Feature Release

Lubi-lubi could be noodles

By: Felino S. Jazmin, Jr.

SORSOGON CITY, February 14 – A study conducted in Sorsogon State College (SSC) on the developed enriched Lubi-lubi noodles has highly recommended that the product compete with other veggie noodles in the market.

SSC researchers dealt with the development and acceptability of an enriched Lubi-lubi (Ficus pseudopalma) noodle utilizing its puree as indigenous ingredients. Noodles were developed and enriched using Lubi-lubi leaves.

Based on the study’s abstract, the level of acceptability was determined to find out the degree of acceptance of the noodles among consumers. The study also found out that based on acceptability level, trial 2 was rated as much acceptable as to taste and color and acceptable as to texture and color.

Experimental method was used by extracting the puree of Lubi-lubi leaves, used as flavor, and packed/stored in polythekyne bag. Of the three trials conducted the enriched Lubi-lubi noodles with ingredients of 250g of Lubi-lubi leaves puree, 325gAPF, 10 g salt, 150 g eggs and 2 g vegetable oil, 187.5 water was rated much acceptable. The researchers concluded that Lubi-lubi leaves are potential flavoring in the preparation of enriched Lubi- lubi noodles and accepted among consumers.

The good thing about Lubi-lubi is that it is practically found around us,” said Mrs. Geraldine de Jesus, lead researcher of the study in an interview. “The next step for us to take would be chemical analysis and production,” added Mrs. Fely Habla.

The paper was presented in the National Congress of International Society for Southeast Asian Agricultural Sciences on September 28-30, 2010 in Bicol University Legazpi City. Researchers Fely A. Habla, Concepcion J. Cambaliza, Tarcela F. Detera, Mateo Luis G. Janer, and Geraldine De Jesus attended the event. (SSC/PIA Sorsogon)