Marang Okra Polvoron First

MARANG-OKRA POLVORON
Bachelor of Technology and Livelihood Education
Institute of Education and Teacher Training
Davao Oriental State University
Researcher
HANNEY VALL A. DIZON
CHARLYN JOY A ABANAS
ANNA M. MALINTAD
JENNYCEL M PILI
Submitted
MAY 2022
CHAPTER I
INTRODUCTION
Situation Analysis
More and more people are health conscious of the food they intake, the
ingredients from fruits and vegetables and the nutritional benefits of a particular
product is a must for this aware people. Marang and okra can be a good intake
as it satisfies the need of a person who is aware of what they eat and wants to
lessen their sweet intake. A polvorón is a heavy, soft, and crumbly Spanish
shortbread of flour, sugar, milk, and nuts.
Marang (Artocarpus odoratissima) is native to the Philippines and can

thrive well in Mindanao's marginal and hilly areas and cultivated for its fruit in
Brunei, Indonesia, Malaysia, southern Thailand, and India Tripura. Marang is
most probably native to the Borneo in South East Asia. This fruit is, however,
widely cultivated in the Philippines. According to Plants for a Future, also known
as Joey oak, Madang, trap, or breadfruit cousin, marang trees are tropical
evergreen fruit trees native to Asia.
The marang is closely related to the jackfruit tree (Artocarpus

heterophyllus, US Department of Agriculture plant hardiness zones 10 and 11
according to California Polytechnic State University) and breadfruit tree
(Artocarpus altilis, USDA plant hardiness zones 10 and 11). This tree may grow
more than 40 feet tall in the wild, but it usually remains under 20 feet in
subtropical climates.
The marang bears large, 12-inch oblong fruit that ripens in September and
October. It is native to Borneo, Palawan, and Mindanao Island and is closely
related to the jackfruit and breadfruit trees which all belong to the same genus
Artocarpus. The brown variety has light to dark brown peel with off-white pulp,
and its fruit size weighs 1,250-1,700 grams with 6-7 percent edible part.
Likewise, the evergreen variety has green to light green peel and white pulp, and
its fruit size is heavier (1,300-1,800 grams), has more edible portions (10-15
percent), and is sweeter than the brown variety (Lim, 2015). The marang tree
grows up to 25 meters and is fruit-bearing within 4 to 5 years of cultivation.
Marang is rich in protein, fat, carbohydrates, calcium, phosphorous, iron, retinol,
beta-carotene, niacin, thiamine, riboflavin, and vitamin A and C.
Okra, also known as lady's-fingers, gumbo, or bhindi—is the essential

vegetable crop of the tropical and subtropical regions of the world. It belongs to
the genus Abelmoschus and the family Malvaceae. The okra cultivation extends
throughout the tropics and warmer parts of temperate Asia. When it comes to
production, India leads the world. India is the largest okra producer globally, with
5,507,000 tonnes of production volume per year.
In the Philippines, Filipino farmers plant okra as it is a high-yielding crop

and provides a good source of income. Upon seeding, its green pods can be
harvested as early as 55 to 65 days. Surveys show that farmers can harvest 500
kilograms of up to one ton of okra pods per hectare, providing a net income
ranging from P80,000 to P120,000.
Okra has long been favored as a food for the health-conscious, as it

contains potassium, Vitamins B and C, folic acid, and calcium and is rich in
amino acids. It prevents anemia, promotes healthy skin and pregnancy, prevents
stomach ulcers, and improves the respiratory system. (Rita de la Cruz, DA
StratComms. Group). The Philippines okra area harvested increased from 2,907
ha in 2000 to 4,011 ha in 2019, growing at an average annual rate of 1.72%.
(Dataset Production Statistics - Crops, Crops Processed.)
The main problem with the marang seed is when they finish eating the
Marang seeds, they throw the Marang seed; they don't know the Marang seed,
which is a great help to the body. That's why I'm looking for a solution to preserve
more or give me an amount that pays more attention to me so that he doesn't
waste the seeds on the Marang seed. Marang okra polvoron is a new method
and innovation to reduce the said situation about the origins with less value. As a
result, it has become a new product suitable to solve the existing problem.
Furthermore, the Marang-okra Polvoron is a new byproduct of marang

seed and okra flower. This newly created product will provide a unique edge over
existing products in the market, potentially promoting both method and process.
Objectives of the Study
The study aims to create a Marang-okra Polvoron with the following

objectives: Create and design a Polvoron recipe; Revise the formula with added
materials and ingredients during the Testing of the product;
Test the product in terms of taste, aroma, flavor, texture, and safety of the
Marang-okra Polvoron.
Significance of the Study
This research on marang-okra polvoron provides customers with a new

twist flavor or recipe to the market. This study is necessary because it will help us
utilize marang seeds that are already non-sense after eating them. This research
will equip all the people with an appropriate method and process of Marang-okra
Polvoron.
This project is an additional in the polvoron market since most of us seek

organic yet healthy polvoron. This product will be an excellent opportunity for
everyone to have a new method and process for creating the marang seed and
okra flower into polvoron. The product also can be used as an example for
demonstration purposes in academic institutions.
Scope and Delimitation of Study
. The new recipe, practicality, and manufacturing of the marang-okra

polvoron were the only limitations of the process of this product.
People consume marang seed and okra flower from websites for a quick
and efficient approach for everyone's consumption. All the materials utilized to
create the recipe, process, and methods for these products were readily
available in the local market.
CHAPTER II
CONCEPTUAL FRAMEWORK
These chapters discuss the literature on the new process and method of
making a polvoron that could use to develop. Related studies could aid
researchers in gathering data; the study's conceptual framework could ensure
the research project follows the appropriate order.
Related Literature Reviews
Family: Moraceae
Synonyms: Artocarpus tarap, Artocarpus mutabilis
Common names: Terap, pingan, keiran, marang
Family: Mallows,
Synonyms: Hibiscus esculentus
Common names: Lady's-finger, Okra, Gumbo, Bendi,
The marang is probably native to the Borneo in South East Asia. This fruit
is, however, widely cultivated in the Philippines. An evergreen tree, up to 25 m
tall, 40 cm in diameter, sometimes with low buttresses; twigs 4-10 m thick with
long yellow to red, spreading hairs and stipule-scar rings; stipules ovate, 108 cm
long, tallow to red hairy.
The large fruit is esteemed for the sweet, juicy, aromatic perianths
surrounding the seeds, which can be eaten fresh or used as an ingredient in
cakes. Many people rate this fruit better in taste and flavor than jackfruit.
The edible portion (i.e., the fleshy perianth) of marang fruit is 24-33% of
fresh fruit weight; 100 g edible part contains water 65.7-84.2 g protein 0.8-1.47 g,
fat 0.2-.3g, carbohydrates 32.4g, ash 0.5-0.8g, fiber 0.6-0.77g, calcium 17mg,
phosphorus 35 mg, iron 2.1 mg, and vitamin C 30 mg. The energy value is 265-
510 KJ per 100g.
Marang seeds contain protein 11-15 %, fat about 20%, and carbohydrates
54-72% on a dry weight basis.
Marang (Artocarpus odoratissima), an indigenous fruit, shows some

