1

CHAPTER I

INTRODUCTION

Background of the Study

Nowadays, Philippines is facing an economic problem. Lack of food to be fed for

the people. Philippines is a tropical country and rich in natural resources. Some are

utilized and many are not.

Tannia (Xanthosoma sagittifolium) is one of the most important root and tuber

crops for food, feed and industrial applications worldwide. Root and tuber crops

including tannia can play multipurpose roles in the global food system to address the ever

increasing demand for food and feed millions of people. (Ceballos, 2009; Lebot, 2009;

Ndabikunze et al., 2011) Tannia is a tuber crop originated in America and later spread on

South East Asia. This root crop used as vegetable, medicine, food for animals and a good

substitute for rice because of its high carbohydrate content.

On the other hand, Clams belong to the group of animals called bivalves, which

includes clams, mussels, oysters and scallops. Hardshell clams include Manila and Native

littlenecks, butter clams, cockles, macomas, and a few others of little harvest interest.

These clams are found on beaches of mixed sand, gravel and mud. They are commonly

harvested using shovels and rakes. (Washington Department of fish and wild life)

Tannia is very abundant and can be found everywhere in the locality. And as to

clams, the Province is composed of different beaches and ponds.

Through research, it can be utilized and made into snacks like chips. The

researchers have in mind to develop a product made from this raw material flavored with
 2
clams as a snack. This chip is more nutritious than the usual chip that we have. It contains

minerals and nutrients that is good to our body.

Objectives of Study

Generally, the study utilized different clams and tannia flour in making chips. The

following were the specific objectives of the study:

1. to find out the acceptability of different kinds of clams and tannia in making

chips in terms of appearance, aroma, color, crispiness, flavor, texture and general

acceptability;

2. to determine the significant difference among treatments in terms of

appearance, flavor, color, aroma, crispiness, texture and general acceptability; and

3. to find out the cost of the product per treatment.

Importance of the Study

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

Students. This study would give them idea and information that tannia can be

made into food product which is a source of organic snack item.

Housewives. It can help them to start good business because the materials were

available of lesser price and eventually they can make profit.

Farmer. They will be encouraged to plant and produce tannia which can utilized

in making this product.

Consumers. They can avail affordable snack food which is preservative free.
 3
Future Researchers. Similar study could eventually serve as parameter for this

reason. They could discover another food product to be produced out of this raw material.

Scope and Limitations of the Study

The study was limited to the acceptability of Clam-Tannia (Xanthosoma

sagittifolium) flour based chip in terms of appearance, aroma, color, crispiness, flavor,

texture and general acceptability. This study was conducted on the first semester of 2017

at Capiz State University, Pontevedra Capiz.

Definition of Terms

For further clarification and understanding about the study, the following terms

are defined operationally so that the readers can easily understand the contents of the

study.

Appearance, in this study, is defined as the shape, size and visual presence of the

clam-tannia (Xanthosoma sagittifolium) flour based chips.

Asian Green Mussels/Perna viridis, it is an economically important mussel. In

this study, it is one of the ingredient used in making clam-tannia (Xanthosoma

sagittifolium) flour based chips.

Blood Clam/Tegillarca granosa is known as the blood cockle due to the red

hemoglobin liquid inside the soft tissue. In this study, it is one of the ingredient used in

making clam-tannia (Xanthosoma sagittifolium) flour based chips.

Color, in this study, is defined as the pigment or the original or natural color of

clam- tannia (Xanthosoma sagittifolium) flour based chips.

 4
Crispiness, in this study, is defined as the gustatory brittleness in the mouth as

clam-tannia (Xanthosoma sagittifolium) flour based chips is being chewed.

Flavor, in this study, is defined as the taste, savor and food that influence the

tastes of clam-tannia (Xanthosoma sagittifolium) flour based chips.

General Acceptability refers to the overall impression and judgment of the panel

of tasters on the quality of the product. It refers to the overall acceptability of the clam-

tannia (Xanthosoma sagittifolium) flour based chips.

Panelists, in this study, refers to the person who tested and evaluated the clam-

tannia (Xanthosoma sagittifolium) flour based chips.

Scallops is one of the ingredient used in this study in clam-tannia (Xanthosoma

sagittifolium) flour based chips.

Tannia is a tuber crop consist of shoot, root, corm and cormels. In this study, it is

the raw material being utilized to be made as flour used in making clam-tannia

(Xanthosoma sagittifolium) flour based chips.

White clam/Meretrix lyrata have a tasty meat clam. In this study, it is one of the

ingredient used in making clam-tannia (Xanthosoma sagittifolium) flour based chips.

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CHAPTER II

REVIEW OF RELATED LITERATURE

Review of Related Literature

This chapter presents the review of related literature and studies that established a

frame of reference in conceptual and research literatures from books, journals, researches

and periodicals by foreign and local authors. Some concepts were taken from

unpublished thesis.

According to Opara (2003), Edible aroids (family Araceae) comprise of many

underground food crops grown in several tropical and sub-tropical countries. Taro or

cocoyam (Colocasia esculenta) and tan(n)ia or new cocoyam (Xanthosoma sagittifolium)

are the most important species. Together they are also called cocoyams in many parts of

the world, especially in Africa. For the purpose of this Compendium, the terms “edible

aroids” or “cocoyams” will be used when both Colocasia and Xanthosoma are referred to

collectively. Where a distinction is warranted to emphasise differences in post-harvest

characteristics, the term “taro” will be used for Colocasia, and “tannia‟ for Xanthosoma.

Edible aroids contribute an important part to the carbohydrate content of the diet in many

regions in developing countries. They produce edible starchy storage corms or cormels.

Although they are less important than other tropical root crops such as yam, cassava and

sweet potato, they are still a major staple in some parts of the tropics and sub-tropics. In

the South Pacific Island countries in particular, edible aroids represent a very high

proportion of the root crops. In the South Pacific and parts of Africa taro is a staple food

crop, and in the Caribbean and West Africa in particular, tannia is the main edible aroid.

Despite the economic importance of edible aroids as a food material in these regions,
 6
there is limited scientific information on their post-harvest characteristics, which perhaps

contributes to the very limited application of improved post-harvest technologies to

maintain quality and improve marketing potential.

According to Pathleen Titus, CARDI (2008), Tannia (Xanthosoma sagittifolium) is

also known as new cocoyam and in the region is important in the islands of Dominica, St

Vincent and the Grenadines, St Lucia and Grenada. The origin of this crop is listed as the

American Tropics. Both the leaves and subterranean tubers are eaten, but in the

Caribbean the tubers are the preferred plant part eaten. The tubers are said to contain the

irritant substance calcium oxalate and saponins which are destroyed in cooking. Tannia is

traded mainly in ethnic markets in the United Kingdom and North America.

