Hash Brown Recipe

TABLE OF CONTENTS
PRELIMINARIES PAGE
TITLE PAGE
APPROVAL SHEET…………………………………………………. ii
ACKNOWLEDGEMENT…………………………………………… iii
ABSTRACT…………………………………………………………...
TABLE OF CONTENTS ……………………………………………. iv
LIST OF TABLES …………………………………………………… v
LIST OF FIGURES……………………………………………………vi
CHAPTER 1 THE PROBLEM AND ITS SETTING
Introduction………….……………………………………………….... 1-2
Theoretical and Conceptual Framework ….…………………………….. 7
Statement of the Problem………………………………………………... 9
Hypothetical Statement…………………………………………………. 9
Scope and Limitations of the Study…………………………………….. 11
Significance of the Study……………………………………………….. 10
Definition of Terms…………………………………………………….. 12
CHAPTER 2 REVIEW OF LITERATURE AND STUDIES
Review of literature and Studies………………………………………
CHAPTER 3 METHODOLOGY
Materials………………………………………………………………
Procedure……………………………………………………………...
Scoring Procedure…………………………………………………….
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Email Address: pecit.education83@gmail.com
FB Page: Philippine Electronics and Communication Institute of Technology
Website: www.pecit.online
CHAPTER 4 RESULTS AND DISCUSSION
Tables……………………………………………………………….
Findings…………………………………………………………….
Analysis……………………………………………………………
CHAPTER 5 SUMMARY OF FINDINGS, CONCLUSIONS, AND RECOMMENDATIONS
BIBLIOGRAPHY (APA format shall be used including content citation/cross-referencing. Double spacing
after each reference)
Appendices
A - Tables, Figures and Graphs utilized in experimental research
B - Experimental Test Results & Certifications
C – Map of the Research Locale (include Coordinates)
D – Curriculum Vitae
E – Narrative & Photo Documentation
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APPROVAL SHEET
This research study entitled, THE ACCEPTABILITY OF HASH BROWN RECIPE AMONG
COLLEGE STUDENTS OF PHILIPPINE ELECTRONICS AND COMMUNICATION INSTITUTE OF
TECHNOLOGY, prepared and submitted by JUSTINE MAE S. MONTERDE, RAYGINE MACEDA,
KEYSIL JEAN P. TORAYNO in partial fulfillment of the requirements for the degree BACHELOR OF
SCIENCE IN HOSPITALITY MANAGEMENT (BSHM) has been examined and is recommended for
acceptance or approval for oral examination.
MR. EDWIN FUEGO LPT, MAEd.
Research Instructor Adviser
___________________________________________________________________________
PANEL OF EXAMINERS
APPROVED by the committee on Oral Examination Committee with a grade of __
Member Member
MRS. JOSEPHINE U. ACHA,Ph.D.

