LICEO DE CAGAYAN UNIVERSITY

Chili Pepper (Capsicum frutescens) as Chocolate Candy

A research proposal presented to:

Faculty of the Senior High School Department
Liceo de Cagayan University
Cagayan de Oro City

JULIANA ESCOBAR LUCERO

ROLANDO T. CABONILAS JR
RUSSEL LEE SUPLIDO
SHEILA NOB
SHYNNA ESCABUSA

May 2021

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Chapter 1

BACKGROUND AND RATIONALE OF THE STUDY

The chili pepper, from Nahuatl chīli, is the fruit of plants from the genus

Capsicum, which are members of the nightshade family, Solanaceae. Chili

peppers are widely used in many cuisines as a spice to add heat to dishes.

In today's generation, so many people do not eat chili pepper because of

it's hot and spicy flavor, especially to our younger generation (children). Some

people believe that those people who eat chili are strong, and they idolize it. It is

like eating Capsicum annuum is a choice, and it is not necessary to feed.

Capsicum annuum is very nutritious for our body. That is why the researchers

innovate a new unique, and exciting product made of capsicum annuum, and the

researchers decided to innovate something new and delicious. Most people

disliked eating a product towards a product that can be enjoyed and sought by

the whole people, whether young or old. Human micronutrient dietary deficiency

remains an enormous global problem and probably accounts for the cause of

many chronic health conditions and diseases. Above two (2) billion individuals on

the planet today have been estimated to be deficient in significant minerals and

vitamins, predominantly zinc, iodine, vitamin A, and iron, primarily due to

inadequate dietary intake. The eradication of deficiencies in micro-nutrient on a

sustainable basis will be conceivable only when the diets of the vulnerable

populace provide all required nutrients in adequate amounts. Among the

numerous approaches toward eradicating human dietary deficiency, feeding on a

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wide range of foods, especially vegetables with an array of micronutrients, is still

perceived as the best sustainable solution.

The universal consumption of chili peppers (Capsicum annum), known for

their high nutritional content (which includes a good range of vitamins, minerals,

phytochemicals, and dietary fiber), may play a role in decreasing human

micronutrient deficiencies. Significant portions of recommended daily nutrients

could be supplied by incorporating nutrient ‐rich chili pepper into human diets,

which could help combat nutrient deficiencies. This present review, therefore,

gives an overview of the universal occurrence of micronutrient deficiency. It also

discusses approaches used to tackle the situation while stressing the potentials

of chili pepper as a promising vegetable that could be utilized to alleviate human

micronutrient dietary deficiencies.

According to Saleh et al., (2018). Found chilies to hold all the best

properties to be considered as food. Peppers contain a wide array of

phytochemicals such as vitamins, phenolics, and flavonoids that are essential

antioxidants that may reduce degenerative diseases. Peppers contain a

comprehensive exhibit of phytochemicals like nutrients, phenolics, and flavonoids

that are significant cancer prevention agents which may decrease degenerative

infections. When it comes to preventing heart disease, spicy foods may be

precisely what your body needs. Studies show that the capsaicin in hot peppers

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 LICEO DE CAGAYAN UNIVERSITY

can reduce inflammation and decrease the chances of heart disease, Whyte,

J.W., Smith, M., Nazario, B. (2018).

The bright color of red chili peppers signals its high content of beta-carotene

or pro-vitamin A. Just two teaspoons of red chili peppers provide about six

percent of the daily value for vitamin C coupled with more than 10 percent of the

daily value for vitamin A. Often called the anti-infection vitamin; vitamin A is

essential for healthy mucous membranes, which line the nasal passages, lungs,

intestinal tract, and urinary tract and serve as the body's first line of defense

against invading pathogen, Mateljan, G. (2020).

