L to R: E.Monreal, G. Palmos, E. PEralta, R. Mueda, N. Andonaque, S. Sevilleno

DEVELOPMENT OF OYSTER POWDER FOR USE AS AN INGREDIENT AND CONDIMENT

A challenge for research to develop new oyster-based products that could encourage its consumption in all ages as well as increase its market value is created.  Oyster powder, a nutrient-rich ingredient that can be an excellent source of amino acids and minerals such as taurine, zinc and glycogen beneficial for cardiovascular health, blood pressure, arthritis and skin. With the availability of the resource year round in the Philippines, oyster can be developed into a powder form and be used in a variety of food preparations.  Because of its high nutritional value, oyster extract powder can be incorporated as an ingredient in food preparations or just a simple condiment that is ready to use.
The project intends to process oyster into powder form that would be shelf-stable containing high nutritional value as well alleviating market value of the resource and increase competitiveness in the market.


Funding Agency: DOST-PCIEERD

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Project Team Members

Project Leader:                    Ernestina M. Peralta, MSF
Project Staff:                         Rose T. Mueda, Grace N. Palmos, Nona R. Andonaque, Edna N. Monreal
Research Assistant:            Salve B. Sevilleno     

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