1

I. BASIC INFORMATION

Title of Thesis: Development and Quality Attributes of Hopia Filled with Taro
Leaves
Name of Student: Sagayo, Bensar B.
Lampuyas Moriel T.
Email Address: bensarsagayo@gmail.com
samkitkotkat@gmail.com
Adviser: Imelda O. Degay PhD.
Department: CHET- DHN
Category: Technical Research

II. Technical Description

ABSTRACT

This study was conducted primarily to produce a hopia recipe using taro leaves as
filling. Its quality attributes, production cost and nutritional contents were also
determined.

A 9-point Hedonic scale was used to determine quality attributes of taro leaves –
filled hopia in terms of color, aroma, texture, taste and overall acceptability, as
perceived by a panel of 50 college students and 50 adults mostly employees of the
Benguet State University . The treatment with the highest overall acceptability was
subjected for macronutrient content analysis at an accredited laboratory facility while the
rest of vitamins and minerals were estimated using the 1997 Philippine Food
Composition Table developed by the Food and Nutrition Research Institute.

All of the treatments are light brown color, soft texture and mild taro taste. In terms
of aroma, treatment 2 which utilized 250grams of taro leaves and treatment 3 which
utilized 350 grams of taro leaves were noted to have a mild taro aroma. There is no
distinct taro aroma in treatment 1 enriched with 150 grams of taro leaves. Treatment 1
which utilized the least amount of taro leaves was given the highest rating in terms of
color and taste while treatment 2 was rated highest in aroma, texture and overall
acceptability. Treatment 3 either ranked second or third in acceptability for each of the
attributes. Based on the ratings, treatment 2 is the most acceptable hopia filled with taro
leaves.

Twenty seven grams (27g) of taro leaves hopia contains 3.77% moisture, 0.17
grams ash, 1.7 grams crude protein, 5.21 grams total fat, 16.16 grams carbohydrate and
118.32 calories of energy. Being low cost (₱7.10-₱7.73/serving) yet nutritious, taro
 2

leaves hopia has a high potential in the market. The conduct of studies on market
acceptability is recommended.

There is a great potential for taro leaves to be used as an alternative hopia filling to
produce a snack item for the general population. The enhancement of the qualities
and establishment of shelf life of the taro leaves hopia are also recommended. Studies
utilizing other nutritious and low cost ingredients are also worthy of exploration.

INTRODUCTION

Background of the study

Today, foods are intended not only to satisfy hunger and provide necessary nutrients
in adequate amount for humans, but also to prevent nutrition-related diseases and
improve physical and mental well-being of the consumers (Menrad, 2003). Among the
food groups promoted for increased consumption is vegetables particularly because they
are rich in many vitamins, minerals and fiber (World Health Organization, 2014).

Dark green leafy vegetables such as taro leaves is an important component of a

healthy diet. When consumed as part of the daily diet, vegetables can help reduce the
risk of coronary heart disease, lower blood pressure, reduce the risk of atherosclerosis,
reduce the risk of obesity, and to reduce hunger (WHO, 2014). The high fiber content of
most vegetables is desirable especially in preventing constipation and colon cancer.
Dietary fiber can evoke different gastrointestinal responses. This includes gastric
distention, slower gastric emptying rate and fermentation of bacteria in the lower
digestive tract (Panlasigui and Bayaga, 2007).

Vegetables also complement other food commodities to provide a more varied,

appealing and palatable diet, which consequently facilitates the intake of essential
nutrients (AVRDC, 1989). The complementary effects of vegetables also indirectly
contribute to the amelioration of nutritional problems in developing countries (AVRDC,
1989).

Yet, vegetables seems to be underutilized or not consumed much. Surveys done by

the Food and Nutrition Research Institute showed that Filipinos are eating less vegetables
(Fernandez, 2015). Reasons for low consumption include possible lack of knowledge
about the benefits of vegetables, busy lifestyle thus no time to prepare food, mere laziness.
Cost, convenience, taste and stigma were cited as reasons (FAO, 2003). In Metro Manila,
Metro Cebu and Metro Davao, the main reason was the influence of a non-vegetable
eating member of the family (Bratt, 2007). The accessibility in physical and economic
 3

terms can be important factors, thus, the improvement in the availability of diverse
vegetables is an important factor to increase vegetable consumption (AVRDC, 1989).

