1

CHAPTER 1
THE PROBLEM

Introduction

Noodle, a cooked egg-and-flour paste prominent in European

and Asian cuisine. Noodles are commonly used to add body and flavour to

broth soups. They are commonly boiled or sautéed and served with sauces

and meats or baked in casseroles. (Abella, 2023). Noodles are favored by

many consumers because of their convenient preparation, unique taste and

flavor, and affordable costs. With the development of the world economy and

the increasing awareness of health and nutrition, consumers demand higher

requirements for nutritional quality, texture, taste, and flavor of noodle

products. Meanwhile, with the automation of noodle production, the noodle

manufacturers require good and consistent processing properties of noodles.

To meet these new demands, many functional ingredients have been adopted

in noodle products for improved processing and eating qualities and the

diverse functionality of noodles. These functional ingredients have contributed

to the rapid growth of the modern noodle processing industry. (Cato, Li,

2020).

Noodles market research provides tangible intelligence on consumer

tastes, buying patterns, and the latest industry trends. It enables companies

to make well-researched decisions based on factual consumption patterns.

As individuals are becoming more health-conscious, there is a growing

demand

for healthier and richer options in the noodle market. People now prefer

noodles with lower sodium levels, calories, and fat content; as well as plant-

based or gluten-free alternatives. This has been fostered by an increase in

health awareness among consumers coupled with their interest in alternative

protein sources. Consumers are seeking out new flavors as well as dishes

that bring together numerous cuisines for a more creative twist. This

development is inspiring innovation within this sector and giving companies

new chances to present novel tastes and meals. To satisfy expanding

demands for healthier and more varied food options, noodle manufacturers

have an opportunity to introduce new products that cater to those preferences

such as plant-based, gluten-free as well as alternative ingredients. (Stanat,

2020). Taro root is a starchy root vegetable originally cultivated in Asia but

now enjoyed around the world. It has a brown outer skin and white flesh with

purple specks throughout. When cooked, it has a mildly sweet taste and a

texture similar to potato (Julson,2023). Cassava (Manihot esculenta), also

called manioc or tapioca root, is cultivated as an annual crop in tropical and

subtropical regions for its edible starchy, tuberous root. Cassava, when dried

to a powdery extract, is called tapioca.

Cassava is the third largest source of food carbohydrates in the

tropics, after rice and maize. Cassava is a major staple food in the developing
world, providing a basic diet for over half a billion people. (Clifton, Keogh,

2006)

However, some people find boredom in eating noodles and deprive

themselves of the consumption of Blue Taro (Xanthosoma violaceum) and

Cassava (Manihot esculenta) despite its abundant production in most

localities. Therefore, the researchers conceptualize the study to apply the

usage of Blue Taro (Xanthosoma violaceum) to create a new variety of

noodles that can blow out in the food industry to sustain the necessities of

many people, especially students and workers. Providing more convenient

and affordable noodles that Filipinos would come to love.

Theoretical Framework

The following theories, carried out by other leading authors in the

realm of technology and innovation, are the foundation of this study, which

strongly will support the study's official findings.

According to Gao & Tay (2017) noted that there are three major stages

in breadmaking: kneading, fermentation (i.e. proofing), and heating

(baking/steaming). The mechanical energy imparted during kneading induces

the formation of a viscoelastic dough matrix. In addition to the proper

development of the gluten network, the initial inclusion of gas during mixing

and yeast activity during proofing, also greatly affect bread quality. The

combined effects of gas production and retention largely.

Drying conditions are critical to the dry noodle quality. If the noodles

are dried too fast, noodle surface checking problems can occur because the

drying speed of the noodle interior is slower than that of the surface. On the

other hand, if the drying process is too long because of improper drying

conditions, other problems such as noodle stretching, discoloration due to

enzyme activation at warm temperatures, and foreign odor formation, will

occur. (Elsevier, 2020)

This study also uses the concepts present by Cappelli, Oliva, & Cini,

(2020) Milling has the highest impact on dough rheology and bread

characteristics, kneading also plays a key role highlighted that the kneading

stage optimization should start by the correct management of the following

key parameters: correct kneading time, to avoid over- and under-mixing;

correct dough temperature and mixing speed, to avoid dough warming and

excessive weakening; correct water temperature, water absorption, and water

content, to obtain optimal dough rheology and consistency, and avoid over-

softening; and, last but not least, correct dough aeration, to ensure proper

oven spring during baking and optimal bread crumb. Starting from this solid
base, it is possible to develop several innovations and improvement

strategies aimed to upgrading the kneading phase.