According to Bede, et. al (2013), Cocoyam (Xanthosoma sagittifolium and

Colocasia esculenta) is a tropical root crop which belongs to the Araceae family. It is

grown in Nigeria and in many other parts of the tropics and sub-tropics of Africa (Sefa-

Dedah&Agyir-Sackey, 2004; Iwuoha&Kalu, 1993; Purseglove, 1992; Irvine, 1969;

Vickery & Vickery,

1979). Cocoyam corms and cormels are usually eaten boiled, roasted, pounded

and sometimes mixed with other staples such as yam, cassava or plantain. It is widely

used as soup thickner, which when added to soup fluid, absorbs the fluid and the soup

thickens. Cocoyam is usually pounded to a soft dough known as “utaraede”, which is

eaten with different soup preparations in South eastern Nigeria (Ihekoronye&Ngoddy,

1985; Onwueme, 1978; Obiechina&Ajala, 1987).

According to NyikahadzoiMugumo (2013), Tannia (xanthosoma sagittifolium)) is

a genus of flowering plants in the arum family, Araceae. The genus is native to tropical
 7
America but widely cultivated and naturalized in other tropical regions. Several are

grown for their starchy corms an important food staple of regions known variously as

malanga, cocoyam, yautia, dasheen and ape in Papua New Guinea.

Some of its species are used as ornamental plants and in popular horticultural

literature are known as ape or elephant ear The leaves of most tannia species are 40-

200cm long sagitate (arrow head-shaped) or subdivided into three or as many as 18

segments .Unlike the leaves of taro those of tannia are usually not peltate the upper v-

notch extends into the point of attachment of the leaf petiole to the blade.

Domestication of tannia species is thought to have originated in the northern

lowland South America then spread to the Antiles and

Mesoamerica. Today tannia is still grown in all those regions but is especially

popular in Cuba and Puerto Rico where it is used in alcapurrias or boiled. It is grown in

Trinidad and Tobago, Guyana and Jamaica to make the popular callaloo dish. It is also

grown in West Africa, now a popular producer where it can be used as a replacement for

yams in a popular regional dish called fufu .Taro is also grown as a crop in the

Philippines. In Polynesia tannia was considered a famine food used only in the event of

failure of the much preferred taro crop. The typical tannia has a growing cycle of 9 to 11

months, during which time it produces a large stem called a corm and will surrounded by

smaller edible cormels about the size of potatoes. These cormels (like the corm) are rich

in starch .Their taste has been described as earthy and nutty and they are a common

ingredient in soups and stews. They may also be eaten grilled, fried or pureed. The young

unfurled leaves of some varieties can be eaten as boiled leaf vegetables or used in soups

and stews such as the Caribbean callaloo (Garcia-Robledo et al, 2005).

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Main use

The starchy corms occupy an important place in the diet of many tropical

countries. The main corms are usually acrid and normally only the cormels are eaten.

These are boiled, baked, or parboiled and fried in oil.

In West Africa, the tubers are sometimes ground to produce 'fufu', for use in stews

and soups.

Subsidiary uses

The dried peeled corms may be ground to produce a flour, which is considered to

be as palatable as cassava flour, but more nutritious. About 10 kg of tannias will yield 3

kg of flour. The preparation of noodles, using mixes of flours of soya, wheat and high

percentages of Xanthosoma flours, has been undertaken experimentally.

Secondary and waste products

The leaves can be boiled and used as a vegetable, similar to spinach (X.

brasiliense is particularly favoured for this purpose).

Special features

There is considerable variation in the composition of tannias and starch contents

ranging from 17 to 34.5 per cent have been reported. Average approximate composition

of the edible portion has been quoted as: energy 556 kJ/100 g; water 70-77 per cent;

protein 1.3-3.7 per cent; fat

0.2-0.4 per cent; carbohydrate 17-26 per cent; fibre 0.6-1.9 per cent; ash 0.6-1.3

per cent; calcium 20 mg/100 g; iron 1 mg/100 g; thiamine 1.1

 9
mg/100 g; riboflavin 0.03 mg/100 g; niacin 0.0005 mg/100 g; ascorbic acid 6- 10

mg/100g.

The starch grains of tannia are relatively large, with average diameter 17-20 microns, and

are less easily digested than those of Colocasia.

Nutritional Value of Tannia

Tannia is nutritionally very similar to taro. The corms, cormels and sometimes the

leaves are the main economically parts of the plant. Generally, the cormels are more

tasty, and are

preferred to the corms. The corm itself is composed of 77-86% edible material, and 14-

23% scaly peel. The approximate composition of the tannia corm is as follows:

Nutrient % Fresh wt.

Moisture 70-77
Carbohydrate 17-26
Protein 1.3-3.7
Fat 0.2-0.4
Crude Fibre 0.6-1.9
Ash 0.6-1.3
Carotene 0.002 (2 mg per 100 g)
Thiamine 0.00006 (0.06 mg per 100 g)
Riboflavin 0.0002 (0.2 mg per 100 g)
Niacin 0.001 (1 mg per 100 g)
Vitamin C 0.096 (96 mg per 100 g)

The carbohydrates present in tannia mostly consist of starch. The starch has

relatively large grains, the average diameter being 17-20 կm. Tannia is therefore less

readily digested than taro. Tannia is richer than taro in mineral elements but has

approximately same protein content. Like taro, the corms of Tannia contain raraphides,

and should not be fed to humans or livestock without cooking.

Nutritional Value of Green Asian Mussels

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Calories 72
Fat 3g/ 3% DV
Carbohydrates 3g/ 1% DV
Protein 9g/ 21% DV
Vitamin B12 10 mcg/ 170% DV
Manganese 3mg/ 144% DV
Vitamin C 6.8mg/ 11% DV
Iron 3.4mg/ 19% DV

Nutritional Value of White Clams

Calories 26
Fat 0.34 g
Carbohydrate 0.89 g
Protein 4.43 g
Vitamin A 2%
Calcium 2%
Vitamin C 6%
Iron 24%
Cholesterol 4%
Sodium 6%

Nutritional Value of Blood Clams

Calories 79
Protein 13.5g
Fat 0.7g
Carbohydrates 4.7g

Nutritional Value of Scallops

Calories 126
Vitamin B121 02%
Iodine 90%
Phosphorus 69%
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Protein 47%
Selenium 45%
Choline 30%
Zinc 16%
Magnesium 10%
Potassium 10%

Review of Related Studies

According to the study of Bagsain and Ducanes (2015) on the Acceptability of

vege-camote tuway into kroepek, results revealed that the appearance, flavor, texture,

crispiness and general acceptability of vege-camote tuway kroepek are “liked very much”

while color and aroma was “liked moderately by the evaluators, all treatments were

acceptable to the panelists. Vege camote-tuway powder can be used in making kroepek.

According to the study of Ducanes (2004) on the Acceptability of Sweet Potato

flour using different kinds of shells in making kroepek, the data revealed that there is no

significant differences existed among the treatments. In terms of cost, Treatment B (pond

snail) was the cheapest among the treatments.

According to the study of Alateit and Beso (2015) on the Acceptability of Tannia

Chips revealed that all treatments were generally accepted by the panelists. A significant

difference existed between treatments in all sensory qualities.

According to the study of Dasig and Destreza (2006) on the Acceptability of

Tannia in making Empanada showed that there is a significant difference in terms of

appearance and no significant difference existed in terms of flavor, color, odor, texture

and general acceptability.

