Proximate Composition and Acceptability of Eggplant (Solanum melongena) Nutri-Chips

Abstract

This study focused on the development and evaluation of eggplant (Solanum melongena) Nutri-chips using varying proportions of cornstarch, flour, and corn-based Sagip Nutri-Pack. A Completely Randomized Design (CRD) with three treatments was used to assess differences in sensory attributes and nutritional composition. The production process involved standardized preparation, cooking, and sensory evaluation procedures. Forty (40) BTLED students from Isabela State University-Echague Campus participated in the sensory evaluation, rating the products based on appearance, aroma, flavor, texture, and general acceptability using a 9-point Hedonic Scale.
Results from ANOVA indicated that there was a significant difference in appearance acceptability (p < 0.01), with Treatment 2 receiving the highest mean score. However, no significant differences were observed among treatments in terms of aroma, flavor, texture, and overall acceptability, although numerical variations in mean scores were noted. Nutritional analysis revealed that all treatments met acceptable ranges for crude protein, crude fiber, crude fat, moisture, and ash content based on standard values. Treatment 3 had the highest fat and moisture content, while Treatment 1 had the highest protein content. Cost analysis further confirmed the economic feasibility of the product. Overall, the study suggests that eggplant Nutri-chips are a nutritionally acceptable and market-viable snack product. Treatment 2 was the most preferred in terms of appearance, but all treatments were deemed generally acceptable. The study recommends further analysis of the product's vitamin, mineral content and shelf life to ensure nutritional value and stability.