Chemical analysis and consumers’ acceptability of kuyot (Dioscorea hispida Dennst) kroepeck
Paper Details
Chemical analysis and consumers’ acceptability of kuyot (Dioscorea hispida Dennst) kroepeck
Abstract
This study evaluates the chemical composition and sensory acceptability of Kuyot Kroepeck, a snack product derived from Dioscorea hispida Dennst. The chemical analysis revealed that Kuyot Kroepeck has low moisture content, which is advantageous for prolonging shelf life and maintaining its crisp texture by minimizing microbial growth. Its moderate protein content indicates that while it offers some nutritional value, it is primarily a snack rather than a significant protein source. The product also contains essential minerals, as reflected in its ash content, while its sodium level is within the range typical for processed snack foods, emphasizing the need for mindful consumption. The low water activity also contributes to the product’s stability and safety. The sensory evaluation, conducted among teachers, students, and general consumers, demonstrated high acceptability across key attributes, including color, aroma, flavor, texture, and crispness. Notably, crispness was rated highly, reinforcing the product’s appeal as a snack food. While the product was well-received overall, slight texture and flavor balance adjustments could further enhance consumer satisfaction. Given these findings, an extension initiative will introduce the recipe to the community and explore income-generating opportunities (IGPs). This initiative aims to equip community members with the necessary skills for production and commercialization, fostering entrepreneurship and local economic development. With its favorable chemical properties and strong consumer acceptance, Kuyot Kroepeck presents a viable opportunity for food innovation and community-based economic growth.
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Roy Barino Palma, John Manuel C. Buniel (2025), Chemical analysis and consumers’ acceptability of kuyot (Dioscorea hispida Dennst) kroepeck; IJB, V26, N3, March, P82-87
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