Open AccessThe nutritional and functional properties of noodles prepared from sorghum, mung bean and sago flours
Author(s) -
Mita Nurul Azkia,
Sri Wahjuningsih,
Condro Wibowo
Publication year - 2021
Publication title -
food research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.218
H-Index - 7
ISSN - 2550-2166
DOI - 10.26656/fr.2017.5(s2).002
Subject(s) - sorghum , mung bean , food science , starch , dietary fibre , calorie , resistant starch , carbohydrate , wheat flour , chemistry , biology , agronomy , biochemistry , endocrinology
Noodles are popular carbohydrate-rich food products generally made from wheat flour.This study developed a new type of noodle out of local resources namely sorghum flour,mung bean, and sago starch with the following formula variations: F1 (20:30:50), F2(30:30:40), F3 (40:30: 30), F4 (50:30:20) and F5 (60:30:10). The nutritional andfunctional property of each formula then analysed. All formulas fulfilled the daily dietaryintake recommendations, which contain approximately 9.64-11.83% protein, 0.17-0.33%fat, 86.76-88.74% carbohydrate, with total calories of 397-399 kcal/100 g. F1 has thehighest dietary fibre content (13.16%), with 4.2% soluble dietary fibre (SDF) and 9.48%insoluble dietary fibre (IDF). The resistant starch content of all formulas was relativelyhigh, between 16.35-21.57%. Based on the results of this study, sorghum flour, mungbean and sago starch flour-based noodles can be a good source of daily nutrition whichalso include functional compounds such as dietary fibre and resistant starch.