 Introduction

 Foods considered “healthy” maybe natural foods, organic

foods, whole foods and some dietary supplements. Such products
are solid in health food stores or in the health/organic sections of
supermarkets. “Health food” may also refer to functional food that
designed to address specific health concerns, such as the
prevention of disease. Additionally, “Health food” is sometimes
used in contrast with “junk food”, which may be high in calories
but has little other nutritional value.
 Philippine chips one usually finds in supermarkets are made
from flour or corn. While there have been locally made potato
chips on the market as well, it is only relatively recently that
Filipino brands have produced somewhat decent potato chips.
One can also find native Philippines snacks banana chips,
chicharon, and dried mango, pineapple and papaya chips, but are
different section of the supermarket or maybe along with more
esoteric fare like coconut chips and camote chips, in a specialty
shop.
 Flour is the basic ingredient in making snack chips. In this
study, the local invasive and edible red algae known as Gulaman (
Gracilariopsis heteroclada) were utilized in the production of flour in
making chips.
 Malunggay ( Moringa oleifera Lam.) has been used as herbal
medicine in many cultures for hundreds of years; malunggay is known as
very nutritious plant where it is used to combat malnutrition in third world
countries especially for infants and nursing mothers; contain essential
amino acids, vitamins, and other nutrients. Kulitis ( Amaranthus spinosus
Linn. ), is a vegetable plant which is rich in vitamins and minerals;
herbaceous and proven to be a hormone regulator, has an antimicrobial
and anti-cancer efficacy, Gracilariopsis heteroclada locally known as gulaman,
is one of the most abundant seaweeds of Roxas City, is a good source of
carbohydrates, protein, other minerals and vitamins and recommended to
be included in the diet because of its highly nutritional content.
In this study, the researchers investigates the feasibility of
producing healthy and nutritious homemade snack chips from powdered
gulaman ( Gracilariopsis heteroclada) enriched with malunggay ( Moringa
oleifera Lam.) and kulitis ( Amaranthus spinosus Linn.) leaves extract.
 This study aimed to produce nutritional snacks from
powdered Gulaman ( Gracilariopsis heteroclada) enriched
with Malunggay ( Moringa oleifera Lam.) and kulitis (
Amaranthus spinosus Linn.) leaves extract.
 Specifically, this study would like to find answer to the
following questions:
 Is there a significant effect in using powdered Gulaman
enriched with varied amount of Malunggay ( Moringa
Oleifera Lam.) and Kulitis ( Amaranthus spinosus Linn.) leaves
extract as snack chips in terms of appearance and taste?
 Are there significant differences in using powdered
Gulaman enriched with varied amount of Malunggay (
Moringa oleifera Lam.) and Kulitis ( Amaranthus spinosus
Linn.) leaves extract as snacks chips in terms of appearance
and taste as compared to the snack chips with flour?
1. There is no significant effect in using powdered
Gulaman enriched with varied amount of
malunggay ( Moringa oleifera Lam.) and Kulitis (
Amaranthus Spinosus Linn.) leaves extract as
snacks chips in terms of appearance and taste.
2. There are no significant differences in using
powdered Gulaman enriched with varied amount
of Malunggay ( Moringa oleifera Lam.) and kulitis (
Amaranthus spinosus Linn. ) leaves extract as snack
chips in terms of appearance, strength and taste
compared to the snack chips with flour?
This study is limited only to the utilization of Gulaman ( Gracilariopsis
heteroclada) brown algae in the production of snack chips. Four (4)
treatments were followed and each treatment was replicated four (4)
times.
Treatments
Treatment A – 350 grams powdered gulaman, 2 large egg, 5 grams table salt, 5 grams
sugar, 2.5 grams black pepper, 2.5 grams Garlic, 20 mL Malunggay leaves
extract, 150 mL. Tap water
Treatment B – 350 grams powdered gulaman, 2 large egg, 5 grams table salt, 5 grams
sugar, 2.5 grams black pepper, 2.5 grams Garlic, 20 mL Kulitis leaves
extract, 150 mL. Tap water
Treatment C – 350 grams powdered gulaman, 2 large egg, 5 grams table salt, 5 grams
sugar, 2.5 grams black pepper, 2.5 grams Garlic, 10 mL Malunggay, 10 mL
Kulitis leaves extract, 150 mL. Tap water
Treatment D – 350 grams commercial flour, 2 large egg, 5 grams table salt, 5 grams
sugar, 10 grams black pepper, 10 grams Garlic, 150 mL. Tap water
 Materials
The following materials used in the study
are: 1 450 grams of fresh Gulaman ( Gracilariopsis
heteroclada) seaweed, colitis leaves, Malunggay
leaves, egg, table salt, sugar, 200 ml beaker,
weighing scale, plastic spatula, hand gloves,
apron, hair net, disposable face mask, 1 large
mixing bowl, 1 electric stove, 1 cutting board,
knife, electric mixer, 4 large plastic strainers,
mortar and pestle, 400 ml tap water, pasta maker
and corn oil.
 Collection and Preparation of Materials
 Gulaman ( Gracilariopsis heteroclada) was collected at
Libas River, Libas Roxas City during low tide;
Malunggay and Kolitis at Banica Roxas City. Gulaman
were washed with tap water 3 – 4 times and soaked for
30 minutes in a large basin with water with diluted
Sodium hydroxide ( NaOH) to eliminate odor and clor
pigmentation of Gulaman.
 Gulaman was sun dried 6 – 7 days until crispy;
pounded using mortar and pestle; strained and further
milled at Teodoro Arcenas Trade Center, Roxas City to
produce the desired texture of powdered Gulaman.
Powdered Gulaman was stored in a large, clean
canister with cover. Set aside.
 Extraction of Malunggay and Kolitis Leaves
 Malunggay leaves were removed from the
stems, washed thoroughly, removing web and
other materials attaching the leaves. Dripped
dried in a large plastic strainer and pounded
using mortar and pestle; strained in a clean
cheese cloth. Extract was collected using 500 ml
beaker; cover with aluminium foil. Set aside.
The same procedure was done in the extraction
of Kulitis.
 Production of Snack Chips
 For Treatment A:
1. 350 grams powdered gulaman seaweed was transferred to a
large mixing bowl and add two (2) large eggs, 5 grams of table
salt, 5 grams of sugar, and 10 grams pounded black pepper.
Mixed thouroughly by adding tap water little by little until
desired mixture of the dough was met.
2. The dough was removed from the mixing bowl and
transferred to a flat wooden table and knead until the dough
was flattened; cut in triangular shape 2 centimeter wide and
and 2 centimeter long and sun dried for 3 – 4 days.
3. Dried snack chips were stored in a clean glass container with
cover labelled Treatment A.
4. Put to boil oil in a frying pan. Dip fry snack chips. Removed
from the frying pan and place fried chips in a plastic strainer
with tissue paper to absorb excess oil from the fried chips. The
same procedure was done for Treatment B, C and D.
 Fifty( 50) respondents of the study were
randomly selected by the researches from the
students of Congressman Ramon A. Arnaldo
High School, Banica Roxas City from the total
sampling population of 175 Grade 8 and Third
Year students.
 The following data were observed and recorded:
1. Average mean of four treatments as to taste and
appearance.
2. Mean difference of four treatments as to taste and
appearance.
3. Acceptability of four treatments.
Evaluation sheets for sensory evaluation were
given to 50 respondents to be accomplished after
tasting the four different treatments which will
evaluate the product in terms of taste and
appearance.
All data collected was computed and analysed
statistically using Mean and One Way Analysis of
Variance ( ANOVA) to test if there is a significant
difference among the four (4) treatments.

