The nutritional content, omega fatty acids, and amino acids profiles of sorghum-moringa substituted tapioca noodles

Abstract

Sorghum (Sorghum bicolor L. Moench) and moringa (Moringa oleifera) could be utilized to develop an innovative and functional food product, especially for stunting prevention, due to their nutritional content. In this study, those commodities were incorporated into tapioca noodle formulation, with the ratio of sorghum and tapioca flours was 20:80 and 5% moringa leaf flour. This formula resulted in 4.12% protein, 1.15% fat, 81.75% carbohydrate, and 5.88% dietary fiber and provided 353.77 kcal energy per 100g product. This made our product could be considered low-fat and a source of dietary fiber. Magnesium (42.89 mg/ 100 g), phosphorus (68.18 mg/100 g), zinc (0.58 mg/100 g), and iron (4.21 mg/100 g) were minerals presented in the product, while no vitamin A and D were detected. The complete essential amino acids were also found in this product, with 5.5; 26.4; and 32.7 mg/100 g of omega-3, -6, and -9 fatty acids, respectively. This result indicated the potency of health-promoting effects in stunted children. However, future research should emphasize increasing the protein content of sorghum-moringa substituted tapioca noodles.

Formulation and Quality Study of Mocaf Substitute Noodles with the Addition of Multigrain

“…Compared to sorghum noodles, multigrain noodles have similar levels of magnesium and iron, approximately 42mg/100g and 4.21 mg/100g, respectively. Sorghum noodles have even lower zinc content, with levels around 0.58 mg/100g [55]. The zinc and iron levels in this study were comparable to those in noodles made from kalinga (rice, sesame, and mung beans) mixed with moringa leaves and wheat, which had levels of 1.2 mg/100g and 5.6-7.4 mg/100g, respectively.…”