Fortification of Moringa oleifera Flour on Quality of Wet Noodle

Abstract

Noodles are foods that are often consumed by the public and contain a lot of carbohydrate compounds. Human needs are not only for carbohydrates but also for protein, fat, or mineral compounds. The need for macronutrients or minerals is not only found in flour sources, but can be obtained from natural sources such as Moringa oleifera leaves. It is known that Moringa oleifera leaves have nutritional, mineral or antioxidant potential and other bioactive. The purpose of this study was to determine the levels of macronutrients, crude fiber, and minerals (Ca and Fe) contained in wet noodles added (fortified) with Moringa oleifera leaves flour. In this study, the experimental design used a completely randomized design (CRD). The treatment carried out in the study was using 100% wheat flour as a control, 5% Moringa oleifera leaves flour, and 95% wheat flour, 10% Moringa oleifera leaves flour and 90% wheat flour, 15% Moringa leaves flour, and 85% wheat flour. The results showed that the addition of higher concentrations of Moringa oleifera flour resulted in differences in crude fiber, macronutrients and minerals in wet noodle products. Increasing the concentration of Moringa oleifera flour used also has a different effect on the sensory parameter of noodles. It is recommended that the use of Moringa oleifera flour does not exceed 5% because it is greatly affects the organoleptic of the product. Concentrations of 5%, 10%, and 15% have potential to increase macronutrients and minerals in noodle products. So it can be confirmed that Moringa oleifera leaves have the potential as a source of functional food.
 
 Key words: Noodles, Moringa oleifera, macro nutrition, minerals

The Effect of Moringa Leaves Concentration on The Chemical Properties of Mango Jam

“…The results could be seen in Fig 4. Moringa leaves contain bioactive compounds that can increase antioxidant status such as phenols, flavonoids, glycosides, vitamins and so on (Prayitno et al, 2022). Apart from that, the heat applied during processing also affects the stability of antioxidants (Nuraini & Karyantina, 2019).…”

Physicochemical and organoleptic characterization of dried tapioca noodles with sorghum-moringa substitution

“…The greenish brown color was due to sorghum's tannin content contributing to the brown color [2], and moringas' chlorophyll content contributed to the product's green color [3]. Bitterness was expected to decrease taste liking score in higher sorghum addition due to higher tannin content [2], and the glucosinolate in moringa leaf might also contribute to the products' bitterness [6]. Higher sorghum substitution also correlated with higher dietary fiber and lower amylose content, which was attributed to coarseness and brittleness; thus, lower texture acceptance [2,11].…”

“…Adding Moringa leaf flour into the noodle formulation must also be considered since it can give a bitter taste. [6] recommended that the maximum substitution of moringa flour into wheat-based wet noodle formulations was 5% so that the product could be sensory acceptable. Thus, in this research the effect of sorghum and moringa leaf powder addition into tapioca noodle formulation will be evaluated on the aspects of physical characteristics (color and texture), cooking quality (water absorption, volume increase, and cooking loss), and sensory acceptance.…”

Penerapan Pengolahan Ikan Patin dan Daun Kelor Menjadi Mi Instan di Desa Mekar Sari Kecamatan Maro Sebo Ulu

“…Salah satu jenis makanan yang digemari adalah mi ayam dan bakso. Hal ini sejalan dengan penelitian Prayitno et al (2022) yang menyatakan bahwa mi merupakan makanan yang banyak diminati dan mengandung karbohidrat sebagai salah satu sumber makanan yang mengenyangkan. Sementara mi yang berasal dari sagu M3 (penambahan hidrolisat protein udang 15%) memiliki komposisi kadar air 7,55%, kadar abu 1,02%, kadar lemak 0,17%, kadar protein 16,76%, dan kadar karbohidrat 74,49%.…”

“…Adanya tambahan daun kelor berpotensi menjadi sumber pangan fungsional (Prayitno et al, 2022). Selain itu, menurut Coello et al (2021), penambahan moringa sprout powder (MSP) dalam adonan dapat menurunkan kandungan karbohirat, dan juga meningkatkan kadar tiamin, riboflavin, asam γ-aminobutirat, glukosinolat, dan aktivitas antioksidan pada adonan.…”