CC BY 4.0Hufana, Zhelyn A.Bautista, Zyrel Keithly S.Areola, Erin Nicole S.Baltazar, Maria Jesusa L.Onido, Ruwenalyn Mae M.2026-05-082026-05-082025-04Bautista, Z. K. S., Areola, E. N. S., Baltazar, M. J. L. & Onido, R. M. M. (2025). Development of onaga eggplant (Solanum melongena) bread pudding. [Unpublished Undergraduate Thesis].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/123456789/1535Full textEggplant Bread Pudding is an innovative dessert made with Onaga Eggplant (Solanum melongena), a nutritious and locally sourced ingredient. This study aimed to develop a standardized formulation and process while evaluating sensory, microbiological, and physicochemical properties, consumer acceptability, shelf-life, cost, and marketing plan. Using developmental, descriptive, and experimental research designs, data were collected through hedonic scale tests, frequency percentages, cost analysis, shelf-life studies, and laboratory tests. The optimal formulation, Treatment 3, included eggplant, bread flour, baking powder, baking soda, buttermilk, egg, salt, vanilla extract, white sugar, cinnamon, brown sugar, oil, powdered milk, and vinegar. Sensory evaluation by trained and consumer panelists showed high acceptability in appearance, aroma, taste, and texture. Laboratory testing by the Department of Science and Technology (DOST) confirmed safe microbiological levels and ideal moisture content and water activity. The product showed a longer shelf life when refrigerated and a competitive production cost, indicating strong marketing potential for commercial distribution.xiv, 174 p.: ill. (col.)enTECHNOLOGY::Chemical engineering::Food technologyFood technologyCooking – Eggplant – Bread puddingThesis