Overview

Noodles incorporated with drumstick leaf powder and defatted soybean flour show a significant difference in cooking qualities and sensory attributes. The best cooking qualities and sensory attributes among the combinations tried, (73% refined wheat flour + 5% drumstick leaf powder, and 10% defatted soybean flour) were found to have better acceptance when compared to other combinations. The higher nutritional content and organoleptic attributes were found in this combination during the four months of storage. Use of 5% drumstick leaf powder, 10% defatted soybean flour, and other ingredients found to be better at increasing the nutrient density of the noodles.

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