Chemical analysis and consumers' acceptability of kuyot (Dioscorea hispida Dennst) kroepeck

82 Palma and Buniel Int. J. Biosci. 202 5 RESEARCH PAPER RESEARCH PAPERRESEARCH PAPER RESEARCH PAPER OPEN ACCESS OPEN ACCESSOPEN ACCESS OPEN ACCESS Chemical analysis and consumers' acceptability of kuyot ( Dioscorea hispida Dennst) kroepeck Roy Barino Palma *1 , John Manuel C. Buniel 2 1 Gacub Atad S. Iligan Tribal National High School, Philippines 2North Eastern Mindanao State University, Philippines Key words: Kuyot kroepeck , Dioscorea hispida Dennst, Chemical composition, Sensory evaluation, Food innovation, Income-generating projects (IGPs) http://dx.doi.org/10.12692/ijb/26.3.82-87 Article published on March 07, 2025 Abstract This study evaluates the chemical composition and sensory acceptability of Kuyot Kroepeck, a snack product derived from Dioscorea hispida Dennst. The chemical analysis revealed that Kuyot Kroepeck has low moisture content, which is advantageous for prolonging shelf life and maintaining its crisp texture by minimizing microbial growth. Its moderate protein content indicates that while it offers some nutritional value, it is primarily a snack rather than a significant protein source. The product also contains essential minerals, as reflected in its ash content, while its sodium level is within the range typical for processed snack foods, emphasizing the need for mindful consumption. The low water activity also contributes to the product’s stability and safety. The sensory evaluation, conducted among teachers, students, and general consumers, demonstrated high acceptability across key attributes, including color, aroma, flavor, texture, and crispness. Notably, crispness was rated highly, reinforcing the product's appeal as a snack food. While the product was well-received overall, slight texture and flavor balance adjustments could further enhance consumer satisfaction. Given these findings, an extension initiative will introduce the recipe to the community and explore income-generating opportunities (IGPs). This initiative aims to equip community members with the necessary skills for production and commercialization, fostering entrepreneurship and local economic development. With its favorable chemical properties and strong consumer acceptance, Kuyot Kroepeck presents a viable opportunity for food innovation and community-based economic growth. * Corresponding Author: Roy Barino Palma  [email protected] International Journal of Biosciences | IJB | ISSN: 2220-6655 (Print) 2222-5234 (Online) http://www.innspub.net Vol. 26, No. 3, p. 82-87, 2025 83 Palma and Buniel Int. J. Biosci. 202 5 Introduction The food industry is rapidly evolving to align with consumer preferences for products that provide nutritional benefits and sensory satisfaction (Hsieh and Ofori, 2007). This shift is primarily driven by increasing health awareness, an aging population, and rising healthcare expenses (Chopra et al., 2021). In response, retailers are expanding their selection of wellness-oriented foods while considering key factors such as demographics and consumer demand (Boinwad and Shinde, 2024). Additionally, advancements in food technology, including fermentation, extraction, and biotechnology, are crucial in developing healthier food products without compromising taste or overall appeal (Hsieh and Ofori, 2007). With growing concerns about food security and sustainable alternatives, researchers and communities are exploring underutilized root crops as viable dietary staples. In remote and resourcelimited areas, Indigenous populations often rely on alternative carbohydrate sources like Dioscorea hispida (locally known as Kuyot) in times of food scarcity. This tuber, belonging to the Dioscoreaceae family, has gained attention for its nutritional and functional properties. According to Jariyah et al. (2024), Dioscorea hispida Dennst is rich in bioactive compounds, including starch, protein, fat, and dietary fiber, making it a potential ingredient in functional food products. However, due to toxic alkaloids, proper processing methods such as soaking, boiling, and fermentation are required to ensure their safe consumption (Jariyah et al., 2024). Additionally, the tuber is packed with essential vitamins and minerals, aligning with the current trends in sustainable food development. Underutilized crops can enhance global food security, nutrition, and sustainability (Rondón and DePlaen, 2021; Mayes et al., 2012), emphasizing their potential to contribute to dietary diversity and resilience against food shortage. The use of Dioscorea hispida Dennst in innovative food formulations aligns with the global movement toward functional and ecofriendly food production. In this context, developing a kuyot-based kroepeck (a traditional crispy snack) presents a compelling opportunity. Utilizing Indigenous and traditional food crops (ITFCs) offers significant potential for developing sustainable and healthy food systems in Africa. These crops, including cassava, sweet potatoes, and various roots and tubers, provide nutritional benefits and can enhance dietary diversity (Reddy et al., 2014; Mabhaudhi et al., 2018). Hence, this research aims to investigate the viability of developing kroepeck made from kuyot by examining its chemical composition and assessing consumer acceptability. Materials and methods This study utilized an experimental-descriptive approach. The experimental approach allows the researchers to formulate and produce a kroepeck made from kuyot and the chemical evaluation of kuyot kroepeck. At the same