Quality and general acceptability of laing with different levels of cassava leaves/ (Record no. 626)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 01789nam a22001817a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20250331113519.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 250331b |||||||| |||| 00| 0 eng d |
| 040 ## - CATALOGING SOURCE | |
| Transcribing agency | NVSU |
| 100 ## - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Antonio, Rey P. |
| 245 ## - TITLE STATEMENT | |
| Title | Quality and general acceptability of laing with different levels of cassava leaves/ |
| Statement of responsibility, etc. | Rey P. Antonio and Ronald C. Bullionan |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. | |
| Place of publication, distribution, etc. | Bayombong: |
| Name of publisher, distributor, etc. | Nueva Vizcaya State University; |
| Date of publication, distribution, etc. | 2019. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | xiii, 32 leaves : |
| Other physical details | photos ; |
| Dimensions | 28 cm. |
| 500 ## - GENERAL NOTE | |
| General note | This study aimed to develop a process for the preparation of cassava leaves to be used as a substitute for taro leaves as the one of the main ingredients of laing without adversely affecting its acceptability as perceived by a panel of sensory evaluators. The acceptable level of cassava leaves used was determined through a laboratory panel evaluation on the sensory quality of the fortified product in terms of appearance/color, aroma, flavor/taste and general acceptability using 9-point Hedonic Scale. Analysis of Variance (ANOVA) for a completely randomized design (CRD) was used in the analysis of data<br/> The study revealed that the different levels of substitution (15%, 20%, 25% by weight of taro leaves) did not have any negative effect on the appearance/color, aroma, flavor/taste and general acceptability of the finished products.<br/> This result implies that cassava leaves can be used to substitute taro leaves in laing, the optimum level of which is 25% it being the highest level without adversely affecting the quality of the finished products.<br/> The mean ratings for the quality and general acceptability which ranged from 6.6 to 7.2 have a descriptive equivalent of "like moderately".<br/><br/> |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE | |
| Bibliography, etc. note | Bibliographical References |
| 700 ## - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Bullionan, Ronald C. |
| 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 | Reference Section | 03/31/2025 | Donation | U (BSHT) An635q 2019 | U1542 | 03/31/2025 | 03/31/2025 | Undergraduate Research |
