© 2025 JETIR February 2025, Volume 12, Issue 2 www.jetir.

org (ISSN-2349-5162)

Lesser Yam (Dioscorea Esculenta) Flour As an

Alternative Healthy Food Bar

Joan A. Señar
Graduate School, Naga College Foundation Inc.
Naga City, Philippines
February 23, 2025

Abstract
This study produced lesser yam (Dioscorea esculenta) flour as an alternative ingredient in producing
healthy food bar. Specifically, this study (1) determined the nutritive value of lesser yam; (2) explained the
procedure used in developing lesser yam healthy food bar; (3) identified the best proportion in making lesser
yam healthy food bar; (4) determined the level of acceptability of lesser yam (Dioscorea esculenta), in terms
of color, appearance, taste, aroma, and texture; (5) determined the shelf-life of healthy food bar based on
ocular observation; and (6) identified the economic desirability of the product.
The respondents of this study were teachers, parents, children, and Senior High School cookery
students from Barangay Lupi, San Fernando, Camarines Sur. This study applied the descriptive - experimental,
research and development (R&D) methods to meet the objectives. In data gathering this study, used
questionnaire to determine the level of acceptability of the finished product. The statistical tool used were
weighted mean to translate the responses of the respondents on the general acceptability of the finished
product in terms of color, appearance, taste, aroma, and texture from lesser yam energy bar in the (3) three
trials.
The findings revealed that: (1) The nutritional value of fresh lesser yam per 100 grams include:
food energy 76-112 (kcal), protein (2.1g), dietary fiber (1.1g), fat (0.9 g), crude fiber ( 4.2 g), carbohydrates
(16.0 g), crude protein (1.5 g), water (76.7 g), calcium (20 mg), iron (0.2 mg), potassium (200.0 mg), zinc (0.3
mg),phosphorus (40 mg), sodium (10 mg), copper (0.20mg), ash (0.7 g ), vitamin B1 (0.06 mg), and niacin (
0.9 mg). (2) the procedures involved in producing lesser yam (Dioscorea esculenta) were cleaning and
washing of unpeeled lesser yam, steaming, peeling, and grating of lesser yam, drying to lessen the moisture,

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pulverizing of dried lesser yam, sifting, and storing of lesser yam flour in an airtight zip lock plastic or
container. (3) the best proportion of lesser yam (Dioscorea esculenta) healthy food bar, using lesser yam flour
as an alternative main ingredient was in proportion 2 (P2), because of the average weighted mean of 3.07
and the average amount of flour was 1 cup of lesser yam to make it moderately soft and chewy and it was
interpreted as moderately acceptable. (4) the acceptability, of the three proportions, were P2 got the highest
weighted mean of 3.07 while P1 obtained a weighted mean of 3.02 and P3 got the lowest weighted mean of
2.74. All three proportions were moderately acceptable to the respondents and the results of the evaluators
showed that lesser yam can be an alternative ingredient in healthy food bar. (5) in terms of shelf – life, all
three (3) proportions were found safe to consume up to 4 days; (6) all respondents received commendable
high ratings ranging from 2.81 to 3.13, which has an equivalent descriptive interpretation of moderately
desirable. Teacher-respondents got the highest score among all the respondents with an excellent rating of
3.13. Parents ranked second with a grade of 2.93. SHS-TVL Students ranked in third place with a rating of
2.90, whereas children-respondents got the last place in ranking who received the lowest weighted mean of
2.81. The results further showed that the nutritional value of a food product can impact its economic
desirability.
This study concluded that: (1) Lesser yam contains essential nutrients that nourished the body to help
in improving one’s health, avoid diseases and satisfy dietary needs and choices for an active and healthy
lifestyle; (2) there were specific procedures to be followed in producing lesser yam (Dioscorea esculenta) flour
to save time, effort and ensure quality food product; (3) Proportion 2 (P2) with 1 cup of lesser yam flour was
found to be the best proportion for producing healthy food bars. This amount, combined with jaggery as a
sweetener, resulted in soft, chewy, and aromatic bars. (4) All three proportions were moderately acceptable
to the respondents; (5) Lesser yam healthy food bars had a shelf life of 4 days at room temperature. (6) the
lesser yam healthy food bar was moderately desirable.
Keywords: lesser yam (Dioscorea Esculenta), flour, altenative main ingredient, healthy food bar

Introduction

One of the things that people need to survive is food. Daily vital nutrition is necessary for one's physical and
mental development and growth, which lowers the risk of chronic disease and promotes overall health and
wellbeing. People must deal with crises that are brought by natural calamities like typhoon, earthquake,
volcanic eruption, severe flooding and landslide which paralyze the entire world. During these situations, one
of the major problems is food supply shortage to the affected places around the globe. For us to survive, there
has been a growing interest in alternative crops as a source of food and a way to increase food security. One
of these crops is the lesser yam root crop. This root crop is native to tropical regions and has a high nutritional
value, making it a promising alternative to traditional wheat flour and provide energy sources and essential
nutrients needed by the body.
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In the quest for healthier food options, the potential of underutilized crops is often overlooked. One such crop
is the Lesser Yam (Dioscorea Esculenta), a tuber rich in essential nutrients and known for its versatility in
various culinary applications. The viability of Lesser Yam as the primary ingredient in creating an alternative
healthy food bar. By harnessing the nutritional benefits of this humble tuber, a food product can be
introduced that satisfies not only the palate, but also contributes to the overall wellness.

Nutritionally, roots and tubers have a great potential to provide economical sources of dietary energy, in the
form of carbohydrates. The energy from tubers is about one-third of that of an equivalent weight of rice or
wheat due to high moisture content of tubers. However, high yields of roots and tubers give more energy per
land unit per day compared to cereal grains. In general, the protein content of roots and tubers is low, ranging
from 1 to 2% on a dry weight basis. Yams contain high amounts of proteins among other tubers. The starchy
tubers are good source of protein and vitamin B. The nutritional value of lesser yam or tugui roots were
starch, protein, fat, dietary fiber, inulin, rich in minerals like calcium, iron, magnesium, and potassium
(Kumar, 2016).

In addition, these root crops are primarily grown for their edible underground parts or tubers, and they rank
second important crops next to cereals as a global carbohydrate source and an integral component in many
packaged foods and feeds for animal and human consumption. On the other hand, the food products that can
be develop while still paying attention to adequate calories, nutrients needed by the body, can reduce hunger,
and is in the form of solid food is a food bar. Food bars are food products that are solid and high-calorie food
made from a mixture of food ingredients enriched with nutrients, then packaged in a small form to make
distribution easier. This food product can also be used as an alternative to healthy food which is processed
and specially designed for consumption in conditions that make it difficult for humans to meet their nutritious
food and to solve rice shortage during calamities.

According to Fadhlan (2021), Food bars are food products that are solid and are classified as semi-wet
products or moisture food intermediates (IMF). The food product is high-calorie food made from a mixture
of food ingredients, enriched with nutrients, then formed into a solid and compact form (a food bar form).
Most existing food bars are made using wheat flour as the main ingredient. However, to solve problems of
hunger, food supply shortage, malnutrition and promote local agricultural produce.

Furthermore, the Sustainable Development Goals (SDGs) otherwise known as the Global Goals, of the United
Nation Transforming our world; the 2030 Agenda for Sustainable Development discussed one of the 17 goals known
as “Zero Hunger”.

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The number of people facing hunger and food insecurity has been rising since 2015, conflict, climate
change and growing inequalities exacerbating the situation. In 2022, about 9.2 per cent of the world
population was facing chronic hunger, equivalent to about 735 million people – 122 million more than
in 2019. An estimated 29.6 per cent of the global population – 2.4 billion people – were moderately or
severely food insecure, meaning they did not have access to adequate food. This figure reflects an
alarming 391 million more people than in 2019.To achieve zero hunger by 2030, the Sustainable
Development Goal 2 urgent coordinated action and policy solutions to address malnutrition, food
security, and promote sustainable agricultural practices.

In relation to this issue, to solve problems of hunger, food supply shortage, malnutrition and promote local
agricultural produce. The researcher utilized and developed an innovative product from lesser yam root crop
that have the potential to improve nutrition, healthy foods and promote local food products.

In the Philippines, the President issued Executive Order (EO) No. 5 mandating all government agencies to
align their respective strategies to AmBisyon Natin 2040, through the initiative of the National Economic and
Development Authority (NEDA) this project started in 2015. The original vision statement for the Philippines,
was stated in the following manner:

The Philippines shall be a country where all citizens are free from hunger and poverty, have equal
opportunities, enabled by fair and just society that is governed with order and unity. To be a prosperous
middle-class society where no one is poor. People live long and healthy lives, are smart and innovative. A
nation where families live together, thriving in vibrant, culturally diverse, and resilient communities.

From this Executive Order, which envisions Filipinos enjoying stable, convenient, and tranquil life are
oftentimes hinder by natural phenomena or disasters. These results to the destruction of the ecosystem,
damage to property and injury or death to people and domestic and wild animals. Each year, natural
calamities affect thousands of individuals.

