Nutrient-Enriched Kropek: A Malunggay- Alugbati Acceptability, Sensory Evaluation and Nutritional Analysis.
Malunggay-Alugbati Kropek
DOI:
https://doi.org/10.5281/zenodo.20034728Keywords:
Nutrient Enriched Kropek, Malunggay (Moringa oleifera), Alugbati (Basella alba), Proximate Analysis, Local Food Innovation, Healthier SnackAbstract
This study focused on creating a nutrient-rich kropek by adding Malunggay (Moringa oleifera) and Alugbati (Basella alba) leaves. We also looked at how it tastes and how nutritious it is. We prepared four different recipes with varying amounts of Malunggay and Alugbati. Then, we asked 50 people to taste and rate them using a 9-point scale to see which ones they liked the most. We looked at several qualities like appearance, smell, taste, texture, and whether people generally liked it. The results showed clear differences among the different recipes in all these areas (p < 0.001). Interestingly, Formulation 2, which used 70% Malunggay and 30% Alugbati, scored the highest in how good it tasted (7.65), how nice it felt to eat (7.88), and how much people liked it overall (7.65). When we looked at the best formulation, it turned out to have about 27.97 grams of crude fat per 100 grams, along with 1.80 grams of crude protein and only 2.40 grams of moisture. This shows that it’s possible to make a snack that’s not only more in tune with local tastes but also a healthier option by using leafy greens from the community. The study points out that Malunggay-Alugbati kropek has real potential for commercial growth and could be improved even further in terms of nutrition.
Keywords: Nutrient enriched kropek;Malunggay (moringa oleifera);Alugbati (basella alba): proximate analysis; local food innovation; healthier snack.
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Copyright (c) 2025 Angelyn Vista, Carolyn E. Lumboy, Glyvee Gae C. Tabay, Nicole Ann Y. Taso, Irene J. Tumanguil, Sugar B. Uday, Christina T. Alfilier, Terence Alfred Roberto A. Tejada
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