Saba Banana (Musa balbisiana) Flour-based Soup NoodlesEnriched with Alugbati (Basella alba L.) Powder
DOI:
https://doi.org/10.65339/ijsair.V2.I2.251Keywords:
Alugbati powder, Banana flour, Composite flour noodles, Nutritional composition, Sensory acceptability, Shelf lifeAbstract
This study aimed to develop and evaluate Saba banana (Musa balbisiana) flour–based soup noodles enriched with Alugbati (Basella alba L.) powder in terms of formulation, sensory acceptability, nutritional composition, shelf life, and economic viability. Grounded in functional food theory and composite flour technology, the study employed a Randomized Complete Block Design involving five formulations and seventy-five respondents composed of trained and untrained panelists. Sensory evaluation was conducted using the Nine-point Hedonic Scale, while proximate analysis determined moisture, protein, fat, fiber, ash, and carbohydrate content. Statistical analysis using ANOVA and Tukey HSD identified significant differences among treatments. The findings revealed that all formulations were generally acceptable, with formulation F1 obtaining the highest ratings across color, aroma, taste, firmness, and overall acceptability. Nutritional analysis showed increased dietary fiber and mineral content with higher substitution levels, while protein, moisture, and lipid contents slightly decreased, and carbohydrate levels remained stable. Shelf-life assessment indicated that the product remained acceptable for up to two days under ambient conditions. Cost and return analysis confirmed that all formulations were economically viable, with F1 identified as the most cost-efficient and suitable for commercialization. The study concluded that moderate substitution provides optimal sensory quality, nutritional enhancement, and economic feasibility, although shelf-life limitations require further improvement. This study supports SDG 2 (Zero Hunger), SDG 3 (Good Health and Well-Being), SDG 8 (Decent Work and Economic Growth), and SDG 12 (Responsible Consumption and Production) by promoting nutrient-enriched food products, reducing post-harvest losses, and encouraging efficient utilization of locally available agricultural resources. It contributes to socio-economic and community sustainability by enhancing food security, supporting value-added processing, and strengthening small-scale enterprise development through sustainable food innovation.
References
Abdul Lateef, T., Alam, F., Nawab, A., Lateef, T., Naqvi, S., & Naqvi, A. Z. (2026). Physiochemical and sensory characterization of Moringa oleifera-based alternative ready-to-use therapeutic food for malnourished children. Nutrition & Food Science, 56(1), 169–187. https://doi.org/10.1108/NFS-08-2025-0269
Adebowale, A. A., Sanni, L. O., & Awonorin, S. O. (2012). Effect of texture modifiers on the physicochemical and sensory properties of dried fufu. Food Science & Nutrition, 3(5), 373–382.
Agricultural Training Institute. (2021). Cassava production and processing in the Philippines: Nutrient-rich innovations for community health. Department of Agriculture. https://ati.da.gov.ph/resources/cassava-production
Akonor, P. T., Tortoe, C., Buckman, E. S., & Hagan, L. (2017). Proximate composition and sensory evaluation of root and tuber composite flour noodles. Cogent Food & Agriculture, 3(1), 1292586. https://doi.org/10.1080/23311932.2017.1292586
Alisasis, J. G. P., Heyres, M. F., Ibañez, S. M., & Kanezashi, E. J. F. (2019). Acceptability of Saba banana polvoron. Capiz State University. https://repository.capsu.edu.ph/handle/123456789/257
Alo, M., & Galvez, J. (2022). Composite flours for noodle production: Functional and nutritional evaluation. Asian Journal of Food Science, 24(3), 56–68. https://www.ajfs.com/articles/composite-flour-noodles
AVRDC – The World Vegetable Center. (2018). Malabar spinach (Basella alba L.): Cultivation and nutritional benefits. AVRDC Publications. https://avrdc.org/malabar-spinach
Bagabaldo, P. A., Atienza, L., Castillo-Israel, K. A., Barrion, A. S., Laurena, A. C., & Estacio, M. A. (2023). Exploring the nutritional, antioxidant, and lipid-lowering properties of Saba banana peel. The Philippine Agricultural Scientist, 107(1). https://www.ukdr.uplb.edu.ph/cgi/viewcontent.cgi?article=1054&context=pas
Balderama, O. (2012). Collaborative banana RD&E: Enhancing the livelihood of banana smallholders in Cagayan Valley. Academia. https://www.academia.edu