potential as a popular product for dessert both here and abroad. It is similar to
jackfruit and breadfruit but smaller and slightly bigger than breadfruit. Marang is
grown in Mindanao's marginal and hilly areas and Luzon and Visayas. This fruit is
esteemed because of its palatable taste, pleasant odor (especially when ripe),
and nutritional value. It contains protein, fat, carbohydrates, crude fiber, ash,
calcium, phosphorus, iron, retinol, beta-carotene, vitamin A, thiamine, riboflavin,
niacin, and ascorbic acid.
A recent study in the province of Negros Occidental is seeking to develop

its marang industry through innovations as the fruit is considered a potential crop
for sustainable agriculture. Farmers sold marang fruits and marang-based
products and delicacies such as ice cream, candies, polvoron, jam, caramel tarts,
and coffee during the festival.
The festival aims to help rural farmers sell their products, establish
livelihood and business opportunities, and showcase the excellent quality and
distinctive taste of marang produced in Negros Occidental. (PNA) It has also
been traditionally used by ancient people in treating and preventing numerous
types of diseases because of its medicinal properties. It contains a high
nutritional value, which has beneficial effects on the body.
It contains vitamins A, B, C, beta-carotene, dietary fiber, retinol, thiamin,

riboflavin, pantothenic acid, and niacin. It contains minerals such as zinc, iron,
phosphorus, protein, potassium, calcium, manganese, copper, and magnesium.
Okra, also known as lady's-fingers, gumbo, or bhindi—is an essential

vegetable crop of the tropical and subtropical regions of the world. It belongs to
the genus Abelmoschus and the family Malvaceae. The okra cultivation extends
throughout the tropics and warmer parts of temperate Asia. When it comes to
production, India leads the world. India is the largest okra producer globally, with
5,507,000 tonnes of production volume per year.
In the Philippines, Filipino farmers plant okra as it is a high-yielding crop
and provides a good source of income. Upon seeding, its green pods can be
harvested as early as 55 to 65 days. Surveys show that farmers can harvest 500
kilograms of up to one ton of okra pods per hectare, providing a net income
ranging from P80,000 to P120,000.
Okra has long been favored as a food for the health-conscious, as it

contains potassium, Vitamins B and C, folic acid, and calcium and is rich in
amino acids. It prevents anemia, promotes healthy skin and pregnancy, prevents
stomach ulcers, and improves the respiratory system. (Rita de la Cruz, DA
StratComms. Group).
The Philippines okra area harvested increased from 2,907 ha in 2000 to

4,011 ha in 2019, growing at an average annual rate of 1.72%.
(DatasetProduction Statistics - Crops, Crops Processed.
Okra contains antioxidants called polyphenols, including vitamins A and C.

It also includes a lectin protein that may inhibit human cancer cell growth. Studies
using concentrated compounds from okra showed they inhibited the growth of
breast cancer cells by up to 63%. Further research is in need for definitive proof
of okra's cancer-blocking properties. Okra is low in calories but packed full of
nutrients. The vitamin C in okra helps support healthy immune function. Okra is
also rich in vitamin K, which helps your body clot blood. By WebMD.com
Existing Methods/process
Classic Polvoron Recipe.
Source: https://www.pingdesserts.com/polvoron-recipe/
https://www.google.com/url?sa=i&url=https%3A%2F%2Fwww.pingdesserts.com
%2Fpolvoron-recipe
%2F&psig=AOvVaw3nBsumUHDd727_74zkhf0Q&ust=1640593758202000&sou
rce=images&cd=vfe&ved=0CAsQjRxqFwoTCNiJhp6GgfUCFQAAAAAdAAAAAB
AD
The polvoron is a semi-sweet powdered milk candy made from powdered

milk, toasted flour, sugar, and butter or margarine. From the simple and
traditional Polvoron Recipe, it has come a long way to several flavors. These
include pinipig, peanut, chocolate, cookies, cream flavors, etc. Polvoron is a
delicacy loved by Filipinos.
COOKING PROCEDURE:
Sift all-purpose flour and toast in a frying pan over medium heat, stirring
continuously with a wooden spoon, and toast it for about 15-18 minutes or until
light brown. Fire off and let it cool slightly before adding to your dry ingredients.
Transfer toasted flour into sugar and milk powder mixture and mix
well to combine. Melt the butter and margarine together in a saucepan over
medium heat. (You can also use either margarine or butter only.) Fire off,
let it cool slightly, pour melted butter into the toasted flour, milk, and sugar
mixture, and mix well. Add your vanilla essence and mix well until blended.
Transfer the polvoron mixture to a tray or large plate. Form the mix
with your desired size and shape using your polvoron plunger by packing
the variety into the molder. Lay each polvoron on a tray and chill for at least
20 minutes or until firm. Then wrap polvoron individually with your wax
paper or clear cellophane. Twist both ends of wax paper in the opposite
direction to seal.
Matrix of Comparison
Table 1: Show the comparison of the new methods/process and existing

methods. The marang-okra polvoron has a different approach than the lived
process of polvoron making.
Table 1. Matrix Comparison

Marang-okra Method/process 1 New method/process
polvoron Process
Okra-flower flour X ✓
Butter ✓ ✓
Marang flour X ✓
Powdered Milk ✓ ✓
THEORETICAL FRAMEWORK
This study supported by the Diffusion of Innovation (DOI) Theory,

developed by E.M. Rogers in 1962, is one of the oldest social science theories. It
originated in communication to explain how, over time, an idea or product gains
momentum and diffuses (or spreads) through a specific population or social
system. The result of this diffusion is that people adopt a new idea, behavior, or
product as part of a social system.
Adoption means that a person does something different than what they
had previously (i.e., purchase or use a new product, acquire and perform a new
behavior, etc.). The key to adoption is that the person must perceive the idea,
behavior, or product as new or innovative. It is through this that diffusion is
possible.
Conceptual Model
The conceptual framework is based on the Asplin et al. (2003), Input's

