The Acceptability of Yellow Corn (Zea mays) Flour as the Main Ingredient in Making an Energy-Rich Food Bar (Corn Bar)

Abstract

Corn is the world’s most important grain, based on the production volume. In 2016-2017, a production level around 1.07 metric tons of corn was achieved (Shahbandeh, 2017). Isabela province is the top corn producer in the country peaking its production at 1, 049, 954 metric tons. The most produced corn in the country came from the City of Ilagan and because of this it was hailed as the “Corn Capital of the Philippines”. Due to the high supply of corn in the City and the limited product produced out of corn, the researchers developed an Energy Rich Corn Bar using Yellow Corn flour as the main ingredient in the development of the product. The general objective of the study is to develop a healthy snack bar which can be served both as a snack and a dessert using corn flour as the main ingredient. The researchers tried different proportions of corn flour: T1 (100% yellow corn flour), T2 (70% yellow corn flour) and T3 (50% yellow corn flour) and baked in an electric oven. They got an overall grand mean of 4.26 and gave a qualitative description of “Highly Acceptable”. It indicates that the Corn Bar is generally “Highly Acceptable” by the evaluators. Therefore, making corn bars using corn flour is possible and acceptable.