“Lowland Kangkong (Ipomoea Aquatica)-Flavored Rice Cake Wrapped in Green-Stemmed Alugbati (Basella Alba L.) Edible Wrapperâ€

Realyn A. Pahunar, Lemuel L. Colis, Teofilo L. Torrecampo and Jonald L. Pimentel
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Realyn A. Pahunar: College of Industrial Technology/PhD- Tem, Sultan Kudarat State University/ University of Southern Mindanao, Isulan, Sultan Kudarat, Philippines
Lemuel L. Colis: College of Industrial Technology/PhD- Tem, Sultan Kudarat State University/ University of Southern Mindanao, Isulan, Sultan Kudarat, Philippines
Teofilo L. Torrecampo: College of Industrial Technology/PhD- Tem, Sultan Kudarat State University/ University of Southern Mindanao, Isulan, Sultan Kudarat, Philippines
Jonald L. Pimentel: College of Industrial Technology/PhD- Tem, Sultan Kudarat State University/ University of Southern Mindanao, Isulan, Sultan Kudarat, Philippines

International Journal of Research and Innovation in Applied Science, 2025, vol. 10, issue 7, 773-789

Abstract: This study focuses on the development of a nutritious and environmentally friendly snack by creating a Lowland Kangkong (Ipomoea aquatica)-flavored rice cake wrapped in an edible Green-Stemmed Alugbati (Basella alba L.) leaf wrapper. Motivated by the increasing demand for health-conscious and sustainable food products, this research explores the underutilized potential of Kangkong and Alugbati, both rich in vital nutrients such as iron, other minerals, calcium, vitamin A, vitamin C, dietary fiber, and antioxidants. Kangkong, commonly known as water spinach, is valued for its immune-boosting and digestive benefits. At the same time, Alugbati’s mucilaginous texture makes it suitable as a biodegradable, edible packaging material that can replace conventional plastic wrappers. This innovative combination aims to provide a nutritious snack option that supports local agriculture and addresses environmental concerns related to plastic waste.

Date: 2025
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