30Nov
ABSTRACT
This study examined the feasibility of producing and marketing Eggplant Roll, conducted by students at Nasugbu East Senior High School. A descriptive research design was employed to analyze and summarize the findings. The study involved 42 teachers as the sample population, most of whom are teaching at Nasugbu East Senior High School. The results indicated that eggplants can be effectively utilized to create food products such as eggplant rolls, which can be further incorporated into various recipes.
Respondents highlighted that eggplant rolls provide substantial nutritional benefits, including essential vitamins like B1, B6, and K, as well as minerals such as copper, manganese, and potassium, making them a healthier snack option. Their affordability, appealing taste, and strong consumer demand reinforce their potential as a viable product. Additionally, the versatility of eggplant rolls allows them to be incorporated into a wide range of dishes, enhancing their appeal to diverse consumers. These characteristics suggest that eggplant rolls have significant potential to become a popular choice for health-conscious individuals.
Furthermore, the researchers recommend the promotion of eggplant rolls as an alternative to traditional snacks due to their nutritional value and versatility. With competitive pricing, a pleasing flavor profile, and demonstrated consumer acceptance, eggplant rolls should be positioned as an official market product. By emphasizing their adaptability to various recipes and culinary preferences, eggplant rolls can cater to a wide audience and establish themselves as a sought-after choice among health-conscious consumers.
INTRODUCTION
Eggplant, also known as "aubergine", is a versatile vegetable rich in nutrients and health benefits. This is a good source of dietary fiber, vitamins like B1, B6, and K, and minerals such as copper, manganese, and potassium. Eggplant is also rich in antioxidants, particularly nasunin, which protects cell membranes from damage and reduces oxidative stress, making it beneficial for brain and heart health. Lately, there has been a rise recipe which includes eggplant in creating food.
According to Arghavan and Mohammad Goli (2021), eggplants contain fewer calories, more moisture, ash, antioxidant activity, and fiber content, it can be utilized in creating food items like cupcakes.
Furthermore, Uthumporn et al. (2015) in their research on cookies using eggplant flour, showed that Eggplant flour has significantly increased the nutritional values of cookies (protein, crude fiber, and fat). It is also shown that the corporation of eggplant flour had increased the hardness and values (color parameter) of cookies.
Likewise, the Mindanao State University (2023) on their feasibility study on product eggplant chips revealed that Eggplant chips are distinctive and innovative snack product that capitalized on the nutritional advantages of eggplant in a unique and appealing format.
In addition, Kim Maverick C. Narvaez (2011), showed that consumers in Sta. Rosa prioritize the appearance of eggplants, with fewer blemishes making them more desirable, while size is least important. Upper-income buyers focus on appearance, middle-income on texture, and lower-income on price. Improving taste, texture, price, and appearance could boost eggplant consumption across all groups.
Researchers from Nasugbu East Senior High School aims to investigate the possibility of creating and selling Eggplant Roll. They will attempt to address the following inquiries: a.) What are the nutritional benefits of Eggplant Roll compared to regular roll snack option; b.) What is the market acceptance and consumer preference for Eggplant roll in terms of; taste, price, and overall willingness to purchase; c.) How can TVL cookery students effectively incorporate Eggplant Roll into recipes?
In lieu thereof, the researchers utilized the descriptive research design to determine the acceptance and market potential of Eggplant Roll among different consumers at Nasugbu East Senior High School. The findings were the basis for developing a recipe that will provide valuable insights into the production and market acceptance of Eggplant Roll, paving the way for a successful product launch.
METHODOLOGY
A Feasibility Study on Production and Market Acceptance for "Eggplant Roll" Methodology The study adopted a descriptive research design with a quantitative approach, exploring the feasibility and potential impact of introducing "Eggplant Roll". Based on Shrutika Sirisilla (2023), The descriptive research design provides a comprehensive and accurate picture of the population or phenomenon being studied and to describe the relationships, patterns, and trends that exist within the data.
The study was conducted in Nasugbu East Senior High School located at Brgy. Lumbangan, Nasugbu, Batangas. The school has been founded since 2016 headed by Principal II, with fifty-one (51) teachers and five (5) non- teaching staff. To ensure representative samples, the researchers selected forty-two (42) teachers across different teaching strands (STEM, ABM, HUMSS, and TVL) as respondents using Slovin's formula. Slovin's formula is used to calculate the sample size necessary to achieve a certain confidence level of 95 percent and Precision Level or margin of error of 5 percent. After thorough study of the problem, the respondents were chosen using Simple Random Sampling (SRS) which involves selecting individuals from the population in such a way that every individual has an equal chance of being chosen. This sampling method has an equal and likely possibility of getting selected in the sample. Since the selection of items completely depends on the possibility, therefore this method is called "Method of chance Selection".