Process and Output model. Input, process, and output are the three components
of the research. The initial stage of this research is the Input, which is decided by
the concepts or sources of information used, such as those found in the relevant
literature. It might include the supplies and materials, the tools and equipment
used in the process, and methods of making the marang seeds and okra flower
polvoron. The first thing to consider before fabricating the product output is the
formula and recipe this way. It believes the existing products avoid duplication
and ensure the original and uniqueness of our product.
After the process and methods, we proceed to Test. It tests whether the
product is beneficial or has a significant contribution to an individual's need and
which to improve after the Testing. It is required to assess the product's
effectiveness and identify whether there are aspects of the methods and process
that must improve. If the process and procedures lack some materials and
ingredients, a revision is required to ensure the affectivity.
It also helps enhance the process and methods if any improvement is

needed. In the last operation, an evaluation of the proposed product is suitable
for the market. A thorough assessment assesses the product's method and
process from the market and consumer perspective.
Figure 1. Conceptual Framework of the Study
Definition of Terms
The following variables are defined based on their use in the study. Terms
can be interpreted in various ways, and they should be determined operationally
based on the method and meaning they intended to convey.
Flour-a powder obtained by grinding grain, typically wheat, and used to

make bread, cakes, and pastry.
Grinder- A hero is a device for crushing food such as coffee or meat into
small pieces or powder in a kitchen.
Method- a particular procedure for accomplishing or approaching

something, especially a systematic or established one.
Okra- a tall annual herb (Abelmoschus esculentus) of the mallow family

that is cultivated for its mucilaginous green pods used primarily in soups or stews
Polvoron is a rich, soft, and crumbly Spanish shortbread of flour, sugar,

milk, and nuts.
Roast- is a cooking method that uses dry heat where hot air covers the
food, cooking it evenly on all sides with a temperature of at least 150 degrees
Celsius (300 degrees Fahrenheit.
Seeds- is the small, hard part of a plant from which a new plant grows.
Tropical- a region or climate with a high frost-free temperature to support

year-round plant growth given sufficient moisture.
INPUT PROCESS OUTPUT
marang seed create
okra flower method and

butter process
making
brown sugar
vanilla Testing Marang-okra
Polvoron.
skimmed milk
Revision
salt
Evaluation
CHAPTER III- METHODOLOGY
DEVELOPMENT AND EVALUATION OF THE PROJECT
This chapter covers project development and evaluation of the study. It

lists the required supplies and materials and the project's cost: the study
instrument, responses from the evaluators, data collection procedures, and
statistical analysis.
DESIGN PHASE
Step 1. COLLECT THE MARANG SEED AND OKRA

FLOWER, THEN SUN-DRIED THE SEEDS AND FLOWER
Step 2. ROAST THEM MANUALLY IN LOW HEAT
Step 3. GRIND THE ROASTED SEEDS AND FLOWER

REPEATEDLY FOR A SMOOTH AND REFINED
TEXTURE
Step 4. STORE IN A COOL, DRY PLACE WITH A SEALED

WATER CELLOPHANE TO RESTORE THE NATURAL
FLAVOR AND AROMA
Step 5.
PACKAGING
FIGURE 3: Process Flow of marang-okra polvoron
The process flow for making marang-okra polvoron is depicted in the

diagram above. This marang-okra polvoron is unique from other polvoron
because there are a lot of benefits and healthier. Furthermore, the marang-okra
polvoron ensures that it is safe, clean, and benefits the body.
Supplies and Materials
Table 2 shows the materials and supplies needed to create and complete
the new method and process of marang-okra polvoron.
Table 2. Bills of Supplies and Materials
Quantity Units Description Estimated Total cost
1 Kg. 1kg of marang seed Php 50.00 50.00
1 G 7grams of okra flower Php 5.00 45.00
2 Pcs. Water Cellophane Php 23.00 46.00
1 Pc. Glass bowl Php 35.00 35.00
1 Pc. Plastic Strainer Php 55.00 55.00
1 Pc Sieve (small) Php 20.00 20.00
1 Pc Wok pan Php 225.00 225.00
1 Pc Sense Php 75.00 75.00
1 Pc Grinder Php 650.00 650.00
2 Pcs Molder Php. 20.00 40.00
1 Pc Scissor Php 25.00 25.00
TOTAL 1,266.00
Tools and Equipment and their Functions
Table 3 lists the tools and equipment utilized in creating the projects and their
roles.
Table3. Tools, Equipment, and its Functions
TOOLS AND EQUIPMENT FUNCTION
GRINDER Used to powder the roasted seeds

and okra flower.
Wok Pan Used for roasting the seeds and

okra flower.
Sieve Used to refine the powder seeds

and okra flower
Sense They are used for mixing seeds and

flowers while roasting.
Strainer She was straining and separating

the seeds and okra flower.
Water Cellophane Used to cover and package the

finished product.
Molder Used to mold polvoron.
Glass bowl Used to mix the ingredients.
Scissor They are used for cutting various

thin materials such as water
cellophane.
Developmental phase
This part shows the activities conducted in creating the project. It involves
time in the project's construction and manufacturing costs.
Step 1. Prepare all necessary materials to make polvoron such as marang seeds,
okra flower, grinder, wok pan, sieve, sianse, strainer, scissor, Glass bowl,
molder, and water cellophane.
Step 2. Roast the marang seeds and okra flower for about 10 minutes in low heat
Step 3. Grind the roasted marang seeds and okra flower until refined
Step 4. Sieve the fine marang seeds and okra flower to separate flour from its
remains.
Step 5. I put the flour made of marang seeds and okra flower in the glass bowl,
then added sugar and milk powder. Mix well
Step 6. In the pan toast, the flour in a low fire becomes light brown in 5 minutes.
Step 7. Add butter and blend.
Step 8. Finally, mix until it becomes a light brown
Step 9. Remove pan from fire
Step 10. Put at least 2 cups of polvoron mixture in a glass bowls
Step 11. Get the molder and collect the mixture until it is complete. Press in
mixture inside the molder against the flat surface of the plate until it is stuck in.
Step 12. Release the polvoron from the mold.
Step 13. Wrap, like a candy, polvoron tablets in cellophane.
Step 14. Refrigerate for about 10 minutes.

