ABSTRACT

This study is primarily focused on the acceptability of

canistel seed coffee as a substitute to commercialized coffee

bean and was conducted in Isabela State University Cabagan

Campus. The researchers employed the experimental method to know

what best control recipe of canistel coffee. The participants of the

study are the students of Institute of Business Management in

Isabela State Univerisity Cabagan Campus. The researchers used a

survey type of questionnaire to evaluate the different control

recipe of canistel coffee in terms of Taste, Aroma, Texture,

Appearance and its Acceptability. The study used frequency,

percentile and mean in analyzing and treating the gathered data.

It revealed that most of the participants were male and 3 rd year

students. In terms of aroma, canistel seed coffee outshine

commercialized coffee bean because of its chocolaty smell. The

researchers concluded that canistel seed coffee is a viable

substitute to a commercialized coffee bean.