This research focuses on the formulation of white yam dudol, which uses a quantitative research method. It was conducted at the Ilocos Sur Polytechnic State College with 50 panels of evaluators. Frequency count, percentage, weighted mean, and ANOVA were the statistical tools used. It was found that 50% rice flour and 50% white yam flour is the best formulation.It contains ash, moisture, crude protein, crude fat, and carbohydrates.
There is a lack of initiatives regarding the processing of white yam in the Ilocos. Despite its assignment in the category of the underutilized crop, the white yam is only applied as food for animals. This research then focuses on the formulation of native delicacies specifically puto utilizing different percentages levels of white yam flour as a substitute for wheat flour. The study made use of the experimental method of research. Fifty individuals consisting of students, housewives, farmers, and faculty were the evaluators. The panel of evaluators was invited for the sensory testing of the products made. Frequency count, percentage, weighted mean, and analysis of variance were the statistical tools used. The result of the study concluded that the use of wheat flour is comparable with the formulation of 50% white yam flour and 50% wheat flour in the formulation of puto based on color, aroma, taste, and consistency.
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