FINAL (1)

THE PROBLEM AND ITS BACKGROUND
Introduction
In the land of San Guillermo, farming is the primary occupation, with bananas serving as
a cornerstone of the agricultural industry. The region’s fertile soil and favorable climate
contribute to a bountiful banana harvest, providing livelihoods for a significant portion of the
local community. San Guillermo's vibrant culture is epitomized by the renowned Kasabaan
Festival, a celebration that showcases the area's rich agricultural heritage.
Typically, the banana pseudostem becomes biomass waste once the banana harvest is
complete. Its disposal poses a major challenge due to the substantial amount of waste generated.
As a result, researchers have begun to extract fibers and other components from the stem,
utilizing them to produce various value-added products.
Bananas are the second-largest cash crop in the world, with over 100 million metric tons
produced annually. In 2021, global banana production reached 125 million metric tons, with
India being the top producer, contributing over 30 million metric tons annually. Approximately
60% of the banana biomass is wasted after harvest and post-processing, amounting to around
114.08 million metric tons globally. The primary edible species among all the banana varieties
are Musa acuminata and Musa balbisiana, predominantly cultivated for their fruit. However,
other parts of the banana plant—such as blossoms, roots, sap, leaves, and pseudostems—have
proven to possess numerous therapeutic and nutritional benefits.
Post-harvest, the resultant agro-biowaste (including leaves and banana pseudostems) is
often burned or released into the environment. It has been reported that for every ton of banana
fruit harvested, approximately 3 tons of pseudostem, 150 kg of rachis, and 480 kg of leaves are
discarded, leading to significant environmental concerns.
In pursuit of sustainable development and environmental responsibility, exploring
innovative solutions to harness agricultural waste has emerged as a pressing priority. This study
delves into the transformative potential of banana pseudostem inner sheath, specifically focusing
on the conversion of Saba bananas into delectable chicharrón. By repurposing agricultural by-
products into value-added products, our research aims to contribute to a more sustainable and
prosperous future.
Aligned with the Sustainable Development Goals (SDGs), the investigation embraces
principles of economic empowerment, industry innovation, responsible consumption, and
climate action. The development of new products like chicharrón from banana pseudostems not
only creates economic opportunities but also generates employment and bolsters local
communities. This practice fosters innovation and entrepreneurship within the food industry,
aligning with SDG 8 on Decent Work and Economic Growth.
Furthermore, the innovative approach of utilizing banana pseudostems for chicharrón
production showcases a sustainable method of leveraging agricultural by-products, thereby
contributing to industry growth through sustainable practices in accordance with SDG 9 on
Industry, Innovation, and Infrastructure. By repurposing banana pseudostems, typically
considered agricultural waste, to create a valuable food product like chicharrón, this study
promotes responsible consumption and production. Such practices reduce food waste, maximize
resource utilization, and support sustainable agricultural methods, aligning with SDG 12.
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Repurposing banana pseudostems into edible products like chicharrón not only reduces
agricultural waste but also plays a critical role in mitigating climate change. Supporting
sustainable agricultural practices and promoting environmental conservation, our research
contributes to SDG 13 on Climate Action. Through these combined efforts, we aim to showcase
the potential of waste-to-wonder initiatives in driving positive economic, social, and
environmental impacts for a more resilient and sustainable future.
Sustainable Development Goal 2 (SDG 2), which aims to "end hunger and all forms of
malnutrition by 2030," necessitates a significant shift in the way food is produced, processed,
transported, and distributed; however, there is limited consensus on how to achieve this
transformation.
The search for new and sustainable food sources is of paramount importance. One such
underutilized, nutrient-rich food is the banana pseudostem, which is often discarded as waste.
The pseudostem contains high fiber content and valuable nutrients, making it a viable and
sustainable food option.
Chicharrón is a popular dish known for its crispy and savory qualities, typically made
from fried pork belly or pork rinds. However, for research purposes, we will explore an
alternative approach by using banana pseudostem as a substitute ingredient in creating a unique
version of chicharrón. The traditional method of preparing chicharrón involves seasoning,
boiling, drying, and deep-frying the meat to achieve a crunchy texture. In this experimental
variation, we will innovate by utilizing banana pseudostem, a nutritious and fibrous part of the
banana plant, to create a novel and potentially healthier version of chicharrón.
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Thus, this study aimed to explore the sensory attributes and consumer acceptance of
banana pseudostem chicharrón, encompassing aspects such as appearance, aroma, color, taste,
texture, and overall acceptability. The investigation also examined various processing methods—
such as frying and baking—to identify the most efficient technique for converting banana
pseudostem into chicharrón. Additionally, the research analyzed the significant differences in the
product based on the responses and evaluations of the study respondents. The ultimate goal of
this research was to contribute to the sustainable utilization of banana plants and present a
potentially healthier alternative to conventional snack foods.
Statement of the Problem
This study explored the versatility of banana pseudostem inner sheath and its
transformation into delectable chicharon.
Specifically, it sought to answer the following questions:
1. How to prepare chicaron using banana pseudostem inner sheath with the following
banana varieties:
a. Lacatan; and
b. Saba?
2. What is the level of acceptability in sensory attributes of banana pseudostem into
chicharon in terms of:
a. appearance;
b. aroma;
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c. color;
d. taste;
e. texture; and
f. overall acceptability?
3. Is there a significant difference in the level of acceptability in sensory attributes of the
two (2) chicharon products based on the respondent’s evaluation?
Objectives of the Study
Generally, this study aimed to explore the versatility of banana pseudostem inner
sheath and its transformation into delectable chicharon. Specifically, the study aimed to:
1. prepared and produced chicharon using banana pseudostem inner sheath using the
following banana varieties:
a. Lacatan; and
b. Saba.
2. determine the level of acceptability in sensory attributes and consumer acceptance of
banana pseudostem chicharon, including:
a. appearance,
b. aroma,
c. color,
d. taste,
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e. texture, and
f. Overall acceptability?
3. determine the significant difference in the level of acceptability of sensory attributes of
the two (2) chicharon products based on the respondent evaluation.
Scope and Delimitations of the Study
This study explored the versatility of banana pseudostem inner sheath and its
transformation into delectable chicharrón. The preparation and production of chicharrón in this
research are limited to Saba and Lakatan pseudostem inner sheath varieties, utilizing a frying
method. Other banana varieties are not included in the scope of this study.
The investigation of sensory attributes focuses specifically on the acceptability of the
product, assessing aspects such as appearance, aroma, color, taste, texture, and overall
acceptability. The determination of significant differences in the sensory attributes between the
two chicharrón products is based solely on the evaluations provided by respondents through a
survey questionnaire, which employs the 9-point Hedonic Rating Scale and includes responses
from thirty individuals.
Additionally, this research was conducted in the mid-year of the 2024 school year in
Angadanan, Isabela. The respondents will be randomly selected from among the students
enrolled in the Bachelor of Technical-Vocational Teacher Education (BTVTEd) program,
majoring in Food Service Management (FSM), as well as from the faculty members of the
BTVTEd FSM program at Isabela State University Angadanan Campus.
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Significance of the Study
The following are the individuals that will benefit from this study:
Product. The utilization of banana pseudostem inner sheath in chicharon production.
Publication. Research papers and case studies can be published to showcase the nutritional
benefits, sensory qualities, and consumer acceptance of using banana stems in chicharon
Production. These publications will demonstrate how incorporating banana pseudostem enhances
the overall quality of the chicharon.
People and Services. Training programs and workshops can be organized to educate individuals
in the food industry, farmers, future researchers, and food enthusiasts on the techniques and
advantages of incorporating banana pseudostem in chicharon production.
Places and Partnerships. Establish partnerships with banana growers, local farmers, and suppliers
to source high-quality banana pseudostem for chicharon production. Collaborating with food
retailers and distributors can help promote and distribute banana pseudostem-infused chicharon
to a wider audience, increasing market reach and consumer awareness.
Patent/Intellectual Property. Applying intellectual property rights, such as patents or trademarks,
for the unique process of integrating banana pseudostem into chicharon can safeguard the
innovative method from unauthorized use.
Policy. Not Applicable
The study also addresses the following sustainable development goals:
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SDG 2: Zero Hunger. The transformation of banana pseudostems into nutritious chicharon
contributes to food security by creating an alternative food source. This can help in combating
hunger and malnutrition, especially in areas where food resources are scarce.
SDG 8: Decent Work and Economic Growth. The development of new products like chicharon
from banana pseudostems can create economic opportunities, generate employment, and support
local communities. It fosters innovation and entrepreneurship in the food industry.
SDG 9: Industry, Innovation, and Infrastructure. The innovative approach of utilizing banana
pseudostems for chicharon production demonstrates a sustainable way of utilizing agricultural
by-products. This aligns to promote industry growth through sustainable practices.
SDG 12: Responsible Consumption and Production. Utilizing banana pseudostem, which is
often considered agricultural waste, to create a valuable food product like chicharon, this practice
promotes sustainable consumption and production. It reduces food waste and maximizes the use
of available resources.
SDG 13: Climate Action. Repurposing banana pseudostems into edible products such as
chicharrón not only reduces agricultural waste but also contributes to mitigating climate change.
This innovative approach promotes sustainable agricultural practices and supports environmental
conservation by minimizing waste and maximizing resource utilization. By transforming what is
typically considered waste into a valuable food product, we can foster a more sustainable food
system and help alleviate the environmental impacts associated with traditional agricultural
practices.
Definitions of Terms
For clarity, selected terms are operationally and conceptually defined:
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Agro-biowaste: Refers to organic waste generated from agricultural practices, specifically from
banana cultivation, such as banana pseudostems.
Aroma:The characteristic smell or fragrance of the product, important for sensory evaluation.
Appearance:The visual characteristics of the product, assessed to gauge its attractiveness.
Banana Pseudostem (BPS):The fibrous core of a post-harvest banana plant, primarily used as the
main ingredient in making chicharrón.
Chicharon:A traditional Filipino snack typically made from fried pork belly or skin. In this study,
it refers to banana pseudostem prepared by frying or baking with added seasonings.
Delectable:Describes the chicharrón's quality as highly pleasing, delightful, and delicious.
Exploring:The process of examining and understanding various ways to utilize, process, and
transform banana pseudostem into products like chicharrón.
Monosodium Glutamate (MSG):A flavor enhancer used to boost the taste of the chicharrón.
Taste:The overall flavor profile of banana pseudostem inner sheath chicharrón, characterized by
a well-balanced and enjoyable taste.
Texture:The variation in surface characteristics of banana pseudostem inner sheath chicharrón,
contributing to the mouthfeel and eating experience.
Transformation:The process of converting banana pseudostems into a delectable chicharrón
through cooking and seasoning.
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Versatility:The capability of banana pseudostems to serve as raw materials for producing a
variety of products, including chicharrón.
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REVIEW OF RELATED LITERATURE AND STUDIES
Banana pseudo-stem inner sheath, often considered waste products, are rich in nutrients
and possess unique properties that makes them an attractive alternative for innovative food
production. The increasing demand for sustainable and eco-friendly practices in the food
industry has led to a growing interest in exploring the potential of banana pseudo-stem inner
sheath as a viable ingredient. One such application is in the creation of chicharon, a popular
Filipino snack that typically uses pork rinds. This study aims to investigate the feasibility of
using banana pseudo-stem inner sheath in making banana pseudo-stem inner sheath chicharon, a
novel and sustainable alternative to traditional chicharon recipes and the acceptability of banana
pseudo-stem inner sheath chicharon through sensory evaluation. It will progress to examine the
evolution of banana pseudo-stem inner sheath structure, its nutritional content, previous research
findings on its utilization, and the potential health benefits associated with consuming banana
pseudo-stem inner sheath chicharon. By exploring these aspects, the research aims to highlight
the potential of banana pseudo-stem inner sheath in culinary creations and its impact on the
culinary industry and sustainability efforts.
The increasing recognition of the health benefits associated with dietary fiber has driven
the creation of fiber-enriched snacks. These snacks are designed to provide consumers with
convenient options that support digestive health and overall wellness. Recent research has
focused on utilizing banana pseudo-stem inner sheath, typically discarded as agricultural waste,
for their high dietary fiber content. By repurposing this fiber for food applications, researchers
aim to reduce waste and develop value-added products. The quest for healthier and more
sustainable snack options has led recent research to focus on innovative processing techniques
aimed at enhancing the nutritional value and attractiveness of snacks. An area of significant
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interest involves leveraging underutilized plant parts, such as banana pseudo-stems, to create
novel snack products.
Reddy et al., (2018), examined a comprehensive examination of processing techniques
for banana pseudo-stem chips was presented. The research aimed to optimize these techniques to
produce high-quality, nutritious, and appealing snack products. The initial step in the production
of banana pseudo-stem chips involves meticulous cleaning to remove dirt and impurities,
emphasizing the use of fresh and clean banana pseudo-stems to ensure the final product's quality.
Subsequently, the pseudo-stems are sliced into thin pieces suitable for further processing.
Blanching emerged as a crucial stage in the processing, with various blanching times and
temperatures explored to determine optimal conditions for color and nutritional retention. The
study found that blanching at 85°C for 2-3 minutes yielded superior outcomes in terms of color
and texture preservation. Following blanching, dehydration was pivotal, and the research
investigated different methods such as sun drying, oven drying, and freeze drying. Results
showed that freeze drying preserved maximum nutritional content and provided a desirable crisp
texture, while oven drying was deemed cost-effective for large-scale production. Post-
dehydration, the banana pseudo-stem slices were fried to enhance texture and flavor, with
optimal results achieved at 180°C for 2-3 minutes to ensure crispiness with minimal oil
absorption. Flavoring techniques, including seasoning and spice incorporation, were also
explored to enhance chip sensory appeal. The quality evaluation of banana pseudo-stem chips
covered parameters like nutritional content, texture, color, and sensory attributes. The chips were
found to be rich in dietary fiber, vitamins, and minerals, positioning them as a healthy snack
alternative. Texture and sensory attributes significantly influenced consumer acceptance, with
instrumental and sensory evaluation methods highlighting the chips' superior crunchiness, flavor,
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and overall acceptability. Shelf-life assessments revealed that proper packaging and storage
conditions could extend the chips' shelf life up to six months without compromising quality.
Reddy et al., (2018), underscores the feasibility of producing premium banana pseudo-
stem chips through optimized processing techniques, showcasing their potential as nutritious and
appealing snack options and providing valuable insights for the development of sustainable and
healthy snack products.
Mishra et al., (2021), delves into the development and evaluation of banana pseudo-stem
fiber-enriched chips. The study outlines a systematic approach to incorporating banana pseudo-
stem fiber into chip formulations, starting with fiber extraction and emphasizing the need to
optimize extraction techniques to preserve the fiber's nutritional and functional properties.