Construction time frame
Table 4 below shows the timeframe of the projects. During the creation of the
marang-okra polvoron, the data was evaluated.
Table 4. Work Activities and Time Consumption
This table shows the process started to form the creativity. The duration will be in
the third week of November. Conceptualization will be in the last week of
November, fabrication, Testing in December first week, revision in the second
week, and evaluation in the third of December.
PROCESS February March April May
Ideation
Conceptualization
Fabrication
Testing
Revision
Evaluation
Production Cost
Table 5 shows the overall cost of the project and the total expenses incurred by
the researchers based on the amount allocated to materials, tools, and
equipment for the project.
Table 5. Production Cost

Materials/Tools/Equipment Quantity Cost Total Cost
Marang seeds 1kg. 50 50
Okra flower 7g. 5 45
Water cellophane 2pcs. 23 46
Glass bowl 1pc. 35 35
Plastic strainer One pc. 55 55
Plastic sieve 1pc. 20 20
Wo pan 1pc 225 225
Sense 1pc 75 75
Grinder 1pc 650 650
Molder 2pcs. 20 40
Scissor 1pc 25 25
Overall Total 1,266.00

Testing and Revision Phase
This section discusses the project's presentation and demonstration

performance. It also contained adjustment recommendations for the projects.
Included the method and process once, did it? Table 6 displays the flaws
discovered during the tryout, and the revision made.
Table 6. Defects and Revision

During Testing, defects were A revision has been made
discovered
I used a blender, and the marang The proponents used a seed grinder to
seeds are not well granulated as how refine the roasted seeds.
it is.
I have already seen defects when I . The proponents I roasted the marang
try to grind the marang seeds seed well so I could grind it quickly to
because the marang seeds aren't refine.
roasted.
Research Design
This research is a developmental-experimental study that employs a

quantitative approach to computation methodologies. According to Richey (n.d.),
developmental design is the systematic study of planning, producing, and
assessing instructional programs, processes, and products that must meet
internal consistency and effectiveness standards. It is a circumstance in which
the product development process is analyzed and described, and the end
product is assessed.
Furthermore, developmental research aims to generate knowledge based

on data collected systematically from experience. It is a practical study that
allows for the Testing of "theory" that has only been theorized and the validation
of practice passed through mostly unchecked tradition. It's also an experimental
study because the researchers were primarily interested in creating research with
a high level of casual validity, which refers to the accuracy of statements about
cause-and-effect relationships (Mitchell, 2015).
Quantitative research focuses on objective measurements and statistical,

mathematical, or numerical analysis of data gathered via polls, questionnaires,
and surveys. Its main goal is to collect numerical data and generalize it across
groups of individuals or to describe a specific scenario (Babbie, 2010). The
purpose of quantitative research is to find out how many people think, act, or feel
in a particular manner.
Research Instrument
The researchers employed a questionnaire as a study tool to determine

the product's safety by surveying respondents' satisfaction levels. The
researchers created the questionnaire, which
the adviser then validated. The survey questionnaire was utilized as a

study tool to collect relevant data on the okra candy product's aroma, taste,
texture, and sensory appearance.
The following variable indicators were used to measure the variables

involved: Taste, Aroma, Texture, and Appearance.
Taste:
Numerical Description Value Description

Value
5 Very Satisfied The respondents find the product extremely good.

4 Satisfied The respondents find the product reasonably good.
3 Fair The respondents are undecided.
2 Unsatisfied The respondents find the product not good.
1 Very Unsatisfied The respondents find the product extremely not good.
Texture:

Value
Aroma:
Value

Appearance:
Value
Packaging/ Labeling:
Value

Data gathering procedure
The researchers obtained and completed the evaluated questionnaires and a

signed authorization to conduct the survey. After, the researchers conducted the
study on ten expert bakers and 20 random respondents (professionals, mothers,
and students).
Thirty total respondents evaluated the product. The data gathered via
questionnaires were counted, statistically evaluated, and interpreted.
Evaluator
The population of the respondents was determined via purposeful, simple

random sampling. As defined by Berman (2017), simple random sampling is the
most extensively used probability sampling approach, owing to its ease of
implementation and analysis. Simple sampling has the advantage of allowing
researchers to assess sample results using statistical methods. Thirty (30)
persons were purposefully chosen to participate in the study. Twenty (20) of them
were random respondents (professionals, mothers, students), and ten (10) were
expert bakers.
Statistical Treatment
With the adviser's help, the assessment was carried out by articulating the
evaluation. Furthermore, an evaluation sheet was intended to confirm the
polvoron's flexibility by examining the aroma, texture, taste, and appearance of
the marang-okra product. For averaging, the study utilized weighted mean
statistics.
CHAPTER IV
PRESENTATION OF ANALYSIS, INTERPRETATION, AND FINDINGS OF THE
STUDY
This chapter describes the manufacturing process. The procedure

concisely defines the recommendations and techniques required for the product's
effectiveness. This includes both the production process and its application. The
story consists of a satisfaction index for taste, aroma, texture, appearance, and
packaging.
Analysis and Interpretation of Data
The data were gathered and interpreted using the indicators used in the
consumer's sensory perception of food attributes. The data were analyzed in
taste, aroma, texture, appearance, and packaging.
Table 7 Assessment of the Bakers as Respondents on the Texture of the

Marang Okra Polvoron.
Characteristics Mean Descriptive Rating
The Marang-okra Polvoron is well 4.10 Very Satisfied

pulverized.
The Marang-okra Polvoron 4.30 Strongly Satisfied

ingredients are sufficiently blended.
The Marang-okra Polvoron is fine 4.70 Strongly Satisfied
and light.
The Marang-okra Polvoron has a 4.60 Strongly Satisfied
compact texture.
crumbly texture.

rough texture.

creamier texture.
TOTAL MEAN 4.44 Strongly Satisfied

Table 7 shows the assessment of the bakers in the respondent's terms of
the texture of the marang-okra polvoron. A statement describing "the marang-
okra polvoron has a crumbly texture" and "the marang-okra polvoron is fine and
light" obtain the highest mean of 4.70 with the verbal rating of strongly satisfied,
followed by the other descriptions " marang-okra polvoron has a compact texture"
that got 4.60 as it's mean with the oral rating as strongly satisfied, then the " the
marang-okra polvoron ingredients are sufficiently blended" alongside with "the
marang-okra polvoron has a creamier texture" that both has 4.30 as the mean
with the verbal rating of strongly satisfied. While "the marang-okra polvoron is
well pulverized" with the standard of 4.10 and recorded as the lowest with the
oral rating as satisfied.
Moreover, the general mean for the texture rating is 4.44, which means
that the bakers or experts were satisfied. This further explains that the
respondents find the texture of the marang-okra polvoron satisfactory.
Table 8 Assessment of the Baker as Respondents on the Aroma of the
The Marang-okra Polvoron has a 4.20 Very Satisfied

good smell attributed to marang and
okra.
The Marang-okra Polvoron does not 4.40 Strongly Satisfied

smell buttery that exceeds the
natural smell of marang okra.
The Marang-okra Polvoron gives a 4.30 Strongly Satisfied

natural sense of smell from marang
and okra.
have a stinging smell that covers
the natural flavor of marang and
okra.
distinct smell from marang and
okra.

