Acceptability of Winged Bean As Coffee
Acceptability of Winged Bean As Coffee
Acceptability of Winged Bean As Coffee
(Psophocarpus Tetragonolubus)
A Thesis
Presented to the
College of Business and Management
Ifugao State University
Lagawe Campus
Lagawe, Ifugao
A Course Requirement
for the Degree
Bachelor of Science in Business Administration
Major in Marketing Management
Researchers
Dionesio M. Abrugar Jr.
Alice B. Amiling
Marical C. Ayah-op
Jenifer B. Chumayo
Ailem B. Dinay-ug
Jerameel Brenn A. Dumahin
Orlando G. Ongalon Jr.
May 2019
Chapter 1
Introduction
Coffee is a brewed drink prepared from roasted beans, seed of berries and other legumes. It is
believed that coffee lovers around the world reach their favorite brew coffee. Coffee is not only to be
taken in to warm the body a=during cold season bit it gives benefits to the body such as caffeine, vitamin
B2 (riboflavin) and magnesium. It is said that it is the most consumed and healthiest beverage worldwide
because of its benefits like source of biologically active natural metabolites. At the same time, it is believed
to be the antioxidants and caffeine. As supported by (Oz, Mehmet) in his study that people of today
preferred drinking coffee for everlasting and maintaining good health and that researchers conclude that
drinking green bean coffee is healthier and has less additives like the winged bean seed coffee. However,
drinking too much coffee can result some unpleasant effect such as anxiety and depression. According to
British Journal of Pharmacology, women who plan to become pregnant should be cautions because
Moreover, coffee beans are the seeds of a fruit called a coffee cherry. These are the wide variety
of species of coffee plants, ranging from shrubs to trees. However, there are variety of coffee products
aside from the known Robusta and Arabica which is available around the globe and Philippines is one of
According to Agawar, Dona Sheth (2019) Winged beans are complete package. Its leaves, stem,
flowers, seeds, and tubers are all edible in some way or the other. The seed can be turned into coffee, the
leaves can be a staple vegetable, stems and tubers can be made into salad. According to some folks in the
province, they consume process winged bean seeds to be their coffee most especially that they have
difficulty in acquiring the commercialized coffee products in the market. Winged bean plants grows as
vine. The size of the pod is typically 15-22 cm long and has four wings with edges running lengthwise. On
the other hand, this bean has been called the “one species supermarket” because all parts of the plant
are edible, from vegetable, flour and coffee (www.evergreenseeds.com, February 2019).
In Ifugao context, the winged bean is believed by the folks to have its full nutrients contents. It is
planted by many Ifugao’s along the rice paddies in the golden days for consumption purposes and if there
are excess then they will sell it in the market. Though as observed by the researchers, the Ifugao’s use it
as vegetable when the pods are young and roast the matured seed into coffee. Though the winged bean
Hence, the researchers are interested to study further the acceptability of winged bean coffee in
order to help promote this variety of coffee in the locality its benefits to the consumers. Aside from the
This study aims to determine the acceptability of winged bean coffee in each treatment.
1.1 Appearance
1.2 Aroma/Smell
1.3 Texture
1.4 Taste
CONCEPTUAL FRAMEWORK
Treatments
Analysis of the overall
T 1. Commercial coffee Acceptability and Acceptability
likability of the winged
T 2. Winged bean roasted and grinded of Winged
bean coffee in terms of bean coffee as
T 3. Winged bean roasted, pounded and
Appearance Coffee
Robusta beans dried under the sun and
grinded
Smell/Aroma
T 4. Winged bean roasted, grinded and
Robusta beans boiled and grinded Texture
T 5. Winged bean and Robusta beans Taste
roasted and grinded
SCOPE AND DELIMITATION
This study is conducted at the municipality of Lagawe, province of Ifugao targeting the
acceptability of winged bean coffee in the market. The process in collecting the data needed is
not an easy task because we need to find coffee drinkers for testing purposes whether the winged
bean coffee is really acceptable and with that, we can able to float survey questionnaires with 33
possible respondents.