Taro is one of the most important root crops in the Philippines yet underutilized
(Gonzales et al., 2008). It is used for its edible corms, petioles, leaves and are rich
source of vitamins and minerals. Taro leaves contain a large amounts of vitamin A,
vitamin C and riboflavin (FAO,1992). It is also rich in protein about 23 % in dry weight
basis (FAO, 1999).

One way to possibly increase taro consumption is incorporate these in popular snack
items. Hopia is one of the most popular and inexpensive snacks in the Philippines and it
comes in different flavors such as kundol, pioneapple, buko pandan, ube macapuno,
pastillas, ube, adzuki bean, langka, custard ube, custard pandan, whole wheat, pork, and
munggo (Tin, 2015).

Obviously, very few vegetables are used as hopia. With the evidences on the health
benefits and other relevant information about vegetables and the limited literature on the
utilization of taro leaves, this study was conducted.

Objectives of the study

The general objective of the study was to develop a taro - leaves filled hopia.
Specifically, the study aimed to:

1. Determine the acceptability of taro leaves hopia in terms of:

a. color;

b. aroma;

c. taste;

d. texture and;

e. overall acceptability

2. Determine if significant differences exist between the three hopia products in terms of:

a. color;

b. aroma

c. taste

d. texture and

e. overall acceptability
 4

3. Determine if significant differences exist in the mean ratings for acceptability when the
panelists are grouped according to

a. age;

b. sex and;

c. panelists classification

4. Estimate the production cost of the product.

5. Evaluate the nutrient quality of hopia with taro leaves

Hypotheses

1. There is no significant difference exist between the treatments in terms of color,

aroma, taste, texture and overall acceptability.

2. There is no significant difference exist in the mean ratings for color, aroma, taste,
texture and overall acceptability when the panelists are grouped according to age, sex and
panelists classification.

MATERIALS AND METHODS

Research Design

The experimental study was based on standardized recipe of hopia (Bebs, 2016),
which was used as control product (Table 1). It was modified with the addition of taro
leaves as a functional ingredient. Three hopia products were prepared with varying
amount of taro leaves.

Materials

The main ingredient used in this study was taro leaves. Other ingredients used are
shown in Table 1. The utensils and equipment used in the preparation of hopia were;
knife, spoons, rubber scraper, gas stove, weighing scale, mixing bowl (Pyrex), sets of dry
and liquid measuring cup (Pyrex), set of measuring spoon, brush, blender (Standard),
rolling pin and baking pan. For the sensory evaluation plastic cups and table napkins
were used. A questionnaire and ballpen accompanied the product samples during the
sensory evaluation.

Based on the standardized recipe for Mungbean Hopia (Bebs, 2016), three
formulations using varied amounts of taro leaves as filling were prepared (Table 1).
 5

Table 1. Proportion of ingredients for each product

Treatment 1 Treatment 2 Treatment 3

Ingredients Control (150g) (250g) (350g)
Hopia dough
Flour, g 780 780 780 780
Sugar, g 22.5 22.5 22.5 22.5
Vegetable oil, ml 62.5 62.5 62.5 62.5
Salt, g 1 1 1 1
Water, ml 60 60 60 60
Egg (yolk), pc 1 1 1 1
Butter, g 120 120 120 120
Hopia Filling
Flour, g 60 60 60 60
Taro leaves, g 0 150 250 350
Mungbean 250 0 0 0
Sugar, g 180 180 180 180
Condensed milk,ml 125 125 125 125

Product Formulation
Flour, sugar, vegetable oil, salt and water were mixed in a big bowl (Figure 1a).
The dough was kneaded a couple of times (Figure 1b) then formed into a ball and
covered with a clean towel and was set aside for the dough to rise (Figure 1c). Flour and
butter were mixed properly (Figure 1d) until a paste was formed and set aside (Figure
1e).

(a) (b)
(c)

(e)
(d)

Figure 1. Preparation of the hopia dough

 6

To prepare the filling, matured taro leaves were cleaned and boiled for a minute
until the leaves are cooked then weighed for the different samples (Figure 2a). The leaves
were then processed in the blender with sugar, condensed milk, and flour for 2 minutes
(Figure 2b) then set aside (Figure 2c).

