CHAPTER I

INTRODUCTION

Background of the Study

The increasing demand for healthy snack alternatives has spurred

interest in incorporating nutrients plants into processed foods. Malunggay

(Moringa Oleifera), is a tropical plant renowned for its high nutritional value,

including vitamins A, C, and E, as well as essential minerals and antioxidants.

Traditionally used in various culinary applications, Malunggay leaves have

potential beyond the conventional uses, particularly in the development of

snack foods. This study aims to explore the effectiveness of Moringa leaves

as an alternative to traditional chips, examining aspects such as nutritional

benefits, taste, texture, and consumer acceptability. By investigating the

feasibility of Moringa-based chips, the research seeks to contribute to the

growing field of functional foods, promote sustainable agricultural practices,

and provide healthier snack options to consumers.

1
Statement of the Problem

The general problem of the study is to examine the effectiveness of

malunggay leaves as an alternative chips. This aim is to look at how Moringa

leaves can be when made into chips. It will focus on the nutritional value,

taste, texture, and whether people like these chips or used for business.

The study sought to answer the following questions:

1.) How do taste, texture, and overall acceptance of Malunggay leaf

chips compare to traditional chips?

2.) What preparation methods yield the most palatable and shelf-stable

Malunggay leaves chips, and what is the nutritional value of this chips?

3.) Are people interested in buying or trying Malunggay chips, and what

might stop them from doing so?

4.) Which groups of people (age, gender) are most likely to try

Malunggay chips?

2
Objectives of the Study

This study especially aims to:

1. To investigate the feasibility of processing Malunggay leaves into a

chip product, including the methods of preparation, and cooking or

drying.

2. To develop and test various recipes for malunggay chips, exploring

different preparation methods and seasoning options to enhance flavor

and appeal.

3. To examine consumer awareness and acceptance of malunggay leaf

chips, including preferences for flavor, pricing, and packaging.

4. To analyze the nutrient composition of malunggay leaves compare it

with traditional chip ingredients.

5. To study if this chips product is good for snacks and for businesses.

3
Significance of the Study

This research will be conducted to determine the effectiveness of

malunggay leaves as an alternative chips. Benefitting the study are the

various sectors as follows:

People. This study could significantly impact individual dietary

choices by introducing a nutritious snack option. Moringa leaves can provide

essential vitamins and minerals, which could improve health outcomes for

people looking for healthier alternative chips.

Nutrition. The study highlights the potential of Moringa leaves to

provide essential nutrients that are often lacking in processed snacks. By

incorporating Moringa chips into diets, the research could lead better overall

public health, and increased awareness of the importance of incorporating

superfoods into everyday diets.

Businesses. This research opens avenues for new product

development and market expansion. Companies can innovate by creating

Moringa-based chips snacks, tapping into the growing health food market.

Local farmers can also earn more by growing Moringa, boosting the local

economy.

Future Researcher. This research can serve as a foundation for

future studies on Moringa and its application. It may inspire other researchers

to explore its health benefits, production methods, or market potential,

contributing to a broader understanding of this valuable plant.

4
 Community. This study can promoting the use of moringa as a

snack can foster local agriculture and sustainability. By encouraging the

cultivation of Moringa, communities can enhance food security, create local

jobs, and promote environmental benefits.

Scope and Delimitations of the Study

The researcher conducted this study entitled “Examining the

Effectiveness of Malunggay (Moringa Oleifera) Leaves as an Alternative

Chips”. The study will explore the use of Malunggay leaves as a primary

ingredient for making chips. It will analyze the nutritional content of Malunggay

chips in comparison to traditional chips, while also surveying consumer

preferences related to taste, texture, and overall acceptance among different

age groups. This will help determine if they enjoy them as a snack and if they

think they could be good product for business. The study will also explore

different ways to cook and prepare Malunggay chips to find the best method.

The research will take place in a specific local area, like community or school.

The researchers will conduct the data gathering through

questionnaire or survey and face-to-face interaction. The number of people

involved in surveys will be small, which might not reflect the views of

everyone. While the study will look at what people think about the health

benefits, it won’t conduct deep scientific test to confirm these claims. They will

also be collecting some documents that will serve as evidence and justify and

5
confirm the result made from the questionnaires and that will help them to

formulate a precise and well established conclusion.

