PROXIMATE COMPOSITION AND ACCEPTABILITY OF CASSAVA-BASED PANCAKE FOR COLLEGE STUDENTS

This study is an experimental research about the proximate composition and acceptability of Cassava-Based Pancake. The study was conducted on the S.Y. 2023-2024 at Isabela State University-Main Campus, Food Processing Center, College of Education. The products were subjected to sensory evaluation using the 9-point Hedonic Scale acceptability test in terms of color/appearance, odor/aroma, taste/flavor, texture, and general acceptability. A sensory evaluation was conducted to untrained panel composed of fifty (50) individuals, who were randomly selected from among the students, teachers, and staff of Isabela State University-Main Campus, whose age ranges from 18-60 years old. Result showed that in terms of color/appearance, and odor/aroma T1 obtained the highest degree of acceptability. Of the five treatments, T4 had the highest mean score in terms of taste/flavor and general acceptability, and T3 obtained the highest acceptability in texture. The result on the Acceptability Consumer Index (ACI) revealed that setting aside the T1 (control), T4 (25% Cassava-Based Sagip Nutri-Pack Fortified with Cacao Pod Husk (CPH), Malunggay, and Turmeric Powder) got the highest rank among the treatment. The treatments were subjected to nutrient analysis which includes the amount of crude protein, crude fiber, crude fat, moisture, and ash. The reports of analysis show that T2 had the highest percentage in Crude Protein, Crude Fat, and Ash. T5 had the highest Crude fiber content while T4 had the highest Moisture content. The Return-on-Investment per production of the product shows that T1 achieved the highest percentage followed by T4, T3, T2, and T5. KEYWORDS: Acceptability, Decent Work and Economic Growth, Pancake, Sagip, Zero Hunger