Abstract: The five kinds7 of selected indigenous plants, Pandan, (Pandanus amaryllifolious) Lemon Grass (Cymbopogon sp.) Apin, Terstroumonia gitengenesis Elm), Ginger (Zingier officinale) and Garlic (Allium sativum) was used as food preservatives and flavouring agent in the preparation of loaf bread. Temperature is one factor that affects retrogression of the finished product. Under physical appearance the growth of moulds that affects palatability and acceptability of bread. Result showed that among the treatments/flavour experimented lemon grass (Cymbopon sp.) which contains citral has the longest shelf-life with five days at room temperature, the rest of the treatments last only for 3 days. With the levels of acceptability control marks the highest followed by lemon grass, pandan and apin leaves, garlic and ginger. Likewise, the acceptability of bread is directly correlated to its shape, texture, shelf-life and its aroma.
Pandan (Pandanus amaryllifolous) bread has the highest return of investment with 10.39% followed by Lemon grass (Cymbopogon sp.) bread with 8.20%, Apin (Terstruomonia gitengenesis Elm) bread with 7.68%, Garlic (Ginger officinale) bread and ginger (Allium sativum) bread with 6.65% and the control (without flavor) which is only 4.58%. In general the efficacy of the five indigenous plants use as preservative and flavouring agents contains different vitamins, and minerals, anti-bacterial properties and anti-oxidants that strongly help to supress the maturation of mold on bread and increase the shelf life of bread, thus, it helps to preserve the bread.
Keywords: Indigenous Plants, Natural Food, Preservatives and Flavouring, Beneficial to Health.
Title: The Potential of Five Indigenous Plants of Ifugao as Functional Loaf Bread Ingredients (Preservative & Flavouring)
Author: Patricia A. ALiguyon
International Journal of Interdisciplinary Research and Innovations
ISSN 2348-1226 (online), ISSN 2348-1218 (print)
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