CHAPTER I

INTRODUCTION

1.1. Background of the Study

Cassava (ManihotEsculentaCrantz) belongs to the family Euphorbiaceae. It is locally

known as kamotengkahoy or balingkahoy. The crop is mainly grown for its tubers which are

a rich source of carbohydrates.

Cassava is a root vegetable. It is the underground part of the cassava shrub, like

potatoes and yams, it is a tuber crop. Cassava roots have a similar shape to sweet potatoes.

[ CITATION Dan18 \l 1033 ]

Cassava has a long and tapered root with commercial cultivars being 5 to 10 cm in

diameters at the top, and 15 to 30 cm in length. The flesh of the cassava is chalk-white to

yellow in color. [ CITATION sen17 \l 1033 ]

Today in the Philippines, cassava is used largely as food (energy source), for starch

manufacture and to a lesser extent, for livestock feed. The significance and potential of

cassava, especially as an animal feed, are now widely recognized in Philippine agriculture.

Like tapioca, in this study, cassava root crops will be utilized in making catsup

condiments.
 It's important to note that products made from the cassava root, such as cassava flour

and tapioca, contain extremely little to no cyanide-inducing compounds and are safe for

human consumption. [ CITATION ell17 \l 1033 ]

Cassava shouldn’t be eaten raw. This is because it contains toxic amounts, which can

be reduced to innocuous levels by cooking it. Other than sugarcane, cassava is one of the

richest sources of carbohydrates. According to the Department of Agriculture, Agriculture

and Fisheries Information Service, a 100-gram serving of cassava root contains 16 milligrams

of calcium, 21 milligrams of magnesium, 271 milligrams of potassium, 27 milligrams of

phosphorus and 0.4 milligrams of manganese. It also has 14 milligrams of sodium, 0.3

milligrams of zinc and 0.3 milligrams of iron. [CITATION Pau18 \l 1033 ]

1.2. History of Catsup

The word ketchup (catsup) is derived from the Chinese like rip a pickled fish sauce. It

made its way to Malaysia where it became kechap and ketjap in Indonesia.

seventeenth-century English sailors first discovered the delights of this Chinese

condiment and brought it west. Ketchup was first mentioned in print around 1690.

The Chinese version is more akin to an or Worcestershire sauce. It gradually went

through various changes, particularly with the addition of tomatoes in the 1700s. By the

nineteenth century, ketchup was also known as tomato soy.

Early tomato versions were much thinner with a consistency more like a soy or

Worcestershire sauce.

F. & J. Heinz Company began selling tomato ketchup in 1876. By the end of the

nineteenth century, it was the primary type of ketchup in the United States, and the descriptor

of tomato was gradually dropped.

 Catsup and catchup are acceptable spellings used interchangeably with ketchup,

however, ketchup is the way you will find it listed in the majority of cookbooks. [ CITATION

Fil19 \l 1033 ]

1.3. Rationale

In the Philippines, cassava production is decreasing from 779.09 thousand metric

tons in 2017 to 768.30 thousand metric tons in 2018. From April to June 2019, cassava

production dropped by 7.2 percent, from 809.88 thousand metric tons during the same quarter

of 2018 to 751.46 thousand metric tons this quarter, and it’ll possibly decrease for the

following years due to several factors such as low buying price, lesser demand from feed

manufacturers and decreased the area planted in northern Mindanao. Since Cassava can be

processed into various food products this research aims to develop catsup as a condiment

utilizing cassava roots crop as main raw material in making catsup. If ever utilized by

entrepreneurs engaged in household productions and/or undergoes small-medium enterprise

(SME) process, it would be very helpful to increase the demand of the cassava in the affected

region of the Philippines. Cassava is rich in carbohydrates that can serve as energy in our

body, it can also help reduce your unhealthy cholesterol levels, which lowers the risk of

cardiovascular diseases, it can lower your blood sugar level because fiber slows the

absorption of sugar into the bloodstream[ CITATION Pau18 \l 1033 ]. Utilizing the cassava as a

catsup condiment and at the same time prevent the decreasing production of the cassava in

the affected regions of the Philippines, is a win-win situation.

1.4. Significance of the Study

It is a general knowledge that two (2) kinds of catsup which are already selling in the

market, the banana catsup, and tomato catsup. There are many ideas/researches that some of

the root crops have been used as condiment products such as sweet potato catsup, carrot

catsup, and squash catsup. So, therefore to make it something new, the cassava would be

transformed or processed into catsup. In the Philippines, cassava production is decreasing

every quarter of the year [ CITATION PSA191 \t \l 1033 ] , The utilization of this underutilized

crop by entrepreneurs engaged in household productions and/or small-medium enterprise

(SME), it would increase the demand of the cassava in the affected regions in the Philippines

and maintain its demand and supplies. Thus, Cassava is rich in carbohydrates that can

definitely serve as energy in our body and contains a significant number of calories. An

appropriate serving size is about 1/3 – ½ cup (72-113 grams) [ CITATION ell17 \l 1033 ].

