PMID- 36832894
OWN - NLM
STAT- PubMed-not-MEDLINE
LR  - 20230227
IS  - 2304-8158 (Print)
IS  - 2304-8158 (Electronic)
IS  - 2304-8158 (Linking)
VI  - 12
IP  - 4
DP  - 2023 Feb 14
TI  - Development of Novel Foxtail Millet-Based Nutri-Rich Instant Noodles: Chemical 
      and Quality Characteristics.
LID - 10.3390/foods12040819 [doi]
LID - 819
AB  - Noodles are a popular snack mainly produced from wheat flour; however, the low 
      contents of protein, minerals, and lysine are a concern. Therefore, this research 
      developed nutri-rich instant noodles by using foxtail millet (FTM) (Setaria 
      italic) flour to improve the contents of protein and nutrients and increase its 
      commercial importance. FTM flour was mixed with wheat flour (Triticum aestivum) 
      at a ratio of 0:100, 30:60, 40:50, and 50:40, and the samples were named as 
      control, FTM30, FTM40, and FTM50 noodles, respectively. Mushroom (Pleurotus 
      ostreatus) and rice bran (Oryza sativa L.) flour were added at a percentage of 5% 
      to all the composite noodles (FTM30, FTM40, and FTM50 noodles). The contents of 
      biochemicals, minerals, and amino acids, as well as the organoleptic properties 
      of the noodles, were examined and compared with wheat flour as a control. The 
      results revealed that the carbohydrate (CHO) content of FTM50 noodles was 
      significantly lower (p < 0.05) than all the developed and five commercial noodles 
      named A-1, A-2, A-3, A-4, and A-5. Moreover, the FTM noodles had significantly 
      higher levels of protein, fiber, ash, calcium, and phosphorous than the control 
      and commercial noodles. The percentage of lysine calculated protein efficiency 
      ratio (PER), essential amino acid index (EAAI), biological value (BV), and 
      chemical score (CS) of FTM50 noodles were also higher than that of the commercial 
      noodles. The total bacterial count was nil for the FTM50 noodles, and the 
      organoleptic properties were consistent with those of acceptable standards. The 
      results could encourage the application of FTM flours for the development of 
      variety and value-added noodles with enhanced level of nutrients.
FAU - Meherunnahar, Mst
AU  - Meherunnahar M
AD  - Department of Food Engineering and Tea Technology, Shahjalal University of 
      Science and Technology, Sylhet 3100, Bangladesh.
FAU - Ahmed, Tanvir
AU  - Ahmed T
AUID- ORCID: 0000-0002-7155-4444
AD  - Department of Food Engineering and Tea Technology, Shahjalal University of 
      Science and Technology, Sylhet 3100, Bangladesh.
FAU - Chowdhury, Razia Sultana
AU  - Chowdhury RS
AD  - Department of Food Engineering and Tea Technology, Shahjalal University of 
      Science and Technology, Sylhet 3100, Bangladesh.
FAU - Miah, Mohammed Abdus Satter
AU  - Miah MAS
AD  - Institute of Food Science and Technology (IFST), Bangladesh Council of Scientific 
      and Industrial Research (BCSIR), Dhaka 1205, Bangladesh.
FAU - Sridhar, Kandi
AU  - Sridhar K
AUID- ORCID: 0000-0002-6174-0024
AD  - Department of Food Technology, Karpagam Academy of Higher Education Deemed to be 
      University, Coimbatore 641021, India.
FAU - Inbaraj, Baskaran Stephen
AU  - Inbaraj BS
AUID- ORCID: 0000-0003-4301-7614
AD  - Department of Food Science, Fu Jen Catholic University, New Taipei City 242062, 
      Taiwan.
FAU - Hoque, Md Mozammel
AU  - Hoque MM
AD  - Department of Food Engineering and Tea Technology, Shahjalal University of 
      Science and Technology, Sylhet 3100, Bangladesh.
FAU - Sharma, Minaxi
AU  - Sharma M
AUID- ORCID: 0000-0001-6493-5217
AD  - Department of Applied Biology, University of Science and Technology, Meghalaya 
      793101, India.
LA  - eng
PT  - Journal Article
DEP - 20230214
PL  - Switzerland
TA  - Foods
JT  - Foods (Basel, Switzerland)
JID - 101670569
PMC - PMC9957309
OTO - NOTNLM
OT  - amino acids
OT  - composite flour
OT  - foxtail millet
OT  - mushroom
OT  - noodles
OT  - wheat
COIS- The authors declare no conflict of interest.
EDAT- 2023/02/26 06:00
MHDA- 2023/02/26 06:01
PMCR- 2023/02/14
CRDT- 2023/02/25 02:04
PHST- 2023/01/25 00:00 [received]
PHST- 2023/02/10 00:00 [revised]
PHST- 2023/02/13 00:00 [accepted]
PHST- 2023/02/25 02:04 [entrez]
PHST- 2023/02/26 06:00 [pubmed]
PHST- 2023/02/26 06:01 [medline]
PHST- 2023/02/14 00:00 [pmc-release]
AID - foods12040819 [pii]
AID - foods-12-00819 [pii]
AID - 10.3390/foods12040819 [doi]
PST - epublish
SO  - Foods. 2023 Feb 14;12(4):819. doi: 10.3390/foods12040819.