Improvement of Nutritional Value of Instant Noodles by Fortifying with Catfish (Pangasius Hypophthalmus) Flour

摘要

This study was intended to evaluate the nutritional value of instant noodlesfortified with catfish flour. Instant noodles were prepared from a mixture of wheatflour (50%), sweat potato flour (10%), egg (15%), salt (0,7%), water (23%),cooking oil (0,3%) and Carboxy Methyl Cellulose (1%). The noodles wereprepared by fortifying the mixture with catfish flour at a level of 0%, 5%, 10%,and 15 % respectively. Instant noodles was evaluated for sensory quality andproximate composition (moisture, protein, carbohydrate, and fat). The resultshowed that instant noodles fortified with 15% of catfish flour has the bestsensory and proximate quality. Moisture, protein, carbohydrate, and fat for theinstant noodles was 3,88%, 36,67%, 21,00%, and 9,03% respectively.