Acceptability Assessment of Soybean Shake to the People of Davao Oriental

Necito A. Baldoz, PhD1, Edito B. Sumile, PhD2, Elmer E. Enicola3

Reynan C. Maglimolo4
https://orcid.org/0000-0002-8444-560X
baldoz.necito@yahoo.com / baldoz.necito@doscst.edu.ph
1
Davao Oriental State College of Science and Technology
City of Mati, Davao Oriental, Philippines
2
Davao Oriental State College of Science and Technology
City of Mati, Davao Oriental, Philippines
3
University of the Philippines
Los Bańos, Laguna, Philippines
4
Davao Oriental State College of Science and Technology
City of Mati, Davao Oriental, Philippines

Abstract
The lack of information among Filipinos in terms of low-cost protein sources in
relation to green soybean is a significant research gap being addressed in this
study. The problems of costly conventional protein sources, protein-calorie
malnutrition, and low consumption of inexpensive protein and calorie sources
prompted the development of this inquiry. The investigation focused on
Filipinos' low soy food intake, value adding and promotion in the province of
Davao Oriental, Philippines. The aim of this study was to evaluate the green
soybean harvested from Manchuria variety as a raw material for soybean
shake on the market and as a new drink for human consumption in terms of
consistency/texture, sweetness, and general acceptability, as well as food
action assessment. The researchers used a sensory evaluation and a hedonic
scaling test to give away 82 free samples of soybean shake made by boiling
young green soybean seeds, extract the beans then mixed it with evaporated
milk, sugar, then blend until fine textured. This were given to professionals,
office workers, farmers, legislators, and students through quota purposive
sampling. The statistical metric was the percentage of their ranked answers.
According to the general acceptability results, 29.26 percent of respondents
liked the product highly, 45.12 percent liked it very much, 23.17 percent liked
it somewhat, and 2.44 percent liked it mildly. When asked how sweet they
thought it was, 100 percent of respondents said it was mildly sweet.
Meanwhile, 12.2 percent of respondents said the consistency/texture was too
thick, and 87.8 percent said it was medium thick. Finally, the food action
assessment found that 98.78 percent of people would consume this food if
given the chance, while just 1.22 percent said they don't like it but would
eat/drink it on occasion. The inquiry concludes that the product is well
received by the respondents, who represents Davao Oriental constituencies.
It is recommended that the state should develop a food policy, allocate funds
to close gaps and increase soybean production.

Keywords: green soybean, shake, consistency, hedonic scale, Philippines

 Acceptability Assessment of Soybean Shake to the People of
Davao Oriental

Necito A. Baldoz, PhD1, Edito B. Sumile, PhD2, Elmer E. Enicola3

Reynan C. Maglimolo4
1
Davao Oriental State College of Science and Technology
Mati City, Davao Oriental
2
Davao Oriental State College of Science and Technology,
Mati City, Davao Oriental
3
University Researcher, University of the Philippines, Los Bańos, Laguna
4
DOSCST-Cateel Extension Campus, Davao Oriental