Academic Research Director
Accepted and approved in Partial fulfillment of the requirements for the degree Bachelor of Science in
Hospitality Management (BSHM).
ROMEO O. APPROVECHAR,MAEd,CESO V
Chairman/Director for Academic Affairs
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ACKNOWLEDGMENT
To whom much gratitude is due for their contributions of talent, wisdom, assistance, inspiration, and
time, which without them the researchers would not have been able to complete this study:
Mr. Edwin Fuego, the thesis adviser, whose research expertise is exceptional and worthy of emulation;
Mrs. Amalia B. Ringor, the statistical, whose statistics expertise is exception and worthy emulation
throughout the analysis;
The Dean of the Faculty, whose motivations are truly enormous and incomparable; and
Lastly, the researchers` parents, whose love, strength, and patience are unparalleled.
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List of Tables
Materials………………………….
Procedure………………………...
Demographic Profile…………….
Level of Acceptability…………...
Significant Different…………….
Scoring Procedure………………
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List of Figures
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CHAPTER 1
The Problem and Its Setting
Introduction
Breakfast is the first meal of the day, and can mean many things to many different people. The English term
comes from a Middle English word meaning “Breaking the fast”. The researcher will be using hashed brown
sweet potatoes to substitute the rice, now that rice has become expensive and each Filipino has nothing to do
with it so instead of rice, we come up with hashed brown sweet potatoes so that they don’t spend too much to
help to find a solution to this problem.
Hashed brown has the ability to make or break a breakfast. Just one sweet potato gives you 102% of the
vitamin A you need each day. This helps keep your eyes healthy as well as your immune system, your body's
defense against germs. It is also good for your reproductive system and organs like your heart and kidneys.
Consumer acceptance when substituting potato with Thai sweet cassava in frozen hash brown was assessed. The
most popular commercial potato hash brown was selected as the benchmark. Results revealed consumer
preferred small round 1-inch diameter with reduced oil absorption and crispy outside and soft inside. The
optimal formula for hash browns was determined, replaced potato with sweet cassava and applied various
alterations of cooking method and cooking time. Sweet cassava hash browns showed promise over the
benchmark with the unique flavor of cassava, less salty taste and an acceptable level of greasiness. However,
cassava hash browns contained high fiber levels that reduced consumer acceptance.
Furthermore, Sweet potatoes are high in carbohydrates. Some methods of cooking, like baking, roasting,
and frying, will raise their glycemic index and cause your blood sugar to spike. If you have type 2 diabetes, talk
to your doctor or a dietitian about how to safely include this veggie in your meals. Sweet potatoes earned the
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name "superfood" because of the amount of nutrients they have. Carotenoids in sweet potatoes might lower your
risk for cancer. Purple sweet potatoes are high in another natural compound called anthocyanin that might lower
your chances of getting colorectal cancer. Compounds in sweet potatoes could help control blood sugar. When
boiled, sweet potatoes are low on the glycemic index (GI), which means they won't raise your blood sugar as
quickly as high-GI foods. Research shows that Sweet potatoes can lower your LDL "bad" cholesterol, which
may lower your odds of heart problems.
In addition, Health experts say that camote or sweet potato is a better source of carbohydrates for energy
compared to rice as it is high in fiber and it has other cancer-fighting nutrients. Camote also does not transform
into sugar causing diabetes, unlike rice. The National Economic and Development Authority said the country
has enough supply of rice until the end of the year but rice prices have been increasing for the past weeks. It
added that the intensified El Niño phenomenon is expected to result in below-normal rainfall by the end of the
year which may affect rice production. Under Executive Order 39, President Ferdinand R. Marcos Jr. mandated
PHP41 per kilo.
Theoretical and Conceptual Framework
This study is founded on the theory of Rabadán, et al., 2021, the current demand for healthy and sustainable
foods has encouraged the development of new alternatives even in traditional products. Improved foods may be
produced by reducing the amount of some ingredients, adding new ones, or replacing traditionally used
ingredients for others. By reformulating their products, manufacturers can offer healthier choices for an ever-
growing number of consumers interested in maintaining a balanced diet.
In addition, the market demand for more sustainable foods contributes to a lower environmental impact in
their production. In this regard, current areas of interest include the production of foods using a lower number of
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inputs, as well as the utilization of food by-products, to improve the amount and quality of available foods.
Another aspect to be considered is that not all consumers are willing to eat foods produced with new ingredients
or novel technologies.
Furthermore, the researchers innovated different recipes of hash brown from sweet potato, banana and
cassava aside from potato as main ingredients. Research was also conducted to ascertain a different and more
nutritional replacement for the potato. Research was also conducted to ascertain a different and more nutritional
replacement for the potato. Sweet potato (Ipomoea batatas [L.] Lam.) is one of the most important crops in the
world because of not only its considerable amount of nutrient, but also phytochemicals in its root and leaves.
Also, it has its advantages of high yielding, drought tolerance, and wide adaptability to various climate and
farming systems over the world. (Ji et al 2015). Cassava root is particularly high in vitamin C, an important
vitamin that acts as an antioxidant, supports collagen production, and enhances immunity, among other benefits.
Plus, it’s rich in copper, a mineral necessary for neurotransmitter synthesis, energy production, iron metabolism,
and more (Elliott 2017). Banana is a very popular fruit in the world market and is consumed as staple food in
many countries. Banana contains several bioactive compounds, such as phenolics, carotenoids, biogenic amines
and phytosterols, which are highly desirable in the diet as they exert many positive effects on human health and
well-being. Many of these compounds have antioxidant activities and are effective in protecting the body
against various oxidative stresses. (Singh et al 2016).
Frying, the cooking of food in hot fats or oils, usually done with a shallow oil bath in a pan over a fire or as
so-called deep fat frying, in which the food is completely immersed in a deeper vessel of hot oil. The utilized oil
becomes a component of the food and enhances its flavor, texture, shelf life, appearance, and nutritional content.
Gaining additional insight into the frying process is necessary to create fried goods more cost-effectively, with
optimal flavor and shelf life. (fellow 2020).
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Profile of the Respondents: Level of Acceptability of the Samples of the Study:
Hash Brown in terms of
 Age Banana, Sweet potato, and
 Sex Cassava:  Banana Hash Brown
 Cassava Hash Brown
 Taste  Sweet Potato Hash
 Appearance Brown
 Flavor
 Texture
 Aroma
 Nutritive value
Figure 1. Schematic Diagram of the Study
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Statement of the problem
This research aimed to answer the following statements:
1. What is the profile the respondents in terms of:

1.1 Age
1.2 Sex?
2. What is the level of acceptability of the Hash Brown recipe in terms of:
2.1 Taste;
2.2 appearance;
2.3 flavor;
2.4 texture;
2.5 aroma; and
2.6 nutritive value?
3. Is there a significant difference on the level of acceptability between the samples of the Study:
3.1 banana and cassava;
3.2 banana and sweet potato; and
3.3 cassava and sweet potato?
Hypothetical Statement
Ho: There is no significant difference on the level of acceptability between the Samples of the Study.
Scope and Limitation of the Study
This study mainly focused on the acceptability of Sweet Potato Hash Brown among the 3rd year
Hospitality Management students at Philippine Electronics in Communication Institute of Technology, Capitol-
Bonbon Rd, Butuan City, Agusan Del Norte. This study was conducted during the first semester of the
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academic year of 2023-2024. gram as the price ceiling for regular milled rice and PHP45 per kg as the price cap
for well-milled rice.
Significance of the study
This study and food innovation will be beneficial to the following:
Business Owners. This study helps the business owners to come up with an idea to add the
innovative product on their menu list.
Instructor. This study would help the instructors as a basis for future food research that develops new
products or improves existing ones that appeal to customer preferences.
Students. The Outcome of the study will benefit the students of the Philippine Electronic and
Communication Institute of Technology as this research will provide ideas of food innovation.
Future Researcher. This study will serve as a guide for future researchers whose aim is to conduct an
experimental study of food innovations related to the acceptability of Liquor Ice Cream or other recipes.
Definition of Terms
The following terms were operationally and conceptually defined considering the context of the study:
Acceptability. This pertains to the feasibility of whether a product or service will be acceptable to the
consumer, requiring test, survey, pretest and even prototypes. The characteristic of a thing or product
being subject to acceptance for some purpose requires tests and surveys.
Hash Brown (Sweet Potato). This is an innovative version of the usual Hash Brown.
Hash Brown. breakfast food at diners in North America, where they are often fried on a large common
cooktop or grill.
Innovation. This refers to introducing or using new ideas or methods. In this research, it refers to the
uniqueness of the study.