Data collection primarily relied on a survey questionnaire administered to the selected students. This questionnaire included both closed-ended and Likert scale questions, covering aspects such as awareness of health benefits, overall willingness to purchase product, and feedback on products' taste and price.
Ethical considerations, such as informed consent, confidentiality, and voluntary participation, were strictly adhered to throughout the research process.
To analyze the feasibility study of the product and collect data, the researchers conducted the survey through direct dissemination of the questionnaires. The questionnaire design includes a cover letter explaining the study's purpose and ensuring strict confidentiality between researchers and respondents.
The Likert scale questions were coded and analyzed using descriptive statistics, including percentages, weighted means, and standard deviation. The findings were presented through tables, facilitating further analysis and comparison.
RESULTS AND DISCUSSIONS
This section presents the data gathered, analysis and interpretation to answer the problem which this study aims to achieve.
1. Nutritional Benefits of Eggplant Roll Compared to Other Traditional Snacks Option
Table 1 shows Nutritional Benefits of eggplant roll compared to other snacks. Based on the ten (10) indicators which are presented to the respondents during the conduct survey, the highest Weighted mean is the respondent's answers regarding eggplant is considered as healthier alternative to traditional snacks with weighted mean of 3.83 (SD= 3.25), qualitative describe as strongly agree. This means that respondents agree on eggplant roll as snack. However, the lowest weighted mean is 3.66 (SD= 3.18), qualitatively described as strongly agree, which indicates that eggplant rolls are aligned to dietary preferences. This implies that respondents preferred this snack as their dietary preference.
Overall results show that respondents mark “strongly agree” on the nutritional benefits of eggplant roll compared to other traditional roll, with grand weighted mean of 3.74 (SD= 3.24).
According to a study conducted by Arghavan and Mohammad Goli (2021), eggplant contains fewer calories, more moisture, ash, antioxidant activity, and fiber. It can be utilized in creating various food items and provides numerous nutrients.
Table 1 Nutritional Benefits of Eggplant Roll compared to other traditional snack options
2. Market Acceptance and Consumer Preference for Eggplant Roll in terms of:
2.1 taste
Table 2 presents Market Acceptance and Consumer Preference in terms of Taste. Among the five (5) indicators provided to respondents during the survey, the statement “The flavor of eggplant in the snack is appealing” receives the highest weighted mean of 3.85 (SD = 3.34), with a qualitative description of 'strongly agree.' Conversely, the statement “The eggplant roll tastes better than traditional snacks” receives the lowest weighted mean of 3.73 (SD = 3.23), though it is still qualitatively described as 'strongly agree.
Overall, the results show that respondents strongly agreed with the Market Acceptance and Consumer Preference in terms of Taste, with a grand weighted mean of 3.75 (SD = 3.28).
Based on a study conducted by Mindanao State University (2023), eggplant contributes a unique and appealing format to dishes. It can be transformed into a light and crispy ingredient that is highly enjoyable. The study suggests that eggplant enhances the flavor of a variety of recipes, making the food more delicious.
Table 2 Market Acceptance and Consumer Preference for Banana ring in terms of Taste
2.2 Price
Table 3 shows market acceptance and consumer preference in terms of price. Based on the respondents' answers, the statement "The cost of the eggplant roll is justified by its quality" receives the highest weighted mean of 3.73 (SD = 3.22), qualitatively described as "Strongly Agree." However, among the five indicators, three share the same lowest weighted means of 3.69 (SD = 3.11), 3.69 (SD = 3.14), and 3.69 (SD = 3.12), which relate to price being reasonable, willingness to pay a premium, and offering good value for money. These indicators are also qualitatively described as "Strongly Agree."
Overall, the results show that respondents marked 'strongly agree' with a weighted mean of 3.66 (SD = 2.57) regarding their market acceptance and preference in terms of price.
Based on the study conducted by Maverick C. Narvaez (2011), it shows that lower income consumers prioritize price when buying eggplant, while middle- and upper-income groups focus more on quality, such as appearance and texture. To boost consumption, improvements in taste and texture are needed, along with pricing strategies that balance affordability and quality. Eggplant has an affordable vegetables when it comes making food product.
Table 3 Market Acceptance and Consumer Preference for Banana ring in terms of Price
2.3 Overall Willingness to Purchase
Based on Table 4, which presents Market Acceptance and Consumer Preference in terms of overall willingness to purchase, the highest weighted means are for indicators 4 and 5. These indicators reflect that consumers are satisfied with their overall experience of eggplant and find the eggplant roll to be a desirable product, with weighted means of 3.83 (SD = 3.39) and 38.83 (SD = 3.38), respectively. These indicators described as strongly agree. However, the lowest weighted mean is 3.69 (SD = 3.19), which corresponds to the likelihood of purchasing the eggplant roll, although it is qualitatively described as "strongly agree."
