Quality evaluation of noodles supplemented with germinated mungbean flour

The mungbean seeds were soaked (overnight), germinated (for 24 hrs) and heated at (80^°C) for 15 min. The germinated seeds were dried in a tray drier at 40–45°C for about 12 hrs till the desired moisture content was obtained and then converted into flour. The flour was blended with refined wheat flour in different ratios for the preparation of noodles which were stored under ambient conditions in polypropyelene packs and subjected to physico-chemical evaluation at 30 days interval. Blending of mungbean flour produced noodles rich in moisture, protein, fibre, ash with reduced amount of fat content. The mungbean flour could be incorporated upto 15% level in the refined wheat flour having good functional properties. The noodles were found to be acceptable by the sensory panelists.