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Malunggay as Tea

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Submitted By elloisa
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Chapter 3
RESEARCH METHODOLOGY This chapter states the discusses the method of research used, the materials and equipment needed to make the product and the steps or procedure to be followed in making it. This chapter also discusses the way on how the product was tested and observed.
Research Design This sudy made use of the experimental design form of research that will study the Malunggay or Moringa Oleifera as an alternative to herbal tea in terms of price, taste and effectiveness. This will also determine the procedures involving the control or manipulation of conditions for the purpose of studying the relative effects of various treatments applied to members of different samples. Since the present study is concerned with the Malunggay leaves as a herbel tea, the experimental method is the most appropriate to used.
Materials
· Fresh malunggay leaves
· Clean tray
· Clean sheet of mania paper
· Tea bag
· Air tight container
· Fine mesh basket

Methods Harvesting. Harvest 2-3 young green compound leaves that show no signs of yellowing. Place collected leaves in a tray and transport them in a drying shade. Sorting and Cleaning. Immediately after harvest, clean and sort out collected the leaves from unnecessary materials such as dust and other foreign particles. Air-Drying. Lay out the leaves on a clean sheet of paper for 2-3 days. Manila paper, bond papers, and other similar materials can be used as the drying mat of the foliage. Do not sun dry for it would destroy Vitamins and minerals. Expect for the weight of leaves to decrease after drying. After the drying time, shake off the leaflets from the leaf petioles. The leaves will naturally fall-off or detach from the petiole. Shaking in screen or basket. Shake the dried leaves by using a 0.2-0.3cm fine mesh to remove leaf petiole that was shed out during the drying period. This process will eliminate other unnecessary materials that were incorporated in the dried leaves during the drying period. Pan Roasting. It is recommended to roast the leaves to further reduce the moisture and sanitize the leaf materials. This is done by constantly turning over the air dried leaves for 2-3 minutes the in a pan over a low fire. This process also helps preserve the leaves and improve the tea’s flavor. Be careful not to overcook the leaves. Place the roasted leaves in a transparent plastic bag, tighten the bag and crush the bag until the leaflets are broken into tiny powder particles. Storage. Storage conditions affect Malunggay tea quality and flavor. As much as possible do not expose the material directly to sun and air. Pack and store the leaves in a cool, dry, dark place in air-tight containers like glass jars.

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