have an offensive smell after taste.
The Marang-okra Polvoron has an 4.40 Strongly Satisfied

inviting sense of smell from the
marang and okra

Table 8 shows the assessment of the bakers in the respondent's terms of
the aroma of the marang-okra polvoron. A statement describing "the marang-
okra polvoron is not offensive smell after taste" obtained the highest mean of
4.80 with the verbal rating of strongly satisfied, followed by the other descriptions
" marang-okra polvoron has a stinging smell that covers the natural flavor" that
got 4.60 as it's mean with the verbal rating as strongly satisfied, then the " the
marang-okra polvoron does not smell buttery that exceed natural smell"
alongside with "the marang-okra polvoron has a sense of smell from the marang
and okra" that both has 4.40 as the mean with the verbal rating of strongly
satisfied. The ''marang-okra polvoron has a natural sense of smell'' got 4.30 as
it's meant with oral rating a strong satisfied, then the ''marang-okra polvoron has
a good smell attributed to marang-okra polvoron'' that got 4.20 as it's mean with
the verbal rating as satisfied. While "the marang-okra polvoron has a distinct
smell" with a mean of 4.10 and recorded as the lowest with the verbal rating as
satisfied.
respondents find the aroma of the marang-okra polvoron satisfactory.
Table 9 Assessment of the Baker as Respondents on the Appearance of
the Marang Okra Polvoron.

natural light brown color.
The Marang-okra Polvoron is well 4.30 Strongly Satisfied

granulated.
The Marang-okra Polvoron is evenly 4.20 Very Satisfied
processed.
The Marang-okra Polvoron is evenly 4.50 Strongly Satisfied

shaped,
The Marang-okra Polvoron is dry. 4.70 Strongly Satisfied
The Marang-okra Polvoron is 4.70 Strongly Satisfied

crumbly.
The Marang-okra Polvoron is fairly 4.60 Strongly Satisfied

grease.

Table 9 shows the assessment of the bakers as the respondent's terms of
the appearance of the marang-okra polvoron. A statement describing "the
marang-okra polvoron has a natural light brown color" and "the marang-okra
polvoron is dry" also the '' marang-okra polvoron is crumbly'' obtain the highest
mean both got of 4.70 with the verbal rating of strongly satisfied, followed by the
others descriptions " marang-okra polvoron has a fair grease" that got 4.60 as it's
mean with the verbal rating as strongly satisfied, then the "the marang-okra
polvoron is evenly shaped" that got 4.50 with the verbal rating of satisfied. Also,
the marang-okra polvoron is well granulated'' got 4.30 it's mean with the verbal
rating of satisfied bakers in appearance. While "the marang-okra polvoron is
evenly processed" with the mean of 4.20 and recorded as the lowest with the
verbal rating is not bad, it is still delighted by its meaning according to the result.
respondents find the appearance of the marang-okra polvoron satisfactory.
Table 10 Assessment of the Baker as Respondents on the Taste of the

The Marang-okra Polvoron is more 3.80 Strongly Satisfied

buttery.
The Marang-okra Polvoron has the 4.50 Strongly Satisfied

right amount of sweetness.
The Marang-okra Polvoron is easy 4.30 Strongly Satisfied
to customize with different flavors.

taste attributed to marang and okra.

creamy-like flavor.
The Marang-okra Polvoron has 4.20 Very Satisfied

flavor si well blended.

creamier texture.

Table 10 shows the assessment of the bakers as the respondent's terms
of the taste of the marang-okra polvoron. A statement describing "the marang-
okra polvoron has a taste attributed to marang-okra" and "the marang-okra
polvoron has creamy-like flour" obtain the highest mean of 4.60 with the verbal
rating of strongly satisfied, followed by the other descriptions " marang-okra
polvoron has the right amount of sweetness" that got 4.50 as it's mean with the
verbal rating as strongly satisfied, then " the marang-okra polvoron has a
creamier texture" earned 4.40 as the mean with the verbal rating of strongly
satisfied. The marang-okra polvoron is easy to customize with different flavors''
got a 4.30 with the verbal rating of strongly satisfied. The marang-okra polvoron
has a well-blended flavor'' got a 4.20 with the verbal rating of very satisfied. While
"the marang-okra polvoron is more buttery" with a mean of 3.80 and recorded as
the lowest with the verbal rating as satisfied.
Moreover, the general mean for the texture rating is 4.34, which means that the
bakers or experts were satisfied. This further explains that the respondents find
the taste of the marang-okra polvoron satisfactory.
Table 11 Assessment of the Baker as Respondents on the

P a c k a g i n g / L a b e l i n g of the Marang Okra Polvoron.
The product is well packed. 4.70 Strongly Satisfied
The packaging is eco-friendly. 4.80 Strongly Satisfied

The packaging used is suited for the 4.60 Strongly Satisfied
product.
The packaging materials are 4.60 Strongly Satisfied

affordable.
The shape of the package draws 4.60 Strongly Satisfied

attention.
The packaging materials give a feel of 4.40 Strongly Satisfied

a sign of quality.
The product description is clear. 4.40 Strongly Satisfied

Table 11 shows the assessment of the bakers as the respondent's terms
of the packaging of the marang-okra polvoron. A statement describing "the
packaging of the marang-okra polvoron is eco-friendly" the highest mean 4.80 of
strongly satisfied, followed by the descriptions of the others" the product which is
the marang-okra polvoron is well packed'' got 4.70 as it's mean with the verbal
rating as strongly satisfied, then the " the packaging used is suited for the
product" alongside with "the packaging materials are affordable" and ''and the
shape of the package draws attention'' that both has 4.60 as the mean with the
verbal rating of strongly satisfied. While "the packaging materials give a feel of
sign of quality" and ''the product description is clear'' both are got of 4.40 and
recorded as the lowest with the verbal rating in mean strongly satisfied.Moreover,
the general mean for the packaging rating is 4.59, which means that the bakers
or experts were satisfied with the product's packaging. This further explains that
the respondents find the packaging of the marang-okra polvoron satisfactory.
Table 12 Assessment of the Students as Respondents on the

Texture of the Marang Okra Polvoron.

pulverized.
The Marang-okra Polvoron ingredients 4.40 Strongly Satisfied

are sufficiently blended.
The Marang-okra Polvoron is fine and 4.50 Strongly Satisfied

light.

compact texture.

crumbly texture.

rough texture.

creamier texture.
TOTAL MEAN 4.13 Very Satisfied

Table 12 shows the assessment of the students as the respondents in
terms of the texture of the marang-okra polvoron. A statement describing "the
marang-okra polvoron is fine and light" obtained the highest mean of 4.50 with
the verbal rating of strongly satisfied, followed by the other descriptions "
marang-okra polvoron ingredients are sufficiency blended" that got 4.40 as its
mean with the oral rating as strongly satisfied, then the " the marang-okra
polvoron has a creamier texture" alongside with "the marang-okra polvoron is
well blended" that both have got 4.30 as the mean with the verbal rating of
strongly satisfied. The ''marang-okra polvoron has a compact texture'' got a result
of 3.90 in the standard with the verbal rating of very satisfied, then ''the marang
okra polvoron has a crumbly texture'' got 3.80 in the mean of verbal rating of
very satisfied. While "the marang-okra polvoron has a rough texture" with the
standard of 3.70 and recorded as the lowest with the verbal rating is very
satisfied.
Moreover, the general mean for the texture rating is 4.13, which means that the
students or experts were satisfied. This further explains that the respondents find
the texture of the marang-okra polvoron satisfactory.
Table 13 Assessment of the Students as Respondents on the Aroma of

