The acceptability of turnip (Brassica rapa) flour

Abstract

This study aimed to determine the acceptability of Turnip <i>(Brassica rapa)</i> flour. The researchers used the descriptive technique with quantitative data. The respondents of this study were fifty (50) students from the College of Medical Laboratory Science who were selected through convenience sampling. A researcher-made questionnaire was utilized in this study. Utilizing CTE’s benefit in the creation of sponge cake was the goal of this investigation. The results revealed the levels of acceptability of Turnip <i>(Brassica rapa)</i> flour in terms of Appearance, Aroma, Texture, Taste, and General Acceptability when grouped according to their age, sex and classification are highly acceptable. There was no significant difference in the level of acceptability in terms of appearance, aroma, texture, taste and general acceptability as perceived by the respondents when grouped according to age and sex. The results revealed that female respondents are more participative than male respondents. Furthermore, the level of acceptability as perceived by the respondents in terms of appearance, aroma, taste, texture and general acceptability plays an essential factor in product , and level of satisfaction is not affected in all different sensory characteristics and when the respondents are grouped according to age, sex and classification. Overall, the results contribute to the understanding of food science and inform decisions that impact public health and food industry practices.