Sensory evaluation on selected food preparations of Nostoc commune Vaucher (Cyanobacteria)

Abstract

Four different food formulations of the dried, disk-type, edible cyanobacterium, Nostoc commune Vaucher, locally known as “taba-taba” in the Ilokano dialect, were prepared as vegetable dish (I), pickles (II), dried “dates” (III), and sweetened (IV). Using the Kruskal-Wallis test with the assumption that the data were homogenous, all food preparations with Nostoc were found to be independent of each other (a = 0.05). Types I–IV were subjected to sensory evaluation and comparison of the means by category through graphical representations from type to type (I–IV) determined that the best food preparation was the Nostoc vegetable dish (I) followed by the Nostoc pickles (II).