Sensory evaluation of Cebu’s chips using Cassava (Manihot esculenta) flour infused with fresh blended Malunggay (Moringa oleifera) leaves
Article Main
Abstract
Cassava (Manihot esculenta) and malunggay (Moringa oleifera) are widely cultivated in the Philippines and valued for their nutritional and health benefits. Cassava is a major source of carbohydrates and dietary fiber, while malunggay is rich in vitamins, minerals, and antioxidants. This study aimed to develop and evaluate cassava flour chips infused with fresh blended malunggay leaves as a functional, locally sourced snack that may help combat malnutrition. Three chip formulations containing different concentrations of malunggay leaves (¼ cup, ½ cup, and ¾ cup) were prepared. Sensory evaluation was conducted with 30 food experts and 70 consumer panelists, using a 5-point hedonic scale to assess aroma, color, taste, and texture. Data were analyzed using analysis of variance (ANOVA). Results showed that all formulations were generally acceptable, but F1 (¼ cup malunggay) obtained the highest overall scores (aroma = 3.91 ± 0.86, color = 3.70 ± 0.94, taste = 4.00 ± 0.82, texture = 3.85 ± 0.89). Significant differences (p < 0.05) were observed among formulations in taste and texture, indicating that higher malunggay content slightly reduced acceptability. The study demonstrates the novelty of integrating malunggay into cassava-based snack products, providing both enhanced nutritional value and consumer acceptability. This work highlights the potential of cassava–malunggay chips as an affordable, nutritious, and sustainable food innovation that can support public health and local agricultural development.
Article Details
Article Details
Keywords
Analysis of variance (ANOVA), Manihot esculenta, Moringa oleifera, Sensory Evaluation
References
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Abeywickrema, S., Oey, I., & Peng, M. (2022). Sensory specific satiety or appetite? Investigating effects of retronasally-introduced aroma and taste cues on subsequent real-life snack intake. Food Quality and Preference, 100, 104612. https://doi.org/10.1016/j.foodqual.2022.10 4612
Anetoh, J. C. (2020). Multisensory attributes of malt drinks and consumer’s purchase decisions (Doctoral dissertation, Faculty of Business Administration, University of Nigeria, Enugu Campus, Retrieved from: https://www.researchgate.net/profile/John-Anetoh/publication/38903433
Asmoro, N. W., Tari, A. I. N., Widyastuti, R., & Setiawan, C. K. (2021). Addition of moringa oleifera lam. Leaves flour for increasing the nutritional value of modified cassava flour–based breakfast cereal. In E3S Web of Conferences (Vol. 226, p. 00033). EDP Sciences. https://doi.org/10.1051/e3sconf/202122600033
Bahay, J. F., Taringting, L. Y., Gamiao, E. A., Malinao, C. W. M., Gali-om, A. L., Dulinayan, J. T., & Alberto, M. K. (2025). Acceptability of MungRinga (Vigna Radiata and Moringa Oleifera Powder) Pandesal. Journal of Economics, Business, and Commerce, 2(1), 221-228. https://doi.org/10.69739/jebc.v2i1.420
Batistela dos Santos, E., da Costa Maynard, D., Zandonadi, R. P., Raposo, A., & Assunção Botelho, R. B. (2022). Sustainability recommendations and practices in school feeding: a systematic review. Kompass Nutrition & Dietetics, 2(2), 83-102. https://doi.org/10.1159/000526379
Basaran, B., & Sadighara, P. (2024). The level, human exposure, and health risk assessment of acrylamide in chips and breakfast cereals: A study from Türkiye. Journal of Food Composition and Analysis, 134, 106584. DOI:10.1016/j.jfca.2024.106584
Bayata, A. (2019). Review on nutritional value of cassava for use as a staple food. Sci J Anal Chem, 7(4), 83-91. DOI:10.11648/j.sjac.20190704.12
Cristuta, M. A., Berongan, J. E., Radam, M. D., Saladaga, M. S., & Miranda, M. (2019). Nutrition and academic achievement of Filipino learners: A literature review. Nutrition, 4(1).URL: www.ijtsrd.com/papers/ijtsrd29733.pdf
Galler, M. (2021). New methodologies in sensory and consumer research with preadolescents to guide product development of healthy, child-centred food.
