VIRGEN MILAGROSA UNIVERSITY FOUNDATION

SENIOR HIGH SCHOOL

Martin P. Posadas Avenue, San Carlos City, Pangasinan

Chapter I

INTRODUCTION

A. Background of the study

Coffee is commonly known for its stimulating effect on the brain. Thus, making it the

prime source of vitality among billions of people. The development of coffee is very evident in

every corner, from stores, shops and cabinets of our kitchens to race and cultural aspect of a

certain geographic region.

Coffee is a brewed beverage with distinct taste and aroma made from roasted seeds of

coffee plant. There are variants of coffee cultivated across the planet, in over 70 countries,

primarily in equatorial Latin America, Southeast Asia, Southern Asia and Africa. The raw coffee

seed is one of the most traded agricultural commodities in the world; coffee is slightly acidic

(5.0-5.1 pH) and has stimulating effect on humans because of its caffeine content. It is one of

most-consumed beverages in the world.

In this study, we are using bitter gourd(Momordica Charantia) seeds aiming to produce

anti-hyperglycemic brewed beverage in the form of coffee. The output of this research will

benefit people with hyperglycemia who are searching for new products in preventing the disease;

the community who can’t afford medication for hyperglycemia and the health conscious coffee

drinkers for its nutritional benefits.

Review of Related Literature

Apparently, the awareness and knowledge of human population are not enough to

recognize that there are natural weapons against diseases that can be easily grown and be found

in our backyards and farms. One of these includes the green wrinkly vegetable that has a

distinctive bitter taste so called ‘Ampalaya’.

Commonly known as for science terminology “Momordica Charantia Linn.”, Bitter Gourd

or Bitter Melon in western countries.

(Nelz, 2016) This vegetable usually grows in tropical countries in Asia such as Philippines.

It belongs to the family of Cucurbitaceae which originated in India and later introduced to China

in the 14th century.

Its fruit has a green flesh and has pointed ends at length. It has a wide range of varieties that has

differences in shape and from the bitterness of each variety. Bitter Gourd has a crunchy flesh,

watery texture, and also contains seeds.

Bitter gourd is commonly used in cooking as an ingredient in some vegetable dishes.

Aside from culinary purposes, bitter gourd also contains various minerals and vitamins that are

beneficial to the body. Ampalaya is also an excellent source of calcium, phosphorus, folic acid,

iron, vitamins A, B, and C. It is very popular worldwide in treating diabetes for it contains

compounds such as flavonoids and alkaloids. It has a high medicinal value that can help to treat

and prevent some serious diseases. This mixture helps the body to produce more insulin

which controls the blood sugar levels of a diabetic person. Research and studies worldwide

proved the benefits of bitter melon on the body’s health. This vegetable was also considered by

Department of Health (DOH) as an alternative in treating certain diseases including skin disease,
liver problems, HIV, diabetes, and other ailments. It can relieve headaches, good for rheumatism

and gout, treat hemorrhoids, intestinal worms, and sure several types of cancer. It disinfects

burns and heals wounds, boosts the immune system, fights infections, reduces blood pressure,

and is good for the liver.

Bitter melon has also antibacterial, antipyretic, parasiticide, antioxidant, and anti-inflammatory

properties.

According to the study of Lura (2007), rambutan seeds can be utilized into coffee but a

pure rambutan coffee seeds smells like cocoa. Another study related in using seeds in making

coffee was conducted Macandora and Sanchez (2010). The conductors used breadfruit seed.

They proved that its seeds are capable of producing a coffee but yet, the results of the evaluation

shows that their product can't compete with commercial coffee. Other studies are closely related

to these, but there is a little dissimilarity in the current study and that is the usage of ampalaya or

bitter gourd seeds for it's very abundant in our country, Philippines, yet, just being thrown away

not knowing that these self-speculated un-useful for some people can be made into not just cheap

but health beneficial coffee.

