International Journal of Open-Access, Interdisciplinary & New Educational Discoveries of ETCOR Educational

Research Center (iJOINED ETCOR)

Development of Talisay (Terminalia catappa) Butter

Desa D. Abaya
Ilocos Sur Polytechnic State College, Philippines
Corresponding Author email: desabaya08@[Link]

Received: 22 March 2022 Revised: 13 April 2022 Accepted: 17 July 2022

Available Online: 30 July 2022

Volume I (2022), Issue 3, ISSN: 2945-3577

Abstract
Aim: The study primarily developed a butter out of Talisay (Terminalia catappa) seeds. Particularly, assessed the
level of acceptability of the developed butter in terms of its appearance, texture, aroma, and taste. The study also
explored the difference on the assessment made by the faculty and students towards the acceptability of the
formulated butter in terms of the aforementioned variables, as well as to determine the products cost analysis.
Methodology: The study used the experimental design where three products were developed using different
formulations. The design involved different volume of Talisay nut in the formulation of the products which formed the
experimental variable. The ingredients used were held constant in the different products. The acceptability test of the
products was carried out through a taste test by a panel of evaluators and the data generated were subjected to
statistical analysis which is required of an experimental design.
Results: Among the formulations, the butter with the greatest ratio of talisay nuts (WF3) was found to be the most
preferred by majority of the evaluators, the most acceptable and closest to the commercialized butter in terms of
appearance or color, aroma, texture and taste. Although its cost of production is higher, since a greater volume of
product was obtained, it appeared that it had the lowest cost for serving.
Conclusion: The Talisay butter is acceptable as food. Its appearance, texture, aroma and taste is certainly
acceptable for the consumers. Also, it is highly available at a low cost. Thus, it could be manufactured at greater
scale at a reasonable cost within the reach of low income families. It is recommended to conduct a similar study with
other indigenous nuts available in the country and include the study on the shelf-life of the products and their
nutritive content for market purposes.

Keywords: Terminalia catappa, Butter, Catappa seed

INTRODUCTION When the seeds are toasted in suitable length of time

Nuts are very nutritious (Agatemor & Ukhun, and temperature, they become crispy and almond-like
2006). They are one of the best plant sources of or hazel nut-like flavor.
protein which do not contain a dreaded cholesterol. In Studies shows that Terminalia catappa seed
addition, they are good sources of fiber, minerals, protein has a good pattern of the EAA, is highly
vitamin E, folacin, fat and other B vitamins. Nuts digestible, can support growth and positive nitrogen
provide supplementary nutrients provided by cereals, balance making it to have a high dietary protein
legumes and vegetables (Balogun, 1982; Brundage, quality (Lee, 2001).
2015). Although the fruit provides natural sources of
One of the abundant trees in the Philippines soluble carbohydrates, phosphorus, and fibre, the
that can be a source of nut is Terminalia catappa. The presence of secondary plant metabolites, also referred
fruit seed of Terminalia catappa could provide to as antinutritional factors (ANFs), such as
essential nutrients needed by man. Besides, its nut is haemagglutinin, tannin and phytic acid in the raw
more tender than an almond (Lee, 2001). It has seed could interfere with growth rate and nutrient
been found to contain a substance that could lower utilization when fed to rats unless these ANFs are
the low-density lipoprotein (LDL) which is regarded as eliminated or reduced to insignificant levels by heat
bad cholesterol in the blood that causes heart treatments (Balogun, 1982; Brundage, 2015;
disease, thus, eating it may reduce the risk of Winston, 2012).
developing blood clots that could result to a fatal The high proportion of fibre (200 g kg-1) in
heart attack (Lee, 2001). the whole fruit also limits the extent to which it can
The seed within the fruit is edible when fully be used directly in diet formulation for monogastric
ripe and tastes almost similar to almond with a animals, especially poultry, which lack the appropriate
sweet-acidic pericarp. The inconspicuous, greenish- digestive enzymes for degrading fiber (Balogun, 1982;
white, springtime blossoms appear in six-inch-long Brundage, 2015; Winston, 2012).
terminal clusters and are followed by the edible fruits. The fruit has a pleasant aroma but is not too
tasty. The ripe husks of the fruit can be eaten raw but

