CC BY 4.0Ramirez, Edren F.Lopez, Honeyleth R.De Guzman, Allene Mae C.Gacusana, Niña Mary O.Pulido, Tracy Evette V.2025-12-252025-12-252025-11Lopez, H. R., De Guzman, A. M. C., Gacusana, N. M. O., Pulido, T. E. V. (2025). Development of breadnut seed (Artocarpus camansi) granola bar. [Unpublished Undergraduate Thesis].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/123456789/699Full textThis study developed Breadnut Seed (Artocarapus camansi) Granola Bar as an innovative and nutritious snack product. The study aimed to standardize the formulation and process; determine sensory qualities, assess microbiological qualities, physicochemical properties, consumer acceptability, shelf life; compute the production cost; and design a marketing plan. Developmental, descriptive, experimental, and quantitative research methods were employed. Treatment 1 being identified as the optimal one. Sensory evaluation by 100 consumer panelists revealed maximum acceptability scores for appearance, aroma, taste, and texture. Microbiological tests confirmed safety. Shelf-life analysis revealed that refrigerated storage-maintained quality for up to 77 days, whereas room-temperature storage was limited to 20 days. Production cost with a suggested selling price of ₱5.00. The marketing plan targeted health-conscious consumers through strategic product, pricing, placement, and promotional strategies. Findings suggest that the breadnut seed granola bar is a safe, acceptable, and marketable functional snack that promotes nutrition and sustainability.xiii, 164 p.: ill. (col.)enBreadnut seedFood technologyThesis