By using such approach, the study guarantees a high likelihood of

developing a novel type of noodles using Blue Taro (Xanthosoma violaceum)

and Cassava (Manihot esculenta) as the primary ingredient, aligning the

anticipated results with the favored sensory criteria.

Statement of the Problem

This study will determine the Probability of Blue Taro (Xanthosoma

violaceum) and Cassava (Manihot esculenta) as an alternative for noodle

making.

1. What is the acceptability level of Blue taro (Xanthosoma violaceum)

and Cassava (Manihot esculenta) noodles in terms of the following sensory

criteria?

a. Color

b. Palatability/Taste

c. Texture

d. Appearance
 2. What is the acceptability level of the "Probability of Blue Taro

(Xanthosoma violaceum) and Cassava (Manihot esculenta) as an alternative

for noodle making" in the following noodles.

a. Treatment A (Fresh noodles);

b. Treatment B (Dry noodles)

c. Control for treatment A

d. Control for treatment B

3. How long is the shelf life of the Blue taro (Xanthosoma violaceum)

and Cassava (Manihot esculenta) noodle on different processing technique?

a. Dry Noodles

b. Fresh Noodles

Scope of Limitations of the Study

This study will focus on the Probability of blue taro (Xanthosoma

violaceum) and Cassava (Manihot esculenta) as an alternative for noodle

making based on the appearance, taste/ flavor, texture/ mouthfeel, and

aroma/ smell as well in evaluating its shelf life. This study will be carried out in

J. H. Cerilles State College – Canuto MS Enerio Campus at Poblacion,

Lakewood, Zamboanga del Sur, school year 2023-2024. The researchers

provide the rubrics in accordance with the purpose of the study for the fifty

(50) participants. It uses a rubric to generate the data needed through food

tasting evaluation. This study utilized quantitative form of method where the

researcher represents and manipulate the processing preparing the

ingredients and procedure in making the probability of blue taro (Xanthosoma

violaceum) and cassava

(Manihot esculenta) as an alternative in noodle making using the criteria for

food tasting.

Significance of the Study

The importance of this study is on the result of the acceptability of the

Probability of Blue Taro and Cassava as an alternative for noodle making.

The research envision is that the result of this study will benefit the following:

Consumer. The result of this study will benefits the individual or entity

that purchases and uses goods or services to satisfy their needs and wants.

BTVTED-FSM students. The finding of this study may shed light to the

BTVTED-FSM student to try the blue taro noodle in other recipes.

 Future Researcher. The findings of this study will help future

researchers who will undertake related studies about blue taro flour and

noodles.

Definition of terms

The following terms are used and define operationally for better

understanding of this study.

Appearance. This is the surface color, pleasantness and visual

appearance of the product of blue taro and cassava noodles.

Aroma. This refers to the pleasant or distinctive smell or fragrance of

the blue taro and cassava noodles.

Blue Taro. This plant is often cultivated for its edible crops and used to

make a noodles.

Cassava. This plant is cultivated for its edible crops and combine with

blue taro to make a flour as an alternative for noodle making.

Color. This is a visual perception that our eyes and brain generate. It is

the color of the dried and fresh noodles that we make.

Dry noodles. This noodle dried to remove most of its moisture content.

Drying the fresh noodles to make a treatment.

 Fresh noodles. This results in a soft and chewy texture that is different

from the firmer texture of dried noodles. This is fresh dough from the blue taro

flour and cook in boiling water.

Flour. The finely ground meal of grain of blue taro, especially the finer

meal separated by bolting.

Noodles. are a type of food made from unleavened dough which is

either rolled flat and cut, stretched, or extruded, into long strips or strings.

Noodles are a staple food in many cultures and made into a variety of

shapes.

Palatability. refers to the quality of being pleasant or acceptable to the

taste. The taste of the blue taro and cassava as an alternative of noodles

making
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CHAPTER 2

REVIEW OF RELATED LITERATURE AND STUDIES

This chapter presents the related literature and studies. It serves as

the basis for the probability of Blue Taro (Xanthosoma violaceum) and

(Manihot esculenta) as an alternative for noodle making and support the

investigation of this research.

