Abstract
Alugbati, or Basella alba, is an underutilized yet widely consumed vegetable in Asia, particularly in the Philippines. This review explores the production, characterization, and potential applications of alugbati powder as a functional food ingredient. The drying process is critical for preserving the nutritional and functional properties of alugbati powder, with methods such as freeze drying, oven drying, and air drying each offering distinct advantages and limitations. Alugbati powder is rich in dietary fiber, vitamins, and minerals, making it suitable for incorporation into various food products to enhance their nutritional profiles. Additionally, its high antioxidant activity and natural pigments position it as a valuable ingredient for health-focused products and natural colorants. Despite its potential, challenges remain in optimizing production methods and standardizing quality control to ensure consistent product quality. Further research is necessary to validate the health benefits of alugbati powder and explore its applications in the food industry, particularly in addressing nutritional deficiencies in developing regions
Keywords
Alugbati Powder, Functional Food Ingredient, Drying Process, Nutritional Properties, Antioxidant Activity
DOI
View DOI - (https://doi.org/10.36713/epra20809)
How to Cite:
Leoni Vic Grace B. Felicilda , UNLOCKING THE POTENTIAL OF ALUGBATI (Basella alba L.) POWDER: A NUTRITIONAL AND FUNCTIONAL FOOD INGREDIENT , Volume 11 , Issue 3, march 2025, EPRA International Journal of Multidisciplinary Research (IJMR) , DOI: https://doi.org/10.36713/epra20809