Limitation of the study covers only at the Municipality of Lagawe. The 33 possible
respondents must be priorities to the people who are really coffee drinker. This people can be
found mostly in coffee shops of the municipality of Lagawe and in the community as well.
Coffee drinker- they will have a healthier coffee to drink without thinking possible
Health conscious people- knowing what is the best and healthy coffee for them
Respondents- trough the survey they will know that the viand they are eating is
Researchers- they have the chance to know the benefits of winged bean and able
to share it through this study.
Future researchers- this study is likely also to be used as references for further
study.
DEFINITION OF TERMS
- A tropical plant that grow vigorously in warm climates and has a pea liked bean
Winged bean as coffee – the product which the study proposing to be accepted in the
market
Treatment – presented in the study as the different set ups in choosing the best output
Acceptability - term use in the study where the output must be accepted truly in the
market
Respondent – people involve in the research survey or the one who will answer the
survey questionnaire.
Researchers – they are the people involved in the creation of the study.
Roasted – term use in the process where in the winged beans was being dried over a
fire
Grinded – it refers to the winged bean being crush or break after being roasted.
Smell/Aroma – the scent of the winged bean coffee after being process.
Texture – the way the winged bean coffee feels when you touch it
Robusta – kind of coffee that serve as a major ingredient in the other treatments.
Chapter 2
RESEARCH METHODOLOGY
This chapter presents the method of research to be used, the respondents of the study,
locale of the study, data gathering tool, data gathering procedure and the treatment of data.
RESEARCH DESIGN
The study used experimental research and quantitative technique in collecting the data
because we are using surveys. Particularly descriptive and evaluative because there will be
evaluation of general acceptability of the product, descriptive because of the description of the
With the use of this different techniques we can able to determine the acceptability level
aroma/smell, texture and taste. In this study the winged beans were being process in different
treatments; treatment 1. Commercial coffee, treatment 2. Winged bean roasted and grinded,
treatment 3. Winged bean roasted, grinded and Robusta beans dried under the sun and grinded,
treatment 4. Winged bean roasted and grinded and Robusta beans boiled and grinded, treatment
RESEARCH LOCALE
This study was conducted at the Municipality of Lagawe, Ifugao. However, the study is at
some coffee shops in the town that are commonly known by the residence of the community and
inside IFSU, Lagawe Campus. It is also conducted in some particular barangay of the where in.
Lagawe Municipality is a fourth-class municipality and capital of the province of Ifugao,
Philippines.
RESPONDENTS
The respondents of the study are the coffee drinkers who are residence of the locality,
coffee drinkers inside IFSU, Lagawe Campus or customer of coffee shop who will be the sources
of our data.
RESEARCH INSTRUMENT
The instrument in gathering the data is through questionnaires to rank the likability and
evaluate the overall acceptability of winged bean as coffee. In the evaluation of the proposed
coffee, the researchers will survey the respondents by giving them questionnaires.
DATA GATHERING PROCEDURE
The flow of the procedure in gathering the data the researchers will prepare the products
in 5 treatments for the evaluation of the respondents. In determining and ranking of the likability
of the winged bean as coffee, the researchers will give questionnaires for them to answer.
To know the acceptability of winged bean as coffee, it is much important to assure that it
will be accepted by the respondents. In achieving this, the researchers will plan for a procedure
The first stage is the Planning. It is the planning and the development of the process of
The second stage is the Preparation. It is the preparation of the product under each for
the evaluation.
