A.B.L Food Corporation aim is to bake a high quality nutritional biscuit made from Tamban and Law-law sardine fish with the scientific name of Sardina Pilchardus. Sardines are abundant on the month of January to April but low availability on the month of May to July. And on the month after this up to December the sardines become abundant again. The term sardine was first used in English during the early 15th century and may come from the Mediterranean island of Sardinia, around which sardines were once abundant. Sardines have a flat body which is covered with large, reflective, silvery scales. In the middle of their belly, they have a set of specialized scales known as scutes which are jagged point backwards. According to Diet Health Club, Sardines are rich in vitamins and minerals. A small serving of sardines once a day can provide 13 per cent of vitamin B2; roughly one-quarter of niacin; and about 150 per cent of the recommended daily value of vitamin B12. All B vitamins help to support pro per nervous system function and are used for energy metabolism, or converting food into energy. In addition, sardines are high in the major minerals such as phosphorus, calcium, potassium, and some trace minerals including iron and selenium. Sardines are also a natural source of marine omega-3 fatty acids, which may reduce the occurrence of cardiovascular disease. Recent studies suggest that regular consumption of omega-3 fatty acids reduces the likelihood of developing Alzheimer's disease. These fatty acids can also lower blood sugar levels. They are also a good source of vitamin D, calcium, vitamin B12, and protein. Because they are low in the food chain, sardines are very low in contaminants such as mercury, relative to other fish commonly eaten by humans. Other main ingredients of our newly and unique biscuit is flour. Flour is a powder made by grinding uncooked cereal grains or other seeds or roots (like cassava). It is the main ingredient of bread, which is a staple food for many cultures, making the availability of adequate supplies of flour a major economic and political issue at various times throughout history. There are 9 types of flour but we chose wheat flour because large part of wheat flour proteins has a feature of making gluten in the dough. And the other part becomes liquid in the dough. Technically speaking, only the proteins that make gluten are important and their properties and effects can be said as follows: Gluten-forming Properties: - No melting in water - Has a feature of inflation - Connects together when inflated - Gets elastic when inflated - Can retent gas when inflated - Becomes hard changing its structure when heated (Windblad, 2015).
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