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Research Center (iJOINED ETCOR)

are best when young and sweet. The oil can also be
used for cooking or to make soap. Leaves can be METHODS
used as plates or to wrap small amounts of food.
In this era where there is shortage of food A. Research Design
supply, new products and recipes are produced
from indigenous resources which are available within This study used the experimental design
the local community and the seemingly nuisance where three products were developed using different
litters (Thornley, 2011). And the call for formulations. The design involved different volume of
environmental conservation also attracted the Talisay nut in the formulation of the products which
international scenario (Parry, Rosenzweig, & formed the experimental variable. The ingredients
Livermore, 2005). There is a world-wide advocacy to used were held constant in the different products.
sustain the environment which gave birth to the The acceptability test of the products was
program on three Rs – reduce, reuse and recycle carried out through a taste test by a panel of
(Parry, Rosenzweig, & Livermore, 2005; Vidal, 2012). evaluators and the data generated were subjected to
On the other hand, the campaign slogan statistical analysis which is required of an
May PERA sa BASURA is the Philippines’ response to experimental design.
the call for environmental conservation at the
grassroot level and as an approach to waste B. Processing of Talisay Seed
management.
In this study, product development out of The talisay fruits were dried under the sun for 2-
waste materials is encouraged to lessen the problem 3 days prior to the preparation proper. With the aid of
on waste while at the same time an approach to a nut cracker, the hard coat were broken to expel the
confront the problems brought about by poverty, nut and collected in a sterilized container. More than
health risks, and environment degradation. enough nuts were collected to ensure that sufficient
Presently, various kinds, shapes and brands amount is available to avoid a continuous flow of the
of nut products, locally and foreign produced, line the preparation of the products.
shelves of groceries (Anthony, 2015). Nuts have
become popular due to their versatility, as snack, C. Assessment of Talisay Butter
recipe ingredient, or confectionery. They make tasty
additions to fruit or vegetable salads, casseroles, Panel of Assessors. Ten (10) faculty and 20 student
baked breads or muffins, oatmeal, and meat dishes evaluators were selected using the purposive-total-
(Anthony, 2015). enumeration procedure.
Since the Talisay nut could be a good source
of some nutrients needed by the body (Balogun, Table 1. Panel of evaluators who passed judgment on
1982; Brundage, 2015; Winston, 2012), and the products
processing it into product readily available for
consumption particularly of children who needed Respondents College of Institute of Total
these substances for their normal growth, the Teacher Hospitality
researcher come up with the idea of generating butter
Education Management
out of Talisay (Terminalia catappa) and test its
viability as a source of food available for everyone. Faculty 5 5 10

Objectives Students 20 20

The study primarily developed a butter out Total 5 25 30

of Talisay (Terminalia catappa) seeds. Particularly, it
sought answers to the following questions:
1. What is the level of acceptability of the
products formulated in terms of: Of the 10 faculty evaluators, 5 were from the
a. appearance; College of Teacher Education while the other 5 were
b. texture; from the Institute of Hospitality Management. These
c. aroma; faculty teach Home Economics and Food Sciences,
d. taste? thus, could be considered authorities when it comes
2. Is there a significant difference on the to food evaluation.
assessment made by the faculty and The 20 student evaluators are taking Foods
students towards the acceptability of the and related subjects in Home Economics and Home
formulated butter in terms of the Technology and therefore, were presumed to be more
aforementioned variables? knowledgeable in food preparation and tasting, thus,
3. What is the cost analysis of the products?

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International Journal of Open-Access, Interdisciplinary & New Educational Discoveries of ETCOR Educational
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are more capable of passing a more objective and Statistical Treatment of Data
accurate evaluation on the products.
The weighted means were calculated to
Instrument. The score card used by Garcia determine the average scores obtained by each
(2014) was adapted in the study. It was modified indicator. The Analysis of Variance (ANOVA) and
according to the indicators pre-determined by the Duncan’s Multiple Range Test (DMRT) were used to
researcher to suit the characteristics called for. It determine the differences on the evaluations made by
contained the criteria as basis for evaluation and unto the panel of evaluators.
which the panel of evaluators could reflect their
assessment of the products along the indicators. The Cost Analysis
instrument was subjected to review by the members
of the advisory committee. The cost of production of the products were
Scoring. The products were rated by the subjected to cost analysis to find the economic value
panel of evaluators in each of the indicators using the of the products (Sulochana, 2013; Swinton, 2007).
5-point Hedonic Scale as follows:
Equation (Sulochana, 2013; Swinton, 2007):
5 - Like very much
4 - Like much ROI% = Total Sales ÷ Total Expenses × 100
3 - Like moderately
2 - Like slightly
1 - Dislike Results and Discussion

