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Development of Mung Bean (Vigna radiata) and Soybean (Glycine max) tofu

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UT-MLUC-2026-COM-BSHM-GundranHJP-FT.pdf (10.29 MB)
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2026-04
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Don Mariano Marcos Memorial State University – Mid La Union Campus
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This study focused on developing a high-protein, creamy, and innovative tofu product using Mung Bean (Vigna radiata) and Soybean (Glycine max) as a healthy alternative to meat. It aimed to standardize the formulation and process while evaluating sensory qualities, physicochemical and microbiological properties, consumer acceptability, shelf life, production cost, and a marketing plan. The research employed development, descriptive, experimental, and quantitative methods to test three formulations with varied mung bean and soybean ratios. Treatment 2 emerged as the most acceptable, receiving the highest sensory ratings, while physicochemical tests confirmed stability with 40.0% moisture, 1.22% ash content, and 29.2% protein. Microbiological analysis showed stability with <10% aerobic plate count, 35% yeast and mold count, and negative Salmonella detection. Refrigeration preserved product quality for a longer period compared with a gradual decline at room temperature. Production cost analysis supported a competitive selling price, and the marketing plan emphasized innovation and affordability, demonstrating the product’s potential as a safe, appealing, and commercially viable plant-based tofu alternative.
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Gundran, H. J. P., Arellano, W. J. Y., Camacho, C. D. C., Gabriel, E. G. B., & Pascasio, M. Z. L. (2026). Development of Mung Bean (Vigna radiata) and Soybean (Glycine max) tofu. [Unpublished Undergraduate Thesis]. Don Mariano Marcos Memorial State University – Mid La Union Campus, City of San Fernando, La Union. Lakasa ti Sirib, DMMMSU Institutional Repository.
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https://lakasa.dmmmsu.edu.ph/handle/123456789/2288
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