30Nov
ABSTRACT
This study aims to evaluate the feasibility and market potential of producing and selling eggplant nuggets as a healthier, plant-based alternative to traditional meat-based nuggets. It focuses on comparing the nutritional benefits of eggplant nuggets, emphasizing their low-calorie content, high fiber, and antioxidant properties, while also exploring market acceptance and consumer preferences in terms of taste, price, and overall willingness to purchase. Additionally, this research investigates the effective incorporation of eggplant nuggets into recipes, particularly by TVL Cookery students, to highlight their versatility and acceptance in culinary applications. By addressing these objectives, this study seeks to support the development, production, and market introduction of eggplant nuggets, promoting healthier dietary choices, reducing meat consumption, and utilizing eggplant as a sustainable food ingredient.
This study revealed that eggplant nuggets are widely accepted as a healthier alternative to traditional nuggets, with respondents strongly agreeing on their nutritional benefits, including being low in calories, high in fiber, and rich in antioxidants. Market acceptance was high, with respondents positively rating the taste, price, and overall willingness to purchase, indicating that eggplant nuggets meet consumer expectations and offer good value for money. Furthermore, the incorporation of eggplant nuggets into recipes was effective, with TVL Cookery students successfully developing appealing and versatile dishes using the product. Overall, the findings support the feasibility of eggplant nuggets as a marketable, health-conscious, and sustainable food option.
Furthermore, researchers recommend positioning eggplant nuggets as a healthier and sustainable alternative to traditional meat-based nuggets, catering particularly to vegetarians and health-conscious individuals. Emphasizing eggplant's nutritional benefits of low calories, high fiber, and rich antioxidant content, which can enhance its appeal. We suggest promoting the affordability and versatility of eggplant as a core ingredient while also encouraging its integration into diverse recipes to expand its culinary applications. To foster consumer acceptance, we propose educational campaigns highlighting eggplant's health benefits and environmental advantages. Additionally, we recommend exploring ways to incorporate eggplant nuggets into school dietary programs and community initiatives to support healthier eating habits. These efforts will help maximize the market potential of eggplant nuggets and establish them as a viable, nutritious food option.
INTRODUCTION
Eggplant, also known as the "brinjal or aubergine", is famous for its outstanding nutritional content and various health advantages. Eggplant, rich in vitamins, minerals, and antioxidants, has long been used in different culinary and medicinal practices. Lately, there has been a rise in fascination with including eggplant in creative food items to boost their nutritional content.
According to Pantuzza Silva et al. (2020), Solanum melongena(eggplant) is rich in bioactive compounds and natural pigments with significant antioxidant and antimicrobial potential, making it valuable for the food industry. Furthermore, Gürbüz et al. (2018) studied that eggplant is a vegetable crop that is grown around the world and can provide significant nutritive benefits such as abundance in vitamins, phenolics and antioxidants. In addition, eggplant has potential pharmaceutical uses that are just now becoming recognized. Likewise, Karimi et al. (2021) found in their research that eggplant (also known as aubergine) by-products, which consist mostly of peel and calyx, are generated in substantial amounts by industrial food processing sections and usually discarded as waste without further utilization. In addition, Quamruzzaman et al. (2020) said that eggplant is ranked as the most top ten vegetables that provide the healthiest food with low calories and also contain high phenolic contents that are helpful in radical absorbing capacity. Researchers from Nasugbu East Senior High School aim to investigate the possibility of creating and selling Eggplant nuggets.
They will attempt to address the following inquiries: a.) What are the nutritional benefits of Eggplant nuggets compared to traditional nuggets; b.) What is the market and consumer preferences of Eggplant nuggets in terms of taste, price, and overall willingness to purchase; c.) How can TVL Cookery students effectively incorporate Eggplant nuggets into recipe?
In lieu thereof, the researchers utilized the descriptive research design to determine the acceptance and market potential of Eggplant nuggets among different consumers at Nasugbu East Senior High School. The findings were the bases for developing a recipe that will provide valuable insights into the production and market acceptance of Eggplant-incorporated nuggets, paving the way for a successful product launch.
METHODOLOGY
The study adopted a descriptive research design with a quantitative approach, exploring the feasibility and potential impact of introducing "Eggplant Nuggets". According to Bloomfield and Fisher (2019), descriptive research design is a type of research design that aims to systematically obtain information to describe a phenomenon, situation, or population.
The study was conducted in Nasugbu East Senior High School located at Brgy. Lumbangan, Nasugbu, Batangas. The school has been founded since 2016 headed by Principal II, with fifty-one (51) teachers and five (5) non- teaching staff. To ensure representative samples, the researchers selected forty-two (42) teachers as respondents using Slovin's formula. Slovin's formula is used to calculate the sample size necessary to achieve a certain confidence level of 95 percent and Precision Level or margin of error of 5 percent. After thorough study of the problem, the respondents were chosen using Simple Random Sampling (SRS) which involves selecting individuals from the population in such a way that every individual has an equal chance of being chosen. This sampling method has an equal and likely possibility of getting selected in the sample. Since the selection of items completely depends on the possibility, therefore this method is called "Method of chance Selection".
