Taro (Colocasia esculenta) is a nutrient-dense root crop rich in dietary fiber, vitamins, and antioxidants, making it beneficial for digestive health and immune support. Despite taro’s nutritional benefits and abundance in tropical regions, its potential for value-added snack production remains underexplored, creating a significant research gap. The present study assessed the sensory attributes and acceptability of taro root kropeck. A quantitative experimental design was employed, incorporating five treatment formulations with varying ratios of all-purpose and taro flour: T1 (control-100% all-purpose flour), T2 (100% taro flour), T3 (50:50 all-purpose flour to taro flour), T4 (60:40 taro to all-purpose flour), and T5 (40:60 taro to all-purpose flour). Each formulation contained constant amounts of ground chicken and seasonings. Sensory evaluation was conducted using a structured questionnaire to assess color, crispiness, and flavor. Data was analyzed using descriptive statistics and mean comparison techniques. Key findings revealed that higher taro flour content significantly influenced the color, making it darker, with consumer preference leaning towards slightly brown and brown hues. Crispiness ratings across treatments remained within the "Liked Moderately" category, indicating that taro flour substitution did not negatively affect the texture. However, flavor acceptability varied, with formulations containing moderate taro flour levels (50% and 75%) receiving higher ratings. These findings imply that taro root kropeck is a viable snack alternative with potential commercial appeal. Further research may explore optimization techniques to enhance flavor while maintaining its nutritional benefits.
Núñez et al. (Sat,) studied this question.