Blending the extracted fiber with base ingredients, such as potato, to create a balanced chip
dough involves exploring various ratios to achieve optimal nutritional benefits and sensory
characteristics. The study identified a formulation containing 10-15% banana pseudo-stem fiber
as ideal, offering significant fiber enrichment without compromising taste and texture.
Subsequent processing steps, including rolling, cutting, and frying the dough, were crucial for
ensuring uniformity in chip size and thickness, influencing the frying process and final chip
quality. Frying at controlled temperatures resulted in chips with optimal texture and minimal oil
absorption, while baking was investigated as a healthier alternative, showing differences in
texture and fiber retention. Nutritional analysis, sensory evaluation, and shelf-life assessment of
the banana pseudo-stem fiber-enriched chips revealed increased dietary fiber content, favorable
sensory responses, and extended shelf life with proper packaging up to six months. The research
showcases the viability of developing banana pseudo-stem fiber-enriched chips as a nutritious
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and sustainable snack option, contributing to the advancement of fiber-enriched snack products
and innovative utilization of agricultural by-products.
Menon et al., (2020), investigated the nutritional and sensory aspects of banana pseudo-
stem chips, exploring their potential as a novel snack. The study revealed that banana pseudo-
stem chips are a rich source of dietary fiber, essential vitamins, minerals, and antioxidants,
highlighting their potential health benefits. Sensory evaluations indicated that participants
appreciated the unique taste, crispy texture, and appealing appearance of the chips, suggesting
their sensory appeal. The positive reception of banana pseudo-stem chips in terms of taste,
texture, and overall acceptability suggests that they hold promise as a novel snack in the market.
The study's findings emphasize the importance of marketing strategies that highlight the health
benefits and sensory qualities of banana pseudo-stem chips to further enhance consumer
acceptance and market success.
Menon et al., (2020), provides valuable insights into the nutritional and sensory
evaluation of banana pseudo-stem chips as a novel snack. By highlighting the nutritional
composition, sensory attributes, and consumer acceptance of the chips, the study contributes to
the growing interest in innovative and nutritious snack options. The findings underscorethem the
potential of banana pseudo-stem chips to meet consumer demands for healthier and appealing
snack choices, positioning as a promising addition to the snack food market.
Sharma et al., (2019), delves into the production of banana pseudo-stem chips as a
healthier snack alternative. Their research focuses on exploring the production process,
nutritional benefits, and overall viability of banana pseudo-stem chips. The study meticulously
outlines the production steps, with a key emphasis on enhancing the nutritional profile while
ensuring sensory appeal. Commencing with the meticulous cleaning and preparation of fresh,
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high-quality banana pseudo-stems, the process progresses to blanching at 85°C for 2-3 minutes
to retain color and nutrients, followed by dehydration through oven drying at 60°C for 4-5 hours,
and the final step of frying or baking to achieve the desired texture. The nutritional analysis
conducted revealed that banana pseudo-stem chips are a rich source of dietary fiber, essential
vitamins (B6 and C), and minerals (potassium, magnesium), with a notably lower fat content,
particularly when baked. The sensory evaluation conducted indicated positive feedback on the
taste, flavor, texture, and appearance of the chips, suggesting a high potential for consumer
acceptance. This research underscores the feasibility of banana pseudo-stem chips as a healthier
snack option, offering valuable insights into production, nutrition, and sensory evaluation,
thereby contributing to the advancement of innovative and nutritious snack alternative.
Devi et al., (2022), they investigate the production process and consumer acceptance of
banana pseudostem chips as a sustainable snack option. The research offers a comprehensive
analysis of the methods involved in creating banana pseudostem chips while evaluating their
market potential based on consumer feedback. The study meticulously outlines the production
steps required to produce banana pseudostem chips, emphasizing the importance of maintaining
nutritional value and enhancing sensory qualities. This includes the initial cleaning and
preparation of the banana pseudostem to ensure they are free from impurities, followed by
slicing them into thin pieces suitable for further processing. The critical blanching stage,
conducted at 85°C for 2-3 minutes, effectively preserves the natural color and nutrient content of
the banana pseudostems. Dehydration methods such as oven drying at 60°C for 4-5 hours were
identified as practical for achieving a crispy texture after frying or baking. Frying the dehydrated
slices at 170-180°C for 3-4 minutes yielded chips with a desirable texture, while baking at 180°C
for 15-20 minutes retained more fiber and had a lower fat content, offering a healthier
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alternative. The nutritional benefits of banana pseudostem chips include their high dietary fiber
content, essential vitamins and minerals like potassium, magnesium, and vitamins B6 and C,
along with antioxidants that reduce oxidative stress and support overall health. Consumer
acceptance was evaluated through surveys and taste tests, with positive feedback on the unique
flavor, texture, and overall appeal of the chips. Participants appreciated the mildly sweet flavor
and satisfying crunch, with the golden-brown color enhancing their visual appeal. Overall,
consumers valued the taste, texture, and health benefits of banana pseudostem chips, suggesting
their high acceptability. The study emphasizes that effective marketing strategies highlighting the
health and environmental advantages of these chips could further enhance their market potential.
The research by Devi et al., (2022), demonstrates the feasibility and consumer acceptance of
banana pseudostem chips as a sustainable snack, providing a detailed examination of the
production process, nutritional benefits, and sensory qualities, underscoring their potential as a
healthy and environmentally friendly snack option that aligns with the growing trend towards
sustainable food products and innovative utilization of agricultural by-products
Maraña et al., (2023), they investigated the acceptability of using banana pseudostem as
an alternative ingredient in producing Korean dietary kimchi. The researchers utilized an
experimental research design and a purposive sampling technique to select 50 respondents. The
study found that the use of banana pseudostems in kimchi production is acceptable and presents
a new flavor to Asian cuisine. The Kruskal-Wallis test showed no significant difference between
the three samples of kimchi made from banana pseudostems based on the evaluation of the
respondents. The study suggests that banana pseudostem can be a viable alternative ingredient in
making Korean dietary kimchi without compromising its acceptability in terms of sensory
qualities. The study concluded that the majority of potential consumers for the product belong to
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Generation Z and have an interest in Korean trends. Several recommendations were made to
maintain the product's acceptability among future consumers, including improving the
production process, endorsing the product across different generations, and innovating other
samples by catering to the sensory attributes of future consumers.
Lu’luwatin et al., (2022), the usage of banana pseudostems in traditional Indonesian
cuisine is becoming more and more common. This is especially true when it comes to
strengthening meals like Dendeng Batokok, a Minangkabau specialty. The purpose of this study
is to investigate the use of banana pseudostems in the manufacture of dendang batokok. The
study utilized a qualitative methodology to gather data through observation and interviews,
which were then subjected to thematic analysis. The results show that the flavor and texture of
Dendeng Batokok are greatly improved by the addition of banana pseudostem. The study's
participants expressed appreciation for the distinct flavor and fragrance that the banana
pseudostem brought, indicating that it could be a useful addition to traditional Indonesian dishes.
According to the study's findings, using banana pseudostems in Dendeng Batokok is both
practical and efficient. The results can be used to promote the broader use of banana pseudostem
in traditional Indonesian dishes, with future research potentially exploring the health benefits
associated with its use in cooking.
Carballo et al., (2021), examined the effects of banana pseudo-stem (BPS) on pork patties
and batter made with minced pork, paying particular attention to the oxidative stability and
water-holding capacity of the mixture. In comparison to traditional additives like carrageenan
and ascorbate, the study assessed the efficacy of BPS as a filler and antioxidant by including it
into minced pork batter at concentrations of 1.5, 3.0, and 4.5 g/kg. The outcomes showed that
BPS considerably improved the pig patties' ability to retain water and their oxidative stability. It
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was found that BPS and carrageenan both worked well to improve cooking yield and texture.
Furthermore, during both chilled and frozen storage, BPS successfully lowered the levels of
thiobarbituric acid reactive substances (TBARS), which are markers of lipid oxidation. In
comparison to the control and ascorbate-treated samples, the maximum concentration of BPS
(4.5 g/kg) demonstrated a larger reduction in thiobarbituric acid reactive substances (TBARS),
suggesting stronger antioxidant capabilities.
Additionally, the study found that although BPS lessened the fresh patties' brightness, it
also decreased oxidative browning when frozen. It's interesting to note that BPS improved the
flavor profile of cooked patties while preserving stability over storage by influencing the
presence of volatile chemicals formed from lipids.
According to this research, BPS, a by-product of producing bananas, has the potential to
be a useful natural additive in meat products with both functional and sensory advantages.
According to Carballo et al., (2021), the study's conclusions advance the larger objective of using
agro-industrial by-products in food formulations to enhance product quality and sustainability in
the food sector.
Chakraborty et al., (2021), it looks into replacing wheat flour biscuits with banana
pseudostems to improve the biscuits' nutritional and antioxidant qualities while still making them
appealing to consumers. It is evident from the research that making the biscuits with banana
pseudostem instead of wheat flour greatly enhances their nutritional value. This can be attributed
to the high dietary fiber content, vital minerals, and bioactive chemicals present in banana
pseudostem, all of which work together to enhance the biscuits' general health benefits. Because
banana pseudostem contains phenolic components that aid in scavenging free radicals and
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lowering oxidative stress, adding banana pseudostem to biscuit formulations also boosts their
antioxidative qualities.
In spite of these improvements in terms of nutrition and antioxidants, sensory analyses
showed that the biscuits were still highly palatable to consumers. This suggests that the taste,
texture, and overall enjoyment of the biscuits are not adversely affected by the switch. According
to the study, banana pseudostems can be used to increase the health benefits of a variety of baked
products without sacrificing their quality. The food sector now has the chance to create fresh,
healthier goods to meet the increasing demand for functional foods as a result of this discovery.
Banana pseudostem (BPS) has been studied by Pillai et al., (2024), as a viable, high-fiber
functional food ingredient. The study examines the nutritional makeup, practical usage, and
possible health advantages of adding BPS to different food products. It was published online in
2024. BPS has a high fiber content because, according to the researchers, it contains a lot of
dietary fiber, especially cellulose, hemicellulose, and lignin. BPS is a nutrient-dense supplement
to the diet since it also includes important vitamins and minerals. In order to improve food
security and sustainability, the study underlined the need to use underutilized agricultural
byproducts.
The study described in detail how Banana pseudostem was prepared and characterized,
emphasizing its advantageous qualities, which include high water-holding capacity, oil-binding
ability, and antioxidant activity. Banana pseudostem is a useful chemical for enhancing the
texture, stability, and shelf life of food products because of these qualities. For instance, the high
fiber content can help with satiety and digestion, and its antioxidant qualities can help lower
oxidative stress.
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Pillai et al., (2024), investigated the potential uses of Banana pseudostem in food
compositions. They gave an example of how Banana pseudostem is used in bakery goods to
improve the texture and nutritional profile of bread and cakes. Furthermore, Banana pseudostem
was utilized to create functional drinks that have extra health advantages including lower
cholesterol and better intestinal health.
The study also addressed the environmental benefits of using BPS, emphasizing its role
in reducing agricultural waste and promoting sustainable agricultural practices. By converting
banana pseudostem into a high-value food ingredient, the research supports the idea of creating a
circular economy in the agricultural sector.
Another information of Pillai et al., (2024), highlights the potential of banana pseudostem
as a sustainable and functional food ingredient. The study provides valuable insights into the
nutritional and functional properties of BPS, paving the way for future research and development
in this field. The findings support the utilization of agricultural by-products to create nutritious
and sustainable food solutions, contributing to both environmental sustainability and public
health.
Mah, J. (2015), conducted an extensive investigation into the characteristics, nutritional
makeup, and possible culinary uses of banana pseudostem as a prerequisite for an Australian
master's degree at the University of New South Wales. The study covers everything from the
nutritional analysis and potential culinary applications of banana pseudostem to its basic
properties. A detailed investigation of the properties, composition, and potential culinary
applications of banana pseudostem to fulfill requirements for an Australian master's degree at the
University of New South Wales. The nutritional analysis, possible culinary uses, and
fundamental characteristics of banana pseudostem are all included in this paper.
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The study looked into several ways to add banana pseudostem inner sheath to culinary
items. The researcher gave an example of how to add more nutritional fiber to baked goods like
bread and muffins by using banana pseudostem powder. The study also investigated the use of
banana pseudostem in conventional dishes and beverages, and discovered that it might improve
the food's textural qualities as well as its nutritional value.
The high dietary fiber content of banana pseudostem was linked to improved digestive
health and potential benefits in managing blood sugar levels and cholesterol. The study
suggested that regular consumption of banana pseudostem could contribute to a balanced diet
and overall well-being.
Additionally, Mah, J. (2015), emphasized the importance of utilizing banana pseudostem
as a food ingredient to reduce agricultural waste and promote sustainability. By converting this
underutilized by-product into a valuable food resource, the research supports environmental
conservation and provides additional income streams for farmers and the food industry. The
research provides a detailed analysis of banana pseudostem's properties, nutritional benefits, and
potential food applications. The findings support the use of banana pseudostem as a functional
food ingredient that can enhance nutritional content and promote sustainability in the food
industry.
Banana pseudostem, a readily available and often-discarded by product of banana
cultivation, presents a significant opportunity for enhancing food security and promoting
sustainable practices. This nutrient-rich material is packed with potassium, calcium, magnesium,
dietary fiber, antioxidants, and polyphenols, offering potential health benefits such as improved
digestion and blood sugar regulation. Its versatility extends to various applications: as a
functional food ingredient, boosting the nutritional value of breads, noodles, and beverages; as a
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processed snack, with optimized methods yielding high-quality banana stem chips; and as a
culinary enhancer in traditional dishes, improving both flavor and texture. By incorporating
banana pseudostem into existing food systems, we can create healthier, more sustainable, and
economically viable food products, while simultaneously reducing waste and promoting public
health. Further research and development are crucial to fully unlock the potential of this
underutilized resource.
The studies demonstrated the versatility and potential of banana stems in various food
products, including kimchi, chips, meat products, baked goods, and beverages. These products
offer improved nutritional profiles, sustainability, and sensory appeal, making them attractive
alternatives to traditional food items. The research highlights the importance of utilizing banana
stems as functional food ingredients to reduce agricultural waste, promote sustainability, and
INPUT
provide additional income streams for farmers and the food industry.
1. Raw Materials such as
the banana pseudostem
Conceptual Framework
inner sheath, flour, salt,
pepper, and monosodium
glutamate (MSG). PROCESS OUTPUT
2. Tools, utensils and  Product  Delectable

