DEVELOPMENT OF UBE KINAMPAY (Dioscorea alata) – CACAO (Theobroma cacao) MARBLE SPREAD

This study aimed to evaluate the development of Ube Kinampay (Dioscorea alata)–Cacao (Theobroma cacao) marble spread in terms of appearance, aroma, taste, and texture. It also determined the product profile of three treatments in terms of ingredients and costing, tools and equipment, procedures, nutritional content, and shelf life. The treatments were formulated as follows: T1 (75 g Ube Kinampay : 25 g cacao), T2 (50 g Ube Kinampay : 50 g cacao), and T3 (25 g Ube Kinampay : 75 g cacao). The study was conducted in selected secondary schools in the Clarin District, involving 74 participants. Laboratory analysis revealed that the developed product is carbohydrate-rich and energy-providing, containing 48.8 g of carbohydrates and 292 calories per 100 g. It has a crude fat content of 9.25 g, contributing to its creamy texture, and 3.40 g of crude protein. The moisture content of 37.3 g indicates a soft and spreadable consistency, while the ash content of 1.26 g reflects the presence of essential minerals, including calcium (377 mg) and sodium (100 mg). The product also exhibited low cholesterol (3.29 mg), suggesting it is relatively heart-friendly. When stored under refrigerated conditions, the product maintained acceptable quality for 1–2 months. Sensory evaluation results showed that Treatment 2 obtained the highest mean scores across most attributes, particularly in aroma (M = 3.90) and texture (M = 3.85), while the lowest mean was observed in Treatment 3 in terms of taste (M = 2.76). The Friedman test indicated significant differences among treatments in appearance (χ² = 69.4, p < .001), aroma (χ² = 63.1, p < .001), and texture (χ² = 55.8, p < .001), whereas no significant difference was found in taste (χ² = 0.583, p = 0.747). Pairwise comparisons further revealed that most significant differences occurred between Treatment 2 and the other treatments, indicating its higher level of preference. Overall, the findings suggest that the Ube Kinampay–Cacao marble spread is an acceptable and promising product, with aroma, appearance, and texture as key determinants of consumer preference, while taste remained consistently acceptable across treatments. Further studies are recommended to enhance the product and explore its potential for commercialization.