1. Home
  2. Volume 03 Issue 06 June 2024
  3. June 2024

June 2024

Nutritive Value and Sensory Acceptability of Corn and Sweet Potato Buchi Based Food

Glorilyn B. Alejandro
Faculty, Department of Industrial Technology, College of Engineering Architecture and Technology, Isabela State University, Ilagan City, Isabela Philippines 3300
DOI : https://doi.org/10.58806/ijirme.2024.v3i6n04

Abstract

This study focused on the production of corn and sweet potato buchi-based food product and the evaluation of their quality and potential for acceptance, aiming to improve nutrition and diversify the food sources of low-income families, especially in the City of Ilagan, Isabela. Corn and sweet potato buchi-based food were produced from white corn, sweet potato, and glutinous rice. An increase in nutritive content like thiamin and vitamin C in the product is obtained from corn and sweet potatoes. Every 150 grams of cooked white corn provides 0.33 mg, or 33%, of thiamine, and every 185 grams (1 cup) of purple sweet potato, boiled, provides 53.77 mg, or 72%, of vitamin-C. The developed food product was evaluated by the respondents to determine the level of acceptability in terms of appearance, taste, and texture, which garnered an overall descriptive rating of highly acceptable. An equal amount of white corn powder, sweet potato, glutinous rice, and other essential ingredients will produce excellent buchi dough. The study shows that the developed buchi product has more essential nutrients derived from corn and sweet potatoes as its main ingredients. Fruit fillings like mango, jackfruit, and other fruit jams are recommended for corn and sweet potato buchi. Being cheap in production cost, ease of preparation, abundance, and availability of ingredients, it is recommended that the developed food product be introduced and advertised in the City of Ilagan, the Corn Capital of the Philippines, and the Province of Isabela as a whole.

Keywords:

Corn, Sweet Potato, Nutrition, Buchi, Sensory Acceptability

References:

1) Misty, Littlewood and Mark Littlewood, 2008 Gateways to Beijing: a travel guide to Beijing ISBN 981-4222-12-7, pp. 52.

2) "Project Food Blog 2010: Butsi with Ube Halaya « Cheap Ethnic Eatz". Archived from the original on 2012-02-29. Retrieved 2012-04-23.

3) By Benjwong - Own work, Public Domain, https://commons.wikimedia.org/w/index.php?curid=2224705

4) Davidson, Alan (2014). "Maize". The Oxford Companion to Food (3rd ed.). Oxford University Press. pp. 484–486. ISBN 978-0-19-967733-7.

5) European Starch Association (June 10, 2013). "Factsheet on Glucose Fructose Syrups and Isoglucose".

6) Kiniry, Laura. "Where Bourbon Really Got Its Name and More Tips on America's Native Spirit". Smithsonian.com. May 20, 2024.

7) Corn Refiners Association. Corn Oil Archived 2019-04-12 at the Wayback Machine 5th Edition. 2006

8) J. Unternahrer, “Grilled Corn on the Cob with Parmesan Cheese,” In the Kitchen with Jenny, 2014. [Online]. Available: https://www.inthekitchenwithjenny.com/2014/09/grilled-corn-on-cob-with-parmesan-cheese.html/. [Accessed: May 20, 2024].

9) M. Matthias, “Corn,” Britannica, 2024. [Online]. Available: https://www.britannica.com/plant/corn-plant/Uses-and-products/. [Accessed: May 20, 2024].

10) I.Konczak-Islam, M. Yoshimoto, D. Hou, N. Terahara and O. Yamakawa, “Potential chemo preventive properties of anthocyanin-rich aqueous extracts from in vitro produced tissue of sweet potato (Ipomoea batatas L.),” Journal of Agriculture Food Chemistry, Vol.51, pp. 5916–5922, 2003.

11) S. Senevirathna, N. Ramli, E. Azman, N. Juhari, and R. Karim, “Optimization of the drum drying parameters and citric acid level to produce purple sweet potato (Ipomoea batatas L.) powder using response surface methodology,” Foods, vol. 10, pp. 1378, 2021

12) R. Aini, “Pasting Characteristics of Composite Purple Sweet Potato and White Sweet Potato Flours,” Journal of Nutraceuticals and Herbal Medicine.Volume 1, Number 1, February 2018.