equipment to be needed Development banana
in cooking.  Acceptability in pseudostem
sensory attributes chicharon.
of banana
pseudostem into
chicharon
FEEDBACK
Figure 1. Research Paradigm
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The conceptual framework that was used in the study is the input-process-output model,
as shown in Figure 1.
The IPO framework was used to show the process of producing banana stem chicharon.
The input stage involves obtaining the necessary elements required in the process of making
banana stem chicharon, such as raw materials (banana pseudostem inner sheath, flour, salt,
pepper, and MSG), tools, utensils, and equipment.
The process stage involved product development and sensory evaluation of banana stem
chicharon. The output stage culminates in the chicharon, a delectable snack or accompaniment
that showcases the versatility of banana stems in culinary applications. The feedback component
emphasizes the importance of refining the cooking process and fostering continuous
improvement in exploring the culinary potential of banana stems.
Hypothesis
There is no significant difference in the level of acceptability in sensory attributes of the
two (2) chicharon products based on the evaluation of the respondents.
23
RESEARCH METHODOLOGY
Research Design
This study employed a descriptive-experimental research design. The descriptive
component primarily focuses on collecting detailed information regarding the sensory evaluation
from respondents, which is essential for understanding the characteristics and versatility of the
banana pseudostem inner sheath. Additionally, this part of the study examines the significant
differences in the level of acceptability of sensory attributes between the two chicharrón
products, based on the respondents' evaluations. The experimental component involves utilizing
Saba and Lakatan varieties of banana pseudostem to create delectable chicharrón.
This approach allows for a comprehensive analysis of sensory qualities while exploring
the practical applications of different banana varieties in culinary innovations.
Respondents of the Study
The respondents of this study will be taken from the BTVTEd program major in Food
and Service Management and the Faculty of Isabela State University Angadanan Campus were
selected through the probability sampling technique, where the researchers will randomly select
the respondents from the overall target population. The respondents of this study were composed
of twenty-seven BTVTEd FSM students and three faculty members of the BTVTEd program at
Isabela State University they were primarily chosen by the researchers since they are the ones
who are suitable for the chosen topic.
No. of
Target Respondent Sampling Method
Respondents
1. BTVTEd FSM student of Isabela State
Probability Sampling 27
University Angadanan Campus
24
2. Faculty of the BTVTEd Program of Isabela
Probability Sampling 3
State University Angadanan Campus
Total 30
Table 1. Respondents of the Study
Research Instrument
This study utilized a survey questionnaire to determine the acceptability of banana
pseudostem in making chicharon and the sensory evaluation in terms of; taste aroma, texture,
color, and appearance. The following is described using a 9-point Hedonic scale and verbal
interpretations.
9-Point Hedonic Rating Scale
Range Rating Score Descriptive Rating