Bicol Region was visited by almost 8 to 9 typhoons per year, not to mention the earthquakes, volcanic
eruptions, flooding, and landslides (Altea, 2019). These calamities come because of climate change. The
Council that is responsible for the protection and welfare of the people during disasters is the Philippine
Disaster Risks Reduction and Management Council. One of the four areas covered by the Disaster Risk
Reduction Management Program is Disaster Response, particularly on the need for the food of victims of
calamities. To utilize the local products as healthy food bar to complement the government disaster response
activities, these root crops play a vital role in the human diet and can be an alternative to rice that are
produced by local farmers year-round.

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Moreover, the researcher will innovate and develop an instant, ready to eat healthy rich food bar made from
lesser yam, which also anchored to the response and needs of the community, especially malnutrition
problem of the society and contribute to food sustainability. This study made used of energy-rich root crops
like lesser yam (Tugi root or in Bicol also known as burot) as the main ingredient, likewise, used local products
such as rice crisp, desiccated coconut, peanut, and cacao chocolate powder and other minor ingredients to
produce lesser yam healthy food bar. This study offers significant benefits to local root crop farmers in the
pilot Municipality of San Fernando, Camarines Sur. The focus was on creating a nutritious and edible product
- a healthy food bar - from readily available local resources. This innovative approach not only adds value to
often overlooked community resources but also provides Bicolano’s with a convenient source of essential
nutrients.
The researcher aims to explore the possibilities of utilizing lesser yam root as a viable alternative ingredient
in the creation of healthy food bars, catering to individuals of all age groups. The resulting product was
particularly useful for those involved in outdoor activities such as camping or hiking, as well as those
participating in strenuous sports, who need a high-calorie, health-boosting food.
Furthermore, the researcher will assess the potential applications of lesser yam root crop in the baking
industry and determine its acceptability among consumers. This research holds significance in promoting
food security and supporting a healthy lifestyle by offering a nutritious and wholesome food bar option. This
research output may also provide opportunities and eventually become another source of income in the
community. This study did not include the phytochemical composition of lesser yam and microbial analysis
of lesser yam healthy food bar.

Lesser Yam Food Products

Lesser yam is the main ingredients in producing healthy food bar. Different studies proves that Lesser yam
composed of different nutrients beneficial for one’s health. The study of Kumar (2016) stated that starchy
root and tuber crops are second only in importance to cereals as global sources of carbohydrates. They
provide a substantial part of the world’s food supply and are also an important source of animal feed and
processed products for human consumption and industrial use. Starchy roots and tubers are plants which
store edible starch material in subterranean stems, roots, rhizomes, corms, and tubers and are originated
from diversified botanical sources. Potatoes and yams are tubers, whereas taro and cocoyam’s are derived
from corns, underground stems, and swollen hypocotyls. All these crops can be propagated by vegetative
parts, and these include tubers (potatoes and yams), stem cuttings (cassava), and vine cuttings (sweet
potatoes).

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According to Chandrasekara (2016), Tugi root, also called Lesser yam, is a member of the yam family and is
botanically classified as Dioscorea esculenta. The ancient tuber is sometimes referred to as the Asiatic yam,
for its place of origin, or Potato yam, for its appearance. Tugi root is the underground tuber of the Tugi plant,
a vine-like plant with heart-shaped leaves. The vine stem is hairy, as are the immature leaves. The Tugi root
is cylindrical and rounded at each end and is sometimes covered with smaller roots or “hairs” at one or both
ends. The tuber can reach up to 20 centimeters long and up to 8 centimeters in diameter. The skin is a pale
brown and thin, making it easy to remove. Yam tubers have vitamins such as carotenoids and tocopherols.
Mucilage of yam tuber contains soluble glycoprotein and dietary fiber.

Congruently, the study of Darkwa (2019), Dioscorea species are important sources of energy, micronutrients,
and phytochemicals with numerous health benefits, and they are widely cultivated in many parts of the world.
Among more than 600 species of Dioscorea reported in the world, about 60 are edible and medicinal. Also,
yam contains dietary fiber, non-starch soluble sugars and a small amount of fat in addition to starch. It has
been reported that yam tuber comprises ∼76% starch, ∼10% protein, ∼0.22% fat, ∼1.2% crude fiber, and
certain amounts of minerals.

Yet, another research emphasized that, food and nutritional security are the major concerns in many
countries of the world, and to address this concern, it’s now time to transform food systems for food security,
improved nutrition, and affordable healthy diets for all by searching for alternative foods. A recent
undertaking by Visalakshi (2018), particularly mentioned that lesser yam is classified as an energy food
source to consumers especially in sub-Saharan Africa (SSA) because of its high starch content which amounts
up to 80% in dry weight basis. It contains nutrients that are beneficial for health, and it has high levels of
dietary fiber and inulin, which have a hypoglycemic and hypocholesterolemia effect, reducing glucose levels
and improving blood lipid. It is rich in protein and carbohydrates, making it a promising food crop in
combating protein-energy malnutrition.

Lesser yam (Dioscorea esculenta) is one of the edible yams grown in Asia, such as Indonesia, Thailand, China,
and some other countries in Africa like Nigeria. Lesser yam has the potential source of carbohydrates. Lesser
yam flour showed that on a dry matter basis, contains 79.54% carbohydrates, 6.50% crude protein, 1% fat,
and 1.5% crude fiber. These health-promoting products can help prevent cardiovascular disease, diabetes,
and gut microbiome disorders. (Putra, 2020).

In the same way, Miranda (2015) discussed about Ube, Tugi, Gabi and Kamote are not only known as
vegetables, but they can be processed into flour, flakes, jams, and animal feeds. They are good source of
carbohydrates, proteins, vitamins, and phytochemicals. Studies show that they have medicinal uses such as

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diuretic, anti-inflammatory and antioxidant. They are also the cheapest source of carbohydrates or food
energy for the Filipino next to rice and corn. But besides these great characteristics they are less popular
especially to younger generation.

As explained by Backian (2022), Dioscorea esculenta, is a root and tuber crop commonly used for food,
providing carbohydrates and minerals especially for the indigenous peoples (IPs) in Northern Philippines,
who call it Lukto, or Tugui. For the Ivatans of Batanes, it is an important staple crop while among other IPs, it
supplements food and cash needs. Moreover, the study of Adebisi and Okieimen (2015) on the nutritional,
functional, and pasting properties of lesser yam flour were analyzed and compared to those of wheat flour.
The results showed that lesser yam flour had a higher content of starch, fiber, and essential vitamins and
minerals compared to wheat flour, and exhibit good water-absorbing capacity and gelation properties. The
study concluded that lesser yam flour has the potential to be used as a substitute for wheat flour in food
products.

In addition, the study of Okoro and Ajieh (2014) revealed that Yam belongs to the family Dioscorea, the genus
Dioscorea and class of roots and tubers. In West Africa, yams are valuable source of carbohydrates, which
provides about 200 calories of energy per capita daily consumption. Likewise, yam is a major source of income
and has high cultural value. The farmers and the villagers at large are always looking forward to successful
cultivation and harvest of yam. In Nigeria for instance, a festival “Odun Isu” is held annually to celebrate the
arrival of yam during the first phase of harvest. This happiness and celebration are simply due to the
nutritional and economic value of yam that the people will derive from yam.

Consequently, the study of Otegbayo et al. (2018) found that the ash content of the food determines the
presence of important dietary minerals and useful for the development of the body. The ash content of yam
is lower than the other tuber crops like potato and cassava. Dietary fats help in absorption and retention of
flavors during cooking which leads to increased palatability of food. The dietary fats contributed 1%–2% of
the food calorific value which is sufficient for the diet and the dietary fat or lipid content of yam has been
reported to be higher than potato and sweet potato. The dietary fiber of food protects the beneficial
microflora of the intestine, also reduces the threat of colon cancer and cardiovascular diseases.

Likewise, the study of Padhan et al. (2018) found that zinc is an essential mineral that plays a pivotal role in
development of brain and bone and wound healing capacity. It also helps in metabolic activities of
carbohydrate, protein, vitamin A, and nucleic acid biosynthesis. Also, high potassium content in the body
increases the iron utilization which is beneficial for controlling hypertension. The amount of potassium is

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beneficial for the diuretics people to control hypertension. The yam tubers are rich in dietary minerals and
among all the minerals potassium is the abundant mineral present in the yam tubers.

Again, the study of Obidiegwu (2020) discussed that yam is classified as a healthy food source to consumers
especially in sub-Saharan Africa (SSA) because of its high starch content which amounts up to 80% in dry
weight basis. Evaluated the starch composition of Dioscorea esculenta in SSA and reported a range between
63.2% and 65.7%. Yam’s potential as a source of food is attributed to its high levels of carbohydrates including
fiber, starch, and sugar, contributing about 200 dietary calories per person per day to 300 million people in
the tropics. It also provides other nutritional benefits such as proteins, lipids, vitamins, and minerals. Yam
(Dioscorea species) is an orphan crop, widely distributed globally; and has contributed enormously to food
security especially in sub-Saharan Africa because of its role in providing nutritional benefits and income.