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Nutritive Value. This pertains to relating to or concerned with nutrition food with nutritive value. In this
study, it pertains to the minerals and vitamins from the main ingredient of the product.
Palatability. its quality of being tasty or acceptable in some other way.
Presentation. conveys information from a speaker to an audience. Presentations are typically
demonstrations, introductions, lectures, or speech meant to inform, persuade,
Sweet Potato. is a dicotyledonous plant that belongs to the bindweed or morning glory family,
Convolvulaceae? Its large, starchy, sweet-tasting tuberous roots are used as a root vegetable. The young
shoots and leaves are sometimes eaten as greens.
Banana. is an elongated, edible fruit – botanically a berry – produced by several kinds of large
herbaceous flowering plants in the genus Musa.
Cassava. Is a root vegetable that contains vitamin C, copper, and resistant starch; It may also have a
harmful compound if eaten raw.
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CHAPTER 2
Review of Related Literature
In the developing world, sweet potato is especially important because it is a highly adaptable crop that
generates large amounts of food per unit area and unit time during relatively short rainy periods, giving it an
advantage over major staples. Sweet Potato also has flexible planting and harvesting times, tolerates high
temperatures and low fertility soils, is drought tolerant, is easy to propagate and maintain, and yields well in
adverse conditions. Furthermore, compared to other crops, sweet potato requires fewer inputs and labor, making
it particularly suitable for households threatened by migration or diseases such as HIV/AIDS (Jayne et al.,
2004).
According to Mohanraj & Sivasankar, (2014) Ipomoea batatas (L.) Lam, also known as sweet potato, is an
extremely versatile and delicious vegetable that possesses high nutritional value. It is also a valuable medicinal
plant having anti-cancer, antidiabetic, and anti-inflammatory activities. Sweet potato is now considered a
valuable source of unique natural products, including some that can be used in the development medicines
against various diseases and in making industrial products. The overall objective of this review is to give a
bird's-eye view of the nutritional value, health benefits, phytochemical composition, and medicinal properties of
sweet potato. Specifically, this review outlines the biological activities of some of the sweet potato compounds
that have been isolated, the pharmacological action of the sweet potato extract, clinical studies, and plausible
medicinal applications of sweet potato (along with a safety evaluation), and demonstrates the potential of sweet
potato as a medicinal food.
Furthermore, the only other major source of carbohydrates in the world after cereals is starchy root and
tuber crops. They contribute significantly to the world's food supply and are a significant source of processed
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goods for both domestic and commercial use as well as animal feed. Plants that store edible starch material in
underground stems, roots, rhizomes, corms, and tubers are known as starchy roots and tubers. They come from a
variety of botanical sources. While taro and cocoyams are derived from corms, underground stems, and swollen
hypocotyls, potatoes and yams are tubers. Storage roots include cassava and sweet potatoes, while edible
rhizomes include canna and arrowroot. Vegetative parts, such as tubers (for potatoes and yams), stem cuttings
(cassava), and vine cuttings (for sweet corn), can be used to propagate all of these crops. (Chandrasekara &
Kumar, 2016).
In addition, Sweet potatoes offer vital nutrients like carbohydrates, proteins, minerals, and vitamins.
According to Stathers (2005). 25–30% (of its dry mass) of the plant's roots are used for storage. Carbohydrates,
and 2.5 -- 7.5% protein by weight. There are also 200–300 mg per 100 g of potassium (K), 0.8 mg of iron per
100 grams, 11 mg of calcium per 100 grams, and 20–30 mg. Its dry matter contains 100g-1 of vitamin C
(Stathers 2005; Alifikan 2007), as well as vitamin B2, B6, and E; the yellow and orange fleshed storage; copper,
zinc, and manganese-vitamin A is present in roots. (Low & Thiele 2020).
Elshamy et al (2021) found that aqueous cassava shoot extract reduced paracetamol-induced liver injury, as
evidenced by improved histopathological and histochemical tests and reduced levels of homocysteine,
malondialdehyde, and liver enzymes. The extract contains quercetin 3-O-rutinoside (rutin), kaempferol 3-O-
rutinoside, myricetin 3-O-rutinoside, quercetin triglycoside, and kaempferol triglycoside that may contribute to
its anti-oxidant and anti-inflammatory activity.
Additionally, Meilawaty et al (2019) showed that cassava leaves have anti-inflammatory effects on human
neutrophil cell culture. Two groups were treated with 12.5% or 25% cassava leaf extracts, while two control
groups were included. The study measured COX-2 expression, which is necessary for producing prostaglandins,
and found that 25% extract had stronger inhibition than 12.5% extract. However, the study noted that the
administration time of cassava extract was too short for optimal anti-inflammatory action. Adeyemi et al (2008)
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found that cassava extract exhibited significant and dose-dependent anti-inflammatory activity in rats and mice.
When compared to the control (indomethacin), cassava extract showed superior effects at a topical dose of 4%
and an oral dose of 400 mg/kg. The extract may act by inhibiting early 5-hydroxytryptamine, middle-phase
kinins and prostaglandins, and late-phase autacoids release. It may also inhibit the cyclooxygenase enzyme,
similar to traditional anti-inflammatory drugs.
In addition, Lima et al (2017) assessed the antibacterial properties of hydroethanolic cassava leaf extract
against Meropenem-resistant Pseudomonas aeruginosa and Methicillin-resistant Staphylococcus aureus. The
extract exhibited satisfactory inhibitory activity against P. aeruginosa at 500 and 1000 µg/mL doses but was
ineffective against S. aureus at the same dosages. HPLC/UV-VIS analysis identified phenolic compounds,
including flavonoids, which may contribute to the extract's antibacterial activity.
Furthermore, similar to potatoes, starchy vegetables are excellent at reducing appetite. In a fascinating study,
participants were fed 38 different foods, and every 15 minutes for two hours after the meals, their degree of
satisfaction was rated (a safety index was created). 3 Boiled white potatoes produced the highest satisfaction
level, which was seven times higher than the lowest index for croissants. Compared to a Mars candy bar,
potatoes were nearly five times more satisfying and twice as satisfying as cheese or beef. Whereas fatty foods
make you crave more, starchy vegetables satiate your appetite. (McDougall).
The sweet potato can, however, be harvested many times during the year, yielding considerably more than
other greens. In addition, it is one of the few vegetables that can be cultivated during the monsoon season,
sometimes making sweet potato leaves the only greens available after a flood or a typhoon in some countries.
Sweet potato is considered to be rich in protein, fibers, vitamin B, β-carotene and minerals, such as iron,
calcium, magnesium and zinc, and other dietary bioactive compounds (e.g. polyphenol compounds) (Alam et al,
2016, 2020; Islam, 2006, 2014; Sun et al., 2019).
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According to Ruangthamsing Siriwong & Yuenyongputtakal (2023) it was evaluated whether consumers
would accept Thai sweet cassava in place of potatoes in frozen hash browns. The benchmark was chosen to be
the most widely consumed commercial potato hash brown. Consumer preference was found for small, round,
one-inch diameter products that had a crispy exterior and a soft interior, as well as less oil absorption. After
determining the ideal recipe, sweet cassava was used in place of potatoes, and different adjustments were made
to the cooking time and technique. Sweet cassava hash browns looked promising compared to the benchmark
thanks to their distinct cassava flavor, lower salinity, and manageable amount of grease.
Moreover, the edible part of the sweet potato plant includes its roots, leaves, and stems, all containing
different nutritional compositions. Sweet potato is an energy source and a secondary staple food for the human
diet, especially in developing countries. The nutrient composition of sweet potato is associated with fecal
bulkiness, a healthy cholesterol profile, insulin sensitivity and gut microbiota diversity (Alam et al., 2016; Neela
& Fanta, 2019.
According to J. Food Eng., 292 (2021) nanoscale material can enter the human gastrointestinal tract (GIT)
either as a food ingredient or a contaminant. The lack of related studies on the possible toxicity of banana
biomass NC remains to be a barrier to effectively assessing its consumption safety. The toxicity of NC is
negligible and has rarely been reported, but reliable tools to measure NC physicochemical and morphological
are necessary to better understand NC safety in the human system, thus precluding the commercialization of NC
