01733nam a22001577a 4500003000400000005001700004008004100021040000900062100002000071245012800091260005500219300004000274500120500314504003101519700002501550OSt20250331113519.0250331b        |||||||| |||| 00| 0 eng d  cNVSU  aAntonio, Rey P.  aQuality and general acceptability of laing with different levels of cassava leaves/cRey P. Antonio and Ronald C. Bullionan  aBayombong:bNueva Vizcaya State University;c2019.  axiii, 32 leaves :bphotos ;c28 cm.  aThis 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
	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.
	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.
	The mean ratings for the quality and general acceptability which ranged from 6.6 to 7.2 have a descriptive equivalent of "like moderately".

  aBibliographical References  aBullionan, Ronald C.