Participants and Locale of the Study

This study was conducted at The Notre Dame of Esperanza Inc. The

place in specific local area, like community or school was selected for

knowing the effectiveness of Moringa leaves as an alternative chips. The

preparation of methods and seasoning options might be examine at

researchers own place. This study will be implemented by students, teachers,

and random people of the said place.

6
 CHAPTER II
REVIEW OF RELATED LITERATURE
This chapter presents a review of related literature and studies that

were relevant to the research study to provide readers with additional context

and knowledge. The chapter also includes further references that will aid in

the interpretation of the research results.

Related Literature

Snacking has long been ingrained in our daily lives, forming a crucial

part of our diet and cravings. Chips, for instance, are portable and enjoyed in

various settings like cinemas, during TV time, while doing homework, or

simply to curb boredom. Their versatility has led to a wide array of chip

varieties available today, fueling a thriving industry. However, despite their

popularity, chips are often classified as junk food and are notorious for their

potential health risks. Numerous health resources highlight chips as one of

the worst foods one can consume, underscoring their negative impact on

health.

In response to these concerns, researchers sought to develop a

healthier alternative: Malunggay Chips, made from nutritious Moringa oleifera

leaves. These chips aim to offer a delicious snack without harmful chemicals,

providing a viable option for both children and adults who enjoy snacking. The

goal is to create a product that not only satisfies cravings but also promotes

health and well-being, appealing to a wide audience looking for nutritious,

affordable, and tasty snack choices.

7
 Moringa (Moringa oleifera Lam.) is originally from the Indian

subcontinent and has become established in tropical and subtropical regions

worldwide. It is known by various regional names, including Benzolive,

Drumstick tree, Horseradish tree, Kelor, Marango, Mlonge, Mulangay,

Saijihan, and Sajna (Fahey, 2005). This plant thrives in a tropical insular

climate and can grow well in humid tropical areas or hot, dry lands, adapting

to less fertile soils and showing resilience to drought (Anwar et al., 2007).

Recognized as one of the most beneficial trees globally, nearly every part of

the Moringa tree is utilized for food, medicine, and industrial applications

(Khalafalla et al., 2010). Its leaves, flowers, and fresh pods are consumed as

vegetables, and it is also used as livestock feed (Anjorin et al., 2010). Moringa

has the potential to enhance nutrition, strengthen food security, and promote

rural development (Hsu, 2006).

Research by Yang’s group (2006) indicated that Moringa oleifera is a

promising crop that can enhance the intake of micronutrients and

antioxidants. The World Health Organization has also endorsed moringa as a

substitute for imported food sources to address malnutrition (Sreelatha and

Padma, 2009; Johnson, 2005).

Most studies investigating the effectiveness of Moringa oleifera in

improving the nutritional and hematological status of malnourished individuals

have focused on very young children. Research in Burkina Faso (Compaoré

et al., 2011) showed that infants gained weight when given complementary

8
foods mixed with moringa seeds, while a study in Uganda (Jilcott et al., 2010)

found similar results with moringa leaf powder.

In the Philippines, Moringa oleifera is widely known as Malunggay. Its

leaves rank among the top 30 food items consumed by Filipinos (Food and

Nutrition Research Institute-Department of Science and Technology (FNRI-

DOST), 2010a, b). For children aged 6 to 12 years, the average consumption

of Malunggay is 15 grams per day.

Malunggay leaves (Moringa oleifera) are a key ingredient in many

beloved Filipino dishes (Vince Madrid, Fil-Kitchen II, 2018). This plant is

widely available throughout the Philippines, thriving even in urban and remote

areas—often seen growing along sidewalks. It's highly nutritious and

accessible, prompting the Department of Health (DOH) to recommend it as

part of the daily diet. Malunggay is commonly used in soup-based dishes like

tinola, sinigang, and pesa. Filipino mothers often find creative ways to include

it in meals for their children, who are typically picky about vegetables. To

encourage kids to eat healthier, mothers might add malunggay to popular

foods such as burgers, fried dishes, and siomai.

Moringa oleifera is one of the most well-known medicinal plants. It has

been consumed by humans for its rich content of vitamins A, B, C, D, E, and

K. Additionally, it contains essential minerals such as calcium, copper, iron,

potassium, magnesium, manganese, and zinc (Dan Malam, The Nature and

Health, 2014). With over 40 natural antioxidants, Moringa has been utilized

9
since 150 B.C. by ancient royalty for mental clarity and healthy skin. Its

various parts—leaves, pods, seeds, gums, bark, and flowers—are used in

more than 80 countries to address mineral and vitamin deficiencies, support

cardiovascular health, regulate blood glucose levels, neutralize free radicals,

enhance the body’s anti-inflammatory response, improve blood quality, and

boost the immune system.

