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This document presents a research proposal on studying the acceptability of taro flour in the production of puto. The objectives are to determine the sensory properties, acceptability level, best treatment, consumer acceptability, nutrient contents, and recipe cost of taro puto. Taro, scientifically known as Colocasia esculenta, is introduced as a starchy edible tuber grown in several tropical regions as a staple crop. The review of literature provides background information on taro and its cultivation. The

Author

Elaine Costelo

Language

EN