Overall results show that respondents mark “strongly agree” on the market Acceptance and preference with grand weighted mean of 3.77 (SD= 3.29).
Based on the study of Maverick C. Narvaez (2011), it shows that overall willingness to purchase eggplant depends on income level, with lower income consumers prioritizing price and higher income groups focusing on quality attributes like appearance and texture. To improve market acceptance, both affordability and quality need to be balanced, as each influences consumer preference differently across segments.
Table 4 Market Acceptance and Consumer Preference in terms of Overall Willingness to Purchase
3. Effective Incorporation of Eggplant Roll into Recipes by TVL cookery students
Table 5 presents the Effective Incorporation of Eggplant Roll into Recipes. The highest weighted mean of 3.80 (SD = 14.66) was given to the statement “Eggplant complements other ingredients in the roll,” with a qualitative rating of 'strongly agree. In contrast, the statement “The eggplant maintains its flavor and texture when cooked in the roll” receives the lowest weighted mean of 3.69 (SD = 3.18), though it still received a 'strongly agree' rating.
Overall, respondents expressed 'strongly agree' for the Effective Incorporation of Eggplant Roll into Recipes, with a grand weighted mean of 3.76 (SD = 3.20).
Based on the study of Uthumporn et al. (2015), eggplant has significantly increased the nutritional values of cookies, it showed that eggplant flour is easy to corporate into recipes and also it has increased the hardness and values of cookies.
Table 5 Effective Incorporation of Eggplant Roll into Recipes by TVL cookery students
CONCLUSION AND RECOMMENDATION
This section presents conclusions and recommendations for the study.
CONCLUSIONS
Based on the findings of the study, the following conclusions are drawn:
1. Respondents agree that eggplant rolls offer significant nutritional benefits compared to other traditional rolls.
2. The market acceptance and consumer preference for eggplant rolls in terms of taste, price, and overall willingness to purchase are generally favorable. Respondents find them acceptable and preferable.
3. Respondents strongly agree that eggplant rolls can be effectively incorporated into various recipes.
RECOMMENDATIONS
Based on the proceeding findings and conclusions the following recommendations are offered by the researchers:
1. Eggplant rolls can be positioned alongside traditional snacks, given their significant nutritional benefits, making them a healthier option for consumers.
2. Eggplant rolls should be established as an official product due to their favorable price, appealing taste, and high consumer acceptance.
3. Eggplant rolls ought to be promoted for their versatility in recipes, as they have been successfully incorporated into a variety of dishes.
BIBLIOGRAPHY
1: Arghavan Mirani and Mohammad Goli (2021). Production of the eggplant- fiber incorporate cupcake and evaluating into chemical textural and colorimetric properties over a ten day storage time. https://onlinelibrary.wiley.com/doi/full/10.1111/jfpp.15311
2. Kim Maverick C. Narvaez (2011) Ex-Ante analysis of the consumers' acceptance for genetically modified (BT) eggplant in Sta. Rosa, Laguna,2011 https://www.ukdr.uplb.edu.ph/etd-undergrad/3418/
3.Mindanao State University (2023) Feasibility study on product eggplant chips https://www.studocu.com/ph/document/mindanao-state-university/bachelor-of-science-in-agricultural-and-biosystem-engineering/feasibility-study-own-product-eggplant-chips/100193145
4. Shuritika Sirisilla (Feb. 20, 2023) Bridging the gap: Overcome these 7 flaws in descriptive research design https://www.enago.com/academy/descriptive-research-design/#What_Is_Descriptive_Research_Design
5. U Uthumporn, WL Woo, AY Tajul, A Fazilah (2015) Physico- chemical and nutritional evaluation of cookies with different levels of eggplant flour substitution. https://www.tandfonline.com/doi/abs/10.1080/19476337.2014.942700
EGGPLANT ROLL
Ingredients:
Eggplant
Egg
Breading
Ham
Cheese
oil
Procedures:
1. Prepare all the ingredients (eggplant, cheese, ham, breadcrumbs, and eggs).
2. Slice the eggplant into thin, lengthwise pieces, then cut the ham into halves, and slice the cheese.
3. Once everything is sliced, prepare the two beaten eggs and the breadcrumbs.
4. Place the ham and cheese on top of each eggplant slice, then roll it up until it forms a cylindrical shape. Dip the rolled eggplant into the beaten eggs, then coat it with breadcrumbs.
5. Set aside the rolled eggplants and heat oil in a pan. Once the oil is hot, fry the eggplant rolls until they turn golden brown.
6. Prepare everything and enjoy!
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