in various food applications in the future. The author also recommends further research to be carried out to
prompt a perspicuous conclusion on the safety of banana biomass NC in food applications. The Life Cycle
Assessment (LCA) can be a reliable environmental management tool to evaluate and quantify the potential risk
of nanocellulose production and consumption to the environment and human health.
Furthermore, In Japan dehydrated sweet potatoes are ground into flour, which is cooked for human
consumption. Sweet potato starch is used for the manufacture of adhesives, textile and paper sizing and in the
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confectionery and baking industries. In most parts of the tropics, sweet potato is consumed boiled, roasted or
fried. Preparation practices vary according to the location. In Ethiopia, roots are boiled unpeeled or roasted
unpeeled in the ash or a fire before being eaten, or less commonly, the sweet potato is boiled or fried with other
vegetables or root crops. In Taiwan, most sweet potatoes are eaten boiled or boiled and mixed with white rice.
The fried chips are packaged and sold as a snack. For some areas in Asia, the snack types of sweet potato
cultivars were bred for maximum yield and respond to high management inputs. The snack type of sweet potato
in Japan and Taiwan is also important, particularly in urban areas. The tender leaves are used as a vegetable in
Africa, Indonesia and the Philippines. The vines are widely used as a fodder for livestock. Belehu (2013).
Mo Oke, TS Workneh, 2013 sweet potato is an important root crop grown all over the world and consumed
as a vegetable, boiled and baked or often fermented into food and beverages. It could be a very
good vehicle for addressing some health-related problems and also serve as food security. The research into
sweet potato processing has established the fact that there is a lot more in sweet potatoes than its starch. The
review has established that the nutritional quality content in sweet potatoes can be enhanced by developing new
varieties from available germplasm. Natural colorant and antioxidants present in purple-and red-flesh potatoes
can be used for developing functional foods. Available evidence for Africa suggested that postharvest
processing and subsequent storage of sweet potatoes need further research to explore the ways by which the new
cultivars could be used for industrial and export purposes 8. Based on the report of the review, study of the
combined effects of blanching and/or freezing pre-treatments with higher drying temperature, determination of
moisture diffusivity and activation energy during different drying conditions are recommended for future
research.
In addition, a wide variety of the roots and tubers plays a major role in human diet, animal feed, and
industrial raw materials. Sweet potatoes play an immense role in the human diet and are considered as second
staple food in developed and underdeveloped countries. Moreover, SP production and management need low
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inputs compared to the other staple crops. The color of SP flesh varied from white, yellow, purple, and orange.
Scientific studies reported the diversity in SP flesh color and connection with nutritional and sensory
acceptability. Among all, orange-fleshed sweet potato (OFSP) has been attracting food technologists and
nutritionists due to its high content of carotenoids and pleasant sensory characteristics with color. Researchers
reported the encouraging health effects of OFSP intervention into the staple food currently practiced in countries
such as Uganda, Mozambique, Kenya, and Nigeria. Scientific reviews on the OFSP nutritional composition and
role in vitamin A management (VAM) are hardly available in the published literature. So, this review is
conducted to address the detailed nutritional composition (proximate, mineral, carotenoids, vitamins, phenolic
acids, and antioxidant properties), role in vitamin A deficiency (VAD) management, and different food products
that can be made from OFSP. (Satheesh Neela, Solomon Fanta, 2019).
The sweet potato (Ipomoea batatas) is a native American plant found by Columbus and his shipmates,
probably on the West Indies islands off the coast of Yucatan and Honduras. Despite its name, the sweet potato is
not related to the potato. Sweet potatoes belong to the morning glory family, while potatoes became popular
very early in the islands of the Pacific Ocean, spreading from Polynesia to Japan and the Philippines. One
reason is that they were a reliable crop in cases of crop failure of other staple foods because of typhoon
flooding. (Chaitali Chakraborty, 2017).
In one 2008 study, researchers found that an extract of white skinned sweet potato improved insulin
sensitivity in people with type 2 diabetes. Earlier, in 2000, laboratory rats consumed either white skinned sweet
potato or an insulin sensitizer, called troglitazone, for 8 weeks. The levels of insulin resistance improved in
those that consumed the sweet potato.
Transgenic sweet potato expressing the sequences encoding the capsid protein and replicase, as well as
hpRNA to the capsid protein of sweet potato feathery mottle virus (SPFMW) were assessed for resistance to
SPFMW and sweet potato chlorotic stunt virus (SPCSV), two viruses that interact synergistically in sweet
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potato, seven of 597 transgenic lines showed resistance to viruses (Nyaboga, Ateka, Gichuki, & Bulimo,
2008).Sweet potato is highly heterozygous, outcrossing polyploidy, and predominant varieties are self- and
cross-incompatible; therefore, the breeders perform grafting for flower induction followed by a screening of
incompatibility groups (Katayama, Kobayashi, Sakai, Kuranouchi, & Kai, 2017).
CHAPTER 3
METHODOLOGY
This chapter presents the materials and procedure.
Materials
Table 1
The following are the materials, tools and ingredients used in this study.
Recipe Tools Ingredients
Banana Hash Pan, Food Tong, Paper Towel, mixing 1kl oil, 1 cup flour, 1 tsp garlic powder, 1 tsp
bowl, casserole and plates ground pepper, 1 tsp salt and 2 egg
Brown
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Cassava Hash pan, food tong, paper towel, mixing 1kl oil, 1 cup flour, 1 tsp garlic powder, 1 tsp
Brown bowl, casserole and plates ground pepper, and 1 tsp salt
Sweet potato Hash pan, food tong, paper towel, mixing 1kl oil, 1 cup flour, 1 tsp garlic powder, 1 tsp
Brown bowl, plates and casserole ground pepper, 1 tsp salt and 2 egg
Procedure
Table 2
The following are the phases and activities that the researcher did throughout the research session.
Phases Activities
Phase 1 In the shredded sweet potato, banana and cassava hash brown; the researchers put some
ingredients that are selected with 1kl cooking oil, 1 cup flour, 1 tsp garlic powder, 1 tsp ground
pepper, Italian seasonings (optional) 1 tsp salt and 2 egg to make it hash brown.
Phase 2 The researchers clean the area including the pan to use for cooking, food tong for the food to pick
from the heated pan with the help of paper towel and plate for the food to not be so oily and make
it perfect for it to be done.
Phase 3 The researcher shred the sweet potato and banana and as per the cassava it should be boil first
before shred it for safety of everyone; put the selected ingredients like; salt, flour, garlic powder,
ground pepper, Italian seasonings (optional) and eggs and mix it well then flattened it and put it in
the heated pan and wait until it will turn into hash brown and put it the plate with the paper towel.
Phase 4 The researcher conducted the initial tasting to the Dean and Panelist so the researcher’s product
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will be approved by them.
Phase 5 The researcher proposed the product to the panelist.
Phase 6 The researcher prints out all the questionnaires and gathers all the respondents with the help of the
Dean so the researcher can proceed to taste and answer the questionnaire through the help of our
30 respondents.
Phase 7 The researcher gathered all the data. The researcher used simple random sampling to college
students of PECIT through the questionnaire then consolidated the data.
Phase 8 The researcher consults with the statistician for the data analysis. Then Interpret the data.
Phase Activities
Phase 9 The researcher gathered all the data analysis, and finalized the manuscript.
Phase 10 The researcher defends the product.
Phase 11 Approved
The table 2 shows the phase and activities of the whole research from phase 1 preparing the ingredients up
to the process of the product and presenting it to the panel which will be shown until final the defense. The
researcher
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Scoring Procedure for Food Acceptability
Table 3
This table shows the scale range, verbal description and interpretation for the data analysis that the scale
range 8.20-9.09 with the verbal description likely extremely and interpretation the respondents rated with
extreme overall satisfaction on the aspect of the food they tasted is the highest range while the scale range of
1.00-1.89 with the verbal description Dislike extremely and interpretation The respondents rated with extreme
dissatisfaction on the aspect of the food they taste is the lowest range.
Range Scale Range Verbal Interpretation