Corresponding Author’s E-mail: baldoz.necito@doscst.edu.ph

Abstract

The lack of information among Filipinos in terms of low-cost protein sources in

relation to green soybean is a significant research gap being addressed in this study.
The problems of costly conventional protein sources, protein-calorie malnutrition,
and low consumption of inexpensive protein and calorie sources prompted the
development of this inquiry. The investigation focused on Filipinos' low soy food
intake, value adding and promotion in the province of Davao Oriental, Philippines.
The aim of this study was to evaluate the green soybean harvested from Manchuria
variety as a raw material for soybean shake on the market and as a new drink for
human consumption in terms of consistency/texture, sweetness, and general
acceptability, as well as food action assessment. The researchers used a sensory
evaluation and a hedonic scaling test to give away 82 free samples of soybean
shake made by boiling young green soybean seeds, extract the beans then mixed it
with evaporated milk, sugar, then blend until fine textured. This were given to
professionals, office workers, farmers, legislators, and students through quota
purposive sampling. The statistical metric was the percentage of their ranked
answers. According to the general acceptability results, 29.26 percent of
respondents liked the product highly, 45.12 percent liked it very much, 23.17 percent
liked it somewhat, and 2.44 percent liked it mildly. When asked how sweet they
thought it was, 100 percent of respondents said it was mildly sweet. Meanwhile, 12.2
percent of respondents said the consistency/texture was too thick, and 87.8 percent
said it was medium thick. Finally, the food action assessment found that 98.78
percent of people would consume this food if given the chance, while just 1.22
percent said they don't like it but would eat/drink it on occasion. The inquiry
concludes that the product is well received by the respondents, who represents
Davao Oriental constituencies. It is recommended that the state should develop a
food policy, allocate funds to close gaps and increase soybean production.

Keywords: green soybean, shake, consistency, hedonic scale, Philippines

 Introduction

The problems of costly conventional protein sources, protein-calorie

malnutrition, and low consumption of inexpensive protein and calorie sources
(Enicola, 2012) prompted the development of this study. The particular problem
investigated was Filipinos' low soy food consumption and promotion (Business
Mirror, 2014). In comparison to other agricultural products such as corn, rice,
mungbean, peanut, and many others, soyfood for human consumption is not gaining
popularity. Most Filipinos have carved traditional vegetables in the market, exclusive
of soybean, into their cooking menus and food preparations (Mapiles, 2020).
Cereal grains have been raised as the primary component of human diet for
many years, according to this research, and have played a significant role in shaping
society (Awika, 2011). Despite the abundance of data demonstrating the health
benefits of whole grain intake, producing food items with large amounts of protein
incorporated into the diet remains a challenge. In the Hedonic scale preference test,
proof of improved protein consistency doubled when 80 percent soybean mixed with
common beans was used (Sgarbieri, Garroti, Morales, and Hartman, 1978).
Meanwhile, edamame from green soybean is literally boiled soybeans in Japanese
cuisine. It can be combined with a variety of salad ingredients, including lettuce,
tomato, cucumber, and carrots. Dressing any salad with sesame, miso, or soy sauce
transforms it into a tasty and nutritious Japanese salad in seconds (Japanese
Centre, n.d.).
Meanwhile, DA Secretary William Dar reported that edamame or green
soybean is the best alternative high-value crop for farmers to earn a lot of money. It's
perfect for crop rotation because it can be harvested 62 days after planting (Mapiles,
2020). Edemame beans in this study is used to make soybean shake. This are
whole, immature green soybeans, green in color, as opposed to normal soybeans,
which are usually light brown, tan, or beige (Mapiles, 2020).
In reality, soybean importation is a perennial issue in the Philippines because
domestic soybean production has fallen short of local demand to meet the protein
needs of the poultry and livestock industries. Furthermore, the Philippine
government's "Go Lokal" campaign encourages Filipino consumers to patronize
Philippine-owned and operated facilities and services nationwide by encouraging
them to purchase locally fresh produce and manufactured goods (DTI, 2020).
Finally, the lack of information among Filipinos in terms of low-cost protein
sources in relation to green soybean is a significant factor in the research gap
described above, which must be addressed and provide information regarding green
soybean in the market. According to the literature review, the above-mentioned
commodity has not been studied in the agriculture sector as mediated by the
involvement of farmers and consumers. This is the research void that inspired the
authors to undertake this report.

Research Objective

The aim of this study was to determine the market acceptability of soybean
shake among the people in the Province of Davao Oriental.
The study's basic goals were as follows:
1. To make a soybean shake from green soybeans.
2. To perform a sensory assessment and acceptability test of soybean shake among
the constituents in terms of:
2.1. general acceptability test; indicators
2.2. consistency/texture sensory evaluation; and
2.3. sweetness.
3. To determine the degree of food action scale of the green soybean shake studied
using the Hedonic scaling system.
4. To build IEC materials for a better soybean value chain and business-related IECs
for Davao entrepreneurs.

