GREEN MUFFIN INITIATIVE: A SUSTAINABLE SIX SIGMA FRAMEWORK FOR DEVELOPMENT AND COMMERCIALIZATION OF IRON AND FIBER-RICH MUFFINS FROM LEAFY VEGETABLES

ABSTRACT Micronutrient deficiencies, particularly iron and dietary fiber insufficiency, remain prevalent health concerns that contribute to anemia, digestive disorders, and impaired cognitive development. The Green Muffin Initiative addresses these challenges by developing iron- and fiber-rich muffins using locally sourced leafy vegetables, such as malunggay (Moringa oleifera), alugbati (Basella alba), and saluyot (Corchorus olitorius). Employing a sustainable Six Sigma framework, the study applied the DMAIC (Define, Measure, Analyze, Improve, Control) methodology to optimize muffin formulation, ensure process efficiency, and enhance product quality for commercialization. A mixed-methods Research and Development (R&D) design was used, integrating quantitative analyses for nutritional composition, microbiological safety, and shelf-life assessment, with qualitative sensory evaluations involving students, parents, and expert panelists. Results demonstrated that the 5% Malunggay muffin formulation exhibited the highest iron (6.80 mg/100g) and fiber content (5.50 g/100g) while achieving “Very Highly Acceptable” ratings for taste, texture, aroma, and overall consumer acceptability. Microbiological analyses confirmed a safe shelf life of 7 days under standard storage conditions. Process optimization using Six Sigma reduced resource wastage, ensured consistent product quality, and supported commercialization readiness. The initiative highlights the potential of leveraging local agricultural resources to produce functional foods that address nutritional gaps, promote community health, and foster sustainable food practices. This study also provides a replicable framework for integrating scientific rigor, nutrition, and process improvement in food product development. The findings offer actionable insights for food entrepreneurs, educators, and public health advocates seeking to enhance dietary outcomes and support local economic development. Keywords: Green Muffin Initiative, Six Sigma, iron-rich muffins, fiber-rich muffins, functional foods, process optimization