Sensory evaluation of Cebu’s chips using Cassava (<i>Manihot esculenta</i>) flour infused with fresh blended Malunggay (<i>Moringa oleifera</i>) leaves

Cassava (Manihot esculenta) and malunggay (Moringa oleifera) are widely cultivated in the Philippines and valued for their nutritional and health benefits. Cassava is a major source of carbohydrates and dietary fiber, while malunggay is rich in vitamins, minerals, and antioxidants. This study aimed to develop and evaluate cassava flour chips infused with fresh blended malunggay leaves as a functional, locally sourced snack that may help combat malnutrition. Three chip formulations containing different concentrations of malunggay leaves (¼ cup, ½ cup, and ¾ cup) were prepared. Sensory evaluation was conducted with 30 food experts and 70 consumer panelists, using a 5-point hedonic scale to assess aroma, color, taste, and texture. Data were analyzed using analysis of variance (ANOVA). Results showed that all formulations were generally acceptable, but F1 (¼ cup malunggay) obtained the highest overall scores (aroma = 3.91 ± 0.86, color = 3.70 ± 0.94, taste = 4.00 ± 0.82, texture = 3.85 ± 0.89). Significant differences (p < 0.05) were observed among formulations in taste and texture, indicating that higher malunggay content slightly reduced acceptability. The study demonstrates the novelty of integrating malunggay into cassava-based snack products, providing both enhanced nutritional value and consumer acceptability. This work highlights the potential of cassava–malunggay chips as an affordable, nutritious, and sustainable food innovation that can support public health and local agricultural development.