TY  - BOOK
AU  - Borreros, Joseph Cruz.
TI  - Utilization of Malunggay (Moringa oleifera) seeds in the production of Malunggay energy bar
KW  - Malunggay
KW  - Moringa oleifera
KW  - Acceptability Test
KW  - Preference Ranking Test
KW  - Proximate analysis
KW  - Energy bar
KW  - Malunggay seeds
KW  - Malunggay energy bar
KW  - 9-point Hedonic Scale
KW  - Natural nutrition for the tropics
KW  - Seed-oatmeal ratio
N1  - Thesis, Undergraduate (B.S. Food Technology)-U.P. Mindanao
N2  - Nutrition and energy bars are gaining popularity nowadays because of our active and fast paced lifestyle.  Hence, this study aimed to incorporate malunggay (Moringa oleifera) seeds in an energy bar is dubbed as a "natural nutrition for the tro6% cpics".  Three formulations of malunggay seed-oatmeal ratio, specifically, 10:90, 20:80, and 30:70 were explored in this study.  Based on the Preference Ranking Test, the formulation with 20:80 malunggay seed-oatmeal ratio was most preferred and therefore further subjected to Acceptability Test using 9-point Hedonic Scale.  Acceptability test and Sign Test revealed that the formulation with 20:80 malunggay seed-oatmeal ration has acceptable appearance, flavour, texture, aftertaste, and overall attributes.  Proximate analysis showed that the product has 5.65% moisture content, 1.41% crude ash, 18.01% crude fat, 1.9rude fiber, 12.94% crude protein, and 60.03% carbohydrates content.  Furthermore, based on its moisture content, it is considered as low moisture food with 1-2 years shelf-life under proper packaging material.  The total fat, carbohydrates, and protein content of the final product were compared to the original recipe of the energy bar and the results showed 0.44-0.80% difference in values
ER  -