Acceptability of taro (Colocasia esculenta (L.) Schott) in gnocchi

Abstract

This study explores the viability of incorporating Taro <i>(Colocasia Esculenta (L.) Schott)</i> into Gnocchi, aiming to assess its acceptability. Objectives include profiling respondents by sex and age, evaluating Taro's impact on Gnocchi's texture, appearance, consistency, flavor, and overall acceptability, and examining potential differences across demographic groups. Employing a quantitative approach with a descriptive-comparative design, the research compares traditional potato Gnocchi with Taro-enriched variants. The sample comprises 50 College of Business and Accountancy students, aged 19-22 and above, who voluntarily participated. Questionnaires serve as the primary data collection tool. Results indicate widespread acceptability of Taro- infused Gnocchi across gender and age categories, with no significant variations observed. The study's significance lies in its implications for consumers, farmers, entrepreneurs, governmental agencies, academia, and future researchers. It expands consumer choices, promotes local farming of Taro, fosters culinary innovation, informs policy-making, contributes to academic knowledge, and provides a foundation for future research on Taro utilization in culinary applications. The research underscores the promising acceptability of Taro in Gnocchi, suggesting opportunities for culinary experimentation and agricultural development. With favorable responses across demographics, Taro presents a sustainable alternative for food production and consumption. Its significance extends to various sectors, emphasizing the importance of exploring alternative food sources for a sustainable future.