Balmurugan, M., Saravanakumar, S., Kanchana, S., Vellaikumar, M. L., & Harippriya, S. (2022). Development of noodles using unripe banana flour and evaluation of its cooking characteristics and nutritional profile. Pharma Innovation Journal, 11(5), 954–959. https://www.researchgate.net/publication/361023473
Bolaji, A. O., Oladejo, A. S., & Adeniran, O. I. (2023). Morphological characterization and cytological studies of the green-stemmed and red-stemmed Basella alba. Notulae Scientia Biologicae, 15(2), 11338. https://doi.org/10.55779/nsb15211338
Cagatan, J. S., Tagurmacon, D. T., Sumalpong, F. J., Madroñal, M. H., Gardose, C. K. C., & Gastardo, M. E. (2026). Fortifying egg noodles with Alugbati powder to combat vitamin A and iron deficiencies among Filipino children and adolescents. American Journal of Food Science and Technology, 5(1), 16–24. https://doi.org/10.54536/ajfst.v5i1.6592
Carvalho, L., Santos, M., & Lim, J. (2021). Starch-to-sugar conversion during banana ripening and its impact on functional properties. Journal of Tropical Agriculture, 33(4), 45–58. https://www.jtropagri.org/articles/banana-ripening
Chen, H., Guo, X. N., & Zhu, K. X. (2023). The effect of chitosan oligosaccharides on the shelf life and quality of fresh wet noodles. Carbohydrate Polymers, 309, 120704. https://doi.org/10.1016/j.carbpol.2023.120704
Choo, C. L., & Aziz, N. A. A. (2010). Effects of banana flour and β-glucan on the nutritional and sensory evaluation of noodles. Food Chemistry, 119(1), 34–40. https://doi.org/10.1016/j.foodchem.2009.05.004
Choo, C. L., Aziz, N. A. A., & Karim, A. A. (2022). Effect of resistant starch sources on the physical properties and eating quality of salted noodles. Foods, 11(6), 814. https://doi.org/10.3390/foods11060814
Dela Cruz, F. J. C., & Aggabao, C. M. (2025). Banana (Musa acuminata × balbisiana) pseudo-stem flour as an alternative in pasta making. International Journal of Innovative Research in Multidisciplinary Engineering. https://www.ijirme.com/v4i4/6.php
Dela Cruz, M., & Panganiban, F. (2023). Vegetable-fortified pancit canton: Nutritional and sensory evaluation. Philippine Food Science Journal, 21(1), 11–23. https://www.pfsj.ph/articles/vegetable-fortified-pancit
Department of Agriculture–Region II. (2022). Regional feed chemical analysis laboratory report: Cassava-based Sagip Nutri Powder.
DOST-FNRI. (2016). Philippine food composition tables. https://fnri.dost.gov.ph/
Duldulao, L. (2021). Regional Filipino noodle dishes: A cultural and culinary perspective. Philippine Journal of Food and Culture, 12(3), 45–57. https://www.pjfc.ph/articles/regional-noodles
Falade, K. O., & Akingbala, J. O. (2010). Utilization of cassava for food. Food Reviews International, 26(4), 305–324. https://doi.org/10.1080/87559129.2010.496764
FAO. (2020). Leafy vegetables for improved nutrition in Southeast Asia. https://www.fao.org/leafy-vegetables
FAO. (2022). Nutritional composition of bananas: A global perspective. https://www.fao.org/bananas
Farzana, T., Abedin, M. J., Abdullah, A. T. M., Reaz, A. H., Bhuiyan, M. N. I., et al. (2024). Enhancing prebiotic, antioxidant, and nutritional qualities of noodles: A collaborative strategy with foxtail millet and green banana flour. PLOS ONE, 19(8), e0307909. https://doi.org/10.1371/journal.pone.0307909
Felicilda, L. V. G. B. (2025). Unlocking the potential of Alugbati (Basella alba L.) powder: A nutritional and functional food ingredient. EPRA International Journal of Multidisciplinary Research, 11(1). https://eprajournals.com/IJMR/article/15470
Freeman, L. (2015). The etymology and history of noodles. Food History Review, 8(1), 23–34. https://www.foodhistoryreview.org/noodle-etymology
Gupta, P., & Prakash, J. (2019). Mineral and antioxidant composition of Basella alba L. leaves. International Journal of Vegetable Science, 25(2), 101–113. https://www.ijvs.org/articles/basella-composition
Hsu, S. C., & Chou, C. F. (2024). Development of noodles prepared by partial supplementation with Taiwan Oolong banana and evaluation of their physicochemical characteristics. Heliyon, 10(24). https://doi.org/10.1016/j.heliyon.2024.e40767
Kumar, P., Singh, R., & Sharma, A. (2021). Application of consumer acceptability indices in food product development: A review. Journal of Food Science and Technology, 58(7), 2471–2483. https://doi.org/10.1007/s13197-021-05000-1
Lawless, H. T., & Heymann, H. (2010). Sensory evaluation of food: Principles and practices (2nd ed.). Springer.