1.5. Objectives of the Study

General Objective:

The general objective of this study is to utilize the cassava as the main ingredient in

the preparation of cassava (root crop) catsup.

Specific Objectives:

1. To develop of cassava catsup using three (3) formulations of cassava-water ratio.

2. To determine the most preferred formulation of cassava catsup using 9-point Hedonic
Scale.
3. To analyze physical characteristics (TSS, pH, TTA, and Viscosity of the most preferred

cassava formulation)

4. To conduct a shelf-life study of the most preferred for 1 week (7 Days).

CHAPTER II

REVIEW OF RELATED LITERATURE & STUDIES

This chapter consists of related literature, related studies, theoretical framework,

conceptual paradigm, and definition of the terms.

2.1. Related Literature

2.1.1. Description

The cassava root is long and tapered, with a firm, homogeneous flesh encased in a

detachable rind, about 1 mm thick, rough and brown on the outside. Commercial cultivars

can be 5 to 10 cm (2.0 to 3.9 in) in diameter at the top, and around 15 to 30 cm (5.9 to 11.8

in) long. A woody vascular bundle runs along the root's axis. The flesh can be chalk-white or

yellowish. Cassava roots are very rich in starch and contain small amounts of calcium (16

mg/100 g), phosphorus (27 mg/100 g), and vitamin C (20.6 mg/100 g). [ CITATION Foo19 \l

1033 ]

2.1.2. Types
 Sweet cassava has less starch content and is low in yield compared with the bitter one,

it is normally consumed as food. Its cyanide-containing substances are normally found near

the epidermis, which can be safely eaten after peeling and normal cooking. Before sweet

cassava is fried or baked, it can be boiled in water to make the starch absorb water to improve

the flavor.

Bitter variety is a high-yield crop that has more starch content and has more cyanide

distribution. If you want to eat bitter cassava directly, you must treat it first to remove the

cyanide thoroughly to make it safe to eat. The treatment process can be peeling, grating,

pressing and drying. But bitter cassava is more often be used as starch raw material due to its

high starch content (the highest one can be 31% to 33%). It goes through the process of

washing, grating, fiber separation, protein separation, refining, dewatering and drying to get

edible starch. [ CITATION Hen19 \l 1033 ]

2.1.3. Uses

Cassava hay is used as animal feed and it plays a role in the production of adhesives,

textiles, cosmetics, and for the roots, it used for culinary purposes like tapioca and in folk

medicines, and even laundry starch. [ CITATION Won19 \l 1033 ]

2.1.4. Harvesting

Cassava is harvested by hand by raising the lower part of the stem and pulling the

roots out of the ground, then removing them from the base of the plant. The upper parts of the

stems with the leaves are plucked off before harvest. Cassava is propagated by cutting the

stem into sections of approximately 15 cm, these being planted prior to the wet season.

A mechanical harvester has been developed in Brazil. It grabs onto the stem and lifts

the roots from the ground. Care must be taken during the harvesting process to minimize
damage to the roots, as this greatly reduces shelf life. During the harvesting process, the

cuttings for the next crop are selected. These must be kept in a protected location to prevent

desiccation.

Excess soil should be removed from the harvested tubers and tubers carefully packed

in crates or bags for storage or transport. [ CITATION Hul17 \l 1033 ]

2.1.5. Production of Cassava in the Philippines

For January to March 2018 production of cassava at 544.75 thousand metric tons was

7.8 percent lower than last year’s level of 590.67 thousand metric tons. This could be traced

to the following factors:

Most farmers in Central Visayas (Bohol) were discouraged to plant cassava for

industrial use due to low buying price during the last cropping season;

Decreased area planted on cassava for industrial use in Northern Mindanao (Bukidnon

and Misamis Occidental) due to lesser demand from feeds manufacturers;

Some areas planted with cassava for industrial use in Cagayan Valley (Cagayan and

Isabela) were used for planting yellow corn as feeds manufacturers reduced the purchase of

cassava chips due to its lower quality as feeds, and Movement of harvest period in Cagayan

from first to the second quarter due occurrence of in term it ten trains that affects the drying

of cassava chips.

