| 005 - DATE AND TIME OF LATEST TRANSACTION |
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| control field |
20260713090402.0 |
| 082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER |
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| Classification number |
TH 378.242 G939 2025 |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
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| Personal name |
Guevarra, Lucita C. |
| 245 ## - TITLE STATEMENT |
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| Title |
Enhancement of kabkab: a nutritional initiative utilizing coconut (cocos nucifera) meat added with malunggay (moringa oleifera) leaves for community-based food education and development / |
| Statement of responsibility, etc. |
Lucita C. Guevarra |
| 264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
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| Place of production, publication, distribution, manufacture |
Sibalom, Antique : |
| Name of producer, publisher, distributor, manufacturer |
University of Antique, |
| Date of production, publication, distribution, manufacture, or copyright notice |
2025 |
| 300 ## - PHYSICAL DESCRIPTION |
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| Extent |
xiii, 89 pages : |
| Other physical details |
illustrations ; |
| Dimensions |
28 cm |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
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| Bibliography, etc. note |
Includes bibliographical references. |
| 520 ## - SUMMARY, ETC. |
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| Summary, etc. |
Abstract<br/><br/>This study aimed to investigate the utilization of coconut meat added with malunggay leaves in enhancing kabkab, a culturally significant food in Antique. The research aimed to improve the added value of kabkab as part of a community-based initiative for nutrition development and education. Using an experimental approach, the study employed sensory evaluation with randomized participants from Antique. A 9-point hedonic scale questionnaire was used, with statistical tools such as frequency, percentage, mean, standard deviation, One-Way ANOVA, and Least Significant Difference (LSD) to analyze the data, all conducted at a significance level of 0.05 using SPSS software (version 26.0).<br/><br/>Results showed that Formulation B was most preferred, rated "very like" for texture and aroma, compared to Formulations A and C. which were rated "moderately like." Color and palatability across treatments were also rated ""moderately like,'' with no significant differences observed in texture, color, palatability, and overall acceptability. However, a significant difference in aroma was noted between Formulations A and B, and Formulations A and C.<br/><br/>The findings demonstrated that incorporating malunggay leaves and coconut meat enhanced the added-value profile of kabkab without compromising its acceptability. This study underscores the potential of utilizing locally available ingredients to promote food innovation while maintaining cultural relevance. It also advocates for community-based food programs to improve nutritional education, foster sustainable practices, enhance public health, and support the local economy through culturally relevant and nutritious food initiatives.<br/><br/>Keywords: utilization, kabkab, community-based initiative, Education, nutrition development, food innovation, sustainable practices |
| 526 ## - STUDY PROGRAM INFORMATION NOTE |
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| Classification |
Theses/Dissertations |
| Department |
Graduate Studies |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name entry element |
Higher Education |
| Form subdivision |
Theses and dissertations |
|
|---|
| Topical term or geographic name entry element |
Food |
| 942 ## - ADDED ENTRY ELEMENTS |
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| Source of classification or shelving scheme |
|
| Item type |
Theses/Dissertation |