Noddles and Extruded Soup Products

Noodle products made from the combined flours of rice and soybean (Rice-Soy Noodles) offer indigenous alternatives to wheat noodle products. A high protein soup based was also developed by the Institute from mongo beans.

Rice-Soy Noodles is made from a combination of rice and full-fat soy flours with the addition of salt, cornstarch and water. Blended mixture is formed into balls cooked in boiling water, air-dried, passed through a noodle machine to make noodle strands, then dired. Contains 13.8 g protein, 1.4 g fat, 360 Kcal, 180 mg calcium, 114 mg phosporous and 3.3 mg iron per 100 grams.

Extruded Mongo Soup is blend of dehulled mongo flour, cornstarch, onion, vegetable oil, calcium oxide and seasoning. Processing involves the following steps: dehulling of pre-cooked mongo beans; preparation of fresh onions into sauteed slurry; mixing of premix ingredients; extrusion cooking of the premix dough; drying of the premix extrudates; pulverizing of the premix extrudates; and formulation of the premix powder into Extruded Mongo Soup based. Contains 20.2 g protein, 425 Kcal and 11.5 g fat per 100 grams.

Fish Protein Concentrate Products

Bouillion Cubes	Fishball with Squash

Noodles and bouillon cubes made from fish protein concentrate are good sources of protein.

Fish Protein Concentrate - a high protein powder made from fish flesh soaked in sodium bicarbonate drained and steamed. The flesh is washed with boiling water, drained, dried, and finally ground to 60 mesh. The flour is used as a fortifier of porridge, and as ingredient in the preparation of bouillon cubes and noodles. Contains 81.5 g protein and 391 Kcal per 100 g.
Fish Noodles - a high protein noodle prepared from a combination of rice and wheat flours, and fish protein concentrate, with the addition of cornstarch, ginger powder, salt, water and lye. The mixture was kneaded, steamed, passed through a noodle machine to form noodle strands, then dried. One hundred grams of noodles contain 16.4 g protein, and 363 Kcal.
Fish Bouillon Cubes - a fish protein based product for use as a flavoring ingredient in vegetable soup recipes. The mixture is a combination of fish protein concentrate and rice flour with the addition of onion powder, garlic powder, ginger powder, refined salt, MSG, vegetable oil and water. The dried ingredients are mixed,then vegetable oil and water are added. It is molded into cubes weighing 5 g each, dried in forced draft oven, and wrapped in aluminum foil. Contains 19.6 g protein and 328 Kcal per 100 g.

Deep Fried Snacks

The following deep-fried snack products that resemble the chippies and crunchies sold at commercial outlets can be prepared at the household using simple utensils. The energy content of these products range from 450 Kcal to 499 Kcal, ideally suited as snacks for your active and growing children:
Rice-Mongo Crunchies is a combination of 70 parts rice flour and 30 parts mongo flour. This means, for example, that for every 7 cups of rice flour, 3 cups mongo flour is added. Water is added to make a thick dough. The dough is steamed, flattened into thin sheets, cut into desired size, sun-dried then deep-fried. Contains 495 Kcal and 11 grams protein per 100 grams.
Corn-Mongo Crunchies is a combination of 80 parts of corn flour and 20 parts mongo flour. Contains 502 Kcal and 12.4 grams protein per 100 grams.
Rice-Soy Crunchies is a combination of 75 parts rice flour and 25 parts full-fat flour. Contains 492 Kcal and 14 grams protein per 100 grams.
Corn-Soy Crunchies is a soybean-supplemented product prepared from 80 parts corn flour and 20 parts full-fat soy flour. Contains 492 Kcal and 13.4 grams protein per 100 grams.
Nutri-Crunchies is an iron-enriched snack product made from a mixture of 80 parts rice flour, 15 parts skim milk powder and 5 parts animal blood powder. Contains 450 Kcal, 14.6 grams protein and 3.8 mg iron per 100 grams.
Squash Crunchies is a B-carotene rich snack item made from a mixture of 70 parts rice flour, 30 parts squash puree and 10 parts corn flour and sugar. Contains 462 kcal, 6.3 grams protein and 109 mcg RE.

Squash Catsup and Squash Flour

SQUASH CATSUP AND SQUASH FLOUR

 Squash catsup and squash flour contain vitamin A, an essential nutrient for the promotion and maintenance of good eyesight. Nutritional blindness or xerophthalmia has been found to afflict mainly preschool children due to lack of vitamin A in their diet, as seen in the nutrition surveys of FNRI. Help your child get his daily recommended intake of vitamin A.Serve not only squash but also green leafy and yellow vegetables in your daily meals.
Squash Flour is made from fresh, mature squash, sliced, blanched, dried, then powdered. Can be used as a supplement to wheat flour in bakery products. Squash flour contains approximately 1,345 mcg Retinol Equivalent (RE) per 100 grams.
Squash Catsup is a tasty food dipping made from fresh squash, boiled and mashed with the addition of sugar, vinegar, spices and food color. Product contains 40 mcg RE per 100 grams