https://hdl.handle.net/11250/3034795
Islam, Z., Islam, S. R., Hossen, F., Mahtab-ul-Islam, K., Hasan, M. R., & Karim, R. (2021). Moringa oleifera is a prominent source of nutrients with potential health benefits. International Journal of Food Science, 2021(1), 6627265. https://doi.org/10.1155/2021/6627265
Khanna, S., Bhagat, S., & Sharma, P. (2022). Evaluation of customer satisfaction and behaviour intension using expectation confirmation theory: a study of home cooked food in North India. Journal of Tourism, Hospitality and Culinary Arts, 14(2), 183-207. URL: https://www.jthca.org/
Klopčič, M., Slokan, P., & Erjavec, K. (2020). Consumer preference for nutrition and health claims: A multi-methodological approach. Food Quality and Preference, 82, 103863. https://doi.org/10.1016/j.foodqual.2019.10 3863
Lambert, L. G., Chang, Y., & Mann, G. (2020). College students’ intention to select healthy snacks: An application of the theory of planned behavior. American Journal of Health Education, 51(4), 215-224. https://doi.org/10.1080/19325037.2020.1767003
Mat Roni, S., & Djajadikerta, H. G. (2021). Test of Differences Among Groups. In Data Analysis with SPSS for Survey-based Research (pp. 105-142). Singapore: Springer Singapore. https://doi.org/10.1007/978-981-16-0193-4_7
Mthiyane, F. T., Dludla, P. V., Ziqubu, K., Mthembu, S. X., Muvhulawa, N., Hlengwa, N., ... & Mazibuko-Mbeje, S. E. (2022). A review on the antidiabetic properties of Moringa oleifera extracts: focusing on oxidative stress and inflammation as main therapeutic targets. Frontiers in Pharmacology, 13, 940572. https://doi.org/10.3389/fphar.2022.940572
Peñalver, R., Martínez-Zamora, L., Lorenzo, J. M., Ros, G., & Nieto, G. (2022). Nutritional and antioxidant properties of Moringa oleifera leaves in functional foods. Foods, 11(8), 1107.https://doi.org/10.3390/foods11081107
Phimarn, W., Sungthong, B., & Wichaiyo, K. (2021). Efficacy and safety on Moringa oleifera on blood glucose and lipid profile: A meta-analysis. Pharmacognosy Magazine, 17(74).DOI:10.4103/pm.pm_49_20
Reyes, J. A., & DelosReyes, J. (2024). Comparative Analysis of Household Food and Nutrition Security in Selected Philippine Urban and Rural Households During the COVID-19 Pandemic. The Philippine Agricultural Scientist, 107(4), 2.\https://doi.org/10.62550/HCD03049024
Rodchom, K., Penroj, P., & Samuhasaneetoo, S. (2023, September). Effects of Wheat Flour, Wheat Starch, and Modified Starch on Cassava Starch Substitution and Crispness of Crackers Experiencing High Relative Humidity. In 2023 8th International STEM Education Conference (iSTEM-Ed) (pp. 1-5). IEEE DOI:10.1109/iSTEM-Ed59413.2023.10305604
Santos, R., Jerome, C. S., Azandjeme, C., Mizehoun-Adissoda, C., & Metonnou, C. (2023). Prevalence and predictors of double burden of malnutrition within households in Africa: a systematic review. Food and Nutrition Sciences, 14(10), 908-927 DOI: 10.4236/fns.2023.1410058
Sengar, R. S. (2022). Cassava processing and its food application: A review. Pharma Innov. J, 2, 415-422.https://www.thepharmajournal.com/archives/2022/vol11issue5S/PartF/S-11-5-20-764.pdf
Singh, A. S., & Masuku, M. B. (2014). Sampling techniques & determination of sample size in applied statistics research: An overview. International Journal of Economics, Commerce and Management. http://ijecm.co.uk/
Sipos, L., Nyitrai, Á., Hitka, G., Friedrich, L. F., & Kókai, Z. (2021). Sensory panel performance evaluation—Comprehensive review of practical approaches. Applied Sciences, 11(24), 11977. https://doi.org/10.3390/app112411977
Steiner, K., & Florack, A. (2023). The influence of packaging color on consumer perceptions of healthfulness: a systematic review and theoretical framework. Foods, 12(21), 3911.https://doi.org/10.3390/foods12213911