Northern Mindanao, the top producing region with 182.40 thousand metric tons

shared 33.5 percent to the national output. The other leading producers were ARMM with

18.6 percent share; and Cagayan Valley, 16.7 percent. [ CITATION PSA19 \l 1033 ]
Figure 1: Distribution of Cassava Production by Region, January–March: 2018, [ CITATION

PSA19 \l 1033 ]

October to December 2018, the production of cassava declined by 1.4 percent, from

779.09 thousand metric tons during the same quarter of 2017 to 768.30 thousand metric tons

this quarter. ARMM, the biggest producer of cassava with 458.76 thousand metric tons,

contributed 59.7 percent to the total cassava production this quarter. Northern Mindanao and

Cagayan Valley followed with 14.2 percent and 7.1 percent shares, respectively. [CITATION

PSA \t \l 1033 ]

During the first quarter of 2019, production of cassava at 514.23 thousand metric

tons went down by 5.6 percent, from 544.75 thousand metric tons in the same quarter of

2018. Northern Mindanao, the major producer with 172.85 thousand metric tons, represented

33.6 percent of the total cassava production. The other leading producers were ARMM with

19.4 percent share and Cagayan Valley, 15.8 percent. [CITATION PSA193 \t \l 1033 ]

From April to June 2019, cassava production dropped by 7.2 percent, from 809.88

thousand metric tons during the same quarter of 2018 to 751.46 thousand metric tons this

quarter. Northern Mindanao topped all the cassava-producing regions with 309.34 thousand

metric tons, sharing 41.2 percent to the total cassava production this quarter. This was

followed by ARMM with 29.2 percent share and Cagayan Valley, 8.2 percent. (Figure 2)

[ CITATION PSA191 \t \l 1033 ]

Figure 2: Distribution of Cassava Production by Region, April-June: 2019.

2.1.6. Cassava Safer for Consumption

Cassava is generally safe when it is prepared properly and eaten occasionally in

moderate amounts. A reasonable serving size is about 1/3–1/2 cup.

Here are some ways you can make cassava safer for consumption:

Peel it: The peel of cassava root contains most of the cyanide-producing compounds.

Soak it: Soaking cassava by submerging it in water for 48–60 hours before it is

cooked and eaten may reduce the number of harmful chemicals it contains.

Cook it: Since the harmful chemicals are found in raw cassava, it's essential to cook it

thoroughly by boiling, roasting or baking, for example.

Pair it with protein: Eating some protein along with cassava may be beneficial since

protein helps rid the body of toxic cyanide

Maintain a balanced diet: You can prevent adverse effects from cassava by

including a variety of foods in your diet and not relying on it as your sole source of nutrition.
 It's important to note that products made from the cassava root, such as cassava flour

and tapioca, contain extremely little to no cyanide-inducing compounds and are safe for

human consumption. [ CITATION ell17 \l 1033 ]

2.1.7. Nutrition Value

Rich in Minerals - Cassava is a good source of minerals such as calcium,

phosphorus, manganese, iron, and potassium. These minerals are necessary for proper

development, growth, and function of your body’s tissues. For example, calcium is necessary

for strong bones and teeth; iron helps in the formation of two proteins -- hemoglobin and

myoglobin -- which carry oxygen to your body tissues; and manganese helps in the formation

of bones, connective tissue, and sex hormones. Potassium is necessary for the synthesis of

proteins and helps in the breakdown of carbohydrates. [ CITATION Pau18 \l 1033 ]

Rich in Fiber - Cassava contains high amounts of dietary fiber, which can help

prevent constipation. According to the Mayo Clinic website, fiber also helps you lose weight

as it promotes lasting satiety. It may also help reduce your unhealthy cholesterol levels,

which lowers the risk of cardiovascular diseases. If you are suffering from diabetes, eating

fiber-rich cassava may help lower your blood sugar levels. This is because fiber slows the

absorption of sugar into the bloodstream.[ CITATION Pau18 \l 1033 ]

 Rich in Carbohydrates - Cassava contains 38 grams of carbohydrates per 100-gram

serving. This makes it a good energy source for individuals who engage in strenuous physical

activities. Such activities deplete the glycogen, which is the form in which glucose is stored

in the muscles. When you eat cassava, the carbohydrates present in it are converted to

glucose in your body, which is then converted to glycogen and stored in the muscles.

[ CITATION Pau18 \l 1033 ]

Gluten-Free - Absence of the allergenic protein. gluten - makes cassava flour a good

substitute for rye, oats, barley, and wheat. Persons diagnosed with celiac disease and other

gluten-based allergies can find relief in consuming foods made using tapioca or cassava flour.