Experimental Design
This study was conducted through a One factor
Experiment in a Completely Randomized Design
with the factors consider as the varying
concentration of table sugar, Malunggay and Kulitis
leaves extract in homemade Gulaman Snack chips
production.
Significant Difference in the Over – all Score for Sensory Testing of
Homemade Snack Chips from Powdered Gulaman ( Gracilariopsis
heteroclada) enriched with Malunggay ( Moringa oleifera Lam.) and Kulitis
( Amaranthus spinosus Linn.) Leaves Extract
As to the significant differences in the acceptability of the homemade
snack chips from powdered Gulaman (Gracilariopsis heteroclada) enriched with
Malunggay ( Moringa oleifera Lam.) and Kulitis ( Amaranthus spinosus Linn.)
Leaves Extract, analysis of variance was performed.

It was found that there was no significant difference in the over- all
score for sensory testing of homemade snack chips from powdered gulaman
(Gracilariopsis heteroclada) enriched with Malunggay ( Moringa oleifera Lam.)
and Kulitis ( Amaranthus spinosus Linn.) Leaves Extract as well as to that of the
control in terms of the acceptability of the product. The computed F – value 0f
1.97 was lesser than the tabular F – value of 6.59 with 3 – 4 degrees of freedom
at 5 5 level of significance. The null hypothesis was accepted.

It explains that the product is acceptable as to the flavour and

appearance as evaluated by the 50 respondents and as compared with the
control.
 Source Degrees Sum of Mean Comput Tabular Probabil
of of Squares Squares ed F - value ity
Variance Freedom F - value

Between 3 262.38 87.46

1.97 6.59 Sig.
Within 4 177.50 44.38

Total 7 439.88
 Based on the results obtained from the study,
the following conclusions were drawn:
1. There is a significant effect in using powdered
gulaman enriched with varied amount of Malunggay
( Moringa oleifera Lam.) and Kulitis ( Amaranthus
spinosus Linn.) leaves extract snack chips in terms of
appearance and taste.
2. There is a significant differences in using powdered
Gulaman enriched with varied amount of
Malunggay( Moringa oleifera Lam.) and Kulitis (
Amaranthus spinosus Linn.) leaves extract as snack
chips in terms of appearance and taste as compared to
the snack chips with flour.
 In consideration of the findings observed in this
study, the following recommendations were
forwarded:
1.Gulaman( Gracilariopsis heteroclada) enriched with
Malunggay( Moringa oleifera Lam.) and Kulitis
( Amaranthus spinosus Linn.) leaves extract is highly
recommended in making homemade snack chips
because of its health benefits and taste.
2. Further study should be conducted to the other
species of Red seaweeds endemic to Roxas city
coastline that has the potential in making homemade
snack chip.