8.5- 9.00 9 Like Extremely Available (LEA)
7.5-8.49 8 Like Very Much (LVM)
6.5-7.49 7 Like Moderately (LM)
5.5-6.49 6 Like Slightly (LS)
4.5-5.49 5 Not Like nor Dislike (NL/DL)
3.5-4.49 4 Dislike Slightly (DS)
2.5-3.49 3 Dislike Moderately (DM)
1.5-2.49 2 Dislike Very Much (DVM))
1.0-1.49 1 Dislike Extremely (DE)
Data Gathering Procedure
Gathering data follows a particular process in conducting this study; the researchers used
primary data collection and followed the procedure stated below:
25
1. Identify the Respondents. To gather information, the researcher needs first to identify
the respondents.
2. Make a Request for Permission. Researchers constructed a permission letter and
asked for approval from the head of Isabela State University Angadanan Campus to
conduct the study in the locale before administering the adopted questionnaire.
3. Conduct the Study. After requesting permission, the researchers then administered
the questionnaires. After answering, the questionnaires were retrieved and validated
to ensure the completeness of the data.
4. Tally and compute the data gathered. Upon retrieving the questionnaires, the
researchers tallied and computed the data collected.
5. Interpret the data. After tallying and computing the data, the researchers interpreted
the data using the selected statistical treatment.
6. Data analysis. After interpreting the data, the researchers analyzed the data gathered.
Statistical Treatment of Data
The mean score was utilized to evaluate the acceptability of banana pseudostem inner
sheath chicharrón. To assess whether there were significant differences in sensory attributes—
including appearance, aroma, color, taste, texture, and overall acceptability—between the
chicharrón products made from two banana varieties, Saba and Lacatan, a one-way analysis of
variance (ANOVA) was conducted. This statistical approach allows for a comprehensive
comparison of the sensory qualities, providing insights into consumer preferences based on the
variety of bananas used.
26
Materials and Method
The following tools, equipment and ingredients were used during the conduct of the
study:
Table 2. Tools and Equipment for the Recipe and Formulation
Gas Range Knife Bowls Measuring cup
Deeper Fryer/Pan Strainer Spoon Measuring spoon
Chopping Board Measuring spoon Tong Paper towel
Table 3. The ingredients and proportions of Banana Pseudostem Inner Sheath.
Ingredients Saba Lacatan
Banana Pseudostem Inner Sheath 500 grams 500 grams

Cooking oil 480 grams 480 grams
Salt 2.5 grams 2.5 grams
Pepper 5 grams 5 grams
Monosodium Glutamate (MSG) 5 grams 5 grams
Flour 240 grams 240 grams
Water
27
Flow Chart
Saba Lacatan
Peeling
Soaking
Blending
Mixing
Coating
Frying
Serve
Figure 2. Flow Diagram of Banana Pseudostem inner Sheath Chicharon

Procedure
To prepare Banana Pseudostem Inner Sheath chicharrón, start by peeling away the outer
layers of the banana pseudostem and cutting the inner sheath into thin slices or cubes. Soak the
sliced banana pseudostem in water mixed with 1 tablespoon of salt to remove the sap. In a
separate bowl, combine sifted flour, salt, pepper, and MSG. Gradually add water, mixing until
the batter reaches a thick but not overly runny consistency.
After draining the soaked banana pseudostem slices, add them to the batter mixture and
stir well to ensure they are evenly coated. Next, fry the coated banana pseudostem slices in hot
28
cooking oil until they are crispy and light golden brown. Once fried, remove the chicharrón from
the oil and drain any excess oil on a paper towel before serving on a plate..
29
DATA PRESENTATION, INTERPRETATION, AND ANALYSIS
1. Development of the product
Table 4. Preparation of Banana Pseudostem Inner Sheath.

