INDIAN JOURNAL OF SCIENCE AND TECHNOLOGY

ISSN (Print) : 0974-6846 January 2020, Vol 13(01), 61 – 69

ISSN (Online) : 0974-5645 DOI: 10.17485/ijst/2020/v13i01/149050,

Proximate Composition of Fortified Filipino

Snacks for Picky Eaters
Jhoanna B. Calubaquib, PhD.1,* and Milagros C. Suyu, PhD.2
1Department of Science Education, College of Teacher Education & Graduate School,
Cagayan State University-Andrews Campus, Caritan, Tuguegarao City, Cagayan, 3500,
Philippines
2Department of Nutrition, College of Hospitality Management, Cagayan State

University-Andrews Campus, Caritan, Tuguegarao City, Cagayan, 3500, Philippines.

Article Type: Research Article Abstract

Article Citation: Jhoanna B.
Objectives: The study aimed to determine the nutritive values of
Calubaquib. Proximate composition
of fortified Filipino snacks for picky fortified Filipino snacks and to calculate the calorie value of the
eaters. Indian Journal of Science and energy-yielding nutrients. Methods/statistical analysis: The Official
Technology. 2020; 13 (01), 61-69. DOI: Method of Analysis of Association of Official Analytical Chemists was
10.17485/ijst/2020/v013i01/ 149050
used to analyze the proximate composition. The calorie content was
Received date: November 20, 2019 calculated by the use of specific energy factors of 4:9:4 for proteins,
Accepted date: December 5, 2019 fat, and carbohydrates, respectively. The majority of the food
samples showed significant (P < 0.05) variations among the means
*Author for correspondence:
Jhoanna B. Calubaquib @ concerning proximate composition. Findings: The highest protein
[email protected] College of was found in Moringa Sweet Potato Tuile, it can replace animal-
Teacher Education & Graduate School, based street foods. The moisture content of Saba-Potato Halaya was
Cagayan State University-Andrews
the highest and found lowest in Moringa Polvoron. The dry nature of
Campus, Caritan, Tuguegarao City,
Cagayan, 3500, Philippines Moringa Polvoron can prolong its shelf-life. It can substitute candies
and gummies. The ash content was found highest in Moringa-Sweet
Potato Tuile (MST). This can be associated with the mineral-dense
Moringa and sweet potato. MST can be a healthier alternative for
commercial pastries. The crude fiber content was again observed
rich in MST. The Moringa and sweet potato are good fiber sources.
MST is a healthier option than any fiber-rich junk food. Crude fat
content was highest in Banana Blossom Bar. This snack can better
substitute chocolate-flavored bars. The Jute-Spinach PastiYema was
found richest with carbohydrates. It can be a healthier alternative
for chocolate or marshmallow. All fortified snack samples are
healthy calorie-containing foods suitable for picky-eating children.
Application/improvements: If sufficiently consumed, these healthy
snacks may contribute to the nutritional requirement of picky-eating
children. This knowledge can be used to produce greener foods for
school canteens in the Northern Philippines.

Keywords: Calorie Content, Fortified Filipino Snacks, Picky Eaters,

Proximate Analysis, Proximate Composition

© 2020 The Author(s). This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the
original author and source are credited.
 Proximate Composition of Fortified Filipino Snacks for Picky Eaters