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According to the study of Oficial and Fuentes (2007) on the acceptability of

Tannia Pie revealed that all the treatments were rated “moderate desirable” in appearance

and “very good in flavor”. In terms of texture, the three treatments had “moderate

detectable” odor. On general acceptability, the treatments were “liked moderately”. There

was no-significant difference on the characteristics tested among the different properties

of ingredients used in the study.

According to the study of Valentino (2016) on the Acceptability of Tannia Fries

based on the findings of the study, the researcher conclude that all treatments were

generally accepted and did not differ significantly from each other.

According to the study of Ortiz and Baladhay (2007) on the Acceptability of

Tannia flour in making macaroons, the analysis of variance revealed that no significant

difference existed among the treatments in terms of appearance, flavor, texture, color and

general acceptability. All the product did not differ significantly from each other.

According to the study of Dorado and Dollete (2007) on the Acceptability of

Tannia Pastillas with the use of different kinds of milk revealed that all the treatment

obtained “better” color and the texture of the product was “very fine”. The three pastillas

had pleasant odor. All the products were “liked very much” by the panelists, however the

product which cost least was Treatment C (evaporated milk) was recommended for

adoption and reproduction for better nutrition.

According to the study of Contreras (2004) on the Acceptability of sweet potato

flour using different kinds of shells in making kroepek, the data revealed that there is no

significant difference existed among the treatments.

In terms of cost, Treatment B (pond snail) was the cheapest among the treatments.
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According to the study of Ariego (2004) Acceptability of Tannia (Xanthosama

sagittifolium) in making majablanca, the study revealed that treatment was found to be

“very desirable” into appearance and general acceptability while treatment A was rated

“very good” in color. And all treatments were found out to be “good” flavor as well as

“much juiciness”. The most accepted maja blanca product from tannia flour was

treatment B and was rated “liked very much”.

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CHAPTER III

METHODOLOGY

Materials and Equipment

This chapter describes the methods of investigation, the procedure in preparing

the product, evaluation of the product, data analysis and statistical tools used in the study.

Materials:

In the preparation of the product, the following materials were used in the study:

tannia flour, asian green mussels (tahong), blood clam (litob), white clams (kagaykay),

and scallops, salt, pepper, food color and water.

Equipment:

The following utensils were used in the study: deep frying pan, cooking pot,

strainer, blender, knife, rolling pin, measuring cup, measuring spoon, dough cutter and

mixing bowl.

Methods of Investigation

The research used the experimental method of investigation. It composed of four

treatments, replicated three times.

Treatment A (Control)

Tahong meat - ¾ cup

Flour - 2 ½ cup

Salt - 2 teaspoon
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Pepper - 1 teaspoon

Food Color - ¼ tsp

Water - 1 cup

Treatment B

White Clam Meat - ¾ cup

Tannia Flour - 2 ½ cup

Salt - 2 teaspoon

Pepper - 1 teaspoon

Food color - ¼ tsp

Water - 1 cup

Treatment C

Blood Clam Meat - ¾ cup

Tannia Flour - 2 ½ cup

Salt - 2 teaspoon

Pepper - 1 teaspoon

Food color - ¼ tsp

Water - 1 cup

Treatment D

Scallops Meat - ¾ cup

Tannia Flour - 2 ½ cup

Salt - 2 teaspoon

Pepper - 1 teaspoon
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Food color - ¼ tsp

Water - 1 cup

Procedure in the Preparation of the Product

Preparation of Tannia Flour

Tannia root of good quality were selected, washed and peeled into sliced thin

sized and dried under the heat of the sun until very dry The dried tannia was then ground

to obtain flour and stored in a cool and dry place.

Preparation of Tannia Flour

Selecting Washing Peeling Slicing

Drying Grinding Storing Flour

Figure 1. Flow chart in the preparation of Tannia flour.

Preparation of the different clams

The hard clams, scallops, blood clams and mussels were selected and cleaned very

well to remove the adhering dirt. They were placed in a pan and were blanch separately.

The meat were removed from the shells and were chopped finely. Then set aside.

Preparation of Clam-Tannia flour based Chips

Selecting Cleaning Blanching

Shelling Chopping Clams

Figure 2. Flow chart in preparing different clams for making chips.
 17
Preparation of Clam-Tannia flour based Chips

The flour, salt, pepper, clams, water and food color were measured. Then the

clams meat, flour, salt and pepper were combined. Food color was added into the water to

have a brighter color to the dough. A well was made at the center of a bowl and water is

added gradually. The ingredients were mix together upon each addition of water from a

dough. The dough is kneaded until all the ingredients are well blended. The dough was

rolled thinly and cut into squares. The squares were deep fry at 130˚c to 160˚c for 5

seconds and drain the excess oil using paper towel. Place in appropriate container.

Preparation of Clam-Tannia flour based Chips

Measuring Combining Adding Mixing Kneading

Rolling Cutting Frying Draining Clam-Tannia

flour based
Chips

Figure 3. Flow chart in the process of clam-tannia flour based chips.

Evaluation of the Product

The products were evaluated by twenty (20) panelists composed of faculty and

students of Capiz State University, Pontevedra Campus. The acceptability of the product

were evaluated by the panelists based on the criteria found in the score card for sensory

evaluation. Each treatment was presented randomly to avoid positional bias. The

evaluators graded the products using the different sensory qualities found in the score
 18
card such as appearance, aroma, color, crispiness, flavor, texture and general

acceptability.

Statistical Tools and Analysis

The ratings given by the panelist were analyzed statistically .To get the mean of

every product the rating for all samples each replication were added and divided by 20.

To get the product mean, the mean from the three replication were taken. The results

were tabulated and analyzed by the

following the procedures in the analysis of a single factor experiment. Analysis of

variance mean were the statistical tool used in the study.

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CHAPTER IV

PRESENTATION, ANALYSIS, AND INTERPRETATION OF DATA

This chapter presents the results of experimental research based on the ratings

given by the panelists on the acceptability of Clam-Tannia (Xanthosoma sagittifolium)

flour based chips.

The products were presented to the panelists for evaluation as to appearance,

aroma, color, crispiness, flavor, texture and general acceptability.

Evaluation of Chips

Appearance

The sensory evaluation result on the appearance of chips is shown in Table 1.0.

The findings showed that Treatment A got the highest mean score of 7.80, followed by

Treatment B with a score of 7.40, Treatment C, with a value of 7.12, and Treatment D

with a mean value of 7.00. Treatments A and D were verbally interpreted as “liked

moderately” while Treatments B and C were “liked moderately” in appearance.

Analysis of variance shown in Table 1.1 revealed that there was no significant

difference that existed among the four treatments. All treatments were rated “liked very

much” as indicated by its grand mean.

Table 1.0 Mean scores on appearance of clam-tannia flour based chips.

