Republic of the Philippines
Municipality of Pangil
BALIAN COMMUNITY COLLEGE
BACHELOR OF SCIENCE IN ENTREPRENEURSHIP
BUSINESS PLAN IMPLEMENTATION
BUSINESS TITLE PROPOSAL
MEMBERS:
ORLANDO R. ALEJAR AIRA SALAMATIN
JANE CARLA LAFORGA JOENNA
MAE G. LUMENTIGAR
SUBMITTED TO:
Dr. Kristy Bustonera
Republic of the Philippines
Municipality of Pangil
BALIAN COMMUNITY COLLEGE
TITLE PROPOSED
I. Nutritional Value and Consumer Acceptability of Tofleur: A High-Protein
Vegetable-Based Snack”
II. Hop & Chomp: An Innovative Approach to Developing a Carrot-Based Jelly
Cheesecake”
III. Development of Functional Steamed Bread Using Camote (Sweet Potato)
Leaves
BUSINESS PLAN TITLE I
I. Nutritional Value and Consumer Acceptability of Tofleur: A High-Protein
Vegetable-Based Snack.
GENERAL OBJECTIVES:
To comprehensively evaluate the nutritional content, sensory qualities, and consumer
acceptability of Tofleur, a high-protein vegetable-based snack made from tofu,
Republic of the Philippines
Municipality of Pangil
BALIAN COMMUNITY COLLEGE
malunggay, carrot, egg, and onion leaves through air frying; and to assess its potential
as a healthy, affordable, and innovative alternative snack option for consumers.
SPECIFIC OBJECTIVES:
• To evaluate the protein contribution of tofu and egg in Tofleur as a combined
plant- and animal-based protein source.
• To determine the added nutritional benefits from malunggay, carrot, and onion
leaves as incorporated in Tofleur.
• To assess the effect of air frying on the texture and overall quality of Tofleur
compared with traditional frying.
BUSINESS PLAN TITLE II
II. Hop & Chomp: An Innovative Approach to Developing a Carrot-Based
Jelly Cheesecake”
GENERAL OBJECTIVES:
Republic of the Philippines
Municipality of Pangil
BALIAN COMMUNITY COLLEGE
To develop and evaluate an innovative carrot-based cheesecake with a playful design
that combines nutritional value, sensory appeal, and consumer acceptability. The study
aims to formulate a product that incorporates carrot as a key ingredient, provide
healthier options for consumers, and analyze its potential to compete in the market.
SPECIFIC OBJECTIVES:
• To conduct product development of a carrot-based cheesecake with an
innovative and playful design that highlights carrot as the main ingredient.
• To analyze the nutritional value of the carrot-based cheesecake by determining
its macronutrients and micronutrients contributed by carrots and other
ingredients.
• To assess the sensory quality of the carrot-based cheesecake in terms of taste,
texture, aroma, color, and overall presentation.
BUSINESS PLAN TITLE 3
III. Development of Functional Steamed Bread Using Camote (Sweet Potato)
Leaves.
Republic of the Philippines
Municipality of Pangil
BALIAN COMMUNITY COLLEGE
GENERAL OBJECTIVES:
To develop and evaluate a healthy steamed bread product enriched with camote leaves
by analyzing its nutritional composition such as protein, fiber, vitamins, and minerals,
identifying its health-promoting properties including antioxidants and iron, and assessing
Republic of the Philippines
Municipality of Pangil
BALIAN COMMUNITY COLLEGE
its sensory acceptability in terms of taste, texture, aroma, color, and overall appeal,
compared with conventional steamed bread.
SPECIFIC OBJECTIVES:
• To analyze the nutritional composition of steamed bread enriched with camote
leaves in terms of protein, fiber, vitamins, and minerals.
• To identify the health-promoting properties of camote leaves such as antioxidants
and iron when incorporated into steamed bread.
• To determine the affordability of steamed bread with camote leaves as a healthy
product that can be bought and enjoyed by anyone.
