ABSTRACT

This study intent to develop a cookies with squash seed flour. The study investigated the
acceptability of squash seed flour as partial substitute of multi purpose flour in making cookies.
The researchers baked cookies with different amount of squash seeds flour. The researchers
used Post- test Only Research Design. Which means that it contains two groups, one of which is
the control group that does not receive a treatment or intervention and the other is group in which
intervention happens. The first variation of cookies, which is the control, contains 0% of squash
seed flour (SSF) with 100% multipurpose flour. The second variation contains 17% (SSF) with
83% multipurpose flour. The third variation contains 33% (SSF) with 77 % multipurpose flour.
The fourth variation contains 50% (SSF) with 50% multipurpose flour.

The researchers then conducted a survey to people and rate the SSF cookies and the control
group cookies. The target participant for this study is at least twenty people. A Likert Scale was
used to give descriptive value on the score of the different samples of cookies. And the
significant difference of experimental group and control group of cookies was determined using
the scores from survey and then interpreted by utilising the T Test. It was discovered that the
highest score in acceptability was the 50% SSF cookies. The cookies with 0% SSF have an
average of 4.09: the cookies with 17% SSF have an average of 4.44; the cookies with 33% SSF
have an average of 4.39 and all were rated as acceptable in terms of acceptability. The cookies
with 50% SSF have an average of 4.54 and rated as highly acceptable.

Hence, 50% SSF cookies was the most acceptable. It has the highest strongly acceptable
percentage which is 61.25%. 61.25% of the respondents highly accepted the colour, taste,
sponginess, and texture of the cookies with 50% SSF. Then 31.25% of the respondents only
accepted it, and the other 7.5% of them moderately accepted it and none of them voted slightly
not accepted and not accepted. And with the use of the Two Tailed Paired T-Test with the
findings that were gathered: the P- Value of 0% SSF and 17 SSF equals to 0.001576. The 0% SSF
and 33 % SSF scored a P-Value of 0.001795. Lastly, 0 % SSF and 50 SSF recorded a P-Value of
0.000854. Based on the findings, the P Values on the three different groups were < .05 which
means that there is a significant difference between the SSF cookies and the Non SSF cookies
therefore the null hypothesis was rejected.