TREATMENT REPLICATION TOTAL MEANns VERBAL
I II III INTERPRETATION
A 7.20 8.10 8.10 23.40 7.80 Liked very much
B 6.65 7.10 7.25 21.00 7.00 Liked moderately
C 6.90 6.95 7.50 21.35 7.12 Liked moderately
D 6.55 7.40 8.25 22.20 7.40 Liked very much
GRAND TOTAL 87.95
GRAND MEAN 7.33 LIKED VERY MUCH
 20
Table 1.1 Analysis of variance on the appearance of clam-tannia flour based chips.
SOURCE OF DEGREE OF SUM OF MEAN CALCULATE Pr (>F)
VARIANCE FREEDOM SQUARE SQUARE D
f-value
Treatment 3 1.1406 0.3802 1.27 0.3494
Error 8 2.4017 0.3002
TOTAL 11 3.5423

ns- no significant at 5% level of significance CV= 7.48%

Aroma

Table 2.0 presents the mean score on the evaluation of the aroma of the chips. The

result of the evaluation revealed that Treatment A got the highest mean score of 7.85,

followed by Treatment D with a value of 7.48, Treatment B with a score of 7.35, and

Treatment C with a mean value of 7.23. Treatments A, B, C, and D were verbally

interpreted as “liked very much” in aroma.

The analysis of variance shown in Table 2.1 revealed that there was no significant

difference that existed among the four treatments. All treatments were rated “liked very

much” as indicated by its grand mean.

Color

The mean scores on result on the color of chips is shown in Table 3.0. The data

revealed that Treatment A obtained the highest mean score of 7.98 and followed by

Treatment D with a value of 7.40 were rated “liked very much”. This was followed by,

Treatment B with a score of 7.15, and Treatment C with a mean value of 6.87 verbally

interpreted as “liked moderately”.

Analysis of variance in Table 3.1 revealed that there was no significant difference

that existed among the four treatments. All treatments were rated “liked very much” by
 21
the evaluators. This implies that the evaluator has the same judgement on the color of the

product.

Table 2.0 Mean scores on aroma of clam-tannia flour based chips

REPLICATION VERBAL
TREATMENT I II III TOTAL MEANns INTERPRETATION
A 7.30 7.85 8.40 23.55 7.85 Liked very much
B 6.75 7.60 7.70 22.05 7.35 Liked very much
C 6.90 7.25 7.55 21.70 7.23 Liked very much
D 6.85 7.35 8.25 22.45 7.48 Liked very much
GRAND TOTAL 89.75
GRAND MEAN 7.48 LIKED VERY MUCH

Table 2.1 Analysis of variance on the aroma of clam-tannia flour based chips.
SOURCE OF DEGREE OF SUM OF MEAN CALCULATED
VARIANCE FREEDOM SQUARE SQUARE f-value Pr (>F)
Treatment 3 0.6440 0.2147 0.73 0.5649
Error 8 2.3683 0.2960
TOTAL 11 3.0123
ns- no significant at 5% level of significance CV=7.27%

Table 3.0 Mean scores on color of clam-tannia flour based chips.

TREATMENT REPLICATION TOTAL MEANns VERBAL
I II III INTERPRETATION
A 7.35 8.40 8.20 23.95 7.98 Liked very much
B 6.10 7.60 7.75 21.45 7.15 Liked moderately
C 6.65 6.90 7.02 20.60 6.87 Liked moderately
D 6.55 7.25 8.40 22.20 7.40 Liked very much
GRAND TOTAL 88.20
GRAND MEAN 7.35 LIKED VERY MUCH
Crispiness

Shown in Table 4.0 is the mean scores in crispiness of clam-tannia flour based

chips. The result showed that Treatment C got the highest mean score of 7.52 followed

by Treatment A and D with a value of 7.40, and Treatment B with a mean value of 7.35.

Treatments A, B, C and D were verbally interpreted as “liked very much”.

 22
Analysis of variance shown in Table 4.1 revealed that there was no significant

difference that existed among the four treatments. All treatments were rated “liked very

much” by the panelist. Regardless of the clams used in the study, the panelists have the

same evaluation on the crispiness of the chips.

Table 3.1 Analysis of variance on the color of clam-tannia flour based chips.
SOURCE OF DEGREE OF SUM OF MEAN CALCULATED
VARIANCE FREEDOM SQUARE SQUARE f-value Pr (>F)
Treatment 3 2.0609 0.6870 1.34 0.3283
Error 8 4.1029 0.5129
TOTAL 11 6.1638
ns- no significant at 5% level of significance CV= 9.75%

Table 4.0 Mean scores on crispiness of clam-tannia flour based chips.

TREATMENT REPLICATION TOTAL MEANns VERBAL
I II III INTERPRETATION
A 7.00 7.65 7.55 22.20 7.40 Liked very much
B 6.75 7.55 7.75 22.05 7.35 Liked very much
C 7.35 7.35 7.85 22.55 7.52 Liked very much
D 6.55 7.3 8.35 22.20 7.40 Liked very much
GRAND TOTAL 89.00
GRAND MEAN 7.42 LIKED VERY MUCH

Table 4.1 Analysis of variance on the crispiness of clam-tannia flour based chips.
SOURCE OF DEGREE OF SUM OF MEAN CALCULATED
VARIANCE FREEDOM SQUARE SQUARE f-value Pr (>F)
Treatment 3 0.0450 0.0150 0.05 0.9859
Error 8 2.6067 0.3258
TOTAL 11 2.6517

ns- no significant at 5% level of significance CV= 7.70%

Flavor
 23
The mean scores on the flavor of chips is shown in Table 5.0. The findings

showed that Treatment A got the highest mean score of 7.87 followed by Treatment D,

with a value of 7.57, Treatment C with a score of 7.22 and Treatment B with a mean

value of 7.08. Treatments A and D were verbally interpreted as “liked very much”. While

treatments B and C were verbally interpreted as “liked moderately”.

Analysis of variance shown in Table 5.1 revealed that there was no significant

difference that existed among the four treatments. All treatments were rated “liked very

much” as indicated by its grand mean.

Texture

The sensory evaluation result on the texture of chips is shown in Table 6.0.

Treatment A got the highest mean score of 7.55, Treatment D, with a value of 7.42,

Treatment B with a score of 7.32 and Treatment C with a mean value of 7.20. Treatments

A, B, and D were verbally interpreted as “liked very much”. Treatment C was verbally

interpreted as “liked moderately”.

The analysis of variance shown in Table 6.1 revealed that there was no significant

difference that existed among the four treatments. All treatments were rated “liked very

much” by the panelists. The texture of the chips was not affected by the kinds of clams

used in the study.

Table 5.0 Mean scores on flavor of clam-tannia flour based chips.

TREATMENT REPLICATION TOTAL MEANns VERBAL
I II III INTERPRETATION
A 7.45 8.50 8.05 23.60 7.87 Liked very much
B 6.85 7.20 7.20 21.25 7.08 Liked moderately
C 6.70 7.10 7.85 21.65 7.22 Liked moderately
D 6.70 7.70 8.30 22.70 7.57 Liked very much
 24
GRAND TOTAL 89.20
GRAND MEAN 7.44 LIKED VERY MUCH

Table 5.1 Analysis of variance on the flavor of clam-tannia flour based chips.
SOURCE OF DEGREE OF SUM OF MEAN CALCULATED
VARIANCE FREEDOM SQUARE SQUARE f-value Pr (>F)
Treatment 3 1.5117 0.5039 01.54 0.2786
Error 8 2.6250 0.3281
TOTAL 11 4.1367

ns- no significant at 5% level of significance CV= 7.67%

Table 6.0 Mean scores on texture of clam-tannia flour based chips.

