Status : Verified
| Personal Name | Gile, Trina Joy E. |
|---|---|
| Resource Title | Development of a high-value food product from pili pulp (Canarium ovatum) as a raw material for lacto-fermented pili |
| Date Issued | 28 January 2025 |
| Abstract | Pili pulp, a by-product of pili nut processing, is a fiber- and nutrient-rich component that is often discarded as waste despite its potential for human consumption. As global concerns about food waste and sustainable practices increase, fermentation offers a promising solution for transforming underutilized food by-products into value-added products. Fermentation is a well-established technique that enhances food preservation, extends shelf life, improves sensory qualities, and introduces probiotic benefits. This study investigated the feasibility of developing a high-value fermented food product from pili pulp to address food waste and create a sustainable income opportunity for pili farmers. Pili pulp samples were prepared using two brine concentrations (5% w/w and 10% w/w) and fermented over four days, with the first two days at ambient temperature and the remaining two days under refrigeration. Samples without off-odors after fermentation were selected for microbiological analysis. The 10% w/w brine treatment was analyzed for yeast and mold counts (YMC) and lactic acid bacteria (LAB) counts, yielding 10⁴ CFU/g and 10⁷ CFU/g, respectively. While the LAB count aligned with values reported for fermented vegetables, the YMC exceeded FDA safety limits, rendering the product unsafe for consumption. These results suggest that while fermentation successfully enriched the pili pulp with beneficial LAB, the process failed to sufficiently prolong shelf life due to microbial safety concerns. Future studies should focus on optimizing fermentation parameters, including brine composition, environmental conditions, and the use of starter cultures, to develop a safe and high-quality fermented pili pulp product. |
| Degree Course | Bachelor of Science in Food Technology |
| Language | English |
| Keyword | Pili pulp; Canarium ovatum; Lacto-fermentation; Fermentation; Fermented foods—Philippines; Pili nut |
| Material Type | Thesis/Dissertation |
Preliminary Pages
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Category : F - Regular work, i.e., it has no patentable invention or creation, the author does not wish for personal publication, there is no confidential information.
Access Permission : Open Access