1. Introduction
One beneficial strategy in ensuring and improving dietary intake other than with
nutritional supplements is to increase nutrients and energy through dietary fortification
[1]. Food fortification as the addition of one or more essential nutrients to food whether
or not it is normally contained in the food to prevent or correct a demonstrated deficiency
of one or more nutrients in the population or specific population groups. One of the
several types of fortification programs around the world is the Targeted Fortification. This
is performed when a particular group within a population, like the elementary or middle
school learners, has a distinct risk for a nutrient deficiency which is maybe due to picky
eating syndrome [2]. The addition of nutrient-rich vegetables to common snacks is one of
the practices of Targeted Fortification.
Picky eating habit is usually associated with low fruit and vegetable intake [3]. The
high amount of fatty and carbohydrate-rich foods in their diet may make them at risk
of malnutrition [4]. The picky eating syndrome may also affect the child’s personality,
behavior, well-being and the relationship between the parent and the child [5]. The
8th National Nutrition Survey presented that for children 5–10 years old, 29.1% were
underweight, 29.9% were stunted, 8.6% were wasted, and 9.1% were overweight. The
cause of malnutrition of some school children in the Philippines is due to inadequate total
food intake. It is still commonly observed that children particularly in Northern Cagayan,
Philippines prefer fast foods and junk foods [6].
Parents should be encouraged to include more nutrient-rich foods in the diet of their
children especially fruits and vegetables [7]. Parents who role model the fruit consumption
at snack would more likely to have children who could meet the recommended daily fruit
and vegetable consumption [8]. It is for these reasons that at home, the parents try various
practical means to combat the feeding disorder such as change of family meal style; make
fun with veggie food art and garnish; engage children to meal planning; prepare colorful
vegetable recipes, and some may even resort to making a meal for fun. However, these
strategies oftentimes fail and may even resort to clinical treatment to ensure that children
have healthy and safe food consumption. Furthermore, there were identified impediments
to the intake of plant-based foods such as accessibility of fresh fruits and vegetables, the
number of calories from fresh against processed foods, and availability of time and cooking
knowledge and skills needed to prepare plant-based foods [9].
School-based health and nutrition initiatives may be improved by emphasizing on
policies and interventions to address the unhealthy eating habits of the learners. Healthy
diet defines as a balance in food consumption which obtains energy balance and normal
weight; restricts energy intake from total fats and alters saturated fat consumption to
unsaturated fats and toward the elimination of trans-fatty acids; increases fruits and
vegetables intake, legumes, whole grains, and nuts; limits the free sugars in the diet; and
limits salty foods [10]. The DepEd ensures that every school develops its healthy menu,
with food and drinks that are nutritious and affordable. The DepEd order reads that the
school canteen and DepEd offices shall not sell foods and beverages high in fat and/or
sugar and/or table salt. The order also presented the importance of reading the Nutrition
Facts of the products.

62 / 69 Indian Journal of Science and Technology Vol 13(01), DOI: 10.17485/ijst/2020/v13i01/149050, January 2020
 Jhoanna B. Calubaquib, PhD. and Milagros C. Suyu, PhD

The fortification advocacy program and food analysis must also be in place particularly
at home and school. In the University, the promotion of healthy snack options in the
community may be done in a multi-modal scheme that may be integrated for classroom
instruction, research-based programs, information drive, and socio-environmental
influences. The knowledge and skill in healthy food processing may be emphasized to
come up with vegetable- and fruit-enriched snacks. The nutritionists and dieticians in the
University carried out targeted fortification by blending the standard food components of
common Filipino snacks such as Polvoron (shortbread), Tuile (baked wafer), Cookie Bar,
Halaya (Jam), Pasti Yema (candy) and Pastillas (candy) with nutrient-dense plant materials
that are readily available in Northern Cagayan, Philippines. These plant materials used for
the samples were Malunggay leaves (Moringa oleifera), Spinach leaves (Spinacia oleracea),
Jute leaves (Corchorus olitorius), Sweet Potato tuber (Ipomoea batatas), Potato (Solanum
tuberosum), Cacao (Theobroma cacao) and Rice grains (Oryza sativa). Furthermore,
scientific food evaluation processes are introduced to address the problems of nutrient
deficiencies and feeding difficulties of the target population. These processes are food
preservation techniques; phytochemical screening, proximate analysis and identification
of bioactive components of plant materials; organoleptic evaluation and microbial analysis
of food products. However, proximate analysis to determine the nutritive values of the
fortified Filipino snacks has not yet carried out. The findings of the study are used as
baseline data for the sustainable health and nutrition extension program of the University.
The results obtained are also used as initial data for the labeling of processed fortified
snacks to comply with the mandatory labeling requirements of the Bureau of Food and
Drug Administration in the Philippines. This is to ensure the food safety of the products
when exhibited by the University during regional and national Science Trade Fairs.
Moreover, the nutrition information is an added face-lift to increase product marketability
and business integrity.
The study aimed to determine the proximate composition of the fortified Filipino snacks
for picky eaters. Specifically, it sought to determine the nutritive values of the selected
fortified Filipino snacks such as Moringa Polvoron (MP), Jute-Spinach Pastillas (JSP),
Saba-Potato Halaya (SPH), Moringa-Sweet Potato Tuile (MST); Rice Krispie- Sweet Potato
Pasti Yema (RSP), and Banana Blossom Bar (BBB) in terms of their moisture, ash, crude
protein, crude fat, crude fiber and carbohydrate contents. The study also estimated the
total calorie content from fats, proteins, and carbohydrates obtained from the snacks. The
nutritional data obtained through proximate analyses of fortified Filipino snack samples
are still uninvestigated, hence, the study was conducted.

