length using a pasta maker.

Procedures and Methods

The figure below shows that systematic approach, the procedure and

methods in making paragis-enhanced pasta.

Methods Procedural Limits

Gathering of Paragis Pick paragis at the backyard.

Air drying Paragis Air dry the paragis

Crashing In a mortar and pestle, crash the

paragis,

Pulverizing Put the crashed paragis into a

blender to pulverize.

Sifting Sift the Pulverized Paragis and

set aside.

Figure1. Process flow in the Preparation of Pulverized Paragis.

 Methods PROCEDURE LIMITS

Prepare all the materials and

Mise-en-Place ingredients.

In a mixing bowl, sift all dry

MIXING
ingredients and mix together.
Add the liquid ingredients
and mix them together.

Knead the dough and form

KNEADING into balls.

Let the dough rest for an

hour.
RESTING

Roll out the dough. Flatten it

using rolling pin and with
MAKING PASTA pasta machine, cut into
desired thickness and width.

Aired dry the pasta for an

DRYING hour
 Figure 2. Process flow in Preparation of Paragis Enhanced Pasta

Procedures:

In treatment zero (0), 100 grams of flour was added with 1 piece egg, 1 tablespoon

olive oil and ¼ teaspoon salt.

In treatment one (1), 25 grams paragis was added with 75 grams flour, 1 piece egg,

1 T olive oil and ¼ tsp salt

In treatment two (2), 50 grams paragis was added with 50 grams flour, 1 piece

egg, 1 tablespoon olive oil and ¼ teaspoon salt

In treatment three (3), 75 grams paragis was added with 25 grams flour, 1 piece

egg, 1 tablespoon olive oil and ¼ teaspoon salt

Microbial Analysis

Developed paragis-enhanced pasta were subject to microbial analysis to

determine the bacterial load content present in the food at the Microbial Lab,

Batac, Ilocos Norte. This is needed in order to determine if the food is safe for

human consumption.

Direct Material Cost Computation/ROI

The direct material cost of the four products or treatments were determined

such as the amount spent, quantity used in the different formulation, yield attained

as a basis for determining the possible price of the product for commercialization.

Shelf life of Paragis Enhanced Pasta

Paragis Enchanced Pasta should be dried into direct sunlight for 1 hour. The

dried pasta should be placed into a container or zip lock with label. Proper storing

must be observed.
Statistical Treatment of Data

Data gathered were analyzed using frequency count, means, weighted mean

and analysis of variance. To describe the appearance, aroma, taste, and texture,

mean was used while weighted mean was used to determine the general

acceptability of the product across the different treatments. Analysis of variance

was used to determine the significant difference between treatments along the

different sensory characteristics. Frequency count was used to determine the

willingness of the evaluators to buy the product when marketed as well as their

price preference.

Data Gathering Instrument

A score card was used to gather the data for this study which was adopted

from the study conducted by Pascua and Cablce (2018) using the following

numerical ratings and scales to evaluate the acceptability of paragis enhanced

pasta.

Numerical Ratings Statistical Limits Descriptive Rating

5 4.2-5 Very Much Acceptable
4 3.4-4.19 Very Acceptable
3 2.6-3.39 Acceptable
2 1.8-2.59 Fairly Acceptable
1 1-1.79 Unacceptable
 CHAPTER 3

RESULTS AND DISCUSSION

Microbial Analysis and Detection of Pathogens of Paragis-Enhanced Pasta

Table 1 presents the data on the microbial content of the different

treatments identifying therein its level of tolerability. Furthermore, it presents the

result on the detection of pathogens on the treatments subjected for analysis.

