Innovative Vegetable Chips: Harnessing the Nutritional Power of Underutilized Leafy Greens

Abstract

This study investigates the acceptability of spinach-cabbage chips in three flavor variants: plain, cheese, and barbeque, specifically targeting preschoolers as the primary evaluators. A sensory evaluation was conducted, assessing the chips based on appearance, color, texture, taste, aroma, and overall acceptability. Data were analyzed using One-Way Analysis of Variance (ANOVA) to identify the most preferred nutri-chip formulation, while Kramer's Rank-Sum Test determined the favored variant among the participants. The study utilized fresh spinach and cabbage, focusing on their nutritional profiles and the production process for the chips. Key methodologies included sensory evaluations, cost analysis of ingredients, and calculations of theoretical vitamin A content, along with the percentage of the Recommended Nutrient Intake (RENI) for vitamin A per 50-gram serving for children aged 4-10 years. Results indicated that the optimal formulation comprised 200 grams of spinach and 100 grams of cabbage, with no significant differences at the 5% level in appearance and color between formulations. However, significant differences were noted in texture, taste, aroma, and overall acceptability. The spinach-cabbage nutri-chips contained 512 μg of Retinol Equivalents (RE) of vitamin A, translating to 12.8% of the daily recommended intake for preschoolers. The findings suggest that spinach-cabbage nutri-chips can serve as a nutritious snack option to enhance vitamin A intake among preschoolers and may be beneficial for supplementary feeding programs. Recommendations for production, packaging, and further research into the product's shelf life and applicability in school feeding initiatives are provided.