ABSTRACT

  This study aimed to produce and determine the level of profitability of CasMoLe Chips to 30 chip consumers, 30 chip makers, and 30 chip sellers in Barangay Highway Hills, Mandaluyong City, for the year 2023 – 2024. The experimental method of research was utilized with a survey questionnaire as the data gathering instrument. This study also used the 9- Hedonic rating scale for acceptability and 5-Likert scale for the profitability of the CasMoLe Chips. There were thirty (30) chip consumers, thirty (30) chip makers, and thirty (30) chip sellers’ respondents who evaluated the acceptability and profitability of this research. The statistical used in the study were the Weighted Mean and oneway ANOVA. 

The salient findings of the study on the acceptability and profitability of CasMoLe Chips are as follows: the production of CasMoLe chips involved two different phases. The first phase focused on preparing cassava, camote tops, and lemongrass powder. This process began with the selection and preparation of fresh, high-quality ingredients. The raw ingredients were washed and blanched to eliminate any microorganisms, followed by draining to remove excess water. Afterwards, they were dried using an air-fryer in dehydrator mode at 180 degrees Celsius for around 2 hours, and finally pulverized in a blender at maximum speed for 3 minutes. In the second phase, the powdered cassava, camote tops, lemongrass, along with additional ingredients such as all-purpose flour, corn flour, salt, onion and garlic powder, water, and oil, were prepared. The ingredients were measured to create three sets of proportions: 5 grams, 10 grams, and 15 grams. The dry ingredients were mixed first, followed by the addition of the liquid ingredients to form a dough. The dough was then flattened using a rolling pin, cut into triangles using a molder, and later fried in an air-fryer at 170 degrees Celsius for 4 minutes.

 2. The results of physicochemical analysis from the produced CasMoLe chips with cassava, camote tops, and lemongrass contains 74.8g/100g of carbohydrates, 312IU/100g of vitamin A, 5.47@25.3°C pH level (50% Dispersion), and 9.59g/100g for moisture. The result implies that the produced chips have right amount of recommended intake of carbohydrates for Filipinos ages 19 years and above which is under the Philippine RENI recommended intake of carbohydrates from 55% to 75% of the total energy intake. Furthermore, CasMoLe Chips moisture content result indicates that the microbial/fungal occurrence is not fast, and the acid level is just low. However, in terms of the Vitamin A, the CasMoLe chips is considered in low level since the Recommended Dietary Allowance for people ages 19 and above is 700 mcg RAE for women and 900 mcg RAE for men, which is comparable to 2,333 IU (women) and 3,000 IU (men), respectively. 

3. The data revealed that the three groups of respondents, namely chip consumers, chip makers, and chip sellers evaluated the color, appearance, aroma, taste, and texture of the CasMoLe Chips with 5 grams proportion as Very Acceptable (VA) as evident by its grand weighted means of 7.74, 8.02, and 7.89, respectively. It is evident that the CasMoLe chips with a 5 grams proportion are accepted by the three groups of respondents in terms of color, appearance, aroma, taste, and texture. The findings imply that all the respondents highly accepted the CasMoLe chips with a 5 grams proportion because of their attractive and unique aroma and taste for chips. Meanwhile, the three groups of respondents have the same level of evaluation on the acceptability of CasMoLe chips with 10 grams proportion, as evident in their grand weighted mean of 7.64 for consumers, 8.02 for makers, and 7.93 for sellers, verbally interpreted as Very Acceptable (VA). This may signify that the three evaluators are delighted with the color combination of the chips, their distinct appearance, appetizing aroma and taste, and the crunchy texture of the CasMoLe chips in a 10 grams proportion. It was also revealed from the results of the grand weighted mean of 7.63 for consumers, 8.11 for makers, and 7.89 for sellers, verbally interpreted as Very Acceptable (VA), that all three groups of respondents have the same level of evaluation regarding the acceptability of CasMoLe chips with a 15 grams proportion. It implies that the chips with a 15 grams proportion have pleased all the three evaluators in terms of color, appearance, aroma, taste, and texture. 

4. There were no significant differences in the evaluations of the three groups of respondents on the acceptability level of CasMoLe chips with 5 grams proportion as to color, appearance, aroma, taste, and texture as evidenced by their computed F value of 1.02, 1.01, 1.19, 0.31, and 0.88, respectively, which are all lower than the critical F value of 3.10. In view of this, the respondents’ evaluations are alike. These results showed that CasMoLe chips with 5 grams proportion has appetizing and attractive color and appearance, unique and distinct aroma and taste, and crunchiness which satiated the three groups of respondents. CasMoLe chips with 10 grams proportion also showed no significant differences in the evaluations of the three respondents on the acceptability in respect to color, appearance, aroma, taste, and texture as evidenced by their computed F value of 1.32, 0.87, 1.38, 1.42, and 1.73, respectively, which are all lower than the critical F value of 3.10. Accordingly, the respondents’ evaluations are similar. These findings clarified that the three groups of respondents were satisfied with the CasMoLe chips with a 10 grams proportion because they had an acceptable color combination from their main ingredients, a desirable thickness, an enticing aroma of cassava, camote tops, and lemongrass powder, a well-blended flavor, and their crunchiness. The evaluations of consumers, makers, seller respondents on the acceptability level of CasMoLe Chips in 15 grams proportion regarding color, appearance, aroma, taste and texture do not imply significant differences with the computed F values of 2.38, 1.69, 2.34, 1.42, and 1.87, respectively, which are lower than the critical F value of 3.10. This concludes that the respondents’ evaluations are the same. Based on the data, the three groups of respondents found the 15 grams of CasMoLe chips to be visually appealing, have a distinct form, pleasant smell, have a manageable aftertaste, and a smooth texture. 