Description
9 8.20-9.09 Likely extremely The respondents rated with extreme overall satisfaction on the
aspect of the food they tasted.
8 7.30-8.19 Like very much The respondents rated with much satisfaction on the aspect of
the food they tasted.
7 6.40-7.29 Like moderately The respondents rated with moderate satisfaction on the
aspect of the food they taste.
6 5.50-6.39 Like slightly The Respondents rated with slight satisfaction on the aspect of
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the food they taste.
5 4.60-5.49 Neither like nor The respondents rated neutral on the aspect of the food they
dislike tasted.
4 3.70-4.59 Dislike slightly The respondents rated with slight dissatisfaction on the aspect
of the food they taste.
3 2.80-3.69 Dislike moderately The respondents rated with moderate dissatisfaction on the
2 1.90-2.79 Dislike very much The respondents rated with much dissatisfaction on the aspect
of the food they taste.
1 1.00-1.89 Dislike extremely The respondents rated with extreme dissatisfaction on the
CHAPTER 4
Results and Discussions
This chapter provides the analysis of the data and interpretation for each of the study's variables. It
consists of the age and gender profile of the responders. It additionally comprises a comparison of how the
typical meal is presented and food invention created by the researcher.
Demographic Profile of the Respondents
This section presents the consolidated profile of the respondents