Product Banana Ingredient/ Process Observation Result/Photo
Variety Measurement
Banana Lacatan Banana Washing The Lacatan banana
Pseudostem Pseudostem Slicing Pseudostem Inner
Inner Sheath Inner Sheath Peeling Sheath is tender and
Water Squeeze easier to cut compared
Salt to Saba.
The inner core of the

Lacatan banana
Pseudostem Inner
Sheath is pale white,
with a thick texture.
The Lacatan
Pseudostem Inner
Sheath contains more
banana sap.
Banana Saba Banana Washing The Saba Pseudostem
Pseudostem Pseudostem Slicing Inner Sheath has more
Inner Sheath Inner Sheath Peeling water content
Water Squeeze compared to Lacatan.
Salt
The inner core of Saba
is cream-colored, with
a softer texture.
The Saba Pseudostem

Inner Sheath has a
slightly higher banana
sap content.
Table 4 presents the outline of the preparation process for the banana pseudostem inner
sheath, which begins with washing the raw materials to ensure cleanliness.
30
The outer layer of the banana pseudostem inner sheath is then peeled, followed by slicing
to ensure uniformity and an even thickness. Finally, the material is squeezed to remove any
excess water.
Observations indicate that the Lacatan banana pseudostem inner sheath is more tender
and easier to cut compared to the Saba variety. Conversely, the Saba pseudostem inner sheath
exhibits a higher water content and a softer texture compared to Lacatan. In terms of color,
Lacatan presents a pale white hue with a thicker texture, while Saba displays a cream-colored
appearance. Both varieties contain banana sap, but Lacatan exhibits a greater quantity.
Table 5. Preparation and Production of Banana Pseudostem Inner Sheath.

Product Banana Method of Ingredients Cost No. of Observation
Variety Cooking Measurement yields
(Fried)
Banana Lacatan Frying 500 grams Banana 300  It has a mild, slightly
Pseudostem stem grams earthy aroma.
Inner Sheath. 480 grams of Cooking 40  It has a crispy texture.
oil 2  Achieved a consistent
2.5 grams Salt 3 shade of golden brown.
5 grams Pepper 3  The taste is just right,
5 grams MSG 10 not too salty and not
240 grams Flour __ bland.
Water 58
Banana Saba Frying 500 grams Banana 300  It has a mild, slightly
Pseudostem stem grams earthy aroma.
Inner Sheath. 480 grams Cooking oil 40  It has a crispy texture.
2.5 grams Salt 2  Achieved a consistent
5 grams Pepper 3 shade of golden brown.
5 grams MSG 3  The taste is just right,
240 grams Flour 10 not too salty and not
Water __ bland.
58
Table 5 shows the development product of the Chicharon banana pseudostem inner
sheath.
31
Thus, the data indicates a notable similarity in the production of chicharon using both
Lacatan and Saba banana pseudostem inner sheath. Both recipes utilize identical ingredient
quantities, including 500 grams of banana pseudostem, 480 grams of cooking oil, and specific
amounts of salt, pepper, Monosodium Glutamate (MSG), and Flour. The cost of production for
both preparations is also identical, totaling 58 units.
The chicharrón produced from both banana varieties exhibits remarkably consistent
sensory attributes. Both varieties achieve a uniform golden-brown color, a mild and slightly
earthy aroma, and a crispy texture. The taste is characterized as "just right," indicating a balanced
flavor profile that is neither too salty nor bland.
These similarities suggest that both Lacatan and Saba banana pseudostem inner sheath
have comparable potential for chicharrón production. Both are cost-effective and provide a
pleasing sensory experience. While no significant differences in texture were observed in this
study, further research is recommended to confirm these findings and explore any subtle
variations in texture preferences. Such research should include larger sample sizes and diverse
consumer testing.
2. Acceptability level of banana pseudostem chicharon with different varieties across

different sensory attributes.
A. Acceptability of Banana Pseudostem as Chicharon in terms of Appearance

Table 6. Acceptability of Banana Pseudostem (Saba Variety) as Chicharon in terms of
Appearance
Saba Variety
CRITERIA
M SD Description
1. The chicharon is look
8.53 0.68 LEA
appetizing.
2. It has a uniform shape. 8.07 0.83 LVM
3. The chicharon has pleasing
8.37 0.96 LVM
appearance.
4. It has desirable sizes. 8.07 0.94 LVM
OVERALL 8.26 0.85 LVM
32
Notes. 1.0-1.49: Dislike Extremely (DE), 1.5-2.49: Dislike Very Much (DVM), 2.5-3.49: Dislike Moderately (DM),
3.5-4.49: Dislike Slightly, 4.5-5.49: Not Like nor Dislike (NL/DL), 5.5-6.49: Like Slightly (LS), 6.5-7.49: Like
Moderately (LM), 7.5-8.49: Like Very Much (LVM), and 8.5 – 9.0 (Like Extremely Available (LEA).
Table 6 presents the acceptability of banana pseudostem (Saba variety) as chicharon in
terms of appearance reveals a generally favorable perception among respondents, with an overall
mean score of 8.26 and a standard deviation of 0.85, categorized as "Likely Very Much"
acceptable. The highest score, 8.53, was attributed to the criterion "The chicharon looks
appetizing," indicating that its visual appeal strongly attracts consumers.
Meanwhile, the criterion "It has a uniform shape" received a mean score of 8.07,
suggesting that while the shape is generally acceptable, there may be some variability in opinions
regarding its uniformity.
Lacatan Variety
CRITERIA
M SD Description
1. The chicharon looks appetizing. 8.60 0.62 LEA
2. It has a uniform shape. 8.07 0.91 LVM
3. The chicharon has a pleasing
8.47 0.78 LVM
appearance.
4. It has desirable sizes. 8.17 0.99 LVM
Additionally, the pleasing appearance of the chicharon scored 8.37, although the higher
standard deviation of 0.96 indicates a wider range of perspectives among respondents. Lastly, the
33
criterion "It has desirable sizes" also garnered a mean score of 8.07, reflecting a consensus on
size acceptability, albeit with some differing views.
Overall, the findings suggest that the banana pseudostem chicharron is positively
received in terms of appearance, showcasing the strong potential for consumer attraction based
on its visual characteristics.
The findings on the acceptability of banana pseudostem chicharon align with the study by
Hilario et al., (2023), which evaluated banana pseudostem as a food ingredient, noting that all
treatments received "Very Good" ratings in appearance, supporting the positive perception of
visual qualities in food products.
Table 7. Acceptability of Banana Pseudostem (LacatanVariety) as Chicharon in terms of

