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A comparative study of paper produced from zea mays - Philippine ...

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The same block obtained the lowest value for the water absorption test<br />

wherein it rendered a rating <strong>of</strong> 15.18% water absorbed.<br />

#46<br />

A <strong>comparative</strong> <strong>study</strong> <strong>of</strong> Saccharum spontaneum (talahib)<br />

and Salvinia molesta (kariba weed) as feed supplements<br />

for tilapia nilotica (Nile tilapia)<br />

Virgilio Velasco Jr, Christopher Barcelon, Betrand Hans Cagayan, Ernesto<br />

Serote Jr, Marcus Ynalvez<br />

ABSTRACT<br />

Fingerlings <strong>of</strong> tilapia nilotica were fed for 8 weeks with 3 different<br />

treatments, namely: 100% commercial feed (as control). Commercial feed<br />

supplemented with 20% Saccharum spontaneum (talahib) and 20%<br />

supplementation using Salvania molesta (kariba weed). The weight gain and<br />

feed conversion efficiency values for talahib were significantly higher than<br />

those <strong>of</strong> the control. The results for kariba weed were not significantly<br />

different <strong>from</strong> the control.<br />

It was inferred that both <strong>of</strong> the supplements may be used effectively,<br />

and that “talahib” was the best treatment among the three groups.<br />

#47<br />

High protein potato snack (fortified with mungbeans)<br />

Rodney Armena, Nestor Fadriquela, Felipe III del Rosario, Ramil<br />

Sevilla<br />

ABSTRACT<br />

A method was developed for preparing potato snack fortified with<br />

mung bean flour to increase it protein content using the concentrations up to<br />

70% mung beans. Concentrations <strong>of</strong> more than 50 mung beans were found<br />

to be not acceptable. Sensory Evaluation Test (SET) results showed that the<br />

snack with 20% mung beans was rated best. Friedman’s two-way analysis by<br />

rank was used to analyze SET results and the experimental product was rated<br />

best. Protein content <strong>of</strong> commercialized product and that <strong>of</strong> experimental<br />

(50%) with mung bean were compared and showed that 115% increase in<br />

protein content <strong>of</strong> the commercialized product..

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