Lucban university develops seasoning, flour of malunggay and dilis

Southern Luzon State University (SLSU), a state-funded university in Quezon Province, has developed a seasoning out of malunggay as well as flour out of dilis, which have been identified by international think tank Southeast Asian Center for Graduate Study and Research in Agriculture (SEARCA) as “highly marketable” products.

In a statement, it was shown that SLSU’s Malunggay Powder and Dilis Flour (MPDF) has recently been described as highly marketable under the Technology and Investment Profiles (TIP) monograph series published by SEARCA.

The study to develop MPDF was funded by the Department of Agriculture’s (DA) Bureau of Agriculture Research (BAR).

According to SEARCA, any malunggay-based product has “met the parameters for each tool to be identified as a financially viable investment project.”

SEARCA experts said MPDF, if commercially produced, can be used as food ingredient in many dishes and as flavoring to various food delicacies, including ham, longganisa, tapa, sausage, pork-fish siomai, kropek, macaroni soup, porridge, polvoron, squash cake, ensaymada, pizza pie, toge, tart, and hotcake, among others.

The development of MPDF also targets to create livelihood opportunities for residents and non-residents of Tagkawayan in Quezon.

Malunggay or moringa oleifera) is rich in vitamin C, vitamin A, and calcium. Its use and consumption has been promoted by the World Health Organization (WHO) as a low-cost health enhancer in poor countries around the globe.

Meanwhile, dilis or Philippine anchovy, more known in their dried fish form, are abundant in the market.

Like malunggay, dilis has been identified as rich in protein and other minerals and vitamins with high levels of polyunsaturated fatty acids.

SLSU Professor Doris Gatus said sensory analysis and consumer acceptability studies have already been conducted for the MPDF.

The product has also been tested in school feeding activities to supplement children’s nutritional requirement and intake.

For his part, SEARCA Director Glenn Gregorio said that through SEARCA’s core program on “Emerging for Innovation for Growth,” SEARCA is now actively working to promote technology-based innovations among local enterprises.

This is under SEARCA’s 11th fiveyear plan focused on “Accelerating Transformation Through Agricultural Innovation.”