Fortifying Egg Noodles with Alugbati Powder to Combat Vitamin A and Iron Deficiencies among Filipino Children and Adolescents
DOI:
https://doi.org/10.54536/ajfst.v5i1.6592Keywords:
Alugbati (Basella Alba), Egg Noodle, Fortification, Sensory EvaluationAbstract
Vitamin A and iron deficiencies remain major nutritional issues in Filipino children and adolescents. To address this, fortified egg noodles were developed using alugbati (Basella alba) stem and leaf powders. The combined use of these two methods remains unexplored in the Philippines as a sustainable fortification method. This study used a mixed-methods approach that integrated quantitative nutrient profiling with qualitative sensory evaluation. Laboratory analyses were conducted at the Department of Science and Technology – Region X and the First Analytical Services and Technical Cooperative Laboratories. The results of the proximate analysis showed 63.55 g of moisture, 7.98 g of protein, 1.91 g of total fat, and 2.31 g of ash per 100 g of sample. Micronutrient analysis revealed 14.8 mg/kg iron and 2 IU/100 g vitamin A, indicating minimal vitamin A but meaningful iron content in the noodles. This study adds to the knowledge of Philippine food science, as the iron content of these products was previously unreported. Forty panelists (thirty Grade 11 students and ten teachers) participated in sensory evaluation comparing fortified egg noodles (A) with plain noodles (B). Twenty-eight out of forty panelists or 70% preferred the fortified noodles because of their pleasant aroma, chewy texture and nutritious taste while twelve or 30% favored the plain noodles because of their familiar flavor. The exact binomial sign test showed a significant difference at p<0.05. This analysis may serve as a baseline for Alugbati-based fortification as an inexpensive method to improve the nutritional quality of staple foods in the Philippines.
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