“…Regarding previous papers, Turkish noodle/egg pasta (erişte) has been fortified or substituted with several ingredients such as buckwheat flour (Bilgiçli, 2009a), rice bran (Tuncel et al, 2017), grape, pomegranate, rosehip seed flours (Koca et al, 2018), lentil, pea, faba bean hulls (Kaya et al, 2018), parsley (Dirim & Çalışkan Koç, 2019), einkorn flour (Levent, 2019), edible insects (Çabuk & Yılmaz, 2020), dephytinized rice, rye, wheat, oat brans (Levent et al, 2020), green algae— Cladophora spp. (Choobthaisong & Oupathumpanont, 2021), and molokhia ( Corchorus olitorius ) powders (Olcay et al, 2022).…”