Bacani, Mary Miladea S, <br/><br/>
Utilization of kidney bean (phaseolus vulgaris l.) flour in dagwey cupcakes/ 
Mary Miladea S. Bacani 
 - Bayombong:  Nueva Vizcaya State University,  2004. 
 - xii, 50 leaves :  photos ;  28  cm. 
<br/><br/> This study aimed to determine the potential use of kidney bean flour in dagwey cupcakes, the acceptability and quality of cupcakes in terms of outside and inside color, shape, texture, flavor and taste.<br/>Results of the study showed that all cupcakes from the experimental treatments, Treatments II, III and I were adjudged as "like moderately" while Treatment 1 (control) were adjudged as "like very much" by the taste panel. However, there were significant differences in acceptability among treatments as revealed by F-test.<br/>The results of the outside quality of kidney bean-dagwey cupcakes in terms of color and shape showed the color of the finished product from Treatment II (50% wheat flour + 50% white kidney bean flour) to be highly significantly different from the other experimental treatments and the control.<br/>There were no significant differences on the shape revealed by the F-test. This implies that the experimental treatments were comparable in shape with the control.<br/>The results of the inside quality of kidney bean-dagwey cupcakes also indicate that the appearance of Treatment II was highly significantly different with the other experimental treatments and the control.<br/>The texture was not significantly different among treatment means. All treatments were adjudged to have a "very moist and compact texture.<br/>A highly significant difference in flavor was observed between the experimental treatments with that of the control The mean scores of the experimental treatments had a lower flavor quality although the control treatment had also a "slightly detectable kidney bean flavor"<br/>Taste panelist rated all treatments to be "slightly sweet". No significant differences in taste were noticed between the experimental treatments with that of the control.<br/>  Thesis (Bachelor of Science in Home Technology - Food and Nutrition) 
<br/><br/>Includes appendices and bibliographical references