01789nam a22001817a 4500 OSt 20250331113519.0 250331b |||||||| |||| 00| 0 eng d NVSU Antonio, Rey P. 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. 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 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". Bibliographical References Bullionan, Ronald C. ddc U 0 626 626 0 0 ddc 0 0 NVSUBAY NVSUBAY REF 2025-03-31 Donation 0 U (BSHT) An635q 2019 U1542 2025-03-31 11:36:16 2025-03-31 U