Pigeon Pea (Cajanus cajan) Flour-Based Cookies: Fortified with Papaya (Carica papaya) and Corn-Based Sagip Nutri Powder
DOI:
https://doi.org/10.65339/ijsair.V2.I2.253Keywords:
Acceptability, Corn-Based SAGIP Nutri Powder, Drop cookies, Papaya, Pigeon pea flour, Proximate analysis, Sensory evaluation, Shelf life, SustainabilityAbstract
This study aimed to develop and evaluate the sensory acceptability, nutritional composition, shelf life, and economic feasibility of drop cookies formulated using pigeon pea (Cajanus cajan) flour, papaya (Carica papaya), and Corn-Based SAGIP Nutri Powder as alternative ingredients to address malnutrition and promote food innovation. Grounded in food fortification, functional food development, and sustainable food systems concepts, the study employed an experimental research design with five cookie formulations subjected to sensory evaluation using a 9-point Hedonic Scale. The respondents consisted of 75 randomly selected student panelists aged 18 and above. Data were analyzed using one-way analysis of variance (ANOVA) and Tukey’s HSD test to determine significant differences among formulations. Results showed that formulation F1 achieved the highest general acceptability in terms of odor, aroma, taste, and overall preference, while F0 was most preferred in color and appearance and F2 in firmness. Significant differences were observed across all sensory attributes. Nutritional analysis indicated that increasing pigeon pea flour enhanced protein, fiber, and mineral content while reducing moisture, fat, carbohydrate content, and metabolizable energy, with F4 exhibiting the most nutritionally advantageous profile and improved shelf stability. Shelf-life assessment showed that all formulations remained acceptable for seven days without signs of spoilage. Economic analysis revealed that all formulations were profitable despite higher production costs in fortified variants. The study concludes that pigeon pea flour, papaya, and Corn-Based SAGIP Nutri Powder are viable ingredients for producing nutritious and acceptable cookies, with recommendations for further research on shelf life, micronutrient analysis, and market validation. The study supports SDG 2 (Zero Hunger) and SDG 3 (Good Health and Well-Being) by promoting nutrient-enriched food alternatives that address malnutrition. It contributes to socio-economic and community sustainability by enhancing food security, supporting local agricultural resources, and encouraging the development of functional food products.
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