Different dietary vitamins help to use protein, fat, and carbohydrate to make energy and available to the body.
The vitamins C and E are considered as antioxidant and act as cofactors for enzymes. Vitamin C has multiple
functions as radical scavenging activities, collagen synthesis, iron absorption, wound healing properties, and
anti-inflammatory activities. The yam tubers contain different vitamins higher than other tuber crops
(Merrigan, 2015).

On the other hand, as explained in the article by Emelia et al. (2019), there are six types of healthy food bars
based on type and functionality. Fruit based snack bar which increases polyphenols and dietary fiber content.
Wheat- or soy-based bar cereal high-quality proteins, fibers, and B-complex vitamins contents. Cereal snack
bar, the flour provided an increase in dietary fiber content, vitamin C, minerals, and antioxidant activity. Fruit
and vegetable-based snack bars, high fiber, and protein mineral content. And vegetable-based bar, increasing
in protein and dietary fiber content and the antioxidant capacity. High- protein snack bar increasing in protein
content.

A healthy food bar is a processed food product specifically designed to meet the daily energy requirements of
a person. Because of this DOST and food specialist continuously changed the ingredients and formulation.
Thus, to innovate food with nutritive value and safety that meet the requirements. It allows the consumers to
get necessary energy and nutritional benefit,( high-quality proteins, polyunsaturated fatty acids, minerals,
vitamins and fibers) is one convenient and easy to store packaged (Cheng, et al., 2016).

Moreover, Ansari et al. (2021) developed a healthy food bar using figs and dates. And analyze its nutritional
status with the objective to primarily meet the consumer need to provide them with the best product. This
will really help people to go healthy instantly rather than relying on junk. It can be concluded that the product

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provides an adequate amount of carbohydrates, fats, proteins, fiber and most importantly energy and can be
used as meal replacement bar.

Furthermore, in the study by Ransilu, (2019) indicated that high calorie healthy food bar gives more energy
and extra nutrition for human to heal from ailments. These foods can be used to supply adequate nutrition
for athletes and with poor access to foods. Likewise, Robinson (2017) revealed that older adults which may
lead to reduce access to foods and should also meet the group’s protein and micronutrients requirement since
they often experience malnutrition due to low energy intake, carbohydrates, protein, and fats. Lastly, in the
study of Bazano and Potts (2017), it was revealed that the development of Ready-to-use Therapeutic food
(RUTF) for the treatment of uncomplicated cases of severe acute malnutrition in young children has greatly
improve survival. And led to a surge in demand for RUTF in low-income countries that are frequently food
insecure due to environmental factors such as cyclical drought.
Procedure and Best Proportion of Healthy Food Bar

In producing food, we need to follow the right process and procedures to achieve the best results and good
quality products. Likewise, in making healthy food bar the procedures may affect the quality of the finished
product depending on the proportion of lesser yam flour. Through process and observation, it may easily
achieve the best proportion.

One of the oldest and most prevalent method of food processing is drying. This process involves simultaneous
heat and mass transfer, which requires precise process control. The drying of a moist material implies both
evaporation of free and loosely bound water from inside the solid material into the atmosphere. Fruits and
vegetables and even root crops can be dried to extend shelf life, improve storage ability, reduce packaging
requirements, and reduce transport weight. In drying we have various techniques use like conventional
drying methods, fruits and vegetables are sun-or hot-air-dried. Solar drying is often a slow process (Karam
2016). Drying and grinding method is also use in producing lesser yam healthy food bar.

According to Nwakuba (2022), Lesser yam slices are mainly preserved by drying in the sun because of their
low cost. Drying with the sun is the oldest and cheapest means used for food preservation, but it causes the
contamination of crops by dust and exposes them to attacks by insects and microbial infections. As cited by
Okoronkwo (2021), there is usually a problem of low solar irradiance and high relative humidity prevailing
during the rainy seasons, which does not support effective sun-drying. Yam flour quality depends on
blanching time and drying air temperature. Blanching is a pre-treatment technique that involves boiling a
food material and then removing it after a very short time interval, and finally cooling it to stop the cooking
process. The preheating technique helps to achieve texture modification, and preservation of flavor, color,
and essential nutrients of the yam slices. For standard quality yam flour, the use of a blanching temperature
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of 40°C and a soaking period of 12 hours, whereas Ononogbo et al. (2022) recommended (80°C and 30 mins),
respectively. The quality of dried and stored yam products is mostly preferred to that of fresh yam, for which
reason it is often more costly than tubers of fresh yam because it has more improved taste and texture than
fresh tubers.

Based on Setyawan (2021), processing of tubers into flour generally involves peeling, slicing, blanching,
drying, and milling by common practice. Drying, either by oven or freeze drying, is done to lower the moisture
content, which extends the shelf life of the product. Oven-drying is commonly used for its simple design, easy
operation, and low cost. On the other hand, freeze-drying helps prevent oxidation damages, minimize
degradation of chemical compounds, reduces shrinkage, and shift of soluble solids, preserve volatile
compounds, and maintain the porous structure.

However, Yusuf (2022) mentioned that the tubers of the lesser yam plant are usually used as a source of
carbohydrates after cooking or burning. In addition, it is also used as an ingredient in vegetable mixtures after
being cooked, boiled, or fried. According to information from the community in Kabupaten Lombok Utara
(KLU), before lesser yam tubers were used as a staple food substitute for rice with added value in the form of
a sweet taste so that people liked it. So far, lesser yam tubers are only processed in the form of fresh tubers
by boiling/steaming. Lesser yam tubers can be used as various agro-industrial products such as flour chips
or flakes for snacks that can improve nutrition and people's welfare.

In another article discussed by Asiamah (2022), Yam balls were prepared according to with slight
modifications. About 5.5 kilogram of peeled yam tubers were washed, sliced (4 centimeter), and boiled in
3056 milliter with water for 25–35 minutes until tender. The boiled slices were mashed manually and molded
into spherical balls weighing 28 grams each. Similarly, the study of Navle (2016) stated that the common
methods of preparation of lesser yam include boiling, baking, or frying. Boiled and baked yams can be eaten
with vegetable sauce or palm oil. The yams are first sliced and soaked in salt water for several hours before
further processing for consumption. The lesser yams were washed and peeled, and root heads were removed
from the tuber. Peeled yam tubers were boiled in hot water for up to 45 minutes to increase the moisture
content from 76.21 to 78.34%. After boiling, the boiled yam tubers were cut into slices (3-4 millimeter thick).
These slices were placed into the convective dryer and dried at temperature 60 degrees Celsius for 6 to 9
hours up to 9 to 10 % and then slices were taken out from the dryer and allowed to cool at ambient
temperature and milled using pulverized up to an average particle size of 40.00 to make flour.

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Congruently, the study of Handayani (2016) stated that modification of starch and flour can be chemically or
physically modified. In this research, Lesser yam (Dioscorea esculenta) flour modification using physical
treatment which was steaming. Research conducted shows the process of pre-cooking (combined heating and
cooling) can increase the levels of resistant starch in bananas. Yam has white tuber flesh color so that it
produces white color flour. Shortly after peeled, yam tubers were immersed in 0.3% sodium meta-bisulfite
solution. The maximum limit use of sulfites in dried foods by the FDA is 2000-3000 ppm. Immersing is
intended to prevent browning reactions that may occur during the process of peeling and drying. Yam flour
modification produced a white, powdery substance with a degree of fineness of 100 mesh, has a normal aroma
and taste. Sensory characteristics of yam flour is influenced by raw material used (yam tuber) and various
treatments during the flour making.

In addition, Wahab (2016) mentioned that each species of the yam tuber was washed and peeled. The peeled
samples were sliced with a stainless-steel vegetable slicer into 1-millimeter pieces and washed in potable
water. The yam slices were divided into two equal portions; a portion was blanched in water bath maintained
at 70 degrees Celsius as the first pretreatment and other portion was sulphited by immersing them in 0.28%
potassium metabisulphite (second pretreatment) solution to prevent oxidative browning. Each pretreatment
was done for 15 minutes. For cabinet drying, each pretreated yam slice was dried at 60 degrees Celsius for
24 hours. For sun drying, each pretreated yam slice was dried on black polythene nylon for 2 days. The dried
samples were ground separately with laboratory hammer mill and sieved through a 250-mesh screen to
obtain unfermented yam flour. The yam flour samples were kept separately in airtight plastic container to
prevent moisture absorption and stored at room temperature until used for further analysis.

As stated in the article of Ayuningtyas (2021), extraction of lesser yam starch was carried out using a 0.02%
sodium pyrosulfate solution. First, the outer shell of the lesser yam is peeled, the damaged parts are removed
and cut into cubes with a size of about 3x3x3 centimeters. Then, weigh 1000 grams before immersing in 4
liters of Sodium pyrosulfate solution with a concentration of 0.02% (b/v) for 10 minutes with a ratio of 1: 4
(lesser yam: Sodium pyrosulfate). The lesser yam has been soaked for 10 minutes then ground using a blender
for 2 minutes. The slurry was separated using a filter cloth to obtain suspended starch in the filtrate. The
filtrate obtained is allowed to stand at room temperature for 5 hours for the precipitation process before
being rinsed twice with demineralized water and separated from the excess solvent. Then, the solid was dried
in an oven 50 degrees Celsius for 18 hours and ground dried using a blender until a fine powder was formed.
The fine powder is sieved with a 60-mesh sieve to obtain lesser yam starch powder.