Stone, H., Bleibaum, R. N., & Thomas, H. A. (2020). Sensory evaluation practices. Academic press. https://shop.elsevier.com/books/sensory-evaluation-practices/stone/978-0-12-815334-5
Surono, S. (2024). Development of Competency Standards for Good Hygienic Practices Facilitators to Enhance Food Safety Assurance. Asian Journal of Engineering, Social and Health, 3(5), 893-912. https://doi.org/10.46799/ajesh.v3i5.300
TESDA. (2019). 2019 study of the employment of TVET graduates: Full report. ttps://www.tesda.gov.ph/Uploads/File/Researches/2019_ SETG_Final Report.pdf
Terana, C. C. (2023). Acceptability of coconut (Cocos nucifera) apple tart filling recipe: Techno guide for Extension program. Journal of Applied and Natural Science, 15(2), 542.https://doi.org/10.31018/ jans.v15i2.4451
Wabe, M. E. L. P., Pontillas, P. V., & Comon, J. D. (2024). Practices and Challenges of School-Based Feeding Program of Opol West District. European Modern Studies Journal, 8(4), 278-318. DOI:10.59573/emsj.8(4).2024.13
Wichchukit, S., & O'Mahony, M. (2022). The 9-point hedonic and unstructured line hedonic scales: An alternative analysis with more relevant effect sizes for preference. Food Quality and Preference, 99, 104575. https://doi.org/10.1016/j.foodqual.2022.104575
WHO (2023). Malnutrition, World Health Organization (WHO). Retrieved August 22, 2025, from https://www.who.int/news-room/fact-sheets/detail/malnutrition
Abdalla, H. A., Ali, M., Amar, M. H., Chen, L., & Wang, Q. F. (2022). Characterization of Phytochemical and nutrient compounds from the Leaves and Seeds of Moringa oleifera and Moringa peregrina. Horticulturae, 8(11), 1081. https://doi.org/10.3390/horticulturae8111081
Abeywickrema, S., Oey, I., & Peng, M. (2022). Sensory specific satiety or appetite? Investigating effects of retronasally-introduced aroma and taste cues on subsequent real-life snack intake. Food Quality and Preference, 100, 104612. https://doi.org/10.1016/j.foodqual.2022.10 4612
Anetoh, J. C. (2020). Multisensory attributes of malt drinks and consumer’s purchase decisions (Doctoral dissertation, Faculty of Business Administration, University of Nigeria, Enugu Campus, Retrieved from: https://www.researchgate.net/profile/John-Anetoh/publication/38903433
Asmoro, N. W., Tari, A. I. N., Widyastuti, R., & Setiawan, C. K. (2021). Addition of moringa oleifera lam. Leaves flour for increasing the nutritional value of modified cassava flour–based breakfast cereal. In E3S Web of Conferences (Vol. 226, p. 00033). EDP Sciences. https://doi.org/10.1051/e3sconf/202122600033
Bahay, J. F., Taringting, L. Y., Gamiao, E. A., Malinao, C. W. M., Gali-om, A. L., Dulinayan, J. T., & Alberto, M. K. (2025). Acceptability of MungRinga (Vigna Radiata and Moringa Oleifera Powder) Pandesal. Journal of Economics, Business, and Commerce, 2(1), 221-228. https://doi.org/10.69739/jebc.v2i1.420
Batistela dos Santos, E., da Costa Maynard, D., Zandonadi, R. P., Raposo, A., & Assunção Botelho, R. B. (2022). Sustainability recommendations and practices in school feeding: a systematic review. Kompass Nutrition & Dietetics, 2(2), 83-102. https://doi.org/10.1159/000526379
Basaran, B., & Sadighara, P. (2024). The level, human exposure, and health risk assessment of acrylamide in chips and breakfast cereals: A study from Türkiye. Journal of Food Composition and Analysis, 134, 106584. DOI:10.1016/j.jfca.2024.106584
Bayata, A. (2019). Review on nutritional value of cassava for use as a staple food. Sci J Anal Chem, 7(4), 83-91. DOI:10.11648/j.sjac.20190704.12
Cristuta, M. A., Berongan, J. E., Radam, M. D., Saladaga, M. S., & Miranda, M. (2019). Nutrition and academic achievement of Filipino learners: A literature review. Nutrition, 4(1).URL: www.ijtsrd.com/papers/ijtsrd29733.pdf
Galler, M. (2021). New methodologies in sensory and consumer research with preadolescents to guide product development of healthy, child-centred food.
