Background: This study explored the use of banana core and bamboo shoots as plant-based alternatives to pork in siomai, a popular steamed dumpling in the Philippines. These natural ingredients are high in fiber, potassium, calcium, and essential vitamins, making them suitable for health-conscious individuals and those with dietary restrictions. As the demand for sustainable, plant-based food increases, the study aimed to assess the sensory appeal and nutritional value of siomai using these vegetable substitutes. Methods: A Completely Randomized Design (CRD) was used to create five formulations for each variant, replacing pork with increasing amounts of banana core or bamboo shoots. 16 Faculty experts and 62 student evaluators assessed each treatment using a 9-point Hedonic Scale. Nutritional components such us moisture, ash, and crude protein were tested in a laboratory. Data were analyzed using Analysis of Variance (ANOVA) and Least Significant Difference (LSD) methods. Results: Findings revealed that the siomai containing 75% banana core and 25% pork (Treatment 3) received the highest scores in taste, texture, aroma, and overall acceptance. The 100% bamboo shoot formulation (Treatment 4) was most preferred for its appearance and aroma. Nutritional analysis showed that vegetable-enriched siomai had higher moisture and ash but lower protein content. Conclusion: In summary, banana core and bamboo shoots serve as viable pork replacements in siomai, offering nutritional value and sensory appeal while promoting plant-based, sustainable Filipino cuisine.
Baldo et al. (Wed,) studied this question.
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