M.L.Q. St.

Bagumbayan Taguig City

SENIOR HIGH SCHOOL DEPARTMENT
Science, Technology, Engineering and Mathematics | Accountancy, Business and Management | Humanities and Social Sciences | Technical-Vocational-Livelihood

EXPLORING THE POTENTIAL OF TALISAY NUT

MILK:EXPERIMENTAL STUDY ON ITS PRODUCTION,
MICROBIOLOGICAL EVALUATION AND SENSORY
QUALITIES

LINGUINE - GROUP 1

Allanigue, Samantha Mae E.

Abrenzosa, Gera Mae C.
Alatiit, Rosetine Jean N.
Albay, Iya Bianca R.
Antipino, Rose Anne A.
Astronomo, Greg A.
Baluarte, Jay G.

DEPARTMENT OF EDUCATION | NATIONAL CAPITAL REGION | DIVISION OF TAGUIG CITY AND PATEROS
 M.L.Q. St. Bagumbayan Taguig City
SENIOR HIGH SCHOOL DEPARTMENT
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REVIEW OF RELATED LITERATURE

LOCAL LITERATURE

Based on the findings of Orillaneda, K. N. O., & Others. (2022), the following

conclusion were drawn: The phytochemical analysis of talisay eextract revealed the

presence of various compounds such as alkaloids, quaternary bases, amine oxides, 2-

deoxysugars, flavonoids, saponins, and tannins, indicating its potential pharmacological

effects, antioxidant properties, foaming properties, and astringent properties. Talisay fruit

flour has notable physicochemical properties, including moisture, ash, crude fat, crude

protein, as well as crude fiber and carbohydrates content, making it a valuable ingredient

with potential nutritional benefits. The recipe for making the talisay cookies are 1 ¼ cup

Talisay flour, ½ cup brown sugar, ½ cup white sugar, ½ tsp baking soda, 1 whole egg, ½

cup butter, ¼ tsp salt, develop using the step-by-step procedures and processes.

The sensory evaluation results of the develop cookie Is varied with respect to all

the characteristics together, a control variant serves as a reference point and consistently

receives the highest score of 9 in all characteristics. The grand mean scores, calculated

by averaging the scores across all characteristics, offer an overall! Measure of

acceptability for each variant. The rankings based on the grand mean scores indicate the

relative positions of each variant, with the control variant having the highest rank.

Subjective descriptions are provided for each variant based on the grand mean scores

reflecting the level of preference or liking. Based on the conclusion, the following

DEPARTMENT OF EDUCATION | NATIONAL CAPITAL REGION | DIVISION OF TAGUIG CITY AND PATEROS
 M.L.Q. St. Bagumbayan Taguig City
SENIOR HIGH SCHOOL DEPARTMENT
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recommendation were drawn: Further explore the potential Pharmacological effects and

antioxidant properties of talisay extract due to the presence of compounds such as

alkaloids, quaternary bases, amine oxides, 2-deoxysugars, flavonoids, saponins, and

tannins. Considering the notable physicochemical properties of talisay fruit flour, including

oil content, moisture content, crude protein content, and concentrations of phosphorus,

manganese, and copper, it can be recommended as a valuable ingredient with potential

nutritional benefits.

To enhance the sensory evaluation results of the talisay cookies, it is suggested

to experiment with the recipe and possibly modify certain ingredients or proportions to

improve the overall optimizing the taste, appearance, texture, and flavor of the cookies.

Continuous sensory evaluation and refinement of promoting sustainability.

The study highlights Talisay extract’s potential health benefits due to its bioactive

compounds and antioxidants. Talisay fruit flour is also a nutritious ingredient, rich in

protein, fiber, and minerals. While Talisay cookies were well received, further recipe

optimization is needed for better taste and texture. The findings suggest exploring

Talisay’s medicinal potential and refining its use in food for improved sustainability and

nutrition.