Mabesa, R., Rodriguez, C., & Dizon, A. (2020). Cassava-enriched noodles: Sensory and nutritional evaluation in rural communities. Philippine Journal of Food Innovation, 9(2), 35–49. https://pjfi.ph/articles/cassava-noodles
Mercado, P., & Andalecio, R. (2020). Pancit and Filipino celebrations: Cultural significance and social symbolism. Philippine Cultural Journal, 15(2), 55–68. https://www.pcj.ph/articles/pancit-celebrations
National Geographic. (2022). Ancient noodles: Tracing 4,000 years of culinary history in China. https://www.nationalgeographic.com/history/ancient-noodles
Nguyen, T., & Tran, P. (2022). Acceptance of fortified rice noodles in community feeding programs. Journal of Food Security, 18(1), 10–21. https://www.jfs.org/articles/fortified-noodles
Okafor, J., Okafor, G., & Ugwu, C. (2023). Quality evaluation of noodles produced from blends of wheat, unripe banana and cowpea flours. https://unisciencepub.com/wp-content/uploads/2023
Ovando-Martinez, M., Sáyago-Ayerdi, S., Agama-Acevedo, E., Goñi, I., & Bello-Pérez, L. A. (2010). Effects of banana flour and β-glucan on the nutritional and sensory evaluation of noodles. Food Chemistry, 119(1), 34–40. https://doi.org/10.1016/j.foodchem.2009.05.004
Pinto, V., Fernandes, A., Barros, L., & Ferreira, I. C. F. R. (2023). Sensory and aroma characteristics influencing consumer acceptance of food products. Foods, 12(3), 456. https://doi.org/10.3390/foods12030456
Rahman, M., et al. (2024). Quality assessment and sensory evaluation of green banana starch enriched instant noodles. Applied Food Research. https://doi.org/10.1016/j.afres.2024.100431
Republic of the Philippines. (2012). Data Privacy Act of 2012 (Republic Act No. 10173). https://www.privacy.gov.ph/data-privacy-act/
Shariati, M., Asadi Touranlou, F., & Rezaie, M. (2025). Sensory evaluation methods for food products targeting different age groups: A review. Food Research International, 221(Pt 4), 117608. https://doi.org/10.1016/j.foodres.2025.117608
Shobha, D., Vijayalakshmi, D., Puttaramnaik, & Asha, K. J. (2015). Effect of maize-based composite flour noodles on functional, sensory, nutritional and storage quality. Journal of Food Science and Technology, 52(12), 8032–8040. https://doi.org/10.1007/s13197-015-1890-4
Soriano, P. C., Villame, R. G. E., Calumba, K. F. A., Alviola, J. N. A., Delima, A. G. D., Alviola IV, P. A., & Bayogan, E. R. V. (2020). Utilization of Alugbati (Basella alba L.) leaves powder to increase vitamin A content of fresh egg noodles. Philippine Journal of Science, 149(2), 273–281. https://doi.org/10.56899/149.02.06
Stone, H., & Sidel, J. L. (2004). Sensory evaluation practices (3rd ed.). Elsevier Academic Press.
Yu, A. H. M., Phoon, P. Y., Ng, G. C. F., & Henry, C. J. (2020). Physicochemical characteristics of green banana flour and its use in the development of konjac–green banana noodles. Journal of Food Science, 85(10), 3026–3033. https://doi.org/10.1111/1750-3841.15458
Zheng, Z., Stanley, R., Gidley, M. J., & Dhital, S. (2016). Structural properties and digestion of green banana flour as a functional ingredient in pasta. Food & Function, 7(2), 771–780. https://doi.org/10.1039/c5fo01156f
