Iron-Enriched Salt Using Spinach (Spinacia Oleracea) Leaf Extract

Iron-enriched Salt Using Spinach (Spinacia oleracea) Leaf Extract
CHAPTER I
INTRODUCTION
Background of the Study
Anemia is the most common nutritional deficiency disorder in the world. Globally,
anemia affects 1.62 billion people which corresponds to 24.8% of the population. The highest
prevalence is in preschool- age children (47.4%), and the lowest prevalence is in men
(12.7%). However, the population group of the greatest number of individuals affected is
pregnant women (41.8%). In women, anemia may become the underlying cause of maternal
mortality and prenatal mortality. Nearly 50 percent of women of reproductive age and 26
percent in the age group of 15-59 years are anemic.
Spinach, an edible flowering plant can be a solution for this problem. It contains a
large amount of iron. Having normal levels of iron is the key for good general health and to
prevent this iron deficiency which is anaemia. Fortification has become one of the solutions
to eliminate such deficiencies of nutrients in the country.
In the study, the researchers fortified the table salt which is a commonly used
condiment in cooking. And by using the fortified salt, this will pave the way to fight iron-
deficiency disorder in the world.
Objectives of the Study
The main objective of the study was to determine the acceptability of iron-enriched
salt using the leaves extract of Spinach (Spinacia oleracea).
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Specifically, its purpose includes the following:
1. To identify the acceptability of iron enriched salt in terms of color, taste, aroma and
texture.
2. To determine the table life of the iron enriched salt from spinach leaves extract with
respect to color, taste, aroma and texture.
3. To compare the differences among the different treatments of iron enriched salt from
spinach leaves in terms of color, taste, aroma and texture.
4. To identify the desired amount per serving of the iron enriched salt.
Statement of the Problem
The study was conducted to utilize the Spinach (Spinacia oleracea) leaves in the
production of iron-enriched salt.
Specifically, this study sought to answer the following questions:
1. Is the iron enriched salt from spinach leaves acceptable in terms of color, taste, aroma
and texture?
2. What is the table life of the iron enriched salt from spinach leaves in terms of color,
taste, aroma and texture?
3. Is there a significant difference among the different treatments of iron enriched salt
from spinach leaves in terms of color, taste, aroma and texture?
4. Is there a significant difference between the of iron enriched salt from spinach leaves
and commercial Salt in terms of color, taste, aroma and texture?
5.
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6. What is the desired amount per serving of the iron enriched salt?
Statement of Hypotheses
This study is directed by the following hypotheses:
Alternative Hypotheses:
1. The iron enriched salt from spinach leaves is acceptable in terms of color, taste, aroma
and
texture;
2. The iron enriched salt could be stored for a period of time with no deterioration in color,
aroma, taste & texture;
3. There is a significant difference among the different treatments of iron-enriched salt from
4. The amount per serving of the iron-enriched salt can be measured.
Null Hypotheses:
1. The iron enriched salt from spinach leaves is not acceptable in terms of color, taste, aroma
and texture;
2. The iron enriched salt could not be stored for a period of time due to deterioration in color,
aroma, taste & texture;
3. There is no significant difference among the different treatments of iron-enriched salt from
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4. The amount per serving of the iron-enriched salt cannot be measured.
Significance of the Study
This study is helpful to the following:
Children. Since the salt that are fortified using the spinach leaves have a high amount
of iron, this will be helpful for the children for their good health.
Salt Manufacturers. They can promote and introduce the iron enriched salt in the
market which will give health benefits to them and to have better income.
International community. Since iron deficiency has been a problem worldwide, the
iron-enriched salt will be beneficial to help them fight the deficiency at low cost.
Anemia Patients. Since the salt is iron-enriched, this will help the patients to obtain
the prescribed iron needs.
Small Scale Business. They can promote a nutritious but at low cost iron-enriched
salt that is a common condiment for cooking.
Scope and Limitation
The study aims to determine the amount of iron in the spinach salt. The laboratory
test was done at DOST-FNRI. This include iron determination in the salt. The preparation of
the spinach salt was done at the researchers’ home. There were only 20 respondents used in
the study which is divided into four: the first group which consists of 5 respondents who are
8 to 12 years old; the second group is consists of 5 respondents who are 13 to 17 years old;
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the third group which consists of 5 pregnant respondents who are 18-50 years old; and the
fourth group which includes 5 old respondents with ages 51 and above. The table life
determination of the spinach salt was done at a room temperature and only limited to 4
months.
Definition of Terms
Blanching. A method used in preparing food by using hot water to retain its color.
Condiments. It is something that is added such as salt, sugar, mustard etc. to enhance the
flavour of the food.
Food Fortification. It refers to the addition of micronutrients to processed foods.
Iron. An essential mineral. It is necessary for the transport of oxygen via hemoglobin in red
blood cells) and for oxidation by cells (via cytochrome). Deficiency of iron is a common
cause of anemia. Food sources of iron include meat, poultry, eggs, vegetables and cereals
(especially those fortified with iron).
Spinach. A widely cultivated edible Asian plant of the goosefoot family, with large, dark
green leaves that are eaten raw or cooked as a vegetable.
Table Salt. Salt that is used rather than for cooking. Table salt is more heavily processed to
eliminate minerals and usually contains additive to prevent clumping.
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Chapter II
REVIEW OF RELATED LITERATURE
On Spinach Plant
Spinach (Spinacia oleracea) is one of wonderful green-leafy vegetable often
recognized as one of the functional foods for its wholesome nutritional, antioxidants and anti-
cancer composition. Its tender, crispy, dark-green leaves are one of the favorite ingredients of
chefs all around the planet. Botanically, it belongs to the Amaranthaceae family, and its
scientific name: Spinacia oleracea. Spinacia plant grows to about 1 foot in height.
Fresh 100 g of spinach contains about 25% of daily intake of iron; one of the richest
among green leafy vegetables. Iron is an important trace element required by the human body
for red blood cell production and as a co-factor for oxidation-reduction enzyme,cytochrome-
oxidase during the cellular metabolism.
On Iron
Iron has many different roles in the body. About 65 to 80 percent of the body’s iron is
in the blood in the form of hemoglobin. Hemoglobin is a protein in red blood cells that
transports oxygen to tissues in the body. Myoglobin, the compound that carries oxygen to the
muscle cells, also requires iron. In addition, iron is involved in reactions within the body that
produce energy. Any excess iron is stored in the body as a reserve.
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If iron is lacking in the diet, iron reserves in the body are used. Once this supply
is depleted the formation of hemoglobin is affected. This means the red blood cells
cannot carry oxygen needed by the cells. When this happens, iron deficiency occurs and
results to anemia.
On Salt
Salt is the most widely used food vehicle for food fortificants. The choice of this
strategy is based on the following factors:
- salt is one of the few commodities consumed by everyone;
- salt consumption is fairly stable throughout the year;
- salt production is usually limited to a few geographical areas;
- the addition of iodine to salt does not affect its taste or odour;
- the quality of iodized salt can be monitored at the production, retail and household
levels.
On Food Fortification
Allen et.al. (2010), food fortification is the practice of adding essential vitamins and
minerals (e.g. vitamin A, iron, iodine, folic acid) to staple foods to improve their nutritional
content. Fortification is a safe, effective way to improve public health that has been used
around the world since1920s. Commonly fortified foods include staple products such as salt,
maize flour, sugar, vegetable oil, and rice.
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Many diets, especially those of the poor, contain insufficient amounts of vitamins and
minerals due to lack of variation and / or consumption of predominantly processed foods.
Adequate amounts of vitamins and minerals in the diet, also called micronutrients since they
are only needed in small amounts, are critical to an individual’s health and development.
Since most populations in resource-poor settings do not have access to adequate
quantities of fruits, vegetables, and metals where micronutrients are abundant, and because
providing vitamin tablets poses logistical and economic constraints, food fortification is a
practical and inexpensive alternative.
Fortification offers one of the most cost-effective and sustainable approaches to
addressing micronutrient malnutrition. To make sure all individuals receive appropriate
