Level of Acceptability of Sweet Potato Puto

Abstract

Sweet potato (Ipomoea batatas) is a tropical perennial American vine that has a fleshy tuber. There are five types of sweet potato: jewel, purple, Japanese, Hannah, and garnet. Sweet potatoes are a great source of fiber, vitamins, and minerals. The consumption of sweet potatoes decreases the risk of obesity, diabetes, heart disease, and overall mortality. Sweet potatoes also contain a high amount of potassium. The researchers used the purple variety of sweet potato in making puto because it is one of the most nutritious varieties of sweet potato. The researchers utilized the experimental research design. The sampling technique to be used in this study was simple random sampling. Questionnaires were distributed to gather data from the respondents. In terms of taste, the respondents had a weighted mean of3.55, which had the verbal interpretation of highly acceptable. In terms of aroma, the weighted mean of the respondents was 4.01, which had the verbal interpretation of highly acceptable. In terms of the nutritional value, the weighted means of the respondents was 3.79, which had the verbal interpretation of highly acceptable. In terms of competitiveness, the weighted mean of the respondents was 4.46, which had the verbal interpretation of highly acceptable. In terms of presentation, the weighted mean of the respondent was 4.50, which had the verbal interpretation of very highly acceptable. The composite grand mean of the respondents was 4.09, with the verbal interpretation of highly acceptable. The level of acceptability of sweet potato puto was highly acceptable, the aroma of the sweet potato puto was highly acceptable, and there is no aftertaste of bitterness. The researcher recommended further refining the product to improve its marketability, competitiveness, and presentation.