Pan De Sal Fortified with Cassava Based Sagip Nutri Powder

Abstract

This study investigates the nutritive value and consumer acceptability of Pan de Sal fortified with cassava-based Sagip Nutri Powder. Specifically, it explores the nutritional composition of the fortified bread, its acceptability based on sensory attributes, and its market potential through a cost and return analysis. Five treatment formulations of Pan de Sal were developed, incorporating varying amounts of turmeric powder and cassava-based Sagip Nutri Powder. Nutritional analysis showed that the fortified Pan de Sal had higher energy, dietary fiber, and protein content compared to the control. Sensory evaluations were conducted among 100 panelists from diverse age groups, who assessed color, taste, odor, and texture. Results showed that the fortified formulations were highly acceptable, with Treatment 5 (10g turmeric and 40g cassava-based Sagip Nutri Powder) being the most favored in terms of taste and texture. The study also indicated that younger consumers, particularly those in the 11-20 age range, had a higher preference for the product. A cost and return analysis demonstrated the commercial viability of the fortified Pan de Sal. Educational materials on the benefits of fortified bread were also suggested based on the findings.