Acceptability Study of Banana Blossom (Banana Musa) Cupcake Fortified with Honey: A Bread Innovation

Purpose: The province of Quirino, Philippines, is a good source of the different varieties of banana. The purpose of this research is to determine the organoleptic assessment and acceptability of Banana blossom Cupcake fortified with Honey . Methodology: The study utilized a descriptive survey method. Data were gathered through structured questionnaires and were assessed using a Likert scale. The questionnaires were distributed to 50 trained and untrained respondents who were faculty and students at Quirino State University.


INTRODUCTION
The food industry continually develops new products by keeping up with consumer preferences, which are shifting more and more toward ready-to-eat foods. Freshly cut fruits and vegetables are at the top of every consumer's list among these. Ergo, the market has expanded quickly in recent years due to changes in consumer behavior. Therefore, in order to attain general market acceptance, it is imperative to identify new approaches to product creation.
Since the beginning of mankind's civilization, bread has been a staple food that has been prepared using a wide range of ingredients and techniques (Vilasrao D.T, 2019). It was prepared using flour and water to produce dough and baked using an oven or the traditional wood fired oven or the so called pugon. The patisserie industry includes a wide range of breads and pastries. The sweet patisseries market is experiencing a wave of innovation that includes the revival of old classics, the rise of the individual portion, and new dining occasions to enjoy them. As a result, a subset of modern, urban "foodies" has emerged, who regard baking and cooking as a form of art, an extension of self.
The banana plant, widely regarded as nature's gift to mankind, is well known for its fruit due to its enormous nutritional and health benefits (Mohiuddin, et al. 2014), and the unnoticed banana blossom has potential to be regarded as a functional food or superfood due to its high nutrient content. Despite of being such a wonder food it is still underrated in most part of the world. Therefore, it is the demand of present time to increase the awareness about banana blossom as it will not only reduce the banana waste but will also help people all over the world, reap its health benefits.

LITERATURE REVIEW
Banana is an edible fruit produced mainly in any tropical country where the climate contributes to the flavor and quality enhancement of this fruit. It usually comes in many sizes and color depending on the planted variety. Accordingly, this fruit has been said to contribute a sum amount of money to the economic development of one's country because of its ability of producing variety of products (Clark, J. 2015). Not only used as main dish but in bakery products as well. It has also been said that cultivating such plant will not require the producer to throw any waste since every part or so to say all parts of this tree has its own benefits. The leaves of it are used as traditional foil in the preparation of bibingka and in different finished products among Filipinos. The fact that its fruit is so delicious, it can be also used as part of the diet. Banana blossom is a part of banana plant that was proven edible.
In 135 countries and territories across the tropics and subtropics, bananas are being produced (Mishra, S., & Sutar, N. 2010). The majority producers are farmers who grow the crop for either home consumption or for local markets (Tiwari, S., & Shukla, S. 2015). Banana is the second most produced fruit after citrus. It has 16% contribution in the world's total fruit production. It has also stated that India is the most or the largest producer of banana in the world estimating up to 27% of banana's production. According to them the banana is useful in every part just like food, feed, pharmaceutical, packaging, and many other industrial applications. Banana blossom is an excellent source of fiber in the human diet. The benefits of having fiber in the diet are well documented in nutritional and medical literature. Banana blossom is a rich source of other nutrients and antioxidants which have several health benefits. (Tasnim, et al. 2020;Nataraj L, et al, 2010). Blossom of the banana plant (Musa acuminata Colla), by-product of banana cultivation, is often consumed as a vegetable in many Asian countries. It is consumed as a curry as well as a boiled or deep-fried salad with rice and wheat bread. An example of a dish out of it in the Philippines is the "sauteed banana blossom in soy sauce".
The Philippine banana industry contributes significantly to the agriculture sector and the economy in general. Banana production is a source of income and employment in the countryside with more than 5.6 million small holders' farmers' dependent on it ( With the existing Banana Research and Development center and Banana Clonal propagation of Quirino State University, researchers from Quirino State University, young entrepreneurs, and bakery owners produced lots of innovated food products from its fruits. They developed food products such as fresh juices, chips, breads, liqueurs, and wines. Banana blossoms or the so-called banana heart a fleshy, hot pink flower with a tear-shaped that grows at the end of a cluster of banana fruit were limitedly consumed as viand or snacks. Now, the undermined banana blossoms were also used as a main ingredient in making banana blossom cupcake fortified with honey to enhance its nutritional content. The researchers aimed of developing products made of banana blossoms to maximize its potential that may lead to its standardization and commercialization This study therefore leads into the development and production of Cupcake with incorporation of honey and banana blossom as the main ingredient and assesses its acceptability to the consumers.

Statement of the Problem
The purpose of this research is to determine the organoleptic assessment and acceptability of Banana blossom Cupcake fortified with Honey.

CONCLUSION AND FUTURE WORKS
Based on the findings of the study, the following conclusions are drawn:  The sensory evaluations of the respondent in the different variables range from moderately high to very high.
 The respondents' category influences their evaluations in appearance and taste but has nothing to do on the other variables.
 There is a positive financial viability and profitability in the commercialization of Banana Blossom Cupcake fortified with honey.
 Market orientation should also be established consistently to discover and meet the needs and desires of customers.
 Local Policy on the commercialization of Banana Blossom Cupcake fortified with honey should be implemented.