Author
Kristel Joy M. Maramag
Isabela State University
Ilagan City, Isabela, Philippines
Email: manaligodkristel@gmail.com
Abstract
The growing demand for sustainable and plant-based food alternatives has encouraged the exploration of locally available ingredients that can replace traditional meat products. However, limited studies have examined the potential of banana blossom (Musa spp.) as a primary ingredient in innovative food preparations such as taco fillings. This study aimed to develop and evaluate the acceptability of banana blossom (Musa spp.) as a filling in tacos. Using an experimental–descriptive research design, four treatments with varying proportions of banana blossom and ground beef were formulated and assessed by 37 respondents. Sensory evaluation results revealed that all treatments were acceptable, with the 50% banana blossom and 50% beef formulation rated highest in appearance, aroma, taste, and texture. Statistical analysis using ANOVA indicated significant differences in acceptability across age groups. The product was found to be marketable due to its affordability, nutritional value, and availability of raw materials. Shelf-life testing showed that the taco filling remained acceptable for up to three days at room temperature and five days under refrigeration. The study concludes that banana blossom is a viable, nutritious, and sustainable meat alternative. It is recommended that food producers and entrepreneurs promote its wider use in healthy, plant-based innovations.
Keywords: banana blossom, sensory evaluation, food innovation, product development, marketability
DOI: http://doi.org/10.69651/PIJHSS0404544
Recommended citation:
Maramag, K. J. M. (2025). Development and sensory acceptability of Banana Blossom (Musa spp.) as a Sustainable Taco Filling. Pantao (The International Journal of the Humanities and Social Sciences) 4 (4), 5906-5913. http://doi.org/10.69651/PIJHSS0404544
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