The third stage will be the Evaluation. It is the try-out of the product for the respondents to
The fourth stage will be the analysis of the most accepted and likable treatments of
STATISTICAL TREATMENT
Upon the adequate data are gathered, the researcher will tabulate, analyze and interpret
In determining the overall acceptability of winged bean coffee in terms of its appearance,
aroma/smell, texture and taste the four-points Likert scale is used in scoring the data. The legend
of which is:
POINTS SCALE DESCRIPTIVE VALUE
2 1.50-2.49 Acceptable
In the evaluation of the product likability under each treatment the rating scale is as follows:
This chapter presented the result of the study. It includes the evaluation of the
A. Appearance
Based on the table below, result shows that the average mean of the likability of the
Winged bean as coffee in terms of its appearance is with descriptive value of like slightly. The
Winged bean and Robusta bean roasted and grinded (treatment 5) obtains the highest mean
7.12 with descriptive value of like very much, followed by commercial coffee (treatment 1) with
a mean of 5.97 and Winged bean roasted and grinded (treatment 2) with a mean of 5.87 with
Winged bean and Robusta bean roasted and grinded has the highest mean based by
Robusta roasted and grinded (figure 4) being like very much by respondents. In addition, figure
Figure 1. Treatment 2- Winged bean roasted and grinded Figure 2. Treatment 3- Winged bean
roasted and grinded and Robusta bean
dried under the sun and grinded
Figure 3. Treatment 4- Winged bean roasted and grinded Figure 4. Treatment 5- Winged bean and
Robusta bean boiled and grinded Robusta bean roasted and grinded
B. Smell/Aroma
As shown to the table below, result shows that treatment 1 which is ‘like
moderately’ with the mean of 6.09 followed by treatment 5 with the mean of 5.85 with also
a descriptive value of like moderately. This indicates that the aroma of the commercial
coffee and Winged bean and Robusta beans roasted and pounded is acceptable base on
Base on the respondent’s choice of aroma, commercial coffee has the perfect and
The table below shows the descriptive value of like moderate, commercial coffee
(treatment 1) has the greatest average mean of 6.33 and with the same descriptive value
like moderately Winged bean roasted and grinded (treatment 2) and Winged bean and
Robusta bean roasted and grinded (treatment 5) has the average mean of 5.75 and 6.15
respectively. This indicates that the taste, as one of the characteristics of the Winged bean
as coffee is accepted, with the total mean of 5.6 like slightly as descriptive value is
One of the characteristics of Winged bean as coffee is based on its texture which is used
by the respondents to assess the likability of the product. Base on the table below, Winged
bean roasted and grinded and Robusta bean boiled and grinded (treatment 4) has the highest
average mean of 7.24, next is the Winged bean and Robusta bean roasted and grinded
(treatment 5) with the average mean of 6.36 like moderately as its descriptive value.
The mean of the treatment 4 has the highest average mean based on the preferred texture
of the respondents as compared to the other treatment that has the lowest mean and has the
Figure3. Treatment 4- Winged bean roasted and Figure4. Treatment 5- Winged bean and Robusta
grinded and Robusta bean boiled bean roasted and grinded (Texture)
and grinded (Texture)
Above shows the Texture of the Winged bean roasted and grinded and Robusta bean
Boiled and grinded (figure 4) that has the highest average mean of 7.24.
II- EVALUATION OF THE OVELALL ACCEPTSBILITY OF WINGED BEAN AS
COFFEE.
The table shows that most of the treatments were rated with mean scores
From 3.50-4.00 described as very acceptable. These are: commercial coffee with
a mean score of 3.61, Winged bean roasted and grinded and Robusta bean dried
under the sun and grinded with 3.79, Winged bean roasted and grinded, and Robusta
bean boiled and grinded a mean score of 3.52. However, it also reflects that 2 items
were rated with a mean score from 2.50-3.49 described as acceptable. Items
includes; Winged bean roasted and grinded with a mean score 3.33, Winged bean
and Robusta bean roasted and grinded with a mean score of 2.82. It further reveals
that the overall mean of the treatments is 3.21, which means that the treatments
were acceptable. It can also be concluded that the most acceptable is treatment 3
and treatment 1.