2.  Materials and Methods

2.1.  Collection of Food Samples
The fresh green leafy vegetables, tubers, rice grain, and cacao beans were collected from
insecticide- and fertilizer-free farm from Sta. Maria, Lal-lo, Cagayan, Philippines. The
fortified Filipino snack samples were prepared at the College of Hospitality Management
Food Laboratory, Cagayan State University- Andrews Campus, Tuguegarao City, Cagayan,

Indian Journal of Science and Technology Vol 13(01), DOI: 10.17485/ijst/2020/v13i01/149050, January 2020 63 / 69
 Proximate Composition of Fortified Filipino Snacks for Picky Eaters

Philippines. These snack samples include Moringa Polvoron, Jute-Spinach Pastillas, Saba-
Potato Halaya, Moringa-Sweet Potato Tuile; Rice Krispie-Sweet Potato Pasti Yema, and
Banana Blossom Bar. They were kept separately in sterile labeled containers. The prepared
samples were then transported immediately to the DOST Regional Standards and Testing
Laboratory-Region 02, Tuguegarao City, Cagayan, Philippines 3500 for the analysis of
their proximate composition.

2.2.  Proximate Analysis

One hundred grams of each of the fortified Filipino snack samples were analyzed for
proximate composition in terms of moisture, protein, fat, ash, and carbohydrate by the
standard methods published by the Association of Official Analytical Chemists. Moisture
content was computed by the Gravimetric method of weight loss after drying the samples
in an oven at 105°C until a constant weight was achieved. Protein was determined by the
Kjeldahl method, and thenceforth a conversion factor of 6.25 was used to calculate the total
nitrogen to crude protein. The ash content was estimated by Gravimetric measurement of
the samples in the furnace at 550°C until the constant weight was obtained. Crude fat was
analyzed by the Soxhlet extraction method. The digestible carbohydrates were calculated
by difference, i.e. 100% moisture+% protein+% fat+% ash+% crude fiber [11].

2.3.  Calorie Content

The calorie content (Kcal/100 g) of the snack samples was calculated by the use of specific
energy factors of 4:9:4 for proteins, fat, and carbohydrates, respectively.

2.4.  Statistical Analysis

All six fortified snack samples were analyzed in triplicate. The data obtained through a
proximate analysis were analyzed using SPSS version12. Differences between means were
evaluated by the standard deviation. Statistical significance at the 95% probability levels
was set at p < 0.05.

3.  Results and Discussion

The concentrations of protein, moisture, ash, fiber, fat, and carbohydrate of fortified
Filipino snacks are presented in Table 1.

3.1.  Proximate Composition

3.1.1.  Crude Protein
The crude protein contents in MP, JSP, SPH, MST, RCP, BBB were found to contain
7.51%, 2.41%, 1.00%, 11.63%, 4.96%, and 9.84%, respectively. MST has the highest
protein value. This can be associated with the Moringa leaves and the cacao bean powder

64 / 69 Indian Journal of Science and Technology Vol 13(01), DOI: 10.17485/ijst/2020/v13i01/149050, January 2020
 Jhoanna B. Calubaquib, PhD. and Milagros C. Suyu, PhD

TABLE 1.  Proximate composition of fortified Filipino snacks (Mean ± SD, n = 3)