Appearance
Table 7 evaluates the acceptability of banana pseudostem (Lacatan variety) chicharrón in
terms of appearance, indicating a generally positive reception among respondents, with an
overall mean score of 8.32 and a standard deviation of 0.82, classifying it as "Likely Very Much"
acceptable. The highest individual score of 8.60 was attributed to the criterion "The chicharrón
looks appetizing," suggesting that respondents find the appearance particularly appealing, which
34
is crucial for attracting consumers. The criterion "It has a pleasing appearance" scored 8.47,
further reinforcing the idea that the visual aspects of the chicharrón are well received.
Meanwhile, the criterion "It has a uniform shape" received a mean score of 8.07,
indicating that while the shape is generally acceptable, there is some variability in respondents'
opinions regarding its uniformity, as reflected in the standard deviation of 0.91.
Lastly, the criterion "It has desirable sizes" scored 8.17, suggesting that respondents are
satisfied with the sizes of the chicharrón pieces, although opinions may vary slightly, as
indicated by the standard deviation of 0.99.
Overall, the findings indicate that the Lacatan variety of banana pseudostem chicharrón is
perceived positively in terms of appearance, with its appetizing look and pleasing aesthetics
standing out as strong attributes.
Moreover, the findings align with the research conducted by Hilario et al. (2023), which
evaluated banana pseudostem as a food ingredient. Their study reported that all treatments
received "Very Good" ratings for appearance, highlighting the importance of visual appeal in
food product.
35
B. Acceptability of Banana Pseudostem as Chicharon in terms of Aroma
Saba Variety
CRITERIA
M SD Description
1. The chicharon has
8.07 0.83 LVM
mouthwatering smell.
2. It has aromatic savor. 8.43 0.86 LVM
3. The chicharon has no foul odor. 8.83 0.46 LEA
4. It has no burnt smell. 8.63 0.67 LEA
Table 8. Acceptability of Banana Pseudostem (Saba Variety) as Chicharon in terms of Aroma
Table 8 presents the acceptability of banana pseudostem (Saba variety) as chicharon in
terms of aroma shows a favorable reception among respondents, with an overall mean score of
8.49 and a standard deviation of 0.70, categorized as "Likely Very Much" acceptable.
It could be gleaned from table that the criterion stated that "The chicharon has no foul
odor" received the highest mean score of 8.83, accompanied by a low standard deviation of 0.46,
indicating a strong consensus among respondents that the chicharon is free from unpleasant
smells, which significantly enhances its appeal.
Additionally, the criterion "It has no burnt smell" scored 8.63, suggesting that the product
is perceived positively in terms of freshness and quality, with a standard deviation of 0.67
indicating relatively consistent opinions. The criterion "It has aromatic savor" received a mean
score of 8.43, reflecting a generally favorable perception of the chicharon's aroma, although the
standard deviation of 0.86 suggests some variability in individual responses.
36
Lastly, the criterion "The chicharon has a mouthwatering smell" scored 8.07, which,
while still positive, indicates that there is slightly more diversity of opinion regarding this aspect
compared to the other criteria.
Overall, the findings suggest that the banana pseudostem chicharon is well-received in
terms of aroma, with its absence of foul and burnt odors and appealing scents contributing
significantly to its overall acceptability.
Additionally, Flores (2023) developed banana pseudostem jam and found it to be "Very
Acceptable" in terms of aroma and overall sensory qualities, further highlighting the versatility
and appeal of banana-based products.
Table 9. Acceptability of Banana Pseudostem (LacatanVariety) as Chicharon in terms of Aroma
Lacatan Variety
CRITERIA
M SD Description
1. The chicharon has a
8.13 0.94 LVM
mouthwatering smell.
2. It has an aromatic savor. 8.40 0.62 LVM
3. The chicharon has no foul odor. 8.60 0.72 LEA
4. It has no burnt smell. 8.53 0.68 LEA
Table 9 presents the acceptability of banana pseudostem (Lacatan variety) as chicharon in
terms of aroma demonstrates a positive response from respondents, with an overall mean score
of 8.42 and a standard deviation of 0.74, categorized as "Likely Very Much" acceptable.
37
It was revealed that the criterion stated that "The chicharron has no foul odor" received a
mean score of 8.60, indicating that respondents generally agree that the product is free from
unpleasant smells, contributing to its overall appeal.
Similarly, the criterion stated that "It has no burnt smell" scored 8.53, suggesting that the
chicharon is perceived as fresh and of good quality, with a standard deviation of 0.68 reflecting
consistent opinions among respondents. The criterion "It has aromatic savor" received a mean
score of 8.40, indicating a favorable perception of the chicharon's aroma, though the lower
standard deviation of 0.62 suggests less variability in responses for this aspect.
Lastly, the criterion "The chicharon has a mouthwatering smell" scored 8.13, which,
while still positive, indicates a slightly wider range of opinions among respondents. Overall, the
findings suggest that the Lacatan variety of banana pseudostem chicharon is well-received in
terms of aroma, with its appealing scents and absence of undesirable odors significantly
enhancing its acceptability.
The findings on the aroma acceptability of Lacatan variety banana pseudostem chicharon
are supported by several studies. For instance, Flores (2023), developed banana pseudostem-
based products and found them to be "Very Acceptable" in terms of aroma, appearance, and
texture, indicating the potential of banana pseudostem in enhancing food products.
38
C. Acceptability of Banana Pseudostem as Chicharon in terms of Color
Saba Variety
CRITERIA
M SD Description
1. The chicharon has a golden-
8.77 0.50 LEA
brown color.
2. The chicharon has a distinct
8.53 0.73 LEA
color.
3. The chicharon is uniformly
8.53 0.86 LEA
browned in color.
4. The chicharon is not burnt. 8.67 0.55 LEA
OVERALL 8.63 0.66 LEA
Table 10. Acceptability of Banana Pseudostem (Saba Variety) as Chicharon in terms of Color
The assessment of the acceptability of banana pseudostem (Saba variety) as chicharon in
terms of color reveals a highly favorable response, with an overall mean score of 8.63 and a
standard deviation of 0.66, categorized as "Likely Extremely Acceptable" (LEA).
Based from the table that the criterion "The chicharon has a golden-brown color"
received the highest mean score of 8.77, indicating that
Lacatan Variety
CRITERIA
M SD Description
1.The chicharon has a golden-
8.67 0.55 LEA
brown color.
2. The chicharon has distinct color. 8.53 0.73 LEA
39
3. The chicharon has uniformly
8.60 0.56 LEA
browned in color.
4. The chicharon is not burnt. 8.63 0.56 LEA
respondents perceive this color as particularly appealing, which is often associated with desirable
cooking and frying results. Additionally, both the criteria "The chicharon has distinct color" and
"The chicharon has uniformly browned in color" each scored 8.53, suggesting that respondents
appreciate the clarity and uniformity of the chicharon's color, contributing positively to its
overall acceptability. The criterion "The chicharon is not burnt" scored 8.67, further reinforcing
the notion that the product is perceived as well-prepared and visually appealing, with a standard
deviation of 0.55 indicating consistent opinions among respondents regarding this aspect.
Overall, the findings suggest that the Saba variety of banana pseudostem chicharon is
highly accepted in terms of color, with its appealing golden-brown hue and uniform appearance
significantly enhancing its attractiveness to consumers.
The findings regarding the color acceptability of Saba variety banana stem chicharon are
supported by various studies. For instance, Suhaimi et al., (2020), discussed the functional
properties of banana pseudostems, emphasizing their potential in food products where color and
aesthetic appeal are crucial for consumer acceptance.
Table 11. Acceptability of Banana Pseudostem (LacatanVariety) as Chicharon in terms of Color
Table 11 presents the evaluation of the acceptability of banana pseudostem (Lacatan
variety) as chicharon in terms of color indicates a strong positive reception, with an overall mean
40
score of 8.61 and a standard deviation of 0.60, classified as "Likely Extremely Acceptable"
(LEA).
The criterion "The chicharon has a golden-brown color" received a mean score of 8.67,
suggesting that respondents find this color particularly appealing, as it is often associated with
optimal frying and a desirable appearance. The criterion "The chicharon is not burnt" scored
8.63, reinforcing the perception that the product is well-prepared and visually appealing, with a
low standard deviation of 0.56 indicating consistent opinions among respondents regarding this
aspect.
Additionally, the criteria "The chicharon has uniformly browned in color" and "The
chicharon has distinct color" both received mean scores of 8.60 and 8.53, respectively,
suggesting that respondents appreciate the uniformity and clarity of the chicharon's color.
Overall, the findings indicate that the Lacatan variety of banana pseudostem chicharon is
highly accepted in terms of color, with its attractive golden-brown hue and uniform appearance
significantly enhancing its appeal to consumers.
The findings regarding the color acceptability of banana pseudostem chicharon are
supported by various studies. For instance, Ambrose et al., (2016), highlighted that the drying
processes of banana pseudostem affect its color and quality, reinforcing the importance of visual
attributes in food product development.
41
D. Acceptability of Banana Pseudostem as Chicharon in terms of Taste
Table 12. Acceptability of Banana Pseudostem (Saba Variety) as Chicharon in terms of Taste
Saba Variety
CRITERIA
M SD Description
1. The chicharon has a palatable
8.67 0.55 LEA
taste.
2. The chicharon is not too salty but
8.53 0.63 LEA
not too bland.
3. It has no aftertaste. 8.50 0.90 LEA
4. It has a well-blended flavor. 8.63 0.61 LEA
Table 12 displays the assessment of the acceptability of banana pseudostem (Saba
variety) as chicharon in terms of taste reveals a highly favorable response, with an overall mean
score of 8.58 and a standard deviation of 0.67, categorized as "Likely Extremely Acceptable"
(LEA).
Wherein, the criterion stated that "The chicharon has a palatable taste" received the
highest mean score of 8.67, indicating that respondents find the flavor of the chicharon
particularly enjoyable. The criterion "The chicharon is not too salty but not too bland" scored
8.53, suggesting that the flavor balance is well-received, appealing to a broad range of taste
preferences.
Additionally, the criterion "It has a well-blended flavor" earned a mean score of 8.63,
reinforcing the idea that the chicharon's flavor profile is cohesive and satisfying. The criterion "It
has no aftertaste" scored 8.50, indicating that respondents appreciate the absence of any lingering
or undesirable flavors. Overall, these findings suggest that the Saba variety of banana
42
pseudostem chicharon is highly accepted in terms of taste, with its palatable flavor, balanced
seasoning, and well-blended profile significantly enhancing its appeal to consumers.
Similar results were observed in the study by Maraña et al., (2023), indicating that
banana pseudostem can enhance flavor profiles in various dishes, reinforcing its acceptability
based on sensory qualities. These studies collectively support the notion that banana pseudostem
is versatile and well-received in food products, particularly for its mild flavor and nutritional
benefits.
Lacatan Variety
CRITERIA
M SD Description
1. The chicharon have a palatable
8.37 0.89 LVM
taste.
2. The chicharon is not too salty but
8.33 0.96 LVM
not too bland.
3. It has no aftertaste. 8.23 1.30 LVM
4. It has a well-blended flavor. 8.43 0.86 LVM
Table 13. Acceptability of Banana Pseudostem (LacatanVariety) as Chicharon in terms of Taste
Table 13 presents the evaluation of the acceptability of banana pseudostem (Lacatan
variety) as chicharon in terms of taste indicates a generally positive reception, with an overall
mean score of 8.34 and a standard deviation of 1.00, categorized as "Likely Very Much"
acceptable (LVM).
Based from the table, the criterion "The chicharon has a palatable taste" received the
highest mean score of 8.37, suggesting that respondents find the flavor enjoyable, although the
standard deviation of 0.89 indicates some variability in individual preferences. The criterion
43
"The chicharon is not too salty but not too bland" scored 8.33, reflecting a favorable balance of
seasoning that appeals to a wide audience. The criterion "It has a well-blended flavor" achieved a
mean score of 8.43, reinforcing the notion that the chicharon's flavor profile is cohesive and
satisfying.
However, the criterion "It has no aftertaste" scored the lowest at 8.23, with a higher
standard deviation of 1.30, indicating a wider range of opinions regarding this aspect. Overall,
the findings suggest that while the Lacatan variety of banana pseudostem chicharon is positively
received in terms of taste, there is some variability in individual perceptions, particularly
concerning aftertaste, which may warrant further exploration to enhance its overall appeal.
Saba Variety
CRITERIA
M SD Description
1. The chicharon has a firm surface 8.60 0.50 LEA
2. It has a crunchy and crispy