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Moreover, Nurhartadi (2018) studied the effect of taro and lesser yam flour on frozen wheygurt chemical and
sensory characteristics. Lesser yam starch has low peak gelatinization viscosity, thus making ice cream melt
in an ideal time range. In this study, taro and lesser yam flour are combined to find the best chemical and
sensory characteristics of frozen wheygurt. Furthermore, these two tubers have prebiotic substances which
can be utilized as lactic acid bacteria (LAB) growth medium in human digestion system and metabolites
formation, such as oligosaccharides in taro and inulin in lesser yam. lesser yam (Dioscorea esculenta) has the
potential to be used as a thickener because of their high content (about 51.34- 70.92%), and a similar ratio of
amylopectin and amylose (lesser yam 24.30: 75.7). Addition ratio of taro and lesser yam flour effect on the
chemical characteristics of frozen wheygurt. Sample with higher lesser yam addition has better chemical
characteristic compared to sample with higher taro addition.

The study of Putra (2020) focused on Physicochemical and Sensory Properties of food bar made with lesser
yam, mung bean base with pedada fruit. Bar Lesser yam Flour Preparation: Lesser yam was washed then
were soaked with water at 800C for 1 minute. using the fruit slicer. The lesser yam skin was peeled manually
with a sterile knife. The pulps were then cut into small pieces prior to soaking in mixed of the sodium
metabisulfite 0,3%, and salt 5% solution for 2 hours. Then, the pulps were rinsed using water. The lesser yam
was dried in cabinet dryer at 600 for 8 hours. The dried slices were ground using a laboratory mill to a fine
powder. The powder was sifted with 80 mesh and kept in an airtight plastic container and stored in chiller
prior to use.

Food bars were prepared according to the method as proposed by Ladamay and Yuwono (2014) with minor
modifications. Formulation of food bars could be seen firstly dry ingredients, such as pedada fruit flour 20
grams, sucrose 30 grams, lecithin 0.5-gram, sodium bicarbonate 0,5 gram and formulation lesser yam flour
and green bean flour were mixed using the blender for 5 minutes. Then Butter 30 grams, glucose syrup 20
grams, lecithin 0,5 grams was added into the mixture and blended until a uniform mixture was obtained. The
present study showed “energy” food bar had higher carbohydrates than wheat base bar (10%), oat base bar
(60%) and had higher crude protein than glutinous rice flour base (6%). Dahri (2017), explained that Lesser
yam is a good source of carbohydrates, primary this starch that is very important to provide nutrients in our
health.

The study of Winarti (2016) mentioned the procedures for making symbiotic yoghurt lesser yam tubers are
as follows: firstly, mixing all the ingredients which include lesser yam tubers filtrate, sucrose, and skim milk.
Secondly, heating (pasteurization) at a temperature of 70-80 degrees Celsius for 15 seconds. Then, mix and
stir all the ingredients. The last step was cooling off at a temperature of ± 40-45 degrees Celsius and incubated
at 37 degrees Celsius for 18, 20 and 22 hours. This research utilized the used of lesser yam to produce

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symbiotic yoghurt containing inulin as prebiotic compound and combined with probiotic bacteria will
produce new products that are beneficial to health.

As explained by Taylor (2019), the oldest and most used method of food preservation is dehydration. It is
currently an adaptable and widespread technique in the food industry as well as a subject of continuous
interest in food research. In addition to preservation, the reduced weight and bulk of dehydrated products
decreases packaging, handling, and transportation costs. Furthermore, most food products are dried for
improved milling or mixing characteristics in further processing.

Barrameda (2022) developed a Ready-To-Eat (RTE) Healthy Food Bar using the root crops such as cassava,
and sweet potato as the main ingredients and the process involved were dehydrating, pulverizing, boiling,
adding all ingredients, molding, baking, cooling, packaging, and labelling. RTE healthy food bar is
predominantly carbohydrates 71.28% of the bar is made up of sugar 66% and non-sugar components like
dextrin, fibers and glucose is 34%, fats 26.7% and only 2% is protein. Based on RENI of adult female (19-29
years old) energy bar meets 21% of her energy intake, for school children, energy bar meets 20% of energy
requirements, 4 bar of RTE healthy food Bar 50 grams is equal to 1 meal either breakfast, lunch, or dinner.
Carbohydrates is a primary source of energy to the body. The same process involves the preparation of lesser
yam healthy food bar.

Likewise, the study of Formalejo (2022) focused on nutrition and to provide an alternative healthy food
product that source of an individual’s meal in times of scarcity, or as a supplement to a person’s energy. The
cookie was made from specially formulated composite flour ingredients derived from coconut, pili, cacao, and
soya beans which are known for having high calorie content. It also stated the processed such as gathering of
all raw ingredients, cleaning, dehydration and grinding, baking, cooling, weighing, and packaging and
formulate three different proportion and select the most acceptable cookie samples. This process is also
anchored in producing lesser yam healthy food bar.

Also, Beltran (2020) focused on using pili pulp and taro root crop as the main ingredients in producing healthy
food bar and it undergo dehydration process. Other process used were melting, panning, cooling, slicing,
weighing for 50g per bar, packaging, and labelling. Dehydration of Pili pulp and Taro was the same with the
steps used in drying the lesser yam. According to the study of Francisco (2019), the different processes
involved in producing pili pulp flour was gathering, washing, drying, peeling, and sifting. The pili pulp flour
was subjected to determine the nutritive value and evaluated the acceptability of different delicacies and
baked products produced. This process is used in the present study in preparation of lesser yam flour as the
main ingredient in producing healthy food bar.

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However, Prisukhina (2020) developed a healthy food bar for sports nutrition, based on the best possible
combination of proteins, fats, and carbohydrates. Only natural, nutrient-dense ingredients were used to make
bars. The optimum ratio of components related to high nutritional and energy values and consumer activity
was identified by forecasting the nutritional values of various formulas and comparing them to quality
indicators. On the other hand, according to Gyimah (2020), to avoid hydrogenated oils and bars with more
than 10 grams of added sugar. And recommended to choose healthy food bars made with nuts, oats, dried
fruits, and whey protein, a bar must contain at least 5 grams of protein for around 100 to 200 calories.

Furthermore, the study of Yee (2017) formulated a healthy food bar made from dragon fruit and analyze the
nutritional composition, and physicochemical properties of a snack bars were prepared with addition of DFP
in 0gram, 5grams ,10grams and 15grams.The result show that there are significant differences in total
phenolic, flavonoid, increase in moisture, ash, and fiber content. Dragon fruit peel has the potential to be
recovered into alternative sources in producing healthy food bar because of its nutrients and properties.

Lastly, Hasan (2020) studied on the “Preparation of cookies from banana flour, soy flour, and Moringa leaf
flour as healthy food bar”. The best composition of healthy food in the form of cookies, prepared from banana
flour, soy flour, and moringa flour is F3 banana flour 20%, soy flour 20%, and Moringa flour 5%. The nutrient
composition of each 100 grams of product was 14.68 grams of protein, 36.9 grams of lipids, 42.12 grams of
carbohydrate and 559.35 kcal of energy. In terms of food, healthy food already fulfills the adequacy standard,
which is a minimum energy of 233 kcal/50 grams and 7.9 to 8.1 grams protein. This product is swallowed
easiest, delicious, with no bitter aftertaste and most preferable compared to other formulas.

Acceptability of Innovative Food Products

The most important criteria for determining food choice are the acceptance of the sensory properties of foods.
Food acceptability directly relates to the interaction of food with the consumer at a given time. Some factors
affect food acceptability such as customer characteristics and sensory characteristics of foods. Thus, this
section discusses the level of acceptability of the different developed products using sensory evaluation.

In the study of William (2016), it mentioned the process through which an individual accepts or rejects food
is of a multi-dimensional nature. There are three critical factors that determine food acceptability. They
include consumer characteristics, sensory characteristics, and enjoyment of food. Sensory characteristics of
food such as taste, texture, aroma, appearance have distinct and influential effects on food acceptability.
Therefore, a sensory attribute of food is considered the key area in which food manufacturers can successfully

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use to differentiate their products. Consumer characteristics which affect food acceptability include
knowledge, innovativeness, attitude, belief, and perception of food products. Lastly, “the feel good” factor is
also an essential determinant of food acceptability which is like (Maina, 2018).

The study by Alano (2023) focused on developing a newly introduced candy made form dragon fruit peel as
a source of income. The experimental method was used in coming up with the dragon fruit peel candy
formulated in three proportions. The best composition of candied dragon fruit peel using sensory
characteristics of color, aroma, taste, texture, and appearance as indicators was revealed to be in trial 3 with
a 3.17 average rating and the most acceptable product. Color plays an essential factor in food acceptability
and palatability and additives enhance the appearance of the food products. In terms of color, P1 is the best
color, which is light pink, which was the natural color of dragon fruit preferred by the respondents.

