This study aimed to determine the effect of different levels of malunggay (Moringa oleiferra Linn.) leaf powder on the acceptability and quality of chicken longanisa in terms of appearance/ color, taste/ flavor and texture, and to identify the maximum acceptable level of malunggay leaf powder in chicken longanisa without adversely affecting the quality and acceptability of the finished products.
Sensory evaluation was made by 10 laboratory panelists using the 9-point Hedonic Scale. Data gathered were subjected to the Analysis of Variance (ANOVA) to determine if there were significant differences between treatments. The Duncan's Multiple Range Test (DMRT) was used to determine which of the treatment differed from each other.
The flavor and taste of the chicken longanisa with malunggay leaf powder were significantly less desirable than the control, the effect being more pronounced in the treatments with the highest level of malunggay leaf powder. In terms of general acceptability, the treatment with the lowest level (2%) of malunggay leaf powder was found to be as acceptable as the control. The other two treatments with higher levels of malunggay leaf powder were significantly less acceptable than the control.
The maximum acceptable level of malunggay leaf powder as fortifier in chicken longanisa without adversely affecting its quality and acceptability therefore is 2%. Increasing the amount of malunggay leaf powder in chicken longanisa causes a corresponding lowering on the color/ appearance, taste and general acceptability of the resulting product.

Includes appendices and bibliographical references