Development Of Instant Gravy Soup Made Of Lima Beans (Phaseolus Lunatus)/ Joseph Vincent R. Braña, Howard C. Calimlim, Enricher Shan D. Capiroso, Ma. Sophia C. Manalo and Irish Mae Yabao.--

Bachelor's thesis

College of Liberal Arts.-- Bachelor of Science in Hotel and Restaurant Management: Technological University Of The Philippines, Manila. 2024

Includes bibliographic references and index.

This research study employed product development as a methodology to generate an
inventive product derived from Lima Beans, which is presently experiencing limited
utilization. The objective of this research was to address the then-current increase in the
number of plant-based consumers, tourists, and travelers worldwide working in the
hospitality and tourism sectors by creating an innovative instant soup that was plant-based

and primarily comprised of lima bean. The lima beans were also processed using freeze-
drying and grinding methods, as many plant-based travelers encountered difficulties

regarding the availability of food that adhered to their diet. An instant gravy soup with a
savory flavor was subsequently developed. Its nutritional composition, microbial safety,
and physical properties were subsequently determined through extensive testing of the final
product. Furthermore, the research evaluated the potential consumers' acceptance of instant
gravy soup using a nine-point hedonic scale and determined the most effective packaging
and labeling alternatives. The formulation of Lima Bean Instant Gravy Soup was found to
be acceptable based on the overall acceptability score of 7.6, which states Like Very Much
upon using the 9-point hedonic scale rating. The developed instant powdered soup has been
deemed safe for human consumption after undergoing a variety of tests, which included
proximate analysis, physicochemical analysis, and microbial analysis. Furthermore, the
analysis revealed that it contained 63.58 percent carbohydrates, 0.75 percent total fat, and
15.64 percent crude protein per 100 grams.