This study aimed to determine the quality and acceptability of banana chips made from different varieties of banana. The varieties used were Saging na Saba (Musa compressa) Saging na Kusapo (Musa 'x' paradisiacal manzano), Saging ng Kalabaw (Musa balbisiana) in making banana chips in terms of color and appearance, flavor and taste and texture of the finished product.
The finished products were evaluated by the BSHT student major in Food and Nutrition using 9-point hedonic scale. The data gathered was subjected to the statistical analysis using the Analysis of variance (ANOVA) for a completely randomized design (CRD). Based on the results of the study the following conclusions were arrived at:
No significant difference on the quality in terms of color and appearance, flavor and taste, texture and general acceptability of the finished products was observed by the sensory panelist. Most of the sensory characteristics of the banana chips were given mean ratings ranging from 7.7 to 8.7 of the descriptive equivalent of like very much to like extremely. The flavor and taste of control banana chips was given a mean rating of 8.7 with a descriptive equivalent of like extremely. The differences, however were found to be statistically not significant.

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