Acceptability of Banisil (Faunus Ater) Crackers with Malunggay

Abstract

The production of crackers, popular snack foods characterized by their crisp texture, appealing appearance, and versatile flavoring, is constantly evolving. The food industry is increasingly focused on enhancing both the nutritional content and sustainability of its products (Singh & Sharma, 2020). This trend includes the exploration of locally sourced and sustainable ingredients to improve the nutritional value of snack foods while minimizing environmental impact. Shellfish by-products, rich in minerals like calcium, are gaining attention as a potential source for fortifying food products, offering a sustainable alternative to traditional methods (Chen & Li, 2021). Green mussel shells (Perna viridis), in particular, offer a valuable resource due to their high calcium carbonate content and potential for improving bone health. The incorporation of shell waste into cracker production not only boosts nutrition but also promotes environmentally responsible food processing (Yamamoto et al., 2022).