Review of Related Literature

Soybean (Glycine max, L)) is an industrial crop cultivated for oil and protein.
It is the largest single source of edible oil and account for roughly 50 percent of the
total oil seed production in the world. It is popular in the world as “WONDER CROP”
of the 20th century due to its significant contribution to health & wellness. The whole
bean has 35.0 to 40.0 protein percent, 35.0 percent carbohydrates, 21.0 percent fats
and 4.9 percent ash. It is a good source of dietary fiber. Soybean, boiled has 17
percent protein, 5 percent protein in soymilk, 8 percent protein in firm-tufo, 2.9
percent protein in taho, and 12 percent protein in okara by-product. Soybeans
protein content is comparable to some animal-based foods like chicken, drumstick,
roasted- 28 percent and pork, spareribs, braised- 29 percent (USDA, 2012).
Soybeans are high in protein and a decent source of both carbs and fat. They
are a rich source of various vitamins, minerals, and beneficial plant compounds,
such as isoflavones. For this reason, regular soybean intake may alleviate the
symptoms of menopause and reduce the risk of prostate for men and breast cancer
for women. Soybeans are a common part of Chinese, Japanese, and Korean diets,
and are now produced in countries such as Brazil, Argentina, India, Paraguay,
Canada, and the United States. The United States currently plants and grows more
soybeans than any other nation in the world, with 83 million metric tons cultivated on
75 million acres. However, nearly all soybeans grown in the United States are
processed into soy meal (which is used in animal feed) and soy oil. Soybeans also
serve as an essential and relatively inexpensive source of protein in countries where
they are eaten whole rather than processed into meal and oil (USDA, 2012).

Related product

Soymilk is used as an ingredient in making soy shakes, according to a

website article (Super Healthy Kids, 2020). Two cups soy milk, one cup
broccoli, one cup chopped kale, one medium banana, one cup raspberries,
three tablespoons vanilla protein powder, one teaspoon cinnamon, one
tablespoon hemp seeds, and three Medjool dates were combined in a bowl.
Another soy shake idea is to make a breakfast shake with 500 mL soy milk,
two medium apples, two medium wall nuts, four drops vanilla essence, one
sprig mint leaves, and one tablespoon sugar, then serve it to the family (TNN,
2017). During the blending phase, ice is not mentioned in this article.

In the Public Market

In the wet market where the study was performed, green soybean is not
available as a new product supply. Positive feedback from agricultural technologists
and farmers, on the other hand, is expected to boost supply after demonstrations in
the LGUs visited.

Green Soybean also known in Japan as Edamame.

Edamame is a type of edible young soybean that is harvested and picked

before it ripens. Since they are commonly sold while still encased in pods with the
stems attached, the Japanese words eda and mame mean "stems" and "beans,"
respectively (Chen, 2021). Green soybeans are often referred to as "immature
soybeans" on some blogs, but this definition isn't always true. Soybeans may be
harvested at an immature stage, but many green soybeans sold in supermarkets are
mature when harvested—just not dried. Recent studies have shown that edamame,
or green soybean, contains a similar amount of isoflavonoids as cooked soybeans
prepared from dry form (World health Foods, 2021).
Soybeans, like their legume counterparts, are plant seeds. The soybeans in
the supermarket have already been harvested from their pods and dried. Fresh
(undried) soybeans, on the other hand, are often green in color and can turn an even
richer and brighter shade of green when carefully cooked—either in the pod or after
being removed from the pod. Fresh green soybeans can be purchased individually or
still in the pod, and they can be raw, boiled, or steamed (World health Foods, 2021).

Health Benefits of Green Soybeans .