Chili pepper has preventive and therapeutic properties for many ailments such

as different types of cancer, rheumatism, stiff joints, bronchitis, and chest colds

with cough and headache, arthritis, heart arrhythmias, and is used as a

stomachic. Pepper is one of the most important plants that have been used as

medicine for a long time in different countries and civilizations. In old civilizations,

it was used by the Mayas for treating asthma, coughs, and soreness and by the

Aztecs to relieve toothaches. In-home remedies for coughs, congestion, and to

fight off colds, some individuals use chili pepper. Brhan S., Abdellah O., Belay T.,

(2028).

The study of Katherine M. (2016 ) found that when allergies or smoking are

not the cause, chili pepper may relieve symptoms such as sneezing, a stuffy

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nose, postnasal drip, and congestion. By shrinking dilated blood vessels in the

nose and throat, chili pepper can have these effects. It appears that capsaicin or

chili pepper has antibacterial properties that help protect the body against

Streptococcus pyogenes, or Streptococcus group A. These bacteria, such as

impetigo and cellulitis, can cause skin and soft tissue infection.

As stated by William O’dell (2012), Peppers are an aphrodisiac for some and

significant pain in the mouth and other extremities for others. While most people

do not want anything to do with them unless they are chili-heads, there are many

practical uses for the main ingredient of hot peppers – an oleoresin called

capsaicin. There are several medical uses as well as a few industrial uses.

Medical researchers continue to develop uses for capsaicin in some fields,

including cancer research, arthritis pain relief, possible heart attack and stroke

prevention, and more! This list chronicles the top 10 uses of capsaicin in no

particular order.

Bisetti (2021) claimed that its uses do not cease there: the red pepper is

also employed as a local anesthetic in creams and lotions to ease pain or

prevent some cardiac diseases. One of the main active ingredients of chili is

capsaicin, a substance found in whole fruits that can stimulate and increase

blood flow, which causes the characteristic spicy taste. This vasodilatory effect

would help keep veins and arteries clean and reduce the risk of high cholesterol,

which is the leading cause of heart attacks and strokes.

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Thanks to the above-mentioned active ingredient and metabolic action

that ensues, and given the increased blood supply to the tissue, this spice also

has the property to help burn excess fat and remove toxins concentrated in the

skin through sweating: for this reason, it is an excellent dressing even for the

most sensitive people. In addition to that, in the medical field, the solid

antioxidant characteristic of chili peppers leads to its reputation of having

antitumor properties, besides helping treat illnesses such as sinusitis and

bronchitis as aiding digestion.

The researcher expected to make a unique candy made up of capsicum

annuum. This candy will provide a healthy diet and a supplement to all of us,

especially to the younger generation and future generations. This product is

expected to be well known, and the researcher expected to change the mindset

of some people who did not want to eat a capsicum annuum. The researcher

innovated this unique candy because they believed that "The more we eat

healthy food, the more we live longer" they also believed that capsicum annuum

is the best ingredient fit for this candy because of its high nutritional benefits.

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Conceptual Framework

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Input Variable Process Variable Output Variable

Chili Pepper Chocolate

❖ Chili Pepper- 1/4 cup Candies level of
❖ Drying acceptability:
❖ Chili Pepper ½ cup
❖ Caramelizing
❖ Appearance
❖ Chili Pepper 1 cup ❖ Aroma
❖ Taste
❖ Texture
❖ Color

Figure 1. System Approach the IPO process on how to make this research possible. The input

variable in the first frame consists of the main ingredients of this product that is needed in the

study. The second frame contains the process variables such as Drying and caramelizing.

Lastly, the third frame is the expected output of the study, which are the appearance, aroma,

taste, texture, and color. That will help to produce a new trend in food innovation.

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Statement of the Problem

1. What is the input of the study in terms of variation?

1.1. Chili Pepper- 1/4 cup
1.2. Chili Pepper ½ cup
1.3. Chili Pepper 1 cup

2. What is the process variable of the study in terms of variation?

2.1. Drying
2.2. Caramelizing

3. What is the level of acceptability of each product in terms of;

3.1. Taste-
3.2. Color-
3.3. Aroma-
3.4. Texture-
3.5. Appearance-

4. Which of the 5 has the highest level of acceptability?

➔

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Significance of the Study

This study is beneficial to the following:

Academic- The researchers believed that this study contributes to academics,

especially to future studies. Moreover, it will help to contribute knowledge for the

person significantly to the students with Academic.

