AMPALAYA FRUIT

The scientific name of ampalaya is momordica charanita while it is commonly known as bitter
gourd, bitter melon or bitter squash. Ampalaya Fruit, in cultivated form, is green, fleshy, oblong,
cylindrical, 15 to 25 centimeters long, pointed at both ends, ribbed and wrinkled, bursting when mature
to release seeds; in wild forms, ovoid, about 2 to 4 centimeters long. Seeds are oblong, compressed 10
to 13 millimeters long, and corrugated on the margins. It is a member of the family Cucurbitaceae,
momordicus is the Latin word for bitter​. ​Charantia species is the Greek word for “flower is beautiful”​.

Technically, this is a vegetable, but some scholars call is as a fruit. Although it is mainly cultivated
for medicinal and culinary uses, it can also grow in the wild, like the Gulf Coast of the United States.
Scientific studies have shown that dried fruits, leaves and seeds of ampalaya was used in the
formulation of nutritional supplements, herbal teas and capsules to reduce blood sugar levels in
diabetics. The presence of ​momordicines in Ampalaya, which is responsible for its bitter taste​, can
enhance the flavor of other ingredients. An Ampalaya fruit which contains about 43% moisture is made
up of vitamins, minerals and other nutrients.
● Minerals:
Calcium (3.2 percent by weight)
Iron (approximately 0.9 mg)
Phosphorus (3.2 percent by weight)
● Vitamins:
Vitamin A (335 mg)
Vitamin B1 (0.06 mg)
Vitamin B2 (0.03 mg)
Vitamin B3 (0.3 mg)
Vitamin C (55 mg)
There are a series of studies to illustrate the chemical components in ampalaya and some of
them have been isolated, including: alkanoids (momordicin), amino acids, aromatic oils, lectins
(momordin), momorcharins, polypeptides (p-insulin), cytokinins, fatty acids, fixed oils, sterol glucosides
(charantin), triterpene glycosides (momordicoside), vicine.

Ampalaya Distribution
- Year-round vegetable, extensively cultivated in the Philippines for its bitter edible fruit.
- Wild forms (Ampalayang ligaw) found in open fields, thickets, and waste places at low and medium
altitudes.
- Probably of Asiatic origin
- Pantropic (occurring throughout the tropical regions of earth)

Ampalaya Availability
- Wild-crafted.
- Perennial vegetable market produce.
- Tablet and capsule formulations in the cybermarket.

Ampalaya Constituents
- Phytochemical (chemical compounds produced by plants, generally to help them thrive or thwart
competitors, predators, or pathogens. The name comes from the Greek word phyton, meaning plant.
Some phytochemicals have been used as poisons and others as traditional medicine.) study yielded
alkaloids, glycosides, aglycone, tannin, sterol, steroids, phenol, protein and saponin.
- Momordicin-28 or 13-hydroxy-28-methoxy-urs-11-en-3-one is a triterpene compound with formula
C​31​H​50​O​3​ found in the fresh fruit of the bitter melon.
- A petroleum ether extractive yielded a highly aromatic ethereal oil, a fixed oil, traces of free fatty acids
and carotene.
- Ethyl ether fraction yielded chlorophyll, a glucoside-like substance and resin.
- Water soluble extractive yielded a saponin-like substance and mucilaginous bodies.
- Proximate composition of bitter gourd leaf (L), fruit (F) and seed (S)
yielded moisture % 17.97 L, 10.74 F, 20.69 S;
total ash % 15.42 L, 7.36 F, 9.73 S;
crude fat % 3.68 L, 6.11 F, 11.50 S;
fiber % 3.31, 1.7 F, 29.6 S;
crude protein % 27.46 L, 27.88 F, 19.50 S;
carbohydrate % 32.34 L, 34.31 F, 9.18 S;
caloric value (k/cal/100g) 213 L, 241 F, 176 S. (Bakare et al., Nutritional and chemical evaluation of
Momordica charantia. J Medicinal Plants Res. 2010; 4:2189-2193.)
- Vitamin composition (PPM) yielded A traces, E 800±14, C 66000±141, B12 5355±7.10, folic acid
20600±42.43. Mineral analysis (PPM) yielded calcium 20510±5.77, magnesium 255±0.69, sodium
2200±1.15, potassium 413±1.45, iron 98±0.23, zinc 120±1.15, manganese 156±0.33, copper 32±1.85.
(Bakare et al., Nutritional and chemical evaluation of Momordica charantia. J Medicinal Plants Res. 2010;
4:2189-2193.) (36)
- Proximate and mineral composition of fruit yielded moisture 93.20%, ash 7.36%, lipids 6.11%, fiber
13.60%, protein 27.88 6.11%, carbohydrate 34.31%, energy 241.66 kcal/100 g, magnesium 0, sodium
2.40 mg/100g, potassium 171.00 mg/100g, iron 1.8 mg/100g, zinc 0, manganese 0.08 mg/100g, copper
0.19 mg/100g, phosphorus 70 mg/100g, vitamin C 96 mg/100g.

