Optimization of Formulation for Production of Nutrient Enhanced Noodles Containing Sorghum, Cowpea and Wheat

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Discussion

Response surface methodology improved protein content in nutrient enhanced noodles, suggesting better dietary options.

The optimal formulation resulted in noodles containing 16.01% protein and 2.08% acid detergent fiber, demonstrating improved nutritional value.
Validation showed no significant difference between predicted and observed values, confirming the formulation's reliability and effectiveness.
The developed noodles were significantly more nutritious than traditional wheat-only noodles, appealing to health-conscious consumers.
These findings suggest potential for wider incorporation of sorghum and cowpea into noodle production for increased nutritional benefits.

Muwanguzi et al. (2025) studied this question.

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