Utilization of mung bean and fenugreek seeds into cookies/
Florentino, Christine Judmicca J.
Utilization of mung bean and fenugreek seeds into cookies/ Christine Judmicca, Florentino J. - xii, 154pages: 28cm. CD-ROM (4 3/4)
Thesis (undergraduate)
College of Industrial Technology --
Includes bibliography
The study of the Utilization of Mung Bean and Fenugreck Seeds into Cookies aims to provide a new variety of healthy cookies for the purpose by utilizing Mung Bean (Vigna radiate L) and Fenugreek Seeds (Trigonella Foenum-Graecum). This is inspired by the concept of promoting underutilized legume crops in Asia that have the potential to improve food and nutrition security. The process involves soaking and grinding fenugreek seeds into a paste. Drying and grinding the mung beans into flour, then mixing, shaping, and baking were done. The product is placed in an Oriented Polypropylene cookie pouch, and then placed in a preformed paperboard box. Furthermore, it was subjected to a number of analyses, including proximate analysis, which revealed that the parameters contained 7.37 percent moisture, 2.43 percent ash, 17.19 percent crude fat, 20.15 percent crude protein, and 0.12 percent crude fiber, and nutrient analysis, which revealed that the product contains 52.86 grams of carbohydrates, 20.15 grams of protein, and 19.12 grams of dietary fiber per 100 grams of cookies. Likewise, the product's general acceptability was perceived as "Like Very Much" by 30 consumer panelists using a 9-point hedonic rating scale. Therefore, concludes that the Mung Bean-Fenugreek Cookies can be a new variety of high-fiber snacks made from underutilized, yet functional crops that offer various health benefits for Filipinos. -- Author's abstract
Cookies
Baking
BTH TX 772 / F56 2022
Utilization of mung bean and fenugreek seeds into cookies/ Christine Judmicca, Florentino J. - xii, 154pages: 28cm. CD-ROM (4 3/4)
Thesis (undergraduate)
College of Industrial Technology --
Includes bibliography
The study of the Utilization of Mung Bean and Fenugreck Seeds into Cookies aims to provide a new variety of healthy cookies for the purpose by utilizing Mung Bean (Vigna radiate L) and Fenugreek Seeds (Trigonella Foenum-Graecum). This is inspired by the concept of promoting underutilized legume crops in Asia that have the potential to improve food and nutrition security. The process involves soaking and grinding fenugreek seeds into a paste. Drying and grinding the mung beans into flour, then mixing, shaping, and baking were done. The product is placed in an Oriented Polypropylene cookie pouch, and then placed in a preformed paperboard box. Furthermore, it was subjected to a number of analyses, including proximate analysis, which revealed that the parameters contained 7.37 percent moisture, 2.43 percent ash, 17.19 percent crude fat, 20.15 percent crude protein, and 0.12 percent crude fiber, and nutrient analysis, which revealed that the product contains 52.86 grams of carbohydrates, 20.15 grams of protein, and 19.12 grams of dietary fiber per 100 grams of cookies. Likewise, the product's general acceptability was perceived as "Like Very Much" by 30 consumer panelists using a 9-point hedonic rating scale. Therefore, concludes that the Mung Bean-Fenugreek Cookies can be a new variety of high-fiber snacks made from underutilized, yet functional crops that offer various health benefits for Filipinos. -- Author's abstract
Cookies
Baking
BTH TX 772 / F56 2022