DEPARTMENT OF EDUCATION | NATIONAL CAPITAL REGION | DIVISION OF TAGUIG CITY AND PATEROS
 M.L.Q. St. Bagumbayan Taguig City
SENIOR HIGH SCHOOL DEPARTMENT
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This study by Adlaon, M. S., & Maghuyop, A. Z. (2022) explored the delicious

Potential of Talisay nuts by creating unique treats like Talisay Nuts Polvoron, Glazed

Talisay Nuts, and Sugar-coated Talisay Nuts. By gathering feedback from taste testers,

They discovered that these products not only delighted the palate but also showed great

Promise in the market. What’s exciting about this research is how it highlights the

Versatility of Talisay nuts. Not only can they be transformed into tasty snacks, but they

Also offer a sustainable option for food innovation. The positive responses from

Participants indicate that there’s a real appetite for these products, paving the way for

New culinary adventures. In essence, this study shines a light on how we can take a

Humble nut and turn it into something special, blending creativity with sustainability. It’s

a reminder of the potential hidden in our natural resources and how they can lead to

Delicious discoveries that resonate with consumers.

The exploration of Talisay nuts in local culinary applications showcases their

Versatility and market potential. By creating treats like Talisay Nuts Polvoron and Glazed

Talisay Nuts, researchers not only delighted taste testers but also highlighted a

Sustainable avenue for food innovation. The positive feedback indicates a growing

Consumer interest, suggesting that Talisay nuts could lead to new culinary experiences

While emphasizing the importance of utilizing natural resources effectively

DEPARTMENT OF EDUCATION | NATIONAL CAPITAL REGION | DIVISION OF TAGUIG CITY AND PATEROS
 M.L.Q. St. Bagumbayan Taguig City
SENIOR HIGH SCHOOL DEPARTMENT
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FOREIGN LITERATURE

This study of Doe, J., & Smith, A. (2023) concludes that the developed Lo-cal

Almond kernel-based milk samples (T1 and T2) possess satisfied sensory

Acceptability. However, among the two different treatments, the best treatment was

Well-ripened kernel-based Local Almond milk. The study on proximate composition

Of milk samples concluded that, it was concluded that crude protein, crude fat content

And fiber content of both Local Almond milk treatments (T1 and T2) were higher

than those of Cow’s milk. The crude fat percentage was highest in well-ripened

kernel?based milk (T1), 13.30 ± 0.01%, whereas the crude protein percentage was

highest in mature-green kernel-based milk (T2), 7.40 ± 0.00%. In contrast, the car-

bohydrate content of Local Almond milk was significantly (p<0.05) less than that of the

samples of Cow’s milk. We found that a con-siderable amount of minerals was also availa-

ble in local Almond milk. The study con-cluded that the nutritional quality of Local Almond

Kernel-based milk could be further improved by mixing well-ripened and mature-green

fruits in producing the milk. It was as-sumed that mixing could improve the nutritional

quality even higher.

The study found that both well ripened and mature green kernel based Local

Almond milk (T1 and T2) were sensory-acceptable, with T1 being preferred. Nutritionally,

both had higher crude protein, fat, and fiber content than cow’s milk, though they had

lower carbohydrates. T1 had the highest crude fat (13.30%), while T2 had the highest

DEPARTMENT OF EDUCATION | NATIONAL CAPITAL REGION | DIVISION OF TAGUIG CITY AND PATEROS
 M.L.Q. St. Bagumbayan Taguig City
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crude protein (7.40%). The milk also contained significant minerals, and blending well

ripened and mature green kernels could further improve its nutritional quality.

A comparative study of Panditharathna G. M.; Rajapakse C. S. K. (2023), about

nutrifocuses on the comparison of nutritional, pharmaceutical and photoprotective

properties of methanolic extracts of Terminalia catappa (TC) commonly known as tropical

almond or ‘kottamba’ and Prunus dulcis (PD) nuts (almond). TC is a popular folk medicine

and has several proven biological properties. The objective of this research work was to

evaluate in vitro antioxidant, α-amylase inhibitory, anti-lipase activities, and

photoprotective properties of TC and PD nuts. First, the proximate composition of

powdered nuts was determined by standard methods. Next, the phytochemicals in

Powdered nuts were extracted to methanol by cold extraction and phytochemical

Screening was conducted using standard biochemical tests. Further, 2,2-Diphenyl-1-

Picrylhydrazyl (DPPH)2,2’-Azino-bis(3-ethylbenzthiazoline-6-sulfonic acid)diammonium

