Formulation and Optimization of Multigrain Fermented Noodles: A Healthy and Palatable Convenience Food Option

Abstract

In the present study, multigrain fermented noodles were prepared using seera (fermented wheat starch), green gram, sorghum, and finger millet flours with different proportions. Then, the optimized formulation was developed, and cooking characteristics, sensory attributes, nutritional composition, and in vitro protein digestibility (IVPD) were evaluated. The prepared noodles showed better cooking characteristics, sensory attributes, and overall acceptability. Compared to commercial and control noodles, the optimized multigrain fermented noodles exhibited higher fiber, total phenol content, ash, iron, reducing sugar, and protein content. At the same time, the IVPD ( $92.5\pm 0.29\%$ ) of multigrain fermented noodles was comparable to control as well as commercial noodles. The XRD pattern showed a sharp peak at 15 and 20°, and the overall crystallinity was 34.12% observed. The ready-to-cook multigrain fermented noodles, prepared from the fermented wheat starch base, can be used as a healthy choice to refine wheat flour-based noodles, reducing chronic diseases.