For innovations- The researchers came up with the contribution of the

innovation of chili to a whole new different concept, and are remarkable to the

consumers. It will serve as a mind-turner to some people that they can enjoy

eating or consuming chili without fear or doubts about eating it.bIn addition, this

study aims to innovate a new flavor for the unique candy than the usual flavoring.

Consumers- The consumers enjoy the candy itself, the way it tastes, the way it

soothes their taste buds and demands, and the beneficiary in their health. This

research will provide as their guide and information about the chili they consume

was not only candy but also a good substitute for treating asthma, sore throats.

Also, they will have the idea that this kind of candy is good for the heart and help

them with digestion problems.

National/local institution- The researchers conclude that this study will improve

the local institution’s progress.

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Producers- The researchers believed that this study would help improve the

producers to get their financial Growing.

Teachers- The researchers conclude that this study will be consumable by the

teachers as well. It will make the study more known with the help of the teachers.

There is an assumption that teachers will teach their students about the

goodness of this study.

Students: This study aims to give students excellent and recommendable food

for their daily snacks at the lowest price that every student gets to meet on their

daily budget.

Investors- The researchers believed that this study would catch up the investor’s

eye because the study is innovative and unique.

University/administration- The researchers conclude that this study will

contribute to the University, especially its library. It is going to help the students

to find ideas from this study. It is also suitable for our future researchers.

Future researcher- The researchers believed that this study aims to give future

researchers additional information connected to this study.

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Scope and Delimitation of the Study

This study aims to develop a new kind of treats out of chili pepper

conducted in Liceo de Cagayan University, Cagayan de Oro City. The particular

respondents of this study are the selected Grade 12 HE1 Senior High School

Students of Liceo de Cagayan University. This study is limited since there are

plenty of students studying on this campus. The researchers believed that this

study would meet the students' needs and accommodate the budget of the

students during their recess hours. This study does not cover hypersensitive

students and students who do not prefer hot foods, and it may surprise and

trigger their body that might lead to swelling of the lips, nasal congestion, hives,

bloating nausea, or diarrhea. Others still may experience shortness of breath or

develop a rash where the spice has come into contact with skin, known as

contact dermatitis. As stated by Whyte, J.W. et al. (2018), Indeed, with regards to

forestalling coronary illness, hot food sources might be what your body needs.

Studies show that chili peppers can lessen irritation and abatement the odds of

coronary illness. Therefore, hot food may help them cure irritations and other

illnesses.

This research is designed to gather information about chili pepper candy if

it would be convenient for students' consumption during their break time by

conducting a survey for Grade 12 Students ABM-1 that studied in Liceo de

Cagayan University, Main Campus. This study focuses on gathering data of the

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Grade 12 Senior High School students about the chili pepper chocolate candy to

provide enough information on the product. The data that will be collected will be

the dominant validation of chili pepper chocolate candy. This study focuses on

statistical data that is observed and measured to examine questions about the

specific population of Liceo de Cagayan University.

Definition of Terms

The following technical terms are defined to have a common

understanding of this study.

Appearance: The act of appearing or coming into sight; the act of becoming

visible;

Aroma: a distinctive, pervasive, and usually pleasant or savory smell.

Butter: This is a dairy product made from the fat and protein components of milk

or cream.

Caramelization- is the oxidation of sugar, a process used extensively in cooking

for the resulting nutty flavor and brown color. Caramelization is a type of non-

enzymatic browning reaction.

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Color: is the characteristic of visual perception described through color

categories, with red, orange, yellow, green, blue, or purple. This perception of

color derives from the stimulation of photoreceptor cells by electromagnetic

radiation.

