Cultural and Nutritional Enhancement of Flatbreads (Piaya) Fortified with Indigenous Fruits and Herbs: A Biochemical, Microbiological, and Ethnobotanical Analysis

Anabelle Villaceran

doi:10.63931/ijchr.v7iSI2.215

Authors

Anabelle Villaceran State University of Northern Negros https://orcid.org/0000-0002-0226-1082

DOI:

https://doi.org/10.63931/ijchr.v7iSI2.215

Keywords:

Piaya fortification, food innovation, cultural food heritage, nutritional enhancement, traditional delicacy

Abstract

Six specially designed flatbreads (piaya) with local fruits and herbs were identified for scale-up development from eighteen initial prototypes. These selected models enhanced with puree and powder mixtures of mango, strawberry, muscovado, pineapple, screw pine, and purple yam were thoroughly tested by expert panels employing a 6x3 factorial Design of Experiments (DoE). Each sample was subjected to intense testing for microbiological safety, biochemical composition, nutrient level, and stability of shelf life. Findings indicated that all six fortified piaya samples, as well as the commercial type, passed the biological safety standards of the Food and Drug Administration (FDA). The commercial type, however, had a significantly higher Aerobic Plate Count (APC), probably because it had a greater moisture level, making its environment more conducive to bacterial growth. Biochemical testing showed the fortified flatbreads had much better nutritional profiles. Most significantly, their sugar levels were decreased by almost fivefold from the commercial product, a critical improvement considering the World Health Organization's (WHO) guidelines for daily consumption of sugar. This decrease makes the fortified piaya a better choice for those watching their sugar intake. Notably, the incorporation of fruit and herb powders played a significant role in increasing the product's shelf-life. However, this benefit came with a slight compromise: the more powder added, the more the organic compounds like natural sugars and flavor elements tended to decrease. Nonetheless, this trade-off reflects a thoughtful balance between nutrition, safety, and cultural preservation, proving that innovation can honor tradition while promoting health.

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