Powdered Vegetable Leaves as a Food Ingredient

Chrozel P. Gapuz; Gina Mae U. Pugong

doi:10.36948/ijfmr.2025.v07i01.37570

Powdered Vegetable Leaves as a Food Ingredient

Author(s)	Chrozel P. Gapuz, Gina Mae U. Pugong
Country	Philippines
Abstract	Gapuz, Chrozel P. & Pugong, Gina Mae U. (2022). Powdered vegetable leaves as a food ingredient. This study determined the level of acceptability, palatability and aesthetic value of powdered vegetable leaves as a food ingredient and determine the significant difference in the acceptability, palatability and aesthetic value of powdered vegetable leaves as a food ingredient and the control group. The data was taken using a researcher made checklist to the conveniently selected Bachelor Technical Teacher Education (BTTE) students of Ifugao State University, Lagawe Campus. Descriptive inferential statistics was used to describe the level of acceptability, palatability and aesthetic value of powdered vegetable leaves (camote leaves, ampalaya leaves and kangkong leaves) as a food ingredient. In addition, the mean was computed to determine the level of acceptability, palatability and aesthetic value of the powdered vegetable leaves (camote leaves, ampalaya leaves, and kangkong leaves) as a food ingredient. Moreover, the paired t-test was used to determine significant difference in the acceptability, palatability and aesthetic value of powdered vegetable leaves (camote leaves, ampalaya leaves and kangkong leaves) and the control group. In the level of acceptability and palatability, powdered ampalaya leaves was very desirable while powdered camote tops was extremely desirable together with the powdered kangkong leaves. In the level of aesthetic value, powdered ampalaya leaves and powdered camote tops were both very desirable while powdered kangkong leaves was extremely desirable. The averaged desirability of each powdered leaves was very desirable for the powdered ampalaya leaves while powdered camote tops and powdered kangkong leaves were very extremely desirable. In the comparison on the level of acceptability, palatability and aesthetic value of each powdered leaves to the control group, it was concluded that all vegetable leaves were significantly lower than he overall desirability of the control group.
Published In	Volume 7, Issue 1, January-February 2025
Published On	2025-02-23
DOI	https://doi.org/10.36948/ijfmr.2025.v07i01.37570
Short DOI	https://doi.org/g854h7

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Powdered Vegetable Leaves as a Food Ingredient

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