(a) (b) (c)

Figure 2. Preparation of the filling

The dough was rolled and flattened with the used of a rolling pin and shaped into
rectangle (Figure 3a). The paste (60 grams of flour and butter) was spread evenly on top
of the flattened dough with the use of rubber scraper (Figure 3b). It was then rolled into a
cylinder (Figure 3c), and then 24 equal parts (Figure 3d). Each piece was flattened as thin
as possible and the filling was added at the middle (Figure 3e). The filling was covered
completely by folding the center all the edges of the dough. The pieces of hopia were
placed on a greased baking pan (Figure 3f) and was brushed with a beaten egg yolk
(Figure 3g). The hopia was then baked at 180oC for 20 minutes (Figure 3h). Once done,
the hopia was removed from the oven and allowed to cool (Figure 3i).
 7

(a) (b) (c)

(f) (e)
(d)

(g) (h)
(i)

Figure 3. Steps in making hopia

Sensory Evaluation and Product Characterization

100 panelist that was selected randomly evaluated the acceptability and
characterization of the product samples. There is an equal number of student and
non-student, the panelist consists more of females at 66% compared to males with 34%
(figure 4). As part of the protocol for sensory evaluation, the nature of the study and
process of evaluating the products were explained to the panelist. They were also
 8

requested to fill up an informed consent signifying their willingness to participate in the

study.

34%
50% 50%
66%

Male Female Student Non Student

Figure 4 and 5. Distribution of panelists by sex and classification

The hopia was set and properly labeled through number coding for the
evaluation. A group of not more than ten members did the evaluated at a time. The
panelists were oriented on the nature and purpose of the study after which instructions
on how to evaluate the samples were given. They were also advised to drink water after
tasting each product to clear their palate. The panelists rated the different product
attributes namely; color, texture, aroma, taste and overall liking in a well-ventilated room,
free from noise and foul smell which may be distracting.

Table 2. Nine-point Hedonic Scale

Scale Range Descriptive Equivalent

9 8.5-9.0 Like extremely
8 7.5-8.49 Like very much
7 6.5-7.49 Like moderately
6 5.5-6.49 Like slightly
5 4.5-5.49 Neither like nor dislike
4 3.5-4.49 Dislike slightly
3 2.5-3.49 Dislike moderately
2 1.5-2.49 Dislike very much
1 1.0-1.49 Dislike extremely
 9

Nutritive Value

The sample with the highest overall acceptability was brought for analysis of its
macronutrient content at Intertek, Makati City, Manila. For the macronutrient content of
the product, 100 grams of the product was used. The Kjeldahl method was used to
determine the total fat content of the taro leaves hopia and Acid hydrolysis method was
applied for protein content. The energy and carbohydrate contents were calculated based
on protein and total fat contents.The Food Composition Table (FNRI,1997) was used in
the computation of vitamins and mineral content. The nutrient adequacy of taro leaves
hopia and hopiang munggo were compared with the Recommended Energy and Nutrient
Intake of females aged 19-29 years old.

Product Cost

The determine the cost of production of the taro leaves hopia that was developed in
this study, the following formulas were used

Total Cost = Food Cost + Labor + Overhead

where: Food Cost = Total Cost of Ingredients
No. of servings
Labor Cost = Minimum Wage x No of hours of preparation
8 hours
Overhead Cost= 5% (Food Cost)

Statistical Analysis

The data acquired from the product sensory evaluation were tabulated and analyzed
using Statistical Package for Social Sciences version 17. Analysis of Variance (ANOVA)
was used to determine if significant differences exist in the mean ratings between
treatments for each of the quality attributes and when the panelist were grouped
according to age, sex and classification.

T-test was used to determine the acceptability of taro leaves hopia in terms of color,
aroma, taste, texture and overall acceptability when panelist are grouped according to
age, sex and panelists classification. The 0.05 level of significance was the criterion,
where p value of less than 0.05 indicated significant differences, while greater than the
alpha 0.05 indicated lack of significance in numerical differences. Mean ranking was also
used to determine the product with the highest level of acceptability in terms of color,
aroma, taste, texture and overall acceptability.
 10

RESULTS AND DISCUSSIONS

Acceptability and Quality Attributes of Taro Leaves Hopia

Color

The color of the hopia products ranged from light to golden brown with light brown
as the most common description (Figure 6). Light brown color is considered an
acceptable attribute of hopia (Bennion and Scheule, 2004). McWilliams (1974) reported
that bright natural colors in fruits and vegetables are acceptable by many people, the
taro leaves were used as filling in this study hence did not affect the pastry color.

