• Arcy Ann A. Borja

ABSTRACT Title: Nutritive Value and Economic Sustainability of Banana Blossom (Musa acuminata colla) Cookies Researcher: Arcy Ann A. Borja Master of Arts in Education Major in Home Economics Document Type: Unpublished Master's Thesis (2025) Host/Accrediting Naga College Foundation Institution: M.T. Villanueva Avenue, Naga City, Region V Keywords: Banana blossom, Nutritive Value, Cookies, Sustainability This study produced Banana blossom (Musa acuminata colla) flour as an alternative ingredient in making a cookie from Pinaglabanan National High School, Pinaglabanan, Goa Camarines Sur. It specifically answered the following were: (1) the nutritive value of Banana blossom (Musa acuminata colla); (2) determined the process involved in the preparation of cookies from Banana blossom (Musa acuminata colla) flour; (3) the best proportion in baking cookies using Banana blossom (Musa acuminata colla) flour; (4) determined the level of acceptability of the baked products; (5) determined the shelf-life through physical observation of the baked product; and (6) determined economic sustainability of banana blossom cookies. The study used descriptive experimental and Research and Development method to achieve the specific objectives. These three-research methods were essential in the conduct of this research that add to its validity. Descriptive method was used in describing the finished product's level of acceptability in terms of color, taste, aroma, texture, appearance, shelf life and economic sustainability in terms of resources efficiency, energy use, and marketability. The study used purposive sampling technique in selecting the group of respondents. The respondents of this study were from Pinaglabanan National High School, Goa Camarines Sur. The data gathering tool used was an evaluation checklist while statistical used was weighted mean. The findings revealed that: (1) Nutritional analysis revealed that every 100 grams serving of Banana blossom contains dietary fiber 5.74g, protein 1.6g, carbohydrate 5.7g, calcium 56 mg, phosphorous 56.4g, vitamin e 1.07mg Kcal 51g, iron 56.4mg, copper 13mg, potassium 553.3mg and magnesium 10.07mg, (2) The process of producing banana blossom flour involved peeling, sorting, cleaning, drying, pulverizing, and packaging the banana blossom flour. (3) among the tested proportion, the one with 1 ½ cup of banana blossom flour proportion 3 was found to be the best proportion. (4) sensory evaluation of the cookies assessed attributes such as color, taste, aroma, texture, and appearance. proportion 3 consistently received the highest ratings across all categories, with a weighted mean of 3.50, (5) The cookies were observed to maintain their quality for up to 10 days when stored at room temperature, and (6) The economic sustainability of banana blossom cookies was promising due to the low production costs associated with the abundant availability of banana blossom in the local community. The product's novelty and health benefits appeal to eco-conscious consumers, suggesting that with effective marketing and strategic pricing, banana blossom cookies can achieve market success while also supporting local economies and creating job opportunities. This study concluded that: (1) Consuming Banana blossom (Musa acuminata colla) in cookies help in improving one’s health and avoid diseases; (2) following desirable procedures in production of Banana blossom (Musa acuminata colla) flour correctly ensures its quality; (3) the best proportion of Banana blossom (Musa acuminata colla) flour as an alternative main ingredient was Proportion 3 (P3) due to large amount of banana blossom flour which gives softness and perfectly moist characteristics of cookies; (4) all three proportions were moderately acceptable to the respondents in terms of sensory attributes: color, taste, aroma, texture, and appearance; (5) the shelf-life of banana blossom cookies at room temperature was approximately 10 days for safe consumption yet beyond this period, changes in texture, appearance and mold growth render cookies unsuited for consumption; and (6) under the appropriate circumstances and with well-planned strategies, banana blossom cookies have the potential to be a profitable and sustainable choice, providing advantages for both producers and consumers in local markets.

Banana Blossom, Nutritive Value, Cookies, Sustainability

"Nutritive Value and Economic Sustainability of Banana Blossom (Musa acuminata colla) Cookies", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.12, Issue 4, page no.m35-m74, April-2025, Available :http://www.jetir.org/papers/JETIR2504C05.pdf

"Nutritive Value and Economic Sustainability of Banana Blossom (Musa acuminata colla) Cookies", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.12, Issue 4, page no. ppm35-m74, April-2025, Available at : http://www.jetir.org/papers/JETIR2504C05.pdf