The Level of Acceptability of Portobello Mushroom as a Meat

Alternative: An Experimental Research Among Grade 12 Technical

Vocational Livelihood Students of PHINMA University of Iloilo
A Quantitative Research

Submitted to the
Senior High School
PHINMA University of Iloilo
Iloilo City, Philippines

A Final Requirement in
APP006 – Practical Research 2

Presented by:

Section

October 2024

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 TABLE OF CONTENTS

PAGE
CHAPTER 1.
INTRODUCTION…................................................................................... 1
1.1 Background of the Study........................................................................................... 2
1.2 Objectives of the Study............................................................................................. 4
1.3 Hypothesis…............................................................................................................. 5
1.4 Definition of terms…................................................................................................ 5
1.5 Conceptual Framework…......................................................................................... 7
1.6 Theoretical Framework…......................................................................................... 7
1.7 Significant of the study............................................................................................. 8
1.8 Scope And limitation of the Study........................................................................... 8
CHAPTER 2. REVIEW OF RELATED LITERATURE AND STUDIES.............10
2.1 Review of Related Literature................................................................................... 10
2.2 Review of Related Studies…................................................................................... 13
CHAPTER 3. METHODOLOGY…..........................................................................15
3.1 Research Design….................................................................................................. 16
3.2 Research Locale...................................................................................................... 16
3.3 Sampling Technique............................................................................................... 16
3.4 Research Respondents............................................................................................ 17
3.5 Research Instrument............................................................................................... 17
3.6 Ethical Considerations............................................................................................ 17
3.7 Research Data Gathering Procedure....................................................................... 18
3.8 Research Data Analysis Procedure........................................................................ 18
CHAPTER 4. RESULTS AND DISCUSSION........................................................ 19
4.1 profile of the respondents in terms of class section................................... 20
4.2 level of acceptability of Portobello mushroom as a meat alternative in terms of sex 21
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4.3 level of acceptability in terms of class section......................................... ………………..21

4.4 significant difference when classified according to sex..........................…………….. 22

4.5 significant difference when classified according to class section ……………. 22

CHAPTER 5. SUMMARY, FINDINGS, AND RECOMMENDATIONS……………………… 25

5.1 Summary of findings...........................................................................................…………...… 26
5.2 Conclusion…..................................................................................................…………….. 27
5.3 Recommendations………………………………………………………………………………………………..
28
REFERENCE………………………………………………………………………………… 29
APPENDIX
A…………………………………………………………………………………………………………… 31
APPENDIX
B………………………………………………………………………………………………………………….. 32
APPENDIX C….......................................................................................................…………. 36
APPENDIX D...........................................................................................................…………….. 36

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 CHAPTER I

INTRODUCTION

Chapter I is consists of seven (7) parts: (1) Background of the Study, (2)
Objectives and Statement of the Problem, (3) Hypothesis, (4) Definition of Terms,
(5) Conceptual Framework, (6) Theoretical Framework, (7) Significance of the
Study, and (8) Scope and Delimitations of the Study.

Part One, Background of the Study, presents the overview of the study.

Part Two, Objectives and Statement of the Problem, expresses the general
problem and specific research questions that this study is designed to answer.

Part Three, Definition of Terms, includes the conceptual and operational

meanings of the significant terms used in the study.

Part Four, Conceptual Framework of the Study, presents the necessary items
and their relationship in the course of the conduct of the study.

Part Five, Theoretical Framework of the Study, lays down the theoretical
foundations and supports to the existence of the research problem.

Part Six, Significance of the Study, enumerates the significance to which this
study is proven beneficial through its findings.

Part Seven, Scope and Delimitations of the Study, lays down the coverage of
the study.

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1.1 Background of the Study

According to the study of (Giovanni Sogari et al., 2022) Meat is

ubiquitous in almost all human diets. While its consumption offers vital nutrients
(i.e., proteins and vitamins), excess meat production and (over)consumption can
contribute to a broad range of environmental issues and diet-related chronic
diseases (Arnaudova, Brunner, & Götze, 2022; Donati et al., 2016; Godfray et al.,
2018). The increasing global consumer demand for meat products has negative
consequences on the environment due to the inefficient conversion of plant
proteins to meat proteins, which produces significant amount of greenhouse gas
emissions, generates large land and water footprints, and requires large amount of
energy resources (de Boer and Aiking, 2011, de Boer and Aiking, 2017; Donati
et al., 2016; Tucker, 2014). Besides the burden on the environment, high
intakes of meat-based products have a negative impact on human health. The
World Health Organization suggests reducing meat intake as part of an overall
healthy diet to prevent non-communicable diseases (NCD) such as obesity, type
II diabetes, hypertension, and heart diseases (World Health Organization, 2017,
World Health Organization, 2018).

