Production of coffee from okra (Abelmoschus esculentus) seeds / by Florisa Anne P. Nueva.

By: Contributor(s): Material type: TextTextLanguage: English Publication details: Indang, Cavite : Cavite State University- Main Campus, 2015.Description: xiii, 45 pages : illustrations ; 28 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
Subject(s): DDC classification:
  • 633.7  N88 2015
Online resources: Production credits:
  • Science High School, College of Education (CED)
Abstract: NUEVA, FLORISA ANNE P., PIEDAD, GRACE ANN M., RODIL, NIKKI LOU R. Production of Coffee from Okra (Abelmoschus esculentus) Seeds. Research Study. (General Science Curriculum) Science High School, College of Education, Cavite State University, Indang , April 2015. Adviser: Prof. Dulce L. Ramos This study was conducted from August 2014 to December 2014 at Poblacion Il, Indang, Cavite to produce coffee from okra seeds. Specifically, this study aimed to determine: 1. the sensory properties of coffee from okra seeds in terms of: color, aroma, taste and after taste; 2. the acceptability level of coffee from okra seeds; 3. the most acceptable treatment in producing coffee from okra seeds; 4. the difference between commercialized coffee and coffee from okra seeds in terms of color, aroma, taste and after taste; and 5. the cost of production of coffee from okra seeds. Matured okra fruits were gathered from the researchers’ backyard and different varieties of ground coffee were bought from Amadeo, Cavite. The fruits were dried under the sun for three weeks. Dry seeds were extracted and roasted for three hours in low heat. Roasted seeds were ground and used in preparing five treatments of coffee from okra seeds: T1 - 100% okra seeds coffee; T2 - 50% okra seeds coffee and 50% Arabica coffee: T3 - 50% okra seeds coffee and 50% Robusta Coffee; T4 - 50% okra seeds coffee and 50% Excelsa Coffee; and, T5 - 25% okra seeds coffee, 25% Arabica Coffee, 25% Robusta Coffee, and 25% Excelsa Coffee. The coffee preparations were evaluated by 30 participants that were chosen randomly from Poblacion II, Indang, Cavite. The acceptability of the different treatments were tested in terms of color, aroma, taste, and after taste. Results revealed that Treatment 4 (50% Okra Seeds Coffee + 50% Excelsa Coffee) was the best coffee preparation in terms of color, aroma, taste and after taste. Treatment 4 yielded the highest mean (3.23) with “Very Dark” rating in terms of color, and the highest mean (3.43) with “Very Perceptible Coffee Aroma” rating in terms of aroma. In terms of taste and after taste, Treatment 4 also yielded the highest mean (3.07) with “Bitter” rating. Treatments 2, 3 and 5 yielded the highest mean (3.17) with “Acceptable” rating. On the other hand, the blend with the lowest mean (3.03) was Treatment 1 (100% okra seeds coffee). When the best treatment (T4) was compared to commercial coffee (Aguinaldo Blend coffee), there was a significant difference in terms of aroma, taste, and after taste, and no significant difference in terms of color.
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Theses / Manuscripts Theses / Manuscripts Ladislao N. Diwa Memorial Library Theses Section Non-fiction 633.7 N88 2015 (Browse shelf(Opens below)) Link to resource Room use only RS-731 00009323

Research Study (Science High School) Cavite State University

Includes bibliographical references.

Science High School, College of Education (CED)

NUEVA, FLORISA ANNE P., PIEDAD, GRACE ANN M., RODIL, NIKKI LOU R. Production of Coffee from Okra (Abelmoschus esculentus) Seeds. Research Study. (General Science Curriculum) Science High School, College of Education, Cavite State University, Indang , April 2015. Adviser: Prof. Dulce L. Ramos

This study was conducted from August 2014 to December 2014 at Poblacion Il, Indang, Cavite to produce coffee from okra seeds. Specifically, this study aimed to determine: 1. the sensory properties of coffee from okra seeds in terms of: color, aroma, taste and after taste; 2. the acceptability level of coffee from okra seeds; 3. the most acceptable treatment in producing coffee from okra seeds; 4. the difference between commercialized coffee and coffee from okra seeds in terms of color, aroma, taste and after taste; and 5. the cost of production of coffee from okra seeds.

Matured okra fruits were gathered from the researchers’ backyard and different varieties of ground coffee were bought from Amadeo, Cavite. The fruits were dried under the sun for three weeks. Dry seeds were extracted and roasted for three hours in low heat. Roasted seeds were ground and used in preparing five treatments of coffee from okra seeds: T1 - 100% okra seeds coffee; T2 - 50% okra seeds coffee and 50% Arabica coffee: T3 - 50% okra seeds coffee and 50% Robusta Coffee; T4 - 50% okra seeds coffee and 50% Excelsa Coffee; and, T5 - 25% okra seeds coffee, 25% Arabica Coffee, 25% Robusta Coffee, and 25% Excelsa Coffee. The coffee preparations were evaluated by 30 participants that were chosen randomly from Poblacion II, Indang, Cavite. The acceptability of the different treatments were tested in terms of color, aroma, taste, and after taste. Results revealed that Treatment 4 (50% Okra Seeds Coffee + 50% Excelsa Coffee) was the best coffee preparation in terms of color, aroma, taste and after taste.

Treatment 4 yielded the highest mean (3.23) with “Very Dark” rating in terms of color, and the highest mean (3.43) with “Very Perceptible Coffee Aroma” rating in terms of aroma. In terms of taste and after taste, Treatment 4 also yielded the highest mean (3.07) with “Bitter” rating. Treatments 2, 3 and 5 yielded the highest mean (3.17) with
“Acceptable” rating. On the other hand, the blend with the lowest mean (3.03) was Treatment 1 (100% okra seeds coffee).

When the best treatment (T4) was compared to commercial coffee (Aguinaldo Blend coffee), there was a significant difference in terms of aroma, taste, and after taste, and no significant difference in terms of color.

Submitted copy to the University Library. 08/18/2015 RS-731

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