PO-MU-MA Emergency food bar: nutritional, microbial, sensorial, and cost analysis
DOI:
https://doi.org/10.34117/bjdv10n6-065Keywords:
emergency food bar, potato, mung bean, malunggayAbstract
In 2015, 62.6 million women and children received food assistance in emergencies. However, they are usually provided with foods containing sufficient energy rather than a balanced diet. A nutrient-dense emergency food bar (PO-MU-MA) was made from local ingredients: potato (Solanum t.), mung bean (Vigna radiata l.), and malunggay (Moringa o.) to optimize local foods and aimed to evaluate its sensorial acceptability, nutrient content, microbial load, moisture content, and cost analysis. An experimental design was used for the three (3) formulations with 25D consisting of 18g of potato and mung bean flour, 5.15 g of malunggay-infused water, and other ingredients. 99Z and Q2Y have the same ingredients but with potato flour and mung bean flour in different ratios, namely, 27g potato flour and 9g mung bean flour for 99Z and 9g potato flour and 27g mung bean flour in Q2Y. For appearance (color) and aroma, 99Z is the most acceptable. The acceptability in terms of taste is the same. For texture, Q2Y was chosen, as well as for overall acceptability. Nutrient analysis of the most acceptable product formulation showed an energy content of 461 kcal per 100g, sufficient to provide 22% of the Recommended Dietary Allowance for energy. The carbohydrate content per 100g is 56.25g, protein is 8.30g, and fat is 22.6g. For microbial load, yeast and mold are low (40 CFU/g), while E. coli and Salmonella are both negative, making the product safe for consumption. Furthermore, the food bar has a low moisture content (11%). For product costing, it shows that 100g of the product costs PHP 28.36. Generally, the PO-MU-MA Emergency Food Bar is recommended for food and nutrition needs in emergencies.
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