8.87 0.35 LEA
texture.
3. It has a rough texture. 8.53 0.73 LEA
4. The chicharon are distinctively

8.57 0.82 LEA
dry.
Additionally, the study by Maraña et al., (2023), supports the notion that banana
pseudostem can contribute to a well-blended flavor profile in dishes, enhancing overall
acceptability. However, variability in taste perceptions, particularly regarding aftertaste, is
consistent with the observations made in other studies, indicating a need for further refinement in
flavor balancing techniques.
E . Acceptability of Banana Pseudostem as Chicharon in terms of Texture
Table 14. Acceptability of Banana Pseudostem (Saba Variety) as Chicharon in terms of Texture
44
Table 14 shows the assessment of the acceptability of banana pseudostem (Saba variety)
as chicharon in terms of texture indicates a very positive response, with an overall mean score of
8.64 and a standard deviation of 0.60, categorized as "Likely Extremely Acceptable" (LEA).
It can be noted that the criterion "It has a crunchy and crispy texture" received the highest
mean score of 8.87, suggesting that respondents find the texture particularly appealing, which is
a crucial factor for the enjoyment of chicharon.
Additionally, the criterion "The chicharon has a firm surface" scored 8.60, indicating that
the firmness is well-regarded among respondents. The criterion "The chicharon are distinctively
dry" received a mean score of 8.57, reinforcing the perception of the product as appropriately
dry, which is often associated with quality in chicharon. The criterion "It has a rough texture"
scored 8.53, suggesting that respondents appreciate the texture's coarseness, which may enhance
the overall eating experience.
Overall, the findings suggest that the Saba variety of banana pseudostem chicharon is
highly accepted in terms of texture, with its crunchy and crispy qualities significantly
contributing to its appeal.
The textural qualities of banana pseudostem chicharon, characterized by crispness and dryness,
align with consumer preferences for similar popular snacks such as potato and pea samosas and
onion pakoras (Aye, 2019). This suggests a common appeal for these textural attributes across
45
diverse snack foods, indicating a broader consumer preference for crispy and dry textures in
snack items.
Table 15. Acceptability of Banana Pseudostem (LacatanVariety) as Chicharon in terms of

Texture
Lacatan Variety
CRITERIA
M SD Description
1. The chicharron has a firm surface 8.70 0.65 LEA
2. It has a crunchy and crispy
8.87 0.35 LEA
texture.
3. It has a rough texture. 8.70 0.53 LEA
4. The chicharon is distinctively dry. 8.63 0.72 LEA
Table 15 shows the evaluation of the acceptability of banana pseudostem (Lacatan
variety) as chicharon in terms of texture reveals a highly favorable response, with an overall
mean score of 8.73 and a standard deviation of 0.56, categorized as "Likely Extremely
Acceptable" (LEA).
It was revealed that the the criterion "It has a crunchy and crispy texture" received the
highest mean score of 8.87, indicating that respondents find the texture particularly appealing,
which is essential for the enjoyment of chicharon.
Additionally, the criterion "The chicharon has a firm surface" scored 8.70, suggesting that
the firmness is well-regarded among respondents, contributing positively to the overall eating
46
experience. The criterion "It has a rough texture" also received a mean score of 8.70, indicating
that respondents appreciate this aspect of texture, which may enhance the perception of quality.
Lastly, the criterion "The chicharon is distinctively dry" scored 8.63, reinforcing the
perception that the product is appropriately dry, a characteristic often associated with high-
quality chicharon. Overall, these findings suggest that the Lacatan variety of banana pseudostem
chicharon is highly accepted in terms of texture, with its crunchy, crispy, and firm qualities
significantly enhancing its appeal to consumers.
These findings demonstrate the acceptability of banana pseudostem as a chicharon base,
showcasing textural qualities similar to popular crisp snacks like potato and pea samosas and
onion pakoras, which are characterized by their crispy exteriors, Aye (2019). The shared textural
attributes of crispness and dryness across these diverse snack foods suggest a common appeal for
this sensory experience among consumers.
47
F. Overall Acceptability of Banana Pseudostem as Chicharon
Acceptability of the variant of banana stem produced

Saba Lacatan Overall
Criteria
M SD Description M SD Description M SD Descriptio
n
Appearanc 8.29 0.70 LVM
8.26 0.68 LVM 8.32 0.71 LVM
e
Aroma 8.49 0.50 LVM 8.42 0.59 LVM 8.46 0.55 LVM
Color 8.62 0.57 LEA 8.61 0.51 LEA 8.62 0.54 LEA
Taste 8.58 0.48 LEA 8.34 0.94 LVM 8.46 0.71 LVM
Texture 8.64 0.43 LEA 8.72 0.39 LEA 8.68 0.41 LEA
Table 16. Overall Acceptability of Banana Pseudostem as Chicharon
Moderately (LM), 7.5-8.49: Like Very Much (LVM), and 8.5 – 9.0 (Like Extremely Available (LEA)
Table 16 presents the overall assessment of the acceptability of banana pseudostem
chicharon, comparing the Saba and Lacatan varieties, indicating a generally positive reception
across all criteria.
It could be gleaned from the table that the Saba variety received mean scores of 8.26 for
appearance, 8.49 for aroma, 8.62 for color, 8.58 for taste, and 8.64 for texture, with overall
acceptability scores reflecting "Likely Very Much" (LVM) and "Likely Extremely Acceptable"
(LEA) ratings. The Lacatan variety showed similarly favorable scores, with mean values of 8.32
for appearance, 8.42 for aroma, 8.61 for color, 8.34 for taste, and 8.72 for texture, also
predominantly rated as LVM and LEA.
The overall mean scores for both varieties were closely aligned, with the Lacatan variety
slightly outperforming the Saba in texture (8.72) and maintaining high scores across other
criteria. The findings suggest that both varieties of banana pseudostem chicharon are well
48
accepted by consumers, with sensory attributes such as taste and texture playing significant roles
in their appeal.
Related research supports these findings, indicating that sensory attributes, including
appearance, aroma, flavor, and texture, significantly influence consumer preferences and
acceptability of food products.
A study conducted by Ares et al., (2010), emphasizes the importance of these sensory
characteristics in determining consumer choices and satisfaction, particularly in snack foods.
Another study by Dyer et al., (2021), found that texture is a critical factor in the overall
enjoyment of fried snack products, which aligns with the high scores in texture observed for both
banana pseudostem variants in this evaluation.
Overall, these studies reinforce the significance of sensory attributes in the acceptability
of food products, particularly in innovative items like banana pseudostem chicharon.
3. Significant difference in the evaluation of respondents on the acceptability level of the

products
Table 17. One-way Analysis of Variance between the Acceptability Scores of the Two Variants
of Banana Pseudostem as Chicharon.
Acceptability of the variant of banana stem produced
Criteria Saba Lacatan Overall

