Florence Grace F. Cabanilla (Author)
Abstract
This study aimed to develop cassava (Manihot esculenta) flour as an alternative ingredient for binallay, a traditional Filipino delicacy, and to evaluate its acceptability when paired with corn and cucumber-flavored latik sauces. The research involved a detailed process of flour and sauce preparation, followed by sensory evaluation by 120 respondents across various age groups. Results revealed that cassava flour binallay with flavored sauces was highly acceptable in terms of appearance, aroma, taste, and texture, though some variations in texture ratings were noted. The product stored in banana leaves exhibited a longer shelf-life compared to those in sealed containers. The findings highlight the potential of cassava as a viable alternative ingredient in local delicacies, encouraging further exploration and commercialization.
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Keywords: Cassava flour, Binallay, Sensory evaluation, Latik sauces, Shelf-life