Related Literature
Noodles

Noodles have been a staple food in Asian countries for more than

4,000 years, and almost 40% of wheat cultivated in Asia is consumed in the

form of noodles. Existing standard for inspection and evaluation systems

focus on the quality of ingredients, dough, semi-finished and final products of

flour products with high moisture content (such as bread). However, Asian

noodles are flour products with low moisture content, and no unified method

is available for evaluating the quality of noodle-making process. (Du, Li,

Obadi, Qi, Liu, An, 2021).

Noodles play an important role as a potential alternative staple food in

Indonesia. The nutritious non-wheat noodles are potentially developing

through utilizing Indonesia's abundant local commodities, such as sorghum,

mung bean

11

and sago noodles Besides that the different characteristics of starch types in

these raw materials will produce the different quality of noodles.

(Wahjuningsih, Sudjatinah, Azkia, Anggraeni, 2020). Noodles are flour-based

processed products that are generally served as an alternative food to

carbohydrates dense products. Nowadays, carbohydrate-based processed

products, such as the production of non-wheat noodles and the substitution of

non-wheat carbohydrate sources, are developed, mainly through the use of

local food commodities as alternatives. (Wahjuningsih, Azkia,

Kusumaningtyas, 2022).

Noodles from raw materials is very high and is increasing. One

potential to reduce the level of dependence of Indonesian people on flour

products is by processing and optimizing the local resource base in the form

of cassava as a raw material for making gluten free noodles. To increase the

added value of the gluten free cassava noodle product by processing it into

an instant noodle package in which seasoning flour is added. (Herawati,

Kamsiati, Bachtiar, 2020).

Taro

Taro is one of the tubers rich in starch which is prospectively improved

for its functional properties. (Hendry, Wardana, Surono, 2022).

Taro is an important source of carbohydrates as an energy source and

is used as a staple food throughout the world. It is rich in mucilage and starch

12

granules, making it a highly digestible ingredient. (Tosif, Najda, Klepacka,

Bains, Chawla, Kumar, Sharma, Sridhar, Gautam, Kaushik, 2022)

Cassava

Cassava is an important starchy root crop grown globally in tropical

and subtropical regions. The ability of cassava to withstand difficult growing

conditions and long-term storability underground makes it a resilient crop,

contributing to food security. Historically, small-scale farmers have grown

cassava as a minor crop in the northeastern part of the country. (Amelework,

Bairu, Maema, Venter and Laing, 2021).

Cassava is significant food security and industrial crop, contributing as

food, feed and industrial biomass in Africa, Asia and South America. Breeding

efforts have led to the development of Cassava variants having desirable

traits such as increased root, flour, and starch yield, reduced toxify, reduced

pest/ disease susceptibility and improved nutrient content. Flour and starch

are highly profitable food products derived from cassava. Cassava roots can

be visually distinguished based on flesh color and other physical properties,

just as their flour and starches can be differentiated by their macro- and

micro-properties. (Ayetigbo, Latif, Abass, Muller, 2018). Cassava flour is a

local Indonesian food that has the potential to reduce the use of wheat flour in

making noodles. However, cassava flour has sticky physical characteristics

13

because the high amylopectin may be overcome by adding protein. (Hardoko,

Fransisca, Siratantri, 2020)

Noodles have been a staple food in Asian countries for more than

4,000 years, and almost 40% of wheat cultivated in Asia is consumed in the

form of noodles. Existing standard for inspection and evaluation systems

focus on the quality of ingredients, dough, semi-finished and final products of

flour products with high moisture content (such as bread). However, Asian

noodles are flour products with low moisture content, and no unified method

is available for evaluating the quality of noodle-making process. This review

summarizes the current process of making Asian noodles and the various

methods to evaluate the quality of ingredients, semi-finished, and finished

products. The methods for analyzing the quality of special flour, processing of

crumbly dough and dough sheets, dried, semi-dried and cooked Asian

noodles are also described. Overall, important directions and

recommendations for the research and development in terms of efficient

processing and quality control of Asian noodles are presented. (Do, Li, Obadi,

Qi, Lui, An, Zhou, Zhang, Xu, 2021)

As cited by Cappelli, Bettaccini, Cini, 2020). Worldwide, bread and

other baked products are considered to be essential for human nutrition.

Current research is focused on technological and nutritional improvements to

products, via the application of innovative strategies. The kneading process is

influenced by several parameters, notably kneading time, dough temperature,

kneading speed, dough aeration, water temperature, and total water content.

