By KC Santos
TAGKAWAYAN, QUEZON – Erlinda Panganiban knows street food is almost indispensable for Filipinos so she thought of coming up with ingredients to at least make it healthier.
Panganiban is part of a group at the South Luzon State University (SLSU) developing food “fortifiers” made from dilis (anchovies) and malunggay (moringa).
The group came up with a natural method of pulverizing both items - through steaming and sun-drying - until it becomes powdery enough to be used as an additive to any kind of food.
They came up with dilis flour and malunggay powder, used as base ingredients for street food favorites like fish balls, kropek, polvoron, macaroons and even hamburger patties.
“We particularly developed the fortifiers from dilis and malunggay because of the rich nutrients found in both like calcium and protein,” said Panganiban.
She added their products are marketed as alternative to fish oils and other ingredients available in the market. “Most people don’t really like that fishy flavor in food items such as sweets,” she said.
Their research was funded by the Department of Agriculture-Bureau of Fisheries and Aquatic Resources. Panganiban added they are training communities in Quezon how to make these products as means of livelihood.
