Background of the Study

Food we eat gives our bodies the "information" and materials they need to function properly. If we
don't get the right information, our metabolic processes suffer and our health declines.

If we get too much food, or food that gives our bodies the wrong instructions, we can become
overweight, undernourished, and at risk for the development of diseases and conditions, such as
arthritis, diabetes, and heart disease, (University of Minnesota, Taking Charge of Health and
Wellbeing,2019).

The risk factors for adult chronic diseases, like hypertension and type 2 diabetes, are
increasingly seen in younger ages, often a result of unhealthy eating habits and increased weight gain.
Dietary habits established in childhood often carry into adulthood, so teaching children how to eat
healthy at a young age will help them stay healthy throughout their life, (HHS, 2017).

Adding Gabi "Colocasia esculenta" as one of the ingredients of noodle would help in the addition of
nutrients in noodle. This would be allowing the consumer to benefit its nutrients especially those who
greatly need the good nutrition.

Colocasia esculenta commonly known as taro is a tropical plant that is a major dietary staple in many
regions of Asia and Africa. Taro corms are very high in starch, and are a good source of dietary fiber
(Huang et al., 2011).

The researchers aimed to find out the acceptability of Malunggay Noodle Fortified with Gabi “Colocasia
esculenta” in Different Processes in terms of appearance, flavor, texture and general acceptability. Thus,
this study was proposed.
Statement of the Problem

This study aimed to find out the acceptability of Malunggay Noodle Fortified with Gabi “Colocasia
esculenta” in Different Processes in terms of appearance, flavor, texture, and general acceptability.

Specifically, this study sought to answer the following questions:

1. What is the level of acceptability of Malunggay Noodle Fortified with Gabi “Colocasia esculenta” in
Different Processes in terms of flavor, appearance, texture, and general acceptability as evaluated by the
respondents?

2. Is there a significant difference in the level of acceptability of Malunggay Noodle Fortified with Gabi
“Colocasia esculenta” in Different Processes in terms of flavor, appearance, texture, and general
acceptability?

Hypothesis

There is no significant difference in the level of acceptability of Malunggay Noodle Fortified with
Gabi “Colocasia esculenta” in Different Processes in terms of appearance, texture, flavor, and general
acceptability.

Significance of the study

This study was made and designed to provide baseline data to certain groups who may find the
results useful and relevant in their area of concern.

Learners. The learners will gain knowledge in using popular recipes in making healthy food item for their
families and friend. And give them information as their basis in preparing nutritious food out of locally
grown and less costly ingredients.

Teachers. The study will provide teachers with additional recipe which may be imparted to their
students and families. It may give information and knowledge to them.

Consumers. The study will serve as inspiration and encouragement to create new recipes out of locally
grown plants. Consumer may be encourage to use Gabi“Colocasia esculenta” as the basic ingredient in
the preparation of healthful and nutritious food for their family.

Other Researchers. The result of this study may be used as basis of conducting studies that may improve
food industry in the country.

Scope and Delimitation of the Study

The experimental study focused on the determination of the acceptability of Malunggay Noodle
Fortified with Gabi “Colocasia esculenta”in Different Processes in terms of appearance, flavor, texture
and general acceptability conducted on2ndSemester of the A.Y 2019- 2020 at Jamabalud National High
School, the research employed the method using Randomized Complete Block Design RCBD. The data
were gathered using sensory evaluation sheet based on a 5-point Hedonic scale.