Evaluation of nutritional and functional characteristics of noodles formulated with chickpea flour and moringa leaf powder
Noodles are popular foods that can effectively contain bioactive substances. Noodles made with these compounds could offer healthier options for consumers. The goal of this study was to formulate noodles with varying amounts of chickpea flour and moringa leaf powder that might be nutritionally compa...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-06-01
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| Series: | Applied Food Research |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502225003701 |
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| author | Tanjum Kabir Khuku Sanaullah Mazumdar Borhan Uddin Md. Syduzzaman |
| author_facet | Tanjum Kabir Khuku Sanaullah Mazumdar Borhan Uddin Md. Syduzzaman |
| author_sort | Tanjum Kabir Khuku |
| collection | DOAJ |
| description | Noodles are popular foods that can effectively contain bioactive substances. Noodles made with these compounds could offer healthier options for consumers. The goal of this study was to formulate noodles with varying amounts of chickpea flour and moringa leaf powder that might be nutritionally comparable to locally sold branded noodles in Bangladesh. Proximate chemical analysis, energy, mineral content, antioxidant qualities, microbial load, and sensory characteristics were performed to determine the nutritional and physicochemical properties of the prepared noodles. The results illustrated that the formulation of Treatment 3, which comprised 79 % wheat flour, 1 % moringa leaf powder, and 20 % chickpea flour, was the best. It demonstrated a higher amount of moisture (12.887±0.539 %), ash (2.967±0.333 %), fat (2.367±0.126 %), protein (14.863±0.37 %), fiber (2.317±0.104), sodium (408.11±2.84 mg/100 g), potassium (431.92±10.42 mg/100 g), calcium (64.78±5.11 mg/100 g) and antioxidant activity (33.67±0.89 %) accompanied by reduced carbohydrate (66.92±0.431 %) and energy (348.43±2.680 kcal). This formulation also exhibited significantly higher pH (6.06±0.04 %), cooking loss (6.050±0.577 %), and water uptake (235.333±4.509 %) but lower cooking time (3.457±0.29 %). Based on sensory characteristics, treatment 3 (6.294±.672) was preferred by the panelists (p < 0.05). Furthermore, this study found that when the concentration of chickpea flour and powdered moringa leaves increased, the overall bacterial count in the noodles decreased. Noodles prepared with chickpea flour and moringa leaf powder might possess a higher nutritional value while preserving their technological properties and sensory acceptability. |
| format | Article |
| id | doaj-art-8653e71983d14a36a2ed246cd53614ad |
| institution | DOAJ |
| issn | 2772-5022 |
| language | English |
| publishDate | 2025-06-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Applied Food Research |
| spelling | doaj-art-8653e71983d14a36a2ed246cd53614ad2025-08-20T03:20:12ZengElsevierApplied Food Research2772-50222025-06-015110106210.1016/j.afres.2025.101062Evaluation of nutritional and functional characteristics of noodles formulated with chickpea flour and moringa leaf powderTanjum Kabir Khuku0Sanaullah Mazumdar1Borhan Uddin2Md. Syduzzaman3Department of Nutrition and Food Technology, Jashore University of Science and Technology, Jashore, 7408, BangladeshDepartment of Nutrition and Food Technology, Jashore University of Science and Technology, Jashore, 7408, BangladeshDepartment of Nutrition and Food Technology, Jashore University of Science and Technology, Jashore, 7408, BangladeshCorresponding author.; Department of Nutrition and Food Technology, Jashore University of Science and Technology, Jashore, 7408, BangladeshNoodles are popular foods that can effectively contain bioactive substances. Noodles made with these compounds could offer healthier options for consumers. The goal of this study was to formulate noodles with varying amounts of chickpea flour and moringa leaf powder that might be nutritionally comparable to locally sold branded noodles in Bangladesh. Proximate chemical analysis, energy, mineral content, antioxidant qualities, microbial load, and sensory characteristics were performed to determine the nutritional and physicochemical properties of the prepared noodles. The results illustrated that the formulation of Treatment 3, which comprised 79 % wheat flour, 1 % moringa leaf powder, and 20 % chickpea flour, was the best. It demonstrated a higher amount of moisture (12.887±0.539 %), ash (2.967±0.333 %), fat (2.367±0.126 %), protein (14.863±0.37 %), fiber (2.317±0.104), sodium (408.11±2.84 mg/100 g), potassium (431.92±10.42 mg/100 g), calcium (64.78±5.11 mg/100 g) and antioxidant activity (33.67±0.89 %) accompanied by reduced carbohydrate (66.92±0.431 %) and energy (348.43±2.680 kcal). This formulation also exhibited significantly higher pH (6.06±0.04 %), cooking loss (6.050±0.577 %), and water uptake (235.333±4.509 %) but lower cooking time (3.457±0.29 %). Based on sensory characteristics, treatment 3 (6.294±.672) was preferred by the panelists (p < 0.05). Furthermore, this study found that when the concentration of chickpea flour and powdered moringa leaves increased, the overall bacterial count in the noodles decreased. Noodles prepared with chickpea flour and moringa leaf powder might possess a higher nutritional value while preserving their technological properties and sensory acceptability.http://www.sciencedirect.com/science/article/pii/S2772502225003701NoodlesMoringaChickpea flourEnrichmentProximate compositionNutritional value |
| spellingShingle | Tanjum Kabir Khuku Sanaullah Mazumdar Borhan Uddin Md. Syduzzaman Evaluation of nutritional and functional characteristics of noodles formulated with chickpea flour and moringa leaf powder Applied Food Research Noodles Moringa Chickpea flour Enrichment Proximate composition Nutritional value |
| title | Evaluation of nutritional and functional characteristics of noodles formulated with chickpea flour and moringa leaf powder |
| title_full | Evaluation of nutritional and functional characteristics of noodles formulated with chickpea flour and moringa leaf powder |
| title_fullStr | Evaluation of nutritional and functional characteristics of noodles formulated with chickpea flour and moringa leaf powder |
| title_full_unstemmed | Evaluation of nutritional and functional characteristics of noodles formulated with chickpea flour and moringa leaf powder |
| title_short | Evaluation of nutritional and functional characteristics of noodles formulated with chickpea flour and moringa leaf powder |
| title_sort | evaluation of nutritional and functional characteristics of noodles formulated with chickpea flour and moringa leaf powder |
| topic | Noodles Moringa Chickpea flour Enrichment Proximate composition Nutritional value |
| url | http://www.sciencedirect.com/science/article/pii/S2772502225003701 |
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