According to the study of Tang et al., 2018 the name “Portobello”

began to be used in the 1980s. The Portobello, an extremely large and dark
brown mushroom, whose diameter can easily measure 6 inches, has an open,
flat cap. It has delicate flavour and creates a dense, meaty texture. Its
mushroom stipe, commonly known as the stem, is used in soups and stocks,
and the mushroom pileus, commonly known as the cap, is particularly grilled
and used in a sandwich, or cut into thick slices for a salad or entree.

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 According to the study of Guinard et al., 2016 Mushrooms can be used
to replace ground beef in a taco blend without significant reduction in
consumer acceptance, and even with increased acceptance for some segments
of the consumer population. Mitigation of sodium (salt) reduction through
substitution with mushrooms also occurred for one segment of the consumer
population, but not for the majority. The knowledge of the demographics,
consumption patterns and attitudes of the uncovered preference clusters, and of
the sensory drivers of their liking for those clusters will allow for improved
behavioural nutrition strategies and more efficient marketing of mushroom-
containing and reduced- sodium alternatives to full meat and sodium recipes.
We are pleased to report that our research has led to the development of “The
Blend”, a meat mushroom amalgam now used in burgers served in school
districts, office cafeterias and restaurant chains across the US (Jacewicz,
2016). These findings serve as proof of concept for the Healthy Flavors
Research Initiative which aims to substitute food components with nutritional
liabilities (such as beef) with healthy components touting flavour- enhancing
properties (such as mushrooms) to make up for the potential loss in
palatability. They also reinforce the value of culinary professionals and
sensory scientists partnering for the successful development of healthier food
service strategies.

In this study, the goal of the researchers is to know that whether the
Portobello mushroom is a good and suitable meat alternative for any dishes.
The World Health Organization suggests reducing meat intake as part of an
overall healthy diet to prevent non-communicable diseases (NCD) such as
obesity, type II diabetes, hypertension, and heart diseases and mushrooms is
one of the fact and promoted factor to reduce meat intake and can be replaced
or a meat alternative. In this study as cookery student we will make a
mushroom meat based alternative and then test

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the characteristics of the finished dish therefore we will know whether the
Portobello mushroom is a good and suitable meat alternative not.

1.2 Objectives of the Study and Statement of the Problem

In general, the purpose of this study is to determine the level of

acceptability of the Portobello mushroom as a meat alternative based on
appearance, texture, aroma, and taste of the mushroom-based dish. To provide a
healthier meal option for the vegetarian and to those who prefer a plant based
food than meat. Lastly, to promote and reduce meat intake as part of an
overall healthy diet to prevent non communicable diseases.

Specifically, this study sought to answer the following question:

1. What is the quality of portbello mushroom as meat alternative when taken as a whole and
when grouped according to terms of appearance, texture, aroma, and taste?

2. What is the level of acceptability of Portobello Mushroom as a meat alternative when

taken as a whole and when grouped according to terms of appearance, texture, aroma, and
taste?

3. Is there a significant difference in the level of acceptability of Portobello mushroom

as a meat alternative when grouped according to terms of appearance, texture, aroma, and
taste?

1.3 Hypothesis

There is no significant difference in the level of acceptability of Portobello Mushroom

as an alternative for meat when grouped according to terms of appearance, texture, aroma,
and taste.

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1.4 Definition of Terms

Portobello Mushroom. According to Oxford dictionary Portobello

mushroom is a large mature with an open flat cap. In connection to this research,
the term "Portobello Mushroom" is defined as the mature fruiting body of the
Agaricus bisporus mushroom species, typically characterized by a cap
diameter of at least 10 centimeters, a firm and meaty texture, and a deep,
earthy flavor. These mushrooms will be used as a meat alternative in various
culinary applications throughout the study.

Meat Alternative. According to Merriam Dictionary the term

“Alternative” defined as different from the usual or conventional, in other words
the term “Meat alternative” is a food product made from vegetarian or vegan
ingredients, eaten as a replacement for meat. In connection to this research,
"Meat Alternative" refers to any preparation or dish that incorporates Portobello
mushrooms as a substitute for traditional animal- based meats. The suitability of
Portobello mushrooms as a meat alternative will be assessed based on factors
such as taste, texture, and overall acceptability in comparison to conventional
meat products.

