RESEARCH PLAN

Title: UTILIZATION OF AMPALAYA (Momordica charantia) AND KANGKONG (Ipomoea aquatica) IN INSTANT DRIED NOODLES PRODUCTION

Proponent: Ceanle C. Traza

Background of the Study/ Questions to be addressed Ampalaya (Momordica charantia), also known as “Bitter Melon” or “Bitter Gourd” was endorsed by the Department of Health (DOH) in the Philippines as an alternative herbal medicine for liver problems. Researches about ampalaya have proven that it increases the production of beta cells by the pancreas, thus improving the body’s ability to produce insulin to control the blood sugar for diabetes. Likewise, its fruits and leaves are superior sources of Vitamin B, iron, calcium, phosphorus and rich in beta carotene.
On the other hand, Kangkong (Ipomoea aquatica) commonly known as “Water Spinach” is rich in iron, calcium, riboflavin and source of the antioxidant vitamins C and A. It has long been used in Southeast Asia as a traditional herbal medicine for treatment and prevention for ailments.
With this, study aims to produce and compare a healthy noodles made out of Ampalaya (Momordica charantia) and Kangkong (Ipomoea aquatica) to commercial one. The vegetables that are selected could help each other’s needs because of its nutritional facts. Producing noodles with healthy ingredients may help people avoid high risks and continue living healthy.

Objectives
The study generally aims to utilize Ampalaya (Momordica charantia) and Kangkong (Ipomoea aquatica) in the development and production of Instant Dried Noodles.

Specifically, it aimed to: 1. evaluate the sensory acceptability of the produced instant dried noodles which are the T1-100g Ampalaya, T2-200g Ampalaya, T3-300g Ampalaya, T4-300g Kangkong, T5-400 Kangkong, T6-500g Kangkong, T7-100g Ampalaya and 300g Kangkong, T8-200g Ampalaya and 400g Kangkong, T9-300g Ampalaya and 500g Kangkong in