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Pinoy coco pandesal was introduced as a substitute for wheat flour.

In response to the escalating price of wheat flour, a new version of pandesal was introduced on Wednesday.

The new variety, known as “Pinoy coco pandesal,” was the result of a collaboration between the Philippine Baking Industry Group, the Department of Science and Technology (DOST), the Department of Agriculture (DA), the Department of Trade and Industry (DTI), and VCO Philippines.

“We thought about using coconut flour, which has high fiber content, is grain-free, gluten-free, and perfect for keto diets, as our response to the growing prices for wheat flour and some importation issues. nutritional fiber that occurs naturally in coconut flour, “Fortunato de la Pea, the DOST secretary, made this statement at the debut of a grocery chain in Quezon City.

He continued by pointing out that coconut flour has more calories than regular grain-based flour. Additionally, it is a good source of potassium, iron, fiber, protein, and fat.

Nutrient analysis of the coco-enriched pandesal employing coconut flour as a non-wheat flour substitute was carried out with the assistance of the Food and Nutrition Research Institute (FNRI) and the Industrial Technology Development Institute (ITDI).

The DOST director claimed that because of the reliable supply of ingredients and the accessibility of the processing methods, coco flour is a perfect substitute for wheat flour.

According to him, using coco flour will develop a consistent and long-lasting supply chain that will help Filipino businesses.

According to De la Pea, efforts to produce coco pandesal using a mixture of wheat flour and coco flour were started by the Philippine Baking Industry Group.

According to him, a serving of Pinoy coco pandesal (25 grams per piece) provides 3% of the daily requirement for energy, 4% of the daily requirement for protein, 10% of the daily requirement for iron, and 8% of the daily requirement for vitamin A, based on the needs of a male between the ages of 19 and 29.

The FNRI is also investigating additional alternatives to wheat flour, including arrowroot, sweet potato, cassava, and banana. De la Pea remarked

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