WORLD EDUCATION CONNECT MULTIDISCIPLINARY E-PUBLICATION
Vol. V Issue VIII (August 2025)
International Circulation
This is an open-access, peer-reviewed, and refereed international publication in online & printed versions that features research papers, abstracts, theses, dissertations, and journals. It is registered to the ISSN National Center of the Philippines, and ISSN International Center, the Global Index for Continuing Resources with ISSN (Online) 2799-0842 and ISSN (Print) 2799-130X.
World Education Connect Multidisciplinary e-Publication, Vol. V, Issue VIII (August 2025), p.11
JOYCE SALAGUINTO GALUTERA, LPT, MAIE
Teacher III
Daragutan West Integrated School, San Mariano, Isabela
Schools Division of Isabela, Region 02, Philippines
Abstract
Taro is an underutilized root crop in the Philippines with significant nutritional and economic potential. Despite its abundance, its value-added processing remains limited, especially among small communities. This study addressed this gap by developing taro-based jam and determining its acceptability across different age groups using sensorial evaluation.
The study specifically aimed to (1) develop taro jam using different taro varieties (Malanga, Moi, and Chinese taro); (2) document the procedures in producing taro jam; (3) assess the acceptability of the jam based on color, texture, taste, and aroma; (4) determine the general acceptability of the taro jam among children, adolescents, adults, and food experts; (5) identify any significant difference in general acceptability across age groups; (6) evaluate the nutritive value of the jam; and (7) determine the shelf-life of each variant at room temperature.
Using a developmental research design, the jams were prepared, subjected to sensory evaluation, and analyzed using descriptive and inferential statistics. A total of 120 respondents participated in the evaluation, representing four age groups. Results revealed that all three taro jam variants were highly acceptable, with the Malanga variety receiving the highest overall rating. Notably, preferences varied by age group: children, adults, and experts favored Malanga taro jam, while adolescents preferred Chinese taro jam. Statistical analysis (ANOVA and Scheffé test) confirmed significant differences in preferences between some age groups. Nutritional analysis showed the taro jams to be comparable to commercial ube jam, and the shelf life ranged from three days (Malanga and Moi) to two weeks (Chinese taro).
The study concludes that taro can be successfully developed into an acceptable jam product with commercial potential. Its sensory quality, nutrient content, and consumer acceptability suggest that taro jam could be further promoted as a nutritious and viable food innovation.
Keywords: Taro jam, Sensory evaluation, Root crop innovation, Age group preference, Nutritional analysis, Product development
DOI 10.5281/zenodo.16779132
