00000ctm a22000004a 4500 UP-8027390931314024408 Buklod 20260218095123.0 m |o d | ta 190208s xx d r |||| u| (iLib)UPVIS-00064312283 Gift VML/mss/02/07/2019 eng LG 993.5 2015 F6 D43 Debuyan, Ma. Ceres Dolloso SOTECH Characterization of piaya paste filling from kadios (Cajamus cajan) flour. 2015. xi, 102 leaves. Thesis - B.S. (Food Technology) - School of Technology, University of the Philippines Visayas. The study focused on processing of paste filling from kadios (Cajanus cajan) flour and the characterization of the flour in terms of protein, anthocyanin and iron content and its Radical Scavenging Activity. The yield of the flour from kadios with seed coat was 79.88% with a moisture content of 5.60% Kadios flour was observed to have a protein content of 20.99% iron content of 0.149mg/g, anthocyanin content of 30.35 mg/L and %RSA of 71.76. Four formulations based on the combination level of kadios flour to corn starch, were as follows: F1 (25:75), F2 (50:50), F3 (75:25) and F4 (100:0). F3 was the most preferred formulation rated as like very much, while F1 gained the lowest rating as like slightly. Most preferred kadios paste filling had 27.94% moisture content, 5.10% crude protein, 1.68% crude ash, 8.44% crude fat, 2.04% crude fiber and 54.8% carbohydrates. F3 was to have almost dark brown color, moderately sweet taste, slightly grainy in mouthfeel and texture, thick consistency and with moderately perceived kadios flavor. Consumer rating of piaya were: 44.44% as like extremely, 34.44% as like moderately, 11.11% as like slightly, 6.67% as neither like nor dislike and 3.33% as dislike slightly. Among the three consumers the children group gave the highest acceptability rating. Piaya. Legumes. Pigeon pea. Cajanus cajan. Anglopez, Marilou J. Thesis Adviser. UPVIS UPV-CFOS LG 993.5 2015 F6 D43 Thesis