Crab shell polvoron, anyone?

This time, it’s polvoron made from shells of crabs.

First found as calcium-rich polvoron was that made of bones (tinik) of milkfish. The headway was achieved by Dr. Laurentina Calmorin of the Northern Iloilo, Polytechnic State College (NIPSC) in Estancio, Iloilo.

Dr. Calmorin presented the results of her research at an R&D technology forum sponsored by the Los Baños-based Philippines Council for Aquatic and Marine Research and Development (PCAMRD) held on Jan. 28, 2000.

Since then, the technology has been adopted by livelihood groups, particularly those composed of housewives.

The bangus bone-based polvoron was followed by another innovation: the shell of shrimps as ingredient in the making of snack items, among them cookies.

Now, it’s the carapace (shell) of crabs used also in making polvoron, a feat achieved by Prof. Viden V. Elopse, also of NIPSC.

In the study, Elopse focused on the acceptability of polvoron made from the carapace of four crab species: blue crab (Portunus pelagicus), sand crab (Ovalipes ocellatus), mud crab (Scylla serrata), and one locally named kurusan.

The PCAMRD-monitored research also looked into what crab species made into polvoron has the most acceptable flavor, odor, color, and texture; and determine, then drained and dried for 10 days for easy pounding and grinding.

Toasted crab carapace flour and all-purpose flour were mixed in a bowl. Other ingredients were subsequently added.

The mixture was reheated under moderate heat for 30 minutes until it was well done. The mixture was cooled, molded, wrapped, packaged, arranged, and labeled according to treatments: A (blue crab), B (sand crab), C (kurusan), and D (mud crab).

Thirty trained panelists composed of teachers, students, and housewives conducted sensory evaluation of the products.

Results, as reported by PCAMRD’s Dr. Dolly DG Fernandez, showed that the polvoron made from blue crab carapace had the most acceptable flavor and color, followed by those from sand crab, mud crab, and kurusan. As to odor, polvoron from the carapace of the blue crab was most acceptable, followed by those of sand crab, kurusan, and mud crab.

A highly acceptable polvoron from blue crab carapace has fine grain and modified appearance, and is less porous.

The results, however, showed that there were no significant differences in the acceptability of the crab carapace polvoron in terms of color, odor, and flavor, and texture among the crab species.

_With a selling price of P1.25 per piece, the polvoron prepared from mud crab and blue crab carapace had higher ROR compared to the other crab species," PCAMRD reported. – Rudy A. Fernandez