Polvoron from crab carapace, anyone?

A Filipino professor is promoting crab shells or carapace as an ingredient in making polvoron.

Viden Elpos, of the Northern Iloilo Polytechnic State College in Concepcion, Iloilo, has conducted a study on the acceptability of polvoron made from the carapace of different crab species such as the blue crab (Portunus pelagicus), sand crab (Ovalipes ocellatus), kurusan, and mudcrab (Scylla serrata).

Polvoron is a mixture of toasted flour, milk, butter and sugar.

“Crabs are low in fat and high in protein. They are also excellent sources of minerals. However, crab cover is simply thrown away,” Elpos said.

The process, according to Elpos, involves soaking of crab carapace in clean freshwater for 10 minutes, draining and drying for 10 days for easy pounding and grinding, and toasting.

Powdered crab cover and all-purpose flour are mixed in a bowl, together with the other ingredients.

Results of the study showed that the polvoron made from blue crab carapace had the most acceptable color and flavor, followed by sand crab, mudcrab, and kurusan, Elpos said.

“As to odor, polvoron from the carapace of the blue crab was most acceptable, followed by the sand crab, kurusan, and mudcrab,” Elpos said.

Elpos added that polvoron from blue crab carapace had fine grain and modified appearance, and was 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, flavor, and texture, among the different crab species, Elpos said.

“With a selling price of P1.25 per piece, the polvoron prepared from mudcrab and blue crab carapace had higher return on revenue compared to the other crab species,” Elpos said.

The study was conducted under the supervision of the Philippine Council for Aquatic and Marine Research and Development of the Department of Science and Technology.