Ann Creia P. Tupasi
https://orcid.org/0000-0002-5936-0751
actupasi@asist.edu.ph
Abra State Institute of Sciences and Technology Bangued, Abra, Philippines
Lalaine U. Balla
Shiela Mae M. Corrales
Marie Angeline B. Padre
Maria Caroleen B. Tubana
Lovelyn T. Villaruz
Abra State Institute of Sciences and Technology
Bangued, Abra, Philippines
ABSTRACT
This study aimed to determine the level of the acceptability of the quality of Lesser Yam Chips with Oregano Flakes in three different treatments, namely: sweet, garlic, and spicy, in terms of color, aroma, texture, palatability, and appearance.
The participants of the study were from the province of Abra. (10) Chips Makers from Bucay, Langiden, Pilar, San Juan, and Pearrubia; (20) Bangued Chips Vendors; and (20) Bangued Chips Lovers.
The researchers employed the experimental method of research. Since it endeavors to find the significant differences among the qualities of the three treatments of the Lesser Yam (Dioscorea esculenta) Chips with Oregano Flakes, results were achieved by the use of the experimental method of research.
Data collected in this study was treated statistically using the weighted mean and Analysis of Variance (ANOVA). A weighted mean is used to describe the Level of quality of Lesser Yam (Dioscorea esculenta) Chips with Oregano Flakes as to color, aroma, texture, palatability, and appearance. Analysis of Variance (ANOVA) was used to discover the significant differences in the level of acceptability of qualities amongst the three (3) treatments of Lesser Yam (Dioscorea esculenta) Chips with Oregano Flakes as to the color, aroma, texture, palatability, and appearance.
Results revealed that in terms of the qualities of Lesser Yam (Dioscorea esculenta) Chips with Oregano Flakes, only color has a very high level of acceptance by the respondents, and the aroma, texture, and palatability greatly differ. It was also found that out of the three (3) treatments of Lesser Yam (Dioscorea esculenta) Chips with Oregano Flakes, the Sweet Flavor got the highest acceptability by the respondents of the study. However, all of the treatments of the Lesser Yam (Dioscorea esculenta) Chips with Oregano Flakes were highly accepted by the respondents, especially the chips with Sweet Flavor.
The researchers make the following recommendations: More research can be conducted that is similar to the research, which includes other variables not included in this study. Making Lesser Yam Chips is a great way for locals and others to supplement their income, especially when the chips are treated differently. The three treatments, Lesser Yam Chips with Oregano Flakes, are highly recommended.
In this study, the researchers were able to provide an interesting cooking activity for housewives and local farmers of Lesser yam, as well as for all who are willing to conduct experiments using the crop Lesser yam, and they went far enough in appreciating the importance of Lesser yam that locals and future researchers can start a small business as a result of this study. Moreover, the administration should provide the tools, utensils, and equipment intended for the Technology and Livelihood Education laboratory to expand and enhance the skills and knowledge of the students about the different aspects of the subject. For this reason, the department or the school can start a simple business with Lesser yam chips as the main product and other related endeavors that could probably produce and increase the income of the department or the school through the help of human resources.
KEYWORDS
Oregano Flakes, Lesser Yam Chips. Color, Texture, Aroma, Plantability
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