Malabar Spinach (Basella alba) as Ingredient for Chips

Abstract

This study developed Malabar spinach (Basella alba) flour as an ingredient for baked chips and assessed the product's sensory acceptability, observational shelf-life characteristics, and preliminary economic value. A descriptive-experimental and research-and-development approach was applied using a Stage-Gate product-development framework. Thirty purposively selected evaluators from Barangay F. Simeon, Ragay, Camarines Sur participated: 10 Technology and Livelihood Education teachers, 10 Technical-Vocational-Livelihood students, and 10 farmers. Three formulations were prepared by varying the quantity of Malabar spinach flour while keeping the complementary ingredients constant. Sensory acceptability was measured using a four-point hedonic scale for appearance, aroma, color, taste, and texture. Formulation 3, which contained 1 cup of Malabar spinach flour, obtained the highest overall weighted mean (M = 3.53) and was interpreted as Very Highly Acceptable. Formulation 2 obtained M = 2.96, while Formulation 1 obtained M = 2.92; both were interpreted as Highly Acceptable. Visual shelf-life monitoring of Formulation 3 showed acceptable physical quality from Days 1 to 90, initial color changes from Days 91 to 120, and substantial deterioration with visible mold after Day 120. The preliminary cost analysis reported total expenses of PHP 58.00, total sales of PHP 125.00 for 25 packs, and a projected profit of PHP 67.00 per recipe. The findings support the potential of Malabar spinach chips as a locally sourced food innovation. Laboratory nutrient analysis, microbiological testing, standardized packaging trials, and broader consumer studies are required before commercial claims or market-scale production are pursued.