amounts of micronutrients, however, it is best implemented together with other strategies,
including supplementation, dietary diversification, education, biofortification, and other
public health measures.
Related Studies
Nathan Gray et. al (2012) of Karolinska Institute, Sweden found out that nitrate-rich
vegetables, such as spinach, could have a ‘powerful effect’ on boosting muscle strength by
increasing the levels of certain proteins. The study suggests that intake of nitrate found
naturally in spinach and other leafy vegetables is linked to the development of stronger
muscles
Thaddeus Amado (2005) stated that iodine has been evenly distributed at 100 ppm,
which is the standard amount. Due to the incidence of iodine deficiency diseases (IDD) in the
Philippines, iodized salt has become quite popular in the market. The aim of this research
project is to discover different methods in making cheap and accessible iodized salt.
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Different gadgets were assigned to mix the salt and potassium iodate (KIO 3) adequately. The
iodometric titration method was used to test for the iodine content of the manufactured salt.
To prove the efficiency and consistency of the gadget, the analysis of variance (ANOVA)
test was performed. Thus, satisfactory results have been obtained. However, ways to improve
the appearance and the stability of the salt under storage may be pursued.
Brendah Goodman (2015) of WedMD Health News stated that the higher the rates of
heart problems and high blood pressure linked to sodium, but experts say the conclusions are
based on estimations rather than direct measurements, so the results should be viewed with
caution.
Barbara Minton (2009) of Natural News found out that glyconutrients from spinach
inhibited destruction of DNA, cancer cell growth and tumor growth. The nutrients reduced
the ability of tumors to supply themselves with blood which they need to fuel their growth.
The spinach is also good for combatting ovarian cancer. Prostate cancer respond to
carotenoid, neoxanthin, induces death in prostate cancer cells. Then it converts to a different
compound in the intestinal tract. In that state, it lulls prostate cancer cells into a state of rest,
preventing their replication.
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CHAPTER III
METHODOLOGY
In the conduct of the study, several steps were formulated to achieved the accurate
collection of data. Below is a diagram showing how the study was conducted:
Gathering Preparation of
Plant Sample Spinach
Extract
Testing the
Preparation of
Level of
Treatments
Acceptability
Determining
Laboratory
the Table Life
Analysis
of Spinach Salt
Data Gathering 10
Interpretation
A. Research Design
This study used Randomized Complete Block Design (RCBD) to provide observation
on the acceptability test of the product. Respondents were chosen from different age groups
in order to create a common characteristic among them. In the acceptability test of the salt,
five groups were used. The first group is composed of 5 respondents which are 8 to 12 years
old (kids). The second is composed of 5 respondents which are 13 to 17 years old (teens).
The third group which is composed of 18 to 50 pregnant woman and the last group is
composed of adults which is 51 years old onwards. The total number of respondents is 20.
To avoid bias in testing, respondents were evenly distributed on the prepared blocks.
The taste, odor, texture and color were evaluated using the Likert scale. To identify the
differences among the treatments, statistical test such as Friedman’s test and LSD were
employed.
B. Collection of Raw Materials and Equipment
The raw materials needed in the study include the following:
a. Leaves of spinach (Spinacia oleracea)
b. Table salt
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The equipment and instruments used in the conduct of the study included the
following:
Blender. Used to grind the spinach leaves.
Empty containers/Beakers. Used as storage of the treatments.
Mixing Bowl. Used in the preparation of the table salt and the spinach leaf extract.
Refrigerator. Used to freeze the iron-enriched salt.
Spatula. Used in mixing the iron-enriched salt.
Strainer. Used to get the extract of the grinded spinach leaves.
Weighing scale. Used to measure the desired amount of materials needed in the story.
Ziploc. Used as storage for iron-enriched salt.
C. Procedures
1. Gathering of Raw Materials
Fresh spinach were collected from the researchers’ backyard and was weighed to
acquire an amount of 1 kilogram. Leaves and stalks were included in weighing.
Sodium chloride (salt) was purchased from the market. Plain salt was weighed and
was used as a sample.
3. Preparation of Spinach Extract
The collected spinach were washed by the researcher and cut into thin slices. The
spinach leaves was then put to a blender to grind it with little amount of distilled water. All
equipment/tools used were sterilized to avoid contamination. After this, the ground spinach
were placed to a strainer for extraction until the desired amount of extract was produced.
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4. Preparation of Treatments
The spinach leaf extract were measured to identify the proportion in making the iron-
enriched salt. The first treatment is composed of 50g of spinach leaf extract and 50g of table
salt. The second treatment is composed of 70g of spinach leaf extract and 30g of table salt.
The third treatment is composed of 60g of spinach leaf extract and 40g of table salt. Each of
the treatments were put to a Ziploc and put in the refrigerator for 12 hours. Then, it was
sundried to remove the excess water. In order to have a negative control, T0 was prepared
which is composed mainly of table salt.
5. Testing the Acceptability of Treatments
The acceptability of odor, color, aroma and texture of the treatments were evaluated.
The respondents were assigned sensory test. To avoid biases, respondents were blind folded
as to gather relevant data. Each respondent have evaluated the taste & odor of the four (4)
treatments. Each treatment is give n three (3) replicates to further validate their judgement.
The color and texture of the different treatments was judged randomly using the same scale
as to taste, texture and odor. All of which is based on the respondents’ assessments.
6. Laboratory Analysis
After identifying the best treatment, the sample was brought to the Department of
Science and Technology in the section of Food and Nutrition Research Institute. The amount
of iron was identified using the method AOAC Official Method.
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5. Determining the Shelf Life
To identify the shelf life of the best treatment, samples were taken into the school
laboratory where physical and sensory evaluation were regularly conducted. The following
are the basis of the shelf life determination of the iron-enriched salt:
Color: normally light green change in color is an indicator of
spoilage
Aroma: roasted smell stingy/ putrid is an indicator of spoilage
Taste: salty change of taste is an indicator of
spoilage
Texture: granules are fine granules from bulks
a. Indicator of Deterioration in Color
 Discoloration (from orange to other color)
 Lighter color
b. Indicator of Deterioration in Aroma
 Foul Smell
c. Indicator of Deterioration in Taste
 Decrease in the saltiness in Taste
d. Indicator of Deterioration in texture
 Granules from bulks
D. Data Gathering
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To compare the treatments, 20 respondents of different ages and status were randomly
selected. They were interviewed after letting them taste, smell, touch and evaluate the color
of the prepared treatments. To distinguish their judgement, the Likert scale was used in the
following scale:
5- Highly Accepted
4-Accepted
3- Moderately Accepted
2- Fairly Accepted
1- Not Accepted
To determine the level of acceptability, average weighted mean was used. The
following scale was utilized:
Rating Interpretation
1.00 – 1.79 Not Acceptable
1.80 – 2.59 Fairly Acceptable
2.60 – 3.49 Acceptable
3.50 – 4.29 Highly Acceptable
4.30 – 5.00 Very Acceptable
The respondents were assigned to a taste test. To avoid biases, respondents were blind
folded as to gather relevant data. Each respondent have evaluated the taste of the four (4)
treatments. Each treatment is give n three (3) replicates to further validate their judgement.
15
The color of the different treatments was judged randomly using the same scale as to taste,
texture and odor. All of which is based on the respondents’ assessments.
E. Statistical Design
After the taste test and the tabulation of data, average mean were compared to
identify the best treatment. Freidman Test for Randomized Block Design (RCBD) was to
determine if there is a significant difference between the treatments, LSD-Fisherman’s Test
to determine where the variation exists. The results were based on the 0.05 level of
significance.
In order to determine the difference between the best treatment and the usual table salt in
terms of economic value, cost analysis was done with respect to the amount spent.
CHAPTER IV
RESULTS AND DISCUSSION
The four treatments of the iron-enriched salt were evaluated by the selected
respondents in terms of acceptability of taste, color, aroma and texture. The Likert scale was
used in their numerical descriptive ratings. The tables below summarizes the results.
A. AVERAGE MEAN RATING
1. Acceptability of Taste
Table 1 below summarizes the judgment of the respondents on the
acceptability of the salt in terms of taste.
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Table 1: Summary of Ratings in Terms of Taste
AVERAGE
TREATMENTS MEAN INTERPRETATION
MEAN
96 4.80 Very acceptable