time, the descriptive approach focuses on gathering the consumer’s acceptability of the food product. The preparation and processing of the kuyot kroepeck involves the following processes: Collection and preparation of kuyot The research collected the matured Kuyot (Dioscorea hispida Dennst) from the mountain of Brgy. Esperanza Carmen, Surigao del Sur. A total of 10kg of crops were collected. It was then appropriately washed to remove the soil and other particles attached to the kuyot. Soaking method Fresh Kuyot (Dioscorea hispida Dennst) was thoroughly washed to remove soil and other impurities. It was then peeled and sliced into 3-4 mm thick pieces. The sliced Kuyot was submerged in a brine solution (1 kg of salt per 1 gallon of water) and left in covered containers overnight. After salting, the slices were placed in nylon net bags or sacks and pressed using a heavy object, such as a stone, for at 84 Palma and Buniel Int. J. Biosci. 202 5 least one night. Following the pressing process, the Kuyot was washed under running water (e.g., in a river) for two days and two nights to remove toxins. After washing, the samples were dried and then milled or powdered for further analysis, including chemical evaluation and food product development and acceptability. Preparation and formulation of kuyot kropek To begin, Kuyot root crops are finely blended and sifted to ensure a uniform powder. In a large bowl, the powdered Kuyot is combined with 1.5 cups of flour, 1.5 cups of cornstarch, ½ teaspoon of iodized salt, ½ tablespoon of pepper and garlic powder, and ¼ teaspoon of baking powder. The ingredients are thoroughly mixed before gradually adding 2 cups of water, stirring continuously until a smooth consistency is achieved. The mixture is then shaped into equal-sized pieces and wrapped to form kroepek. These are steamed for 20–30 minutes, then cut into smaller pieces and dried for 4–6 hours to remove excess moisture. Once dried, the kroepek is fried until golden brown, then left to cool for an hour before being packed into clean plastic bags. Chemical analysis of kuyot kroepeck Experts from the Department of Science and Technology (DOST) Regional Testing Center in Butuan City conducted the proximate composition analysis. The analysis followed standardized protocols and procedures outlined by the Official Methods of Analysis of AOAC International (18th edition, 2nd revision, 2005–2007). The specific parameters and corresponding methods used are as follows: 1. Ash Content – Determined using AOAC Official Method 923.03 2. Moisture Content – Analyzed following AOAC Official Method 925.10 3. Water Activity – Measured using a Water Activity Meter (Method 978.18) 4. Crude Protein – Assessed based on AOAC Official Method 950.36 5. Total Fat – Evaluated using AOAC Official Method 935.38 6. Sodium Content – Quantified following AOAC Official Method 999.10 These standardized methodologies ensured accuracy and reliability in determining the nutritional composition of the Kuyot-based food product. Consumers’ acceptability of kuyot kroepeck The sensory evaluation of Kuyot Kroepeck was conducted to assess its overall acceptability among a selected group of respondents. Participants were given ample time to taste the product and evaluate its sensory attributes. Following the tasting session, they completed a structured survey rating the product based on five key indicators: color, aroma, flavor, texture, and crispness. The collected data were systematically organized and analyzed using the weighted mean to determine the product's overall sensory acceptability. Each sensory attribute was assigned a numerical rating, and the weighted mean was computed to reflect the respondents' overall perception. This statistical approach allowed for a more precise assessment of the product's strengths and areas for improvement. The findings from this evaluation provide valuable insights into consumer preferences and serve as a basis for further refinement and enhancement of Kuyot Kroepeck’s quality, ensuring its suitability for market acceptance and potential commercialization. Results and discussion The chemical evaluation of Kuyot Kroepeck revealed essential nutritional characteristics that influence its shelf life, texture, and consumer health considerations. The moisture content was 2.11 g/100g, a relatively low value that benefits the product by minimizing microbial growth and spoilage while preserving its crisp texture (Table 1). Moisture content is critical in food quality assessment, affecting texture, stability, and shelf life. Water activity (aw) 85 Palma and Buniel Int. J. Biosci. 202 5 and moisture content are key parameters influencing food quality during storage (Mannheim et al., 1994). Table 1. The chemical analysis of kuyot kroepeck Parameter Kuyot kroepeck Moisture 2.11 g/100g Crude protein 6.58 g/100g Ash 2.22 g/100g Sodium 780.61 mg/100g Water activity 0.410 Total fat 20.72 g/100g The crude protein content was 6.58 g/100g, indicating a moderate protein level. While this suggests that Kuyot Kroepeck is not a significant protein source, it can still contribute to daily dietary intake. Studies emphasize the importance of crude protein (CP) as a crucial component in food and animal nutrition, playing a vital role in various metabolic processes and tissue formation (Arora, 2023; Mohanty et al., 2014). Additionally, the ash content was recorded at 2.22 g/100g, reflecting the presence of essential minerals. Although the specific mineral composition was not determined, ash content is a general indicator of mineral availability