Sensory Acceptability of Squash (Cucurbita maxima L.), Carrot (Daucus carota), and Mixed Vegetable Okoy

Abstract

This study aimed to determine the level of acceptability of squash (Cucurbita maxima L.), carrots (Daucus carota), and mixed vegetables okoy as an alternative to the traditional shrimp-based fritter. Specifically, it evaluated the sensory attributes of three (3) treatments in terms of appearance, taste, texture, aroma, and general acceptability, and examined whether significant differences existed among the treatments. A quasi-experimental research design was employed, involving eighty (80) third-year Bachelor of Science in Hospitality Management students from the University of Antique, Tario-Lim Memorial Campus, selected through purposive sampling. Data were collected using a structured questionnaire based on a 9-point hedonic scale. Statistical tools such as mean, standard deviation, and Analysis of Variance (ANOVA) were utilized to analyze the data. Findings revealed that the overall level of acceptability of the vegetable-based okoy was rated as “like extremely,” indicating high consumer preference and satisfaction. Among the treatments, Treatment 1 obtained the highest mean rating across all sensory attributes. However, ANOVA results showed no significant differences in the level of acceptability among the three treatments in terms of appearance, taste, texture, aroma, and general acceptability (p > 0.05). The results suggest that squash, carrots, and mixed vegetables can be effectively utilized as alternative ingredients in okoy without compromising its sensory quality. The study highlights the potential of vegetable-based okoy as a nutritious, affordable, and sustainable food product suitable for consumers, including those with seafood allergies or dietary restrictions.