Multigrain noodles: nutritional fitness and cost effectiveness for Indian Mid-Day Meal

Savita Rani, Rakhi Singh (), Dinkar B. Kamble, Ashutosh Upadhyay, Sarika Yadav and Barjinder Pal Kaur
Additional contact information
Savita Rani: National Institute of Food Technology Entrepreneurship & Management
Rakhi Singh: National Institute of Food Technology Entrepreneurship & Management
Dinkar B. Kamble: National Institute of Food Technology Entrepreneurship & Management
Ashutosh Upadhyay: National Institute of Food Technology Entrepreneurship & Management
Sarika Yadav: National Institute of Food Technology Entrepreneurship & Management
Barjinder Pal Kaur: National Institute of Food Technology Entrepreneurship & Management

Food Security: The Science, Sociology and Economics of Food Production and Access to Food, 2020, vol. 12, issue 2, No 18, 479-488

Abstract: Abstract Multigrain soy enriched noodles were formulated from the blend of refined wheat (62.2%), sorghum (24.6%) and soy flour (13.2%) which might be used as a complementary food to meet the nutritional requirements of primary and upper primary class children as recommended in Mid-Day Meal scheme by Government of India. Multigrain noodles were evaluated for nutritional composition, antioxidant activity and in vitro protein digestibility in comparison with refined wheat noodles and Mid-Day Meal recipes. Results indicated that multigrain noodles had significantly (P ≤ 0.05) higher protein (19.10 ± 0.63%) and dietary fibre (5.48 ± 0.04%) than refined wheat noodles (14.82 ± 0.95%, 0.00) and Mid-Day Meal recipes. Developed noodles revealed good total phenolic content, 1,1-diphenyl-2-picrylhydrazyl scavenging activity and higher protein digestibility (85.57 ± 1.42 mg Gallic Acid Equivalent/100 g, 19.64 ± 0.20% and 95.57 ± 0.33%). The production cost of multigrain noodles was found to be lower ($1.57/kg) lower than conventional noodles. Hence, these protein-fibre rich noodles when offered in 115.5 g (primary level) and 179.75 g (upper primary level) packaging may substantially improve the nutrition of school children. Comparison of Recommended Dietary Allowance (RDA), multigrain noodles could satisfy 20.5% of the energy and 55.3% of the protein requirements at primary level, for upper primary level; they will meet 25.5% energy and 63.2% protein requirement. Owing to high dietary fibre, the developed noodles may be claimed as a fibre-rich food, which provides various health benefits associated with consumption of dietary fibre rich product.

Keywords: Multigrain noodles; Mid-Day Meal; Protein energy malnutrition; Antioxidant potential; In vitro protein digestibility (search for similar items in EconPapers)
Date: 2020
References: View complete reference list from CitEc
Citations:

Downloads: (external link)
http://link.springer.com/10.1007/s12571-019-00999-8 Abstract (text/html)
Access to the full text of the articles in this series is restricted.

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:spr:ssefpa:v:12:y:2020:i:2:d:10.1007_s12571-019-00999-8

Ordering information: This journal article can be ordered from
http://www.springer. ... ulture/journal/12571

DOI: 10.1007/s12571-019-00999-8

Access Statistics for this article

Food Security: The Science, Sociology and Economics of Food Production and Access to Food is currently edited by R.N. Strange

More articles in Food Security: The Science, Sociology and Economics of Food Production and Access to Food from Springer, The International Society for Plant Pathology
Bibliographic data for series maintained by Sonal Shukla () and Springer Nature Abstracting and Indexing ().