Nutritional significance and acceptance of solar dried foods of rural Leyte Philippines.
Swanson, Marilyn Ann.
Thesis (Ph. D.) Washington State University, 1987. 200 pp.
1987
บทคัดย่อ
Training in solar dryer construction and food preservation was provided to villagers in three barangays in rural Leyte, Philippines. A 24 hour dietary recall assessed dietary status of the women prior to the solar dried food intervention. Nutrients of greatest dietary concern were thiamin, vitamin A, riboflavin, iron and energy.
The women completed a survey on the initial acceptability of solar dried balimbing, banana, camias, cassava, coconut, gabi, jackfruit and papaya and their planned use of the introduced solar dryer technology. Initial acceptability of solar dried foods was high with women planning to dry as much as 50 kilograms of some foods.
<<.05) however the foods were still acceptable. Reported quantities of foods solar dried were generally less than planned although the dried quantities of balimbing and camias, easily marketable foods, were greater than planned.
Solar dried foods from each barangay were analyzed for moisture, proximate composition, ascorbic acid, beta-carotene, riboflavin, calcium and iron, and compared to both fresh foods and foods solar dried and stored four months under simulated rural tropical conditions (T = $30\sp\circ{\rm C};$ RH = 80%). Protein content of the solar dried foods ranged from 1.0g/100g for cassava to 7.1g/100g for cocunut. Variability in ascorbic acid retention after drying ranged from 4 to 97 percent. Ascorbic acid concentrations of dried/stored banana, cassava, coconut, gabi and jackfruit were significantly less $({\rm p}<0.05)$ than the recently dried foods. Solar dried jackfruit and camias contained 1.24mg/100g and 0.39mg/100g riboflavin respectively. The solar dried foods were not major sources of calcium or vitamin A. Energy contributions ranged from 332kcal/100g for solar dried balimbing to 655kcal/100g for solar dried coconut.
Solar dried foods can reduce postharvest food loss, provide variety to the diet and potentially improve the dietary status of some rural Filipino women.