Cassava (Manihot Esculenta) Chips Fortified with Sagip Nutri Powder
DOI:
https://doi.org/10.65339/ijsair.V2.I2.259Keywords:
Cassava chips, Economic feasibility, Food fortification, Nutritional value, Sagip Nutri Powder, Sensory acceptability, Shelf life, SustainabilityAbstract
This study aimed to develop and evaluate cassava (Manihot esculenta) chips fortified with Sagip Nutri Powder as a nutrient-enhanced snack alternative for college students. Anchored on principles of food fortification, sensory evaluation, and product development, the study employed an experimental research design involving four formulations, including one control and three fortified treatments. Seventy-five randomly selected college students served as respondents, and a 9-point hedonic scale was used to assess sensory attributes such as color/appearance, odor/aroma, taste/flavor, crispiness, and general acceptability. Proximate analysis, shelf-life evaluation, and cost analysis were also conducted. Results showed that all formulations were generally acceptable, with Formulation 1 obtaining the highest sensory ratings. Nutritional analysis revealed improvements in energy, protein, fiber, moisture, and ash content, particularly in higher fortification levels, while carbohydrate content decreased. All formulations maintained acceptable sensory quality for seven days, indicating good shelf stability. Economic analysis demonstrated that while production costs increased with fortification, all treatments remained profitable, with the control and Formulation 1 yielding the highest returns. The study concludes that cassava chips fortified with Sagip Nutri Powder are nutritionally enhanced, acceptable, and economically viable, and recommends their development for commercialization, further research on shelf life and packaging, and wider consumer testing. This study supports SDG 2 (Zero Hunger) and SDG 3 (Good Health and Well-being) by promoting nutrient-dense food alternatives, as well as SDG 12 (Responsible Consumption and Production) through the use of local resources. It contributes to socio-economic, nutritional, and environmental sustainability by enhancing food value, supporting local agriculture, and encouraging sustainable food production practices.
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