Although baking cakes, bread, and other foods require gluten to enable them to swell in size,

it can be substituted with guar and xanthan gum. [ CITATION Pau18 \l 1033 ]

Cassava is high resistant starch, a type of starch that bypasses digestion and has

properties similar to soluble fiber.

Consuming foods that are high in resistant starch may have several benefits for

overall. Health. First of all, resistant starch feeds the beneficial bacteria in your gut, which

may help reduce inflammation and promote digestive health.

Resistant starch has also been studied for its ability to contribute to better metabolic

health and reduce the risk of obesity and type 2 diabetes. This is due to its potential to

improve blood sugar control, in addition to its role in promoting fullness and reducing

appetite. [ CITATION ell17 \l 1033 ]

 Cassava has all these nutrients that may benefit our health, that’s why it is a good

source for making catsup.

2.1.8. Other Root Crops that have been used as Catsup Condiments

Squash Ketchup

Squash Ketchup (a.k.aSquetchup) was created by Tim Maddams, one of the UK’s

leading voices on seasonal cooking, foraging and wild food. This is his recipe for a very tasty

alternative to normal tomato ketchup and something different to do with squash.[CITATION

Sch18 \l 1033 ]

The Department of Agriculture (DA) is pushing for the development of squash-based

catsup to address the problem of excess squash harvest that has become a perennial problem

among farmers in Umingan, Pangasinan. Sec. Proceso Alcala said he has instructed the

Bureau of Agricultural Research (BAR) and the Philippine Center for Postharvest

Development and Mechanization (PhilMech) to collaborate on the project. He also assured to

help farmers in the marketing of the squash-based catsup. [ CITATION Gal16 \l 1033 ]
Carrot Ketchup

Heirloom LA is a catering company in Los Angeles that carefully sources all of our

ingredients. One of its products is carrot ketchup. [CITATION dev14 \l 1033 ]

These are the root cops that have been utilized as catsup condiment, therefore, cassava

root crops have also a possibility to utilize it as catsup products.

 14

2.2. Theoretical Framework

the water content of raw cassava per 100 grams is around 59% the other 40% consists

mainly of carbohydrates, fiber, vitamins, and minerals the table below contains detailed

information on the nutrient found in cassava root.

Nutrition facts: Raw Cassava per 100g

Nutrients Amount
Food energy (kcal) 160    
Food energy (KJ) 667    
Moisture (g) 59.68
Dry weight (g) 40.32
Protein (g) 1.36
Lipid (g) 0.28
Carbohydrate, total (g) 38.06
Dietary fiber (g) 1.8
Ashe (g) 0.62
Vitamins
Thiamin (mg) 0.087
Riboflavin (mg) 0.048
Niacin (mg) 0.854
Ascorbic acid (mg) 20.6 
Vitamin A (μg) ___
Minerals
Calcium (mg) 16   
Phosphorus, total (mg) 27   
Ca/P 0.6
Iron (mg) 0.27
Potassiumg (%) —
Magnesium (%) —
Copper (ppm) —
Zinc (ppm) —
 15

Sodium (ppm) __
Manganese (ppm) —
Figure 3: Source: U.S Department of Agriculture [ CITATION USD19 \l 1033 ]

2.3. Conceptual Paradigm

Input Process Output

Peeled, Boiled
Cassava

Figure 4. - Sensory Evaluation

- Physical
Characteristics
Analysis Cassava Catsup

- Storage Analysis
- Statistical Analysis

2.4. Definition of Term

Cyanide - a salt or ester of hydrocyanic acid, containing the anion CN− or the group

—CN. The salts are generally extremely toxic. But the cyanide in cassava can be treated by

boiling, fermenting, and drying.

 16

Soluble fiber - is soft and sticky, and absorbs water to form a gel-like substance inside

the digestive system. Top sources include beans, peas, oats, barley, fruits, and avocados.

Glucose - is a simple sugar with the molecular formula C₆H₁₂O₆. Glucose is the

most abundant monosaccharide, a subcategory of carbohydrates.glucose is the most important

source of energy in all organisms.

CHAPTER III

METHODOLOGY
 17

This chapter consists of experimental design, research instrument, research locale,

research sampling, equipment and research procedure.

The researcher has selected two locations for buying the cassava, the Caragasan

Market and at western Mindanao state university, sanramon, zamboanga city. In preparation,

the peeled cassava root crops will be utilized for making catsup which is boiled before

blending it. Add all ingredients and cook. Since cassava is starchy, one of the aims of this

study is to develop a different formulation of cassava catsup and its water ratio in order to

determine the most preferred one. The most preferred one will be analyzed the physical

characteristics including TSS, pH, TTA, Viscosity of the product, and conduct a shelf life

study of a product for a week to observe the final output.

