Research Details
Enhancing the Economic Potentials of the Less-known Yam Species Through Product Development (Study 3)
Noralyn Legaspi, Lea Agbigay, Christine Quiapo
Category: Study
Status: Extended
Duration:
January 1, 2016 -
December 31, 2022
Brief Description
This is the Study 3 of the project "Development of a Technology to Increase the Productivity of the Less-Known Yam Species".
Development of healthy food items using the less-known yam species
In response to the call for natural and healthy food, snack items using the less-known yam species as base ingredients will be formulated/developed. These will be either as dehydrated/dried/chipped, and/or powdered. Organoleptic evaluation will be conducted to determine the sensory qualities (descriptive and acceptability attributes) of the different products and to determine ways by which to improve such products.
Standardization of processed tugui and kamangeg products
Improvement of the process and formulation of the developed products will be done. This will be based on the result of sensory evaluations. Also, focus group discussions will be conducted to further draw suggestions by which to improve the formulated products until such time when said process and formulation are standardized ready for commercialization.
Shelf-life determination of processed tugui, kamangeg, and karot products
Accelerated shelf life studies will be conducted to determine the storage life of the processed products. In the same way, nutrient analysis will be conducted to determine the nutrition facts of the products that will be developed.
