Patis na gawa sa tahong na mababa ang ‘sodium,' dinebelop ng UP Visayas

Ang ‘functional food,' isang bahagi ng industriya ng pagkain, ay isa sa mga pinakamabilis umasenso at lumago ngayong nakaraang mga taon. Ito ay tinatawag na ‘functional' dahil ang mga pagkain na ito ay nakakapagpalusog. Ang patis at iba pang pinaasim o ‘fermented' na produkto ay hindi maaaring makabilang sa ‘functional food' dahil mataas ang ‘sodium' nito. 

Upang makagawa ng patis na ‘low-salt,' ang University of the Philippines (UP) Visayas ay gumamit ng tahong (Perna viridis) bilang pangunahing sangkap. 

Ang proyektong ito ay pinangunahan ni Ernestina M. Peralta ng UP Visayas Institute of Fish Processing Technology. Ito ay pinondohan ng Philippine Council for Agriculture, Aquatic and Natural Resources Research and Development ng Department of Science and Technology (DOST-PCAARRD).

Ang Pilipinas ay sagana sa tahong. Bukod sa itinuturing ito ng mga mangingisda bilang importanteng kalakal, mas gusto nila itong alagaan dahil kaunti lamang ang kinakailangan na materyales at puhunan para ito ay paramihin. 

Maaaring gamiting alternatibong materyal ang tahong sa paggawa ng patis. Ito ay mataas sa protina, ‘amino acids,' ‘calcium,' at ‘iron.' Mababa rin ito sa ‘fat,' ‘cholesterol,' at ‘calories.' 

Ang tahong ay isang likas na sangkap para sa pagkain at sawsawan. Maaari nitong gawing mas malinamnam ang pagkain at mapabuti ang pagtunaw ng protina.

Source: http://www.pcaarrd.dost.gov.ph/home/portal/index.php/quick-information-dispatch/3262-patis-na-gawa-sa-tahong-na-mababa-ang-sodium-dinebelop-ng-up-visayas

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