Utilization of malunggay (Moringa oleifera Lam.) leaves in rice (Oryza sativa L.) flat noodle production

Sensory evaluation showed that the flat noodle production with 5 percent level of supplementation had the most comparable quality to the control on unsupplemented one, in terms of odor, texture and flavor. The 5 percent malunggay leaves substituted pasta (MSP) also got the highest acceptability score among the substituted products followed by the flat noodle substituted at 10 percent level. Addition of sauce, sauteing and cooking in soup of flat noodles generally improved the sensory attributes and acceptability of all the treatments. The flat noodle was preferred to be (1) light green in color, (2) odorless, (3) with a characteristic bland or flat flavor and (4) chewy and firm in texture. The test revealed that each level of malunggay leaves substitution affected the odor, color, texture, flavor, over-all quality and acceptability of the flat noodle products. Chemical analyses indicated an increase in nutrients of flat noodles, among others. Calcium, iron, and Beta carotene content increased as the level of substitution was increased from 5 percent to 15 percent. Crude protein level was likewise significantly increased from 10.33 percent for the control to 11.18 percent for the flat noodle at 15 percent level of substitution. Calcium was almost doubled (15.0 mg) at 5 percent msp and a significant increase of about 10 mg at 10 percent and 15 percent levels of substitution respectively, was observed. The significant increase in iron content of flat noodles was observed at 10 percent and 15 percent MSP. The beta carotene increased significantly as malunggay leaves substitution increased. Nutritional contribution of 5 percent and 10 percent substituted flat noodles for protein, iron and Vitamin A, which was completed as percent RDA [recommended daily allowance], was found to be significant