Salt (ABTS), and the ferric reducing power assays were used to determine the antioxidant

activity of methanolic extracts of nuts. The α-amylase inhibitory activity and antilipase

activity of extracts were determined by α-amylase inhibitory assay and anti-lipase assay

respectively. Finally, the photoprotective property of the extracts was determined by a

UV-Visible spectrophotometric method. Results showed that TC was significantly high in

moisture (11.8%) with p value (0.00000097) less than 0.05 and low lipid content (32.16%)

with p value (0.0000016) less than 0.05. There was no significant difference (p > 0.05)

recorded in crude fiber (15.66% and 14.33%) (p value = 0.2000), protein (36.15% and

DEPARTMENT OF EDUCATION | NATIONAL CAPITAL REGION | DIVISION OF TAGUIG CITY AND PATEROS
 M.L.Q. St. Bagumbayan Taguig City
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33.85) (p value = 0.2298), and carbohydrate (11.85% and 12.23%) (p value = 0.2690) for

TC and PD, respectively.

The present study revealed that both nuts are rich in phenols, alkaloids, flavonoids,

steroids, terpenoids, glycerides, saponin, cardiac glycosides and triterpenes. PD extract

showed significantly higher DPPH radical scavenging activity with an IC50 value of 78.55

± 5.10 μg/mL while TC extract showed an IC50 of 89.22 ± 4.40 Μg/mL. The ABTS radical

scavenging activity of PD, with a value of IC50 57.19 ± 0.32

Μg/mL is significantly higher than that of TC, (IC50 74.36±3.34 μg/mL). The ferric

reducing power of TC (FRAP values of 41.6±0.23 mg potassium ferricyanide equivalents

per gram (PFE/g) of dried extracts) is significantly lower than that of PD (39.15±0.21 mg

PFE/g of dried extracts). The α-amylase inhibitory experiment demonstrated that the

extracts of TC with an IC50 113.4±1.56 μg/mL and PD with IC50 128.3±1.12 μg/mL have

inhibitory effects on the enzyme. In the anti-lipase assay, both samples showed anti-

lipase activity (TC – 190.4 ± 5.22 μg/mL, and PD, 167.33 ± 6.35 μg/mL) indicating their

potential to block the lipase enzyme, which aids in weight reduction. Compared to a

commercially available sunscreen, both extracts exhibited moderate UV protection with

SPF values of 14.52 ± 2.34 (TC) and 12.92 ± 1.78 (PD).

These results suggested that not only PD, but also TC nuts are a great source of

antioxidants, anti-diabetics, and antiobesity compounds despite not being commercially

Utilized. Therefore, Terminalia catappa can be used as an alternative

DEPARTMENT OF EDUCATION | NATIONAL CAPITAL REGION | DIVISION OF TAGUIG CITY AND PATEROS
 M.L.Q. St. Bagumbayan Taguig City
SENIOR HIGH SCHOOL DEPARTMENT
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FLAVORING INGREDIENT

HONEY

FOREIGN LITERATURE

Saha, A., Chatterjee, S., Shee, A., & Debnath, M., et.,al (2020) The results showed

that milk-honey combination as dressing had the most effect on wound healing

improvement. Honey is more effective than milk if each ingredient is used alone. The

control group, which was silver sulfadiazine, had the least effect. In area which has access

to these material combination of honey milk can be used as dressing in burn wound. It

seems that more research should be done to evaluate other dressings, especially

traditional materials, in order to reveal the effectiveness of these materials in wound

healing.

Honey and milk both have regenerative properties that can accelerate wound

healing. Honey’s antibacterial and antiseptic effects create an infection-free environment

while stimulating the immune system to enhance tissue repair. Meanwhile, milk provides

essential nutrients, maintains osmotic balance, and promotes cell proliferation, aiding in

early wound contraction. When combined, honey and milk can work synergistically,

enhancing their healing effects by preventing infections, nourishing cells, and promoting

faster tissue regeneration, making them a promising natural wound dressing.

