Acceptability of mungbean (Phaselous mungo) jam /
by Ian Carlo M. Alvarez, Emilio L. Ramos, Jr. and Kristine Marie D. Castillon.
- Indang, Cavite : Cavite State University- Main Campus, 2008.
- xiii, 38 pages : illustrations ; 28 cm.
Research Study (Science Curriculum) Cavite State University.
Includes bibliographical references.
Science High School, College of Education (CED) Science High School, College of Education (CED)
ALVAREZ, IAN CARLO M., RAMOS EMILIO L. Jr., CASTILLON KRISTINE MARIE D., "Acceptability of Mung Bean (Phaselous mungo) JAM", Applied research Ill, Cavite State University, College of Education, Science High School, Indang, Cavite, April 2008. Adviser: Dr. Ma. Agnes P. Nuestro The study entitled Acceptability of Mung Bean (Phaselous mungo) Jam was conducted at Cavite State University in December 2007. This study was conducted to evaluate the sensory properties and level of acceptability of mung bean jam; to determine the nutrient content of green and yellow mung bean jam and to determine the production cost of green and yellow mung bean jam. Two treatments were used. The first treatment (T 1) made use of green mung bean and second treatment (T2) made used of yellow mung bean. Both treatments have the same proportion of water and sugar. Results showed that between the two treatments evaluated, there were no significant differences in terms of the sensory properties (taste, odor, consistency, color) and level of acceptability. Green mung bean jam has higher nutrient content and less production cost than yellow mung bean jam. In general, green mung bean jam and yellow mung bean jam are highly acceptable to the respondents.