African Palm (Elaies guineensis) Fruit Kernel Nut Meat as Candy

Abstract

INTRODUCTION

Everyone who has sweet tooth always craves for sweet foods such as chocolates, cakes, ice creams, gummies, lollipops and of course the candies that no one can resist. Candies are characterized by the use of a significant amount of sugar or sugar substitute. Candies are normally eaten casually often with a finger, as a snack between the meals. To reduce the bad effects of eating sweet foods especially candies, the African palm fruit kernel nuts gives many health benefits to the consumers. Palm, though popular in the Philippines particularly in Mindanao, still need to be explored in terms of its utilization especially on preservation for a longer period. With this in mind, the researcher opted to venture on other possibilities of preserving the species into other useful product such as candy considering its abundance and availability in the locality. Thus, this study was conducted.

METHODS

This consists of research instrumentation, experimental design, acquisition of materials, preparation, and cooking procedure, respondents of the study, data gathering and locale of the study to determine the acceptability of African Palm Fruit Kernel Nut Meat as Candy in terms of flavor, odor, texture, palatability and general acceptability. In rating the acceptability of African Palm (Elaies guineensis) Fruit Kernel Nut Meat as Candy the following scales were used making 4 as the highest and 1 as lowest.

RESULTS

Results of the study revealed that treatment 3, which has 50%, African Palm Fruit Kernel Nut Meat is acceptable as to its quality scoring and sensory evaluation such as flavor, odor, texture, palatability, and general acceptability. There exists a significant difference among treatments means.

DISCUSSIONS

Based on the results of the study, the researchers concluded that each treatment significantly varies as to their quality scoring and sensory evaluation and that the use of 50% concentration of African Palm Fruit Kernel Nut Meat is acceptable. It is therefore recommended to use treatment 3, which has 50% African Palm Fruit Kernel Nut Meat as candy as evaluated in terms of flavor, odor, texture, palatability and general acceptability. Further, packaging must be improved and make different shapes to make it more desirable for the public. It is also recommended to have its nutrient analysis to assess its nutritive value.