Green soybeans, also known as edamame, are a low-calorie, high-fiber food

that has long been regarded as a nutritious food in Japan. Just half a cup of these
soybeans a day boosts the vitamin and mineral content of our diet, which our bodies
require (Chen, 2021). There are various reasons to include edamame in the diet, and
the following are only a few of them: One). Dietary protein is abundant. Green
soybeans, also known as edamame, contain all of the essential amino acids the
human bodies need, which can aid in the reduction of insulin resistance and the
prevention of hypertension. Vegetarians and plant-based eaters would enjoy this
protein source (Chen, 2021).

Two).  Calcium is a mineral that is found in many foods Soybean calcium can
help women with premenstrual syndrome (PMS) symptoms by increasing bone
mineral density, regulating blood sugar, and reducing PMS symptoms. Three).
Vitamins and minerals abound. Green soybean is also high in vitamins and minerals,
especially folate and vitamin K. Because it is responsible for red blood cells and
brain health, adequate folate intake is especially important for pregnant women and
young children. Four). Iron. For a plant food, green soybean provides an excellent
source of iron. Iron is needed to transport oxygen across the body and sustain our
bodies' energy levels. Maintaining the health of our skin, hair, and nails is also
important (Chen, 2021).

Preparation of Edamame from green soybean, Japanese Centre (n.d.).

1. Cut off both ends of the pods so the salt water will season the soybeans inside
the pods when boiling.

2. Rub with salt. Season with salt and rub the edamame pods together. This
aids in the removal of some of the pods' fuzzy hairs. It also assists in the
preservation of the pods' bright green color and absorbency of flavors when
cooking.

3. Boil in 4 percent salt water. Blanch edamame in 4 percent salt water as a

rule of thumb (to avoid messing up the classic method). It's easy to note 40
grams of kosher salt per 1000 milliliters of water. For rubbing the edamame
before boiling and for the boiling water, 40 grams of salt are used.

Variety
Manchuria (soybean gene center), where soybeans were first domesticated.
(1) G. gracilis, the weedy type is spread widely in Manchuria but less frequently in
other regions of China; (2) Various soybean varieties are grown in Manchuria; (3)
Many of the soybean varieties in Manchuria tend to have primitive characteristics.
Yields ranging from 2-3.2 t ha -1. The first-crop soybean harvest was underway in
early March 2006 near Cristoferson, Venado Tuerto, with average yields of 3 to 3.2 t
ha-1 (National Soybean Research Laboratory, 2014).

Isoflavones and Lunasin in Our Health

In October 1999. The health claim states that 25 g of soy protein per day may
reduce risk of coronary heart disease. Soyfoods has isoflavones (similar to female
estrogen to alleviate hot flashes associated with menopause). Isoflavones contains
anti-cancer properties and anti-inflammatory (lunasin) factors as components for
prevention of diabetes and cardiovascular diseases; help increase bone density thus
preventing osteoporosis. Recommended daily intake of 1.6 g soybeans is less to
develop prostate cancer (Enicola, 2012).
Dr. Alfredo F. Galvez, who trained at the University of the Philippines Los
Baños, has been credited with discovering the peptide or small protein lunasin that
battles cancer and reduces low-density lipoprotein (LDL) that raises cholesterol
levels among humans. Its anti-cancer properties, is its ability to prevent cancer cells
from multiplying. LDL is the so-calIed bad cholesterol that can clog arteries and
increase the chance of developing heart disease and heart attack. Galvez said
lunasin has antimitotic effect on cancer cells, which means that it can prevent cell
division, leading to the arrest of cancer cells and their eventual death. He stressed
that one soybean variety in the Philippines called Tiwala 10 had the highest bioactive
Lunasin at 2.48 ug/mg. (Business mirror, 2014).