T0 (50g salt)
91 4.55 Very Acceptable

T1 (50g salt + 50g extract
38 1.9 Fairly Acceptable

24 1.2 Not Acceptable

Based on the average mean rating, the best treatment in terms of taste is T0 which is
the pure salt followed by T1 (50 g salt + 50 g spinach extract). When the level of acceptance
is considered, T0 and T1 are both very acceptable, thus making them to be the acceptable
treatments in terms of taste.
2. Acceptability of Color
Table 2 below summarizes the judgment of the respondents on the
acceptability of the salt in terms of color.
Table 2: Summary of Ratings in Terms of Color
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AVERAGE
MEAN
72 3.6 Acceptable
T0 (50g salt)



From the table above, the best treatment in terms of color is T1 which is consist of
50 g of salt and 50 g of spinach extract having the mean average of 4.85. Compared to the
other treatments, the colors of the other treatments seems to be very dark making it less
attractive and fairly acceptable.
3. Acceptability of Aroma
The judgment on the aroma of the iron-enriched salt is summarized on the
table below.
Table 3: Summary of Ratings in Terms of Aroma
AVERAGE
MEAN

T0 (50g salt)

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Based on the average mean rating, the best treatment in terms of aroma is T0 which is
the pure salt followed by T1 (50 g salt + 50 g spinach extract). The other treatments have low
mean which means that the odor is too strong and not acceptable. Considering the rating
scale for the interpretation of results (Ong Kian, 1990), the range from 4.3-5.00 are on the
very acceptable bracket, thus they are comparable in terms of taste.
4. Acceptability of Texture
After the evaluation of the texture of the treatments, findings were tabulated
on the table 4.
Table 4: Summary of Ratings in Terms of Texture
AVERAGE
MEAN

