Antonio, Rey P. creator Bullionan, Ronald C. text Bayombong Nueva Vizcaya State University 2019 monographic eng

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xiii, 32 leaves : photos ; 28 cm. Rey P. Antonio and Ronald C. Bullionan 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 250331 20250331113519.0