Utilization Of Sweet Potato (Ipomoea Batatas) Into Buns Filling: It’s Acceptability

Abstract

Sweet potato (Ipomoea batatas), a nutrient-dense and widely available crop in the Philippines, presents potential for improving the nutritional value and local relevance of bakery products. This study explored its use as a bun filling to address limited commercial utilization while promoting consumer acceptability, safety, and support for local agriculture. A descriptive research design was conducted at Cagayan State University–Carig Campus using four bun formulations with varying sweet potato content. Sensory evaluation of appearance, aroma, taste, texture, and overall acceptability was performed by 15 expert panelists and 35 student consumers using a 9-point hedonic scale. The most preferred treatment underwent microbial analysis at the Department of Agriculture. Data were analyzed using weighted means, percentages, ANOVA, and t-tests. Treatment 3, containing the highest proportion of sweet potato, received the highest sensory ratings: appearance (7.92), aroma (8.02), taste (7.88), texture (7.72), and general acceptability (8.02). Microbial analysis confirmed safe levels of bacterial counts with no presence of Salmonella. Significant differences (p < 0.001) were found between Treatment 3 and the control sample, indicating that sweet potato notably enhanced sensory quality. Findings demonstrate that sweet potato is a safe and effective filling ingredient that improves bun acceptability while supporting local crop utilization. The study recommends adopting a 75% sweet potato filling formulation, conducting nutritional and shelf-life analyses, expanding consumer testing, and exploring its application in other bakery products.