The correct

14

management of the kneading process, and the application of improvement

strategies, can significantly enhance dough rheology and resulting bread

characteristics
 (Robert, 2018) cite that Drying or dehydration is one of the oldest,

useful and important methods of food preservation and many shelf stable

products have been developed from fresh fruits and vegetables by various

drying method. Dehydration is characterized as application under regulated

conditions to remove much of the water normally present in the food by

evaporation. This definition precludes other processes of limitation that strip

water from food. The aim of dehydration is to increase food shelf life by

reducing water activity. Traditionally, dehydration is in adequate to in active

enzymes.

The bulk of food decreases shipping and storage costs and provides

food for the customer greater choice and comfort. Despite the perks of

dehydration, drying allows both the food quality and the nutritional value of

the food deteriorate. Extrusion is one of the most versatile and commercially

successful processing technologies, with its widespread applications in the

production of pasta, snacks, crackers, and meat analogues. It allows a high

degree of user control over the processing parameters that significantly alters

the quality of final products. (Leonard, Zhang, Ying, Fang, 2020).

15

Related Studies
 The researchers support the following studies as basis for methods

and concepts in creating of this study.

Taro

Accoring to M. Tosif, R. Kaushik, (2022) A Concise Review on Taro

Mucilage: Extraction Techniques, Chemical Composition, Characterization,

ApTaro (Colocasia esculenta) is an important source of carbohydrates as an

energy source and is used as a staple food throughout the world. It is rich in

mucilage and starch granules, making it a highly digestible ingredient.

Mucilage can act as a matrix and a thickening, binding, emulsifying, or

foaming agent in food, pharmaceutical, and several other fields of research.

Moreover, mucilage can be extracted from several living organisms and has

excellent functional properties, such as water-holding, oil-holding, and

swelling capacities. Therefore, these remarkable functional properties make

mucilage a promising ingredient with possible industrial applications.

Furthermore, several extraction techniques, including enzyme-assisted,

ultrasonication, microwave-assisted, aquatic, and solvent extraction methods,

are used to obtain quantitative amounts of taro mucilage. Coldwater

extraction with ethanol precipitation can be considered an effective and cost-

effective technique to obtain high-quality mucilage with suitable industrial

applications, whereas the ultrasonication method is more expensive but

results in a higher amount of mucilage than other

16
emerging techniques. Mucilage can also be used as a fat replacer or reducer,

dye remover, coating agent, and antioxidating agent. Therefore, in this

review, we detail the key properties related to the extraction techniques,

chemical composition, and characterization of taro mucilage, along with its

suitable applications and health benefits.

As cited by Maretta, and Santosa, (2022) in the study “Sustainability

cultivation and traditional conservation of taro diversity in Bogor Indonesia”

Fresh taro and its processed products have been produced in Bogor for

decades. It has become a popular commodity from this city and evoked an

image of Bogor. The essential component of this issue is the sustainability of

taro farming, and farmers are the major preserver who has primary decision-

making in agricultural management. It assumes there were unusual

agricultural practices that promote the long-term viability of taro cultivation.

Farmers’ consideration of taro cultivation and their on-farm activities were

observed, and the impacted-on sustainability was studied. We surveyed 30

taro farmers in 8 districts Bogor with a rapid rural appraisal and field

observation to validate the obtained data and plant diversity analysis. The

result showed that taro has provided more income for farmers, and they

prefer an intercropping approach in taro farming. Seed availability was the

main consideration of farmers in cultivating this plant consistently for a long

time. The seed rotation by seed sharing between farmer’s communities was

the mechanism of seed exchange and spread of taro cultivars. There was

also found the diversity of taro that

 17

divided into three groups similarities and simply to distinguish by the plant

stature, color of petioles and corms cross-section.

As cited by Sultana, Jahan, Rahim (2021) in the study "Status and

Scope of Promoting Underutilized Taro for Sustainable biodiversity and

nutrition security in SAARC Countries". SAARC countries, India has made

huge progress in the research and development of taro. Considerable

research attempt has been made by Bangladesh, Sri Lanka, Nepal, and

Pakistan. Although, once taro was the part of staple food in the Maldives but

due to crop loss by diseases, gradually it has lost its place as a staple food.

Lack of awareness of the nutritional and commercial value of taro is the prime

reason for its underutilized status in South Asia. In Compared to staple

cereals, starch, fiber, vitamins, and minerals content in taro is higher which

needs to be utilized for addressing nutritional security in South Asian

countries by promoting taro as an alternative source of food. Globally, in

developing countries, taro trade is expanding due to its commercial and

industrial values. In this context, South Asia has tremendous potential to enter

the global taro market.

