Chapter 2
Review of Related Literature
This chapter presents relevant literature and studies that serve as the basis for the
development of rice flour crackers enriched with malunggay (Moringa oleifera) and soy
pulp (okara). The discussion is organized according to the major ingredients and the
product category.
Rice Flour as Base Ingredient
Rice flour is widely recognized as a gluten-free alternative to wheat flour in food products.
- Foreign study: Uivarasan et al. (2024) developed crackers using whole black rice flour and
reported improved crispiness, lower glycemic index, and acceptable sensory properties.
- Local study: Perez et al. (2018) formulated rice flour-based crackers in the Philippines and
found them comparable in texture and flavor to wheat-based products.
These findings establish rice flour as a suitable base for cracker development, providing
both functional and sensory benefits.
Malunggay (Moringa oleifera) as Nutritional Additive
Malunggay is rich in vitamins, minerals, and antioxidants, making it a common fortificant in
functional food products.
- Foreign study: Trigo et al. (2022) reviewed the incorporation of moringa leaf powder in
baked products and concluded that it enhances nutritional quality while maintaining
consumer acceptability at moderate levels.
- Local study: Manaois (2013) studied moringa-powdered leaves in local food products and
showed that malunggay significantly improves nutritional value without compromising
shelf life and taste.
These studies support the potential of malunggay as a nutritional enhancer in rice flour
crackers.
Soy Pulp (Okara) as Fiber and Protein Source
Soy pulp, or okara, is a by-product of soybean processing that is high in dietary fiber and
protein.
- Foreign study: Lee et al. (2022) incorporated okara into biscuits and found significant
improvements in fiber and protein content with acceptable sensory qualities up to certain
inclusion levels.
- Local study: Villanueva (2020) utilized okara in biscuits in the Philippines, reporting
increased nutritional content and favorable consumer acceptance up to 20% substitution.
These findings demonstrate the feasibility of using soy pulp to improve the nutritional
profile of crackers while promoting sustainability.
Functional Snacks and Consumer Acceptance
The growing demand for healthier snacks has encouraged the development of functional
and vegetable-enriched crackers.
- Foreign study: Granato et al. (2010) reported that consumers are increasingly willing to
purchase functional foods offering added health benefits.
- Local study: Santos (2017) developed vegetable-enriched crackers in the Philippines and
confirmed consumer acceptance in terms of taste, texture, and overall quality.
These studies validate the market potential of rice flour crackers enriched with malunggay
and soy pulp as a functional snack.
Summary
The reviewed literature provides strong support for the proposed product. Rice flour
ensures desirable texture and gluten-free properties; malunggay contributes essential
nutrients and antioxidants; and soy pulp adds fiber and protein while promoting
sustainable food practices. Furthermore, both foreign and local studies on functional snacks
confirm consumer acceptance, establishing the feasibility of rice flour crackers with
malunggay and soy pulp.