Chapter 1 Sweet Potato

THE ACCEPTABILITY OF SWEET POTATO (IPOMOEA BATATAS) AS
AN ALTERNATIVE FLOUR OF AN CUPCAKE
A Research Study
Presented to
The faculty of
David Moises Memorial High School
Balit, Mambusao, Capiz
AS a Requirement
In the Subject Research Project
Submitted By:
RODICO, MARK JOHN L.
VALEROZO, REXCEL, L.
LATA, ANDREA MAE
DARONDON, MARY JOY, F.
LASALA, CHRISTY N.
PROCESO, JONAS
LASALA, JUSTIN
COBRADOR, JAY P.
QUISTO, DANICA F.
Chapter 1
BACKGROUND OF THE STUDY
Sweet potato flour has become a key solution for the
production of the products in the current global habitation. It
has a high-energy, low protein, and has been reported to be a
good biological value. It has been found to contain a high
source of B-carotene. ( www.tandfonline.com )
According to Kerry Torres (2019), sweet potato is a rich

source of fiber as well as containing an array of vitamins and
minerals including iron, calcium, selenium, as a good source of
Vitamin I and Vitamin C one of the key nutritional benefits of
sweet potato is that they’re high in an antioxidant knows as
beta carotene, which converts to a vitamin A one consumed.
A Food is something that provides nutrients. Nutrients are

substance that provide energy for activity, growth, and all
functions of the body such as breathing, digesting food, and
keeping warm; material for the growth and repair of the body,
and for keeping the immune system healthy.
(www.scientificworldinfo.com )
The scientific name of sweet potato (Ipomoea Batatas)

starchy root vegetable they are thought to originate in central
of South America, but North Carollina is currently the large
producers. Surprisingly sweet potatoes are remotely related to
potatoes. Like a regular potato, the tuberous roots of sweet
potato plants are eaten as a vegetable. Their leaves and shoots
are also sometimes eaten as a greens. However, sweet potatoes
are very distinctive-looking tuber. They are long and tapered
with a smooth skin that can vary in color, ranging from yellow,
orange, red, brown, or purple to beige. Depending on the type,
the flesh can range from white to orange to even purple.
( https://www.healthline.com )
Based on the above premise, the researcher were interested

to conduct this study. They would like to determent the
acceptability in terms of appearance, aroma, taste, and texture.
STATEMENT OF THE STUDY
OBJECTIVE OF THE STUDY

The study aimed to determine the acceptability of sweet potato
(Ipomoea Batatas) as an alternative main ingredient to Cupcake.
Specifically, at aimed to:
1. Determine the level of acceptability of sweet potato
(Ipomoea Batatas) as an alternative main ingredient of a
Cupcake in terms of appearance, taste, and texture and
it’s general acceptability.
2. Find out if there is a significant difference in the level
Of the acceptability of sweet potato (Ipomoea Batatas) as an
Alternative main ingredient to Cupcake in treatment A, B, C
in terms of appearance, taste, and texture.
3. Find out if there is significant difference in the level of
acceptability of sweet potato (Ipomoea Batatas) as an
alternative main ingredient to Cupcake as evaluated by the
evaluations.
Hypothesis
1. There is no significant difference in the level of
acceptability of sweet potato (Ipomoea Batatas) as an
alternative main ingredient of a Cupcake in treatment A, B, C
in terms of appearance, taste, and texture, and general
acceptability.
2. There is no significant difference between sweet potato
(Ipomoea Batatas) as an alternative main ingredient of
cupcake and the evaluation of evaluators.
Significant of the study
The result of the study will be beneficial to the following:

Agricultural Industries. The study will promote agricultural
Business by using sweet potato as the main ingredient in
making cupcake.
Community- Through this study the community will appreciate
the importance of vegetable and fruits.
Consumer- Through this study, there will be another flavor
for them to choose and it will be more beneficial for them
because of the nutrients they can get from this kind of sweet
potato and it has a chapter price.
Faculty Researcher- The result of this study will provide

new ideas in the utilization of locally available of crops in
there production of new food preservation.
Future Researchers- Can develop other food items in food

preservation from the different crops like sweet potato as an
alternative main ingredient to Cupcake.
Sweet potato Cupcake maker- The result of this study will

be added to their idea and recipe in making sweet potato as
substitute ingredient in Cupcake.
Scope and delamination of the Study

The study is limited in making sweet potato as
alternative main ingredient to Cupcake. The sensory qualities
used in evaluating the product were appearance, taste, and
texture for it’s general acceptability.
The product was evaluated by six (6) teachers who are

national certificate (INC II) holder major in food and
beverage service.
Nine-point Hedonic scale was used to evaluate the

acceptability of the product.
The statistical tool used were mean and analyze of

variance (ANOVA) to determine the significant difference
among the compose means at 0.05 level of significant.
Definitions of terms
The following terms are conceptually and operationally
Define for a clearer understanding of ideas presented in this
study.
Acceptability. It refers to determining how well an

Intervention will be receive by the target population
(Ayala & Elder,2011)
Acceptability. In this study, it refers to

satisfactoriness of the respondents to the finished product
Which is the acceptability of sweet potato as an alternative
flour of an cupcake.
Cupcake. A small cake with good frosting it design to serve one

person, which my be bake in a small thin paper or aluminum cup.
Sweet potato. A tropical vine (Ipomoea batatas) of the morning-

glory family that is often grown for its edible tuberous root of
For its ornamental variously shape green to purple and white to
pinkish funnel-shape flowers.

Chapter 1 Sweet Potato

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Chapter 1 Sweet Potato

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THE ACCEPTABILITY OF SWEET POTATO (IPOMOEA BATATAS) AS

AN ALTERNATIVE FLOUR OF AN CUPCAKE

According to Kerry Torres (2019), sweet potato is a rich

A Food is something that provides nutrients. Nutrients are

The scientific name of sweet potato (Ipomoea Batatas)

Based on the above premise, the researcher were interested

STATEMENT OF THE STUDY

OBJECTIVE OF THE STUDY

acceptability of sweet potato (Ipomoea Batatas) as an

alternative main ingredient of a Cupcake in treatment A, B, C

in terms of appearance, taste, and texture, and general

2. There is no significant difference between sweet potato

(Ipomoea Batatas) as an alternative main ingredient of

cupcake and the evaluation of evaluators.

Significant of the study

The result of the study will be beneficial to the following:

Business by using sweet potato as the main ingredient in

Community- Through this study the community will appreciate

the importance of vegetable and fruits.

Consumer- Through this study, there will be another flavor

for them to choose and it will be more beneficial for them

Faculty Researcher- The result of this study will provide

Future Researchers- Can develop other food items in food

Sweet potato Cupcake maker- The result of this study will

Scope and delamination of the Study

The product was evaluated by six (6) teachers who are

Nine-point Hedonic scale was used to evaluate the

The statistical tool used were mean and analyze of

Acceptability. It refers to determining how well an

Acceptability. In this study, it refers to

Cupcake. A small cake with good frosting it design to serve one

Sweet potato. A tropical vine (Ipomoea batatas) of the morning-

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