ACCEPTABILITY OF AMPALAYA SEEDS AS COFFEE

Abstract

The researchers conducted a study exploring the potential of utilizing Ampalaya seeds as a substitute for traditional coffee beans. The primary objective of this investigation was to develop an improved and distinctive coffee product, considering that coffee is among the most widely consumed beverages worldwide. Both coffee and Ampalaya offer a myriad of health benefits for both mental and physical well-being. This study, therefore, serves as a valuable resource that can inspire further research endeavors by other individuals or departments. The study's overarching goal can be summarized in two main aspects. Firstly, it aimed to ascertain whether Ampalaya seeds could effectively serve as an alternative to traditional coffee beans. Secondly, it sought to create a coffee product that is not only more affordable but also superior in quality compared to commercially available coffee. Ampalaya possesses strikingly similar characteristics to traditional coffee, exhibiting a bitter and slightly sour aroma and taste. However, given its higher nutritional content and associated health benefits, Ampalaya emerges as a more advantageous alternative. Ampalaya presents a diverse array of varieties, each imparting distinct flavors and appearances to the final coffee product. While this coffee substitute is not only healthful but also straightforward to prepare, individuals can easily cook or roast Ampalaya beans using conventional methods such as ovens or pans. Through two trials, the researchers established that there was minimal discernible difference between Ampalaya seed coffee and commercially available coffee in terms of aroma, taste, appearance, and overall quality. Consequently, the researchers conclude that Ampalaya seeds have the potential to serve as a viable source for coffee production. Prior to this study, a toxicity assessment was conducted at Quirino State University to ascertain the safety of Ampalaya seeds for consumption.