Sweetened Breadfruit Cookies with Malunggay Sprinkles

Abstract

This study aimed to develop and evaluate sweetened breadfruit (Artocarpus altilis) cookies with malunggay (Moringa oleifera) sprinkles as a nutritious and innovative food product. Breadfruit, a locally available and underutilized crop, was used as the primary ingredient to enhance the value of indigenous resources, while malunggay leaves were incorporated as sprinkles to boost the product’s nutritional profile, particularly its vitamin and mineral content. The research focused on product formulation, sensory evaluation, and acceptability testing in terms of color, aroma, texture, taste, and overall acceptability. A panel of evaluators assessed the finished product using a 9-point hedonic scale. Results revealed that the sweetened breadfruit cookies with malunggay sprinkles were generally acceptable to consumers, with high ratings in taste and texture, and moderate acceptability in color due to the presence of green sprinkles. The study concludes that integrating breadfruit and malunggay into cookies is a viable approach to developing functional and health-oriented snacks. It highlights the potential of maximizing local agricultural resources in creating affordable, nutritious, and innovative food products that promote wellness and sustainability.