CHAPTER 1

INTRODUCTION Significance of the Study

In recent, health and wellness as a growing trend was verbalized by some speakers based on research studies. This trend has been on the rise for the past decades are response to growing incidence of diabetes, obesity and other food related disease. This study was conducted to give way vegetables with was health and abundant yet unpopular. Spinach, Malunggay, Ampalaya and Kangkong were the common examples. Eating vegetables were the common problem in every family tables nowadays especially to kids. Muffin vegetables made from the four leafy vegetables were simple and easy way to solve the problems.

Objectives of the study

This study aims to find out the quality of muffin produced from different vegetables; malunggay, spinach, ampalaya and kangkong. This study will be discovered the following: a. How to make vegetable muffins? b. Which among the four vegetables has the delicious one? c. Which among the four vegetables can be easily adopt to the people?

Time and Locale of the study

This study conducted in CSU HIM laboratory at Sta.Maria, Lal-lo,Cagayan on the duration of this August to October.

Related Terms
Pre-heat - To heat the oven to desired temperature before putting in food to bake or roast. Sifting - To put through a flour sifter of fire sieve to separate particles. Shortening - It is a hydrogenated fats that it can adds flavor and richness retains moist and give also tenderness and it can enrich the bake product. Stirring - A process of mixing food with a circular motion thoroughly blend and to secure a uniform consistency. Beating - A process of mixing with an over and over motion to smoothen a mixture or to introduce air by using rotary beater or electric mixer or fork. Greased - It is a oily material or the thick lubricant. Muffin Pans - It is the pan that is use to bake muffins. Batter - A pourable mixture of flour liquid in other ingredients. Crust - It is the outside part of the bread or the cover of the pie or the hard surface layer.

CHAPTER II

REVIEW OF RELATED LITERATURE MUFFINS Muffins are simple bread baked in muffin pans. They are cup breads leavened with leavening agent and are considered members of the quick cakes of cupcakes in shape, although they usually lack frosting. They may be filled with sweet filling, such as chocolate, toffee, lemons or blueberries. Savory varieties, such as cornbread muffins or cheese muffins or sometimes just plain muffin, also exist. They generally fit in the palm of an adult hand and are intended to be consumed by an individual in single sitting. HISTORY OF MUFFINS Recipes for muffins in their yeast-free American form, are common in 19th century American cookbooks. Recipes for yeast-based muffin, which were sometime called common muffin or wheat muffin in 19th century American cookbooks, can be found much older cookbooks. TYPES OF MUFFINS *English Muffin a type of light bread leavened with yeast. It is usually baked in a flat sided disc-shape tin, typically about 8 cm in diameter. *Corn Muffin muffin shape cornbread made from cornmeal tend to be sweeter. *Muffin cup / Common Muffin muffin that are round sheet of paper, foil, silicon, or metal with scallop pressed edges, giving the muffin a round cup shape.

 CHARACTERISTICS OF WELL-MADE MUFFIN Muffins when properly made should have uniform, well round peaks without cracks. In size, they should also be uniform. The crust must be tender pebbled or slightly rough and shiny. The texture is light, moist and tender. The grains must be free from tunnels, with a flavor that is wellblended and free from bitterness. *RECIPE VARIATION: The basic recipe can be modified in order to vary the muffin made.

SCIENTIFIC NAME: MORINGA OLEIFERA ENGLISH NAME: HORSERADISH TAGALOG NAME: MALUNGAY The most widely cultivated species of the genus Moringa, which is the only genus in the family Moringaceae, Ebglish common names incluce Moringa, Benzolive Tree and West Indian ben. The tree itself is rather slender triangular see pads with drooping branches that grow to approximately 10m in height.
GENERAL NUTRITION Moringa Oleifa Leaf, Raw Nutritional value per 100g (3.5 02) Emergy Carbohydrates Dietary fibers Fat Protein Water Vit A. equivalent Thiamine (vit.B1) Riboflavin (Vit.B2) Niacin (Vit. B3) Pantothetic Acid (vit.B5) Vitamin B6 Folate (Vit. B9) Vitamin C Calcium Iron Magnesium Phosphorus Potassium Sodium Zinc 64 kcal (270 kj) 8.28 g 2.0 g 1.40 g 9.40 g 78.66 g 378 mg (47%) 0.257 mg (22%) 0.660 mg (55%) 2.220 mg (15%) 0.125 mg ( 3%) 1.200 mg (92%) 40 mg (10%) 51.7 mg (62%) 185 mg (19%) 4.00 mg (31%) 147 mg (31%) 0.36 mg (17%) 112 mg (16%) 337 mg ( 7%) 9 mg ( 1 %) 0.6 mg ( 6%

