The development of instant (dried) sago noodles fortified with functional components

Abstract

Sago is a major plantation crop in the Meranti, Indragiri Hilir and Bengkalis regions of Riau Province, Indonesia. Sago may be substituted for rice as an alternative staple food in this area, in particular in form of traditional fresh noodles, locally called wet noodles. This product is rich in carbohydrates but it has a low protein content. Therefore, it is important to improve the nutritional value of sago noodles. This study aimed to process wet sago noodles into instant (dried) noodles fortified with functional food components (fish protein concentrate, fish oil, vitamins and total fibre) using various formulations through the addition of anchovy and shrimp concentrates as well as fermented angkak rice (red yeast rice) and katu (Sauropus androgynous) leaves. Sago noodle quality was evaluated through organoleptic tests and proximate composition analysis. The data obtained were homogenized, then tabulated and analysed descriptively. The results showed that the majority of organoleptic panellists (77-83 %) liked sago noodles fortified with functional food components. In addition, fortification with functional components had a significantly effect on sago noodle protein content, which was higher (around 8-9 %) compared to the unfortified control (3.07 %), and fulfilled the Indonesian national standard (SnI) minimum requirement of 8%.