By Michael Visaya

From a once wild and little-regarded vine, the lesser yam, locally known as 𝘬𝘢𝘮𝘢𝘯𝘨𝘦𝘨, has emerged into the market as a valued product, offering a healthier option to gluten-sensitive customers.  At MMSU, 𝘬𝘢𝘮𝘢𝘯𝘨𝘦𝘨 flour is used to produce treats known as Yam d’elites.

Considered the most nutritious of the tropical root crops, 𝘋𝘪𝘰𝘴𝘤𝘰𝘳𝘦𝘢 𝘭𝘶𝘻𝘰𝘯𝘦𝘯𝘴𝘪𝘴 or white yam has become an integral part of the daily diets of many households in Luzon communities, including those in the province of Ilocos Norte.

𝘒𝘢𝘮𝘢𝘯𝘨𝘦𝘨, a species of less-known yams or a low-priority crop, became popular as a subsistence crop and used as a substitute for rice during lean months.  

Lesser yam is known to have a good source of energy, 118 calories in every 100 grams of kamangeg. It raises blood sugar levels more slowly than simple sugar, as it has complex carbohydrates and soluble dietary fiber. It also contains good amounts of antioxidant vitamin C and an excellent B-complex source. 

Like any other local root crops, it is naturally a gluten-free food. This feature sparks interest for individuals with celiac disease or gluten sensitivities, yet looking for a safe and nutritious source of carbohydrates and fiber. 

Before advances in research, technology, food processing, and innovation, the consumption of the crop was limited to boiling, broiling, and using it as a main ingredient in traditional dishes—all considered traditional preparation methods.

Today, 𝘬𝘢𝘮𝘢𝘯𝘨𝘦𝘨  is regaining its popularity in the market after its transformation to various products, using the 𝘬𝘢𝘮𝘢𝘯𝘨𝘦𝘨  flour. From a simple vine thriving in the wild without human intervention, 𝘬𝘢𝘮𝘢𝘯𝘨𝘦𝘨  now flourishes as a valued crop. It is no longer used as a rice substitute, but as a main crop ingredient in commercialized products chosen by a health-conscious market. 

𝗞𝗮𝗺𝗮𝗻𝗴𝗲𝗴 𝗙𝗹𝗼𝘂𝗿

In a study titled ‘Development of a Technology to Enhance the Economic Potentials of Kamangeg (𝘋𝘪𝘰𝘴𝘤𝘰𝘳𝘦𝘢 𝘭𝘶𝘻𝘰𝘯𝘦𝘯𝘴𝘪𝘴 ) conducted by Noralyn Legaspi et.al., of the MMSU- Crops Research Laboratory, it was found that 𝘬𝘢𝘮𝘢𝘯𝘨𝘦𝘨  can be successfully processed into commercially acceptable flour and into various food products that are at par with commercially available ones and are much preferred by target customers. 

Additionally, processing of the 𝘬𝘢𝘮𝘢𝘯𝘨𝘦𝘨 flour into various food products offers a healthier food option for the customers and livelihood that could somehow help in uplifting the economic status of those involved in gathering and trading this indigenous product. 

𝗞𝗮𝗺𝗮𝗻𝗴𝗲𝗴 𝗖𝗵𝗼𝗰𝗼 𝗖𝗵𝗶𝗽𝘀 𝗖𝗼𝗼𝗸𝗶𝗲𝘀 𝗮𝗻𝗱 𝗟𝗲𝗻𝗴𝘂𝗮 𝗱𝗲 𝗖𝗲𝗿𝗱𝗮

With its subtle sweetness and its natural flavor, every bite of the Kamangeg Choco Chips Cookies and Lengua de Cerda provides a taste of delicate sophistication and uniqueness. Its buttery texture emphasizes a soft cookie experience partnered with your favorite coffee or juice drink. 

𝗞𝗮𝗺𝗮𝗻𝗴𝗲𝗴 𝗣𝗮𝗰𝗲𝗻𝗰𝗶𝗮

Its melt-in-your-mouth softness and light-as-air texture capture a unique snacking experience, perfect for any time of the day. 𝘒𝘢𝘮𝘢𝘯𝘨𝘦𝘨 pacencia offers delicate crispness and subtle sweetness, perfect for coffee, tea, or as a light dessert. 

𝗞𝗮𝗺𝗮𝗻𝗴𝗲𝗴 𝗖𝗵𝗲𝗲𝘀𝗲𝗰𝗮𝗸𝗲

The perfect blend of tanginess and natural sweetness of 𝘬𝘢𝘮𝘢𝘯𝘨𝘦𝘨 and its flavors creates a delightful taste balance. Its rich and velvety texture combined creates a smooth and indulgent filling that can be enjoyed by anyone, on any occasion.

𝗞𝗮𝗺𝗮𝗻𝗴𝗲𝗴 𝗖𝗵𝗶𝗽𝘀

Made from high-quality 𝘬𝘢𝘮𝘢𝘯𝘨𝘦𝘨, these thinly sliced yam chips offer a tasty snack option to anyone. With its naturally sweet and earthy flavor, every crunchy bite is an experience of aromatic delight and rich ingredients. 

𝘒𝘢𝘮𝘢𝘯𝘨𝘦𝘨  is one among the local crops subject to study for huge product potentials by the MMSU Research Directorate, particularly by the Crops Research Laboratory.  

The production of these products depends on the availability of raw materials since kamangeg is a seasonal crop. The harvest time starts from the month of August until October. Yet, further studies are conducted to determine the potential of growing the crop year-round. 

These products are displayed at the MMSU-Marketing Center, located at the S&T Park, once available. 

To date, the 𝘬𝘢𝘮𝘢𝘯𝘨𝘦𝘨 research team led by Ms. Legaspi has already developed a technology to domesticate the crop and increase its productivity through the conduct of a series of research on fertilizer application, the use of different planting materials, and planting in recyclable materials to bring the production nearer to the area of consumption. Moreso, the team already discovered a technique to prolong the kamangeg storability through wrapping its roots with old newspapers before burying it. 

With the advancements in research, technology, and innovation, MMSU, through its Research Directorate, leads in discovering the great potential of locally available crops and other raw materials.  Truly, the province of Ilocos Norte is blessed with an array of crop species that need to be discovered and given a chance to thrive, no longer in the wild, like the 𝘬𝘢𝘮𝘢𝘯𝘨𝘦𝘨 vine.