Acceptability of Food Products from Sweet Sorghum Sorghum bicolor L.Moench Grain Developed at Pampanga Agricultural College, Philippines

Estrella C Zabala, Norman G DeJesus, Zosimo M Battad


A total of twenty five sweet sorghum products were developed from the sweet sorghum grain at Pampanga Agricultural College, Magalang, Pampanga, Philippines. This products were grouped into soups and porridges  (8 recipes); snacks and native delicacies (9 recipes) , meals (8 recipes) and sorghum flour (2 recipes). In general, the sweet sorghum food products developed are “Like very much “ in terms of taste and appearance  but Moderately Like in terms of texture.  Since the “pattern recipeâ€Â  are popular the result of acceptability is high in terms of appearance and taste, however,  the comment on texture is that there is a little rough or gritty taste and sometimes there is the presence of plastic like particles.  As to level of acceptability, the food sorghum food products developed in this study were “Like very much†in terms of appearance, taste and over all acceptability but are “Moderately like†in terms of texture.  


sweet sorghum grain, sensory characteristics, acceptability, food processing

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Published by INSIGHT - Indonesian Society for Knowledge and Human Development