The Marang-okra Polvoron has a good 4.30 Strong Satisfied

smell attributed to marang and okra.
The Marang-okra Polvoron does not 4.10 Very Satisfied

smell buttery that exceeds the natural
smell of marang okra.
The Marang-okra Polvoron gives a 4.10 Very Satisfied

and okra.

have a stinging smell that covers the
natural flavor of marang and okra.

distinct smell from marang and okra.


marang and okra
TOTAL MEAN 4.16 Very Satisfied

Table 13 shows the assessment of the students in the respondent's terms
of the aroma of the marang-okra polvoron. A statement describing "the marang-
okra polvoron has a good smell attributed to marang-okra polvoron" and "the
marang-okra polvoron has an inviting sense of smell from the marang-okra
polvoron" obtain the highest mean of 4.30 with the verbal rating of strongly
satisfied, followed by the others descriptions " marang-okra polvoron do not have
an offensive smell after the taste" that got 4.20 as it's mean with the verbal rating
as very satisfied, then the " the marang-okra polvoron does not smell buttery that
exceed the natural smell of marang okra" alongside with "the marang-okra
polvoron gives a natural sense of smell from marang-okra polvoron" and ''the
marang-okra polvoron has a distinct smell from marang-okra polvoron'' that both
has 4.10 as the mean with the verbal rating of very satisfied. While "the marang-
okra polvoron does not have a stinging smell that covers the natural flavor of
marang-okra polvoron," the mean of 4.00 and recorded as the lowest, with the
verbal rating as satisfied.
Moreover, the general mean for the aroma rating is 4.16, which means
that the students or experts were satisfied. This further explains that the
respondents find the aroma of the marang-okra polvoron satisfactory.

Appearance of the Marang Okra Polvoron.

The Marang-okra Polvoron is well 4.20 Very Satisfied

granulated.

processed.

shaped,
The Marang-okra Polvoron is crumbly. 3.80 Very Satisfied

grease.

Table 14 shows the assessment of students as the respondent's terms of
the appearance of the marang-okra polvoron. A statement describing "the
marang-okra polvoron has evenly shaped" is the highest mean of 4.40 with the
verbal rating of strongly satisfied, followed by the other descriptions " marang-
okra polvoron has a natural light brown color," ''marang-okra polvoron is evenly
processed'', ''the marang-okra polvoron is dry'' and ''marang-okra polvoron is
fairly grease'' both are got 4.30 as it's mean with the verbal rating as strongly
satisfied, then ''the marang-okra polvoron is well granulated'' got 4.20 as the
mean with the verbal rating as very satisfied. While "the marang-okra polvoron is
crumbly" with the standard of 3.80 and recorded as the lowest with the verbal
rating as satisfied.
Moreover, the general mean for the appearance rating is 4.16, which means that
the students or experts were satisfied. This further explains that the respondents
find the appearance of the marang-okra polvoron satisfactory.
Table 15 Assessment of the Students as Respondents on the Taste of

The Marang-okra Polvoron is more 4.20 Very Satisfied

buttery.

The Marang-okra Polvoron is easy to 4.40 Strongly Satisfied

customize with different flavors.
The Marang-okra Polvoron has a taste 4.30 Strongly Satisfied

attributed to marang and okra.

creamy-like flavor.
The Marang-okra Polvoron has flavor 4.20 Very Satisfied

si well blended.

creamier texture.

Table 15 shows the assessment of the students as the respondents in
terms of the taste of the marang-okra polvoron. A statement describing "the
marang-okra polvoron has the right amount of sweetness" obtained the highest
mean of 4.50 with the verbal rating of strongly satisfied, followed by the other
descriptions " marang-okra polvoron is easily to customize with different flavors"
and "marang-okra polvoron has a creamier texture'' both got 4.40 as it's mean
with the verbal rating as strongly satisfied, then the " the marang-okra polvoron
has a taste attributed to marang-okra polvoron" earned 4.30 as the mean with the
verbal rating of strongly satisfied. While "the marang-okra polvoron is more
buttery," "the marang-okra polvoron has creamy-like flavor'' and "the marang-
okra polvoron has flavor is well blended'' both of these got with the mean of 4.20
and recorded as the lowest with the verbal rating as very satisfied.
Moreover, the general mean for the taste rating is 4.34, which means that
find the taste of the marang-okra polvoron satisfactory.


product.
The packaging materials are affordable. 4.80 Strongly Satisfied

attention.
The packaging materials give a feel of a 4.70 Strongly Satisfied

sign of quality.

Table 16 shows the assessment of the students as the respondent's terms
of the packaging of the marang-okra polvoron. A statement describing "the
packaging of marang-okra polvoron used is suited for the product" obtained the
highest mean of 4.90 with the verbal rating of strongly satisfied, followed by the
other descriptions "the packaging materials are affordable" and also "the
production description is clear'' both are got 4.80 as it's mean with the verbal
rating as strongly satisfied, then the " the product is well packed," "the shape of
the package draws attention," and "the packaging of the materials give a feel of
sign of quality" both are got 4.70 as the mean with the verbal rating of strongly
satisfied. While "the packaging is eco-friendly" with the standard of 4.60 and
recorded as the lowest with the oral rating as strongly satisfied.
Moreover, the general mean for the packaging rating is 4.74, which means that
find the packaging of the marang-okra polvoron satisfactory.
Table 17 Assessment of the Parents as Respondents on the Texture of


pulverized.
The Marang-okra Polvoron ingredients 4.90 Strongly Satisfied

are sufficiently blended.
The Marang-okra Polvoron is fine and 4.80 Strongly Satisfied

light.

compact texture.

crumbly texture.

rough texture.

creamier texture.

