Assessing the acceptability of spent coffee grounds in Broas: A sustainable innovation

This study determined and assessed the acceptability of spent coffee grounds (SCG) Broas at one of the state universities in Cebu City, Philippines during the academic year 2025–2026 as a basis for a sustainable food product development. To reduce food waste while also preserving product quality, this explored the use of SCG as an additional ingredient in broas. Three SCG formulations were made: T1 (12 grams), T2 (24 grams), and T3 (36 grams). A 9-point Hedonic Scale for sensory attributes and a 5-point Likert scale for feasibility were used by a total of 45 respondents – 25 student and 20 faculty members with food-related backgrounds that assessed the samples. Data were analyzed using frequency count, weighted mean, average weighted mean, and Spearman Rank-Order Correlation. Treatment 1 with 12 grams of SCG received the highest rating in most sensory attributes according to the results. Additionally, respondents agreed that adding SCG to broas is practical, secure, and environmentally friendly.  Overall, the study concludes that SCG can be utilized as a sustainable ingredient in broas while still being acceptable to consumer.