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Published in
Academic Frontiers
Acceptability of Different Dishes from Pakawan Banana Corm Dishes
Academic Frontiers, 2(4), 1-7, ISSN: 3082-4400, 2026.
Recommended Citation:
Appasan, J. A. P. (2026). Acceptability of Different Dishes from Pakawan Banana Corm Dishes. Academic Frontiers, 2(4), 1–7. https://doi.org/10.5281/zenodo.19412520
Author(s)
Appasan, Julie Ann P.
Abstract
Food insecurity and malnutrition remain persistent global challenges, particularly in developing countries, where access to affordable, nutritionally adequate food is limited. In response to this concern, this study explored the potential of Pakawan banana corm (Musa spp.) as an alternative, underutilized food source by evaluating the acceptability of dishes developed from it. Specifically, the research aimed to formulate recipes using banana corm and assess their sensory acceptability in terms of taste, flavor, appearance, and palatability. Employing an experimental research design, five recipes, banana corm balls, pizza, lumpia, empanada, and banana corm with spaghetti sauce, were developed and subjected to sensory evaluation. A total of twenty-five purposively selected evaluators, comprising food technology students, faculty members, and non-food majors, participated in the assessment using a structured Likert-scale questionnaire. Data were analyzed using one-way Analysis of Variance (ANOVA) and Tukey’s Honestly Significant Difference (HSD) test to determine differences in acceptability ratings. Findings revealed that all developed dishes were rated as “much accepted” across all sensory attributes, indicating the viability of the banana corm as a food ingredient. Among the recipes, banana corm with spaghetti sauce consistently achieved the highest mean scores for taste and flavor, demonstrating a statistically significant advantage over the selected dishes. However, no significant differences were observed in appearance or palatability. These results suggest that while preparation methods influence certain sensory attributes, overall acceptability remains favorable across variations. The study concludes that the Pakawan banana corm possesses considerable potential as a sustainable, nutritious, and acceptable alternative food resource. Its use may help address food security concerns while promoting the valorization of agricultural by-products. The findings further support the need for increased awareness, product development, and community-level adoption of banana corm-based foods.
Keywords: banana corn, Pakawan banana, food acceptability, sensory evaluation, alternative food source, food security, product development, malnutrition intervention
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