01252nam a22001577a 4500003000400000005001700004008004100021040000900062100002500071245008100096260005500177300003800232500069500270500007400965504005501039OSt20250321104108.0250321b        |||||||| |||| 00| 0 eng d  cNVSU  aTabunnoc, Jocelyn G.  aZero-waste processing of sweet potato (ipomea batatas)/cJocelyn G. Tabunnoc  aBayombong:bNueva Vizcaya State University,c2005.  axi, 50 leaves :bphotos ;c28 cm.  aThis 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.
The results of the study showed that treatment II (Experimental) was not significantly different compared to the control in all the finished product.
There were no significant differences among treatment means in quality in terms of color and appearance.
There were no significant differences among treatment means in quality in terms of flavor/taste.
All the finished products made on sweet potato had no significant differences in the degree of general acceptability compared to the control.

  aThesis (Bachelor of Science in  Home Technology - Food and Nutrition)  aIncludes appendices and Bibliographical references