Acceptability of Sago Palm (Metroxylon Sagu) and Rice Flour Noodles: Development of a Production Techno-Guide for the Philippines

Sago palm (Metroxylon sagu) has gained attention as a potential wheat flour alternative due to its local availability and functional properties; however, its application in noodle products requires systematic sensory evaluation and formulation optimization. This study aimed to evaluate the consumer acceptability of sago palm–rice flour noodles as a basis for developing a production techno-guide. An experimental research design was employed using four noodle formulations with varying sago palm and rice flour ratios. Sensory evaluation was conducted by a total of n = 110 panelists, composed of trained and untrained evaluators, using a 9-point Hedonic Scale to assess color, aroma, texture, flavor, and overall acceptability. Data were analyzed using analysis of variance (ANOVA) to determine significant differences among treatments. Results showed that Treatment 1 (80 g sago palm: 20 g rice flour) obtained the highest acceptability ratings, with mean scores of M = 4.30 (trained panelists) and M = 4.46 (untrained panelists). All sensory attributes exhibited statistically significant differences among treatments (p < 0.05). Treatment 1 also demonstrated favorable production economics, with a cost of 16.42 Pesos per 100 g batch. Overall, the findings indicate that sago palm–rice flour noodles with optimized formulation ratios are sensory acceptable and economically viable, providing a strong empirical basis for the development of a production techno-guide.