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Abstract
The purpose of the study was to formulate mackerel and sweet potato tart and test its sensory and chemical evaluation. Based on the results, a techno-guide was formulated. This is an experimental research study using the ANOVA with 5 variables: 100 grams mackerel without sweet potato; 75 grams mackerel: 25 grams sweet potato; 50 grams mackerel: 50 grams sweet potato; 25 grams mackerel: 75 grams sweet potato and 100 grams sweet potato without mackerel. There were five treatment recipes formulated evaluated by 120 respondents as to its sensory characteristics. The age bracket were 7-12 years old, 13-19 years old, 20-39 years old and 40 above having 15 respondents of both male and female. The most preferred recipe was subjected to laboratory analyses for the nutritional composition and microbial analysis. The result showed that there is no significant mean difference be on the sensory evaluation of the formulated tart in the aforementioned treatments. The most preferred recipe as perceived by the respondents was T4 a ratio of 25 grams of mackerel and 75 grams of sweet potato. The most preferred recipe had the following nutritional composition of 16.8 moisture content, 22.8 crude fat, 1.28 ash, 6.97 crude protein, 52.2 carbohydrates, 442 calories and 1.34 crude fiber. The yeast and mold count (CFU/g) results 70 Est. using the spread plate test method. The study proposed a techno-guide to produce mackerel and sweet potato tart that can be easily adopted by the end-users.
