Noodles are popular carbohydrate-rich food products generally made from wheat flour.
This study developed a new type of noodle out of local resources namely sorghum flour,
mung bean, and sago starch with the following formula variations: F1 (20:30:50), F2
(30:30:40), F3 (40:30: 30), F4 (50:30:20) and F5 (60:30:10). The nutritional and
functional property of each formula then analysed. All formulas fulfilled the daily dietary
intake recommendations, which contain approximately 9.64-11.83% protein, 0.17-0.33%
fat, 86.76-88.74% carbohydrate, with total calories of 397-399 kcal/100 g. F1 has the
highest dietary fibre content (13.16%), with 4.2% soluble dietary fibre (SDF) and 9.48%
insoluble dietary fibre (IDF). The resistant starch content of all formulas was relatively
high, between 16.35-21.57%. Based on the results of this study, sorghum flour, mung
bean and sago starch flour-based noodles can be a good source of daily nutrition which
also include functional compounds such as dietary fibre and resistant starch.