Cassava

Fathima, Sanitha,Tripathi, Muiruri (2023) pointed out in study “Cassava

(Manihot esculenta) dual use for food and bioenergy: A review”. Cassava
(Manihot esculenta) is a starch-rich, woody tuberous, root crop important for

food, with little being done to investigate its potential as a bioenergy crop

18

despite its enormous potential. The major bottleneck in the crop being able to

serve this dual role is the competition of its storage roots for both purposes.

The major cassava production regions primarily use the tuberous roots for

food, and this has resulted in its neglect as bioenergy crop. The use of non-

food cassava parts as feedstock in cellulosic biofuel production is a promising

strategy that can overcome this challenge.

Abotbina, Sapuan, Ilyas, Sultan, Alkbir, Sulaiman, Harussani,

Bayraktar (2022) state in study “Recent Development in Cassava (Manihot

esculenta) Based Biocomposites and Their Potential Industrial Applications: A

Comprehensive Review”. Cassava (Manihot esculenta) is a plant that has

various purposes for use. It is the primary source of food in many countries

and is also used in the production of biocomposites, biopolymers, and

biofibers. Starch from cassava can be plasticized, reinforced with fibers, or

blended with other polymers to strengthen their properties. Besides that, it is

currently used as a raw material for bioethanol and renewable energy

production.

According to Obadi, Zhang, Xu (2022) in study “The role of inorganic

salts in dough properties and noodle quality—A review”. Noodles are usually

made with flour, salt, and water. Developments in the noodle industry have
led to the use of some inorganic salts such as NaCl, alkaline, and phosphate

salts to improve the quality of noodle products. However, the physicochemical

properties of dough and noodle characteristics may show different rheological

and technological properties after salt addition depending on the salt content,

19

type, and mixture. Therefore, understanding the role and mechanism of

different salts in flour dough and the resulting noodles would be helpful in

improving the quality of the final products.

Cao, Yu, Yang, Xing, Guo, Zhu, (2021) pointed out in their

investigation about “The impact of gluten quality on the textural stability of the

cooked noodles and its underlying mechanism”. Textural characterisation and

cooking quality analysis were used to evaluate the quality of the noodles. The

glutenin macropolymer (GMP) content, glutenin-gliadin ratio, dough

rheological properties of the reconstituted wheat flour, water mobility,

microstructure, and intermolecular force of the cooked noodles were also

determined. When the immersion time was increased, the hardness, tensile

distance, and hydrogen bonds in the cooked noodles decreased, whereas the

relaxation time (T22) increased, and the water penetrated gradually into the

cooked noodles. A suitable glutenin-gliadin ratio, a moderate dough

stabilization time, and high GMP content contributed to the preservation of the

texture of the cooked noodles. The confocal laser scanning microscopy

(CLSM) images and network analysis confirmed that the properties of the

cooked noodles made from various reconstituted wheat flours were different.
 The foundation of this study is comprised of the cited international,

national, and local research and studies. Additionally, the probability will

benefit from various researchers’ insights into the information and procedure

of the variables employed in this study.

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Chapter 3

RESEARCH METHODOLOGY

This chapter provides an overview of the fundamental elements of

research, such as the process used to develop the proposed products and

the methods for determining shelf life. It also covers the details of the

research design, research environment, research participants, sampling

strategies, data collection methods, ingredients for the research materials,

preparation and display of samples, and ethical considerations.

Research Design

A quantitative research design is employed in this work. Using a single

survey form that may produce useful statistics to determine the probability of

blue taro (Xanthosoma violaceum) and cassava (Manihot esculenta) as an

alternative for noodle making.

 Quantitative research is a type of research methods that focuses on

collecting and analyzing numerical Data to understand and draw conclusions

about specific phenomenon or topic. It involves using structured surveys,

experiments, or observations to gather data that can be qualified and

statistically analyzed. (2020, Pritha Bhandari)

21

Research Environment

This study will be conducted at J.H. Cerilles State College-Canuto MS

Enerio Campus, Poblacion, Lake Wood, Zamboanga Del Sur. This research

will be conduct in the institution because the respondents are in BTVTED-

FSM from 2nd year to 4th year.

Figure 1. The School Map

Research Participants

50 individuals randomly selected from the BTVTED-FSM II, III, and IV

students. For our studies, we selected individuals from BTVTED- FSM II, III,
and IV since they had varying backgrounds and experiences relevant to the

topic of our study. To gain a complete understanding of our research issue,

we would like to hear from a range of people. By adding them, we intend to

collect an extensive selection of opinions and thoughts that will further our

study and allow us to know better.

