1. MALUNGGAY
The Indigenous Food

2. MALUNGGAY MORINGGA OLEIFERA (Scientific Name) Marunggay (Ilokano)
Malunggay (Tagalog)
Balunggay (Ilonggo)
Horse Raddish (English)

3. Malunggay is a “backyard pharmacy” because all parts of the tree is medicinal or has therapeutic value that’s why MALUNGGAY is called miracle vegetable.
DR. ALICIA ILAGA
Director of the BIOTECHNOLOGY PROGRAM of the DEPARTMENT OF AGRICULTURE

4. Uses of the Different Parts of Malunggay
LEAVES
Usog
Poultice
Stomach Ache

5. Uses of the Different Parts of Malunggay
BARK /STEM
Laxative
Tenderizers

6. Uses of the Different Parts of Malunggay
ROOTS
Abortive Effect

7. Uses of the Different Parts of Malunggay
FRUIT / SEED
Arthritis

8. MARK FRITZ of the Los Angeles Times
Malunggay has tripled the iron of SPINACH and more impressive attribute than the OLIVE OIL.
Malunggay and carrots are the diamonds in the roughage department but MALUNGGAY has quadrupled the BETACAROTENE which is good for the eyes and effective against cancer.
MARK FRITZ of the Los Angeles Times

9. Malunggay as a functional Food
Promotes good eyesight
Good for digestion
Facilitates bowel movement
Cure for stomache ache
Prevents arthritis, cancer, heart and kidney diseases
Increase milk production

10. Nutritive Value of Malunggay
Malunggay is RICH in
VITAMIN A
VITAMIN B
VITAMIN C
and contains MORE
CALCIUM, IRON, NIACIN, THIAMIN, PHOSPHOROUS, and ASCORBIC ACID

11. The Comparison of Malunggay from other FOOD7
times the Vitamin C of 4
times the Vitamin A of 4
times the Calcium of 3
times the Potassium of 2
times the Protein of

12. USES OF MALUNGAY Use Plant Part Product Food and Nutrition
Green Leaves and Pods
Bread, Noodles,
Beverage
Feed
Barks, Leaves, Pods
Animal and Aquatic Feeds
Pharmaceutical
(source of anti oxidants
Leaves and Seeds
Capsule as dietary supplements and as Lactating agent
Industrial
Seeds
Water Purification, oil, bio-fuel

13. Processing of Malunggay
A. Harvesting
B. Drying – Air and Pan fry
C. Storage

14. Processing of Malunggay
HARVESTING
Harvest in the morning
Use the top three well-developed leaves
3. Bring to drying room immediately

15. Processing of Malunggay
DRYING
1. Air drying is recommended, blower is recommended to reduce drying time
2. Air dry from three to five days only.
3. Pan frying from two to three minutes only
4. Stainless pan is recommended

16. Processing of Malunggay
STORAGE
1. Clean plastic re-sealable receptacles recommended
2. Plastic packs for food and or sandwiches are also appropriate.

17. Different Malunggay Recipes
Malunggay Pastillas
Malunggay Cookies
Malunggay Balls
Maluroons
Malunggay Patties
Polvorones de Malunggay

18. Different Malunggay Recipes
Malunggay Sugar Bread
Malunggay Galletas
Malunggay Puto
Malunggay Crostini
Malunggay Chips
Malunggay Biscotti
Malunggay Sticks
Malunggay Coolers
Malunggay Delight
Malunggay Ice Cream

19. MALUNGGAY PRODUCTS
MALUNGGAY PUTO

20. MALUNGGAY PRODUCTS
MALUNGGAY SUGAR BREAD

21. MALUNGGAY PRODUCTS
MALUNGGAY CROSTINI

22. MALUNGGAY PRODUCTS
MALUNGGAY CHIPS

23. MALUNGGAY PRODUCTS
MALUNGGAY STICKS

24. MALUNGGAY PRODUCTS
MALUNGGAY GALLETAS

25. 2 ½ cups all purpose flour 1 cup malunggay leaves (pureed)
MALUNGGAY NOODLES
Ingredients:
2 ½ cups all purpose flour
1 cup malunggay leaves (pureed)
2 teaspoons salt
Procedure:
Mix all the ingredients.
Knead until smooth and elastic.
Dust with flour and roll .
Extrude or cut.
Boil.
Rinse and drain.
Note:
If dried after extruding, the finished product is “Dried Miki”.
If dried after rinsing, the finished is “Pancit Canton”.

26. PUTOMAL Ingredients ¾ cup brown sugar (melt) 2 ½ cups cake flour
¾ cup water
2 ½ tablespoons baking powder
2 pieces eggs
1/8 cup malunggay (blend)
¾ cup butter
Procedure:
Mix all the above ingredients.
Pour the mixture in the puto molder.
Steam for 20 minutes.

27. MALUNGGAY PRETZEL 4 cups all purpose flour 2 cups malunggay (pureed)
Ingredients:
4 cups all purpose flour
2 cups malunggay (pureed)
2 tablespoons baking powder
1 teaspoon salt
2 cups sugar (syrup)
Procedure:
Mix all the ingredients until a dough is formed.
Knead and flatten then cut into desired shapes.
Deep fry and remove excess oil, set aside.
Cook the syrup and combine with the pretzel.
Add sugar with one cup water to make the syrup.

28. MALUNGGAY BALLS Ingredients:
3 bundles malunggay leaves (about 2 cups).
250 grams powdered milk.
1 can condensed milk.
Procedure:
Blanch the malunggay leaves and chop finey.
Add the powder milk and condensed milk to the malunggay.
Mix thoroughly then form into balls.
Roll in sugar and wrap in colored cellophane.

29. MALUNGGAY CHIPS Ingredients: 1 cup malunggay leaves (pureed)
1 ½ cups all purpose flour
1 teaspoon baking powder
1 teaspoon salt
Procedure:
Mix all dry ingredients.
Add the malunggay.
Mix together until a dough is formed.
Flatten then cut into desired shapes.
Fry and remove excess oil.

30. MALUNGGAY STICK Ingredients: 1 piece egg 2 ¼ milk, evaporated
3 ¼ melted margarine
4 cups sifted cake flour
5 ½ cups malunggay leaves
1 teaspoon baking soda
1 tablespoon baking powder
¾ cup sugar
Procedure:
Mix all the ingredients.
Mix until soft and kneaded until smooth and elastic.
Cut and shape into stick.
Bake for 20 minutes at 120oF.

31. Nutritionist-Dietitian II Regional Health and Nutrition Unit
Thank you…
MELGAZAR F. BARBOZA, RND
Nutritionist-Dietitian II
Regional Health and Nutrition Unit