Development And Quality Evaluation Of Okra (abelmoschus Esculentus) Based Instant Noodle For Pregnant

In poor nations, promoting and eating indigenous vegetables could assist to relieve food insecurity and malnutrition. Noodles are the most extensively consumed foods on the planet in terms of national consumption, next to bread. This research began with the development of an instant noodle that employed okra and cornflour after mixes were designed (okra: corn flour ratio of 25%:75%, 35 %:65%, 45 %:55%, and 55 %:45%, at steaming temperatures of 95℃, 105℃, and 115℃.) by D-optimal design expert version 7.0. software. Results were analyzed using Minitab version17 using fisher pairwise comparison test at a significance level of alpha 0.05. Total folate (μg/100g) ranged from 85.62±0.40 to 235.49±0.62, making the noodle folate-rich enough to meet the WHO's daily folate requirement recommendation for pregnant women (500-600μg/day) to prevent neural tube defects (NTDs) which is improper cell division in DNA formation (facing about 50% of Ethiopian pregnant as reported by Tadesse et al., 2020) and other folate-deficiency-related illnesses. A 55 percent okra flour noodle steamed at 95°C had the highest content of folate. Proximate, functional, microbiological, texture and sensory attributes of the instant noodles were investigated. The moisture (%), crude ash (%), crude fat (%), crude protein (%), carbohydrate (%), crude fiber (%), and gross energy (kcal/100g) ranged from 4.45±0.00 to 6.80.0±0.01, 3.02±0.00 to 6.54±0.01, 2.00±0.01 to 3.61±0.00, 14.04±0.94 to 17.19±0.57, 58.49±1.65 to 66.90±0.33, 7.46±0.00 to 11.36±0.0, and 324.66± 0.07 to 351.18±0.02, respectively. Proximate results indicated that increasing the quantity of okra flour in the noodle sample increased the proximate compositions significantly at 55% okra flour and 115°C. Water absorption (%), solubility (g/g), and soluble loss (g/g) ranged from 0.72±0.00 to 0.87±0.00, 75.27±0.32 to 93.69±0.01 and 0.12±0.00 to 0.87±0.00, respectively. The findings revealed that water absorption, solubility, and soluble loss were all increased significantly with the okra ratio and steaming temperature. Total microbial load testes by TPC resulted in zero microbial colonies. A texture profile test indicated that as the temperature and okra flour percentages increased, the force and time needed to break the noodle decreased, but the least force required to chew (break) the sample containing 25% okra and 75% corn steamed at 105°C was 3.00N. The preference test by hedonic scale showed that samples having 25% okra at 115°C and those containing 55% okra at 95°C scored 7.78 and 5.86 respectively, indicating good consumer acceptance.

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