5. The data revealed that the three groups of respondents mentioned above evaluated the supply availability, production cost, consumer demand, and profitability of CasMoLe chips with 5 grams proportion as High Potential (HP) as evidenced by the overall weighed means of 4.40, 4.16, and 4.21, respectively. It shows that the CasMoLe chips with 5 grams proportion has a high potential for the three groups of respondents in terms of supply availability, production cost, consumer demand, and profitability because the raw ingredients are widely accessible year-round and the product is reasonably priced, meeting the needs of potential customers. The consumers, makers, and sellers’ respondents rated the level of profitability of CasMoLe chips with 10 grams proportion as High Potential (HP) as evidenced by the overall weighed means of 4.30, 4.18, and 4.26, respectively. Based on the data, the three groups of respondents concurred that the 10 grams of CasMoLe chips have a high potential in terms of supply availability, production costs, consumer demand, and profitability because the chips are healthier than those sold in the market as the raw ingredients don’t spoil easily, and as such, they are easy to sell. The consumers, makers, and sellers’ respondents rated the level of profitability of CasMoLe chips with 15 grams proportion as High Potential (HP) as evidenced by the overall weighed means of 4.32, 4.22, and 4.26, respectively. Overall, it implies that the CasMoLe chips with 15 grams proportion have a high potential in the three groups of respondents in terms of supply availability, production cost, consumer demand, and profitability since the main ingredients of cassava, camote tops, and lemongrass are abundant and economical, allowing the chips to be sold in a lower price with a profitable return on investment.

 6. The evaluations of consumers, makers, and seller respondents on the profitability level of CasMoLe Chips in 5 grams proportion as regards to supply availability, production cost, consumer demand and profitability do not suggest significant differences with the respective computed F values of 1.53, 1.30, 1.22, and 1.27, respectively, which are lower than the critical F value of 3.10. For this reason, the respondents’ evaluations are the same. The collected data showed that the main ingredients of cassava, camote tops, and lemongrass provide health benefits and are widely accessible year-round in a lower cost; hence, the produced chips can be sold easily in a cheaper price with an achievable return on investment. The evaluations of consumers, makers, and seller respondents on the profitability level of CasMoLe Chips in 10 grams proportion as regards to supply availability, production cost, consumer demand, and profitability do not signify significant differences with the corresponding computed F values of 0.96, 0.03, 0.07, and 0.74, respectively, which are lesser than the critical F value of 3.10. Consequently, the respondents’ evaluations are alike. This supports the respondents strongly agree that the CasMoLe chips with a 10 grams proportion are likely to succeed as the raw materials are abundant, affordable, and can compete with the other chips available commercially. The evaluations of consumers, makers, and seller respondents on the profitability level of CasMoLe Chips in 15 grams proportion as regards to supply availability, production cost, consumer demand, and profitability do not indicate significant differences with the computed F values of 0.24, 0.24, 0.27, and 0.58, respectively which are smaller than the critical F value of 3.10. This concludes that the respondents’ evaluations are identical. This means that the three groups of respondents concurred that the CasMoLe chips with a 15 grams proportion can be source of additional income as the produced chips require less equipment, economical, and the raw ingredients do not spoil quickly hence, the demand of possible customers can be meet. 

7. The comments of the three groups of respondents to the acceptability and profitability of CasMoLe chips are as follows: a) The ingredients used were healthy and nutritious; b) This chip can be sold to people who are on a diet or health conscious because it is healthy and affordable; c) it is perfect for pairing with rich and cheesy dip; d) it is a good innovation and should be tried by young people as it is a healthy snack with market potential; e) it could go well with a variety of dips and a healthy snack alternative. The suggestions of the three groups of respondents to improve the acceptability and profitability of CasMoLe chips are, as follows: a) the crunch is good but needs to add some spices; b) the taste may need some improvement by adding a bit more flavor; c) may add some seasonings or flavorings on top of the chips to make them flavorful; d) is better with dip sauces. 

KEYWORDS

Innovation, Production, Profitability, Vegetable Chips, Healthy Chips, Acceptability 

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