Yam (Dioscorea luzonensis) is an edible wild root crop that grows in the wilds of Northern Luzon and does not need fertilizers and pesticides. It is from the family Dioscoreaceae, being valued for its starchy and glutinous texture usually consumed as a vegetable. Polvoron (from polvo, the Spanish word for pulverization), on the other hand, is a type of heavy, soft, and crumbly Spanish shortbread made of our, sweetener, milk, nuts, and shortening. The study focused on the processing, value addition, and evaluation of an acceptable wheatyam-based polvoron with proximate analysis and desirable sensory qualities yam-based polvoron snack. A Completely Randomized Design was used in the conduct of the experiment. Analysis of Variance at a 5% level of significance was used to analyze gathered data. Laboratory panelists evaluated the appearance, odor, taste, aroma, texture, and general acceptability of the different formulations using scorecards to determine the level of acceptability. The result of the study on sensorial qualities of the product was interpreted as generally acceptable. A significant amount of macronutrients were present and optimum formulation can be obtained from 100% yam utilization. The presence of a significant amount of macronutrients and acceptable sensory qualities is an indication of market feasibility. Lastly, the technology is highly recommended for technology transfer and commercialization purposes.
ISSN 2244-1581 (Online)
ISSN 2244-1573 (Print)
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