Indian Journal of Science and Technology

Abstract

Objectives: The study aimed to determine the nutritive values of fortified Filipino snacks and to calculate the calorie value of the energy-yielding nutrients.

Methods/statistical analysis: The Official Method of Analysis of Association of Official Analytical Chemists was used to analyze the proximate composition. The calorie content was calculated by the use of specific energy factors of 4:9:4 for proteins, fat, and carbohydrates, respectively. The majority of the food samples showed significant (P < 0.05) variations among the means concerning proximate composition.

Findings: The highest protein was found in Moringa Sweet Potato Tuile, it can replace animal-based street foods. The moisture content of Saba-Potato Halaya was the highest and found lowest in Moringa Polvoron. The dry nature of Moringa Polvoron can prolong its shelf-life. It can substitute candies and gummies. The ash content was found highest in Moringa-Sweet Potato Tuile (MST). This can be associated with the mineral-dense Moringa and sweet potato. MST can be a healthier alternative for commercial pastries. The crude fiber content was again observed rich in MST. The Moringa and sweet potato are good fiber sources. MST is a healthier option than any fiber-rich junk food. Crude fat content was highest in Banana Blossom Bar. This snack can better substitute chocolate-flavored bars. The Jute-Spinach PastiYema was found richest with carbohydrates. It can be a healthier alternative for chocolate or marshmallow. All fortified snack samples are healthy calorie-containing foods suitable for picky-eating children.

Application/improvements: If sufficiently consumed, these healthy snacks may contribute to the nutritional requirement of picky-eating children. This knowledge can be used to produce greener foods for school canteens in the Northern Philippines.

Keywords: Calorie Content, Fortified Filipino Snacks, Picky Eaters, Proximate Analysis, Proximate Composition