Data collection primarily relied on a survey questionnaire administered to the selected students. This questionnaire included both closed-ended and Likert scale questions, covering aspects such as awareness of health benefits, overall willingness to purchase product, and feedback on products' taste and price.
Ethical considerations, such as informed consent, confidentiality, and voluntary participation, were strictly adhered to throughout the research process.
To analyze the feasibility study of the product and collect data, the researchers conducted the survey through direct dissemination of the questionnaires. The questionnaire design includes a cover letter explaining the study's purpose and ensuring strict confidentiality between researchers and respondents.
The Likert scale questions were coded and analyzed using descriptive statistics, including percentages, weighted means, and standard deviation. The findings were presented through tables, facilitating further analysis and comparison.
RESULTS AND DISCUSSIONS
This section presents the data gathered, analysis and interpretation to answer the problem which this study aims to achieve.
1. Nutritional Benefits of Eggplant Nuggets compared to other Traditional Nugget Options.
Table 1 shows the Nutritional Benefits of Eggplant Nuggets compared to other traditional nuggets. Based on the ten (10) indicators which are presented to the respondents during the conduct of the survey, the highest Weighted Mean are the respondents' answers regarding eggplant nuggets are a healthier option compared to traditional nuggets with weighted mean of 3.85 (SD=3.33) and eggplant is considered a healthier alternative to traditional nugget ingredients with weighted mean of 3.85 (SD=3.34), qualitatively described as strongly agree. This means that respondents agreed eggplant nuggets are healthy and can be alternated to other snacks option because of its unique ingredients. However, the lowest weighted mean are indicator 2 with weighted mean of 3.80 (SD=3.35), indicator 3 with weighted mean of 3.80 (SD=3.29), indicator 4 with weighted mean of 3.80 (SD=3.30), indicator 5 with weighted mean of 3.80 (SD=3.29), and indicator 9 with weighted mean of 3.80 (SD=3.30), which indicates that Eggplant Nuggets has ingredients that align with the healthier foods, dietary preferences, healthy appeal, nutritional content and boost metabolism, qualitatively described as strongly agree.
Overall results show that respondents mark “strongly agree” on the health consideration in eggplant nuggets with grand weighted mean of 3.81 (SD=3.31).
This result is related to the study conducted by Gürbüz et al. (2018), who stated that eggplant is a vegetable crop that is grown around the world and can provide significant nutritive benefits such as abundance in vitamins, phenology and antioxidants. In addition, eggplant has potential pharmaceutical uses that are just now becoming recognized. Therefore, the recipe of eggplant nuggets should be used for dietary programs.
Table 1 The Nutritional Benefits of Eggplant Nuggets compared to other traditional nuggets options
2. Market Acceptance and Consumer Preference for Eggplant Nuggets in terms of:
2.1 Taste
Table 2 shows the Market Acceptance and Consumer Preference for Eggplant Nuggets in terms taste. Based on the five (5) indicators which are presented to the respondents during the conduct of the survey, the highest Weighted Mean are the respondents' answers regarding eggplant nuggets taste better than traditional nuggets options with weighted mean of 3.83 (SD=3.31), qualitatively described as strongly agree. However, the lowest weighted mean is indicator 5 with a weighted mean of 3.69 (SD=3.18), which indicates that Eggplant Nugget has the taste that align with the consumer expectations, qualitatively described as strongly agree.
Overall, the results show that respondents mark “strongly agree” on the Market Acceptance and Consumer Preference for eggplant nuggets in terms of taste, with a grand weighted mean of 3.77 (SD = 3.26).
This result is related to the study conducted by Soetikno (2023), who stated that vegetarian nuggets, made from tofu, eggplants, enoki mushrooms, and oyster mushrooms, offer a nutritious, sustainable alternative to traditional chicken nuggets. These nuggets are rich in plant-based protein, providing a diverse flavor and texture, appealing to a wide range of palates and promoting sustainable eating choices. Therefore, the recipe of eggplant nuggets has the taste that is acceptable to the market.
Table 2 Market Acceptance and Consumer Preference for Eggplant Nuggets in terms of Taste.
