DEVELOPMENT AND ACCEPTABILITY OF VIGNA RADIATA (mung bean) as a coffee

KIMBERLY B. GASPAR

__________________

THESIS OUTLINE

__________________

Republic of the Philippines

ISABELA STATE UNIVERSITY

Roxas, Isabela
 CHAPTER I

INTRODUCTION

A.Background of the Study

Mung beans which are also known as Green Gram, Golden Gram and Chinese Mung Bean, are

a species of legume which is widely consumed in the world. As they are easy to cultivate, it is

very useful for the health. They are produced in greatest numbers in China, India and Southeast

Asia but they are actually native to South America. Their scientific name is Vigna radiate, and

they are classified as legumes. It was domesticated before 1500 BC in India. Mung beans grow

on sandy loam soils and prefer tropical, sub-tropical and warm temperate climates. Although

most of the Mung beans are green, there are also rare varieties of yellow, greenish yellow,

brown and black. Mung beans have become quite popular in the recent decades due to its high

content of protein. It is an excellent source of protein for vegetarians.

high in protein (21%-28%), calcium, phosphorus and certain vitamins. Because they are easily

digested they replace scare animal protein in human diets in tropical areas of the world. Because

of their major use as sprouts, a high quality seed with excellent germination is required. The

food industry likes to obtain about 9 or10 grams of fresh sprouts for each gram of seed. Larger

seed with a glassy , green color seems to be preferred. Green mung bean contains abundant

nutritional elements such as high quality protein , unsaturated fatty acids, carbohydrates,

minerals, vitamins and so on. It usuallly makes effect on clearing away heat and toxic material,

urinating and clearing damp. The kernel of green mung bean is used to for detoxification, while

the skin is used for clearing heat. So green mung bean is also a common food to fall heat in

every family in summer. Both like green mung bean porridge and soup are popular with people.
 B.Importance of the Study

Green mung bean contains abundant nutritional elements such as high quality protein,

unsaturated fatty acids, carbohydrates, minerals, vitamins and so on, it usually makes effect on

clearing away heat and toxic material, urinating and clearing damp. The kernel of green mung

bean is used to for detoxination, while the skin is used for clearing heat. So green mung bean is

also a common food to fall heat in every family in summer. Both like green mung bean porridge

and soup are popular with people.

C. Statement of the Problem

The study attempted to developed and determined the acceptability of Vigna radiata (mung

bean) coffee

1. What is the profile of the panelists in terms of age, gender and classification?

2. What are the sensory qualities of the developed Vigna radiata (mung bean)coffee and taste?

3. Is there a significant difference between the panelists and their sensory evaluation of Vigna

radiata (mung bean)coffee the developed classification?

4. What is the most acceptable treatment based on the Desirability Complex Index (DCI)
 D. Objectives of the Study

The Study will be conducted to the acceptability of the develop acceptability of Vigna radiata

(mung bean) coffee specifically it aimed:

1.To determine the profile of the respondents in terms of:

a.Age

b.Gender

c.Classification

2. To determine the sensory qualities of the developed acceptability of Vigna radiata (mung

bean)coffee in terms of:

a.Odor

b.Taste

3. To determine the significant difference between the profile and their sensory evaluation of the

developed vigna radiata (mung bean) as a coffee in the most accetable treatment based on the

complex index (DCI)

E. Scope and Delimitation

The study was focused and limited to the Development and Acceptability of Vigna radiata

(mung bean) coffee

F. Definition of terms

In order to have a better understanding of what the study is, the following terms are hereby

defined:

Creamier - It is a kind of milk that give creamier to coffee

Coffee – coffee is made from the roasted and ground seeds, or beans, of the coffee plant, a

tropical evergreen shrub.

 Desirability Composite Index – It is index determine the most acceptable among the treatments.

Food Processing - Is the transformation of raw ingredients by physical or chemical means into food, or

into other form of food. Food processing combines raw food ingredients to produce marketable food

products that can be easily prepared and served by the consumer.

Odor or fragrance – It is caused by one or more volatilized chemical compounds, generally at a very

low concentration, that humans or other animals perceive by the sense of olfaction.

Hedonic Scale – It is consist of a series of nine (9) verbal categories representing degrees liking

from "dislike extremely" to "like extremely".

Semantic Scale – It is Semantic differential scale often asks people to rate a product upon a

multipoint rating scale that has opposite adjectives at each end.

Sugar – sweet crystalline substance obtained from various plants, especially sugar cane and sugar beet,

consisting essentially of sucrose, and used as a sweetener in food drink.

Taste Testing – It is the method employed to know the acceptability of the processed chicken

nuggets fortified with Sweet Potato and Bitter Gourd Leaves. It will be done through sample

testing.

Taste – It is a certain flavor by taking a little into the mouth. The flavor of something or the

ability of a person to recognized different flavors.

 CHAPTER II

RELATED REVIEW LITERATURE

ABSTRACT

CHAPTER III

III. METHODOLOGY

A. Research Design
 The study will be a causation experimental design. An experimental design refers to a plan

assigning experimental units to treatment conditions.

B. Collection of samples

One kilogram mung bean, half kilogram of sugar and 250 grams of creamier. The mung bean

will be toasted and strained to out the skin of mung bean s and the large particles.

