Abstract

The increasing demand for acceptable coffee substitutes derived from locally available materials has led to the development of healthier, caffeine-free beverages. This study aimed to assess the sensory acceptability of malunggay leaf powder (MLP), okra seed powder (OSP), and white corn seed powder (WCSP) as components of a non-caffeinated coffee substitute. A descriptive sensory evaluation design was employed, involving thirty purposively selected participants grouped by age (20-30, 31-40, and 41-50 years). A structured questionnaire using a sensory hedonic scale was utilized to evaluate aroma, flavor, taste, aftertaste, and overall impression across six formulations. Data were analyzed using descriptive statistics, including mean scores, frequency, and ranking. Among the formulations, Treatment 1 (25% MLP + 25% OSP + 50% WCSP) received the highest ratings across all sensory attributes and was most preferred by participants aged 31-50 years. In contrast, Treatment 6 (20% OSP + 60% MLP + 20% WCSP) was rated as the least palatable, suggesting that higher levels of MLP may reduce acceptability. The findings indicate that varying proportions of OSP, MLP, and WCSP influence consumer acceptability, with Treatment 1 emerging as the most preferred formulation. This study contributes to the development of locally sourced, functional, and acceptable caffeine-free coffee substitutes and may serve as a basis for formulation optimization.