Table 1. Profile of Respondents
Age Male Female Total
19 1 4 5
20 1 7 8
21 1 7 8
22 and above 6 3 9
Total 9 21 30
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Table 1 shows the profile of the respondents in terms of age, and based on the data. Most of the respondents
are between 22 and above which is a total of 9, 6 male and 3 females. On the other hand, the smallest number of
respondents is 19 which is a total of 5, 1 male and 4 females. This imply that most of the respondents that we
get are really mature enough and they can eventually judge regarding to our study.
Table 2 Level of Acceptability of Hash brown recipes

Indicator Mean Verbal Description Verbal Interpretation
A. Taste
Banana 8.120 Like Extremely The respondents rated with extreme overall satisfaction on
Hash brown the aspect of the food they tasted.
Cassava 8.373 Like Extremely The respondents rated with extreme overall satisfaction on
Sweet Potato 8.346 Like Extremely The respondents rated with extreme overall satisfaction on
Table 2 shows on the indicator on taste that the sample on cassava have an average of 8.373 with the verbal
description of likely extremely and interpretation of the respondents rated with extreme overall satisfaction on
the aspect of the food they tasted is greater than the value of banana which is 8.120 with verbal description of
likely extremely and interpretation of the respondents rated with extreme overall satisfaction on the aspect of the
food they tasted. This means that the cassava is more tasteful compared to banana.
Table 3
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B. Appearance
Banana hash brown 8.213 Like Extremely The respondents rated with extreme overall
satisfaction on the aspect of the food they tasted.
Cassava hash brown 8.440 Like Extremely The respondents rated with extreme overall
Sweet Potato Hash 8.406 Like Extremely The respondents rated with extreme overall
Brown satisfaction on the aspect of the food they tasted.
Table 3 shows on the indicator on appearance that the sample on banana have an average of 8.213 with the
verbal description of likely extremely and interpretation of the respondents rated with extreme overall
satisfaction on the aspect of the food they tasted is less than the value of cassava which is 8.440 with verbal
description of
likely extremely and interpretation of the respondents rated with extreme overall satisfaction on the aspect of the
food they tasted. This means that cassava is better compared to banana when it comes to appearance.
Table 4
C. Flavor
Banana 8.206 Like Extremely The respondents rated with extreme overall satisfaction on
Cassava 8.460 Like Extremely The respondents rated with extreme overall satisfaction on
Sweet Potato 8.513 Like Extremely The respondents rated with extreme overall satisfaction on
Table 4 shows on the indicator on flavor that the sample on sweet potato have an average of 8.513 with the
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satisfaction on the aspect of the food they tasted is greater than the value of banana which is 8.206 with verbal
the aspect of the food they tasted. This means that the sweet potato is more flavorful compare to banana.
Table 5
D. Texture
Banana Hash Brown 8.193 Like Extremely The respondents rated with extreme overall
Cassava Hash 8.426 Like Extremely The respondents rated with extreme overall
Table 5 shows on the indicator on texture that the sample on sweet potato have an average of 8.446 with the
the aspect of the food they tasted. This means that the sweet potato has a better texture compare to banana.
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Table 6
E. Aroma
Cassava Hash Brown 8.406 Like Extremely The respondents rated with extreme overall
Table 6 shows on the indicator on aroma that the sample on cassava have an average of 8.406 with the
the aspect of the food
they tasted. This means that the cassava is better compare to banana when it comes to aroma.
Table 7
F. Nutritive Value
satisfaction on the aspect of the food they
tasted.
Cassava Hash Brown 8.580 Like Extremely The respondents rated with extreme overall
satisfaction on the aspect of the food they
tasted.
Brown satisfaction on the aspect of the food they
tasted.
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Table 7 shows on the indicator on nutritive value that the sample on sweet potato have an average of 8.593
with the verbal description of likely extremely and interpretation of the respondents rated with extreme overall
the aspect of the food they tasted. This means that the cassava is more nutritious compared to banana.
Significant Different
Table 3
Between Banana, Cassava and Sweet Potato
Sample 1 Sample 2 Indicator T-test P-value Decision
Taste -1.74631 0.086145 Accept null hypothesis
Banana Cassava Appearance 0.164991 0.869617 Accept null hypothesis
Hash Hash Flavor -1.54965 0.12676 Accept null hypothesis
brown brown Texture -1.56025 0.124236 Accept null hypothesis
Aroma 1.271731 0.208633 Accept null hypothesis
Nutritive Value -0.76985 0.444742 Accept null hypothesis
This table shows that there is no significant difference between banana and cassava hash brown when it
comes to their taste, appearance, flavor, texture, aroma, and nutritive value.
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Taste 0.136563 0.891959 Accept null hypothesis
Cassava Sweet Appearance -0.16499 0.869617 Accept null hypothesis
Hash Potato Flavor -0.31496 0.753964 Accept null hypothesis
brown Hash Texture 0.130503 0.896636 Accept null hypothesis
brown Aroma 0.290616 0.7724 Accept null hypothesis
Nutritive Value -0.08403 0.933365 Accept null hypothesis
This table shows that there is no significant difference between cassava and sweet potato hash brown when
it comes to their taste, appearance, flavor, texture, aroma, and nutritive value.