Table 1. Microbial Analysis and Detection of Pathogens of Paragis-Enhanced

Pasta
Sample Aerobic Detection of Pathogens
Code/Perio Plate
Escherichia Salmonella Staphylococcus Molds
d of Count
coli sp. aureus
observation (cfu/g)
10

T0 13.0 negative negative negative negative

T1 17.0 negative negative negative negative

T2 20.0 negative negative positive negative

T3 20.0 negative negative negative negative

It can be gleaned from the table that the harbour microbial load (Aerobic

Plate Count) of the product appears to be within acceptable limit. There were also

no pathogens detected in the products except for T2 where Staphylococus aureus

was detected. This implies that the product under study is safe to eat and

commercialize. However, as to the pathogen detected in T2, this could be avoided

upon introduction of some measures like proper handling of manufacturers and

even proper packaging and storage conditions to ensure good quality of food

product making it very necessary to ensure proper sanitation in all the process

involved in food production. According to Food Safety Authority of Ireland

Outbreaks and sporadic cases of staphyloccocal food poisoning have been link
with food such as salami, bakery products, pasta, canned meat, canned fish and

canned vegetable products. In addition the presence of large numbers of

staphylococci is not sufficient cause to incriminate a specific food as the vehicle of

food poisoning because not all staphylocci are enterotoxigenic.

Level of Sensory Characteristics of Paragis Enhanced Pasta
This section presents the data on the sensory characteristics of the paragis

enhanced pasta as to aroma, taste, texture and appearance. The sample products

were subjected to sensory appraisal by a panel of evaluators where.

Aroma. Table 2 presents the data on the sensory characteristics of paragis

enhanced pasta in terms of aroma. Which possesses pleasant smell like the usual

scent of paragis/ goose grass (redolent)

Table 2. Sensory characteristics of Paragis Enhanced Pasta in Terms of Aroma.

Treatment Mean Descriptive Rating

T0 4.20 Very Acceptable
T1 3.53 Very Acceptable
T2 3.50 Very Acceptable
T3 3.50 Very Acceptable

Results show that all the treatments are very acceptable where T0 gained the

highest mean rating of 4.20, followed by T1 with a mean rating of 3.53 and T2 and

T3 which both gained a mean rating of 3.50. Data shows that as per sensory

evaluation, the panel of evaluators found T0 (100% all purpose flour) to have the

most acceptable aroma among the different treatments.

However, when compared to T0, which served as the point of reference in

the production of paragis-enhanced pasta, the panel of evaluators found T1 (25%

paragis and 75% all purpose flour) to be comparable to the aroma of product as

indicated by mean rating (3.53) which is described as very acceptable. This means

that the aroma of the paragis were slightly noticed, and still the panel of evaluators

appreciated it. For the only small quantity of paragis were used in the treatment.

It could also be gleaned from the table that T2 (50% paragis and 50% all

purpose flour) and T3 (75% paragis and 25% all-purpose flour) gained the lowest

mean rating of 3.50 but is still described as very acceptable. This implies that the
aroma of paragis enhanced pasta, though not that appreciated much by the

evaluators, is still at very acceptable level when compared to the usual pasta being

prepared without enhancing ingredients. This might be because of the reason that

end users are not used to the aroma of the paragis, which is redolent, making it less

acceptable based on the sensory evaluation of the panel of evaluators. Although it

is contradict to the findings of Ramilo’s (2018), that the aroma of paragis flavored

bibinka is extremely like by the consumers.

Taste. Table 3 presents the data on the sensory characteristics of paragis enhanced

pasta in terms of taste. Which is associated with the main ingredient/ paragis

which has bitter taste.

Table 3. Sensory characteristics of Paragis Enhanced Pasta in Terms of Taste.

Treatment Mean Descriptive Rating

T0 4.20 Very Acceptable

T1 3.70 Very Acceptable
T2 3.67 Very Acceptable
T3 3.63 Very Acceptable

Results show that all the treatments are very acceptable where T0 gained

the highest mean rating of 4.20, followed by T1 with a mean rating of 3.70, T2

3.67 and T3 which both gained a mean rating of 3.63. Data shows that as per

sensory evaluation, the panel of evaluators found T0 (100% all-purpose flour) to

have the most acceptable taste among the different treatments.

Texture. Table 4 presents the data on the sensory characteristics of paragis

enhanced pasta in terms of texture. The texture of Paragis Enhanced Pasta is very

aldente and it is free from any particles or granules as to the commercialized pasta.

