Formulation and Optimization of Multigrain Fermented Noodles: A Healthy and Palatable Convenience Food Option

In the present study, multigrain fermented noodles were prepared using seera (fermented wheat starch), green gram, sorghum, and finger millet flours with different proportions. Then, optimized formulation was developed, cooking characteristics, sensory attributes, nutritional composition, in vitro protein digestibility (IVPD) evaluated. The showed better overall acceptability. Compared to commercial control noodles, exhibited higher fiber, total phenol content, ash, iron, reducing sugar, content. At same time, IVPD ( 92.5 ± 0.29 % ) of comparable as well noodles. XRD pattern a sharp peak at 15 20°, crystallinity 34.12% observed. ready-to-cook from starch base, can be used healthy choice refine flour-based chronic diseases.