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Development of sweet potato (Ipomoea batatas L.) calamay

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dc.contributor.advisorAlvarez, Sheila B.
dc.contributor.authorLubrica, Elvie V.
dc.contributor.chairEstabillo, Imma Concepcion G.
dc.contributor.committeememberBernardino, Meryl A.
dc.contributor.committeememberPacada, Charles A.
dc.date.accessioned2026-08-18T00:35:32Z
dc.date.available2026-08-18T00:35:32Z
dc.date.issued2018
dc.description.abstractThe study aimed to develop a sweet potato calamay with desirable sensory, physico-chemical, microbiological qualities and profitability. Three formulations of sweet potato calamay using a 40:60 proportion of sweet potato calamay to glutinous rice flour were developed. Treatment 1 used the purple variety of sweet potato, Treatment 2 used the orange variety, and Treatment 3 used the white variety. Treatment 1 was found to be the most acceptable formulation. The purple sweet potato calamay had a pH of 6.18, water activity of 0.75, moisture content of 50.70%, crude protein of 2.90 g/100g, crude ash of 0.55 g/100g, crude fat of 5.80 g/100g, and total carbohydrates of 40.05 g/100g. The product also had acceptable microbiological quality. The results showed that a highly acceptable and profitable calamay could be made from sweet potato, which could serve as a substitute for glutinous rice flour and be sold at Php 83.85 per 250-g container.
dc.identifier.citationLubrica, E. V. (2018). Development of sweet potato (Ipomoea batatas L.) calamay [Unpublished undergraduate thesis]. Don Mariano Marcos Memorial State University – Mid La Union Campus, City of San Fernando, La Union. Lakasa ti Sirib, DMMMSU Institutional Repository. https://lakasa.dmmmsu.edu.ph/handle/123456789/xxx
dc.identifier.urihttps://lakasa.dmmmsu.edu.ph/handle/123456789/2352
dc.publisherDon Mariano Marcos Memorial State University – Mid La Union Campus
dc.sdgSDG 12
dc.titleDevelopment of sweet potato (Ipomoea batatas L.) calamay
dc.typeThesis
dspace.entity.typePublication
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