ABSTRACT

In order to improve the nutritional value and functional characteristics of

traditional noodles, the current study was carried out to create functional
instant noodles by combining barley and whole wheat composite flour. Barley
was chosen because of its abundance of β-glucan, dietary fiber, and
bioactive substances with antioxidant potential. Using varying ratios of
barley and whole wheat flour, composite flour formulations (N2, N3, and N4)
were created and their proximate and physicochemical qualities assessed.
Formulation N4 was chosen for noodle development because it had the best
overall nutritional profile and functional qualities. Proximate composition,
phytochemical screening, in vitro antioxidant activity, microbiological quality,
cooking properties, texture profile, and sensory acceptance were all assessed
for the produced noodles. When compared to traditional noodles, proximate
analysis showed enhanced nutritional composition with moisture (57.18%),
protein (14.54%), fat (13.62%), ash (1.6%), fiber (3.42%), and carbs (9.82%).
Terpenoids were not present, however flavonoids, tannins, saponins, and
phenolic substances were, according to qualitative phytochemical screening.
With total phenolic content (7.42 mg GAE/g), total flavonoid content (6.82
mg QE/g), total tannin content (6.60 mg TAE/g), and excellent DPPH radical
scavenging activity, in vitro antioxidant study demonstrated considerable
bioactive potential. Rehydration rate (89%), water absorption capacity
(89%), cooking loss (12%), and appropriate texture qualities were among the
acceptable cooking and quality features shown by functional evaluation. The
product stayed below acceptable safety levels, according to microbiological
investigation, although a small amount of contamination emphasizes the
significance of more hygienic processing. With an overall score of 7.05 on a
nine-point hedonic scale, the sensory evaluation demonstrated strong
consumer approval. The findings show that adding barley greatly improves
antioxidant, functional, and nutritional qualities without impairing sensory
quality. All things considered, instant noodles made from barley and whole
wheat offer a more nutritious option than regular noodles and show great
promise for growth as a useful convenience food for consumers who are
health-conscious.

PROXIMATE ANALYSIS OF FLOUR

In order to assess the moisture content, crude protein, ash content,

carbohydrate content, and crude fat content using standardized analytical
techniques, the flour samples were made in three different ratios (50:50,
60:40, and 70:30). Before a product was developed, the basic nutritional
makeup of these various wheat mixes was ascertained.

TOTAL MOISTURE CONTENT

The air oven drying method, as described in AACC Method 44-15A, was used
to assess the moisture content of the composite flour (barley and whole
wheat flour). A petri dish containing approximately 5 grams of the flour
sample was put in the dry oven (Electrothermal Constant-temperature Dry
Box REX-C700) at 105 °C for three hours in order to dry it. The dry sample
was reweighed after chilling in a desiccator, and the formula was used to
calculate the moisture content based on the weight difference (Czaja et al.,
2020).

CRUDE PROTEIN CONTENT

The Kjeldahl method (AOAC Method 981.10) was used to determine the
composite flour’s crude protein content. In the presence of a catalyst, usually
potassium sulfate (K₂SO₄), 5 grams of the flour sample were digested with
concentrated sulfuric acid at 420°C for around two hours. After neutralizing
the digested material with an alkaline solution, ammonia was released and
titrated using 0.1 N hydrochloric acid (HCl). Using a conversion factor of 6.25,
the total nitrogen content was computed and transformed into crude protein
content (Maehre et al., 2018).

CRUDE FAT CONTENT

The solvent extraction method was used to calculate the composite flour’s
crude fat content. A separating funnel was filled with 10 grams of the flour
sample, 60 milliliters of petroleum ether, and 40 milliliters of deionized water.
For four hours, the mixture was heated and refluxed in order to fully extract
the fat. In order to allow the solvent to evaporate, the fat was dried in an
oven set at 105 °C and weighed prior to drying. After cooling, the sample
was reweighed (Ansari, 2022).

TOTAL ASH CONTENT

According to (AACC Method 08-0), a muffle furnace (Type SX) was used to
determine the composite flour’s total ash content. In order to eliminate all
biological stuff and turn the residue into ash, about 5 grammes of the sample
were thermally treated in the pre-weighed crucible and heated to 550
degrees Celsius for four hours. After cooling in a desiccator, the crucible was
reweighed (Czaja et al., 2020).
CRUDE FIBER CONTENT

The acid and alkali digestion method was used to calculate the composite
flour’s crude fibre content. For thirty minutes, 200 mL of 0.255 N sulfuric acid
was heated with about five grammes of the flour sample. The residue was
filtered, cleaned, and then heated for an additional half hour in 200 millilitres
of 0.313 N sodium hydroxide (Ansari S., 2022). After the residue was dried,
weighed, and burned, the amount of ash was deducted.

PHYTOCHEMICALS ANALYSIS OF FLOUR

To ascertain the degree of bioactive phytochemical compound distribution,

which is pertinent to the characteristics of the raw materials used to make
the flours used for the study, phytochemical analysis was performed on the
flour samples. Similar to how antioxidants exhibit advantageous qualities for
the development of health, the phytochemical compound constitutions
examined comprised phytochemical compound groups with proven health
benefits. The phytochemical compound constitution of the relevant raw
materials under investigation for the study might be ascertained using a
variety of phytochemical extraction techniques.

