Acceptability of banana (Musa Sampientum) nuggets

Abstract

This study was conducted at Capiz State University, Pilar, Capiz to determine the utilization and acceptability of Banana pith in making nuggets. Specifically, this study ha the following objectives: 1.) To determine which of the following treatment is most acceptable in terms of texture, flavor, and general acceptability. 2.) To determine the cost and yield of making banana pith nuggets. A single factor experiment replicated three times was conducted last March 2016. Thirty (30) panelist evaluated the product as to texture, flavor and general acceptability with the use of a 9 point hedonic scale score cards for sensory qualities. The findings revealed that treatment using 26.66% chicken: 13.33% banana pith obtained the highest acceptability level among treatments. However, all treatments were all acceptable in terms of texture, flavor and general acceptability. The cost of Banana pith Nuggets per treatment varied due to the cost of banana pith used. All treatment yields the same number of nuggets.