HomeIAMURE International Journal of Ecology and Conservationvol. 38 no. 1 (2022)

Jam Making Using Mung Bean (Vigna radiata) Added with Different Kinds of Sweeteners: Food Sustainability

BERSHEBA L. TACLAWAN

 

Abstract:

Mung bean is a yellow-flowered legume with fluffy brown pods on a vine that blooms every year and has a versatile component that works well in savory and sweet dishes. Mung bean is high in manganese, potassium, magnesium, folate, copper, zinc, and numerous B vitamins. The researcher intends to make a jam out of mung bean that will be added with various kinds of sweeteners. The study employed a Completely Randomized Design (CRD). Based on the findings, there is a highly significant difference in the sensory qualities between varying amounts of sweeteners used in the study. Mung bean jam with honey is most preferred by the evaluator. It was recommended that the farmers might be encouraged to plant mung beans to supply consumers, and housewives may make jam using mung beans as an additional source of income.