sensory attributes
consumer preference
coffee marketability

How to Cite

Gayas, N. P., & Cimafranca, L. C. (2020). SENSORY QUALITY OF COFFEE-LIKE BEVERAGE MADE FROM MUNG BEANS [Vigna radiata (L.) R. Wilczek]. Innovative Technology and Management Journal, 2(1). Retrieved from


Mungbean is a common commodity in the Philippines with limited use as a consumer good. Hence, this study aimed to develop a coffee-like beverage from mungbeans.  Specifically, it aimed to evaluate the sensory quality of the product as affected by different roasting time, as well as assess its acceptance to consumers.  A single factor experiment arranged in Completely Randomized Design (CRD) in two replications with six treatments (10, 15, 20, 25, 20, and 35 minutes) of the varying roasting time were used.  Sensory evaluation was done to determine the acceptability of the product in terms of color, aroma, sweetness, and bitterness using a sensory panel. Acceptability ratings of the sensory attributes were subjected to Analysis of Variance (ANOVA).  The consumer acceptance test was subjected to the chi-square test.  ANOVA showed that the different levels of roasting time had no significant effect on the acceptability of the product.   The consumer preference test showed that 52% of the consumers preferred the product, while 48% preferred its commercial product. The study revealed that the formulated product could compete in the market.



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The copyright holder is the Innovative Technology and Management Journal, Eastern Visayas State University, Tacloban City, Philippines.