CASSABE: “Enhance Cassava

Snack with Different Cheese

Flavorings with Blue Ternate”
 INTRODUCTION

Cassava
- Scientifically known as Manihot esculenta, is a starchy
root vegetable native south America
- It is extensively grown in the Philippines, particularly the
LAKAN variety
- Due to its large production and surplus, there is a
significant opportunity to innovate new cassava-based
product

Snacking Culture in the Philippines

- Filipinos have a strong snack culture, especially during
work breaks or relaxation time
- this love for snacks presents an exciting opportunity to
develop a new products that cater to this demand while
utilizing the abundant cassava harvest
Objective of the study

Generally, this research aimed to develop a novel cassava-based snack, CASSABE, focusing on

different cheese flavorings (eden, mozzarella, quickmelt) and incorporating a natural food coloring for

enhanced visual appeal.

Specifically, aims to:

1. Evaluate which among the Cheese is the best in making Cassava Balls Snack (Eden, Mozzarella,

Quickmelt).

2. Determine the quality of the product in terms of Appearance

3. Effectivity of Blue Ternate Flower

4. Acceptability of Cassava Balls

Scope: DELIMITATIONS:
1. Focus on cheese flavorings -STUDY LIMITED TO ONE CASSAVA VARIETY (LAKAN)

(Eden, Mozzarella, Quickmelt) -BASIC INGREDIENTS USED

2. Use of Blue Ternate Flower as a
natural food coloring
3. Sensory evaluation of
appearance, flavor, texture, and
overall acceptability
Time and Place of the Study
•Time: December 2024
•Location: San Isidro, Luna Apayao

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 MATERIALS
INGREDIENTS:
FRESH CASSAVA ROOTS, FLOUR, BAKING POWDER,
VANILLA, SUGAR, SALT
CHEESE: EDEN, MOZZARELLA, QUICKMELT
BREADCRUMBS, COOKING OIL, BLUE TERNATE
FLOWER
TOOLS AND EQUIPMENT:
FRYING PAN, KNIFE, MIXING BOWLS, MEASURING
CUPS, CHOPPING BOARD
Experimental Design and Sampling

Design: Completely Randomized Design (CRD)

Treatments:

T1: Cassava Balls with Eden cheese (with Blue Ternate)

T2: Cassava Balls with Mozzarella cheese (with Blue Ternate)

T3: Cassava Balls with Quickmelt cheese (with Blue Ternate)

Participants:

10 Agriculture (BSA) students

10 Hospitality Management (HM) students

Total: 20 participants 7
 Procurement of Materials
Cassava Roots: Sourced from Pamplona,
Cagayan
Other Ingredients: Purchased from
certified stores to ensure food safety
 Preparation of Cassava Balls

ADD THE
PREPARE BASIC
BOIL THE DRAIN MASH
THE INGREDIEN
CASSAVA AND COOL CASSAVA
CASSAVA TS
(sugar, salt)

DEEP FRY IN
DEEP INTO
HOT OIL INFUSED
EGG AND FORM INTO MIX INTO
(2-3 mins, REQUIRED
BREADCRU BALLS DOUGH
medium CHEESE
MBS
heat)

COOL AND
PACKED
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 Cost and Return Analysis

Cost Calculation: Based on prices of ingredients and labor

Gross Income: Determined by market price of cassava balls

Net Income: Gross income - cost of production

Return on Investment (ROI):

Formula:

ROI= Net Income × 100

Cost of Production
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 Data to be Gather

Visual Appearance

-physical characteristics of cassava balls, including color and surface texture.

Flavor

-the taste experience of cassava balls, encompassing sweetness, saltiness and cheesiness.

Texture

-the physical sensation of eating cassava balls, including crunchiness, softness and

chewiness.
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 Statistical Analysis

Data Organization: Collected data organized

using CRD
Analysis: ANOVA to assess variability across
treatments

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RESULT AND DISCUSSION
Graph 1: Evaluation of Appearance in Treatment
1.

1- Very Dissatisfied

2- Dissatisfied

3- Neither Satisfied nor

40% Dissatisfied

4- Satisfied

5- Very Satisfied
 Graph 2: Evaluation of Flavor in Treatment 1.

1- Very Dissatisfied

2- Dissatisfied

55% 3- Neither Satisfied nor

Dissatisfied

4- Satisfied

5- Very Satisfied
 Graph 3: Evaluation of Texture in Treatment 1.

1- Very Dissatisfied
5
%
2- Dissatisfied

3- Neither Satisfied nor

40% Dissatisfied

55% 4- Satisfied

5- Very Satisfied
Graph 4: Evaluation of Appearance in Treatment 2.

1- Very Dissatisfied

10 2- Dissatisfied
%
3- Neither Satisfied nor
Dissatisfied
30%
60% 4- Satisfied

5- Very Satisfied
 Graph 5: Evaluation of flavor in Treatment 2.

5% 1- Very Dissatisfied

2- Dissatisfied

3- Neither Satisfied nor

40% Dissatisfied

55% 4- Satisfied

5- Very Satisfied
Graph 6: Evaluation of texture in Treatment 2.

1- Very Dissatisfied

10%
2- Dissatisfied

30% 3- Neither Satisfied nor Dissatisfied

60% 4- Satisfied

5- Very Satisfied
Graph 7: : Evaluation of Appearance in Treatment 3.

1- Very Dissatisfied

2- Dissatisfied

60% 3- Neither Satisfied nor

Dissatisfied

4- Satisfied

5- Very Satisfied
Graph 8: Evaluation of Flavor in Treatment 3.

1- Very Dissatisfied

2- Dissatisfied

70
% 3- Neither Satisfied nor Dissatisfied

4- Satisfied

5- Very Satisfied
Graph 9: Evaluation of Texture in Treatment 3.

1- Very Dissatisfied

2- Dissatisfied

70
% 3- Neither Satisfied nor Dissatisfied

4- Satisfied

5- Very Satisfied