Consumer Acceptance in Relation to the Viability of Sweet Potato Flour-based Baked Products

Abstract

This study examined the consumer acceptance and economic viability of baked products made with sweet potato flour at Jose Rizal Memorial State University–Dipolog Campus during the First Semester of School Year 2025–2026. It aimed to determine respondents’ profile, assess acceptance in terms of taste, texture, appearance, and flavor, evaluate economic viability in terms of cost, market potential, and scalability, and establish differences and relationships among these variables. Using a quantitative descriptive–correlational design, thirty respondents composed of faculty members, culinary students, and community consumers were selected through purposive sampling. Data were gathered via structured questionnaires and analyzed using frequency count, weighted mean, Mann–Whitney U test, Kruskal–Wallis test, and Pearson correlation. Results showed that most respondents were aged twenty to thirty, female, and from lower to middle income groups. The baked products were highly acceptable across sensory attributes, with texture rated highest. They were also perceived as economically viable, reflecting favorable cost efficiency, strong market potential, and scalability. Significant differences emerged when grouped by profile, and a positive relationship was found between acceptance and viability. The study concluded that sweet potato flour–based baked products are both sensory acceptable and economically promising, offering sustainable alternatives to wheat products.