• JESSA KRIS N. PARAL

Abstract This study determined the acceptability and economic value of the produced All-purpose spread made from Pili (Canarium ovatum) Pulp as an alternative ingredient at Colacling National High School, Colacling, Lupi, Division of Camarines Sur. It specifically investigated the: (1) phytochemical composition of pili pulp (Canarium ovatum); (2) nutritive value of pili pulp (Canarium ovatum); (3) procedures in the preparation of pili pulp (Canarium ovatum) All-purpose spread; (4) best proportion in making All-purpose spread using pili pulp (Canarium ovatum) as an alternative main ingredient; (5) level of acceptability of the recipes in terms of color, taste, aroma, texture, flavor, and shelf life; and (6) economic value and profitability of the developed product. This study employed Descriptive and Experimental methods of Research and Development. The study involved thirty (30) respondents who were students, teachers, and parents. The data gathering tool used was an evaluation checklist while statistical used was weighted mean. The salient findings of the study were: (1) Pili pulp has a moisture content of 64.3%, 519g of phenolics, 347g of flavonoids, and 469.3g of radical scavenging agents. It has a ferric of 83.1g, a pH of the extract is 7, minimum inhibitory concentration (MIC) of 16.60g for E. coli and 5.89g for S. aureus. Pili pulp oil exhibits a specific gravity of 0.9012 at 28°C, a refractive index of 1.4590 at 25°C, an iodine value of 74.57, a saponification of 178, a free fatty acid content of 5.23 mg/g, a peroxide value of 3.15 meq/, and an unsaponifiable matter comprises 1.69; (2) The pili pulp had a nutritive value of moisture of 72.8%, dietary fiber that ranging from 4.18 to 14.5 grams; fatty acids, with acetic acid at 0.46 to 0.93 grams, butyric acid from 0.31 to 1.68 grams, and propionic acid between 0.22 and 1.04 grams, anthocyanidin content from 197 to 305 grams, 533 calories, and carbohydrates at 45.8 grams; (3) the procedures involved in the preparation of Pili pulp all-purpose spread were to harvest pili pulp, gather materials and tools. Squeeze and boil pulp to extract oil, experiment with proportions, test shelf life to create versatile pili spread for culinary use; (4) Three variations of the spread were created in Proportions 1, 2, and 3 which included pili pulp oil, olive oil, egg, lemon juice, salt, mustard, sugar, condensed milk and pounded pili nuts. Proportion 1, 2, and 3 had an AWM of 3.22, 3.36, and 3.81; (5) the level of acceptability in terms of color, taste, aroma, texture, and flavor had an AWM of 3.61, 3.39, 3.32, 3.51, 3.50, and 3.46. Proportion 1 had a AWM of 3.22, proportion 2 had an OWM of 3.36 and proportion 3 had an AWM of 3.81; and (6) The profitability of the all-purpose spread, ingredient costs reveals a total expenses of P 257.025, in addition to indirect costs of packaging and utilities totaling P 121.00. With a strategic mark-up of 20%, this brings the mark-up amount to P 51.405, resulting in a selling price of P 77.11 per 120 ml bottle. Based on the findings the following conclusions were formulated: (1) the phytochemical composition of Pili pulp reveals a rich array of bioactive compounds, including phenolics, flavonoids, and antioxidants, which contribute to its potential health benefits and nutritional value.; (2) Pili pulp is a nutrient-dense food source rich in healthy fats, vitamins, and minerals, making it beneficial for overall health and nutrition; (3) the preparation of pili pulp (Canarium ovatum) all-purpose spread concludes with the blending of cooked and pureed pili nuts with sugar, flavorings, and stabilizers to achieve a smooth, creamy texture suitable for spreading.; (4) three unique spreads have been created with different ingredient ratios. Further, proportion 3 was the preferred choice among teachers, students, and parents; (5) the sensory characteristics of the all-purpose pili spread were found to be highly acceptable, in color, taste, aroma, texture, and flavor; and (6) the development of pili pulp all-purpose spread presents a promising economic value and profitability opportunity due to its unique flavor profile, growing health consciousness among consumers, and increasing demand for versatile, natural food products.

Pili pulp, Economic Value, All-Purpose spread

"Acceptability and Economic Value of Pili (Canarium ovatum) Pulp: An Alternative Ingredient in Producing All-Purpose Spread ", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.12, Issue 3, page no.g251-g290, March-2025, Available :http://www.jetir.org/papers/JETIR2503631.pdf

"Acceptability and Economic Value of Pili (Canarium ovatum) Pulp: An Alternative Ingredient in Producing All-Purpose Spread ", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.12, Issue 3, page no. ppg251-g290, March-2025, Available at : http://www.jetir.org/papers/JETIR2503631.pdf