Abstract:This research is focused on the development and acceptability of an enriched lubi-lubi (Ficus pseudopalma) noodle utilizing its puree as indigenous ingredients. Noodles were developed and enriched using lubi-lubi leaves. The level of acceptability was determined to find out the degree of acceptance of the noodles among consumers. Experimental method was used by extracting the puree of lubi-lubi leaves and used as flavor and packed/stored in polyethylene bag. Of the three trials conducted the enriched lubi-lubi… Show more
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