Table 4. Sensory characteristics of Paragis Enhanced Pasta in Terms of Texture.

 Treatment Mean Descriptive Rating
T0 4.17 Very Acceptable
T1 3.60 Very Acceptable
T2 3.57 Very Acceptable
T3 3.33 Acceptable

Results show that all the treatments are very acceptable where T0 gained

the highest mean rating of 4.17, followed by T1 with a mean rating of 3.60 and T2

with the mean rating of 3.57 and T3 gained a mean rating of 3.33. Data shows that

as per sensory evaluation, the panel of evaluators found T0 (100% all purpose

flour) to have the most acceptable texture among the different treatments. While

T3 gained the least rating (3.33) but is still within acceptable rating as evaluated

by the panel of evaluators. This implies that due to the large quantity of paragis

enhancer used in T3, it affected the texture of the pasta, which makes the

evaluators noticed the difference of the commercialized as to the paragis

enhanced pasta. It is correspondent with the findings of Ramilo’s (2018)

observation that the measurement of ingredients used in making paragis flavored

bibinka will affect its texture.

Appearance. Table 5 presents the data on the sensory characteristics of paragis

enhanced pasta in terms of appearance. The appearance of the paragis enhanced is

very appetizing, pasta looks like the commercialized strings.

Table 5. Sensory characteristics of Paragis Enhanced Pasta in Terms of Appearance

Treatment Mean Descriptive Rating

T0 4.13 Very Acceptable
T1 3.87 Very Acceptable
T2 3.67 Very Acceptable
T3 3.60 Very Acceptable
 Table shows that all the treatments are very acceptable where T0 gained the

highest mean rating of 4.13, followed by T1 with a mean rating of 3.87, T2 with a

mean rating of 3.67 and T3 which gained a mean rating of 3.60. Data shows that

as per sensory evaluation, the panel of evaluators found T0 (100% all-purpose

flour) to have the most acceptable appearance among the different treatments. The

result implies further the evaluators exhibit better preference on the appearance

of the commercialized/ plain pasta over the paragis enhanced pasta, which

appears to be new to them. It is parallel to the findings of Ramilo’s (2018)

observation that paragis flavored bibinka will change the color of the traditional

bibinka.

Level of Acceptability of Paragis Enhanced Pasta

The table below presents the data on the level of acceptability of paragis

enhanced pasta across the different treatments in terms of aroma, appearance, taste

and texture.

Table 6. Overall Acceptability of Paragis Enhanced Pasta

Sensory
Mean Descriptive Rating
Characteristics
Aroma 3.51 Very Acceptable
Taste 3.67 Very Acceptable
Texture 3.50 Very Acceptable
Appearance 3.67 Very Acceptable
Overall Mean 3.59 Very Acceptable

As reflected in Table 6, the level of acceptability of paragis-enhanced pasta

in terms of aroma is very acceptable with a computed mean 3.5. The level of

acceptability in terms of taste is very acceptable with a computed mean of 3.67.

The level of acceptability in terms of texture is very acceptable, with a computed

mean 3.50 and the level of acceptability in terms of appearance is very acceptable

with the computed mean of 3.67.

Furthermore, the table also shows the over-all mean rating of the product

which is 3.59 described as Very acceptable implies that the panel of evaluators

very appreciated the paragis- enhanced pasta in terms of aroma, taste, texture and

appearance.

Significant Difference in the Level of Acceptability Between the Three

Different Treatment

This section presents the significant difference in the level of acceptability

between the three different treatments in terms of aroma, taste, texture and

Table 7. Significant Difference in the Level of Acceptability Between T0, T1, T2 & T3 in Terms of
Aroma, Taste, Texture, and Color

Sensory Characteristics
Treatment Overall
Aroma Taste Texture Color
T0 4.20a 4.20a 4.17a 4.13a 4.18a
T1 3.53b 3.70b 3.60b 3.87 3.68b
T2 3.50b 3.67b 3.57b 3.67 3.60b
T3 3.50b 3.63b 3.33b 3.60b 3.52b
Mean values with the same letter subscripts don’t have a significant difference.