Moringa also aids in improving eyesight, mental focus, and bone

strength. Its potential benefits extend to malnutrition, general weakness,

lactating mothers, menopause, depression, and osteoporosis. Furthermore,

Moringa can be used as an efficient fuel source, fertilizer, and livestock feed.

The leaves are recognized as a valuable source of nutrition and an organic

health supplement with various therapeutic applications.

Malunggay leaves are rich in vitamins A, B, C, D, and E, as well as

amino acids, cysteine, and essential minerals like calcium, phosphorus, iron,

and magnesium. Nutritionists assert that, ounce for ounce, malunggay

contains seven times more vitamin C than oranges, four times more vitamin A

than carrots, four times the calcium and double the protein of milk, and three

times the potassium found in bananas (Henrylito D. Tacio, The Book of Plants

and Dietetics, 2014). Due to its impressive nutritional profile, nutritionists and

dietitians recommend malunggay as a substitute for various traditional

ingredients.

10
 The “Diffusion of Innovation Theory” by Thurber and Fahey (2010)

clarifies the recent rise in the adoption of Moringa Oleifera by various

international organizations and specific groups within undernourished

populations. This theory has similarly proven effective in explaining the

adoption of innovative agricultural practices from the 1940s to the 1960s.

Malunggay pods are reported to be effective against intestinal

parasites. A decoction made from boiled malunggay roots can relieve

hoarseness and sore throat when used as a gargle, and it can help dry sores

and ulcers due to its antibacterial properties (Dr. Ubi, Benjamin Ewa, Herbs,

2016). Almost every part of the tree can be utilized, including the roots, pods,

and oil extracts, in various medicinal applications. Often referred to as the

“second tree of life” (with the coconut being the first), malunggay offers a wide

range of uses and benefits. Therefore, it’s recommended that every

household have at least one malunggay plant in their garden.

Malunggay is found in many countries, even in regions with

extreme weather conditions, which is why it’s not unusual to see a drumstick

tree at the foot of the Himalayan mountain ranges. There, it is commonly used

to treat various ailments, including iron and vitamin deficiencies, as well as

lactose intolerance. In remote areas where access to conventional medicine is

limited, malunggay is often relied upon as a natural or herbal remedy.

Additionally, it is reported to be used in tribal rituals and ceremonies among

different communities.

11
Related Studies

Moringa is a cultivated variety within the genus Moringa and

belongs to the Moringaceae family. It is utilized in over 80 countries, including

Pakistan, to address mineral and vitamin deficiencies, support cardiovascular

health, and potentially combat malnutrition (Coppin Julia, 2014). Often

referred to as the “wonder plant,” Moringa is celebrated for its remarkable

nutritional value packed into a small, easy-to-prepare form. It is abundant in

vitamins, minerals, amino acids, and other nutrients that aid in body

development and reduce the impact of various diseases. Known as

malunggay, Moringa is easily cultivated and thrives in diverse environments,

with studies indicating its resilience to extreme weather conditions, including

drought and winter.

Moringa oleifera is a significant multipurpose tropical tree known for

its nutritional and medicinal benefits. Research indicates that Moringa

possesses anti-cancer properties, likely due to the bioactive compounds

found in its extracts (Abdulrahman Khazim, 2015). Malunggay has been

studied globally for its health benefits, leading to various scientific

advancements in medicine and dietetics. Modern bioengineering has

enhanced the effects of malunggay, revealing its potential in cancer

treatment.

This is attributed to various bio-minerals that target cancer cells,

which are also found in foods like apples, bananas, pears, carrots, and celery.

12
With today’s scientific advancements, malunggay continues to make strides in

bioengineering and is expected to play a significant role in multiple research

fields.

Moringa, commonly referred to as the drumstick tree, originates

from the southern foothills of the Himalayas in Northwest India, where it is

integrated into the local diet. The properties and nutrients found in moringa

can help address various deficiencies and health issues (Ruchita Haldar,

2017).

“Malunggay” in the Philippines, “Shajina” in the Indian subcontinent,

and “Moringa” in English are names for a widely popular tree. Many people in

Asia use malunggay leaves similarly to spinach and consume its fruit as a

vegetable, much like asparagus. Initially recognized primarily as a vegetable

for lactating mothers, recent scientific studies have highlighted malunggay’s

medical potential and benefits. Often referred to as a “Miracle Vegetable,” it

has been promoted by the World Health Organization (WHO) for over 20

years as a low-cost health enhancer in developing countries.

