DEVELOPMENT AND ACCEPTABILITY OF NUTRI-AMARANTH (Amaranthus Dubius Mart) CRACKERS

• Kathlyn Joyce C. Narag

  Cagayan State University

  Author

• Althea O. Vitos

  Cagayan State University

  Author

• Monica O. Baltazar

  Cagayan State University

  Author

• Mae Mae S. Cuaresma

  Cagayan State University

  Author

• Mary Ann C. Pamittan

  Cagayan State University

  Author

• Eva N. Flores

  Cagayan State University

  Author

The study aimed to develop and evaluate Nutri-Amaranth Crackers enriched with locally sourced Amaranthus Dubius Mart and Nutri-Blend (mung bean, rice, sesame seeds). Using an experimental design, three formulations with varying amaranth levels (16g, 31g, 63g) were tested for sensory attributes and nutritional content. Sensory evaluation with a 9-point Hedonic Scale showed Treatment 2 (31g amaranth) was the most preferred, scoring highest in color, aroma, taste, texture, and overall acceptability. Proximate analysis revealed the crackers offered a balanced nutritional profile with good amounts of protein, fiber, fat, and low moisture, making them a nutrient-dense, energy-rich snack. The total production cost was ₱186, dominated by oil, supporting economic feasibility and affordability. The findings demonstrate that incorporating 31g of amaranth combined with Nutri-Blend produces a highly acceptable, nutritious, and sustainable snack, highlighting amaranth's potential as a functional ingredient that can promote local agriculture and healthy eating. The study suggests standardizing processing, conducting additional nutrition and shelf-life analyses, exploring flavor variants, and assessing market potential for commercialization. This development affirms the value of utilizing local, nutrient-rich vegetables to create affordable, healthful snack options with strong consumer appeal.

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