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Proximate Analysis and Bioactive Composition of Noodles Incorporated with Different Spices

Author: Dhanavath Srinu*, D. Baskaran and S. Ramesh

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Abstract

ABSTRACT: The present study was carried out to determine the proximate composition, bioactive compounds, and antioxidant properties of noodles prepared by incorporating selected spices viz., fenugreek, black cumin, coriander, and cinnamon in the form of powders at different equal levels of substitutions (2%, 4%, and 6%). The proximate parameters such as moisture, protein, fat, crude fiber, total ash, and carbohydrate content were determined. The bioactive compounds namely total polyphenols and total flavonoids were determined. The antioxidant properties were determined by DPPH radical scavenging activity and reducing power assay. The spices incorporated noodles were found to have dietary fiber content in the range of 2.14 to 4.24g/100g. The total polyphenol content was found to be in the range of 14.22 to 19.50 mg/g of GAE. The results of the present study revealed that the noodles prepared by incorporating different spices showed good in-vitro antioxidant properties.

Keywords

Keywords: Dietary fibre, fenugreek, flavonoids, noodles, polyphenols.

Conclusion

Noodles were prepared by incorporating selected spices viz., fenugreek, black cumin, coriander, and cinnamon in the form of powders at different equal levels of substitution at 2%, 4%, and 6% and studied for their proximate, bioactive composition, and antioxidant properties. The results of the study revealed that the developed noodles showed good in-vitro antioxidant properties and possess a good amount of dietary fibre content. Further, studies will be carried out in in-vivo or animal models to confirm the health benefits of spices incorporated noodles.

References

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How to cite this article

Srinu, D., Baskaran, D. and Ramesh, S. (2021). Proximate Analysis and Bioactive Composition of Noodles Incorporated with Different Spices. Biological Forum – An International Journal, 13(4): 09-12.