The study of Hade (2023) focused on using eggplant to innovate recipes. The descriptive method used to
describe the level of acceptability of the pasta noodles from eggplant flour as the main ingredient through
sensory evaluation in terms of color, taste, aroma, texture, and appearance and the observation of the
researcher in terms of shelf-life. All the proportions were acceptable to the respondents. Likewise, Coldas
(2023) studied the acceptability of “Krill (Euphausiacea) Cracker Snacks” for all ages. Descriptive-
experimental method was used to describe the development of the recipes from krill and comparative method
to determine the significant differences of the different trials. This study used sensory evaluation to determine
the level of acceptability of the finished product. The respondents prefer fresh krill cracker since its color,
texture, aroma, appearance, and taste was much more acceptable by the respondents.

The study of Castro (2019) focused on using the squash to innovate recipes for domestic consumption and
commercial purposes. The level of acceptability of the innovative recipes form squash was determined by
sensory evaluation in terms of color, taste, aroma, texture, appearance, and shelf-life. Also, Almen (2019)
focused on utilization of “Lagkitan Banana (Musa Sapientum) an enrichment flour to make a snack item. The
lagkitan banana flour served as the main ingredients to various kind of baked products like cookies and
cupcakes. The ratio and proportion of Lagkitan Banana flour, wheat flour and ripe lagkitan banana can affect
the taste of baked product. This study also undergone sensory evaluation on the sensory characteristics and
level of acceptability in terms of its appearance, aroma, taste, and texture. And in terms of taste, the most
preferred sample of banana cupcake was the sample 2 with the equal proportion of banana flour and all-
purpose flour.

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Kumar, et al. (2019) studied the acceptability of the Gluten-Free -Pizza base using Multigrain flour. They
develop a multigrain gluten-free blend (GFD) using Bengal Gram flour, black gram flour. Soya flour at a 1:1
ratio, and fenugreek at 0.5% in the formulation. 100% wheat flour was used as the control recipe and replaced
with (GFD) having 25, 50,70, and 100% levels (gluten-free). The result concluded that the use of an increasing
amount of GFD from 0 to 100% increased farinograph water absorption, decreased dough stability, and
caused disruption in the protein matrix thereby decreasing the spread ration in the pizza base. While the
addition of a combination of additives to 100% GFD brought significant improvement in the dough strength
and overall quality of pizza base. The fat, protein, and dietary fiber contents of GFD pizza base with additives
were 2.3, 3.0, and 4.0 times higher than the control. Therefore, the pizza base developed is accepted to have
a blend of protein and starch from gluten-free cereal and legumes sources that can help the pizza base develop
into a product structurally like wheat pizza base enhanced nutritional content.

The study of Gumanit (2019) focused on the Production of Fish-Malunggay (Moringa Oleifera) Kropek. The
results revealed that the varying amount of malunggay significantly affects the sensory attributes in terms of
color, flavor, odor, and texture of fish-malunggay kropek. It showed that the two samples prepared were
acceptable and described as "extremely like" by the ten (10) sensory evaluation panelists. It also revealed
that sample one (1) was the most preferable combination of fish and malunggay ingredient which has a less
amount of malunggay compared to sample two (2). Therefore, sample one (1) with 200grams fish + 5grams
malunggay was recommended to produce fish-malunggay kropek.

On the other hand, as explained by Byamukama (2019), on nutritional and acceptability of wheat bread
supplemented with soybean flour, maize bran and maize germ showed that the bread processed with 80%
wheat, 8% soybean flour, 105 maize bran and germ had promising acceptability. Meanwhile, Teye (2020),
studied the sensory qualities of frankfurter sausages with sweet potato as extender, significant findings
revealed that the addition of sweet potato puree did not negatively affect the sensory and nutritional qualities
of the product.

The consumer acceptability of bakery products enriched with brewer’s spent grains were explored
(Amoriello, et al., 2020). The addition of brewer’s spent grains caused enrichment in protein, dietary fiber,
lipids, and ash levels. The color of the crust and crumbs of bakery products changed significantly as well.
Similarly, the consumer test revealed that 5% BSG enrichment increased overall acceptability of proposed
bakery products. In the same manner, the acceptability and nutritional quality of vegetable-enriched products
were seen to be contributed favorably to vitamin A, iron, zinc, and protein requirements of children (5 -13
years old. Based on these findings, protein-rich orange fleshed sweet potato composite flour van be

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recommended for making porridge and can substitute (30%) for wheat flour in making snacks; while red
amaranth leaf composite flour can be recommended for making soups (Onwuamaeze, 2017).

Dela Trinidad (2018) developed a healthy bar made from squash, moringa, and mung bean. Based on the
result of the several trials conducted, and the result of the evaluations, the researcher was able to develop the
best process to come up with the most acceptable product. Similarly, Angeles (2018) conducted a study on
pulverized siling labuyo that was used to flavor cakes and cookies. Descriptive and sensory evaluation was
used in the study in determining the acceptability level of the spiciness of the baked products.

The study of Butke, et al. (2018) evaluated the sensory acceptability among children and the physicochemical
composition of pizzas that have different level of pumpkin skin flour. Five pizza formulations were developed
with the addition of different levels of Pumpkin Skin Flour: F1 (0%), F2 (12%), F3 (18%), F4 (24%) and F5
(30%). The results notified that there were greater scores for F1 for the look and color attributes in
comparison with F5. While the F1, F2, and F3 formulations had superior scores in comparison with F5
regarding the smell. Similar results were noticed for the flavor and texture attributes. The control pizza was
the most accepted one in these evaluations in comparison with the F4 and F5. Additionally, F2 and F3 got
superior scores in comparison with F5. Therefore, the additional levels superior to 18% of PSF in pizzas
reduce their acceptability. In terms of moisture and calorie level, the results notified that there was no
significant difference between F1 and F3. However, greater level of ash, protein, lipid, and dietary fiber were
noticed for F3. The F1 formulation presented greater. The results concluded that an added level of 18 % of
PSF in pizza improves the product’s nutritional profile, aromatic odor and is well accepted by the children.

The study of Lomeda (2018) about the Acceptability on different proportions of Coco-squash peanut bar in
terms of sensory evaluation and level of acceptability in terms of its appearance, aroma, taste, and texture. In
determining the most acceptable product three proportions was evaluated and rated by the respondents. The
most acceptable proportion of coco-squash peanut bar was sample 1, got the highest percentage of squash as
compared to other samples and it was characterized with soft texture, pronounced peanuts taste, moderate
squash aroma and moderate coco milk aroma that most preferred by the respondents.

In another study, Beatriz (2019) conducted about the Acceptability on different proportions of Cocu’s Nucifera
cupcakes in terms of sensory characteristics and shelf life. Three different proportions of the recipe were
developed and rated by the five groups of respondents. Proportion 1 (P1) had 1 ¼ cup all-purpose flour (APF)
and ¾ cup of coconut meat, p2 was composed of 1 ½ cup APF and ½ of coconut meat, while the p3 had 1 ¾
cup APF and ¼ cup of coconut meat. The sensory attributes were employed in evaluating the product.
Furthermore, the sensory evaluation results shows that P1 was the most acceptable proportion and

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interpreted as highly acceptable. Based on the ocular observation conducted on the shelf life of the three
proportions of Cocus Nucifera cupcakes, it was found that the cupcake with sapal last for six (6) days and is
fit for human consumption at room temperature.

Burce (2016) dealt on the utilization and acceptability of “Black Plum Seeds as Mian Ingredient for Coffee”.
Black plum seeds are one classical fruit that is usually eaten while the seed is thrown away unaware of its
other uses and its nutritional content. Using the seeds as main ingredient in coffee is a great help to the
community. In the same perspective, Soverano (2016) processed wine from “lubas fruit”. Through
experimentation, he found out that all treatments were significantly varied in terms of aroma, taste, and
appearance. The result was based on the comments of the evaluators and respondents, The Highest
acceptability using the sensory evaluation was on taste, aroma, and appearance.

Sarte (2016) conducted a study that focused on the production of preserved banana pith as the main
ingredients such as banana pith patties and banana pith balls. The result of this study was significant because
she used the sensory evaluation in determining the degree of acceptability of the new food product. This may
encourage entrepreneur to venture to a new business. Considering the availability of the material, all food
products from banana pith are sustainable and affordable to every consumer. The sensory evaluation
determined the degree of acceptability of the banana pith food product.

Moreover, Lalugan (2016) focused on the usage of Indian mango as primary ingredient in wine, the degree of
acceptability of the product in terms of appearance, color, clarity, scent, and taste was determined through
sensory evaluation. In terms of alcohol content, the physicochemical composition of various samples of Indian
mango wine was assessed. Furthermore, the study of Bantog (2015), focused on the development of Tiessa-
Pili Ice cream utilizing riped tiessa and pili pulp. The main aim of the study was to develop a new product by
combining the tiessa and pili, considering the following activities such as ingredient formulation, actual
development, subjective an objective evaluation of the product. This study was also used Development,
descriptive and evaluative methods including experimenting, proving, and testing to come up with a good
result.

