CC BY 4.0Estabillo, Imma Concepcion G.Rosimo, Jackie Lou G.2026-07-232026-07-232019-05Rosimo, J. L. G. (2019). Development and shelf life of Linubian from cassava (Manihot esculenta). [Unpublished Undergraduate Thesis].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/123456789/2242Full textThis study aimed to develop and determine the shelf life of linubian with desirable sensory qualities, physico-chemical, and microbial qualities and profitability. Two treatments were formulated, every treatment is varied in the amount of sugar. Treatment 1 (125 g of sugar and 500 g of cassava), Treatment 2 (130 g of sugar and 500 g of cassava). The most acceptable formulation was treatment 1 based on the sensory evaluation. The shelf life in room temperature can withstand in 4 days, while refrigerated temperature can withstand in 10 days. Physico-chemical properties were; moisture content of 34. 16% and crude protein of 0.29%. the microbiological qualities of linubian were acceptable and safe for human consumption.xii, 54 p.: ill. (col.).enSustainable developmentEconomic developmentMicrobiologyFood--MicrobiologyFood--Shelf-life datingShelf life (Choreographic work : Jenkins)Thesis