This document summarizes a research study on producing ube garganelli pasta from tuberous purple yams. The objectives are to produce the pasta, determine its acceptability, identify the nutritional benefits extracted from yams, and evaluate its potential as an alternative gluten-free product. A total of 40 respondents evaluated the pasta based on taste, texture, aroma and appearance using a questionnaire. Their responses were analyzed to determine consumer satisfaction and sensory perception of the ube garganelli pasta.

1. Ube Garganelli Pasta
In Partial Fulfillment in Technological Research II (BTLE-HE)
Bachelor of Technology and Livelihood Education
Major in Home Economics
Institute Of Education And Teacher Training
Davao Oriental State University
Researchers
JONNA MAE L. LABACO
ANTONETTE R. NOYA
TITO JR. S. VILLARASA
ANDREA ALBO
NOVEMBER, 2022

2. INTRODUCTION
Yams contain a variety of beneficial substances, including the storage
protein dioscorin, the tropical corticosteroid saponins flavonoid and dioscin,
and anthocyanins. Due to the existence of anti-nutritional elements, the
majority of the species are unique in terms of food, medicine, and economic
value, but their widespread usage is limited.
On the other hand, the production of pasta is a widespread food
processing activity since pasta is a staple that most people eat and prepare for
a variety of events. However, there are several reasons why a person would
decide to cut gluten out of their diet, including the recurrence of
gastrointestinal and non-gastrointestinal symptoms, the conviction that gluten
may be harmful, and the idea that avoiding it represents leading a healthy
lifestyle.

3. Yam is a staple food for small and marginal rural families and forest-
dwelling populations during times of food scarcity. This ube garganelli pasta
is appropriate for everyone as it is gluten-free pasta that accounts for so
many functional nutrients. This pasta can help make a gluten-free food by
offering a different source of flour or powder that is highly nutritious. Ube is
a starchy root vegetable with a high carbohydrate, vitamin C, and
potassium content that is a potent antioxidant in the body.
Due to the widespread use of pasta and the abundance of underutilized
tuberous root crops of this purple yam, product developers have opened up
new perceptions to create prospective ideas for tuberous purple yam
growers as well as for community members and consumers. In order to give
an alternative product that may assist people with particular dietary needs
in consuming a gluten-free product and meets nutritional requirements, the
researchers of this study intend to develop fortified food items from a
tuberous purple yam that has a functional nutrient.

4. OBJECTIVES OF THE STUDY
1.To produce ube garganelli pasta coming tuberous purple yam.
2.To recognize the acceptability of the ube garganelli pasta in terms of taste,
texture, aroma and appearance.
3.To identify what are the benefits of tuberous purple yam that could be
extracted into ube garganelli pasta.
4.To produce alternative and gluten free ube garganelli pasta.
5.To determine the potentiality of utilizing tuberous purple yam into ube
garganelli pasta and recognize the satisfaction of the product through the
response of the respondents.

5. SIGNIFICANCE OF THE STUDY
 The local farmers of ube growers
 The local vendors of ube
 Persons who want to eat gluten free pasta

6. SCOPE AND DELIMITATION OF THE STUDY
 This research study focuses on the utilization of tuberous purple
yam/ube together with the production of Ube garganelli pasta.

7. METHODS
This developmental study used Completely Randomized Design to test
different ube garganelli pasta blends to produce bake goods with or without the
application of different thickening agents until the desired outcome met. The
product (ube garganelli pasta) is evaluated based on baked products taste,
texture, aroma, and appearance.

8. RESEARCH DESIGN
 This research is a developmental-experimental study that uses a quantitative
approach to compute the methodologies.

9. RESEARCH INSTRUMENT
 The researchers made a questionnaire base on the qualifications of their
product, to gather pertinent information about the flavor, texture, aroma and
appearance of the ube gargenelli pasta product.

10. Respondents/Participant of the study
Exper
ts
• The bakers
Teach
ers
• Home
economic
teachers
Studen
ts
• Random
TVL
students
Random
individu
als
• 15 random
person
Respondents
is categorized
into three
(45) namely;
This study accumulated forty (40) respondents that is resident from the
specific area of Mati City.

11. Data Collection
The data were gathered and interpreted using the indicators used in the
consumer’s sensory perception of food attributes. The effectiveness of the
product was determined by conducting a survey and giving survey
questionnaires to forty-five (45) respondents.

12. 15 Random Individuals Computation
The 15 respondents are the people who were selected randomly during the
initial tasting.

