Development of Saba (<i>Musa</i> “BBB” <i>acuminata x balbisiana</i>) Peel-Monggo [<i>Vigna radiata</i> (L.) R. Wilczek] Flours with Malunggay (<i>Moringa oleifera</i> Lam.) Polvoron Bar

Abstract

The study was designed to produce a nutrient-dense polvoron bar from the optimized mixture of Saba-peel, monggo, and malunggay using simplex lattice design (RSM-SLD). Polvoron bar was also evaluated analytically including proximate, iron, total dietary fiber (TDF), and vitamin A content. Shelf stability, consumer acceptability, and microbial assessment of the sample were determined. Results showed that the optimal combination of ingredients was 37%, 52%, and 11% for saba peel flour, monggo flour, and malunggay powder, respectively. Proximate composition revealed that a fresh sample can provide 66% of carbohydrates, 12.17% protein, and 17% of fats. Every 100 g has 1.43 mg Fe content, 1.78 g TDF, and 91.25 mg vitamin A. The optimized product can last up to 111, 98, and 54 days at 30&deg;C, 40&deg;C, and 50&deg;C, respectively, while total aerobic bacteria, yeast and molds, and coliform count are within the acceptable limits of the FDA standards.