TREATMENT REPLICATION TOTAL MEANns VERBAL
I II III INTERPRETATION
A 7.25 7.65 7.75 22.65 7.55 Liked very much
B 6.70 7.50 7.75 21.95 7.32 Liked very much
C 6.65 7.20 7.75 21.60 7.20 Liked moderately
D 6.50 7.55 8.2 22.25 7.42 Liked very much
GRAND TOTAL 88.45
GRAND MEAN 7.37 LIKED VERY MUCH

General Acceptability

The mean scores on the general acceptability of chips is shown in Table 7.0. The

data revealed that Treatment A got the highest mean score of 7.98, followed by

Treatment D, with a value of 7.70, Treatment C with a score of 7.52 and Treatment B

with a mean value of 7.37. Treatments A, B, C, and D were verbally interpreted as “liked

very much”.

Analysis of variance revealed that there was no significant difference that existed

among the four treatments. All treatments were rated “liked very much” by the panelists.

It implies regardless of clams used in the study, the panelist have the same evaluation on

the general acceptability of the product.

 25

Table 6.1 Analysis of variance on the texture of clam-tannia flour based chips.
SOURCE OF DEGREE OF SUM OF MEAN CALCULATED
VARIANCE FREEDOM SQUARE SQUARE f-value Pr (>F)
Treatment 3 0.1990 0.0663 0.19 0.9015
Error 8 2.8183 0.3523
TOTAL 11 3.0173
ns- no significant at 5% level of significance CV= 7.37%

Table 7.0 Mean scores on general acceptability of clam-tannia flour based chips.
REPLICATION VERBAL
TREATMENT I II III TOTAL MEANns INTERPRETATION
A 7.50 8.20 8.25 23.95 7.98 Liked very much
B 6.80 7.55 7.75 22.10 7.37 Liked very much
C 7.10 7.30 8.15 22.55 7.52 Liked very much
D 6.80 7.70 8.60 23.10 7.70 Liked very much
GRAND TOTAL 91.70
GRAND MEAN 7.64 LIKED VERY MUCH
Table 7.1 Analysis of variance on the general acceptability of clam-tannia flour based
chips.
SOURCE OF DEGREE OF SUM OF MEAN CALCULATED
VARIANCE FREEDOM SQUARE SQUARE f-value Pr (>F)
Treatment 3 0.6342 0.2114 0.55 0.6643
Error 8 3.0950 0.3869
TOTAL 11 3.7292

ns- no significant at 5% level of significance CV= 7.64%

Raw Cost of the Product

The cost of the product per treatment varies in price due to the different kinds of

clams/ shellfish added into the recipe (Appendix D). Treatment B (hard clam/ kagaykay)

obtained the lowest cost of ₱83.82. Treatment C (litob) with ₱143.82, Treatment A

(mussel) ₱157.82, and Treatment D (scallop) obtained the highest price of ₱223.82.
 26
CHAPTER V

SUMMARY, CONCLUSIONS AND RECOMMENDATIONS

Summary

This study was conducted at Capiz State University, Pontevedra Campus to find

out the acceptability of different proportion of Clam-Tannia (Xanthosoma sagittifolium)

flour based Chips on its sensory qualities. It was a single factor experiment in Completely

Randomized Design (CRD) with four treatments replicated three times. Specifically, the

study has the following objectives: to find the acceptability of different kinds of clams

and tannia flour in making chips terms of appearance, flavor, color, aroma, crispiness,

texture and general acceptability; and to determine the significant difference among

treatments in terms of appearance, flavor, color, aroma, crispiness, texture and general

acceptability.

The Clam-Tannia flour based Chips were evaluated by a panel of twenty members

to determine the acceptability of the product. The evaluators were composed of selected

teachers and students of Capiz State University, Pontevedra, Capiz. Score card for

sensory evaluation was used to evaluate the quality of the product. The statistical tools

used in the analysis and interpretation of data were mean Analysis of Variance

(ANOVA), and LSD using SPSS version 20 with the help of statistician.

Findings

The result of the study revealed the following findings:

As to appearance, Treatments A and D were rated “liked very much” while

Treatments B
 27
and C were “liked moderately”. There is no significant difference that existed on the

appearance of clam-tanniaflour based chips.

As to aroma, all Treatments were rated “liked very much”. No significant

difference existed among the four treatments.

As to color, Treatments A and D were rated “liked very much” while Treatments

B and C were “liked moderately”. There is no significant difference existed among the

four treatments.

As to crispiness, Treatments A, B, C, and D were rated “liked very much”. There

is no significant difference found among the four treatments.

As to flavor, Treatments A and D were rated “liked very much” while Treatments

B and C were “liked moderately”. No significant difference found on the flavor of clam-

tannia flour based chips.

As to texture, Treatments A, B and D were rated “liked very much” while

Treatment C was “liked moderately’. There is no significant difference existed on the

four treatments.

As to general acceptability, Treatments A, B, C, and D were verbally interpreted

as “liked very much”. No significant difference existed on the four treatments.

Conclusions

Based on the findings of the study, the following conclusions were made:

1. Generally, all treatments of clam-tannia flour based chips were “liked very

much” in terms of appearance, aroma, color, crispiness, flavor, texture and general

acceptability.
 28
2. In terms of appearance, aroma, color, crispiness, flavor, texture and general

acceptability of the different treatments of clam-tannia flour based chips did not differ

significantly from each other.

3. Treatment B (kagaykay) got the lowest cost of ₱83.52 per recipe.

Recommendations

Based on the findings and conclusions of the study, the following

recommendations were drawn.

1. Tannia flour flavored with clams is recommended in making chips.

2. Conducting similar study using other ingredients is suggested to discover more

items that can be prepared from tannia flour.

3. Further study is recommended to test the reliability and validity of results.

4. Although all the treatments were generally liked very much by the panelists,

Treatment B (flavored with kagaykay) had the least cost is recommended for business

venture.
 29

LITERATURE CITED
 30
LITERATURE CITED

Books

ONWUEME, I.C. 1978 Utilization, economics, and future prospects of cocoyams.

Tropical tuber Crops, pp 220-223

Publications

ALATEIT, C.G.A. and BESO, M.B. 2015 Acceptability of Tannia (Xanthosama

sagittifulom) Chips. Unpublished Undergraduate Thesis, Capiz State University,
Pontevedra, Capiz

ARIEGO, M.F. (2004) Acceptability of Tannia Flour (Xanthosama sagittifolium) in

making Maja Blanca. Unpublished Undergraduate Thesis, Capiz State University,
Pontevedra, Capiz

BAGSAIN, K.A and DUCANES, S.B. (2015) Acceptability of Tannia Chips.

Unpublished Undergraduate Thesis, Capiz State University, Pontevedra, Capiz

BALLON, M.M. and BILLONES, J.M. (2015) Acceptability of Vege clam nuggets.

