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https://doi.org/10.18517/ijaseit.4.2.372

has been cited by the following article:

• 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.