T0 (50g salt)



It can be gleaned from the table 4 that the best treatment in terms of texture is T1 (50
g salt + 50 g spinach extract) as manifested with the highest mean of 4.9. It is comparable to
the acceptability of T0.
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B. FRIEDMAN TEST
The significant differences in the acceptability among the treatments in terms of
aroma, color, and taste are evaluated using the Friedman test. Tables 5, 6, 7, and 8 show the
summation of ranks of acceptability of the iron-enriched salt.
1. Test for Significant Difference in Terms of Taste
Table 5
Summation of Ranks in Terms of Color
Treatments Summation of Ranks
T0 (50g salt) 39
T1 (50g salt + 50g extract 21.5
T2 (40g salt + 60g extract 74.5
T1 (30g salt + 70g extract 65

Table 3 shows the summation of ranks among the treatments. Among the four
treatments, T1 which is consist of 50g of spinach leaf extract and 50g of table has a
summation of rank of 39 which means that among the treatments, it is the most acceptable in
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terms of taste. It can be seen on the table that when we consider the four treatments, there is
a difference among them.
Table 6
Difference in Taste Among the Treatment Under the Freidman’s Test
No. of Critical Level of
2
Respondents Fr Value (X . Df Significance Decision
05)
Reject Ho
20 340.335 5.99 3 0.05
Accept Ha
Based on the results under the Frieddman’s Test shown on table 4, since the Fr-
computed value of 340.335 is higher than the critical value of 5.99 with the degree of
freedom of 3 at 0.05 level of significance, it shows that there is a significant difference
between the treatments, thus the null hypothesis stating that there is no is no significant
differences among the treatments of iron-enriched salt is rejected.
Table 7
Comparison of the Taste of the Different Treatments
Rank-sum of
TREATMENT Rank-sum Comparison with
Compared Interpretation
S Difference LSD Rank
Treatments
T0 vs T1 27.5 – 32.5 5 T1 VS T2 > 6.468 Not significant
T0 vs T2 27.5 - 74 46.5 T1 VS T2 > 6.468 significant
T0 vs T3 27.5- 66 38.5 T1 VS T3 > 6.468 significant
T1 vs T3 32-63.5 31.5 T2 VS T3 > 6.468 significant
T2 vs T3 74-66 8 T1 VS T2 > 6.468 significant
It can be gleaned from the table that there is a significant difference among the
different treatments of iron-enriched salt aside from T0 (pure salt) and T1 which is consist of
50 g salt and 50 g spinach extract, thus the H A stating that there is a significant difference
among the different treatments of iron-enriched salt is accepted.
2. Test for Significant Difference in Terms of Color
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Table 8
Color Acceptability Test Responses
Summation of Ranks
T0 (50g salt) 39
T1 (50g salt + 50g extract) 21.5
T1 (30g salt + 70g extract) 65
Table 6 shows the summation of ranks among the treatments in terms of color
acceptability. Among the four treatments, T1 consist of 50g of spinach leaf extract and 50g
of table salt has the highest rank-sum which means that this is the best treatment in terms of
acceptability of color. As compared to the usual table salt, T1 is preferred by the respondents
to be more acceptable.
Table 9
Difference in Color Among the Treatments Under the Freidman’s Test
No. of Critical Value Level of

Fr Df
Respondents (X2 .05) Significance
20 343.755 5.99 3 0.05
Based on the results under the Freidman Test shown on table 7, since the Fr-
between the treatments in terms of color.
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Table 10
Comparison of the Color of Different Treatments
Rank-sum of
Rank-sum Comparison with
Treatments Compared Interpretation
Difference LSD Rank
Treatments
T0 vs T1 39 – 21.5 17.5 T1 VS T2 > 6.468 significant
T0 vs T3 39 - 65 26 T1 VS T3 > 6.468 significant
T1 vs T2 21.5 – 74.5 53 T1 VS T2 > 6.468 significant
As shown on the table above, there is a significant difference among the treatments in
relation to color. This indicates that significantly, all the treatments shown a greater range of
color acceptance thus providing the conclusion that the null hypothesis stating that the
treatments do not vary significantly in terms of color is rejected.
3. Test for Significant Difference in Terms of Aroma
Table 11
Aroma Acceptability Responses
Summation of Ranks
T0 (50g salt) 25
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Table 9 shows the summation of ranks among the treatments in terms of aroma. T0
which is the usual table salt emerge to be the best treatment in terms of acceptability of
aroma. This implies that the smell or aroma of the spinach salt is still possess by the salt
without iron. But considering the differences, T1 is almost comparable with the acceptability
of T0.
Table 12
Difference in Aroma Among the Treatments Under the Freidman’s Test

Fr Df
20 342.66 5.99 3 0.05
computed value of 342.66 is higher than the critical value of 5.99 with the degree of freedom
of 4 at 0.05 level of significance, it shows that there is a significant difference between the
treatments in terms of aroma.
Table 13
Comparison of the Aroma of Different Treatments
Rank-sum of
Difference LSD Rank
Treatments
T1 vs T2 35 – 76 41 T1 VS T2 > 6.468 significant
T2 vs T3 76 -64 12 T1 VS T2 > 6.468 significant
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To identify where the differences lie, LSD Fisherman’s test was conducted. Results
are shown on table 11. It can be gleaned from the table that there is a significant difference
among the different treatments of iron-enriched salt in terms of aroma.
4. Test for Significant Difference in Terms of Texture
Table 14
Texture Acceptability Test
Summation of Ranks
T0 (50g salt) 41
Table 12 shows the summation of ranks among the treatments. Among the four
treatments, T1 which is consist of 50g of spinach leaf extract and 50g of table salt has the
highest rank-sum of 21. This means that this is the best treatment in terms of acceptability of
texture.
Table 15
Difference in texture among the treatments under the Freidman’s Test