BEDE, E. N., PETER-IKECHUKWU, A. N., KABUO, N. O. and AMANDIKWA,

C. Effect of sprouting on cookability of cocoyam tubers and physicochemical
properties of cocoyam flour

CONTRERAS, F.O (2004) Acceptability of Sweet Potato Flour using different kinds of
shells in making kroepek. Unpublished Undergraduate Thesis, Capiz State
University, Pontevedra, Capiz

DASIG, E.C. and DESTREZA, H.D. 2006 Acceptability of Tannia in making

Empanada. Unpublished Undergraduate Thesis, Capiz State University,
Pontevedra, Capiz

DELACEY, E. The Nutrition of Mussels, FITDAY

FUENTES, F.J.D. and OFICIAL, F.Q. (2007) Acceptability of Tannia Pie.

Unpublished Undergraduate Thesis, Capiz State University, Pontevedra, Capiz
GOIRGIS, M.F.2015 Agronomic evaluation and germplasm characterization of Tannia
(Xanthosoma sagittifolium (L.) variety development in Ethiopia
 31
NYIKAHADZOI MUGUMO, 2014 Assesiment of Different Traditional Techniques
of Storing Harvested Corms of Tannia (Xanthosoma sagittifolium) and Taro
(colocasia esculenta) varieties

OBIDIEGWU, E., KENDABIE, P., OBIDIEGWU, O. and AMADI, C.2016Towards

an Enhanced Breeding in Cocoyam: A Review of Past and Future Research
Perspectives

OPARA, L.U.2003EDIBLE AROIDS: Post-Harvest Operation

ORTIZ, M.D. and BALADHAY, F.D. 2007 Acceptability of Tannia in making

Macaroons. Unpublished Undergraduate Thesis, Capiz State University,
Pontevedra, Capiz

PATHLEENTITUS, CARDI 2008 TANNIA (Xanthosoma sagittifolium)

VALENTINO, L.J.G. 2016 Acceptability of Tannia in making Fries. Unpublished

Undergraduate Thesis, Capiz State University, Pontevedra, Capiz

WILLET, B. 2017 The Nutritional Information for Cockles

Websites
Whfoods.com
SeafoodSource.com
 32

APPENDICES
 33
Appendix A. Sensory evaluation sheet.

SENSORY EVALUATION SHEET

Name_______________________________________________

Date______________________Replication

I am conducting a taste/sensory evaluation of Clam-Tannia flour based Chip. I

would like to solicit your cooperation on this study. Four samples are being presented to
you evaluation. Please put a check (/) mark on the opposite column in the scorecard
below to indicate your evaluation on the corresponding sample’s presented.

Thank you very much.

Researcher
Lezel Caloyloy
Rutchil Szaen Sanz

Sensory Qualities Score Treatment Sensory Score Treatment

Value Qualities Value
A B C D A B C D
Appearance Crispiness
Like Extremely 9 ( ) ( ) ( ) ( ) Like Extremely 9 ( ) ( ) ( ) ( )
Like Very Much 8 ( ) ( ) ( ) ( ) Like Very Much 8 ( ) ( ) ( ) ( )
Like Moderately 7 ( ) ( ) ( ) ( ) Like Moderately 7 ( ) ( ) ( ) ( )
Like Slightly 6 ( ) ( ) ( ) ( ) Like Slightly 6 ( ) ( ) ( ) ( )
Neither Like nor 5 ( ) ( ) ( ) ( ) Neither Like nor 5 ( ) ( ) ( ) ( )
Dislike 4 ( ) ( ) ( ) ( ) Dislike 4 ( ) ( ) ( ) ( )
Dislike Slightly 3 ( ) ( ) ( ) ( ) Dislike Slightly 3 ( ) ( ) ( ) ( )
Dislike 2 ( ) ( ) ( ) ( ) Dislike 2 ( ) ( ) ( ) ( )
Moderately 1 ( ) ( ) ( ) ( ) Moderately 1 ( ) ( ) ( ) ( )
Dislike Very Dislike Very
Much Much
Dislike Extremely Dislike
Extremely

Aroma Flavor
Like Extremely 9 ( ) ( ) ( ) ( ) Like Extremely 9 ( ) ( ) ( ) ( )
Like Very Much 8 ( ) ( ) ( ) ( ) Like Very Much 8 ( ) ( ) ( ) ( )
Like Moderately 7 ( ) ( ) ( ) ( ) Like Moderately 7 ( ) ( ) ( ) ( )
Like Slightly 6 ( ) ( ) ( ) ( ) Like Slightly 6 ( ) ( ) ( ) ( )
Neither Like nor 5 ( ) ( ) ( ) ( ) Neither Like nor 5 ( ) ( ) ( ) ( )
Dislike 4 ( ) ( ) ( ) ( ) Dislike 4 ( ) ( ) ( ) ( )
Dislike Slightly 3 ( ) ( ) ( ) ( ) Dislike Slightly 3 ( ) ( ) ( ) ( )
 34
Dislike 2 ( ) ( ) ( ) ( ) Dislike 2 ( ) ( ) ( ) ( )
Moderately 1 ( ) ( ) ( ) ( ) Moderately 1 ( ) ( ) ( ) ( )
Dislike Very Dislike Very
Much Much
Dislike Extremely Dislike
Extremely

Color Texture
Like Extremely 9 ( ) ( ) ( ) ( ) Like Extremely 9 ( ) ( ) ( ) ( )
Like Very Much 8 ( ) ( ) ( ) ( ) Like Very Much 8 ( ) ( ) ( ) ( )
Like Moderately 7 ( ) ( ) ( ) ( ) Like Moderately 7 ( ) ( ) ( ) ( )
Like Slightly 6 ( ) ( ) ( ) ( ) Like Slightly 6 ( ) ( ) ( ) ( )
Neither Like nor 5 ( ) ( ) ( ) ( ) Neither Like nor 5 ( ) ( ) ( ) ( )
Dislike 4 ( ) ( ) ( ) ( ) Dislike 4 ( ) ( ) ( ) ( )
Dislike Slightly 3 ( ) ( ) ( ) ( ) Dislike Slightly 3 ( ) ( ) ( ) ( )
Dislike 2 ( ) ( ) ( ) ( ) Dislike 2 ( ) ( ) ( ) ( )
Moderately 1 ( ) ( ) ( ) ( ) Moderately 1 ( ) ( ) ( ) ( )
Dislike Very Dislike Very
Much Much
Dislike Extremely Dislike
Extremely

Sensory Qualities Scor Treatment

e A B C D
Valu
e
General
Acceptability
Like Extremely 9 ( ) ( ) ( ) ( )
Like Very Much 8 ( ) ( ) ( ) ( )
Like Moderately 7 ( ) ( ) ( ) ( )
Like Slightly 6 ( ) ( ) ( ) ( )
Neither Like nor 5 ( ) ( ) ( ) ( )
Dislike 4 ( ) ( ) ( ) ( )
Dislike Slightly 3 ( ) ( ) ( ) ( )
Dislike Moderately 2 ( ) ( ) ( ) ( )
Dislike Very Much 1 ( ) ( ) ( ) ( )
Dislike Extremely
 35
Appendix B. Score value and ranges of mean.

Verbal Score Value Ranges of Mean

Interpretation

Liked Extremely 9 8.12-9.00

Liked Very Much 8 7.23-8.11

Liked Moderately 7 6.34-7.22

Liked Slightly 6 5.45-6.33

Neither Liked nor Dislike 5 4.56-5.44

Disliked Slightly 4 3.67-4.55

Disliked Moderately 3 2.78-3.66

Disliked Very Much 2 1.89-2.77

Disliked Extremely 1 1.00-1.88

 36

Appendix C. Mean ratings given by twenty (20) panelists on the four treatments in three
replication for the products prepared from Clam-Tannia flour based Chips.