Malunggay leaves are rich in antioxidants, which can help prevent

lifestyle-related diseases such as cardiovascular issues, high blood pressure,

and cancer. Recent studies compare the protein content in leaves from

different varieties of Moringa trees grown worldwide, allowing for estimates of

optimal leaf extract use. Research conducted by Suleyman (2009) suggests

that malunggay is one of the most promising discoveries of this millennium,

13
now widely used across the globe. This study aimed to identify a unique filling

made from the nutrient-rich Moringa oleifera.

According to Philippine Herbal Medicine.org, malunggay is

recognized for its anti-diabetic and anti-tumor properties. There are claims

that it can help lower blood pressure and act as an anti-tumor agent.

Additionally, the Biotechnology Program Office of the Department of

Agriculture has found that malunggay is rich in vitamins A and C, iron, and

high-density lipoprotein (good cholesterol), as noted by biochemists and

molecular anthropologists. Gram for gram, malunggay leaves are packed with

nutrients and contain twice the protein found in milk.

The bill was authored by Gena de Venecia, the representative for

Pangasinan’s fourth district and an Ilocana who grew up eating malunggay

several times a week. In her legislation, she highlighted the economic,

nutritional, and medicinal advantages of the vegetable. “For years, malunggay

has been viewed as just a backyard plant in the Philippines. Now, we can

assert that it has the potential to save lives, boost incomes, create millions of

jobs, make effective use of extensive agricultural lands, enhance the

Philippines’ global competitiveness, influence both local and international

markets, and contribute to socioeconomic equity.”

“Malunggay is a crucial plant that warrants national and

international promotion because of its significant biomedical contributions and

14
various socioeconomic benefits. Additionally, it can serve as a valuable tool in

combating malnutrition in the Philippines.”

According to ECHO (2007), in the Philippines, Moringa leaves,

commonly known as “malunggay,” are cooked and served to babies, earning

the nickname “mother’s best friend.” Studies have reported that Moringa

possesses anti-tumor properties, largely attributed to the presence of benzyl

isothiocyanate. Numerous research efforts have highlighted the

chemoprotective and anti-cancer effects of these compounds, which are

particularly beneficial for individuals undergoing chemotherapy as they help

strengthen cells. Malunggay is also recognized for its role in treating skin and

prostate cancer (Ref: ECHO Development Notes #68, June 2000; Fuglie LJ,

2000). Furthermore, research from the late 1940s at the Indian Institute of

Science in Bangalore (PLN Rao) identified a compound in malunggay leaves

called “pteridosperm,” known for its antibacterial, antimicrobial, and antifungal

properties. Additionally, malunggay leaf tea is noted for its effectiveness in

managing diabetes.

Synthesis

The researchers aim to develop a new variant of chips that is both

healthy and affordable. Despite the growing and evolving chips industry,

which often poses health risks, the team seeks to create a nutritious and safe

alternative.

15
 According to Weber (2015), the salty snack market is largely

dominated by potato chips, with sales reaching $7.23 billion, highlighting the

public’s love for their crispiness. However, studies by Mercola (2003), Ell

(2013), and Beiz’s group (2013) indicate that chips can be detrimental to

health due to harmful substances they contain, such as BHT and acrylamide.

Ell (2013) characterized chips as nutrient-poor. Given these concerns, the

researchers believe that Malunggay Chips can cater to snack enthusiasts.

With malunggay leaves—often referred to as the “Miracle Vegetable” by

Marero (2004)—as the primary ingredient, these chips will provide a delicious

snack option without the health risks typically associated with conventional

chips.

Moringa offers numerous benefits, as noted by HDRA (2002). It is

rich in nutrients and vitamins, and all parts of the tree can be utilized in

various ways. Several factors influence Moringa’s growth, including rainfall,

altitude, temperature, and soil conditions. It thrives best at altitudes of around

600 meters but can also grow at elevations up to 1000 meters (HDRA, 2002).

The seeds of malunggay are known to purify water; a study by Justin Yatco et

al. (2016) found that malunggay seeds can effectively cleanse dirty water.

Additionally, malunggay leaves play a vital role in the body’s metabolism. One

of their key benefits is the effectiveness of malunggay leaf tea in treating

diabetes, as well as its ability to boost the immune system.

