Nutritional value and acceptability of pandesal fortified with saluyot

Thesis Bachelor of Science of Biology University of Rizal System-Morong. 2014

EXECUTIVE SUMMARY: The study was conducted at the University of Rizal System-Morong during the school year 2014-2015 and the actual making of pandesal bread was conducted at Layunan Binangonan Rizal from August to November 2014. The study aimed to determine the Nutritional Value and Acceptability of Pandesal Fortified with Saluyot (Chorchorus olitorius Linn.) leaves. The indigenous vegetable saluyot was collected, cleaned, air dried and powdered and added to the mixture of the ingredients of pandesal. Pandesal bread was subjected to nutritional analysis at the food testing center of Ateneo de Manila University. Also, it underwent acceptability test through taste test. The study used the descriptive method in determining the nutritional values and acceptability of fortified pandesal with saluyot. Descriptive analysis was used to determine the nutritional values of fortified pandesal in terms of soluble dietary fiber, insoluble dietary fiber and vitamin A. mean and standard deviation were used to find out the level of acceptability of fortified pandesal with saluyot in terms of palatability, aroma, mouth feel and taste. The findings revealed that an increase in grams of saluyot leaves in pandesal caused an increase in nutrient contents of fortified pandesal. The results from the gathered data revealed that the fortified pandesal bread is accepted and can be introduced as bread just like the common pandesal bread being sold in the bakeries. It is recommended to commercialize the fortified pandesal and subject it into further nutritional analysis. Fortification of other indigenous vegetables is also highly recommended.