30Nov
ABSTRACT
This study looked at the production and market acceptance of Sweet Potato Cake at Nasugbu East Senior High School. The study used a descriptive research approach to explain its general findings. The sample population for this study consists of 42 teachers. The conclusion implies that sweet potatoes can be used in potato cake recipes and serve as a healthier alternative to typical cake options. Respondents revealed that Sweet Potato Cake had more health benefits and vitamins than typical potato cake. In addition, sweet potato cake exceeded the consumer's expectations and left them delighted with the whole outcome. Moreover, the researchers proposed that the market adopt and acknowledge sweet potato cake as an ingredient in a variety of food products to better serve consumers. Incorporating sweet potato into pancake recipes can improve their nutritional value. In addition, TVL Commercial Cooking Students' recipes should use sweet potatoes.
Keywords: Sweet Potato, Nutritional Value, Market Acceptance, Consumer Preference, Incorporation
INTRODUCTION
Sweet potato is a dicotyledonous plant that belongs to the bindweed or morning glory family (Convolvulaceae). Its large, starchy, sweet-tasting tuberous roots are used as a root vegetable. Sweet potato is rich in fiber, potassium, minerals, and other vital components, making it a great food source.
According to Alloush (2014), Sweet Potato has high nutritional value because of its poly saccrides content, minerals content, and vitamin content of carotenes. Orange-fleshed sweet potato varieties are known as rich in beta carotene, and a precursor of vitamin A making it one of the least expensive sources of dietary vitamin A.
Furthermore, Okorie (2012) showed that there was an increase in nutrient content (fat, ash and moisture) as the dilution of wheat flour with sweet potato flour increased and followed by the reduction in crude fiber and carbohydrate contents.
Likewise, Everton et.al. (2017) revealed that sweet potatoes appear to be a great food supplement for low-income households, when compared to other fundamental meals such as rice.
In addition, Padmaja et.al. (2012) stated that Sweet potato (Ipomoea batatas (L.) Lam.) is a healthy option for food production and it can help to strengthen your immune system, support the health of your eyes, helps manage stress, and it can support your healthy blood sugar levels.
Researchers from Nasugbu East Senior High School aim to investigate the possibility of creating and selling sweet potato cakes. They will attempt to address the following inquiries a.) What is the nutritional value of sweet potato cake compared to traditional cake option? B.) What is the market acceptance and consumer reference for sweet potato cake in terms of taste, price, and overall willingness to purchase? C.) How can TVL Commercial cooking student effectively incorporate sweet potato cake into recipe?
In lieu therefore, the researchers utilized the descriptive research design to determine the acceptance and market potential of sweet potato cakes among different consumers at Nasugbu East Senior High School. The findings were the bases for developing a recipe that will provide valuable insights into the production and market acceptance of sweet potato cakes, paving the way for a successful product launch.
METHODOLOGY
The study adopted a descriptive research design with a quantitative approach. Exploring the feasibility and potential impact of introducing “Sweet Potato cake”. Based on voxco.com (2021), descriptive research design is a type of research design that aims to systematically obtain information to describe a phenomenon, situation, or population.
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 Il with fifty-one (51) teachers and five (5) non-teaching staff. To ensure representative samples, the researchers selected 42 teachers 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 item 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 DISCUSSION
Presentation, Analysis and Interpretation of Data
This part presents the data gathered, analyses and interpretation to answer the problem which this study aims to achieve.
The Nutritional Benefits of Sweet Potato cake Compared to Traditional Cake
Table 1 shows the nutritional value of Sweet Potato Cake Compared to the traditional Cake option. Based on ten (10), the highest weighted mean is the answer of the respondents that includes the sweet potato is nutritious for the body with a weighted mean of 3.76 (SD=3.25),Sweet Potato is suitable for a health-conscious lifestyle with a weighted mean of 3.76 (SD=3.26), and Sweet Potato contributes to boosting metabolism with a weighted mean of 3.76 (SD=3.26) which means that sweet potato still lacks on ingredients that align with health-conscious choices and boosting metabolism and qualitatively describes as Strongly Agree. This means that sweet potato is one of the ingredients which is nutritious for the body. However, the lowest weighted mean is indicator 4 which is about healthy appeal of sweet potato in a cake.
Overall results show that the respondents mark “Strongly Agree” on the nutritional value of Sweet Potato Cake compared to traditional cake option with grand weighted mean of 3. 695 (SD=3.21).
