Formulation, analyses and acceptability of breadnutjackfruit seeds croquette with moringa leaves

This study aimed to develop a nutritious, sustainable, and acceptable plant-based croquette by formulating breadnut-jackfruit seeds croquette enriched with moringa leaves, evaluating its sensory qualities, proximate composition, and microbial safety. Utilizing underused local resources such as breadnut and jackfruit seeds—commonly discarded despite their nutritional value—combined with moringa leaves, known for their high vitamin and mineral content, the study explored the potential of creating a health-focused food product. A developmental-experimental research design was employed, involving the preparation of three formulations with varying seed proportions: Treatment A (20% breadnut, 80% jackfruit), Treatment B (40% breadnut, 60% jackfruit), and Treatment C (60% breadnut, 40% jackfruit), with consistent moringa leaf content across treatments. Evaluation was conducted using a Completely Randomized Design (CRD), tested by 10 semi-trained panelists and 100 consumer tasters. Sensory analysis showed that Treatment B was the most preferred in terms of appearance, aroma, taste, and texture, consistently rated as “liked extremely.” ANOVA results indicated no significant differences in appearance and aroma, but significant differences in taste and texture favored Treatment B. Proximate analysis of Treatment B revealed it to be rich in protein, carbohydrates, and fat, while microbial analysis confirmed it met Bureau of Food and Drugs (BFAD) safety standards. Overall, the study demonstrated that breadnut-jackfruit seeds croquette with moringa leaves can be an innovative, nutritious, and safe functional food product, with Treatment B showing strong potential for future commercialization and contribution to health-conscious, sustainable food solutions.