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

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creativework.keywordsfood innovation, mung bean, plant-based protein, soybean, tofu
dc.contributor.advisorCacanindin, Geremy S.
dc.contributor.authorGundran, Haydz Joy P.
dc.contributor.authorArellano, Wynlove Jhane Y.
dc.contributor.authorCamacho, Cris Dean C.
dc.contributor.authorGabriel, Elaine Grace B.
dc.contributor.authorPascasio, Ma. Zyreen L.
dc.contributor.chairRamirez, Edren F.
dc.contributor.committeememberBayani, Keneth G.
dc.contributor.committeememberHufana, Zhelyn A.
dc.contributor.committeememberQuinitip, Tiffany Ruth R.
dc.date.accessioned2026-07-31T01:42:08Z
dc.date.available2026-07-31T01:42:08Z
dc.date.issued2026-04
dc.descriptionFull text
dc.description.abstractThis 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.
dc.format.extentxiii, 142 p. : ill. (col.)
dc.identifier.citationGundran, 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 [Unpublished Undergraduate Thesis].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.
dc.identifier.urihttps://lakasa.dmmmsu.edu.ph/handle/123456789/2288
dc.language.isoen
dc.publisherDon Mariano Marcos Memorial State University – Mid La Union Campus
dc.rights.licenseCC BY 4.0
dc.sdgSDG 2
dc.sdgSDG 3
dc.sdgSDG 9
dc.sdgSDG 12
dc.subject.ddcTofu
dc.subject.ddcFood product development
dc.subject.ddcMung bean
dc.subject.ddcSoybean
dc.subject.ddcFood processing
dc.subject.ddcFunctional foods
dc.subject.ddcFood quality
dc.subject.ddcConsumer acceptability
dc.titleDevelopment of Mung Bean (Vigna radiata) and Soybean (Glycine max) tofu
dc.typeThesis
dcterms.accessRightsOpen access
dspace.entity.typePublication
thesis.degree.departmentCollege of Management
thesis.degree.levelUndergraduate
thesis.degree.nameBachelor of Science in Hospitality Management
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