F P
M SD M SD M SD
Appearance 8.2583 .6831 8.3250 .7106 8.2917 .6922 .137 .713
Aroma 8.4917 .5021 8.4167 .5929 8.4542 .5456 .280 .599
Color 8.6250 .5676 8.6083 .5072 8.6167 .5338 .014 .905
Taste 8.5833 .4795 8.3417 .9434 8.4625 .7519 1.565 .216
Texture 8.6417 .4289 8.7250 .3904 8.6833 .4088 .619 .434
49
Table 17 presents the One-Way Analysis of Variance (ANOVA) conducted to compare
the acceptability scores of the two variants of banana pseudostem chicharon—Saba and Lacatan
—revealing no statistically significant differences in acceptability across the evaluated criteria.
The mean scores for appearance, aroma, color, taste, and texture show that both varieties
are similarly accepted, with the Saba variety scoring 8.2583 for appearance and the Lacatan
variety scoring 8.3250, resulting in an F-value of 0.137 and a p-value of 0.713, indicating no
significant difference.
Similarly, for aroma, the Saba variety scored 8.4917 compared to the Lacatan's 8.4167,
yielding an F-value of 0.280 and a p-value of 0.599, again showing no significant difference. The
color scores were also comparable, with mean scores of 8.6250 for Saba and 8.6083 for Lacatan,
resulting in an F-value of 0.014 and a p-value of 0.905. For taste, the Saba variety scored 8.5833,
while the Lacatan variety scored 8.3417, yielding an F-value of 1.565 and a p-value of 0.216.
Lastly, the texture scores were 8.6417 for Saba and 8.7250 for Lacatan, with an F-value
of 0.619 and a p-value of 0.434. Overall, these results suggest that while both varieties of banana
pseudostem chicharon are well accepted, the differences in their acceptability scores are not
statistically significant, indicating that consumers perceive them similarly in terms of sensory
attributes.
This lack of significant difference aligns with findings from similar studies in food
science, where researchers have noted that variations in product formulation may not always lead
to perceptible differences in consumer acceptability. For instance, a study by Ares et al., (2014),
found that sensory evaluations of similar snack products often yield comparable acceptability
ratings, underscoring the complexity of consumer preferences in food products. This suggests
50
that both the Saba and Lacatan varieties of banana pseudostem chicharron have potential market
viability, appealing to consumers based on their sensory attributes regardless of slight variances
in the formulation.
51
SUMMARY, CONCLUSION AND RECOMMENDATION
Summary of Findings
The study primarily aimed to develop banana pseudostem inner sheath into a delectable
chicharon.
Specifically, the study aimed to prepare and produce chicharon using the banana
pseudostem inner sheath with the Saba and Lacatan banana varieties. It aimed to determine the
level of acceptability in sensory attributes and consumer acceptance of the banana pseudostem
inner sheath in terms of taste, texture, aroma, appearance, color, and overall acceptability of the
product. The study also aimed to determine the significant difference in the level of sensory
attributes of the two (2) chicharon products based on the evaluation of the respondents. At
Isabela State University Angadanan Campus, the respondents included three (3) faculty members
and twenty-seven (27) FSM students.
Based on the results of the study, the following points were summarized:
1. Regardless of the variety of bananas to be used, it is possible to produce banana
pseudostem inner sheath chicharon.
2. The total description of thirty (30) respondents on the two (2) chicharon products and
their sensory acceptability in terms of appearance, color, aroma, taste, and texture was
provided. The results revealed that the acceptability of chicharron made from Saba and
Lacatan banana pseudostem inner sheath is similar across all sensory attributes.
3. In terms of ANOVA results, the acceptability of the two (2) chicharon products showed
that chicharon made from the Saba variety had high consumer acceptance, with an overall
mean score of 8.518 indicating Like Extremely Available (LEA). The chicharon made
52
from the Lacatan variety was also positively received by consumers, with an overall
mean of 8.482 indicating Like Very Much (LVM). Therefore, the lack of significant
difference between the two (2) products suggests that the acceptability levels of
chicharon made from Saba and Lacatan variety banana pseudostem inner sheath are
similar across all sensory attributes.
Conclusions
Based on the test product conducted as well as the results and findings of the study, the
following are concluded:
1. It is possible to prepare and produce chicharon using banana pseudostem inner sheath
with the Saba and Lacatan varieties.
2. The two (2) products of chicharon using the Saba and Lacatan varieties are acceptable to
the respondents in terms of appearance, color, aroma, taste, and texture.
3. There are no significant differences in the acceptability of chicharon using the Saba and
Lacatan varieties based on the evaluation of the students and faculty.
Recommendations
Based on the test product conducted and the study's findings, the following
recommendations are made:
1. The preparation of chicharrón using the inner sheath of banana pseudostem is highly
recommended.
53
2. Chicharrón made from the inner sheath of banana pseudostem, specifically from the Saba
and Lacatan varieties, has significant potential as a highly favored snack option, thanks to
its appealing texture, taste, and appearance.
3. It is highly recommended to use the Saba and Lacatan varieties in producing chicharon.
4. Further research could investigate the specific characteristics of these varieties that
contribute to the chicharon's quality, such as aroma, appearance, taste, and texture.
5. Research could focus on optimizing the production process for banana pseudostem inner
sheath chicharon, exploring different methods of preparation, cooking, and drying to
enhance product quality and consistency.
6. A comprehensive market research and feasibility study for banana pseudostem inner
sheath chicharon is recommended to evaluate consumer demand, market trends,
competition, and potential profitability.
7. Investigating different spices, seasonings, and flavorings is crucial. This could involve
exploring various flavor profiles, such as spicy, savory, sweet, or tangy, to cater to
diverse consumer preferences.
8. Further studies should explore the sensory properties of banana pseudostem inner sheath
chicharon in various types of snacks and dishes, such as tacos, salads, or wraps, to
diversify the product range and appeal to a wider audience.
9. Analyzing the nutritive value of banana pseudostem inner sheath chicharon is essential to
provide information about its nutritional content, including fiber, vitamins, minerals, and
potential health benefits.
54
10. Conducting shelf-life analysis is crucial to determine the optimal storage conditions and
shelf-life of banana pseudostem inner sheath chicharon. This would help ensure the
product's quality, safety, and marketability.
11. Conducting consumer acceptance studies with a wider range of participants is
recommended to assess the overall appeal and marketability of banana pseudostem inner
sheath chicharron. This could involve taste tests, focus groups, and surveys to gather
feedback on flavor, texture, appearance, and overall satisfaction.
12. Application of the product to the Intellectual Property Office of the Philippines
(IPOPHIL) for intellectual property protection is recommended.
13. A program should be developed to train farmers in the efficient and sustainable
harvesting and processing of banana pseudostem inner sheaths for chicharron production.
55
BIBLIOGRAPHY
Birdie, S., Padam, Scott, H., Hoe, Tin, S., Fook, Chye, Y., Mohd, A., & Abdullah, I. (2014).
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Carballo, I., Caro, C., Gallego, A. R., González, R., Giráldez, F. J., Andrés, S., & Mateo, J.
(2021). Banana pseudo-stem increases the water-holding capacity of minced pork batter
and the oxidative stability of pork patties. Foods. doi:10.3390/FOODS10092173
Chakraborty, R., Sabruna, S., Roy, R., Majumdar, S., & Roy, S. (2021). Banana pseudostem
substitution in wheat flour biscuits enriches the nutritional and antioxidative properties
with considerable acceptability. SN Applied Sciences. doi:10.1007/s42452-021-04869-8
Devi, M. A., Raju, R., & Singh, S. K. (2022). Banana stem chips as a sustainable snack: A study
on production and consumer acceptance. Journal of Culinary Science & Technology.
doi:10.1080/15428052.2021.1949735
Hilario, H. P., Estelloso, E. S., & Mamacus, J. B. (2023). Organoleptic evaluation of banana
pseudo stem as longganisa extender. Journal of Food Processing Technology, 14(1,1041.)
Lu’luwatin, Rosdiana, Aprilia, Sara, Rabasari, Mentari, S., & Sonya, S. (2022). The use of
banana stem in the making of Dendeng Batokok. The Journal Gastronomy Tourism.
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58

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THE PROBLEM AND ITS BACKGROUND

Festival, a celebration that showcases the area's rich agricultural heritage.

utilizing them to produce various value-added products.

proven to possess numerous therapeutic and nutritional benefits.

Post-harvest, the resultant agro-biowaste (including leaves and banana pseudostems) is

discarded, leading to significant environmental concerns.

In pursuit of sustainable development and environmental responsibility, exploring

principles of economic empowerment, industry innovation, responsible consumption, and

aligning with SDG 8 on Decent Work and Economic Growth.

Furthermore, the innovative approach of utilizing banana pseudostems for chicharrón

production showcases a sustainable method of leveraging agricultural by-products, thereby

contributing to industry growth through sustainable practices in accordance with SDG 9 on

Industry, Innovation, and Infrastructure. By repurposing banana pseudostems, typically

sustainable agricultural practices and promoting environmental conservation, our research

the potential of waste-to-wonder initiatives in driving positive economic, social, and

environmental impacts for a more resilient and sustainable future.

sustainable food option.

alternative approach by using banana pseudostem as a substitute ingredient in creating a unique

version of chicharrón. The traditional method of preparing chicharrón involves seasoning,

banana plant, to create a novel and potentially healthier version of chicharrón.

potentially healthier alternative to conventional snack foods.

Statement of the Problem

transformation into delectable chicharon.

Specifically, it sought to answer the following questions:

2. What is the level of acceptability in sensory attributes of banana pseudostem into

chicharon in terms of:

3. Is there a significant difference in the level of acceptability in sensory attributes of the

two (2) chicharon products based on the respondent’s evaluation?

Objectives of the Study

following banana varieties:

2. determine the level of acceptability in sensory attributes and consumer acceptance of

banana pseudostem chicharon, including:

3. determine the significant difference in the level of acceptability of sensory attributes of

the two (2) chicharon products based on the respondent evaluation.

Scope and Delimitations of the Study

The investigation of sensory attributes focuses specifically on the acceptability of the

from thirty individuals.

enrolled in the Bachelor of Technical-Vocational Teacher Education (BTVTEd) program,

BTVTEd FSM program at Isabela State University Angadanan Campus.

Product. The utilization of banana pseudostem inner sheath in chicharon production.

the overall quality of the chicharon.

advantages of incorporating banana pseudostem in chicharon production.

to a wider audience, increasing market reach and consumer awareness.

Patent/Intellectual Property. Applying intellectual property rights, such as patents or trademarks,

innovative method from unauthorized use.

Policy. Not Applicable

The study also addresses the following sustainable development goals:

local communities. It fosters innovation and entrepreneurship in the food industry.

pseudostems for chicharon production demonstrates a sustainable way of utilizing agricultural

by-products. This aligns to promote industry growth through sustainable practices.

conservation by minimizing waste and maximizing resource utilization. By transforming what is

For clarity, selected terms are operationally and conceptually defined:

banana cultivation, such as banana pseudostems.

Appearance:The visual characteristics of the product, assessed to gauge its attractiveness.

main ingredient in making chicharrón.

it refers to banana pseudostem prepared by frying or baking with added seasonings.

Delectable:Describes the chicharrón's quality as highly pleasing, delightful, and delicious.

transform banana pseudostem into products like chicharrón.

a well-balanced and enjoyable taste.

Texture:The variation in surface characteristics of banana pseudostem inner sheath chicharrón,