International Journal For Multidisciplinary Research

E-ISSN: 2582-2160   •   Impact Factor: 9.24

A Widely Indexed Open Access Peer Reviewed Multidisciplinary Bi-monthly Scholarly International Journal

Call for Paper Volume 8, Issue 3 (May-June 2026) Submit your research before last 3 days of June to publish your research paper in the issue of May-June.
Submit Research Paper Join as a Reviewer

Plagiarism is checked by the leading plagiarism checker TurnItIn

Call for Paper

Volume 8 Issue 3
May-June 2026

Submit your research paper

Indexing Partners
Academia Advanced Sciences Index Bielefeld Academic Search Engine CiteSeer DRJI Google Scholar Independent Search Engine & Directory Network ISI (International Scientific Indexing) Issuu Mendeley Research Networks
RefSeek ResearcherId - Thomson Reuters ResearchGate Scirus Scribd Semantic Scholar UTeM - Universiti Teknikal Malaysia Melaka Wiki for Call for Papers WorldCat Zenodo

DEVELOPMENT AND ACCEPTABILITY OF SQUASH FLOWERS (CUCURBITA PEPO) MUFFIN FORTIFIED WITH MALUNGGAY (MORINGA OLEIFERA)

Author(s) Ms. Sheila Jane G Carduza, ANGIELEE G. CAMARI
Country Philippines
Abstract This study aimed to develop and evaluate the sensory acceptability of squash flower (Cucurbita pepo) muffins fortified with malunggay (Moringa oleifera) as a nutritious and locally sourced baked product. Using a developmental research design, three muffin formulations were prepared at the Surigao del Norte State University food laboratory and evaluated by 99 consumers and 21 food experts using a 9-point hedonic scale. The participants varied in age, sex, civil status, and educational attainment, offering diverse perspectives in evaluating the products. Statistical analyses, including MANOVA and ANOVA, revealed significant differences in sensory attributes across the three formulations. Among them, Formulation C emerged as the most acceptable in terms of appearance, aroma, taste, texture, and overall appeal. Furthermore, participant profile influenced the perception of sensory qualities: younger individuals favored taste and texture, while older participants appreciated aroma more. Male participants rated appearance and aroma higher, while single and more educated participants preferred taste and texture. Nutritional analysis showed that Formulation C contained 6.7% crude protein and 3.9% fat, confirming its nutritional viability alongside sensory appeal. The results underscore the potential of squash flower and malunggay as functional ingredients in bakery products.
Keywords Sensory evaluation, Squash flower muffin, Malunggay, formulation development, Nutritional profile
Published In Volume 8, Issue 1, January-February 2026
Published On 2026-01-15
DOI https://doi.org/10.36948/ijfmr.2026.v08i01.66579
View / Download PDF File

Share this



E-ISSN 2582-2160
CrossRef

CrossRef DOI is assigned to each research paper published in our journal.

IJFMR DOI prefix is
10.36948/ijfmr

Downloads
Research Paper Format Copyright Permission Form and Undertaking Form Cover Page Vol 8 Isu 3Cover Page Vol 8 Isu 2Cover Page Vol 8 Isu 2

All research papers published on this website are licensed under Creative Commons Attribution-ShareAlike 4.0 International License, and all rights belong to their respective authors/researchers.

CC-BY-SA Open Access

About IJFMR
Fees & Payment
Current Issue
Publication Archive 		Submit Research Paper
Track Submission Status
Publication Guidelines
Publication Ethics
Peer Review & Plagiarism 		Join as a Reviewer
Editors & Reviewers
Reviewer Referral Program
Get Reviewer Membership Certi. 		Website/Journal Policies
Usage Policy
Content Policies
Privacy Policy
Contact Us +91-9687-828-838 editor@ijfmr.com
Powered by Sky Research Publication and Journals