MANILA, Philippines—The Philippine food industry is assured of a stable supply of pulse flour, which is derived from navy beans and dry roasted green peas, from United States growers amid rising international demand for the product.
The assurance was given by US Agriculture Counselor Philip Schull during a recent conference with local food industry leaders.
The food sector recently welcomed the introduction of pulse flour made from navy beans and dry roasted green peas into the country, saying the products were a boost to the bakery sector’s bid to make available healthier food options.
Food industry expert Virgith Buena, chair of the country’s Board of Nutrition and Dietetics, said clinical research in the US over the past 40 years showed that regular intake of peas and pea-derived products like pea flour “can contribute to marked reduction in serum cholesterol and other blood lipids.”
“The reduction in both results in reduced cardio-vascular risks,” Buena said.
“Peas are the most nutritious leguminous vegetables, contain no cholesterol and are relatively low in calories,” Buena said.
They are also loaded with fiber and high-quality protein, making them suitable for a wide range of local food product applications.
Buena said she believed that adding roasted pea flour to ingredient mix would enrich the fiber and protein content of snack bars, pasta, breads and other baked goods.
“The addition does not alter the appearance, texture and taste of the finished product,” Buena said.