Chili Pepper (Capsicum frutescens): a wild chili pepper with genetic proximity

to the cultivated pepper Capsicum Chinese native to the Amazon Basin. Pepper

cultivars of C. frutescens can be annual or short-lived perennial plants.

Chocolate syrup: This is a sweet, chocolate-flavored condiment. It is often used

as a topping or dessert sauce for various desserts, such as ice cream, or mixed

with milk to make chocolate milk, or blended with milk and ice cream to make a

chocolate milkshake.

Dependent variable: A dependent variable is a variable whose value will change

depending on the importance of another variable, called the independent

variable. In a scientific experiment, it is the variable being tested, and therefore, it

is called the dependent variable.

Drying- is a mass transfer process consisting of removing water or another

solvent by evaporation from a solid, semi-solid, or liquid. This process is often

used as a final production step before selling or packaging products.

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Food coloring, or color additive: Is any dye, pigment, or substance that

imparts color when added to food or drink.

Independent variables: An independent variable is defined as the variable

changed or controlled in a scientific experiment. It represents the cause or

reason for an outcome. Independent variables are the variables that the

experimenter changes to test their dependent variable.

Input variables: A variable input is a resource or factor of production that can be

changed in the short run by a firm. It seeks to change the quantity of output

produced. Most firms use several variable inputs in short-run production,

especially labor, material inputs, and energy.

Output variables; Output variables store the results of a module operation. The

usage of output variables is even more common: the set variable receives the

result extracted from the module (measured by a device, calculated in Mitchell,

set by a user in an Instruction, etc.).

Powdered milk: Also called dried milk, or milk powder, is a manufactured dairy

product made by evaporating milk to dryness. One purpose of drying milk is to

preserve it; milk powder has a far longer shelf life than liquid milk and does not

need to be refrigerated due to its low moisture content.

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Process variable: A process variable, process value, or process parameter is

the current measured value of a particular part of a process that is being

monitored or controlled. ... The current temperature is called the process

variable, while the desired temperature is known as the set point.

Vanilla: Any tropical, climbing orchid of the genus Vanilla (especially Vanilla

planifolia), bearing pods like fruit yielding an extract used in flavoring food or

perfumes. Etymology: From vanilla, diminutive of vaina. Vanilla (Noun) The fruit

or bean of the vanilla plant.

Taste: A perception that results from stimulation of a gustatory nerve. Taste

belongs to the chemical sensing system.

Texture: Is the disposition or manner of union of the particles of a body or

substance, a visual or tactile surface characteristic resulting in a unique

appearance.

White sugar: Is the crystallized sucrose extracted from either sugarcane or

sugar beets. As the moisture diminishes, the natural sucrose in the juice begins

to crystallize. The crystallized sugar is removed, leaving other extracts behind in

the form of molasses.

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Chapter 2

REVIEW OF RELATED LITERATURE AND STUDIES

This chapter provides an overview of previous research on knowledge

sharing and intranets. It introduces the framework for the case study that

comprises the main focus of the study described in this thesis.

Health Benefits Of Chilli Pepper

Saleh et al. (2018) found chilies to hold all the best properties to be

considered food. Peppers contain a wide array of phytochemicals such as

vitamins, phenolics, and flavonoids that are essential antioxidants that may

reduce degenerative diseases.

Peppers contain a comprehensive exhibit of phytochemicals like nutrients,

phenolics, and flavonoids that are significant cancer prevention agents which

may decrease degenerative infections.

When it comes to preventing heart disease, spicy foods may be precisely

what your body needs. Studies show that the Capsaicin in hot peppers can

reduce inflammation and decrease the chances of heart disease, Whyte, J.W.,

Smith, M., Nazario, B. (2018),

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As stated by Whyte, J.W., Smith, M., Nazario, B. (2018), Indeed, with

regards to forestalling coronary illness, hot food sources might be actually what

your body. Needs. Studies show that the Capsaicin in hot peppers can lessen

irritation and decrease the odds of coronary illness.

