Acceptability of Musa Acuminata (Banana Blossoms) Chips as Alternative Snack

This study investigated the production process, nutritional value, and acceptability of Musa acuminata (banana blossoms) chips as an alternative snack product. It described the procedures involved in the preparation, production, and packaging of banana blossoms chips, examined their microbiological safety and nutritional content, and evaluated their sensory characteristics in terms of aroma, appearance, taste, and texture. Employing a descriptive research design, the study used stratified random sampling to select 179 second-year students from various majors under the College of Teacher Education at Batangas State University – The National Engineering University, Pablo Borbon Campus. Data were gathered using a validated survey questionnaire and analyzed using statistical tools to determine the level of acceptability of two samples of banana blossoms chips. Findings revealed that both samples were rated as moderately acceptable in terms of aroma, appearance, and texture. Sample A was also moderately acceptable in terms of taste, while Sample B received a slightly acceptable rating for taste. In addition, the study proposed the development of promotional materials such as brochures, flyers, and a Facebook page to increase consumer awareness and market potential for banana blossoms chips.The study concludes that banana blossoms chips present a promising alternative snack product with acceptable sensory qualities. Future research is recommended to explore consumer acceptability across a wider and more diverse population to better understand market potential and consumer preferences