What question did this study set out to answer?

This research aims to create and evaluate a kropek snack enriched with Malunggay and Alugbati for taste and nutrition.

June 20, 2026Open Access

Nutrient-Enriched Kropek: A Malunggay- Alugbati Acceptability, Sensory Evaluation and Nutritional Analysis

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Randomized trial evaluates sensory preferences and nutritional content of kropek with leafy greens, indicating potential for healthier snacks.

This research aims to create and evaluate a kropek snack enriched with Malunggay and Alugbati for taste and nutrition.
Developed four kropek formulations with varying Malunggay and Alugbati proportions.
Conducted sensory evaluation with 50 participants rating taste, texture, and overall liking on a 9-point scale.
Analyzed nutritional content including crude fat and protein.
Formulation 2 (70% Malunggay, 30% Alugbati) scored highest in taste (7.65), texture (7.88), and overall liking (7.65).
Nutritional analysis showed 27.97 grams of crude fat, 1.80 grams of crude protein, and 2.40 grams of moisture per 100 grams.
Significant differences were found among the formulations in sensory qualities (p < 0.001).

Lumboy et al. (2025) studied this question.

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Randomized trial evaluates sensory preferences and nutritional content of kropek with leafy greens, indicating potential for healthier snacks.