Fr Df
20 341.055 5.99 3 0.05
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between the treatments.
Table 16
Comparison of the Texture of Different Treatments
Rank-sum of
Difference LSD Rank
Treatments
T0 vs T1 41 – 21 20 T1 VS T2 > 6.468 significant
T2 vs T3 72.5 – 65.5 7 T1 VS T2 > 6.468 significant
Table 14 denotes the acceptance of the alternative hypothesis stating that there is a
significant difference among the treatments of iron-enriched salt. It is evident that the three
treatments including the T0 differ significantly.
IRON CONTENT ANALYSIS
Determination of iron was done at the Department of Science and Technology in the
section of Food and Nutrition Research Institute. Process of determining the iron was done
by Rosario T. Fuertes, OIC, Chemistry Laboratory, using the method AOAC Official Method
969.32 and was done by August 18, 2015
Table 17
Iron-content Analysis
SAMPLE IRON METHOD DATA OF
ANALYST
DESCRIPTION (mg/100g) USED ANALYSIS
AOAC Official
Iron enriched
836 08-18-15 R.T. Fuertes
salt
Method 969.32
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The above table shows that the spinach salt has 836 milligrams of iron for every
100g. These means that about .8% of iron can be found on every 1kg of iron enriched salt.
This amount indicates that table salt can be fortified with iron potentially about .8%.
Table Life Determination
The spinach salt was exposed at room temperature. Observation is done in a weekly
basis. Results were tabulated accurately which served as basis for the evaluation of table life
of the salt. Since the samples were subjected to a long period of observation, samples were
maintained in a room temperature.
Table 18
Table Life Determination of the Iron-enriched Salt
Date of Observation Room Temperature
Color Aroma Taste Texture
May 29, 2015 Light green Roasted smell Salty Fine
June 5, 2015 Light green Roasted smell Salty Fine
July 3, 2015 Light green Roasted smell Salty Fine
Light green (but
lighter than
July 31, 2015 Roasted smell Salty Fine
previous
observation)
August 7, 2015 Light green Roasted smell Salty Fine
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August 14, 2015 Light green Roasted smell Salty Fine

Some
Salty (but
particles
not as much
August 21, 2015 Light green Roasted smell form
as previous
small
observation)
bulks
Salty (but
Roasted smell Small
not as
Auguts 28, 2015 Light green (starting to have a bulks can
previous
foul smell) be noticed
observation)
Decrease in Big bulks
September 4, 2015 Color fades Foul smell
saltiness formed
The table shows the observation of spinach salt at room temperature (28oC-30oC). It
was observed that on the 16th week, the color, aroma, taste and texture of the iron-enriched
salt showed signs of deterioration.
` At room temperature, on a weekly basis of observation, spinach salt maintained in
color, aroma, taste and texture stability for 4 months. After 4 months, qualitative impurities
were seen, change in color was observed, becomes sour-like which indicates spoilage. Even
though further microbial test were not conducted, the signs in the deterioration of the product
is evident.
Nutritional Benefit per Serving
Based on the laboratory analysis, there are 836 mg of iron per 100 grams of iron-
enriched salt.
Serving Suggestions: 6 grams (recommended daily intake of table salt)
6 g 836 μg
x =¿ 50 of mg of iron per serving of the iron-enriched salt contains 50 μg of iron.
1 100 g
Cost Per Serving
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The production of iron-enriched salt entailed to cost Php 115.00 per 1000 kg of salt
this includes labor cost, production cost and the ingredients that were used in the production.
Table 19. Summary of Project Cost
Items Cost
Labor Cost for 3 hours Php 20.00
1 kg of spinach Php 40.00
1kg of table salt Php 15.00
Production Cost Php 15.00
TOTAL Php 90.00
The serving suggestion is 125 grams. There are 1000 grams that were produced and is
good for 8 servings.
1000 g 1 serving
x = 8 servings
1 125 g
Php 90 1
x = Php 14.00 per serving
1 8 servings
Per serving of the iron-enriched salt costs Php 11.25. As compared to other iron
supplements, the iron-enriched salt can be used as purchase at minimal amount.
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Chapter V
SUMMARY, CONCLUSIONS AND RECOMMENDATIONS
This chapter presents generalizations, conclusions and the researchers’
recommendations to the problems discovered in the study.
Summary
After preparing the treatments, and conducting the different sensory tests, it was
found out the best treatment in terms of taste and aroma is T0 or pure salt. T1 (50 g salt + 50
g spinach extract) was also found to be comparable with T0. With respect to color and
texture, T1 (50 g salt + 50 g spinach extract) emerged to be the best treatment After the
laboratory test of the best treatment, it was found out that the nutritional content of iron is
836 μg per 100 g using the AOAC Official Method 969.32. In the table life determination of
the product using sensory evaluation, the iron-enriched salt will approximately last for about
4 months with regard to its color, aroma, taste and texture. It was computed that the iron
30
content is 50 micrograms per serving suggestion which is 125 grams. It was also computed
that the cost per serving of the product is Php 11.25.
Conclusions
Based on the findings obtained, the following conclusions were derived:
1. The spinach (Spinacia oleracea) leaf extract can be used to make an iron-enriched salt.
2. There is a significant difference in the degree of acceptability of taste, color, aroma
and texture of the iron-enriched salt treatments.
3. Among the four treatments of iron-enriched salt, the most acceptable in terms of
color, taste, aroma and texture is treatment one(50 g salt + 50 g leaf extract.
4. The iron enriched salt using spinach can approximately last for 4 months with respect
to its color, taste, aroma and texture.
5. The serving suggestion for the iron enriched salt is 125 grams which is comparable
to the recommended amount..
Recommendations
With reference to the above mentioned conclusions, the following recommendations
were formulated by the researchers:
1. Conduct further studies for better methods of fortifying salt with iron;
2. Conduct further test including microbial test for the shelf life of iron-enriched salt;
3. Utilize other plants as source of iron that could be used to fortify salt with iron;
4. Identify other condiments that can be fortified with iron using spinach;
5. Identify the appropriate packaging that could help prolong the shelf life of iron-enriched
31
salt.
Bibliography
Internet
MNT. (2003). Health Benefits of Iron. Retrieved from: http://www.medicalnewstoday.
com/articles/287228.php
National Institute of Health. (2015, October 6). Iron, Dietary Supplement Fact Sheet.
Retrieved
from: https://ods.od.nih.gov/factsheets/Iron-HealthProfessional/
Purdue University. (2014, July 23). Spinach could lead to alternative energy more powerful
than Popeye. Retrieved from: http://www.purdue.edu/newsroom/releases/2014/Q3/
spinach-could-lead-to-alternative-energy-more-powerful-than-popeye.html
The world’s healthiest foods. (2014, November 9). What’s New and Beneficial about
Spinach. Retrieved from: http://www.whfoods.com/genpage.ph p?
tname=foodspice&dbid=43
Www,nutrition-and-you.com. (2009). Spinach Nutrition Facts. Retrieved from:
http://www.nutrition-and-you.com/spinach.html
32
Journal
Rutzke CJ, Glahn RP, Rutzke MA, Welch RM, Langhans RW, Albright LD, et al.
Bioavailability of iron from spinach. Habitation 2004; 10:7-14.
Bailey RL, Gahche JJ, Lentino CV, Dwyer JT, Engel JS, Thomas PR, et al. Dietary
supplement
use in the United States, 2003-2006. J Nutr 2011; 141:261-6.
Clark SF. Iron Deficiency Anemia. Nutr Clin Pract 2008; 23:128-41
Riva E, Tettamanti M, Mosconi P, Apolone G, Gandini F, Nobili A, et al. Association of
mild
anemia: the Health and Anemia population-based study. Haematologica 2009;
94:228.
Solomons NW. Competitive interaction of iron and zinc in the diet: consequences for human
nutrition. J Nutr 1986; 116:927-35.
Wang Y, Chang CF, Chou J, Chen HL, Deng X, Harvey BK, Cadet JL, Bickford PC. Dietary
supplementation with blueberries, spinach, or spirulina. Exp Neurol. 2005 May;
193(1):75-84. 2005. PMID: 15817266.
Books
Earl R. (1993). Iron Deficiency Anemia. United States of America. National Academy of
Sciences.
Yehuda S. (2010). Iron Deficiency and Overload. Israel. Humana Press.
33
Hutch R. (2006). Iron Deficiency and Iron Deficiency Anemia. Pocket Atlas Special. New
York. N.Y. Georg Thieme Verlag Stuttgart.
Singh D. (2004). The Magic of Spinach. Mendon Townn, New York. JD-Biz Publishing.
Balie G.R (2011). Iron-Deficiency Anemia: New Insights for the Healthcare Proffessioal.
Atlanta, Germany. ScholarlyEditions
APPENDICES
Appendix A
PHOTOGRAPHS IN THE CONDUCT OF THE STUDY
A. Preparation of the Material
34
Table Salt Spinach leaves
Blender Weighing Scale
B. Preparation of the Iron-enriched Salt and the Treatments
Grinding the Getting the extract of the

