Development and Acceptability of Banana Pith (Musa Paradisiaca L.) Muffin

Authors

Angelica D. Andres Cagayan State University- Carig Campus Author
Marilou C. Anciado Cagayan State University- Carig Campus Author
Marjorie B. Borce Cagayan State University- Carig Campus Author
Roxanne D. Llanto Cagayan State University- Carig Campus Author
Merry Princess D. Batoon Cagayan State University- Carig Campus Author
Hannah Camill B. Julian Cagayan State University- Carig Campus Author
Mary Grace S. Vigilia Cagayan State University- Carig Campus Author
Marigold M. Soriano Cagayan State University- Carig Campus Author
Cherrybel D. Gaspar Cagayan State University- Carig Campus Author
Eva N. Flores Cagayan State University- Carig Campus Author
Jennifer B. Ibanez Cagayan State University- Carig Campus Author

DOI:

https://doi.org/10.5281/zenodo.19570139

Keywords:

Banana Pith, Sensory Evaluation, Proximate Analysis, Nutritional Composition

Abstract

This study “Development and Acceptability of Banana Pith Muffin” identified the optimal formulation based on sensory evaluation, nutritional content, and proximate analysis. Three formulations containing different amounts of banana pith 120g (Treatment 1), 60g (Treatment 2), and 30g (Treatment 3) was prepared and evaluated. Sensory analysis showed significant differences in terms of color, aroma, taste, texture, and general acceptability using a 9-Point Hedonic Scale, with results analyzed through descriptive statistics, ANOVA, and Kruskal-Wallis Test, with Treatment 3, which had 30 grams of banana pith, is the most acceptable in terms of color, aroma, taste, texture, and general acceptability. Consumer acceptability testing with 50 participants supported these findings, showing a greater preference for Treatment 3 compared to the other formulations. Statistical analysis confirmed significant differences in sensory attributes, validating Treatment 3 as the optimal formulation. Proximate analysis of the best formulation revealed 5.34% crude protein, 0.12% crude fiber, 15.96% crude fat, 34.06% moisture, and 1.25% ash. Nutrition Facts showed a 100g per serving provides 339 kcal, 16g fat, 43g carbohydrates, and 5g protein, confirming as a nutrient-dense, moderate-energy snack suitable for functional food applications. Overall, the results demonstrate that banana pith can be successfully incorporated into muffin formulations as a functional ingredient. Treatment 3 achieved the best balance between sensory acceptability. It is recommended that future researchers conduct a comprehensive proximate composition analysis including the control formulation to allow clearer nutritional comparisons. Further studies may also evaluate shelf-life stability and packaging requirements to ensure product safety and market readiness. Additionally, consumer perception may be examined across specific demographic groups (age, gender and location), particularly those interested in functional and sustainable food products. This study highlights the potential of banana pith as a sustainable and value-added ingredient for bakery product innovation.

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