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 Experimental Research. According to indeed career guide the term
“Experimental Research” Refers to a form of comparative analysis in which you
study two or more variables and observe a group under a certain condition or
groups experiencing different conditions. In relation to this study the term
"Experimental Research" is refers to a systematic investigation in which
controlled experiments are conducted to assess the feasibility and desirability of
using Portobello mushrooms as a meat alternative. This research will involve the
formulation of hypotheses, the design of controlled experiments, data collection,
statistical analysis, and the drawing of conclusions based on empirical
findings.

PHINMA University of Iloilo. According to the website of PHINMA

University of Iloilo, PHINMA University of Iloilo is a private, non-sectarian,
coeducational institution in Iloilo City, Philippines. In connection to this
research, the term "PHINMA University of Iloilo" is defined as the
educational institution located in Iloilo, Philippines, which provides Grade 12
students with a Technical-Vocational-Livelihood (TVL) curriculum. The
research is conducted by Grade 12 TVL students enrolled at this institution.

Students. According to dictionary Merriam-Webster the term Students are

refers to the one who attends a school. In connection to this study the term
"Students" is specifically refers to students who are currently in the 12th grade
and are pursuing the Technical-Vocational- Livelihood (TVL) strand within their
high school education. These students are engaged in practical skills development
and vocational training as part of their curriculum.

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1.5 Conceptual Framework

Independent Variable Dependent Variable

 appearance
 texture
 aroma
Acceptability of Portbello
 taste Mushroom as an alternative meat

Figure 1. Visual Representation of the Conceptual Framework

1.6 Theoretical Framework

Nasiruddin, Haque, and Al Munsur (2008) stated in their study,

“Production of Oyster mushroom on different substrates using cylindrical block
system,” results have shown that the highest (1029.0 g) fresh weight of fruiting
bodies was obtained in sugarcane bagasse, whereas the lowest (943.7 g) in
mustard straw. The effectively of the substrates was compared and tested
through the fresh weight of the fruiting bodies.

This study aims to introduce the use of cultivating mushroom to the

Bicolano’s who will benefit from the said process using agricultural wastes that
are abundant in the Bicol Region to help them in their livelihood and

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improve their knowledge, and compare the effectiveness of the said
agricultural wastes, corn cobs and abaca fibers.

This study relates to our study as it also includes mushroom in its study.
In connection to our study, we aim to introduce the use of Portobello mushroom
to the world as the meat alternative specifically the people who we aims to
recognize our study are such as the Student, Vegans, Vegetarians, and future
researcher, therefore this study had a huge significance factor and further
enhances our study.

1.7 Significance of the Study

The results of the study would greatly benefit the following:

Student’s. The result of this study will benefit the students by teaching
and informing them on how the Portobello Mushroom can be an alternative for
meat and also this study can serve as an RRS for their future studies.
Vegans. The result of this study will benefit the Vegan people as they
will have an idea about how and why Portobello Mushroom can serve as an
alternative for meat which is used in steaks and other meat products.
Vegetarians. The result of this study will benefit also the Vegetarian
people same as the Vegan people where as they will also have an idea how to
turn a plant base food or the Portobello mushroom into an imitation meat or
meat alternative.
Future Researcher. This study can serve as a starting point for future
research in the field of cookery, the results and findings of this study can be
used to design and implement future research project that explore the dish of
Portobello Mushroom as a Meat Alternative

1.8 Scope and Delimitations of the Study

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 The study will be conducted at PHINNA University of Iloilo through
surveys. The researcher’s study focuses on determining which is better and
healthier and which the respondents prefer and if the Portobello Mushroom is
suitable as an alternative for meat. The respondents of this study are Grade 12
TVL Students.

In this study the researchers will tackle only the taste and sensory
factor of the Portobello mushroom as a meat alternative, how can cooking
techniques and recipes will be optimized to maximize the culinary potential
of Portobello mushrooms as a meat substitute and, spread the awareness of the
dish that will be made by grade 12 TVL students, however in this study the field
of nutritional understanding on its benefits and effects to our body will not be
tackle in this study.

