Nutrification of Moringa Leaf Flour (Moringa oleifera) in Wet Noodle Production and Its Effect on Macronutrient Content

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Experimental study shows Moringa oleifera alters macronutrient profile in wet noodles, indicating nutritional benefits.

Increasing concentrations of moringa leaf flour improve macronutrient content in wet noodles, particularly protein and fat.
Carbohydrate levels decreased from 28.286% to 25.677% as moringa flour concentration increased.
The study utilized a completely randomized design to assess the nutrient composition changes in wet noodles.
Findings highlight potential nutritional enhancements for consumers by fortifying noodles with moringa leaf flour.

Laenggeng et al. (2025) studied this question.

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