3.1. Research Design

This study employed an experimental research design. The variables are the ratio of

cassava to water in making catsup to determine the most preferred formulation.

3.2. Research instrument

A hedonic scale will be utilized for sensory evaluation to answer the research

problem.

The score sheet for sensory evaluation has twoo parts: part I includes questionnaire

used for descriptive test, and part II include score sheet for ranking preference. The principles

of the study is to taste the taste, texture, aroma, color, and general appearance of cassava

catsup by using basic perceptions. The panelist will assess the samples (proportionaly), rank

and appraised them from the most to the least preferred. The instrument together with the

research proposal will be presented to the technical review and ethics committee of the

college of agriculture for the approval.

 18

3.3. Research locale

The research will be conducted at Western Mindanao State University at San Ramon,

Zamboanga City.

3.4. Research Sampling

The sources of the raw material of this study which is the cassava root are gathered

and collected from the wet market in Zamboanga city, the Magay Market, and from Western

Mindanao State University located at Sanramon cassava plantation. The other materials/

ingredients will be bought from the OK Bazar grocery section, located on the ground floor.

3.5. Research Participants

The researcher will be have 10 participants which is randomply selected, student from

western Mindanao state university, college of agriculture from the department of food

technology, sanramon, zamboanga city

3.6. Equipments

The equipment such as saucepan, casserole, strainer, ladle, blender, measuring cups

dry and liquid, measuring spoon, spoon and fork, mixing bowl, knife, chopping board, utility

tray will be borrowed at college of agriculture, BS Food Technology Department stockroom,

Western Mindanao, State, University.

3.7. Sample Preparation

Cassava will be peeled and wash thouroughly. This will undergo the boiling process

(standar/common way on boiling foods).

3.8. Addition for Catsup Making

 19

Garlic powder, onion powder, white pepper, chilli powder, salt, vinegar, sugar,

strawberry food color.

3.9. Research procedure

This includes variables, control variable, and experimental variable. Experimental

variable includes ingredients and procedure in the cassava catsup making.

3.9.1. Variable

The Development of Cassava (Manihot Esculenta Crantz) Catsup’s ingredients is

revised from sweet potato catsup recipe. Sweet potato has 12.65 grams uquivalent to 13

percent of starch per 100 grams [ CITATION Die20 \l 1033 ] while cassava has 25 percent of

starch per 100 grams [ CITATION Int05 \l 1033 ], Since cassava root is starchy than sweet potato,

The researcher will be develop a three (3) formulations to determine which formulation of

cassava-water ratio is preferred by the panelist, and acceptable in sensory evaluation. sweet

potato is also a root crop and has many similarities with cassava, therefore, the utilization of

cassava root crops for making catsup is possible.

3.9.2. Control Variable

Formulation: cassava water

F1 - 75% : 25%

F2 - 50% : 50%

F3 - 25% : 75%
 20

3.9.3. Experimental Variable

Cassava Catsup

Ingredients

The cassava root crop is the main raw material in the making of cassava catsup. A

different formulation of water ratio,¼ tsp garlic powder, 2 tbsp. of white Sugar, ½ cup of

Vinegar, ½ tsp onion powder, ¼ tsp Chili powder, 1 tbsp. of salt, ½ tsp Pepper, and 0.44g of

strawberry red food color. (revised from sweet cassava catsup)

Procedure

Peel the cassava and wash, after that put it into boiled water, wait until becoming

tender, take off the cooked cassava from the casserole and put it into a strainer, remove the

vascular bundle inside the cassava, then blend with all ingredients with the different

formulation of cassava-water ratio as this study aims, until well refined, remove from

blender, cook into a hot saucepan, take off the heat, and store in sterilized jar, seal, cool, label

then store.
 21

3.10. Process Flow

Boil in water until

cassava Peel and wash
become tender

Blend with all

ingredients with the Remove the vascular
Remove from blender
different cassava- bundle inside
water ratio.

Take off the heat Store in a sterilized

Cook in a medium
heat for 4-5 mins. jar

Cassava catsup

Figure 5.
 22

3.11. Statistical Treatment of Data

To determine the acceptability of the product in terms of statistical treatment, a

hedonic scale, average and percentage will be utilized. A percenetage is a portion of a whole

expressed as a number between 0 and 100 rather than as a fraction.

