Abstract
The unusual and distinctive quality characteristic of Chochevon (chevon chorizo) can either enhance or mar the product. Hence, this study sought to elevate the quality of chochevon (chevon chorizo) by infusing Maguindanaon culinary traditions and crafting an instructional guide to aid both production and dissemination. Its objectives focus on analyzing sensory qualities such as color, aroma, taste, texture, and general acceptability, as well as determining the nutrient content (crude fat, soluble sugar, moisture, and microbial load) of the most preferred formulation. The commercial viability was assessed through a return on investment (ROI) analysis, while statistical methods evaluated sensory differences among treatments.Participants included 60 respondents; teachers, students, and out-of-school youth who evaluated the product, and 86 individuals who appraised the instructional guide. Additionally, in-depth interviews with 5 residents of Datu Paglas, Maguindanaon del Sur immersed in Maguindanaon culinary practices provided valuable insights that were seamlessly integrated into the instructional guide. These practices highlighted themes such as cultural identity, preservation, traditional methods, culinary tools, and modern influences. The findings revealed Treatment 2, a blend of chevon and chicken fat paired with seasonings like garlic, pineapple juice, and food enhancer, as the most favorable. This formulation earned high sensory acceptability and achieved 126% ROI, showing its strong commercial potential. It also exhibited a nutrient profile of 62.22% moisture, 4.45% crude fat, and 3.54% sugar, with no detectable salmonella. The instructional guide was rated highly acceptable for teaching and learning.The study also concluded that integrating Maguindanaon culinary traditions not only enhances the product’s uniqueness but also enriches educational tools. Recommendations include improving packaging, conducting shelf-life analysis, and furthering commercialization efforts to attract a broader consumer base.
