Process of making sitaw (vigna unguiculata SSP. sesquipedalis) as donut filling

Abstract

The present invention discloses the process of making sitaw (VIGNA UNGUICULATA SSP. SESQUIPEDALIS) as a filling for donut bread. Its nutritional value can be enjoyed as a snack for everyone who enjoys eating particularly breads. Based on the results of information gathered, it shows that in terms of gender, women have a high percentage of the entire surveyed population. Furthermore, employees between the ages of 31-40 years old have a high percentage of the entire surveyed population. The invention proved that the “sitaw” doughnut in terms of its appearance, texture, aroma, and taste is highly acceptable by the respondents. The findings of the inventions shows that majority of the respondents indicate a strong agreement on overall acceptability of “sitaw” doughnut in terms of its appearance, texture, aroma, and taste, in addition “sitaw” increases nutritional content of the pastry