SORAME (sorghum and edamame) noodles: An innovative sorghum-based noodle enriched with edamame to enhance the nutritional value of noodles

¹ Food Technology Industry Department, Politeknik Negeri Jember, Jl. Mastrip PO BOX 164, Jember, Indonesia
² Agriculture Engineering Department, Politeknik Negeri Jember, Jl. Mastrip PO BOX 164, Jember, Indonesia
³ Food Engineering Technology Department, Politeknik Negeri Jember, Jl. Mastrip PO BOX 164, Jember, Indonesia

^* Corresponding author: This email address is being protected from spambots. You need JavaScript enabled to view it.

Abstract

Noodles are a widely favored staple food. In 2023, Indonesia ranked second in global instant noodle consumption with 14.54 billion servings. This high demand highlights the potential of instant noodles but also reflects a heavy reliance on wheat. To reduce this dependency, sorghum could be cultivated as a local alternative, while edamame can enhance protein content. This study investigates the impact of adding sorghum and edamame on the physical and chemical properties of sorghum noodles. This research was conducted using a Completely Randomized Design (CRD) with one factor, namely the ratio of sorghum addition at 6 levels (100% wheat flour without edamame, 100% wheat flour with edamame (4% of total wheat/sorghum flour), and wheat flour:sorghum ratios of 80:20, 60:40, 40:60, & 20:80 with the addition of edamame 4%) with four replications. The parameters tested included physical properties (lightness, redness, yellowness, elongation, and cooking loss) and chemical properties (carbohydrates and protein). The results showed that the addition of sorghum and edamame increased the noodle’s carbohydrate and protein content, though they resulted in a darker color. Sorame noodles had lightness 26.90 – 77.36, redness –1.87 – 11.49, yellowness 12.15 – 32.85, elongation 26.67% – 176.17%, cooking loss 1.17% – 1.95%, carbohydrate content 48.81% – 77.81%, and protein content 3.33% – 5.58%.