In the study of Mateljan, G. (2020), The bright color of red chili peppers

signals its high content of beta-carotene or pro-vitamin A. Just two teaspoons of

red chili peppers provide about six percent of the daily value for vitamin C

coupled with more than 10 percent of the daily value for vitamin A. Often called

the anti-infection vitamin, and vitamin A is essential for healthy mucous

membranes, which line the nasal passages, lungs, intestinal tract and urinary

tract and serve as the body's first line of defense against invading pathogens.

The splendid shade of chili peppers flags it's the high substance of beta-

carotene or supportive of nutrient A. Only two teaspoons of red bean stew

peppers give about 6% of the day by day esteem for nutrient C combined with

over 10% of the day by day esteem for nutrient A. Regularly called the counter

contamination nutrient, nutrient An is fundamental for sound mucous layers,

which line the nasal entries, lungs, intestinal lot and urinary lot and fill in as the

body's first line of protection against attacking microorganisms. Therefore, chili

peppers contained a lot of nutrients that could perhaps boost the body's immune

system.

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According to Bender. J, (2020). These are loaded with vitamins, minerals,

capsaicin's and antimicrobial properties. Chili peppers are a powerful anti-aging

food—also a highly effective remedy for many diseases. Healthy Clear Skin, Can

help keep your skin clear from pimples, rashes, etc. The eyes, Contain vitamin A,

which is vital for healthy eyes. Cancer prevention, Loaded with Capsaicin, a

compound believed to prevent carcinogens from attaching to DNA. Therefore,

providing cancer protection. Pain relief, Capsaicin found in them help block pain

transmission from inflamed areas of the body. Thus, helping to prevent the

sensation of pain. Benefits avoid food poisoning, Contain powerful antimicrobial

properties that can kill food pathogens. Because of this, I make it a point to eat

chili peppers when dining out. Especially when traveling where my body may not

have developed resistance to specific pathogens, Burns calories, Can

dramatically speed up the metabolism. Thus, burning more calories and Fat.

Also, it helps the secretion of digestive juices that can ward off indigestion. For

instance, ever wonder why you sweat when eating chili peppers? This is the

Capsaicin in chili peppers at work, burning calories and melting Fat away in your

body!

Cardiovascular support: Helps regulate blood pressure within normal levels. Also,

it can help lower cholesterol and triglycerides.

Chili Pepper (Capsicum annuum) are the products of Capsicum pepper

plants, eminent for their hot flavor. Capsaicin is the fundamental bioactive plant

compound in chili peppers, answerable for their interesting, sharp taste and

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many medical advantages. Peppers contain a wide exhibit of phytochemicals like

nutrients, phenolics and flavonoids that are significant cancer prevention agents

which may decrease degenerative infections. Chili pepper is a perfect flavor for a

candy, since it contains many good benefits that could lessen degenerative

diseases and it is often looked on with favor by anybody who loves spicy food.

Probably, chili peppers are good in a proper consumption manner, Saleh et al.,

(2018).

As stated by Whyte,J.W., Smith, M., Nazario, B. (2018). The chili peppers are

plentiful in different nutrients and minerals yet generally eaten in limited

quantities. Found that chilies hold all the best properties to be considered as a

food. Indeed, with regards to forestalling coronary illness, hot food sources might

actually be what your body needs. Studies show that chili peppers can lessen

irritation and decrease the odds of coronary disease. Chili pepper has a

contribution in preventing some illnesses such as coronary illness. It may be

considered the addition of blocking some sickness from a person suffering from a

disease.

