Nutritional Analysis and Economic Viability of Fried Ube Noodles: A Comprehensive Study

Abstract

Purpose of the Study: Ube has a significant production volume in Quirino Province, but it faces challenges in generating high profits due to limited post-harvest activities and low awareness of its nutritional composition. To address these issues, this comprehensive evaluation aims to examine the nutritional value, financial viability, and profitability of fried ube noodles. Methodology: Ube-based products' nutritional value is analyzed using the IPO model and various methods such as the Biuret Method and Moisture Analyzer. The study also evaluates manufacturing costs and profitability using gross profit margin (GPM), net profit margin (NPM); and return on investment (RoI). Main Findings: The analysis demonstrates that the product is profitable, with a GPM of 54.35%, NPM of 19.43%, and ROI of 24.11%. The 6 Ps study suggests various strategies, including awareness campaigns, involvement of health professionals, product diversification, collaborations with local farmers, research publication, patent opportunities, and lobbying for industry policies. Implications: These strategies leverage the nutritional value of fried ube noodles to increase market visibility and support sustainable growth across People, Services, Products, Places & Partnerships, Publication, Patents, and Policy. The study provides fried ube noodle operators with comprehensive information for decision-making and strategic planning.