• RICHARD T. PINEDA

The study explored the use of Corn (Zea mays) Kernel and Malunggay (Moringa oleifera) Leaf in developing a coffee-like beverage, focusing on phytonutrient content, preparation procedures, formulation variations, acceptability, and economic feasibility. A descriptive-comparative research design was used, with data analyzed using weighted mean and One-Way ANOVA. Findings showed that corn is rich in carbohydrates, protein, fiber, minerals, vitamins, and essential fatty acids, while Malunggay contains high levels of calcium, potassium, magnesium, protein, fiber, iron, and vitamins. The beverage was formulated in three variations: Formulation 1 (60% corn, 40% malunggay), Formulation 2 (50% corn, 50% malunggay), and Formulation 3 (40% corn, 60% malunggay). The preparation involved drying, roasting, grinding, packaging, and labeling. Sensory evaluation revealed no significant differences in acceptability among the formulations, though Formulation 1 had the highest mean score and was deemed the most cost-efficient. Statistical analysis at a 0.5 level of significance showed F-values of 6.59 (ANOVA), 7.0049 (F1 vs. F2), 0.6882 (F2 vs. F3), and 12.0842 (F1 vs. F3). The study concluded that corn and malunggay are excellent ingredients for a coffee alternative due to their nutritional benefits. The meticulous formulation process ensured a balanced flavor, and all variations were considered acceptable. The coffee-like beverage has economic potential, offering a nutritious, cost-effective alternative for health-conscious consumers while maximizing affordability and market demand.

Corn, Malunggay, Coffee-like Beverage

"Coffee-like Beverage from Corn (Zea mays) Kernel and Malunggay (Moringa oleifera) Leaf", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.12, Issue 2, page no.f384-f393, February-2025, Available :http://www.jetir.org/papers/JETIR2502555.pdf

"Coffee-like Beverage from Corn (Zea mays) Kernel and Malunggay (Moringa oleifera) Leaf", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.12, Issue 2, page no. ppf384-f393, February-2025, Available at : http://www.jetir.org/papers/JETIR2502555.pdf