HomeLPU – Laguna Journal of Arts and Sciencesvol. 3 no. 3 (2020)

Nutritional Quality, Organoleptic Property, and Sensory Analysis of Rambutan (Nephalium lappaceum) Seed Flour

Nathaniel Quinn V. Diez | Donato Victor L. Malabanan | Kristine E. Tamaray | Enrico C. Garcia



Fruit seeds are thrown after consumption of the edible parts, making it less valuable and functional. Therefore the main goal of this study is to identify the nutritional quality, organoleptic property, and sensory analysis of potential flour from the seeds of a tropical fruit, rambutan. Nephalium lappaceum (rambutan) seeds are grounded to produce fine flour and subjected for nutritional quality analysis. For organoleptic property and sensory analysis, thirty respondents were given a sample for taste test of a composite cookie were rambutan flour was used as its main ingredient. A standard 9-point hedonic scoring scales to evaluate the rambutan cookie were utilized. Results showed that the rambutan seed flour has the lower moisture content, 8.07%, as compare to the ordinary wheat flour with an average of 12.67%. The analyzed ash content is 1.52% and crude fiber is 4.50%, which both contains a higher ash content and crude fiber than the average percentage content in wheat flour. Crude protein is 6.15% while total carbohydrate is 56.56% both content were lower than the average protein and carbohydrate content of the regular wheat flour. The analyzed crude fat of the rambutan seed flour was 4.50% higher than the average 0.98% of the regular wheat flour. Furthermore, an average of 8.5 hedonic score were obtained, depicting that respondents like the samples very much, in terms of appearance, taste, smell, texture, and overall quality.