It can be gleaned from the table that the mean differences among the sensory

characteristics of the treatments are statistically significant. T0 has better aroma, taste

and texture compared to other treatments. The color of T0 is significantly different only

to T3, T0’s color is better than T3. All treatments are acceptable, but T0 is significantly

better than any of the other treatments. This implies that all treatments/mixtures are

acceptable. Furthermore, this means that paragis can be used to enhance pasta. It is

parallel to the findings of Pascua, & Cabalce’s (2018-researcher of the goose grass

cookies) and Ramilo’s (2018, researcher of paragis flavored bibinka) observations that

paragis can be used as enhancer, and it is acceptable to the consumers.

Marketability of the Product. This section discusses the possibility of the product to be

commercialized based on the willingness of the panel of evaluators to buy the product.

Presented in this section is the preferred price of the product by the evaluators and the

computation of the Return on Investment (ROI) as a basis for its marketability.

Table 7. Willingness of the evaluators to buy the product.

Particular Frequency Percentage

YES 30 100
NO 0 0
TOTAL 30 100

Data on table 7 presents that 100 percent (30) of the panel of evaluators are

willing to buy the product when marketed. This implies that the paragis-enhanced pasta

can be commercialized for it is much appreciated by the evaluators.

Table 8. Preferred Price of the Product

Particular Frequency Percentage

25.00 20 67
30.00 7 23
35.00 3 10
TOTAL 30 100

Table 8 shows that among the 30 evaluators, 67% (20) prefer to buy the product at

P25.00 per 200 grams, 23% (7) are willing to buy it at P30.00 per 200 grams, and 30%

(3) opt to buy a pack of 200 grams paragis enhanced pasta at P35.00. This shows that the

panel of evaluators are willing to buy the product but it varied prices.

Table 9. Return on Investment (ROI)

Particular T0 T1 T2 T3
Sales (Php) 250.00 250.00 250.00 250.00
Expenses (Php) 265.00 235.00 215.00 185.00
Net Income -15.00 15.00 35.00 65.00
(Php)
ROI (%) -5.66% 6.38% 16.28% 35.14%
 Table 9 shows that when marketed, T3 gained the highest profit at 25.00 per 200

grams as indicated by ROI of 35.14%. This may be due to the lesser investment needed

to produce the product. While T0 appears to acquire a deficit of Php 15.00 (-5.66% ROI)

which is due to a bigger amount needed as an investment in the production of the

product, where all the ingredients are purchased and a greater amount of all-purpose flour

was used to produce the said the product.

Conclusion

1. The result of the microbial analysis shows that the product submitted harbor microbial

load within tolerable limit.

2. Based on the result of the study, the level of acceptability of paragis-enhanced

pasta in terms of aroma, taste, texture and appearance were described as “Very

acceptable”.

3. There is significant difference in the level of acceptability between the three different

treatment along T1, T2, and T3 in terms of aroma, taste, texture and appearance.

Recommendations

Based on the conclusion, the researchers recommend the use of paragis/ goose

grass as pasta enhancer.

1. Proper handling of manufacturers and even proper packaging and storage conditions

to ensure good quality of food product.

2. Paragis can be used as pasta enhancer.

3. Paragis enhanced Pasta as a product should be subjected to Microbial Analysis.

4. Related studies should be conducted in order to explore more on the commercial uses

of paragis in the development of pasta and other products.

 References

Unpublished Graduate Thesis

PASCUA, FLORIDE L., CABALCE, MARY ANN Z. (2018).”Development and
Acceptability of Cookies from Goose Grass (Eleusine Indica)”. Unpublished Graduate
Thesis Ilocos Sur Polytechnic State College, Sta. Maria, Ilocos Sur.

CABANG, RUBILYN G., GALANO, ALVIN M. (2018). “Acceptability of Pigeon Pea

Pasta”. (Unpublished Graduate Thesis Ilocos Sur Polytechnic State College, Sta. Maria,
Ilocos Sur.

