Commercial cooking oil is an enormous need of people nowadays. These days, cooking oil is becoming expensive. Commoners, or people with insufficient finance, can no longer afford this necessity. Instead, they opt for oil with lesser quality simply because it’s cheaper.
It’s very ghastly to do this because for one; your health could be affected, two; you could harbour diseases, and three; on the worst case scenario, it could lead to your death. To think that they would go to extreme lengths, such as that, just to provide oil. Going back to the topic prior to this, we think that although it may be costly, most cooking oils are of unsatisfactory standards especially in our nutrition.
With that said, we all share the idea of wanting to solve this problem. We conducted a research about the effectivity of Moringa Olefeira, also known as “Malunggay”, when used as an ingredient for cooking oil. We chose Moringa Olefeira for a reason; gram for gram, “Malunggay” leaves contain: seven times the vitamin C in oranges, four times the Calcium in milk, four times the vitamin A in carrots, two times and the protein in milk and three times the Potassium in bananas.
Using this so called “Wonder Vegetable” (according to the elderly), we could create a product that can be healthy and useful, and at the same time be sold in a reasonable price. Our main goal is aimed at the welfare of everyone. We hope that this experiment can be of great help to anyone who uses it. We gathered the data of this study from various references. We owe a massive and part of this study to literature and the internet; without them we wouldn’t have anything, even a problem, to begin with. 3
Statement of the Problem
Can malunggay (Moringa Oleifera) leave extract be a potential material for formulating cheaper yet healthier commercial cooking oil?
1. At which concentration of malunggay (Moringa Oleifera) leaves extract will it be able to cook food?
a. 10 mg/ml.
b. 20 mg/ml.
c. 25 mg/ml.
2. How effective will it be on cooking safe and edible food? It can be inferred in terms of:
a. Period or time of cooking.
b. Taste of the food cooked.
c. Nutrition facts or nutrients contained by the food.
Significance of the Study
People living in the community. The study will help the people in the community to manufacture useful cooking oil that can be alternatively used to cook food – which is a basic commodity. Malunggay is very common to the community so people can easily grow them and prepare it for extraction. In addition, unlike the commercial cooking oil we use, it is healthy and contains the nutrients of malunggay.
The researchers. The researchers will benefit from the study because in would fulfil our curiosity. It will also encourage us to find other alternatives from malunggay -which is very abundant in our country- that can help us in our everyday lives.
Environment. The environment profit from the study in the fact that cooking oil that is already used by people will just be thrown away in the streams and it will cause water pollution. Not like with the cooking oil made from malunggay, its chemical components can be easily dissolved in water.
Manufacturers of commercial cooking oil. This study would help big companies as it lessen the production cost of cooking oil because it only uses malunggay.
Scopes and Limitations of the Study
The study aims to produce budget-friendly and nutritious oil that can be used by people to cook their own food. In able to do this study, researchers must first collect Malunggay (Moringa Oleifera) around the community and prepare it for extraction in the laboratory or do it at home. After the extraction process, series of test must be done to prove and justify the effectivity of the product. It must cook food using stoves at normal cooking temperature that are normally used by households and the food must contain healthy nutrients that must be good to our body.
This experiment also has its fair share of restrictions. And one of those restraints is when the researcher doesn’t have sufficient materials to create the said product, especially if they don’t have the main ingredient or, in this case, the malunggay. The person would have to plant or buy these materials, thus spending much time and cash. Speaking about money, another problem may occur if the researcher has a weak budget. An extra problem is if the researcher does not have enough knowledge to create and research about the problem.
Another limitation of the study is when the researcher doesn’t have a place to create the product or when his surrounding isn’t fit for the making of the substance. The researcher must remember to take into account even the smallest detail of this project. The researcher must have great dedication in doing this study. He should love what he is doing and he need to make it as one of he’s passion.