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Utilization of 'Alugbati' (Basella Alba L.) Leaves Powder to Increase Vitamin a Content of Fresh Egg Noodles

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Utilization of 'Alugbati' (Basella Alba L.) Leaves Powder to Increase Vitamin a Content of Fresh Egg Noodles Philippine Journal of Science 149 (2): 273-281, June 2020 ISSN 0031 - 7683 Date Received: 11 Dec 2019 Utilization of ‘Alugbati’ (Basella alba L.) Leaves Powder to Increase Vitamin A Content of Fresh Egg Noodles Pamela C. Soriano1, Rovi Gem E. Villame1, Kriza Faye A. Calumba1*, Juma Novie A. Alviola1, Aileen Grace D. Delima2, Pedro A. Alviola IV3, and Emma Ruth V. Bayogan2 1Department of Food Science and Chemistry 2Department of Biological Sciences and Environmental Studies 3School of Management University of the Philippines Mindanao, Mintal, Tugbok District, Davao City 8022 Philippines In the Philippines, indigenous vegetables like ‘alugbati’ (Basella alba L.) can be utilized to address micronutrient deficiencies, such as vitamin A deficiency (VAD). This study aimed to develop fresh egg noodles with higher vitamin A content through the utilization of ‘alugbati’ leaves powder. Powder from ‘alugbati’ leaves was produced through dehydration of fully expanded leaves. The resultant powder was used to create three formulations of fresh egg noodles at 10%, 15%, and 20% substitution levels, with 100% wheat flour serving as the control. All formulations and the control were subjected to a water disintegration test and preference ranking test. The most preferred formulation was further evaluated for proximate composition, total carotenoid content (TCC), color, physical characteristics, and consumer acceptability. Data from triplicate experiments were statistically analyzed (p ≤ 0.05). Results showed that all samples were resistant to water disintegration (20 min in boiling water) and egg noodle with 15% substitution level was the most preferred. This sample had significantly higher ash (2.27 ± 0.28), fiber (1.77 ± 0.38), and protein (11.50 ± 0.11) contents than the control. A significantly higher TCC (1550 µg/g) compared to the control (610 µg/g) also signified that substituting with ‘alugbati’ leaves powder increased the vitamin A content of the noodles. From this, consuming 5–10 g of ‘alugbati’ egg noodles will be able to provide the vitamin A requirement of 400–800 µg retinol equivalent (RE). The egg noodles with a 15% substitution level also had a significantly darker green color and significantly lower elasticity. Moreover, this formulation was generally acceptable with mean Hedonic scores ranging from 7.20 (Like Moderately) to 7.80 (Like Very Much). This study demonstrated that fresh egg noodles with ‘alugbati’ leaves powder can be a good source of vitamin A. Clinical studies should be conducted to determine the role of the product in alleviating VAD especially in children and pregnant women. Keywords: ‘alugbati,’ egg noodles, vitamin A INTRODUCTION most common forms of malnutrition worldwide are iron deficiency anemia, iodine deficiency disorder, and VAD. Micronutrient deficiency is a state wherein the body VAD remains a public health issue among children and lacks the essential vitamins and minerals that are needed pregnant women in underdeveloped and developing for growth and development (Black 2003). This leads to countries (WHO 2017). In the Philippines, the quintennial stunting, wasting, and other severe illnesses. The three National Nutrition Survey conducted by the FNRI (2015a) *Corresponding Author: [email protected] stated that the mortality rates caused by VAD have 273 Philippine Journal of Science Soriano et al.: Utilization of ‘Alugbati’ Leaves Vol. 149 No. 2, June 2020 Powder to Increase Vitamin A Content declined over the years. However, the overall prevalence MATERIALS AND METHODS rate of VAD increased from 5.9% in 2008 to 6.1% in 2013. Among preschool children, VAD had 20.4% prevalence. Preparation of Powder from ‘Alugbati’ (Basella alba Several government and non-government organizations L.) Leaves and institutions continue to exert efforts in addressing ‘Alugbati’ (green variety) was purchased from Mintal Public the issue of micronutrient deficiency. Aside from the Market, Davao City, Philippines. The powder was prepared programs implemented to improve Filipino nutrition, from the fully expanded leaves according to the methods several product development studies were also conducted. described by Alemayehu et al. (2016) and Chang and Wu For instance, “Pancit Canton with Squash” and “Rice- (2008) with modifications. The ‘alugbati’ leaves were Mongo Curls” are made from locally available crops and separated from the stem and then washed with tap water. The indigenous vegetables (FNRI 2019). leaves were placed on a tray and air-dried for 1–2 h, after which they were dried in a food dehydrator (Ambiano, Australia) for Indigenous vegetables are crops that originate from certain 7 h at 70 ºC. The dried leaves were blended to a fine powder geographical locations, including naturalized species using a blender (Blendtec, USA). The resulting powder was and/or evolved varieties (Oraye et al. 2017). These are transferred into a sealed plastic bag and stored in a cool, dry considered good sources of vitamins and