Author(s)

Welbert A. Ronquillo¹, Marites Gatchalian-Yee², Lotis E. Mopera³, Aimee Sheree A. Barrion²

¹Department of Nutrition and Dietetics, Adventist Medical Center College, Iligan City, Philippines.
²Institute of Human Nutrition and Food, College of Human Ecology, University of the Philippines Los Baños, Laguna, Philippines.
³Institute of Food Science and Technology, College of Agriculture and Food Science, University of the Philippines Los Baños, Laguna, Philippines.

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.

Malunggay, Monggo, Saba-Peel, Polvoron

Ronquillo, W. , Gatchalian-Yee, M. , Mopera, L. and Barrion, A. (2020) Development of Saba (Musa “BBB” acuminata x balbisiana) Peel-Monggo [Vigna radiata (L.) R. Wilczek] Flours with Malunggay (Moringa oleifera Lam.) Polvoron Bar. Food and Nutrition Sciences, 11, 262-280. doi: 10.4236/fns.2020.114020.