Ramos, Jamie Ashley L. <br/><br/>
Formulation of mung bean (Vigna radiata) as tea and its physicochemical analysis /  
by Jamie Ashley L. Ramos. 
 - Indang, Cavite :  Cavite State University- Main Campus,  2023 
 - xiii, 71 pages :   illustrations ;  28 cm. 
<br/><br/> Thesis (Bachelor of Science in Food Technology) Cavite State University. 
<br/><br/>Includes bibliographical references. 
<br/><br/>College of Agriculture, Food, Environment and Natural Resources (CAFENR) - Institute of Food and Science Technology.  College of Agriculture, Food, Environment and Natural Resources (CAFENR) - Institute of Food and Science Technology. 
<br/><br/> RAMOS, JAMIE ASHLEY L. Formulation of Mung Beans (Vigna radiata) Tea and Its Physicochemical Analysis. Undergraduate Thesis. Bachelor of Science in Food Technology. Cavite State University, Indang Cavite. February 2023. Adviser Ms. Marie Abigail l. Cortado.<br/>A study was conducted to formulate and develop mung bean as tea. Specifically, the study was conducted to describe how mung bean is formulated as tea; determine the physicochemical and microbial properties of mung bean tea; determine the sensorial characteristics and the acceptance of the mung bean tea in the respondent's preference; and determine the cost of production of mung bean tea.<br/>Production of mung bean tea varies with different roasting times: treatment 1; roasted for an hour, treatment 2; roasted for 2 hours, and treatment 3; roasted for 3 hours. Formulated mung bean tea was evaluated and analyzed by using physicochemical, microbial, and sensory analysis, and consumer acceptability.<br/>The physicochemical analysis showed an enormous gap between the result of the control to the rest of the treatment in moisture content (3.06% to 16.30%), and consistent results for ash content (3.17% to 3.39%). The microbial properties of mung bean tea showed that the tea was safe for consumption considering the microbial count and growth observed. In sensory analysis, the result has shown that the parameters such as appearance, aroma, flavor, and overall acceptability were highly significant differences (p<0.014), wherein off-flavor was significantly different (P<0.032). The consumer acceptability showed that 81 out of 100 respondents rated the mung bean tea as extremely acceptable. Production cost analysis of the formulated product showed that the unit cost of each treatment with 50g of roasted mung bean tea ranged from P86.87 to PI 12.09.<br/> 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Mung bean-based--Tea<br/>Product development--Mung bean tea<br/>Physicochemical analysis--Ung bean-based tea
<br/><br/><label>Dewey Class. No.: </label>663.72   / R14 2023