Acceptability Level of Special Red Mungo Bean Bukayo and Latik Syrup

Abstract

Most people like sweet foods or desserts, such as chocolate, cake, and ice cream. It is a sign for us to build a business with products that people can easily recognize and can fulfill their cravings. We chose special red munggo bean bukayo and latik syrup to make different our product from other company or store. We made our product with the twist to attract customers because of the odd taste and appearance of the product. People love cakes and chocolates, but our product is unique and can satisfy the customers. Red munggo beans are a healthy food because they contain protein and vitamins. Hence,we decided to make it a business with a unique recipe by adding bukayo and latik syrup in red munggo beans to distinguish the product. Quantitative method and experimental research design were used here to evaluate the acceptability level of special red mungo bean bukayo and latik syrup to Grade 12Home EconomicsStrandstudents and teachers. The sampling technique used here was random sampling. In terms of taste, the composite grand mean of the students was 3.19, with the verbal interpretation of agree. In terms of aroma, the composite grand mean of the students was 3.28, with the verbal interpretation of agree. In terms of presentation, the composite grand mean of the students was 4.13, with the verbal interpretation strongly agree. In terms of competitiveness, the composite grand mean of the students was 4.03, with the verbal interpretation strongly agree. In terms of the nutritional value, the composite grand mean of the students was 3.79, with the verbal interpretation strongly agree. In terms of taste, the teachers had a grand weighted mean of3.05, with the verbal interpretation of agree. In terms of aroma, the grand weighted mean for the teachers was 3.20, with the verbal interpretation of agree. In terms of presentation, the grand weighted mean for the teachers was 4.43, with the verbal interpretation of strongly agree. In terms of competitiveness, the grand weighted mean for the teachers was 3.83, with the verbal interpretation of strongly agree. In terms of nutritional value, the grand weighted mean for the teachers was 3.68 strongly, with the verbal interpretation of agree. The researchers made this product to introduce a new flavor of red mungo beans to give the customers a much healthier option.