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 CHAPTER II

Review of Related Literature

Benefits as meat alternatives

Nutrition is the main justification for eating meat. To match the nutritional
requirements of traditional meat, it is crucial to produce plant- based meat
substitutes. In general, plant protein has low bioavailability and reduced
nutritional value due to the absence of numerous important amino acids,
including lysine, methionine, and/or cysteine
The most common sources of plant proteins used to make plant-
based meat substitutes are wheat gluten and soybean proteins, which are
employed because of their nutritional qualities and activities. One of the most
significant crops is wheat, which contains between 8% and 17.5% protein.
Wet processing of flour can result in the production of gluten from wheat,
which is classified as "Generally Recognized as Safe" (GRAS) grade and can
be further separated into gliadin and glutenin. Gluten can coagulate at
temperatures higher than 85 °C, forming a gel without losing its structural
order. Additionally, gluten can be used as a plant protein to create meat
substitutes since it can create a cohesive blend of protein with the other
nutrients. Alfalfa, clover, peas, and soybean protein are all sourced from
leguminous plants. As a good source of protein with advantages to the
economy, it has recently caught the attention of consumers. According to
(Malav et al.), soybeans include 35% to 40% of high-quality proteins, 15% to
20% of lipids, 30% of carbs, Fe, Ca, Zn, and vitamin B groups. They also
contain 30% of carbohydrates. The outstanding ability of soybean protein to
rehydrate, absorb oil, emulsify, and absorb water, according to (Liu et al.),
makes it a viable substitute for animal products.
Several products are successfully sold as plant-based meat substitutes
on the market today, and they appear to add enough protein to our diet.
Bohrer looked on the nutritional value of four popular market- available
traditional meat and plant-based meat analogues: beef burger products, beef
meatballs, pig ham, and chicken nuggets. They discovered that each beef
patty in a hamburger has 23.33 g of protein, compared to
19.46 g in a meat substitute patty. However, plant-based
meat substitutes contain higher dietary fiber and less cholesterol, which may
appeal to customers. Similar general results were also seen for the

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other product kinds (chicken nuggets, pork ham, and beef meatball. Therefore,
as far as nutritional aspects are concerned, especially the protein contents,
plant-based meat analogues are likely to be good substitutes to traditional
meat. The products will be beneficial to consumers who cannot eat traditional
meat and meat products, mostly owing to their religious and ethical beliefs. In
particular, when considering the massive market expansion for halal and
kosher food products as well as the increasing interest in animal welfare,
among the various meat alternatives, protein sources devoid of animal protein
will be in high demand as plant-based meat analogues in the future.
Approximately 19.46 g of protein. However, plant-based meat analogues
have less cholesterol and more dietary fiber, which can be appealing to
consumers. The other types of products (beef meatballs, pork ham, and chicken
nuggets) also showed similar overall results. Therefore, as far as nutritional
aspects are concerned, especially the protein contents, plant-based meat
analogues are likely to be good substitutes to traditional meat. The products will
be beneficial to consumers who cannot eat traditional meat and meat products,
mostly owing to their religious and ethical beliefs. In particular, when
considering the massive market expansion for halal and kosher food products as
well as the increasing interest in animal welfare, among the various meat
alternatives, protein sources devoid of animal protein will be in high demand as
plant-based meat analogues in the future.

Status of meat alternatives and their potential role in the future meat
market (Hyung Jung Lee, Hae In yong, Et al.).
Considering the benefits and limits of the meat replacements, different
roles are anticipated for each. A variety of consumers can have access to plant-
based meat (for example, as vegetarian or halal food products). Nevertheless,
despite increasing technological advancements, their palatability—including
appearance, flavor, and texture—remains distinct from what customers have
come to expect from traditional meat based on livestock. In contrast, cultured
meat is the only way to create real animal muscle-based meat; as a result,
the finished product resembles meat more closely than other meat substitutes.
Nevertheless, these meat substitutes can contribute to our future protein needs
while still complementing traditional meat.

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Meat alternatives: an integrative comparison (Cor van der Weele a,
Peter Feindt b, Atze Jan van der Goot, Et. al)

One of the main causes of worldwide environmental change in terms of

greenhouse gas emissions, land and water consumption, animal welfare,
human health, and breeding practices is meat, which is a crucial source of protein
and other nutrients for human diets. Increasing attention is being paid to
innovative substitutes, such as novel meat proxies (cultured meat, plant-based
meat substitutes), insects, and novel protein sources (like algae). However,
feasible socio-technological growth paths for them have not yet been compared
from an integrative, interdisciplinary viewpoint.