In the study of Mateljan, G. (2020), Chili peppers provide some carbs and

offer a small amount of protein and fiber. The nutrition facts for 1 tablespoon (15

grams) of raw, fresh, red chili peppers are 6 Calories, 88% Water, 0.3 grams

Protein, 1.3 grams Carbs, 0.8 Sugar, 0.2 grams Fiber, and 0.1 grams of Fat.The

splendid shade of chili peppers flags it's high substance of beta-carotene or

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supportive of nutrient A. Only two teaspoons of chili peppers give about 6% of

the day by day esteem for nutrient C combined with over 10% of the day by day

esteem for nutrient A. Regularly called the counter contamination nutrient,

nutrient An is fundamental for sound mucous layers, which line the nasal entries,

lungs, intestinal lot and urinary lot and fill in as the body's first line of protection

against attacking microorganisms. Therefore, chili peppers contained a lot of

nutrients that could perhaps boost the body's immune system and furthermore

lessens the body's fats which is convenient to a dietary person.

Medicational Used:

Chili pepper has preventive and therapeutic properties for many ailments

such as different types of cancer, rheumatism, stiff joints, bronchitis and chest

colds with cough and headache, arthritis, heart arrhythmias, and used as a

stomachic. Pepper is one of the most important plants that have been used as

medicine for a long time in different countries and civilizations. In old societies it

was used by the Mayas for treating asthma, coughs, and soreness and by the

Aztecs to relieve toothaches.Some individuals use chili pepper in home remedies

for coughs, congestion, and to fight off colds. Brhan S., Abdellah O., Belay T.,

(2028)

In the study of Katherine M. (2016 ), when allergies or smoking are not the

cause, chili pepper may relieve symptoms such as sneezing, a stuffy nose,

postnasal drip, and congestion. By shrinking dilated blood vessels in the nose

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and throat, chili pepper can have these effects.It appears that capsaicin or chili

pepper has antibacterial properties that help protect the body against

Streptococcus pyogenes, or Streptococcus group A. These bacteria, such as

impetigo and cellulitis, can cause skin and soft tissue infections.

As stated William, O'dell (2012). Peppers are an aphrodisiac for some and

significant pain in the mouth and other extremities for others. While most people

don't want anything to do with them unless they are chili-heads, there are many

beneficial uses for the main ingredient of hot peppers – an oleoresin called

Capsaicin. There are some medical uses as well as a few industrial uses.

Medical researchers continue to develop uses for Capsaicin in many fields,

including cancer research, arthritis pain relief, possible heart attack and stroke

prevention, and more! This list chronicles the top 10 uses of Capsaicin in no

particular order.

As claimed by Bisetti (2021). Its uses do not cease there: the red pepper is

also employed as a local anesthetic in creams and lotions to ease pain or

prevent some cardiac diseases. One of the main active ingredients of chili is the

Capsaicin, a substance found in whole fruits that can stimulate and increase

blood flow, which causes the characteristic spicy taste. This vasodilatory effect

would help keep veins and arteries clean and reduce the risk of high cholesterol,

which is the main cause of heart attacks and strokes. Thanks to the above-

mentioned active ingredient and metabolic action that ensues, and given the

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increased blood supply to the tissue, this spice has also the property to help burn

excess Fat and remove toxins concentrated in skin through sweating: for this

reason, it is an excellent dressing even for the most sensitive people. In addition

to that, in the medical field, the strong antioxidant characteristic of chili peppers

leads to its reputation of having antitumor properties, besides being useful in

treating illnesses such as sinusitis and bronchitis, as well as aiding digestion.

Chili Pepper Extract as Organic Pesticides

G.F Antonious, J.E. Meyer, J.A Rogers and Y. Hu (2007) farmers around

the world provide a pesticide that can be used to exclude the number of pests

and insects. Pepper (annum) as organic pesticides has a feasibility to control the

highest quantity of pests and have the highest crop production rate.

Consequently, it can help to the rapid growth of fibers and plants. Today, chili

pepper (capsicum annum) grows widely in many parts of the world as an

important commercial crop that can be tested to produce organic pesticides

without bad effect on the health of the people and is eco-friendly.

Ranchers around the world give a pesticide that can be utilized to avoid the

number of bugs and creepy crawlies. Pepper (annum) as natural pesticides

features a possibility to control the most elevated number of brothers and have a

most elevated rate of trim generation. Subsequently, it can offer assistance to the

rapid development of strands and plants. Nowadays, chili pepper (capsicum

annum) develop broadly in numerous parts of the world as an vital commercial

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crop that can be tried to create natural pesticides without bad effect to the

wellbeing of the individuals additionally that's eco-friendly.

