COMPOSITION OF WET NOODLES HIGH IN IRON AND PROTEIN MADE FROM RED AMBER FLOUR (Amaranthus tricolor L.) AND CATFISH FLOUR (Clarias gariepinus)

Abstract

This invention relates to a wet noodle composition high in iron and protein made from red spinach flour and catfish flour consisting of: catfish flour 2.90-8.82%, red spinach flour 4.91-8.56%, wheat flour 46.73-51.51%, oil 1.39%, salt 0.69%, and water 34.95%. The purpose of this invention is to provide a wet noodle composition high in iron and protein made from red spinach flour and catfish flour. The treatment of more catfish flour substitution can increase the protein content and more red spinach substitution can increase the iron content of noodles. The level of preference for noodles with catfish flour and red spinach flour substitution is reduced compared to wheat-based noodles, but is still acceptable by panelists.