Journal of Agricultural Science and Food Technology

Research Paper|Published November 2023|Vol.9 (3):22-33

https://doi.org/10.36630/jasft_23011

 

 

Proximate and Mineral Composition of Noodles Incorporated with Moringa and Sardine Powders

 

Victoria Thobias Mpalanzi*, Davis Naboth Chaula and Alex Wenaty

 

Department of Food Science and Agro- processing, School of Engineering and Technology, Sokoine University of Agriculture P.O.Box 3005, Chuo Kikuu, Morogoro, Tanzania.

 

ABSTRACT

This study aims to investigate the effect of incorporating Moringa oleifera leaf powder and sardine powder into wheat-based noodle formulations on their nutritional composition. Different formulations were prepared with varying ratios, expressed in  percentage (%): WM1   (99.6 wheat: 0.4 moringa ), WM2 (99.2 wheat: 0.8 moringa) andWM3 (99 wheat :1 moringa );   WS1 (95 wheat: 5 sardine ), WS2 (90 wheat: 10 sardine ), WS3 (85 wheat: 15 sardine) and  the  control sample (WC) containing 100% wheat was also included for comparison. The nutritional parameters assessed included crude protein, crude fiber, crude fat, ash, carbohydrate and energy content. Mineral compositions were also determined, including calcium (Ca), magnesium (Mg), iron (Fe) and zinc (Zn). The results demonstrated significant variations in the nutritional composition of the different formulations compared to the control sample. Results of proximate composition based on  dry matter  showed that the crude protein values ranged from 11.76-21.40g/100g, crude fibre values ranged from 0.00-0.02g/100g, crude fat values ranged from 1.89-2.94g/100g, ash content values ranged from 1.38-2.26g/100g, carbohydrate content values ranged from 62.31-74.29g/100g and energy values ranged from 358.50-364.53 kcal/100g. Furthermore, the minerals results showed iron values ranged from 32.55-65.50mg/100g, calcium values ranged from 7.39-66.61g/100g, magnesium values ranged from 28.86-87.35mg/100g and zinc values ranged from 2.21-39.25mg/100g. These results indicate that the fortification of noodles with moringa and sardine powders can be a viable approach for  enhancing the nutritional value of the final product.                                                                           

Keywords: Proximate composition, Micronutrients, Moringa leaf, Sardine, Recommended Dietary Intake.

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