Nutritious Noodles from Cereal - Pulse Combination

Nutritious noodles were prepared by supplementing different levels of green gram dal, defatted soybean and Bengal gram da/flours to durum semolina. An ideal level of substituting pulse flours to durum semolina, without any significant adverse effect on product quality, was found to be 15 percent for green gram and soybean and 5 percent for Bengal gram flour. In dal supplemented noodles, there was increase in protein, ether extract, calcium, iron, copper, zinc and available lysine contents. Protein efficiency ratio of green gram and defatted soybean flour supplemented noodles were significantly more as compared to noodles prepared from durum semolina alone.