S and T Post Banner
Vol. XXVI, 3rd Quarter
July – September 2008

FNRI develops healthier alternatives to wheat flour

Researchers at the Food and Nutrition Research Institute, an agency of the Department of Science and Technology are rolling out healthier and practical alternatives to wheat flour in the face of rising global food prices.

They have so far developed squash flour, coconut flour,      mungbean flour, rice flour, squash flour pandesal, squash puree pandesal, buns, loaf bread, and coconut flour pandesal and cookies. Already in the market are squash flour and saluyot flour.

Research to develop flour out of kamote and cassava are ongoing.

FNRI held the first “Awareness Seminar and Technology Clinic on Veggie Bread” last September 4 at the DOST Conference Room in Bicutan science complex with participants from Park N’ Go, Rocky Tinapay, Goldilocks Bakeshop, and Provident Lord Mission Shop.

Engr. Rosemarie Garcia, a senior science research specialist of FNRI discussed the “FNRI Commercializable Technologies Using Wheat Flour Supplements/Substitutes for Veggie Bread” during the seminar. She explained the swell in wheat’s pricing such the drought that swept the US’ plains in the spring of 2006 resulting in short winter wheat crop, harsh drought that cut Australian production, and another drought in North Africa and Canada.

Despite lower supplies, global demand for milling wheat continued to rise, setting new record this year. Soaring wheat demand amid drought induced production cutback makes FNRI’s wheat flour substitute development program sensible.

wheat flour

Meanwhile, FNRI is set to hold the same awareness seminar in Tugegarao, Vigan, Ifugao, Banaue, Tarlac, Pampanga, Calabarzon, Palawan, Naga City, Iloilo, Bohol ,Leyte, Surigao Del Norte, Bukidnon, Zamboanga Del Norte, Kidapawan, and Davao City.

[For more information, you may call the FNRI at telephone numbers 837-2071 loc. 2287 and 2284.