Braided Bread Enriched with Cassava-Based Sagip Nutri Powder
DOI:
https://doi.org/10.65339/ijsair.V2.I2.359Keywords:
Braided Bread, Cassava-Based Sagip Nutri Powder, Cost and Return Analysis, Food Fortification, Functional Bakery Product, Proximate Analysis, Sensory Acceptability, Shelf-Life, Food InnovationAbstract
This study developed and evaluated braided bread enriched with Cassava-Based Sagip Nutri Powder fortified with Cacao Pod Husk Powder, malunggay, and turmeric powder in terms of sensory acceptability, nutritive value, shelf-life, production cost, and return on expenses. Guided by the Input–Process–Output model, the study used an experimental product-development design involving five formulations: one control and four treatments with 10%, 20%, 30%, and 40% substitution levels. The study was conducted at Isabela State University, Echague Campus, with 75 randomly selected faculty staff and students as sensory panelists. Data were gathered using a 9-Point Hedonic Scale, proximate analysis, shelf-life observation, and cost-return computation, while mean, descriptive statistics, ANOVA, F-test, and Tukey’s HSD were used for analysis. Results showed that Formulation 1, with 10% or 25g Cassava-Based Sagip Nutri Powder, was the most acceptable in color, aroma, taste, texture, and general acceptability. Higher substitution levels improved nutritional components, particularly ash and fiber, but reduced some sensory qualities. All formulations remained acceptable during the seven-day room-temperature shelf-life observation. Cost and return on investment analysis showed that only 3 formulations were financially feasible, with F0 to F3 obtaining positive ROI of 67%,46%,24% and 12% respectively and F4 obtaining -.38% ROI. The study supports SDG 2, SDG 3, SDG 8, and SDG 12 by promoting nutrition improvement, healthier food choices, livelihood potential, and responsible food innovation. Its sustainability impact lies in supporting community nutrition, local crop utilization, bakery product innovation, and value-added use of cassava-based resources.
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