SENSORY TREATMENTS
QUALITIE A B C D
S R1 R2 R3 R1 R2 R3 R1 R2 R3 R1 R2 R3
Appearance 7.2 8.1 8.1 6.6 7.1 7.2 6.9 6.9 7.5 6.5 7.4 8.2

0 0 0 5 0 5 0 5 0 5 0 5
Aroma 7.3 7.8 8.4 6.7 7.6 7.7 6.9 7.2 7.5 6.8 7.3 8.2

0 5 0 5 0 0 0 5 5 5 5 5
Color 7.3 8.4 8.2 6.1 7.6 7.7 6.6 6.9 7.0 6.5 7.2 8.4

5 0 0 0 0 5 5 0 2 5 5 0
Crispiness 7.0 7.6 7.5 6.7 7.5 7.7 7.3 7.3 7.8 6.5 7.3 8.3

0 5 5 5 5 5 5 5 5 5 0 5
Flavor 7.4 8.5 8.0 6.8 7.2 7.2 6.7 7.1 7.8 6.7 7.7 8.3

5 0 5 5 0 0 0 0 5 0 0
Texture 7.2 7.6 7.7 6.7 7.5 7.7 6.6 7.2 7.7 6.5 7.5 8.2

5 5 5 0 0 5 5 0 5 0 5 0
General 7.5 8.2 8.2 6.8 7.5 7.7 7.1 7.3 8.1 6.8 7.1 8.6

Acceptabilit 0 0 5 0 5 5 0 0 5 0 0 0

y
 37
Appendix D. Cost analysis of the product.

INGREDIENTS COST PER TREATMENT (in Php)

A B C D
Asian Green Mussels 120
(tahong)
White Clams 40
(Cagaycay)
Blood Clam (Litob) 100
Scallops 180
Flour 11.25
Tannia Flour 20.82 20.82 20.82
Salt 1 1 1 1
Pepper 1 1 1 1
Food Color 1 1 1 1
Oil 20 20 20 20
TOTAL ₱154.25 ₱83.82 ₱143.82 ₱223.82
 38
Appendix E. Raw data on the appearance of Clam Tannia based Chips.

Replication 1 Replication 2 Replication 3

A B C D A B C D A B C D
6 7 7 5 8 7 7 9 7 6 6 9
9 8 8 8 8 7 6 7 9 8 8 9
8 7 6 7 8 8 8 9 5 8 9 7
6 6 6 6 8 7 6 8 9 7 7 8
7 5 5 5 9 8 8 9 9 8 7 7
7 7 8 7 8 8 7 6 9 8 8 9
8 7 6 5 7 6 5 6 9 9 8 9
7 6 5 3 8 8 7 7 9 8 8 9
8 8 7 8 9 2 6 7 8 8 7 9
7 4 7 4 8 7 6 7 8 7 6 9
8 7 7 7 8 8 7 7 6 6 6 7
7 8 8 9 9 8 8 9 7 7 7 9
7 7 7 7 9 9 9 9 9 8 9 7
7 8 8 8 8 8 7 8 9 7 8 9
7 5 5 5 7 6 6 6 8 7 8 9
7 6 9 8 7 6 5 4 9 8 9 8
6 5 7 7 9 8 7 8 8 9 7 7
7 8 7 7 9 7 8 8 7 8 7 9
8 7 8 8 9 7 7 8 8 8 7 8
7 7 7 7 6 7 9 6 9 8 8 7
144 133 138 131 162 142 139 148 162 145 150 165
7.20 6.65 6.90 6.55 8.10 7.10 6.95 7.40 8.10 7.25 7.50 8.25
 39
Appendix F. Raw data on the aroma of Clam Tannia based Chips.

Replication 1 Replication 2 Replication 3

A B C D A B C D A B C D
6 7 6 7 9 8 8 8 8 7 7 8
9 8 8 7 8 7 6 7 9 8 8 9
7 7 6 7 8 9 8 8 6 8 7 9
7 7 7 7 8 7 6 9 9 8 8 9
7 6 6 6 9 8 8 8 7 8 8 9
8 6 7 7 8 9 7 6 9 8 8 8
9 7 6 6 8 7 7 8 9 8 8 9
6 8 8 6 8 7 7 7 9 7 7 8
7 8 8 8 9 4 4 6 8 8 7 9
7 2 6 6 6 9 6 6 9 6 7 8
7 8 7 7 8 8 8 8 7 6 6 6
8 7 8 8 9 9 9 9 8 8 7 8
7 7 7 7 9 9 9 9 8 8 8 9
7 8 8 8 8 8 8 8 9 7 6 8
7 5 5 4 7 7 6 6 9 8 7 8
9 7 6 8 6 7 6 5 9 8 9 8
6 5 7 6 6 7 7 8 8 9 7 7
7 8 7 7 9 7 8 7 9 8 9 9
8 7 8 8 8 8 8 8 9 8 8 8
7 7 7 7 6 7 9 6 9 8 9 8
146 135 138 137 157 152 145 147 168 154 151 165
7.30 6.75 6.90 6.85 7.85 7.60 7.25 7.35 8.40 7.70 7.55 8.25
 40
Appendix G. Raw data on the color of Clam Tannia based Chips.

Replication 1 Replication 2 Replication 3

A B C D A B C D A B C D
7 6 6 7 9 8 6 7 7 7 6 8
9 8 9 8 8 7 6 7 9 9 8 9
8 6 6 7 9 9 9 9 9 7 6 8
6 6 6 6 9 8 7 9 9 8 6 7
7 4 4 4 9 9 8 8 9 8 8 9
8 6 7 6 9 8 7 6 9 9 8 9
9 6 7 8 9 8 7 8 9 8 8 9
7 3 4 4 8 8 7 7 9 8 8 9
7 8 9 9 9 4 3 5 8 7 6 9
6 2 4 4 7 8 6 7 8 7 6 9
8 7 7 7 9 8 8 8 6 6 6 7
8 8 8 8 9 8 9 8 8 7 7 9
6 7 7 5 9 9 9 9 7 8 8 8
8 8 8 8 8 8 8 8 9 7 6 8
6 5 4 4 7 7 6 6 8 8 7 8
9 6 8 7 7 6 3 4 8 9 8 9
6 4 7 7 9 8 7 8 7 8 7 7
7 8 7 7 9 7 8 7 7 8 8 9
8 7 8 8 9 8 7 8 9 8 7 9
7 7 7 7 6 6 7 6 9 8 7 8
147 122 133 131 168 152 138 145 164 155 141 168
7.35 6.10 6.65 6.55 8.40 7.60 6.90 7.25 8.20 7.75 7.05 8.40
 41
Appendix H. Raw data on the crispiness of Clam Tannia based Chips.

