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September 10, 2025

Cultural and Nutritional Enhancement of Flatbreads (Piaya) Fortified with Indigenous Fruits and Herbs: A Biochemical, Microbiological, and Ethnobotanical Analysis

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Biochemical and microbiological analysis shows improved safety and nutrition in fortified piaya.

Fortified piaya samples showed better nutritional profiles, with sugar levels nearly fivefold lower than commercial types.
All six selected piaya samples passed the biological safety standards of the FDA, ensuring microbiological safety.
Biochemical testing revealed that adding fruit and herb powders increased shelf-life, although some flavor elements decreased.
Findings highlight a successful balance between nutrition, safety, and cultural preservation in food innovation.

Anabelle E Villaceran (2025) studied this question.

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