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Utilization of seeds from jackfruit and selected legumes in making bean curd (tokwa) / by Michael E. Constante.

By:

Constante, Michael E [author]

Contributor(s):

Costa, Liza C [adviser]

Material type: Text

TextLanguage: English Publication details: Indang, Cavite : Cavite State University- Main Campus, 1998.Description: 47 pages : illustrations ; 28 cmContent type:

text

Media type:

unmediated

Carrier type:

volume

Subject(s):

DDC classification:

634.3 C76 1998

Online resources:

Click here to view thesis abstract and table of contents

Abstract: CONSTANTE, MICHAEL E., Applied Research IV (General Science Curriculum) , Cavite State University, Indang, Cavite. "UTILIZATION OF SEEDS FROM JACKFRUIT AND SELECTED LEGUMES IN MAKING BEAN CURD (TOKWA)" Advisers: Mrs. Myleen Legaspi Mrs. Liza Costa A research study entitled, "Utilization of Seeds from Jackfruit and Selected Legumes in Making Tokwa" was conducted at Kayquit, Indang, Cavite from August to November, 1997. Generally, this study aimed to process the seeds of jackfruit, peanut, snap beans (Baguio beans), and pigeon pea(cadios) into bean curd. Specifically, this study aimed to determine if the seeds of jackfruit, peanuts, snap beans , and pigeon pea can be processed into bean curd; to determine what seed will yield the best bean curd; to evaluate if the produced bean curd is acceptable to the Consumers; to identify the chemical components of the processed bean curd; and, to determine which is more acceptable between the processed bean curd and the soybean curd. The seeds of jackfruit, peanut, snap beans, pigeon pea were processed separately into bean curd. The following treatments were used for each kind of seeds: T; - 150 gms seeds mixed with 1 cup water; Tz - 150 gms seed mixed with 2 cups water; T3 - 300 gms Seed mixed with 1 cup water; T4 - 450 gms seed mixed with 1 cup water; and, Ts - 450 gms seed mixed with 2 cups water. The result of this study showed that neither the seeds of Jackfruit, peanuts, snap beans, nor pigeon pea can be processed into tokwa. The different composition of these seeds prevented them from being a good alternative for soybeans in making bean curd. . Table 1 reveals that jackfruit seeds have a high water content, 51.8 gm and only have a very small amount of protein, 9-5 gm. Peanut seeds contain about 50% oil and 25-30% protein. snap beans contain less protein, 1.9 gm. Pigeon pea contains only small amount of protein, 6.3 gm higher than Baguio beans. In general, the results revealed that neither the seeds of Jackfruit, peanuts, baguio beans, nor cadios can be utilized as a good alternative for soybeans in the production of bean curd (tokwa) .

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Holdings ( 1 )
Title notes ( 4 )

Holdings
Item type	Current library	Collection	Call number	Materials specified	URL	Status	Notes	Date due	Barcode
Theses / Manuscripts	Ladislao N. Diwa Memorial Library Theses Section	Non-fiction	634.3 C76 1998 (Browse shelf(Opens below))		Link to resource	Room use only	R-277		00000773

Applied Research IV (Agri-Science Curriculum) Cavite State University.

Includes bibliographical references.

CONSTANTE, MICHAEL E., Applied Research IV (General Science Curriculum) , Cavite State University, Indang, Cavite. "UTILIZATION OF SEEDS FROM JACKFRUIT AND SELECTED LEGUMES IN MAKING BEAN CURD (TOKWA)"
Advisers: Mrs. Myleen Legaspi Mrs. Liza Costa

A research study entitled, "Utilization of Seeds from Jackfruit and Selected Legumes in Making Tokwa" was conducted at Kayquit, Indang, Cavite from August to November, 1997. Generally, this study aimed to process the seeds of jackfruit, peanut, snap beans (Baguio beans), and pigeon pea(cadios) into bean curd. Specifically, this study aimed to determine if the seeds of jackfruit, peanuts, snap beans , and pigeon pea can be processed into bean curd; to determine what seed will yield the best bean curd; to evaluate if the produced bean curd is acceptable to the Consumers; to identify the chemical components of the processed bean curd; and, to determine which is more acceptable between the processed bean curd and the soybean curd.

The seeds of jackfruit, peanut, snap beans, pigeon pea were processed separately into bean curd. The following treatments were used for each kind of seeds: T; - 150 gms seeds mixed with 1 cup water; Tz - 150 gms seed mixed with 2 cups water; T3 - 300 gms Seed mixed with 1 cup water; T4 - 450 gms seed mixed with 1 cup water; and, Ts - 450 gms seed mixed with 2 cups water.

The result of this study showed that neither the seeds of Jackfruit, peanuts, snap beans, nor pigeon pea can be processed into tokwa. The different composition of these seeds prevented them from being a good alternative for soybeans in making bean curd. .

Table 1 reveals that jackfruit seeds have a high water content, 51.8 gm and only have a very small amount of protein, 9-5 gm. Peanut seeds contain about 50% oil and 25-30% protein. snap beans contain less protein, 1.9 gm. Pigeon pea contains only small amount of protein, 6.3 gm higher than Baguio beans.

In general, the results revealed that neither the seeds of Jackfruit, peanuts, baguio beans, nor cadios can be utilized as a good alternative for soybeans in the production of bean curd (tokwa) .

Submitted copy for the University Library R-277