Development of Malunggay-Based Products for Health and Nutrition Program

Lorma  M. Valera,

Development of Malunggay-Based Products for Health and Nutrition Program

Abstract:

Undernutrition remains a serious problem in the Philippines, especially among grade school children. In its efforts to promote the value of malunggay (Moringa oleifera L.), the research endeavored on the development of snacks with moringa leaves as primary ingredient. The malunggay food products developed were: ice cream, biscuit stick, otap, cookies, and cupcakes. These food products were subjected to sensory evaluation in terms of appearance, texture, aroma, and taste. The products were found to be generally acceptable by home economics teachers and grade school children. Steps were undertaken to fully disseminate the technology developed through mass media platforms, government and non-government collaborations, skills demonstrations, a recipe book, seminars and workshops, and posters.

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