The project aimed to construct and disseminate knowledge on banana flour and food products through media; to transfer technology by conducting the workshop training on banana flour and food products and to follow up knowledge implementation for community market testing. Project was done by preparing contents materials equipments sites taking photos gathering data producing original media producing VCD training need analysis preparing training program evaluating and following up the training achievement. The result of the project was found that 500 VCD cases were constructed for 85 trainees. Percentages of the project achievement was 99.16%. There was a significant difference between pre-test and post-test of the knowledge at .05 level. Mean of the achievement in creating quality work was at 4.30. The achievement percentages of implementing how to make banana flour baked dessert and Thai dessert for community market testing was 12.5%.

The objectives of this project were to develop household items using cotton and silk fabrics weaved from local communities in Lopburi province and to transfer the developed technique to those communities in order to increase their incomes and also create the new career. There were 60 participants who were trained for two training courses. After training the participants’ satisfaction on the curriculums and training methods were evaluated by a mean of questionnaire. Then the average values were determined and used to represent the results. The results were concluded that the objectives of the curriculums as well as their structures were mostly suitable in every aspect. The satisfaction on activities during the training training equipment (materials and books) and place were rated in the “high level” while the satisfaction on the instructors was rated in the “highest level”.

The results revealed that the methods were done by various ways. It was found that Tom Yum curry was developed into instant Thai Tom Yum curry powder by drying Tom Yum set in the hot air oven and grinding into powder. Red curry was developed by blending the ingredients together to make curry paste drying the paste and grinding into powder. Green curry was developed into dry and wet combination and curry powder. After being sterilized the dry one was dark in color and gave different taste and smell from fresh green curry paste. The latter was similar to green curry powder. Pa-naeng curry was developed by drying the curry paste in the hot air oven. It was considered as the good property of curry. Whereas Pa-naeng curry cube can be produced by combining with chemical substances and forming the cube by using the blocking machine. Tai Pla curry (Fish innards curry) was developed into powder type by blending the ingredients together to make Tai Pla curry drying the paste and grinding into powder. It was seen that all of curry powder could be kept longer and easily.

This research aims to 1) develop pork roll product from cultivated banana flesh and banana flour for vegetarian food business; 2) develop suitable and unique packaging for food product using cultivated banana flesh and banana flour instead of meat; and 3) transfer technology in developing food product using cultivated banana flesh and banana flour instead of meat for vegetarian food business. Regarding suitable amount of banana flour used in place of isolated soy protein in pre-emulsion preparation from 4 levels of banana flour used at 0 10 15 and 20 percent it was found that increasing amount of banana flour used in place of isolated soy protein caused significant increase of L* value in the product (p<0.05). Moreover hardness and flexibility in texture profile of the product were not significantly different from the control product (p>0.05). In terms of sensory evaluation tasters gave the highest score for meat-emulated reducedemulsion product that used banana flour in place of isolated soy protein at 15 percent. For packaging of pork roll product it was found that Model-A package was the most suitable with recommendations to add tight-closed material to prevent contamination from outside and to print expiry date as well as food safety certified sign. Furthermore consumers’ overall satisfactory in packaging model was found to be highest at the mean of 4.31. Finally transferring of technology in a form of training workshop in developing food product from banana flour for vegetarian food business for Ban Lak Khon Bakery Housewife Community Enterprise and entrepreneurs in Nonthaburi province showed that post-training test scores were significantly higher than pre-training scores at .05 level. This indicated that technological transfer in a form of real-practice workshop provided increasing knowledge in developing food product from banana flour for vegetarian food business. Moreover it was also found that trainees were highly satisfied in both overall service (mean of 4.85) and by-aspect: servicing staff (4.93) procedure/steps (4.87) trainers (4.83) and usefulness of service (4.75) respectively.