Assessing the Sensory Qualities and Acceptability of Sweet Potato (Ipomoea batatas) and Purple Yam (Dioscorea alata) Cookies: Opportunities for Livelihood Development

Abstract

Malnutrition is a persistent challenge in the Philippines, with communities facing both nutrient deficiencies and overnutrition. Utilizing nutrient-rich root crops like sweet potato (Ipomoea batatas) and purple yam (Dioscorea alata) offers a practical approach to improving dietary intake and addressing these issues. This study evaluates the sensory qualities and acceptability of cookies made from sweet potato and purple yam as healthful snack options and potential sources of livelihood. To explore their integration into daily diets, three cookie formulations with varying proportions of these root crops were developed and assessed using a descriptive-quantitative approach. Sensory evaluation, employing a modified 5-point Likert scale, was conducted among faculty, bakers, and students at Cebu Technological University, Carmen Campus, and local bakeries. Statistical analysis revealed significant differences in sensory attributes. For appearance, the F-value was 23.02, showing notable differences between formulations, particularly F1 and F2. Aroma and texture were also significant (F-values: 37.38 and 42.07), with F2 consistently outperforming other groups. Sweetness exhibited the most variability (F-value: 162.62), reflecting clear preferences for the balanced formulation. Cookies with equal parts sweet potato and purple yam (F2) were significantly preferred for appearance, aroma, taste, sweetness, and texture. This success highlights the role of sensory evaluation in food development and the potential for local ingredients to enhance product appeal and support community income, addressing malnutrition and food security.