CC BY 4.0Ramirez, Edren F.Garcia, Phoebus Apollo E.Co, Ma. Kyla Crissele D.Godoy, Raven Janzie C.Navarro, Jason F.Sanchez, Martin James C.2026-03-092026-03-092025-11Garcia, P. A. E., Co, Ma. K. C. D., Godoy, R. J. C., Navarro, J. F. & Sanchez, Martin James C. (2025). Development of malted mung bean (Vignaradiata) biscotti. [Unpublished Undergraduate Thesis].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/123456789/1168Full textThis study focused on developing Malted Mung Bean (Vigna radiata) Biscotti, a healthy and plant based snack alternative. The objectives were to standardize the formulation process, evaluate the sensory qualities, assess microbiological safety, determine physicochemical properties, measure consumer acceptability, estimate shelf life, compute production cost, and design a marketing plan. Using developmental, descriptive, experimental, and quantitative research designs, this study tested three formulations of Malted Mung Bean (Vigna radiata) Biscotti. Treatment 3 emerged as the most acceptable based on sensory evaluations, excelling in appearance, aroma, taste, and texture. Microbiological analysis confirmed safety, while physicochemical tests showed low moisture content (4.58%) and water activity (0.31), indicating product stability. The crackers-maintained quality for up to 32 days at room temperature and demonstrated high acceptability across age groups. Cost analysis revealed the competitive pricing. A marketing plan emphasized health benefits, as innovation, andxiii, 178 p.: ill. (col.)enTECHNOLOGY::Chemical engineering::Food technologyFood technologyMung beanPastriesThesis