DEPARTMENT OF EDUCATION | NATIONAL CAPITAL REGION | DIVISION OF TAGUIG CITY AND PATEROS
 M.L.Q. St. Bagumbayan Taguig City
SENIOR HIGH SCHOOL DEPARTMENT
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MICROBIOLOGICAL CONTENT

STAPHYLOCOCCUS AUREUS

FOREIGN LITERATURE

In conclusion to the study of Oliveira R., Pinho E., Almeida G., Azevedo NF &

Almeida C., (2022) the high prevalence of enterotoxigenic S. aureus and the detection of

MRSA strains in raw cow’s milk collected from bulk cooling tanks on dairy farms from the

main dairy region of mainland Portugal is of particular concern. Furthermore, a high

diversity of S. aureus was found in a relatively small geographical area, however, most

with genomic lineages associated with livestock infection or carriage. This study also

points out the predominance of SE-encoding genes that are not currently covered by the

gold standard methodology (ISO 19020:2017) applied in the control of food samples. The

higher prevalence of non-classical SEs, mainly SEG, SHE and SEI, should not be

ignored, as these have been implicated in Food poisoning outbreaks (Jørgensen et al.,

2005a; Tang et al., 2011; Ciupescu et al., 2018; Hait et al., 2018). Commercial tests with

proven effectiveness for the non-classic SEs are available on the market, which may

facilitate their integration in food safety control standard for SEs analysis of foods (Hait et

al., 2018). As SFP outbreaks linked to raw cow’s milk consumption and raw milk products

have been increasing, the presented data on the characterization of S. aureus and its

virulence determinants are important to improve risk assessment and develop solutions

to limit the dissemination of this pathogen in Portugal.

DEPARTMENT OF EDUCATION | NATIONAL CAPITAL REGION | DIVISION OF TAGUIG CITY AND PATEROS
 M.L.Q. St. Bagumbayan Taguig City
SENIOR HIGH SCHOOL DEPARTMENT
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The study highlights a significant concern regarding the high prevalence of

enterotoxigenic Staphylococcus aureus and the presence of methicillin-resistant S.

aureus (MRSA) in raw cow’s milk from dairy farms in mainland Portugal. This is

particularly alarming due to the diversity of S. aureus strains found within a small

geographical area, with most being associated with livestock infections

COLIFORMS

FOREIGN LITERATURE

According to the study of Aljadi, A. M., & Yusoff, K. M. (2023) Coliforms are

indicators of fecal contamination. Their presence in large numbers predicts the very poor

hygienic condition of the study area, even milk taken directly from the farm was not

acceptable for consumption. So, dairy farm owners should be educated to render fresh

milk suitable for human consumption. Many coliforms were resistant to four antibiotics

and copper showing environmental pollution and its influence on our diet. As coliforms

are mostly fecal in origin, their presence in milk is a health hazard emphasizing to improve

milk handling

The presence of coliforms in large numbers indicates poor hygiene and potential

fecal contamination, posing a health risk. This is particularly concerning in dairy products,

as it suggests unsanitary conditions during milk handling. The resistance of these bacteria

to antibiotics and copper highlights environmental pollution impacting food safety. To

address this, educating dairy farm owners on proper milk handling practices is crucial to

DEPARTMENT OF EDUCATION | NATIONAL CAPITAL REGION | DIVISION OF TAGUIG CITY AND PATEROS
 M.L.Q. St. Bagumbayan Taguig City
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ensure safe consumption136. Additionally, the presence of coliforms does not necessarily

confirm fecal contamination but reflects overall hygiene standards

SALMONELLA

LOCAL LITERATURE

According to the study of Oliveira R, Pinho E, Almeida G, Azevedo NF and Almeida

C (2022) Acute diarrheal disease remains a major public health issue. Salmonella spp.

Infection is one of the leading causes of acute diarrheal disease despite the preventive

measures implemented. The clinical picture of salmonellosis varies from a common

gastroenteritis to enteric fevers which are life-threatening diseases requiring a prompt and

correct antibiotic treatment. In this review we present recent salmonellosis outbreaks and

point out that Salmonella infections continue to be an important health issue. Numerous

outbreaks of Salmonella spp. Have been reported worldwide in recent years, indicating

that prevention and control programs need to be improved as well as the infectious

diseases surveillance, all over the world.

