FORMULATION OF STEAMED BREADFRUIT-MALUNGGAY RICE CAKE

The present utility model discloses the formulation of a steamed rice cake from breadfruit and malunggay. Breadfruit and Malunggay grow in the tropical climates specifically in the Philippines. Breadfruit remains underutilized in the Philippines although very recently, attempts are conducted to develop food products from this commodity. Traditionally, it is eaten when cooked with coconut milk and sugar or fried like bananaque. The taste of the breadfruit when cooked is moderately ripe, or similar to freshly bake bread. Breadfruit is a starchy, carbohydrate fruit equivalent to staple field crops such as rice, potatoes, and sweet potatoes (Ragone, 1997). Malunggay (Moringa oliefera, Lam.) is a plant that also grows in the tropical climates specifically in the Philippines. It is a popular plant known for high nutritional value and as an herbal medicine for a number of illness and other practical uses. Dried malunggay leaves have 3-5 times more nutrient than a fresh malunggay. It has seven times more vitamin C than the oranges and 15 times more potassium than bananas. It also has calcium, protein, iron, and amino acids, and rich in antioxidants. Malunggay is widely used as vegetable for soups and other tropical viands (Fuglie LJ, 2000). It can be used to fortify noodles, soups, bread and other products. Incorporating breadfruit and malunggay in rice cake makes it not only delicious but nutritious as well.