minerals and place until use. The powder was partially characterized in terms can diversify the Filipino diet by providing micronutrients of proximate composition, TCC, and color. and fiber, leading to increased nutritional intake. However, indigenous vegetables are generally underutilized due to the lack of information about crop use and importance and Preparation of ‘Alugbati’ Egg Noodles the negative notion that regards it as “food for the poor” ‘Alugbati’ egg noodles were prepared according to the (FAO 2014). In the Philippines, some commonly used formulations described by Alemayehu et al. (2016) with indigenous vegetables include bitter gourd (‘ampalaya’), some modifications. The 10%, 15%, and 20% of the squash (‘kalabasa’), and Malabar spinach (‘alugbati’). wheat flour used was replaced with ‘alugbati’ leaves powder. Noodles without ‘alugbati’ leaves powder were ‘Alugbati’ (Basella alba L.) is primarily utilized as food. also prepared as the control. It also has medicinal value. The two varieties mainly used in the country are red-stemmed and green-stemmed. The wheat flour, ‘alugbati’ leaves powder, and salt were ‘Alugbati’ is rich in saponins, xanthone, and other vitamins sifted into a mixing bowl and a well was formed in the and minerals. It is also regarded as a good source of vitamin center. The wet ingredients (egg yolk and water) were A. Tongco et al. (2015) reported that fresh ‘alugbati’ leaves then added into the well. The ingredients were mixed and are relatively high in crude ash and crude protein, which kneaded into a smooth dough, which was wrapped and signifies that it has a high mineral content and can help rested in a bowl for 1 h at ambient temperature (25 ºC). address protein energy malnutrition (PEM) in the country. The dough was rolled out into a thin, rectangular sheet using Thus, ‘alugbati’ can be utilized in food fortification and a rolling pin. The rectangular dough was then passed through enrichment in certain products, such as noodles. the manual noodle cutter with the rollers consistently dusted Noodles can be used as carriers of nutrients through the with flour. The width of the noodles was 2 mm. After cutting, incorporation of plant-based or animal-based ingredients, the noodles were set aside for 1 h (Lee 2014). These were which can enhance the nutrient content and/or provide then boiled in 1000 mL tap water for 60 s and immediately specific physiological functions (Alemayehu et al. rinsed with cold water then drained. The noodles were stored 2016). There are already existing products and studies in a sealed plastic bag at 2–3 ºC until further use. applying vegetables in noodles. However, the utilization of For the cooking quality, the doneness of the noodles was ‘alugbati’ leaves powder in the production of egg noodles determined through obtaining a single strip from the pot and had not yet been explored. slicing the strip in the middle. The absence of any white spot This study generally aimed to utilize ‘alugbati’ leaves on the core of the noodle strip indicated that it was cooked. powder in fresh egg noodles as a good source of vitamin This procedure was done thrice to ensure that the noodles A. The specific objectives were to (1) characterize were cooked uniformly. The average cooking period was the ‘alugbati’ leaves powder in terms of proximate then determined from the time obtained from three trials. composition, TCC, and color; (2) determine the most preferred formulation of fresh egg noodles with ‘alugbati’ Resistance to Water Disintegration leaves powder; (3) assess its proximate composition; The ‘alugbati’ egg noodle formulations including the (4) evaluate its quality in terms of resistance to water control were subjected to a water disintegration test disintegration, vitamin A content, color, and physical adapted and modified from Fishman et al. (1996). Noodle characteristics; and (5) assess its consumer acceptability. 274 Philippine Journal of Science Soriano et al.: Utilization of ‘Alugbati’ Leaves Vol. 149 No. 2, June 2020 Powder to Increase Vitamin A Content strips were weighed (5 g each) and cut to a length of 5 In calculating the vitamin A content of the product in cm. These were cooked in 100 mL distilled water at 100 terms of µg RE, the following conversion units were used: ºC. The time required for the noodle strips to visually disintegrate was determined. The noodle strips were 1 RE = 1 µg retinol = 12 µg β-carotene observed qualitatively during the test and those that Color Analysis remained undissolved after 20 min were considered The color of the ‘alugbati’ leaves powder as well as that resistant to water disintegration. of the control and the most preferred formulation before and after cooking was analyzed. The color analysis was Preference Ranking Test conducted using a colorimeter (Konica Minolta) and was The four noodle formulations were separately cooked into measured through the CIELAB color values in triplicate stir-fried noodles. Minced garlic (7 g) and 14 g chopped readings. The color was expressed in three numerical onions were sautéed, then 64 g julienned carrots, 128 g values: L* indicates lightness, where L* = 0 means thinly sliced cabbage, and 4 g diced red bell pepper were black and L* = 100 means white.
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