Chili Pepper As A Main Ingredients in food Industry

As claimed by Bisetti (2021). Its uses do not cease there: the red pepper is

also employed as a local anesthetic in creams and lotions to ease pain or

prevent some cardiac diseases. One of the main active ingredients of chili is the

Capsaicin, a substance found in whole fruits that can stimulate and increase

blood flow, which causes the characteristic spicy taste. This vasodilatory effect

would help keep veins and arteries clean and reduce the risk of high cholesterol,

which is the main cause of heart attacks and strokes. Thanks to the above-

mentioned active ingredient and metabolic action that ensues, and given the

increased blood supply to the tissue, this spice has also the property to help burn

excess Fat and remove toxins concentrated in skin through sweating: for this

reason, it is an excellent dressing even for the most sensitive people. In addition

to that, in the medical field, the strong antioxidant characteristic of chili peppers

leads to its reputation of having antitumor properties, besides being useful in

treating illnesses such as sinusitis and bronchitis, as well as aiding digestion.

Chili Pepper Contribution in the World:

Capsicum is a major vegetable and spice crop worldwide. Global production

of both fresh and dried fruit increases steadily in terms of area harvested and

total yield. Today, Asia currently contributes approximately 65% of the global

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production of pepper, whereas the Americas, Europe, and Africa each contribute

13.3%, 11.9%, and 10.1%, respectively, American Society for Horticultural

Science. (2019, February 21).

Capsicum could be a significant vegetable and zest edit around the world.

Worldwide generation of both new and dried natural products proceeds to extend

relentlessly in terms of zone collected and add up to surrender. Nowadays, Asia

now contributes around 65% of the worldwide generation of pepper, while the

Americas, Europe, and Africa contribute 13.3%, 11.9%, and 10.1%, separately.

The chili has undergone a series of domestications, Columbian Exchanges,

and more in the last 6,100 years. Cuisines adapted in their wake. From Central

America and the Caribbean to Spain, from Brazil to West Africa and India, and

back again to North America via the slave trade, the circuitous popularity of the

chili pepper seemed to me worthy of its own post.After all, it has indeed spread to

much of the world as we know it, now even to our drinking options, Bloomberg

(2019).

The chili has experienced an arrangement of domestications, Columbian

Trades, and more within the final 6,100 a long time. Cuisines adjusted in their

wake. From Central America and the Caribbean to Spain, from Brazil to West

Africa and India, and back once more to North America through the slave

exchange, the circuitous notoriety of the chili pepper appeared to me

commendable of its claim post.After all, it has genuinely spread to much of the

world as we know it, presently indeed to our drinking alternatives.

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CHAPTER III

METHODOLOGY

This chapter focuses on the methodology of the study. It presents the steps

and procedures that the researcher implemented in order to accomplish the

objectives of this study discussed in this chapter are the methodology where it

includes the following, namely: research design, research setting, sampling

procedure, data-gathering instrument, validity and reliability, data-gathering

procedure, scoring guidelines and statistical treatment of data.

Research Design

The researcher used quantitative since the research question we seek to

answer leads to numerical data. Specifically, the study is descriptive as it aims to

collect data at a single point of time. This study will employ structured validated

survey questionnaires and free-taste products among the respondents to eliciting

information.

Research Setting

The setting of this study was conducted at Liceo de university Senior

Highschool Main Campus, located in “Rodolfo N. Pelaez Blvd, Cagayan de Oro,

9000 Misamis Oriental”.

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The Respondents of the Study and sampling procedure

The study will make use of purposive sampling with a strategic approach of

the respondents. The proponent selected the Grade 12 ABM-1 students of Liceo

de Cagayan university senior high school main campus, as the study

respondents. The respondents of the study are 20 ABM-1 students from Liceo de

Cagayan University Senior Highschool. The researchers believed ABM-1

students will be the perfect respondents for this research, since the ABM

students studied business because the researchers believed that this is not all

about the product. However, it is also about the business strategy, that is why the

researchers chose them as the respondents of this research. The researchers

have set a standard number of participants in this study that will serve as a

sample size of approximately 20 participants.