in food products, making it a valuable parameter in quality assessment (Ismail, 2017). A notable finding was the high sodium content of 780.61 mg/100g, aligning with typical levels of processed snack foods. While sodium enhances flavor, excessive intake is linked to health concerns such as hypertension. Research indicates that processed foods contribute significantly to daily sodium intake, with over 75% of sodium in industrialized diets coming from these sources (Dötsch et al., 2009). Studies suggest reducing sodium levels in processed foods could substantially lower overall intake. For instance, in the Netherlands, reducing sodium in processed foods by 50% could decrease median intake by 38% (Hendriksen et al., 2015). Meanwhile, the water activity (aw) was 0.410, a value sufficiently low to inhibit bacterial, yeast, and mold growth, thus enhancing product stability and safety. Table 2. Consumers’ evaluation of the kuyot kroepeck Sensory indicators Weighted mean Verbal description Teachers Students Common consumers Color 4.17 3.44 4.12 Satisfied Aroma 3.94 3.58 3.76 Satisfied Flavor 3.74 4.12 3.84 Satisfied Texture 3.43 4.05 3.49 Satisfied Crispness 4.01 4.12 4.02 Satisfied Lastly, the total fat content was 20.72 g/100g, indicating that Kuyot Kroepeck is a high-fat snack. While fat contributes to palatability and overall sensory appeal, excessive intake may concern individuals monitoring dietary fat consumption. Overall, the chemical composition of Kuyot Kroepeck highlights its extended shelf life, crisp texture, and nutritional profile. However, its high sodium and fat content warrant consumer awareness, particularly for those with dietary restrictions. These findings provide valuable insights for future product development, with potential formulation adjustments to enhance health benefits while maintaining sensory quality and consumer appeal. The sensory evaluation of Kuyot Kroepeck by teachers, students, and common consumers provided valuable insights into its acceptability across key indicators: color, aroma, flavor, texture, and crispness. The color of the product received high ratings from teachers (4.17) and consumers (4.12), while students gave a slightly lower score (3.44), though all ratings remained within the "Satisfied" range (Table 2). This suggests that the product’s visual appeal is generally well-received but may require slight adjustments to better align with student preferences. Aroma ratings were also positive, with teachers (3.94) and consumers (3.76) giving higher scores compared to students (3.58), indicating an overall satisfactory but slightly varied perception of the product’s scent. 86 Palma and Buniel Int. J. Biosci. 202 5 For flavor, students gave the highest rating (4.12), reflecting strong approval, while teachers (3.74) and consumers (3.84) rated it slightly lower but still within the "Satisfied" category. This suggests that minor refinements in seasoning or ingredient balance could enhance consistency across consumer groups. Texture received mixed reviews, with students rating it highest (4.05), followed by consumers (3.49) and teachers (3.43), highlighting a potential area for improvement. Meanwhile, crispness, a crucial characteristic of snack products, achieved high and consistent scores across all groups—teachers (4.01), students (4.12), and consumers (4.02)—confirming it as a standout feature of Kuyot Kroepeck. These findings indicate that while Kuyot Kroepeck is generally well-accepted, targeted texture and flavor consistency enhancements could improve its overall appeal. Sensory evaluation plays a crucial role in food product development and consumer acceptance. It provides essential insights into product quality, consumer satisfaction, and market success (Mihafu et al., 2020; Sirangelo, 2019). While sensory attributes are key to product success, extrinsic factors such as perceived satiety, brand, labeling, price, and emotional impact also significantly influence consumer decisions (Li et al., 2015). Given the strong consumer reception of Kuyot Kroepeck, this study recommends implementing an extension activity to introduce the recipe to the community and explore potential income-generating projects (IGPs). By leveraging the product’s high acceptability, this initiative could create local economic opportunities, promoting entrepreneurship and food sustainability in the region. Conclusion The chemical and sensory evaluation of Kuyot Kroepeck highlights its promising potential as a marketable snack product with several advantageous properties. Its low moisture content is beneficial for prolonging shelf life and maintaining crispiness by minimizing microbial growth and spoilage. While its crude protein content is relatively low, categorizing it as a snack rather than a significant protein source, its moderate ash and sodium levels contribute to its mineral nutritional value when consumed in moderation. The sensory evaluation further confirms its high acceptability across various consumer groups, with consistently positive feedback on its color, aroma, flavor, texture, and crispness, demonstrating strong market potential. Given these findings, an extension initiative will be implemented to introduce the Kuyot Kroepeck recipe and explore its viability as an income-generating project (IGP) for the local community. This initiative aims to empower community members by equipping them with the skills and knowledge to produce and market Kuyot Kroepeck, fostering entrepreneurship and economic development. 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