DEVELOPMENT AND ACCEPTABILITY OF BANANA BLOSSOM (Musa Acuminata) LONGGANISA

• Alex S. Estrada

  Cagayan State University

  Author

• Kristine C. Batan

  Cagayan State University

  Author

• Myrna L. Angca

  Cagayan State University

  Author

• Manilyn Joy D. Manganawe

  Cagayan State University

  Author

• Kim Bruce M. Perez

  Cagayan State University

  Author

• Ritzchel T. Ansojas

  Cagayan State University

  Author

• Nathaniel M. Monta

  Cagayan State University

  Author

• Eva N. Flores

  Cagayan State University

  Author

This study developed banana blossom longganisa and identified the optimal formulation based on sensory acceptability, nutritional content, and microbiological safety. Three formulations containing different amounts of banana blossom 300g (Treatment 1), 275g (Treatment 2), and 250g (Treatment 3) were prepared and evaluated. Sensory analysis showed significant differences in color, aroma, taste, and overall acceptability, with Treatment 2 receiving the highest scores across these attributes. It closely matched traditional longganisa in color, had a balanced aroma, and its taste masked the slight bitterness of the banana blossom. Texture remained consistent and acceptable across all treatments, indicating that banana blossom inclusion did not negatively affect mouthfeel.

Consumer acceptability testing with 55 participants supported these findings, demonstrating a preference for Treatment 2. Microbiological analysis confirmed that all formulations complied with food safety standards, maintaining microbial counts within acceptable limits for ready-to-eat products. Proximate analysis revealed that banana blossom longganisa contained less fat than traditional pork longganisa, consistent with studies showing banana blossom’s ability to reduce fat and cholesterol in meat products. The banana blossom also increased dietary fiber and bioactive compounds, enhancing the product’s nutritional and functional qualities while preserving adequate protein and minerals.

Statistical tests validated significant sensory differences, confirming Treatment 2 as optimal. This formulation maintains the desirable sensory qualities of traditional longganisa while offering improved health benefits and safety. Recommendations include broader consumer testing, formulation optimization with natural enhancers, awareness campaigns, support for local banana growers, and further research on shelf life, nutrition, allergenicity, cost, and flavor variations. This study demonstrates the potential of banana blossom as a valuable ingredient for innovative and healthier meat products.

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