This experimental study investigated the sensory acceptability of a sandwich spread developed from Talisay (Terminalia catappa) seeds. The study aimed to evaluate the product in terms of appearance, aroma, flavor, texture, spreadability, and overall acceptability. A total of 150 student panelists from Iloilo State University of Fisheries Science and Technology were selected through stratified random sampling, thereby ensuring representative participation across three distinct colleges. The panelists assessed the sandwich spread using a modified 5-point hedonic scale, and data were analyzed using mean scores and the Kruskal–Wallis test to determine differences among sensory attributes. Results indicated that all sensory attributes were rated as “Highly Acceptable,” with mean scores ranging from 4.12 to 4.24. Aroma received the highest score, while flavor obtained the lowest, though still within the highly acceptable range. The Kruskal–Wallis analysis revealed no statistically significant differences across the sensory attributes (p > 0.05), suggesting consistent and favorable evaluations across all criteria. The findings demonstrate that Talisay seeds are a viable ingredient for developing a nutritionally promising and culturally relevant sandwich spread. This study highlights the potential of utilizing underutilized indigenous plant resources in food innovation, promoting sustainability, and providing an alternative, locally sourced spread for consumers.

Keywords: Talisay seed, sandwich spread, sensory evaluation, food innovation, indigenous plant resources