Hedonic Scaling

A hedonic examination directly tests the degree of liking and acceptability of

goods, and the term "hedonic" means "pertaining to or consisting of pleasure"
(Gatchalian, 1989). Flavor is the sensation “perceived by the tongue, mouth, throat
and nose when an object is eaten. This include the basic taste factors perceived in
the mouth such as salt, sweet, sour and bitter. Aroma is defined as “the odor
impression perceived in the nose by sniffing; like burnt, fragrant, pungent, sharp,
acidic”. Texture cannot be gauged simply by visual appearance but must also be
perceived through touch either by finger feel or mouthfeel (Peryam and
Pilgrim,1957).

Acceptability of Soybean Shake

Soybean shake is a newly developed product coming from green soybeans. It

gathered a remarkable acceptance from among the respondents being introduced
and tasted. This product perhaps gained more preference among children and
adults. Moreover, soyfoods are generally well-accepted by children among techno-
demo on processing of soymilk conducted in schools and community gatherings.
Okara from soymilk making by-product is among most preferred as soyfoods Filipino
delicacy made into suman, puto and many other recipes. Okara has 12 percent
protein (Enicola, 2012), can be viewed as healthy additions to diets of children and
adolescents.

Method

Research Design

This study used descriptive design method. It is descriptive because it is

depicted at the average and by easy means describing the result. Further,
descriptive research is used to describe characteristics of a population or
phenomenon being studied, it does not answer questions about how, when and or
why the characteristics occurred. Rather it addresses the “what’’ question (Course
Hero, 2021). It is a scientific method which involves observing and describing the
behavior of a subject without influencing it in any way. Moreover, descriptive
research is often used as a pre-cursor to quantitative research designs, the general
overview giving some valuable pointers as to what variables are worth testing
quantitatively (Shuttleworth, 2008).
Further, descriptive research does not fit neatly into the definition of either
quantitative or qualitative research methodologies, but instead it can utilize elements
of both, often within the same study. On the other hand, the term descriptive
research refers to the type of research question, design, and data analysis that will
be applied to a given topic. Meanwhile, descriptive statistics tell what is, while
inferential statistics try to determine cause and effect. On the other hand, descriptive
research might simply report the percentage summary on a single variable (Anglin
and Towers, 1992; Barry, 1994).
Descriptive research can be either quantitative or qualitative. It can involve
collections of quantitative information that can be tabulated along a continuum in
numerical form, such as scores on a test or the number of times a person chooses to
use a-certain feature of a multimedia program, or it can describe categories of
information such as gender or patterns of interaction when using technology in a
group situation. Finally, descriptive research involves gathering data that describe
events and then organizes, tabulates, depicts, and describes the data collection
(Glass & Hopkins, 1984).
Research Locale
The study took place in Mati City, specifically Madang public market and Local
Government Unit, Mati City DepEd, DOSCST main campus, Marfori farm, farmers
and housewives, San Isidro Extension Campus, Agricultural Technologist, San Isidro,
Davao Oriental, Cateel, Davao Oriental, legislators and students.
Research Instrument

The data collected in this inquiry uses score sheets comprises the general
acceptability test of green soybean using the 9-point Hedonic scale;
consistency/texture using the 5-point Hedonic scale; sweetness using the 5-point
Hedonic scale; and food action scale was measured using the 9-point Hedonic scale
test adapted from Gatchalian (1989). A score sheets containing the list of
descriptive terms were given, explained and understood by the panelist. Since its
development, the 9-point hedonic scale (Peryam & Girardot, 1952; Peryam &
Pilgrim, 1957) has been the most commonly used scale for testing consumer
preference and acceptability of foods (Lim, 2011).
The properties of the 9-point hedonic scale is a balanced bipolar scale around
neutral at the center with four positive and four negative categories on each side.
The categories are labeled with phrases representing various degrees of affect and
those labels are arranged successively to suggest a single continuum of likes and
dislikes (Peryam & Pilgrim, 1957). The descriptors are intended to help not only
subjects to respond accordingly but also to help experimenters interpret the mean
value of responses in terms of degree of liking/disliking (Lim, 2011). All questions
used a 9-point hedonic scale (with 1 = "disliked extremely", 5 = "neither disliked or
liked", 9 = "liked extremely"), which is the most commonly used when testing
consumer preference and acceptability regarding foods (Lim, 2011).
A total of 82 respondents were able to participate the random pre-test of
green soybean, initial data were analyzed in terms of percentage method for the
results. The general acceptability test was measured using the 9-point hedonic scale
in which 9 is labeled as like extremely, while 1 is labeled as dislike extremely. The
consistency/texture was assessed using the 5-point hedonic scale, where 5 is too
thick, and 1 is labeled too thin. The sweetness was measured using the 5-point
sensory evaluation scale, where 5 is labeled as very sweet, while 1 is labeled as
very sour. The food action scale was measured using the Hedonic 9- point scale as
presented in Table 1.

