Proximate Composition, Antinutritional Content, Microbial Load, and Sensory Acceptability of Noodles Formulated from Moringa (Moringa oleifera) Leaf Powder and Wheat Flour Blend

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.

Fortification of Moringa oleifera Flour on Quality of Wet Noodle

“…The percentage of crude fiber increased along with the increase in the concentration of added Moringa leaves flour. This study is also supported by Zula et al, (2021), which state that the addition of Moringa leaves flour will increase the crude fiber content of the product. High fiber content in a product is expected to be in pasta or other cereal products.…”

“…The research conducted by Prayitno & Rahim (2021) stated that adding Moringa oleifera leaves flour by 15% increased the protein content of chicken nuggets. A study reported that fortification of Moringa oleifera leaves flour will improve the protein content in noodle products (Zula et al, 2021).…”

Gluten‐free pasta fortified with moringa leaves: effect of recipe ratios on quality and structural properties

“…A study conducted by Getachew & Admassu (2020) showed that pasta produced from moringa, oats, and wheat had approximately similar results compared to ours for fat, ash, and fibre contents except for the ratios of 25% moringa and 25% oats where fat and ash were higher. Regarding protein content, pasta produced from only moringa and wheat had nearly similar (9.7%–10.9%) content or a bit less since in the current study corn was included which increased the content (Zula et al ., 2021). Only one study was found to have one of the ingredients from current study as gluten free pasta.…”

Volarisation of Brewer's spent grain for noodles preparation and its potential assessment against obesity

“…(2015) found a range of standard fungal counts of 30–56 × 10 1 CFU g −1 in noodles. The total fungal count of noodles lies in the range of 5.9 to 2.6 CFU g −1 (Zula et al ., 2021). The total fungal count in cucumber pomace‐enriched noodles lies between 0.9 and 3.0 log CFU (Saad et al ., 2021).…”

“…total plate count of noodles was 6.7 to 3.65 CFU g −1 (Zula et al, 2021). The total bacterial count in cucumber pomace-enriched noodles lies between 1.9 and 6.4 log CFU (Saad et al, 2021).…”