• SARRAH JEAN J. CASIRO

This study produced sweet potato (Ipomoea batatas) and malunggay (Moringa Oleifera) Cupcake as an alternative healthy snack. The specific problems answered were: (1) to identify the nutritive value of sweet potato (Ipomoea batatas) and malunggay (Moringa Oleifera); (2) to determine the process involved in producing sweet potato flour and malunggay powder; (3) to identify the best formulation in making Cupcake; (4) to determine the level of acceptability of the Cupcake; (5) to determine the shelf-life of the Cupcake; and (6) to determine the economic desirability of sweet potato and malunggay Cupcake. The respondents of this study, were children, students, parents, and teachers in barangay Ponong, Magarao, Camarines Sur. The study used descriptive and research and development method to achieve the specific objectives. A survey questionnaire was used to collect the data. Data were analyzed using a weighted mean in carrying out the statistical treatment of this study. Appropriately, this was used to determine the level of acceptability of the Cupcake and best formulation in making the Cupcake using sweet potato and malunggay. The findings revealed that: (1) sweet potato contain proteins, carbohydrates, fiber, and different vitamins and minerals. Malunggay contain energy, protein, carbohydrates, fat, fiber, Vitamin C, Beta-carotene, iron, calcium, and phosphorus; (2) the processes to produce sweet potato flour involves collecting and sorting, washing and cleaning, peeling, shredding, sun-drying, pulverizing, sieving, and storing while, malunggay powder production involves collecting and sorting, leaves removal from the stalk, arranging on a tray, oven-drying, pulverizing, sieving, and storing; (3) the study experimented with three formulations in producing a Cupcake and Formulation 3 was found to be the best that obtained (3.29) in terms of firmness, uniformity, appearance, and taste; (4) in the level of acceptability, F3 got the highest average weighted mean of 3.29, followed by F2 that obtained an average weighted mean of 3.23 and F1 got an average weighted mean of 2.69; (5) the shelf-life of all the three formulations lasted up to four days for safe human consumption at room temperature; (6) the Cupcake produced from sweet potato and malunggay has its economic desirability. Converting the raw materials to sweet potato flour and malunggay powder served as the main ingredients in producing a Cupcakes that benefited the community by consuming healthy snack. Additionally, it also served as an alternative source of income of entrepreneurs in the community and job opportunities. This study concluded that: (1) sweet potato and malunggay contain essential nutrients that nourish the body to become healthy. Thus, consuming sweet potato and malunggay Cupcake help to improve one’s health and prevent from various diseases; (2) there were specific procedures to be followed in producing sweet potato (Ipomoea batatas) flour and malunggay (Moringa Oleifera) powder; (3) the best formulation of the Cupcake, using sweet potato flour and malunggay powder as an alternative main ingredient was Formulation 3 with equal parts of sweet potato flour and all-purpose flour. (4) All of the three formulations were moderately acceptable up to highly acceptable to the respondents in terms of sensory attributes: color, taste, aroma, texture, and appearance. (5) The shelf-life of the three formulations of Cupcake lasted for four days while inside an airtight container in room temperature for safe human consumption; (6) Cupcake produced from sweet potato and malunggay has its economic desirability by converting the raw materials into sweet potato flour and malunggay powder. Consuming the Cupcakes as an alternative healthy benefited the community. Additionally, Cupcakes can serve as an alternative source of income for entrepreneurs in the community and job opportunities. s

Keywords: sweet potato (Ipomoea batatas), malunggay (Moringa Oleifera), cupcake, alternative healthy snacks

"Sweet Potato (Ipomoea batatas) and Malunggay (Moringa Oleifera) Cupcake as an Alternative Healthy Snacks", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.12, Issue 2, page no.f671-f708, February-2025, Available :http://www.jetir.org/papers/JETIR2502586.pdf

"Sweet Potato (Ipomoea batatas) and Malunggay (Moringa Oleifera) Cupcake as an Alternative Healthy Snacks", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.12, Issue 2, page no. ppf671-f708, February-2025, Available at : http://www.jetir.org/papers/JETIR2502586.pdf