NIPA PALM (NYPA FRUTICANS WURMB.) FRUIT PASTA: ITS UTILIZATION AND SENSORY EVALUATION
The Nipa palm, or Nypa fruticans Wurmb. as it is scientifically named, is an unusual plant with a specific role in many societies and habitats. The ecosystem and the people who interact with it are significantly impacted by the existence of this unusual palm, which is frequently found in marshes and coastal areas. Nipa palm fruit seemed to be neglected in our community particularly in the municipalities of Cantilan, Madrid, Carmen and Lanuza, Surigao del Sur and that pushed the researcher to utilize its fruit as a main ingredient in pasta making which will then serve as a sustainable income generating product of the people residing in the said municipalities. This study focused on the utilization and sensory evaluation of Nypa Fruticans fruit pasta where it utilizes the experimental and descriptive survey research approaches. In assessing its level of acceptability in terms of sensory evaluation, the respondents were randomly selected using the simple random sampling design. The study employed statistical tools to treat gathered data and determine the level of acceptability of the three recipes/mixtures of Nypa fruticans pasta. The study revealed that the respondents more likely accepted the 2nd recipe of the pasta with a total mean of 4.11. The 2nd recipe has a 75/25 mixture ratio where 75% of the mixture is the Nypa fruticans fruit flour and 25% of which is the wheat flour. This means that consumers liked more the recipe where there is an adequate presence of Nypa fruticans fruit flour. Furthermore, the researcher recommends to conduct a follow-up study on the physicochemical properties of the 2nd recipe of Nypa fruticans pasta.
Food Utilization and Innovation, Nipa Palm (Nypa Fruticans Wurmb.), Experimental and Descriptive Research Designs, Surigao Del Sur, Philippines.