The gluten-free pancake premix from okara and fermented pigmented rice bran offers a healthier and delicious breakfast alternative. / Photo by: Rice Chemistry and Food Science Division
Pancakes are a popular breakfast and snack, valued for their sweet, soft, and fluffy texture. Yet, conventional mixes often contain excess fats and calories that contribute little to nutrition.
To address this, food technologists from the Department of Agriculture-Philippine Rice Research Institute (DA-PhilRice) and the Department of Food Science and Technology-Central Luzon State University (DFST-CLSU) have developed a gluten-free pancake premix enriched with agricultural by-products often treated as waste, soybean pulp (okara) and fermented pigmented rice bran (FRB).
Okara, a yellowish soy pulp generated during tofu and soy milk production, is produced in large quantities. For every kilogram of tofu produced, about a kilogram of okara is left behind. Despite its underutilization, okara contains 25-30% protein and is naturally gluten-free, making it suitable for individuals with celiac disease or gluten intolerance.
Rice bran, locally known as darak, is the outer layer of rice that is removed during milling. While rarely consumed, pigmented rice bran from red and black rice is rich in dietary fiber, improved antioxidants, and phytochemicals. Fermentation further enhances its nutritional profile, improving antioxidant activity and functional properties.
“Rice bran is more than a by-product. It holds a promise for health, sustainability, and innovation. With higher phytochemical content and antioxidant activity, the premix suggests an enhanced functional and health-promoting potential,” said food technologist Frances Angeli Reyes, who led the product development.
Compared with commercial pancake mixes, the okara– and FRB-enriched premix has lower fat and higher protein content and contains 12.5% more dietary fiber. Sensory evaluation showed high acceptability in aroma, appearance, color, softness, fluffiness, taste, mouthfeel, sweetness, and aftertaste.
The premix is designed for ease of use, with pancakes taking around 3 – 5 min to cook using common kitchen tools.
Researchers said the product contributes to addressing malnutrition in the Philippines, a public health issue linked to undernutrition and the rising burden of non-communicable diseases such as diabetes, heart disease, and cancer.
“Our study aims to help tackle malnutrition in the Philippines. We’re developing and promoting a nutritionally enhanced pancake premix as a healthier alternative designed to meet the dietary needs of health-conscious consumers and those with gluten intolerance,” Reyes said.
The innovation was recognized during the 37th Ugnay Palay National Rice Research for Development Conference, where it won the best poster award.
