MARC details
| 000 -LEADER |
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| fixed length control field |
02443 a2200253 4500 |
| 003 - CONTROL NUMBER IDENTIFIER |
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| control field |
OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
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| control field |
20240306101824.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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| fixed length control field |
230817b |||||||| |||| 00| 0 eng d |
| 040 ## - CATALOGING SOURCE |
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| Original cataloging agency |
TUPM |
| Language of cataloging |
English |
| Transcribing agency |
TUPM |
| 050 ## - LIBRARY OF CONGRESS CALL NUMBER |
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| Classification number |
BTH TX 772 |
| Item number |
F56 2022 |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
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| Personal name |
Florentino, Christine Judmicca J. |
| Relator term |
author |
| 245 00 - TITLE STATEMENT |
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| Title |
Utilization of mung bean and fenugreek seeds into cookies/ |
| Statement of responsibility, etc. |
Christine Judmicca, Florentino J. |
| 264 ## - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
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| Place of production, publication, distribution, manufacture |
Manila: |
| Name of producer, publisher, distributor, manufacturer |
Technological University of the Philippines, |
| Date of production, publication, distribution, manufacture, or copyright notice |
2022 |
| 300 ## - PHYSICAL DESCRIPTION |
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| Extent |
xii, 154pages: |
| Dimensions |
28cm. |
| Accompanying material |
CD-ROM (4 3/4) |
| 500 ## - GENERAL NOTE |
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| General note |
Thesis (undergraduate) |
| 502 ## - DISSERTATION NOTE |
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| Dissertation note |
College of Industrial Technology -- |
| Degree type |
Bachelor of Technology - Nutrition and Food Technology, |
| Name of granting institution |
Technological University of the Philippines, |
| Year degree granted |
2021 |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
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| Bibliography, etc. note |
Includes bibliography |
| 520 3# - SUMMARY, ETC. |
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| Summary, etc. |
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 |
| 650 10 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name entry element |
Cookies |
| 650 10 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name entry element |
Baking |
| 856 ## - ELECTRONIC LOCATION AND ACCESS |
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| Uniform Resource Identifier |
<a href="https://drive.google.com/file/d/1GZzOO9I--Zh0GmhG6DoWdSr9op4BrUcv/view?usp=sharing">https://drive.google.com/file/d/1GZzOO9I--Zh0GmhG6DoWdSr9op4BrUcv/view?usp=sharing</a> |
| Link text |
Preliminaries |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
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| Source of classification or shelving scheme |
Library of Congress Classification |
| Koha item type |
Bachelor's Thesis CIT |