Development and Utilization of Cassava Leaves Flour in Cookie Production
SALUKAG
Volume 2, Issue 1, 2023
Page 36-46
ISSN: 1665-8391
PDF
Development and Utilization of Cassava Leaves Flour in Cookie Production
Jane V. Rabago
Ilocos Sur Polytechnic State College, Narvacan Campus
Philippines
janerabago00@gmail.com
Abstract: Vegetables are one of the fundamental needs that provide nutrition to the body. Cassava leaves are a popular type of vegetable and it is nutritious. This study was conducted to determine the potential of cassava leaves flour as an ingredient in cookie making. It specifically aimed to determine the following: microbial load analysis of the cookies, sensory characteristics of cookies and their significant differences in terms of outside characteristics, inside characteristics and general acceptability. The study made use of completely randomized experimental research design replicated three times. A 5-point Likert type scorecard was used to gather the data from the respondents. Data gathered were analyzed using weighted mean, Kruskal Wallis test, frequency counts and percentage. The result of the study revealed that the cookies were generally free from pathogens and it is safe for human consumption. The cookies were very acceptable in terms of its outside characteristics, inside characteristics and general acceptability. Treatment 1 formulation was the most preferred best enhanced cassava cookies formulation. The Cassava cookies shelf-life lasts for eighteen (18) days at room temperature. It is therefore recommended that the result of the study be extended to the community for technology transfer which can serve as income-generating projects for small-scale business owners and even housewives.
| Received: July 22, 2023 | Revised: Aug. 5, 2023 | Accepted: Nov. 26, 2023 |
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