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Philippine Sweet Potato Flour as a Functional and Technological Food Ingredient

PHRR190111-002030

Philippine Sweet Potato Flour as a Functional and Technological Food Ingredient

The study intends to characterize and to utilize SPF from local sweetpotato varieties in the development of food product(s) with retained beneficial health components and desirable quality attributes in order to promote the crop’s potential as an excellent ingredient with natural health-promoting compounds.

Regime Classification Priority
2017 - 2022 Global competitiveness and innovation in health Functional foods
Start Date Duration in Months Target Completion Date Actual Completion Date
2018-02-01 24 2020-02-01 0000-00-00

Ongoing

Institution Classification Region LTO #
University of the Philippines - Diliman, College of Home Economics Public Higher Education Institution - State Universities and Colleges NCR
Institution Region
Philippine Council for Health Research and Development, Department of Science and Technology NCR
Name E-Mail Institution and Institution Address
Alonzo A. Gabriel alonzo.gabriel@gmail.com Department of Food Science and Nutrition, College of Home Economics, University of the Philippines Diliman, Quezon City
Name E-Mail Institution and Institution Address
Alonzo A. Gabriel alonzo.gabriel@gmail.com Department of Food Science and Nutrition, College of Home Economics, University of the Philippines Diliman, Quezon City
Name Expertise Affiliation
Lotis E. Mopera Food Science University of the Philippines - Los Baños
Trinidad P. Trinidad, PhD Nutrition and Food Science University Of Santo Tomas

Cancer and other NCDs

•For local breeders and farmers: Identification of cultivars that are superior in terms of nutritional, phytochemical and antioxidant capacity can aid in breeding programs by providing an alternative parameter for cultivar selection based on nutritional properties rather than just focusing on agronomic traits 
•For food processors: SPF characterized to have retained health benefits can expand the market for sweet potatoes
•For consumers: Development of food applications with health benefits can provide consumers with healthy options to prevent or delay the onset of chronic diseases  
•For the scientific body: Contribution of new knowledge in terms of characterization of local sweet potato varieties and the flour derived from these materials

Unspecified

Completed

Non-clinical Studies

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