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Halal certification is a vital component of the food industry. The increasing popularity of Halal-certified foods among non-Muslim consumers is attributed to food safety and wholesomeness. This study aimed to determine the knowledge and attitude of non-Muslim consumers towards Halal-certified foods. Out of 342 college students who participated in the online survey, 28.4% considered flavour as the most important factor in choosing food, followed by health (27.8%), and safety (23.4%). On the other hand, 82.5% regarded religious reasons as the least important. Moreover, 40% defined Halal as Muslim food and food preparation, with media (89.5%) and the community (88%) as common sources of Halal information. In terms of their knowledge, 50.3% of non-Muslim college students have a moderate level of knowledge, and 55% have a neutral attitude towards Halal. These results imply the need for strategies to increase Halal awareness and improve the knowledge and attitude of non-Muslim consumers. Social media may be a useful platform to disseminate information as this has been identified by most respondents as their source of information.

The study aimed to investigate the effect of heat treatments on the proximate composition, caloric value, carbohydrate profile and physicochemical characteristics of Adlai and Obatanpa cross Lagkitan corn variety (OxL). Different percentages of Adlai were incorporated to OxL corn and sensory evaluation revealed that 90% adlai: 10% OxL corn blend was the most acceptable proportion. The raw, boiled and canned pure adlai, pure OxL corn and the most acceptable adlai-corn blend were used in the study. Results showed that after boiling, all samples fell under the soft gel consistency category (65-100 mm) and have a high gelatinization temperature (>74oC). In adlai, OxL corn and adlaicorn blend samples, values of moisture and crude fat increased significantly (p0.05) different. Overall, heat treatment significantly reduced the nutritional value of adlai, OxL corn and adlai-corn blend.

Cassava is one of the staple food crops grown in tropical and subtropical countries, including the Philippines. It is a cheap source of energy-dense food packed with minerals and vitamins comparable to those of many legumes. The purpose of the study was to investigate the physicochemical, nutritional, and sensory properties of cassava utilized as rice-like grains (RLGs). Four cassava varieties namely Lakan 1, Lakan 2, Rajah 4, and Binulak were utilized in the study. Results revealed that the products fall under the category of hard gel consistency. Lakan 1 had high gelatinization temperature (>74°C) while the other three gelanitized within the intermediate temperature range (70- 74°C). Lakan 1 had the highest moisture content (46.70%), Lakan 2 had the highest fat content (8.95%), whereas varieties with highest carbohydrate content are Rajah 4 (52.09%) and Binulak (52.11%). While all four varieties were similar in terms of other nutritional qualities: protein (1.18-1.32%), ash (0.35-0.81%), fiber (0.99-1.32%), Calcium (27.56- 28.62%), and Zinc (0.23-0.32%). In terms of carbohydrate profile, Lakan 2 had the highest starch content (71.33%), lowest amylose (17.4%), highest amylopectin (53.93%), highest estimated glycemic index (60.49, moderate GI), and lowest total dietary fiber (4.4%). The rice-like grains made from cassava were superior to rice in terms of its higher calcium content (28 mg/100 g), lower glycemic index, greater total dietary fiber (4.4- 5.4%), and longer shelf-life (11 months). Among the varieties, Rajah 4 was found to be exceptional in terms of the properties mentioned and was most liked by panelists