90
79
80 73
70 66
62
60
50
40
27
30 22 20
20 13 11 12
8 7
10
0
Munggo Taro Leaves, 150g taro Leaves, 250g Taro Leaves 350g
Light Brown Mild Brown Golden Brown

Figure 6. Color attribute of hopia enriched with taro leaves

Based on the mean ratings, Treatment 1 with the least amount of taro leaves (150
g, taro leaves) has the highest mean rating while Treatment 2 (250g, taro leaves) was
given the lowest rating, Nonetheless, no significant difference existed in the degree of
acceptability of the three hopia products in terms of color (p>0.05) (Table 3). All
treatments were liked moderately.

Table 3. Degree of liking of the hopia products in terms of color

HOPIA FILLING MEAN RATINGS DESCRIPTION

Munggo, 250g 7.07 Like Moderately

1 ( 150g, taro leaves) 7.06 Like Moderately

2 ( 250g, taro leaves) 6.79 Like Moderately

3 ( 350g, taro leaves) 6.82 Like Moderately

Fc= 1.203 p-value= 0.306ns

Legend: ns= not significant
 11

By age, the eldest group of panelists gave the lowest mean rating followed by the
young adults (Table 4). In contrast, panelist in middle adulthood gave the highest mean
rating. All means indicated moderate liking and did not differ significantly indicating
same level of liking regardless of age (p>0.05). Color, preferences varying according to
age was reported by Hallock (2003) in his study and concluded that younger age groups
prefer green color while purple in the older age groups.

Table 4. Acceptability of hopia products in terms on color and according to age,

sex and panelists classification

Variable Mean Degree of Liking

Age
16-19 7.09 Like Moderately
20-39 6.66 Like Moderately
40-59 7.19 Like Moderately
≥60 6.5 Like Moderately
Fc= 1.493 p- value=0.221ns
Sex
Male 6.65 Like Moderately
Female 7.05 Like Moderately
Tc= 1.932 p- value= 0.056ns
Panelists Classification
Student 6.95 Like Moderately
Non Student 6.95 Like Moderately
Tc= 0.141 p- value= 0.888ns

Legend: ns= not significant

When grouped according to sex and panelist classification, the choice of color of the
taro leaves hopia did not vary (p-value0.05). On the contrary, Eysenck found out that
men preferred blue color than women (Hallock, 2003). Eysenck’s study found out also
that the most significant gender difference is that women preferred more on yellow than
orange while men preferred orange than yellow.

Aroma

The aroma of the hopia was affected by the amount of taro leaves used. As the
amount of taro leaves added to the filling was increased, the taro aroma increased,
percentage of panelists claiming strong taro aroma increased (Figure 7). Such however is
much lower than the percent f panelists who indicated “no taro aroma”.
 12

70
61
60 55
49
50 44
41 40 41
40 34
30
19
20

10 5 7
4
0
Munggo Taro Leaves, 150g taro Leaves, 250g Taro Leaves 350g
No Taro Aroma Mild Taro Aroma Strong Taro Aroma

Figure 7. Aroma attribute of hopia enriched with taro leaves

Treatment 2 with 250 grams of taro leaves as filling, was noted to have the highest
mean rating while the lowest rating was given to Treatment 1 (Table 5). The differences
wre however numerical only as the p- value was greater than 0.05. All mean ratings
indicated moderate liking for all hopia products.

Table 5. Degree of liking of the hopia products in terms of aroma

HOPIA FILLING MEAN RATING DESCRIPTION

Munggo, 250g 6.94 Like Moderately

1 (150g, taro leaves) 6.95 Like Moderately

2 (250g, taro leaves) 7.18 Like Moderately

3 (350g, taro leaves) 6.98 Like Moderately

Fc= 0.566 p- value= 0.638ns

Legend: ns= not significant

The highest and lowest mean rating were given by panelists in their senior years and
young adults, respectively. However, the differences were only numerical for all age
groups as p- value of 0.919 indicated lack of significant difference. Thereby failing to
reject the second hypothesis. This finding contradicts the report of Boyce and Shone
(2006) where older adults have low sensitivity to aroma due to olfactory impairment, thus
the ability to smell a certain food varies to the younger adults.
 13

