PhilRice/Henry Mamucod.
With the increasing per capita intake of rice in the country, researchers at the Philippine Rice Research Institute (PhilRice) are studying a way to eat healthier and diversify Filipinos’ diet.
PhilRice food researchers explore the feasibility and consumer acceptability of adlai mixed with rice. They call it rice-adlai blend.
“We chose adlai owing to its very similar characteristics with rice. True enough, our sensory evaluation showed that rice eaters find rice-adlai blend acceptable,” research team member Henry Mamucod said.
Adlai is grown and consumed in the Southern Philippines, particularly in Zamboanga del Sur, Isabela, Batangas, Romblon, the Bicol Region.
To identify the most suited rice blend, Mamucod’s team tested three adlai varieties, ginampay, gulian, and tapol. Results showed ginampay as the most acceptable variety. Blending it with rice at 50:50 ratio increased the protein composition and the healthy fat content of the blend.
While adlai naturally contains lower amount of carbohydrates, the 50:50 ratio of rice-ginampay provided the same amount of energy with that of pure rice. The blend had no significant effect on the ash and dietary fiber.
Increased proportion (25 to 100%) of ginampay to rice may require additional cooking time of about 5-6 min. For better aroma, gloss, tenderness, smoothness, and taste without off-odor, the team recommends the rice variety NSIC Rc160 for blending with ginampay.
“Combined with NSIC Rc160, ginampay provided the consumer the same eating satisfaction as pure white rice. Aside from being an excellent source of carbohydrates, the blend also provides higher nutritional value,” Mamucod concluded.
The blends were preferred in the following order: rice-ginampay, rice-gulian, and rice-tapol. Mamucod’s team also looks into the rice-corn blend, and hopes to influence food manufacturers to make rice blends available in the market.
The research team recently won the best poster award for their study, Suitability of adlai in complementing rice as staple food during the 46th Crop Science Societies of the Philippines (CSSP) Scientific Conference on June 13-18, 2016.