The environmental sustainability benefits of cultured meat, highly

processed plant-based meat substitutes, and meals made from algae and insects
are constrained by high degrees of transformation and processing. The potentially
disruptive level of technological, organizational, and institutional advances
required to make these novel options feasible also require a high level of societal
coordination. The expectation that solutions must involve ground-breaking
innovations or high-tech alternatives implies a disregard for already-existing
and workable alternatives. According to our comprehensive research, prioritizing
meat substitutes with low sustainability potential raises issues with the
technological optimization of production systems in

Meat alternatives - market developments and health benefits (Sadler,

2003)
Vegetarianism became more common in the UK during the 1990s; it is
now thought that 4% of the population practices it (Realeat, 2001).
Vegetarianism is today far more widespread than it was in 1984 when 2.1%
of people identified as vegetarians, when the percentage of vegetarians peaked
at 5.4% during the BSE crisis.
Consumer interest in similar eating habits, such as avoiding or consuming
less red meat, is rising in addition to pure vegetarian diets. In comparison to 2
million in 1984, an estimated 7 million people today either avoid red meat or
follow a vegetarian diet (Realeat, 2001).
Consumers and the media often perceive vegetarian diets as being
healthful, and studies show that vegetarian populations have lower rates of
sickness and mortality. The meals of vegetarian communities typically
contain more fiber, fruits, and vegetables. High intakes of plant foods, such
as fruits and vegetables, are related with a lower risk of disease,

12
especially cancer and cardiovascular disease (CVD) (BNF, 2003). But studies
show that vegetarian communities also frequently follow other healthy
lifestyle practices. For instance, compared to carnivores, vegetarians tend to
be more health conscious, smoke less, consume less alcohol, and exercise
more.
Consumer demand for high-quality and convenient meat alternatives is
primarily driven by consumers' continued interest in vegetarianism and, more
broadly, their decision to occasionally eat meals without meat as part of a diverse
diet. Technology advancements made possible by industry in response to this
demand have expanded the spectrum of primary components that can be used
to make meat substitute goods.
Several meat substitute ingredients are nutrient-rich and others have
particular health advantages. These goods consequently have the potential to
improve both consumer choice and general public health. Consumer opinions that
meat-free alternatives offer beneficial health benefits are further highlighted by
the Realeat survey, which was carried out by Gallup (Realeat, 2001)

A review of research on plant-based meat alternatives: Driving forces,

history, manufacturing, and consumer attitudes ( Jiang He, Natasha Marie
Evans, Et al.).
Despite being proposed for many years, plant-based meat alternatives
(PBMAs) have only recently gained popularity in the food and academic worlds.
Future research opportunities based on this knowledge include creating more
efficient methods for consumer education, supplying more proof of the health
benefits of PBMA, discovering more appropriate protein sources to enhance the
quality of the finished products, improving the appearance and flavor, further
examining and securing the chemical safety, exploring the mechanism of
structure formation during the extraction or shearing processes, and creating
methadone programs.

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Analysis and Evaluation of the Characteristic Taste Components in
Portobello Mushroom (Jinbin Wang, Wen Li , Zhengpeng Li, Et. al).
To recognize the typical farmed mushroom's (brown; Portobello)
distinctive flavor components at various growth phases, the stipe and pileus of
Portobello mushrooms, which contain Agaricus bisporus, are harvested,
collected, identified, and taste active value (TAV) and principal component
analysis (PCA) were used to uncover the distinctive flavors present at each
stage of Portobello mushroom growth. In the pileus and stipe. There were
found to be 20 and 14 distinct principal taste components, which were
regarded as the main Portobello mushroom fruit bodies' flavor components,
which includes the majority of amino acids and 5-nucleotides. A few tastes of
Lactic acid and citric acid, two substances that were present in high
concentrations, were not identified as coming from Portobello mushroom’s
primary taste elements as determined by PCA. But, because they contain so
much, Portobello mushrooms could be utilized as an organic acid source.
Results from PCA and TAV showed that 5 GMP, alanine, proline, glutamic
acid, malic acid, Leucine and aspartic acid were the flavors that made
Portobello mushroom fruit bodies distinctive. Portobello Mushrooms were
also shown to be high in protein and amino acids, suggesting that they could
be used in the creation of beneficial foods and nutraceuticals.

