Developed Recipes Using Indigenous Vegetables
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TABLE OF CONTENTS Developed Recipes using Indigenous PREFACE Vegetables 5 Kitchen Know-How and Practical Tips 13 Health Contributions of Indigenous Vegetables 17 3-Week Cycle Menu 23 The partnership with Food and Nutrition Research Institute-Department Lunch Recipes of Science and Technology (FNRI-DOST) allowed International Institute Misua, Patola at Kulitis 27 of Rural Reconstruction (IIRR) to move its objective of ensuring Pina-Upong Manok 29 utilization of indigenous vegetables planted in the school garden. We have Squash Siomai 31 been successful in influencing institutionalization of school gardens in the Veggie Fish Siningang 32 1980s and enhanced them through the practice of Bio-intensive gardening, Muskadsilog 35 popularly called as BIG. However, we know that access and production Ginataang Gulay Express 36 of vegetables alone are not enough. These have to be utilized not only in Ginataang Sigarilyas at schools but also in homes where parents can prepare vegetable dishes for Kalabasa 38 their families, especially their children, in a more appetizing and attractive Gisadong Munggo at Talinum 40 w ay. Gisadong Talinum at Galunggong 43 Snack Recipes GarNESupp is an integrated approach of gardening, nutrition education Linubihang Munggo 44 Maca-Kulitis Soup 59 and supplementary feeding. It is envisioned to help in reducing school age Lumpiang Gulay 47 Lomi with Saluyot 60 malnutrition and promotes utilization of local vegetables in school as well Miki with Togue 49 as at home. Spaghetti with Malunggabi Tahong with Cassava and Balls 63 Malunggay 50 This work of FNRI on menu-cycle development offers solution and Special Bihon Guisado 64 fulfils the school gardening and feeding links. We urge the feeding center Utan 53 Champorado 67 teachers, as well as the parents to prepare these nutritious and tasty dishes Cheesy Pork Embutido 55 Ginatan Kadyos 68 that aim to promote better nutrition of our school children. You will truly Monggo Congee 70 love this book! Make it as a partner as you take care of your students and Kamote Buchi Surprise 73 children. Kamote Palitaw 74 Monggo Banana Balls 77 Teachers’ Corner Kadpilan Arroz Caldo Con 80 Arroz Lamang Ugat Con Kulitis 81 Sopas ala Filipina 82 Tacanachi Spaghetti 83 Yummy Cha-Mo-Bi-Ta 84 In the Philippines, malnutrition continues to impact on • Prevalence of anemia among 6-12 years old children is 19.8% while health, growth and development of young children. The recent vitamin A deficiency is 11.%. 2008 National Nutrition Survey data revealed that the prevalence of underweight among 6-10 year old Filipino children is 25.6 % • Micronutrient deficiencies usually result from inadequate food while under height is 33.1%. Micronutrient deficiencies like iron and intake due to poor dietary quality, poor bioavailability (because of vitamin A deficiencies are also widespread. the presence of inhibitors, mode of preparation, and interactions), and/or the presence of infections. • The Department of Education under DepEd Order No. 87, s.2012, implements a School-Based Feeding Program to address hunger and malnutrition among undernourished school children. • The Department also collaborated with the Department of Agriculture regarding with the Gulayan sa Paaralan project to grow more vegetables. This allows the school to utilize their locally grown vegetables and root crops for their feeding programs. However, utilization of these indigenous vegetables remains low. • Integration of school gardens and feeding programs is found to be weak. Incorporation of vegetables in commonly prepared meals in school like porridge, macaroni soup and chocolate porridge is very minimal and sometimes no addition at all. Source: http://www.samarnews.com/news2007/may/f1156.htm 1 2 GarNESupp is a collaborative action research project by: International Institute of Rural Food and Nutrition Research GarNESupp Reconstruction is a non-profit Institute of the Department of organization that works with Science and Technology is the The International Institute of Rural Reconstruction, the communities to develop lead agency in food and nutrition innovative and sustainable Food and Nutrition Research Institute-Department of Science and research. FNRI envisioned for solutions to poverty. It was Technology and the Department of Education, Districts of Tanza optimum nutrition for all established in 1960 as a global and General Trias have collaborated to implement a three pronged Filipinos, socially and development organization with economically empowered approach towards addressing under nutrition among schoolchildren its headquarters in Silang, Cavite, through scientifically sound, through gardening, supplementary feeding and nutrition education Philippines. In