Antonio, Rey P. <br/><br/>
Quality and general acceptability of laing with different levels of cassava leaves/ 
Rey P. Antonio and Ronald C. Bullionan 
 - Bayombong:  Nueva Vizcaya State University;  2019. 
 - xiii, 32 leaves :  photos ;  28 cm. 
<br/><br/> This study aimed to develop a process for the preparation of cassava leaves to be used as a substitute for taro leaves as the one of the main ingredients of laing without adversely affecting its acceptability as perceived by a panel of sensory evaluators. The acceptable level of cassava leaves used was determined through a laboratory panel evaluation on the sensory quality of the fortified product in terms of appearance/color, aroma, flavor/taste and general acceptability using 9-point Hedonic Scale. Analysis of Variance (ANOVA) for a completely randomized design (CRD) was used in the analysis of data<br/>	The study revealed that the different levels of substitution (15%, 20%, 25% by weight of taro leaves) did not have any negative effect on the appearance/color, aroma, flavor/taste and general acceptability of the finished products.<br/>	This result implies that cassava leaves can be used to substitute taro leaves in laing, the optimum level of which is 25% it being the highest level without adversely affecting the quality of the finished products.<br/>	The mean ratings for the quality and general acceptability which ranged from 6.6 to 7.2 have a descriptive equivalent of "like moderately".<br/><br/> 
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