Acceptability of root crops yema

Abstract

This study was conducted to determine which treatment of root crops yema will produce the best appearance, aroma, taste and texture and which of those are generally acceptable. The treatments tested were 100% purple yam, 100% cassava, 100% gabi and 100% sweet potato. The experimental design used was the Completely Randomized Design (CRD). It has four treatment with no replications. A total of 100 evaluators consisting of teachers, students and community members evaluated the product. Mean and ANOVA were statistical tools used to analyze the data. The results revealed that using sweet potato as an enhancer produce the best sensory quality of root crops yema. The analysis of variance showed that there are no significant differences among the four treatments in terms of appearance, aroma, taste and texture of root crops yema.