13. Formula and Interpretation

14. 40 Respondents Computation
The 40 respondents are the people who responded during the final tasting of
ube gargenelli pasta and they were categorized into 3; which is the (10) expert
from the bakers, (10) HE teachers, (10) TVL students.
Repondent 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28
1 5 4 4 5 4 5 5 5 5 4 5 5 5 4 4 3 5 5 4 5 4 5 5 5 5 5 5 5
2 5 5 3 4 4 5 4 5 5 5 4 5 5 4 5 5 4 4 4 4 5 5 5 4 5 4 5 5
3 5 5 5 4 5 4 5 5 4 5 5 5 4 4 5 5 4 5 5 5 5 5 4 3 5 4 5 5
4 4 4 4 3 4 5 5 4 5 5 5 5 5 5 3 4 5 5 5 5 5 4 5 4 5 5 5 5
5 5 5 5 5 5 4 5 4 4 5 5 4 5 4 5 5 5 4 5 5 5 5 5 5 5 4 5 5
6 5 5 5 5 4 5 5 5 5 5 5 4 4 5 5 5 5 4 5 5 5 5 5 5 5 4 3 5
7 5 5 5 5 4 5 5 5 5 5 5 5 4 4 5 5 5 5 4 4 4 4 5 4 4 5 5 5
8 5 5 5 4 5 4 5 5 5 5 4 5 5 5 5 5 5 4 4 5 5 4 5 5 5 5 5 5
9 5 4 5 4 4 5 5 4 5 4 4 5 5 4 5 5 4 5 5 5 5 4 4 4 5 5 5 5
10 4 5 5 5 4 5 5 4 4 5 4 5 5 5 5 4 5 4 4 5 5 5 5 5 5 5 5 5
48 47 46 44 43 47 49 46 47 48 46 48 47 44 47 46 47 45 45 48 48 46 48 44 49 46 48 50
10 Mean 4.80 4.70 4.60 4.40 4.30 4.70 4.90 4.60 4.70 4.80 4.60 4.80 4.70 4.40 4.70 4.60 4.70 4.50 4.50 4.80 4.80 4.60 4.80 4.40 4.90 4.60 4.80 5.00
7 GMW 4.63 4.66 4.66 4.73
Variance 0.16 0.21 0.44 0.44 0.21 0.21 0.09 0.24 0.21 0.16 0.24 0.16 0.21 0.24 0.41 0.44 0.21 0.25 0.25 0.16 0.16 0.24 0.16 0.44 0.09 0.24 0.36 0.00
EXPERTS
Taste Aroma Texture Appearance

15. 11 4 5 4 4 4 5 5 4 5 4 5 5 5 4 5 5 4 5 5 4 5 4 5 4 4 5 5 5
12 5 4 4 5 5 4 4 5 5 5 4 5 5 4 5 5 5 4 4 4 4 5 4 4 5 4 5 5
13 4 4 3 4 4 4 4 5 5 5 5 5 5 5 4 5 3 5 4 5 4 5 5 5 5 4 5 5
14 4 4 4 3 3 4 4 3 4 5 4 4 4 4 4 4 3 3 4 4 4 4 3 4 4 5 4 5
15 5 5 4 5 5 5 4 5 5 5 5 5 5 5 4 4 5 4 4 4 5 5 4 4 5 5 4 5
16 4 5 4 5 4 4 4 5 4 5 3 3 3 3 5 5 4 5 4 4 5 5 5 4 5 4 4 4
17 5 5 5 5 4 4 4 5 4 4 4 5 5 4 5 5 4 5 5 4 5 5 5 5 4 5 5 4
18 5 5 4 5 4 4 5 5 5 4 5 4 5 4 5 4 3 5 5 5 4 4 5 5 4 5 4 5
19 4 4 3 4 4 4 4 5 4 4 5 5 4 5 5 5 4 3 4 5 5 4 5 5 5 5 5 5
20 4 4 5 5 5 5 4 4 5 5 4 5 5 5 5 5 5 4 5 5 5 5 4 4 4 5 4 3
44 45 40 45 42 43 42 46 46 46 44 46 46 43 47 47 40 43 44 44 46 46 45 44 45 47 45 46
10 Mean 4.40 4.50 4.00 4.50 4.20 4.30 4.20 4.60 4.60 4.60 4.40 4.60 4.60 4.30 4.70 4.70 4.00 4.30 4.40 4.40 4.60 4.60 4.50 4.40 4.70 4.70 4.50 4.60
7 GMW 4.30 4.53 4.44 4.57
Variance 0.24 0.25 0.40 0.45 0.36 0.21 0.16 0.44 0.24 0.24 0.44 0.44 0.44 0.41 0.21 0.21 0.60 0.61 0.24 0.24 0.24 0.24 0.45 0.24 0.25 0.21 0.25 0.44
CONSUMERS

