Acceptability of MungRinga (Vigna Radiata and Moringa Oleifera Powder) Pandesal

As interest in functional foods grows in response to nutritional deficiencies and consumer demand for healthier alternatives, this study explores the sensory acceptability of MungRinga Pandesal—a fortified bread enriched with mung bean flour and moringa powder—as a functional substitute for traditional pandesal. The research aimed to assess consumer preferences across four treatments: one commercial variant (Treatment 0) and three experimental formulations (Treatments 1, 2, and 3). A descriptive research design was employed, using a standardized sensory evaluation tool to measure appearance, taste/flavor, smell/odor, texture, and overall acceptability. Data were analyzed through weighted means. Results showed that Treatment 0 (commercial moringa pandesal) received the highest scores for "liking extremely" its appearance, with the majority of respondents expressing the same sentiment for its taste. Treatment 3 emerged as the most promising experimental variant, with the majority of respondents indicating a high likelihood of frequent consumption, despite moderate reactions to flavor and odor. Treatment 1 was rated positively for appearance but showed mixed feedback on taste and smell, while Treatment 2 had generally balanced but less enthusiastic responses. Overall, all treatments demonstrated potential for consumer acceptance, particularly in terms of visual appeal and texture. However, improvements in flavor and aroma are essential for optimizing the experimental variants. The study highlights the viability of integrating locally sourced, nutrient-rich ingredients into baked goods. It contributes to ongoing efforts in food innovation, dietary diversification, and the development of functional products in the bakery industry.