Proximate Composition, Antinutritional Content, Microbial Load, and Sensory Acceptability of Noodles Formulated from Moringa (Moringa oleifera) Leaf Powder and Wheat Flour Blend

BACKGROUND: Noodle products are popular throughout the world, and they can be prepared from cereal like wheat, maize, and rice. Nowadays, healthy and nutritious product requirement has been increasing. Thus, research on the nutrition-rich but neglected crop is becoming visible nowadays to ensure glo...

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Detalhes bibliográficos
Publicado no:Int J Food Sci
Main Authors: Zula, Aemiro Tadesse, Ayele, Dagem Alemayehu, Egigayhu, Woinshet Abera
Formato: Artigo
Idioma:Inglês
Publicado em: Hindawi 2021
Assuntos:
Research Article
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC8026312/
https://ncbi.nlm.nih.gov/pubmed/33860029
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1155/2021/6689247
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