Spinach Leaves Grinded spinach
35
Spinach Leaf Measuring the Treatments

Extract
T1 T2 T3
Sun drying the iron-

T3
enriched salt
Iron-Enriched Salt
C. Acceptability test
Color Test Aroma Test

36
APPENDIX B
Table 1. Summation of Ranks (Taste test)
TASTE
Respondents T0 T1 T2 T3
R1 R2 R3 Av Ran R1 R2 R3 Ave Ran R1 R2 R3 Av Ran R1 R2 R3 Av Ran

k k k k
e e e
1 5 5 5 5 2 5 5 5 5 2 2 2 2 2 4 1 1 1 1 3
2
TasteTest
4 4 4 4 2 4 4 4 4
Texture
2 3 3
Test
3 3 3 1 1 1 1 4
3 4 4 4 4 2 5 5 5 5 1 3 3 3 3 3 1 1 1 1 4
4 5 5 5 5 2 5 5 5 5 2 1 1 1 1 4 1 1 1 1 4
5 5 5 5 5 2 5 5 5 5 2 2 2 2 2 3 1 1 1 1 4
6 5 5 5 5 1 4 4 4 4 2 2 2 2 2 3 1 1 1 1 4
7 5 5 5 5 1 4 4 4 4 2 3 3 3 3 3 2 2 2 2 4
8 5 5 5 5 2 5 5 5 5 2 3 3 3 3 3 1 1 1 1 4
9 5 5 5 5 2 5 5 5 5 2 1 1 1 1 4 1 1 1 1 4
10 4 4 4 4 2 5 5 5 5 1 1 1 1 1 4 1 1 1 1 4
11 5 5 5 5 1 4 4 4 4 2 1 1 1 1 4 1 1 1 1 4
12 5 5 5 5 1 4 4 4 4 2 3 3 3 3 3 1 1 1 1 4
13 5 5 5 5 2 5 5 5 5 2 1 1 1 1 4 2 2 2 2 3
14 5 5 5 5 2 5 5 5 5 2 1 1 1 1 4 1 1 1 1 4
15 5 5 5 5 1 4 4 4 4 2 1 1 1 1 4 2 2 2 2 3
16 5 5 5 5 1 4 4 4 4 2 2 2 2 2 3 1 1 1 1 4
17 5 5 5 5 1 4 4 4 4 2 2 2 2 2 3 1 1 1 1 4
18 4 4 4 4 2 5 5 5 5 1 1 1 1 1 4 1 1 1 1 4
19 5 5 5 5 1 4 4 4 4 2 2 2 2 2 3 1 1 1 1 4
20 5 5 5 5 2 5 5 5 5 2 3 3 3 3 3 2 2 2 2 4
4.8 28 4.5 33 2.4 66 1.7 74

