Food product and process development from selected resilient, drought resistant and underutilized crops

Date

2023

Abstract

Crops in the project sites (Tayabas, Candelaria, Dolores [Philippines]) were identified for possible product development. Saba, camote, taro and white corn are among the main crops in the project sites. Saba and taro can be classified as an underutilized crop, camote is a resilient and drought resistant crop while white corn is considered as an alternative staple. Among the studies conducted were processing white corn into muffins and determining the appropriate maturity stage for its processing into flour. Saba, cassava and camote flour were also utilized in processing of pan de sal which are breakfast alternatives. Utilization of saba banana fruits, saba banana peels, saba banana blossom, taro corms and camote into food products has been done. Saba banana fruits were utilized into flour and camote also into flour, which were consequently used in various food products has been done. Saba banana fruits were utilized into flour and camote also into flour, which were consequently used in various food products. Studies on the process optimization and characterization of banana flour were conducted. The saba flour was processed into various food products such as native delicacies suman, kuchinta, fermented and non-fermented puto, polvoron, pancake premix, chicken breading, pan de sal, extruded snack chips and ice cream. Physico-chemical, proximate, functional and sensory properties were determined alongside the product development experiments. A unique product was also developed from saba fruit, which is a saba banana beverages with high quality and acceptability. Saba banana blossom was also processed into burger meat patties using combinations of banana blossom and texturized vegetable protein (TVP). Banana peels which are waste products of saba banana flour production, were also utilized as source of pectin for possible use as food ingredient. Using camote flour, products developed were pancake mix, parbrolied noodles (miki), sotanghon, polvoron, suman, kuchinta and crinkles. A product from taro corms was also developed. This is a street-food type fried balls similar to fish balls. A seminar on saba flour processing in one of the study areas, Barangay [Village] Masalukot. The seminar was a success, as it was attended by around 30 people mostly members of the association of housewives. Also, a poster on saba processing was set-up during the Agri Fair Exhibit conducted by the UPLB [University of the Philippines Los Baños] College of Agriculture during its 42nd Foundation Week.

Language

English

Document Type

Article

Pages /Collation

131 leaves

En – AGROVOC descriptors

FOODS; CROPS; BANANAS; TARO; MAIZE; FLOURS; DROUGHT RESISTANCE; FOOD PROCESSING; PRODUCT DEVELOPMENT

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