3.12. Data Gathering Procedure

The researcher develops a three (3) formulations of cassava-water ratio, the product

was subjected to a sensory evaluation test for acceptability of the preferred formulation, to be

approved by panelists. The panelist will be requested to sign up written informed consent

from beginning of sensory evaluation. The responbses of the panelist will be recorded upon

the agreement. The sensory quality test included taste, aroma, texture, color and general

appearance. The said characteristics are rated using the 9-point hedonic scale.
 23

CHAPTER IV

RESULTS AND DISCUSSION

This chapter consists analyzes and interprets and discuss the findings in accordance

with the research question of the study.

1. The utilization of cassava as the main ingredient in the preparation of cassava (root crop)

catsup.

Peeling Washing Boiling (45 min at 100°c)

Vascular Bundle Removed Blending Adding All Spices

 24

2. To develop cassava catsup using three (3) formulations of cassava-water ratio

Blended Cassava with other ingredients

(Before heat treament)

Formulation #1 (75:25) Formulation #2 (50:50) Formulation #3 (25:75)

(After heat treament)

Formulation #1 (75:25) Formulation #2 (50:50) Formulation #3 (25:75)

 25

3. To determine the most preferred formulation of cassava catsup using 9-point hedonic

scale.

Formulatio Grand Descriptiv Percentag

Ratio Rank
n Mean e e
Like
1 75:25 6.2 52 3
Slightly
Like very
2 50:50  8.5 71 1
much
Moderatel
3 25:75  7.2 60 2
y like
Table 1.

The respondents rated formulation #1 that has a ratio of 75:25 as “like slightly” with a

grand mean of 6.2, 71% of the respondents rated formulation #2 that has 50:50 cassava-water

ratio as “like very much” with a grand mean of 8.5, and has an average of 1.3 from the

ranking preference, In which 1-1.5 is being the most preferred, and 2.5-3 for the least

preferred, the formulation #3 with a ratio of 25:75 rated as “like moderately” with a grand

mean of 7.2. therefore, the most preferred is formulation #2.

4. To analyze physical characteristics (TSS, pH, TTA,and Viscosity of the most preferred

cassava formulation)
 26

5. To conduct a shelf-life study of the most preferred for 1 week (7 Days).

The cassava catsup did not change and no reaction happened from day one (1) to day

seven (7), the color, aroma, taste and the general appearance are stable.

Characteristics f Mean Descriptive

Color 10 8 Very Red-Pink

Aroma 10 7.5 Moderately Vinegar

Texture 10 8.5 Very Smooth

Moderately Sweet
Taste/Flavor 10 7.3
and Spicy
Table 2.

The product have been undergoes sensory evaluation test for its Characteristics

identification as shown in the table above, the respondents have been described the product

as very red-pink in color, moderately vinegar odor, very smooth, and moderately sweet and

spicy.
 27

CHAPTER V

CONCLUSION AND RECOMMENDATION

Conclusion

The utilization of cassava as catsup has done successfully. The formulation #2 which

has 50:50 cassava-water ratio was rated by the respondents as “like very much” with a grand

mean of 8.5 for all the trials. Based on the data that is being collected, 71 percent of the

respondents voted formulation #2 which has 50:50 cassava-water ratio as their most

preferred formulation among the other formulations.

After 1 week of shelf life study, the product is stable and accepted, and safe for

consumption. It has been described by the respondents as very red-pink in color, moderately

vinegar odor, very smooth, and moderately sweet and spicy.

Recommendation

The following are the recommendation made:

1. The cassava catsup can be selling in the market as the substitute for any brand of ketchup.

2. For faster processing of cassava, ketchup should use machinery equipment.

3. For the perfect outcome of the product, the ingredient should be in an accurate measure

for a good result.

 28

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EntrepinoysAtbp. Business Ideas Philippines. Retrieved from

https://ep.franphil.com/how-to-make-kamote-or-sweet-potato-catsup/.

14. Wong, Cathy. (2019, November 18). “The health benefits of cassava”. / Verywell Health.

Retrieved from https://www.verywellhealth.com/the-benefits-of-cassava-88619

15. Hulse, Gina Welds. (2017, June 06). “cassava”. / hub page. Retrieved from

https://hubpages.com/food/How-To-Plant-and-Harvest-Cassava
 30

16. Dresden, D. (2018, November 20). Cassava: Benefits, toxicity, and how to prepare.

Retrieved November 26, 2019, from

https://www.medicalnewstoday.com/articles/323756.php.

APPENDIX A

The Development of Cassava (Manihot Esculenta Crantz) Catsup’s ingredients is

revised from sweet potato catsup recipe. Since sweet potato is also a root crop and has many

similarities with cassava, the utilization of cassava root crops for making catsup is possible.

