Banana (Musa balbisiana) Spanish Bread

Abstract

The study was conducted at Hospitality Management Laboratory of CAPSU Pilar Campus last October 17, 2024. The study aimed to determine the acceptability of Banana Flour (Musa balbisiana) Spanish Breadin terms appearance, taste, texture and general acceptability. The study was also conducted to find out if there is significant difference among the variations of treatments using flour and banana flour. Cost and yield among treatments of Banana Flour (Musa balbisiana) Spanish Bread were also presented. The study adopted the experimental method in Completely Randomized Design (CRD) with five (5) treatments and three (3) replications. A sensory evaluation sheet using five-point hedonic scale was used to collect data from the 48 panel of evaluators. Mean, ANOVA and LSD were the statistical tools used for data analysis. For acceptability level, all treatments are constant and there are significant difference among treatments in terms of appearance, taste, texture and general acceptability.