Sutero S. Macabudbud, Jr.


Waste Coconut Kernels (WCK) and Sweet Potato (SP) peels are considered household wastes for animal feeding. The present study aimed to develop waste coconut kernel and sweet potato peels creamy roll as innovative guides for the Extension program guide. This experimental study used three formulations varying amounts of WCK with 100g, 150g and 200g; SP peels with 150g, 200g, and 250g mixed with milk solution, sugar and unsalted spring roll wrappers. The study focused on investigating the sensory attributes of the creamy roll development across different formulations, assessing its general acceptability in terms of color, flavor, odor and texture, identifying the most preferred formulation (F1, F2, and F3) based on the panel of tasters, and examining if there were significant differences among the product attributes. Based on Data analysis involved calculating weighted means and conducting One-way analysis of variance (ANOVA), the results revealed that F3, consisting of 250g of SP, 200g of WCK, 250g of milk solution, and 180g of sugar, was the most preferred in terms of flavor, odor and texture, with overall means of 3.67, 4.08, and 3.85, respectively. However, F2 was preferred only in color. A significant difference was observed in flavor indicated by a p-value of .042, lower than the predetermined alpha level of .05. Post-hoc analysis indicated differing perceptions between the 35 experienced consumers and 15 food experts. The most preferred formulation had a sensory acceptability rating of “acceptable” with a mean of 3.92. Based on the findings, the 250g SP peels and 200g WCK were adopted as an Extension program guide.





