CLAMdy will be tested with the use of sensory analysis to provide complete evaluation about its

appearance, color, taste, texture, and its overall acceptability.

The participants consist of (),are asked to evaluate for the appearance, color, taste and texture of the
CLAMdy on a 9-point hedonic scale; 9=Like extremely, 8=Like very much, 7=Like moderately, 6=Like
slightly, 5=Neither like nor dislike, 4=Dislike slightly, 3=Dislike moderately, 2=Dislike very much and
1=Dislike extremely. The difference preference of the participants will be determined through its scores
that will be evaluated by using statistical methods (ANOVA). The analysis of variance method was used
for this evaluation.

The researcher administered the sensory analysis test to the (participants) as the respondent of the study.
In conducting the test, the CLAMdy will be first evaluated by experts to check if its okay to consume by
the participants and provide a written clearance as evidence that the CLAMdy is safe to eat by the
children and students. The participants will be provided by a written permission for the conducting test
evaluation to students.