Veggie noodles now in the market

THE Food and Nutrition Research Institute (FNRI) of the Department of Science and Technology (DOST) has developed “veggie noodles,” so-called because these are supplemented with squash, seaweeds and saluyot.

These products are good sources of Vitamin A, iodine, protein and other nutrients.

FNRI said squash-supplemented noodle products include spaghetti, canton, instant cup doodles, and fresh miki. Seaweed-supplemented noodle products include instant spaghetti with lato, canton with lato or guso, flat noodles with lato and iodine-rich fresh miki. Saluyot-supplemented noodle products include canton and instant cup noodles.

The veggie noodles were originally developed by FNRI-DOST in response to prevailing nutritional problems in the country, particularly Vitamin A deficiency (VAD), iodine deficiency disorders (IDD) and protein-energy malnutrition (PEM). However, in these times of increasing cost of flour, the vegetable components of the noodle also provide a good supplement to flour to lower production cost of the noodles.

Noodle products have high market potential because these are well-accepted by all classes of consumers. They may also be viable for export due to their uniqueness, good nutrition quality and sensory attributes.

Squash-supplemented veggie noodles have enticing natural and bright yellow color, while seaweed-supplemented and saluyot-supplemented veggie noodles have desirable green color. Veggie noodles have no distinguishable odor and difference in texture compared with regular noodles. Furthermore, the veggie noodles are cooked like regular commercial noodles.

FNRI-DOST leads in the technology transfer and commercialization of veggie noodles enriched with Vitamin A, iodine, protein and other nutrients. Some of these products have been successfully adopted by entrepreneurs in different parts of the country.

President Gloria Arroyo has launched the research and development of vegetable noodles as a flagship program to counter malnutrition in the country and cushion the rising cost of wheat flour through partial substitution. FNRI-DOST

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