SDS

Starting with a standardised process, the SDS sedimentation test was

conducted. A 100 mL graduated cylinder was filled with five grammes of
measured barley and whole wheat flour. After adding 50 millilitres of distilled
water, the mixture was violently shaken for 15 seconds at 2, 4, and 6
minutes. The graduated cylinder was then filled with 50 mL of SDS-lactic acid
solution, which was created by combining 1.2 N lactic acid (LA) and 3%
sodium dodecyl sulphate (SDS). After slowly inverting the sample ten times
for two minutes at a time, it was given forty minutes to settle
[Link] the quiescent period, the sediment formed was measured
which is settle in the bottom of the graduated cylinder to evaluate the gluten
strength (Xia et al., 2022).

AWRC

A redesigned conceptual framework served as the foundation for the AWRC

assay. First, a piece of whole wheat composite flour and 1 g of barley flour
were placed in a 15 mL centrifuge tube. In this step, a thorough mixing
process was used. Ten millilitres of distilled water were put to a centrifuge
tube, and it was vortexed for one minute. The sample was centrifuged
(LABCEN 60 table top low speed centrifuge) at 3000 rpm for 15 minutes after
being allowed to settle for 30 minutes at room temperature. After the
sediments were separated, the residue’s weight was recorded to evaluate
the AWRC computation (Methe et al., 2024).

SRC

SODIUM CARBONATE

The AACC method was being used for the sodium carbonate SRC test. A 2.5
gramme sample of barley and whole wheat composite flour was put into a 15
mL centrifuge tube. Next, the centrifuge tube was filled with 15 mL of sodium
carbonate. After five seconds of vortex mixing, the samples were rested for
twenty minutes and then vortexed for an additional five seconds every five
minutes at intervals of five seconds. The tube was centrifuged for 15 minutes
at 1000 rpm. The particle was not disturbed while the supernatant was
carefully and gently separated after resting. The centrifuge tube was
inverted on absorbent paper for ten minutes. The SRC value was then
ascertained by weighing the [Link] starch damage in the flour was
indicated by the Sodium carbonate SRC value. Thus, higher values will reflect
greater damage (Labuschagne et al., 2021).

SUCROSE

The water retention capacity of sucrose-soluble fractions, namely

arabinoxylans (pentosans) and soluble fibre, in barley-wheat composite flour
was evaluated using the sucrose solvent retention capacity (SRC) test. In this
test, 13 mL of sucrose solution and 2.5 g of composite flour were combined
in a 15 mL centrifuge tube, briefly vortexed, and then let to remain at room
temperature for 20 minutes with sporadic mixing. The supernatant was
extracted after the material was centrifuged for 15 minutes at 1000 rpm. To
get rid of extra water, the resulting hydrated pellet was moved to absorbent
paper. The sucrose SRC value, which indicates the pentosan and soluble fibre
fraction’s hydration capacity, was then calculated using the weight of the
hydrated pellet (Labuschagne et al., 2021).

LACTIC ACID

A 15 mL centrifuge tube was filled with a 1.5 g sample and 7.5 g of a 5%

lactic acid solution. For five seconds, the centrifuge tube was shaken to mix.
Following that, the centrifuge tube was shaken every five minutes for 20
minutes. The centrifuge tube was then placed in the centrifuge at 1000 rpm
for 15 minutes. The centrifuge tube was then placed upside-down on the
filter paper for ten minutes after the liquid had drained off. Next, the gel was
used to weigh the centrifuge tube (Labuschagne et al., 2021).

Water

A 15 mL centrifuge tube containing 7.5 mL of distilled water was filled with a

1.5 g sample. To mix, the tube was shuddered for five seconds. Following
that, the centrifuge tube was shaken every five minutes for 20 minutes. The
centrifuge tube was then put in a centrifuge running at 1000 rpm for 15
minutes. The centrifuge tube was then placed upside-down on the filter
paper for ten minutes after the liquid had drained off. Next, the gel was used
to weigh the centrifuge tube (Labuschagne et al., 2021).

GELATINIZATION TEMPERATURE

The temperature at which the starch granules irreversibly absorbed water

and formed a gel, known as the gelatinization temperature (GT), is crucial to
the cooking and texture of noodles. In the experiment, a 50 mL graduated
cylinder was filled with 2 g of composite flour and 15 mL of distilled water.
With continuous stirring, the mixture was gradually heated at a rate of
around 1°C per minute. The GT was defined as the temperature at which the
mixture became viscous and gel-like (Wang et al., 2018). This is because,
according to reports on cereal starch gelatinization, the procedure precisely
characterises the functional characteristics of starch granules during heating.

BULK DENSITY

To determine bulk density, 50 grammes of noodle flour were added to a 100

millilitre measuring cylinder, and the cylinder was gently tapped until the
volume stabilised. The bulk density was computed using the formula below,
in accordance with Morantes et al. (2020).