Nutrients Proximate Analysis (g/100g ) Mean ± SD

MP JSP SPH MST RSP BBB
Protein 7.51 ± 21.81 2.41 ± 0.19 1.00 ± 0.07 11.63 ± 0.16 4.96 ± 0.06 9.84 ± 0.16
Moisture 5.34 ± 0.11 6.24 ± 0.89 34 ± 0.40 7.39 ± 0.070 18.52 ± 1.09 14.34 ± 0.37
Ash 1.18 ± 0.02ns 2.39 ± 0.06 0.79 ± 0.04ns 3.37 ± 0.17 1.63 ± 0.03ns 1.91 ± 0.13
Fiber 11.27 ± 0.88 2.16 ± 0.22 2.3 ± 0.30 12.23 ± 0.55 2.16 ± 0.40 4.966 ± 0.31
Fats 26.82 ± 1.80 7.14 ± 0.31 0.24 ± 0.17 20.61 ± 0.81 19.65 ± 0.27 28.32 ± 0.92
Carbohydrate 59.14 ± 5.81 81.83 ± 0.72 63.97 ± 0.23 57.01 ± 1.14 55.24 ± 1.25 45.59 ± 0.77
Legend:
MP- Moringa Polvoron
JSP-Jute Spinach Pasti Yema
SPH- Saba Potato Halaya
MST- Moringa Sweet Potato Tuile
RSP- Rice Krispie Sweet Potato Pasti Yema
BBB- Banana Blossom Bar
SD-Standard Deviation
ns-not significant

in MST, both rich in protein. Eating Moringa food products is good for those suffering
from malnutrition for 100 g of its leaves contains 8.1 g [12]. The protein concentrations
of roasted cocoa beans varied from different countries of origin (Dominican Republic,
Ivory Coast, Ecuador, Madagascar, and Echeandia), ranging from 6.39 g to 17.26 g per
100 g [13]. The protein content of the BBB ranked second with 9.84 %. This result is in
close agreement with the previous research finding that 100g of banana blossom contains
1.62%–2.07% of protein [14]. The least protein is given to SPH, this can due to its main
ingredient, the carbohydrate-rich potato, and saba. However, plant-based proteins used
in all these snacks can be a good replacement for animal-based and protein-rich snacks.

3.1.2. Moisture
Moisture content in the fortified products ranged from 5.34% in MP to 34.0% in SPH.
The moisture content of SPH was the highest among all other snack samples, possibly
because its preparation required a considerable volume of water; and can be attributed
to the natural liquid content of Saba and Potato. In terms of product stability, increased
moisture content tends to hasten microbial contamination and chemical degradation, as
it provides a medium for many reactions to occur [15]. The minimal amount of moisture
content in MST, JSP, and MP can prolong their shelf-lives, this implies that these relatively
dried snacks have good storage quality and can be disposed of by school canteens over
a long period. Moreover, these snacks are better options for any type of sugary candies,
gummies, and chocolates.

3.1.3 Ash
All the six fortified snacks contained ash content ranging from 0.79% to 3.3%. MST
obtained the highest ash content with 3.37% with Moringa as its bulk content. This
indicated the presence of minerals, hence, this particular result is in agreement with the

Indian Journal of Science and Technology Vol 13(01), DOI: 10.17485/ijst/2020/v13i01/149050, January 2020 65 / 69
 Proximate Composition of Fortified Filipino Snacks for Picky Eaters

previous research findings, that mineral Potassium in Moringa is 15 times more than
bananas and 25 times more Iron than spinach [16]. MST can be a healthier alternative
for sugary cupcakes and cookies. MP with 1.18% of ash may also be associated with
the added Moringa powder to its high protein flour. The JSP got the second richest ash
content (2.39%) since it contained Jute and Spinach leaves which both bear a considerable
amount of Calcium and Iron [17]. It is also important to note that the ash contents of
the tuber-containing snacks such as SPH and RSP are maybe attributed to the common
minerals contained in potatoes and sweet potatoes like Calcium, Magnesium, Potassium,
Phosphorus, and Sodium. Tubers and roots are a potential functional food, they provide
several desirable nutritional and health benefits to ensure general wellness [18]. Saba fruit
also contains calcium, phosphorus, and iron [19]. High-protein flour is used as a standard
ingredient of the fortified tuile, cookie bar, and polvoron samples. High protein flour is
associated with high ash count especially from wheat grown in mineral-rich soil [20].

3.1.4. Fat
Fat content in all the snack samples reflected the highest mean score as compared to
the other nutrients, this is maybe due to the main ingredients common in all the snack
samples such the fatty dairy products- butter and milk. The BBB contained the highest
fat content with 28.32%. This finding could be attributed to the added fat-rich chocolate
chips and egg. However, this snack can better substitute chocolate-flavored bread, cookies,
and cupcakes with artificial additives. The snack with the lowest fat content was the SPH.
As regards to food stability, relatively high-fat content could be undesirable in baked food
products like the BBB because it can promote rancidity in foods [21].
It is important to note that diet providing 1–2% of its caloric energy as fat is said to
be sufficient because of too much fat in the diet of kids and carry excess weight into
adulthood have a greater risk of heart disease, high blood pressure, and diabetes [22].
With this current study, it is suggested that healthy fats with plant-based fortified snacks
may be taken in proper amounts since they supply energy suitable for the active lifestyle
of school children and teenagers. Most of the fortified snack samples contain healthy
monounsaturated fats from soya oil.

