Authors : Marina S. Villar; Margarita M. Lanciso

Volume/Issue : Volume 11 - 2026, Issue 4 - April

Google Scholar : https://tinyurl.com/3c6vezh9

Scribd : https://tinyurl.com/yt3cjpbh

DOI : https://doi.org/10.38124/ijisrt/26apr1692

Note : A published paper may take 4-5 working days from the publication date to appear in PlumX Metrics, Semantic Scholar, and ResearchGate.

Abstract : This study aimed to develop and evaluate a nutrient-rich jam from squash (Cucurbita maxima) as a value-added food product to help address micronutrient deficiencies. Specifically, the research determined the proximate composition and nutritional content of the developed jam, including fat, ash, protein, carbohydrates, and selected minerals, using standard laboratory methods. Results revealed that the squash jam contains measurable amounts of essential nutrients contributing to its overall energy value. The product provides approximately 210 kcal per serving and contains fat, sodium, protein, carbohydrates, potassium, calcium, iron, and zinc within acceptable levels based on Recommended Energy and Nutrient Intake (RENI) and Daily Values (DV) for Filipinos. Findings indicate that squash jam can serve as a nutritious and acceptable food product suitable for children, adolescents, and adults. Its nutrient composition supports its potential as a functional food that may contribute to improved dietary intake, particularly in addressing micronutrient gaps. Furthermore, the product shows promise for further development and commercialization as a locally sourced, affordable, and nutritious food spread. However, additional studies on micronutrient bioavailability, shelf life, and consumer acceptability are recommended to fully establish its health benefits and market potential.

Keywords : Squash Jam, Cucurbita Maxima, Proximate Analysis, Consumer Acceptability, Value-Added Food Product.

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