Utilization of mung bean and fenugreek seeds into cookies/ Christine Judmicca, Florentino J.

By:

Florentino, Christine Judmicca J [author ]

Manila: Technological University of the Philippines, 2022Description: xii, 154pages: 28cm. CD-ROM (4 3/4)Subject(s):

LOC classification:

BTH TX 772 F56 2022

Online resources:

Preliminaries

Dissertation note: College of Industrial Technology -- Bachelor of Technology - Nutrition and Food Technology, Technological University of the Philippines, 2021 Abstract: 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

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Holdings
Item type	Current library	Shelving location	Call number	Copy number	Status	Notes	Date due	Barcode
Bachelor's Thesis CIT	TUP Manila Library	Thesis Section-2nd floor	BTH TX 772 F56 2022 (Browse shelf(Opens below))	c.1.	1	For library use only		BTH0004068

Thesis (undergraduate)

College of Industrial Technology -- Bachelor of Technology - Nutrition and Food Technology, Technological University of the Philippines, 2021

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

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