DEVELOPMENT AND ACCEPTABILITY OF PAN DE SAL ENRICHED WITH MULBERRY (Morus Alba L.) LEAF POWDER

Abstract

Micronutrient deficiencies remain a significant public health concern worldwide, particularly in
developing countries where inadequate dietary intake contributes to poor nutritional status and
increased disease susceptibility. Food fortification has emerged as a sustainable strategy to improve
nutritional quality through the incorporation of nutrient-dense ingredients into commonly consumed
foods. This study developed Pan de Sal enriched with Morus alba L. (mulberry) leaf powder and
evaluated its sensory acceptability, nutritional composition, microbiological quality, and economic
feasibility.
An experimental research design was employed using four formulations containing 0%, 3%, 5%, and
7% mulberry leaf powder. Descriptive sensory analysis was conducted by trained panelists, while
consumer acceptability was assessed by fifty untrained evaluators using a nine-point hedonic scale.
The most preferred formulation was subjected to proximate composition and microbiological
analyses following standard laboratory procedures. Data were analyzed using one-way analysis of
variance and Duncan's Multiple Range Test at a 5% significance level.
The incorporation of mulberry leaf powder significantly affected the sensory characteristics of Pan
de Sal. The formulation containing 3% mulberry leaf powder obtained the highest overall
acceptability, indicating that moderate fortification maintained desirable color, texture, aroma, flavor,
and taste. The preferred formulation contained 9.86 g/100 g moisture, 0.91 g/100 g ash, 2.56 g/100 g
crude fat, 7.97 g/100 g crude protein, and 62.70 g/100 g carbohydrates. Microbiological analyses
confirmed compliance with food safety standards, while economic evaluation demonstrated a 30%
return on expenditure, indicating promising commercial viability.
These findings demonstrate that mulberry leaf powder is a suitable functional ingredient for bakery
products and may contribute to food fortification initiatives through the development of nutritionally
enhanced Pan de Sal.