addition, IIRR environment-friendly and (GarNESupp). The challenge is how to integrate these three strategies have country offices in Cambodia, globally competitive into the classroom setting. The connection between growing Ethiopia, Kenya, South Sudan, technologies. indigenous vegetables which are easy to maintain and pest tolerant in Uganda and Zimbabwe. the school gardens; and using these in supplementary feeding activities of DepEd coupled with nutrition education remains to be piloted and Department of Education, Division of Cavite tested. With this, low cost recipes that are appealing, palatable, acceptable and with high nutritional value to be used in supplementary feeding programs were developed to increase and Department of Education, Division of Cavite envisioned for every promote the utilization of indigenous vegetables in the Philippines. Filipino to passionately love their country and whose competencies and values enable them to realize their full potentials and contribute meaningfully to building the nation. 3 4 5 Procedures of Recipe Development and Standardization (Table 3) Nutrients were computed using the FCT + Menu Evaluation software developed by FNRI-DOST. 1. Search, Modification and Organization of Recipes: Existing vegetable recipes were modified to add or Of the 18 recipes developed and tested, only 15 recipes were substitute ingredients and indigenous vegetables that would be selected. Two recipes, Malunggabi Balls and Sweet and Sour Meat available in the school gardens. There were 18 vegetable recipes were eliminated due to failed scores while the other recipe, En- developed. saladang Kulitis with Fried Galunggong, was not included due to its impracticality and unsuitability as main dish for children. 2. Recipe Testing: Initial recipe testing was conducted under highly hygienic 7. Photo Documentation and sanitary conditions. The 15 recipes that passed the sensory evaluation were 3. Sensory Evaluation: prepared again and subjected to photo documentation. A 9-Point Hedonic Rating Scale was used to measure the acceptability of the developed recipes (Figure 2). 8. Costing and Preparation of Market Orders and Quantification of Recipes: 4. Second Modification: The cost per food item in the recipe were calculated and The results of the first sensory evaluation served as summed-up and determined if actual cost meets the allotted inputs for the second modification of the recipes. In the second Php20 budget per student. The costs of recipes were based on the modification, the taste, appearance and color were further prices of ingredients bought in Taguig People’s Market (Lower enhanced. Bicutan) and SM Bicutan Hypermarket. 5. Second Sensory Evaluation: 9. Finalization, Compilation and Organization of Recipes: The results of the second sensory evaluation were used as Ingredients, household measure, food items as purchased a basis of determining which recipe passed the overall sensory and edible portion weights of foods and procedures were finalized evaluation. Recipes which have failed for the evaluation were not and organized to form part of the Recipe Booklet. considered in the suggested cycle menu for the feeding. 6. Nutrient Evaluation: Intensive works were done in the calculation of nutrients to increase the iron and vitamin A contents. Nutrients content of recipes were computed to check if the recipes meet 1/3 of the Recommended Energy and Nutrient Intake of 6-8 years old school children. 6 7 SCORE SHEET PANELIST: ___________________ DATE: ___________________ Please take a sip of water before starting. Taste the product sample and evaluate your acceptability of the product for each given attribute by checking (√) at the corresponding scale that best represents your answer. An honest expression of your personal ratings will help us. Please avoid talking about the product during the test and take a sip of water before evaluating the next product sample. Product Code: ___________ Appear- Overall ________________________________________________________ ance Color Aroma Taste Texture Liking Like extremely ________________________________________________________ Like very much ________________________________________________________ Like moderately ________________________________________________________ Like slightly ________________________________________________________ Neither like nor ________________________________________________________dislike Dislike slightly ________________________________________________________ Dislike moderately ________________________________________________________ Dislike very much ________________________________________________________ Dislike extremely ________________________________________________________ COMMENTS: ___________________________________________________________________ Suggested Name of the