FORMULATION, ANALYSES AND ACCEPTABILITY OF CLAM KIKIAM WITH MORINGA LEAVES

From bustling urban centers to small provincial towns, street food is an integral part of the Filipino lifestyle.Kikiam, is one of the most favorite street foods for people of all ages and it is more than just a snack; it is a representation of the rich cultural exchange and innovation that defines Filipino cuisine.This study aimed to develop and evaluate a healthier version of Filipino street food, kikiam, by incorporating clam shells and Moringa leaves as primary ingredients.The sensory qualities of the kikiam in terms of appearance, aroma, taste, and texture, were evaluated by a panel of 100 consumers using a 9-point hedonic scale.The study also examined the microbial safety, shelf-life, and nutritional content of the best treatment.Three different formulations of Clam Kikiam with Moringa Leaves (Treatment A with 50grams clam, B with 75grams clam, C with 100grams clam) were tested.Results showed that Treatment C, which had the highest proportion of Clam, ranked the highest in terms of appearance, aroma, taste and texture, with an overall acceptability described as "likely extremely".Treatment B also received high ratings but was slightly lower than Treatment C in all sensory attributes.Treatment A, although still highly acceptable, was rated the lowest across all parameters.However, significant differences in appearance, aroma, and taste were found, in favor for treatment C. Microbial testing results indicated that the microbial counts for the clam kikiam with moringa leaves are within the acceptable limits set by the DOST criteria for most parameters.Shelf-life analysis revealed no mold growth within 2-6 days, but by 7-14 days, signs of spoilage such as unpleasant odor and mold formation appeared, worsening by 15 days.Overall, the study demonstrated that clam kikiam with moringa leaves is a viable, nutritious and sustainable alternative to traditional kikiam, offering a healthier option for consumers while providing economic benefits to local shellfish farmers and street food vendors.