Enrichment of Pandesal with Nutrient- Rich Cassava (Manihot sculenta) Leaves: A Novel Approach to Enhance Bread Quality and Nutrition Value

Abstract

Pandesal is a popular yeast-leavened bread in the Philippines, commonly eaten for breakfast. Researchers proposed adding dried cassava leaves to the dough for their health benefits and potential to address hunger due to their low cost and accessibility. Two formulations with varying cassava leaves percentages were tested. A sensory evaluation by 12 experts assessed factors such as appearance, aroma, texture, and taste. Results showed significant differences in appearance, sweetness, and tenderness, with Formulation 1 being the preferred choice. A follow-up evaluation with 50 local respondents yielded positive feedback. Nutritional analysis indicated that cassava leaves pandesal is a balanced source of carbohydrates, protein, and healthy fats, while being low in sugar and saturated fats. It also provides essential vitamins and minerals. The pH level was measured at 5.603, indicating neutrality. Cost analysis showed the total ingredient expense was PHP 143.33, yielding 34 pieces priced at PHP 4.22 each. Overall, incorporating dried cassava leaves into pandesal proved effective for product development.