The nutritional content, omega fatty acids, and amino acids profiles of sorghum-moringa substituted tapioca noodles

Abstract Sorghum ( bicolor L. Moench) and moringa Moringa oleifera ) could be utilized to develop an innovative functional food product, especially for stunting prevention, due their nutritional content. In this study, those commodities were incorporated into tapioca noodle formulation, with the ratio of sorghum flours was 20:80 5% leaf flour. This formula resulted in 4.12% protein, 1.15% fat, 81.75% carbohydrate, 5.88% dietary fiber provided 353.77 kcal energy per 100g product. made our product considered low-fat a source fiber. Magnesium (42.89 mg/ 100 g), phosphorus (68.18 mg/100 zinc (0.58 iron (4.21 g) minerals presented while no vitamin A D detected. The complete essential amino acids also found 5.5; 26.4; 32.7 g omega-3, -6, -9 fatty acids, respectively. result indicated potency health-promoting effects stunted children. However, future research should emphasize increasing protein content sorghum-moringa substituted noodles.