DEVELOPMENT AND ACCEPTABILITY OF FIBER-ENRICHED BISCUITS ADDED WITH BANANA BLOSSOM (Musa Acuminata)

• Marla Andrea D. Perez

  Cagayan State University

  Author

• Angeline A. Delos Santos

  Cagayan State University

  Author

• Charmaine G. Sevilla

  Cagayan State University

  Author

• Amberlyn Jae De Yro

  Cagayan State University

  Author

• Jenyrose Escorial

  Cagayan State University

  Author

• Eva N. Flores

  Cagayan State University

  Author

The study “Acceptability of Fiber-Enriched Biscuits Added with Banana Blossom (Musa acuminata)” developed and evaluated nutritious biscuits formulated with banana blossom and a Nutri-Blend mixture of mung bean, rice, and sesame seeds. Three variations containing 140g, 120g, and 100g of banana blossom were tested using a developmental and evaluative experimental design to identify the most acceptable formulation based on sensory quality. Seventy respondents assessed color, aroma, taste, texture, and overall acceptability using a 9-point Hedonic Scale, with results analyzed through descriptive statistics, ANOVA, and the Kruskal-Wallis test. Treatment 3, containing 100g of banana blossom, achieved the highest mean scores across all attributes and was identified as the most preferred formulation. Proximate analysis showed a balanced nutritional composition, providing 88 kcal per 20g serving along with essential nutrients. The total production cost of ₱231 demonstrated that producing fiber-enriched biscuits with banana blossom and Nutri-Blend is cost-effective. Overall, the study concludes that incorporating 100g of banana blossom produces a highly acceptable, nutrient-dense, and economically feasible biscuit, highlighting banana blossom’s potential as a functional ingredient for developing fiber-enriched food products.

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