Tinupig, a sweet Filipino treat from Lasam, Caguyan Valley, Philippines has long delighted it’ s locals, and visitors to the Philippines. This native delicacy of pounded glutinous rice mixed with wooden, shape palm strips then wrapped in banana leaves illuminates the taste history and simplicity of the area's food culture. But with the booming food tourism and health-conscious food trend, there's an urgent for improved persons Tinupig to cater to the millenials taste. A supplier of tinupig said during regular months, they can manufacture at least 150 boxes or 3,000 pieces of the delicacy and four times during festivals. Locals say they purchase the iconic product not only for themselves but also for their family living outside the country. The product comes bottled in recycled juice boxes and has stayed the same since 2005. That’s why the researchers are doing a study on how the municipality’s signature delicacy could be transformed and promoted. The power of food Travel Much like how the blossoming of a flower naturally leads to the spread of pollen from one location to another, food tourism can create a way to send goods from these small towns to other small towns, cities, or even other countries. This would have had a profound impact on the people in the community that made these products. One innovation is the inclusion of cacao or the other major agricultural product of Lasam. Cacao which is known for its antioxidative properties could be a good candidate to fortify Tinupig. So researchers are hoping to develop a more attractive and nutritious delicacy by infusing them with traditional glutinous rice-and-coconut flavors like cacao. In the experiment of adding cacao, another product of the town, it will also serve as another contributory factor for health benefits. According to Marie, J. (2015), cacao beans is rich in natural antioxidant compounds and also contains a natural chemical called flavonoids, which is an oxidant compound that contributes to holistic health improvement as they help in stabilization and eventually elimination of free radicals in the cells and tissues. So, it could potentially reduce risk for a number of diseases. The researchers expects the new variant of tinupig will be the perfect answer to the traditional method of processing tinupig. Nutritional quality, safety, and consumer acceptability of Cacao Tinupig need further investigation. Detailed nutritional investigation, including micronutrients characterization, would be useful to understand the role of the product in a healthy diet. More comprehensive analysis of the microbiome can also promote food safety, as well as the detection of potential probiotic benefits. Standardized procedure and trained panelists are essential for objective and reproducible results in sensory evaluation. Looking beyond just simple sensory attributes to consumer preferences has potential to reveal information about the appeal of the product for particular target markets. It is also good to study the effects of processing and storage on the nutritional, microbial and organoleptic qualities of Cacao Tinupig so that an optimum processing could be obtained and the quality guaranteed. Finally, investigating possible functional activities of Cacao Tinupig, such as its antioxidant potential and prebiotic effect, can reveal other health benefits aside from its basic nutritional values. Through answering the gaps identified, the research could further orient knowledge on Cacao Tinupig and its implications as a potential cherished food product. The investigation of Cacao Tinupig as traditional Filipino delicacy is of particular interest as it relates to its nutritional value, safety and consumer acceptance. Nutrition information gives consumers and health professionals access to data that guides nutrition intake and helps to determine a diet plan according to the amount of nutrients available in the food and beverage being consumed. Microbiological investigation checks the safety Cacao Tinupig by detecting and enumerating pathogenic microorganisms. Moreover, a study into the occurrence of health-promoting probiotic bacteria may lead to health benefits. Sensory analysis is crucial for definition of acceptability of the product to the consumers. By evaluating sensory characteristics such as color, odor, appearance, taste, texture, mouthfeel and overall acceptability, scientists can determine consumer preferences and identify potential changes to enhance the product’s appeal. The importance of such analyses is in maintaining food safety, reporting nutritional values, learning consumer preferences, and promoting sustainable food production. The study contributes to a number of the United Nations Sustainable Development Goals (SDGs). For example, SDG 2 (Zero Hunger) is clearly applicable since nutritional enhancements in Cacao Tinupig will help ensuring healthier diets in the Philippines. SDG 3 (Ensure Healthy Lives and Promote Well-being for All at All Ages) would benefit from the possible health virtues of adding cacao that has antioxidant capacity. What is more, local cacao integration falls under SDG 8 (Decent Work and Economic Growth) as there is potential for new markets and livelihoods in Lasam. Furthermore, research has implications for the achievement of SDG 12 (Sustainable Consumption and Production) in terms of promoting food tourism and local foods production and consumption practices. Finally, SDG 17 (Partnerships for the Goals) is also important since “Engagement in such innovation is highly dependent on the collaboration between suppliers of locally adapted seeds, researchers, farmers and local communities” (Lusty, 2015, 121), encouraging partnerships to achieve the SDGs. From this knowledge of the nutritional and sensory qualities of Cacao Tinupig, we seek to enhance its production processes to make it more sustainable in the long term and to supported local and global sustainability targets.

