Utilization of the indigenous crops of the Philippines: an answer to food and nutrition security

Most indigenous crops in the country are often neglected for food use because it is not yet introduced in the market and no further processing has been explored. However, studies have been proven that many indigenous crop have great economic potential because of their significant nutritional and functional benefits. Because of this, the utilization and application as ingredient indigenous crops to food products to improve their nutritional value are increasing in popularity. Three indigenous and underutilized crops of the Philippines were introduced in the lecture namely the Balbas bakiro (Momordica cochinchinensis Spreng.), Philippine edible Canna (Canna indica Linn), and Ligikway (Abelmoschus manihot). Since researches about these Philippine crops are limited especially in the area of food utilization, the lecture introduced these crops to the public including its potential for the development of different food products with added nutritional and functional benefits. The nutritional composition and functional properties of the crops were also presented in order to show the possible processed products that can be developed and to understand the effect of the different processing conditions on its properties. For the Balbas bakiro, the mature fruit was found to have exceptionally highly lycopene, beta-carotene, and Vitamin A contents as well as antioxidant activity. Even if it was processed and made into functional ingredients, the bioactive compounds were still retained in appreciable amounts. Application of the Balbas bakiro aril powder in some commercially existing products such as cheese spread and yogurt drink have improved its nutritional properties and have satisfied the definition of 'Vitamin A fortified food'. For the Philippine Edible Canna, the rhizome was made into flour and starch and was analyzed for its proximate composition and basic functional properties. Results show that most of its value are within the acceptable range according to the Codex and USDA standards. The flour was used and made into products such as cookies and energy bars and results of sensory evaluation showed good general acceptability. Lastly, for the Lagikway, the leaves were reported to have high contents of Vitamin A, Vitamin C, and minerals specially iron and calcium. The leaves were made into powdered form and was used as an ingredient to improve the nutritional value of an existing product which is chips. The reported different nutritional and functional properties of the three selected indigenous plants showed the potentials that may lead ta an increase in its consumption and utilization. This will help improve the food security, nutrition, and health of the country's population.