INTERNATIONAL JOURNAL OF LATEST TECHNOLOGY IN ENGINEERING,
MANAGEMENT & APPLIED SCIENCE (IJLTEMAS)
ISSN 2278-2540 | DOI: 10.51583/IJLTEMAS | Volume XV, Issue VI, June 2026
Evaluation of Market Acceptability and Consumer Perception of
Tofu Goodies in Bay, Laguna
Marisol M. Mendelivar and Siera Belardo
CARD-MRI Development Institute, Bay Campus, Laguna, Philippines
Received: 12 June 2026; Accepted: 17 June 2026; Published: 03 July 2026
ABSTRACT
This study evaluated the market acceptability and consumer perception of Tofu Goodies, an innovative plant-
based tofu nugget enterprise paired with signature homemade sauces in Barangay Paciano Rizal, Bay, Laguna.
Using a quantitative descriptive-correlation design, data were gathered from 289 targeted snack consumers
within the locality. Demographic profiling showed that the core consumer segment consists of young adults aged
18–24 (43.25%) and students (44.29%) living on a limited monthly allowance below ₱5,000 (35.99%). Market
acceptability achieved a favorable overall composite mean of 3.03 on a 4-point Likert scale, with product quality
scoring highest (Sub-Mean = 3.10), led by the flavor profile of the homemade sauces (x = 3.15).
̄
While consumers held highly positive perceptions regarding health benefits (Sub-Mean = 3.25) and
environmental sustainability (Sub-Mean = 3.07), they expressed reservations regarding sensory attribute
replication (Sub-Mean = 2.77). One-Way Analysis of Variance (ANOVA) proved that market acceptability was
uniform across all demographic profiles (p > 0.05), failing to reject the null hypothesis. Crucially, Pearson
correlation analysis revealed a non-significant relationship between consumer perception and actual product
acceptability (r = -0.0186, p = 0.7534). This mathematically demonstrates that ideological alignment with
healthy or green diets does not automatically translate into real-world purchasing behavior. Intense market
competition (Sub-Mean = 2.87) and limited localized storefront accessibility (Sub-Mean = 2.67) emerged as
primary operational challenges. These insights informed a highly structured action plan designed to secure long-
term business sustainability.
Keywords: Tofu nuggets, market acceptability, consumer perception, plant-based alternatives, descriptive-
correlation, ANOVA, Bay, Laguna.
INTRODUCTION
Overview and Context
The modern food sector is experiencing a profound shift as consumers transition from animal-protein diets
toward sustainable plant-based alternatives. This evolution is driven by a growing dual interest in personal
physical wellness and environmental conservation. In the Philippines, semi-urban communities are experiencing
a notable mindset shift. Younger demographics are increasingly open to trying meat substitutes. This change is
accelerated by social media spaces, digital marketing, and an increased public awareness of the links between
high-fat meat diets and chronic lifestyle illnesses like cardiovascular disease, hypertension, and diabetes.
Tofu (tokwa), which has deep roots in Asian culinary traditions, offers an excellent foundation for food
innovation due to its structural versatility. Tofu has unique properties that allow it to transition from a soft,
moisture-dense block into a firm, crispy street snack that can closely replicate the bite profile and fibrous
mouthfeel of traditional chicken nuggets. Nutritionally, tofu provides a dense macro- and micronutrient profile
featuring high protein concentrations, essential calcium, bioavailable iron, low caloric counts, and zero
cholesterol. Economically, soy-based proteins operate at a significantly lower raw-material cost than animal
proteins. This makes them an ideal choice for creating affordable, high-quality nutrition for budget-conscious
consumer groups.
Page 477