Taste 1.17474 0.245555 Accept null hypothesis
Sweet Banana Appearance 0.895033 0.37467 Accept null hypothesis
Potato Hash brown Flavor 1.704147 0.093706 Accept null hypothesis
Hash Texture -1.564444 0.123251 Accept null hypothesis
brown Aroma 1.504264 0.138035 Accept null hypothesis
Nutritive 0.721894 0.473311 Accept null hypothesis
Value
This table shows that there is no significant difference between Sweet Potato and Banana hash brown when
it comes to their taste, appearance, flavor, texture, aroma, and nutritive value.
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CHAPTER 5
Summary of Findings, Conclusions, and Recommendations
Summary of Findings
Base on the results on the findings of profile of respondents that shows in terms of age, and sex based on
the data. Most of the respondents are between 22 and above which is a total of 9, 6 male and 3 females. On the
other hand, the smallest number of respondents is 19 which is a total of 5, 1 male and 4 females. This imply that
most of the respondents that we get are really mature enough and they can eventually judge regarding to our
study.
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When it comes to level of acceptability of hash brown recipe, the respondents rated with extremely overall
satisfaction on the aspect of the food they tasted, therefore, that there is no significant difference when it comes
to taste, appearance, flavor, texture, aroma, and nutritive value.
Base on the results of the data gathering of Hash Brown Recipe between banana, cassava, and sweet potato,
there is no significant differences, when it comes to taste, appearance, flavor, texture, aroma and nutritive value.
Therefore, the respondents rated with extreme overall satisfaction on the aspect of Hash Brown Recipe they
tasted.
CONCLUSION
Based on the data presented above, the researchers concluded that the Hash Brown Recipe is widely
accepted among the random College students of the Philippine Electronics and Communication Institute of
Technology, with no significant difference in each recipe. The researcher concluded that the food taste
corresponded to the preferences of the respondents which cannot distinguish the Hash Brown Recipe. The study
succeeded in presenting a possible replacement of potato in making Hash brown in presenting in a healthier
way.
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RECOMMENDATION
Based on the results and in the light of the findings and conclusions drawn, the following recommendations
are proposed:
Nutritionist
The researchers recommend that the products of Hash Brown recipe to study more about it to be precise the
idea about this product nutritious and can be sold in market base on nutritive value.
Instructor
The instructors may use this study as a teaching tool, giving them with the resources needed to conduct
training for hospitality management students that goes beyond simply imparting knowledge;
Hospitality Management Students
Management students may utilize this strategy to provide references, a plan for referencing, and changing
the industry with new ideas; and
Future Researchers
This research will be a useful reference for the researchers who would plan to make any related study
precisely the standard underlying the Bachelor of Science in Hospitality Management program.
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References
B.B. Bashasha et al. Sweet potato in the farming and food systems of Uganda: A Farm Survey Report (2001)
Chandrasekara, A., & Josheph Kumar, T. (2016). Roots and tuber crop as functional foods: a review on
phytochemical constituents and their potential health benefits. International journal of food science,
2016.
H. Ishida et al. Nutritive evaluation on chemical components of leaves, stalks and stems of sweet potatoes
(Ipomoea batatas poir) Food Chem. (2000)
Low, J. W., & Thiele, G. (2020). Understanding innovation: The development and scaling of orange-fleshed
sweetpotato in major African food systems. Agricultural Systems, 179, 102770.

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Low, J. W., & Thiele, G. (2020). Understanding innovation: The development and scaling of orange-fleshed
sweetpotato in major African food systems. Agricultural Systems, 179, 102770.
M.A. Ameny et al. Relationship between hunter color values and β‐carotene contents in white ‐fleshed African
sweet potato (Ipomoea batatas Lam) J. Sci. Food Agric. (1997)
Mohanraj, R., & Sivasankar, S. (2014). Sweet Potato (Ipomoea batatas [L.] Lam)-A valuable medicinal food: A
review. Journal of medicinal food, 17(7), 733-741.
Mudombi, S. (2013). Adoption of agricultural innovations: the case of improved sweet potato in Wedza
community of Zimbabwe. African Journal of Science, Technology, Innovation and Development, 5(6),
459-467.
Mwanga, R. O. M., Ghislain, M., Kreuze, J. F., Ssemakula, G. N., & Yencho, G. C. (2011). Exploiting the use
of biotechnology in sweetpotato for improved nutrition and food security: Progress and future outlook.
Mohidin SRNSP, Moshawih S, Hermansyah A, Asmuni MI, Shafqat N, Ming LC. Cassava (Manihot esculenta
Crantz): A Systematic Review for the Pharmacological Activities, Traditional Uses, Nutritional Values,
and Phytochemistry. Journal of Evidence-Based Integrative Medicine. 2023;28.
L. Liu, F. Kong, J. Food Eng., 292 (2021), Article 110346
The behavior of nanocellulose in gastrointestinal tract and its influence on food digestion.
Rabadán, A.; Nieto, R.; Bernabéu, R. Food Innovation as a Means of Developing Healthier and More
Sustainable Foods. Foods 2021,

