We only provide here the general research information. For more detailed information contact the Research and Development Directorate of the Mariano Marcos State University.
Research Details
| Research Project: | Development of a Technology to Increase the Productivity of the Less-Known Yam Species |
| Research Title | Enhancing the Economic Potentials of the Less-known Yam Species Through Product Development (Study 3) |
| Researcher(s) | Noralyn Legaspi, Lea Agbigay, Christine Quiapo |
| Research Category | Study |
| Research Status | extended |
| Duration | Jan 01, 2016 to Dec 31, 2022 |
| Commodity | Rootcrops |
| Research Site(s) | |
| Source of Fund(s) | GAA-Fund 101 |
| 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. |
| Expected Output | Commercially acceptable processed food products |
| Abstract | Not Available |
