Research

As the national university, we champion and support innovative research that addresses the country’s most pressing challenges.

04 Mar 2026

There are some cases where individuals can reasonably believe in claims of miraculous events

When people claim that a miracle has happened—like someone suddenly healing from an incurable illness or holy bread turning into...

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03 Mar 2026

Indigenous myths are closely connected to the lived experiences and ongoing struggle of the Lumad for self-determination

Myths that involve sacred spaces largely make up local knowledge among Indigenous Peoples across continents. Often, these myths are dismissed...

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02 Mar 2026

Study uses machine learning to predict whether a patient is intoxicated due to pesticide exposure

In response to a growing human population, greater attempts to correspondingly increase agricultural production become necessary. To boost crop production,...

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27 Feb 2026

Researchers use ChatGPT in their writing mainly out of trust in the technology than perceived usefulness

ChatGPT has attracted the attention of the scientific community. Unlike existing writing tools that are conventionally capable of checking styles,...

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26 Feb 2026

Croplands in Tarlac have been reduced due to their conversion into farms for solar power plants

Clean energy, such as solar power, is an important solution for reducing carbon emissions and ensuring a stable energy supply....

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25 Feb 2026

Films function as visual records of national violence and their inclusion in cinematic archives is crucial to preserve historical memory

This research revisits the discourses surrounding films about the regime of former President Ferdinand Marcos Sr. It proposes the employment...

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24 Feb 2026

Scientists develop a model that shows how heat moves during femtosecond pulsed laser ablation

Imagine a laser so fast, it can zap tiny bits of metal in the blink of an eye. This process,...

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23 Feb 2026

Density is not only experienced by residents but also actively produced through their discursive and material practices

While there is a long and varied history of research on urban density, there is little work examining how
high-density urbanism...

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20 Feb 2026

Nine plant species in the beach forest of Hijo in Davao del Norte are considered threatened

Philippine flora, noted for its high levels of endemism, is increasingly threatened by deforestation, climate change, illegal logging, and infrastructure...

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19 Feb 2026

ASEAN would benefit from a shared regulatory framework for business competition, particularly in relation to artificial intelligence

Big tech companies are facing more and more scrutiny over their business practices, especially in the US and Europe, where...

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18 Feb 2026

A comprehensive approach to landfill management is essential to enhancing urban resilience in the context of climate change

In 2050, the global waste levels are expected to rise by 69% from 2016 levels, reaching 3.4 billion tons. Unfortunately,...

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16 Feb 2026

New mechanical cacao bean huller achieves high-efficiency separation with high-purity nib output

Cacao beans are the key ingredients in making chocolate, and their quality and processing efficiency greatly affect the taste and...

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Research

Bignay [Antidesma bunius (L.) Spreng] is a fruit widespread in the Philippines. It is usually consumed in processed form as juice, concentrate, or wine. The skin, seeds, and some of the leftover pulp, known as pomace, are discarded in the process. But since it consists of peel and seeds, pomace contains high dietary fiber, which can increase the viscosity of food and, in turn, slow the rate at which digestive enzymes access starch granules. As a result, the starch is broken down more slowly, which prevents a rapid spike in blood sugar after eating.

This study examined at the laboratory scale the effect of bignay pomace on the estimated glycemic index (eGI) of commonly consumed local grains when digested together. The results of the experiments showed that adding 1% freeze-dried bignay pomace led to significant reductions in the estimated glycemic index and hydrolysis index (15–32%) during a two-stage simulated in vitro digestion of rice, adlai, white corn grits (WCG), a 50:50 rice:adlai mix, and a 70:30 rice:WCG mix.

Further analysis indicated that total dietary fiber and resistant starch in the grains influenced eGI, as these components slowed starch digestion. Bignay pomace notably reduced the rate of in vitro digestion of local grains, suggesting its potential to improve the glycemic index. This study provides important baseline data for exploring the use of bignay pomace as a food supplement for preventing non-communicable diseases, particularly obesity and type 2 diabetes, which are both lifestyle-driven.

There has been a growing interest in functional foods as people increasingly adopt healthier lifestyles. The use of underutilized fruits such as bignay is currently being investigated for their high amount of bioactive substances with health-promoting effects, particularly in addressing non-communicable diseases such as obesity and diabetes mellitus. Despite the many health benefits of bignay, no studies have examined its effect when digested with commonly consumed grains such as rice.

Having a deeper understanding of starch’s digestibility is important in crafting solutions to regulate postprandial blood glucose levels, which is essential in lowering the risk of nutrition-related diseases such as obesity and type 2 diabetes. Incorporating an underutilized fruit with bioactive capacities in a staple food like rice is a practical approach. Hence, the findings of this study can serve as baseline data for the development of bignay as a functional food ingredient that can be easily integrated into the Filipino diet.

    Authors: Jonina Marie Tengco (Institute of Food Science and Technology, College of Agriculture and Food Science, University of the Philippines Los Baños | Department of Science and Technology – Science Education Institute), Florencio Collado Reginio Jr. (Institute of Food Science and Technology, College of Agriculture and Food Science, University of the Philippines Los Baños), Gilda Melanie Babaran (Institute of Food Science and Technology, College of Agriculture and Food Science, University of the Philippines Los Baños), Claire Zubia (Institute of Food Science and Technology, College of Agriculture and Food Science, University of the Philippines Los Baños), Y. Ogawa (Graduate School of Horticulture, Chiba University) and Sheba Mae Duque (Institute of Food Science and Technology, College of Agriculture and Food Science, University of the Philippines Los Baños)

    Read the full paper: https://www.myfoodresearch.com/uploads/8/4/8/5/84855864/_19__fr-2023-187_tengco.pdf