2.2 Price
Table 3 shows the Market Acceptance and Consumer Preference for Eggplant Nuggets in terms price. Based on the five (5) indicators which are presented to the respondents during the conduct of the survey, the highest Weighted Mean are the respondents' answers regarding eggplant nuggets offer good value for money with weighted mean of 3.59 (SD=3.23) and the cost of eggplant nuggets is justified by their quality with weighted mean of 3.59 (SD=3.11), qualitatively described as strongly agree. However, the lowest weighted mean is indicator 1 with a weighted mean of 3.40 (SD=3.06), which indicates that Eggplant Nuggets has a reasonable price that aligns with the market and consumer expectations, qualitatively described as strongly agree.
Overall results show that the respondents mark "strongly agree" with the weighted mean of 3.53 (SD= 3.11) on their market acceptance and preference in price.
This result is related to the study conducted by Narvaez (2011), who stated that this study aimed to determine consumer acceptance for Bt eggplant in Sta, Rosa, Laguna. It found that the appearance of eggplant is the most important attribute for upper income class consumers, while texture is more important for middle income class consumers. The study also found that taste, appearance, price, and price are significantly related to eggplant consumption. Factors influencing consumer acceptance included education, religion, and income class. The study recommends developers focus on taste, texture, and affordability, while focusing on middle income class consumers as potential market. Therefore, the pricing for eggplant nuggets is acceptable in the market.
Table 3 Market Acceptance and Consumer Preference for Eggplant Nuggets in terms of Price.
2.3 Overall Willingness to Purchase
Table 4 shows the Market Acceptance and Consumer Preference for Eggplant Nuggets in terms of overall willingness to purchase. Based on the five (5) indicators which are presented to the respondents during the conduct of the survey, the highest Weighted Mean are the respondents' answers regarding likely to purchase eggplant nuggets again with weighted mean of 3.80 (SD=3.29), recommending eggplant nuggets to others with weighted mean of 3.80 (SD=3.30), eggplant nuggets are preferred choice with weighted mean of 3.80 (SD=3.29), and eggplant nuggets to be a desirable product with weighted mean of 3.80 (SD=3.29), qualitatively described as strongly agree. However, the lowest weighted mean is indicator 4 with weighted mean of 3.71 (SD=3.21), which indicates that the overall willingness to purchase of Eggplant Nuggets align with the market and consumer expectations, qualitatively described as strongly agree.
Overall results show that respondents mark “strongly agree” on the Market Acceptance and Consumer Preference for Eggplant Nuggets in overall willingness to purchase with grand weighted mean of 3.78 (SD= 3.27).
This result is related to the study conducted by Narvaez (2004), who stated that this study aimed to determine consumer acceptance for Bt eggplant in Sta, Rosa, Laguna. It found that the appearance of eggplant is the most important attribute for upper income class consumers, while texture is more important for middle income class consumers. The study also found that taste, appearance, price, and price are significantly related to eggplant consumption. Factors influencing consumer acceptance included education, religion, and income class. The study recommends developers focus on taste, texture, and affordability, while focusing on middle income class consumers as potential market. Therefore, the eggplant nuggets overall willingness to purchase is acceptable.
Table 4 Market Acceptance and Consumer Preference for Eggplant Nuggets in terms of Overall Willingness to Purchase.
3. Effective Incorporation of Eggplant Nuggets into Recipes by TVL Cookery Students in Recipe Development.
Table 5 shows the effective Incorporation of Eggplant Nuggets into recipes. Based on the five (5) indicators which are presented to the respondents during the conduct of the survey, the highest Weighted Mean are the respondents' answers regarding effective Incorporation of eggplant nuggets into recipes with weighted mean of 3.85 (SD=3.35), qualitatively described as strongly agree. However, the lowest weighted mean is indicator 2 with weighted mean of 3.64 (SD=3.15), which indicates that the effective Incorporation of eggplant nuggets into recipes align with the market and consumer expectations, qualitatively described as strongly agree.
Overall results show that respondents mark “strongly agree” on the Effective Incorporation of Eggplant Nuggets into Recipes by TVL Cookery Students in terms of Recipe Development with grand weighted mean of 3.77 (SD= 3.27).
This result is related to the study conducted by Hamidon et.al (2022). This study aimed to create reduced-fat chicken sausages using five eggplant types as fat re-placers. RAE, PRE, and PE sausages had the lowest fat content at 4.34%, 6.30%, and 7.64%, respectively. The sensory analysis showed consumers accepted the RAE and PRE sausages, while the least preferred was PE. The PCA positively proposed lower fat content and higher a* value, while rejecting higher pH and b* values. In conclusion, eggplants can be used as fat re-placers in reduced-fat chicken sausages.
Table 5 Effective Incorporation of Eggplant Nuggets into Recipes by TVL Cookery Students in terms of Recipe Development.
CONCLUSION AND RECOMMENDATION:
This section presents conclusions and recommendations of the study.
CONCLUSIONS
Based on the findings of the study, the following conclusions are drawn:
1. Results show that respondents strongly agree that eggplant nuggets is a healthier option than traditional nuggets.
2. Data indicates that the respondents strongly agree on the market acceptance and consumer preference for eggplant nuggets in terms of taste, price and overall willingness to purchase.