SCIENTIFIC NAME: SPINACIA OLERACEA , LINN ENGLISH NAME : SPINACH TAGALOG NAME:
SPINACH

( Spinacia Oleracea) is an edible flowering plant in the family of Amaranthaceae. It is native to central and Southeast Asia. It is an Annual plant (rarely biennial), which grows to a height of up to 30 cm. Spinach may survive over winter in temperate regions. The leaves are alternate, simple, ovate to a triangular-based, very variable in size from about 2-30cm long and 1-15cm broad, with larger leaves at the base of the plant and small leaves higher on the flowering stem. The flowers are inconspicuous, yellow-green, 3-4mm diameter, maturing into a small, hard, dry, lumpy fruit cluster 5-10 mm across containing several seeds. Common spinach, Spinacia Oleracea, was long considered to be in the chenopodiaceae family, but in 2003, the chenopodiaceae, family was combined with the Amaranthaceae family under the family name Amaranthaceae in the order caryophyllales. Within the Amaranthaceae family, Amaranthoideae and chenopodioideae are now subfamilies, for the amaranths and the chenopods, respectively.

NUTRITIONAL VALUE PER 100 g (3.5 oz) Energy Carbohydrates -Sugars -Dietary fiber Fat Protein Vitamin A equiv. Vitamin A -beta-carotene -lutein and zeaxanthin Folate (vit. B9) Vitamin C Vitamin E Vitamin K Calcium Iron 97 kj (23 kcal) 3.6 g 0.4 g 2.2 g 0.4 g 2.2 g 469 mg (59%) 9400 IU 5626 mg (52%) 12198 mg 194 mg (49%) 28 mg (34%) 2 mg (13%) 483 mg (460%) 99 mg (10%) 2.7 mg (21%)

SCIENTIFIC NAME: Momordica charantialinn ENGLISH NAME: Bitter Gourd / Biter Melon TAGALOG NAME: Ampalaya Bitter gourd or bitter melon a herbaceous, tendril-bearing vine grows to 5m. It bears simple alternate leaves 4-12 cm across with three to seven deeply separated lobes. Each plant bears separate yellow male and female flowers. In the Northern Hemisphere, flowering occurs during June to July and fruiting during September to November.
NUTRITIONAL VALUE per 100 g (3.5 oz) Energy Carbohydrates -Sugars -Dietary fiber Fat -saturated -monounsaturated -polyunsaturated Protein Water Vitamin A equiv. Thiamine (vit B1) Riboflavin (vit. B2) Niacin (vit. B3) Vitamin B6 Folate (vit. B9) Vitamin B12 Vitamin C Vitamin E Vitamin K Calcium Iron Magnesium Phosphorus Potassium Sodium Zinc 79 kJ (19 kcal) 4.32 g 1.95 g 2.0 g 0.18 g 0.014 g 0.033 g 0.078 g 0.84 g 93.95 g 6 ug (1%) 0.051 mg (4%) 0.053 mg (4%) 0.280 mg (2%) 0.041 mg (3%) 51 ug (13%) 0 ug (0%) 33.0 mg (40%) 0.14 mg (1%) 4.8 ug (5%) 9 mg (1%) 0.38 mg (3%) 16 mg (5%) 36 mg (5%) 319 mg (7%) 6 mg (0%) 0.77 mg (8%)