Volume 2 Issue 4 | 2025 | View PDF
Paper Id:IJMSM-V2I4P128
doi: 10.71141/30485037/V2I4P128

Innovation in Corn-Based Culinary Products for Soups and Desserts in Maquili District, Ataúro Municipality

Laura Fátima Pereira, Me. Elsa Pinto M. Fernandes FdCC, Ester Bebe, Leonizia da S. Mariz

Citation:
Laura Fátima Pereira, Me. Elsa Pinto M. Fernandes FdCC, Ester Bebe, Leonizia da S. Mariz, "Innovation in Corn-Based Culinary Products for Soups and Desserts in Maquili District, Ataúro Municipality" International Journal of Multidisciplinary on Science and Management, Vol. 2, No. 4, pp. 263-273, 2025.

Abstract:
The study explored the traditional cooking of corn porridge for multi-use in culinary products, transforming it into soup and dessert menu in Maquili Village, Ataúro Municipality, using a descriptive and qualitative methodology, data were gathered through direct observation, interviews, and literature review, with a sample of four (4) respondents taken from the total population of 2,737. The findings highlight the potential of corn porridge to be innovated and adapted into diverse menu options, preserving its cultural significance while enhancing marketability and nutritional value. Grounded in theories of culinary innovation and sustainability, this research underscores the role of traditional foods in promoting sustainable food systems and cultural heritage. The study offers a practical model for developing innovative uses of local products, paving the way for economic and gastronomic advancements while fostering the integration of traditional foods into modern culinary practices.

Keywords: Corn Porridge, Culinary Product, Soup, Dessert.

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