Optimization of Formulation for Production of Nutrient Enhanced Noodles Containing Sorghum, Cowpea and Wheat
Benedict Muwanguzi, Amos Asiimwe & John H. Muyonga · Asian Food Science Journal · 2025
The demand and consumption of noodles has increased globally and is attributable to the rising demand for affordable, convenient and shelf stable foods. Nevertheless, most noodles available on the market are low in nutritional value, consisting mainly of starch. This study aimed...
Open access
Research Article
10.9734/afsj/2025/v24i8809