DURIAN HUSK AND ZEA MAYS AS AN ALTERNATIVE INGREDIENTS IN

MAKING A GLUTEN FREE PASTA

Bachelor of Science in Agribusiness Management

Institute of Agriculture and Life Science

Davao Oriental State University

Researcher

MEACHA T. BUDADONG
 CHAPTER I
INTRODUCTION

Pasta is a traditional cereal-based food that is popular worldwide because of its

convenience, versatility, sensory and nutritional value. The term usually refers to
unleavened extruded wheat dough, composed simply of flour and water, sometimes
egg. Yet, the problem with wheat pasta is that the gliadins and glutenin’s of wheat
gluten contain protein sequences toxic to persons with celiac disease. For people born
with certain health conditions, and as humans age, the gluten in wheat can cause
problems (Chen, 2017).
In Australia, an organization named Beyond Celiac, formerly the National Celiac
Awareness Foundation in 2017 states that some 18 million people in the U.S. report
having some form of gluten intolerance, or non-celiac gluten sensitivity. Gluten
intolerance is a growing epidemic in the U.S. and increasingly worldwide. This can
cause symptoms such as bloating or gas, diarrhea, fatigue, headache, "brain fog," and
itchy skin rash. The only effective therapy for these individuals is to avoid exposure by
strictly following a gluten-free diet such as rice, corn and durian (Scherf KA and Kohler
P, 2016).
Moreover, the World Instant Noodles Association state that the Philippines is the
9th largest market in the world for instant noodles. Filipino patronize instant or ramen
noodles that contains food additive tertiary-butyl hydroquinone or TBHQ, which is a by-
product of petroleum. In which, when overconsumption the chemicals present in the
petroleum such as the artificial dyes (tartrazine) will put Filipino health at risk and
danger especially children. Also, eating these instant noodles have high amounts of
saturated fat, sodium, carbohydrates, and sugar, which researchers believed weighted
heavily against women, who apparently are more sensitive to these ingredients than
men. (Tiglao, 2014)
 Furthermore, a local study conducted by the researchers in the Municipality of
Mati, Davao Oriental proved that some pasta they patronize like Udong and Misua, and
even the most popular brand of instant noodles like Lucky Me, could not guarantee a
healthy nutritional fact that consumers may consumed. Also, there are some instances
that pasta (Udong and Misua) has a foul odor and sometimes it molds even if it is not
yet expired. Moreover, one of the respondent states that Lucky Me (a brand of noodles)
have maggots inside the packaging when she opened. These problems are all
repeatedly encountered by the consumer but because these pastas are still affordable
and people don’t know how to make pasta, people will still patronize and buy this staple
food. Unless, if there are other ways or ingredients to create pasta that is easy to
prepare and most likely have similar taste to the exiting pasta today.
OBJECTIVES OF THE STUDY
This study aims to achieve the targets as follows:
1. to identify the disease caused by gluten;
2. to produce a gluten-free pasta by utilizing Durian Husk (Durio zibethinus) and Corn
(Zea mays);
3. to determine the nutrients that we can obtain from Durian Husk (Durio zibethinus) and
Corn (Zea mays) as alternative ingredients in making gluten-free pasta;
4. to assess the acceptability of Durian Husk (Durio zibethinus) and Corn (Zea mays) as
alternative ingredients in making gluten free pasta; and
5. to identify the cost and return of investment.
SIGNIFICANCE OF THE STUDY
This study is mainly envisioned to create a gluten-free pasta by utilizing Durian
Husk (Durio zibethinus) and Corn (Zea mays). The result and the success of this study
would be essential to the following agencies:
To the local government of Mati Municipality, this would guide them in creating
programs with regards to production of Durian Husk (Durio zibethinus) and Corn (Zea
mays). as a main source of ingredients in manufacturing gluten-free pasta.
To the Department of Trade and Industry (DTI), this will help them to benchmark
a new product which is gluten-free.
To the school, Davao Oriental State University (DOrSU), the data would be very
essential for them to conduct further diversification of flour-based products specifically
the emergence of gluten-free foodstuff in the Philippine market.
To the local residence, this would be very essential to practice a healthy lifestyle
and could be a source of income in order to sustain their daily needs.
To the consumers, this would be an avenue of self-awareness as they will be
informed about the effects of eating gluten products to their body. This study will be very
beneficial most especially for the individuals suffering from Celiac Disease.
In the long run, this may gradually decrease the country’s dependence on wheat
flour imports, thus increasing the utilization of local crops which will be beneficial to the
farmers.