5
37
Table 2. Summation of Ranks (Aroma test)
Aroma
Respondent
s T0 T1 T2 T3
R1 R2 R3 Ave Rank R1 R2 R3 Ave Rank R1 R2 R3 Ave Rank R1 R2 R3 Ave Rank
1 5 5 5 5 1 4 4 4 4 2 2 2 2 2 3 1 1 1 1 4
2 5 5 5 5 1 4 4 4 4 2 2 2 2 2 3.5 2 2 2 2 3.5
3 4 4 4 4 1.5 4 4 4 4 1.5 3 3 3 3 3.5 2 2 2 2 3.5
4 4 4 4 4 2 5 5 5 5 1 2 2 2 2 3 1 1 1 1 4
5 5 5 5 5 1.5 5 5 5 5 1.5 2 2 2 2 3 1 1 1 1 4
6 5 5 5 5 1.5 5 5 5 5 1.5 2 2 2 2 3 1 1 1 1 4
7 5 5 5 5 1 4 4 4 4 2 1 1 1 1 3.5 1 1 1 1 3.5
8 5 5 5 5 1 4 4 4 4 2 3 3 3 3 3 2 2 2 2 4
9 5 5 5 5 1 4 4 4 4 2 2 2 2 2 3.5 2 2 2 2 3.5
10 5 5 5 5 1 4 4 4 4 2 1 1 1 1 3.5 1 1 1 1 3.5
11 5 5 5 5 1 4 4 4 4 2 2 2 2 2 3 1 1 1 1 4
12 5 5 5 5 1 4 4 4 4 2 2 2 2 2 3 1 1 1 1 4
13 5 5 5 5 1.5 5 5 5 5 1.5 1 1 1 1 3.5 1 1 1 1 3.5
14 5 5 5 5 1 4 4 4 4 2 1 1 1 1 3.5 1 1 1 1 3.5
15 5 5 5 5 1.5 5 5 5 5 1.5 2 2 2 2 3 1 1 1 1 4
16 5 5 5 5 1.5 5 5 5 5 1.5 1 1 1 1 3.5 1 1 1 1 3.5
17 5 5 5 5 1 4 4 4 4 2 3 3 3 3 3 2 2 2 2 4
18 5 5 5 5 1.5 5 5 5 5 1.5 3 3 3 3 3 1 1 1 1 4
19 5 5 5 5 1.5 5 5 5 5 1.5 2 2 2 2 3 1 1 1 1 4
20 5 5 5 5 1 4 4 4 4 2 2 2 2 2 3 1 1 1 1 4
4.9 25 4.4 35 2 64 1.2 76
38
Table 3. Summation of Ranks (Color test)
COLOR
Respondent
s T0 T1 T2 T3
R Av Ran R Av R Av Ran R
R2 R3 k R2 R3 Rank R1 R2 k R1 R3 Ave Rank
1 e 1 e 3 e 2
1 4 4 4 4 2 5 5 5 5 1 2 2 2 2 3.5 2 2 2 2 3.5
2 3 3 3 3 2 5 5 5 5 1 1 1 1 1 3.5 1 1 1 1 3.5
3 5 5 5 5 1.5 5 5 5 5 1.5 2 2 2 2 3.5 2 2 2 2 3.5
4 4 4 4 4 2 5 5 5 5 1 3 3 3 3 3 2 2 2 2 4
5 4 4 4 4 2 5 5 5 5 1 1 1 1 1 3.5 1 1 1 1 3.5
6 5 5 5 5 1.5 5 5 5 5 1.5 2 2 2 2 3 1 1 1 1 4
7 4 4 4 4 1.5 4 4 4 4 1.5 1 1 1 1 4 2 2 2 2 3
8 3 3 3 3 2 4 4 4 4 1 2 2 2 2 3 1 1 1 1 4
9 3 3 3 3 2.5 5 5 5 5 1 3 3 3 3 2.5 2 2 2 2 4
10 3 3 3 3 2 5 5 5 5 1 1 1 1 1 3.5 1 1 1 1 3.5
11 3 3 3 3 2 5 5 5 5 1 2 2 2 2 3.5 2 2 2 2 3.5
12 3 3 3 3 2 5 5 5 5 1 2 2 2 2 3 1 1 1 2 4
13 3 3 3 3 2 5 5 5 5 1 1 1 1 1 3.5 1 1 1 1 3.5
14 3 3 3 3 2 4 4 4 4 1 2 2 2 2 3 1 1 1 1 4
15 4 4 4 4 2 5 5 5 5 1 2 2 2 2 3 1 1 1 1 4
16 3 3 3 3 2 5 5 5 5 1 1 1 1 1 3.5 1 1 1 1 3.5
17 3 3 3 3 2 5 5 5 5 1 1 1 1 1 3.5 1 1 1 1 3.5
18 4 4 4 4 2 5 5 5 5 1 2 2 2 2 3 1 1 1 1 4
19 4 4 4 4 2 5 5 5 5 1 3 3 3 3 3 2 2 2 2 4
20 4 4 4 4 2 5 5 5 5 1 3 3 3 3 3 1 1 1 1 4
21. 1.3
3.6 39 4.9 1.9 65 74.5
5 7
39
Texture
T0 T1 T2 T3
Respondent R1 R2 R3 Ave Rank R1 R2 R3 Ave Rank R1 R2 R3 Ave Rank R1 R2 R3 Ave Ran
s k
1 3 3 3 3 2 4 4 4 4 1 1 1 1 1 3.5 1 1 1 1 3.5
2 4 4 4 4 2 5 5 5 5 1 1 1 1 1 3.5 1 1 1 1 3.5
3 4 4 4 4 2 5 5 5 5 1 1 1 1 1 4 2 2 2 2 3
4 4 4 4 4 2 5 5 5 5 1 1 1 1 1 3.5 1 1 1 1 3.5
5 3 3 3 3 2.5 4 4 4 4 1 3 3 3 3 2.5 2 2 2 2 4
6 5 5 5 5 1.5 5 5 5 5 1.5 1 1 1 1 4 2 2 2 2 3
7 3 3 3 3 2.5 5 5 5 5 1 3 3 3 3 2.5 1 1 1 1 4
8 4 4 4 4 2 5 5 5 5 1 3 3 3 3 3.5 3 3 3 3 3.5
9 4 4 4 4 2 5 5 5 5 1 2 2 2 2 3 1 1 1 1 4
10 3 3 3 3 2 5 5 5 5 1 2 2 2 2 3 1 1 1 1 4
11 4 4 4 4 2 5 5 5 5 1 1 1 1 1 3.5 1 1 1 1 3.5
12 3 3 3 3 2.5 5 5 5 5 1 3 3 3 3 2.5 2 2 2 2 4
13 3 3 3 3 2.5 5 5 5 5 1 3 3 3 3 2.5 2 2 2 2 4
14 3 3 3 3 2 5 5 5 5 1 2 2 2 3 3 1 1 1 1 4
15 3 3 3 3 2 4 4 4 4 1 1 1 1 1 4 2 2 2 2 3
16 4 4 4 4 2 5 5 5 5 1 1 1 1 1 3.5 1 1 1 1 3.5
17 5 5 5 5 1.5 5 5 5 5 1.5 2 2 2 2 3 1 1 1 1 4
18 4 4 4 4 2 5 5 5 5 1 1 1 1 1 3.5 1 1 1 1 3.5
19 4 4 4 4 2 5 5 5 5 1 1 1 1 1 3.5 1 1 1 1 3.5
20 4 4 4 4 2 5 5 5 5 1 2 2 2 2 3.5 2 2 2 2 3.5

