000			02076nam a22002537a 4500
003			OSt
005			20231019114334.0
008			230317b ||||| |||| 00| 0 eng d
040			_aTUPM _bEnglish _cTUPM
050		0	_aHD 9004 _bB47 2022
100	1		_aBerboso, Maria Flor-Ynah _eauthor
245	0	0	_aDevelopment of stinging nettle leaves as snack bar/ _cMariah Flor-Ynah N. Berboso, John Henry C. Dugao, Johanne Kurt B. Flaviano, Jenny Wyne T. Nomil, and Irishamase G. Sotto
260			_aManila: _bTechnological University of the Philippines, _c2022
300			_a85pages: _c28cm. _e+CD
504			_aIncludes bibliography
520			_aA snack bar is a food that provides vitamins and minerals made from various ingredients. Stinging nettle is a perennial plant that has nutritional value. It can remedy muscle pain, carbuncle, asthma, cough, and cooking. However, it is customarily used here in the Philippines. The researchers developed a stinging nettle snack bar as blended food made from stinging nettle leaves and other ingredients. The processes were a collection of raw materials, oven drying, formulation, testing, and improvement. Stinging nettle snack bar undergoes several analyses to ensure safe consumption such as histamine for the raw material; crude protein determines the amount of protein in product, microbiological and proximate analysis for stability and acceptability. Results showed that the stinging nettle snack bar is below the level of harmful food and contains crude protein, crude fiber, moisture, and carbohydrates. It is suitable for human daily recommended intake, and the leaves are a good source for a human to eat. The stinging nettle snack bar was evaluated "Like Very Much" with an overall mean score of 4.21, proving that the product is acceptable.
650	1	0	_aFood processing
650	1	0	_aFood industry and trade
700	1		_aDugao, John Henry C. _eauthor
700	1		_aFlaviano, Johanne Kurt B. _eauthor
700	1		_aNomil, Jenny Wyne T. _eauthor
700	1		_aSotto, Irishamase G. _eauthor
942			_2lcc _cBTH
999			_c3929 _d3929