Abstract
Background Noodle products are popular throughout the world, and they can be prepared from cereal like wheat, maize, and rice. Nowadays, healthy and nutritious product requirement has been increasing. Thus, research on the nutrition-rich but neglected crop is becoming visible nowadays to ensure global food security and to satisfy the nutritional need. Research indicated that moringa tree leaf powder has good nutritional value, but it is not yet customized and properly consumed. Method The study is aimed at developing noodles from wheat flour and moringa leaf powder and evaluating proximate composition, antinutritional content (phytate and tannin), microbial load (total plate count and yeast and mold count), and sensory acceptability. The experiment contains four treatments and one control. The data from proximate composition, antinutritional content, microbial load, and sensory acceptability were subjected to SAS version 9 software. A complete randomized design was used to analyze the proximate composition, antinutritional content, and microbial load data, and a randomized complete block design was used to analyze the acceptability test. Result The study revealed that in the noodles formulated from 80% durum wheat flour and 20% of moringa leaf powder, the ash, protein, fat, fiber, gross energy, phytate, and tannin content were increased by 39.39%, 10.86%, 153%, 42.2%, 3.43%, 39.83%, and 329.78%, respectively, as compared with noodles made from 100% durum wheat flour. However, moisture, total bacteria count, and yeast and mold count were decreased by 28.71%, 45.52%, and 55.93%, respectively. Similarly, the study also revealed that the acceptability test of noodles was decreased as moringa leaf powder concentration is increased. Conclusion In conclusion, besides the good nutritional profile and antimicrobial capacity, moringa has antinutritional content and influences the sensory acceptability of products. Therefore, limiting the moringa leaf powder concentration is needed during the development of products using moringa leaf powder.
Highlights
Noodles are a staple food in several countries of the world which can be made from a range of flour including rice, wheat, maize, and potato using an extruder by adding water and flavorant like egg and spice [1]
The study revealed that moisture content of noodles was decreased by 28.71% as moringa concentration is increased by 20%, and a comparable result was observed in noodles made from Anchote flour (Coccinia abyssinica) (10.41-5.57%) (Beruk, 2015)
Proximate composition and antinutritional content of noodles become high toward the increase of moringa leaf powder, but moisture and microbial load were lowered as moringa leaf powder concentration increased
Summary
Noodles are a staple food in several countries of the world which can be made from a range of flour including rice, wheat, maize, and potato using an extruder by adding water and flavorant like egg and spice [1]. According to Li et al [2], the consumption of noodles has been increasing, but the nutritional composition is limited with low fat and protein content [3]. There is a need to complement durum wheat with other raw materials like moringa leaf powder for enriching noodles with good nutritional value. The study is aimed at developing noodles from wheat flour and moringa leaf powder and evaluating proximate composition, antinutritional content (phytate and tannin), microbial load (total plate count and yeast and mold count), and sensory acceptability. The study revealed that the acceptability test of noodles was decreased as moringa leaf powder concentration is increased. Besides the good nutritional profile and antimicrobial capacity, moringa has antinutritional content and influences the sensory acceptability of products. Limiting the moringa leaf powder concentration is needed during the development of products using moringa leaf powder
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