Alugbati Canton
INTRODUCTION
In today’s generation, many people are engaged in instant products to suite their lifestyle. Due to their busy schedules, some people buy ready-to-eat foods from the supermarket or fast foods. Ready-to-eat foods from the supermarket and fast foods are mostly high in salt, fats and calories. Foods bought from these establishments are mostly meat products and oftentimes, vegetables are taken for granted.
Instant food products are easily accessible to people and one of the most popular are noodles. Furthermore, due to the economic crisis in recent years, noodles have become one of the cheapest foods that people can afford to buy. Noodles are products that are usually consumed by all kinds of consumers and can be found at any Filipino gathering (FNRI-DOST, 2008). Noodles are made from wheat flour, starch, water, salt or and other ingredients that develop the texture and flavor of the product. Noodle is a thin strip of pasta, usually cut or extruded from some kind of dough (The United Nations World Food Program, 2009). The different types of so-called Chinese noodles are bihon, canton, sotanghon, miki and misua.
It can be observed nowadays that people are becoming health-conscious and leaning towards vegetables. Green leafy vegetables are an essential source of minerals, vitamins and diversity. Eating a wide variety of green leaves evens out a few of the variation and balance for deficiencies in a particular nutrient or the presence of anti-nutritional factors which may be present in some leaves.
Since noodles are commonly used in the Philippines and alugbati is abundant in the country, it would be beneficial to develop a noodle with this vegetable as supplement in order to
improve the nutritive value of the noodle. Vegetables may also be an appropriate supplement for noodle production owing to the increasing price of flour. In the Philippines, noodles with vegetable supplementation as saluyot, squash and seaweed
In today’s generation, many people are engaged in instant products to suite their lifestyle. Due to their busy schedules, some people buy ready-to-eat foods from the supermarket or fast foods. Ready-to-eat foods from the supermarket and fast foods are mostly high in salt, fats and calories. Foods bought from these establishments are mostly meat products and oftentimes, vegetables are taken for granted.
Instant food products are easily accessible to people and one of the most popular are noodles. Furthermore, due to the economic crisis in recent years, noodles have become one of the cheapest foods that people can afford to buy. Noodles are products that are usually consumed by all kinds of consumers and can be found at any Filipino gathering (FNRI-DOST, 2008). Noodles are made from wheat flour, starch, water, salt or and other ingredients that develop the texture and flavor of the product. Noodle is a thin strip of pasta, usually cut or extruded from some kind of dough (The United Nations World Food Program, 2009). The different types of so-called Chinese noodles are bihon, canton, sotanghon, miki and misua.
It can be observed nowadays that people are becoming health-conscious and leaning towards vegetables. Green leafy vegetables are an essential source of minerals, vitamins and diversity. Eating a wide variety of green leaves evens out a few of the variation and balance for deficiencies in a particular nutrient or the presence of anti-nutritional factors which may be present in some leaves.
Since noodles are commonly used in the Philippines and alugbati is abundant in the country, it would be beneficial to develop a noodle with this vegetable as supplement in order to
improve the nutritive value of the noodle. Vegetables may also be an appropriate supplement for noodle production owing to the increasing price of flour. In the Philippines, noodles with vegetable supplementation as saluyot, squash and seaweed