Table 6. Acceptability of hopia products in terms on aroma and according to age,

sex and panelists classification

Variable Mean Degree of Liking

Age

16-19 7.08 Like Moderately

20-39 6.90 Like Moderately

40-59 7.00 Like Moderately

≥60 7.25 Like Moderately

Fc= 0.166 p- value =0.919 ns

Sex

Male 6.85 Like Moderately

Female 7.09 Like Moderately

Tc= 0.920 p- value= 0.056ns

Panelist Classification

Student 7.08 Like Moderately

Non Student 6.95 Like Moderately

Tc= 0.541 p- value= 0.590 ns

Legend: ns= not significant

Likewise, the differences in mean ratings given by male and female panelists were
negligible and this was only numerical (p>0.05). Thereby failing to reject the second
hypothesis. Both means indicated moderate liking of taro leaves- filled hopia. The result
contradicts the findings of Fox (2017) where women has higher ability in odor detection,
discrimination and identification, thus aroma preference based on sex varies.

Texture

The mean ratings for aroma by students and non-students was also similar, thus the
difference was only numerical (p>0.05). Both groups of panelists liked the hopia
moderately.

One good quality characteristic of pastry in terms of texture is flaky (Bennion and
Scheule 2004). However, the highest percent of panelists indicated a soft texture for all
the hopia products (Figure 8). As more taro leaves was used, percentage of panelist
claiming a soft texture also increased. This is due to the high moisture content of the taro
leaves which was first boiled and have been absorbed into the dough.
 14

90 85
80
70
56 57 59
60
50 41
40
28 27
30
20 15 14 13
10 3 2
0
Munggo Taro Leaves, 150g Taro Leaves, 250g Taro Leaves, 350g
Flaky Soft Hard

Figure 8. Texture attribute of hopia enriched with taro leaves

There is no significant differences exist in terms of texture in the different treatments
presented (Table 7). Treatment 3 with the lowest mean rating was still liked moderately
by the panelists, thus, this can have potential in the market considering its texture.

Table 7. Degree of liking of the hopia products in terms of texture

HOPIA FILLING MEAN RATINGS DESCRIPTIVE EQUIVALENT

(Munggo, 250g) 7.02 Like Moderately

1 (150g) 7.02 Like Moderately
2 (250g) 7.09 Like Moderately
3 (350g) 6.94 Like Moderately
Fc= 0.162 p-value= 0.921ns

Legend: ns= not significant

Very small differences were noted in the mean ratings for texture of the hopia
products, thus the lack of significant differences in said mean ratings (p>0.05) implying
that the texture of all the products was the same. All products were moderately liked.
Szczesniak (2007) negates the result of the study, he concluded that younger children and
teenager varies on the texture choice of a certain food. This is because teenagers have
more understanding on texture compared to the younger children.

Similar to color and aroma, the highest mean rating ranking was given by panelists in
their senior years. The adolescents panelists gave the lowest mean rating. Nonetheless,
the differences were not significant (p>0.05) (Table 8) Thus, regardless of age, the
texture of all the hopia products was the same. Thus failing to reject the second
hypothesis. All mean ratings indicated moderate liking of the product.
 15

Table 8. Acceptability of hopia products in terms on texture and according to age,sex and
respondent classification

Variable Mean Degree of Liking

Age
16-19 6.97 Like Moderately
20-39 7.06 Like Moderately
40-59 7.06 Like Moderately
≥60 7.38 Like Moderately
Fc= 0.098 p- value=0.961ns
Sex
Male 6.33 Like Slightly
Female 7.37 Like Moderately
tc= 4.232 p- value= 0.0001**
Panelists Classification
Student 6.99 Like Moderately
Non Student 7.05 Like Moderately
tc= 0.257 p- value= 0.798 ns

Legend: ns= not significant : **= highly significant

A highly significant difference was noted in the acceptability of taro leaves hopia in
terms of texture when panelists were grouped according to sex. The females gave a
higher rating which indicated moderate liking. In contrast, the males slightly liked hopia
filled with taro leaves. This finding rejects the second hypotheses. The finding of the
study was supported by the study of Kalvianen et. Al (2007) which reported that age and
gender have a significant effect on choice for texture in strawberry candies. Finally, the
texture was rated similarly on the panelists regardless of whether they were students or
not (p>0.05). Both means indicated moderate liking for the two groups.