Sweet Potato Catsup

1 & ¾ cups – steamed sweet potato

1 & 1/2 cups – water

1/2 cup vinegar 1/2 tsp white pepper

1/2 cup + tsp sugar 1/4 tsp cayenne pepper

1 tbsp. – salt 1/4 tsp chili powder

1/4 tsp garlic powder 3/8 tsp cinnamon

1/2 tsp onion powder 1/4 tsp strawberry red/food colors

0.25g ( 1 tbsp.) egg yolk

Procedure:
 31

Blend all ingredients in 3-4 minutes, Cook the blended ingredients, Fill into sterilized

bottles and then pasteurize for 30 minutes.

Source: Plant Industry Production Guide on Sweet Potato, BPI Sweet Potato Commodity

Profile, DA-Eastern Visayas Integrated Agricultural Research Center. [ CITATION Ent12 \l

1033 ]

APPENDIX B

COST PER SERVING OF THE PRODUCT

The cost per recipe of cassava catsup is undertaken to find out the cost per serving of

cassava catsup and how many serving will yield per recipe.

Costing

Ingredients Price

96g cassava 30php

1.25g garlic 3php

2.1g onion 3php

118g vinegar 10php

14g salt 2php

2.1g pepper 1php

0.5g food color 1php

 32

108g white sugar 3php

Total cost: 58php

Figure 5.

APPENDIX C

Estimated Budgetary Requirement

Items Description Quantity Unit Price/Unit Total/value )Php)

Cassava Cassava Root 2 kg 80 80

Crop
Water Distilled 5 L 150 150

Garlic Powder 15 g 13.50 13.50

Onion Powder 15 g 14 14

Vinegar DatuPuti 200 ml 6.75 6.75

Salt Iodized 10 g 10 10

Pepper Powder 30 g 11.50 11.50

Food Color Powder 2 g 2 8

White Sugar Refined 1/4 kg 14.50 14.50

Container Empty Bottle 4 pcs 12 48

Catsup
Fee Ethics Fee _________ _______ 300 300

Soft Bound ___________ 5 pcs 200 1000

 33

Hard Bound ___________ 4 pcs 300 1200

Total 2,856.25

Figure 6.
 34

APPENDIX D

Trial 1
Aroma Taste Texture General Appearance
PC:74
Panelist PC: 962 PC: 748 PC: 851 PC: 962 PC: 748 PC: 851 PC: 962 PC: 748 PC: 851 PC: 962 8 PC: 851
1 9 9 9 7 9 8 3 9 8 6 9 8
2 6 9 8 6 7 8 7 9 8 7 9 8
3 6 8 8 7 8 7 5 8 6 7 8 6
4 7 9 9 6 8 7 6 8 7 6 8 7
5 7 8 6 6 8 7 6 8 7 6 8 7
6 7 8 8 7 8 7 7 8 7 7 8 7
7 6 8 7 7 8 8 7 9 8 7 9 8
8 7 8 7 4 9 5 6 9 7 6 8 7
9 4 9 6 5 9 6 6 7 7 6 7 7
10 5 8 6 5 8 6 6 7 7 6 7 6
Total 64 84 74 60 82 69 59 82 72 64 81 71
Mean 6.4 8.4 7.4 6 8.2 6.9 5.9 8.2 7.2 6.4 8.1 7.1
neither like neither like like like
like very like like very like like very like
Desciptive like nor modera like nor modera very moder
much slightly much slightly much slightly
dislike tely dislike tely much ately

Tables
 35

Table 3.

Trial 2
Aroma Taste Texture General Appearance
Panelist PC: 962 PC:748 PC: 851 PC: 962 PC:748 PC: 851 PC: 962 PC:748 PC: 851 PC: 962 PC:748 PC: 851
1 9 9 9 7 9 8 5 8 7 7 8 7
2 6 9 8 6 8 8 6 8 7 7 9 7
3 6 8 8 7 8 7 5 8 6 8 9 8
4 8 9 9 6 8 6 6 9 8 6 8 7
5 7 8 7 6 9 7 6 8 7 5 9 7
6 7 8 8 7 8 8 6 9 7 7 8 6
 36

7 6 9 7 7 8 8 7 9 7 5 9 8
8 7 8 7 6 9 6 5 9 7 6 8 8
9 6 9 6 6 9 6 6 8 7 7 8 7
10 5 8 5 6 9 6 5 9 8 7 8 6
Total 67 85 74 64 85 70 57 85 71 65 84 71
Mean 6.7 8.5 7.4 6.4 8.5 7 5.7 8.5 7.1 6.5 8.4 7.1
like like neither like like
Desciptiv like like very like like very like very like like very
moderat moderat like nor moderat moderat
e slightly much slightly much much slightly much
ely ely dislike ely ely

Table 4.