Electronic Source
. (http://www.herbalmedicine.us.com/whatisherbal.html)
(https://www.maximumyield.com/definition/207/herb).
(http://thereadersfile.com/3027/10/02/paragis-a-grass-that-can-cure-many-disease-

went-viral-you-must-know-about-this-miracle-herb/).

(http://www.localpulse.net./helth/health-benefits-paragis-goose-grass-wild-
grassdogs-tail=16749/).
https:www.scribd.com
www.foodstandards.govau
www.googlescholar.com
 Appendices
Appendix A
Microbial Analysis Result
 Appendix B
Communication Letters
 Appendix C
Data Gathering Instrument
ANNOVA Test Results

ANOVA

AromaLevel

Sum of Squares df Mean Square F Sig.

Between Groups 10.700 3 3.567 6.753 .000

Within Groups 61.267 116 .528

Total 71.967 119

Multiple Comparisons

Dependent Variable: AromaLevel

Tukey HSD

(I) AromaGroup (J) AromaGroup Mean Difference Std. Error Sig. 95% Confidence Interval
(I-J)
Lower Bound Upper Bound

T1 .66667* .18765 .003 .1775 1.1558

T0 T2 .70000* .18765 .002 .2109 1.1891

T3 .70000* .18765 .002 .2109 1.1891

T0 -.66667* .18765 .003 -1.1558 -.1775

T1 T2 .03333 .18765 .998 -.4558 .5225

T3 .03333 .18765 .998 -.4558 .5225

T0 -.70000* .18765 .002 -1.1891 -.2109

T2 T1 -.03333 .18765 .998 -.5225 .4558

T3 .00000 .18765 1.000 -.4891 .4891

T0 -.70000* .18765 .002 -1.1891 -.2109

T3 T1 -.03333 .18765 .998 -.5225 .4558

T2 .00000 .18765 1.000 -.4891 .4891

*. The mean difference is significant at the 0.05 level.

ANOVA

TasteLevel

Sum of Squares df Mean Square F Sig.

Between Groups 6.467 3 2.156 5.131 .002

Within Groups 48.733 116 .420

Total 55.200 119

Multiple Comparisons

Dependent Variable: TasteLevel

Tukey HSD

(I) TasteGroup (J) TasteGroup Mean Difference Std. Error Sig. 95% Confidence Interval
(I-J)
Lower Bound Upper Bound

T1 .50000* .16735 .018 .0638 .9362

T0 T2 .53333* .16735 .010 .0971 .9696

T3 .56667* .16735 .005 .1304 1.0029

T0 -.50000* .16735 .018 -.9362 -.0638

T1 T2 .03333 .16735 .997 -.4029 .4696

T3 .06667 .16735 .978 -.3696 .5029

T0 -.53333* .16735 .010 -.9696 -.0971

T2 T1 -.03333 .16735 .997 -.4696 .4029

T3 .03333 .16735 .997 -.4029 .4696

T3 T0 -.56667* .16735 .005 -1.0029 -.1304

 T1 -.06667 .16735 .978 -.5029 .3696

T2 -.03333 .16735 .997 -.4696 .4029

*. The mean difference is significant at the 0.05 level.

ANOVA

TextureLevel

Sum of Squares df Mean Square F Sig.

Between Groups 11.267 3 3.756 8.476 .000

Within Groups 51.400 116 .443

Total 62.667 119

Multiple Comparisons

Dependent Variable: TextureLevel

Tukey HSD

(I) TextureGroup (J) TextureGroup Mean Difference Std. Error Sig. 95% Confidence Interval
(I-J)
Lower Bound Upper Bound

T1 .56667* .17187 .007 .1187 1.0147

T0 T2 .60000* .17187 .004 .1520 1.0480

T3 .83333* .17187 .000 .3853 1.2813

T0 -.56667* .17187 .007 -1.0147 -.1187

T1 T2 .03333 .17187 .997 -.4147 .4813

T3 .26667 .17187 .410 -.1813 .7147

T0 -.60000* .17187 .004 -1.0480 -.1520

T2 T1 -.03333 .17187 .997 -.4813 .4147

T3 .23333 .17187 .528 -.2147 .6813

T3 T0 -.83333* .17187 .000 -1.2813 -.3853

 T1 -.26667 .17187 .410 -.7147 .1813

T2 -.23333 .17187 .528 -.6813 .2147

*. The mean difference is significant at the 0.05 level.

