Crude Fiber and Crude Protein Content of Baguio bean (Phaseolus vulgaris) Flour: Production Methods Comparison
Document Types
Paper Presentation
School Name
Adamson University
Track or Strand
Science, Technology, Engineering, and Mathematics (STEM)
Research Advisor (Last Name, First Name, Middle Initial)
Gurtiza, John Albert D.
Start Date
25-6-2025 1:00 PM
End Date
25-6-2025 2:30 PM
Zoom Link/ Room Assignment
Meeting Link: https://zoom.us/j/97662707236?pwd=0HjilHa9kcSGcxykP1SqHPcIfECfSv.1 Meeting ID: 976 6270 7236 Passcode: 441153
Abstract/Executive Summary
Baguio beans, a staple in Filipino cuisine, offer significant nutritional potential, but optimum processing methods for maximizing their nutritional value remain unclear. This study aimed to determine the optimum flour-making method for crude fiber and crude protein contents between the standard with salt extraction method and the chemical treatment method, using soybean (Glycine max) flour and standard method-produced Baguio bean flour as a baseline. Crude fiber and crude protein contents were tested using the Weende (gravimetry) and Kjeldahl methods. Baguio beans (Phaseolus vulgaris) from the Divisoria wet market were processed into flour using a chemical treatment method (sodium bicarbonate) and a standard with salt extraction method (sodium chloride and citric acid for protein extraction). Flour was produced in triplicate 100 g batches for statistical reliability, with one-way ANOVA used to test for significant differences and Tukey’s HSD test to identify which methods differed significantly (p-values < 0.05). Statistical data showed that the standard with salt extraction method produced the highest crude fiber and crude protein contents, making it the optimum method. The researchers recommended testing protein concentrate alone, adding protein concentrate in varying amounts for different outcomes, conducting a thorough sensory evaluation, and examining other nutritional components to enhance the application of Baguio bean flour for dietary and nutritional purposes. They also advised the agricultural sector and food manufacturers to incorporate underutilized by-products, such as Baguio beans, into food production to promote sustainability.
Keywords
Baguio beans, crude fiber, crude protein, flour processing methods, Soybean flour
Research Theme (for Paper Presentation and Poster Presentation submissions only)
Food, Nutrition, and Health (FNH)
Initial Consent for Publication
yes
Statement of Originality
yes
Crude Fiber and Crude Protein Content of Baguio bean (Phaseolus vulgaris) Flour: Production Methods Comparison
Baguio beans, a staple in Filipino cuisine, offer significant nutritional potential, but optimum processing methods for maximizing their nutritional value remain unclear. This study aimed to determine the optimum flour-making method for crude fiber and crude protein contents between the standard with salt extraction method and the chemical treatment method, using soybean (Glycine max) flour and standard method-produced Baguio bean flour as a baseline. Crude fiber and crude protein contents were tested using the Weende (gravimetry) and Kjeldahl methods. Baguio beans (Phaseolus vulgaris) from the Divisoria wet market were processed into flour using a chemical treatment method (sodium bicarbonate) and a standard with salt extraction method (sodium chloride and citric acid for protein extraction). Flour was produced in triplicate 100 g batches for statistical reliability, with one-way ANOVA used to test for significant differences and Tukey’s HSD test to identify which methods differed significantly (p-values < 0.05). Statistical data showed that the standard with salt extraction method produced the highest crude fiber and crude protein contents, making it the optimum method. The researchers recommended testing protein concentrate alone, adding protein concentrate in varying amounts for different outcomes, conducting a thorough sensory evaluation, and examining other nutritional components to enhance the application of Baguio bean flour for dietary and nutritional purposes. They also advised the agricultural sector and food manufacturers to incorporate underutilized by-products, such as Baguio beans, into food production to promote sustainability.
https://animorepository.dlsu.edu.ph/conf_shsrescon/2025/paper_fnh/17
