Consumer Preference and Proximate Analysis of Bamboo Shoot Siomai

Abstract

This study aimed to analyse the proximate contents of the product in terms of crude protein, total fat, carbohydrate, moisture content and energy and to assess the consumer acceptability of the generally acceptable product of bamboo shoot siomai made by Luna and Alayon (2017). Experimental method of research was used. Testing of the sample was done in three trials. Samples of the generally acceptable product that was developed by Luna and Alayon (2017) was used. Each sample was then subjected for proximate analysis such as ash content, moisture content, crude protein and total fat. For consumer testing, 100 consumer panels was requested to taste the product in Mambusao Public Market, Mambusao, Capiz during market day schedule. Samples for proximate analysis were brought to Department of Science and Technology, Region VI, Chemical and Microbiology Department and results of the consumer test were tabulated and analysed using the mean and percentage. Bamboo shoot siomai has 68.5g moisture, 1.37g ash, 7.58 g crude protein, 3.0 g total fat, 19.5 g carbohydrate and has an energy of 136 Kcal/100g. Sixty-three percent of the consumers liked the siomai with 75% pork and 25% bamboo shoot while 37% percent of the consumers like the siomai with 100% pork.