Balolong, Rolynne B. <br/><br/>
Development of zero waste banana (musa balbisiana acuminata) flour of custard cake/ 
Rolynne B. Balolong, Adonis F. Bay Ag, Shayne Feyth B. Abagge, Rodel C. Balbas, Camille Mangansat, and Jamilah Mina 
 - Bayombong:  Nueva Vizcaya State University,  2022. 
 - xvi, 51 leaves :  illustration, photos;  28 cm. 
<br/><br/> This study focused on the enhancement of the nutritive value of custard cake by utilizing banana pulp and peel flour.<br/>	Specifically, the desirability of the banana flour mixed custard cake was investigated in terms of color and appearance, texture, and flavor and taste, and its general acceptability. In addition, significant differences among the variable proportions of the banana flour were also studied including a cost and return analysis of the banana flour custard cake.<br/>	This study used the experimental method. There were four treatments with the first treatment as the custard cake baked with 100% cake flour. The remaining three treatments were Treatment 2 (25% banana flour), Treatment 3 (50% banana flour), and Treatment 4 (75% banana flour). The different banana flour custard cakes were judged by ten experts.<br/>	It was found that the banana custard cake was generally acceptable as well as desirable in terms of color, texture, and taste. In addition, choosing between more or less banana flour used in baking the custard cake, less banana flour was more preferable (25% banana flour) as it exhibited almost the same acceptability and desirability as the custard cake based with 100% cake flour. Moreover, it was found that the banana flour custard cake due to high net profit was suitable for commercialization.<br/>  Thesis (Bachelor of Science in Home Technology—Food and Nutrition) 
<br/><br/>Includes appendices and bibliographical references