22

Research Instrument

The researchers have modified a structured questionnaire from

Belmes, N.'s engage in use within this study. (2019). Hedonic scale will be

used in the study to gather data. A kind of rating scale called the hedonic

scale is used to assess how satisfied and accepted product features are by

customers. A five-point hedonic scale, with 1 being the highest and 5 being

the lowest, is used in research. The categories are highly acceptable,

acceptable, moderately acceptable, slightly acceptable, and not acceptable.

Sampling Techniques

The sampling technique that the researchers uses is simple random

sampling. Is a randomly selected subset of a population. In this sampling

method, each member of the population has an exactly equal chance of being

selected. This method is the most straightforward of all the probability

sampling methods, since it only involves a single random selection and

requires little advance knowledge about the population (Thomas, 2023),

specially, we will employ the fishbowl strategies in a lottery style. The

researcher would select rolled paper strips with the numbers denoting the

participant’s names mixed.

23

Data Gathering and Procedures

The researcher will send a letter requesting permission to the head of the

teacher education program at the school and the administration. The research

participant asked for a time that would work for the testers to sample the food

after the head of the school and the administration had given their fine. The

researcher prepared the drugs and supplies needed for the experiment. A

week later, the researchers sanitized the area and asked participants'

permission to use the product before it was assessed. Each member will get a

quick orientation and a product rating rubric prior to the start of the food-

tasting evaluation. Following completion of the evaluation, the data was

obtained by the researcher. Data collecting was followed by tabulating the

data for statistical analysis.

 24

Research Materials

The following are the materials needed in conducting the experiment.

 Sifter Pasta maker

[Link] [Link]

Rolling pin Rubber scrapper

[Link] [Link]

Measuring cup & spoons Mixing bowl

[Link] [Link]

Figure 2. The Research Materials

25

Research Ingredients
 These are the ingredients for the probability of blue taro (Xanthosoma

violaceum) and cassava (Manihot esculenta) as an alternative for noodle

making.

Blue Taro Flour Cassava Flour

Vegetable oil Salt

Eggs Water

Figure 3. Research Ingredients

26
Research Procedures

The following are the research procedures in making Noodle using the

combine blue taro and cassava flour.

Step 1. Gather two kilo of blue taro

Figure 4. The Blue Taro

Step 2. Peel the blue taro using a peeler.

Figure 5. Cleaning and Peel the Blue Taro

Step 3. Grate the blue taro

 27

Figure 6. Grate the Blue Taro

Step 4. Dry the grated blue taro in the oven about 150 degrees Celsius

Figure 7. Dry the Blue Taro

Step 5. Grind the dry slice blue taro until it becomes fine or until achieved the

consistency of flour.

Figure 8. Blend the Blue Taro

Step 6. The blue taro flour

 28

Figure 9. Blue Taro Flour

Making dough

Step 1. In a mixing bowl add the blue taro, cassava flour and salt.

Figure 10. Combine the Dry Ingredient.

Step 2. Then add the eggs, vegetable oil and the water.

Figure 11. Add the Liquid Ingredients

 29

Step 3. Use a dough mixer to combine

Figure 12. Mix Until Well Combined

Step 4. Flatten the dough using a pasta maker to stretch and put the flatten

dough to a pasta maker to cut more accurately.

[Link]

Figure 13. Blue Taro and Cassava Noodle

 30

Flow Chart on making the Blue Taro Flour

Gather the blue taro

Peel the blue taro using a peeler.

Grate the blue taro

Dry the grated blue taro in the oven about 150 degrees Celsius

Grind the grated blue taro until it becomes fine or until achieved
the consistency of flour.

Figure 14. Flow Chart Research Procedure of making blue taro flour
 31

Flow Chart on the Probability of Blue Taro (Xanthosoma violacem) and

Cassava (Manihot esculenta) as an alternative in noodle making

In a mixing bowl add the 1 cup blue

taro, 1 cup cassava flour and a pinch of
salt.

Then add the 2 eggs, 1tbsp vegetable oil

and the 1/2 cup of water.

Use a dough mixer to combined all the

ingredients to make dough

Flatten the dough using a pasta maker

to stretch

Put the flatten dough to a pasta maker to

cut more accurately.

