This study determined the potential use of mungbean flour and banana flour in making Butter cookies and found out the desirability of the finished products in terms of appearance, texture, flavor, and general acceptability.
Sensory evaluation was done by 10 food panelists using 9-point Hedonic scale. Data gathered were subjected to Analysis of Variance (ANOVA) to find out the significant differences between the treatments.
The result of the study showed no significant difference on the color and appearance of the finished product. The experimental Treatments were observed to have desirable color and appearance as the control product. Experimental Treatments 2 and 3 were less desirable as that of the control in terms of the texture. Only Treatment 4 with equal proportion of mungbean flour and banana flour produced a comparable texture with the control. No significant difference was also noted among all treatments or less the flavor and taste of the finished products. All treatments were adjudged to have the same desirable flavor and taste. As to its overall acceptability, all treatments were "like very much" by the taste panel. which imply that blended mungbean flour with banana flour resulted in a desirable and acceptable butter cookie.

Keywords: Mungbean, Banana Flour, Butter cookies

Thesis (Bachelor of Science in Home Technology—Food and Nutrition)

Includes appendices and bibliographical references