Finally, the study of Parekh, et al. (2014), An experiment for preparation of mango (Mangifera indica L.) bar.
Kesar with fortified desiccated coconut powder (DCP) was investigated with two factors of treatment. The
First one was chemical preservative viz., (unsulphited i.e., without application of KMS) and P1 (su). The i.e.,
with the application of KMS). The second fortification was done viz. D0 (0% DCP), D1 (1% DCP), D2 (2% DCP)
and D3 (3% DCP) with overall eight total combinations. The bar was packed with a polyethylene bag and
stored under ambient conditions and the Physico-chemical parameters, acidity, total sugar, reducing sugar,

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non-reducing sugar ascorbic acid, and organoleptic quality with respect to color, flavor, taste, texture, and
overall acceptability were evaluated at initial and monthly interval up to 6 months of storage. The result
indicated that the bar prepared by treatment P1 was significantly superior with respect to Physico-chemical
parameters except for reducing sugar were significantly higher that recorded in P0. Considering the
organoleptic evaluation of mango bar, the treatments P1 and D2 (2% DCP) scored the highest scores and
found better quality during 6 months of storage.

Methodology

This study applied the descriptive - experimental, research and development (R&D) methods to meet the
objectives and problems of the study in producing lesser yam healthy food bar. Descriptive method was used
to describe the processes of the development and formulation of lesser yam healthy food bar. Specifically, it
described the collection, gathering, formulation and preparation of healthy food bar. Experimental method
was used in the formulation of the different proportions of measurement of ingredients of the three (3)
samples in terms of level of acceptability such as color, appearance, taste, aroma, and texture. Organoleptic
evaluation was also used to determine the shelf-life of lesser yam healthy food bar at room temperature and
economic desirability of the product was also determined. The Research and Development (R&D) method
was used on the product which underwent the processes of gathering data, during the production of lesser
yam flour and in making lesser yam healthy food bar. Furthermore, it was used to develop lesser yam healthy
food bar employing various ingredients and processes which were accomplished through careful
experimentation and finalization of the sample being developed for possible commercialization.

The researcher used purposive sampling in selecting the group of respondents who are the target consumers
and evaluators of the product. The respondents of the study were composed of (40) forty individuals were 10
Teachers (A), 10 Parents (B), 10 Children (C) and 10 Students (D) from barangay Lupi San Fernando,
Camarines Sur. The first group were teachers, who were considered knowledgeable, and capable of evaluating
the finished product. Another group were parents, and the last two groups were children from 10 to 13 years
old and senior high school grade 11 and 12 cookery students. This study used questionnaire with 4-Point
Likert rating scale to determine the level of acceptability of the finished product in terms of color, appearance,
taste, aroma, and texture and appearance and were statistically treated using weighted mean.

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Results and Discussion

Nutritive Value of Lesser Yam

In various studies, Lesser yam (Dioscorea esculenta) was one of the edible yams grown in Asia, such as
Indonesia, Thailand, China, and some other countries in Africa such as Nigeria. In the Philippines Lesser yam,
it was also known as tugui or burot that has the potential to be a source of carbohydrates and more nutrients
and health benefits to the human body.

As shown in Table 3, the nutritional value of fresh lesser yam per 100 grams include: food energy 76-112
(kcal), protein (2.1g), dietary fiber (1.1g), fat (0.9 g), crude fiber (4.2 g), carbohydrates (16.0 g), crude protein
(1.5 g), water (76.7 g), calcium (20 mg), iron (0.2 mg), potassium (200.0 mg), zinc (0.3 mg), phosphorus (40
mg), sodium (10 mg), copper (0.20mg), ash (0.7 g ), vitamin B1 (0.06 mg), and niacin ( 0.9 mg). Lesser yam is
classified as an energy food source to consumers especially in sub-Saharan Africa (SSA) because of its high
starch content which amounts up to 80% in dry weight basis and high levels of dietary fiber and inulin, which
have a hypoglycemic and hypocholesterolemia effect reducing glucose levels and improving blood lipid are
beneficial for the health.
Table 3

Nutritive Value of Lesser Yam

Nutrients Fresh Lesser yam per 100 Lesser Yam Flour

grams
Food Energy/starch 76 -112 kcal 71 - 83 %
Protein 2.1 g 9.0 %
Dietary fiber 1.1 g 12 %
Fat 0.9 g 10.16 %
Inulin 1.00 -1.10 %
Crude fiber 4.2 g 7.49 %
Carbohydrates 16.0 g 79.54 %
Crude protein 1.5 g 6.50 %
Protein tuber flour 7.19 %
Water 76.7 g
Calcium 20 mg 30 mg
Iron 0.2 mg 0.54 mg
Magnesium 21 mg
Potassium 200.0 mg 816 mg

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Zinc 0.3mg
Phosphorus 40mg
Sodium 10mg
Copper 0.20mg
Ash 0.7 g 2.1 %
Vitamin B1 0.06 mg
Niacin 0.9 mg

Yam also contains dietary fiber, non-starch soluble sugars and a small amount of fat in addition to starch. This
was close to the study of Darkwa (2019) that Dioscorea species are important sources of energy,
micronutrients, with numerous health benefits. It has been reported that yam tuber comprises ∼76% starch,
∼10% protein, ∼0.22% fat, ∼1.2% crude fiber, and certain amounts of minerals. Starch was a good alternative
food source to rice like yams, sweet potato, and cassava.

This was also correlates to the study of Obidiegwu (2020) particularly mentioned that the evaluated starch
composition of Dioscorea esculenta reported a range between 63.2% and 65.7%. Yam’s potential as a source
of food is attributed to its high levels of carbohydrates including fiber, starch, and sugar, contributing about
200 dietary calories per person per day to 300 million people in the tropics. In addition, lesser yam flour on
a dry matter basis, it contains 79.54% carbohydrates, 6.50% crude protein, 1% fat, and 1.5% crude fiber as
explained in the study of Putra (2020). It provides other nutritional benefits such as proteins, lipids, vitamins,
and minerals.

Moreover, the presence of zinc in lesser yam is an essential mineral that plays a pivotal role in development
of brain and bone and wound healing capacity. High potassium content in the body increases the iron
utilization which is beneficial for controlling hypertension. This was close to the study of Padhan (2020), that
the amount of potassium is beneficial for the diuretics people to control hypertension. The yam tubers are
rich in dietary minerals and among all the minerals potassium is the abundant mineral present in the yam
tubers.

The ash content of food determines the presence of important dietary minerals and are useful for the
development of the body. The dietary fiber of food protects the beneficial microflora of the intestine, also
reduces the threat of colon cancer and cardiovascular diseases. It is supported by the findings of the study of
Otegbayo et al. (2018), that dietary fats contributed 1%–2% of the food calorific value which is sufficient for
the diet. And the dietary fat or lipid content of yam has been reported to be higher than potato and sweet
potato.
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Different dietary vitamins help protein, fat, and carbohydrate in making energy and are available to the body.
Vitamin C has multiple functions as radical scavenging activities, collagen synthesis, iron absorption, wound
healing properties, and anti-inflammatory activities. In the article of Merrigan (2015), vitamins C and E are
considered as antioxidant and act as cofactors for enzymes. The yam tubers contain different vitamins higher
than other tuber crops.

Food and Security can only be achieved when all people have when needed; physical, social, and economics
success to adequate, safe and nutritious food to satisfy their dietary needs and choices for an active and
healthy life. The Food and Nutrition Security theory by Simelane and Worth (2020), as cited by Lingao, (2022)
supported this study because all the nutrients required to nourish the body to develop, grow, resist diseases,
and meet ordinary physiological demands.

Procedures in Producing Lesser Yam (Dioscorea esculenta) Flour

To perform the procedures with ease, the researcher had prepared and gathered Lesser Yam tubers; tools
and equipment to process the tubers into Lesser Yam flour. After preparing and gathering all materials, the
researcher followed the chronological order of procedures. In appendix E shown the procedures in producing
lesser yam these include cleaning; washing; steaming; peeling grating; drying; pulverizing; sifting; and
packing.

Lesser yam tubers were washed with running water, cleansed the tubers and removed the dirt, together with
other harmful particles which may cause contamination. After washing, next procedure was steaming in
medium heat for about 45 minutes.

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Appendix E

Fig. 6.1. Cleaning & Washing Fig. 6.2. Steaming Fig. 6.3. Peeling

Fig. 6.6. Pulverizing Fig. 6.5. Drying Fig. 6.4. Grating

Fig. 6.7. Sifting Fig. 6. 8. Packed Lesser Yam flour

According to the study of Yusuf (2022), tubers of the lesser yam were processed in the form of fresh
tubers by boiling/steaming. Peeling is the process of removing the outer covering of the Lesser Yam tubers
using a knife. After peeling the tubers, the next step was grating, making it into small particles and putting in
a utility tray. This will ensure that the Lesser Yam tubers are easily and evenly dried. Then, the grated lesser
yam was put in a dehydrator, or the tray was placed under the sun for 2 days or up, until the tubers are totally
dried.

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In the study of Setyawan (2021), the lesser yam is dried, either by oven or freeze drying, to lower the
moisture content, which extends the shelf life of the product. After drying, it is removed from the tray, then,
it was ready for pulverizing using the blender after that sifting to separate the big particles to small particles.
After sifting the tubers, they were turned into a semi-fine, brown powder with a fragrant earthy aroma. The
lesser yam flour was packed and stored in a clean sealed plastic bag to prolong its shelf-life.