3. Winged bean roasted and grinded and Robusta 3.79 Very acceptable
bean dried under the sun and grinded
4. Winged bean roasted and grinded, and Robusta 3.52 Very acceptable
bean boiled and grinded
CONCLUSION
1. The findings show that treatment 3- Winged bean roasted and grinded and
Robusta bean dried under the sun and grinded obtains the highest acceptability
and Treatment 5- Winged bean and Robusta bean roasted and grinded has the
highest rating as like moderately in terms of taste. It also concludes that the
treatment 1 has the highest rating and treatment 2 to 5 are much closely related in
terms of aroma/smell.
3. It reveals that treatment 4 (Winged bean roasted and grinded, and Robusta bean
boiled and grinded) has the highest rate in terms of texture. It further concludes
that treatment 1, 2 and 5 (commercial coffee, Winged bean roasted and grinded,
and Winged bean and Robusta bean roasted and grinded is like moderately in
terms of texture.
4. It concludes that Winged bean and Robusta bean roasted and grinded (treatment
5) has the highest rating as like very much in terms of appearance base by the
1. A well as the proper cultivation of this plants to supply the needed raw materials in
the production of Winged bean plants.
2. The researcher recommends that there should more in experiment or further
research work in the acceptability of winged bean as coffee that should be done to
widen the knowledge and chance to know more about the health benefits of winged
bean.
3. Researchers recommend that coffee drinkers should seek for nutritious coffee just
Greetings!
We are student of IFSU, Lagawe Campus, Lagawe, Ifugao taking up Bachelor of Science
in Business Administration major in Marketing Management. Currently we are conducting a
research entitled “Acceptability of Winged bean as Coffee” as part of our Undergraduate
Thesis subject.
In connection with this, we would like to ask your help to provide the necessary data for
our research, please feel free to answer the questionnaires.
We would like to appreciate your assistance and support in this particular research study.
Truly yours,
Amiling, Alice
Ayah-op, Marical
Dinay-ug, Ailem
Noted by:
APPEARANCE
TREATMENTS 1 2 3 4 5 6 7
AROMA/SMELL
TREATMENTS 1 2 3 4 5 6 7
TREATMENTS 1 2 3 4 5 6 7
TASTE
TREATMENTS 1 2 3 4 5 6 7
TREATMENTS 1 2 3 4
Treatment 3Winged bean roasted, grinded and Robusta beans dried under
the sun and grinded
Treatment 4Winged bean roasted, grinded and Robusta beans boiled and
grinded
Treatment 5Winged bean and Robusta beans roasted and grinded
CURICCULUM VITAE
PERSONAL INFORMATION
EDUCATIONAL BACKGROUND
TERTIARY EDUCATION
SECONDARY EDUCATION
ELEMENTARY LEVEL
PERSONAL INFORMATION
EDUCATIONAL BACKGROUND
TERTIARY EDUCATION
SECONDARY EDUCATION
ELEMENTARY LEVEL
PERSONAL INFORMATION
EDUCATIONAL BACKGROUND
To apply, enhance and develop my skills in relation to office _____, contribute to the growth of the office
and gain more knowledge in preparation for my future profession.
PERSONAL INFORMATION
Weight 48kg
Height 5’2’’
Citizenship Filipino
EDUCATIONAL BACKGROUND
Hingyon, Ifugao
Hingyon, Ifugao
PERSONAL INFORMATION
EDUCATIONAL BACKGROUND
EDUCATIONAL BACKGROUND
TERTIARY EDUCATION
SECONDARY EDUCATION
ELEMENTARY LEVEL
CURICCULUM VITAE
PERSONAL INFORMATION
EDUCATIONAL BACKGROUND
TERTIARY EDUCATION
ELEMENTARY LEVEL
Bibliography
BMS/News norm? Moderate Coffee drinking “more likely to benefit health that to harm it”
www.bmj.com