Consumer’s acceptability of rice-like grains made from cassava (Manihot esculenta Crantz) and corn (Zea mays)

Abstract

© 2020, Future of Food: Journal on Food, Agriculture and Society. All Rights Reserved Rice is one of the most important crops in Asia. Several crops were explored as rice alternatives to reduce the burden of importation and improve food security. Te purpose of this study was to develop a consumer acceptable rice-like grain from cassava and corn. Four (4) cassava varieties were combined with five (5) corn varieties at eleven (11) ratio levels, making a total of 220 combinations. Te most acceptable ratios for each cassava-corn combination (n=19) were then subjected to consumer acceptability testing. Results showed that the five most acceptable combinations are Lakan 2-IPB Var 8, Binulak-IPB Var 8, Binulak-IPB Var 6, Lakan 2-IPB Var 13, and Rajah 4-IPB Var 6. Eighty-two per cent (82 %) of the respondents (n=120) preferred Lakan 2-IPB Var 13. Tese were also perceived as the most comparable and acceptable to rice (r=0.753; p<0.01). Te study revealed that production of rice-like grains from other staples could potentially be an alternative to rice. Further studies may be done to improve the process, thus making the product more similar to rice.

Source or Periodical Title

Future of Food: Journal on Food, Agriculture and Society

Page

2021-12-01

Document Type

Article

Subject

cassava, corn, rice substitute, rice-like grains, sensory evaluation

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