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The study evaluated the physical, functional, nutritional, and antinutrient properties of micronutrient-enriched noodle samples made from various flour combinations. Results showed that these noodles had higher carotenoid and protein contents compared to the commercial control (Indomie), with significant variations in color and nutritional profiles influenced by the inclusion of pumpkin, soybean, and sesame flours. Overall, the formulated noodles demonstrated improved nutritional qualities and lower antinut

Author

nkenibrandon088

Language

EN