SQUASH RECIPE
The following kitchen-tested recipes are supplemented with squash flour or fresh grated or mashed squash for added vitamin A intake. They're tasty, easy-to-prepare and nutritious as well.
Squash Halaya. Boiled, mashed squash is added to an equal amount of boiled, mashed gabi and sugar. Paste is cooked over low fire to desired consistency with the addition of condensed milk and vanilla. Butter is added halaya is almost cooked. For a cooked yield of 90 g, one piece with a 7 cm diameter contains about 231 Kcal, 2.6 g protein and 140 mcg Retinol Equi- valent (RE).
Squash Kutsinta. Boiled, mashed squash is added to all-purpose flour dissolved in melted sugar. Lye solution is added to well blended mixture, poured into muffin pans and steamed. One piece of cooked kutsinta weighing about 45 g contains 91 calories, 1.1 g protein and 20 mcg RE.

Kalcosuman. An innovative version of the suman. Rice flour (galapong) is soaked in coconut milk until soft to which sugar and freshly grated squash are added. Mixture is cooked with constant stirring until thick, then wrapped in greased wilted banana leaves topped with latik. The wrapped mixture is steamed until cooked. One piece of kalcosuman weighing 85 g contains 235 Kcal, 3 g protein and 39 mcg RE.

Squash Gulaman. A refreshing cold dessert made from boiled, mashed squash, milk, gulaman and sugar. The mixture of cooked gulaman, squash flour and flavoring is poured into individual molds and chilled

Jeweled Squash Rounds.Boiled, mashed squash and egg are stirred into creamed margarine and sugar to which all purpose flour and baking powder are added. Dough is broken off and formed into rounds. before frying, each piece is dusted with sesame seeds. One piece weighing 45 g contains about 188 Kcal, 2.4 g protein and 46 mcg RE.

Squash Maja. Boiled, mashed squash is added to all-purpose flour dis- solved in melted sugar.Lye solution is added to well blended mixture,poured into muffin pans and steamed. One piece of squash maja weighing 82 g contains 258 Kcal and 2.5 g protein.

Squash Macaroons. Tasty, golden yellow squash macaroons are made from fresh, grated squash with butter, sugar, eggs, condensed milk, des- sicated coconut and vanilla. One piece of macaroon weighing 40 g contains 165 Kcal, 3.2 g protein and 123 mcg RE.

Squash Flour Supplemented Pan de Sal. Wheat flour is supplemented with squash flour at 12% level. Yeast is added to dough and other traditional ingredients such as shortening, sugar, salt and vanilla. One serving of three pieces pan de sal enriched with squash flour will provide 46% of the RDA for vitamin A and 14.2% of the energy requirement of a 4-6 year old child.

Sweet Rolls with Squash Flour. Squash flour is used as partial supple- ment to wheat flour at 12% level. Ingredients such as salt, sugar, skim milk, shortening and dissolved yeast are added to the dough. One serving of one piece sweet roll weighing 45 g will supply 26.5% of the RDA for vitamin A and 12.9% of the energy requirement of a 4-6 year old child.

Root Crop Recipes

SOUP POWDER
Mongo Soup Powder is made from a blend of cornstarch, grated onions, vegetable oil, mongo grits, salt and water. The mixture is dried then ground into powder. Contains 19.8 g protein, 358 Kcal, 69 mg calcium and 290 mg phosphorus per 100 grams.

ROOTCROP RECIPES
Rootcrops such as gabi and ubi are excellent sources of energy. Some recipes using these crops have been kitchen-tested by FNRI, as follows:
Turon de Gabi. A novel way of making turon with a filling of boiled grated gabi, condensed milk and langka. Turon is rolled in sugar before frying. One piece of turon weighing 52 g contains approximately 227 Kcal and 4 g protein.
Gabi Hotcake. A combination of boiled grated gabi in combination with all purpose flour mixed in a batter together with margarine, egg, milk, sugar and baking powder. A portion of the mixture is dropped into hot cooking oil and fried until golden brown. One piece weighing 44 g contains approximately 136 Kcal and 2.4 g protein.
Gabi Gulaman with Pinipig. A refreshing dessert and snack preparation made from a chilled mixture of boiled grated gabi, evaporated milk, coconut milk, green gulaman, sugar and toasted pinipig. One serving of gabi gulaman weighing 45 g provides about 88 Kcal and and 1 g protein.
Maja with Ubi. A version of the maja with boiled mashed ubi as main ingredient. Traditional ingredients like cornstarch, coconut milk and sugar with vanilla are mixed with mashed ubi, cooked to desired consistency then poured into a molding pan. Budbud may be added as topping. One piece of maja with ubi weighing 71 g contains about 195 Kcal and 1.8 g protein.
Linupak. Sliced and cooked cassava is cooked in syrup until done and pounded into a sticky paste to which condensed milk and margarine are added. One piece of linupak weighing 78 g contains 215 Kcal, 1.3 g protein and 54 mg calcium.