Nixtamalization is an ancient method of processing corn that is said to enhance the nutritional value of maize by improving protein quality, increasing calcium and niacin bioavailability, and reducing phytic acid levels, thus increasing iron digestibility and biovailability. The main objective of this study was to determine the effect of different nixtamalization processes on the physicochemical and nutritional properties of quality protein maize (QPM) flour and evaluate its potential and acceptability as a flour substitute in Philippine salt bread baking, determined through sensory analysis. Three processes of nixtamalization were employed, namely, traditional, classic, and ecological. Nixtamalized QPM flours, combined with wheat flour in 30:70 ratio, were used in the product development and sensory evaluation of Philippine salt bread. Results revealed that nixtamalization contributed significantly in the pH, color, and particle size of nixtamalized QPM flours. There was a significant increase (P ≤0.05) in the moisture, crude protein, crude fiber, crude ash, calcium, iron, niacin, lysine, tryptophan, total starch, amylose, amylopectin, resistant starch, and soluble fiber contents and a significant decrease in the crude fat, nitrogen-free extract (NFE), phytate, and insoluble fiber contents of QPM flours after nixtamalization. No significant difference was found in the zinc and total dietary fiber contents among the samples. The Philippine salt bread produced using nixtamalized QPM flours had a high overall acceptability based on two-step sensory analysis. QPM is greatly improved by the ancient technology of nixtamalization and nixtamalized QPM flour showed desirable contributions in terms of the nutritional value and sensory attributes of Philippine salt bread when used as a flour substitute or blend.

This study aimed to characterize and compare pili (Canarium ovatum Engl.) pulp oil from two different varieties of pili fruits in Bicol, Philippines namely M. Orolfo and Orbase varieties for possible utilization into oil-based products. The effects of varietal differences in pili fruits on physical, chemical and quality characteristics of its pulp oil were determined. These two oils were also compared with control oils, commercially available coconut oil and extra virgin olive oil. Pili pulp oil from M. Orolfo had dark color while Orbase had color close to extra virgin olive oil. The two varieties did not significantly differ from each other in terms of refractive index, moisture and volatile matters, acid value, iodine value, saponification number and percent unsaponifiable matter but significantly differed from coconut oil and extra virgin olive oil. On the other hand, the two varieties significantly differed from each other in terms of peroxide value, Vitamin A and α-tocopherol contents. In terms of fatty acid profile, high amounts of palmitic acid were determined in both pili varieties (19-25%) compared with coconut oil (6.34%). Oleic acid in Orbase was 71.5% while M. Orolfo had 58.1%, which are comparable with extra virgin olive oil (77.9%). Pili pulp oils from M. Orolfo and Orbase can be utilized into oilbased products because its chemical and quality characteristics are within the standard. Both can be stored for a longer period of time and healthier in terms of fatty acid composition and natural antioxidant content.

Bignay pomace is a processing byproduct that can be a source of bioactive compounds. However, a suitable dehydration method should be considered to efficiently valorize this waste material into high-value food ingredient and maximize its health-promoting properties. Bignay pomace was subjected to convection oven-drying and freeze-drying to investigate the effect of these pre-processing techniques on the physicochemical, bioactives, and antioxidant properties of the samples. Both drying methods significantly (p<0.05) changed the total phenolic and anthocyanin contents of bignay pomace while flavonoids and tannins were not significantly affected. Freeze-drying of samples resulted in higher phenolic content (1742 vs. 1273 mg gallic acid equivalent/100 g DW) and anthocyanin content (496 vs. 223 mg cyanidin-3-glucoside equivalent/100 g DW) than convection oven-drying. Freeze-drying also resulted in higher antioxidant properties based on DPPH, ABTS radical scavenging activity, and FRAP assays. Bignay pomace extract was analyzed through HPLC (with photo-diode array detector) for its phenolic profile and nine compounds were identified, with catechin and epicatechin as the dominant components. HPLC analysis also showed that while the drying process does not influence the phenolic profile of the samples, it significantly affected the concentration of phenolic compounds present. The results of this study showed that freeze-drying is a more viable method to retain the majority of bignay pomace’s functional properties compared to convection oven-drying. Graphical Abstract

Diet diversification as well as a sustainable supply of the raw materials for utilization in processing salted eggs leads to an increase in the demand and consumption of salted duck eggs in the Philippines. In this study, the physicochemical, nutritional and sensory properties of salted duck eggs made in the laboratory were evaluated. Physicochemical properties revealed that the sample collected registered a pH and water activity of 7.1 and 0.88, respectively. In addition, the samples showed a total colour difference of 15.01 using the Hunter scale system. The samples exhibited an average of 1.03% salt content. Furthermore, proximate composition, mineral and fatty acid analyses of samples proved that a considerable amount of these nutrients were present in salted duck eggs that were analysed. Protein, fat, carbohydrate, crude fibre and ash content were 11.49, 10.15, 3.54, 1.07 and 1.01%, respectively. On the other hand, minerals such as phosphorus, potassium and calcium were recorded at 4.46, 3.92 and 3.61 mg/100 g, respectively. In general, the major fatty acids found in the samples were oleic acid (C18:1), myristic acid (C14:0) and linolenic acid (C18:2). Sensory evaluation revealed that flavour was regarded by the panellist as a major consideration in evaluating the quality of salted duck eggs. This study proved that salted duck eggs have nutritional and quality characteristics that can be considered as an alternative source of protein, fat and minerals for human consumption.

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