DEVELOPMENT AND ACCEPTABILITY OF PAN DE SAL ENRICHED WITH MULBERRY (Morus Alba L.) LEAF POWDER

Abstract

Micronutrient deficiencies remain a significant public health concern worldwide, particularly in developing countries where inadequate dietary intake contributes to poor nutritional status and increased disease susceptibility. Food fortification has emerged as a sustainable strategy to improve nutritional quality through the incorporation of nutrient-dense ingredients into commonly consumed foods. This study developed Pan de Sal enriched with Morus alba L. (mulberry) leaf powder and evaluated its sensory acceptability, nutritional composition, microbiological quality, and economic feasibility. An experimental research design was employed using four formulations containing 0%, 3%, 5%, and 7% mulberry leaf powder. Descriptive sensory analysis was conducted by trained panelists, while consumer acceptability was assessed by fifty untrained evaluators using a nine-point hedonic scale. The most preferred formulation was subjected to proximate composition and microbiological analyses following standard laboratory procedures. Data were analyzed using one-way analysis of variance and Duncan's Multiple Range Test at a 5% significance level. The incorporation of mulberry leaf powder significantly affected the sensory characteristics of Pan de Sal. The formulation containing 3% mulberry leaf powder obtained the highest overall acceptability, indicating that moderate fortification maintained desirable color, texture, aroma, flavor, and taste. The preferred formulation contained 9.86 g/100 g moisture, 0.91 g/100 g ash, 2.56 g/100 g crude fat, 7.97 g/100 g crude protein, and 62.70 g/100 g carbohydrates. Microbiological analyses confirmed compliance with food safety standards, while economic evaluation demonstrated a 30% return on expenditure, indicating promising commercial viability. These findings demonstrate that mulberry leaf powder is a suitable functional ingredient for bakery products and may contribute to food fortification initiatives through the development of nutritionally enhanced Pan de Sal.