Nutritional composition, microbial quality, sensory characteristics and bioscience-based market potential of Lasam’s traditional tinupig
Paper Details
Nutritional composition, microbial quality, sensory characteristics and bioscience-based market potential of Lasam’s traditional tinupig
Abstract
This study assessed the nutritional composition, microbial quality, sensory attributes, and bioscience-based market potential of tinupig, a traditional rice-coconut delicacy from Lasam, Cagayan, Philippines. Proximate analysis showed that tinupig contains appreciable crude fiber (7.67%) and crude protein (3.63%), indicating its potential contribution to dietary energy and digestive health. The moisture content (31.89%) suggests the need for improved packaging to enhance stability and shelf life. Microbial assessments revealed low aerobic plate count (16 CFU/g), minimal yeasts and molds (10 CFU/g), and acceptable Escherichia coli levels (<3.0 MPN/g), confirming the product’s microbiological safety. Moderate coliform levels (123 MPN/g) indicate possible post-processing contamination, highlighting the need for improved sanitation. Sensory evaluation among 50 consumers showed high acceptability across aroma (8.42), taste (8.36), texture (8.22), and general acceptability (8.28). Cost analysis demonstrated a feasible profit margin of 33% per batch, supporting its viability for community livelihood. Overall, tinupig demonstrates strong potential as a culturally rooted food with promising nutritional, microbial, and sensory attributes, with improvements in hygiene and packaging recommended for broader distribution.
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Copyright © 2025 by the Authors. This article is an open access article and distributed under the terms and conditions of the Creative Commons Attribution 4.0 (CC BY 4.0) license.