Table 17 shows the assessment of the parents as the respondents in
terms of the texture of the marang-okra polvoron. A statement describing "the
marang-okra polvoron ingredients are sufficiently blended" obtained the highest
mean of 4.90 with the verbal rating of strongly satisfied, followed by the other
descriptions " marang-okra polvoron is fine and light" that got 4.80 as its mean
with the oral rating as strongly satisfied, then the " the marang-okra polvoron is
well pulverized" has 4.60 as the standard with the verbal rating of strongly
satisfied, "the marang-okra polvoron has a creamier texture" got 4.30. "The
marang-okra polvoron has a compact texture" earned 3.80 as the mean with the
verbal rating of very satisfied. And then "the marang-okra polvoron has a crumbly
texture" got a 3.70 as its mean, with the verbal rating as very satisfied. While "the
marang-okra polvoron has a rough texture" with a mean of 3.40 and recorded as
the lowest with the verbal rating as very satisfied.
that the parents or experts were satisfied. This further explains that the
respondents find the texture of the marang-okra polvoron satisfactory.
Table 18 Assessment of the Parents as Respondents on the Aroma of

1The Marang-okra Polvoron has a 4.60 Strong Satisfied

good smell attributed to marang and
okra.

smell buttery that exceeds the natural
smell of marang okra.
The Marang-okra Polvoron gives a 4.60 Very Satisfied

and okra.

have a stinging smell that covers the
natural flavor of marang and okra.

distinct smell from marang and okra.


marang and okra

Table 18 shows the assessment of the parents as the respondent's terms
of the aroma of the marang-okra polvoron. A statement describing "the marang-
okra polvoron does not have a stinging smell that covers the natural flavor or
marang okra polvoron" and "the marang-okra polvoron has a distinct smell from
marang and okra," also the marang-okra polvoron has an inviting sense of smell
from the marang and okra" obtain that both has the highest mean of 4.80 with
the verbal rating of strongly satisfied, followed by the descriptions of the others "
marang-okra polvoron does not have an offensive smell after taste" got 4.70 it's
mean the oral rating as strongly satisfied, then the " the marang-okra polvoron
has good a smell attributed to marang and okra" alongside with "the marang-okra
polvoron does not smell buttery that exceed the natural smell of marang and
okra" and also "the marang-okra polvoron gives a natural sense of smell from
marang and okra" with the mean of 4.60 and recorded as the lowest with the
verbal rating as strongly satisfied.
Moreover, the general mean for the aroma rating is 4.70, which means that the
parents or experts were satisfied. This further explains that the respondents find
the aroma of the marang-okra polvoron satisfactory.
Table 19 Assessment of the Parents as Respondents on the Appearance

of the Marang Okra Polvoron.


granulated.

processed.

shaped,
The Marang-okra Polvoron is crumbly. 4.70 Strongly Satisfied

grease.

Table 19 shows the assessment of the parents as the respondent's terms
of the appearance of the marang-okra polvoron. A statement describing "the
marang-okra polvoron is well granulated" and "the marang-okra polvoron is
crumbly" obtain the highest mean of 4.70 with the verbal rating of strongly
satisfied, followed by the other descriptions " marang-okra polvoron has a natural
light brown color" then "the marang-okra polvoron is evenly processed"
alongside with "the marang-okra polvoron is evenly shaped" and "the marang-
okra polvoron is dry" also the marang-okra polvoron is fairly grease" with the
mean of 4.60 and recorded as the lowest with the verbal rating as strongly
satisfied.
Moreover, the general mean for the appearance rating is 4.63, which means that
the parents or experts were satisfied. This further explains that the respondents
find the appearance of the marang-okra polvoron satisfactory.
Table 20 Assessment of the Parents as Respondents on the Taste of the

The Marang-okra Polvoron is more 4.20 Strongly Satisfied

buttery.

The Marang-okra Polvoron is easy to 4.60 Strongly Satisfied

customize with different flavors.
The Marang-okra Polvoron has a taste 4.70 Strongly Satisfied

attributed to marang and okra.

creamy-like flavor.
The Marang-okra Polvoron has flavor 4.80 Strongly Satisfied

si well blended.

creamier texture.

Table 20 shows the assessment of the parents as the respondents in
terms of the taste of the marang-okra polvoron. A statement describing "the
marang-okra polvoron has creamy-like flavor" and "the marang-okra polvoron
has a flavor is well-blended" obtain the highest mean of 4.80 with the verbal
rating of strongly satisfied, followed by the other descriptions " marang-okra
polvoron has the right amount of sweetness" and "the marang-okra polvoron has
a taste attributed to marang and okra" that both have 4.70 as the mean with the
verbal rating of strongly satisfied. Then "the marang-okra polvoron is easy to
customize with different flavors" and " he marang-okra polvoron has a creamier
taste" got a 4.60 mean verbal rating of strongly satisfied. While "the marang-okra
polvoron is more buttery" with a mean of 4.20 and recorded as the lowest with
the verbal rating to marang and okra as strongly as satisfied.
Moreover, the general mean for the taste rating is 4.63, which means that
the parents or experts were satisfied. This further explains that the respondents
find the taste of the marang-okra polvoron satisfactory.
Table 2 1 Assessment of the P a r e n t s as Respondents on the


product.
The packaging materials are 4.30 Strongly Satisfied

affordable.

attention.
The packaging materials give a feel of 4.30 Strongly Satisfied

a sign of quality.

Table 21 shows the assessment of the parents as per the respondent's
terms of the packaging of the marang-okra polvoron. A statement describing "the
packaging of marang-okra polvoron is well packed" obtained the highest mean of
4.70 with the verbal rating of strongly satisfied, followed by the other descriptions
"the packaging is eco-friendly" and also "the packaging used is suited for the
product'' both are got 4.40 as it's mean with the verbal rating as strongly satisfied,
then the " the packaging materials are affordable," "the packaging materials give
feet of a sign of quality" both are got 4.30 as the mean with the verbal rating of
strongly satisfied. "the product description is clear" got a 4.10 it's mean in oral
rating of delighted. While "the shape of the package draws attention" with the
mean of 4.00 and recorded as the lowest with the verbal rating as strongly
satisfied.
Moreover, the general mean for the packaging rating is 4.31, which means
that the parents or experts were satisfied. This further explains that the
respondents find the packaging of the marang-okra polvoron
satisfactory.Components of the project
The functions and interrelationship of the project components are shown in

table 22.
COMPONENTS FUNCTIONS AND
INTERRELATIONSHIP
Vanilla It enhances all the other flavors in the
recipe.
Skimmed milk It enhances the taste of the polvoron by

adding a
hint of extra sweetness and creamy

texture.
Sugar and butter It was used for food preservation.
Marang and okra It was used as the main ingredient for

the polvoron.
Capabilities
Marang-okra polvoron is a kind of sweet that is nutritious and delicious

that can be eaten every day. The product smells like sweets, and the packaging
was made from eco-friendly materials. The ingredients of the polvoron can be
seen easily in our locality.
Limitations
The process of the product must be appropriately followed to achieve the

desired outcome. During the blending and mixing process, it should be looked
after. The product should be kept away from heat to prolong the longevity of the
polvoron. It must be held in a cold place and must be adequately sealed.
Feature/Specification
The following are the features and specifications for making the okra candy.
a) Economical- The product and the process to make it is very affordable and
convenient.
b) Availability of Resources- The proposed food product is made from locally