3.7 41 4.9 21 2.3 65.5 1.5 72.5
Table 4.Summation of Ranks (Texture test)
Appendix C
40
STATISTICAL TREATMENT OF DATA
A. Freidman’s Test
12
Fr= ∑ Ti2-3b(k+1)
bk (k + 1)
Where: Fr: Freidman’s Test; b= Number of blocks
k= number of treatments; Ti = rank sum for treatment 1
i= 1,2 … K
1. Taste Test
12
Fr = [(27.5)2+ (32.5)2 + (74)2+ (66)2] – (3)(20)(4+1)
(20)( 4)(4 +1)
= [12/(80)(5)][(756.25)) + (1,056.25) +(5,476) + (4,356)] – (300)
= (0.03) (11,644.5)-(300)
= (0.03)(11,344.5)
= 340.335
2. Color Test
12
Fr = [(39)2+ (21.5)2 + (74.5)2+ (65)2] – (3)(20)(4+1)
(20)( 4)(4 +1)
= [12/(80)(5)][(1,521) + (462.25) +(5,550.25) + (4,225)] – (300)
= (0.03) (11,758.5)-(300)
= 343.755
3. Aroma Test
41
12
Fr = [(25)2+ (35)2 + (76)2+ (64)2] – (3)(20)(4+1)
(20)( 4)(4 +1)
= [12/(80)(5)][(625) + (1,225) +(5,776) + (4,096)] – (300)
= (0.03) (11,722)-(300)
= 342.66
4. Texture Test
12
Fr = [(41)2+ (21)2 + (72.5)2+ (65.5)2] – (3)(20)(4+1)
(20)( 4)(4 +1)
= [12/(80)(5)][(1,681) + (441) +(5,256.25) + (4,290.25)] – (300)
= (0.03) (11,668.5)-(300)
= 341.055
B. LSD Fisherman’s Test
√ bt (t+ 1)
Zλ/2= 1.962 LSD Rank=1.96
6
√ 400 √ 20( 4)( 4+1)

= (1.96) = (1.96)
6 6
= (1.96)(20)/6
= (1.96)(3.33)
=6.468
42

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Iron-enriched Salt Using Spinach (Spinacia oleracea) Leaf Extract

Background of the Study

percent in the age group of 15-59 years are anemic.

to eliminate such deficiencies of nutrients in the country.

deficiency disorder in the world.

Objectives of the Study

salt using the leaves extract of Spinach (Spinacia oleracea).

Specifically, its purpose includes the following:

respect to color, taste, aroma and texture.

spinach leaves in terms of color, taste, aroma and texture.

Statement of the Problem

production of iron-enriched salt.

Specifically, this study sought to answer the following questions:

taste, aroma and texture?

from spinach leaves in terms of color, taste, aroma and texture?

and commercial Salt in terms of color, taste, aroma and texture?

This study is directed by the following hypotheses:

aroma, taste & texture;

spinach leaves in terms of color, taste, aroma and texture.

4. The amount per serving of the iron-enriched salt can be measured.

aroma, taste & texture;

spinach leaves in terms of color, taste, aroma and texture.

4. The amount per serving of the iron-enriched salt cannot be measured.

Significance of the Study

This study is helpful to the following:

the prescribed iron needs.

salt that is a common condiment for cooking.

Scope and Limitation

flavour of the food.

Food Fortification. It refers to the addition of micronutrients to processed foods.

(especially those fortified with iron).

green leaves that are eaten raw or cooked as a vegetable.

eliminate minerals and usually contains additive to prevent clumping.

Spinach (Spinacia oleracea) is one of wonderful green-leafy vegetable often

scientific name: Spinacia oleracea. Spinacia plant grows to about 1 foot in height.

oxidase during the cellular metabolism.

produce energy. Any excess iron is stored in the body as a reserve.

strategy is based on the following factors:

- salt is one of the few commodities consumed by everyone;

- salt consumption is fairly stable throughout the year;

- salt production is usually limited to a few geographical areas;

maize flour, sugar, vegetable oil, and rice.

minerals due to lack of variation and / or consumption of predominantly processed foods.

Since most populations in resource-poor settings do not have access to adequate

practical and inexpensive alternative.

Fortification offers one of the most cost-effective and sustainable approaches to

addressing micronutrient malnutrition. To make sure all individuals receive appropriate

amounts of micronutrients, however, it is best implemented together with other strategies,

including supplementation, dietary diversification, education, biofortification, and other

public health measures.

preventing their replication.

B. Collection of Raw Materials and Equipment

The raw materials needed in the study include the following:

a. Leaves of spinach (Spinacia oleracea)

Blender. Used to grind the spinach leaves.

Empty containers/Beakers. Used as storage of the treatments.

Refrigerator. Used to freeze the iron-enriched salt.

Spatula. Used in mixing the iron-enriched salt.