Development of Recipe Book Utilizing Selected Philippine Indigenous Vegetables

Marietta M. Bumanglag, Mary Ann R. Devanadera, Maylene D. Pua, Allan R. Reyes, and Cecilia S. Salen

Abstract

In the Philippines, increasing incidents of malnutrition recorded from 1978-2008 especially among vulnerable groups can be attributed to the decreasing trend of vegetable consumption by Filipinos. Underutilized indigenous vegetables (IVs) abundantly found in rural areas are good sources of vitamins and minerals. Based on National Nutrition Survey (NNS) reports, this study has compiled a total of 30 IV-based easy-to-prepare recipes. The recipes were categorized as soup, salad, side dish, viand, and dessert. Following the 9-point hedonic scale, ratings of “like very much” (50%), “like moderately” (24%), and “like extremely” (21%%) were obtained for the recipes. The book also highlighted the nutrition composition of the featured recipes based on the FCT + Menu Evaluation software (v2002) and glossary of cooking terms.