Best Proportions in Making Lesser Yam (Dioscorea esculenta) Healthy Food Bar

To determine the best proportion, there was three various proportions prepared in making healthy food bar.
Each proportion had different amount of lesser yam flour, while the other ingredients were constant. On the
other hand, each proportion had different results in terms of color and consistency of the food bar.

The quantity of Lesser yam flour used for this experiment in three trials was indicated in the table.
Formulation 1 contains one-half (1/2) cup of lesser yam flour, formulation 2 contains one cup (1) cup of lesser
yam flour and formulation 3 contains one and one-half (1 1/2) cup of lesser yam flour. Figure 4 shows the
flow chart containing the formulation of the ingredients, procedures and packaging applied in baking lesser
yam healthy food bar.

As revealed by the chart, for the first formulation, one-half cup of lesser yam flour is combined with other
ingredients for lesser yam healthy food bar, then followed by the step-by-step procedure in producing healthy
food bar. The mixture is baked for 15 minutes until it is totally done. After baking, it is placed in a cooling tray
and is sliced individually then weighed for 50 grams. It is then packed in a pastry pouch and placed in a cooling
tray and is sliced individually then weighed for 50 grams. It is then packed in a pastry pouch and placed with
a label on it. For the second formulation, the same ingredients and procedures was used, except for lesser
yam flour with one (1) cup. The same ingredients and procedures are also used in the third formulation,
except for lesser yam flour, which is only one and one half (1 ½) cup. All three proportions were formulated
with the same procedures in making healthy food bar. For the second proportion, the same ingredients and
procedures is used, except for lesser yam flour with one (1) cup. The same ingredients and procedures are
also used in the third proportion, except for lesser yam flour, which is only one and one half (1 ½) cup. All
three proportions were formulated with the same procedures in making healthy food bar.

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Lesser Yam Healthy Food Bar

Proportion 1 Proportion 2 Proportion 3

½ cup Lesser yam flour 1 cup Lesser yam flour 1 ½ cup Lesser yam flour
½ c Desiccated coconut ½ c Desiccated coconut ½ c Desiccated coconut
½ c Cacao chocolate powder ½ c Cacao chocolate powder ½ c Cacao chocolate powder
¾ c Rice Crisp ¾ c Rice Crisp ¾ c Rice Crisp
1 c Jaggery 2 c Jaggery 2 ½ c Jaggery
1 c water 2 c water 2 ½ c water
1 tbsp Butter 1 tbsp Butter 1 tbsp Butter
1 tbsp corn syrup 1 tbsp corn syrup 1 tbsp corn syrup
3/4 c Roasted crushed 3/4 c Roasted crushed 3/4 c Roasted crushed
peanut peanut peanut

PROCEDURE
The first step is mis en place and prepare all the materials, tools and equipment needed.
Preheat oven for 5 minutes at temperature 120°C. Prepare and measure all the ingredients
according to the recipe. Next, in a non-stick pan, turn on the gas stove with low heat, melt the
jaggery in water, sift the mixture then pour it to the pan and add the butter. Followed by
combining all the remaining ingredients. Blend well through constant stirring and transfer
into a rectangular pan with parchment paper. Oven for about 15 minutes at 120°C. Let it cool,
slice and weigh for 50 grams. Lastly, seal in a pastry pouch, label then store.
Packaging and Labeling
Figure 4
Flow Chart of Experimentation in making Lesser Yam Healthy Food Bar
with the Different Proportions of Ingredients

On Table 4, through the respondents and researcher’s observation, Proportion 2 was the best proportion
among the three because of the average weighted mean of 3.07 and the average amount of flour which was 1
cup of lesser yam flour to make it moderately soft and chewy. While in proportion 1 got 3.02 and proportion
3 got 2.74 weighted mean it was all interpreted as moderately acceptable. Primarily, this starch is very
important in providing nutrients in our health.

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Table 4
Best Proportions of Lesser Yam Healthy Food Bar

Proportion 1 Proportion 2 Proportion 3

Respondents Wm Int. Rank Wm Int. Rank Wm Int. Rank

Teachers 3.26 HA 1 3.28 HA 1 2.84 MA 1

SHS-TVL 2.88 MA 4 3.10 MA 2 2.72 MA 3

Students

Parents 3.00 MA 2 2.98 MA 3 2.82 MA 2

Children 2.94 MA 3 2.92 MA 4 2.58 MA 4

AWM 3.02 3.07 2.74

Rank 2 1 3

Legend: Int: Interpretation

Wm: Weighted mean
Range Interpretation
3.26 – 4.00 Highly Acceptable (HA)
2.51 – 3.25 Moderately Acceptable (MA)
1.76 – 2.50 Less Acceptable (LA)
1.00 – 1.75 Least Acceptable (LsA)

Level of Acceptability of Lesser Yam Healthy Food Bar

The acceptability of the lesser yam healthy food bar and the summary of the results from the sensory
evaluation of the respondents in terms of color, taste, aroma, texture, and appearance from Barangay Lupi,
San Fernando, Camarines Sur, was shown in table 5. The acceptability level was rated and evaluated by the
four groups of respondents. Respondents were composed of (10) teachers, (10) SHS students, (10) parents,
and (10) children from Barangay Lupi, San Fernando, Camarines Sur.

Color. In this study, the color was the first sensory characteristics being noticed by the consumers. It
particularly pertains to the outside look of the healthy

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Table 5
The Acceptability Levels of Proportions in Sensory Characteristics

Proportion 1 Proportion 2 Proportion 3

Quality
WM Int WM Int WM Int

Color 3.00 MA 3.40 HA 2.63 MA

Taste 2.65 MA 2.80 MA 2.20 LA

Aroma 3.08 MA 3.10 MA 2.95 MA

Texture 3.05 MA 2.90 MA 3.10 MA

Appearance 3.33 HA 3.15 MA 2.83 MA

Overall 3.02 MA 3.07 MA 2.74 MA

Rank 2 1 3

Legend: Range Interpretation

P1 – Proportion 1 3.26 - 4.00 Highly Acceptable (HA)
P2 – Proportion 2 2.51 - 3.25 Moderately Acceptable (MA)
P3 – Proportion 3 1.76 – 2.50 Less Acceptable (LA)
WM – Weighted Mean 1.00 - 1.75 Least Acceptable (LsA)
I - Interpretation

food bar and can be used as a visual appeal to attract more consumers. The result revealed that in terms of
color, proportion 2 or P2 got the highest level of acceptability with a weighted mean of 3.40 among the two
(2) proportions, P1 yielded 3.00 and P3 with a rating of 2.63, P1 and P3 were moderately acceptable. This
implies that dark brown color which was the color of lesser yam flour was preferred by the respondents. The
result was the same to the study of lesser yam flour was preferred by the respondents. The result was the
same to the study of Alano (2023) on the utilization of dragon fruit peel candy that color plays an essential
factor in food’s acceptability and palatability. Natural color of food product was preferred by consumers
rather that synthetic colorant.

Taste. The taste of the lesser yam healthy food bar was unknown to the respondents, but the rating in terms
of taste revealed that P2 has the highest weighted mean yielded 2.80 and P1 yielded 2.65 ratings, both of

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which assessed as moderately acceptable. P3 got the lowest weighted mean of 2.20 rating interpreted as less
acceptable. Based on the result, the taste of P2 and P1 have a sweet and bitter taste, interpreted as moderately
acceptable by the respondents. On the other hand, P3 was less sweet and bitter and interpreted as less
acceptable by the respondents. This implies that small amount of lesser yam flours has better taste, while the
greater proportion of flour makes it less sweet. This means that the result was congruent to the study of
Almen (2019) on utilization of “Lagkitan Banana an enrichment flour to make a snack item. The lagkitan
banana flour served as the main ingredients to various kind of baked products and the ratio and proportion
of Lagkitan Banana flour, wheat flour and ripe lagkitan banana can affect the taste of baked product. In terms
of taste, the most preferred sample of banana cupcake was sample 2 with the equal proportion of banana
flour and all-purpose flour.

Aroma. The sense of smell is the major contributing sensory system in the perception of food aromas and
volatile flavors. In terms of aroma of lesser yam healthy food bar, based on the respondent’s analysis, lesser
yam healthy food bar has an aromatic smell due to dehydrated lesser yam flour and jaggery as a sweetener.
The results showed that P2 got the highest rating of 3.10, P1 received a rating of 3.08 and P3 got a rating of
2.95. The aroma of all three proportions was interpreted as moderately acceptable. As stated in the study of
Butke, et al. (2018), sensory acceptability among children and the physicochemical composition of pizzas that
have different level of pumpkin skin flour. Five pizza formulations were developed with the addition of
different levels of Pumpkin Skin Flour. The results notified that there were greater scores for F1 for the look
and color attributes in comparison with F5. While F1, F2, and F3 formulations have superior scores in
comparison with F5 regarding smell. The results concluded that an added level of 18 % of Pumkin Skin Flour
in pizza improves aromatic odor, at the same time, was well accepted by children.