available ingredients and based on the data presented, the ingredients used to
make it is low cost.
c) Marang-okra polvoron- this product is suitable for business and can help
consumers.
d) polvoron- preserve marang and okra combined with sugar and skimmed
milk/powdered
milk.
CHAPTER V
SUMMARY, CONCLUSION, AND RECOMMENDATIONS
This chapter summarizes the findings based on the weighted mean

interpretation of the data. It also includes the findings' conclusions, such as
whether the product reached the intended goals and recommendations based on
the results for improving the product's taste, aroma, texture, and appearance.
Summary and Findings
Based on the result of the survey and validated data. The product was
found satisfactory in each area regarding aroma, texture, taste, appearance, and
packaging labeling. Based on the findings from the data collected, it satisfies the
respondent's point of view and taste of a polvoron on how it should be.
The product was validated to be very satisfactory, having an overall mean

of 4.42 for its taste, 4.42 for its aroma, 4.40 for its texture, and 4.46 for its
appearance. This product is a good substitute for sweets and is suitable for
health-conscious individuals.
Fazit
Based on the data and results presented, the product, therefore:
1) The marang okra polvoron is for dietary purposes and is advantageous for
these people to maintain healthy living.
2) The marang-okra polvoron is convenient for consumers regarding its taste,

aroma, texture, and appearance.
3) The marang seed and okra flower vegetables are appropriate to use as
ingredients in making sweets.
4) The product is ready for FDA registration, intellectual property registration, or

IPO registration.
Recommendations
The researchers recommend the following based on the result of gathering the
data and Testing:
1. For more varieties of polvoron, the researcher suggests the addition of another
Healthy vegetable as an ingredient.
2. Future researchers may opt to introduce a new method of preparing the okra
candy and may use this study as a reference or related literature.
REFERENCES:
How to Grow Marang (Artocarpus Odoratissimus) - SF Gate.

https://homeguides.sfgate.com/grow-marang-artocarpus-odoratissimus-
88595.html
Artocarpus odoratissimus - Wikipedia.

https://en.wikipedia.org/wiki/Artocarpus_odoratissimus
The Health Benefits of Marang Fruit. https://healthybenefits.info/the-health-

benefits-of-marang-fruit/
Improvement Of Selected Okra (Abelmoschus Spp.) Varieties ....

https://eduprojecttopics.com/product/improvement-of-selected-okra-
abelmoschus-spp-varieties-for-fruit-yield-and-productivity/
“Philippines : Philippines to Start Export of Okra to Korea.” MENA Report,

Albawaba (London) Ltd., May 2021.
USDA ERS - Summary of Recent Findings. https://www.ers.usda.gov/data-

products/agricultural-productivity-in-the-u-s/summary-of-recent-findings/
IIS Error Settings existingResponse to PassThrough but 404 not working..

https://social.msdn.microsoft.com/Forums/en-US/c387509a-925b-402c-9715-
019f024d0ce6/iis-error-settings-existingresponse-to-passthrough-but-404-not-
working?forum=iis7general
Prunus africana | Infonet Biovision Home..

https://infonet-biovision.org/PlantHealth/MedicinalPlants/Prunus-africana
Negros Occidental seeks to develop marang industry - Philippine News Agency.

https://www.pna.gov.ph/articles/1007615
Amazing Health Benefits Of Eating Marang Fruit - Philippine News.
https://philnews.ph/2017/04/11/amazing-health-benefits-eating-marang-fruit/

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MARANG-OKRA POLVORON

Bachelor of Technology and Livelihood Education

Institute of Education and Teacher Training

Davao Oriental State University

HANNEY VALL A. DIZON

CHARLYN JOY A ABANAS

Marang (Artocarpus odoratissima) is native to the Philippines and can

The marang is closely related to the jackfruit tree (Artocarpus

Okra, also known as lady's-fingers, gumbo, or bhindi—is the essential

In the Philippines, Filipino farmers plant okra as it is a high-yielding crop

Okra has long been favored as a food for the health-conscious, as it

Furthermore, the Marang-okra Polvoron is a new byproduct of marang

The study aims to create a Marang-okra Polvoron with the following

Significance of the Study

This research on marang-okra polvoron provides customers with a new

This project is an additional in the polvoron market since most of us seek

Scope and Delimitation of Study

. The new recipe, practicality, and manufacturing of the marang-okra

Related Literature Reviews

Synonyms: Artocarpus tarap, Artocarpus mutabilis

Common names: Terap, pingan, keiran, marang

Synonyms: Hibiscus esculentus

Common names: Lady's-finger, Okra, Gumbo, Bendi,

Marang (Artocarpus odoratissima), an indigenous fruit, shows some

A recent study in the province of Negros Occidental is seeking to develop

It contains vitamins A, B, C, beta-carotene, dietary fiber, retinol, thiamin,

Okra, also known as lady's-fingers, gumbo, or bhindi—is an essential

Okra has long been favored as a food for the health-conscious, as it

The Philippines okra area harvested increased from 2,907 ha in 2000 to

Okra contains antioxidants called polyphenols, including vitamins A and C.

Classic Polvoron Recipe.

The polvoron is a semi-sweet powdered milk candy made from powdered

Table 1: Show the comparison of the new methods/process and existing

Table 1. Matrix Comparison

This study supported by the Diffusion of Innovation (DOI) Theory,

The conceptual framework is based on the Asplin et al. (2003), Input's

It also helps enhance the process and methods if any improvement is

Flour-a powder obtained by grinding grain, typically wheat, and used to

Method- a particular procedure for accomplishing or approaching

Okra- a tall annual herb (Abelmoschus esculentus) of the mallow family

Polvoron is a rich, soft, and crumbly Spanish shortbread of flour, sugar,

Tropical- a region or climate with a high frost-free temperature to support

marang seed create

okra flower method and

DEVELOPMENT AND EVALUATION OF THE PROJECT

This chapter covers project development and evaluation of the study. It

Step 1. COLLECT THE MARANG SEED AND OKRA

Step 2. ROAST THEM MANUALLY IN LOW HEAT

Step 3. GRIND THE ROASTED SEEDS AND FLOWER

Step 4. STORE IN A COOL, DRY PLACE WITH A SEALED

The process flow for making marang-okra polvoron is depicted in the

Supplies and Materials

Table 2. Bills of Supplies and Materials

Quantity Units Description Estimated Total cost

1 Kg. 1kg of marang seed Php 50.00 50.00

1 G 7grams of okra flower Php 5.00 45.00

2 Pcs. Water Cellophane Php 23.00 46.00

1 Pc. Glass bowl Php 35.00 35.00

1 Pc. Plastic Strainer Php 55.00 55.00

1 Pc Sieve (small) Php 20.00 20.00

1 Pc Wok pan Php 225.00 225.00

1 Pc Sense Php 75.00 75.00

1 Pc Grinder Php 650.00 650.00