Acceptability and Nutritional Assessment of Macaroons Fortified with Cassava-Based Sagip Nutri Powder: A Sensory and Nutrient Evaluation

Abstract

This study evaluated the nutritive value and acceptability of cassava-based macaroons fortified with turmeric powder. The macaroons were formulated with varying proportions of cassava-based Sagip Nutri-Pack, cake flour, and turmeric powder, and their nutritional content and sensory characteristics were assessed. The results indicated that cassava-based macaroons fortified with turmeric exhibited higher energy content compared to commercial macaroons, with treatment T3 having the highest energy value. Additionally, fortification with turmeric increased the macaroons' antioxidant properties and fiber content. Sensory evaluation revealed that commercial macaroons (T1) had the highest acceptability in terms of color, flavor, aroma, and texture, followed by T2 (25% Cassava-Based Sagip Nutri-Pack, 75% cake flour, 5g turmeric). T3, the 50% cassava-based formulation, showed the highest general acceptability among experimental treatments. The findings suggest that while turmeric fortification improves the nutritional profile of cassava-based macaroons, further optimization is needed to match the acceptability of commercial products. This study highlights the potential of using cassava as a base ingredient for fortified macaroons to promote better nutrition.