Background of the Study

Problems Causes
1. Lack of Essential Nutrients in the diet. Nutritional Deficiencies 2. Excessive Intake of Nutrients

Effects
1. May Lead to Chronic Diseases, Vitamin Deficiencies or may increase illness.

Perceived Solution:

Development of MMK ICE CREAM

Objectives
1. To Formulate a
nutritious and delicious Ice Cream made from Malunggay, Monggo & Kalabasa.

Methodology
Research

Findings
Monggo, Maluggay & Kalabasa are Three essential source of Vitamins and Minerals. Some of the Ice cream nowadays are only high in fat content and calcium.

Conclusion
Combine the the Monggo, Malunggay and Kalabasa in the Ice Cream.

Objectives
2. Design the Packaging and Labeling of the product to prolong shelf life and for better presentation.

Methodology

Findings

Conclusion

Searching of Packaging and The used Material used packaging the was a synthetic material is appropriate Plastic cups and capable of packaging a medium size prolonging the material and container which shelf life of the proper are commonly product and the product used for Ice labeling used labeling. Cream. made the
Labeling Material used is a glossy type sticker paper. product more presentable.

Objectives 3. Assess the extent of acceptability of the product through sensory evaluation.

Methodology

Findings

Conclusion
Final Formulation of the Product.

Perform Trial and certain trials for Revisions Made the product in the study. assessment Trials & before Revisions Table evaluation.

Objectives 4. Evaluate and Improve the Product.

Methodology Use of statistical tools, Evaluation Sheets and Likerts Scale.

Findings Based on the analysis of the gathered data, The following results are Tabulated.
Summary of Results

Conclusion The Product was rated mostly acceptable based on the results of evaluation conducted.

Knowledge Requirements: A. Ice Cream B. Monggo C. Kalabasa D. Malunggay Tools & Equipments Blender,Mixing Bowl, Weighing Scale, Grater, Measuring Cup, Measuring Spoon, Mortar and Pestle, Knife, Chopping Board, Cheese Cloth. Ingredients: Cream, Egg, Fortified Milk, Sugar (White), Food Coloring, Condensed Milk, Monggo (Powderized), Vanilla, Kalabasa (Extract), Malunggay (Extract)

- Extracting Process - Powderizing Process - Mixing Process - Freezing Process - Packaging and Labeling

MMK ICE CREAM

EVALUATION

Recommendations
Proper Formulation of Malunggay Extract to avoid the strong after taste. Design a more presentable labeling that can seek the attention of the people. The product can have different flavorings such as chocolate, strawberry, or other flavor that may further increase the acceptability of the product. For further analysis of the product, it is highly recommended for a nutritional analysis, Proximate Analysis, and Shelf-Life testing.