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Potential of fresh Malunggay leaves as additive ingredient for Lumpia preparation

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dc.contributor.authorCostales, Reynato James P.
dc.date.accessioned2026-04-28T05:39:09Z
dc.date.available2026-04-28T05:39:09Z
dc.date.issued2014-10
dc.description.abstractThis study was conducted to determine the potential of fresh malunggay (moringaoleifera) leaves as additive ingredient for lumpia preparation. Specifically, it tested the acceptability of the experimental lumpia in terms of taste, aroma, color, texture and general acceptability. It also determined the cost and returns analysis of preparing and selling the experimental lumpia. Results of the evaluation tastse by the selected evaluators revealed an extremely acceptable of all the lumpia prepared in all of the treatments. Specifically, the experimental lumpiawere “extremely like” in terms of taste, aroma, color, texture and general acceptability. The average computed ROI were 32.36%, 29.90% and 21.82% for Treatments 1, 2, and 3, respectively.
dc.identifier.citationCostales, R. P. (2014). Potential of fresh Malunggay leaves as additive ingredient for Lumpia preparation. [Unpublished Undergraduate Thesis]. Don Mariano Marcos Memorial State University - North La Union Campus, Sapilang, Bacnotan, La Union. Lakasa ti Sirib, DMMMSU Institutional Repository.
dc.identifier.urihttps://lakasa.dmmmsu.edu.ph/handle/123456789/1438
dc.language.isoen_US
dc.publisherDon Mariano Marcos Memorial State University - North La Union Campus
dc.sdgSDG 2
dc.titlePotential of fresh Malunggay leaves as additive ingredient for Lumpia preparation
dc.typeThesis
dspace.entity.typePublication
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