Hufana, Zhelyn A.Munar, James Leynard P.Capudoy, Gerard P.Gacutan, Kurt Railey P.Orden, James Eduard N.Rimorin, Kurt Dave P.2026-02-132026-02-132025-11Munar, J. L. P., Capudoy, G. P., Gacutan, K. R. P., Orden, J. E. N. & Rimorin, K. D. P. (2025). Development of sweet potato (Ipomoea batatas) and purple yam (Dioscorea alata) pie. [Unpublished Undergraduate Thesis].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/123456789/1037Full textThis study developed a nutritious, innovative, and culturally inspired dessert highlighting the natural flavors and health benefits of sweet potato and purple yam. It aimed to standardize the formulation and process; evaluate sensory qualities, microbiological qualities, physicochemical properties, consumer acceptability, and shelf life; compute production cost; and create a marketing plan. The research design used developmental, descriptive, experimental, and quantitative methods to test three formulations with varied sweet potato–purple yam ratios. Treatment 1 was the most acceptable, earning the highest sensory rating and excellent microbiological results—490 CFU/g aerobic plate count, mold and yeast below 10 CFU/g, < 3 MPN/mL coliforms, and no Salmonella—supported by physicochemical values of 0.79 g ash and 53.08 g moisture per 100 g. Refrigerated storage maintained better quality than room temperature; production cost analysis and the marketing plan confirmed the dessert’s innovation, affordability, and strong potential as a safe, appealing, and commercially viable crafted pie.xii, 156 p.: ill. (col.)enTECHNOLOGY::Chemical engineering::Food technologySweet potato -- PiePurple yam -- PieFood technologyThesis