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

Abstract

Sorghum and moringa leaf are rich in macro- and micronutrients and bioactive components, known to have health-functional benefits. This research aimed to characterize tapioca noodles’ physicochemical and sensory acceptance after sorghum and moringa substitution. In this study, four noodle formulations were made based on the basic mixture composition, namely the ratio of tapioca flour and sorghum flour, each of 80:20 (S2T8); 70:30 (S3T7), 60:40 (S4T6), and 50:50 (S5T5). Five percent of moringa leaf flour was added to the formulation. The dried noodles were then analyzed for their physical characteristics (texture and color), cooking quality (water absorption, volume increase, and cooking loss), and sensory acceptance using a hedonic test. Increased sorghum proportion resulted in increased yellowness and cooking loss and decreased elongation, hardness, and overall acceptance of the product. The de Garmo effectiveness index calculation found that 20% sorghum substitution with 5% moringa leaf powder (S2T8) showed the best performance of dried tapioca noodles.