Taste

The percentage of respondents who claimed that there is no taro taste in the hopia
products decreased as the quantity of taro leaves was decreased (Figure 9). In the hopia
which utilized the greatest amount of taro leaves (350g), a strong taro taste was indicated
by one-fifth of the panelists.
 16

70 64
60
47 48 48 49
50 44
40
32
28
30
19
20
8 8
10 5
0
Munggo Taro Leaves, 150g taro Leaves, 250g Taro Leaves 350g
No Taro Taste Mild Taro Taste Strong Taro Taste

Figure 8. Taste attribute of hopia enriched with taro leaves

The mean ratings of the different treatments is confidently decreased as the quantity
of taro leaves increases (Table 9). However, no significant difference exist in the mean
ratings of the hopia products including the control and thus were all comparable or
similar (p>0.05). All products were moderately liked.

Table 9. Degree of liking of hopia products in terms of taste

HOPIA FILLING MEAN RATINGS DESCRIPTION

Munggo, 250g 7.04 Like Moderately

1 (150g, Taro leaves) 6.83 Like Moderately
2 (250g, Taro leaves) 6.82 Like Moderately
3 (350g, Taro leaves) 6.53 Like Moderately
Fc= 1.466 p- value= 0.223ns

Legend: ns= not significant

There is no significant difference exist in the acceptability of taro leaves hopia

according to the age of the panelists (Table 10).With p- value greater than 0.05, the mean
ratings were the same across all ages. Thus we failed to reject the second hypotheses. All
products were moderately liked. In contrast, Boyce and Shone (2006) concluded that
when a person grows older, the lesser he/she can determine or classify the taste of a
certain food in contrast to children with more taste buds who can classify different kinds
of taste thus, taste preference varies according to age. In a study conducted at the
University of Copenhagen, it was found that children especially girls recognize taste
much better than boys (Rane, 2013). Regardless of sex and classification of panelists, the
mean ratings were comparable or similar (p>0.05) indicating the same level of
 17

acceptability. Thereby, failing to reject the second hypothesis. The hopia products were
liked moderately.

Table 10. Acceptability of hopia products in terms of taste and according to age,
sex and panelists classification

Variable Mean Degree of Liking

Age
16-19 6.67 Like Moderately
20-39 6.99 Like Moderately
40-59 6.84 Like Moderately
≥60 7.13 Like Moderately
Fc= 0.426 p- value= 0.735ns
Sex
Male 6.54 Like Moderately
Female 6.94 Like Moderately
tc= 1.449 p- value= 0.151ns
Panelists Classification
Student 6.56 Like Moderately
Non Student 7.05 Like Moderately
tc= 1.856 p- value= 0.066ns

Legend: ns= not significant

Overall Acceptability

Next to the standard recipe, the hopia with 250 grams taro leaves was given the
highest mean rating while the hopia with 350 grams of taro leaves was rated lowest
(Table 11). The differences however were only numerical (p>0.05). Thus we failed to
reject the first hypothesis. All means indicated moderate liking of the hopia products
including the standard mungbean hopia.

Table 11. Degree of liking of the taro leaves hopia with varying amount of taro
leaves in terms of color

HOPIA FILLING MEAN RATING DESCRIPTION

Munggo ( 250g) 6.89 Like Moderately

1 (150g, Taro leaves) 6.64 Like Moderately
2 (250g, Taro leaves) 6.76 Like Moderately
3 (350g, atro leaves) 6.32 Like Moderately
 18

Fc= 2.475 p-value= 0.061ns

Legend: ns= not significant

There were no significant differences in the overall acceptability of the hopia

products when the panelists are grouped according to age, sex and classification with a p-
value greater than the 0.05. (Table 12). This implies that young or old, male or female,
student or non-student, they have the same liking of the different hopia products
including the control. Thus we fail to reject the second hypothesis.

Table 12. Overall Acceptability of hopia products according to age, sex and
respondent classification

Variable Mean Degree of Liking

Age
16-19 6.66 Like Moderately
20-39 6.61 Like Moderately
40-59 6.66 Like Moderately
≥60 7.13 Like Moderately
Fc= 0.116 p- value= 0.951 ns
Sex
Male 6.49 Like Slightly
Female 6.73 Like Moderately
tc= 0.945 p- value= 0.347ns
Panelists Classification
Student 6.55 Like Moderately
Non Student 6.76 Like Moderately
tc= 0.885 p- value= 0.379 ns

Legend: ns= not significant

Nutrient Content of Taro Leaves Hopia and its Contribution to the Recommended
Energy and Nutrient Intake

This succeeding discussions shows the nutritional contents of hopia with the highest
overall acceptability which utilized 250 grams of taro leaves.. It also shows the
percentage adequacy of the hopia to the Recommended Energy and Nutrient Intake
(RENI) of females aged 19- 29.