Figure 15. Making Noodles

 The flow chart shows how to prepare the blue taro and cassava

noodles. To make blue taro and cassava noodle, first, gather the blue taro,

clean and peel, slice the blue taro, slice and dry in the sunlight, blend the blue

taro, set aside, in a mixing bowl add all the dry ingredients, then add the liquid

ingredients, mix until well combined, then transfer into a lightly floured surface

32

and knead for about 10 minutes or until the dough is smooth and elastic and

put it in a pasta maker to make a noodles.

Shelf-Life Determination Process

Transfer the dry and fresh

Prepare the Plastic bag. noodles in the plastic bag.

At room temperature, close At room temperature closed

plastic bag. and open for 1 week.

Figure 16. Shelf-life Determination

 Blue Taro (Xanthosoma violaceum) and Cassava (Manihot esculenta)

Noodle undergo a shelf-life determination process (a) Dry Noodle (b) Fresh

Noodle. First step is to prepare the plastic bag, transfer the dry and fresh

noodles in the plastic bag, at room temperature close plastic bag, at room

temperature closed and open for 1 week.

33

Each day, the trials are constantly check vis-à-vis with the criteria

crafted. The criteria as follows: color, taste, smell and appearance/ texture.

The samples are open every day to check the two samples. This represent

the actual product that not reach their deterioration point.

Preparation and Presentation of Samples

The degree of variation between and among treatments and the

research objectives is considered while choosing the sample preparation

method and serving size. To prevent statistical models, each participant must

receive the same amount, temperature, sample order, and sample count.

Sample Size. Each participant receives 2 small bowl containing

different kinds of noodles from dry and fresh noodles.

Sample Temperature. The standard presentation procedure is follow to

ensure that all participants receive samples at the most appropriate and
consistent temperature for the attributes being measure by 80 to 100 degree

Celsius. (Mamat, Yusof, Hassan and Fauziah, Yusoff2,2016)

Order of Sample Presentation. Every sample are serve in each serving

order and equal number of times to reduce any bias related to serving

position to participants in 2 order of presentation. Each presentation is give

allot time of

34

3 to 5 minutes. Before we distribute the 2 nd product we will give a palate

cleanser (water) so that it will cleansed the taste of the first product.

Number of Samples. The number of samples the are serve to the

participants are consists of 2 samples. Sample 1 with Fresh Noodle and

sample 2 with Dry Noodle.

Research Statistical Treatment

Descriptive statistics, one of the three fundamental forms of research

design, is the statistical method applied to the study's data. Additionally, it is a

convincing qualitative research method that is used to define features and

functions and test particular hypotheses (Fluet, 2020). The statistical package

for social science (SPSS) program is used by the researchers to examine the

statistical computing of this study. The weighted mean is an average that is

calculated by assigning varying weights to some of the individual variables. to

guarantee the correctness and accuracy of the findings.

SPSS is short for Statistical Package for a Social Sciences, and it is

used with various kinds of researchers for complex statistical data analysis. It

was originally launched in 1968 by SPSS Inc. (Nie, 2017)

35

Ethical Consideration

This study considers the participants who were also the sensory

participants of this research were students of Bachelor of Technical

Vocational Teacher Education major in Food Service Management II, III and

IV of the JHCSC Canuto MS Enerio Campus, during the conduct of this study

we provide inform consent from every participants and make sure that no one

is being harm. We respect their privacy and kept their record confidential all

participants are voluntarily response and no one is being force.

iii
 iv

ACKNOWLEGEMENT

The researchers would like to express their profound gratitude to everyone

who shared their expertise and efforts, regardless of how small, to make this

research a reality.

To Jesus Christ, our Lord an Savior, for giving the wisdom, strength, an

knowledge in exploring things and for the guidance in helping the researchers

surpass all the trials encountered.

To each of their parents, for their financial support, emotional support, and

spiritual guidance along the researcher's entire journey;

To Ms. Cheryl May Arnoco, their thesis adviser, for her unwavering support

throughout their research and for her tolerance, inspiration, zeal, and vast
knowledge. Her advice aids them in determining the stages of research

writing.

To the panelists, who are the primary individuals who participated in making

this study reality: Dr. Lorita P. Andot, Mr. Bobby T. Piscos, and Miss Cheryl

May P. Arnoco. The time, ideas, and support that these people provided to

enable this research are greatly appreciated by the researchers.

All of the researchers' hard work, perseverance, and wonderful blessings can

be attributed to them, regardless of what has been achieved or the outcome

of any project.

