30/04/2026
DISSER-FACTS: Where Every Research Tells a Story! ๐
From rice cakes to grilled meats, plant leaves have been a staple across Asian cuisines. Their natural flexibility and aroma make them perfect for wrapping, cooking, and serving a wide variety of traditional dishes. In the Philippines, they are prominent in sweet kakanin and savory lechon, especially in boodle fights (kamayan feasts), making them an integral part of Filipino culinary traditions.
Banana leaves are traditionally used to wrap native delicacies, but their characteristics can influence both the quality and safety of the food. A study looked at saba, butuan, and lagkitan leaves as wrappers for suman sa lihiya to better understand how traditional wrappers can be used more effectively and support food safety in culinary practices. Click the photo to see their key findings.
Read more about the properties of banana leaves as traditional food wrappers at the CHE Library.
Thesis Bibliographic Information:
Physico-Chemical and Microbial Characteristics of Banana (Musa sp.) Leaf as a Philippine Traditional Packaging Material for Lye-Treated Boiled Rice Cake (Suman sa Lihiya) (Luna, 2018 - LG 996 2018 F6 L86)
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