Research Instrument

The principal instrument used to collect essential data in this study is the

survey questionnaire and one-on-one free taste of the product. The researchers

can administer questionnaires by giving them one by one to every participant in

HE1 respondent. The questionnaire is consisting of open-ended and closed-

ended questions. After obtaining the questionnaire, the researchers will have a

one-on-one free taste of their product to the selected participants. They will be

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going to ask some questions prepared by the researchers and have an insight

into their product. Through the use of the questionnaire, the researchers will have

the ability to collect data in a shorter time and will quickly analyze and evaluate

the given data.

RATING SCALE

• Color

• Appearance

• Texture

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• Aroma

• Taste

Categorization of variable and Scoring Guidelines

Response Range Implication

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Excellent 5 Excellent

Good 4 Good

Average 3 Average

Poor 2 Poor

Worst 1 Worst

Category/Competency Overall Description

9-10 16-20 Excellent

7-8 12-15 Good

5-6 8-11 Average

3-4 4-7 Poor

0-2 0-3 Worst

Validity and Reliability

The researchers made the instrument to gather data for them to make this

research possible. The instruments they used are survey questionnaires using a

rating scale. The researchers also conduct a free taste for each respondent; this

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instrument was distributed to their specific respondents and evaluated by

specialists in the field.

Data Gathering Procedure

The researcher will secure permission to administer the questionnaire from

the schools of Liceo de Cagayan University senior High School department

under the supervision of their research adviser. Upon approval, the researcher

will create the innovative products (chili pepper as chocolate candy). The

researcher will disseminate the survey questionnaire on April 22, 2021, and the

products will be utilized to collect therespondents' answers. The questionnaire

will consist of 5 questions and will be disseminated to the above-mention

respondents.

Statistical Tool Used

The study will use descriptive statistics; mean, standard deviation, frequency,

percentage, and percentage distribution on all variables, dependent and

independent. The researcher will use descriptive statistics design since the

survey design is done when data is collected as a single point in time. Since it

presents a quantitative analysis of data in a simple way. In a study, there are

quite some variables that are usually measured. Therefore, descriptive statistics

comes in to break these numerous amounts of data into a simple form.

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University Research Protocol

● The researchers will seek approval from the adviser.

● The School Principal will approve the schedule for the defense.

● After the proposal defense, the researchers will accomplish the Research

Ethics Application Form and submit it to the office of the VP for Research,

Publication, and Extension together with the approved research proposal.

● The researchers will write letters to secure permission from the

Principal/Department Chairman/ where the researchers plan to conduct

the study.

● The researcher will secure the respondents' consent to participate in the

study.

● The researchers will provide the adviser a copy of their paper for the final

paper presentation.

● Once the adviser approves the paper, it will be forwarded to the Research

Coordinator.

● After the final paper presentation, the researchers shall incorporate all the

corrections and suggestions of the Research Panel. It will be reviewed by

the adviser and the adviser, and the panel members.

● After the panel approves the paper, it will be submitted to the office of the

VP for Research, Publication, and Extension for Plagiarism and Grammar

Tests.

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● The researchers will forward the final paper to their assigned editor. After

incorporating all the corrections, the researchers will submit the final paper

to the adviser and Research Panel for signature and approval for binding.

● The researchers shall submit the softbound copies and electronic copy of

their final paper to the Research teacher / Adviser. The Research

teacher / Adviser shall endorse the copy to the research Coordinator.

Note: Attach Appendix AB after Chapter 3

Appendix A
(Title) Survey Questionnaire

Appendix B
Procedure in making (Title)

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