Author

Imee F. Salazar, LPT*
Odizee School of Achievers Inc., San Antonio, Alicia, Isabela, Philippines

Beulah B. Estrada, M.A.T.
Isabela State University – Echague Campus, San Fabian, Echague, Isabela, Philippines

Abstract

The study was conducted to characterize the jam made with varying amounts of bougainvillea bracts. Specifically, it aimed to; (1) Determine the proximate composition of the different formulations of bougainvillea bract jam and the RENI contribution of the best formulation; (2) identify the physico-chemical and physical properties of the different formulations of jam as well as their phytochemical components; (3) determine the level of acceptability of the jams made from varying amounts bract in terms of color, aroma, taste/flavor, viscosity, general acceptability and acceptability when spread on cracker as carrier and (4) conduct cost and return analysis on the different formulations of bougainvillea bract jam. The treaments or formulations used were the varying amounts of bougainvillea bracts with: F0 (control) – 4 c gumamela flower; F1- 5c bougainvillea bract, F2- 4c bougainvillea bract, F3- 3c bougainvillea bract, and F4- 2c bougainvillea bract. This study was conducted from February 2026 to April 2026. The proximate analysis, nutrition facts, physical, physico-chemical properties and phytochemical screening were conducted at the Quirino State University – Diffun Campus. The sensory evaluation was conducted at Isabela State University- Echague campus making use of 80 panel members. A 9-point Hedonic Scale was used to evaluate color, aroma, taste, viscosity, general acceptability and acceptability of jam when spread on crackers. Analysis of Variance (ANOVA) was used to determine significant differences among formulations and post-hoc tests, LSD for sensory evluation and Tukey’s HSD for the nutritonal analysis were used in parameters found to be significant. Simple cost analysis was employed to determine economic returns when product is sold in the market. Results of the proximate analysis showed F1 is best in nutritional content as it obtained a higher protein, ash, and fiber content. According to Philippine Recommended Energy and Nutrient Intake (RENI), a 20 g portion of F1 contributes approximately 48 kcal (2.4% of the daily energy), 1.0 g protein (2%), 1.6 g of fiber (8%). Physical and physico-chemical characterization of jam showed all the formulations to be acidic (pH 4.83- 5.05) which is suitable to form pectin gels and stability against microbes. Total Dissolved Solids (TDS) ranged from 129ppm to 246ppm with higher values in F3, which enhances the degree of sweetness, gel strength and shelf life. Using electrical conductivity as a measure of mineral content, F3 exhibited the greatest (493 µS/cm), in line with the ash analysis. In terms of appearance, all jams received a rating of “Like Moderately,” with F1 receiving the highest score. For odor/aroma, the overall rating was “Like Slightly,” with F0 and F4 receiving the best scores. Regarding taste, F0 and F4 both scored “Like Moderately.” Similarly, for viscosity and general acceptability, F4 achieved the highest ratings that was statistically same with the control (F0) as the most liked version of the product. In terms of taste, the F4 was the most acceptable. Panelists liked its color, smell, and taste as much as the control. Financially, F4 was the most profitable, offering a 75.18% return on expenses. The study concludes that the bougainvillea bracts are a valuable, unused resource that can be turned into a healthy, low-cost food product for home or business use.

Keywords: Bougainvillea bracts, jam formulation, proximate analysis, sensory evaluation, phytochemical screening.

*Corresponding author / Enail: imeefabiesalazar@gmail.com
DOI: http://doi.org/10.69651/PIJHSS05021107

Recommended citation:
Salazar, I. F., & Estrada, B. B. (2026). Bougainvillea (Bougainvillea spectabilis) bract as jam. Pantao (International Journal of the Humanities and Social Sciences) 5 (2), 3493-3508. http://doi.org/10.69651/PIJHSS05021107

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