Instant Noodles From Marang Seed Flour

Background of the Study

Philippines is one of the countries that are usually blown not only by calamities but also by social disrupt. It is located within the tropical region, more specifically within the Pacific Ring of Fire. Also, the Philippines, like most other countries, was never completely peaceful in terms of politics. Because of its rich history, it is in the nature of Filipinos to be prepared for such disasters. At these circumstances, easy-to-prepare goods are vital for survival (Javier, 2007). However, the once temporary necessity for Filipinos turned into a lasting de rigueur. Instant noodles have become a crucial part in the diet of the lower class Filipinos since these are inexpensive, easy to prepare and very accessible. According to Dr. Lilia Collado of the Institute of Food Science and Technology (Beyond the Label, 2004), instant noodles are heavy on the stomach because they contain starches that are gradually digested. This causes modulation in the release of blood sugar, keeping you full for a long period of time. However, the consequences of eating instant noodles can be dangerous to ones health since it contains a substantial amount of preservatives and only a small amount of essential nutrients for the body. Rising demands of these products also contribute to the increasing rates of malnourished people in our country. According to World Health Organizations statistics shown at its global database on child growth and malnutrition for the Philippines (2011), the number of malnourished Filipinos has been increasing for the last forty years. In accordance to this, malnutrition awareness has greatly amplified over time due to apprehension of its significant involvement to disease. Because of this, government organizations conduct measures to correct malnourishment, measures that are economical and easy to execute, as stated by the Food and Agriculture Organization. One of these is instant noodles with squash in cups by the Food and Nutrition Research Institute. It is composed of wheat flour, squash puree and egg. However, this solution is not widely propagated as of the moment and at the same time, all of the nutrients except for vitamin A specifically -carotene, which is derived from the squash puree, still depend on the type of flour used. Because of the latter setback, our group proposed to manufacture instant noodles made from a type of flour rich in nutrients, and we decided this to be the Marang flour.

Significance of the Study

The main concern in this work is to improve the production of instant noodles for the betterment of the starving citizens of the Filipino people, to help them provide their families with food that is nutritious, economical and fulfilling. Also, it supplies the increased demand of instant noodles in the market. This study will be a noteworthy contribution to the field of food and nutrition in the Philippines. It will provide these starving citizens a type of instant noodles that is much more nutritious and is as cheap and as delicious as the commercial instant noodles. Moreover, this study can reduce the rate of malnutrition in our country by providing an affordable and fulfilling meal fortified with the several essential nutrients. At the same time, this study can also help the economy of the Philippines by propagating our indigenous fruits for our own furtherance. Besides, it will provide new information in the production of fortified instant noodles.

Objectives 1.