Acceptability and Nutritive Value of Turmeric (Curcuma Longa) Juice Fortified with Malunggay (Moringa Oleifera), Lemon Grass (Cymbopogon Citratus) and Cassava (Manihot Esculenta) Based Sagip Nutri-Pack

Abstract

This study aimed to evaluate the acceptability of turmeric juice fortified with malunggay, lemongrass, and cassava-based Sagip Nutri Pack as a potential functional beverage. Using an experimental design, five treatment variations were prepared and assessed by 100 randomly selected evaluators based on color, taste, aroma, texture, and overall acceptability. Data were gathered through sensory evaluation using a 9-point hedonic scale and analyzed using descriptive statistics and ANOVA to determine differences among treatments and across age brackets. The findings revealed that Treatment 5- composed of 25% turmeric, 5g malunggay, 75% lemongrass, and 75% Sagip Nutri Pack—received the highest scores across all sensory attributes, with a general acceptability mean of 8.05. In contrast, Treatment 2 received the lowest scores, particularly in taste and aroma. Statistical analysis showed no significant differences in evaluation scores across age groups. The results suggest that Treatment 5 is the most acceptable formulation, indicating its potential as a nutritious and marketable functional beverage. The study supports the utilization of local ingredients to enhance the nutritional profile and sensory quality of traditional beverages.