American Journal of Biomedical and Life Sciences 2019; 7(3): 52-56 http://www.sciencepublishinggroup.com/j/ajbls doi: 10.11648/j.ajbls.20190703.12 ISSN: 2330-8818 (Print); ISSN: 2330-880X (Online) Utilization of Job’s Tear (Coix Lacryma-Joba L.) Flour as Composite for All Purpose Flour in Saltine Crackers Cherry Jane Naingue Andoy 1 , Iren Vy Ruiz Enot 2 , Aireen Jane Dominguez Mabaza 3 , Ive Joy Cases Quillo 4, * 1 Dietary Department, Davao Doctors Hospital, Davao City, Philippines 2 Dietary Department, Valencia Polymedic General Hospital, Inc., Valencia City, Philippines 3 Dietary Department, St. Claire Hospital, Quezon, Philippines 4 Dietary Department, Don Carlos Doctors Hospital, Don Carlos, Bukidnon Email address: * Corresponding author To cite this article: Cherry Jane Andoy, Iren Vy Ruiz Enot, Aireen Jane Mabaza, Ive Joy Quillo. Utilization of Job’s Tear (Coix Lacryma-Joba L.) Flour as Composite for All Purpose Flour in Saltine Crackers. American Journal of Biomedical and Life Sciences. Vol. 7, No. 3, 2019, pp. 52-56. doi: 10.11648/j.ajbls.20190703.12 Received: May 17, 2019; Accepted: June 27, 2019; Published: July 9, 2019 Abstract: Nowadays, urbanization and smaller households are influencing Filipino consumers in procuring convenience food products. As a convenience food and a potential staple food, saltine crackers were made in this study by combining Job’s tear (adlay) flour (Coix lacryma-Joba L.) and all-purpose flour to develop an improved convenience food product with high nutritional quality. All Purpose flour was added in different levels to Job’s tear flour making four (4) treatments (0, 15, 30 and 45% w/w) in the production of saltine crackers. The moisture, pH and ash content of the products were analyzed. The results of the test shows a significant difference in its ash content (%) which ranges from 3.10-3.20%, pH from 6.27-7.23 and moisture content (%) 1.37-10.47%. T4 (45%) contains the highest moisture which means that the higher adlay flour added as composite, the higher the moisture content. T3 (30%) shows the highest in ash content which is 3.20% and is primarily due to the ratio of the amount of all-purpose flour and adlai flour in the mixture. The sensory acceptability of the Adlay Saltine Crackers correspondingly shows a significant difference wherein T3 (30%) has the highest sensory score in terms of overall acceptability. T3 (30%) is also the most acceptable in terms of color, aroma and texture while T4 (45%) is the least acceptable in terms of its sensory properties. Keywords: Adlay, Physicochemical Analysis, Sensory Evaluation 1. Introduction Job’s tear (Coix Lacryma-joba L.), also known as Adlay/Adlai in Mindanao, has obtained popularity in food researches not only in the Philippines but around the world [1]. Philippines is a tropical country that is dependent on grains as the staple food of its citizens. Many types and varieties of grains are grown in the in the world with rice as the second leading grain following corn [2]. Wide array of Adlay products around globe ranging from food, beauty care up to fashion are available. Belonging to same family of rice, corn and wheat, Job’s tear is considered as a grass under Poecea family [3]. When compared to corn and rice, Adlay has a higher content of macronutrient (carbohydrates, protein, fat), minerals (Calcium, Phosphorus, Iron), B- vitamins (Niacin, thiamin and Riboflavin) and dietary fiber [4]. Adlay also has reportedly been a good source of potent antioxidants and phytochemicals which are good for the body [5, 6]. Crackers can be considered as “emergency food”, “convenience food” or a “Grab-and-Go” type of food. Collins Dictionary defined these foods as something that is pre-prepared and requires little or no cooking thereby making readily available for consumption. It is a part of the usual diet and may be equivalent to rice in terms of its caloric content but is dependent also on the