The general objective of the study is to determine the nutrifacts determination, microbial, and sensory evaluation of cacao tinupig;

f mouthfeel

g. general acceptability

The integration of cacao into traditional foods has gained attention due to cacao's health benefits, including its rich antioxidant properties. Cacao is a significant agricultural product in many regions of the Philippines, including Lasam, Cagayan. It is commonly used in chocolate products but has also been explored as an ingredient in various traditional Filipino foods. Studies have shown that cacao, especially in its raw form, is rich in flavonoids, which are natural antioxidants that help reduce oxidative stress and promote heart health (Marie, J., 2015). These properties make cacao an appealing addition to food products like Tinupig, as it not only enhances the flavor profile but also provides health benefits.

The inclusion of cacao in Cacao Tinupig can significantly increase the nutritional value of the product. Cacao is known for its high levels of essential nutrients such as fiber, magnesium, and iron, along with antioxidants like flavonoids and polyphenols. These compounds have been linked to a variety of health benefits, including improved cardiovascular health, enhanced cognitive function, and a reduction in the risk of chronic diseases (Baba et al., 2010). Moreover, cacao has been found to have potential prebiotic effects, which can positively influence gut health (Stewart et al., 2020).

By incorporating cacao into Tinupig, the product can be positioned not only as a delicious and culturally significant snack but also as a functional food that offers nutritional benefits. This innovation can address the growing consumer demand for healthy and indulgent food options.

In any food production process, microbial safety is of paramount importance. For Cacao Tinupig, ensuring that the product is safe for consumption is crucial, especially as the product may be distributed to different regions or even internationally. The safety of the product can be ensured by conducting microbial tests, including the total coliform count, yeasts and molds, and Escherichia coli count.Total coliform count serves as an indicator of the sanitation and quality of the food, as high levels of coliform bacteria can suggest contamination from water sources or improper handling.Yeasts and molds are important to monitor, as they can affect the shelf life of the product and cause spoilage. While yeasts and molds are naturally occurring, excessive growth can lead to fermentation or undesirable flavors.Escherichia coli (E. coli) is a pathogenic bacterium often associated with foodborne illnesses. The presence of E. coli in food products can pose serious health risks, and its absence is critical to ensure food safety.These tests help ensure that Cacao Tinupig maintains its safety and quality throughout its production and consumption lifecycle.

In addition to nutritional and microbial safety concerns, the sensory appeal of Cacao Tinupig plays a crucial role in its market success. Sensory attributes such as color, taste, aroma, texture, and overall acceptability significantly influence consumer preferences. Various studies on the sensory evaluation of traditional food products indicate that successful innovations often depend on how well the new ingredients or processing methods maintain or improve these sensory attributes (Zhu et al., 2015).

Sensory testing for Cacao Tinupig involves gathering feedback from trained panels or consumer focus groups to assess the level of acceptability of the cacao-infused version of Tinupig compared to the traditional variant. These evaluations help researchers determine the optimal levels of cacao to incorporate in order to balance the traditional flavor while introducing new tastes and textures.

Incorporation of cacao in native foods has emerged, due to health known benefits of cacao particularly with its antioxidant content. Cacao is among the major crops being produced in the Pgilippines including Lasam, Cagayan. Most frequently used in chocolates, it has been tried as an ingredient in several native Filipino dishes. Cacao, particularly raw cacao, has been found in studies to have significant levels of flavonoids (natural antioxidants) that help reduce oxidative stress and have a positive impact on heart health (Marie, J., 2015). These attributes make cacao a welcome ingredient in food items such as Tinupig not only for improving taste but also for the health benefits it imparts.

This product may also be enriched with cacao. Cacao is renowned for its rich nutrient profile of fiber, magnesium, iron and antioxidants like flavonoids and polyphenols. These phytochemicals have been associated with numerous health benefits such as cardiovascular health, cognitive function, and reduction in the prevalence of chronic diseases (Baba et al., 2010). Furthermore, there is evidence to suggest that cacao has prebiotic potential and therefore may support gut health (Stewart et al., 2020).

With this cacao-rich Tinupig, the product could be marketed not just as a tasty, cultural snack, but a functional food that provides nutritional value. This breakthrough could satisfy the increasing consumer want for healthy luxurious food choices.

