TITLE:
Development of Saba (Musa “BBB” acuminata x balbisiana) Peel-Monggo [Vigna radiata (L.) R. Wilczek] Flours with Malunggay (Moringa oleifera Lam.) Polvoron Bar
AUTHORS:
Welbert A. Ronquillo, Marites Gatchalian-Yee, Lotis E. Mopera, Aimee Sheree A. Barrion
KEYWORDS:
Malunggay, Monggo, Saba-Peel, Polvoron
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.11 No.4,
April
22,
2020
ABSTRACT: The study was designed to produce a nutrient-dense polvoron bar from the
optimized mixture of Saba-peel, monggo, and malunggay using simplex lattice
design (RSM-SLD). Polvoron bar was also evaluated analytically including
proximate, iron, total dietary fiber (TDF), and vitamin A content. Shelf
stability, consumer acceptability, and microbial assessment of the sample were
determined. Results showed that the optimal combination of ingredients was 37%,
52%, and 11% for saba peel flour, monggo flour, and malunggay powder,
respectively. Proximate composition revealed that a fresh sample can provide
66% of carbohydrates, 12.17% protein, and 17% of fats. Every 100 g has
1.43 mg Fe content, 1.78 g TDF, and 91.25 mg vitamin A. The optimized product can last up to 111, 98,
and 54 days at 30°C, 40°C, and 50°C, respectively,
while total aerobic bacteria, yeast and molds, and coliform count are within
the acceptable limits of the FDA standards.