siomai. Siomai, a popular steamed dumpling in Asian cuisine, traditionally contains ground pork and other

meats, but growing health and environmental awareness has encouraged the search for sustainable and

vitamin B6 (Munishamanna et al., 2020), and previous studies revealed its high nutritional composition,

including 50% carbohydrates and 13% protein (Dayod et al., 2016). However, its use in meat-based food

most sensory attributes, indicating an optimal blend that retained the desirable characteristics of traditional

viable and sustainable substitute for pork filler in siomai, capable of maintaining favorable sensory qualities

A common form of steamed dumpling found in various Asian cuisines, especially in China, Japan, and the

Philippines, is the so-called siomai. The traditional filling for siomai is a mixture of ground pork, shrimp, or

other meats with veggies, which is then wrapped in thin dumpling skins. You can find siomai as dim sum,

sport drink that helps muscles and the synthesis of insulin and hemoglobin. Emerging at the top, the juvenile

inflorescence is carried by the fragile core inside the pseudostems. Thus, the delicate core of the pseudostem

contains most of its nutrients (Munishamanna et al., 2020).

Moreover, in the study of Dayod et al., 2016, the tender and edible cores of the pseudostems were sliced into

small pieces, oven-dried at 70°C to a constant weight and ground. Ground samples for each cultivar were

mixed to obtain a composite sample prior to determination of their proximate nutritional contents. Based on

the average value obtained from the six banana cultivars, the tender cores may avail about 50% carbohydrate,

19% crude fibre, 13% protein, 8.0% potassium, 0.4% phosphorus, 0.4% magnesium, 0.4% calcium, 335 ppm

iron, 200 ppm manganese and 46 ppm zinc for every 100 g edible portion.

Additionally, more people in the Philippines are realizing the potential culinary uses of banana core,

In the study of Leonor (2019), it was found that sixty-three percent of the siomai with 75 percent pork was

favored by the customers, 25% choose bamboo shoots, whereas 37% of customers prefer siomai using only

pork. Thirty-seven percent did not like the pork-heavy siomai (75%) and bamboo shoot, however 63% of

customers thought the siomai was better without whole pork. Moreover, the nutritional information for

bamboo shoot siomai is as follows: 68.5g moisture, 1.37g ash, 7.58 g crude protein, 3.0 g total fat, 19.5 g

carbohydrate, and 136 Kcal/100g of energy. Sixty-three percent of customers preferred the siomai that

contained 75% pork and 25% bamboo shoot, while thirty-seven percent preferred the siomai that contained

100% pork.

Since the literature found only use 75% pork and 25% bamboo shoots and 100 % pork meat content, the

researcher will further investigate its acceptability and nutrient content using various composition.

Furthermore, this study will make use the ingredients needed in the preparation of banana core siomai, there

To ascertain the acceptability of banana core (bc) siomai, this study employed a quantitative research strategy

employing a Completely Randomized form (CRD), which is the most straightforward form for comparison

studies and involves five (5) treatments in each trial. Additionally, T0 (100% Pork), T1 (75% Pork & 25% bc),

T2 (50% Pork & 50% bc), T3 (25% Pork & 75% bc), and T4 (100% bc) were the compositions used in the

experiment.

This study employed total enumeration sampling in conjunction with probability sampling, a technique that

surveys each respondent to ascertain acceptability. Sixty-six (62) first- to fourth-year students and seventy-

eight (78) total respondents from Northwest Samar State University-San Jorge Campus will participate in the

study as part of the Bachelor of Technology and Livelihood Education (BTLEd)-Home Economics program,

informed decisions regarding marketing strategies and product improvements.

The study was carried out at Northwest Samar State University – San Jorge Campus. The researcher prepared

the needed ingredients the laboratory area and the respondents came to evaluate the finished product.

1. In a clean container, combining grams of ground pork meat, grams of bamboo shoots, grams of egg, grams

of powdered black pepper, grams of sugar, grams of garlic powder, grams of all-purpose flour. These

ingredients vary each other in each treatment.

2. Mixing them to combine the all the ingredients.

3. Resting the mixture for 3-5 minutes.

1. Placing the wrapped banana core siomai in a steamer basket.

2. Steaming the wrapped banana core siomai for 20-25 minutes in a medium fire.

The study uses a score card that was modified from the Quartermaster Corps as one of its research tools. The

9-point Hedonic Scale was established in the United States. Economic value survey questionnaire from Kotler

2016 and the Army Food and Container Institute. Banana Core Siomai is evaluated for overall acceptability

using a 9-point hedonic scale.

The regulated preparation of siomai made from banana core and pork siomai is the first step in the data

collection process. Different amounts of banana core, flavor adjustments, and the use of binding agents are

versus pork-based siomai, acceptance surveys were distributed to them. These evaluations produced

quantitative data about the nutritional benefits and acceptability of the vegetable-based alternative.

Additionally, statistical analysis is used to determine which option is the most pleasant and nutritionally

advantageous.

This study made sure that all the data was examined and understood. Descriptive statistics, such as frequency

counts, percentages, and averages, were calculated as part of the statistical treatments employed in the study to

analyze the quantitative data and give a summary of the responses for each siomai type. To determine whether

there are any significant differences, inferential statistical tests were used to compare the acceptability of the

pork siomai and banana core siomai.

The researcher made certain that the information acquired, and the data collected were handled with the

highest confidentiality. Prior to the study's execution, consent and authorization were also obtained from the

The following are the results and discussion of the study based on the collected data from the respondents.

They are analyzed in accordance with the specific objectives of the study to provide a holistic picture of the

goal of the study.

The product's composition, with varying proportions of ground pork flesh and banana core, for each of the five

treatments (T0–T4). 250g (38.70%) of ground pork meat without the banana core added makes up T0

(Control). As the treatments progress from T1 to T4, the amount of ground pork meat per treatment decreases

by 62.5g (9.68%), but the amount of banana core increases by the same amount. At T4, 250g (38.70%) of

banana core had completely replaced the pork flesh. The same components are used in all formulations: eggs

(48g, 7.43%), sugar (12g, 1.86%), salt (10g, 1.55%), powdered black pepper (3g, 0.46%), and garlic powder

Specifically, the study concluded the following:

1. The progressive substitution of pork with banana core across treatments (T0–T4) demonstrated that variation

in ingredient ratios directly influenced product characteristics. Maintaining uniform total weight ensured

8. Ramasubramanian S, Singh CR, Muralikrishna R. 2023. Bioprospecting of bamboo: a review. Asian J