Estabillo, Imma Concepcion G.Valdez, Eredisa Crislyn L.2026-09-222026-09-222016-03Valdez, E. C. L. (2016). Development and standardization of squash (Cucurbita maxima) biscuit with guyabano (Annona muricata) leaves extract [Unpublished undergraduate thesis].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/xxxhttps://lakasa.dmmmsu.edu.ph/handle/123456789/2636The study aimed to develop a wholesome and acceptable squash biscuit with guyabano leaves extract. The standardized formulation contained 40% squash powder, 30% squash seeds, and 80 ml guyabano leaves extract and exhibited desirable sensory characteristics, physicochemical properties, microbiological qualities, and profitability. The study involved powderizing squash flesh, partially grinding squash seeds, and extracting guyabano leaves through decoction. The standardized product was evaluated through sensory, physicochemical, microbiological, and economic analyses. The biscuit was highly acceptable to trained and consumer panelists. It had a pH of 5.34, water activity of approximately 0.35, moisture content of 1.48%, crude protein of 10.50 g/100 g, crude fat of 13.93 g/100 g, crude ash of 3.92 g/100 g, and total carbohydrates of 70.17 g/100 g. Microbiological results showed an aerobic plate count of less than 250 cfu/g and yeast and mold count of less than 10 cfu/g. The study reported a return on investment of 25.98% and a payback period of 1.98 months.en-USThesis