3. Respondents agree on the effective incorporation of eggplant nuggets into the recipe.
RECOMMENDATIONS
Based on the proceeding findings and conclusions the following recommendations are offered by the researchers:
1. Eggplant nuggets can be used as a healthier option other than meat for people who are vegetarian, additionally eggplant is lower in calories and fat, and higher in fiber and nutrients.
2. Eggplant is a good substitute for meat, not only that it has good taste, a very cheap and easy to acquire ingredient, it is also accepted well in the market.
3. Eggplant can be used as an ingredient in many options of food, in addition eggplant can also blend well in other recipes.
BIBLIOGRAPHY
1: Abouzar Karimi, Milad Kazemi, Sara Amiri Samani, Jesus Simal-Gandara (2021). Bioactive compounds from by-products of eggplant: Functional properties, potential applications and advances in valorization methods. https://www.sciencedirect.com/science/article/pii/S0924224421002879
2: A. K. M. Quamruzzaman, A. Khatun, F. Islam (2020). Nutritional Content and Health Benefits of Bangladeshi Eggplant C cultivars. https://ejfood.org/index.php/ejfood/article/view/76
3: Farra Nabilah Hamidon, Mohd Razali Faridah, Abu Bakar Asyrul-Izhar, Muhamad Shirwan Abdullah Sani, Mohammad Rashedi Ismail-Fitry (2022). EFFECT OF FAT REPLACEMENT WITH DIFFERENT TYPES OF EGGPLANTS ON THE PHYSICOCHEMICAL AND SENSORIAL PROPERTIES OF CHICKEN SAUSAGES: A CHEMOMETRIC APPROACH. https://www.researchgate.net/profile/Muhamad-Shirwan-Abdullah-Sani/publication/366603028_EFFECT_OF_FAT_REPLACEMENT_WITH_DIFFERENT_TYPES_OF_EGGPLANTS_ON_THE_PHYSICOCHEMICAL_AND_SENSORIAL_PROPERTIES_OF_CHICKEN_SAUSAGES_A_CHEMOMETRIC_APPROACH/links/63ab8e1f03aad5368e4749d4/EFFECT-OF-FAT-REPLACEMENT-WITH-DIFFERENT-TYPES-OF-EGGPLANTS-ON-THE-PHYSICOCHEMICAL-AND-SENSORIAL-PROPERTIES-OF-CHICKEN-SAUSAGES-A-CHEMOMETRIC-APPROACH.pdf?origin=journalDetail&_tp=eyJwYWdlIjoiam91cm5hbERldGFpbCJ9
4: Gabriel F. Pantuzza Silva, Elina Pereira, Bruno Melgar, Dejan Stojković, Marina Sokovic, Ricardo C. Calhelha, Carla Pereira, Rui M. V. Abreu, Isabel C. F. R. Ferreira, and Lillian Barros (2020). Eggplant Fruit (Solanum melongena L.) and Bio-Residues as a Source of Nutrients, Bioactive Compounds, and Food Colorants, Using Innovative Food Technologies. https://www.mdpi.com/2076-3417/11/1/151
5: Jacqueline Bloomfield, Murray J Fisher (2019). Quantitative research design. https://search.informit.org/doi/abs/10.3316/INFORMIT.738299924514584
6: Narvaez, Kim Maverick C. (2011). Ex-Ante analysis of the consumers' acceptance for genetically modified (BT) eggplant in Sta. Rosa, Laguna Author. https://www.ukdr.uplb.edu.ph/etd-undergrad/3418/
7: Nergiz Gürbüz, Selman Uluişik, Anne Frary, Amy Frary, Sami Doğanlar (2018). Health benefits and bio-active compounds of eggplant. https://www.sciencedirect.com/science/article/abs/pii/S0308814618310665
8: Soetikno, Jordan Oliver (2023). CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT : The Utilization of eggplant, tofu, oyster mushrooms and enoki mushrooms to make Vegetarian Nugget Analogs. https://repository.ottimmo.ac.id/975/
EGGPLANT NUGGETS
Ingredients:
1/4 kg - ground meat (optional)
1.8 kg - eggplant
5 pcs - egg
Breadcrumbs
Ground pepper
1/2 cup - onion
1/4 cup – garlic
Procedures: To start, you'll need to prepare the ingredients for your recipe. Peel the eggplants and use a mortar and pestle or a food processor to smash them until they blend with the ground meat. Once the ground meat and smashed eggplants are mixed together, dice the onions and garlic and add them to the mixture, along with some freshly ground black pepper. Next, separate a bowl to hold the beaten egg. Dip each balled mixture into the egg, then coat it with the breadcrumbs.
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