Sensory Characteristics, Consumer Likeness, and Culinary Compatibility of Preserved Malunggay (Moringa oleifera) Seeds

Food innovation matters most when it draws on local resources that are nutritious, practical, and easy for communities to use. This study examined the sensory characteristics, level of likeness, and dish compatibility of preserved Malunggay (Moringa oleifera) seeds as a food additive among cooks, restaurant owners, and homemakers in Dauis, Bohol during the school year 2024–2025. Using a quantitative approach and a within-subject experimental design, the study tested three treatments: salty, sweet, and sweet and sour. A total of 120 respondents evaluated the products through a researcher-made sensory evaluation questionnaire using a four-point hedonic scale. Weighted mean, standard deviation, and Friedman’s ANOVA were used to analyze the data. The findings showed that all three treatments were generally acceptable, although their strengths varied across sensory attributes. The salty treatment was most preferred in appearance, while the sweet and sweet-and-sour treatments performed better in aroma, taste, and texture. In terms of overall likeness, the sweet and sweet-and-sour treatments received stronger ratings, especially in taste and texture. The treatments also differed in their suitability for specific dishes. The sweet-and-sour treatment was most compatible with pork caldereta, the salty treatment with rellenong bangus, and the sweet treatment with halo-halo. Statistical results showed significant differences among the treatments in both level of likeness and dish compatibility, which suggests that formulation plays an important role in consumer response and culinary use. These findings show that preserved Malunggay seeds have strong potential as an affordable, nutritious, and adaptable ingredient. The study offers a useful basis for product development, local food innovation, and future commercialization efforts that can support sustainable food practices and wider use of indigenous resources.