Values are expressed per 100 g of dry sample. Total carbohydrates were calculated by difference, and total energy was estimated based on the macronutrient composition.
Declarations
Acknowledgments
The authors would like to thank the Research and Publications Department of Colegio de San Juan de Letran Manila for funding this research. This research project was also made possible due to the support and assistance of the College of Business Administration and Accountancy. The authors would also like to thank the students of the Bachelor of Science in Food Technology Program who served as research assistants for the study.
The authors declare that they have no conflicts of interest.
Ethical approval
The development of freeze-dried instant rice and mung bean meal for emergency food applications study was approved by the De Los Santos Medical Center Research Ethics Committee (Protocol code: 2025-020). This study adhered to the ethical principles of the Declaration of Helsinki (World Medical Association) for research involving human subjects. This includes ensuring voluntary participation, obtaining informed consent, minimizing potential risks, maximizing potential benefits, and maintaining the privacy and confidentiality of participant data.
Consent to participate
Informed consent to participation in the study was obtained from all participants.
Consent to publication
Informed consent to publication was obtained from relevant participants.
Availability of data and materials
The datasets generated and analyzed during the current study are available from the corresponding author upon reasonable request.
Funding
The study was funded by the Research and Publications Department of Colegio de San Juan de Letran, Intramuros, Manila. The sponsor financially funded the study to acquire the materials and equipment needed to develop and test the final product. The funder had no role in study design, data collection and analysis, decision to publish, or preparation of the manuscript.
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