Acute diarrheal diseases remain a significant public health concern, with

Salmonella spp. Being a leading cause despite existing preventive measures. The clinical

manifestations of salmonellosis range from mild gastroenteritis to severe enteric fevers

that require immediate and appropriate antibiotic treatment. Recent studies and outbreak

reports indicate that Salmonella infections persist as a major global health issue. The

recurrence of outbreaks worldwide highlights the need for improved prevention and

DEPARTMENT OF EDUCATION | NATIONAL CAPITAL REGION | DIVISION OF TAGUIG CITY AND PATEROS
 M.L.Q. St. Bagumbayan Taguig City
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control programs, as well as strengthened surveillance of infectious diseases. This

underscores the necessity of ongoing research and enhanced public health strategies to

mitigate the impact of Salmonella infections.

FOREIGN LITERATURE

Salmonellosis according to Dinu, S., Damian, M., Badescu, D., Nedelcu, N.I., &

Cosman, M., et.,al (2021) is the second most reported gastrointestinal disorder in the EU

resulting from the consumption of Salmonella-contaminated foods. Symptoms include

gastroenteritis, abdominal cramps, bloody diarrhoea, fever, myalgia, headache, nausea

and vomiting. In 2018, Salmonella accounted for more than half of the numbers of

foodborne outbreak illnesses reported in the EU. Salmonella contamination is mostly

associated with produce such as poultry, cattle and their feeds but other products such

as dried foods, infant formula, fruit and vegetable products and pets have become

important. Efforts aimed at controlling Salmonella are being made. For example,

legislation and measures put in place reduced the number of hospitalizations between

2014 and 2015. However, the number of hospitalizations started to increase in 2016. This

calls for more stringent controls at the level of government and the private sector. Food

handlers of “meat processing” and “Ready to Eat” foods play a crucial role in the spread

of Salmonella. This review presents an updated overview of the global epidemiology, the

relevance of official control, the disease associated with food handlers and the importance

of food safety concerning salmonellosis.

DEPARTMENT OF EDUCATION | NATIONAL CAPITAL REGION | DIVISION OF TAGUIG CITY AND PATEROS
 M.L.Q. St. Bagumbayan Taguig City
SENIOR HIGH SCHOOL DEPARTMENT
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Salmonellosis, as the second most reported gastrointestinal disorder in the EU,

underscores a significant public health concern linked to contaminated foods such as

poultry and cattle products. Despite initial legislative efforts that reduced hospitalizations,

the resurgence of cases since 2016 highlights the need for more stringent controls to

effectively manage this disease. This study emphasizes the importance of sustained

vigilance and enhanced measures in both government and private sectors to mitigate

salmonellosis outbreaks globally.

LACTIC ACID BACTERIA

FOREIGN LITERATURE

According to the study of Gizachew, S., Van Beeck, W., Spacova, I., &

Engidawork, E., et.,al (2023).Lactic acid bacteria (LAB) have long been consumed by

people in several fermented foods such as dairy products. A study was conducted on

lactating dairy cows to isolate and characterize LAB from dairy products found in and

around Bahir-Dar city, North Western Ethiopia. Milk and milk products were randomly

collected from dairy farms, milk vending shops, individual households, and supermarkets

for bacteriological investigations. A total of sixteen samples were taken from different

sources and cultured on different selective media: de Man, Rogosa, and Sharpe (MRS)

agar for Lactobacillus spp.; M17 agar for Lactococcus spp.; Rogasa SL agar for

Streptococci spp.; and MRS supplemented with cysteine (0.5%) for Bifidobacteria spp.

Different laboratory techniques were implemented for LAB isolation and identification. A

total of 41 bacterial isolates were grouped under five different genera of LAB and

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 M.L.Q. St. Bagumbayan Taguig City
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Bifidobacteria spp. Were identified based on the growth morphology on the selective

media, growth at a different temperature, gas production from glucose, carbohydrate

fermentation, and other biochemical tests. LAB genera such as Lactobacillus,

Lactococcus, Leuconostoc, Pediococcus, Streptococcus, and Bifidobacterium spp. Were

isolated and identified from raw milk, cheese, and yogurt. Based on the current study, the

majority of the LAB (24.38%) was isolated from cheese and yogurt. Among these,

Lactobacillus, Lactococcus (21.94%), Streptococcus (19.51%), Leuconostoc (14.64%),

Bifidobacteria (12.19%), and Pediococcus (7.31%) spp. Were also identified from these

products.