This result is related to the study conducted by Alloush (2014), Sweet Potato has high nutritional value because of its poly saccrides content, minerals content, and vitamin content of carotenes. Orange-fleshed sweet potato varieties are known as rich in beta carotene, and a precursor of vitamin A making it one of the least expensive sources of dietary vitamin A. This means that sweet potato can be used as an ingredient for cake for its nutritional benefits.
Table 1 The Nutritional Benefits of Sweet Potato cake Compared to Traditional Cake
2. Market Acceptance and Consumer Preference for Sweet Potato cake
2.1 Taste
Table 2.1 presents the market acceptance and consumer preferences for Sweet Potato Cake in terms of taste. Based on the five (5) indicators which are presented to the respondents during the conduct of the survey, the highest Weighted Mean is the respondents’ answers the Sweet Potato Cake taste better than traditional cake with weighted mean of 3.85 (SD=3.25), qualitatively describes as Strongly Agree. This means that the Sweet Potato cake reached respondents standard with the taste. Nonetheless, the Sweet Potato cake’ meets my expectations taste has the lowest weighted mean of 2.66 (SD=2.78) which means that sweet potato will expectations taste. This indicator is qualitatively described as Agree.
Overall results show that the respondents mark “Strongly Agree” on the market acceptance and consumer preferences for Sweet Potato Cake in terms of taste with grand weighted mean of 3.53 (SD=3.03)
This result is related to the study conducted by Okorie (2012) showed that there was an increase in nutrient content (fat, ash and moisture) as the dilution of wheat flour with sweet potato flour increased and followed by the reduction in crude fiber and carbohydrate contents. This means the Sweet Potato good taster compared to traditional cake and good for healthier.
Table 2.1 Market Acceptance and Consumer Preference for Sweet Potato cake in Terms of Taste
2.2 Price
Table 2.2 presents the market acceptance and consumer preferences for Sweet Potato cake in terms of price. Based on the five (5) indicators which are presented to the respondents during the conduct of the survey, the highest Weighted Mean is the respondents’ answers regarding the price of Sweet Potato cake is reasonable with weighted mean of 3.95 (SD=2.97), and Sweet Potato cake offer good value for money with weighted mean of 3.95 (SD=2.97), qualitatively describes as Strongly Agree. This means that the price of the Sweet Potato cake is reasonable and good value for money from its survey, the lowest weighted mean is the willing to pay a premium for Sweet Potato cake with weighted mean of 3.54(SD=3.06) which means that the Sweet Potato cake is the willing to pay a premium. This indicator is qualitatively described as Strongly Agree.
Overall results show that the respondents mark “Strongly Agree” on the market acceptance and consumer preferences for Sweet Potato cake of price with grand weighted mean of 3.72 (SD= 3.03).
This result is also related to the study conducted by Everton et.al. (2017) revealed that sweet potatoes appear to be a great food supplement for low-income households, when compared to other fundamental meals such as rice.
Table 2.2 Market Acceptance and Consumer Preference for Sweet Potato cake in Terms of Price
2.3 Overall Willingness to Purchase
Table 2.3 presents the market acceptance and consumer preferences for Sweet Potato cake in terms of overall willingness to purchase. Based on the five (5) indicators which are presented to the respondents during the conduct of the survey, the highest Weighted Mean is the respondents’ answer regarding repurchasing Sweet Potato cake with weighted mean of 3.78(SD=3.27), qualitatively describes as Strongly Agree. This means that the Sweet Potato cake met the standars of the respondents and can gain more customers in the market. However satisfied with the overall experience of sweet potato cake has the lowest weighted mean of 3.50(SD=3.15) which means that the Sweet Potato cake can still be improved to for the satisfied of the customers. This indicator is qualitatively described as Strongly Agree.
Overall results show that the respondents mark “Strongly Agree” on the market acceptance and consumer preferences for Sweet Potato cake is of overall willingness to purchase with grand weighted mean of 3.65 (SD= 2.78)
This result is related to the study conducted by Padmaja et.al. (2012) stated that sweet potato (Ipomoea batatas (L.) Lam.) is a healthy option for food production and it can help to strengthen your immune system, support the health of your eyes, helps manage stress, and it can support your healthy blood sugar levels. This means that Sweet Potato in cake makes it healthier, making the consumers purchase it again willing.