Ampalaya Properties
- Considered astringent, antidiabetic, abortifacient, antirheumatic, contraceptive, galactagogue,
parasiticide, anthelmintic, purgative, emetic, antipyretic, febrifuge, emmenagogue, cooling , tonic,
vulnerary.
- Fruit considered tonic and stomachic.
- Studies have shown antidiabetic, adaptogenic, anti-inflammatory, membrane stabilizing, antioxidant,
cholinomimetic, analgesic, antimicrobial, gastroprotective, hepatoprotective, anti-dengue, antifungal
properties.

Uses
Edibility / Nutritional
- Both wild and cultivated forms are edible.
- Fruit of wild form usually roasted over fire and eaten with salt or "heko."
- The leaves and fruit - used as vegetables - are excellent sources of Vit B, iron, calcium, and phosphorus.
It has twice the amount of beta carotene in broccoli and twice the calcium content of spinach.
Characteristically bitter-tasting, slight soaking in salty water before cooking removes some of the bitter
taste of the fruit.
- In India, fruit eaten in curries.
Folkloric
- In the Philippines, juice expressed from the green fruit is given for chronic colitis: also used for bacillary
dysentery.
- Fruit macerated in oil used as vulnerary.
- Fruit considered tonic and stomachic; used in rheumatism, gout, and diseases of the spleen and liver.
- Used for chronic stomach ulcers.
- Fruit in large doses considered a drastic purgative and abortifacient.
- Olive or almond oil infusion of the fruit, without the seeds, used for chapped hands, hemorrhoids, and
burns.
- Root, along with fruits and seeds, used as abortifacient, as well as remedy for urethral discharges.
-Used for eczema, malarial, gout, jaundice, abdominal pain, kidney (stone), leprosy, leucorrhea, piles,
pneumonia, psoriasis, rheumatism, fever and scabies. Also, boiled leaves and decoction of plant used to
promote lochia.
- In Cuba, used for diabetes mellitus; used for wounds refractive to other treatments, for skin disease,
and for sterility in women.
- In Puerto Rico, used for diabetes.
- In Indo-China, fruit macerated in salted water used for fluxes, catarrh, and children's coughs. Seeds
employed in the treatment of dysentery.
- In Brazil, seeds used as anthelmintic.
In China, used as hypoglycemic and antidiabetic.
In Turkey, used for healing of cutaneous lesions and peptic ulcers.
Others

Philippine News: Diabetes Mellitus

A Philippine herb that has recently gained international recognition for its possible benefits in the
treatment of diabetes mellitus. Despite its bitter taste, it has also become a popular nutritional drink for
a boost of vim and vigor. In fact, the more bitter, the better, as it is believed that the bitterness is
proportionate to its potency.
Studies have suggested that ampalaya contains a hypoglycemic polypeptide, a plant insulin
responsible for its blood sugar lowering effect. Other benefits suggested were body detoxification
(including removal of nicotine), strengthening of the immune system and fertility regulation.
It is increasingly recommended as an adjunct or supplement to traditional therapeutic regimens for
diabetes mellitus.
(​https://ampalayaherb.wordpress.com/ ​http://stuartxchange.org/Ampalaya.html
http://nativefoodblog.blogspot.com/2012/10/harvest-ingredient-ampalayabitter-melon.html​ )

Ampalaya powder – dry ampalaya “meat” under the sun or inside an oven until it turns brittle, then
ground into poweder (use blender).

Chocolate
● Natural cocoa powder
 - If you're making natural cocoa powder, that's the end of the line. Chocolate is naturally acidic, so
natural cocoa powder typically has a pH between 5 and 6 (for context, water is 7, right in the
middle). That acidity bears out in natural cocoa's flavor, which gives the cocoa a sharp, almost
citrus fruit finish. Remember, that just like a chocolate bar, cocoa powder flavor varies by brand.
While all natural cocoas will have certain characteristics in common (bitterness and astringency),
flavors will vary based on the cacao bean and how it's manufactured. In most U.S supermarkets,
natural cocoa is the most commonly available variety of cocoa—think Hershey's, Ghirardelli, and
Scharffen Berger.
- baking soda
- looks lighter in color, than dutch-processed, and tastes slightly astringent

