• DONICA DIVINA G. ADVINCULA

This study determined the acceptability of the produced pasta noodles made from Galyang (Cyrtosperma chamissonis) flour in barangay San Francisco, Bombon, Camarines Sur. It specifically investigated the (1) Phytochemical composition of Galyang (Cyrtosperma chamissonis); (2) nutritive value of Galyang (Cyrtosperma chamissonis); (3) procedures in producing Galyang (Cyrtosperma chamissonis) noodles; (4) best proportion in making pasta noodles using Galyang (Cyrtosperma chamissonis); (5) the level of acceptability in terms of color, taste, aroma, texture,appearance and shelf-life; and (6) evaluate the economic value and profitability of the developed product. The study involved forty (40) respondents who were learners, teachers, parents, and food vendors. This study employed Descriptive and Experimental methods of Research and Development. The data gathering tool used was an evaluation checklist while statistical used was weighted mean. The salient findings of the study were: (1) the phytochemical compositions of Galyang includes the following: moisture content of raw cultivated variety is 70.24%, wild is 70.20%, boiled is 77.96%, boiled wild is 65.80%. Fat content is 0.69% for raw wild, 0.82% for boiled, and both flour is at 0.75%. Protein is 6.55% for raw, 7.38% for boiled, 6.18% for raw wild, and 6.38% for boiled wild. Ash content is 2.55% for raw wild and 3.11% for boiled. Fiber content of boiled is 2.46% wild and 2.33% cultivated. Nitrogen-free extract (NFE) is 88.15% for raw, 85.57% for boiled, 88.08% for raw wild, and 87.79% for boiled wild; (2) Galyang has 131 calories and 31 grams carbohydrates per serving. It had nutrients such as zinc, iron, calcium, phosphorus, and vitamins like thiamin, riboflavin, and niacin. It has zinc of 5.4 to 46.1 and iron of 0.3 to 0.8 mg; (3) to prepare Galyang pasta noodles, all necessary materials were gathered and prepared like Galyang root crop, tools, and equipment; (4) Proportion 1 consists of 125 grams of Galyang flour, ½ cup all-purpose flour, 3 eggs, ½ tsp salt, ½ tsp olive oil, and ½ cup all-purpose flour. Proportion 2 used 187 grams of Galyang flour with the same amounts of all other ingredients as Proportion 1. Proportion 3 includes 250 grams of Galyang flour and the same amounts of all other ingredients as Proportion 1. The AWM of Proportions 1, 2 and 3 were 3.45, 3.03, and 2.33; (5) in terms of color, Proportion 2 had a Wm of 3.40 while Proportions 1 and 3 had a Wm of 3.18 and 3.05. In terms of aroma, P3 had the Wm of 3.32. However, P2 and P1 had a Wm of 3.10 and 2.52. For texture, P3 had Wm of 3.75 while P2 and P1 had a Wm of 2.70 and 1.85. For Aroma, P3 had Wm of 3.80 P2 and P1 had a Wm of 2.85 and 1.97; and (6) the yield of Spaghetti Noodle is 12 tubs, a mark-up of 20% adds ₱86.00, a selling price of ₱48.00 per tub. Each packaging tub costs ₱6.00. While Tuna Pesto incurred amounts to ₱536.00, which supports a production yield of 10 tubs. With a strategic markup of 20%, translating to ₱94.00, the total revenue potential for selling all the tubs stands at ₱630.00, a selling price of ₱63.00 per tub. Based on the findings the following conclusions were formulated: (1) the phytochemical composition of Galyang, particularly in terms of moisture content, fat content, protein content, ash content, fiber content, and nitrogen-free extract (NFE) content, varies between cultivated and wild varieties; (2) Galyang is a nutritious food; (3) making flour out of Galyang opens up a new possibility for creating pasta noodles that are not only nutritious but also gluten-free, making it suitable for individuals with gluten sensitivities or celiac disease; (4) the best among the preparations of Galyang Noodles is proportion 3 which ranked first or very highly acceptable; (5) Proportion 2 was highly acceptable in color. For taste, Proportion 2 was moderately acceptable. In aroma, Proportion 3 was highly acceptable. For texture, Proportion 3 had the highest acceptability. In appearance, Proportion 3 was very highly acceptable. Galyang pasta noodles made with pure Galyang flour have a shelf life of 4 days; and (6) the economic benefits of using Galyang in pasta noodles can help teachers, learners, farmers, and vendors by raising awareness, supporting local producers, and providing unique, nutritious food options.

Galyang flour, Economic Value, Pasta Noodles

"Galyang (Cyrtosperma chamissonis) Flour: Its Acceptability and Economic Value in Producing Pasta Noodles", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.12, Issue 3, page no.i587-i634, March-2025, Available :http://www.jetir.org/papers/JETIRTHE2178.pdf

"Galyang (Cyrtosperma chamissonis) Flour: Its Acceptability and Economic Value in Producing Pasta Noodles", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.12, Issue 3, page no. ppi587-i634, March-2025, Available at : http://www.jetir.org/papers/JETIRTHE2178.pdf