Background of the Study

Cupcakes are mini cakes frequently bake in a small, thin paper or aluminum
cup. It is mostly made of wheat flour infused with organic ingredients like native
fruits, grains, nuts, herbs and vegetables like Taro (Colocasia esculenta) and Camote
(Ipomoea batatas). They are simple to make, appealing to people of every age and
also can be decorated in several ways that can make them highly versatile.
Cupcakes can make a great sweet as the alternative to the conventional dessert as
cakes and chocolates. Another benefit of cupcakes is they are the ultimate variety
of the different flavor they actually offer and the ability to provide flavors by
creating several varieties of cupcakes.
According to SoYoung Lim (2011), Sweet potato (Ipomoea batatas) locally
known as Kamote is commonly planted in flat to slightly open rolling areas. The
crop is also known to be a cheap but excellent source of carbohydrates, vitamin A,
calcium and phosphorus. She said anthocyanin have been epidemiologically
associated with a reduced cancer risk, but the anti-cancer ability of the purple has
not been well investigated. A versatile crop, sweet potato has multifarious uses. It is
not grown as a food substitute to rice and corn but also as a potential source of raw
materials for industrial uses and food delicacies. Sweet potato is being processes
into feeds, flour, starch, and pectin for local and export markets.
According to Salome Phelamei (2015), Taro (Colocasia esculenta) believed to
be native to Southern India and Southeast Asia, usually grows wild in wet or dry
places. This vegetable is also easy to digest and has many healing properties. Taro
(Colocasia esculenta) is also loaded with potassium, phosphorous, magnesium,
manganese and copper. Taro also includes several calcium, vitamin C, vitamin E and

B vitamins. Taro (Colocasia esculenta) root contains a good amount of dietary fiber
and carbohydrates, as well as vitamins A and C.

According also to Alcantara RM, et al (2013), taro (Colocasia esculenta) is

especially useful to persons allergic to cereals and can be consumed by children
who are sensitive to milk. Taro (Colocasia esculenta) is also a tuber that is very rich
in carbohydrates, ranging between 73 to 80% which is mainly starch at 77.9% and
1.4% crude fiber, Dry Matter (DM) basis. Because of its high carbohydrate content,
this tuber represents one of the main sources of energy in many parts of the tropics
and sub-tropics providing about a third of the food intake of more than 400 million
people in these areas.
According to Umesh Rudrappa (2009), it also contains good levels of some of
the valuable B-complex group of vitamins such as pyridoxine (vitamin B-6), folates,
riboflavin, pantothenic acid, and thiamin. Further, the corms provide healthy
amounts of some of important minerals like zinc, magnesium, copper, iron, and
manganese. In addition, the root has very good amounts of potassium. Potassium is
an important component of cell and body fluids that help regulate heart rate and
blood pressure.
According to WIFFENS (2016), sweet potatoes (Ipomoea batatas) are
relatively low in fat low G and a good source of vitamin A, as well as fiber, protein,
vitamin C, iron and calcium while Taro(Colocasia esculenta) is high in Dietary Fiber,
Vitamin E, Vitamin B6, Potassium and Manganese.

This study aims to determine the acceptability level of Camote (Ipomoea

batatas) Roots and Gabi (Colocasia esculenta) for cupcake making and it also aims
to compare their effectiveness.

Statement of the Problem

This study was conducted to compare the level of acceptability of
cupcakes with Taro (Colocasia esculenta) Roots and Camote (Ipomoea
batatas) Roots.
Specifically, this study aims to answer the following questions:
1. What is the acceptability level of cupcakes with Taro (Colocasia esculenta)
Roots and Camote (Ipomoea batatas) Roots in terms of its appearance?
2. What is the acceptability level of cupcakes with Taro (Colocasia
esculenta) Roots and Camote (Ipomoea batatas) Roots in terms of its
color?
3. What is the acceptability level of cupcakes with Taro (Colocasia esculenta)
Roots and Camote (Ipomoea batatas) Roots in terms of its texture?
4. What is the acceptability level of cupcakes with Taro (Colocasia esculenta)
Roots and Camote (Ipomoea batatas) Roots in terms of its taste?
5. Is there a significant difference in the Acceptability Level of Cupcakes with
Taro (Colocasia esculenta) Roots and Camote (Ipomoea batatas) Roots in
terms of its appearance?
6. Is there a significant difference in the Acceptability Level of Cupcakes with
Taro (Colocasia esculenta) Roots and Camote (Ipomoea batatas) Roots in
terms of its color?

7. Is there a significant difference in the Acceptability Level of Cupcakes with

Taro (Colocasia esculenta) Roots and Camote (Ipomoea batatas) Roots in
terms of its texture?
8. Is there a significant difference in the Acceptability Level of Cupcakes with
Taro (Colocasia esculenta) Roots and Camote (Ipomoea batatas) Roots in
terms of its taste?

Research Hypothesis
1. There is no significant difference in the acceptability level between
cupcake with Taro (Colocasia esculenta) Roots and Camote (Ipomoea
batatas) Roots based on its appearance.
2. There is no significant difference in the acceptability level between
cupcake with Taro (Colocasia esculenta) Roots and Camote (Ipomoea
batatas) Roots based on its color.
3. There is no significant difference in the acceptability level between
cupcake with Taro (Colocasia esculenta) Roots and Camote (Ipomoea
batatas) Roots based on its texture.
4. There is no significant difference in the acceptability level between
cupcake with Taro (Colocasia esculenta) Roots and Camote (Ipomoea
batatas) Roots based on its taste.