Acceptability test, Food development, Innovative-guide, Sensory analysis

Agubosi, O. C. P., Dumkenechukwu, I. F. & Alagbe, J. O., (2021). Evaluation of the Nutritive Value of Air-Dried and SunDried Sweet Potato (Ipomoea Batatas) Peels. European Journal of Life Safety and Stability www.ejlss.inde xedresearch.org,14, 43-51
Ahmad, N., Riaz, S. & Ali, A. (2023). Ingredients for food products. In: Palm Trees and Fruits Residues (pp. 115-153). Academic Press. https://doi.org/10.1016/B978-0-12-823934-6.00013-7.
Ayeleso, T. B., Ramachela, K., & Mukwevho, E. (2018). Aqueous-methanol extracts of orange-fleshed sweet potato (Ipomoeabatatas) ameliorate oxidative stress and modulate type 2 diabetes associated genes in insulin resistant C2C12 cells. Molecules, 23(8), 2058. https://doi.org/10.3390/molecules23082058.
Bakar, M., Ranneh, Y. & Kamil, N. (2022). Development of high fiber rich antioxidant biscuits from purple and orange sweet potato peels. Journal of Food Research, 6(1), 12-19. https://doi.org/10.26656/fr.2017.6(1).036.
Cartabiano-Leite, C. E., Porcu, O. M. & de Casas, A. F. (2020). Sweet potato (Ipomoea batatas L. Lam) nutritional potential and social relevance: A review. History, 11, 23-40. DOI: 10.9790/9622-1006082340.
Chitraporn Ngampeerapong & Visith Chavasit (2019). Nutritional and Bioactive Compounds in Coconut Meat of Different Sources: Thailand, Indonesia and Vietnam. CMU J. Nat. Sci., 18(4).https://doi.org/10.12982/CMUJNS.2019.0037
Grant, W. B., Lahore, H. & Rockwell, M. S. (2020). The benefits of vitamin D supplementation for athletes: better performance and reduced risk of COVID-19; Nutrients, 12 (12), 3741. https://doi.org/10.3390/nu12123741.
Gregson, N., & Crang, M. (2015). From waste to resource: The trade in wastes and global recycling economies. Annual Review of Environment and Resources, 40, 151-176. https://doi.org/10.1146/annurev-environ-102014-021105.
Hasler, C. M. (2002). Functional foods: benefits, concerns and challenges—a position paper from the American Council on Science and Health. The Journal of Nutrition, 132 (12), 3772-3781. https://doi.org/10.1093/jn/132.12.3772.
Honi, B. U. Z. O. (2016). Development of Orange Fleshed Sweet Potato and Bambara groundnut-based snacks for School children in Tanzania. Makerere University, Makerere, Uganda. College of Agricultural and Environmental Sciences, Department of Food Technology and Nutrition., Uganda
Joshi, A., Sethi, S., Arora, B., Azizi, A.F., Thippeswamy, B. (2020). Potato Peel Composition and Utilization. Nutrition and Food Security, 229-245. Springer, Singapore. https://doi.org/10.1007/978-981-15-7662-1_13.
Karandeep, K., Navnidhi, C., Poorva, S., Garg, M. K., & Anil, P. (2019). Coconut meal: Nutraceutical importance and food industry application. Foods and Raw Materials, 7(2), 419-427. http://doi.org/10.21603/2308-4057-2019-2-419-427.
Laureati, M., Sandvik, P., Almli, V. L., Sandell, M., Zeinstra, G. G., Methven, L. & Proserpio, C. (2020). Individual differences in texture preferences among European children: Development and validation of the Child Food Texture Preference Questionnaire (CFTPQ). Food Quality and Preference, 80, 103828. https://doi.org/10.1016/j.foodqual.2019.103828.
Likert, R. (1932). A technique for the measurement of attitudes. Archives of Psychology, 22 140, 55.
Neela, S. & Fanta, S. W. (2019). Review on nutritional composition of orange‐fleshed sweet potato and its role in management of vitamin A deficiency. Food Science & Nutrition, 7(6), 1920-1945. https://doi.org/10.1002/fsn3.1063.
O’Connor, J., Hoang, S. A., Bradney, L., Dutta, S., Xiong, X., Tsang, D. C., ... & Bolan, N. S. (2021). A review on the valorisation of food waste as a nutrient source and soil amendment. Environmental Pollution, 272, 115985. https://doi.org/10.1016/j.envpol.2020.115985.
Oluyori, A. P., Shaw, A. K., Olatunji, G. A., Rastogi, P., Meena, S., Datta, D., ... & Puli, S. (2016). Sweet potato peels and cancer prevention. Nutrition and cancer, 68(8), 1330-1337. Sweet potato peels and cancer prevention. Nutrition and Cancer,68,8. https://doi.org/10.1080/01635581.2016.1225107
Piqueras-Fiszman, B. & Spence, C. (2015). Sensory expectations based on product-extrinsic food cues: An interdisciplinary review of the empirical evidence and theoretical accounts. Food Quality and Preference, 40, 165-179. Rediscovering the benefits of the plant cell matrix for human health. Front. Immunol., 18 August 2022 Sec. Mucosal Immunity, 13-2022 | https://doi.org/10.3389/fimmu.2022.954845.
Puhlmann, M. L. & de Vos, W. M. (2022). Intrinsic dietary fibers and the gut microbiome: Rediscovering the benefits of the plant cell matrix for human health. Frontiers in Immunology, 13, 954845. https://doi.org/10.3389/fimmu.2022.954845.
Ramya, H. N., Kumar, S. S. & Kandkur, S. (2023). Coconut Testa as a Functional and Healthy Ingredient in Food Products: A Review. Food and Nutrition Science-An International Journal, 7. ISSN: 2367-9018.
Ronzio, R. A. (2003). The encyclopedia of nutrition and good health. Infobase Publishing.
Ryland, D. B. (2015). Creating food waste: journeys of food becoming waste in a catering kitchen: a thesis presented in partial fulfillment for the requirements for the degree of Master of Arts in Geography at Massey University, Manawatū, New Zealand (Doctoral dissertation, Massey University). http://hdl.handle.net/10179/7536.
Sajeev, M. S., Padmaja, G., Sheriff, J. T. & Jyothi, A. N. (2021). Entrepreneurial Opportunities in Tuber Crops Processing. In Entrepreneurship and Skill Development in Horticultural Processing (pp. 295-322). CRC Press.
Sharif, M. K., Butt, M. S., Sharif, H. R. & Nasir, M. (2017). Sensory evaluation and consumer acceptability. Handbook of Food Science and Technology, 10, 362-386. https://www.researchgate.net/publication/320466080.
Terana, C. C. (2023). Acceptability of coconut (Cocos nucifera) apple tart filling recipe: Techno guide for Extension program. Journal of Applied and Natural Science, 15(2), 542-548. https://doi.org/10.31018/jans.v15i2.4451.
Torres-León, C., Rojas, R., Contreras-Esquivel, J. C., Serna-Cock, L., Belmares-Cerda, R. E. & Aguilar, C. N. (2016). Mango seed: Functional and nutritional properties. Trends in Food Science & Technology, 55, 109-117. https://doi.org/10.1016/j.tifs.2016.06.009.
World Health Organization (2016). World Health Statistics 2016 [OP]: Monitoring Health for the Sustainable Development Goals (SDGs). World Health Organization.
Zoon, H. F., De Graaf, C. & Boesveldt, S. (2016). Food odours direct specific appetite. Foods, 5 (1), 12. https://doi.org/10.3390/foods5010012.
Research Articles

How to Cite

Enhancing sustainability and flavor of waste coconut (Cocos nucifera) kernel and sweet potato (Ipomoea batatas) peels Creamy roll: Extension program guide. (2024). Journal of Applied and Natural Science, 16(1), 378-384. https://doi.org/10.31018/jans.v16i1.5396