Table 1. The 9-Point Hedonic Food Action Scale

Scal Food Action Scale Test Score

e
9 I would eat/drink this food every opportunity I had
8 I would eat/drink this food very often
7 I would frequently eat/drink this food
6 I like this and would eat/drink it now and then
5 I would eat/drink this if available but would not go out of my
way
4 I don’t like it but would eat/drink it on occasion
3 I would hardly ever eat/drink this
2 I would eat/drink this only if there were no other food choices
1 I would eat/drink this only if I were forced to

Population and Samples

The research used a purposive sampling technique with a quota of 82
respondents comprising professionals, office staffs, teachers, agricultural
technologists, vegetable vendors, housewives, legislators, students and farmers in
Davao Oriental. The type of panelists for the sensory evaluation were the consumer
panel. In consumer panel, a large respondent selected through adequate sampling
are utilized in a consumer test. The number of respondents required for reliable
results usually exceeds 100 (Caul and Raymund, 1965). However, according to
(Girardot, Shapiro, and Peryam, 1952; Dryden and Hills, 1957), the number of
respondents for the consumer-type panel is within the range of 40-100. For
consumer panels, the judges are not given any training nor are test expected to be
replicated. Each respondent is expected to be a replication of another. Moreover, a
consumer panel is mainly utilized to measure product acceptability or preferences
(Reau, 2011). Furthermore, the product to be evaluated is intended for all types of
people in study area.

Procedure in Soybean Shake Making

Step 1

 Harvest green soybean at the age of 60 to 80 days for early maturing variety
until 95 days for late maturing variety. Then remove the pods from the stalks
and clean.
Step 2
  As bench mark: A quantity of 500 grams of green soybeans was used. It was
clean with water, and boiled in 1 liter of water for 15 minutes or more to
achieve tenderness.

Step 3

 The seeds were extracted from pods; weighed 91 grams (1-cup as

measurement); and crushed it using blender;
 One cup of evaporated milk was added or (soybean milk or fresh milk could
be another option);
 Added 2 cups of crash ice;
 Added 2 tablespoons sugar; and
 Blended for 3 minutes; then poured it into glass and was served for taste test.

Step 4 (Optional)

 Mixture can be added with some fruits for more flavor. Durian was an
excellent fruit as flavoring of green soybean shake.

Formulated as of September, 2020

@ Don Martin Marundan, Mati City, Davao Oriental

Result and Discussion

Consumer acceptance. It indicates the degree of like or dislike for a given

product. The expected response is either a rejection or acceptance in varying
degrees. Further, the percentage of their ranked responses was used as the
statistical criterion. (Gatchalian, 1989). The highest general acceptability result
revealed that 45.12 percent gave it an 8 on a Likert scale (like very much); followed
by 29.2 percent of respondents gave the product like extremely; 23.17 percent gave
it like moderately, and 2.44 percent rated like slightly. The general response of the
panelists was that they accepted the product evidently presented in Table 2.
Scale General Acceptability Score Percent
Table 2. General
Taste test Acceptability Chart