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Singh, B., Singh, J. P., Kaur, A., & Singh, N. (2016). Bioactive compounds in banana and their associated
health benefits–A review. Food chemistry, 206, 1-11.
Byju, G., & Suja, G. (2020). Mineral nutrition of cassava. Advances in Agronomy, 159, 169-235.
Ji, H., Zhang, H., Li, H., & Li, Y. (2015). Analysis on the nutrition composition and antioxidant activity of
different types of sweet potato cultivars. Food and Nutrition Sciences, 6(01), 161.
Curriculum Vitae
Name : Justine Mae S. Monterde
Address : Camella Homes, Villa Kananga, Butuan City
Cell Number : 09518813504
Email address : Monterdejustinemae20@gmail.com
PERSONAL INFORMATION
Birthday : January 09, 1998
Birthplace : Magsaysay, Misamis Oriental
Age : 25 years old
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Nationality : Filipino
Religion : Catholic
Civil Status : Single
EDUCATIONAL BACKGROUND
Elementary : Abunda Elementary School
High School : Trinity College of Science and Technology
College : Philippine Electronics and Communication Institute of Technology
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Curriculum Vitae
Name : Raygine L. Maceda
Address : Bon Bon Butuan City
Email address : macedaraygine@gmail.com
Birthday : August 17, 2000
Birthplace : Baybay City Leyte
Age : 23 years old
Religion : Catholic
Elementary : Baybay ll Central School
High School : Baybay National High School
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Curriculum Vitae
Name : Keysil Jean P. Torayno
Address : P6 B1 L7 Camella Homes Villa Kanangga,
Butuan City
Email address : Toraynokeysiljean25@gmail.com
Birthday : December 03,1993
Birthplace : Iligan City
Age : 30 years old
Religion : Catholic
Elementary : Camayahan Elementary School
High School : ALS
SURVEY QUESTIONNAIRE
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Respondent:
The undersigned is conducting a research work entitled “ACCEPTABILITY OF SWEET POTATO

HASH BROWN AMONG THIRD YEAR COLLEGE, BACHELOR OF SCIENCE IN HOSPITALITY
MANAGEMENT OF PHILIPPINE ELECTRONICS AND COMMUNICATION INSTITUTE OF
TECHNOLOGY” in partial fulfillment of the requirements for the research subject.
By taking this survey questionnaire, you are helping the researchers to find out the acceptability of
Sweet Potato Hash Brown among Philippine Electronics and Communication Institute of Technology
stakeholder and the level of this acceptability. It is important that the researchers know how you taste and feel
about the innovative product.
Your responses will be kept confidential, and the survey questionnaire can only be viewed by the
researcher. However, at the conclusion of the study, kindly provide all the information required to assist the
researcher in matching your response.
Thank you so much for your time and effort.
Sincerely,
JUSTINE MAE S. MONTERDE
RAYGINE MACEDA
KEYSIL JEAN P. TORAYNO
RESEARCHER
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December 08, 2023
MARITA Z. CORRALES
Board of Director/HR
Philippine Electronics & Communications Institute of Technology, Inc.
Ma’am:
The undersigned are conducting a research work entitled “The acceptability of Sweet potato hash brown among
the third-year Bachelor of Science in Hospitality Management students Philippine Electronics and
Communication Institute of Technology, Inc.” In partial fulfillment of the requirements of the degree of
bachelor of science in hospitality management.
In connection there of, the undersigned are soliciting your kind of approval for the conduct of the study.
Sincerely,
JUSTINE MAE S. MONTERDE KEYSIL JEAN P .TORAYNO
RESEARCHER RESEARCHER
RAYGINE MACEDA
RESEARCHER
Noted: Approved:
EDWIN FUEGO JOSEPHINE PIMENTEL

THESIS INSTRUCTOR BSHM DEAN
MARITA Z. CORRALES
BOARD OF DIRECTOR/HR
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TABLE OF CONTENTS

CHAPTER 1 THE PROBLEM AND ITS SETTING

CHAPTER 2 REVIEW OF LITERATURE AND STUDIES

Review of literature and Studies………………………………………

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CHAPTER 5 SUMMARY OF FINDINGS, CONCLUSIONS, AND RECOMMENDATIONS

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APPROVED by the committee on Oral Examination Committee with a grade of __

MRS. JOSEPHINE U. ACHA,Ph.D.

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help to find a solution to this problem.

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may lower your odds of heart problems.

PHP41 per kilo.

Theoretical and Conceptual Framework

growing number of consumers interested in maintaining a balanced diet.

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against various oxidative stresses. (Singh et al 2016).

optimal flavor and shelf life. (fellow 2020).

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Figure 1. Schematic Diagram of the Study

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This research aimed to answer the following statements:

1. What is the profile the respondents in terms of:

Scope and Limitation of the Study

Hospitality Management students at Philippine Electronics in Communication Institute of Technology, Capitol-

for well-milled rice.

Significance of the study

This study and food innovation will be beneficial to the following:

innovative product on their menu list.

products or improves existing ones that appeal to customer preferences.

uniqueness of the study.

Palatability. its quality of being tasty or acceptable in some other way.

Presentation. conveys information from a speaker to an audience. Presentations are typically

demonstrations, introductions, lectures, or speech meant to inform, persuade,

shoots and leaves are sometimes eaten as greens.

herbaceous flowering plants in the genus Musa.

harmful compound if eaten raw.

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Review of Related Literature

potato as a medicinal food.

zinc, and manganese-vitamin A is present in roots. (Low & Thiele 2020).

its anti-oxidant and anti-inflammatory activity.

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similar to traditional anti-inflammatory drugs.

against Meropenem-resistant Pseudomonas aeruginosa and Methicillin-resistant Staphylococcus aureus. The

including flavonoids, which may contribute to the extract's antibacterial activity.

2016, 2020; Islam, 2006, 2014; Sun et al., 2019).

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& Fanta, 2019.

of nanocellulose production and consumption to the environment and human health.

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flooding. (Chaitali Chakraborty, 2017).

those that consumed the sweet potato.

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incompatibility groups (Katayama, Kobayashi, Sakai, Kuranouchi, & Kai, 2017).

This chapter presents the materials and procedure.

Recipe Tools Ingredients

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