Nutritive Value and Sensory Acceptability of Corn and Sweet Potato Buchi Based Food

Abstract

This study focused on the production of corn and sweet potato buchi-based food product and the evaluation of their quality and potential for acceptance, aiming to improve nutrition and diversify the food sources of low-income families, especially in the City of Ilagan, Isabela. Corn and sweet potato buchi-based food were produced from white corn, sweet potato, and glutinous rice. An increase in nutritive content like thiamin and vitamin C in the product is obtained from corn and sweet potatoes. Every 150 grams of cooked white corn provides 0.33 mg, or 33%, of thiamine, and every 185 grams (1 cup) of purple sweet potato, boiled, provides 53.77 mg, or 72%, of vitamin-C. The developed food product was evaluated by the respondents to determine the level of acceptability in terms of appearance, taste, and texture, which garnered an overall descriptive rating of highly acceptable. An equal amount of white corn powder, sweet potato, glutinous rice, and other essential ingredients will produce excellent buchi dough. The study shows that the developed buchi product has more essential nutrients derived from corn and sweet potatoes as its main ingredients. Fruit fillings like mango, jackfruit, and other fruit jams are recommended for corn and sweet potato buchi. Being cheap in production cost, ease of preparation, abundance, and availability of ingredients, it is recommended that the developed food product be introduced and advertised in the City of Ilagan, the Corn Capital of the Philippines, and the Province of Isabela as a whole.