https://hdl.handle.net/11250/3034795
Islam, Z., Islam, S. R., Hossen, F., Mahtab-ul-Islam, K., Hasan, M. R., & Karim, R. (2021). Moringa oleifera is a prominent source of nutrients with potential health benefits. International Journal of Food Science, 2021(1), 6627265. https://doi.org/10.1155/2021/6627265
Khanna, S., Bhagat, S., & Sharma, P. (2022). Evaluation of customer satisfaction and behaviour intension using expectation confirmation theory: a study of home cooked food in North India. Journal of Tourism, Hospitality and Culinary Arts, 14(2), 183-207. URL: https://www.jthca.org/
Klopčič, M., Slokan, P., & Erjavec, K. (2020). Consumer preference for nutrition and health claims: A multi-methodological approach. Food Quality and Preference, 82, 103863. https://doi.org/10.1016/j.foodqual.2019.10 3863
Lambert, L. G., Chang, Y., & Mann, G. (2020). College students’ intention to select healthy snacks: An application of the theory of planned behavior. American Journal of Health Education, 51(4), 215-224. https://doi.org/10.1080/19325037.2020.1767003
Mat Roni, S., & Djajadikerta, H. G. (2021). Test of Differences Among Groups. In Data Analysis with SPSS for Survey-based Research (pp. 105-142). Singapore: Springer Singapore. https://doi.org/10.1007/978-981-16-0193-4_7
Mthiyane, F. T., Dludla, P. V., Ziqubu, K., Mthembu, S. X., Muvhulawa, N., Hlengwa, N., ... & Mazibuko-Mbeje, S. E. (2022). A review on the antidiabetic properties of Moringa oleifera extracts: focusing on oxidative stress and inflammation as main therapeutic targets. Frontiers in Pharmacology, 13, 940572. https://doi.org/10.3389/fphar.2022.940572
Peñalver, R., Martínez-Zamora, L., Lorenzo, J. M., Ros, G., & Nieto, G. (2022). Nutritional and antioxidant properties of Moringa oleifera leaves in functional foods. Foods, 11(8), 1107.https://doi.org/10.3390/foods11081107
Phimarn, W., Sungthong, B., & Wichaiyo, K. (2021). Efficacy and safety on Moringa oleifera on blood glucose and lipid profile: A meta-analysis. Pharmacognosy Magazine, 17(74).DOI:10.4103/pm.pm_49_20
Reyes, J. A., & DelosReyes, J. (2024). Comparative Analysis of Household Food and Nutrition Security in Selected Philippine Urban and Rural Households During the COVID-19 Pandemic. The Philippine Agricultural Scientist, 107(4), 2.\https://doi.org/10.62550/HCD03049024
Rodchom, K., Penroj, P., & Samuhasaneetoo, S. (2023, September). Effects of Wheat Flour, Wheat Starch, and Modified Starch on Cassava Starch Substitution and Crispness of Crackers Experiencing High Relative Humidity. In 2023 8th International STEM Education Conference (iSTEM-Ed) (pp. 1-5). IEEE DOI:10.1109/iSTEM-Ed59413.2023.10305604
Santos, R., Jerome, C. S., Azandjeme, C., Mizehoun-Adissoda, C., & Metonnou, C. (2023). Prevalence and predictors of double burden of malnutrition within households in Africa: a systematic review. Food and Nutrition Sciences, 14(10), 908-927 DOI: 10.4236/fns.2023.1410058
Sengar, R. S. (2022). Cassava processing and its food application: A review. Pharma Innov. J, 2, 415-422.https://www.thepharmajournal.com/archives/2022/vol11issue5S/PartF/S-11-5-20-764.pdf
Singh, A. S., & Masuku, M. B. (2014). Sampling techniques & determination of sample size in applied statistics research: An overview. International Journal of Economics, Commerce and Management. http://ijecm.co.uk/
Sipos, L., Nyitrai, Á., Hitka, G., Friedrich, L. F., & Kókai, Z. (2021). Sensory panel performance evaluation—Comprehensive review of practical approaches. Applied Sciences, 11(24), 11977. https://doi.org/10.3390/app112411977
Steiner, K., & Florack, A. (2023). The influence of packaging color on consumer perceptions of healthfulness: a systematic review and theoretical framework. Foods, 12(21), 3911.https://doi.org/10.3390/foods12213911
Stone, H., Bleibaum, R. N., & Thomas, H. A. (2020). Sensory evaluation practices. Academic press. https://shop.elsevier.com/books/sensory-evaluation-practices/stone/978-0-12-815334-5
Surono, S. (2024). Development of Competency Standards for Good Hygienic Practices Facilitators to Enhance Food Safety Assurance. Asian Journal of Engineering, Social and Health, 3(5), 893-912. https://doi.org/10.46799/ajesh.v3i5.300
TESDA. (2019). 2019 study of the employment of TVET graduates: Full report. ttps://www.tesda.gov.ph/Uploads/File/Researches/2019_ SETG_Final Report.pdf
Terana, C. C. (2023). Acceptability of coconut (Cocos nucifera) apple tart filling recipe: Techno guide for Extension program. Journal of Applied and Natural Science, 15(2), 542.https://doi.org/10.31018/ jans.v15i2.4451
Wabe, M. E. L. P., Pontillas, P. V., & Comon, J. D. (2024). Practices and Challenges of School-Based Feeding Program of Opol West District. European Modern Studies Journal, 8(4), 278-318. DOI:10.59573/emsj.8(4).2024.13
Wichchukit, S., & O'Mahony, M. (2022). The 9-point hedonic and unstructured line hedonic scales: An alternative analysis with more relevant effect sizes for preference. Food Quality and Preference, 99, 104575. https://doi.org/10.1016/j.foodqual.2022.104575
WHO (2023). Malnutrition, World Health Organization (WHO). Retrieved August 22, 2025, from https://www.who.int/news-room/fact-sheets/detail/malnutrition
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Sensory evaluation of Cebu’s chips using Cassava (Manihot esculenta) flour infused with fresh blended Malunggay (Moringa oleifera) leaves. (2025). Journal of Applied and Natural Science, 17(3), 1401-1408. https://doi.org/10.31018/jans.v17i3.6838
