Abstract: This experimental-development research was conducted during school year 2024-2025 aimed to formulate study formulated the tofu-taro embutido with green amaranth leaves to evaluate the sensory and acceptability qualities in terms of appearance, aroma, taste, and texture. Significant differences in sensory qualities and acceptability were also determined. The products were submitted for proximate analysis of the best treatments. The research employed a Completely Randomized Design (CRD), with four replications, and involved the evaluation of one final product by 100 tasters to gauge consumer preference. Data collection utilized scorecards with 9-Point Hedonic Scale. Statistical tools employed included the mean, Analysis of Variance, and post-hoc test. Results from sensory evaluations revealed that Treatment B (85 grams of taro flour and 15 grams of green amaranth leaves) received the highest ratings from semi-trained panelists, described as extremely appealing, pleasant, delicious and firm. Treatment B was highly preferred by consumers and was liked extremely. Statistical analysis indicated a significant difference in appearance, taste, aroma, and texture based on sensory qualities, in the acceptability of the products. There was a significant difference as to consumers’ preference in favor of Treatment B (85 grams of taro flour and 15 grams of green amaranth leaves). The shelf-life analysis showed that the product remained acceptable up to two days at room temperature, after which they began to lose freshness. The microbial analysis revealed that the product complied with safety standards. Proximate analysis confirmed that the product contained nutrients good for the health of the consumers. These findings indicated that the incorporation of green amaranth leaves with taro flour in embutido formulation enhanced the sensory qualities and increased consumer acceptability.

Keywords: Formulation, Analyses, Acceptability, Microbial and Proximate Analysis, Tofu, Taro, Embutido, Green Amaranth Leaves

| DOI: 10.17148/IARJSET.2025.12613