16. 21 5 5 5 4 5 5 4 5 4 5 5 5 5 5 5 5 5 5 5 4 5 5 4 4 5 5 5 5
22 5 4 5 5 5 4 5 5 5 5 4 4 5 5 5 5 4 4 5 5 5 5 5 4 3 4 5 5
23 5 5 4 5 5 4 5 5 5 4 5 5 5 5 4 5 4 5 5 5 5 5 4 5 5 5 4 5
24 5 5 5 4 4 4 5 4 4 4 4 4 4 5 4 4 5 5 5 5 5 5 5 5 5 4 5 4
25 5 4 5 5 4 5 4 5 4 4 4 5 5 5 5 5 5 4 5 5 5 4 4 4 5 5 5 4
26 4 5 5 5 5 5 4 4 4 5 5 4 5 5 5 5 4 5 5 5 5 5 5 5 5 4 4 4
27 5 5 4 5 5 4 3 5 5 4 5 5 5 4 5 5 4 5 5 5 4 5 5 4 5 5 5 4
28 4 4 4 4 5 4 5 4 4 5 5 5 4 4 5 4 4 4 5 5 5 5 4 4 4 5 4 5
29 4 4 4 5 4 5 5 4 4 4 5 4 4 5 4 5 4 4 5 5 4 4 5 5 4 4 5 4
30 5 5 5 4 4 4 5 5 5 5 4 5 5 4 5 4 5 4 4 5 5 4 4 4 4 5 4 5
47 46 46 46 46 44 45 46 44 45 46 46 47 47 47 47 44 45 49 49 48 47 45 44 45 46 46 45
10 Mean 4.70 4.60 4.60 4.60 4.60 4.40 4.50 4.60 4.40 4.50 4.60 4.60 4.70 4.70 4.70 4.70 4.40 4.50 4.90 4.90 4.80 4.70 4.50 4.40 4.50 4.60 4.60 4.50
7 GMW 4.57 4.59 4.70 4.54
Variance 0.21 0.24 0.24 0.24 0.24 0.24 0.45 0.24 0.24 0.25 0.2 0.2 0.2 0.2 0.21 0.21 0.24 0.25 0.09 0.09 0.16 0.21 0.25 0.24 0.45 0.24 0.24 0.25
TEACHERS

17. Variables
K
Description
# of items
sum of the item variance
variance of total score
cronbach alpha
28
9.10
48.46222
0.84226
Internal Consistency
Good
Value
∑ s2 y
s2 x
items 28
sum of the item variance 9.10
variance of total score 48.46222222
cronbach alpha 0.842259721
=counta()
=var.p()

18. Analysis of the data
The result from the gathered data which was interpreted and analyzed
showed the very satisfactory rating of the product in terms of taste, aroma,
texture and appearance. The ube garganelli pasta was perceived to be very
visually appealing to the respondent. The respondents were also very satisfied
with the overall potential of the product for marketing. Moreover, the packaging
of the ube garganelli pasta was perceived by the teachers, the expert or the
respondents as well-packed and has appropriate packaging for ube garganelli
pasta product. Overall, the expert, and teachers loved the presentation of the
product which showed satisfaction as justified by the grand mean of 4.50 (taste),
4.60 (texture), 4.59 (aroma), 4.61 (appearance).
The evaluation tool had undergone test for validity and acceptability in terms
of the taste, texture, aroma, and appearance of the product. As a result, the
respondents agreed and assessed that the product is good. The product
satisfaction index obtained a grand mean of 4.67 experts, 4.46 consumers, 4.60
teachers and 4.46 random person.

19. CONCLUSION AND RECOMMENDATIONS
Conclusion
From the results in finding of the data gathered, the ube garganelli
pasta was concluded as:
1. A completely produced by-product created from the production phases
systematically undergone by the researchers.
2. A relevant output which can be a new source of literature for future studies
supported by previous literature, making this study more feasible and
reliable.
3. Very satisfactory among respondents in terms of taste, texture, aroma and
appearance. Therefore, researchers conclude that the ube garganelli pasta
has been approved very satisfactory by the respondents and can also have
satisfactory feedback for future consumers.

20. Recommendation
The researchers would like to recommend the following for further
development of the product:
1. The researcher recommends adding another vegetable to make the ube
pasta more healthful.
2. Future researchers may choose to create a unique method of preparing ube
pasta and may turn to this study or related material for inspiration.