The table provides a demographic profile of 50 Participants in a study conducted at Cagayan State University- Lasam Campus, Local Government Unit of Lasam and Lasam Academy Incorporated. The main results indicate a majority of females in the sample (36%) with a minority of males (14%) and the most frequent age being between 21 and 35 (12%). Most (47%) eat Tinupig followed by few (3%) and do not Some (44%) are enthusiastic to taste new recipe or a new flavor of Tinupig. (30%) of the consumer’s consume Tinupig multiple times than once or twice a week (20%) and consumers most preferred characteristic of the product difference from flavor (42%) health benefits (32%) to good looking (26%).

The protein percentage of 2.99% for an intake of 20 g cacao tinupig falls within the recommended range for daily intake and should provide a good amount of protein without approaching the upper limit. Its 3.32% fiber is just above the recommended level, it contains a good amount of beneficial fiber for digestive health. The crude fat content of 7.24% is higher than the ideal range, but as fat is an indispensable part of chocolate, the fat in cacao tinupig may be helpful if taken in moderation. Percentage Moisture: 33.08% is much higher than the preferred range this may affect its shelf-life or texture, please store correctly. It has an ash content of 0.54%, which is less than the optimum level, indicating the cacao tinupig is not as mineral-enriched as other cacao-based products. The product is satisfactory as to protein, fiber and ash quality however its fat and moisture could be improved for a due ratio of nutritional balance and storability.

Table 3 presents the microbial examination of Cacao Tinupig for Total coliform, Yeast and mold and Escherichia coli (E. coli) for safety and quality. The total coliforms is 23 MPN/g, it is at low level these equal to 0 coliform/g, which are the indicator of sanitary quality and faecal contamination. This implies the possibility of hygienic conditions in the production of the product, but the fact that there is any number of coliforms should be a prompt for corrective action in the hygienic handling of the product from production through storage. Molds and yeast are found to be at 1.2 x 10³ CFU/g, a level that is within limits in food products but a product which is prone to spoil or presence of harmful mycotoxins in the food due to storage conditions. The E. coli count is < 3. 0 CFU/g, which means risk of contamination is extremely low and it is safe to eat. On the whole, these findings indicate that cacao tinupig has been made under good sanitary conditions.

Sensory Evaluation Cacao Tinupig had high mean scores for all the attributes, which ranged from 7.96 for Appearance to 8.42 for Aroma indicating very satisfactory consumer acceptability for all attributes.However, the presence of standard deviations, which has the largest standard variation (SD = 0.999149), indicating the level of homogeneity of consumer responses for most of the attributes.

Data analysis using T-test showed that the difference between the groups being compared was statistically significant (p < 0/05) for all sensory quality attributes. The high t-values also indicate more of these differences, indicating the differences observed in sensory scores were not likely chance ones. These results strongly suggest that, in the resulting chocolate, the Cacao Tinupig variety contributes in large part to the sensory profile.

The study on Nutrifacts Determination, Microbial Analysis, and Sensory Evaluation of Cacao Tinupig was conducted in order to determine the nutritional value, microbial quality and acceptability of this snack food in the Philippines. Nutritional analysis showed that 20 grams of Cacao Tinupig contained 60 kcal, 1 g fat, 11 g carbohydrates, 1 g protein, and 1 g crude fiber. These figures indicate that the product contributes a low percentage of the recommended daily allowance, and is therefore considered a snack. The microbiological investigation which measured total coliform count, yeast and molds and Escherichia coli (E. coli) indicated that the material can generally be considered safe for consumption as microbial content of total coliform was 23 MPN/g, yeast and molds was 1.2 x 10³ CFU/g, and E. coli was less than 3.0 CFU/g while the importance of good hygiene during production was emphasized. The sensory evaluation indicated that the consumers highly accepted both the appearance, color, aroma, taste, texture and mouth-feel attributes. Notably high mean scores for general acceptability indicate that Cacao Tinupig is a desirable snack.

According to the investigation, Cacao Tinupig makes for a delicious and healthy midnight snack that can give you just the right kick with its low fat content, high carbs, with just a dash of protein and fiber. The microbial analysis indicated that the product is safe, with reasonable levels of coliforms and yeast/molds, and no dangerous E. coli contamination, so it is safe to eat. Moreover, sensory evaluation showed that the consumers really like the snack, scoring highly for its appearance, taste, and texture. This study points out Cacao Tinupig as a safe, nutritious, and appetizing snack food alternative. But you should still maintain high hygiene standards at the production and storage stages to preserve its quality and safety.