A coffee made of ampalaya seed may seem bizarre but the outcome of this study might be

successful. The result may affect the use of commercial coffee in daily basis. This might as well

answer the serious need for a very economical, nutritious and therapeutic coffee at the same

time.
 A. Conceptual framework

The paradigm depicted how the study is to be accomplished. The respondents will

evaluate the bitter gourd seeds’ coffee acceptability based on its anti-hyperglycemic properties.

As well as, its taste, texture, and aroma. The acidity content of bitter gourd seeds is also included

for us to comprehend the health benefits of the product and phytochemical screening of the seeds

to identify its active components in preventing hyprglycemia.

Experimental-quantitative research using product development and survey method was used in

this study as the process.

B. Research Paradigm
Procedure
Input

Output
Gathering of
the Seeds,
Phytochemical Bitter Gourd
Screening, Seeds as an
Bitter Gourd Toasting, Anti-
Seeds Grinding, Hyperglycemic
Brewing, Brewed
Testing. Beverage
C. Statement of the Problem

What are the constituents of bitter gourd seeds as an anti-hyperglycemia brewed

beverage?

What are the effects of drinking bitter gourd seeds as an anti-hyperglycemia

brewed beverage?

What is the profile of the evaluators as to:

 Health Status

 Age

 Coffee Consumption

D. Scope and Delimitation

This study focuses on the anti-hyperglycemia properties of the Bitter Gourd Seeds

as an Anti-Hyperglcemic Brewed Beverage.

The total number of respondents’ population is thirty (30), Twenty (20) of them are

students from the department of Senior High School, Five (5) from the faculty teachers of

Senior High School and another Five (5) for the workers of VMUF in San Carlos City,

Pangasinan, Academic year 2019-2020.

E. Significance of the Study

Community - This study will provide an economic product in preventing hyperglycemia

for its cheap price.

People with hyperglycemia - This study will provide a new production of beverage to

prevent hyperglycemia.

Coffee Drinkers - This study will give a nutritious and therapeutic coffee to drink.

Future Researchers- This study will serve as a source of information in future

researches.
 Chapter II

METHODOLOGY

Research Design

This study will employ Quantitative-Experimental Method of research to accomplish the

goal of producing an anti-hyperglycemic brewed beverage using bitter gourd seeds. It is a

experimental, often true called experimentation, that use the scientific method in establishing the

cause and effect relationship among a group of variables in a research study. Thus, researchers

must exert an effort to control for all variables except the one being manipulated (independent

variable). The effects of the independent variable on the dependent variable are collected and

analyzed for a relationship. We are using this method to establish the cause-effect relationship of

Bitter Gourd Seeds as an Anti-Hyperglycemic Brewed Beverage in the form of Coffee and the

evaluators, as said. Prior to evaluators, we are going to be testing the product on ALBINO

RATS to avoid complications and aftermaths.

Materials and Procedures

The bitter gourd seeds that we’re going to use is to be obtained from San Carlos, Public

Market. After retrieving the seeds, we will wash it thoroughly to keep the cleanliness of the seeds

then we will proceed to peel its superficial layer using a knife. Thereafter, we’ll prepare the pan

for toasting the seeds, and use a ladle to stir the seeds on the cooking pan. Once it’s done, we’ll

use the mortar and pestle to grind the seeds. When the seeds are finally pulverized, we will
prepare a cup of hot water and put the pulverized bitter gourd seeds in it. To enhance the taste,

sugar and creamer should be added according to the consumer’s specification.

Materials and Ingredients Quantity

Bitter Gourd Seeds 2 tablespoons

Sugar (Optional) 1 tablespoon

Creamer (Optional) 1 tablespoon

Equipment and Utensils Quantity

Mortar and Pestle 1 unit

Cooking Pan 1 unit

Ladle 1 unit

Knife 1 unit

Chopping Board 1 unit

VIRGIN MILAGROSA UNIVERSITY FOUNDATION

SENIOR HIGH SCHOOL

 October 24, 2019

“Bitter Gourd Seeds as an Anti-Hyperglycemic Brewed Beverage”

Mark Darrel Aquino Ma. Theresa Bautista

Raiza Mae Morante Dexter Agbuya