Harmony of Flavors: Alugbati (Basella alba)-Langka (Artocarpus heterophyllus) Polvoron Blend

Canet Lena N*, Fernando Mark Francis and Valdizno Rochelle B
Hospitality and Tourism Management Department, Bulacan State University, Philippines
*Corresponding Author: Canet Lena N, Hospitality and Tourism Management Department, Bulacan State University, Philippines.

Published: July 23, 2025

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Abstract  

This research explores the development and potential of Algubati-Langka Polvoron, aligning with the UN Sustainable Development Goals (SDGs) of Good Health and Well-Being (SDG 3) and Decent Work and Economic Growth (SDG 8). The study aimed to harness the medicinal properties of Algubati and the economic viability of Langka to enhance community health and prosperity.

The study sought to find out the steps and procedures in the preparation of the Alugbati (Basella alba)-Langka (Artocarpus heterophyllus). By expanding and exploring Algubati-Langka Polvoron, this research pioneers an innovative food product that integrates latent nutritional benefits with economic opportunities. This endeavor exemplifies a strategic alignment of food innovation with sustainable development goals, promoting enhanced food settings, sustainable economic growth, and community welfare.

Keywords: food innovation; food processing; nutrition; experimental research; cabinet dryer

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