| 000 -LEADER |
|---|
| fixed length control field |
02984nam a22003017a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER |
|---|
| control field |
OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20190716122932.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
180710b xxu||||| |||| 00| 0 eng d |
| 040 ## - CATALOGING SOURCE |
|---|
| Original cataloging agency |
University of Cebu- Banilad |
| Transcribing agency |
University of Cebu- Banilad |
| 100 ## - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Fegi, Jan Thea, |
| 245 ## - TITLE STATEMENT |
|---|
| Title |
The development of wild yam (dioscorea vi llosa) as alternative flour / |
| Statement of responsibility, etc |
Alectes Gym Curaraton [and four others]. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) |
|---|
| Place of publication, distribution, etc |
Cebu City : |
| Date of publication, distribution, etc |
2016. |
| Name of publisher, distributor, etc |
University of Cebu, |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
iv, 73 pages : |
| 336 ## - CONTENT TYPE |
|---|
| Source |
rdacontent |
| Content type term |
text |
| 337 ## - MEDIA TYPE |
|---|
| Source |
rdamedia |
| Media type term |
unmediated |
| 338 ## - CARRIER TYPE |
|---|
| Source |
rdacarrier |
| Carrier type |
volume |
| 501 ## - WITH NOTE |
|---|
| With note |
Thesis (Degree of Bachelor of Science in Hotel and Restaurant Management) -- University of Cebu- Banilad, 2016. |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc |
Wild yam, also known as Dioscorea villosa, is an exotic root crop with edible skin in color brown depending on the stage of ripeness. The primary purpose of the study was to develop a pastry product using the wild yam. There were 286 randomly selected participants who participated in the study from Consolacion, Cebu. The study utilized an experimental research design using researcher-made questionnaire which was answered by the participants to determine the acceptability of the pastry products using a wild yam regarding its taste, textures, and appearance. One-way ANOVA and weighted mean were used as a statistical treatment. The ingredients used in making wild yam brownies are wild yam flour, sugar, butter, eggs, and cocoa powder. The ingredients for wild yam cookies are butter, sugar, eggs, vanilla extract, salt, wild yam flour and chocolate chips. The total cost for wild yam brownies in Lot 1 with 60g of wild yam flour was P 103.44; Lot 2 with 100g of wild yam flour was P 107.04; and for Lot 3 with 130g of wild yam flour was P 109.74. The total cost for wild yam cookies in Lot 1 with 80g of wild yam flour was P 115.15; Lot 2 with 120g of wild yam flour was P 118.75; and Lot 3 with 160g of wild yam flour was P 122.35. The theoretical nutritional value of wild yam are 250-260g of Potassium (K), 33.1-61.6g of Phosphorus (P), 14.3 -46.9 of Calcium (Ca) and 18.3-27.3g of Magnesium (Mg). The most acceptable pastry product regarding on its taste, texture and appearance was Lot 2 for wild yam brownies and Lot 3 for wild yam cookies. There are significant differences in taste, texture and appearance to the wild yam brownies and cookies. Therefore, the optimum formulation in making pastry products such as brownies and cookies is to make use of 100 grams of wild yam flour for brownies and 160 grams of wild yam flour because it results into the desirable consisting of texture, delicious taste and enticing appearance. |
| 541 ## - IMMEDIATE SOURCE OF ACQUISITION NOTE |
|---|
| Deans/Chairperson |
|
| Department |
|
| Subject Category |
HRM |
| 546 ## - LANGUAGE NOTE |
|---|
| Language note |
English |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Curaraton, Alectes Gym, |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Gonzales, Stefanie, |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Inoc, Jane Irish, |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Lorica, Renilyn, |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Source of classification or shelving scheme |
|
| Type of record |
Thesis |
| 998 ## - LOCAL CONTROL INFORMATION (RLIN) |
|---|
| Encoded by |
Charmaine[new] |
| Date encoded |
07/10/2018 |