16
 CHAPTER III

METHODOLOGY

A. Locale

The study was conducted in the Notre Dame of Esperanza, Inc.

B. Respondents

The respondents are composed of students, teachers of the Notre Dame of

Esperanza, Inc. and random people in a community, surveying or having a

face-to-face interaction of some of the students, teachers, and random people

in the said school and community.

C. Research Design

This study used a survey research design because it is best way to get the

answers to the questions and purposes of the study. The survey research is

one which a group of people studied by collecting and analyzing data from the

students, teachers, and random people in a community. This study also made

use of the experimental design form of research that will study the Malunggay

leaves or Moringa Oleifera as an alternative chips. Since the present study is

concerned with the malunggay leaves as an alternative chips, the

experimental method is the most appropriate to use.

17
Materials

A. Utensil/Equipment
● Knife
● Tablespoon
● Chopping board
● Mixing bowl
● Tray
● Oven
● Frying pan

B. Procedure:

1. Collect and harvest fresh leaves of Malunggay. Wash the malunggay

leaves.

2. Slice into thin pieces until you make 1 or ½ cup.

3. Put them in a mixing bowl and add seasonings. It’s up to you what kind of

seasonings based in your taste.

4. Add 1 cup of cold water and mix it well. After that add a small cubes of ice

because that is the secret to make it crunchy and crispy.

5. Prepare the frying pan with oil in the stove so that we can fry the

malunggay mixture as a chips.

6. When it’s time to fry, just put a small amount of mixture or 1 tablespoon.

After that you are now have a malunggay chips. You can put it into tissue

paper so it can absorbed the oil.

18
7. If you more crispiness of the chips you can put in the oven. Just observe to

avoid burn the chips.

D. Data Gathering Plan

The researchers decided to have a survey on the students and teachers of

the Notre Dame of Esperanza, Inc. to verify the researcher's conclusions. The

researchers also to have a survey on the random people in a different

community. The researchers will furthermore analyze and conclude with

supporting details.

E. Statistical Analysis

The data gathered will be tallied, tabulated, and analyzed using frequency

and percentage which will be used in answering the research questions.

F. Research Tool

Below are the questions that the researchers formulated to support the

research study.

Age _____
Male ___ Female ___
1. Have you ever tried Malunggay chips?
___ Yes ___ No
2. How do you rate the taste of Malunggay chips?
___ Very good ___Good ___ Okay ___ Bad
3. What do you like most about Malunggay chips? (You can choose 2 or
more)
___ Taste/flavor ___ Health benefits ___ Crunchiness ___
none
4. Would you choose Malunggay chips over regular chips?
___ Yes ___ No ___ Maybe

19
5. Do you think Malunggay leaves should be promoted more as a snack?
___ Yes ___ No ___ Maybe
6. Do you think Malunggay chips is good for a business and as a new
product?
___ Yes ___ No ___ Maybe

CHAPTER IV
DATA PRESENTATION, ANALYSIS, AND INTERPRETATION

This chapter contains the presentation of result, analysis, observation

after the conduct of the experiment and interpretation of data gathered from

the survey questionnaire of the study. It also contains evidences (e.g. charts,

pictures) that further support the result of the study.

Figure 1. Presents the methods of making the malunggay chips.

Figure 1. Malunggay Chips Process

20
 Table 1
GENDER NO. OF PEOPLE
Female 13
Male 7
TOTAL 20

This table shows the total number of random people who participated in
a survey about the study. There are 13 women and 7 men with the total of 20
people.

Table 1.2
AGE FREQUENCY
17 years old 11
18 years old 6
19 years old 1
34 years old 1
40 years old 1
TOTAL 20

The table 1.2 indicates that twenty (20) of people actively participated
on the survey questionnaire, the table shows that majority of people are
seventeen (17) years old which is 11 people, while the eighteen (18) to
nineteen (19) years old is 7 people, and only 1 of people who participated that
is 34 years old and 40 years old.

21
 Have you ever tried
Malunggay chips?
The Rate of the Taste of Malunggay YES 17
chips NO 3
Total 20
Okay
15%
Very good This pie chart
35%
How do you rate the taste
of Malunggay chips?
Good
50% Very good 7
Good 10
Very good Good Okay Bad Okay 3
shows that the majority of the students answered YES, 85% Bad 0
or 17 of them that want or already tried malunggay chips.
Total 20
And there are 15% or 3 of them answer of NO, which means
only few of people is first time to try the malunggay chips.

