The viability of producing Palauan Delights

This study primarily tested the viability of producing Palauan Delights. It further sought to investigate its level of acceptability. The experimental research design was employed in testing for the viability of Swamp Taro or locally known as Palauan (Cyrtosperma chamissonis) for producing delights or delicacies such as cake, cookies and ice cream. The descriptive survey method was used in determining the level of acceptability of Palauan Delights. This approach is appropriate wherever the objects of any class vary among themselves and one is interested in knowing the extent to which different conditions obtained among these objects (Good and Scales, 1972). To elicit answers to the specific objectives of this study, the researchers used the 5-point Hedonic Scaled sensory evaluation questionnaire adapted from Gatchalian (1989). It was modified further to conform to the object of the study. The researchers personally asked the respondents to assess the acceptability of the said products using the sensory evaluation questionnaire as the main instrument. The survey was accompanied together with the sample products which were distributed to the faculty, non-teaching personnel and students within Eastern Visayas State University-Tanauan Campus who served as the respondents of the study. Some samples were distributed to the selected food vendors to evaluate its level of acceptability. This study was conducted in Eastern Visayas State University-Tanauan Campus premises and within the Tanauan community. The Palauan supplies were gathered from Brgy. Talolora, Tanauan, Leyte. The data gathered were statistically treated through the use of appropriate tools. To elicit the level of acceptability of Palauan delights, the weighted mean was employed. Frequency counting and percentages were employed to determine the preference of the respondents. One Way Analysis of Variance (ANOVA) was used to investigate if there is a significant difference between the levels of acceptability of Palauan delights. The same was used to prove the significant difference between the perceptions of the respondents on the level of acceptability of Palauan delights. To further examine which among the paired differences caused the significance of ANOVA, Scheffe’s Test was employed.Based on the findings of the study, the following conclusions were objectively drawn. Palauan (Cyrtospermachamissonis) is a good source of producing delectable confections. Palauan Delights cake is acceptable in terms of appearance, aroma, texture and taste. The majority of the respondents preferred Palauan delight cake. There is a significant difference between the levels of acceptability of Palauan delights. There is a significant difference between the perceptions of the respondents on the levels of acceptability of Palauan delights. Based on the findings of the study and the conclusions drawn, the following recommendations are objectively offered. Promotion on the use of Palauan (Cyrtospermachamissonis) as a new innovation/flavor for delight producing has to be raised and introduced to interested business sectors and food vendors. Palauan delight making can be realized as a source of livelihood for economically marginalized households. Palauan delight cake can be marketed to the groups of individuals such as the Eastern Visayas State University, Tanauan Campus or to selected food vendors of Tanauan, Leyte. For quality and consumption purposes, approval from concerned authorities such as the Department of Science and Technology (DOST) and the Bureau of Food and Drugs (BFAD) shall be sought. Future studies may be conducted to embark the findings on the current studies using different factors which are not covered in the present investigation such as pricing, packaging, marketing, etc. of Palauan Delights.