International Journal For Multidisciplinary Research

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Development and Evaluation of Value Added, Ready to Cook Noodles using Millet Flour, Moringa Leaves Powder and Raw Banana Flour

Author(s) Bhoomika A, Navaneetha R
Country India
Abstract There is an increase in the demand for healthy and easy to cook foods among the present-day consumers. Noodles is a popular staple food in many countries because they are fast and easy to cook which appeals to both urban and rural consumers. This study is aimed at developing a value added ready-to-cook noodles using millet flours (Bajra and Jowar) as the main ingredients. Functional ingredients included moringa leaves powder (good source of micronutrients, antioxidants), raw banana flour (good source of resistant starch) and dehydrated vegetables (Carrot and Beans). Value added, ready to cook noodles were prepared from a combination of Jowar flour, Bajra flour, Raw banana flour, Moringa leaves and a Minimal quantity of Refined wheat flour. Three different variations V1, V2, V3 were developed along with noodles made with refined wheat flour (basic). All the three different variations along with basic was subjected to sensory evaluation using 9-point hedonic rating scale by 45 semi trained panelists. The results of sensory evaluation showed that value added noodles (V1) was best accepted among other variations. The best accepted value-added noodles were evaluated for nutrient content and shelf life. This study shows that by incorporating millets, moringa leaves and raw banana flour there is an enhancement in the nutritional value of a popular and convenient, food choice like noodles.
Keywords Value addition, millet flour, moringa leaves powder, raw banana flour, sensory evaluation
Published In Volume 6, Issue 4, July-August 2024
Published On 2024-07-25
Cite This Development and Evaluation of Value Added, Ready to Cook Noodles using Millet Flour, Moringa Leaves Powder and Raw Banana Flour - Bhoomika A, Navaneetha R - IJFMR Volume 6, Issue 4, July-August 2024. DOI 10.36948/ijfmr.2024.v06i04.24954
DOI https://doi.org/10.36948/ijfmr.2024.v06i04.24954
Short DOI https://doi.org/gt5hmz
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