National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
This study was performed to investigate the physico- chemical characteristics of multi flour noodles were prepared by blending wheat flour with kidney bean flour, cowpea flour, turnip flour and cauliflower flour in six different treatments. The physico-chemical properties moisture, ash, protein, fat, crude fibre, iron, calcium, sodium and potassium of multi flours noodles were determined using standard procedures just after preparation. All the data of study were also statistically analyzed by using factorial Randomized Block Design (RBD) with the help of OPSTAT software. The present study revealed that the noodles made from composite flour W90 was observed rich in protein and fat content properties. All types of multi flours noodles were made from multi flour are acceptable.
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