Using the scales 1 – 5 with 5 as the highest, Level of Acceptability of the Talisay Butter
the panel of evaluators rated the products based on
how they perceived them to have approximated the Talisay butter was also made out of the
following indicators: three formulations with three different amount of
talisay nuts used. The sample products were also
Appearance - The color of the Talisay butter subjected to sensory evaluation by the same panel of
is similar to the color of a commercialized butter evaluators using a rating scale in terms of
which is brown (Castillo & Steudel, 2003; Hashmi, appearance/color, texture, aroma and taste.
2007).
Texture - The Talisay butter is very smooth Appearance. Among the products
and is free from any particles or granules as the developed, Formulation 3 (WF3) was found to be very
commercialized butter (Arora, 2013; Hashmi, 2007). highly acceptable by the panel of evaluators as
Aroma - The odor of the Talisay nut manifested by the mean rating of 4.89 it obtained.
dominates and highly distinguishable (Anthony, 2007; This goes to say that the product approximated the
Hashmi, 2007). commercially available butter. The products
Taste - The product gives a unique taste developed from WF2 and WF1 came in descending
indicative of the Talisay nut (Hashmi, 2007; Ryan, order.
2009).
Texture. It was found that WF3 obtained a
The evaluators recorded their corresponding perfect mean rating of 5.0 indicating that it is very
ratings on the score cards provided to each of them highly acceptable. This indicates that the panel of
during the evaluation proper. evaluators found the product to possess the desired
smoothness compared to WF2 and WF1. This implies
Data Analysis and Interpretation that the product is highly acceptable and comparable
to the commercially available products.
The mean ratings obtained by each indicator
were analyzed and interpreted using the following Aroma. The panel of assessor found the
ranges WF3 bearing the characteristic odor of Talisay nut as
manifested by the mean rating of 4.83 descriptively
Range Descriptive Equivalent Descriptive Interpretation interpreted as very highly acceptable. This is not
4.51 – 5.00 Like very much Highly acceptable
3.51 – 4.50 Like much Acceptable
surprising though as it contains greater volume of
2.51 – 3.50 Like moderately Moderately accepted nuts in its ratio, thus, the aroma of the product
1.51 – 2.50 Like slightly Slightly accepted dominates.
1.00 – 1.50 Dislike Not acceptable

Taste. In terms of taste, WF3 garnered a

perfect rating of 5.00 indicating that it is very much

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International Journal of Open-Access, Interdisciplinary & New Educational Discoveries of ETCOR Educational
Research Center (iJOINED ETCOR)