Trial 3
Panelist Aroma Taste Texture General Appearance
PC: 962 PC:748 PC: 851 PC: 962 PC:748 PC: 851 PC: 962 PC:748 PC: 851 PC: 962 PC:748 PC: 851
1 8 8 8 8 9 8 6 9 8 6 9 8
2 7 9 7 6 9 8 5 8 8 7 9 8
3 5 9 8 8 9 7 5 8 6 6 8 7
4 7 9 8 5 8 6 6 9 8 6 9 6
5 8 8 7 6 9 7 6 9 7 5 9 6
6 7 9 9 5 8 8 6 9 6 6 9 7
7 7 9 7 7 9 8 5 9 7 5 9 8
 37

8 7 8 8 5 9 6 6 9 7 6 8 6
9 7 9 7 7 9 6 6 9 6 7 8 7
10 5 9 6 5 9 6 5 9 7 6 9 5
Total 68 87 75 62 88 70 56 88 70 60 87 68
Mean 6.8 8.7 7.5 6.2 8.8 7 5.6 8.8 7 6 8.7 6.8
like like very like like like very like neither like very like like like very like
Desciptiv slightly much moderat slightly much moderat like nor much moderat slightly much slightly
e ely ely dislike ely

Table 5.
The Summarized table of trial one (1) to trial three (3) for the calculated means:

PC: 962 PC:748 PC: 851

  Characteristics means means means
Aroma 6.4 8.4 8.5
Taste 6 8.2 7.9
Trial 1
Texture 5.9 8.2 6.2
General appearance 6.4 8 7.1
Aroma 6.7 8.5 7.4
Taste 6.4 8.5 7
Trial 2
Texture 5.7 8.5 7.1
General appearance 6.5 8.7 7.1
Aroma 6.8 8.7 7.5
Taste 6.2 8.8 7
Trial 3
Texture 5.6 8.8 7
General appearance 6 8.7 6.8
Grand mean 6.2 8.5 7.2
Like Like very Moderately
Descriptive
Slightly much like
Percentage 52 71 60
 38

Table 6.

Final output of the data:

Formulatio Product Grand Percentag

Ratio Descriptive rank
n Code Mean e
Like
1 962 75:25 6.2 52 3
Slightly
Like very
2 748 50:50  8.5 71 1
much
Moderatel
3 851 25:75  7.2 60 2
y like

Table 7.
 39

APPENDIX E

Sensory Evaluation for Acceptability and Testing

The signatories below indicate how they respond to the aroma, taste, texture, color of
the cassava catsup they affirmed it by indicating what they have observed and felt in the
remark column.

NAME ADDRESS SIGNATURE REMARKS

1.

2.

3.

4.

5.

6.

7.

8.

9.

10.
 40

APPENDIX F

Figure 7.Program of Activities

ACTIVITIES October November December

1-10 11-20 21-31 1-10 11-20 21-31 1-10 11-20 21-31

Pre Experimental period

Preparation of ethics
review

Preparation of
Supplies and
materials

Experimental Phase
Collecting of
Cassava Root Crop

Buying of All
Ingredients

Cooking the
Cassava Catsup

Shelf Life Study

Gathering /
collected data

Post-experimental
Tabulating the
collected data

Analyzing data

Preparation of the
first draft

Preparation of final
draft

Oral defense schedule

Preparation for final
corrected manuscript

Submission of the
final manuscript
 41

APPENDIX G

Tiñgah A. Sabdani Jr.

36, Upper Calarian, Zamboanga City
09263734189/09106954824
Young.sabdani.067@gmail.com

Personal Information___________________________________________________

Date of Birth: September 28, 1996

Place of Birth: West Kuntad, Siasi Sulu
Age: 24
Civil Status: Single
Citizenship: Filipino
Religion: Islam
Father’s Name: Tingah K. Sabdani Sr.
Mother’s Name: MorinaAlamara

Educational Background_______________________________________________

Tertiary: Bachelor of Science in Food Technology

Western Mindanao State University
San Ramon, Zamboanga City
S.Y. 2019

Secondary: Central Sulu College

Siasi, Sulu
S.Y. 2013-2014

Primary: PanglimaJulkanainTaup Elementary School

Barak, Siasi Sulu
S.Y. 2009-2010
42