Evaluation of physico-chemical properties of multi-flour based noodles

This study was performed to investigate the physico- chemical characteristics of multi flour noodles were prepared by blending wheat flour with kidney bean flour, cowpea flour, turnip flour and cauliflower flour in six different treatments. The physico-chemical properties moisture, ash, protein, fat, crude fibre, iron, calcium, sodium and potassium of multi flours noodles were determined using standard procedures just after preparation.