C. Processing of the mung bean coffee

1. Formulation of mung bean coffee

Ingredients Control Treatment 1 Treatment 2 Treatment 3 Treatment 4

Toasted Commercial 1/2 tsp 1/2 tsp. 1 tsp 1 1/4 tsp.

white beans coffee

Sugar 1 tbsp. 1 tbsp. 1 tbsp. 1 tbsp.
Creamier No creamier 1/2 tbsp. 1/2 tbsp. 1/2 tbsp.
Hot water 1 cup 1 cup 1 cup 1 cup

2. Schematic Diagram
Preparation of Materials

Toasting
 Grounding

Mix all the Ingredients

Serve

3. Procedures in making white beans coffee.

After toasted the mung bean crumbing it and strained the tiny pieces of toasted mung bean to

out the dried skin.

4. Serving

Mixed the toasted mung beans, sugar and creamier with hot water in a cup and Stir. Then, serve.

D. Summary characteristics evaluations

1. Panelist of the Study and Sampling Procedures

A total of untrained panelist purposively from Roxas National High School, Isabela State

University and ISU Faculty teachers of Roxas Oldsite Campus.

2. Data Gathering Instruments

Semantic scale was used to describe the qualities in terms of color, odor, texture, and taste while
9-points Hedonic scale was used on the desirability of the qualities and the general acceptability. The

Semantic scale often asks people to rate a product or brand upon a multipoint rating scale that has

opposite adjectives at each end.

The Hedonic Scale consist of a series of nine(9) verbal categories representatives degrees liking

from "dislike extremely" to "like extremely". For subsequent qualitative and statistical analysis, verbal

categories will be generally converted to numerical values: " like extremely " as "9" and "dislike

extremely" as "1".

3. Data Gathering Procedures

The taste testing method will be used to evaluate the sensory qualities like odor, taste, and

general acceptability of different white beans coffee. Each panelist will be given samples of the

different treatments.

4. Statistical Tool

Statistical Package for the Social Science (SPSS) will be used for the quantitative data analysis,

frequency will be used in the panelists profile to easily identify the total number in terms of their age,

gender and classification. One way ANOVA to test the significance among treatments at 0.05 level of

significance. A Desirability Composite Index (DCI) will be used to determine the most acceptable

treatment.

Semantic Scale for Odor

SCALE RANGE DESCRIPTION

1 1.00 - 1.49 Unpleasant
2 1.50 - 2.49 Slightly Unpleasant
 3 2.50 - 3.49 Neither Unpleasant/Pleasant
4 3.50 - 4.49 Slightly Pleasant
5 4.50 - 5.00 Pleasant

Semantic Scale for Taste

Scale Range Description

1 1.00 - 1.49 Faint, Unnoticeable
2 1.50 - 2.49 Slight, Unnoticeable
3 2.50 - 3.49 Noticeable
4 3.50 - 4.49 Distinct Taste of sweet
5 4.50 - 5.00 Balance

Responses in the questionnaire for the desirability of the developed vigna radiata (mung beans) as

coffee.

in terms of Hedonic Scale that range of scores will be as follows. Hedonic Scale for the Desirability of

the sensory qualities.

LITERATURE CITED

https://link.springer.com/chapter/10.1007/978-1-4613-0433-3_23

https://www.sciencedirect.com/science/article/pii/S0268005X0980132X?via

%3Dihuhttp://www.gsmi-ijgb.com/Documents/IJAED%20V2%20N2%20P02%20Ali

%20KAHRAMAN%20-Mung%20Bean%20as%20Human%20Food.pdfb

http://shodhganga.inflibnet.ac.in/bitstream/10603/38925/7/07%20_review%20of

%20literature.pdf

http://jakraya.com/journal/pdf/2-vriArticle_2.pdf

Veterinary Research International | October-December, 2013 | Vol 1 | Issue 2 | Pages 41-45 ©2013
Jakraya Publications (P) Ltd 4

SURVEY QUESTIONNAIRE

I. Profile of the Respondents

Instruction: Please answer the items that best describes you. Put a check (√) in the line before

your answer to response in each question that applies to you.

Name (optional):_____________________________________

Age:_____

Gender:
 (_)Male

(_)Female

Classification:

(_)Faculty

(_)High School Student

(_)College Student

II. Sensory Evaluation

Instruction: Using the scale, Please check(√) in a space provided to indicate the sensory

characteristics that best describe the product.

Sensory of Odor

Sc Verba C Tre Tre Tre Tre

al l o at at at at

e Interp nt me me me me
 retati ro nt nt nt nt

on l 1 2 3 4
1 Unple

asant
2 Slight

ly

Unple

asant
3 Neith

er

Unple

asant

Pleas

ant
4 Slight

ly

Pleas

ant
5 Pleas

ant

Sensory of Taste

S Verba C Tre Tre Tre Tre

c l o at at at at

a Interp nt me me me me

l retati ro nt nt nt nt
 e on l 1 2 3 4
1 Faint,

Unno

ticeab

le
2 Slight

ly

Unno

ticeab

le
3 Notic

eable
4 Distin

ct

taste

of

sweet
5 Balan

ce

General Acceptability of the Product

S Verbal Co Treat Treat Treat Treat

c Interpret ntr ment ment ment ment

a ation ol 1 2 3 4

e
1 Dislike
 Extremel

y
2 Dislike

Very

much
3 Dislike

Moderate

ly
4 Dislike

Slightly
5 Neither

Dislike/Li

ke
6 Like

Slightly
7 Like

Moderate

ly
8 Like

Very

Much
9 Like

Extremel

y
____________________
Respondent’s Signature