CHAPTER 1
INTRODUCTION
Background of the Study
This crepe-like sheet wrapper typically consists of wheat flour, water, and salt
and typically serves as the outer layer of any spring roll preparations. Traditionally
found in Filipino culture, lumpia wrappers provide not much nutrition because they
depend mostly on imported flour. The current research is to explore the possibility of
including substituting some amount of flour with Alugbati (Basella alba) and
Malunggay (Moringa oleifera) powders in enhancing the nutritional value of lumpia
wrappers while not compromising textural and quality attributes. This study aims to
achieve healthier and more sustainable alternatives to traditional lumpia wrappers
through Alugbati and Malunggay powder inclusion.
Dillard and German (2000) stated that vegetables with antioxidant properties,
when added into foods, can improve digestive health and, thus, decrease the
occurrences of chronic diseases in consumers. It is also revealed by Bennett et al.
(2019) that Malunggay leaves contain high bioactive compounds, vitamins, and
minerals making it a nutritionally sound food supplement. Similarly, Siddique et al.
(2022) claim that Alugbati could be a potential functional ingredient regarding the
high fiber and iron properties. It was recorded that these plant powders could
contribute significantly toward nourishing flour-based product nutrigenomic
properties, and in return, endorsement comes from such studies regarding the
fortification of common lumpia wrappers by using Alugbati and Malunggay to
increase their nutritional value, keeping all essential texture and general acceptance
aspect of these wrappers.
Even if the advantages of both plants are quite well known, limited research
conducted on their application on flour-based food products, especially lumpia
wrappers. Most of these studies are on their medicinal applications, and some are on
nutritional benefits or applications in bread and noodles, so that there remains limited
understanding on their effect on the texture and elasticity of lumpia wrappers and the
consumer acceptability as well. There is to date no formulation or ratio available
indicating the best percentage of Alugbati and Malunggay powders for such
purposes while ensuring that the flavors and other desired characteristics of the
lumpia wrappers are rich in nutritional benefits. Consumers' perception and sensory
evaluation of this modified version of lumpia wrappers are yet to be carried out.
To fill up this research gap, the study shall prepare modified formulations of
lumpia wrappers by varying proportions of Alugbati and Malunggay powder as partial
substitutes for flour to establish the most suitable formulation with desirable texture
and elasticity. It will also determine the nutritional composition of the modified
wrapper to see where improvements have been made regarding fiber, vitamin, and
mineral content. After that, sensory evaluation and acceptability tests would be
conducted to assess whether or not the modified wrappers satisfy the consumer's
preferences regarding taste, texture, and overall quality. The objective of the study is
to develop healthier and more sustainable alternatives to traditional lumpia wrappers
through these plant ingredient interventions to reduce reliance on refined flour and
encourage the use of local, nutrient-dense, vegetables-for-consumption purposes.