As shown in the pie chart above, it is the rate of the taste of malunggay
chips. From the given answer of respondents, the majority is (17 out of 20) or
85% rated the taste of malunggay chips as either “Very Good” or “Good”. Only
3 or 15% people rated them as “Okay”, and nobody rated them as “Bad”. This
shows that generally is positive response to the taste of malunggay chips.

What do you like most about Malunggay

What do you like most

about Malunggay chips?
Taste/Flavor 14
Health 17
Have you ever tried Malunggay chips? benefits
Crunchiness 5
15%
none 0

85%

YES NO

22
 Would you choose Malunggay chips
over Regular chips?
MAYBE 11
Other than
that, the
NO 2 researcher also
would like to know
YES 7 what they like
most about
PEOPLE malunggay chips
Would you choose
after they consume the chips, there are 4 options for the Malunggay chips over
respondent to choose and they can choose 2 more options. regular chips?
From the given answer, the highest vote is the health Yes 7
benefits of the chips which is 17 or 85% of people. The No 2
malunggay (moringa oleifera) is have different health benefits
Maybe 11
since it is full of vitamins, etc. Another is taste or flavor which
is the second highest vote that is 14 or 70% of people while 5 Total 20
or 25% vote for crunchiness and no one answer of NONE.

18 1200%

16 Do you think malunggay leaves should be promoted

as snack? 1000%
14

12 Maybe This table shows

800%
15%
10 the number of
600% people who think
8
or choose that the
6 400% malunggay chips

4 is good or best
200%
2 Yes rather than the
85% regular chips like
0 0%
Taste/Flavor Health benefits Crunchiness None potato, etc.
Based on the
chart, most of them or 11 choose that maybe malunggay chips is better than
regular chips this might be that they are not sure the difference between
malunggay chips and regular chips that need more experiment or observation.
While 7 of them choose that malunggay chips is better than regular chips and
2 of people choose the regular chips.
Do you think Malunggay
leaves should be promoted
more as a snack?
Yes 17
23 No 0
Maybe 3
Total 20
 D o y Ou t h in k ma lu n g g a y c h ip s is g o o d fo r
This table
b u s in e s s a n d a s n e w p r o d u c t ? shows the number
of people who
believe or think that
malunggay leaves
should be promoted
16
as snack. Based in
4 the given answer,
0
Do you think Malunggay
YES NO MAYB E chips is good for a
business and as a new
People
product?
majority of them think that is should be promoted as a Yes 16
snack which is 17 or 85% of them have answered YES. No 0
On the other hand, only 3 answered MAYBE and no one
Maybe 4
answered NO. This shows that malunggay leaves can be
good to make a snack especially that it can easily to Total 20
make.

The chart interpret that the malunggay chips is good for business and
as new product. In this chart, most of people think that it is good for business
and new product which has 16 votes of people. Second, 4 of them stated that
the malunggay chips can be good for business or as new product and no one
answer of NO.

24
 CHAPTER V
SUMMARY, CONCLUSIONS, RECOMMENDATIONS

This chapter presents the summary, conclusions, and recommendation

of the study.

Summary and Conclusions

This study investigated the potential of Malunggay (Moringa Oleifera)

leaves as a healthier alternative to traditional chips. By analyzing the

nutritional content, sensory qualities, and consumer preferences, the research

highlighted the benefits of Moringa chips, which are rich in vitamins, minerals,

and antioxidants. The study utilized various preparation methods to enhance

the flavor and texture of the chips, ultimately comparing them to conventional

options. Findings revealed that Moringa chips not only provide superior

nutritional value but also received favorable responses from taste testers,

indicating their potential as a marketable snack.

Based on the result of the study, the research confirms that Malunggay

(Moringa Oleifera) leaves are an effective alternative to traditional chips,

offering enhanced nutritional benefits and appealing sensory attributes. The

positive consumer feedback suggests that Moringa chips could fill a niche in

the growing market for healthier snacks. This study contributes to the ongoing

exploration of underutilized crops and their role in promoting better dietary

choices.

25
Recommendation

Further research is recommended to explore the commercial feasibility

of Moringa chips, including shelf-life studies and market analysis. Additionally,

developing diverse flavor profiles and packaging strategies could enhance

consumer appeal. Collaboration with local farmers and food entrepreneurs

may also facilitate the sustainable production and distribution of Moringa

chips, promoting both health and local agriculture.

26