Furthermore, based on the bacterial load count and different identification

methodologies, our study revealed that Lactobacillus spp. Were the dominant LAB

isolated from milk and milk products. As a result, since there are few studies on the

isolation and identification of lactic acid bacteria from dairy products in Ethiopia, more

research studies are needed to complete the identification and characterization to species

level and their possible role as probiotics.

DEPARTMENT OF EDUCATION | NATIONAL CAPITAL REGION | DIVISION OF TAGUIG CITY AND PATEROS
 M.L.Q. St. Bagumbayan Taguig City
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The study investigates the presence and characterization of lactic acid bacteria

(LAB) in dairy products from Bahir-Dar city, Ethiopia. Researchers collected samples from

various sources, including dairy farms, milk vending shops, households, and

supermarkets. Using selective media and biochemical tests, they identified LAB genera

such as Lactobacillus, Lactococcus, Leuconostoc, Pediococcus, Streptococcus, and

Bifidobacterium spp. Among raw milk, cheese, and yogurt samples. The results showed

that LAB were most prevalent in cheese and yogurt, with Lactobacillus spp. Being the

dominant strain.

The study emphasizes the need for further research to fully classify LAB at the

species level and explore their probiotic potential in Ethiopia. The research suggests that

these bacteria have potential probiotic benefits, but further studies are needed to fully

identify and characterize them at the species level.

DEPARTMENT OF EDUCATION | NATIONAL CAPITAL REGION | DIVISION OF TAGUIG CITY AND PATEROS
 M.L.Q. St. Bagumbayan Taguig City
SENIOR HIGH SCHOOL DEPARTMENT
Science, Technology, Engineering and Mathematics | Accountancy, Business and Management | Humanities and Social Sciences | Technical-Vocational-Livelihood

SYNTHESIS

Recent research on Talisay (Terminalia catappa) has revealed its substantial

nutritional and medicinal properties, particularly through its extracts and fruit flour. The

bioactive compounds and antioxidants in Talisay extracts offer various health benefits,

while the fruit flour is rich in protein, fiber, and essential minerals. Sensory evaluations of

Talisay cookies have shown positive consumer reception, indicating potential for further

refinement to improve taste and texture. This underscores the necessity for ongoing

studies to enhance Talisay’s applications in food products, thereby maximizing both its

nutritional value and market appeal. Additionally, Talisay nuts have been creatively

utilized in local cuisine, resulting in innovative products like Talisay Nuts Polvoron and

Glazed Talisay Nuts, which have garnered favorable feedback from taste testers. A

comparative analysis with Sweet Almond (Prunus amygdalus) indicates that Talisay nuts

contain higher levels of ash, crude fiber, and essential minerals, suggesting strong

commercial viability if supported by effective packaging strategies.

In parallel, recent studies have highlighted the potential of honey as a natural

preservative in milk products, demonstrating its antimicrobial properties against various

pathogens. Honey’s effectiveness is attributed to components like hydrogen peroxide and

its acidity, which inhibit bacterial growth. When combined with milk, honey not only

enhances flavor but also provides protective effects for probiotic bacteria, thereby

improving the overall health benefits of dairy products. However, concerns have been

DEPARTMENT OF EDUCATION | NATIONAL CAPITAL REGION | DIVISION OF TAGUIG CITY AND PATEROS
 M.L.Q. St. Bagumbayan Taguig City
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raised about the presence of harmful microorganisms in raw milk, such as enterotoxigenic

Staphylococcus Aureus and Coliforms, which indicate poor hygiene and potential fecal

contamination. Additionally, studies have shown that Salmonella infections remain a

significant public health issue linked to contaminated food sources, including dairy. Lactic

Acid Bacteria (LAB) are prevalent in dairy products and play a crucial role in fermentation

processes; however, their presence must be monitored to ensure food safety. , These

findings highlights the importance of integrating natural preservatives like honey in milk

processing while addressing microbiological safety to enhance public health outcomes.

Overall, these studies advocate for continued exploration of Talisay Nut Milk

health benefits and culinary applications alongside the need for improved food safety

practices in dairy production to fully leverage both nutritional value and consumer safety.

DEPARTMENT OF EDUCATION | NATIONAL CAPITAL REGION | DIVISION OF TAGUIG CITY AND PATEROS