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

Arlene Joy  Baldecañas,; Beverly  Leanillo,; Jerico  Ramos,; Princess Diane  Rivas,

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

Arlene Joy Baldecañas | Beverly Leanillo | Jerico Ramos | Princess Diane Rivas

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.

References:

Association of Official Analytical Chemists (AOAC). (2019). Official methods of analysis (21st ed.). AOAC International.
Diamond, W. (2018, February 15). 7 surprising health benefits of eating eggplant. Double Diamond Acres.
Kaur, C., & Kapoor, H. C. (2001). Antioxidants in fruits and vegetables: The millennium’s health. International Journal of Food Science & Technology, 36(7), 703–725.
Link, R. (2017). Market trends in healthy snack alternatives. Global Food Industry Journal, 22(3), 112–118.
Mishra, R., Gautam, S., & Sharma, A. (2015). Nutritional value and health benefits of eggplant. Journal of Medicinal Plants Studies, 3(4), 10–15.
Mozaffarian, D., Hao, T., Rimm, E. B., Willett, W. C., & Hu, F. B. (2011). Changes in diet and lifestyle and long-term weight gain in women and men. New England Journal of Medicine, 364(25), 2392–2404.
Naseri, R., Sarrafi, Y., & Soltani, S. (2017). Bioactive compounds and health properties of eggplant: A review. Journal of Food and Nutritional Disorders, 6(2), 1–6.
Nielsen, S. S. (2010). Food analysis (4th ed.). Springer. https://link.springer.com/book/10.1007/978-1-4419-1478-1
Palupi, E., Hadiwiyoto, S., & Widjanarko, S. B. (2019). Development of vegetable-based snack products: Nutritional aspects and market acceptance. Journal of Food Research, 8(3), 55–63.
Philippine Statistics Authority (PSA). (2021). Major vegetable production statistics of the Philippines. https://psa.gov.ph/content/major-vegetables-and-rootcrops-quarterly-bulletin
Rahman, M. S., Rahman, M. M., & Hasan, M. R. (2018). Effect of drying methods on proximate composition and antioxidant activity of eggplant powder. Journal of Food Processing and Preservation, 42(7), e13637. https://doi.org/10.1111/jfpp.13637
Santos, M. C., Valencia, F. R., & Mendoza, J. P. (2020). Comparison of vacuum-fried and deep-fried vegetable chips: Oil absorption and nutrient retention. International Journal of Food Science & Technology, 55(5), 1873–1881. https://doi.org/10.1111/ijfs.14378
Slavin, J. L. (2013). Fiber and prebiotics: Mechanisms and health benefits. Nutrients, 5(4), 1417–1435. https://doi.org/10.3390/nu5041417
Stone, H., & Sidel, J. L. (2004). Sensory evaluation practices (3rd ed.). Academic Press.
World Health Organization (WHO). (2020). Healthy diet: Fact sheet. https://www.who.int/news-room/fact-sheets/detail/healthy-diet