Table 2.3 Market Acceptance and Consumer Preference for Sweet Potato cake in Terms of Overall Willingness to Purchase
3. Effective Incorporation of Sweet Potato into Recipes by TVL Commercial Cooking Student
Table 3 presents the effective incorporation of Sweet Potato cake recipe by TVL Commercial Cooking students. Based on the five (5) indicators which are presented to the respondents during the conduct of the survey, the highest Weighted Mean is the respondents’ answer the sweet potato can be easily incorporated into cake recipes with weighted mean of 3.71 (SD=3.21), describes as Strongly Agree. This means that the sweet potato can be easily incorporated into cake. The Sweet Potato maintaining can be used as a substitute for less healthy ingredients with the lowest weighted mean of 3.61 (SD=3.14) which means that Sweet Potato for less healthy ingredients. This indicator is qualitatively described as Strongly Agree.
Overall results show that the respondents mark “Strongly Agree” on the effective incorporation of Sweet Potato cake recipe by TVL Commercial Cooking students with grand weighted mean of 3.65 (SD=2.78).
This result is also related to the study conducted by Okorie (2012) that showed that there was an increase in nutrient content (fat, ash and moisture) as the dilution of wheat flour with sweet potato flour increased and followed by the reduction in crude fiber and carbohydrate contents. This means that the Sweet Potato can be effectively incorporated as a cake ecipe because of its nutritional benefits that the sweet potato provided.
Table 3 Effective Incorporation of Sweet Potato into Recipes by TVL Commercial Cooking Students
CONCLUSIONS AND RECOMMENDATIONS
This part presents conclusions and recommendations of the study.
CONCLUSIONS
Based on results of the study, the following conclusions are drawn:
1. Respondents strongly agree on the nutritional value of sweet potato cake and as more nutritious compared to traditional Cake.
2. The inherent sweetness of the sweet potato allows it to be a flexible dessert that can be easily modified with various flavors and spices.
3. Sweet potato cake showcases the delightful outcomes that can arise from using surprising ingredients, providing a tasty and healthy dessert option.
RECOMMENDATIONS
1. Sweet Potato should be incorporated to cake recipes for a more efficiently and healthy potato cake option.
2. Sweet potato cake is at its finest when it's a little underbaked, as this keeps it moist and soft.
3. Sweet potato cakes should be incorporated into recipes of TVL Commercial Cooking Students.
BIBLIOGRAPHY
1. Alloush Samiha A, (2014). Development of Sweet Potato based products for health and nutrition program.https://ejar.journals.ekb.eg/article_152780.html
2. Okorie, S. (2012). Product development of Sweet Potato (Ipomea batatas). http://www.savap.org.pk/journals/ARint./Vol.3(2)/2012(3.2- 22).pdf
3. G Padmaja, Jaffer T Sheriff, Moothandassery S Sajeev (2012) Sweet potato flour as substitute for wheat flour and sugar in cookies production https://scholar.google.com/scholar?hl=en&as_sdt=0%2C5&q=effectivenes s+of+sweet+potato+as+an+pastry+ingredient&btnG=#d=gs_qabs&t=17251 07455915&u=%23p%3DvanRKXzoGS8J
4. Everton Vieira da Silva, Emerson Erick Vieira da Silva, Yaroslávia Ferreira Paiva (2017) Food uses and nutritional benefits of sweet potato https://scholar.google.com/scholar?hl=en&as_sdt=0%2C5&q=sweet+potat o+as+substitute&btnG=#d=gs_qabs&t=1725109135743&u=%23p%3DgV- ybJOdLHsJ
SWEET POTATO CAKE
INGTREDIENTS
2 lbs. Sweet Potato
2 cups coconut cream
12 ounces evaporated milk
3 eggs
3 tablespoons butter melted
1/2 cup quick-melt cheese shredded
14 ounces condensed milk
Topping Ingredients:
1 cup coconut cream
7 ounces condensed milk
1 cup quick-melt cheese shredded
4 tablespoons butter melted
PROCEDURES:
1.Preheat oven to 350F.
2. Combine the wet ingredients in a mixing bowl starting by cracking the eggs. Beat until smooth. Pour the evaporated milk, condensed milk, butter, and coconut milk. Whisk everything together until the mixture smoothens.
3. Add the grated cassava and 1/2 cup cheese in the bowl where the wet ingredients are at. Mix well.
4. Transfer the mixture into a greased baking pan. Bake for 1 hour.
5. Prepare the topping my mixing all the toping ingredients in a clean bowl. Mix everything together. Set aside.
6. Pour the topping mixture over the baked sweet potato. Put the baking pan back in the oven. Continue baking for 350F until the topping thickens. Note: You will notice that it will burn a bit, that is normal.
7. Remove the baking pan from the oven. Let the sweet potato cake cool down.
8. Slice the cake into serving pieces. Serve for dessert.
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