Researchers from Father Urios High School, Byugan, Agusan Del Sur developed coffee and pulvoron out of ampalaya seeds. They were Ma. Liza Lamanilao and Venus Sejalbo.
The amplaya seeds that are just being thrown away are now made into coffee, polvoron and decorative materials.
The awesome discovery may discourage the use of commercial coffee that has no nutritive value. This is also developed to answer the serious need for a very economical, nutritious and at the same time a medicinal coffee.
Ampalaya seeds contains iron and folic acid or Vit. B12 which are essential for the production of the red blood cells and the formation of myoglobin and hemoglobin and was found out that this is good for dysmenorrheal and amenorrhea (absence of menstruation). Provides the daily need of iron in the body and good for diabetics.
To make coffee, just collect ampalaya seeds, remove the shells, and toast the seeds until their color turn brown and pound them you have already a caffeine free coffee.
Aside from coffee, you can also make nutritious polvoron by toasting again the granules together with milk and sugar. Then add margarine to a polvoron consistency.
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note: Heat might destroys nutrients. Maybe a tea making procedure is more feasible.
hey.this site is a big help for my project. to whoever made this, Godbless you!
many thanks to you!
sir thank you sir.
“To make coffee, just collect ampalaya seeds, remove the shells, and toast the seeds until their color will turn brown and pound them you have already a caffeine free coffee.”
sir until brown lang po yung color?
i tried it sir but seems the substance is not dissolved into hot water
thank you sir in advance for your response.
It is definitely not soluble in hot water. The kapeng barako is not soluble in water. You may prepare it by using coffee brewer or placing it in instant teabags.
sir i tried to make some ampalaya seed coffee last wee. i am on the trial and error stage.
the color turned out to be a little green since the fruit is green itself. i am wondering if it would be acceptable in terms of its taste, color and aroma?
thank you sir.
Godbless and more power
thak you so much for your kindness.
I am sure it will be acceptable to ampalaya eaters and health conscious individuals.
sir thank you very much
)
i think 1 day would be enough right sir?
sir,
thank you very much sir marvin. thank you thank you
)
anyway, i would like to ask about the processing of ampalaya seeds as coffee. how many days will be the sun drying of the seeds?
again thank you in advance for your response..
Godbless sir!
It really depends on sun’s heat and weather condition. Most seeds are dried until its moisture content is down to 12%. The right way to say is “sun dry the seeds until its moisture content is down to 12%”. You need a moisture meter for this. However you can standardize your own parameters like a cup of dried ampalaya seeds should weigh ___ grams.
how can i make my own parameter sir? approximately how many days?
sir thank you very much for your immediate response
Godbless and more power
I wrote simple steps to do moisture analysis… read it here – http://www.foodrecap.net/analysis/easy-moisture-analysis/ :
what a nice discovery from ampalaya seeds.. this will surely help in minimizing the waste coming from the vegetable..
can you please give other studies and facts about ampalaya seeds? i need it for my study.
your response is greatly appreciated..
thank you and Godbless
@makiro – This document compiled by Bureau of Plant Industry provides more information about ampalaya seeds. Maybe you have seen it already but I am still posting the link in case: http://www.bpi.da.gov.ph/Publications/mp/pdf/a/ampalaya.pdf.
Note: You need Adobe Acrobat Reader to view the file. Government websites often suffer from disconnection. You might have a hard time accessing it.