3.1.5. Carbohydrate
The carbohydrate content was relatively high with values ranging from 45. 59% BBB to
81.83% JSP. The highest percentage of carbohydrates was recorded for JSP with 81.83%,
while the lowest was observed for 45.59% in BBB. JSP can be a healthier alternative for
chocolates, lollipop or marshmallow. The whole wheat from the flour, the brown rice for
rice-crispies, tubers, and non-starchy vegetables like Moringa, spinach, and jute contained
in the snack samples are good sources of complex carbohydrates. These food materials
can provide long-lasting energy necessary for the active brains and moving muscles of the
children. The unfortified forms of these snacks with high sugar, starch, and fat components
may contribute to hyperactivity, mood disorders, and increase the risk of obesity, and type
2 diabetes [23].

66 / 69 Indian Journal of Science and Technology Vol 13(01), DOI: 10.17485/ijst/2020/v13i01/149050, January 2020
 Jhoanna B. Calubaquib, PhD. and Milagros C. Suyu, PhD

3.1.6. Fiber
The snack samples were analyzed to contain crude fiber from 2.16% to 12.23%. This means
that 10–20 g per serving of these snack samples is sufficient to provide the 14–31 g fiber
requirement of children between ages 1 to 18. The crude fiber content was found highest
in MST. Higher fiber intakes, seen in countries around the world, may significantly reduce
chronic disease risk [24]. MST is a healthier option than any fiber-rich junk foods like the
salty cereal and grain chips, and cheesy potato fries.

3.2.  Caloric Content

The calorie contents of the fortified Filipino snacks are indicated in Table 2. The results
show that MP has the highest calorie with 507.98, followed by BBB with 476.61. The SPH
obtained the lowest calorie value. It is reflected that all the calorie values fairly exceeded
the recommended caloric snack intake per day. Nutrition experts estimate that the snack
consumption of the children should not exceed 200 calories, however, each has a distinct
caloric requirement based on personal health goals and/or nutritional or medical needs.
However, all these fortified snacks are healthy calorie-containing foods suitable for picky-
eating children.

TABLE 2.  Caloric content of fortified food snacks using the available nutrient param-
eters (Kcal/100 g)

Calorie MP JSP SPH MST RSP BBB

Kcal/100 g 507.98 401.22 262.04 460.05 417.65 476.61

4. Conclusion
These fortified Filipino snacks which contain an appreciable amount of nutrients can be
a good food supplement for picky eaters needed to maintain a healthier diet. The snack
samples can be kid-friendly junk food alternatives. The minimal amount of moisture
content observed in all the snack samples may prolong their shelf-lives. The ash content
is also an important component in health and nutrition, quality and, like moisture,
microbial viability. It is suggested that picky eaters, active learners, athletes and those who
intentionally skip meals may consume such healthy snacks with reasonably high calories.
However, in the absence of any of these conditions, consuming these high-calorie snacks
may only add extra calories in the diet resulting in the accumulation of body fat. Whether
fussy eaters or not, children do not always eat what is healthy for them. Hence, it is
suggested that starchy, sugary and fatty Filipino snacks should be made healthier and more
enticing with the locally available fruits and vegetables through fortification. The results
obtained in this study are used as a sustainable health and nutrition extension program of
the University and indispensable to comply with the mandatory labeling requirements for
the fortified snacks produced by the Cagayan State University-Andrews Campus.

Indian Journal of Science and Technology Vol 13(01), DOI: 10.17485/ijst/2020/v13i01/149050, January 2020 67 / 69
 Proximate Composition of Fortified Filipino Snacks for Picky Eaters

Acknowledgment
The authors wish to thank the Cagayan State University-Andrews, Caritan, Tuguegarao
City, Cagayan, the Philippines for the financial assistance and the use of physical resources
of the University. The authors also thank the management and the laboratory staff of the
Department of Science and Technology Laboratory Testing Region 02, Tuguegarao City,
Cagayan, the Philippines for the technical assistance and the use of facilities.

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