Home⇛Psychology and Education: A Multidisciplinary Journal⇛vol. 44 no. 8 (2025)

Production and Evaluation of Leafy Delight Tortilla

Lourdes Bulaqueña

Discipline: Education

 

Abstract:

This study aimed to determine the acceptability and marketability of saluyot (Corchorus olitorius), pako (Diplazium esculentum), and takip-kuhol (Centella asiatica) as ingredients in the formulation of Leafy Delight Tortilla using 3- gram, 6-gram, and 9-gram proportions. Conducted in Antipolo City during the academic year 2024–2025, the study employed an experimental method with a descriptive design. Physicochemical and microbial analyses revealed that the product contained 80.5 grams of carbohydrates, 11.2 grams of calcium, 79.1 grams of potassium, and a yeast and mold count of less than 10 CFU/g. Evaluation by consumers, makers, and sellers showed high acceptability with weighted mean scores of 8.19, 8.35, and 8.46, respectively, interpreted as Like Very Much (LVM), and marketability ratings of 4.64, 4.62, and 4.59, respectively, interpreted as Strongly Agree (SA). Respondents described the product as fresh, tasty, and healthy, commending its authentic flavor and commercial potential, while also suggesting improvements in appearance, packaging, and tortilla thickness.



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