Tabunnoc, Jocelyn G. <br/><br/>
Zero-waste processing of sweet potato (ipomea batatas)/ 
Jocelyn G. Tabunnoc 
 - Bayombong:  Nueva Vizcaya State University,  2005. 
 - xi, 50 leaves :  photos ;  28 cm. 
<br/><br/> This study aimed to determine the potential of Zero-Waste processing of sweet potato on the acceptability and quality of beverages, chips and muffin in terms of color, texture, flavor and taste.<br/>The results of the study showed that treatment II (Experimental) was not significantly different compared to the control in all the finished product.<br/>There were no significant differences among treatment means in quality in terms of color and appearance.<br/>There were no significant differences among treatment means in quality in terms of flavor/taste.<br/>All the finished products made on sweet potato had no significant differences in the degree of general acceptability compared to the control.<br/><br/>  Thesis (Bachelor of Science in  Home Technology - Food and Nutrition) 
<br/><br/>Includes appendices and Bibliographical references