Desirability of banana (musa sapientum) flour and glutinous rice (oryza sativa) flour enriched with malunggay (moringa oleifera) and squash (cucurbita maxima) in butchi/ (Record no. 441)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 02447nam a22002417a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20250404143616.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 250328b |||||||| |||| 00| 0 eng d |
| 040 ## - CATALOGING SOURCE | |
| Transcribing agency | NVSU |
| 100 ## - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Ananayo, Flordeliza B. |
| 245 ## - TITLE STATEMENT | |
| Title | Desirability of banana (musa sapientum) flour and glutinous rice (oryza sativa) flour enriched with malunggay (moringa oleifera) and squash (cucurbita maxima) in butchi/ |
| Statement of responsibility, etc. | Flordeliza B. Ananayo, Jefferson E. Galicia, Kristine W. Metante, Geraldin S. Libot, Trisha Joy M. Javier, and Grace E. Mejia |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. | |
| Place of publication, distribution, etc. | Bayombong: |
| Name of publisher, distributor, etc. | Nueva Vizcaya State University, |
| Date of publication, distribution, etc. | 2022. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | xv, 45 leaves : |
| Other physical details | illustration, photos ; |
| Dimensions | 28 cm. |
| 500 ## - GENERAL NOTE | |
| General note | This study determined the general acceptability in terms of taste, appearance/color, texture, and flavor/taste of the effects of protease (Musa sapientum) on the desirability of butchi made from banana flour. Ten (10) laboratory panelists used the 9-point Hedonic scale to assess sensory quality. The data gathered were analyzed with the use of analysis of variance (ANOVA) for a completely randomized design (CRD)<br/> Results of the study showed that the color and appearance of the butchi made of banana flour and glutinous rice flour enriched with squash and malunggay were generally "desirable" (M7.65, SD=0.98). The "butchi" with banana and squash (Treatment 2) had the most attractive color and appearance, with a mean equivalent of 7.90 (SD-0.88) Meanwhile, Treatment 4, the banana, squash, and malunggay chips, had the second highest mean of 7.60 (SD 1.17). This means that in terms of color and appearance, it was the second most attractive among the experimental "butchi" snacks. The chips with banana and malunggay (Treatment 3) came in third place for most desirable color and appearance, with a mean of 7.30 (SD=1.06).<br/> Finally, the Treatment 1 control group came second place to color and appearance if all treatments were considered. This finding indicates that the vegetable added to the chips helped improve the color and appearance of the "butchi" snacks<br/> |
| 500 ## - GENERAL NOTE | |
| General note | Thesis (Bachelor of Science in Home Technology - Food and Nutrition) |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE | |
| Bibliography, etc. note | Includes appendices and bibliographical references |
| 700 ## - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Galicia, Jefferson E., author. |
| 700 ## - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Metante, Kristine W., author. |
| 700 ## - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Libot, Geraldin S., author. |
| 700 ## - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Javier, Trisha Joy M., author. |
| 700 ## - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Mejia, Grace E., author. |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Source of classification or shelving scheme | Dewey Decimal Classification |
| Koha item type | Undergraduate Research |
| Suppress in OPAC | No |
| Withdrawn status | Lost status | Source of classification or shelving scheme | Damaged status | Not for loan | Home library | Current library | Shelving location | Date acquired | Source of acquisition | Total checkouts | Full call number | Barcode | Date last seen | Price effective from | Koha item type |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Dewey Decimal Classification | Nueva Vizcaya State University - Bayombong Campus | Nueva Vizcaya State University - Bayombong Campus | General Reference Section | 03/28/2025 | Donation | U (BSHT-FN) An533d 2022 | U1946 | 03/28/2025 | 03/28/2025 | Undergraduate Research |
