Adlai Production Guide

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ADLAI PRODUCTION GUIDE
Introduction
Rice is the staple food for most Asian countries including the Philippines. Some of us Filipinos even eat rice four times a day, including merienda. It is even claimed that almost 80 percent of the Filipino population spends one-fourth of their income on rice alone. In line with the Food Staple Self Sufficiency Program of the Department of Agriculture, adlai is now being introduced as one of the alternative staple food crops. Adlai, scientifically known as Coixlacryma-jobi L. is a freely-branching upright herb that can grow as tall as 3-10 feet, bearing sword-shaped leaves, beadlike fruits and propagates through seeds. Adlai is said to have originated in Southeast Asia and it comes from the family Poaceae, the same family that wheat, corn and rice belong to. Adlai has various local names such as abukai, agagai, agda, alimudias, apagi, balantakan, bitogan, dalai, glias, kudlasan, lamudias, lias, palias, tiogbitiguas, etc. What is good about adlai is that some locals and tribes in Mindanao areas have been planting and eating it just like rice. Varieties

There are two adlai varieties that have been known as to date. One is Coixlacryma-jobi var.lacryma-jobi which has shelled pseudo carps which are very hard, pearly white, with oval structures and are used by craftsmen as beads formaking rosaries, necklaces and other objects. The other one is Coixlacryma-jobi var.ma-yuen which is harvested as a cereal crop and is also used as medicine in some parts of Asia. Uses of Adlai

A.Adlai as food and feeds.

As food and drink, it is widely cultivated as cereal in Asia. In some countries like India and Vietnam, it is pounded, threshed and winnowed as a cereal. Pounded adlai were mixed with water like the use of barley in making barley water. It is also boiled and eaten in the same manner as rice.

Adlai can be cooked as majablanca, sinukmaning, champorado and polvoron. Grains are also used in soups and broths because of its pleasant mild flavor. The pounded kernel is also made into sweet dish by frying and coating it with sugar, fermented grains are used as wine and beer, and a tea or coffee is made from roasted and parched seeds. It can be husked and eaten like peanuts, and can be an alternative ingredient to other rice-based cakes or “kakanin”.

The leaves of adlai can be used as fodder for feeding cows, carabao and small ruminants.

B.Nutritional and Medicinal Content

Adlai is an excellent source of lipids, amino acids, thiamine (Vit.B complex), iron and calcium. It is high in carbohydrates, low in minerals but higher in protein and fat compared to rice. It is used as medicine and several studies indicate that adlai has an anti-allergic, anti-mutagenic, hypolipemic, and anti-diabetic effects. It can prevent or help reduce the incidence of diseases such as cancer and tooth decay. It can revitalize the blood and nervous system. The fruits are also used as a traditional remedy for abdominal tumors, gastrointestinal, and treatment for skin diseases like excrescences, warts, and whitlows. It also serves as an anodyne (painkiller) and can be used as vermifuge (medication to get rid of worms). The seed is anti-rheumatic and a pectoral refrigerant which means that it is for fever-reducing medication. It is also used in the treatment of lung abscess, lobar pneumonia, appendicitis, rheumatoid arthritis, beri-beri, diarrhea, edema, and difficulty in urination.

Nutrient Contents

Adlai Grits
Adlai Flour

Moisture
Ash
Energy
Total fat
Total Carbohydrates
Total Dietary fiber
Protein

12.10 %
0.2 g
356 kcal
1.0g
73.9 g
0.3 g
12.8 g
% Moisture
% Ash
% CrudeFiber
% Crude Protein
% Crude Fat
% Carbohydrates
Calories, 100 g
12.10%
0.2 g
356 kcal
1.0g
73.9 g
0.3 g
12.8 g
Based on FNRI and UPLB-Biotech Analysis
Soil and Climatic Requirements
Adlai grows well in farm areas with highly distributed rainfall. It can be planted...
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