Moisture in inappropriate amounts and places is very damaging to the useful life of
food (Hagan, 1999). As shown in Table 13, taro leaves hopia have a low moisture content
(3.79g). The product will not be prone to spoilage and microbial growth (Table 13). As
 19

for the percentage contribution of the macronutrients to the RENI of females age 19- 29,
total fat and calories are higher compared to the hopiang munggo. However, the
percentage contribution of hopiang munggo in terms of crude protein and carbohydrate is
higher than the taro leaves hopia.

Table 13. Macronutrient contents and contribution of taro leaves hopia in the daily
nutrient intake

27 grams E.P. 27 grams E.P.

Parameters Taro Leaves RENI % RENI Hopiang %RENI
Hopia munggo
Moisture, g 3.77
Ash, g 0.17
Crude Protein, g 1.7 62 2.74 1.76 2.84
Total Fat, g 5.21 56.07 9.29 3.24 5.78
Carbohydrates, g 16.16 294.35 5.49 16.82 5.71
Calories, cal 118.32 1930 6.13 103.41 5.36

In terms of vitamins and minerals, the taro leaves hopia has no doubt to have the
highest percentage contribution to the RENI of females aged 19- 29 compared to hopiang
munggo which don’t have a Vitamin A and C content (Table 14). Furthermore, with the
increasing prevalence of Vitamin A Deficiency (VAD), consuming taro leaves hopia is a
one way to stop further increasing prevalence of VAD.

Table 14. Vitamins and mineral contents and contribution of taro leaves hopia in
the daily nutrient intake

27 grams E.P.
27 grams E.P.
Parameters Taro Leaves RENI % RENI %RENI
Hopiang munggo
Hopia
Vitamin A, ug 97.56 600 16.26 0 0
Vitamin C, mg 1 60 1.67 0 0
Calcium, mg 34.18 750 4.56 25 3.33
 20

Cost of Production

Table 15 shows the cost of producing both hopia filled with taro leaves and the
control (Hopiang Munggo).The whole batch of production yielded 24 servings and each
serving weighed 27 grams.

The cost of the four hopia products differed only in the cost of the filling. The
treatment with the highest total cost of producing 24 servings of hopia is the control with
250 grams of munggo, this also means that the control has the highest production cost per
serving. In the market today, the prevailing price of a piece or serving of hopia costs
around ₱5.00 to ₱10.00, which is within the range of selling price of the hopia samples.
This means that the taro leaves hopia would have a good chance of being sold if price
will be one of the basis of the consumer in buying a hopia.
 21

Table 15. Estimated cost of taro leaves hopia per serving

Cost as
I.Ingredients Quantity Control 150g 250g 350g
Purchased

Hopia dough

Flour, g 780 70/1kg 54.6 54.6 54.6 54.6

Sugar, g 22.5 50/1kg 1.13 1.13 1.13 1.13

Vegetable oil, ml 125 29/500ml 7.25 7.25 7.25 7.25

Salt, g 180 10/1kg 0.01 0.01 0.01 0.01

Water, ml 125 10/4L 0.31 0.31 0.31 0.31

Egg (yolk), pc 1 6/pc 6 6 6 6

Butter, g 120 27/120g 27 27 27 27

Hopia Filling

Flour, g 60 50/1kg 3 3 3 3

Sugar, g 180 50/1kg 9 9 9 9

Mungbean, g 250 60/500g 30 0 0 0

Taro leaves , g 150 20/1kg 0 3 0 0

Taro leaves , g 250 20/1kg 0 0 5 0

Taro leaves , g 350 20/1kg 0 0 0 7

Condensed milk, ml 62.5 28/168ml 10.42 10.42 10.42 10.42

113.12 95.62 108.12 110.12

II.Labor Cost

2hrs and 280 per day 70 70 70 70

III.Overhead Cost

(5% of the Food Cost) 5.66 4.78 5.41 5.51

IV.Production Cost per

188.78 170.40 183.50 185.63
Batch

V.Production Output
24 24 24 24
(Yield)

VI.Production Cost per

7.87 7.10 7.65 7.73
Serving
 22

Conclusions

Based on the findings of the study, there is no significant differences exist between
the treatments in terms of color, aroma, taste, texture and overall acceptability. No
significant differences also exist in the mean ratings in terms of color, aroma, taste,
texture and overall acceptability when the panelists are grouped according to age and
classification. In terms of texture, no significant differences exist when panelist are
grouped according to age and classification, however, significant difference exist
according to sex.