Mangangot, Ronan Joshua, Aremala, Pegie Jr., Bataluna, Mary Ann

DEDICATION

This work is gratefully dedicated to the Almighty God, the Great Creator, the

author of wisdom and understanding, who made it possible.

To the corresponding families, whose unwavering support and help have

made the efforts' success possible.

To everyone who thought the researchers could actually carry out this

research.

Additionally, they would like to thank their friends, classmates, and families for

their encouragement in the study's advancement.

 vi

TABLE OF CONTENTS

TITLE PAGE ii

APPROVAL SHEET iii

ACKNOWLEDGMENT iv

DEDICATION v

TABLE OF CONTENT vii

LIST OF TABLES viii

LIST OF FIGURES

CHAPTER

1. THE PROBLEM
 Introduction 1

Theoretical Framework 3

Statement of Problem 5

Scope and Limitations 6

Significance of the study 7

Definition of Terms 8

2. REVIEW OF RELATED LITERATURE AND STUDIES

Related Literature 10

Related Studies 15

3. METHODOLOGY

Research Design 20

Research Environment 21

Research Participants 21

Research Instrument 22

Sampling techniques 22

Data Gathering Procedure 23

 Research Materials 24

Research Ingredients 25

Research Procedures 26

Preparation for the Shelf-Life Determination 33

Research Preparation and Presentation of

Sample 34

Research Statistical Treatment 34

Ethical Considerations 35

REFERENCES **

APPENDIX **

LIST OF TABLES

Table Page

LIST OF FIGURES
Figure Page

1 Map of J.H Cerilles State College Canuto MS Enerio Campus 21

2 The Research Materials 24

3 Research Ingredients 25

4 The Blue Taro 26

5 Cleaning and Peel the Blue Taro 26

6 Grate the Blue Taro 27

7 Dry the Blue 27

8 Blend the Blue Taro 28

9 The Blue Taro Flour 28

10 Combine the Dry Ingredients 29

11 Add the Liquid Ingredients 29

12 Mix Until Well Combine 30

13 Blue Taro and Cassava Noodles 30

14 Flow Chart Research Procedure of Making Blue Taro Flour 30

15 Making Noodles 31

16 Shelf life Determination 32

LIST OF APPENDICES

APPENDIX PAGE
 A. Research Questionnaire 43

36

APPENDIX A

Research Questionnaire

Hedonic Scale for Sensory Appraisal

(Adapted from national Center of Home Food Preservation of 2003)

Direction: Rate using the criteria below. Write your rate on the space that fits
your personal choices. Rating 5 is the Highest and 1 is the Lowest.

5 - Strongly Acceptable
4 - Acceptable
3 - Slightly Acceptable
2 - Not Accepted
1 - Strongly Not Accepted

Name: ____________________________ Date: ________

Criteri Strongly Accepted Slightly Not Strongly Not
a Accepted Accepted Accepted Accepted

5 4 3 2 1

FlavorThe noodle The blend The blend The main The noodle
flavor is of of of the flavor is not
very ingredients ingredients ingredient acceptable
evident in of the of the s cannot and the
every bite. noodle noodle totally be taste is
There is a tastes tastes is detected strongly
perfect ordinary not so when unacceptabl
blend of the inside the amplified tasted e in the
ingredients mouth. inside the taste buds.
inside the mouth
mouth.
Aroma The smell The smell The smell The smell The smell is
is very is is slightly does not awful.
aromatic of somewhat aromatic. represent
a typical aromatic. a noodles
noodle. aroma

Textur The texture The texture The texture The The texture
e is is is slightly texture is is totally
acceptable. somewhat acceptable rough and unacceptabl
acceptable. not e.
acceptabl
e
Color The color is The color is The color is The color The color is
very somewhat not so is bad very bad
accompani accompani accompani and it is and it is
ed to the ed to the ed to the not strongly not
product. product and product and acceptabl acceptable.
And it’s somewhat it is slightly e.
acceptable. acceptable acceptable.
Total
Criteria Extremely Moderately Attractive Unappetizing Unattractive

attractive attractive

5 4 3 2 1

Appearance

Texture

Protection

and

Preservation

Convenience

Total

37
 Research Questionnaire

Hedonic Scale for Food Packing

(Adapted from National Center for Home Food Preservation of 2016)

Direction. Rate using the criteria below. Write your rate on the space that

matches your personal choices. Rating 5 is the highest and 1 is the lowest.

5- Extremely Attractive 2- Unappetizing

4- Moderately Attractive 1- Unattractive

3- Attractive