Replication 1 Replication 2 Replication 3

A B C D A B C D A B C D
5 5 9 4 6 8 9 7 7 7 8 9
6 7 8 9 8 6 7 8 9 8 9 8
5 4 4 2 9 8 8 9 9 6 7 8
8 8 8 7 8 7 8 8 5 9 5 9
8 7 7 6 8 9 8 8 7 8 8 9
7 8 9 9 9 7 8 8 7 8 9 9
8 9 8 9 9 9 9 9 9 9 8 9
7 3 3 3 8 8 8 8 8 8 9 8
7 8 7 8 6 8 6 6 7 8 7 8
9 9 9 9 6 9 7 7 6 9 8 7
9 6 8 6 9 8 8 8 6 7 7 8
7 8 9 9 9 8 8 8 7 8 7 9
8 7 7 6 9 8 9 8 8 7 7 8
8 8 8 7 8 8 8 8 8 6 7 8
5 4 4 2 4 3 2 2 8 9 8 9
6 7 8 9 6 4 2 2 9 9 9 9
5 5 9 4 8 8 7 6 7 7 7 7
7 8 7 7 8 9 8 9 9 7 9 8
8 7 8 8 9 9 9 9 7 8 9 9
7 7 7 7 6 7 8 8 8 7 9 8
140 135 147 130 153 151 147 146 151 155 157 167
7.00 6.75 7.35 6.55 7.65 7.55 7.35 7.30 7.55 7.75 7.85 8.35
 42
Appendix I. Raw data on the flavor of Clam Tannia based Chips.

Replication 1 Replication 2 Replication 3

A B C D A B C D A B C D
7 6 5 7 9 7 8 8 9 8 8 9
8 7 8 7 8 7 6 8 9 9 9 9
8 6 6 6 9 8 8 9 7 6 9 8
7 7 7 7 9 8 9 8 7 5 7 8
7 5 5 6 9 9 8 8 7 7 8 9
8 7 7 6 7 8 8 9 8 9 8 8
9 7 6 7 9 7 8 7 9 9 8 9
7 7 5 4 8 8 8 9 8 8 9 8
6 6 6 6 9 1 1 8 8 7 6 9
7 8 9 9 8 9 7 7 9 7 8 6
7 8 6 7 9 8 8 8 6 7 6 7
8 7 8 9 9 9 9 9 7 8 7 9
7 7 7 7 9 8 9 8 8 8 9 7
8 8 8 7 8 7 8 8 9 7 7 9
7 5 4 2 4 6 3 5 8 9 8 9
9 6 7 8 6 3 2 2 8 8 8 8
7 8 8 7 8 7 8 9 9 8 7 8
7 8 7 7 9 8 8 9 8 7 8 9
8 7 8 8 9 9 8 8 9 8 8 9
7 7 7 7 6 7 8 7 8 7 9 8
149 137 134 134 162 144 142 154 161 144 157 166
7.45 6.85 6.70 6.70 8.10 7.20 7.10 7.70 8.05 7.20 7.85 8.30
 43
Appendix J. Raw data on the texture of Clam Tannia based Chips.

Replication 1 Replication 2 Replication 3

A B C D A B C D A B C D
8 7 5 5 7 9 8 8 7 7 6 9
8 8 7 7 8 7 6 8 8 8 8 8
8 6 6 7 9 9 9 9 6 7 5 9
6 6 6 6 9 8 7 8 7 7 7 7
4 4 4 4 7 8 8 9 8 9 8 9
8 7 7 6 8 8 8 8 9 8 9 9
9 6 7 7 8 8 8 8 9 9 8 9
7 5 4 4 8 7 8 7 8 8 8 9
6 4 6 4 8 5 5 6 8 8 7 9
7 8 8 8 7 9 6 6 8 9 6 7
7 8 7 7 7 7 7 7 6 7 7 7
7 8 8 9 9 9 9 9 9 8 8 8
7 7 8 7 8 8 9 9 7 7 9 9
8 8 8 8 8 8 7 8 8 8 8 8
7 6 5 4 6 6 5 5 8 7 8 7
9 7 6 8 4 3 2 3 8 8 8 8
7 7 9 7 8 7 8 9 7 8 9 9
7 8 7 7 8 9 8 8 7 8 9 8
8 7 8 8 8 8 8 8 8 7 8 7
7 7 7 7 8 7 8 8 9 7 9 8
145 134 133 130 153 150 144 151 155 155 155 164
7.25 6.70 6.65 6.50 7.65 7.50 7.20 7.55 7.75 7.75 7.75 8.20
 44
Appendix K. Raw data on the general acceptability of Clam Tannia based Chips.

Replication 1 Replication 2 Replication 3

A B C D A B C D A B C D
8 7 6 6 9 8 9 9 8 7 8 9
9 8 8 8 8 7 7 8 9 9 8 9
8 7 7 7 9 8 8 9 6 7 8 9
6 6 6 6 9 8 7 9 7 7 7 7
7 7 7 7 8 8 9 8 9 8 9 9
7 7 7 7 9 9 9 9 8 8 9 8
9 7 7 7 9 8 7 8 9 8 8 9
7 5 5 5 8 8 8 9 9 9 9 9
6 6 6 6 8 5 5 6 8 8 8 9
7 8 9 9 6 9 6 6 9 6 8 7
8 6 7 7 9 7 7 7 6 7 7 8
8 8 8 9 9 8 9 8 7 8 7 9
6 7 7 7 8 8 8 9 8 8 9 9
9 7 9 7 8 8 8 8 9 6 7 8
7 4 4 4 6 6 5 5 9 8 8 9
9 7 8 6 6 4 3 3 9 8 9 8
7 7 9 6 8 7 8 9 9 9 9 9
7 8 7 7 9 8 8 8 9 8 8 9
8 7 8 8 9 9 8 8 8 8 8 9
7 7 7 7 9 8 7 8 9 8 9 9
150 136 142 136 164 151 146 154 165 155 163 172
7.50 6.80 7.10 6.80 8.20 7.55 7.30 7.70 5.25 7.75 8.15 8.60
 45
CURRICULUM VITAE

Name : Lezel D. Caloyloy

Address : Salgan, Maayon, Capiz
Age : 22 years old
Date of Birth : April 23, 1995
Civil Status : Single
Father : Renato D. Caloyloy
Address : Salgan, Maayon, Capiz
Mother : Welinda B. Caloyloy
Address : Salgan, Maayon, Capiz

EDUCATIONAL BACKGROUND

Elementary : Tepacla Elementary School

Poblacion Ilaya, Maayon, Capiz
2007-2008

Secondary : Maayon National High School

Poblacion Tabok, Maayon, Capiz
2011-2012

College : Capiz State University

Bailan, Pontevedra, Capiz
2017-2018
 46
CURRICULUM VITAE

Name : Rutchil Szaen Sanz

Address : Hipona, Pontevedra, Capiz
Age : 19 years old
Date of Birth : July 14, 1998
Civil Status : Single
Mother : Catherine B. Sanz
Address : Hipona, Pontevedra, Capiz

EDUCATIONAL BACKGROUND

Elementary : Hipona Elementary School

Hipona, Pontevedra, Capiz
2009-2010

Secondary : Hipona National High School

Hipona, Pontevedra, Capiz
2013-2014

College : Capiz State University

Bailan, Pontevedra, Capiz
2017-2018