CC BY 4.0Cacanindin, Geremy S.Gundran, Haydz Joy P.Arellano, Wynlove Jhane Y.Camacho, Cris Dean C.Gabriel, Elaine Grace B.Pascasio, Ma. Zyreen L.2026-07-312026-07-312026-04Gundran, 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 [Unpublished Undergraduate Thesis].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.https://lakasa.dmmmsu.edu.ph/handle/123456789/2288Full textThis 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.xiii, 142 p. : ill. (col.)enTofuFood product developmentMung beanSoybeanFood processingFunctional foodsFood qualityConsumer acceptabilityThesis