● Dutch-processed cocoa powder

- Dutch-processed cocoa powder (dark cocoa) is cocoa powder that has been processed with an
alkalized solution, making it less acidic and much richer in taste.
- also sometimes called "alkalized," "European style," or "Dutched”
- Washed with a potassium carbonate solution that neutralizes cocoa's acidity to a pH of 7.
Although all cocoa powders can vary in color from light reddish brown to a richer dark brown,
the Dutch process gives the powder a noticeably darker hue.
Dutch process cocoa has a smoother, mellower flavor that's often associated with
earthy, woodsy notes. There are also heavily Dutched "black" cocoa powders that bring the
cocoa powder to an alkaline level of 8. This the kind of bittersweet cocoa you'll find in Oreo
cookies.
Since Dutch process cocoa isn't acidic, it doesn't react with alkaline leaveners like baking
soda to produce carbon dioxide. That's why recipes that use Dutch process cocoa are usually
leavened by baking powder, which has a neutral pH.
- Baking powder
- Has a more intense "chocolatey" flavor looks lighter in color and tastes slightly astringent.
Note: You can use cocoa powder and cacao powder interchangeably in baking recipes, smoothies,
oatmeal, cookies, homemade raw treats, or even stir them into your coffee for a homemade mocha.
Both cacao and cocoa are highly nutritious for you and are sure to satisfy your chocolate cravings around
the clock. ​If you want more nutrients, I would suggest you choose cacao​, but ​if you want fewer calories
and decent source of antioxidants, then definitely go with cocoa powder.
(I’m thinking of using a Dutch-processed cacao powder and mix it with ampalaya powder [from seed,
leaf, or fruit?] to make a chocolate treat [cookies, pudding, spread?] with a bittersweet taste. It should
contain lower calories but a higher amount of nutrients)

Product Presentation:
Stages of Product Development
1. BRIEFING
• Filipinos are known to have sweet tooth, consuming large amount of foods that contain refined
sugars.
• Chocolates are delectable and hard to resist. Filipinos end up eating large amounts of it even
though they also have bad effects on the human health.
• Processed foods offer less amount of nutrients than their raw counterparts.
 • “Healthier” foods are sold that claims to have a certain amount of nutrients.

2. MARKET RESEARCH
• Studying the current sales report on different types of Chocolates – ​Dark, Milk, Unsweetened?
• Identifying the current standing of cocoa on the global market trend – ​staying up to date on
the latest cocoa statistics and trend
• Demographics – ​“when you know who your customers are, you’re in a great position to better
understand their needs“
- Age andg ender of the target consumers
- Consumer’s preferences
• Market Observation – ​Observing the behavior of the consumers
• Online Surveys – ​Getting feedback on potential customers through online questionnaire

3. DESIGN SPECIFICATION
• Size:​ snack size (1.25”x2.5”x0.5”)
• Shape:​ rectangle
• Shelf life: ​3 months
• Weight: ​50 g
• Sensory characteristics:​ bitter taste. Dark chocolate
• Cost:​ P30-P40
• Ingredients:​ ampalaya powder, cocoa powder, butter, milk, sugar, water
• Equipment:​ pot, mixer/whisk

4. GENERATING IDEAS
• Healthier dessert for people who have limited dessert choices due to health problems
• Bitter gourd which has high nutrients and minerals as an ingredient
• Cheap Cocoa powder as an ingredient for making chocolate

DEVELOPING A NEW PRODUCT

• The group aims to develop a new chocolate line that can provide the nutrients that a raw cacao
bean has that was depleted during the roasting by infusing bitter gourd powder into the mix.
• Raw cacao and the Bitter gourd have similar nutrients such as Vitamin C and Iron.
• The bitter gourd can also provide extra nutrients such as calcium, beta-carotenes (vitamin A),
charatin (helps control blood sugar levels), anti-oxidants (attacks the free radicals), and etc.

WHAT KIND OF PRODUCT?

For Ampalaya: Value-added product
● A change in the physical state or form of the product (such as milling wheat into flour or
making strawberries into jam).

● The production of a product in a manner that enhances its value (such as organically
produced products).
 ● The physical segregation of an agricultural commodity or product in a manner that
results in the enhancement of the value of that commodity or product (such as an
identity preserved marketing system).

For chocolate: Line Extensions

● Additional items are introduced in the same product category under the same brand
name such as new flavors, forms, colors, added ingredients, package sizes.
● There are two types of product line extensions, horizontal and vertical. Horizontal
extensions consist of keeping the price and quality consistent, but changing factors like
flavor or color to differentiate the products. Vertical extensions consist of increasing and
decreasing the quality and price to create inferior and luxury goods.

Why’s:
● Advancement of new concept
- AMPACHO is a combination of ampalaya, which is a vegetable mainly used for lunch dishes, and
cocoa, which is mainly used for disserts or sweets.
- AMPACHO provides consumers an access to a nutritional dessert which not only satisfies their
craving to a delectable dessert but also their body’s need for a healthy dish.