Abstract: The main purpose of the study was to formulated a green mussel-bamboo shoot siopao. This used the Completely Randomized Design (CRD). The sensory qualities were evaluated by semi-trained panelist and for final processes for consumer’s preference evaluation by the 100 tasters. Score cards with the Nine (9) Points Hedonic Scale was used to obtain the data. The mean and Analysis of Variance (ANOVA) were used to analysed, the findings of the study revealed that Treatment A (75g green mussel and 25g bamboo shoot) was identified the most appealing, treatment B (50g green mussel and 50g bamboo shoot) consistently excelled in most sensory attributes, including, aroma, taste and texture. While treatment C (25g green mussel and 75g bamboo shoot) was identified is also aromatic.   In the general acceptability in terms of appearance, aroma, taste and texture Treatment B (50g green mussels and 50g bamboo shoots) had the highest mean score with qualitative description of “Liked extremely”, while Treatments A (75g green mussel and 25g bamboo shoot) and treatment C (25g green mussel and 75g bamboo shoots) followed closely with mean score having qualitative description of “Liked Very much”. The findings also indicate that there were no significance differences in appearance, aroma, taste and texture among three (3) treatments of green mussel bamboo shoot siopao. The finding also indicates that there were no significant differences in the sensory attributes of green mussel bamboo shoot siopao in terms of appearance, aroma and taste however there were a significant difference in terms of texture in the favor of Treatment B (50g green mussel and 50g bamboo shoot). The product of green mussel-bamboo shoot siopao was safe for human consumption based on the microbial and proximate analysis.

Keywords: Green Mussel, Bamboo, Shoot, Siopao, Formulation, Analyses and Acceptability

| DOI: 10.17148/IARJSET.2025.125373