What type of study is this?

This is a Quantitative Study study.

Sensory evaluation of Cebu’s chips using Cassava (Manihot esculenta) flour infused with fresh blended Malunggay (Moringa oleifera) leaves

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This study evaluates the sensory qualities of cassava chips infused with malunggay, revealing nutritional benefits and consumer acceptance.

Overall scores for chips infused with malunggay showed high acceptability, notably the formulation with ¼ cup.
Sensory evaluation with 100 participants revealed significant differences in taste and texture among chip formulations.
Analysis of variance (ANOVA) was conducted to assess the sensory attributes of the cassava-malunggay chip formulations.
Integrating malunggay into cassava chips can enhance nutrition and promote public health, benefiting local agriculture.

Valdéz et al. (2025) studied this question.

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This study evaluates the sensory qualities of cassava chips infused with malunggay, revealing nutritional benefits and consumer acceptance.