THE PROCESS OF MAKING OKRA CHIPS AS ALTERNATIVE SNACKS FOR SENIOR HIGH SCHOOL IN BESTLINK COLLEGE OF THE PHILIPPINES BULACAN

Abstract

This study investigated the process of making okra chips as an alternative snack for Senior High School students at Bestlink College of the Philippines in Bulacan. The research focused on three main objectives: assessing the nutritional value of okra chips, evaluating their acceptability in terms of taste, texture, and appearance, and analyzing the effect of different preparation techniques on their overall quality. The study was motivated by the growing demand among students for healthier snack options, particularly those rich in fiber, vitamin K, fats, and folate. Using a descriptive research design, the study involved 20 Senior High School students from Bestlink College of the Philippines in Bulacan. Data were collected through survey questionnaires featuring a 4-point Likert scale: Strongly Agree, Agree, Disagree, and Strongly Disagree. The survey aimed to gather participants’ opinions on the nutritional value, flavor, texture, and appearance of the okra chips. Additionally, the study examined preparation-related issues, particularly those affecting texture and nutrient retention. To analyze the data, statistical tools such as frequency distribution and weighted mean were utilized. Okra chips were perceived as a rich source of vitamin K (weighted mean = 3.41), fats (3.40), folate (3.24), and fiber (3.22). In terms of sensory evaluation, the chips received the highest ratings for texture (3.25), appearance (3.20), and taste (3.15). The dehydration method was found to effectively preserve nutrients and improve crispiness; however, some issues were identified, such as uneven crispiness and minor nutrient loss. Most of the respondents were male students aged 16–20, with Grade 12 students representing the highest number of participants in the survey. The positive reception of flavored variants, such as cheese and sour cream, suggests opportunities to improve acceptability through the use of seasoning. The study underscores the potential of okra chips as a nutritious and appealing snack option for students. High ratings for vitamin K, fiber, and folate are consistent with existing literature on the health benefits of okra, particularly in supporting bone health, aiding digestion, and promoting red blood cell production. The preference for dehydrated okra chips further emphasizes the effectiveness of this preparation method in retaining nutrients while achieving a desirable texture.