Moringa-Squash Crackers

Abstract

INTRODUCTION

This research entitled “Moringa-SquashCrackers" is concerned with the use of Malunggay leaves and squash as the main ingredient in making crackers. This food product out of Malunggay leaves and squash was delicious as well as healthful. Children nowadays are fond of eating crackers, which are not good for the body and refused toeat Malunggay leaves and squash which are very healthful.

METHODS

TheresearchpresentsasolutiontotheproblemsbyusingsquashandMalunggay leaves in manufacturing crackers. FreshmaturedMalunggayleavesweregatheredanddriedfortwodays. Matured squash was peeled and weighed 1 000 grams. The 1 000 grams of matured squash were boiled for 5 minutes. Squash was grounded and mixed with the grounded 2 000 grams of soaked rice. The mixtures were added with 250 grams 0f grounded malunggay leaves. The mixture was seasoned with thirty grams of salt, five grams of black pepper and five grams of lime. Themixtureinpasteformwaspouredintoa molder and flattened into a thin and thick layer. Themoldedmixturesweresteamedforfiveminutes. Steamed mixtures were allowed to cool, then cut into desired sizes and dried under the sun for six to seven hours.

RESULTS

ThethinlayeredMoringa-Squashcrackersdriedfasterthanthethicklayered. Thedriedchipswere fried. The thin layered Moringa-Squash crackers pop faster than thick layered. The Moringa-Squash crackers were tasted by ten students, ten parents and ten teachers. Most of the respondents found that Moringa-Squash crackers have a favorable taste.

DISCUSSIONS

This research is significant to our health because it is very nutritious. It used ingredients without harmful effects on our health. It is also significant to our economy because it is highly affordable, and it involved less amount of money.