Browsing by Author "Brigas, John Rae S."

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    Acceptability and profitability of mung bean pasta
    (Don Mariano Marcos Memorial State University- North La Union Campus, 2022-05) Brigas, John Rae S.
    BRIGAS, JOHN RAE S. (2021). Acceptability and Profitability of Mung bean Pasta. Bachelor of Science in Agribusiness Management Major in Entrepreneurship. Don Mariano Marcos Memorial State University-North La Union Campus, Institute of Agribusiness Management, Sapilang, Bacnotan, La Union. Adviser: Joana N. Quinquito, DBA The study was conducted to determine the (1) level of acceptability of mung bean pasta; (2) determine the socio-economic factors affecting the market acceptability of the product; and (3) to formulate business plan for mung bean pasta based on the most acceptable treatment. This study revealed that the treatments with varying measurements of mung bean flour and flour has no significant difference in terms of aroma, color, taste, texture, and general acceptability. Among these treatments, Treatment 3 has the highest level of acceptability and comparison to commercial pasta. The age has a significant relationship in terms of aroma, color, texture, and general acceptability except the taste. Meanwhile, civil status has a significant relationship on the aroma, color, and texture except for the taste and general acceptability. Sex and educational qualification showed no significant relationship on the acceptability of the product. Business plan was crafted based on the most acceptable and findings revealed that there is a 74% return on investment.