CC BY 4.0Pacada, Charles A.Arcadio, Donesia S.2026-06-112026-06-112019-05Arcadio, D. S. (2019). Shelf life stability of binubodan cassava (Manihot esculanta Crantz). [Unpublished Undergraduate Thesis].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/123456789/1838Binubodan cassava (Manihot esculanta Crantz) are rich in carbohydrates, fiber, vitamins, protein and minerals and through fermentation the protein and vitamins will be enhanced, and the variety that was used is UPL ca 2 (Lakan). This paper analyzed the shelf life stability of binubodan cassava as well as the Physicochemical Properties, descriptive attributes, acceptability, and production cost. The Physicochemical properties, are pH 4.6, alcohol content of 15%, TSS of 23°Brix. The binubodan cassava is described with light yellow color, slightly sweet, slight to moderate alcohol flavour, and it is very smooth and very soft for its texture. The level of acceptability to the consumers to its attributes is acceptable to its alcohol flavour; appearance and texture is fairly accepted. The production cost is Php 45.88 per 150g pack. The pasteurized binubodan cassava has the longest shelf life as compared to the unpasteyrized binubodan cassava which could be stable until 2 months at refrigerated storage.xi, 50 p.: ill. (col.).enFood--StorageRoot crops--StorageFood scienceFood--QualityFood--PreservationThesis