9 like extremely 24 29.26

Total 82
8 like very much 37 45.12 100
Test for
7 like moderately 19 23.17
Sweetness. On a 5-
point Likert scale, 100
6 like slightly 2 2.44
percent of respondents
5 neither like nor dislike - chose 4 (slightly sweet)
as their response for
4 dislike slightly - sweetness. This is
presented in Table 3.
3 dislike moderately -

2 dislike very much -

1 dislike extremely -
 Table 3. Likert Hedonic Scale Chart for Sweetness
Scale Taste for Sweetness Score Percent
5 Very sweet -
4 Slightly Sweet 82 100
3 Sweet Sour -
2 Slightly Sour -
1 Very Sour -

Scale Taste for Sweetness Score

5 Very sweet
4 Slightly Sweet
3 Sweet Sour
2 Slightly Sour
1 Very Sour

Test for Consistency/Texture. On the other hand, and 87.8 percent rated (4-
medium thick) on a 5-point Likert scale, and 12.2 percent of respondents rated (5-
too thick) for consistency/texture. This is presented in Table 4.
Table 4. Likert Hedonic Scale Chart for Consistency/Texture
Scale Consistency/Texture Scores Percent Rating

5 Too thick 10 12.20

4 Medium thick 72 87.80
3 Thick - -
2 Medium thin - -
1 Too thin - -
Total 82 100
Food Action Test. Finally, on a 9-point Likert scale (Table 5), the food action
assessment revealed a 98.78 percent rating on the scale of (9-I would eat this food
any chance I had) and 1.22 percent on the scale of (4-I don't like it but would
eat/drink it on occasion). The product is well received by the respondents, whom
represents Davao Oriental constituencies.

Viscous viscosity

Table 5. Food Action Hedonic Scaling Scoresheet

Instructions: Taste the given sample and
check how much you like or dislike the product.
Scal Food Action Scale Test Score Percent
e
9 I would eat/drink this food every opportunity I had 81 98.78
8 I would eat/drink this food very often - -
7 I would frequently eat/drink this food - -
6 I like this and would eat/drink it now and then - -
5 I would eat/drink this if available but would not go - -
out of my way
4 I don’t like it but would eat/drink it on occasion 1 1.22
3 I would hardly ever eat/drink this - -
2 I would eat/drink this only if there were no other food - -
choices
1 I would eat/drink this only if I were forced to - -
Total 82 100
PRINCIPAL FINDINGS. Panelists varied in their ability to score in the general
acceptability attributes of a single test product (Table 2). However, most of the
panelists were able to significantly associate differences in sweetness,
consistency/texture, and food action scale general acceptability preferences.

Conclusion

From the study’s results, the conclusions are drawn. Green soybeans are a
new crop that farmers can grow for use as a raw material in soybean shake. It is
well-liked by respondents from Davao Oriental. Similarly, since the soybean shake is
"kid-friendly," it can lead to Filipino protein-calorie malnutrition. Finally, this
breakthrough would provide a low-cost protein source for the Filipino diet.

Recommendation

In the light of the abovementioned observations and conclusion, the

succeeding proposals are suggested. That in the farmers level planting of soybean
maybe enhanced to supply the market needs of green soybeans. Further, the state
can initiate food policy, allocate funds to close gaps and increase soybean
production. Other similar studies are recommended for further inquiry based on an
extensive geographical perspective, test other innovations not covered by the current
research.

Acknowledgement

DOST-PCAARRD-for funding R & D Program for Soybean under component six

“Improvement of Soybean in Davao Oriental Through Enhanced Value Chains, Sustainable
Seed Sector, and Better Varieties Under Different Cropping Systems”. Also to DOSCST

Davao Oriental State College of Science and Technology for administrative

support, respondents, and Jinky Tamarion Baldoz for her Chef assistantship during
the conduct of the taste demos.

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Appendix
Soybean Shake