Sensory Characteristics and Acceptability of air potato Dioscorea bulbifera L. bulbils products

Abstract

Air potato, Dioscorea bulbifera L., bulbils are known to contain primary metabolites such as ash, carbohydrates, crude fiber, lipid, moisture and protein. It also exhibited secondary metabolites: anthrones, anthraquinones, coumarins, essential oils, fatty acids, flavonoids, phenols, steroids, tannins and triterpenes. Cytotoxicity analyses also revealed its non-toxic nature and thus, safe to be consumed. These scientific data were the bases for developing products for maximum utilization of the crop for household consumption and additional income generation through cultivation. This study focused on the sensory characteristics and acceptability of the identified products of air potato (AP) bulbils for consumption and adoption by farmers. It used the descriptive research design. A researcher-made questionnaire was used as the instrument for gathering the data needed. The data were analyzed using the Hedonic scale, frequency count and mean. The findings showed that air potato halaya (jam) and ice cream were liked and accepted extremely; air potato polvoron and maja (white pudding) were liked and accepted very much; air potato chips and flour were liked and accepted moderately. Air potato flour, mainly the ingredient for polvoron and maja, was slightly liked and accepted due to its bitterness. These evaluations revealed that air potato bulbils when adequately nurtured and prepared can be a vital aid for family consumption, additional livelihood and a cheap rich nutritious source of raw materials. Thus, these significant results strongly recommend air potatoes for cultivation and promotion of the diversity and conservation of their species.