Design and iterative evaluation of tofuyomi: a nutritional and sensory study of jute mallow (corchorus olitorius) and tofu fusion in filipino dumplings/ Sherelyn L. Geneblazo, Christina Paula E. Santos, Aldrin F. Limos, Marylle Trex C. Noveno, and Julliane A. Fernandez.--

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Geneblazo, Sherelyn L [author]

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TextPublication details: Manila: Technological University of the Philippines, 2025.Description: 94pages: 29cmContent type:

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BTH TX 911.3 G46 2025

Dissertation note: College Of Industrial Education.-- Bachelor of technical vocational education teacher major in food and service management: Technological University of the Philippines, 2025. Summary: Amid the trend of sustainable development, food insecurity and malnutrition remained pressing issues in many Filipino communities, particularly for vulnerable populations. This study aimed to develop and evaluate Tofuyomi, a nutritional innovation combining Jute Mallow (Corchorus olitorius) and tofu in Filipino dumplings. Conducted with food and services management students at the Technological University of the Philippines (TUP) - Manila during the 2024-2025 academic year, the study employed purposive sampling and design-based research across four phases: Phase 1 (problem exploration), Phase 2 (design and development), Phase 3 (iterative testing and refinement), and Phase 4 (synthesis of design principles). Qualitative and quantitative methods, including semi- structured interviews and a 5-point Likert scale, were used for data collection. Results showed a strong preference for Tofuyomi's taste and nutritional value, with a high acceptance score (x̄ = 4.5, SD = 0.72), and positive awareness of the health benefits of both ingredients (x̄ = 4.2, SD = 0.78). The final recipe blended traditional flavors with the health benefits of Saluyot and tofu, offering a satisfying balance of taste and nutrition. Tofuyomi had the potential to improve nutrition and address food security, especially in low-income communities. It was recommended to integrate such projects into technical education, conduct broader consumer testing, and explore market feasibility. Further research should focus on health impacts, sustainability, and product variations.

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Bachelor's Thesis CIE	TUP Manila Library	Thesis Section-2nd floor	BTH TX 911.3 G46 2025 (Browse shelf(Opens below))	c.1	Not for loan		BTH0006210

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Bachelor's thesis

College Of Industrial Education.--
Bachelor of technical vocational education teacher major in food and service management: Technological University of the Philippines,
2025.

Includes bibliographic references and index.

Amid the trend of sustainable development, food insecurity and malnutrition remained pressing issues in many Filipino communities, particularly for vulnerable populations. This study aimed to develop and evaluate Tofuyomi, a nutritional innovation combining Jute Mallow (Corchorus olitorius) and tofu in Filipino dumplings. Conducted with food and services management students at the Technological University of the Philippines (TUP) - Manila during the 2024-2025 academic year, the study employed purposive sampling and design-based research across four phases: Phase 1 (problem exploration), Phase 2 (design and development), Phase 3 (iterative testing and refinement), and Phase 4 (synthesis of design principles). Qualitative and quantitative methods, including semi- structured interviews and a 5-point Likert scale, were used for data collection. Results showed a strong preference for Tofuyomi's taste and nutritional value, with a high acceptance score (x̄ = 4.5, SD = 0.72), and positive awareness of the health benefits of both ingredients (x̄ = 4.2, SD = 0.78). The final recipe blended traditional flavors with the health benefits of Saluyot and tofu, offering a satisfying balance of taste and nutrition. Tofuyomi had the potential to improve nutrition and address food security, especially in low-income communities. It was recommended to integrate such projects into technical education, conduct broader consumer testing, and explore market feasibility. Further research should focus on health impacts, sustainability, and product variations.

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