DOST-FNRI to develop enhanced nutribun with sweet potato

Published April 29, 2021, 8:27 AM

by Charissa Luci-Atienza 

The Department of Science and Technology-Food and Nutrition Research Institute (DOST-FNRI) is eyeing to develop the “third variant” of its enhanced nutribun.

Enhanced Nutribun Carrot Variant (Photo from the Department of Science and Technology-Food and Nutrition Research Institute)

DOST-FNRI Director Dr. Imelda Angeles-Agdeppa said the public can expect the agency’s development of the enhanced nutribun kamote (sweet potato) variant.

“Actually, nauna lang po ang carrrots pero nasa pipeline natin ang yellow and orange sweet potato, later on pati siguro ang violet. (Actually, carrrots came first but we have yellow and orange sweet potato in our pipeline, later on, maybe the violet),” she said during the launch of newly developed enhanced nutribun carrot variant on Wednesday, April 28, after DOST Secretary Fortunato “Boy” T. de la Peña asked the FNRI to consider developing enhanced nutribun with sweet potatoes.

De la Peña cited the efforts of the FNRI to reformulate the original, largely wheat-based nutribun of the 1970s.

“i think we have to commend the FNRI for all this effort. And since we already have squash and carrot, I was thinking of a similarly colored material that we can use, puwede na siguro (maybe ) Dr. Agdeppa na subukan ang kamoteng dilaw sa susunod ( we can try the yellow potato next time),” he said.

The FNRI’s first variant of nutribun is that with squash, which is rich in beta-carotene which is converted to vitamin A in the body, a micronutrient that is commonly lacking in regular meals of Filipino children.

The FNRI said the nationwide roll-out of the enhanced nutribun squash variant has provided livelihood opportunities to bakery workers and farmers.

Agdeppa said the tight supply and higher price of squash prodded them to develop the nutribun carrot variant, which is equally as nutritious as the enhanced nutribun squash variant.

The round-shaped enhanced carrot nutribun is a bread with natural fiber and has no artificial flavor and color.

“It provides energy, protein, vitamin A, iron, calcium, potassium, and zinc in significant quantities recommended for young children. It has zero trans-fatty acids (or trans-fats) and has no cholesterol,” the DOST-FNRI said.