Review of Related Literature

Foreign

According to Ichikawa et al. (2003) and Kallel et al. (2014) garlic peel extract

contains phenolic compounds, as does the bulb, however the antioxidant and

antibacterial properties of garlic peel extract has not been evaluated yet. Thus, the

evaluation of antimicrobial and antioxidant potential of garlic peel extracts can

indicate its potential for use in the pharmaceutical or food industry, where this extract

can be used as a food additive, bringing several benefits to consumers as well as to

producers. Garlic Peel had been reported to be used as bio-sorbent for methylene blue,

direct red 12 B, phenol (Zhao et al., 2017), and heavy metals (Chen et al., 2018).

Garlic Peel is a raw material enriched with cellulose, hemi-cellulose, and lignin

making it much tough and crack-resistant in the water (Bhatnagar et al., 2015)

Although , garlic peel corresponds to 25% of the total industrial production of

garlic, it is usually discarded, being characterized as an industry by-product, and has

only been used as a biosorbent in some areas of the chemical industry (Chowdhury et

al., 2012; Hameed & Ahmad, 2009; Kai et al., 2011; Liu et al., 2014; Pereira et al.,

2012; Selvamani et al., 2016)

Garlic, renowned as a ubiquitous and indispensable culinary component,

stands as a fundamental ingredient in diverse cuisines globally. Despite its widespread

use, a significant portion of the garlic, approximately 16-20% by mass, often finds

itself relegated to waste in the form of garlic peel (GP). This discard is primarily

attributed to the undesirable taste associated with the peel. Astonishingly, this garlic
peel waste accumulates to an annual volume of approximately 3 million tons. The

sheer magnitude of this discarded byproduct underscores an opportunity for further

exploration and analysis, especially in the context of sustainable practices and the

potential untapped benefits that may be inherent in garlic peels.

Cookies, a baked product made from dough, undergo a transformative process

when exposed to heat in an oven (Anozie, China, & Beleya, 2014). They are

affordable, ready-to-eat snacks, rich in essential nutrients, including iron, calcium,

protein, calories, fiber, and B-vitamins, contributing significantly to our daily dietary

requirements (Olaoye, Onilude, & Oladoye, 2007). Biscuits, a vital component of

human diet, are commonly consumed with beverages and serve as weaning foods for

infants (Ferial & Azza, 2011).

Local

According to Valera, A. (1988), garlic emerges as the most economically

advantageous non-rice crop for farms situated in the Laoag-Vintar River Irrigation

System (LVRIS) and Bonga Pump No. 2 Irrigation System (BP#2). The yields and

returns associated with garlic cultivation under BP#2 have consistently surpassed

those achieved under LVRIS, particularly noted during the dry seasons of 1986/87

and 1987/88.