Technology Diffusion of Blended Breadnut Coffee Formulation

Coffee became a profitable product in the Philippines; thus, aside from coffee beans, other nuts such as breadnut seeds could be utilized as coffee. However, without caffeine, the product could never be called coffee. In this study, the mixture of breadnut (Artocarpus Camansi) powder and commercial coffee powder added nutritional value. It aims to evaluate the sensory attributes and chemical and microbial composition of breadnut coffee to prove that breadnut seeds could be an alternative source of coffee that offers better health benefits at low cost and attainability. These will also be the basis for a technology diffusion of blended breadnut coffee. Thus, this study is essential since breadnuts are abundant in the Philippines. This study employed an experimental method of research that investigates and evaluates the sensory attributes and chemical characteristics of blended breadnut coffee likewise its acceptability. The 160 respondents investigated the sensory properties of the four sample treatments as to their color, aroma/odor, body, taste, aftertaste, and general acceptability. While the chemical properties of the most acceptable blended breadnut coffee formulation will be analyzed through laboratory tests. The data were analyzed using SPSS26.The breadnut coffee powder formulations are nutritious and with acceptable sensory attributes that can be used as a substitute for other commercial coffee products. Moreover, Treatment 3 (75% breadnut coffee powder and 25% pure coffee powder) is said to be more acceptable by the respondents, aside from the control. Based on the chemical and microbial analysis, a coffee's acidity and fat content have been reduced due to the nutrients produced as the breadnut coffee powder is added. Moreover, blended breadnut coffee is proven to be filled with enough nutrients and is safe to consume by the consumers; thus, it is recommended for technology diffusion.