Texture. The texture is characterized by the mouth feel when consumers eat the product and can have strong
influence on food intake and nutrition. The texture of cooked lesser yam healthy food bar was evaluated and
rated. P3 got the highest weighted mean of 3.10, P1 got a rating of 3.05 and lastly P2 got the lowest rating of
2.90. The results show that P3 and P2 were smooth and interpreted as moderately acceptable, while P1 was
nutty and crunchy and was interpreted as moderately acceptable by the respondents. Likewise, the study of
Lomeda (2018), about the Acceptability on different proportions of Coco-squash peanut bar in terms of
sensory evaluation indicated that among the different indicators, texture received moderately acceptable
proportion of coco-squash peanut bar as compared to other samples. It was characterized with soft texture
and pronounced peanuts taste that were most preferred by the respondents. On the other hand, texture in a
healthy food bar plays an important role in the acceptability of food products and a key area which food
manufacturers can successfully use to differentiate their products to help enhance their acceptability (Maina,
2018).

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Appearance. In the presentation of the product, appearance was the most important because it sets its value.
If the appearance of a food product was not appealing to the eyes, then, there was a big possibility that it
would be rejected by the consumers. Based on the results gathered from the sensory evaluation of the three
samples of respondents, P1 with the weighted mean of 3.33 in terms of appearance was highly attractive,
meanwhile, P2 got a rating of 3.15 and P3 with the lowest weighted mean of 2.83.

In general, the results of the evaluation gathered from the three evaluators were evident based on the
weighted mean of each proportion. Both P1 (3.02), P2 (3.07), and P3 (2.74) were moderately acceptable. But
P2 got the highest weighted mean in the level of acceptability based on sensory evaluations among the three
proportions. The results of evaluations show that there were differences in the level of acceptability of the
different proportions used in producing lesser yam healthy food bar and lesser yam flour was effective and
can be an alternative main ingredient in making healthy food bar.
Appendix J
Shelf -Life of Lesser Yam (Dioscorea Esculenta) Healthy Food Bar

P1 P2 P3

Day 1-3

Remarks Constant shelf–life. Fit and safe for human consumption with quality in terms of
sensory attributes.

Day 4

Remarks P1 were slightly moist. P2 and P3 has already few spots of molds.

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Day 5-6

Remarks Increased molds in all three proportions on the 5th and 6th day and on the next
succeeding days. P3 contains many molds due to the high amount of moisture.
Lesser yam flour helps in preserving the shelf life of the finished product because
of less moisture and adds hardness to the healthy food bar.

Shelf-life is essential to determine the shelf-life of every product to ensure food safety, maintaining quality,
minimizing waste, and meeting consumer satisfaction especially when the product is for commercial purpose
for the consumers to be aware of the expiration date. Since, the study was innovating new recipes from lesser
yam flour, the researcher discovered the shelf-life through ocular observation everyday using different senses
and recorded the changes that occurred.

Based on observation, the shelf-life of lesser yam healthy food bar shown in appendix J in room temperature
lasted for 4 days. Three different proportions of Lesser yam healthy food bar recipe are developed. The
findings show that in P1, the qualities remain the same until 4th day where no observable changes (NOC). On
the 5th day, the color texture and appearance have few of moisture precipitates (FMP). Changes occurred on
the 6th day with the presence of molds (PM) developed. While P2, on the 3 rd day has no observable changes.
On the 4th day had few moisture precipitates, on 5th day with presence of molds, day 6th day were plenty of
molds appeared In P3, 2nd day no observable changes, 3rd day has few moisture precipitates, day 4th to 5th few
of molds have been developed. On 6th day the color, texture and appearance have changed with plenty of
molds.

As to the result of shelf-life of lesser yam healthy food bar in room temperature, among the three proportions,
P1 has longer shelf-life than of the two remaining proportions because P1 was harder, less of lesser yam flour
and less water content, while P2 and P3 have shorter shelf-life because of more lesser yam flour and water
content and the texture was soft and smooth that have already evidence of the growth of molds. On the 6 th
day, molds increased in all proportions, and it indicated that the lesser yam healthy food bar is already unsafe
for consumption.

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Economic Desirability of the Lesser Yam (Dioscorea esculenta) Healthy Food Bar

The economic desirability of lesser yam healthy food bar could provide a significant source of income for
farmers in the community. It can also contribute to the local economy by providing jobs and supporting other
businesses and entrepreneurs.

To determine the overall economic desirability of the healthy food bar with different proportions of Lesser
Yam flour, the researcher summarized and interpreted the data from the questionnaires which were answered
by the respondents/evaluators. The subsequent table below contains the summarized data of the overall
economic desirability of the outputs after the organoleptic evaluations conducted to the respondents.

These results were congruent to the findings of the study of Nurhartadi (2018) on the effect of taro and lesser
yam flour on frozen wheygurt chemical and sensory characteristics. Lesser yam starch has low peak
gelatinization viscosity, thus making ice cream melt in an ideal time range. In this study, taro and lesser yam
flour were combined to find the best chemical and sensory characteristics of frozen wheygurt. Lesser yam
(Dioscorea esculenta) has the potential to be used as a thickener because of their high content (about 51.34-
70.92%), and a similar ratio of amylopectin and amylose (lesser yam 24.30: 75.7).

The present study is anchored to the Innovation Theory which was introduced by Schumpeter strengthened
by Tóth (2020). This theory is related to the creation of quality food products, and the introduction of a new
method of production. The young entrepreneurs can adopt and developed new products from local materials
to promote food security and sustainability. Innovations in the agri-food sector found space in the
international market emphasizing the opportunity to improve the ability of the agri-food companies to move
from a traditional production sector focused on raw materials, like lesser yam root crop as the main
ingredient in making a new product, the lesser yam healthy food bar.

Conclusions

Lesser yam contains essential ingredients that nourish the body to become healthy. Thus, consuming Lesser
Yam healthy food bar would help in improving one’s health, avoid diseases and satisfy dietary needs and
choices for an active and healthy life. In addition, there were specific procedures to be followed in the
production of lesser yam flour. Following the procedures correctly would save time and effort and ensure
quality product of Lesser Yam flour. Aso, the best proportion of lesser yam healthy food bar, using lesser yam
flour as an alternative main ingredient was Proportion 2 with 1 cup of lesser yam flour due to the average
amount of lesser yam flour, cocoa powder and jaggery as sweetener it makes the healthy food bar soft, chewy,

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and aromatic. Across the three proportions, Proportion 2 got the highest weighted mean and most acceptable
to the respondents. Proportions 1 and 3 were moderately acceptable to the respondents. Moreover, all three
proportions found that Proportion 1 was safe to consume up to 4 days, while Proportion 2 was safe up to 3
days, and Proportion 3 was safe for 2 days for human consumption. Changes were occurred after five to six
days, molds increased in all proportions, and it indicated that the lesser yam healthy food bar is already unsafe
for human consumption. Lastly, it can be inferred that the utilization of lesser yam flour in the recipe was
useful to the consumers for eating this innovative recipe because it provides healthy and nutritious snacks
that can boost energy, and it aids to the malnutrition of the younger individuals. Researcher used lesser yam
as the raw materials in producing healthy food bar because it presents sustainable solution to the rice
shortage for families as well as to the agricultural production to satisfy market demand and increase sales to
the market. Entrepreneurs can utilize lesser yam flour as alternative ingredients in baked products to help
small scale business, gain more profit and augment extra income to their families as well as to the community.
Recommendations
The study recommends a complete microbial analysis and phytochemical composition testing of lesser yam
to determine the vitamins and minerals content or nutritive value, per serving of the lesser yam based on
the determined highly acceptable proportion. Also, explore other specific sources of nutritive value of lesser
yam and compare it with other nutritive value and benefits of lesser yam using any method of cooking. Then,
the procedures given must be followed properly to avoid spoilage of raw materials and to achieve the desired
quality. Additionally, dehydration of lesser yam using dehydrator can be used as an alternative way to save
time and effort than sun-drying. The lesser yam can be dried using dehydrator maintain its aromatic smell
and to prolong its shelf-life. On the other hand, sun-drying of lesser yam under the heat of the sun can be an
alternative way of drying if electricity is unavailable. Furthermore, the absence of jaggery in the healthy food
bar that acts as a binder hinders the ingredients together and cannot hold its shape. Future researchers can
add or modify other ingredients that would improve the consistency of the lesser yam healthy food bar
mixture. All proportions were found moderately acceptable to the respondents. Continuous research and
development of this study was highly recommended to provide a highly acceptable result. Other researchers
can utilize the finished product and used in different recipes to make it more palatable and commercially
profitable. Continuous research and development of this study on the shelf-life is recommended to provide
a highly acceptable result in terms of shelf-life of the product. To avoid spoilage and extend the shelf-life of
the healthy food bar the researcher suggests putting it in the fridge to prolong the shelf-life. The researcher
also suggested to use Lesser Yam flour in other bakery products to improve the level of its economic
desirability and conduct feasibility study for commercialization of the product in the market.

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Acknowledgment

The research is thanking the teachers and senior high school students of Lupi National High School and the
children and parents from Lupi, San Fernando, Camarines Sur for their cooperation being the respondents of
the study. Similarly, she is thankful to the school principal for the permission granted to her to undertake the
study.

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