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<p>An economically feasible, simple method is required to produce noodles from agro-resources with optimal nutrients to meet our day-to-day needs, while balancing the lifestyle. This study explored the development of protein-enriched noodles by incorporating cowpea puree with wheat flour and examined their nutritional and physicochemical properties. This approach of considering wheat flour instead of maida flour is more beneficial to all age groups, including diabetic patients. Various ratios of cowpea puree and wheat flour were utilized to prepare the noodles using standardized methods. Proximate analysis showed about 6.40% crude fiber, 2–3% ash, 1.87% fat, 22.5% protein, 2% moisture, and 58.3% carbohydrates. The physicochemical properties exhibited acidic pH, oil holding capacity of 8.80 (g/g), and 0.18&#xa0;mg GAE/g of total phenolic content. The high-protein cowpea puree and wheat flour provided a viable option for producing nutrient-enriched noodles. Minimal microbial growth was observed during storage, and the DPPH scavenging activity showed 77.05% inhibition at 30&#xa0;mg/mL. The process was cost-effective, user-friendly, and suitable for preparing cowpea noodles to enhance their nutritional value for human consumption.</p>

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Production of protein-enriched noodles using cowpea and an assessment of its nutritional qualities

  • 期刊论文

  • 发表日期：

    2026年6月19日

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  • Senthil Kumar Jeyaraj,
  • K. M. Gopika,
  • N. V. Sithara,
  • Rajiv Periakaruppan,
  • Arjun Pandian

摘要

An economically feasible, simple method is required to produce noodles from agro-resources with optimal nutrients to meet our day-to-day needs, while balancing the lifestyle. This study explored the development of protein-enriched noodles by incorporating cowpea puree with wheat flour and examined their nutritional and physicochemical properties. This approach of considering wheat flour instead of maida flour is more beneficial to all age groups, including diabetic patients. Various ratios of cowpea puree and wheat flour were utilized to prepare the noodles using standardized methods. Proximate analysis showed about 6.40% crude fiber, 2–3% ash, 1.87% fat, 22.5% protein, 2% moisture, and 58.3% carbohydrates. The physicochemical properties exhibited acidic pH, oil holding capacity of 8.80 (g/g), and 0.18 mg GAE/g of total phenolic content. The high-protein cowpea puree and wheat flour provided a viable option for producing nutrient-enriched noodles. Minimal microbial growth was observed during storage, and the DPPH scavenging activity showed 77.05% inhibition at 30 mg/mL. The process was cost-effective, user-friendly, and suitable for preparing cowpea noodles to enhance their nutritional value for human consumption.