acceptable Formulation 3 is the most acceptable and Moreover, the taste of the products was
inviting over Formulation 1 and 2. found to differ sigificantly with each other as
evidenced by the computed F-value of 429.200
Table 2. Level of Acceptability of the Talisay Butter which is much higher than the probability value at .01
level of significance. The mean rating of WF3 (5.00)
Sensory Samples Mean Rating Descriptive Interpretation is significantly higher than the mean ratings of WF2
Characteristics and WF1 which implies that it is the most acceptable
in terms of taste.
Appearance/Color Generally, among the products developed, it
WF1 3.03 Like moderately could be gauged that WF3 is very highly acceptable in
WF2 3.43 Like moderately terms of all the parameters used in the sensory
WF3 4.50 Like much evaluation. This contention could be justified by the
Texture results of the One-Way ANOVA and DMRT tests.
WF1 3.10 Like moderately
WF2 3.73 Like much Table 3. Differences in the Acceptability of the
WF3 4.83 Like very much Products
Aroma
WF1 3.07 Like moderately
WF2 3.80 Like much Sensory Samples Mean Rating F-value Prob.
WF3 5.00 Like very much Characteristics
Taste
WF1 3.13 Like moderately
Appearance/Color
WF2 3.93 Like much
WF3 5.00 Like very much WF1 3.03c 94.754** .000
WF2 3.43b
WF3 4.50a
Differences in the Acceptability of the Products Texture
WF1 3.07c 372.940** .000
The results of the Analysis of variance
(ANOVA) and Duncan’s Multiple Range Test (DMRT)
WF2 3.80b
revealed significant differences between and among WF3 5.00a
the mean ratings of the three formulations as Aroma
indicated by the computed F-value of 158.225 which WF1 3.10c 157.678** .000
is much higher than the probability value of 0.000 at WF2 3.73b
.01 level. WF3 4.83a
In terms of appearance or color, there Taste
exists a significant diffrence between the formulations WF1 3.13c 429.200** .000
where the F-value of 94.754 was higher than the WF2 3.93b
probability value of 0.000 at .01 level. Evidently, the WF3 5.00a
mean rating of WF3 (4.50) is significantly higher than
the mean ratings of WF 2 and WF1 which indicates
that in terms of color, WF3 is the most acceptable Cost and Return Analysis
among the three. Therefore, WF3 has the closest
appearance or color with the commercialized butter. Of the three products developed,
On the other hand, the mean rating of WF3 Formulation 3 yielded the highest cost of production
in the texture was found to be significantly higher which is attributed to greater cost of producing the
than the mean rating of the two sample products. amount of Talisay nuts used in the formulation.
WF3 which garnered a perfect score is the most Among the formulation, F3 used 2 1/3 cups of the nut
acceptable which implies among the products which was valued at P44.00, thus, resulting to a
developed, it has the smoothest texture. P100.00 total cost of production compared to the
Further, the results of the test for aroma other products. Formulation 1 had the lowest cost as
revealed significant differences among the mean the volume of nuts used was less than 50% of F3.
ratings of the products as manifested by the F – value Although F3 obtained the highest cost of
of 157.678 which if much hiogher than the probability production, it yielded about 325g of product which
value at .01 level. The result of the analysis proved when served at at an average of 5g each, the cost per
that WF3 is the most aromatic among the three serving is still lower at a price of P1.53. Since there
sample products implying that the odor of the Talisay were more nuts in the formulation, it yielded greater
nut is very evident. Thus, WF3 is the most acceptable volume of the product resulting to greater number of
as far as its aroma is concerned. serving, thus, lower cost per serving. With these
results, it can be inferred that using Talisay butter is

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Research Center (iJOINED ETCOR)

still more economical than the commercially prepared As to aroma, the mean rating of WF3 (4.83)
one. A bottled commercial butter of similar volume is significantly higher than the mean ratings of the
costs twice as much as the cost of Talisay butter two other formulations. Therefore, WF3 is the most
which at equal amount per serving, is twice more aromatic among the three sample products or
expensive than the latter. formulations.
And as to taste, WF3 (5.00) Formulation 3 is
Table 4. Cost and Return Analysis the most acceptable and inviting over Formulation 1
and 2.
Based on the results of the study, it
Nature of Expenditures Cost
concludes that Talisay butter is acceptable as food.
WF1 WF2 WF3 Its appearance, texture, aroma and taste is certainly
A. Cost of talisay nut 20.00 27.00 44.00 acceptable by the consumers. Also, it is highly
available at a low cost. Thus, could be manufactured
B. Cost of labor in the 20.00 20.00 20.00
preparation of the at greater scale at a reasonable cost within the reach
product for one hour of low income families.
C. Cost of ingredients In addition, Talisay butter can help in
Sugar 6.00 6.00 6.00 promoting better nutrition among school children. The
Oil
15.00 15.00 15.00 ingredients needed are low-cost. The procedures are
D. Cost of Fuel in Cooking 5.00 5.00 5.00 simple and replicable by parents, home economics
E. Cost of Electricity in teachers and entrepreneurs. Therefore, Talisay butter
mixing 10.00 10.00 10.00 production can be a profitable home industry to boost
Total cost of Production 76.00 83.00 100 family income.
Number of servings produced 25 37 65 Study shows that the production of Talisay
at 5g each butter is promising and its potential as a substitute for
Average cost per gram
3.04 2.24 1.53 commercial butter. It is recommended to conduct a
similar study with other indegenous nuts available in
the country and includes the study on the shelf-life of
Although F3 obtained the highest cost of the products and their nutritive content for market
production, it yielded about 325g of product which purposes.
when served at at an average of 5g each, the cost per
serving is still lower at a price of P1.53. Since there
were more nuts in the formulation, it yielded greater References
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