Our study's findings indicated that Portobello mushrooms have high

levels of protein, lactic acid, amino acids, and umami. A relatively higher
EUC rating for flavor. These findings offer guidance for developing a
Portobello mushroom flavor or for cultivating the mushroom with more
advantageous ingredients development. 5 GMP had a high TAV greater than
1, as did glutamic acid, malic acid, alanine, proline, leucine, and aspartic acid
and they have a significant culinary impact on the flavor of Portobello
mushrooms. 5 GMP, glutamic acid, and aspartic acid made significant
contributions. Whereas alanine and proline made significant contributions to
sweetness, umami taste. The Portobello-specific flavor elements that have
been identified Mushroom fruit bodies provide important information for
projects. Further investigation of the manufacturing mechanism for
characteristic flavor components

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 CHAPTER III

METHODOLOGY

This chapter presents the food safety methods and procedures used that
will be undertaken in the study, it includes eight (8) parts: (1) Research
Design, (2) Research Locale, (3) Sampling Technique (4) Participants of the
Study, (5) Ethical Considerations, (6) Data Gathering Instrument, (7) Data
Gathering Procedure, (8) Data Analysis and Procedure.

Part One, Research Design, states the details of the research design to
be employed in the study.
Part Two, Research Locale, provides details about the setting where the
study will be conducted.
Part Three, Sampling Technique, discuss the process of studying the
population by gathering information and analysing that data
Part Four, Participants of the Study, discusses the descriptions of the
informants of the study.
Part Five, Ethical Considerations, explains the correct and necessary
measures to be taken by the researchers to establish consent from the data
sources.
Part Six, Data Gathering Instrument, presents the specific instrument
that the researchers will use to obtain the data for analysis.
Part Seven, Data Gathering Procedure, discusses the steps on how the
researchers will collect the data needed in the analysis.
Part Eight, Data Analysis, explains the specific instrument to be used
to analyze the collected data and the process on how the data will be
analyzed.

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3.1 Research Design

The goal of this study was accomplished by using a quasi-

experimental research design. A quasi-experimental design, according to
Lauren Thomas (2023), tries to determine the causal relationship between two
independent variables. Group assignments are made for subjects using non-
random criteria.

3.2 Research Locale

The location for the research of the Portobello mushroom as a meat

substitute has been selected for its effectiveness. The Grade 12 Cookery12- 2
Technical Vocational Senior High students of the PHINMA University of Iloilo
will do this study. The feasibility of using Portobello mushrooms as an
alternative for meat will be examined in this study. This investigation will take
place on the grounds of PHINMA University of Iloilo.

3.3 Sampling Technique

This research study used a purposive sampling where in the researcher will
look for some students, specifically the cookery students from PHINMA
University of Iloilo, to serve as respondents for the study. The Purpose of this
study was to determine the level of acceptability of Portobello Mushroom as a
meat alternative. To support the study, the researcher conducted a survey only to
the cookery students of PHINMA University of Iloilo

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3.4 Research Respondents

Participants will be 66 TVL Students. 33 from each section, section 1

and section 2. This convenience sample was 100% TVL students and a
student of PHINMA University of Iloilo.

3.5 Research Instrument

As a research tool, a survey questionnaire was used to collect the data

for this study. The questionnaire was distributed to the respondents in order to
collect the data for the study. There were two parts to the questionnaire. The
respondent's profile including the sex and class information were included in Part
1 of the questionnaire. Part 2 was the questionnaire itself was broken up into four
parts: taste, appearance, aroma, and texture. Each category includes five
questions. Strongly Agree, Agree, Neutral, Disagree, and Strongly Disagree were
the only responses given to each question.

3.6 Ethical Consideration

The study ensured excellence, integrity, confidentiality, honesty, and

protection of the research subjects. This research took care to maintain
independence and neutrality while trying to collect the data needed to
complete the study. This showed that they were willing to take part in the
study. Respondents were given guarantees that the data was kept confidential
and would only be used by the study's researchers. The privacy of the
respondents is safeguarded. Respondents are assured that all information is
treated in strict confidence.

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3.7 Research Data Gathering Procedure

Before acquiring the data for the study, our research adviser duly noted
that we are allowed to not present any formal letter regarding on surveying
the two sections of TVL Cookery due to the fact that we, the researchers,
already belong to this strand and there is no need for a formal letter to conduct
a survey. Confidentiality was strictly implemented and observed. Consent
from the respondents was acquired beforehand through implied consent. The
researches handed out their survey questionnaires to their respondents and
gave a sample of their product which is going to be the basis of the survey.

3.8 Research Data Analysis Procedure

A quantitative-experimental approach was used to examine the

collected data. The data gathered was processed and analyzed using Microsoft
Excel and SPSS PC Software. The following statistical method was utilized in
the analysis of the results of the study. The data gathered were analyzed
through the frequency, count mean, and percentages.

The gathered data promotes the level of acceptability of Portobello

Mushroom as an alternative for meat.

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19