It is also concluded that taro leaves hopia has a great potential in the market as
evidence by a high level of acceptability in terms of color, aroma, taste, texture and
overall acceptability. As to its production cost per serving, it is found out to be affordable
to the consumers for it is within the range of the prevailing price of hopia in the market.
Furthermore, taro leaves hopia is a good source of macronutrients, vitamins and minerals
compared to hopiang munggo.

Recommendations

Considering all the results, findings and conclusions of the study the following are
recommended;

1. The taro leaves hopia can be a good choice as healthy snack. This can be served s an
alternative nutritious snack in school canteens.

2. Promote the use of taro leaves in bread and pastry making so as to increase awareness
about its nutritional benefits and also its consumption.

3. Incorporating vegetables in food manufacturing companies are also recommended.

4. Demonstrate and showcase a variety of products made from taro leaves to create
nutritional awareness among people.

5. Establish shelf life of taro leaves hopia.

6. Determine appropriate packaging and labeling.

 23

LITERATURE CITED

Anderson J. et. al, (2015). Human Nutrition: healthy options for life. Jones and
Bartlett Learning, 5 Wall Street Burlington.
AVRDC. (1989). Towards the 21st Century: A Strategic Plan for Vegetable
Research and Development in Developing Countries. P.O. Box 42,
Shanhua, Tainan, Taiwan, 74199

Baker M. (2017). What Is Ash in Food? Retrieved from

https://www.livestrong.com/article/449416-what-is-ash-in-food/

Boyle M. and Anderson S. (2004). Personal Nutrition, 5th Edition.

Wadsworth/Thomson Learning, 10 Davis Drive Belmont, California, USA
Bratt P. (2007). The Vegetable Industry in the Philippines. Retrieved from
https://www.scribd.com/doc /33536846/ Phil-Vegetable-Industry.

Brown A. (2005). Understand Food: Principles and Preparation 2nd edition. Singapore.
Wadsworth, a Thompson Learning Asia

Drummond K. and Brefere L. (2001) Nutrition for Foodservice and Culinary

Professionals, 4th Edition. John Wiley & Sons, Inc. Canada.
Eng Bee Tin Chinese Deli. (2015). Retrieved from
http://www.engbeetin.com/product- category/hopia.

FAO. (1999). Taro Cultivation in Asia and the Pacific. Retrieved from
http://www.fao.org/docrep/005/ac450e/ac450e00.htm

FAO. (1992). Taro. Retrieved from

http://www.fao.org/WAIRdocs/x5425e/x5425e01.htm.

Gatchalian, M. (1989). Sensory Evaluation Methods for Quality Assessment and

Development. College of Home Economics University of the Philippines
Diliman, Quezon City.

Gonzales et al. (2008). Taro Production Guide. Benguet State University. Km 5 and 6
La Trinidad, Benguet.

Hagan A. (1999). Why Moisture Is Important. Retrieved from

https://www.usaemergencysupply.com/information-center/self- reliance/food-
storage-frequently-asked-questions/why-moisture-is- important

Hamilton E. et. al, (1985). Nutrition: Concepts and Controversies, 3rd Edition. West
Publishing Company, St. Paul, New York, Los Angeles, San Francisco.
Kalvinian et al, (2007). Consumer Texture Preferences: Effect of Age, Gender and
Previous Experience. Retrieved from
https://onlinelibrary.wiley.com/doi/abs/10.1111/j.1745-4603.2000.tb01022.x
Panlasigui and Bayaga. (2007). Fundamentals of Nutrition; A Laboratory Manual.
1672 Quezon Avenue, South Triangle, Quezon City :C & E Publishing, Inc.

Sztainer et. al (1999). Factors influencing food choices of adolescents: findings from
focus-group discussions with adolescents. Retrieved from
https://www.ncbi.nlm.nih.gov/pubmed/10450307
 24

Smolin L. and Grosvenor M. (2000). Nutrition Science and Applications, 3rd Edition.
Harcourt Inc. United States of America.
WHO. (2014). Increasing fruit and vegetable consumption to reduce risk of
noncommunicable diseases. Retrieved from
http://www.who.int/elena/titles/bbc/fruit_vegetables_ncds/en/.