Utilization of white corn for poverty alleviation, household food and nutrition security
Hurtada, W.M.A., Philippines Univ. Los Banos, College, Laguna (Philippines). Inst. of Human Nutrition and Food
The paper mainly focuses on the availability, accessibility and consumption of nutritious corn, rice composites and products in every Filipino household geared toward an improved quality of life. The data presented in the paper strongly support white corn as a potential staple and functional food and therefore, can be utilized for poverty alleviation, household food and nutrition security. Results of the study revealed that corn mixed with rice at a ratio of 70 rice: 30 corn is acceptable to the non-corn eaters than corn eaten alone as staple. Substituting rice by 10% corn grits will be enough to fill up the country's rice shortage thus attaining food security. Corn and its composites (blends) serve not only as potential staple but also as functional food. The health benefits from eating corn will surely entice any Filipino to eat corn. Incorporation of corn in food recipes assures better nutrition for a healthy body. Development of quality food products from corn such as textured cereal protein (meat extender), beverages such as corn juice and wine adds value to corn which may be considered for commercialization that can increase the income of the farmers and the small scale entrepreneurs in the locality where corn is grown thus, is a step toward poverty alleviation. Rice blend or composite being cheaper is a better alternative to rice which has become an expensive staple thus, a more nutritious staple can now be made accessible to every Filipino household.
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