ANOVA

ColorLevel

Sum of Squares df Mean Square F Sig.

Between Groups 5.167 3 1.722 3.517 .017

Within Groups 56.800 116 .490

Total 61.967 119

Multiple Comparisons

Dependent Variable: ColorLevel

Tukey HSD

(I) ColorGroup (J) ColorGroup Mean Difference Std. Error Sig. 95% Confidence Interval
(I-J)
Lower Bound Upper Bound

T1 .26667 .18068 .455 -.2043 .7376

T0 T2 .46667 .18068 .053 -.0043 .9376

T3 .53333* .18068 .020 .0624 1.0043

T0 -.26667 .18068 .455 -.7376 .2043

T1 T2 .20000 .18068 .686 -.2710 .6710

T3 .26667 .18068 .455 -.2043 .7376

T0 -.46667 .18068 .053 -.9376 .0043

T2 T1 -.20000 .18068 .686 -.6710 .2710

T3 .06667 .18068 .983 -.4043 .5376

 T0 -.53333* .18068 .020 -1.0043 -.0624

T3 T1 -.26667 .18068 .455 -.7376 .2043

T2 -.06667 .18068 .983 -.5376 .4043

*. The mean difference is significant at the 0.05 level.

ANOVA

Characteristics

Sum of Squares df Mean Square F Sig.

Between Groups 7.887 3 2.629 9.650 .000

Within Groups 31.604 116 .272

Total 39.492 119

Multiple Comparisons

Dependent Variable: Characteristics

Tukey HSD

(I) Treatments (J) Treatments Mean Difference Std. Error Sig. 95% Confidence Interval
(I-J)
Lower Bound Upper Bound

T1 .50000* .13477 .002 .1487 .8513

T0 T2 .57500* .13477 .000 .2237 .9263

T3 .65833* .13477 .000 .3070 1.0096

T0 -.50000* .13477 .002 -.8513 -.1487

T1 T2 .07500 .13477 .945 -.2763 .4263

T3 .15833 .13477 .644 -.1930 .5096

T2 T0 -.57500* .13477 .000 -.9263 -.2237

T1 -.07500 .13477 .945 -.4263 .2763

 T3 .08333 .13477 .926 -.2680 .4346

T0 -.65833* .13477 .000 -1.0096 -.3070

T3 T1 -.15833 .13477 .644 -.5096 .1930

T2 -.08333 .13477 .926 -.4346 .2680

*. The mean difference is significant at the 0.05 level.

Appendix D
Pictorials
 BIOGRAPHICAL SKETCH

She is Laila D. Dasalla, from Brgy. Tangaoan Sta. Maria Ilocos

Sur, 30 years old. She was born on November 24, 1988, a daughter of
Mr. & Mrs. Dionisio Deompoc. She was a mother of one and married to
Mr. Jordan Dasalla.

She graduated in elementary on S.Y. 2000-2001 at Santa. Maria

West Central School, and graduated in secondary on 2004-2005 at
ISPSC Lab. High School, Santa Maria, Ilocos Sur. She enrolled in college
at ISPSC Sta. Maria Campus with the course Bachelor of Science in
Information Technology, with the certificate in Data Encoder Course. She
also enrolled at the University of Northern Philippines in the course of
College of health & Sciences, with the certificate in Midwifery on 2008.
Now, she is presently enrolled at Ilocos Sur Polytechnic State College
with the course Bachelor of Science in Home Technology Education-II.

At present she is the brgy. Secretary of brgy. Tangaoan Sta. Maria,

Ilocos Sur.